Recipe: (24 The Joy of Desserts Part 1 (of 2)

TALK TKL - 10-8-97 - The Joy of Desserts
Chocolate Mousse & Raspberry Cream Dacquoise
Pavlova
Hot Banana Glory
Ritz Pie
Pudding Sauce
Excellent & Easy Blueberry Dessert
Lemon Meringue Pie
Jewish Apple Cake
Chocolate Shells
Oreo Surprise
Date, Chocolate & Almond Torte
English Trifle (Punch Bowl Cake)
Sour Cream Coffee Cake
The Ultimate Chocolate Brownie Cookie
Nut Goodie Bars
Excellent Pie Crust
Hazelnut Biscotti
Biscochitos- a cut out sugar cookie
Old Fashioned Ice Cream Soda
Kahlua Cake
Apple Butter Cookies
Tiramisu
Grandma's Filled Cookies
Fruit Pockets

Betsy, NY (9:10:44 pm) :
From: waring@infomail.com (Sam Waring)
Subject: White Chocolate Cheesecake w/raspberries
Date: Sat, 16 Apr 1994 01:32:16 GMT
Title: CHOCOLATE MOUSSE & RASPBERRY CREAM DACQUOISE
Categories: Desserts, Cakes, Chocolate
Yield: 18 servings
MMMMM---------------------------MERINGUES---------------------------------
1 c Hazelnuts; toasted & skinned
-& cooled
2 c Sugar
1/2 ts Salt
1 c Egg whites
3 oz Chocolate, bittersweet;
-melted
MMMMM-----------------------------MOUSSE----------------------------------
7 oz Chocolate, bittersweet;
-chopped
2 oz Chocolate, unsweetened;
-chopped
3 T Framboise
1/3 c Coffee; strong brewed
1 1/4 c Sugar
4 lg Egg whites
1/4 ts Cream of tartar
MMMMM-------------------------WHIPPED CREAM-------------------------------
5 ts Gelatin, unflavored
1/4 c Framboise
4 c Heavy cream; well chilled
1/4 c Sugar
1 1/2 ts Vanilla
2 1/2 c Raspberries; picked over
MMMMM----------------------------GARNISH----------------------------------
3 oz Chocolate, unsweetened;
-melted
1 c Raspberries
Line three buttered baking sheets with parchment or foil and trace an
11" circle on each sheet of parchment.
Meringues: In a food processor grind fine the hazelnuts with 1/2 cup of
the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the
remaining sugar and the salt, stirring and fluffing the mixture until it
is combined well. In a large bowl with an electric mixer beat the egg
whites with a pinch of salt until they hold soft peaks, add the remain-
ing one cup sugar gradually, beating, and beat the egg whites until they
hold stiff glossy peaks. Fold in the hazelnut mixture gently but thor-
oughly and transfer the meringue to a pastry bag fitted with a 1/2"
plain tip. Starting in the middle of each parchment circle pipe the
mixture in a tight spiral to fill the circles and bake the meringues on
three evenly spaced racks or in batches in a preheated 250 F. oven,
switching the meringues from one rack to another every 20 minutes, for
one hour or until they are firm when touched. Remove the parchment from
the baking sheets, let the meringues cool on it, and peel off the
parchment carefully. (The meringues may be made one day in advance and
kept wrapped well in plastic wrap at room temperature.)
Trim the meringues to a uniform size if necessary with a serrated knife
and reserve the best-looking meringue for the top layer. Spread the
underside of one of the remaining meringues with the melted chocolate
(this will be the middle layer), reserve it, chocolate side up, and put
the remaining meringue (this will be the bottom layer) on a large flat
cake platter.
Mousse: In a bowl set over barely simmering water melt the chocolates
with the framboise and the coffee, whisking until the mixture is smooth,
and let the mixture cool. In a small heavy saucepan combine the sugar
with 1/2 cup water and bring the mixture to a boil, stirring until the
sugar is dissolved. Boil the syrup, undisturbed, until it registers 248
F. on a candy thermometer and remove the pan from the heat. While the
syrup is boiling, in the large bowl of an electric mixer beat the egg
whites with a pinch of salt until they are foamy, add the cream of
tartar, and beat the egg whites until they hold soft peaks. With the
mixer running add the hot syrup in a stream and beat the mixture on
medium speed for 20 minutes, or until it is cool. Whisk about one cup
of the egg white mixture into the chocolate mixture to lighten it and
fold the chocolate mixture into the remaining egg white mixture gently
but thoroughly.
Mound the mousse in the middle of the bottom meringue layer, top it with
the chocolate-covered meringue layer, chocolate side up, and press the
layer down gently until the mousse almost reaches the edge. Chill the
cake for one hour, or until the mousse is set.
Whipped cream: In a very small saucepan sprinkle the gelatin over the
framboise and two tablespoons water, let it soften for five minutes, and
heat the mixture over low heat, stirring, until the gelatin is dis-
solved. Let the gelatin cool as much as possible while still remaining
liquid. In a chilled large bowl beat the cream with the sugar and the
vanilla until it is thick and the beaters just begin to leave a mark,
Add the gelatin mixture in a stream, beating, and beat the mixture until
it just holds stiff peaks. (Be careful not to over-beat.)
Reserve one-fourth of the whipped cream and spread half the remaining
whipped cream on top of the chocolate-covered meringue layer. Arrange
the raspberries on top and spread the remaining half of the whipped
cream on top. Put the reserved meringue on the whipped cream, pressing
it down gently, and spread some of the reserved whipped cream on the
side of the cake. Put the remaining reserved whipped cream in a pastry
bag fitted with a star tip and pipe it decoratively on the top and
bottom edges of the cake.
Garnish: Put the melted chocolate in a small pastry bag fitted with a
plain writing tip and pipe it in a spoke pattern on the top of the cake.
Arrange the raspberries around the edge of the cake and in the center.
Chill the cake for at least four hours and up to eight hours.
Gourmet Magazine
January, 1991
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Maryan, NZ (9:11:04 pm) : I've posted this before but it's a traditional NZ
dish.
PAVLOVA Serves 6-8
Ingredients
4 egg whites (from large eggs)
1 cup castor sugar
1 tsp cornflour
1 tsp vinegar
1 tsp vanilla flavour
Preheat oven to 250 F (120 C), .
With an electric mixer beat the egg whites until soft peaks form,
then gradually add the sugar. Beat until firm.
Add the cornflour, vinegar and vanilla. When combined, turn
out onto a flat tray that has been greased and dusted with
cornflour. Try a circular shape with slightly more mixture at the
edges so that it may be served by placing goodies in its centre
depression.
Cook in a pre-heated, cool (250 F ( 1/20 C), ) oven for one
hour. When cooked, turn the oven off, leave the oven door slightly
ajar, and allow to cool slowly in the oven. This slow cooling works
to prevent the loss of too much height.
Serve cold, with whipped cream and fresh fruit pieces,
strawberries and kiwi fruit for example.
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Vicki,La (9:14:09 pm) : From: Sally McMurray
Newsgroups: rec.food.recipes
Subject: Hot Banana Glory
Here is a quick and easy way to use bananas.
HOT BANANA GLORY
1 medium banana
1/8 tsp cinnamon
1 tsp whipped topping.
Wrap unpeeled banana in foil and bake at 350 F for 30 minutes. Carefully
unwrap and peel banana. Sprinkle with cinnamon and top with whipped topping.
Great way to use up bananas that are getting too ripe!
Sally
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CarolB, Fl (9:14:22 pm) :
RITZ PIE
3 egg whites
1 cup granulated sugar, divided
1 teaspoon vanilla
20 Ritz crackers, coarsely crumbled
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Beat egg whites until foamy. Slow add 1/2 cup
sugar and vanilla. Beat
until stiff.
Combine crackers, remaining 1/2 cup sugar and nuts. Carefully fold into egg
whites. Spoon mixture into
9-inch pie pan. Bake for 25 minutes. Let cool in pan. Cut into wedges and
serve.
Yield: 8 servings.
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Candy,VA (9:17:12 pm) : Pudding Sauce
(for pouring over hot breads or ginger bread)
1 cup sugar
2 T cornstarch
1 cup boiling water
1/4 t salt
"""""""""""""""""""
Cook above ingredients, cook until thick and clear, add a lump of butter and
2 t of rum or lemon extract. Serve over any cake with this sauce nice and
warm. mmmm
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Vicki,La (9:18:51 pm) : From: "Laurel B. Hall"
Newsgroups: rec.food.recipes
Subject: Excellent & Easy Blueberry Dessert
Someone wanted blueberry recipes. Here's one my family always
asks for. Very easy and excellent:
Ingredients: 1 cup flour
1/2 cup softened margarine
1 cup pecans, chopped
2 cups sweetened whipped cream
or
1 envelope Dream Whip (prepared according to
package directions with milk and vanilla)
8 oz. cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 can chilled blueberry pie filling
Mix together flour, margarine, and pecans. Press into square
pan. Bake 10-15 min @ 350. Cool in refrigerator. Whip
together prepared Dream Whip, cream cheese, sugar, and
additional vanilla. Put on top of first mixture. Chill. Top
with 1 can chilled blueberry pie filling. Chill. Dig in!
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CarolB, Fl (9:19:57 pm) : LEMON MERINGUE PIE
1/2 cup cold water
1/4 teaspoon salt
7 tablespoons cornstarch
1-1/2 cups hot water
1-1/4 cups granulated sugar
3 egg yolks, slightly beaten
Grated rind of 1 lemon (yellow portion of peel)
1/2 cup lemon juice
1 tablespoon butter
1 pie shell, baked and cooled
Meringue (see recipes)
Mix cold water, salt and cornstarch. Set aside.
Combine hot water and sugar in top of double boiler and bring to a boil over
direct heat. Add
cornstarch mixture and cook until thickened; place over hot water in double
boiler and cook until thick
and smooth, stirring constantly. Stir a little of mixture into egg yolks,
then add to double boiler. Cook a
few minutes longer. Add lemon rind, lemon juice and butter. Let cool.
Pour into baked pie shell. Top with meringue and bake as directed.
Yield: 8 servings.
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Candy,VA (9:20:27 pm) : Jewish Apple Cake
2 t cinnamon
5 T sugar
3-4 sliced apples
Mix above ingredients in a bowl
Batter:
3 c flour
2c sugar
4 t baking powder
1/4 c orange juice
4 eggs
1 c oil
2 1/2 t vanilla
Mix all ingredients for about 5 minutes by hand, add apple, cinnamon mix,
pour in greased & floured tube pan. Bake at 350 for 1 hour 10 minutes.
Add walnuts or pecans to apple mixture if you like.
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Vicki,La (9:21:32 pm) : Newsgroups: rec.food.cooking
Subject: Chocolate Shells ( FOR FILLING )
This really makes a simple dessert even more exciting.
CHOCOLATE SHELLS
24 shells
24 paper baking muffin cups
1 1/2 lb semi-sweet choclate
1 stick butter or margarine
1 cup walnuts or almonds finely chopped
Place baking cups in muffin tins.
Melt chocolate and butter or lowesr heat. Stir in nuts
Quickly spoon mixture into cups and spread to line cups
Chill until firm
Carefully peel away paper.
Fill cups with ice cream and top with a sauce(s), etc
Or fill with mousses, prepared pudiings or custards
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Betsy, NY (9:22:25 pm) :
From: Marni Tuttle tuttle@ug.cs.dal.ca
To: mm-recipes@idiscover.net
---------- Recipe via Meal-Master (tm) v8.02
Title: Oreo Surprise
Categories: Desserts
Yield: 1 recipe
1 sm (15 oz.) pkg Oreo cookies
1 c (8 oz.) margarine, melted
1 c (8 oz.) confectioner's
-sugar
1 8-oz pkg cream cheese
2 sm (8 oz.) tubs Cool Whip
2 sm Boxes Jello instant
-chocolate pudding
1. Crush entire package of Oreos to fine consistancy (potato masher works
fine for this). Saving out 1/2 cup of Oreo crumbs for later use, mix
remaining crumbs and melted margarine and press in bottom of 9 X 13 baking
pan. Tamp firmly with spoon or spatula.
2. Place in refrigerator for 5 minutes.
3. In large mixing bowl, combine confectioner's sugar, cream cheese and one
(1) tub of cool whip. Beat with electric mixer until thoroughly mixed. Note:
Items will mix much more easily if cream cheese and cool whip have been set
out at room temperature ahead of time.
4. Retrieve pan from refrigerator, spread cream cheese/Cool Whip/sugar
mixture evenly over Oreo crust. Spread carefully, as crust will have
tendancy to stick to mixture. Return to refrigerator.
5. Prepare both boxes of chocolate pudding according to package directions.
Then quickly retrieve pan from refrigerator and spread over top of previous
layer. Return to refrigerator for 5 minutes.
6. Retrieve pan from refrigerator and spread remaining tub of Cool Whip
evenly over pudding layer.
7. Sprinkle 1/2 cup of Oreo crumbs (set aside earlier) over top of Cool Whip
layer.
8. Refrigerate until served. For best results, make the night before.
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Maryan, NZ (9:22:26 pm) : Date, Chocolate & Almond Torte
serves 6-8
1/2 lb dates,
1/2 lb blanched whole almonds
1/2 lb dark chocolate
6 egg whites
1/2 cup granulated sugar
Preheat oven to 350F
Roughly chop the dates, almonds and chocolate. Set
aside in large bowl.
Beat the egg whites until stiff peaks form and gradually
add sugar. Fold into almond, date and chocolate mixture.
Pour into a greased foil-lined 10 inch spring form pan and
bake 1 hour or until set. Open oven door slightly and
allow torte to cool in pan. Turn onto plate and refrigerate
overnight. This will keep several days in the refrig.
Serve topped with whipped cream and garnish with
chocolate shavings.
Lie down after eating...
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Vicki,La (9:24:00 pm) : Newsgroups: rec.food.recipes
Subject: English Trifle (Punch Bowl Cake)
ENGLISH TRIFLE (PUNCH BOWL CAKE)
1 angel food cake
2 family size instant vanilla pudding
mix
1 pkg. frozen crushed strawberries
2 sm. pkg. strawberry Jello
1/2 pt. vanilla ice cream
1 lg. box Cool Whip
4 bananas
Break cake into bite size pieces in bottom of large punch bowl.
Prepare pudding mix as directed on box. Fold in ice cream. Pour half
of mixture over cake. Make Jello as directed on box, folding in
strawberries. Pour half over pudding mix. Slice 2 bananas over this.
Repeat layering process with pudding, Jello and bananas. Spread Cool
Whip on top. Garnish with whole strawberries.
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Candy,VA (9:24:31 pm) : Sour Cream Coffee Cake
1 c butter
2 c plus 4 t sugar
2 eggs
1 c sour cream
1/2 t vanilla
1/4 t salt
1c chopped pecans
1 t cinnamon
2 c flour
1 t baking powder
Cream butter & add 2 cups sugar gradually. Beat well until light & fluffy.
Beat in eggs one at a time. Fold in sour cream & vanilla. Fold in dry
ingredients. Combine remaining sugar, pecans & cinammon. Place 1/3 batter in
a well greased & floured bundt pan or angel food cake pan. Sprinkle with 3/4
of pecan mix. Spoon in remaining batter & sprinkle with remaining pecan mix.
Bake 1 hour at 350
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Betsy, NY (9:26:18 pm) :
From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes
Subject: The Ultimate Chocolate Brownie Cookie
Title: The Ultimate Chocolate Brownie Cookie
Categories: Cookies, Desserts
Yield: 6 dozen
1 1/3 c Golden Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1 T Vanilla
2 Eggs, slightly beaten
2 1/4 c All-purpose flour
2/3 c Cocoa
1 t Baking soda
1 t Salt
1/4 c Milk
1 1/2 c Large, broken pecan or
Walnut pieces
1 c Semi-sweet chocolate chips
Preheat oven to 350F (180C). Combine Crisco, granulated sugar, brown sugar
and vanilla in large bowl. Beat with electric mixer on low speed for 1
minute or until creamy. Add beaten eggs. Combine flour, cocoa, baking soda
and salt. Add to creamed mixture alternately with milk, beating on low
speed for about 1 minute, or just until blended. Stir in nuts and
chocolate chips. Drop dough by heaping spoonfuls (about 2T for each
cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about
3 inches between cookies for spreading. Bake for 10 to 12 minutes. Cookies
will appear soft and moist when baked, but firm up on cooling. Cool 2
minutes, then remove to cooling rack. Makes about 3 dozen cookies.
Note: Smaller cookies can be made using 1T dough for each cookie. Bake
8-10 minutes. Makes about 6 dozen cookies.
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CarolB, Fl (9:26:30 pm) : Candy Bar A Real Goodie
IS IT CANDY or cookie? Who cares - it's delicious. We're talking about the
recipe for nut goodie
bars shared by Gloria Trentler of St. Ann.
''I am originally from Minnesota,'' wrote Trentler. ''Up there we had a
candy bar called Nut
Goodie, made by Pearson's. When Pearson's discontinued the bar, such a
ruckus was raised that
Pearson's brought it back.
''I still get my weekly hometown paper and several years ago I found this
recipe in it. I couldn't
wait to try it. It tasted just like the original candy bar. Needless to say,
it is a family favorite.''
NUT GOODIE BARS
Gloria Trentler, St. Ann
1 (12-ounce) package semisweet chocolate morsels
1 (12-ounce) package butterscotch-flavored morsels
1 (1-ounce) square unsweetened chocolate
2 cups crunchy peanut butter
1 cup (2 sticks) butter or margarine
1/4 cup vanilla pudding and pie filling mix, dry (not instant)
1/2 cup evaporated milk
1 teaspoon vanilla
2 pounds confectioners' sugar
1 pound Spanish peanuts
Melt chocolate and butterscotch morsels, square of chocolate and peanut
butter over low heat.
Divide mixture in half; reserve half. Spread the other half in a
10-by-15-inch jelly-roll pan. Place in
freezer to harden, but do not freeze.
Bring butter, dry pudding mix and milk to a boil, stirring. Add vanilla and
confectioners' sugar. Beat
well.
Spread sugar mixture on top of chilled chocolate layer. Return to freezer to
chill the sugar mixture.
Add peanuts to reserved chocolate mixture. Spread over sugar mixture.
Refrigerate. Cut into bars.
Store in refrigerator.
Yield: About 4 dozen, depending on size.
Post Dispatch
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Candy,VA (9:30:59 pm) : Excellent Pie Crust
3 cups flour
1 1/4 c crisco
1/2 t salt
Blend above ingr. well
1 large egg
5 T cold water
1 T vinegar
Add to above mix & blend
Chill pastry then roll it out!
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Betsy, NY (9:31:11 pm) :
From: waring@infomail.com (Sam Waring)
Date: 12 Apr 1994 15:15:06 -0400
Title: HAZELNUT BISCOTTI
Categories: Cookies
Yield: 36 servings
1 c Hazelnuts
1/2 c Butter, sweet
1 c Sugar
Lemon zest
2 Egg
1 t Vanilla extract
2 c Flour, plus 2 tbsp
1 t Baking powder
1/4 t Salt
Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and toast
in the oven for 8 to 10 minutes, until fragrant. Place the nuts in a
dish towel and rub them together to remove some of the skin. Coarsely
chop the hazelnuts and set aside.
In a large bowl, using a hand-held electric mixer, beat the butter at
medium speed until soft and creamy. Add the sugar and lemon zest and
beat until the mixture is very light and fluffy, about 2 minutes. Beat
in the eggs, one at a time, and then beat in the vanilla.
In a medium bowl, toss the flour, baking powder and salt. Gradually add
the flour mixture to the butter, beating on low speed until a smooth
dough forms. Using a wooden spoon, work in the hazelnuts until evenly
distributed.
Divide the dough in half in the bowl. With lightly floured hands, form
the dough into two 10-by-2 inch rectangular logs. Place the logs on an
ungreased baking sheet, at least 2 inches apart. Bake for 30 minutes, or
until the logs are set and golden brown. Remove from the oven and let
cool on the baking sheet for 15 minutes.
Using a serrated knife and a sawing motion, carefully cut the logs into
1/2-inch diagonal slices. discard the end pieces. Arrange the slices,
cut sides down and close together, on 2 baking sheets. Bake the biscotti
on the top and middle racks of the oven for 8 to 9 minutes, or until
lightly browned. Turn the biscotti over, switch the position of the
baking sheets and continue baking until lightly browned on the other
side, about 9 minutes longer. Let the biscotti cool completely on the
baking sheets.
Food & Wine magazine, 10/90
per Sallie Austin Krebs
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Betsy, NY (9:32:32 pm) :
Biscochitos- a cut out sugar cookie
1 cup of sugar
1 cup margarine or butter
3 tablespoons sweet sherry
1 egg
3 cups flour
2 teaspoons baking powder
2 teaspoons anise seed crushed or 1 teaspoon anise oil or flavoring
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
Heat oven to 350 degrees. Mix sugar and margarine, sherry and egg in a large
bowl. Stir in the remaining ingredients except the 1/4 cup sugar and the
cinnamon. Divide dough into two balls. Roll out each ball to 1/4 inch thick
and cut into any shape with cookie cutters. Place on ungreased sheet. Mix
together the sugar and cinnamon and sprinkle on the cookies before baking.
Bake 10-12 minutes until golden.
These cookies are cute made into a cactus shape. Pinch off balls of dough,
one
larger than a quarter and 2 the size of a nickel. Roll each of the balls
between your palms to make cigar shape. Flatten the large one to make the
main stem of the cactus. Bend one third of each of the two smaller ones to
make a J shape and attach them at uneven intervals on each side to make the
"arms". Flatten them to match the trunk and bake.
Let you daughter taste the anise first. Often children do not like it as
much as adults. If your daughter does not like the anise flavor simply
substitute cinnamon oil or flavoring. It is very popular in Mexico.
Nancy Lee Collins
bcollins@students.wisc.edu
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CarolB, Fl (9:35:14 pm) :
ROAD FOOD RECIPES - The Soda Fountain
Old Fashioned Ice Cream Soda
By Gary & Kathy Nickerson
There is an art to making a real ice cream soda, and the rewards make it all
worthwhile. This recipe is for chocolate, the most popular flavor, but can
easily be
modified to suit your taste for others such as vanilla or strawberry.
IN A TALL SODA GLASS:
Drizzle about 1/4 cup of Hershey's chocolate syrup into bottom of glass
Fill glass to about one-half full with ice cold club soda (no salt added)
Stir briskly to blend, using a long "soda" or "iced tea" spoon
Add two dips of good quality, clean-tasting, naturally-flavored vanilla ice
cream (stay
away from brands that have excessive sugar, gums or thickeners)
Add additional chocolate syrup to taste
Top off glass with additional club soda, if needed
Garnish with a dollop of whipped cream and a maraschino cherry
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Candy,VA (9:35:20 pm) : KAHLUA CAKE
Chocolate cake mix
1 pkg instant vanilla pudding
1/4 c oil
2 eggs
2 c rasberry yogurt
12 oz bag of chocolate chips
1/3 c kahlua
Grease bundt pan and flour it. Mix ingredients together by hand. Bake 50
minutes @ 350. Sprinkle powdered sugar on top.
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Betsy, NY (9:37:18 pm) :
From: sharon gorman ranger@halcyon.com
Newsgroups: rec.food.cooking
Date: 7 Nov 1994 14:35:35 GMT
>
Apple Butter Cookies
1/4 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats
1/2 cup apple butter
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons milk
1/2 cup chopped nuts
1/2 cup raisins
In a mixing bowl, cream butter and sugar. Beat in egg, oats and apple
butter. Combine oats, flour, baking soda, baking powder and salt;
gradually add to creamed mixture along with milk; beat until blended.
Stir in nuts and raisins. Chill well. Drop by teaspoonfuls onto lightly
greased cookie sheets. Bake at 350 degrees for 15 minutes.
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Cora, NC (9:38:50 pm) : Here it is Linda. This is the best Tiramisu I have
ever had, and I had been on a personal quest for quite some time!
TIRAMISU
3 pkg split ladyfingers
2 t. espresso powder
1/3 c. kahlua
1/2 t. vanilla
2 T. water
Brush ladyfingers with mixture of liquids and arrange along bottom and sides
of a large glass serving bowl.
2 - 8 oz. cream cheese
1/3 c. sour cream
1/4 c. shipping cream
Whip together in a bowl.
1/2 t. salt
1/2 c. powdered sugar
3 T. kahlua
1 t. vanilla
2 oz. grated semi-sweet chocolate
In another bowl, whisk together. Add to cream cheese mixture.
1 c. whipping cream
Whip in another bowl and fold into cream cheese mixture.
Spoon 1/3 of the mixture over ladyfingers. Cover with more ladyfingers and
another layer of cream cheese mixture. Add third layer of lady fingers and
cream cheese mixture. Cover with whipped cream and grated chocolate. Chill
and serve.
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Betsy, NY (9:42:03 pm) :
Date: Sat, 9 Jul 1994 10:45:29 CDT
From: Kandis Smith MU C622632@MIZZOU1.BITNET
Grandma's Filled Cookies
Cream: 2 cups sugar
1 cup shortening
Add: 2 eggs
Blend well
Mix: 5 cups flour
4 tsp cream of tartar
2 tsp baking soda
Alternate flour mix into cream mix with:
1 cup evaporated milk
2 tsp vanilla
1/4 tsp salt
Let "set" in refrigerator at least one hour (can be longer- just cover with
plastic wrap). Dough will be sticky. Roll out on heavily floured board
(sprinkle with more flour if too stick, or knead some in) about a quarter of
a batch at a time, very thin. I use a biscuit cutter and cut circles of
dough. Cut half the dough into circles using the large side of the biscuit
cutter and cut the other half of the dough into circles using the small side
of the biscuit cutter (or use two glasses of different sizes). Place the
larger pieces of dough on the cookie sheet (I use a non-stick sheet). Place
an apricot in the center of the cookie. Cover the apricot with a smaller
piece of cookie dough. Bake at 375 for about 10 minutes. Apricot Filling
Cover dried apricots with water. Cover pan and cook for about 25 minutes.
Add 1/2 to 3/4 cup sugar, cook 5 minutes more. Drain off any extra liquid.
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Betsy, NY (9:44:06 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes
Title: FRUIT POCKETS
Categories: Cookies
Yield: 16 cookies
2 c Cake flour
2 ts Baking powder
1/4 ts Salt
2 T Sugar, confectioners
2 T Butter
2/3 c Milk
1 Egg white; slightly beaten
MMMMM--------------------------FILLING-------------------------------
1/4 c Raisins; chopped
1/4 c Nuts; chopped
2 T Orange juice
1/4 ts Cinnamon
1 T Lemon juice
1/4 c Citron; chopped
1/4 c Currants
1/4 ts Allspice
1/4 ts Cloves
2 T Sugar
Sift flour, measure, and sift with baking powder and salt. Cut in butter
with 2 spatulas. Add milk. Mix lightly until well blended. Turn onto lightly
floured board. Roll in sheet 1/3 inch thick. Cut in ovals 4 inches long.
Combine raisins, nuts, orange juice, lemon juice, spices, currants, citron,
and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval. Brush
edges of dough with egg white. Fold over. Press firmly together. Press
lightly to flatten. Make 3 short cuts across the top of each oval with the
scissors. Sprinkle with powdered sugar. Place 2 inches apart on well-oiled
baking sheet. Bake in hot oven (450 F) until evenly browned.
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