Fresh Peach Cobbler

Servings: 6

1/2 c Sugar
1 tb Cornstarch
1/4 ts Ground nutmeg
4 c Peeled fresh or canned
Peaches, drained
1 ts Lemon juice
1 c Flour
1 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
3 tb Shortening
1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2
qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat
until mixture thickens and boils. Boil and stir 1 minute.

2. Pour into ungreased 2 quart casserole dish. Stir together the flour,
baking powder, 1 T sugar and salt. Add the shortening and cut through
with a fork until flour clings to shortening. Add milk. Form into a
ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.

3. Bake for 25-30 minutes, or until topping is golden brown. Serve with
whipped cream or vanilla ice cream.

NOTE: You may substitute any fruit for the peaches, just being careful
that the amounts are approximately the same.
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Free-Form Apple Tart

Servings: 10

15 oz Refrigerated pie crusts; ready to bake
4 Golden Delicious apples
3 tb Sugar
1/8 ts Ground cinnamon
1/4 c Apricot jam

1. Let pie crusts stand at room temperatureas package label directs;
unfold and overlap by 4 inch to form an oval. On floured work surface,
roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer
rolling pin; trasnfer to large baking sheet. (Oval will be too long for
sheet, but edges will be folded up for baking.)

2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly
slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch
pastry border. Fold border over apples, pressing gently. In cup, combine
sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until
pastry is well-browned on bottom.

3. In saucepan, over low heat, melt jam. Spread warm jam over apples.
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Double-Berry Shortcakes

Servings: 6

2 c Unsifted self-rising flour
1/4 c Sugar
2 1/3 c Heavy cream
2 pt Strawberries, hulled
1 c Blueberries

1. Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar;
add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to
form a ball. Turn out onto lightly floured surface; knead gently 4
times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on
heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire
rack.

2. In medium saucepan, place 1 cup strawberries; with potato masher or
fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries.
Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly.

3. Slice remaining strawberries; add to cooled mashed berries. Add
blueberries; mix.

4. In small bowl of electric mixer, at high speed, whip remaining cream
with reserved sugar until soft peaks form.

5. To serve: Split shortcakes horizontally, fill with berries and
whipped cream. Replace tops.
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Christmas Tiramisu

Servings: 10

1 lb Mascarpone or soft cream Cheese
3/4 c Sugar
8 lg Egg yolks
1/2 c Sweet wine
2 c Expresso or very strong Black coffee (approx)
9 oz Ladyfingers or 14 oz. angel Food or sponge cake, thinly Sliced
1 tb Unsweetened cocoa

1. In a small bowl, using a fork, beat the cheese until creamy. Set
aside.

2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
boiling water. Using a hand-held electric mixer set on medium high, beat
the sugar and egg yolks in the bowl for 1 minute, or until the mixture
is well blended. With the mixer set on low speed to prevent splashing,
gradually add the wine. Continue to cook and beat the mixture,
increasing the speed to medium and then to high as the mixture thickens.
Cook and beat for 5-7 minutes, or until the mixture is thickened and
light, scraping down the sides of the bowl frequently with a rubber
spatula.

3. Remove the bowl from the heat and continue to beat the mixture for 1
minute longer. Beat in the cheese just until blended (makes about 5
cups).

4. Pour one cup of the expresso into a small shallow bowl that is large
enough to hold a ladyfinger if it is placed horizontally in the bowl.

5. Quickly dip the rounded top side of each ladyfinger into the
expresso. Only the top half of the ladyfingers should be soaked with the
expresso. If the ladyfingers get too wet, they will fall apart! Add more
coffee to the bowl as needed.

6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half
of the custard mixture over the ladyfingers and spread to cover them.
Dip the remaining ladyfingers in the expresso (there will be a few
remaining ones and form a second layer over the custard mixture. Pour
the remaining custard mixture over the ladyfingers and spread to an even
layer.

7. Place the cocoa in a strainer and dust the top of the tiramisu
evenly. Cover and refrigerate for at least 10 hours.

Makes: 10-12 servings.
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BAKED APPLES

Servings: 6

6 lg Baking apples
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb Brown sugar
1 1/2 ts Butter

1. Wash and core apples, then remove a 1 inch strip of peel around the
middle of each apple.
2. Place apples in a 2 quart square baking dish.
3. Mix sugar, and spices in a small bowl.
4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
5. Add enough water to baking dish to cover the bottom of the dish.
6. Bake uncovered, at 350ø until apples are tender. Baste with glaze
occasionaly.

Serve warm, covered with some of the baking glaze and real whipped cream.
*** 1/2 c of raisins can be added to the sugar and spice mixture. ***

Tip: McIntosh or Granny Smith apples are great for this.
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HOT APPLE PANDOWDY

Servings: 10

1 1/4 c Butter
2/3 c Sugar
1 Egg, well-beaten
2 1/2 c Sifted all-purpose flour
3 ts Baking powder
1/2 ts Salt
1 c Milk
3 c Apples, sliced & pared
1/4 c Brown sugar
1 ts Cinnamon, ground
2 c Sweetened whipped cream

1. Cream butter and add sugar gradually. When well combined, mix in the
egg.

2. Sift together flour, baking powder and salt and add alternately with
the milk.

3. Spread apples in the bottom of a shallow, well-buttered
ovenproof-china baking dish.

4. Mix together brown sugar and cinnamon and sprinkle over apples. Pour
batter over the top, spreading it evenly.

5. Bake at 350øF for about 50 minutes. Let stand for 10 minutes after
removing from oven. To serve, invert on serving platter or serve
directly from baking dish.

Note: A buttered baking pan or dish, 9x9x2, works equally well.

Serve with sweetened whipped cream
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Almond Ricotta Custard

INGREDIENTS ------------------------------------------------------------

1 cup ricotta cheese
1 cup evaporated milk
3 ea eggs - beaten
3/4 cup sugar
1/2 tsp almond extract
cinnamon or nutmeg
1 tbsp lemon juice
1 tbsp almonds - thin sliced

DIRECTIONS ------------------------------------------------------------

Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
and pour over beaten eggs. Pour out the mixture into a blender or food
processor and add the rest of the ingredients. Beat. Pour into shallow
buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced
alomnds on top. Set casserole dish inside larger pan partially filled
with hot water. Cook 45 minutes at 350F. To test if done, insert knife
near edge of dish. If knife comes out clean, the custard will be done
when cool. Let cool before serving. Top with chocolate curls if desired.
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Baked Fudge Pudding

INGREDIENTS ------------------------------------------------------------

2 cups sugar
1/2 cup flour
1/2 cup cocoa
4 eggs - beaten
1 cup butter - melted
1 tsp vanilla
1 cup nuts - chopped (almonds or walnuts)

DIRECTIONS ------------------------------------------------------------

Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
eggs, melted butter, vanilla and nuts. Place large pan of hot water in
oven. Pour batter in buttered (" square cake pan. Place in larger pan,
water should come halfway up the side. Bake 1 hour, 20 min. Pudding is
done when surface is lightly cracked and centre springs back when
touched. Remove dish from larger pan to cool. Pudding has custard like
consistency when it cools. Serve lukewarm or cut cold into squares. good
for chocolate lovers, a cross between a pudding & a brownie.
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Chewy Coconut Squares

INGREDIENTS ------------------------------------------------------------

1/4 cup butter
3/4 cup sugar -divided
1/2 cup flour
1/8 tsp salt
1 tsp vanilla or almond extract
1 ea egg
1/2 cup nuts - chopped
1/2 cup coconut

DIRECTIONS ------------------------------------------------------------

Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
for 10 minutes. (You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25
minutes or till golden. While warm, cut into squares.
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Chocolate Mousse Flan

INGREDIENTS ------------------------------------------------------------

1 cup flour - all purpose

PASTRY:
2 tbsp sugar - icing
1 oz chocolate - melted (1 square)
1/2 cup butter - softened

MOUSSE FILLING:
1/3 cup whipping cream
5 oz chocolate - 5 squares
2 tbsp butter
2 eggs
1/4 cup sugar

GARNISH:
3 oz chocolate - 3 squares

sugar - icing

DIRECTIONS ------------------------------------------------------------

You need a 9 1/2" flan pan with a removable bottom to make this
spectacular looking dessert.

PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in
1/2 cup softened butter (with pastry blender or in food processor) till
mixture resembles coarse crumbs, form into ball with hands. Press into
bottom and sides of flan ring pan with removable bottom that has been
greased. Chill 1 hour. Bake at 425F for 10 minutes; cool.

MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures
chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks
well, remove from heat. Beat egg whites till frothy, gradually add 1/4
cup sugar, beating till stiff peaks form. Gently fold into chocolate
mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly
before serving, sprinkle 3 squares (coarsely grated- use a vegetable
peeler to make curls) over mousse. Lay 3 strips of wax paper across
flan. Sift icing sugar over flan; remove wax paper.

NB: Don't make or serve this on a hot day; it will melt. from Baker's
Chocolate
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Favorite Cheesecake Squares

INGREDIENTS ------------------------------------------------------------

1/3 cup margarine
1/3 cup sugar - brown packed
1 cup flour
1/2 cup walnuts - chopped
1 pkg cream cheese - 8 oz, softened *
1/4 cup sugar - granulated
1 ea egg
3/4 cup Smarties or M&Ms

DIRECTIONS ------------------------------------------------------------

Preheat oven to 250F. Beat margarine and brown sugar till light and
fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb mixture;
press remaining crumb mixture into bottom of 8" sqaure pan. Bake at 350F
for 10 minutes. Combine cream cheese (nike for 15 seconds), garnulated
sugar and vanilla; mixing at medium speed and electric mixer till well
blended. Add egg; mix well. Layer 1/2 cup Smarties or M&Ms over crust;
top with cream cheese mixture. Combine remaining candy, chopped and
reserve crumb mixture; mix well. Sprinkle crumb mixture over cream
cheese mixture. Bake at 350F, 20 minutes. Cool.
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Pear Bread Pudding

INGREDIENTS ------------------------------------------------------------

1/2 cup raisins
1/4 cup rum or 1 tsp Rum extract & water
2 cup pears - peeled, sliced, ripe
1/2 cup sugar
4 cups bread - white, coarsely torn with no crusts
3 cups milk
3 eggs
1 tsp vanilla

DIRECTIONS ------------------------------------------------------------

Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside.
Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4
cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F
for 50 minutes. mom's recipe, similar to a recipe her Aunt Truie served
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Plum Torte

INGREDIENTS ------------------------------------------------------------

1 cup sugar
1/2 cup butter
1 cup flour - sifted
1 tsp baking powder
pinch salt
2 eggs
12 plums - halved (24 halves) pitted, purple
sugar, lemon juice, cinnamon

DIRECTIONS ------------------------------------------------------------

Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder
and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum
halves face down in batter. Sprinkle lightly with sugar and lemon juice,
depending on the sweetness of the fruit. Sprinkle on cinnamon.
Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and
cool, refrigerate or freeze if desired. Or cool to lukewarm and serve
with vanilla ixe cream or whipped cream. To serve frozen tortes, defrost
and reheat briefly at 300F.
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Raspberry Tart

INGREDIENTS ------------------------------------------------------------

1 cup flour - all purpose
1 tbsp sugar - granulated
6 Tbsp butter - cold
1 egg yolk
1 tbsp lemon juice
3 tbsp cornstarch
3/4 cup sugar - granulated
1 cup raspberries - fresh

DIRECTIONS ------------------------------------------------------------

Pastry: In large bowl, stir together flour, sugar and salt. With pastry
blender or food processor, cut in butter till it resembles tiny peas. In
small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp
water; sprinkle over flour mixture. Stirring with fork, add a little
more water if necessary to hold dough together. Using hands, gently
shape pastry into ball. Press dough 1/8" thick into flan pan.
Refrigerate while making filling.

Filling: Preheat oven to 425F. In small saucepan, stir together water &
cornstarch till smooth. Stir in sugar. Add raspberries and cook,
stirring, over medium-low heat for 10-15 minutes or till thickened. Let
cool; spoon into shell, filling no more than 2/3 full.

Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15
minutes longer or till pastry is golden brown. Let cool in flan ring 15
minutes before removing to rack.
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CHESTNUT CREAM

1 cup of cream
1 table spoon brandy.
280g (9 oz) can chestnut spread

Beat chestnut spread untill soft, add brandy, stir in whipped cream.
Fill into 20cm (8 in) pavlova shell or other pastry shell and
refrigerate.
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BRANDY BAVARIAN CREAM

2 EGG YOLKS
1/4 CUP OF SUGAR
1 CUP OF HOT MILK
1 TALBESPOON OF WATER
1 1/2 TABLESPOON OF GELATIN
1 TABLESPOON OF BRANDY
1/2 CUP CREAM

soften gelatine in cold water. Beat egg yolks and sugar untill thick and
light in colour. Stir in hot milk gradually. Stir over hot water untill
mixture coats back of spoon. Add softened gelatine, stiring untill
disolved; cool, stirring occasionally to prevent skin forming. whip
cream and brandy togeather fold in cooled custard. Poutr into pavlova
case, refridgerate untill set. Delious topped with brandied
strawberries.
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RICH CHOCLATE CREAM

2 egg yolks ]
3 tablespoons cocoa
2 tablespoons cornflour
1/2 cup of sugar
2 cups of milk
1/2 cup cream

Place egg yolks, cocoa, corn flour and sugar into saucepan; gradually
add milk stirring untill wee blended. Stir over medium heat untill
mixture boils and thickens; cools. Whip cream and fold into cooled
scholate custard. Pur into pavlova dish, refriderate. Serve decorated
with whipped cream and almond slivers.
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LEMON CHIFFON

2 eggs, seperated
1/4 cup of castor sugar
1/2 cup of cream
1/4 cup of cold water
2 teaspoons gelatine
2 teaspoons grated lemon rind
2 table spoons lemon juice

Sock gelatine in cold water. Beat egg yolks and lemon rind over boiling
water, untill thick, creamy and pale in colour. Dissolve gelatine over
boiling water, add leonom jucie. add gelatine mix to cooled egg mix, off
heat, untill mixture begins to thinken. Beat egg whites until soft
peacks begin to form, whip cream, fold in egg whites and cream into
lemon mixture. When starting to set, spoon into pavlova case,
refridgerate untill firm. Decorate with extra whipped cream.
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MOCHA CHIFFON

1 table spoon of gelatine
1/2 cup of water
1/2 cup sugar
2 tablespoons cornflour
2 eggs, seperated
2 cups milk
60g (2oz)grated choclate
2 teaspoons instant coffe powder
2 tablespoons of sugar, extra
1/4 teaspoon cream of tater
1/2 teaspoon vanilla

sock gelatine in cold water. In saucepan, blend cornflour, egg yolks and
sugar with a little of the milk. Add remainding milk and stir over low
heat untill custard boils and thickens. Flavor with vanilla. Measure out
1 cup of custard miture, reserve. To remainding custard add choclate and
instant coffee; stir untill melted and well blended. Cool, spread over
base of pavlova. Diisolve socked gelatine over boiling water, stir into
reserved custard, cool. Beat egg whites and cream of tarture untill
white peacks formed, gradually beat in extra sugar. Whisk in cooled
custard. When starting to set, spoon over mocha layer. Refridgerate
untill firm. Serve topped whit whipped cream and choclate shavings
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Pavlova

Servings: 6

6 Egg whites 1 Teaspoon vinegar
8 oz Caster sugar (powdered)

Preheat the oven to 150 deg C (300 deg F). Cover a scone tray or flat
tray with aluninium foil or baking paper. Whisk egg whited until thick.
Gradually add half the sugar to the egg whites while beating. Whip until
stiff peaks form. Fold in the remainder of the sugar and vinegar until
just mixed. Spread over the tray keeping the edges slightly higher than
the middle. Bake for one hour. Remove from oven and allow to cool.
Decorate with whipped fresh crean and fruit of choice.
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Pavolova au Rhum

Servings: 6

2 Tablespoons currents
2 Tablespons raisins
1 Tablespoon black rum
1 c (8 fl oz) unthickened cream
1 -2 teaspoons coffee liquor Or liquid coffee
1 Cooked pavova shell (see Above)
60 Gm (2 oz) dark chocolate

Soak the currents and raisons in a small amount of boiling water for
about 30 minutes. Drain well and cover with the black rum. The linger
the fruit is soaked in rum the stronger the flavour. Whip the cream
until thick. Fold in the coffee liquer and spread over the pavlova.
Drain the fruit and place on top of the cream. Sprinkle with grated
chocolate.
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Black Forest Trifle Dessert

Yield: 10 servings

1/2 pk Devil's food cake mix
1/2 c Rum
21 oz Can cherry pie filling

---------------------CHOCOLATE CUSTARD--------------------------
2/3 c Sugar
1/4 c Cocoa
1/8 ts Salt
3 Eggs; beaten
2 c Milk

--------------------------TOPPINGS-------------------------------
1 c Whipping cream
2 tb Powdered sugar
1/4 c Sliced almonds; toasted

Prepare cake mix according to package directions; cut into 1/2 inch
slices. Line bottom of 2 quart bowl of trifle dish with half of cake
slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling
over cake; top with half of choclate pudding. Repeat procedure with
remaining cake, rum, pie filling and custard. Cover and chill. Beat
whipping cream until foamy; gradually add powdered sugar, beating until
soft peaks form. Spread over custard; garnish with almonds.

CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler.
Combine eggs and milk, gradually stir into dry mixture. Bring water in
double boiler to a boil, reduce heat to low and cook custard, stirring
constantly until thick. Cool. Dessert yields 6-8 servings.
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Apple Strudel

Servings: 8

3 Apples slice thin or grate Cinnamon
1 c Sugar Grated rind of lemon
1/2 c Raisins 6 ts Butter
1/2 c Chopped nuts 1 c Bread crumbs

Prepare and measure all ingredients. Mix everything together. Melt the
butter or shortening. Open package and unfold leaves carefully. Place
one leaf on damp cloth. Paint leaf lightly with melted butter. Use
pastry brush. Sprinkle with dry bread crumbs or crushed corn flakes.
Place second leaf directly onver first leaf. Paint second leaf with
butter and sprinkle with bread crumbs or crushed corn flakes. Mix sliced
apples, buts, raisins, cinnamon and sugar.

Place mixture on edge of dough nearest you in one strip. Roll like jelly
with aid of napkin. Place strudel on buttered tin and paint top lightly
with melted butter. Mark individual portions with a sharp knife. Bake in
hot oven, 350 to 400 degrees F. for about 35 minutes until golden brown.
Cut in portions while still warm. CHERRY STRUDEL: 2 Heaping cups pitted
cherries, fresh or canned 1 Cup sugar 1 Cup dry bread crumbs 6
Tablespoons melted butter Follow recipe for Apple Strudel, substituting
cherries for apples, raisins, and cinnamon.
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Peanut Butter Mousse Cups

1 pkg. of TAGALONGS
28 large marshmallows
1 12oz. pkg. peanut butter morsels
1/3 cup of water
2 cups heavy cream

Put muffin papers into a muffin pan. Place one cookie in each cup and
set aside. Crush remaining cookies and reserve them for garnish. Place
marshmallows in a heavy saucepan with the water.

On med heat, melt, stirring very often until you have a smooth, thick
syrup. Remove from heat and stir in morsels. Let them sit for a minute
to allow them to melt, then stir until smooth. Cool to room temp.
Stiffly whip the heavy cream, then fold the peanut butter into the
cream. You may spoon this mousse mixture over the prepared cookies, or
for a more festive look, fill a pastry bag, fitted with a large star
tip, and pipe the mousse over the cookies. Garnish with reserved,
crushed cookie. This dessert may be served frozen if you wish!
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Peach Melba

Yield: 4 servings

PEACH SORBET:
250 g Ripe yellow peach pulp
50 g Castor sugar
50 g Liquid glucose

RASPBERRY SORBET:
250 g Raspberry puree
50 g Castor sugar
50 g Liquid glucose

VANILLA ICE CREAM:
250 ml Cream
125 ml Milk
100 g Castor sugar
1 Vanilla bean cut in half Lengthwise and scraped
6 Egg yolks

To make the peach sorbet: beat the peach pulp with the sugar until the
sugar has dissolved.

Heat glucose in a bowl over boiling water until the glucose has melted
but is not cloudy. Whisk the glucose into the peach pulp until the
glucose is absorbed. Pass through a fine sieve, then freeze in an ice
cream maker. To make the raspberry sorbet: repeat the process as for the
peach sorbet. To make the vanilla ice cream: place 125ml of the cream,
the milk, 50gm of the castor sugar and vanilla bean and seeds in a
saucepan over low heat until the mixture begins to simmer. Remove from
the heat. Beat the egg yolks with the remaining sugar in a bowl until
the mixture is light and fluffy. Strain the cream mixture on to the
eggs, place the bowl over a pan of boiling water and cook, stirring
constantly, until the mixture coats the back of the spoon. Remove from
the heat and allow to cool slightly. Stir in the remaining cream and
freeze in an ice cream maker. To assemble the peach melba: line a 1
litre mould with baking paper and fill with alternate layers of the
sorbet and ice cream mixtures as desired, reserving a little of the
raspberry sorbet. Freeze until frozen.

Turn out the mould on to a board lined with foil and paint the sides of
the peach melba with a thin layer of the reserved raspberry sorbet.
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Three Cheese Tart

Yield: 1 tart

Shortcrust pastry --to line dish

Filling

90 g Cream cheese; such as Philadelphia
90 g Cheddar cheese; grated
90 g Brie; or Bonchester cheese white rind cut off
1 lg Egg
3 lg Egg yolks
1 1/2 dl Single (light) cream
1 Garlic clove; chopped
2 tb Parsley; chopped
1 ds Worcestershire sauce
Salt
Black pepper; freshly ground

This tart makes a delicious first course, but it really benefits from
the complementary flavours of either the tomato sauce or the leek and
nutmeg puree.

Roll out the pastry and use to line a 23cm flan or quiche dish. Put it
in the refrigerator to chill for at least 30 minutes, then bake it in a
preheated moderate oven (180 oC) for 20 - 25 minutes, until the pastry
is golden brown.

Meanwhile, put the three cheeses into a food processsor and whiz,
gradually adding the whole egg, the egg yolks, cream, garlic, parsley
and Worcestershire sauce. Season with a pinch of salt and pepper to
taste.

Pour the filling into the baked pastry case and return to the oven to
bake for about 25 minutes, or until when you touch the surface the
filling feels firm.
Serve warm.
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Tidal Wave Cocoa Almond Mousse

Yield: 7 servings

1 Envelope unflavored gelatin 1/2 ts Almond extract
2/3 c Sugar 1 Envelope (1.3 ounces)
1/3 c Cocoa Whipped topping mix
1 1/2 c (12-oz can) evaporated 1/2 c Cold skim milk
Skim milk 1/2 ts Vanilla extract

In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended. Let stand 1 minute. Cook over
low heat, stirring constantly, until gelatin is completely dissolved,
about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in
almond extract. Refrigerate, stirring
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Creme Anglaise

Yield: 1 servings

1 c Milk
2 Egg yolks
4 tb Granulated sugar
1 pt Flour
2 pt Vanilla *

* OR 2 oz -Bittersweet chocolate OR 3 ts -Instant espresso powder OR
2 tb -Grand Marnier or Cointreau

This is one of the basic dessert sauces. It is luscious simply served
with fresh fruit.

HEAT THE MILK to the boiling point while you ribbon the yolks with the
sugar; beat with a whisk until canary yellow. Then add the flour and
beat again. While whisking, pour the boiling milk over the yolk-sugar
mixture, then return to the pan. Stirring, preferably with a wooden
spoon that has a flat edge to scrape the bottom of the pan, bring just
to the boil. Immediately remove from the heat, whisking to cool. Pour
through a fine sieve for the best texture. Keeps 2-or-3 days
refrigerated.

VARIATIONS:

CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce
and stir until melted.

MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.

ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.

Makes 1 1/2 Cups
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Spiced Pears in Cider

Yield: 6 servings

6 lg Firm pears
1 pt Dry cider; strong - or red wine
4 oz Sugar
1 Vanilla pod; split
2 Whole cinnamon sticks
1 ts Corn starch; or arrowroot
Flaked almonds; toasted
15 fl Double cream; whipped

Preheat the oven to 250 oF / 130 oC.

Peel the pears neatly, leaving the stalks on, and stand them in a large
casserole.

In a saucepan bring the cider, sugar, split vanilla pod and cinnamon
sticks to the boil.

Pour this over the pears, cover the casserole and bake very slowly for
about 3 hours, turning the pears half-way through the cooking time.

When the pears are cooked, transfer them to a serving bowl and cool.

Pour the liquid into a saucepan, discarding the vanilla pod and cinnamon
sticks.

Mix the arrowroot with a little cold water to a smooth paste, then add
to the saucepan with the liquid. Bring to the boil, stirring till the
mixture has thickened slightly to a syrup.

Pour it over the pears, allow to cool a little, then baste each pear
with a good coating of the syrup.

Place in the refrigerator to chill thoroughly and serve sprinkled with
toasted flaked almonds and whipped cream.
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Heaven on Earth

Yield: 8 servings

6 lg Cooking apples; peeled - cored and quartered
1/2 Lemon; grated rind and juice - for the apples
2 oz Sugar; for the apples
4 Ripe pears; peeled - cored and quartered
2 ts Mixed spice
1 Lemon; grated rind and juice - for the pears
1 Sponge cake
Butter
6 Egg whites
12 oz Caster sugar

Preheat the oven to 375 oF / 190 oC.

Place the quartered apples in an ovenproof dish, add lemon juice and
grated rind, and sprinkle the sugar over the apples.

Cover the apples with buttered greaseproof paper.

Bake until the apples soften but before they begin to break up (about 35
minutes).

Turn the oven down to 275 oF/140 oC.

Add the quartered pears to the dish with the apples. Add the lemon rind
and juice, and spice. Mix together gently.

Slice the cake, and butter generously. Cut into cubes and cover the
fruit with the cake, butter side up.

Brown slightly under the grill.

Whisk the egg whites until they begin to stiffen. Continue whisking,
adding the caster sugar approximately 1 tb at a time, until you have
about half the sugar left. Fold in the remainder and pile on to the
fruit and cake, peaking the meringue with a fork.

Bake in the oven for about 25 minutes or until the meringue has set.

Serve hot or cold with pouring cream.
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Elderberry Syrup Tart

Yield: 1 tart

--------------------------FILLING-------------------------------
2 1/2 dl Elderberry syrup
25 g Cornflour
80 g Ground hazelnuts

---------------------SHORTCRUST PASTRY--------------------------
250 g Flour
125 g Butter
1 Egg
1 pn Salt
1/2 dl Water

-------------------------TO FINISH------------------------------
1 Egg yolk

--------------------------SERVING-------------------------------
2 dl Whipped cream; slightly - sugared

Make the shortcrust pastry. Line a flan tin with half the pastry and
prick the base with a fork. Boil the elderberry syrup and cornflour,
then slightly reduce for 15 minutes and leave to cool. Sprinkle the
ground hazelnuts on top of the pastry base and then pour in the cooled
thickened syrup. Cover with the rest of the pastry and use the egg yolk
to seal the edges thoroughly and to brush over.

Bake for 50 minutes at 180 oC.

Serve warm with the sweetened whipped cream.
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Pear Almond Tart

Yield: 1 10" tart

---------------------------PASTRY--------------------------------
1 1/2 c Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1 Egg yolk
5 tb Ice water
Butter; softened

---------------------------GLAZE--------------------------------
1/2 c Apricot preserves
2 tb Dark rum

--------------------------FILLING-------------------------------
1/2 c Finely ground almonds
1/2 c Sugar
1 tb Flour
9 Firm, ripe pears
-- (preferably Anjou)
-- peeled, halved lengthwise
-- and cored

To make pastry, put dry ingredients and lemon peel in bowl of food
processor fitted with metal chopping blade; process just to mix. Add
butter and cut into small pieces; process just until mixture resembles
coarse meal. Add egg yolk; process just until blended. With processor
running, quickly add ice water. Process several seconds until pastry
forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap;
chill at least one hour.

Butter a 10-inch quiche pan with a removable bottom. Roll pastry out
slightly larger than pan. Carefully lift pastry to pan and gently press
against bottom and sides. Trim edges; prick bottom and sides with fork.
Chill for 1/2 hour.

Line pastry-filled pan with a circle of foil, pressing it gently against
pastry. Fill liner with uncooked rice or dried beans to weight. Bake in
preheated 375 degree F oven 15 minutes. Lift out liner with rice or
beans (save for future pastry baking). Bake crust 5 minutes longer; cool
on rack.

To make glaze, heat preserves and rum over low heat, stirring. Strain,
brush tart shell with 2 tablespoons glaze. Reserve remainder.

To make filling, stir together almonds, sugar, and flour; sprinkle over
glazed shell. Slice 12 pear halves crosswise. (Do not separate the
slices.) Place sliced halves in circle over almond mixture in shell.
Chop remaining pear halves, use to fill spaces between sliced pears.

Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush
with remaining warm glaze.

Serve at room temperature.
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Sophie's Lemon Mousse

Yield: 4 servings

1 1/2 ts Unflavoured gelatin
3 Lemons; juice
1 Lemon; grated zest
3 lg Eggs; separated
5 oz Caster sugar
1 pn Salt
10 fl Double cream

-------------------------DECORATION------------------------------
Chocolate leaves or Fresh mint

Dissolve the gelatin with the lemon juice in a bowl over simmering
water. Beat egg yolks with half the caster sugar to the ribbon stage.
Fold the gelatin mixture and zest into yolk mixture. Add pinch of salt
to egg whites and beat to soft peak stage. Add remaining caster sugar
and beat back to soft peak stage. Whip the cream until semi-stiff. Fold
1 tb of egg whites into the almost set lemon mixture. Fold cream and
remaining egg whites into the mixture. Pour into ramekins or a single
souffle dish.

Chill for several hours.

Decorate with some chocolate leaves or with sprigs of mint and serve.
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Pavlova 2

Pavlova is a traditional Australian dessert. It is essentially a
meringue base, filled with fresh fruit salad and cream, and is served
with ice cream, jelly and any other sweet goop that appeals at the time.

There are many permutations, but the essence of the dish is the meringue
shell filled with cream and then fruit salad.

Here the fruit salad might consist of pineapple, passionfruit,
strawberries, kiwi fruit, melons, all diced and mixed.

Ingredients.
Shell.
5 egg whites 10 oz caster sugar
2 tsp cornflour 1/2 tsp vanilla essence
1 tsp malt vinegar

Filling.
1/2 pint cream 3 tsp castor sugar
1 tsp orange flavoured liqueur (I use Grand Marnier)
1 lb of fresh fruit salad.

Draw a 9" circle on a baking sheet, preheat oven to to a cool 150øC or
300øF.

Beat egg whites until stiff. Add 4 oz of the sugar and continue beating
for one minute or until the mixture is stiff and glossy.

Fold in remaining sugar, cornflour, vanilla and vinegar.

Spoon 1/3 of the meringue mixture onto the baking sheet and spread out
into the shape of the circle. Put remainder of the mixture in a piping
bag and pipe around the edge of the circle.

Bake for 1 1/2 hours (yes 90 minutes) or until firm and very lightly
browned. Allow to cool completely.

Whip the cream and fold in the sugar and the liqueur. Fill the meringue
case with the cream, and then pile the fruit salad in the centre on top
of it.
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*************************************************************
Berries with Orange-Honey Yogurt

Yield: 4 servings

4 c Fruit, see suggestions

GARNISH
Fresh mint leaves OR
Thin strips orange rind OR
1 tb Toasted sliced/sliv. almonds

SAUCE
1 c Low-fat plain yogurt
1 ts Grated orange rind
1 tb Orange juice
2 tb Liquid honey (caution diab)
1/2 ts Vanilla or almond extract

Suggested fruit:
Winter: sliced oranges, bananas, kiwi, pineapple, cantaloupe or
honeydew Spring: strawberries, stewed rhubarb
Summer: raspberries, blackberries, blueberries
Fall: peaches, plums, grapes
Combinations: grapes & melon, melon & blueberries, blackberries &
sliced peaches, raspberries & blueberries, strawberries & kiwi,
bananas & kiwi or sliced oranges.

Diabetic caution: honey has more carbohydrates than sugar. Quantity of
honey could likely be reduced. Recipes in this book tend to be sweeter
than necessary for a person used to low-sugar recipes.

Mix sauce ingredients in a bowl. Wash berries & hull. Slice if fruit
pieces are large.

Either mix fruit with sauce, cover and refrigerate for 1 hour, or at
serving time spoon fruit into individual bowls or stemmed glasses and
pour sauce over. Garnish each serving.

1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate, good
fiber.
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Frozen Apricot Yogurt

Yield: 8 servings

1 1/2 c Dried apricots
1 1/2 c Orange juice
3 c Low-fat yogurt
1 ts Grated orange rind

Serve with fresh fruit or berries or garnish with a fresh mint leaf.

In small saucepan or microwave dish, combine apricots with orange juice.
Bring to a boil. Cover and simmer over medium heat for 10 to 12 minutes.

OR cover and microwave at High power for 7 minutes, or until apricots
are softened. Puree in food processor or blender, or pass through food
mill. Let cool.

Combine apricot mixture, yogurt and orange rind. Mix well. Freeze in an
ice-cream machine or transfer to shallow metal cake pan. Freeze until
almost solid. Break into big chunks and beat with electric mixer or food
processor until smooth.

Transfer to airtight container and freeze until firm (about 30 min to 1
hour). Let stand in refrigerator for 15 to 30 minutes or until softened
before serving. MY NOTE: 3/4 cup size individual yogurt containers are a
good way to freeze serving size portions. Use a strong ice cream scoop
to divide up for 2 small servings.
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Old-Fashioned Bread Pudding

Yield: 8 servings

1/2 c Raisins
1/2 c Brandy
1/4 c Butter or margarine
8 Slices day-old bread,
(lightly toasted)
1 c Firmly packed brown sugar
2 ts Ground cinnamon
1/4 ts Ground allspice
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
3 c Milk, scanded and cooked

Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on
each bread slice. Cut bread into 1-inch cubes; set aside.

Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this
mixture. Toss bread cubes with remaining sugar mixture. Place half of
bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain
raisins; place half of raisins over bread cube mixture. Repeat layers.

Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium
speed of electric mixer 1 minute; gradually stir in milk. Pour over
mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve
sugar mixture.

Bake at 325 degrees for 45 to 50 minutes. Serve warm.
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Tutti Frutti Trifle

Yield: 4 servings

1/2 Grapefruit 1/2 c Moist shredded coconut
1 Orange 2 tb Maraschino juice
1 c Fresh pineapple 3 Egg whites
6 Marshmallows 6 tb Confectioner's sugar
6 Maraschino cherries

Remove segments from membrane of grapefruit and orange, slice pineapple
and cut marshmallows and cherries into eighths. Soak marshmallows and
coconut in combined juices. Beat egg whites until stiff and fold in
sugar. Combine with fruits and coconut marshmallow mixture. Freeze in
refrigerator tray until firm. For an extra taste treat add 1 tb of
brandy or some people like to add 1/2 cup of seedless raisins.
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Trifle

Yield: 36 servings

Sponge Cake, Naples biscuit, 1 tb Sugar
-or jelly roll cut into Rich Custard - see following
-slices -recipe
1/2 c White Wine, Sherry, orBrandy Candied fruits and Angelica
1 pt Whipping Cream -for decoration

Here is how it is listed followed by the author's translation:

"Put slices of Savoy cake or Naples biscuit at the bottom of a deep
dish; wet it with white wine, and fill the dish nearly to the top with
rich boiled custard; season half a pint of cream with white wine and
sugar; whip to a froth -- as it rises, take it lightly off, and lay it
on the custard; pile it up high and tastily -- decorate it with
preserves of any kind, cut so thin as not to bear the froth down by its
weight"

Line the bottom and sides of a deep dish with slices of sponge cake,
Naples biscuit, or jelly roll. Wet them with 1/3 C wine, and fill the
dish nearly to the top with rich boiled custard. Season pint of heavy
cream with 1 tbsp. wine and 1 tbsp. sugar; whip to a froth and lay it on
the custard. Cover and decorate with the remaining pint whipped cream,
preserves of any kind candied fruits, and angelica.
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Scotch Whiskey Trifle

Yield: 12 servings

...................COFFEE.CARAMEL CUSTARD........................

2 2/3 c Half and half 1 c Whipping cream; chilled plus
6 Egg yolks 2 tb Whipping cream; chilled
3/4 c Dark brown sugar, packed 1 1/4 ts Instant espresso powder OR
3 tb All-purpose flour Instant coffee powder
1 1/2 ts Vanilla extract 3 tb Scotch whisky

...........................TRIFLE................................

1 Frozen pound cake, 1.lb.size 1 pt Fresh raspberries; -OR-
Thawed, cut into 3/4" cubes 24 oz Frozen raspberries, thawed
6 tb Scotch whisky 2 lg Bananas; peeled,
1 c Raspberry jam Halved lengthwise, sliced

.........................TO FINISH..............................

2 c Whipping cream; chilled 1/2 pt Fresh raspberries
3 tb Sugar Semisweet chocolate
3 tb Scotch whisky Curled or grated

For custard: Scald half and half in heavy medium saucepan. Whisk yolks,
sugar and flour in top of double boiler until smooth. Gradually whisk in
hot half and half. Set over boling water and stir until custard is very
thick and mounds when dropped from spoon, about 6 minutes. Set top of
double boiler over ice and chill custard, whisking occasionally. Mix in
vanilla.

Combine whipping cream and espresso powder in large bowl and stir until
powder dissolves. Beat to firm peaks. Add Scotch and beat until firm.
Fold cream mixture into cold custard in 2 additions. (Can be prepared 1
day ahead. Cover and refrigerate.)

For trifle: Place half of pound cake cubes in 3-quart trifle bowl or
glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in
heavy small saucepan until just pourable. Spoon half of jam over cake
and spread. Top with half of custard. Top with 1/2 the raspberries,
making sure some berries show at sides of bowl. Top with half of
bananas. Place remaining pound cake cubes in another bowl. Sprinkle with
3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam
over and spread. Top with remaining custard, then with other halves of
raspberries and bananas. Cover and refrigerate until set, at least 3
hours. (Can be prepared 1 day ahead).

Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons
Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with
fresh raspberries and chocolate.
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Trifle (Raspberry.Custard Bowl)

Yield: 1 servings

1/2 c Sugar 1 tb Vanilla
3 tb Cornstarch 2 1/2 oz Whole blanched almonds
1/4 ts Salt 2 pk Ladyfingers(3oz)
3 c Milk 1/2 c Red raspberry preserves
1/2 c Dry white wine 1 pk Frozen red
3 Egg yolks,beaten -raspberries(12oz)
3 tb Butter or 1 c Chilled whipping cream
-margarine,softened 2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan;
gradually stir in milk and wine. Heat to boiling over medium heat,
stirring constantly. Boil and stir 1 minute. Gradually stir at least
half of the hot mixture into egg yolks; stir back into hot mixture in
pan. Boil and stir 1 minute. Remove from heat. Stir in butter and
vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak
almonds in hot water about 3 minutes; drain. Carefully cut almonds
lengthwise in half with sharp knife. Split ladyfingers lengthwise in
half; spread each half with raspberry preserves. Layer in 2-quart
serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the
halved almonds, half of the raspberries and half of the pudding; repeat.
Arrange remaining ladyfingers around edge of bowl in upright position
with cut sides toward center. (It may be necessary to gently ease
ladyfingers down into pudding about 1 inch so that they remain upright.)
Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in
chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries.

NOTE: Do not use soft-type margarine in this recipe.
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Sherry Trifle

Yield: 1 servings

3 Egg yolks 2 oz Flaked almonds, lightly
1 pt Double cream -toasted
1 oz Sugar -Raspberry jam, use a very
1 Level tsp cornflour -good quality one
5 Trifle sponge cakes 2 fl Oz of sherry ( or more!)

8 oz frozen raspberries ( or fresh in season) 2 small bananas

Break the sponge cakes into medium size pieces and spread each piece
with jam. Place in a large glass bowl and sprinkle over the raspberries.
Add the sherry until the cakes are saturated.

Make the custard: Heat half the cream in a small saucepan. Blend the egg
yolks, sugar and cornflour together in a basin and when the cream is hot
pour over the mixture , stirring constantly. Return to the pan and
reheat gently until thick, then allow to cool.

Slice the bananas, mix in with the raspberries, and pour the custard
over. Whip up the remaining cream and spread over the custard. Decorate
with the flaked almonds. Cover and chill for 3 - 4 hours before serving.

This is nice served with a good dessert wine, one of the Australian or
Californian Muscats would be great.
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Authentic English Trifle

Yield: 1 servings

First, make a soft, rich custard: beat 4 egg yolks until light and pale
yellow. Heat 2 cups light cream with 1/4 cup sugar and 1 tablespoon
orange flower water or vanilla. Add beaten egg yolks, while beating very
hard. Then cook without boiling, stirring continuously until custard
coats the spoon. Remove to a bowl. Cover and refrigerate until well
chilled. Cut a two-layer sponge cake (that you bake or buy) into
finger-length pieces. Spread each one on one side with raspberry jam and
quickly dip in 1/2 cup sherry. Place half these sponge fingers in the
bottom of a deep cut-glass bowl. Cover with half the custard. Whip 2
cups cream. Sweeten with 1/2 cup icing sugar and vanilla to taste. Cover
custard with half the whipped cream. Make a second layer on top of all
this. Top with a dozen or so toasted almonds, standing them upright in
the cream, add a few slivers of angelica - or use small roses instead of
almonds and angelica. Refrigerate at least 12 hours. This beautiful
dessert never fails to create a sensation, yet is easy to prepare.
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Raspberry Truffle Trifle

Yield: 1 servings

1 7-in(18 cm) sponge cake Raspberry Sauce:
1/2 c Raspberry liqueur 2 pk Raspberries,
1 c Whipping cream -unsweetened frozen
Custard: -thawed, (each 300 g)
3 c Milk 1/4 c Icing sugar
3/4 c Light cream 2 tb Raspberry liqueur
3 Eggs Chocolate Truffle Sauce:
1/2 c Granulated sugar 8 oz Semisweet chocolate,
1/4 c All-purpose flour -coarsely chopped
3 tb Raspberry liqueur 3/4 c Whipping cream
1 1/2 ts Vanilla 1/4 c Raspberry liqueur

You'll want a 12-cup (3 L) serving bowl-preferably glass- for this
extravagant dessert.

Raspberry Sauce: In food processor or blender, puree raspberries and
icing sugar. Strain. Stir in liqueur. ( Sauce can be refrigerated for up
to 3 days.)

Custard: In large saucepan, heat milk and cream until hot. In bowl, beat
eggs with sugar until light, about 3 minutes; whisk in flour until
smooth. Pour in hot milk mixture, whisking constantly. Return to pan;
cook, whisking constantly, until boiling. Stir in liqueur; simmer,
whisking, for 2 minutes. Stir in vanilla. Pour into bowl; place plastic
wrap directly on surface and let cool to room temperature. ( Custard can
be refrigerated for up to 8 hours.)

Chocolate Truffle Sauce: In top of double boiler over simmering water,
melt chocolate, cream and liqueur, stirring. Let cool to room
temperature.

Assembly: Cut cake into 3 layers. Drizzle 1/2 cup Raspberry Sauce over
bottom and sides of serving bowl. Place 1 cake layer on bottom; drizzle
with 2 Tbl of the liqueur. Pour one-third of Custard over cake. Drizzle
with one-third remaining Raspberry Sauce. Reserve 3 tbl Chocolate
Truffle Sauce for garnish; drizzle with one-third remaining Chocolate
Truffle Sauce. Repeat with two more layers of cake, liqueur, custard and
sauces. Refrigerate for at least 8 hours or up to 1 day. Whip cream; add
remaining liqueur. Spread over top. Warm reserved Chocolate Truffle
Sauce slightly; drizzle with fork over whipped cream.

Makes 16 servings.
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Strawberry Lemon Trifle

Yield: 12 servings

.......................GENOISE LAYER............................

4 lg Eggs 1/2 cCake flour
1 pn Salt 3 tb Cornstarch
2/3 c Sugar

.......................LEMON FILLING............................

3/4 c Lemon juice 6 Egg yolks
1 c Sugar 1 1/4 c Whipping cream
1/2 c Butter

....................--STRAWBERRY SYRUP...........................

1/2 c Water 1 c Toasted sliced almonds
1/2 c Sugar 2 pt Strawberries
1 pt Strawberries 1 c Whipping cream
2 tb Kirsch

For finishing

FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of
an electric mixer and whisk in salt, then sugar. Place the bowl over a
pan of simmering water and whisk until just lukewarm. Whip by machine
until cold and increased in volume, about 4-to-5 minutes. Mix cake flour
and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in
with a rubber spatula. Pour the batter into a buttered, paper-lined
10-inch round pan and level it off. Bake the Genoise layer about 30
minutes until it is well risen, golden and beginning to shrink away from
sides. Unmold immediately and cool on a rack. Bake and cool the Genoise
layer.

FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a
non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in a
bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a boil
over low heat and whisk in yolk mixture. Continue cooking several
minutes, whisking constantly, until thickened and just at a boil. Pour
into a bowl, press plastic wrap against surface and chill. Immediately
before using, whip cream and fold into lemon curd.

FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and
bring to a boil. Rinse, hull and puree strawberries. Add puree and
kirsch to syrup off the heat. Strain and chill. To assemble, rinse
remaining berries and reserve six for a decoration. Hull and slice
remaining berries. Cut Genoise into thin vertical slices. Place a layer
of cake slices in a glass serving bowl. Moisten cake with syrup and
strew with 1/4 each of the sliced berries, almonds and jam. Spread with
1/4 of the lemon filling. Repeat with remaining ingredients, ending with
a layer of cake slices and syrup. Whip remaining cream and spread half
on the trifle. Decorate border with remaining cream (pipe with a star
tube) and reserved strawberries. Chill until serving time.
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Fruit Trifle

Yield: 10 servings

1 Pound cake 1/2 c Marsala or cream sherry
3/4 c Strawberry jam 2 c Vanilla custard
1 cn Pitted apricots * 1 c Heavy cream
11 oz Mandarin oranges 1/4 c Superfine sugar

* (1 lb,14 oz) drained and pureed ** canned, drained

SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree,
and sandwich back together. Cut into bars, about 1-by-2-inches, and pack
into a 2-quart serving dish, arranging oranges in and around cake. Pour
Marsala over top, spread with remaining apricot puree and cover with
custard. Cover and chill 2 hours. Whip cream with sugar until stiff.
Frost on top of trifle and decorate with candied fruits, if desired.
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American Trifle

Yield: 10 servings

2 pt Blueberries (reserve 1 cup 2 tb Orange Liquor
1 ts Vanilla 1/4 c Orange Juice
-for the topping) 1 tb Honey
24 Ladyfingers 2 tb Vodka
2 pt Raspberries (reserve 1 cup 2 c Ricotta Cheese
-for the topping) 1 c Heavy Cream, whipped
1/4 c Rum 1/2 c Sugar
1 Sponge or Pound Cake

Mix ricotta, sugar and vanilla together and set aside. Combine the
orange liquor and honey, toss with the berries. Slice cake and then cut
slices into triangle pieces. Line the bottom of a 8-inch spring form pan
and sprinkle with rum. Line the sides with ladyfingers. Spread half of
the ricotta mixture over the cake layer on bottom. Sprinkle with some
berries. Place another layer of cake down and sprinkle with orange juice
and vodka mixture, ricotta cream and some berries. The last layer should
be a layer of cake. Cover with whipped cream. Decorate with the reserved
berries. Chill over night.
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Mixed Berry Tiramisu

Yield: 10 servings

1 12-oz package unsweetened Frozen mixed berries
12 T Sugar
1 10-oz package frozen Raspberries in syrup; thawed
1/4 c Raspberry liqueur
2 ts Vanilla extract
3 4.40-oz packages Champagne
Biscuits (4" ladyfingers)
3 8-oz packets Mascarpone Cheese*
1 pt Strawberries; hulled
1 pt Raspberries
1/2 pt Blueberries

Cook frozen mixed berries and 6 tablespoons sugar in a heavy medium
saucepan over medium heat until mixture resembles jam and is reduced to
1 cup, stirring frequently, about 15 minutes. Cool jam mixture.

Strain syrup from thawed raspberries through sieve set over bowl,
pressing gently on solids. Discard solids. Add raspberry liquer to
raspberry syrup in bowl. Using sharp knife, trim 1 biscuit to 3-inch
length. Quickly dip biscuit into syrup, turning to coat lightly. Place
rounded end up and sugared side against side of a 9-inch springform pan
with 2 3/4-inch sides. Repeat with as many biscuits as necessary to
cover sides of pan. Dip more biscuits in syrup and arrange on bottom of
pan, covering completely and trimming to fit.

In bowl, whisk mascarpone with 6 tablespoons sugar and vanilla to blend.
Set aside. Thinly slice enough strawberries to measure 1/2 cup. Gently
spread half of jam mixture over biscuits in bottom of pan. Spoon half of
mascarpone mixture over; smooth top. Sprinkle with sliced strawberries,
1/2 cup fresh raspberries and 1/2 cup blueberries. Dip more biscuits
into syrop; arrange over fruit in pan, covering completely and trimming
to fit. Gently spread remaining jam mixture over biscuits. Spoon
remaining mascarpone mixture over; smooth top. Cover, chill at least 4
hours or overnight.

Release pan sides. Transfer cake to platter. Arrange remaining fresh
berries decoratively atop cake and serve.

* Mascarpone is Italian cream cheese available at Italian markets and
specialty food stores. If unavailable, blend 1 1/2 pounds cream cheese
with 1/2 cup whipping cream and 6 tablespoons sour cream. Use 3 cups for
this recipe.
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Frosty Chocolate Pecan Freeze

1 pkg. chocolate instant pudding (4 serving size)
1 pkg Juliettes (crushed)
Whipped topping

Prepare pudding as directed on package, using only 1 1/2 cups milk.
Blend in 2 cups whipped topping. Alternately layer pudding mixture and
cookie crumbs in a shallow freezer container. Freeze until frim or
overnight. Makes 6 servings.
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Chocolate Peanutty Crumble Bars

Servings: 24

1/2 c Butter or margarine 1/2 ts Baking soda
1 c All-purpose flour 1/2 ts Vanilla
3/4 c Instant oats, uncooked 4 Snickers Bars (2.23 oz each
1/3 c Brown sugar Cut into 8 slices each

Preheat oven to 350 degrees. Grease bottom of an 8" square pan. Melt
butter or margarine in lg saucepan. Remove from heat & stir in flour,
oats, brown sugar, baking soda & vanilla. Blend until crumbly. Press 2/3
of the mixture into prepared pan. Arrange Snickers Bar slices in pan,
about 1/2" from the edge of pan. Finely crumble the remaining mixture
over the sliced Snickers Bars. Bake for 25 min. or until edges are
golden brown. Cool in pan on cooling rack. Cut into bars or squares to
serve.
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Pineapple Crumble

Servings: 8

-----------------------------FILLING----------------------------------

16 oz Can unsweetened pineapple,
-- crushed & drained
2 md Pears, peeled, cored & diced
1 ts Vanilla extract
1/2 ts Cinnamon
1 ds Nutmeg

--------------------------CRUMB TOPPING-------------------------------

3 tb Soy or safflower margarine
2/3 c Matzo meal
1/3 c Ground walnuts
1/2 c Light brown sugar
1/2 ts Cinnamon

Preheat oven to 350F.

Combine filling ingredients in a mixing bowl & pat into a 9-inch square
baking pan.

Melt margarine in a skillet & remove from heat. Stir in the remaining
topping ingredients till evenly coated with the margarine. Sprinkle
evenly over the top of the pineapple mixture. Bake 25 to 30 minutes.
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Strawberry Pudding

Yield: 1 servings

1 cn Eagle Brand milk
1 1/2 c Cold water
1 pk Instant vanilla pudding (4 serving size)
1 ct Cool Whip (large)
1 qt Fresh sliced strawberries
1 Box of vanilla wafers

Mix Eagle Brand milk with water;, beat well. Add pudding mix and beat.
Put in refrigerator for 15 minutes. Add Cool Whip and mix well. In a
large 3 quart bowl, spoon 1/4 of the pudding, top with 1/4 of
strawberries and 1/4 box of vanilla wafers. Alternate layers ending with
pudding. Garnish top with 6 crushed vanilla wafers and a few
strawberries.
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Steamed Pears with Red Wine And Raspberries

Yield: 4 servings

3 lg Anjou Pears; Ripe
1 c Dry Red Wine
3 tb Sugar
1/2 pt Fresh Raspberries

Peel, halve, and core the pears. Put the pear halves in a steamer
basket, cut side down, and place over boiling water in a large saucepan.
Cover and steam the pears over moderate heat until tender, about 5
minutes. Meanwhile, combine the wine and sugar in a large serving bowl,
stir to dissolve the sugar. Add the pears to the bowl along with the
raspberries and let stand until cooled to room temperature. Serve as is
or refrigerate and serve chilled.
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Bananas Foster

Yield: 4 servings

2 tb Butter or margarine
2 lg Bananas, quartered
2 tb Brown sugar
1/2 ts Cinnamon
2 tb Banana or orange liqueur
2 tb Rum

Place butter in 1-qt casserole. Microwave on high until butter melts.
Roll bananas in butter. Mix brown sugar & cinnamon together. Sprinkle
over bananas. Nuke 2 1/2 to 3 mins. on high, or until sugar begins to
melt. Remove from oven. Pour liqueur & rum over hot bananas. Ignite.
When flame dies down serve bananas & sauce on ice cream or a thin slice
pound cake.
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Chocolate Lace Eggs

It looks like delicate filegree, but this egg is actually squiggles of
melted chocolate piped over a styrene foam form. When the chocolate
hardens, the curlicues become a shell. Fill it with chocolate mousse for
a make-ahead Easter dessert. Look for the styrene foam eggs at crafts
supply stores.

White chocolate varies widely in how it melts. For this recipe, the
small baking chips work best, the large deluxe baking pieces do not melt
smoothly.

1-1/4 cups (8oz) white OR semisweet chocolate baking chips chocolate
mousse (recipe follows) 1 cup raspberries, rinsed and drained, optional,
for garnish

Place chocolate in the top of a double boiler. Set pan over hot (not
simmering) water and stir occasionally until chocolate is melted and
smooth, about 4 minutes. Remove from water, then let chocolate cool to
lukewarm, about 100~.

Meanwhile, cut three 3-1/2 inch or four 3-inch-long styrene foam eggs in
half lengthwise. Wrap each half tightly in plastic wrap, pulling excess
wrap over flat (or cut) side of egg; secure with tape. The curved side
of egg should be smooth.

Line a 12x15 inch baking sheet with plastic wrap. Set eggs, flat side
down and about 2 inches apart, on pan. Fill a pastry bag fitted with a
1/8-inch plain tip with chocolate (or you can use a spoon instead of the
pastry bag); drizzle chocolate over eggs in a thick lacy pattern to
within 1/4-inch of cut edges of egg. Chill until firm, about 10 minutes.

Carefully remove form from shell by 1) pulling on excess plastic wrap on
back or 2) cut the plastic on the flat side of the egg, remove styrene
egg form, then peel plastic wrap away from chocolate. Re-wrap egg. If
made ahead, cover and chill up to 3 days.

To serve, fill half of the shells with equal portions of mousse; top
with a few berries. Set each filled shell on a plate. Cover with
remaining chocolate shells. Garnish with remaining berries.

Makes 3 large or 4 medium servings.

CHOCOLATE MOUSSE:

In the top of a double boiler, stir 2/3 cup (4 oz) white or semisweet
chocolate baking chips over hot (not simmering) water until smooth. In a
small bowl, beat 2 large egg whites until foamy. Gradually beat in 2 tsp
sugar, beating until stiff peaks form. Fold in melted chocolate. In a
small bowl, beat 1/3 cup whipping cream until stiff; fold into egg white
mixture. Cover and chill at least 1 hour or up to next day.

Makes 1-3/4 cups.
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Chocolate Rounds, Triangles, etc.

6 oz chocolate, semisweet
1 ts vegetable shortening

Melt chocolate over hot water. Stir in shortening. Spread chocolate
thinly on cooky sheet lined with wax paper or Baking Pan Liner Paper.
Chill in refrigerator or freezer for a few minutes, or until chocolate
just begins to set.

Cut out desired shapes, using cooky cutters or a knife. Any shape can be
made -- a turkey for a Thanksgiving cake, animals for a child's birthday
cake, simple rounds for the sides of a gateau.

Replace in refrigerator until chocolate is completely firm. Peel paper
off chocolate and separate shapes. Keep in a covered tin box in the
refrigerator or freezer.
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The Ultimate Caramel Chocolate Pecan Pie

Yield: 1 servings

---------------------------CRUST--------------------------------
2 c Finely chopped pecans
1/4 c Sugar
1/4 c Parkay Margarine; melted
 

--------------------------FILLING-------------------------------
1 pk 14oz. Kraft caramels (48)
1/4 c Milk
1 c Chopped pecans
1 pk Semi-sweet chocolate
-8 squares
1/3 c Milk
1 3/8 c Powdered sugar
1/2 ts Vanilla

CRUST: Heat oven to 350 degrees. Mix pecans, sugar, and margarine. Press
onto bottom and sides of 9 inch pie plate. Bake 12 to 15 minutes or
until lightly browned. Cool.

FILLING: Melt caramels with 1/4 cup milk in heavy saucepan over low
heat, stirring frequently until smooth. Pour over crust; sprinkle with
pecans. Stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in
heavy saucepan over very low heat just until melted. Pour over caramel
pecan filling spreading to edges of pie. Refrigerate. Serve with
sweetened whipped cream if desired.
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Doreen's Raspberry whip dessert

Yield: 12 servings

Base:
1 c Flour
1/2 c Chopped walnuts or oatmeal
1/4 c Brown sugar
1/2 c Melted margarine
Filling:
2 Egg whites
3/4 c Sugar
2 tb Lemon juice
1 Package strawberries or
Raspberries(2 lb marg cont.
Full), Mashed
1 Pk dream whip

Mix flour, oatmeal (or nuts), and brown sugar in bowl. Pour melted marg
over and mix well. Put on a cookie sheet and bake 20 min at 250F. Stir
and cool. put 2/3 in a 9 by 13 pan or springform pan. (1/3 saved for
topping). Whip 2 egg whites until stiff, add 3/4 C sugar and 2 tbsp
lemon juice, whip. Fold in previously mashed fruit gently. Make dream
whip as per instructions and fold in. Pour over crumbs in pan and top
with remaining crumbs, freeze. Take dessert out of freezer before dinner
starts - to soften a little. This is a very light, refreshing dessert.
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Bird's Nests with Cheese

Servings: 4

Filling

2 Eggs, lightly beaten
1/2 c Cheese, parmesan, grated
2 tb Cheese, ricotta
2 ts Mint, fresh, chopped OR
1/2 ts Mint, dried
1 pn Pepper, black, ground
8 Pastry, phyllo, sheets
1/2 c Butter, clarified **
3/4 c Cheese, Kasseri, crumbled OR
3/4 c Cheese, feta, crumbled
8 Olives, calamata (garnish)

** See "Clarified Butter" recipe.

Filling:

In mixing bowl, combine eggs, Parmesan, ricotta, mint and pepper. Set
aside. Preheat oven to 375 F. Cut phyllo pastry sheets in half crosswise
and cover with waxed paper and a lightly dampened kitchen towel. Place 2
half sheets of phyllo, one on top of the other, horizontally on a work
surface, trim off and discard a 1 inch strip from 1 short edge of
sheets.

Pull top sheet toward you so that it overlaps bottom sheet by about 1
1/2 inches. Dot exposed surfaces with clarified butter. Place a 1/2 inch
diameter dowel or no. 11 knitting needle about 1 1/2 inches from long
edge farthest from you. Fold edge over dowel. Spread about 1 teaspoon of
filling along edge of folded flap. Fold dowel over filling; then
carefully roll up phyllo toward you, leaving 1 1/2 inch strip at bottom
edge. Holding edges of the pastry at ends of dowel, gently press them
toward center, forming pleats as you would on a curtain rod. (Do not
worry if some filling oozes out.)

Firmly holding ends of pastry to maintain pleats, carefully pull out
dowel. Bring rolled edges of pastry around, forming a circle; the
unrolled border will form bottom of each bird's nest. Transfer bird's
nest to ungreased baking sheet. Brush all exposed surfaces of pastry
generously with clarified butter. Bake until golden, about 15 minutes.
Remove baking sheet from oven and place about 1 1/2 tablespoons of
Kasseri in center of each nest. Return to oven until cheese is bubbly. 3
to 4 minutes.

Place an olive in center of each nest. Serve hot.
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Buche de Marrons au Chocolat

Servings: 16

4 lb Chestnuts OR
2 lb Chestnuts, canned, whole,-- unsweetened, drained OR
4 c Chestnuts, pureed, canned,-- unsweetened
1/4 c Sugar, superfine
1/2 c Butter, unsalted, melted
3 tb Calvados OR
3 tb Applejack OR
3 tb Cognac
1/2 ts Vanilla
8 oz Chocolate, semi-sweet,-- melted, cooled,-- (preferably)

---------------------------------GARNISHES---------------------------------
1 c Cream, whipping
1 ts Sugar
1/2 ts Vanilla
1 oz Chocolate, semi-sweet,-- melted, cooled
1 tb Cocoa, unsweetened
Candied violets
 

If you are using fresh chestnuts, cut an X on the flat side of each
chestnut. Place the chestnuts in a saucepan, cover with cold water and
bring to boil. Cover and boil gently until tender, about 15 minutes.
Remove the pan from the heat and let it stand for 15 minutes. Shell the
chestnuts, removing both the hard outer shell and the inner brown skin.
If you're using canned chestnuts, simply drain. Reserve 3 whole
chestnuts for garnish. Puree chestnuts in a processor until very smooth.
Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2
teaspoon vanilla. Puree again until very smooth and fluffy. Add 8 ounces
of melted chocolate and puree until very smooth. Line a 4 cup round
log-shaped mold or loaf pan with plastic wrap, pressing it down until
smooth. Pour in the chestnut-chocolate mixture and tamp the mold to
eliminate any air bubbles. Smooth over the surface, and cover with
plastic wrap. Refrigerate overnight.

To Garnish:
Unmold log on serving plate, and carefully remove the plastic wrap. Whip
the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until
stiff. Spread the cream evenly over all sides of the log, forming a
barklike ridge here and there with a spatula or decorating comb. Drizzle
thin lines of chocolate down the length of the log, using a paper pastry
cone or fork. Roll the 3 reserved chestnuts in cocoa and arrange on the
log lengthwise. Garnish with candied violets and refrigerate until
serving. This log may be refrigerated for up to one week.
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Puff Pastry - Master Chefs

Servings: 1

4 c Flour, all purpose
1 1/2 ts Salt
1 lb Butter, unsalted, chilled, - cut into pieces
1 c Water, cold

Directions:

Set aside about 1/2 cup of flour on a work surface. Place the remaining
flour with the salt in a mixing bowl or mixer. Add 1/4 c (1/2 stick) of
the butter and cut the mixture together until crumbly. Add just enough
cold water so mixture can be gathered together in a ball. Cut a cross
into the top of the ball, and place it in a covered bowl and chill for
about 30 minutes. Place the remaining butter on the work surface with
the reserved flour. Toss the butter to coat. Use the heel of your hand
to work the flour into the butter then place the butter-flour mixture on
a sheet of waxed paper, cover with a second sheet and press the mixture
into a flat square. Refrigerate just until the butter-flour mixture is
approximately the same consistency as refrigerated dough. Roll the dough
into a cloverleaf shape, with 4 "leaves" extending diagonally from the
center. Place the butter flour mixture in the center, then fold each
"leaf" over, forming a neat, square package with the leaves slightly
overlapping. Roll the dough on a lightly floured surface into a large
rectangle with the short end toward you. Fold into thirds as you would a
letter. Rotate the dough 1/4 turn so that the open side is at the right
(this is called a single turn). Repeat rolling the dough into a large
rectangle, folding into thirds and rotating 1/4 turn. Wrap dough and
chill 1 hour or longer. Give the dough 2 more sets of 2 single turns,
always beginning and ending with the open side at the right. Refrigerate
1 hour or longer between each set of 2 turns. After final set of turns
(6 single turns in all), wrap and refrigerate dough again for at least 1
hour.
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Fresh Grapes in Grappa

Servings: 1

1 1/2 lb Grapes, ripe
1/3 c Sugar
2 1/2 c Grappa OR
2 1/2 c Brandy

Directions:
Choose the largest and firmest grapes and clip off leaving a little of
the stems attached to each.
Fill a 1 quart glass jar with the fruit and add the sugar and enough
grappa to cover the grapes.
Cover the mixture and shake gently to dissolve the sugar.
Place the jar in sunlight with its cover ajar and let stand for 1 week.
Cover tightly and store in cool dark place at least 3 months.
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Fresh Cherries in Grappa

Servings: 1

1 1/2 lb Cherries, ripe
1/3 c Sugar
2 1/2 c Grappa OR
2 1/2 c Brandy

Directions:
Choose the largest and firmest cherries and clip off leaving a little of
the stems attached to each. Fill a 1 quart glass jar with the fruit and
add the sugar and enough grappa to cover the cherries. Cover the mixture
and shake gently to dissolve the sugar. Place the jar in sunlight with
its cover ajar and let stand for 1 week. Cover tightly and store in cool
dark place at least 3 months.
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Twinkies

Yield: 1 servings

1 pk Yellow cake mix
1 pk Instant vanilla pudding
1 c Water
1/2 c Oil
4 Eggs
1 tb Vanilla
1 c Milk
5 tb Flour
1 c Sugar
1/2 ts Salt
1/2 c Crisco
1/2 c Margarine

Combine cake mix, pudding, water, oil and eggs. Bake in 9x13 for 35
minutes at 350~. Heat milk and flour; cool. Beat remaining
ingredients until fluffy and add milk mix. Beat well. Remove cake
from pan when cool. Cut lengthwise, place 1/2 on pan for bottom,
spread with filling, replace second 1/2 on top. Cut "Twinkie" size.
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CHOCOLATE BREAD PUDDING

Yield: 6 servings

3 oz Unsweetened chocolate - cut into small pieces
2 c Half and half
2 c Soft white bread crumbs - (loosely packed)
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream; whipped

HEAT THE CHOCOLATE AND half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour. Preheat oven to 350F. Beat the eggs until
frothy, blend in the sugar, vanilla and salt, then mix into the
chocolate. Pour the pudding into a buttered 1 1/2-quart casserole,
set it in a shallow baking pan and pour enough hot water into the pan
to come halfway up the sides of the casserole. Bake the pudding
uncovered for 50 to 60 minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.
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Fresh Lemon Ice Cream

Yield: 1 servings

3 Large, ripe lemons *
3/4 c Sugar
5 Egg yolks
3 c Half and half
1 ts Vanilla

* Roll lemons on counter to break up inside for more juice; zest
lemons with zester.

Be careful to remove only the yellow zest and not the bitter white
pith. Place the zest into a food processor fitted with the steel
blade or in a blender. Add sugar and process until the zest is
finely ground and mixed.

Add 3 tablespoons of juice from the lemons to processor and process
briefly. Set aside. Beat the egg yolks with a mixer until thick.
Beat in the lemon sugar.

Heat 2 cups of the half and half in a saucepan until almost
simmering. Slowly add the other cup to the beaten yolks, along with
vanilla. Add heated cream. Turn the mixture back into the saucepan.
Cook over low heat, stirring constantly, until thickened enough for
the mixture to coat the back of a spoon. Remove from heat and chill
until cold.

Freeze in ice cream freezer according to manufacturer's instructions.
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Lemon Cheese Squares

Yield: 18 servings

15 Whole graham crackers,
Broken in half
16 oz Cream cheese; softened
3 c Cold milk
2 pk (6 svg size) Lemon Instant
Pudding/Pie filling
8 oz Cool whip, thawed
1 cn 21 oz blueberry pie filling

Arrange 1/2 of the crackers in bottom of 13 x 9 inch pan, cutting
crackers to fit if necessary

Beat cream cheese in large bowl with electric mixer on low until
smooth. Gradually beat in one cup of the milk. Add remaining milk
and pudding mixes. Beat one to two minutes. Gently stir in two cups
of the whipped topping.

Spread 1/2 of the pudding mixture over crackers. Add second layer of
crackers; top with remaining pudding mixture and whipped topping.

Freeze 2 hours or until firm. When ready to use let stand at room
temperature 15 -25 minutes or until squares can be cut easily. Garnish
with a spoon full of pie filling.

Store leftover dessert in freezer.
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Raisin Crunch Bars

Servings: 12

2 1/2 c Raisins
1/2 c Sugar
2 tb Cornstarch
1 1/2 c Water
3 tb Lemon juice
3/4 c Butter
1 ts Vanilla
1 1/2 c Rolled oats
1 c Brown sugar
1/2 ts Salt
1/2 ts Baking soda
1 3/4 c Flour

Combine raisins, sugar, cornstarch, water and lemon juice in a pan. Cook
over low heat until thick; let cool. Combine all other ingredients and
mix. Press 2/3 of mixture into a 10 x 13" pan. Pour raisin mixture over
layer. Cover with remaining dry mixture. Bake at 375 degrees for 20 to
30 minutes. Frost while warm with confection icing.

Confection Icing: 2 c confectionary sugar, sifted. Add cream or milk for
spreading consistency, 1 tsp vanilla. Mix well

If you like raisin squares, but don't want to bother with the crust, you
will love this recipe. Servings are vague. Depends on how you cut the
bars.
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Giant Cinnamon-Pecan Ring

2 1lb loaves frozen bread dough 1/2 c butter, melted
1/2 c sugar 1/2 c packed brown sugar
2 tsp cinnamon 1/2 c chopped pecans
1-1/4 c sufted powdered sugar 1/2 tsp vanilla
milk (about 4 tsp)
Cinnamon sticks(optional) Pecan Halvs (Optional)

Lightly grease inside of dutch oven. On a lightly floured surface,
flatten thawed dough slightly. Cut each loaf into 4 pieces(total of 8).
Form each piece into a rope about 18" long. Brush each rope on all sides
with melted butter. Stir together sugar, brown sugar, and cinnamon.
Place mixture on sheet of foil. Roll rope in sugar mixture to coat
evenly. Shape rope into a coil in the center of the dutch oven. Roll
another rope in sugar. Attach securely to end of first rope and continue
coil. Cont inue coating ropes and attaching to form a 10-11" circle.
Sprinkle any remaining sugar over coil. Sprinkle with chopped pecans.
Cover and let rise in a warm place for about 30- 40 min. Bake at 350 for
30 to 3 min or till done. Cover with foil last 15 minutes to prevent
over browning if necessary. Cool about 15 min. Stir together powdered
sugar, vanilla, and enough milk to make a thick glaze. Spoon over top of
cake. Decorate with cinnamon sticks and pecan halves. Serves 16
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Cherry Crisp

2 cans cherry pie filling 2 sticks butter, melted
1 white cake mix 1-3/4 c chopped nuts

Pour pie filling in bottom of oven. Sprinkle cake mix over top and DO NOT
STIR. Top with nuts. Pour melted butter over top. Bake for about 30 min
at 350
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Butternut Apple Crisp

3/4 cup packed brown sugar -- divided
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups peeled sliced -- up to 4
uncooked butternut squash -- (about 1-1/2 pounds)
1 can apple pie filling -- (20 ounces)
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
6 tablespoons butter or margarine -- softened

Combine 1/2 cup brown sugar, lemon juice, cinnamon, salt, squash and pie
filling. Spoon into 10-in. x 6-in. x 2-in. greased baking dish. Cover
and bake at 375 for 30 minutes. Combine remaining ingredients until
crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes
longer or until squash is tender. Serve warm. Yield: 8 servings.
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