Choco-Raspberry Crackles
Neopolitan (Tri-Color) Cookies
Jell-O Fruity Spritz Cookie
Christmas seed cookies
Sausage Recipes: Italian, Chorizo, Rosemary, Lebonese
Italian Sausage
Fresh Pear And Apple Pie
Pumpkin-apple Pie
Apple Brandy Butter
Banana Coconut Bread
Chicken Breasts With Spicy Rub
Teriyaki Chicken Wings
Sources of soybeans in Michigan: http://stratsoy.ag.uiuc.edu/~mi-qssb/consumer/micom.html
Fiesta Hot Chocolate
Fresh Fruit Frappe
Fresh Tomato Soup
Quick Chicken Noodle Soup
Wedding Soup
Chocolate Chip Pumpkin Cheesecake
Harvest Cake Roll
Peanut Butter Whipped Cream
Chocolate Mini Cheesecakes
Delicate Cake
Fruit Icing
Lemon Custard Phyllo Cups
Homemade Croutons
Hershey Bar Pie
Chocolate Petal Crust
Traditional Coconut Cream Pie

Betsy, NY (5:36:56 pm) :
I haven't tried this recipe, but it sounds wonderful:

Title: Choco-Raspberry Crackles
Categories: Cookies, Desserts, Snack
Yield: 48 servings

1/4 c Butter
1 pk Chocolate Raspberry Chips
2 ts Baking Powder
1 1/2 c Granulated Sugar
1/4 ts Salt
4 Eggs
2 c All-Purpose Flour
1/2 c Walnuts, finely chopped

Icing Sugar

Melt butter with 1 cup (250mL) chocolate raspberry chips over hot water:
cool and blend until smooth. Beat in sugar and eggs. Blend in remaining
ingredients including remaining chips but not icing sugar. Chilol at=
least
1 hour. Roll into 1" (2.5cm) balls, then roll in icing sugar. Place on
greased baking sheets and bake at 300=F8F (160=F8C) for 15 to 18 minutes=
or
until cookies are cracked on the surface and set in the middle. Resist
temptation, cool and serve.

Makes about 4 dozen cookies.

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Betsy, NY (5:41:16 pm) :
To: mm-recipes@idiscover.net
From: beck4@pipeline.com (Eileen & Bob Holze)

NEOPOLITAN (TRI-COLOR) COOKIES

Oven Temp:350

1 8 oz. can almond paste
1 1/2 cups butter
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp.salt
apricot or raspberry jam
6 oz. semi sweet chocolate chips

Grease 3 13x9x2 inch pans. Line with waxed paper. Grease again. Set aside.
Break up almond paste in large bowl. Add butter, sugar, egg yolks, and
almond extract. Beat for 5 minutes. Beat in flour and salt. Mix well.
Beat egg whites in small bowl until stiff. With a wooden spoon fold into
almond mixture. Separate batter into 3 bowls. Add red food coloring to one,
green coloring to another, and yellow to the third. Stir each color well.
Pour each color into pans and bake at 350F for 15 minutes. Remove from pans
and onto large cutting board lined with waxed paper. Place green layer and
spread with jam. Top with pink layer. Cover with waxed paper and weigh down
with book.
Refrigerate about 1 hour. Melt chips over low flame, with a drop of il mixed
in to make it smooth and shiny. Spread chocolate on top and sides of cake.
Refrigerate until chocolate is firm. Turn cake over and spread more
chocolate on top.
Refrigerate again. When chocolate is dry you cut cake into small rectangles.

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Betsy, NY (5:42:52 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

Title: JELL-O FRUITY SPRITZ COOKIE
Categories: Cookies
Yield: 60 cookies

4 c Flour, sifted
1 ts baking powder
1 1/2 c butter or margarine
1 c sugar
3 oz Jell-O Gelatin; any flavor
1 egg
1 ts vanilla
Additional Jell-O Gelatin
-for sprinkling over cookies
-before baking.

Sift flour with baking powder. Cream butter/margarine. Gradually add
sugar and gelatin, cream well after each addition. Add egg and vanilla;
beat well. Gradually add flour mixture, mixing after each addition until
smooth. Force dough through cookie press onto ungreased baking sheets.
Sprinkle with gelatin. Decorate as desired. Bake at 400 degrees F. about
13 or 14 minutes, or until golden brown at edges. Store in loosely
covered container.

The accompanying cookie picture showed colored sprinkles or non-pareils,
silver balls, and green and red candied cherries as decorations.

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Betsy, NY (5:47:18 pm) :
From: Aruna Viswadoss av9y@poe.acc.virginia.edu
Newsgroups: rec.food.recipes

Christmas seed cookies

2 and 1/2 c sifted cake flour
1/2 tsp baking powder
1/8 tsp salt
1 c sugar
1 c soft butter
2 egg yolks
1 tsp vanilla
seeds such as caraway, anise, sesame

Sift dry ingredients, cut in butter, add egg yolks and vanilla
and blend and chill several hours. Roll to 1/8 inch thickness
on floured board and cut in fancy shapes. Put on
cookie sheets, sprinkle with seeds. Bake in hot oven, 400 F, about 8
minutes.
Makes about 8 dozen small cookies.

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Betsy, NY (5:50:07 pm) :
Here are some interesting seasoning variations - I'll be back with one with
more complete instructions

Date: Wed, 18 May 1994 15:46:42 -0500
From: Joe Wells
Subject: sausage

Here are some sausage reciepies that I have used and liked a lot. They
were originally designed for ground lamb but we have used them with
ground turkey and it tastes almost as good. These measurements are all in
teaspoons except where noted and for five pounds of meat. They taste great
Charcoaled.

ITALIAN

Black Pepper 2 1/2
Salt 2 1/2
Fennel Seeds 5
Garlic Granules 2 1/2

CHORIZO

Garlic Granules 7 1/2
Salt 5
Red Pepper Seeds 5 (use your own judgement)
Black Pepper 5
Paprika 15

ROSEMARY

Black Pepper 2 1/2
Rosemary 5 (dried, twice as much fresh)
Garlic 2 1/2
Salt 2 1/2

LEBONESE (this one came from a Lebonese chef we knew and is my favorite)

Allspice 2 Tablespoons
Cinnamon 1 Tablespoon
Cloves 1 Tablespoon
Cilantro 2 bunches, chopped
Garlic Granules 1/8 cup
Vinegar 2 Tablespoons

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Betsy, NY (5:53:56 pm) :
Here's another - I guess mixing the meat with the seasoning and shaping are
the only instructions!

Italian Sausage

Mix together:
1 pound ground pork
1 medium onion, finely chopped
1 small garlic clove, crushed

Combine and mix into pork mixture:
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon fennel seed
1/4 teaspoon paprika
1/8 teaspoon ground thyme
1/8 teaspoon (or more) cayenne pepper

Shape into patties, meatballs, or stuff into casings.

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Betsy, NY (6:13:00 pm) :
Fresh Pear And Apple Pie

4 Apples (4 cups sliced)
4 Firm Pears (4 cups sliced)
2 tb Lime Juice
2/3 c Brown Sugar, firmly packed
1/4 c Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Butter
Pastry for a 9 inch pie

Preheat oven to 350 degrees apples and pears. Place in large bowl and toss
with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in
small bowl. Toss with apple and pear slices until coated. Turn into a
9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top
crust. Cut slits to vent steam during baking and place over filling. Seal
and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is
lightly browned.

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Betsy, NY (6:15:08 pm) :
Pumpkin-apple Pie

1/3 c Brown Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 Egg; Lg
1/3 c Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 Unbaked 9-inch Pie Shell

Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook, over
medium heat, stirring constantly, until the mixture comes to a boil.
Carefully add the apple slices and cook for another 4 minutes. Remove from
the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt,
spices, and evaporated milk in a bowl. Beat until well blended using a
rotary or electric mixer set on low speed. Pour the apple mixture into the
unbaked pie shell and then spoon an even layer of the pumpkin mixture over
the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then
reduce the oven temperature to 375 degrees F and bake another 40 minutes or
until the filling is set around the edge. Cool on a wire rack.

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Betsy, NY (6:18:06 pm) :
This would make a nice gift!

Apple Brandy Butter

6 c Fresh unsweetened applesauce
1 c Sugar
1 tb Ground cinnamon
1/2 c Calvados
1/2 c Orange blossom honey
1/4 ts Ground cloves

Place all ingredients in heavy saucepan. Bring to a boil over medium heat,
stirring frequently. Cook for about 15 minutes, or until mixture begins to
thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum
seal. Makes 6 1/2 pint jars.
From Gourmet Preserves, Judith Choate.

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Betsy, NY (6:21:29 pm) :
Banana Coconut Bread

1 c Currants
3 c Flour
1 ts Baking soda
2 ts Cinnamon
2/3 c Sweetened coconut
1 c Packed brown sugar
1/3 c Buttermilk
1/2 c Dark rum
1 ts Salt
1 ts Baking powder
1/2 ts Grated nutmeg
1/2 c Vegetable shortening
2 Eggs beaten lightly
1 c Mashed ripe banana

Heat rum and place in bowl with currants 1 hour. In separate bowl, sift
together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2
cup of the coconut. In a large bowl, cream vegetable shortening and brown
sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and
currant mixture. Combine well. Add flour mixture and stir till just
combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes
or till done . Makes 1 loaf.

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Betsy, NY (6:29:33 pm) :
Chicken Breasts With Spicy Rub

4 Chicken breasts
------------rub-------------
2 tb Paprika
1 tb Black pepper
1 ts Cayenne
1/2 ts Five spice powderr
1 tb Red wine vinegar
2 Cloves garlic, minced
2 ts Vegetable oil
2 tb Ground cumin
2 tb Brown sugar
1 ts Curry powder
1 ts Salt
1 tb Dijon mustard
1 tb Vegetable

Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be. Heat
barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill,
skin side down. Cook over medium heat, about 10 to 12 minutes per side,
until chicken is justed cooked through. (If heat is too high, coating will
burn; if too low, cooking time will be a little longer).

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Stephanie (7:23:33 pm) : TERIYAKI CHICKEN WINGS

ï1 bag of frozen chicken wings ï1 cup of soy sauce ï3/4 cup brown sugar
ï1 Tbsp. vinegar ï1 tsp. garlic salt ï1 tsp. ginger

Divide chicken wings between 2 or 3 one gallon bags. In a 4 cup
measuring cup assemble remaining ingredients and stir. Divide teriyaki
sauce between the 2 or 3 bags of chicken wings, and Freeze. To prepare
chicken wings, thaw overnight in the refrigerator. Place wings in a
large baking pan along with teriyaki sauce. Heat oven to 400ƒ and bake
for 30 minutes turning once. Serve with rice and steamed broccoli. NOTE:
I add the chicken wings from the chickens which I have cut up to this
dish.
TERIYAKI CHICKEN WINGS

ï1 bag of frozen chicken wings ï1 cup of soy sauce ï3/4 cup brown sugar
ï1 Tbsp. vinegar ï1 tsp. garlic salt ï1 tsp. ginger

Divide chicken wings between 2 or 3 one gallon bags. In a 4 cup
measuring cup assemble remaining ingredients and stir. Divide teriyaki
sauce between the 2 or 3 bags of chicken wings, and Freeze. To prepare
chicken wings, thaw overnight in the refrigerator. Place wings in a
large baking pan along with teriyaki sauce. Heat oven to 400ƒ and bake
for 30 minutes turning once. Serve with rice and steamed broccoli. NOTE:
I add the chicken wings from the chickens which I have cut up to this
dish.

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Betsy, NY (7:26:25 pm) :
For Beadrookie: Here's a link listing sources of soybeans in Michigan:
http://stratsoy.ag.uiuc.edu/~mi-qssb/consumer/micom.html
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Betsy, NY (7:58:16 pm) :
Fiesta Hot Chocolate

1/2 c Cocoa
1/4 c Dark brown sugar; packed
3 Cloves; whole
2 tb Powdered sugar
Whipped cream
1 tb Flour; unbleached
4 c Milk
1 Cinnamon stick;broken in 1/2
1 1/2 ts Vanilla
4 Cinnamon sticks

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk,
cloves, and 1 stick cinnamon. Heat just to boiling over medium heat,
stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT
boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar
and vanilla. Beat with molinillo, wire whisk or hand beater until foamy.
Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.

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Betsy, NY (7:59:44 pm) :
This is good for your hot weather Vicki:

Fresh Fruit Frappe

1 c Watermelon; cut up
1 c Pineapple; cut up
1 c Strawberries; halved
1 c Orange juice
1 c Cantaloupe or honeydew; *
1 c Mango; cut up
1/4 c Sugar
Crushed ice

* Melon should be cut up.

Mix all ingredients except ice. Fill blender container 1/2 full of mixture.
Add crushed ice to fill to the top. Cover and blend on high speed until of a
uniform consistency. Repeat with remaining mixture. Serve immediately;
garnish with fruit, if desired.

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Betsy, NY (8:00:53 pm) :
Fresh Tomato Soup

6 Tomatoes; medium size or
1 Onion; chopped
2 c Chicken broth
1/2 ts Basil; dried
1/2 ts Salt
2 lb Italian plum tomatoes
1 Celery; stalk, chopped
1 tb Tomato paste
1/4 ts Pepper; freshly ground
1/2 c Yogurt (for garnish)

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

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Vicki,La (8:10:03 pm) : QUICK CHICKEN NOODLE SOUP

3 quarts water 5 chicken bouillon cubes 1 cup thinly sliced carrot 1/2 cup
chopped celery 1/2 cup
finely chopped onion 1 bay leaf 1 teaspoon salt 1/4 teaspoon ground black
pepper 1/4 teaspoon
poultry seasoning 3 cups chopped cooked chicken 3-3/4 cups (6 oz.) Medium
Egg Noodles,
uncooked

In 6-quart saucepan, combine all ingredients except chicken and noodles;
heat to boiling. Add
chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or
until noodles and
vegetables are tender. Discard bay leaf. 10 to 12 servings.
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Vicki,La (8:11:05 pm) : WEDDING SOUP

1/2 lb. ground beef or turkey
1 egg, slightly beaten
1 slice bread, crumbled
1 tablespoon grated Parmesan cheese
1 teaspoon onion powder
5-3/4 cups (46-oz. can) ready-to-serve chicken broth
1-1/4 cups (10-oz. pkg.) frozen chopped spinach, thawed and squeezed dry
1 cup finely diced carrot
1 teaspoon dried parsley flakes
1/2 cup (about 3 oz.) Orzo, uncooked
Grated Parmesan cheese (optional)

In medium bowl, combine meat, egg, bread, Parmesan cheese and onion powder;
shape into
1/2-inch balls. In large saucepan, heat broth to boiling; add meatballs,
spinach, carrot, parsley and
pasta. Cook 8 to 10 minutes or until pasta is tender. Serve garnished with
Parmesan cheese, if
desired. 4 to 6 servings.

Recipe may be reprinted courtesy of the Hershey Recipes.
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Vicki,La (8:29:18 pm) :
CHOCOLATE CHIP PUMPKIN CHEESECAKE

CHOCOLATE COOKIE CRUST (recipe follows)
1 cup vanilla wafer crumbs (about 30 wafers, crushed)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
4 eggs
1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
CHOCOLATE LEAVES (recipe follows) (optional)

Prepare CHOCOLATE COOKIE CRUST. Increase oven temperature to 400 F. In large
mixer
bowl, beat cream cheese, sugar, flour and pumpkin pie spice until well
blended. Add pumpkin and
eggs; beat until well blended. Stir in small chocolate chips; pour batter
into prepared crust. Bake 10
minutes. Reduce oven temperature to 250ØF; continue baking 50 minutes.
Remove from oven to
wire rack. With knife, loosen cake from side of pan. Cool completely; remove
side of pan.
Refrigerate before serving. Prepare and garnish with CHOCOLATE LEAVES, if
desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE COOKIE CRUST:
Heat oven to 350 F. In medium bowl, stir together 1 cup vanilla wafer crumbs
(about 30 wafers),
1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar and 1/4 cup (1/2 stick)
melted butter or
margarine. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch
springform pan. Bake 8
minutes; cool slightly

CHOCOLATE LEAVES:
Thoroughly wash and dry several non-toxic leaves. In small microwave-safe
bowl, place 1/2 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to 45
seconds or until smooth when stirred. With small soft-bristled pastry brush,
brush melted chocolate
on backs of leaves. (Avoid getting chocolate on leaf front; removal may be
difficult when chocolate
hardens.) Place on wax paper-covered cookie sheet; refrigerate until very
firm. Beginning at stem,
carefully pull green leaves from chocolate leaves; refrigerate until ready
to use.

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Vicki,La (8:31:07 pm) : HARVEST CAKE ROLL

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
PEANUT BUTTER WHIPPED CREAM (recipe follows)
Powdered sugar

Heat oven to 350 F. Grease 15-1/2x10-1/2x1/2-inch jelly-roll pan. Line
bottom of pan with wax
paper; grease paper. In large bowl, beat eggs on high speed of electric
mixer until very thick and
lemon colored, about 5 minutes. Gradually add granulated sugar, beating
until sugar dissolves. Stir in
pumpkin and vanilla. Stir together flour, cinnamon, baking powder, ginger,
nutmeg and salt; fold into
pumpkin mixture. Spread batter evenly into prepared pan. Bake 12 to 15
minutes or until top
springs back when touched lightly in center. Immediately loosen edges from
side of pan. Invert cake
on clean lint-free towel sprinkled generously with powdered sugar. Carefully
remove wax paper.
While hot, roll cake and towel together from narrow end in jelly roll
fashion. Cool on wire rack.
Unroll cake; remove towel. Evenly spread PEANUT BUTTER WHIPPED CREAM on cake
almost to edges. Starting at same narrow end, roll up. Place cake, seam-side
down, on platter.
Sprinkle with powdered sugar; refrigerate before serving. Cover; refrigerate
leftover cake. 10
servings.

PEANUT BUTTER WHIPPED CREAM

1 cup REESE'S Peanut Butter Chips
1/3 cup milk
1-1/2 cups miniature marshmallows or 15 large marshmallows
1 cup (1/2 pt.) cold whipping cream
1/2 teaspoon vanilla extract

In saucepan over low heat, melt peanut butter chips with milk. Add
marshmallows, stirring until
melted. Cool to lukewarm. In bowl, beat whipping cream until stiff; fold in
peanut butter chip mixture
and vanilla. About 2 cups whipped cream.

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Vicki,La (8:38:16 pm) : CHOCOLATE MINI CHEESECAKES

CHOCOLATE CRUMB CRUST (recipe follows)
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
CHOCOLATE GLAZE (recipe follows)

Heat oven to 300 F. Line muffin cups (2-1/2 inches in diameter) with paper
bake cups or spray with
vegetable cooking spray.* Press about 1 tablespoonful CHOCOLATE CRUMB CRUST
mixture
onto bottom of each cup. Stir together cocoa and 1/4 cup butter. Beat cream
cheese until fluffy.
Beat in cocoa mixture. Gradually beat in sweetened condensed milk. Beat in
eggs and vanilla. Fill
muffin cups with batter. Bake 35 minutes or until set. Cool 15 minutes;
remove from pan to wire
rack. Cool completely. Refrigerate. Before serving, spread with CHOCOLATE
GLAZE. Allow to
set. Serve at room temperature. About 24 mini cheesecakes.

CHOCOLATE CRUMB CRUST:
In medium bowl, stir together 1-1/2 cups vanilla wafer crumbs, 6 tablespoons
HERSHEY'S Cocoa,
6 tablespoons powdered sugar and 6 tablespoons melted butter or margarine.

CHOCOLATE GLAZE:
In medium saucepan over low heat, melt 2 cups (12-oz. pkg.) HERSHEY'S
Semi-Sweet Chocolate
Chips with 1 cup (1/2 pt.) whipping cream and 1 teaspoon vanilla extract.
Stir until smooth. Use
immediately. About 2 cups glaze.

*If vegetable cooking spray is used, cool baked cheesecakes. Freeze 15
minutes; remove with
narrow spatula.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may
be reprinted

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Hensonian (8:56:31 pm) : Delicate Cake

One-half cup fat
One cup sugar
Two egg yolks
One-half tsp lemon extract
One-half teaspoon vanilla
One-half cup milk
One and two-thirds cups flour
Two teaspoons baking powder
One-eigth tsp salt
Two egg whites

Cream the fat, add the sugar, and egg yolks and beat for two minutes. Add
the extracts, milk, and all the dry ingredients, well mixed and sifted. Beat
vigorously for three minutes. Add the stiffly beaten egg whites. Pour into a
square cake pan, the bottom of which is covered with waxed paper. Bake in a
moderate oven for twenty minutes. Cover with Fruit Icing.

Fruit Icing

One-half cup diced fruit, pineapple and oranges mixed (or drained fruit
cocktail)

One TBSP lemon juice
One and one-half cups powdered sugar

Cut the fruit in very small pieces, add the lemon juice and slowly add the
powdered sugar, well sifted, until a past stiff enough to spread is formed.
(More sugar may be needed.) Pile lightly and smoothly upon the cake. Cut in
squares and serve with coffee as a dessert if desired.

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Vicki,La (9:03:13 pm) : Vicki,La (9:01:02 pm) : Hensonian here is that
recipe using phyllo dough I found it
Judy/AZ (10:55:41 pm) :
LEMON CUSTARD PHYLLO CUPS

Just a few layers of phyllo make a pretty cup
for the rich-tasting lemon
custard. The leftover phyllo cups and filling
can be stored separately and
assembled the next day for an afternoon
treat.

Custard
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring

Phyllo Cups
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar

1/2 teaspoon powdered sugar
Mint sprigs

For Custard:
Whisk sugar, cornstarch and salt in heavy
medium saucepan to blend.
Gradually whisk in 1 cup cold water and
lemon juice. Whisk until sugar and
cornstarch dissolve. Whisk in egg and lemon
peel. Add butter. Whisk over
medium heat until mixture boils and
thickens, about 5 minutes. Remove from
heat. Stir in food coloring. Transfer custard
to bowl. Press plastic onto
surface of custard and cool to room
temperature.

For Phyllo Cups:
Preheat oven to 375ƒF. Lightly spray eight
1/3-cup muffin cups with
vegetable oil spray. Stack 4 phyllo sheets
into six 4-inch squares, forming
total of 24 squares. Press 1 phyllo square
into each cup (cover remaining
phyllo with plastic wrap and damp towel).
Using pastry brush, dab phyllo in
a few places with melted butter. Press
another phyllo square atop first
phyllo square, with corners at different
angles. Sprinkle phyllo cups with
sugar.

Bake until phyllo is golden brown, about 6
minutes. Transfer pan to rack and
cool cups from muffin tin. (Custard and
phyllo cups can be prepared 1 day
ahead. Refrigerate custard. Store phyllo
cups in airtight containers.)

Spoon some of custard into each of 4 cups
(save remaining custard and cups
for another use). Sift powdered sugar over
edges of phyllo. Garnish with
mint sprigs. Arrange on plates.

8 Servings

Per Serving: calories, 137; total fat, 4 g;
saturated fat, 2 g; cholesterol,
45 mg
Bon AppÈtit

Betsy, NY (8:59:21 pm) :
Jeanne - do yo
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Betsy, NY (9:06:08 pm) :
Title: Homemade Croutons

1 tb Butter
2 Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5
slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.

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Vicki,La (9:06:42 pm) : HERSHEY BAR PIE

CHOCOLATE PETAL CRUST (recipe follows) or 1 baked 9-inch pie crust, cooled
1 Hershey's Milk Chocolate Bar (7 oz.), broken into pieces
1/3 cup milk
1-1/2 cups miniature marshmallows or 15 large marshmallows
1 cup (1/2 pt.) cold whipping cream
Sweetened whipped cream (optional)
Cherry pie filling, chilled (optional)

Prepare CHOCOLATE PETAL CRUST. In top of double boiler over hot, not
boiling, water, melt
chocolate bar pieces with milk, stirring frequently. Add marshmallows,
stirring until melted; remove
from over top of hot water. Cool to room temperature. In small mixer bowl,
beat whipping cream
until stiff; carefully fold into chocolate mixture. Spoon into prepared
crust. Cover; refrigerate until
firm, about 4 hours. Garnish with whipped cream or cherry pie filling, if
desired. Cover; refrigerate
leftover pie. 8 servings.

Chocolate Petal Crust

1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup Hershey's Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large mixer
bowl, beat butter,
sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa,
baking soda and salt; add to
butter mixture. Shape soft dough into two rolls, 1-1/2 inches in diameter.
Cut one roll into 1/8-inch
slices; arrange slices, edges touching, on bottom and up side of prepared
pie plate. (Small spaces in
crust will not affect pie.) Bake 8 to 10 minutes. Cool completely. Enough
dough for 2 crusts.

Note: Remaining roll of dough may be frozen for later use.

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Vicki,La (9:08:14 pm) : TRADITIONAL COCONUT CREAM PIE

2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1-1/4 cups Mounds Sweetened Coconut Flakes
Whipped topping and toasted coconut

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in
eggs until mixture is well
blended. Gradually stir in milk.

Cook over medium heat, stirring constantly with whisk, until mixture boils;
boil and stir 1 minute.
Remove from heat; stir in butter and vanilla. Stir in coconut until blended;
pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until
set.

Just before serving, spread with whipped topping; sprinkle with toasted
coconut. Cover; refrigerate
leftover pie. 8 servings.

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END OF FILE - PART 2 (of 4)

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