TALK TKL KITCHEN - Week of 11-03-97
Thanksgiving/Holiday Desserts

Easy Frosty Pumpkin Pie
Coffee liqueur cream pie
Cafe au mint chocolate pie (a girl scout cookie recipe)
Praline Bars
Pumpkin Cheesecake Pie
Cherry Cheesecake Squares
Butter Pecan Crunch
Angel Food Ice Cream Cake
Baked Apple Rice Pudding
Sweet Potato Pie-Omar The Pieman
Pumpkin Cake
Baked Fudge Dessert
Winter Pie
Key Lime Pie
Lite Pumpkin Pie (1)
Lite Pumpkin Pie (2)
Maple-Glazed Gingersnap Apple Pie
Vanilla-Nutmeg Pound Cake
Walnut Cake
Apple-Ginger Crumble
Bread Pudding
Chocolate Chip Pound Cake
Chocolate Pecan Pie
Zabaglione
Suzy's Rum Cream Pie
Kahlua Fantasy Chocolate Cheesecake
Crazy Crust Apple Pie
No-Bake Fruitcake For Teachers And Moms
Apple Cider Ice
Pumpkin Crisp
Strawberry Or Raspberry Frozen Dessert
Lemon Cheesecake Mousse
Pumpkin Flan
Pumpkin Bread Pudding
Cranberry Cheese Bars
Apple Pecan Triangles
Holiday Upside-down Cake
Pumpkin Walnut Cake Roll
Crispy Crunch Bars
Christmas Almond Cherry Bars
Fat-Free Pumpkin Raisin Cake
Meltaways
Crumb Bars
Rum Eggnog Bundt Cake
Neighborhood Mounds
Cranberry Sorbet
Pumpkin Ice Cream Tarts
Cranberry Strudel
Anne's Cinnamon Stars
Holiday Pie-Baking Tips
Blackberry Sour Cream Pie
Maple Syrup Pie
White Fruitcake
Oatmeal Ranger Cookies
Scottish Shortbread
Apple Walnut Cake with Lemon Sauce
Glorified Brownies
Gingersnap Pumpkin Cream Tart
Apple walnut Cake with Lemon Sauce
Risa's Pumpkin Chocolate Chip Pecan Cookies
Cranapple Walnut Cake
Russian Cookies
Betsy-TKL (08:51:32 am) :
Posted to the mm-recipes mailing list
by jmchee@goodnet.com (Marina Cheesman)
source: holiday baking and gifts Pillsbury monthly

Title: Easy Frosty Pumpkin Pie
Categories: Pies, Dessert, Holiday
Yield: 10 servings

CRUST
1/4 c Margarine
1 1/2 c Crushed gingersnap cookies
========================================
FILLING
1 can Pumpkin (16 oz.)
1 pint Vanilla ice cream softened
2 cups
1 c Powdered sugar
1 1/2 t Pumpkin pie spice
1/8 t Salt
1 t Vanilla
2 c Frozen whipped topping,
Thawed

Directions

CRUST;
Melt margarine in small sauce pan. Remove from heat; stir in crushed
cookies. Press mixture evenly in bottom and up sides of a 9 inch pie
pan; refrigerate.
FILLING;
In Large bowl combine all filling ingredients except whipped topping;
blend until smooth. Fold whipped topping into pumpkin mixture. Pour
into pie crust lined pan. Freeze for several hours or until firm.
(For longer storage, cover tightly with foil) Before serving let
stand at room temperature at least 15 minutes. Garnish as desired
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Betsy-TKL (08:53:59 am) :
Title: Coffee liqueur cream pie
Categories: Alcohol, Desserts
Yield: 6 servings

24 Chocolate sandwich cookies,
1 qt Chocolate ice cream
1/2 c Coffee liqueur
2 c Whipped cream, sweetened, beaten
3 tb Butter
1 qt Vanilla ice cream
1 c Heath candy bars, crushed

Mix crushed cookies with butter and press into a 9 inch pie pan. Chill.
Stir chocolate ice cream to soften and blend in 1/4 cup coffee liqueur.
Spoon into pie shell. Sprinkle with crushed Heath Bars and place in freezer
1 hour. Soften vanilla ice cream and add 1/4 cup coffee liqueur. Spoon over
the chocolate mixture. Freeze overnight. Garnish by piping whipped cream
around the pie. Cut into wedges and serve with a drizzle of coffee liqueur
over the top.

Posted to the mm-recipes mailing list
by Julie Bertholf jewel1@ix.netcom.com
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Betsy-TKL (08:54:58 am) :
---------- Recipe via Meal-Master (tm) v8.03

Title: Cafe au mint chocolate pie (a girl scout cookie recipe)
Categories: Desserts, Pies
Yield: 1 pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed
Milk)
1 1/2 Sleeves of Girl Scout Thin
Mint Cookies (crushed)

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into pie
pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked cool
pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate
chips and whipping cream over lowest heat and spread over pie. Refreeze.
From: "Girl Scouts"

Posted to the mm-recipes mailing list
by Julie Bertholf jewel1@ix.netcom.com
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Betsy-TKL (08:57:04 am) :
Title: Praline Bars
Categories: Desserts, Bars
Yield: 24 Servings

3/4 c (1 1/2 sticks) butter OR
Margarine, softened
1 c Sugar, divided
1 tsp. Vanilla, divided
1 1/2 c Flour
2 pkg. Cream cheese, softened
2 Eggs
1/2 c Almond brickle chips
3 tb Caramel ice cream topping

Mix butter, 1/2 cup of the sugar and 1/2 tsp. of the
vanilla with electric mixer on medium speed until
light and fluffy. Gradually add flour, mixing on low
speed until blended. Press onto bottom of 13 x 9 inch
baking pan. Bake at 350F for 20 to 23 minutes or until
lightly browned. Mix cream cheese, remaining 1/2 cup
sugar and 1/2 tsp. vanilla with electric mixer on
medium speed until well blended. Add eggs; mix well.
Blend in chips. Pour over crust. Dot top of cream
cheese mixture with topping. Cut through batter with
knife several times for marble effect. Bake at 350F
for 30 minutes. Cool in pan on wire rack.
Refrigerate. Cut into bars. Makes 2 dozen. Prep
time: 30 minutes Baking time: 30 minutes.

Posted to the mm-recipes mailing list
by Cindy J Hartlin chartlin@localhost.total.net.idiscover.net
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Betsy-TKL (08:58:35 am) :
To: eat-lf@apollo.it.luc.edu
Subject: Pumpkin Cheesecake Pie
Message-ID: 9411301230.ZM8182@dr.att.com

As promised, here is the recipe for Pumpkin Cheesecake Pie
from "Have Your Cake and Eat it, Too" by Susan Purdy. I made
only one slight modification. I'm not a nutmeg nut so I thought
the original was heavy on the nutmeg. Next time, I'll reduce it
from 1/2 tsp to 1/4 tsp. If you're into nutmeg, use 1/2 tsp.

Pumpkin Cheesecake Pie (one 9" pie, serves 10)

Crust

12 2 1/2 inch graham cracker squares
1/3 cup Grape Nuts cereal
2 tbsp. white sugar
1 tbsp. hazelnut, walnut or canola oil
1 tsp unsalted butter, melted
1/2 large egg white
1 to 2 tsp fruit juice or water, or as needed

Crumble the graham crackers into the bowl of a food processor and
process until crumbs form. Add the Grape Nuts cereal, sugar, oil,
melted butter, egg white and 1 tsp fruit juice or water. Pulse until
the crumbs are evenly moistened. Pinch a spoonful of crumbs together,
and test to see if they are moist enough to hold the print of your
finger. If necessary, add a few more drops of juice or water and pulse
once or twice. Set aside.

Filling

1 1/2 cups non fat cottage cheese
1/3 cup (2 3/4 oz) low fat cream cheese, at room temperature
3 tbsp. nonfat vanilla yogurt
1/3 cup white sugar
1 1/2 tbsp. unsifted all purpose flour
2 tsp vanilla extract
2 large egg whites
1 1/2 cup canned pumpkin puree
1/3 cup dark brown sugar, packed
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
scant 1/8 tsp ground cloves
generous pinch of salt

1. Position rack in the top third of the oven and preheat to 350.

2. Press crumb mixture into a 9" pie plate. Set aside.

3. Place the cottage cheese in a strainer set over a bowl. Cover the
cheese with a piece of plastic wrap and press down firmly on the cheese
to force out as much liquid as possible, making relatively dry curds.
Transfer the cottage cheese to the food processor and process for 2
full minutes or until absolutely smooth, with a trace of graininess.

4. Add the cream cheese, yogurt, sugar, flour and vanilla. Process
until smooth. Remove 1/3 cup of this mixture and set it aside for
marbleizing the top of the pie.

5. Add the egg whites, pumpkin, brown sugar, spices and salt to the
processor. Pulse until thoroughly blended.

6. Pour the pumpkin mixture into the prepared crust, taking care not
to dislodge the crumbs. To make the marbleized design, spoon 5 separate
pools of the reserved cream cheese batter on the top of the pie. Draw
the tip of the knife through the contrasting batters in a swirling
pattern.

7. Bake for 30 minutes, or until the top is set and no longer sticky
to the touch. Cool the pie on a wire rack. Serve at room temperature.
Refrigerate any leftovers.

According to the book, the pie filling contains only 11% fat. With the
crust it goes up to 19%. Pretty respectable in my book, especially
compared to any other cheesecake! Other numbers: 214 calories, 5 g
of fat, 1.6 g saturated fat, 303 mg sodium and 8 mg cholesterol.

I happen to think this is one of the best dessert cookbooks I own.
It has the added bonus of having recipes that are fairly good for you.
And everything I've tried so far tastes great. There are recipes for
breakfast and brunch, biscuits, muffins, coffee cakes and quick breads,
cakes, cheesecakes, puddings, pies and tarts, cookies, souffles and
fruit desserts. A very comprehensive book. If you're looking for
simple family desserts or a special dessert for a party, it's all here.
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Betsy-TKL (09:06:57 am) :
MM: Cherry Cheesecake Squares
---------- Recipe via Meal-Master (tm) v8.04

Title: Cherry Cheesecake Squares
Categories: Desserts
Yield: 18 Servings

2 c Graham cracker crumbs
1 c Sugar, divided
14 c (1/2 stick) butter OR
Margarine, melted
3 pkg. Cream cheese, softened
1 tsp. Vanilla
2 Eggs
1 Can (20 oz) cherry pie-
Filling

Mix crumbs, 1/4 cup of the sugar and butter. Press
into 13 x 9 inch baking pan. Bake at 325F for 10
minutes. Mix cream cheese, remaining 3/4 cup sugar and
vanilla with electric mixer on medium speed until well
blended. Add eggs; mix just until blended. Pour over
crust. Bake at 325F for 35 minutes or until center is
almost set. Cool. Refrigerate 3 hours or overnight.
Top with pie filling. Cut into squares. Garnish, if
desired. Makes 18 servings. Prep time: 20 minutes
plus refrigerating. Baking time: 35 minutes.

Posted to the mm-recipes mailing list
by Cindy J Hartlin (chartlin@localhost.total.net.idiscover.net)
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Betsy-TKL (09:08:24 am) :
Title: BUTTER PECAN CRUNCH
Categories: Chocolate, Desserts
Yield: 6 servings

2 c Graham cracker crumbs
1/2 c Butter or margarine; melted
2 pkg. Instant pudding mix; vanilla - 3.4 oz. each
2 c Milk
1 qt Butter pecan ice cream; soft
8 oz Frozen whipped topping; thaw
2 Heath candy bars; crushed - 1.4 oz. each

"Elegant but easy." In a bowl, combine crumbs and
butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a
mixing bowl, beat pudding mixes and milk until well blended, about 1
minute. Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before
serving.

From: "Taste of Home" Magazine, October/November

Posted to the mm-recipes mailing list
by Mr. & Mrs. Pro & crew (D.Pro@coretech.com)
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Betsy-TKL (09:15:38 am) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Angel Food Ice Cream Cake
Categories: Diabetic, Cakes, Desserts, Low fat
Yield: 15 servings

1 Angel food cake (8 inches)
1/2 gallon Vanilla ice cream; slightly softened
2 qt Fresh strawberries
Sugar; =or=- Sugar substitute to taste

Recipe by: Country Magazine, June/July 1994 Cut the cake in half;
tear one half into small pieces and set aside. Cut the other half
into 12-14 thin slices; arrange in the bottom of a wax paper lined
13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice
cream over cake, pressing down to smooth. Gently press the small cake
pieces into the ice cream. Cover and freeze. Just before serving,
slice strawberries and sweeten to taste. Cut dessert into squares and
top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.

POSTED BY: Jim Bodle 5/94 From: Marjorie Scofield Date: 06-23-95
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Betsy-TKL (09:16:36 am) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute
2 c Pared and cored apples, finely chopped (2 medium)
1 1/2 c Cooked white rice
1/2 c Pitted dates, snipped
1/4 c Sugar
1/2 tsp. Cinnamon
2 tb Unsalted margarine, softened
1 tsp. Vanilla
2 Egg whites
1/4 tsp. Cinnamon

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

MMMMM
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Betsy-TKL (09:19:08 am) :
Title: SWEET POTATO PIE-Omar the Pieman
Categories: Pies
Yield: 8 servings

3 c Cooked, peeled and
Mashed sweet potatoes
1 Egg
2 tb Melted butter
1/8 tsp. Cinnamon
1/8 tsp. Nutmeg
1/2 c Cream
TO
3/4 c Cream
1/2 tsp. Lemon juice
2 tsp. Vanilla
Dash salt
1/2 c Sugar
TO
3/4 c Sugar

Omar the Pieman has been vending pies since 1964 after he left
sailing the high seas as a merchant marine. He and his wife,
Haneefah, decided to provide for their family in a traditional way by
baking delicious homemade pies and cakes.

In August of 1964 Omar left on his first route through the historic
streets of New Orleans' French Quarter. As he went along shouting,
"Pieman, pieman ... delicious, fresh-baked pies," his outgoing and
friendly character, as well as his pies, became known and enjoyed by
French Quarter residents.

In his 20 years of business, Omar the Pieman, has been vending in the
French Quarter, at the New Orleans Jazz and Heritage Festival, the
Bastille Celebration and now finally from his own little "home, sweet
home" kitchen in The Marketplace. Throughout the week from 9:30 to
5:30 his son, Omar Ibn, delivers trays of velvety smooth pies baked
daily by his mother, Haneefah (the lady behind the scenes). She was
once quoted, "I won't let one pie out of my sight unless the crust
melts in my mouth and the fillings are at their best."

Taken from the sadly out-of-print New Orleans Jazz & Heritage Festival
Cookbook, copyright 1984. Mix the potatoes with rotary beater until
they are smooth. Then add the other ingredients to the potatoes and
beat for 5 minutes. Pour filling into unbaked 9" pie shell, bake for
40-45 minutes at 350-325. Can also be served with a favorite topping:
hot rum sauce, ice cream or whipped cream. Walt MM Omar At The Market
Place 1015 Decatur Street New Orleans, LA
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Betsy-TKL (09:24:08 am) :
MM: Pumpkin Cake
---------- Recipe via Meal-Master (tm) v8.04

Title: Pumpkin Cake
Categories: Desserts, Cakes
Yield: 1 Servings

4 Eggs
2 c Sugar
2 c Cooked pumpkin
1 c Oil
3 c All-purpose flour
1 tsp. Salt
2 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Cinnamon
1 c Nuts or raisins

In the food processor, combine the eggs an sugar until
smooth. Add the flour, baking powder, baking soda,
salt, cinnamon and raisins or nuts. Stir in the cooked
and mashed pumpkin. Turn the batter into two round
cake molds, greased and lightly floured. Bake in a
preheated oven at 350F for 40 minutes. Unmold and
stack the cakes, and ice with an orange - tinted
frosting. Source : Greatest Moments in Cooking

Posted to the mm-recipes mailing list
by Cindy J Hartlin (chartlin@total.net)
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Betsy-TKL (09:26:52 am) :
MM: Baked Fudge Dessert
---------- Recipe via Meal-Master (tm) v8.04

Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 tsp. Vanilla
2 tb Melted shortening
----SAUCE----
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 tsp. Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the center and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary

Posted to the mm-recipes mailing list
by Cindy J Hartlin (chartlin@total.net)
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Betsy-TKL (09:28:04 am) :
MM: Winter Pie
---------- Recipe via Meal-Master (tm) v8.04

Title: Winter Pie
Categories: Desserts, Pies
Yield: 1 Servings

1/2 c Sugar
1 tb Cornstarch
1/2 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 c Seedless raisins
1/2 c Finely ground carrot
1/2 c Hot water
1 c Coarsely chopped apple

Combine all dry ingredients, and add to the raisins
and carrot. Add water, bring to a boil and simmer
about 5 minutes. Then add apple. Bake this mixture
between two crusts for 25 minutes at 375F. Source:
Chatelaine Golden Anniversary Recipe Collection

Posted to the mm-recipes mailing list
by Cindy J Hartlin (chartlin@total.net)
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Betsy-TKL (09:29:30 am) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Key Lime Pie
Categories: Diabetic, Pies, Desserts
Yield: 8 servings

1 c Graham cracker crumbs
3 tb Melted margarine
2 tb NutraSweet Spoonful
1 pkg. 1/4 oz. - unflavored gelatin
1 3/4 c Skim milk
1 pkg. 8 oz. reduced fat cream cheese, softened
1/3 To 1/2 cup fresh lime juice
1/2 c NutraSweet Spoonful
Lime slices
Mint sprigs

SOURCE: The NutraSweet Spoonful Recipe Collection cookbook,
copyright 1992 The NutraSweet Company.
Combine graham cracker crumbs, margarine and 2 tbsp.
NutraSweet Spoonful in bottom of 7-inch springform pan; pat evenly on
sides and 1/2 inch up the side of the pan.
Sprinkle gelatin over 1/2 cup of the milk in small saucepan; let
stand 2 to 3 minutes. Cook over low heat, stirring constantly, until
gelatin is dissolved.
Beat cream cheese until fluffy in small bowl; beat in remaining 1
1/4 cups milk and the gelatin mixture.
Mix in lime juice and 1/2 cup NutraSweet Spoonful. ** Refrigerate pie
until set, about 2 hours.
To serve, loosen side of pie from pan with small spatula and
remove side of pan. Place pie on serving plate; garnish with lime
slices and mint.
Makes 8 servings. Serving size 1/8 pie.
NUTRITIONAL INFORMATION: Calories - 150, Protein - 6 g,
Carbohydrates - 11 g, Total Fat - 10 g, Saturated Fat - 3 g,
Cholesterol - 16 mg, Fiber - Trace, Sodium - 231 mg.
DIABETIC FOOD EXCHANGE: 1 starch and 2 fat.
** PERSONAL NOTE - this was typed as it came from the cookbook -
only they left out to then pour the filling into the springform pan
on top of the crust.

Posted to the mm-recipes mailing list
by "Mr. & Mrs. Pro & crew" (D.Pro@coretech.com)
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Betsy-TKL (11:25:32 am) :
From: richb@cc.gatech.edu (Rich Bails)
Newsgroups: rec.food.recipes

Lite Pumpkin Pie (1)
makes 1 pie

Crust:
2 tablespoons margarine, melted
1 cup gingersnap crumbs
--- vegetable cooking spray
--- pecan halves, for garnish

Combine crumbs and melted margarine in a small bowl; stir
well. Firmly press mixture into a 9 inch pie plate coated
with cooking spray.

Pie:
2 envelopes unflavored gelatin
1 cup pumpkin puree
1 cup evaporated skimmed milk
3/4 cup plain nonfat yogurt
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
1/4 teaspoon grated orange rind
2 egg whites
2/3 cup packed brown sugar

For pie: Sprinkle gelatin over milk in a heavy saucepan;
let stand 1 minute. Cook over low heat, stirring
constantly, until gelatin dissolves. Add pumpkin, pie spice
and grated orange rind; stir well. Chill until the
consistency of unbeaten egg whites. Fold in yogurt (at room
temperature). Beat egg whites (at room temperature) and
salt at medium speed of an electric mixer until soft peaks
form. Add brown sugar, a little at a time, and beat until
stiff peaks form. Fold egg white mixture into pumpkin
mixture. Pour mixture into Gingersnap crust, and chill.
Garnish with pecan halves.

Lite Pumpkin Pie (2)
makes 1 pie

2 4 ounce packages sugar free vanilla pudding (not instant)
2 cups skim milk
1 3/4 cups pumpkin puree
2 teaspoons pumpkin pie spice
1 9-inch baked pie crust

Pour milk into a 2-quart saucepan. Stir in pudding mix and
pumpkin pie spice until dissolved. Add pumpkin and stir
until well blended. Heat mixture on medium heat until it
begins to boil. Cook gently for 1 minute and stir to
prevent burning. Pour into cooled crust and chill. Serve
with whipped topping.
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Bill,DC (1:52:50 pm) : * Exported from MasterCook *

Maple-Glazed Gingersnap Apple Pie

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie crust -- unbaked
6 cups apple slices -- thin
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup gingersnap cookies -- crushed
1/2 teaspoon cinnamon
1/2 cup black walnuts -- chopped
1/4 cup margarine -- melted
1/4 cup maple syrup

1. Line a 9-inch pie pan with the bottom crust.
2. Place half of the THINLY sliced apples in the crust; set aside.
3. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter;
sprinkle half over apples in crust. Top with remaining apples and sugar
mixture.
4. Roll out remaining pastry to fit top of pie. Cut a few slits in pastry,
place over apples and seal. Cover LOOSELY with foil and bake at 375 degrees
for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan.
5. Remove pie from oven; remove foil and brush hot syrup over pie and into
vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve
warm.

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Bill,DC (1:57:37 pm) : * Exported from MasterCook *

Vanilla-Nutmeg Pound Cake

Recipe By : The California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup unsalted butter -- softened
2 cups granulated sugar
2 eggs
1 tablespoon vanilla extract
2 cups buttermilk or sour cream
confectioner's sugar -- for dusting

1. Butter and flour a 12-cup tube pan. Preheat oven to 350 degrees F. Sift
flour, baking soda, salt, and nutmeg together.

2. Cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each egg is added. Stir in vanilla.

3. Stir half of the sifted flour mixture into the butter-sugar mixture. Add
1 cup of the buttermilk. Add the other half of the flour mixture, then the
remaining buttermilk.

4. Pour batter into prepared tube pan and bake until a wooden skewer
inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes).
Cool cake in pan 10 to 15 minutes; invert onto a cooling rack, remove pan,
and cool completely before serving. Transfer to a serving plate. Dust with
confectioners' sugar.

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NOTES : This versatile vanilla pound cake can be dressed up with Chocolate
Fudge Sauce or Zinfandel Peaches (recipes included in this cookbook).
Nutr. Assoc. : 0 0 0 0 0 0 0 0 228 0

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Bill,DC (1:58:31 pm) : * Exported from MasterCook *

Walnut Cake

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:40
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 eggs -- separated
1 1/2 cups sugar
2 1/2 cups walnuts -- finely ground
10 Uneeda biscuits -- crushed
1 whole lemon rind -- grated
1 pint heavy cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup apricot jam

Beat egg yolks with 1-1/2 cups sugar until light lemon-colored. Add nuts,
biscuit crumbs, and lemon rind. Beat egg whites until dry and fold into nut
batter.
Grease two 9-inch cake pans lightly, line them with wax paper, and grease
and flour the wax paper. Pour batter into pans and let stand 5 minutes. Bake
at 350 degrees for 25 minutes.
Remove pans from oven and let stand for 5 minutes. Remove from pans and cool
on racks.
Whip cream until stiff. Beat in 1/4 cap sugar gradually; add vanilla and
beat. Spread jam on top of one layer cake. Place second layer cake on top.
Cover sides and top of cake with whipped cream. Sprinkle with additional
nuts, if desired.

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Nutr. Assoc. : 0 0 0 1557 0 0 0 0 0

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Bill,DC (2:02:29 pm) : * Exported from MasterCook *

Apple-Ginger Crumble

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:20
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Granny Smith or other tart apples -- cored and sliced
2 tablespoons lemon juice
2/3 cup gingersnap cookies -- crushed
2/3 cup rolled oats
1/4 cup brown sugar
1/4 cup butter or margarine -- softened
1 teaspoon ground cinnamon

1. Sprinkle sliced apples with lemon juice. Place in a round or oval 9- or
10-inch glass baking dish.

2. Cut remaining ingredients together with a pastry blender or fork until
crumbly. Sprinkle over fruit.

3. Microwave at 100% power until fruit is tender (7 to 9 minutes); give dish
a half turn once. Serve warm.

Variation: Three to four pears may be substituted for apples.

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

NOTES : Excellent with whipped cream, Creme Fraiche (recipe included in this
cookbook), whipping cream, or cinnamon ice cream.
Nutr. Assoc. : 3545 0 0 0 0 0 0

----------------------------------------------------------------------------
Bill,DC (2:04:06 pm) : * Exported from MasterCook *

Bread Pudding

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:30
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups bread cubes
3 cups milk -- scalded
2 eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup seedless raisins

Soak bread in milk for 1/2 hour. Beat eggs. Gradually add sugar. Beat in
salt, cinnamon, and nutmeg. Stir in raisins. Combine egg mixture with bread.
Pour into a greased oven-proof dish and set in a pan of hot water. Bake at
350 degrees for 45-50 minutes.

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

----------------------------------------------------------------------------
Bill,DC (2:05:14 pm) : * Exported from MasterCook *

Chocolate Chip Pound Cake

Recipe By : the California Culinary Academy
Serving Size : 1 Preparation Time :1:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- softened
1 cup sugar
1 teaspoon orange rind -- grated
1 teaspoon vanilla
4 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup semisweet chocolate chips
confectioner's sugar

1. Preheat oven to 325° F. In large bowl of electric mixer, cream butter and
sugar, beating until light and fluffy. Mix in orange rind and vanilla. Add
eggs, one at a time, beating well after each addition.

2. Mix flour, baking powder, and salt. Add flour mixture to butter mixture
alternately with milk, stirring with a spoon after each addition just until
blended. Fold in chocolate. Spread in a lightly floured, greased 5- by
9-inch loaf pan.

3. Bake until a wooden pick inserted in center comes out clean (1 to 1-1/4
hours). Let stand in pan about 10 minutes; then turn out onto a rack to
complete cooling.

4. Sift confectioners' sugar over the cake before slicing.

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

----------------------------------------------------------------------------
Bill,DC (2:05:53 pm) : * Exported from MasterCook *

Chocolate Pecan Pie

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- beaten
1 cup light corn syrup
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine -- melted
1 teaspoon vanilla extract
1 1/2 cups pecans -- chopped
1 9 inch pie crust -- unbaked

In a large bowl, mix eggs, corn syrup, sugar, chocolate chips, butter and
vanilla until well blended. Blend in pecans.
Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 50 to 60 minutes
or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.

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

----------------------------------------------------------------------------
Bill,DC (2:13:42 pm) : * Exported from MasterCook *

Zabaglione

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:15
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 egg yolks
1 egg
2 tablespoons sugar
1/4 cup dry Marsala wine
2 teaspoons lemon rind -- finely grated

1. Beat egg yolks and egg in a mixing bowl on high speed until thick and
lemon colored, about 3 minutes.

2. Gradually beat in sugar. Beat in wine and lemon rind.

3. Pour mixture into top of double boiler, or into a bowl set over a pan of
simmering water. Water in double boiler should simmer, but not boil, and
water should not touch the top pan or bowl. Cook, stirring constantly, until
frothy and thickened, about 5 minutes. Serve immediately.

* Timesaver Tip: Zabaglione can be prepared up to several hours ahead
through step 2, then refrigerated. Complete preparation just before serving.

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

NOTES : Marsala wine, a dark, sweet wine with a taste reminiscent of burnt
sugar, is traditional for this classic dessert. Making zabaglione requires
nothing more complicated than patience and a strong arm; the sauce acquires
its distinctive frothiness from sustained whisking. Be careful not to let
the mixture come to a boil as you cook it. Zabaglione is often served over
fresh peaches or berries.
Nutr. Assoc. : 0 0 0 4106 0

----------------------------------------------------------------------------
Betsy-TKL (3:59:57 pm) :
Posted to the mm-recipes mailing list
by suzy suzy@gannett.infi.net

Here's one I have been making for over 30 years. It's delicious!

Suzy

---------- Recipe via Meal-Master (tm) v8.03

Title: Suzy's Rum Cream Pie
Categories: Suzy, Pie, Favorite, Tried, Mm-posted
Yield: 1 9" pie

---------------------------CHOCOLATE CRUMB CRUST---------------------------
6 T Melted unsalted butter
1 1/2 c Chocolate cookie crumbs

----------------------------------FILLING----------------------------------
1 Envelope UNFLAVORED gelatin
3 large Eggs, separated
1 c Milk
1/4 c Light rum
1/4 c Water
1/2 c Granulated sugar
1/4 t Ground nutmeg
1/8 t Salt
1/2 c Heavy cream, whipped
Semisweet chocolate, grated

CHOCOLATE CRUMB CRUST:
Mix melted butter with the chocolate cookie crumbs.
Pat into a buttered 9" pie plate. Press firmly down firmly with the bottom
of a glass.
Chill - 1 hr.

FILLING:

Soften gelatin in water and set aside.
Beat egg yolks lightly in the top of a double boiler.
Add sugar and milk. Stir and cook over hot water (not boiling)
10 minutes or until custard coats a metal spoon.

Remove from heat and stir in gelatin, nutmeg and rum.
Place pan over ice water, stir until mixture begins to thicken.

In the meantime, add salt to egg whites and beat until firm, but soft
peaks form. Fold into thickened custard alternately with whipped heavy
cream.

Turn into prepared crust.

Chill at least 4 hours or overnight. Sprinkle top with grated semi-sweet
chocolate.
----------------------------------------------------------------------------
Betsy-TKL (4:04:10 pm) : Posted to the mm-recipes mailing list
by bj3@ix.netcom.com (BJ)

---------- Recipe via Meal-Master (tm) v8.04

Title: Kahlua Fantasy Chocolate Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

-------------------------------------C-------------------------------------
1 1/3 c chocolate wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

-------------------------------------C-------------------------------------
1 1/2 c semi-sweet chocolate chips
1/4 c Kahlua
2 tb butter
2 each large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9" springform pan.
Preheat oven 350. In small saucepan melt chocolate over medium heat
with Kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in chocolate mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.
----------------------------------------------------------------------------
Betsy-TKL (8:13:45 pm) :
Date: Tue, 21 Dec 1993 19:58:11 -0500
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: GLORIA BOBBIE BOBB9199@SNYPLAVA.BITNET

Hi,
I wonder how many remember the old crazy crust pie recipes which came
out in the 60's. I just came across one in the old family recipes. My
mother used to make this quite often. Thought I'd share this old memory
with the rest of you, as well as a few others.

Gloria B.

Crazy Crust Apple Pie

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 can(1 lb 5 oz) apple pie filling
1 tbsp lemon juice
1/2 tsp cinnamon

Combine first seven ingredients. Blend well, then beat for two minutes at
medium speed of mixer. Pour into a 9" pie pan. Combine the rest of the
ingredients and pour into center of batter. Do not stir. Bake at 425
degrees for 45-50 minutes.
----------------------------------------------------------------------------
Peggy, WA (8:29:29 pm) : My mom cut this out of the November 7, 1979 Seattle
Times:

NO-BAKE FRUITCAKE FOR TEACHERS AND MOMS

Yield: 1 9-in by 5-in loaf

3/4 cup evaporated milk
1/2 cup apple juice
6 cups miniature marshmallows
4-3/4 cups crushed vanilla cookies
2-1/2 cups crushed gingersnaps
2 cups chopped nuts
1 cup raisins
1 cup diced candied fruit
1 cup halved candied cherries

1. Pour milk and apple juice over marshmallows and let stand 3 hours. Stir
occasionally.
2. Combine crushed vanilla cookies, gingersnaps, nuts, raisins, fruit and
cherried in a large bowl.
3. Add marshmallow mixture. Mix well. Spoon into muffin liners in muffin
pans, cover with foil and refrigerate several days to mellow. Or pack into
foil-lined 9 in by 5 in pan.
----------------------------------------------------------------------------
Betsy-TKL (8:34:53 pm) :
Date: Tue, 15 Oct 1991 08:44:54 EDT
From: janet meyer JLMEYE01@ULKYVM.BITNET

These recipes are good anytime but they are nice alternative pumpkin pie.

Apple Cider Ice

2 cups apple cider or natural apple juice without sugar
1/2 cup orange juice
1/4 cups lemon juice
1/2 cups sugar

Combine sugar and apple juice or cider. Heat slowly while stirring till sugar
is dissolved. Add other juices and place in container and freeze till firm.
Remove from freezer and let thaw for a few minutes. Take a spoon or fork and
scrape juice mixture into a mixing bowl. Beat with electric mixer till
smooth. Return to container and freeze again. Set out for 15-20 minutes
before serving. Makes 4 servings.

Another variation

2 cups cranraspberry juice
1/2 cup orange juice
1/2 cup sugar
----------------------------------------------------------------------------
CarolB, FL (8:42:35 pm) :
Subject:
Pumpkin Crisp
Date:
Sat, 1 Nov 1997 16:33:49 -0500
From:
Roger Young

Since we are starting to see recipes for thanksgiving starting to circulate
I'd like to contribute the following recipe for Pumpkin Crisp. Our local
newspaper ran this once. It is without doubt the best pumpkin dish I have
ever eaten in my whole life. It's so good it will make you want to beat
your
head against a wall. My family prefers this over pumpkin pie 10-1. It is
the
recipe of a Ladson, South Carolina gentleman named Ross Fraser. I have
never
met him but I would like to someday.

Ingredients

16 ounces canned pumpkin
3 eggs
15 ounce can sweetened condensed milk
1/2 cup sugar
1/2 teaspoon cinnamon
1 box yellow cake mix
1 cup chopped nuts
1 cup margarine (melted and cooled)

Frosting:
8 ounces cream cheese
3/4 cup Cool Whip
1/2 cup confectioner’s sugar

Preparation
Line bottom and sides of 9x13 inch pan with waxed paper. Mix pumpkin, eggs,
milk, sugar and cinnamon. Pour into pan. Mix dry cake mix with nuts.
Sprinkle evenly over pumpkin mixture. Spoon margarine over cake mix,
evenly.
Bake at 350 degrees for 50 to 60 minutes. Cool, invert on tray. Remove wax
paper. When completely cool, frost and refrigerate.

Frosting: Mix all ingredients together and spread on cooled cake.

----------------------------------------------------------------------------
Peggy, WA (8:45:25 pm) : This recipe is from the 50's..can you tell? It is
great!

STRAWBERRY OR RASPBERRY FROZEN DESSERT

1 cup flour
1/4 c packed brown sugar
1/2 cup chopped nuts
1/2 cup margarine, melted

Mix and spread in bottom of 9 X 13 pan. Bake at 350 degrees 20 minutes. Stir
occasionally. Cool and crumble. Leave 2/3 in bottom of pan, save the rest
for the top.

2 egg whites
3/4 cup sugar
2 tbsp. lemon juice
1 10-oz package of berries, thawed

Mix all in big bowl with mixer at low speed for 2 minutes. Continue to mix
for 8 more minutes on high speed. Fold in 1 cup whipped cream or 1 medium
cook whip (8 oz)

Spoon over crumbs. Top with remaining crumbs. Freeze over night. Serve right
from the freezer.

----------------------------------------------------------------------------
Betsy-TKL (8:45:50 pm) :
Lemon Cheesecake Mousse
From: EBWATERS

Wafer crust
5 tbsp. softened butter or margarine
6 oz. (44) vanilla wafers
1/4 C sugar

Cheesecake-Mousse filling

2 large lemons
4 eggs
3 8 oz. pkg. cream cheese
1 1/2 C sugar
1/3 C all purpose flour
Candied Lemon Zest for garnish

Preparation:

Smear well a 9" or 10" x 3" springform pan with 1 tbsp. butter. Seal the
outside of the pan with aluminum foil.
Grind vanilla wafers with sugar in food processor. Add remaining 4 tbsp.
butter, melted. Press crumb mixture into bottom of pan.
Grate 1 tbsp. lemon zest and squeeze 3/4 C lemon juice. (don't cheat on
this..USE fresh stuff!). Set both aside.
Soften cream cheese and beat smooth. Separate eggs. Gradually add 1 1/4 C
sugar to cream cheese and mix until light and fluffy. (about 5 minutes) Add
flour, egg yolks, lemon juice and zest and beat until smooth. (about 1
minute)
Whip egg whites to soft peaks and add remaining sugar to them beating into
firm peaks. Fold egg whites into lemon batter. Adjust oven rack to middle
position and preheat oven to 325 degrees. Pour the batter into the
spirngform pan and put springform into a baking dish just large enough to
contain it. Put dish in oven and add hot tap water to outer dish 1" up on
outside of springform pan. Bake until set and golder...about 55-65 minutes.
Cover cake, garnish with candied lemon zest, and chill for four hours. Run
knife along edge of cake to loosen and remove pan rim carefully. Pop in
freezer. (can keep frozen for a month). Cut frozen mousse with a slicing
knife heated with warm water and then dried thoroughly. (You can just
refrigerate the mousse in which case it will keep for 3 days, however, it
makes a much tidier serving frozen as it is pretty creamy)
----------------------------------------------------------------------------
Betsy-TKL (8:47:57 pm) :
Date: Fri, 18 Nov 1994 13:04:05 CST
From: Bev Wills bwills@CCSMTP.REDSTONE.ARMY.MIL

Pumpkin Flan

1 cup sugar
4 beaten eggs
16 oz can pumpkin
12 oz can evaporated milk
1/2 cup sugar
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
Sweetened whipped cream (optional)
Ground nutmeg (optional)

In large heavy skillet cook the 1 cup sugar over medium high heat
until it begins to melt. Do not stir; just shake the skillet
occasionally. When the sugar starts to melt, reduce heat to low.
Cook, stirring frequently, until the sugar is golden brown. Quickly
pour the sugar into a 10-inch deep pie plate or quiche dish. Tilt to
evenly coat the bottom. Place the pie plate or quiche dish in a large
roasting pan. Place on a rack in the oven.

In a large mixing bowl stir together eggs, pumpkin, milk, the 1/2 cup
sugar, cinnamon, vanilla, ginger, nutmeg and salt. Pour the pumpkin
mixture atop the melted sugar in the pie plate or quiche dish.

Pour boiling water into the roasting pan around the pie plate or quiche
dish to a depth of 1/2 inch. Bake in a 350 degree oven for 50-55 min.
for pie plate or 45-50 min. for quiche dish or until a knife inserted
near the center comes out clean. Cool.

Cover and chill the flan for 4-24 hours. To serve, loosen edges of
flan with a knife, slipping the point of the knife down the sides of
the flan to let air in. Invert the flan onto a serving platter. Top
with sweetened whipped cream and nutmeg, if desired. Makes 20
servings.
----------------------------------------------------------------------------
Betsy-TKL (8:49:33 pm) :
From: PGL@IGLOU.IGLOU.COM@racebbs.com (pgl@iglou.iglou.com)
Newsgroups: rec.food.cooking

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01

Title: Pumpkin Bread Pudding
Categories: Pumpkins, Breads, Puddings, Desserts
Yield: 10 servings

4 Eggs
3 c Whole milk
1 lb Mashed pumpkin
1 c Brown sugar
1 t Cinnamon
1/2 t Grated nutmeg
1/2 t Salt
1 t Vanilla
1 1/2 qt Torn bread pieces
1 c Dark raisins
Bourbon Sauce:
1/2 c Unsalted butter
1 Egg
1 c Sugar
2 T Whole milk
1/2 c Bourbon

Pudding:
Beat eggs in a large bowl. Add milk and beat again. Stir in pumpkin,
sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and press with
your hands to submerge bread in the milk mixture. (If you have the time,
cover and refrigerate the mixture several hours or overnight; break up the
bread the next day and bake as directed; if not, proceed as follows.) Set
the mixture aside for 15 minutes. Use your fingers to break up the chunks
of bread. Set aside 15 minutes and repeat. Add raisins. Heat oven to 350
degrees. Generously butter a 2 quart baking dish. Fill the dish with bread
pudding mixture and bake for 1 hour, or until pudding is set. Serve warm,
hot or cold with hot bourbon sauce.

Bourbon Sauce:
Use unsalted real butter for the best bourbon sauce; margarine doesn't
make a great sauce. Melt butter in a bowl set over hot but not boiling
water. Combine egg, sugar and milk in a small bowl and beat until light
colored. Add to butter and beat with a whisk over hot water until sugar
dissolves - at least 5 minutes. Add bourbon and stir. Remove from stove and
serve.
----------------------------------------------------------------------------
Betsy-TKL (9:00:07 pm) :
From: Gina Pasquale

This is always a big hit at group get-togethers. It came from a magazine,
but I forgot which one.

CRANBERRY CHEESE BARS

2 c unsifted flour (unbleached white)
1 1/2 c oats
3/4 c plus 1 T brown sugar, packed
1 c butter, softened
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 c lemon juice
2 T cornstarch
1 can (16 oz) whole berry cranberry sauce

Preheat oven to 350. In large bowl, combine flour, oats, 3/4 c of sugar,
and butter; mix until crumbly. Reserving 1 1/2 c of the crumb mixture,
press remainder firmly on bottom of greased 9x13" pan. Bake for 15
minutes. Meanwhile, in small bowl, beat cheese until fluffy. Gradually
beat in sweetened condensed milk until smooth; stir in lemon juice. Spread
evenly over prepared crust. In another small bowl, combine remaining 1 T
sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese
layer. Top with reserved crumb mixture. Bake 40 min. or until golden.
Cool. Chill. Store covered in frig. Makes 24 bars.
----------------------------------------------------------------------------
Betsy-TKL (9:08:34 pm) : Newsgroups: rec.food.veg.cooking
From: tokin@sr.hp.com (Toki Noguchi)

Apple Pecan Triangles

4 Granny Smith apples (or Pippin)
1/2 Cup soy margarine
2 T lemon juice
1/2 Cup currants
1/4 Cup pecans, chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
1 C sugar (optional amount, depends upon personal taste and apple sweetness)
1 pkg filo pastry dough
1/4 Cup cinnamon-sugar mixture

Peel and core the apples and cut into small dice.

Melt 3 Tbsp of margarine in a heavy saucepan, add the apples and saute
5 minutes, stirring frequently.

Add the lemon juice, currants, pecans, and spices and saute for another
3-4 minutes.

Taste mixture and add sugar. Set aside to cool.

Melt the remaining margarine.

Cut a 2" strip off the rolled filo dough.

Cover the remainder with a towel and roll out the cut strip.

Remove 2 pieces of the cut dough at a time and place on the cutting board.

Brush the top piece with margarine and place about a teaspoon of the
apple mixture in the lower right hand corner of the filo.

Fold the filo into a small triangle, much like a flag is folded, from
corner to corner, or roll like a burrito.

Place the triangles on a baking sheet, brush the top with a little
margarine, and sprinkle with a small amount of cinnamon sugar.

Repeat the process until all the filo has been used.

Bake in a 375 F oven until the triangles are just golden, about 25 minutes.
----------------------------------------------------------------------------
Betsy-TKL (9:11:45 pm) :
Date: Fri, 24 Dec 1993 19:22:17 CST
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: Jessica A. Ryan ryanja@WKUVX1.WKU.EDU

Here's recipe I found in the November 16, Women's World magazine that
looks delicious!!

Holiday Upside-down Cake

1/2 cup butter or margarine, softened, divided
1/2 cup firmly packed brown sugar
1/2 pkg. (12 oz.) fresh or frozen cranberries
1 can (20 oz.) crushed pineapple in heavy syrup, drained well
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
2/3 cup cranberry juice
1 tsp. vanilla extract
Whipped heavy cream (optional)

Preheat oven to 350 degrees. In 9" square heatproof baking pan over
medium heat melt 1/4 cup butter. Remove from heat; sprinkle with
brown sugar, then cranberries, then drained pineapple; set aside. In
mixing bowl, combine next 5 ingredients. With mixer at low beat in
remaining 1/4 cup butter, egg, cranberry juice and vanilla for 2
minutes until smooth. Spoon batter over fruit-sugar layer. Bake
40-50 minutes. Cool in pan on wire rack 10 minutes. Loosen edges of
cake; invert onto serving plate. Serve warm with whipped cream.

Makes 9 servings. Per serving: 326 cals.; 3 g. protein;
11 g. fat; 51 mg. chol.; 55 g. carbs.; 273 mg. sodium

Prep: 10 minutes; bake: 50 minutes; cool: 10 minutes;
ready to serve in 1 hour, 10 minutes
----------------------------------------------------------------------------
Betsy-TKL (9:19:44 pm) :
Title: Pumpkin Walnut Cake Roll
Categories: Cakes, Desserts, Snack
Yield: 10 servings

3 Eggs
1 c Granulated Sugar
2/3 c Pumpkin Puree
1 tb Lemon Juice
3/4 c All-Purpose Flour
2 tsp. Cinnamon
1 tsp. Baking Powder
1 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Nutmeg
1 c Walnuts, coarsely chopped
1/4 c Icing Sugar
Creamy Icing (see recipe)

Grease 15" x 10" (40cm x 25cm) jelly roll pan; line bottom with parchment
or greased waxed paper. Set aside. In large bowl, beat eggs with sugar
until pale and thickened, about 5 minutes; stir in pumpkin and lemon
juice.
In separate bowl, stir together flour, cinnamon, baking powder, ginger,
salt and nutmeg; sprinkle over pumpkin mixture and stir just until
blended.
Spread in prepared pan; sprinkle with walnuts. Bake in 375F (190F)
oven
for about 15 minutes or until top springs back when lightly touched in
center and cake comes away from sides of pan. Dust clean tea towel with
icing sugar; turn cake out onto towel. Gently remove paper. Starting at
narrow end, roll up cake in towel. Let cool on rack.

* Roll can be prepared to this point and stored in airtight container * *
for up to 1 day or frozen for up to 1 week. *

Unroll cake; spread with Creamy Icing (see recipe) and roll up. Place,
seam side down, on serving platter.

* Roll can be wrapped and refrigerated for up to 1 day at this point *

Makes 10 slices
----------------------------------------------------------------------------
Vicki,La (9:21:57 pm) : Crispy Crunch Bars

1/4 cup white sugar
1 cup butter
2/3 cup brown sugar
6 ounces chocolate chips
3/4 cup peanut butter

Melt butter, add both sugars and oats, and press into an ungreased 9 x
13 pan. Bake 12-14 minutes in a preheated 350 degree oven or until
bubbly and edges are slightly brown. Cool, then place in the fridge
for a short while. Melt chocolate chips and peanut butter together in
double boiler, and spread on the cooled base. Refrigerate until firm.
These are my favorite squares, they are easy and no-fail. The only
trick is having the base and the topping very cool when cutting,
otherwise they will separate into two layers. If you make sure that
the base is cool and so is the topping, you will be really happy with
these bars.

----------------------------------------------------------------------------
Vicki,La (9:23:01 pm) : Christmas Almond Cherry Bars

1 cup butter
1 cup sugar
1 egg
one half teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 and one half cups chocolate chips
1 cup maraschino cherries, coarsely chopped and drained
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and almond extract. Stir in flour, baking, powder and salt just
until blended. Stir in chocolate chips, cherries, almonds, and
coconut. Spread into a 9 x 13 pan which has been lightly greased. Bake
25 -28 minutes or until done. Cool completely before cutting.

----------------------------------------------------------------------------
Betsy-TKL (9:23:16 pm) :
Title: Fat-Free Pumpkin Raisin Cake
Keywords: Cakes, Low-fat, diabetic

Ingredients:
Non-stick cooking spray
2/3 cup Sugar
1 tsp Baking soda
1/2 tsp Salt
1/2 cup Raisins
1 cup Canned solid-pack pumpkin
1/3 cup Orange juice
1 2/3 cup Flour
1/4 cup Nonfat dry milk
1/2 tsp Baking powder
2 tsp Pumpkin pie spice
2 Egg whites
1/3 cup Corn syrup, light or dark

FAT-FREE CREAM SAUCE
1 cup Nonfat vanilla yogurt
1/2 cup Confectioners' sugar

Directions:
Spray 9-inch square baking pan with cooking spray. In large bowl
combine dry ingredients; stir until smooth. Pour into prepared pan.
Bake in 350 degree F oven 35 minutes or until toothpick inserted in
center comes out clean. Cool in pan on wire rack. If desired, serve
with Fat-Free Yogurt Cream Sauce.

Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol,
130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium

FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter
or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4
hours. Discard drained liquid. Combine thickened yogurt and sifted
confectioners' sugar; stir until smooth. Makes about 1/2 cup sauce.
----------------------------------------------------------------------------
Vicki,La (9:23:43 pm) :

Meltaways
1 cup unsalted butter
4 tablespoons fruit sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 tsp. salt
2 cups flour
3/4 cup finely chopped pecans
icing sugar

Cream butter well with electric mixer, add sugar gradually, cream
thoroughly. Preheat oven to 325. Add vanilla, almond, and vanilla, and
1 tablespoon water. Combine flour, nuts, and salt and ad to creamed
mixture, a little at a time, beating well after each addition. Roll in
date sized balls. Bake at 325 degrees for 13-14 minutes. Roll in icing
sugar while warm and re-roll when cool.

----------------------------------------------------------------------------
Vicki,La (9:24:14 pm) : Crumb Bars

1 and 3/4 cups flour
1/2 cup finely chopped pecans
3/4 cup butter
1/2 cup icing sugar
1/4 teaspoon finely shredded lemon peel
3/4 cup raspberry jam (Laura Secord, or good quality jam)
1 tablespoon flour

Preheat oven to 375. Stir together 1 and 3/4 cups flour and nuts. Set
aside. In a large bowl beat butter until soft. Add sugar and lemon
peel and beat until fluffy. Add flour and beat until crumbly. Do not
overbeat. Press 2/3 of crumb mixture into bottom of ungreased 9 inch
square pan. Stir jam until softened, then spread onto base. Stir 1
tablespoon flour into remaining crumb mixture and sprinkle on top.
Bake at 375 for 24-25 minutes.

----------------------------------------------------------------------------
Betsy-TKL (9:30:33 pm) :
From: bubbles@freenet.edmonton.ab.ca
Newsgroups: rec.food.recipes

Rum Eggnog Bundt Cake

This is an easy cake, that looks and tastes delicious!

1 box yellow cake mix (2 layer size)
1/2 cup sliced almonds
1/2 tsp ground nutmeg
2 Tbsp. rum or 1 Tbsp. rum extract
2 eggs
1 1/2 cups eggnog
1/4 cup melted margarine

Grease bundt pan well. Press almonds on the bottom of the pan. Mix all
other ingredients well for five minutes. Pour into the bundt pan. Bake at
350 F oven for 50-60 minutes, or until a toothpick inserted in the cake
comes out clean. Cool 10 minutes and then invert onto a plate.
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Vicki,La (9:34:55 pm) : Neighborhood Mounds

1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in
Chinese section of grocery store that people use to sprinkle onto chow
mein or other dishes after cooking) They are not like pasta noodles -
do not confuse the two.

Melt chips. Stir in nuts and noodles. Drop onto wax paper. Chill in
freezer until firm.

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Vicki,La (9:36:03 pm) : CRANBERRY SORBET

2 cups cranberries
1/4 cup orange juice
1 tbsp grated orange zest
3 cups water
1 cup sugar
1 tbsp lemon juice

Place berries, juice, zest and 1/2 cup water in a saucepan; cook over
medium heat until berries pop, 5-7 minutes. Coarsely mash berries. Add
sugar, lemon juice and remaining water. Simmer, stirring often until a
syrup forms. Let cool. Refrigerate for 6 hours or overnight. Freeze in a
ice cream maker as per directions. Yields 1 quart.

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Vicki,La (9:37:52 pm) : PUMPKIN ICE CREAM TARTS

2 cups heavy cream
2 cups milk
11/4 cups brown sugar
1/4 tsp salt
4 egg yolks
2 cups pumpkin puree
1/4 tsp mace
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
8 prebaked pastry tart shells, each 21/2 to 3 inches in diameter
1/2 cups chopped walnuts (optional)
Whipped cream (optional)

Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a
boil over medium-high heat, stirring often, until sugar has dissolved
Whisk egg yolks in a bowl until lemon-yellow. Slowly whisk 1 cup hot milk
mixture into yolks. Then whisk yolk mixture into hot milk mixture. Cook,
stirring constantly, until custard thickens enough to coat the back of a
spoon. Cool to lukewarm. Whisk 1 cup of warm custard into pumpkin. Whisk
pumpkin mixture and slices into custard. Freeze in an ice-cream maker
according to manufactures directions. To serve, scoop ice cream into
pastry shells; top with whipped cream and nuts. Serves 8.

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Betsy-TKL (07:02:51 am) :
From: ds992@cleveland.Freenet.Edu (Linda C. Pek)
Newsgroups: rec.food.cooking

Hi Folks,

Because we are a dual-culture family (Austrian/American) I have
tried to develop recipes which combine our two culinary
traditions. One of my most successful 'inventions' has been
Cranberry Strudel which I serve every year at Thanksgiving.
Here is the recipe:

1 pkg. cranberries
2 cups sugar
1 cup chopped walnuts
1/2 cup dry bread crumbs
1 pkg.. frozen Filo (or strudel) dough

Thaw filo dough completely, separate into leaves and bush each
leaf with melted butter making a stack of dough on a damp
linen towel as you go.
Preheat oven to 350 degrees F.
After cleaning and picking over cranberries combine in saucepan
over low heat with sugar. Bring slowly to a boil, stirring often.
Cook until cranberry skins pop. Remove pan from heat and mix in
chopped walnuts and bread crumbs. (At this point I sometimes add
an 1/8 teaspoon of orange extract or ground cloves.) Pour cooled
mixture down center of Filo dough and roll up like a sausage,
sealing ends and middle seam with a little beaten egg.
Carefully and with the help of the towel, turn the strudel over onto
the baking sheet so that seam is underneath and brush all over
with melted butter. Bake in a 350 degree F. oven for 25 minutes.
Enjoy!
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Anne-Switzerland (08:31:34 am) :

Cinnamon stars (cookies)

3 eggs (only the white)
drop of salt
250g sugar
1.5 Ts cinnamon (powder)
0.5 Ts lemon juice
350g ground almonds

Whip the white eggs with the drop of salt until firm. Then add sugar, lemon
juice, cinnamon and ground almonds. Mix well but not too long.

Put flour on a table and spread the pastry on it (7mm). Cut stars in the
pastry with a pastry cutter.

Bake them at 250°C 3-5 min.

You can put some coating on it:

1 white egg slightly beaten + icing sugar

put it with a brush on the hot cookies and let dry.
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Teresa, AR (1:35:27 pm) : When baking fruit pies, cut holes in the upper
crust with a thimble, place crust on pie. The holes will become larger, then
place the little round circles back in place. Makes pies very decorative and
serves for the steam and juice openings.
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Teresa, AR (1:37:15 pm) : Put a layer of marshmallows in the bottom of a
pumpkin pie, then add the filling. You will have a nice topping as the
marshmallows will come to the top.
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Teresa, AR (1:39:15 pm) : Cut drinking straws into short lengths and insert
through slits in pie crusts to prevent juice from running over in the oven
and permit steam to escape.

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Dee, OK (4:23:09 pm) : Blackberry Sour Cream Pie

9" unbaked pie shell
1 cup sugar
1 cup sour cream
3 tablespoons flour
1/4 teaspoon salt
4 cups fresh or frozen 16 oz pkg blackberries (thawed)
1/4 cup fine bread crumbs
2 tbsp. flour
1 tbsp. butter or margarine (melted)

Combine the one cup sugar, sour cream, flour, and salt. Place berries in pie
shell. Spread sour cream mixture on top. Combine bread crumbs and remaining
sugar and butter. Sprinkle on top. Bake 375 degrees for 4