Betsy (08:38:28 am) : Tonight's 'On Food' chat
beginning at 9:00 pm EDST. The Topic is 'Just Desserts!' (including
sugarfree)

From: exulhf@exu.ericsson.se (Lynn Fusinato)
Newsgroups: alt.food.fat-free
Date: 12 Jan 1996

Here is a Lemon Meringue Pie recipe I copied but haven't tried. The comments
belong to the person who posted and possibly created the recipe. I do not
keep that info. You might want to give it a try.
-Lynn

Lemon Meringue Pie
------------------

One pie I never liked was lemon meringue pie. Not too long ago, I tried a
lemon meringue pie that was unbelievable. It was the best pie I ever ate.

Here is the recipe:

Ingredients:
4 egg whites
baked graham cracker crust
4 low fat egg beaters
1 14oz can of Eagle brand sweetened condensed milk (low fat)
1/2 cup of "real lemon" lemon juice
1/4 teaspoon of creme of tartar
1/3 cup of sugar

(if you don't care about this pie being low fat, use egg yolks in place of
the egg beaters and the regular sweetened condensed milk. The pie comes
out thicker when it isn't low fat but tastes the same to me.)

Directions:

1. Preheat oven to 350 degrees F

2. mix up the egg beaters, sweetened condensed milk and real lemon juice
in a medium size bowl

3. Pour this mixture into the graham cracker crust

4. in a small bowl, beat the egg whites with the creme of tartar until
soft whites peaks form

5. Slowly (not quickly!) add the sugar and continue beating until the
mixture is stiff, but not dry.

6. Take the meringue you just make in step five and spread it over the
top of the pie, sealing in the lemon part.

7. Cook in the oven for about 15 minutes. Keep checking the oven after
10 minutes into the fifteen minutes to make sure it isn't burning on
the top. Keep checking it every minute. If you don't keep checking
it, you can easily burn it. The top of the meringue should be golden
brown.

8. Chill before serving.

I highly suggest to not eat the entire pie by yourself in one sitting.
I actually did and got the worst sugar headache.
This is my favorite pie.
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Bubbles~ (9:07:27 pm) : I haven't reviewed the chat from last night, did
anyone print any POPOVER recipes?
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Betsy (9:11:02 pm) : Here you go Bubbles:

Popovers - Williams Sonoma

Recipe By : Williams Sonoma 1994 Holiday Catalog
Serving Size : 6 Preparation Time :0:00
Categories : Bread: Quick/Muffins/Biscuits Vicki's Collection

2 eggs
1/4 teaspoon salt
1 cup milk
2 tablespoons unsalted butter -- melted
1 cup all-purpose flour

Butter a 6-cup popover or Texas-sized muffin pan.

In a medium bowl lightly wisk together the eggs and salt. Stir in the milk
and butter and beat in the flour until just blended. DO NOT OVERBEAT! Fill
each cup about half full using all the batter.

Place popovers in a cold oven, set the temperature to 425 degrees F and bake
for 20 minutes. Popovers should rise considerably during this time. Reduce
oven to 375 F and continue baking 10-15 minutes longer until popovers are
golden and crisp on the outside. Quickly pierce each popover with a thin
metal skewer or the tip of a small knife to release the steam. Turn the oven
off and leave in for 5-10 minutes more for further crisping. Remove and
serve at once.

Makes 6 popovers which are about 142 calories each.

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

Serving Ideas : Serve with butter and jam.

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steve fr fla (9:15:08 pm) : This recipe was one of my mainstays:
This is a single serving cake that
is soft in the center, when it is cut open the sauce lows out into the ice
cream, this was oe of my best selling dsserts
in the 15 years I owned my Restaurant

8OZ semi sweet chips
8oz sweet butter
4 egg yolks,plus 5 whole eggs
1 cup sugar
1 cup flour

Melt chips and butter in double boiler, combine with flour'place n mixer,
add eggs one at a time in medium speed

Preheat oven to 500 deg. flour and fillfrench
rosette pans (tart) to 2/3full bake at 500deg for exactly
7 mintes, Serve immediatly with Ice cream

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CarolB (9:17:18 pm) : Oh No! I did my homework and when I pasted my recipe
the format messed up!

"I found this recipe recently in Taste of Home magazine," McClaskey wrote.
It was "an instant family
hit."

HOT FUDGE CAKE

1 cup all-purpose flour

3/4 cup granulated sugar

6 tablespoons unsweetened cocoa powder, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla

1 cup packed brown sugar

1 3/4 cups hot water

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar, 2
tablespoons cocoa, baking
powder and salt. Stir in milk, oil and vanilla until smooth. Spread in an
ungreased 9-inch square pan.
Combine brown sugar and remaining 4 tablespoons ( 1/4 cup) cocoa; sprinkle
over batter. Pour hot
water over all; do not stir. Bake for 35 to 40 minutes. Serve warm with
whipped cream or ice cream.

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Risa G. (9:21:16 pm) : Here is a good one. It is from the John Ash and his
old show on TVFN "Cooking Right.":

Cappuccino Chocolate Cheesecake
Yield: 12-16 servings

1-1/4 c. chocolate wafers, crushed (approx. 20 wafers)
1/8 tsp. ground cinnamon
1 pkg (8 oz) light cream cheese
1 c. sugar
1 c. unsweetened cocoa powder, plus more for garnish
1/2 c. thawed frozen egg substitute (equivalent of 2 eggs)
2-1/2 c. nonfat sour cream
2 T. coffee liquor
1 tsp. vanilla

Preheat oven to 325 degrees. Stir together wafer crumbs and cinnamon. Pat
into bottom of 9" springform pan. Beat cream cheese until light and fluffy.
Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 c. sour
cream, coffee liquor and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set.

Spread remaining 1/2 c. sour cream evenly over top. return to oven for 1
minute to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top with
cocoa powder in decorative pattern, if desired.
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Risa G. (9:28:41 pm) : Here's another. This time from Mr. Food:

Waffle Sundaes
8 sundaes

1 T. butter
1/3 c. maple or pancake syrup
8 frozen waffles
1 pint ice cream, any flavor
1 c. chocolate syrup
1 container (8 oz) frozen whipped topping, thawed

Preheat grill to medium high heat. In a small saucepan on the stove top,
melt the butter with the maple syrup. baste both sides of the frozen waffles
with the maple syrup mixture. Grill the waffles for 2-3 minutes per side, or
until crisp and lightly browned. Place the waffles on plates and top with
ice cream, chocolate syrup and whipped topping.

This is from a book on grilling and everything including dessert is made on
the grill. Sounds good to me!!

Hi Liz!!
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Liz (9:28:55 pm) : I'm not going to give up . . . I'm gonna try to send a
recipe again. Here's one my husband Fred loves.

ORANGE CHOCOLATE MOUSSE

6 oz. semisweet chocolate chips (1 cup)
2 large egg yolks, beaten
2 tblsp. frozen orange juice concentrate, thawed
2 large egg whites, beaten
Dash of salt
3 tblsp. sugar
3/4 c. whipping cream
Shaved or grated semisweet or milk chocolate

1. Melt chocolate over very low heat. Transfer to a medium
bowl. Stir in egg yolks and orange juice concentrate.

2. Beat egg whites and salt in a small bowl with electric mixer
until soft peaks form when beaters are lifted. Gradually
beat in sugar. Beat until stiff peaks form. Beat cream in
a small bowl with electric mixer until stiff peaks form.

3. Fold egg whites and 1 cup of the whipped cream into the
choco
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Joe (9:30:39 pm) : Hi Every body

One contribution and I gotta go.

Have FUN,

Jo

ROLL THE CAN ICE CREAM
2 empty coffee cans
1 1/2 c. rock salt (I used the salt from the water softener)
20 c. crushed ice
1 c. heavy cream
1 c. milk
1 beaten egg
1/2 c. sugar
1 tsp. vanilla
You can also add chocolate, strawberries or peaches
You'll need: *(1 pound can with plastic lid and 3 pound can with plastic
lid). In small can mix: Cover small can and set in center of larger can.
Layer 1/2 the crushed ice alternately with 1/2 the salt in the space between
the cans. Cover the larger can. Now the fun begins! Choose a hard level
surface and ROLL the can back and forth between the kids for 10 minutes.
Open outer can - empty old ice and salt. Lift small can, wipe lid dry and
open. Scrape ice cream from sides and stir. Cover again and replace in large
can with new ice and salt. Cover and roll 5 more minutes. Makes 2 1/2 cups
of ice cream. It was delicious!!

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Betsy (9:30:42 pm) : That's ok Bubbles!

Whoopie Pie Cookies

1/2 c. cocoa
1/2 c. Spry
1 egg
1 c. sugar
2 c. flour
1 1/4 tsp. soda
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1 tsp. vanilla
FILLING:
3/4 c. Spry
3/4 c. confectioners' sugar
1/2 c. marshmallow fluff

Mix first 10 ingredients in 1 bowl until smooth. Drop by teaspoon on cookie
sheet. Bake at 350 degrees for 8 minutes. Mix "filling" ingredients with
beater until smooth. When baked cookies are cool, frost 1 cookie (on inside)
and top with another cookie. These cookies freeze well.

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Liz (9:31:29 pm) : Crud!!! lost the end again. Here's the end of the Mousse:

3. Fold egg whites and 1 cup of the whipped cream into the
chocolate mixture until no white streaks remain. Spoon into
dessert dishes. Chill at least 1 hour. Garnish with
remaining whipped cream and shaved chocolate. Store in the
refrigerator. Makes about 4 (2/3 cup) servings.

Liz notes: Since there are only three of us, I made this into
three larger servings. (Much too rich for that, I only ate half
of mine at that sitting). Could easily be separated into 4 to 6
reasonable servings. Walt was intrigued by the idea and
appearance, but the flavor was a bit too "adult" for him. It is
not a milk chocolate, but rather more of a semisweet flavor.


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Kate (9:31:47 pm) : I hate desserts! NOT!
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Judy (9:33:09 pm) : WHITE CHOCOLATE RASPBERRY TART

CRUST:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon ground ginger
1/4 cup ground toasted almonds
1/2 teaspoon salt
1 stick unsalted butter, softened
1 egg yolk
1 Tablespoon heavy cream
Water

FILLING:
12 ounces white chocolate
1/4 cup unsalted butter
1 Tablespoon Chambord (raspberry flavor liqueur)
1/2 cup heavy cream
1 pint fresh raspberries

To make crust: Sift together the flour, sugar ginger, almonds and salt.
Knead in the butter, egg yolk and heavy cream, adding water if necessary to
make pliable dough. Roll out dough to fit a 9-inch tart pan.

Bake at 350† for 12 minutes. Cool.

To make filling: Melt the white chocolate with the butter in a double boiler
set over simmering water. (You also can melt the chocolate in a microwave on
medium power).

Stir in the liqueur. (You may get some separation of the chocolate, but
donít worry). Bring the heavy cream to a boil and whisk into the chocolate
mixture.

Pour the raspberries into the prepared crust, pour the chocolate mixture
over top and chill at least 2 hours before serving.

Makes 12 servings.
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CarolB (9:35:41 pm) : Whew! Bubbles I went all the way to St. Louis for you!
Hope this is it!

WHOOPIE PIES

1/2 cup (1 stick) butter or margarine, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup milk

Filling (see recipes)

Preheat oven to 425 degrees. (This recipe requires a very hot oven.) Cover
cooking sheets with
aluminum foil.

With electric mixer, beat butter and sugar until light. Beat in egg and
vanilla.

Sift together flour, cocoa powder, baking soda and baking powder. Add dry
ingredients alternately with
milk to butter mixture, beating until smooth.

Drop by level measuring tablespoonfuls onto prepared cookie sheet. Bake 7
minutes or until done. Let
cool on racks.

When cool, sandwich two cookies, back to back, with filling.

Yield: About 3 dozen sandwich cookies.

MARSHMALLOW FILLING

1/2 cup (1 stick) butter or margarine

1 cup powdered sugar

1 cup marshmallow creme

1/2 teaspoon vanilla

Cream together butter and sugar until smooth. Blend in marshmallow creme and
vanilla.

WHOOPIE PIE FILLING

1/3 cup plus 3 tablespoons all-purpose flour

1 1/2 cups milk

1 1/2 cups (3 sticks) butter

1/4 teaspoon salt

2 teaspoons vanilla

3 1/4 cups powdered sugar

Place flour in a medium saucepan. Add milk gradually, whisking until smooth.
Cook over medium heat,
whisking constantly, until mixture becomes thick and bubbles up in the
center. Simmer over low heat for
2 minutes. Remove from heat; set aside and let cool.

Place butter in a large mixer bowl; beat until softened slightly. Gradually
add salt, vanilla and sugar; beat
for 2 minutes. One large spoonful at a time, gradually add cooled milk
mixture to butter mixture. Beat on
high for 1 minute or until filling is smooth, light and fluffy. If the
filling seems too soft, refrigerate until it
firms up a bit.

Cookies filled with this mixture should be wrapped in plastic and s tored in
the refrigerator. Bring to
room temperature before serving.

From "Cooking From Quilt Country, " by Marcia Adams.
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Kate (9:36:23 pm) : LEMON CRUMB SQUARES

1 15-ounce can condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup dark brown sugar, firmly packed
1 cup uncooked oatmeal

Blend together milk, lemon juice, and rind. Set aside. Sift together flour,
baking powder,
and salt. Cream butter; blend in sugar. Add oatmeal and flour mixture and
mix until
crumbly. Spread half the mixture in an 8x12x2-inch buttered baking pan and
pat down;
spread condensed-milk mixture over top and cover with remaining crumb
mixture.
Bake at 350 degrees until brown around edges (about 25 minutes). Cool in pan
at room
temperature for 15 minutes; cut into 1 3/4-inch squares and chill in pan
until firm.
Makes two dozen. These squares are from Neiman Marcus
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Risa G. (9:36:30 pm) : Here is a good one from Richard Simmons for those of
us still trying to lose those last few pounds:

Brownie Points
Makes 16, each 3g fat

Nonstick spray
1/2 c. all purpose flour
3 T. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 c. nonfat cream cheese, softened
1 c. sugar
3-1/2 oz. semisweet chocolate, melted
5 tsp. vegetable oil
1/4 c. liquid egg substitute
2 tsp. vanilla extract
1 c. fresh or frozen rasperries

preheat oven to 350 degrees. Coat 8x8x2 square pan with cooking spray.

In medium bowl stir together flour, cocoa powder, and baking powder.

In second medium bowl, with electric mixer beat together cream cheese and
sugar until creamy. Beat in melted chocolate and oil. Gradually beat in egg
substitute and vanilla. On low speed, beat in flour mixture until smooth.
Fold in rasberries if using. spoon into prepared pan.

Bake for 35 minutes or until firm. Cool pan on wire rack.
Cut into 16 pieces.
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Kate (9:37:21 pm) : BLACK MAGIC CAKE

1 3/4 cup flour; unbleached, sifted
2 cup sugar
3/4 cup baking cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
1/2 cup vegetable oil
1 cup coffee; black, strong
1 cup buttermilk
1 tsp. vanilla extract

Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a
mixing bowl.
Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer
set at medium
speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan.
Bake in
preheated 350 degree oven for 40 minutes or until the cake tests done. Cool
in pan on
rack. Frost with Hundred Dollar Frosting. Cut into squares.

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Kate (9:37:42 pm) : HUNDRED DOLLAR FROSTING:

1/4 cup butter or regular margarine
3 oz semisweet chocolate; 3 blocks
1 large egg
2 cup confectioner's sugar
1 Tbs. vanilla
1 Tbs. lemon juice
1 cup walnuts; chopped

Combine butter and semisweet chocolate in a double boiler top. Place over
hot water,
stirring until melted. Remove and cool well. Add egg and stir vigorously.
Stir in
confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in
walnuts and frost
cake with icing.

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Kate (9:39:38 pm) : This cake is to die for. Very fast to make!

HERITAGE APPLE CAKE

3 apples. peeled and sliced
1 cup sugar
2 eggs
2/3 cup vegetable oil
1/4 cup orange juice or water
1 tsp. vanilla
2 tsp. baking powder
1 1/2 cup flour

Set the apples aside. Whisk the next 5 ingredients together, then stir in
the baking powder
and four. Preheat oven to 350 deg.. Grease a 9 in. springform pan or a
square cake pan.
Spread half of the batter over the pan, place apple slices on top. Sprinkle
apples with a
mixture of 1/2 c. sugar mixed with 2 tsp. cinnamon (reserve a bit for the
top). Spread the
apple cinnamon layer with the rest of the cake batter, sprinkle with
reserved sugar
mixture. Bake until done, about 50 min. Serve as is or with a bit of ice
cream or whipped
cream. Absolutely excellent! ks

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steve fr la (9:39:58 pm) :

Crust:
18 sl Zwieback, crushed fine
1 1/2 tb Unsalted butter, cut in bits
- softened
1 1/2 tb Sugar
Filling:
1 c Plus
2 tb Sugar
2 lb Cream cheese, softened
2 tb Flour
1 Vanilla bean, minced
3 lg Eggs, separated
1 c Sour cream
Thin slices of lemon for garish

In a bowl, stir together the zwieback, butter, and sugar until the mixture
is combined well and press the mixture into the bottom of a 9-inch
springform pan. In a large bowl with an electric mixer, cream together the
sugar and cream cheese until the mixture is light and fluffy. Add the
flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the
mixture well. Stir in the sour cream. In a bowl, beat the egg whites until
they just hold stiff peaks and fold them into the cream cheese mixture
gently but thoroughly. Pour the filling into the pan and run a rubber
spatula through the filling in a circle about one inch from the rim to help
the cake rise evenly. Bake the cake in the middle of a preheated 350f oven
for 60 minutes, turn off and let the cake stand in the oven for 30 minutes.
Let the cake cool completely or until it is set, in the pan on a rack.
Chill the cake covered, overnight. Remove the cake from the pan and garnish
it with lemon slices. a 1945 Gourmet Mag. favorite.

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Kate (9:40:37 pm) : KAHLUA NUT SQUARES
1 1/4 c Sifted all-purpose flour
3/4 t Baking powder
1/2 t Salt
1/2 c Butter, softened
3/4 c Brown sugar, packed
1 ea Large egg
1/4 c Plus 1 tblsp. Kahlua
1 c Semi-sweet chocolate pieces
1/3 c Chopped walnuts

ICING
2 T Butter
1 T Kahlua
2 T Milk or cream
1 1/3 c Sifted powdered sugar

Grease 7 x 11 in. baking pan. Preheat oven to 350 f. Resisft flour with
baking powder
and salt. Cream butter and sugar; beat in egg. Stir in 1/4 cup Kahlua, then
add flour
mixture, stir until well blended. Fold on chocolate pieces and nuts. Spread
evenly in
prepared pan. Bake 30 mins. or until top springs back when touched lightly
in center.
Do not over bake. Remove from oven and cool 15 mins. then brush top with 1
tblsp.
Kahlua. Frost when completely cooled.
BROWN BUTTER ICING: In a saucepan heat butter until lightly browned. Remove
from heat. Add Kahlua, milk or cream and sifted powdered ks

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Betsy (9:41:54 pm) : Here's one for you Velma:

Title: Black Forest Parfait
Categories: Diabetic, Desserts, Cheese
Yield: 6 servings

3 oz Neufchatel cream cheese
1/3 c Cherry juice
2. c Skim milk; cold
1 cn Red sour pitted cherries; 1 lb., water packed
3 oz Pkg. Jell-o sugar-free instant chocolate pudding
6 pk Equal sweetener
1 tb Cornstarch

Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer,
until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or
until smooth.

Mix cornstarch in cherry juice until dissolved. Add to cherries and cook
until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending with
pudding. Garnish with 2 cherries.

Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg,
carbohydrate 16g, sodium 304mg.

Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

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CarolB (9:43:05 pm) :
RASPBERRY MOUSSE

CHEESECAKE

The Olive Garden

Italian Restaurant

For cheesecake:

2 (8-ounce) packages cream cheese, softened

1/2 cup granulated sugar

2 eggs

1/2 teaspoon vanilla

1 (9-inch) chocolate crumb crust

For raspberry mousse topping

1 1/2 teaspoons gelatin

1 1/2 tablespoons cold water

1/2 cup raspberry preserves

1 cup whipping cream

2 tablespoons granulated sugar

To prepare cheesecake: Preheat oven to 325 degrees. Mix cream cheese, sugar,
eggs and vanilla with
electric mixer on medium speed until thoroughly blended, about 3 to 4
minutes. Pour into prepared
crust. Place on baking sheet and bake for 25 to 35 minutes. Let cool
slightly, then refrigerate until cold.

To prepare raspberry mousse: Sprinkle gelatin over cold water. Stir and let
stand 1 minute. Microwave
on high power for 30 seconds or until gelatin is completely dissolved. (Or
heat on stove with 1 additional
tablespoon of water.) Combine gelatin with raspberry preserves. Chill 5
minutes. Do not chill longer than
5 minutes or mousse will be lumpy.

While raspberry mixture chills, whip cream until soft peaks form. Add sugar
and continue whipping until
stiff peaks form. Measure 1 1/2 cups of whipped cream for mousse.
Refrigerate remaining cream for
topping. Using a wire whisk, gently stir raspberry mixture into 1 1/2 cups
whipped cream.

Spread raspberry mousse on top of chilled cheesecake, mounding slightly in
the center. Let chill at least
1 hour before serving.

To serve, cut cheesecake into servings; top each piece with a dollop of
reserved whipped cream.

Yield: 6 servings.

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Cookie (9:44:19 pm) : Try this one, it is always a hit!

Fruit Pizza

1 pKG (20 OZS) REFRIGERATOR SUGAR COOKIE DOUGH
1 PKG (8 OZS) CREAM CHEESE SOFTENED
1/3 CUP SUGAR
1/2 TSP VANILLA
ASSORTED FRUIT
3/4 TBL ORANGE MARMALADE OR APRICOT PRESERVES
1 TSP WATER

Freeze cookie dough 1 hour. Slice into 1/8 in slices.
Line foil-lined 14 inch pizza pan with slices,
overlapping edges slightly. Bake at 375 degrees 10-12
minutes or until golden brown. cool. Invert onto
serving plate: carefully remove foil. Turn right side
up. (at this point I put it back onto the pizza pan)
Combine cream cheese, vanilla, and sugar; mixing
until well blended. Spread over crust. Arrange fruit
over cream cheese layer. Glaze with combined
marmalade and water. Chill. Cut into wedges.
Serves 10-12.
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Kate (9:45:06 pm) : RAISIN PIE

6 eggs
1 1/2 C sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4C lemon juice
1/4 C butter, melted
1 1/2 C raisins
1/2 C chopped walnuts
1 9" pie shell (unbaked)

Combine eggs, sugar, spices, salt, lemon juice, and butter. Stir in raisins
and nuts. Pour
into pie crust. Bake at 375 F 35 to 40 minutes or until filling is set in
center. Cool before
serving.
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Kate (9:46:26 pm) : GRAPE-NUTS PIE CRUST
1 c. Grape-Nuts cereal, ground
Butter Buds, mixed in warm water equal to 3 Tbs.. butter
6 packets Equal
Combine ingredients and mix well. Press firmly into 9-inch pie pan.

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Betsy (9:47:02 pm) :
Double Chocolate Grand Mariner Brownies

Recipe By : N. Amos AMOS@sscl.uwo.ca
Serving Size : 25 Preparation Time :0:00 Categories : Brownies Chocolate

2 squares unsweetened chocolate
2 squares semisweet chocolate
2 eggs
1/2 cup butter
1 cup white sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans -- optional
1 teaspoon vanilla
2 tablespoons Grand Marnier
Icing:
2 squares semisweet chocolate
2 tablespoons light cream -- or 2% milk
1 tablespoon Grand Marnier
(or can use 1 tbsp cream and
2 tbsp G.M.)
2 tablespoons butter
1 cup icing sugar

Melt chocolate. Add sugar, eggs, and butter. Mix dry ingredients. Add to
chocolate mixture. Add vanilla. Place in greased 8 X 8 pan. Bake 25 minutes
at 350. Immediately after baking, brush on Grand Marnier. Cool 1 hour.

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Kate (9:47:03 pm) : NUT CRUST PASTRY
makes two 8 to 10 inch tart shells or twelve 2 1/2 to 3 inch tartlets.

10 oz. finely chopped almonds, walnuts, pecans, filberts or macadamia nuts
1 Cup (2 sticks) unsalted butter at room temperature
1/3 C. granulated sugar
3 C. all purpose flour
1 egg, lightly beaten
1 tsp. almond or vanilla extract

Preheat the oven to 350 degrees. Butter the tart or tartlet pans. Put all
the ingredients in a
large mixing bowl and mix until well blended, using an electric mixer or
wooden spoon.
Divide the mixture and press into the prepared pans. Chill for at least 30
minutes.
Bake the crust for 20 to 25 minutes, or until the shells are golden brown.
Let cool on
racks before filling.

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Risa G. (9:47:28 pm) : CHOCOLATE-ESPRESSO COOKIES
Makes about 30

6 T. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
8 oz. bittersweet chocolate, chopped
1/2 c. (1 stick) unsalted butter
2 large eggs
3/4 c. sugar
2-1/4 tsp. instant espresso powder
2-1/4 tsp. vanilla extract
1 c. semisweet chocolate chips
1 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Mix flour, baking powder, and salt in small
bowl. Stir bittersweet chocolate and butter in heavy, large saucepan over
low heat until melted. Using electric mixer, beat eggs, sugar, espresso
powder and vanilla in medium bowl until well blended. Stir egg mixture into
warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and
chopped walnuts.

Immediately drop dough by heaping tablespoons onto nonstick baking sheets,
spacing 1-1/2 inches apart. Bake until tops crack but cookies are still soft
inside, about 12 minutes. Transfer baking sheets to rack; cool 5 min.
Transfer cookies to racks; cool completely. (Can be prepared 1 day ahead.
Store cookies in air tight container at room temperature.)

Because they contain very little flour, these cookies have a chewy-brownie
like texture.

Enjoy!!
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CarolB (9:48:19 pm) : A dear friend makes this. The butter seasoning sounded
weird but this is really delicious.(I am trying to spell correctly...)

JEANETTA'S CHESS CAKE

1 box Duncan Hines Yellow Cake mix (plain)
1 egg
1 stick butter or margarine
1 teaspoon butter seasoning

Mix above together and press out in 13X 9" pan

1 8- ounce package crean cheese, softened
1 box powdered sugar
3 whole eggs
1 teaspoon butter flavoring

Mix together and pour on top of first mixture. Bake 35 to 40 minutes at 350*
or until golden. Cut into bars.
*Note: cake will fall when removed from oven

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Judy (9:48:41 pm) : Oh, Betsy, those would be wonderful with a dollup of
whipped cream sprinkled with cinnamon.
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Kate (9:49:18 pm) : TEXAS PECAN PIE

3 eggs
3/4 cup packed light brown sugar
3/4 cup Light or Dark Corn Syrup
1/2 cup (1 stick) margarine or butter, melted and cooled
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecans, coarsely chopped
1 (9-inch) unbaked or frozen-deep dish pie crust*
16 pecan halves

Preheat oven to 350ƒF. In medium bowl with fork beat eggs slightly. Add
brown sugar,
corn syrup, margarine, flour, salt and vanilla; stir until well blended.
Stir in chopped
pecans. Pour into pie crust. Arrange pecan halves around edge of filling.
Bake 50 to 55
minutes or until knife inserted halfway between center and edge comes out
clean. Cover
edge of pie with foil if pastry becomes too brown
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Betsy (9:50:22 pm) : You're right Judy - yummmm

more whoopie...

WHOOPIE PIES

Recipe By : Linda.Magee@salata.com (Linda Magee)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--CAKE/COOKIE PART
1 3/4 cups ALL-PURPOSE FLOUR
1/2 cup COCOA POWDER (I use Dutch cocoa)
1 3/4 tsp BAKING SODA
1/8 tsp SALT
1/2 cup SHORTENING (I use butter-flavor Crisco)
1 cup GRANULATED SUGAR
1 1/2 tsp VANILLA
1 large EGG
1 cup BUTTERMILK
--CREME FILLING
6 TBS BUTTER or MARGARINE, softened
2 TBS SHORTENING (I use Butter-Flavor Crisco)
1 jar MARSHMALLOW CREME
2 tsp VANILLA
4 cups CONFECTIONERS' SUGAR, sifted (icing sugar)

Preheat oven to 375-degrees.

Lightly grease 2 cookie sheets; set aside.

Sift together the flour, cocoa powder, baking soda and salt; set aside.

In a large mixing bowl cream the shortening and sugar together, until light
and fluffy. Add the egg and vanilla and beat. Add dry ingredients,
alternately with the buttermilk; starting and ending with the flour. Mix
well.

Drop batter by tablespoonfuls (I made BIG cookies) onto greased cookie
sheets. Try to make the mounds as round as possible, they'll look better
when they're done. Whatever shape you drop the dough, that's the shape the
cookie will be. The dough isn't real runny, but it's not real firm either.
Space the cookies at LEAST 2 inches apart, they DO spread out quite a bit.
Make sure you make an even amount of cookies--it takes 2 halves to make one
Whoopie Pie.

Bake 8-10 minutes, or until cookies spring back when lightly touched and
they're no longer shiny on top.

Leave the cookies on the cookie sheets for a few minutes, they'll fall apart
if you remove them immediately. Cool completely before filling

Cream the butter and shortening until light and fluffy. Beat in the
marshmallow creme. Add vanilla and beat well. Add the confectioners' sugar
and beat until smooth.

Spread 1 TBS of the filling onto one half of the cookies. Top with the other
half. Of course, if you've made the cookies bigger, you'll need to put in
more filling. I fill them as full as I want.

These freeze well, but they have to be air-tight or they get soggy. Carl
likes 'em frozen! I've never tried it, but I'm sure these would make great
ice cream sandwiches. Just put a slice of ice cream in between the cookies
instead of the creme filling. The original recipes called for more
shortening in the filling, it was waaaay too greasy. I like my filling
better. You really need a little shortening to smooth the filling out--I've
tried using totally butter or margarine, but it's not the same.

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Kate (9:51:30 pm) : CARROT CAKE from the SILVER PALATE COOKBOOK

3 cup unbleached all-purpose flour
3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1/2 cups corn oil [or canola or safflower]
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups shredded coconut
1-1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple

Preheat oven to 350 deg. F.. Grease two 9" layer cake pans and line with wax
paper.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well.
Fold in walnuts,
coconut, carrots, and pineapple. Pour batter into prepared pans. Set in the
middle rack of
the oven and bake for 30 to 35 minutes until edges have pulled away from the
sides and a
cake tester inserted in center comes out clean. Cool on a cake rack for 3
hours. Fill cake
and frost sides with cream-cheese frosting. Dust top with confectioners'
sugar

Cream-Cheese Frosting

8 ounces cream cheese at room temperature
6 tablespoons sweet [aka unsalted] butter at
room temperature
3 cups confectioner's sugar
1 teaspoon vanilla extract
juice of 1/2 lemon

Cream together cream cheese and butter in mixing bowl. Slowly sift in
confectioner's
sugar and continue beating until fully incorporated. Mixture should be free
of lumps.
Stir in vanilla and lemon juice. Frosting for a 2-layer cake.

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Liz (9:53:32 pm) : Kate, that Carrot Cake is FABULOUS. We had it at work for
a birthday and I begged the recipe, then made it and split it among several
friends. YUMMMMMMMMM.
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Betsy (9:54:41 pm) :
Chocolate-Covered Brandied Cherries

Recipe By : Leanda Goss ldgoss@METRONET.COM
Serving Size : 50 Preparation Time :0:00 Categories : Candies Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 Maraschino cherries -- Drained
3/4 cup Brandy
3 tablespoons Butter
3 tablespoons Corn syrup -- light
1/4 teaspoon Salt
2 cups Powdered sugar -- sifted
1 1/2 pounds Dipping chocolate -- white or

Pour brandy over drained cherries; let sest for two days. Combine butter and
salt; blend until smooth.
Add sifted powdered sugar and mix well. Knead until smooth and shiny; chill
for 1/2 hour wrapped in waxed paper. While chilling, drain cherries well on
paper towels; pat dry. (reserve brandy marinate for brushing on cakes or for
cooking) Shape a marble-sized piece of fondant around each cherry; place on
waxed paper lined tray. Chill until firm; about 2 hours. Melt chocolates
separately over hot water, stirring constantly. Dip cherries and place on
wax paper lined tray. Place in refrigerator to set. Store in covered
container in a cool dark place 10-14 days to fully ripen.

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