MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake
 Categories: Cakes, Desserts, Muffins
      Yield: 12 servings
 
      1 c  Oil
      1 c  Sugar
      1 c  Sugar, brown
      1 ts Vanilla
      4    Eggs
      2 c  Flour, whole wheat
    1/3 c  Milk, dry skim
      1 ts Baking soda
      1 ts Salt
      1 ts Baking powder
      2 ts Cinnamon, ground
      3 c  Carrots; shredded
      1 c  Walnuts; chopped
 
  In large bowl, blend oil and sugars on low until well mixed. Add
  vanilla. Beat in eggs, one at a time, blending well after each
  addition. Stir together dry ingredients and add to egg mixture until
  well blended. Stir in walnuts and carrots by hand. Pour batter into
  well greased and floured 10" tube pan or fluted pan. Bake at 350F
  for 50-60 minutes. Cool in pan, then top with powdered sugar or
  frosting of your choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cream Cheese Frosting
 Categories: Desserts
      Yield: 1 servings
 
      4 oz Margarine or butter
      8 oz Cheese, cream
      1 lb Sugar, powdered
 
  Blend softened cheese and margarine in mixer. Blend and whip in the
  sugar. Ready to spread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiwi Fruit Gelato
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      1 c  Water
    1/2 c  Sugar
    1/2 c  Corn syrup, light
      4    Kiwifruit; pared
      5 tb Lemon juice
    1/4 ts Lemon peel; grated
 
  Combine water, sugar and corn syrup in saucepan.  Cook and stir 2
  minutes or until sugar is dissolved.  Puree kiwi in food processor or
  blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix.
  Pour into shallow metal pan and freeze for approximately 1 hour or
  until the mixture is firm, but not solid. When chilled, spoon into a
  chilled bowl and beat with an electric mixer until the mix is light
  and fluffy. Return it to the freezer for approximately 2 hours or
  until firm enough to scoop.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickerdoodles
 Categories: Cookies, Desserts
      Yield: 54 servings
 
      1 c  Margarine or butter
    3/4 c  Sugar, brown; packed
    3/4 c  Sugar
      2    Eggs
  1 3/4 c  Flour, all purpose
      2 c  Oats, old fashioned
      2 ts Cinnamon, ground
      1 ts Baking soda
    1/2 ts Salt; (optional)
      1 tb Sugar
 
  Heat oven to 375F.  Grease cookie sheet. In large bowl, beat together
  butter, brown sugar and 3/4 cup granulated sugar until light and
  fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts
  cinnamon, soda and salt.  Add to sugar mixture; mix well. Drop by
  rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
  combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over
  each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove
  to wire cooling rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge
 Categories: Candies, Desserts
      Yield: 20 servings
 
      3 c  Sugar
    3/4 c  Margarine
    2/3 c  Milk, evaporated
     12 oz Chocolate chips, semi-sweet
      7 oz Marshmallow creme
      1 c  Nuts
      1 ts Vanilla
 
  Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring
  to full rolling bowl, stirring constantly. Continue boiling 5 minutes
  over medium heat or until candy thermometer reaches 234F, stirring
  constantly to prevent scorching. Remove from heat; stir in chips
  until melted. Add marshmallow creme, nuts and vanilla; beat until
  well blended. Pour into greased 9"x13" pan. Cool at room temperature,
  cut into squares. Makes approx 3lb.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookies
 Categories: Cookies, Desserts
      Yield: 72 servings
 
    3/4 c  Margarine; softened
    3/4 c  Shortening
  1 1/2 c  Sugar, brown; packed
    3/4 c  Sugar
      3    Eggs
      3 tb Corn syrup, light
      3 tb Water
      3 ts Vanilla
  3 3/4 c  Flour, all purpose; unsifted
  1 1/2 ts Baking soda
    3/4 ts Salt
      3 c  Chocolate chips, semi-sweet
 
  Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla;
  beat well.  Combine flour, baking soda, salt; add to creamed mixture.
  Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at
  350F for 15 minutes. Allow to cool on cookie sheet for 1 minutes
  then remove to cooling racks until completely cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Raisin Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
    1/2 c  Margarine; softened
    1/2 c  Shortening
      1 c  Sugar, brown; packed
    1/2 c  Sugar
      2    Eggs
      2 tb Water
      2 tb Corn syrup, light
      2 ts Vanilla
      2 ts Cinnamon, ground
    1/4 ts Nutmeg, ground
    1/8 ts Ginger, ground
  1 1/2 c  Flour, all purpose; unsifted
      1 ts Baking soda
      1 ts Salt
      3 c  Oats, old fashioned
      1 c  Raisins
 
  Cream margarine, shortening, sugars, eggs, corn syrup, water, and
  vanilla; beat well.  Combine flour, baking soda and salt; add to
  creamed mixture. Beat well; stir in oats and raisins. Drop by rounded
  teaspoonfuls onto ungreased baking sheet.  Bake at 350F for 15
  minutes. Cool slightly on sheet before removing to cooling racks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Chrabeli
 Categories: Cookies, Desserts
      Yield: 40 servings
 
  1 1/4 c  Sugar
      2    Eggs
  1 2/3 c  Flour, all purpose; sifted
      2 ts Aniseed; ground
    1/2    Lemon; use grated peel only
 
  Sprinkle baking sheets with flour. In a large bowl, beat sugar and
  eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
  dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths;
  curve each piece into a half-moon shape. Slash outer edge of
  half-moon in 3 places with a sharp knife. Place on prepared baking
  sheets. Cover and let stand overnight at room temperature. Preheat
  over to 375 F.  Bake cookies 12 to 15 minutes or until golden.
  Remove from baking sheets immediately; cool on rack. This cookie is
  very hard and crisp. It makes an excellent "dunking" cookie!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aniseed Cookies
 Categories: Cookies, Desserts
      Yield: 40 servings
 
      4    Eggs; separated
  1 3/4 c  Sugar, powdered; sifted
           Pinch salt
      2 c  Flour, all purpose
    1/4 ts Baking powder
      2 ts Aniseed; ground
 
  Grease and flour baking sheets. Beat egg yolks, powdered sugar and
  salt in a large bowl until pale and creamy. Beat egg whites until
  very stiff; fold into egg yolk mixture. Sift flour, baking powder and
  aniseed onto egg mixture; fold in quickly but thoroughly. Fill a
  pastry bag fitted with a plain nozzle with cookie mixture. Pipe in
  small rounds onto prepared baking sheets. Let stand overnight to dry
  out. Preheat oven to 325F .  Bake cookies 20 minutes. Cool on rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Decorated Christmas Cookies
 Categories: Cookies, Desserts
      Yield: 48 servings
 
MMMMM---------------------------COOKIE--------------------------------
    3/4 c  Butter, unsalted; softened
    1/2 c  Sugar
      1    Egg
      1 tb Lemon peel; finely grated
      1 ts Vanilla
    1/4 ts Salt
  2 1/4 c  Flour, all purpose; unsifted
      1 tb Water; (use 2 if req'd)

MMMMM---------------------------ICING--------------------------------
      3    Egg whites
      1 lb Sugar, powdered
      2 ts Water; (use 3 if req'd)
           Food colors, sprinkles, etc
 
  Beat together butter and sugar in small bowl with electric mixer until
  light and fluffy. Beat in egg, lemon peel, vanilla and salt.
  Gradually beat in flour until thoroughly incorporated. Add water, a
  few drops at a time, only until dough starts to come away from side
  of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2
  hours.
  
  Preheat oven to 350F. Lightly grease 4 cookie sheets. On lightly
  floured surface, roll out dough to 1/8" thickness. Cut out various
  shapes using cookie cutters or homemade cardboard patterns, or
  freehand. Reroll scraps and cut out. Make small holes with wooden
  pick if planning to hang cookies. Bake for 12 to 15 minutes or until
  beginning to brown around edges. Remove cookies to wire rack to cool
  before decorating.
  
  Prepare icing: Beat egg whites in small bowl with electric mixer until
  foamy. Slowly beat in the powdered sugar. Continue to beat until
  thick and creamy. Add just enough water to get a good spreading
  consistency. Tint with food coloring, if you wish. Spread evenly over
  cookies. Decorate with glitter, sprinkles, dragees and cinnamon red
  hots, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Vanilla Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 2/3 c  Flour, all purpose
      1 pn Salt
    1/2 c  Butter; cut in small pieces
      1 tb Butter; (add to above)
      2 tb Sugar
      1    Egg
      4 tb Water, ice

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Cheese, cream
    1/4 c  Oil
  1 1/4 c  Sugar
      3    Eggs; separated
    1/4 c  Cornstarch
      5 dr Vanilla
    1/2 c  Milk
 
  ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry
  blender or 2 knives, cut in butter until evenly distributed and
  mixture resembles breadcrumbs.  With a fork, lightly mix in sugar,
  egg and enough ice water to make a dough.  Press into a ball and wrap
  in foil or plastic wrap. Refrigerate for 30 minutes.  Preheat oven to
  350F. On a floured surface, roll out dough to fit a 10-in flan tin
  with a removable bottom. Place dough in tin without stretching.
  
  ** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch,
  vanilla and milk in a large bowl until smooth. Beat egg whites until
  stiff; fold into cream cheese mixture. Pour into pastry shell. Bake
  50 to 60 minutes or until a wooden pick inserted in center comes out
  clean. Turn off oven. Let cheesecake cool in oven with door open
  slightly. Remove cooled cheesecake from tin and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham cracker crumbs
      2 tb Sugar
      3 tb Margarine or butter; melted

MMMMM--------------------------FILLING-------------------------------
     19 oz Cheese, cream; softened
      1 c  Sugar
      2 ts Lemon peel; grated
    1/4 ts Vanilla
      3    Eggs

MMMMM---------------------------GLAZE--------------------------------
      1 c  Strawberries; mashed
      1 c  Sugar
      3 tb Cornstarch
    1/3 c  Water
 
  Pre-heat oven to 350F.
  
  CRUST: Stir together graham cracker crumbs and sugar. Mix in butter
  thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
  Reduce oven temperature to 300F.
  
  FILLING: Beat cream cheese in a large mixing bowl. Gradually add
  sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs
  one at a time. Pour into shell. Bake 1 hour or until center is firm.
  Cool to room temperature and then spread with the strawberry glaze.
  Chill 3 hours.
  
  GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir
  in water and strawberries. Cook, stirring constantly, until the
  mixture thickens and boils. Boil and stir for 1 minute. Cool
  thoroughly before spreading over cheesecake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
  8 1/2 oz Chocolate Wafers; crush fine
    1/2 c  Butter; Melted
     12 oz Chocolate chips, semi-sweet
  1 1/2 c  Cream, heavy
     16 oz Cheese, cream; Softened
    1/4 c  Sugar
      4 lg Eggs
    3/4 c  Cherry Flavored Liqueur
      1 ts Vanilla
      1 lb Cherry Pie Filling
    1/2 c  Cream, heavy; whipped (opt.)
 
  In large bowl, combine chocolate wafer crumbs and butter. Pat firmly
  into 9-inch springform pan, covering bottom and 2 1/2 inches up
  sides. Chill.
  
  Preheat oven to 325 F. Combine over hot (not boiling) water,
  chocolate chips and heavy cream. Stir until morsels are melted and
  mixture is smooth. Set aside. In large bowl, combine cream cheese and
  sugar, beating untl creamy. Add eggs, one at a time, beating well
  after each addition. Add chocolate mixture, cherry liqueur, and
  vanilla, mix until blended. Pour into prepared crust.
  
  Bake at 325 F. for 60 minutes. Turn oven off. Let stand in oven with
  door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread
  cherry pie filling over top of cheesecake leaving 1-inch from the
  edge uncovered. Decorate edge with whipped cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kahlua Brownies
 Categories: Cookies, Desserts
      Yield: 24 servings
 
MMMMM--------------------------BROWNIE-------------------------------
      2 oz Chocolate, unsweetened
    1/4 c  Butter
      1 c  Flour, all purpose
      1 c  Sugar
      2    Eggs; well beaten
      1 ts Vanilla
      1 tb Coffee, instant crystals
      2 tb Kahlua
    1/2 ts Salt
    1/2 ts Baking powder

MMMMM---------------------------ICING--------------------------------
      2 oz Chocolate, unsweetened; chpd
  1 1/2 c  Sugar
      7 tb Milk
    1/4 c  Butter
      1 tb Corn syrup, light
    1/4 ts Salt
      1 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
      6 oz Chocolate chips, semi-sweet
 
  BROWNIES: Melt chocolate and butter in top of double boiler. Remove
  from heat and mix thoroughly with all other ingredients. Pour into a
  buttered 8" square pan. Bake in a preheated 350 F oven for 30
  minutes.  Cool in pan.
  
  ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
  constantly. Boil 1 minute and remove from heat. When cool, add
  vanilla. Sprinkle icing over cooled brownie base and sprinkle with
  chocolate chips.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Waldorf Red Velvet Cake and Frosting
 Categories: Cakes, Desserts
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
    1/2 c  Shortening
      2    Eggs
      1 ts Vanilla
      1 ts Salt
  2 1/2 c  Flour, all purpose; sifted
           -2 to 3 times
      1 ts Baking soda
  1 1/2 c  Sugar
    1/4 c  Food coloring, red
      2 tb Cocoa
      1 c  Buttermilk
      1 tb Vinegar

MMMMM--------------------------FROSTING-------------------------------
      1 c  Milk
      5 ts Flour, all purpose
      1 c  Butter
      1 c  Sugar, powdered; sifted
      1 ts Vanilla
 
  CAKE:  Cream shortening and sugar till fluffy.  Add eggs and beat 1
  minute. Add salt, beat.  Add vanilla and coloring to buttermilk.
  Alternate adding flour and milk mixtures to batter. Combine soda and
  vinegar in cup and add to cake batter.  Bake in (2) 9" cake pans at
  350F for 25 to 30 minutes. Cool on cake racks.
  
  FROSTING: Cook milk and flour until thick; cool in fridge. Beat
  butter, sugar and vanilla with mixer. Add flour and milk mixture a
  little at a time (make ahead of cake so that it has plenty of time to
  cool). Beat well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grandma's Current Pound Cake
 Categories: Breads, Cakes, Desserts
      Yield: 12 servings
 
  1 1/2 c  Currants
      1 lb Margarine or butter
      2 c  Sugar
      1 ts Mace
      9    Eggs; separated
  4 1/4 c  Flour, all purpose; sifted
      1 ts Lemon extract
      1 ts Vanilla
 
  Rinse Currents in hot water, drain and dry on a towel.
  
  Cream butter until fluffy, add sugar and spice and cream thoroughly.
  Beat egg yolks until thick and creamy; add to butter mixture and
  blend well. Add one half of the flour and mix until smooth; add
  remainder of flour and mix until smooth again.  Mix in stiffly beaten
  egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake
  at 350F for 1 hour and 25 minutes.
  
  Test for doneness by inserting a toothpick in center.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Annella Campbell's Company Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Flour
      1 ts Baking powder
    1/8 ts Salt
    1/2 c  Shortening
    1/2 c  Sugar
      4 lg Egg yolks
    1/3 c  Milk
      2 ts Vanilla extract

MMMMM----------------------WALNUT MERINGUE---------------------------
      5 lg Egg whites
    2/3 c  Sugar
    1/2 c  Chopped walnuts

MMMMM------------------VANILLA CUSTARD FILLING-----------------------
      2 tb Sugar
      2 tb Cornstarch
      1 pn Salt
      1 lg Egg yolk
      1 c  Milk
      1 ts Vanilla extract
 
  PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2
  8-inch layer cake pans. Dust with flour, tapping pans over sink to
  remove excess flour.
  
  FOR CAKE, sift flour, baking powder and salt together onto waxed
  paper; set aside. Use mixer to cream shortening and sugar until
  fluffy. Add egg yolks one at a time, beating well after each
  addition. Add vanilla. Combine well. Add reserved flour mixture
  alternately with milk, mixing until smooth. Divide batter between
  prepared pans. Use back of spoon to spread batter evenly; this takes
  a little patience.
  
  FOR MERINGUE, beat egg whites until they are thick and hold their
  shape but are still soft and moist. Add sugar by the tablespoon,
  beating well after each addition. Divide between pans. Use spatula to
  spread over batter. Sprinkle with nuts, dividing evenly. Bake until
  lightly colored and toothpick inserted into center comes out clean
  (it's OK if meringue cracks), about 30 minutes. Let rest 10 minutes
  in pans on cooling racks. Use flexible knife to release cake from
  sides of pan. Gently invert cakes. Set them meringue-side up to cool
  completely. Spread one meringue layer with filling. Top with other
  layer, meringue-side up. It's best served the day it is made but it
  can be made a day ahead and kept cool (but not refrigerated). If made
  ahead, keep covered. Yield: 1 8-inch layer cake.
  
  VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy
  1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat.
  Stir until mixture coats spoon, about 4 minutes. Remove from heat.
  Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk
  vigorously, before using.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Austrian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
           Shortbread

MMMMM-------------------------CHEESECAKE------------------------------
      2 c  Cottage or Farmer Cheese
    1/2 c  Sugar; Granulated
      5    Eggs; Large, Separated
    1/2 c  Milk
    1/2 ts Lemon Rind; Grated
      1 ts Vanilla Extract
    3/4 c  Unbleached Flour; Sifted
    1/4 c  Confectioners' Sugar
      3 tb Golden Raisins;FinelyChopped
 
  Preheat the oven to 300 degrees F.  Press the cheese through a sieve.
  In a large mixing bowl, beat together the cheese and sugar until
  light.  Add the egg yolks, one at a time, beating well after each
  addition, then add the milk, lemon rind, and vanilla.  Stir in the
  flour and blend until smooth. In another large mixing bowl, beat the
  egg whites until they form soft peaks, then gradually add the
  confectioners' sugar beating until they form stiff peaks.  Fold the
  whites into the cheese mixture.  Gently stir in the raisin bits, then
  pour the mixture into the prepared crust.  Bake for 55 minutes or
  until the center appears firm.  Let the cake cool in the oven for 15
  minutes, then allow to cool to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Nut Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate Wafer Crumbs
     16 oz Cream Cheese; Softened
    1/2 c  Ripe bananas; mashed
    1/4 c  Walnuts; chopped
      1 tb Margarine
    1/4 c  Margarine; Melted
    1/2 c  Sugar
      2    Large Eggs
    1/3 c  Milk Chocolate Chips
      2 tb Water
 
  Combine crumbs and margarine; press onto the bottom of a 9-inch
  springform pan.  Bake at 350 degrees F., 10 minutes. Combine cream
  cheese, sugar and banana, mixing at medium speed on electric mixer
  until well blended. Add eggs, one at a time, mixing well after each
  addition. Stir in walnuts, pour over crust.  Bake at 350 degrees F.,
  40 minutes. Loosen cake from rim;cool before removing rim pf pan.
  Melt chocolate pieces and margarine with water over low heat,
  stirring until smooth. Drizzle over cheesecake. Chill.
  
  Downloaded from Prodigy and shared by Judi M. Phelps - The San Jose
  Kid
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Cheesecake Delight
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
      8 oz (2) Cream cheese; softened
      2    Eggs
    1/4 ts Almond extract
      1    Frozen whip topping; thawed
      3 tb Parkay margarine; melted
    2/3 c  Sugar
      6 oz Semi sweet Choc pieces;
           -melted
     21 oz Can cherry pie filling
 
  Combine crumbs and margarine; press onto botton of 9 inch springform
  pan. Bake 350 degrees for 10 minutes.
  
  Combine cream cheese and sugar, mixing at medium speed on electic
  mixter until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Blend in chocolate and extract; pour over
  crust. Bake at 350 degrees for 45 minutes.  Loosen cake from rim of
  pan; cool before removing rim of pan.  Chill.
  
  Top cheesecake with pie filling and whipped topping just before
  serving.
  
  Shared by Judi M. Phelps - The San Jose Kid Uploaded to GENIE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brown Sugar Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Brown sugar; packed
  1 3/4 c  Flour; sifted
      2 ts Cinnamon
      2 ts Ground ginger
      1 ts Ground cardamom
      1 ts Ground cloves
      1 ts Baking soda
    1/4 ts Salt
      2    Eggs
    3/4 c  Buttermilk (*)
    1/2 c  Butter; melted
      1 c  Pecans; chopped

MMMMM---------------------BUTTERSCOTCH GLAZE--------------------------
    1/4 c  Butter
    1/4 c  Brown sugar
      2 tb Milk
      1 c  Powdered sugar
      1 ts Vanilla or rum extract
 
  Preheat oven to 325F.  Grease and flour 9-cup tube (Bundt) pan.
  
  In large bowl combine dry ingredients.  Add buttermilk, eggs and
  melted butter.  Beat well.  Add nuts if desired. Pour into prepared
  pan. Bake for 50 minutes or until tests done. Cool in pan 10 to 15
  minutes. Turn out onto wire rack or plate.  Cool.  Top with
  Butterscotch Glaze.
  
  (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients.
  Then I added 3/4 C. water where the buttermilk is to be added.
  
  GLAZE:  In sauce pan, combine butter, brown sugar and milk. Bring to
  full boil, add sugar and extract. Beat until smooth. Add more milk to
  make a good consistency for drizzling if necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Cheesecake
 Categories: Cakes, Desserts, Cheesecakes
      Yield: 6 servings
 
           *Ingredients:*
  1 1/2 c  Graham cracker crumbs
    1/3 c  Sugar
    1/3 c  Butter or margarine, melted
    1/2 c  Pecans, finely chopped
      3 pk Cream cheese (8-oz pkgs),
           -softened
  1 1/2 c  Sugar
      3    Eggs
      2    Crtns commercial sour cream
           -(8-oz cartons)
      1 ts Vanilla extract
    1/2 ts Butter flavoring
      1 c  Pecans, finely chopped,
           -toasted
 
  *Directions:*
  
  Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans,
  mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture
  on bottom of a 9-inch springform pan.
  
  Beat cream cheese with an electric mixer until light and fluffy;
  gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time,
  beating well after each addition. Add sour cream and flavorings; mix
  well. Stir in 1 cup pecans.
  
  Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake
  at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and
  bake an additional 50 minutes. Let cool to room temperature on a wire
  rack; chill.
  
  Yields one 9-inch cheesecake.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by: June Hoffman, 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot Cake, a la Anne
 Categories: Cakes, Desserts
      Yield: 15 servings
 
  1 1/2 c  Sunlite oil
      2 c  White sugar
      3    Eggs, should be jumbo
      2 ts Vanilla
      2 c  A.P. flour
      2 ts Cinnamon
      2 ts Baking soda
      1 ts Salt
      7 oz Flaked coconut
      2 c  Shredded carrots
 13 1/2 oz Crushed pineapple, well
           -drained
      1 c  Chopped nuts (your choice)
           Cream Cheese Frosting
      8 oz Softened cream cheese
      1 tb Milk (homogenized)
      1 ts Vanilla
      1 ds Of salt
      5 c  Sifted powdered sugar
 
  In a large bowl, combine the oil, the sugar, the eggs, and the
  vanilla. Mix well with a whisk. Sift the flour, the cinnamon, the
  soda, and the salt in a smaller bowl.
  
  Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture,
  and mix well using the whisk. Stir in the flaked coconut, the
  carrots, the crushed pineapple,and the chopped nuts, using the whisk.
  Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a
  Bundt pan or a tube pan) and bake at 350 F. for 50 to 60 minutes.
  Allow it to cool in the pan about 30 minutes.
  
  While it bakes: Test the cake after 30 minutes, the typical test of
  the center of the cake being done is used, the center is firm, but by
  using a toothpick or skewer to test, this cake should be almost
  underdone!
  
  Frost as desired, using Cream cheese or butter frosting (cream cheese
  suggested), using this mixture.
  
  Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla,
  and the salt, then add the powdered sugar, one cup at a time, until
  it is well mixed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carrot-Banana Cake
 Categories: Desserts, Cakes
      Yield: 12 servings
 
      2 c  All purpose flour
      1 tb Ground cinnamon
      2 ts Baking soda
    1/4 ts Salt
      1 c  Vegetable oil
      1 c  Sugar
      1 c  Firmly packed golden brown
           -sugar
      4 lg Eggs
  1 1/2 c  Finely grated carrots (about
           -1 1/2 large)
      1 c  Drained canned crushed
           -pineapple in juice
    1/2 c  Mashed ripe bananas
    3/4 c  Chopped pecans
           FROSTING:
      8 oz Pkg cream cheese, at room
           -temperature
      1 c  Powdered sugar
      3 tb Unsalted butter, at room
           -temperature
    1/4 ts Ground cinnamon
           Additional ground cinnamon
 
  FOR CAKE:  Preheat oven to 350F.  Grease and flour a 12-cup Bundt
  pan. Sift the first four ingredients into a medium bowl.  Whisk the
  oil, sugar, brown sugar and eggs in a large bowl until well blended.
  Mix in the dry ingredients.  Add the carrots, pineapple, banana and
  pecans; blend well. Pour into the prepared pan.  Bake until a cake
  tester inserted near the center comes out clean, or about 1 hour.
  Let the cake stand in the pan for 10 minutes before turning out onto
  a rack to cool.
  
  FOR FROSTING:  Beat the cream cheese, powdered sugar, butter and 1/4
  teaspoon cinnamon in a medium bowl until smooth.  Spread frosting
  over the cake.  Sprinkle with additional cinnamon
  
  Can be prepared 1 day ahead.  Cover wiyth a cake dome and refrigerate.
  
  Makes 12 servings.
  
  From Bon Appetit, October 1993 [Zita Wilensky]. Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Amaretto Brownies
 Categories: Desserts, Chocolate, Cakes
      Yield: 12 servings
 
      1 c  Shortening
    2/3 c  Baking cocoa
      2 c  Sugar
      4    Eggs
      2 tb Amaretto/almond flavor
  1 1/2 c  Flour
    1/2 ts Salt
           Handful sliced almonds (opt)

MMMMM---------------------AMARETTO FROSTING--------------------------
    1/4 c  Butter
      2 tb Half-and-half
      3 tb Baking cocoa
      1 ds Salt
  2 1/2 c  Confectioner's sugar
      2 tb Amaretto
 
      Melt shortening with cocoa (I use the microwave), cool.  Beat
  eggs, gradually adding sugar.  Add shortening mixture, Amaretto,
  salt, and flour. Beat until well mixed.  Pour batter into a lightly
  greased 13x9x2" baking pan.  Bake at 400F for 20 minutes; cool.
  Frost with Amaretto Frosting, sprinkle with sliced almonds (or
  arrange in flowery patterns to be fancy). Cut into squares.
  
  ************************** Amaretto Frosting
  *****************************
      Melt butter and cocoa together (the microwave works well for
  this), cool.  Stir in half-and-half.  Add confectioner's sugar, salt,
  and amaretto, stirring until smooth.
  
      From the Oct '86 edition of Southern Living.
      Posted in COOKING 5/10/90 by Debra Heng.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Choco Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 tb Margarine, melted
      2 tb Margarine
  1 1/4 c  Sugar
      5    Large eggs
      1 c  Sour cream
      2 tb Brandy
      3 tb Sugar
      2 oz Unsweetened baking chocolate
     16 oz Cream cheese, softened
    1/4 ts Salt
  1 1/3 c  Flaked coconut (3.5 oz can)
      2 tb Sugar
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch
  spring- form pan.  Bake at 350 degrees F., 10 minutes. Melt chocolate
  and margarine over low heat; stirring until smooth. Combine cream
  cheese, sugar and salt; mixing at medium speed on electric mixer
  until well blended. Add eggs, one at a time, mixing well after each
  addition. Blend in chocolate mixture and coconut; pour over crust.
  Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour
  cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees
  F., 5 minutes. Loosen cake from rim of pan; cool before removing rim
  of pan. Chill.
  
  Source: Uploaded to Cooking Echo Shared by Judi M. Phelps - The San
  Jose Kid
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Czechoslovakian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
           Sweet Yeast

MMMMM-------------------------CHEESECAKE------------------------------
      2 c  Cottage Cheese
    1/4 c  Butter; No Margarine
      1 c  Sugar; Granulated
      2    Eggs; Large, Separated
      1 tb Cornstarch
      3 tb Milk OR Heavy Cream
      1 tb Rum; Dark
    1/2 ts Lemon Rind; Grated
    1/3 c  Raisins
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, combine the butter, sugar,
  and the egg yolks.  Beat until foamy, then add the cornstarch, milk,
  rum, cheese, lemon rind and raisins blending well.  Beat the egg
  whites until they from soft peaks, then gently fold them into the
  cheese mixture.  Pour the mixture into the prepared crust and bake
  for 50 minutes, or until the edges are golden brown.  Cool and serve
  at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Apple Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  All purpose flour
      5 tb Sugar
      1 ts Baking powder
      2 tb Low fat margarine
      2    Egg whites; slightly beaten
    1/4 c  Skim milk
    1/2 ts Vanilla extract
      4 c  Sliced peeled apples
      1 ts Ground cinnamon
 
  Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a
  mixing bowl, combine flour, 2 T sugar and baking powder. With a
  pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites,
  milk and vanilla; beat until smooth. Batter will be stiff. Spoon into
  prepared pan and spread batter to fit pan. Arrange apple slices,
  overlapping, in 2 concentric circles to cover batter. In a small
  bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot
  with 1/2 T margarine. Bake 30 min. Cool 10 min before serving.
  
  Cal: 183; Fat: 2 g.
  
  Posted by SANDY VAN BIBBER, Prodigy ID# XWCG89A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Finnish Curd Cake
 Categories: Cakes, Cheese, Desserts, Cheesecakes
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 tb Butter; *
    2/3 c  Bread Crumbs; Dry **

MMMMM----------------------------CAKE---------------------------------
  1 1/2 ts Baking Powder
      1 c  Unbleached Flour; Sifted
      1 c  Cottage Cheese
      2    Eggs; Large
    1/2 c  Brown Sugar
      1 ts Cinnamon; Ground
      1 ts Cardamom; Ground
    1/2 ts Ginger; Ground
      1 ts Orange Rind; Grated
      1 ts Lemon Rind; Grated
    1/2 c  Butter, Melted, *
 
  *      Use Sweet Cream Butter In this recipe. ** Note: This recipe
  can vary depending on the type of pan you use.
  ~---------------------------------------------------------------------
  ~-- Butter the baking dish, pie pan, or springform pan until
  generously coated. Sprinkle the crumbs as needed into the pan, then
  turn the pan around and shake gently, distributing the crumbs along
  the sides as well. The crumbs should completely coat the inside of
  the pan.  Chill briefly to set the crumbs and then fill with the
  desired filling. CAKE: Preheat the oven to 325 degrees F.  Sift
  together the flour and baking powder and set aside. Press the cottage
  cheese through a sieve.  In a large mixing bowl, beat the eggs and
  the sugar until they are frothy.  Add the spices and fruit rinds. Add
  the cottage cheese and blend all the ingredients well. Stir in the
  butter, then add the dry mixture, mixing well. Pour the mixture into
  the prepared crust and bake for 1 hour. NOTE: Again this is more like
  a quick bread, and you can increase the sugar if you like as this is
  not particularly sweet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Grapefruit Cake
 Categories: Cakes, Desserts, Arizona
      Yield: 6 servings
 
      2 c  Sifted cake flour
  1 1/4 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
      5    Eggs, separated
    1/4 c  Fresh squeezed grapefruit
           -juice
    1/3 c  Water
    1/3 c  Salad oil
      1 tb Fresh grated grapefruit peel
    1/4 ts Cream of tartar
 
  From: Arizona Cookbook
  
  Sift together dry ingredients. In small mixer bowl, combine egg yolks,
  grapefruit juice, water and oil. Add dry ingredients. Beat at low
  speed until blended. Then beat at medium speed for one min. *Stir* in
  grapefruit peel. Beat whites until frothy; add cream of tartar.
  Continue beating until whites are stiff, BUT NOT DRY.
  
  Carefully folk yolk mixture into whites until just blended. Pour into
  9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for
  25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to
  cool. Frost.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Friendship Cake and Starter
 Categories: Desserts, Cakes
      Yield: 6 servings
 
      1 lg Gallon Jar
      1 c  Cubed Pineapple
      1 c  Sugar
      2 tb Brandy
      1 c  Maraschino Cherries
           -including juice
      1 c  Sugar
      2 tb Brandy
      1 c  Sliced Canned Peaches
           -including juice
      1 c  Sugar
      2 tb Brandy
           Cake:
      1    Box Cake Mix
      1 sm Box Instant Pudding
    3/8 c  Cooking Oil
      4    Eggs
      1 c  Chopped Nuts
      1    Portion Fruit
 
  In the one gallon jar, combine the pineapple, 1 cup sugar and 2
  tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
  stirring daily. At the end of two weeks, add the maraschino cherries,
  1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for
  two more weeks, stirring daily. During the forth week add the canned
  peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two
  weeks, stirring daily. Seperate the liquid from the fruit. The liquid
  is your starter and you can use the fruit on ice cream or cake. Now
  you are ready to prepare the fruit for two cakes.
  
  DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups
  of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced
  peaches. Mix well and cover jar with a paper towel. Do not
  refrigerate or screw lid on jar. Stir every day for 10 days. Next,
  add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir
  everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit
  cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and
  add with juice. Stir every day for 10 days.
  
  On baking day, drain the fruit and divide it into two equal parts.
  Save the juice and use it as starter for friends. You will have
  enough for five starters (approximately 2 cups each). DO NOT
  refrigerate the liquid because it will stop the fermenting action.
  For each cake you will need: To each cake mix, add pudding mix, oil,
  and eggs. Beat until smooth and fold in fruit and nuts, batter will
  be thick. Pour mixture into a greased tube pan, then bake at 350
  degrees for 50 to 60 minutes. Turn cake out of pan while hot. When
  cooled, the cake freezes well. The choices of flavored cake mixes and
  pudding mixes is yours and coconut may be substituted for nuts.
  
  SOURCE:*Norene B. Mitchell, Oneida, NY. Recipe Swap Column, Syracuse
  Herald American 8/2/92 SHARED BY: Jim Bodle 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Friendship Cake - 30 Day Cake
 Categories: Cakes, Desserts, Penn-dutch
      Yield: 6 servings
 
     20    TH DAY: Add 2 9oz. jars
           -marashino cherries drained
           -and diced...I use both
           Red and green ones
           STIR DAILY FOR 10 DAYS
     30    TH DAY: Drain fruit- save
           -liquid- you will have
           -enough for yourself and 2
           Friends (1 1/2 cups each).
           -You are ready to bake 3
           -cakes.
           CAKE
      1    Box yellow cake mix
      1 sm Box vanilla instant pudding
    2/3 c  Oil
      4    Eggs
  1 1/2 c  Fruit only...no juice
      1 c  Nuts- pecans are best
 
  DO NOT REFRIGERATE...USE ONLY WOODEN UTENSILS...STORE IN COVERED
  CONTAINER
  
  FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups
  sugar, 1 large can sliced peaches, drained and diced.
  
  STIR DAILY FOR 10 DAYS
  
  TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice
  
  STIR DAILY FOR 10 DAYS
  
  The contributor added: Mix all ingredients and bake in a greased
  bundt pan 300 * for 1 hour. I serve it plain as after it cools I
  usually pour about 1-1 1/2 oz of rum over it to add flavor.....very
  good!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Georgia Peaches-And-Cream Cake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 lb Ripe peaches; peeled
    1/3 c  Sugar
      2 tb Fresh lemon juice
      1 tb Quick-cooking tapioca
    1/4 ts Freshly grated nutmeg

MMMMM-----------------------CRUMB TOPPING----------------------------
    1/2 c  Unbleached all-purpose flour
      6 tb Light brown sugar
      4 tb Unsalted butter; chilled
    1/4 ts Cinnamon

MMMMM----------------------------CAKE---------------------------------
      6 tb Sour cream
    1/4 ts Baking soda
      1 lg Egg
    1/3 c  Sugar
      4 tb Unsalted butter; softened
  1 1/2 ts Pure vanilla extract
    3/4 c  Unbleached all-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
 
  PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the
  center of the oven. Butter an 8-inch square baking pan, preferably
  glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar,
  lemon juice, tapioca and nutmeg and toss gently. Cook over high heat
  until syrup begins to bubble, about 4 minutes. Set aside.
  
  FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon
  until the butter is the size of small peas. This can be done with a
  food processor or pastry blender. Set aside.
  
  FOR THE CAKE: Stir the sour cream and baking soda together and let
  stand while you begin the cake. Cream the egg, sugar and butter in
  the processor or with a mixer until it is light and fluffy. Add the
  vanilla and sour cream and mix well. Gently fold in the flour, baking
  powder and salt. In the processor, do this by pulsing the machine on
  and off several times. Spread the warm peaches and their juice in the
  bottom of the baking pan. Spoon the batter over the peaches and
  spread in a thin, even layer with a rubber spatula. It's OK if the
  peaches are not completely covered. Sprinkle the topping over the
  batter. Bake until a toothpick inserted into the center of the
  cake--not the fruit--comes out clean, 25-to-28 minutes.
  
  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Heavenly Chocolate Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla Wafers, Fine Crush
    1/2 c  Butter, Melted
     12 oz Milk Chocolate Chips
      1 ea Env. Unflavored Gelatin
    1/2 c  Sour Cream
    1/2 c  Heavy Cream, Whipped
      1 c  Ground Toasted Almonds
    1/2 c  Sugar
    1/2 c  Milk
     16 oz Cream Cheese, Softened
    1/2 ts Almond Extract
      1 x  Garnishes *
 
  *   Garnishes to include whipped cream and chocolate shavings
  (optional). In large bowl, combine vanilla waver crumbs, almonds,
  butter and sugar; mix well.  Pat firmly into 9-inch springform pan,
  covering bottom and 2 1/2 inches up the sides.  Set aside. Melt over
  hot (not boiling) water milk chocolate chips; stir until smooth. Set
  aside. Pour milk into small saucepan; sprinkle gelatin on top.  Set
  aside for 1 minute. Cook over low heat, stirring constantly until
  gelatin dissolves. Set aside. In large bowl, combine cream cheese,
  sour cream, and melted chocolate chips; beat until fluffy.  Beat in
  gelatin mixture and almond extract. Fold in whipped cream.  Pour into
  prepared pan.  Chill until firm (about 3 hours). Run knife around
  edge of cake to separate from pan; remove rim. Garnish with whipped
  cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Fudge Pudding (Cake) with Sauce.
 Categories: Desserts, Cakes, Chocolate
      Yield: 4 servings
 
      1 c  Flour
    1/3 c  Cocoa
    3/4 c  Sugar
      2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Shortening
      1    Egg
    2/3 c  Milk
           *Sauce*
    3/4 c  Sugar
      3 tb Cocoa
      2 tb Water
      2 c  HOT water
 
  Servings:  4
  
  Preheat to 350F
  
  Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk.
  Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well,
  pour over batter slowly. Bake for 40 min. Serve with milk or cream
  (while warm)
  
  h.peagram
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Unbleached Flour; Sifted
      1 ts Baking Powder
      4 tb Sweet Butter; No Margarine
      2    Egg Yolks; Large, *
    1/8 ts Salt
      1 tb Lemon Juice
           Cold Water; **

MMMMM-------------------------CHEESECAKE------------------------------
      2 c  Cottage Cheese
      4    Eggs; Large
    1/4 c  Sugar; Granulated
      1 ts Lemon Rind; Grated
      1 c  Sour Cream
      1 c  Crushed Pineapple; Drained
    1/2 c  Raisins
 
  *     Lightly beat the egg yolks. ** Use only as much cold water as
  needed. (3 to 4 TBLS)
  ~---------------------------------------------------------------------
  ~-- Sift together the flour and baking powder, set aside.  Cream the
  butter in a large mixing bowl, then add the egg yolks, salt, and
  lemon juice, mixing well.  Add the dry mixture, then using your
  fingers, work the dough into a smooth consistency.  Add the cold
  water as necessary to work the dough. Roll the dough out on a flat
  surface to a thickness of 1/4-inch.  Cut the dough to fit the greased
  bottom of a 9-inch springform pan and place the dough in the bottom.
  Use the excess to line the sides of the pan.  Chill. CHEESECAKE:
  Preheat the oven to 450 degrees F. Press the cottage cheese through a
  sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
  blended. Add the cottage cheese and beat, then stir in the lemon rind
  and the sour cream. Separate the remaining egg, saving the yolk for
  another recipe, and brush the crust with the white.  Combine the
  pineapple and raisins in a bowl, then spread the mixture evenly on
  the prepared crust. Pour the cheese mixture on the top of the fruit
  mixture.  Bake for 10 minutes at 450 degrees F. then reduce the oven
  to 350 degrees F. and bake for about another 35 minutes.  Cool to
  room temperature, then chill. Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Icebox Cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
      1 lb Graham crackers
      1 lb English walnuts
      1 lb Marshmallows
      1 lb Dates
    1/2 pt Cream
 
  Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf.
  Chill, slice and serve with whipped cream. Source: Mrs. C. B. Zaiser,
  Atwater Grange, Portage County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chocolate Cheesecake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
MMMMM-----------------DEIDRE ANN PENROD  FGGT98B----------------------
      2    Cream cheese packages; *
    3/4 c  Sugar
    2/3 c  Bisquick baking mix
      2    Eggs
      2    Semisweet chocolate;**
      2 tb Kahula;***
      1 ts Vanilla extract
    1/2 ts Almond extract

MMMMM---------------------CHOCOLATE TOPPING--------------------------
      1    Sour cream; 8-oz carton
      1 oz Semisweet chocolate square
      2 tb Sugar
      1 tb Kahula; ***
      1 ts Vanilla extract
 
  * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or
  any other coffee-flavored liqueur ~---------------- Mix all
  ingredients except chocolate topping in a mixer; beat at HIGH speed 2
  minutes, scraping bowl often. Pour into a greased 9-inch pie plate.
  Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5
  minutes; carefully spread chocolate topping on top of cheesecake.
  Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE
  TOPPING: Combine first 3 ingredients in a small saucepan; cook over
  low heat, stirring constantly, until chocolate melts. Remove from
  heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living
  Cooking School Cookbook, Fall, 1982 From the cookbook
  
  Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps -
  The San Jose Kid.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Keebler Easy Elfin Cheesecake (No Bake!)
 Categories: Cheese, Cakes, Desserts
      Yield: 1 servings
 
      1    Graham cracker pie crust
      8 oz Cream cheese, softened
    1/3 c  Sugar
      1 c  Sour cream
      2 ts Vanilla
      8 oz Whipped topping, frozen
           Strawberries, fresh(garnish)
 
  Beat cheese until smooth, gradually beat in sugar.  blend in sour
  cream and vanilla.  fold in whipped topping, blending well. spoon
  into crust. chill until set, at least 4 hours.  garnish with fresh
  strawberries for garnish.
  
  /\/\ara Kent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kentucky Blackberry Jam Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
      1 c  Seedless raisins
      1 cn Crushed pineapple (8-1/2 oz)
  2 1/2 c  All-purpose flour, sifted
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Nutmeg
    1/2 ts Cloves
    1/2 c  Shortening
    1/2 c  Butter or margarine
      1 c  Sugar
      5 ea Eggs
      1 c  Seedless blackberry jam
           -(12-oz jar)
    2/3 c  Buttermilk
      1 c  Pecans, chopped
           Confectioners' sugar
 
  Soak raisins for several hours or overnight in the crushed pineapple.
  Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream
  shortening and butter or margarine in large bowl of electric mixer.
  Gradually add sugar and beat until fluffy. Add eggs one at a time,
  beating well after each addition. Blend in jam. Alternately add
  sifted dry ingredients and buttermilk to the creamed mixture. Blend
  in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan
  that has been greased and floured. Bake at 350 degrees f. for 55 to
  60 minutes or until done. Dust with confectioners' sugar; cut in
  squares. This will freeze.
  
  From: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kitty Litter Cake
 Categories: Cakes, Desserts, Humor
      Yield: 24 servings
 
      1 pk Spice cake mix
      1 pk White cake mix
      1 pk White sandwich cookies
           Green food colring
     12 sm Toosie rolls
      1 pk Vanilla pudding mix
 
  Servings: 24
  
  Prepare cake mixes and bake accordingly to directions.Prepare pudding
  mix and chill until ready to assemble. Crumble white sandwich cookies
  in small batches in blender, they tend to stick, so scrape often. Set
  aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few
  drops green food coloring and mix using a fork. When cakes are cooled
  to room temperature, crumble into a large bowl. Toss with half the
  remaining cookie crumbs and the chilled pudding. gently combine. Line
  new, clean kitty litter box. Put mixture into litter box. Put three
  unwrapped Toostie rolls in a microwave safe dish and heat until soft
  and pliable. Shape ends so they are no longer blunt, curving
  slightly. repeat with 3 more Tootsie rolls and bury in mixture.
  Sprinkle the other half of cookie crumbs over top. Scatter the green
  cookie crumbs lightly over the top, this is supposed to look like the
  chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a
  time in the microwave until almost melted. Scrape them on top of the
  cake and sprinkle with cookie crumbs. Serve with a new pooper scooper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oatmeal Cake and Frosting
 Categories: Cakes, Desserts
      Yield: 1 servings
 
      1 c  Oatmeal
      2    Eggs
  1 1/2 c  Boiling water
  1 1/2 ts Cinnamon
    1/2 c  Shortening
      1 ts Soda
  1 3/4 c  Brown sugar
    1/2 ts Salt
      1 c  Sugar
  1 1/3 c  Flour
      6 tb Butter
    1/3 c  Cream or evaporated milk
      1 c  Coconut & nuts (optional)
 
  Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread
  over cake after baking and broil until bubbling. Cake: Mix and set
  aside oatmeal and boiling water. Mix remaining ingredients and add to
  oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes.
  Mrs James Olfson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Prune Whip Spice Cake with Prune Butter Frosting
 Categories: Cakes, Desserts
      Yield: 6 servings
 
  2 1/4 c  All-purpose flour, sifted
  1 1/3 c  Sugar
      2 ts Baking powder
    1/4 ts Baking soda
      1 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice
    1/2 c  Shortening
    1/2 c  Prune juice, drained from
           -cooked prunes
    1/2 c  Milk
      2 ea Eggs
      1 ts Vanilla
           Prune butter frosting
           -(recipe below)
 
  Sift together flour, sugar, baking powder, baking soda, salt and
  spices into large bowl of electric mixer. Add shortening, prune juice
  and milk. Beat with electric mixer for 1-1/2 minutes on slow or
  medium speed. Scrape bowl and beaters; mix well. Add eggs and
  vanilla. Beat for 1-1/2 minutes more on slow or medium speed. Scrape
  and mix again. Stir once around bowl with spoon. Pour batter into two
  8-inch layer cake pans which have been greased and floured. Bake in a
  350 degree F. oven for 25 to 30 minutes. Frost with Prune Butter
  Frosting.
  
  PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups
  confectioners' sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp
  prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes,
  cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or
  margarine in large bowl of electric mixer. Add sugar alternately with
  juices; beat until well blended. Add grated rind and salt.  Beat
  until frosting is of good spreading consistency. Fold in prunes and
  nuts. This cake and frosting will freeze.
  
  Source: Florence P. Hanford's Television Kitchen Meals, 1964.
  
  Shared by: June Hoffman, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Bread
 Categories: Breads, Cakes, Desserts
      Yield: 3 servings
 
  2 1/2 c  Unsifted all purpose flour
  1 1/2 ts Baking soda
      2 ts Ground cinnamon
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground ginger
    1/4 ts Ground cloves
      2 c  Sugar
    1/2 c  Butter, softened
  1 1/2 c  Canned solid pack pumpkin
    1/2 c  Water
      3    Eggs
      1 c  Chopped walnuts
    1/2 c  Raisins
 
  Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside.
  combine flour, baking soda, cinnamon, baking powder, salt, ginger and
  cloves;set aside.In a large bowl cream sugar and butter until light
  and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour
  mixture until well blended. Fold in nuts and raisins. Pour equal
  amounts into prepared pans. Bake until a cake tester inserted in the
  center comes out clean, 35-40 minutes. cool in pans for 10 minutes.
  Loosen with a metal spatula; turn out onto wire racks to cool.
  
  Posted on Prodigy by: Sandy Van Bibber (XWCG89A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ribbon Refrigerator Cake
 Categories: Desserts, Cakes
      Yield: 1 servings
 
      1 pk Gelatine
     18 ea Graham crackers
    1/2 c  Sugar; powdered
    1/4 c  Butter
      1 ea Egg; separated
    1/2 c  Pineapple; crushed
    1/4 c  Walnuts; chopped
 
  Prepare gelatine and set aside to cool. Place layer of graham
  crackers, having them fit snugly into loaf pan. Spread over layer of
  filling made by mixing powdered sugarm butter and egg yolk, beaten,
  crushed pineapple and walnut meats, then stiffly beaten egg white.
  Place in refrigerator to chill. A spoonful of whipped cream at
  serving time is an improvement. Note: This recipe contains uncooked
  egg and may pose a health hazard due to salmonella. Source: Mrs.
  Harley Musser, Meigs County, OH Mrs. May Standen, Hickory Tree
  Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Triple Chocolate Cake
 Categories: Cakes, Desserts
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  Cake flour
      1 ts Baking soda
      1 c  Butter
      3    Eggs
  1 1/3 c  Water
    1/3 c  Unsweetened cocoa
    1/2 ts Salt
      2 c  Sugar
      1 ts Vanilla

MMMMM--------------------------FILLING-------------------------------
      1    10/12 oz jar apricot preserv

MMMMM-------------------CHOCOLATE BUTTER CREAM------------------------
    1/4 c  Butter, softened
    1/4 c  Sifted cocoa
    1/2 ts Vanilla
      1 c  Sifted powdered sugar
    1/4 c  Milk

MMMMM---------------------------GLAZE--------------------------------
      1 c  Sugar
    1/4 c  Heavy cream
    1/2 c  Unsweetened cocoa
    1/4 c  Water
 
      Preheat oven to 350 degrees.  Grease and flour two 9" round cake
  pans.
      To prepare the cake, in a medium bowl, combine the flour, cocoa,
  baking soda and salt.  In a large bowl, with electric mixer on
  medium, beat butter and sugar until light and fluffy, about 10
  minutes.  Add eggs, one at a time, beating well after each addition.
  Add vanilla.  With mixer on low, alternately beat in flour mixture
  and water.  Pour batter into pans.  Bake for 30 - 35 minutes until
  toothpick inserted in center comes out clean. Cool in pans for 10
  minutes.  Remove from pans: cool on rack.
  
      Using a sharp knife, split each layer in half horizontally.
  Spread 3 layers with the preserves.
  
      To prepare the butter cream filling, beat butter until light and
  fluffy Alternately beat in sugar, cocoa and milk.  Add vanilla.
  Spread 1/3 of the butter cream over each layer with apricot
  preserves.  Stack layers, ending with the plain layer.
  
      To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
  cream and water.  Cook over low heat, stirring, until smooth.  Bring
  to a boil: Boil for 1 minute.  Cool slightly.
  
      Place cake on rack over wax paper.  Pour glaze over the cake,
  spread- ing to evenly coat.  Chill 30 minutes or until set.  Garnish
  with whipped cream piped around the top edge and spot the chopped
  pistashios around the top of the whipped cream.
  
  This is from one of my MIL's clippings from Women's Day.  Date unknown
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegan Chocolate Sponge Cake
 Categories: Cakes, Desserts, Vegetarian
      Yield: 8 servings
 
           Karen Mintzias
      2 c  Self-rising flour
           -(pref. 85% whole-wheat)
    1/4 c  Cocoa powder
      3 ts Baking powder
  1 1/3 c  Vanilla sugar
           -OR- Superfine sugar
      9 tb Sunflower oil
  1 1/2 c  Water
           Vegan margarine
           -for greasing

MMMMM------------------------TO DECORATE-----------------------------
      1    Qty. Chocolate Fudge Icing
           -OR- Chocolate Buttercream
           Dark chocolate
           -coarsely grated
           Confectioners' sugar

MMMMM-----------------VEGAN LEMON CAKE VARIATION----------------------
    1/2 c  -additional flour
      2 tb -Lemon juice
      1    -Lemon, rind grated
 
  Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake
  pans and line the base of each with a circle of greased wax paper.
  
  Sift the flour, cocoa powder and baking powder into a bowl.  Add the
  sugar, oil and water.  Mix well to a batter-like consistency.  Pour
  the mixture into the prepared pans and bake for about 40 minutes,
  until the cakes spring back to a light touch in the center.
  
  Turn the cakes out onto a wire rack and strip off the wax paper.
  Allow to cool completely.
  
  Sandwich the cake together with half the fudge icing or chocolate
  buttercream and coat the top with the rest.  Sprinkle on a little
  grated chocolate and confectioners' sugar.
  
  Variation: VEGAN LEMON CAKE:
  
  Use the additional amount of flour and omit the cocoa powder.
  Replace 2 tb. of the water with lemon juice and add the grated lemon
  rind.  Sandwich the cakes together and coat the top with lemon
  buttercream or fudge icing and decorate the cake with yellow sugar
  decorations and leaves cut from angelica.
  
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Viennese Dreamcake
 Categories: Cakes, Chocolate, Desserts
      Yield: 6 servings
 
      3 c  All purpose flour
      1 tb Baking powder
  1 1/2 ts Sugar
    1/2 ts Salt
    2/3 c  Vegetable shortening
      6    Egg yolks
      1 ts Vanilla
           Rich Fudge Frosting
    1/2 c  Butter or margarine (1
           -stick)
    1/2 c  Cocoa powder (not a mix)
    1/4 c  Water
     10 oz Confectioner's sugar, sifted
      1 ds Salt
      2 tb Brandy
 
  Sift flour, bakeing powder and slat onto wax paper. Beat sugar,
  shortening, egg yolks and vanilla in large bowl of electric mixer at
  high speed, 3 minutes, or until creamy smooth. Tutn mixer speed to
  low; add flour mixture alternately with milk, beating after each
  addition, just until gatter is smooth. Pour batter into two greased
  and floured 9 inch layer cake pans, dividing evenly.
  
  Bake in miderate oven 350 degrees, for 30 minutes or until centers
  slpring back when lightly pressed withfingertip. Cool layers in pans
  on wire racks; 10 minuts; loosen around edges with a knife; tutn out
  onto wire racks; cool completely. Put layers together and frost wht
  RICH FUDGE FROSTING, garnish with ROYAL FROSTING  and CAKE LACE.
  
  FICH FUDGE FROSTING:
  
  Melt butter or margarine with cocoa in a large saucepan over low heat
  stirring often, until misture is smooth; remove fom heat. Beat in
  confectioner's sugar, salt and brandy until smooth with electric
  mixer at high speed. TIP: If mixture becomes too thick while frosting
  cake, add a few drops hot water and beat.
  
  FROM: Family Circle - Best Ever Baking - Nov. 1984
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: M & M Christmas Ornaments
 Categories: Candies, Desserts
      Yield: 1 servings
 
MMMMM-----------------------TREE ORNAMENTS----------------------------
           Plastic wrap
           Pkg.'s M&M's
           Pipe Cleaner
           Ribbon

MMMMM----------------------CHRISTMAS WREATH---------------------------
           Same ingredients as ornament
           - but also a wire coat
           - hanger
 
  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners
  and twist tightly.  Secure with pipe cleaner.  Cluster individual
  balls into one large one, connecting each ball with the adjoining
  pipe cleaner.  Tie "curling" ribbon around the cluster to form a loop
  at the tops.  Tie two 10-inch strands of ribbon at the bottom and
  curl.  Hang on the tree with the loop ends.
  
  M&M CANDY WREATH: Make cluster balls the same way as the candy tree
  ornament clusters, using plain or peanut M&M's.  Form a circle from a
  wire coat hanger, the hook forms the hanging loop.  Attach cluster
  balls to the hanger with pipe cleaners.  Tie a large bow at the top
  of the wreatn.
  
  Shared by Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HOT ZABAGLIONE (Zabaglione Caldo)
 Categories: Italian, Desserts
      Yield: 6 servings
 
      8    Egg yolks
    1/2 c  Sugar
    3/4 c  Dry Marsala wine,
           Sherry or port
 
   In a large bowl or the top part of a double boiler, beat egg yolks
  and sugar until pale and thick.  Set bowl or top part of double
  boiler over simmering water, do not let water boil.  Add Marsala,
  sherry or port slowly, beating constantly.  Zabaglione is ready when
  mixture has tripled in volume and it is soft and fluffy, after 4 to 6
  minutes. Spoon into individual glasses.
   Serve immediately.
  
   Cold Zabaglione (Zabaglione Freddo):
  
   As soon as Zabaglione swells up into a soft mass, set bowl or top
  part of double boiler over a bowl of ice water.  Continue stirring
  until cool. Spoon into glasses and refrigerate until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Little Corner Restaurant Cake - Dolce del Cantoncino
 Categories: Italian, Desserts
      Yield: 8 servings
 
      1 c  Unsalted butter
      1 c  Whipping cream
      2 oz Semisweet chocolate, chopped
    1/4 c  Rum
  1 1/2 c  Chopped walnuts
      9    Blanched almonds

MMMMM------------------------SPONGE CAKE-----------------------------
    1/4 c  Butter
      6    Eggs, room temperature
    1/2 c  Sugar
    1/2 ts Vanilla extract
      1 c  All-purpose flour

MMMMM-----------------------CUSTARD CREAM----------------------------
      3 c  Milk
      8    Egg yolks, room temperature
      1 c  Sugar
    1/2 ts Vanilla extract
    3/4 c  All-purpose flour

MMMMM---------------------COFFEE ZABAGLIONE--------------------------
      5    Egg yolks, room temperature
      1 c  Sugar
    1/4 c  Espresso coffe, room temp.
 
  A rich, luscious dessert from the famous Il Cantoncino Restaurante in
  Bologona.
  
  Prepare Sponge Cake.  Prepare Custard Cream.  Prepare Coffee
  Zabaglione. Cream butter in a large bowl until pale and fluffy.
  Gradually add cooled zabaglione to butter, beating vigorously after
  each addition.  Refrigerate mixture 2 to 3 minutes to stiffen
  slightly.  Whip cream and refrigerate. Preheat oven to 200F (95C).
  Put chocolate into a small ovenproof bowl and place in oven until
  chocolate has melted, 4 to 5 minutes.  Cut cake into 2 layers.
  Sprinkle rum over 2 cut surfaces of cake.  Spread 1 layer with
  Custard Cream.  Top with second layer.  Spread zabaglione mixture
  evenly over top of cake.  Hold cake in 1 hand and spread zabaglione
  mixture around sides of cake.  Gently press walnuts onto sides of
  cake.  Put whipped cream into a pastry bag fitted with a medium star
  tube.  Pipe a cream border around edge of cake.  Decorate center of
  cake with 9 cream rosettes. Dip almonds into melted chocolate and
  place on top of rosettes. Refrigerate cake until serving.  Cake can
  be prepared up to 24 hours ahead. Let cake stand 30 minutes at room
  temperature before serving. Makes 8 to 10 servings.
  
  SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
  cake pan with a removable bottom; shake off excess flour. Melt butter
  in a small saucepan; cool slightly.  Put eggs, sugar and vanilla in a
  large bowl. Set bowl in a larger one containing hot water or use a
  double boiler off the heat.  Beat at high speed 10 to 12 minutes or
  until mixture is pale and thick and has tripled in volume.  Sift
  flour over batter in several batches, gently folding in with a
  spatula after each addition.  Gradually add cooled butter, folding
  gently until well blended.  Pour batter into prepared pan.  Cook 20
  to 25 minutes or until a wooden pick inserted in center of cake comes
  out dry.  Cool cake in pan 20 to 30 minutes, then transfer to a rack.
  Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
  stored at room temperature.
  
  CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
  egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
  until mixture is pale and thick. Gradually beat in flour. Very slowly
  stir half the hot milk into yolk mixture. Pour mixture into pan
  containing remaining hot milk.  Whisk over medium heat 2 to 3 minutes
  or until custard has a medium-thick consistency. Do not let mixture
  boil. Place custard in bowl. Cover and refrigerate.
  
  COFFEE ZABAGLIONE: In a large bowl or the top part of a double
  boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
  part of double boiler over simmering water; do not let water boil.
  Gradually add coffee, beating constantly. Continue beating until
  zabaglione has doubled in volume and is soft and fluffy, 4 to 6
  minutes. Remove from heat and set pan or bowl over a bowl full of ice
  water. Stir with a whisk until mixture has cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY CHOCOLATE TERRINE
 Categories: Italian, Desserts
      Yield: 10 servings
 
      8 oz German sweet chocolate
    1/3 c  Water
      8 oz Pkg cream cheese, softened
    1/4 c  Sugar
      2 ts Vanila
     12 oz Pkg whipped topping,
           Thawed (about 4-3/4 c)
      1 tb Milk
      2 tb Almond liqueur
 
   Lightly grease 8x4" loaf pan; line bottom and sides with waxed
  paper. Melt chocolate with water in saucepan over low heat, stirring
  constantly. Cool slightly. Beat cream cheese and sugar until smooth.
  Beat in vanilla and chocolate mixture.  Fold in 3 C of the La Creme.
  Stir in milk. Spread into lined pan.  Chill until firm, about 4 hours.
     Unmold and remove waxed paper.  Add liqueur to remaining La Creme.
   Cut terrine into slices and serve with topping mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Heath Bar Crunch Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      4    Heath Bars
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy or whipping cream
      1 c  Whole wilk
      2 ts Vanilla
 
  Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
  should have about 1 cup. Place the chucks in a bowl, cover and freeze.
  Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes.
  Whisk in the sugar, a little at a time, then continue to whisk until
  completely blended, about 1 minute more. Pour in the cream, milk,
  vanilla, and whisk to blend. Tranfer the mixture to ice cream maker
  and freeze following manufactorer's instructions. After the ice cream
  stiffens (about 2 minutes before it is done) add the candy, then
  continue freezing until the ice cream is ready. Makes generous 1
  quart.
   Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3
  tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream
  and milk, and add the remaining 1 tbls coffee with the candy( after
  the ice cream stiffens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Crush Sherbet
 Categories: Desserts, Fruits, Ice cream
      Yield: 16 servings
 
      2 cn Sweetened condensed milk
      6 cn Orange soda, 12 oz each
     20 oz Crushed pineapple
 
  Combine sweetened condensed milk, orange soda and pineapple in bowl;
  mix well. Chill overnight. Pour into ice cream freezer container.
  Freeze according to manufacturer's instructions. Yield: 16 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango Ice Cream
 Categories: Desserts, Ice cream, Fruits
      Yield: 6 servings
 
      1    Mango
      1 tb Lemon juice
      2 ts Cornstarch
    1/3 c  Sugar
  1 1/2 c  Half & half
      1    Egg yolk; beaten
      2 tb Light corn syrup
 
  Peel mango. Cut pulp from seed; discard seed. In blender or food
  processor fitted with metal blade, puree mango pulp with lemon juice.
  In medium saucepan, combine cornstarch and sugar. Stir in half and
  half, beaten egg yolk and corn syrup. Cook and stir over medium heat
  until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
  into ice cream canister. Freeze in ice cream maker according to
  manufacturer's directions. Makes about 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Razzle Dazzle Raspberry Sherbet
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      3    Egg whites
    3/4 c  Sugar
      1 c  Milk
      1 c  Half & half
      3 c  Raspberries in syrup; pureed
      2 tb Lemon juice
 
  Beat egg whites until stiff, but not dry. Gradually beat in sugar,
  then milk, half and half, raspberries, lemon juice. Cover,
  refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cookie Dough Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 24 servings
 
      2 c  Milk
  1 3/4 c  Sugar
    1/2 ts Salt
      2 c  Half & Half
      1 tb Vanilla Extract
      4 c  Whipping Cream
           Pillsbury Chocolate Chip
           - Cookie Dough (large size)
           - OR homeade cookie dough
 
  Take the chocolate cookie dough out of fridge and leave out till
  needed. Scald milk until bubbles form around edge. Remove from heat.
  Add sugar and salt. Stir until dissolved. Stir in half and half,
  vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
  as directed by your ice cream machine's instructions. Once ice cream
  has been through the entire ice cream machine process and is now a
  chilled soft ice cream, add the chocolate chip cookie dough. Just
  break up the dough as best you can with your hands and drop it in
  small clusters into the soft ice cream. Try to mix it around to
  ensure that the cookie dough is evenly distributed throughout the ice
  cream. Put the ice cream in the freezer for several hours until
  hardened. Origin: We pretty much took our vanilla ice cream recipe
  and added the chocolate chip cookie dough. You can easily use the
  Pillsbury cookie dough, but it's cheaper and better to use homemade.
  Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this
  especially yummy!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's New York Super Fudge Chunk
 Categories: Ice cream, Chocolate, Desserts, Nuts
      Yield: 1 servings
 
    1/4 c  White chocolate; chop coarse
    1/4 c  Semisweet chocoate; chop
    1/4 c  Pecan halves; chopped
    1/4 c  Walnuts; chop coarse
    1/4 c  Chocolate covered almonds;
           - cut in half
      4 oz Unsweetened chocolate
      1 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla extract
      1 pn Salt
 
  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Whisk in the milk, a little at a time, and heat, stirring constantly,
  until smooth. Remove from the heat and let cool. Whisk the eggs in a
  mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar,
  a little at a time, then continue whisking until completely blended,
  about 1 minute more. Add the cream, vanilla and salt and whisk to
  blend. Pour the chocolate mixture into the cream mixture and blend.
  Cover and refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the cream mixture to an ice cream maker and
  freeze following the manufacturer's instructions. After the ice cream
  stiffens (about 2 minutes before it is done), add the chocolate and
  nuts, then continue freezing until the ice cream is ready.
  
  Makes one Generous Quart. Note: "New York Super Fudge Chunk was
  developed as a regional flavor for the sophisticated New York palate.
  After coming up with several variations in our Burlington lab,we
  packed the samples in dry ice and shipped them by bus to our New york
  consultants, a group of musicians on Manhattan's Upper West Side.
  Following several weeks of refinement and discussion, we all agreed
  on this final recipe- a chocolate lover's dream."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Cinnamon Nut Yogurt
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      4 c  Vanilla yogurt
      1 c  Sugar
    1/2 ts Cinnamon
           Salt
      1 c  Whipping cream
      1 ts Vanilla
      1 c  Walnut pieces
 
  Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl.
  Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate
  30 minutes. Freeze according to manufacturer's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coconut Snowball Cocoa
 Categories: Beverages, Ice cream, Chocolate, Desserts
      Yield: 8 servings
 
      1 pt Vanilla ice cream
      1 c  Coconut, flaked
    1/2 c  Unsweetened cocoa
      1 qt Milk
      1 c  Cream of coconut
      1 ts Coconut extract
    1/2 c  Chocolate ice cream suace
      8    Marachino cherries
 
  Scoop ice cream into 8 small balls, immedaitely roll in coconut.
  Place on waxed paper-lined baking sheets; freeze until ready to use.
  Whisk cocoa into milk in a large suacepan. stir in rum, if desired,
  cream of coconut and coconut extract.Bring to simmer over medium-high
  heat. Pour into 8 large heatproof mugs. Float ice cream balls in
  cocoa. If desired, drizzle ice cream ball with chocolate sauce and
  top with a cherry.Makes 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #1
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy or whipping cream
      1 c  Milk
 
  This is Ben and Jerry's most popular base, has creamy texture, medium
  body, and a subtle, understated taste. It's especially good as a
  background for fruit,cookies and candy. Whisk the eggs in a mxing
  bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a
  little at a time, then continue to whisk until completely blended,
  about 1 minute more. Pour in the cream and milk and whisk to blend.
  Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #2
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 c  Heavy or whipping cream
    3/4 c  Sugar
    2/3 c  Half & half
 
  This simple recipe is made with a minimum of ingredients and requires
  no cooking. It makes a very creamy ice cream with 25% butterfat, but
  it does not store well in home freezers, so be prepared to eat it
  all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle
  at a time, then continue whisking until completely blended, about 1
  minute more. Pour the half and half and whisk to blend. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Sweet Cream Base #3
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      2 c  Light cream
      1 c  Sweetened condensed milk;
           - cold
 
  This recipe makes a less creamy, less rich ice cream. Ben likes the
  slightly cooked flavor of the sweetened condensed milk. Whisk the
  light cream and the sweetened condensed milk together in a mixing
  bowl until blended. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Raspberry Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 pt Fresh raspberries
  1 1/2 c  Sugar
    1/2    Lemon; juice of
      2 lg Eggs
      2 c  Heavy or whipping cream
      1 c  Milk
 
  Compare to other fresh fruit, raspberries are intensely flavorful and
  very tart, so to make ice cream you need less fruit and more sugar.
  Toss the raspberries, 3/4 cup sugar, and the lemon juice together in
  a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.
  Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
  Whisk in thr remaining 3/4 cup sugar, a little at a time, then
  continue whisking until completely blended, about 1 minute more. Pour
  in the heavy cream and milk and whisk to blend. Drain the juice from
  the raspberries into the cream mixture and blend. Mash the
  raspberries until pureed and stir them into the cream mixture.
  Transfer the mixture to an ice cream maker and freeze following the
  manufacturer's instructions. Makes 1 generous quart.
   NOTE: If you prefer a chunkier raspberry ice cream, return the
  raspberries to the refrigerator after pouring off the juice. After
  the ice cream stiffens, about 2 minutes before it is done, add the
  whole raspberries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Oreo Mint Ice Cream
 Categories: Ice cream, Desserts, Chocolate
      Yield: 1 servings
 
    2/3 c  Oreo's; coarsely chopped
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy or whipping cream
      1 c  Milk
      2 ts Peppermint extract
 
  Ben and Jerry have been making Oreo Mint ever since they opened their
  first store in the gas station. it was their top-selling flavor for a
  long time and was only recently nudged out of first place by Heath
  Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk
  the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk
  in the sugar, a little at a time, then continue whisking until
  completely blended, about 1 minute more. Pour in the cream and milk
  and whisk to blend. add the peppermint extract and blend again.
  Transfer the mixture to an ice cream maker and freeze following
  manufacturer's instructions. After the ice cream stiffens, about 2
  minutes before it is done, add the chopped cookies, then continue
  freezing until the ice cream is ready. Makes 1 generous quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      4 oz Unsweetened chocolate
      1 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla
      1 pn Salt
 
  Ben's Chocolate Ice Cream is about as rich as they come. The pinch of
  salt helps to bring out the chocolate flavor. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Gradually whisk in the milk and heat, stirring constantly, until
  smooth. Remove from the heat and let cool. Whisk the eggs in a mixing
  bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a
  little at a time, then continue whisking until completely blended,
  about 1 minute more. Add the cream, vanilla and salt and whisk to
  blend. Pour the chocolate mixture into the cream mixture and blend.
  Cover and refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the mixture to an ice cream maker and freeze
  following the manufacturer's instructions. Makes 1 generous quart.
   VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted
  or unsalted) after the ice cream stiffens, about 2 minutes before it
  is done, then continue to freeze until the ice cream is ready.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerry's Chocolate Ice Cream
 Categories: Ice cream, Chocolate, Desserts
      Yield: 1 servings
 
      2 oz Unsweetened chocolate
    1/3 c  Unsweetened cocoa powder
  1 1/2 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla
 
  The combination of cocoa powder and unsweetened chocolate creates an
  ice cream with a more complex testure.Jerry refers to this as
  "mouthfeel". Melt the unsweetened chocolate in the top of a double
  boiler over hot, not boiling water. Gradually whisk in the cocoa and
  heat, stirring constantly, until smooth. ( the chocolate may "seize"
  or clump together. Don't worry, the milk will dissovle it). Whisk in
  the milk, a little at a time, and heat until completely blended.
  remove from the heat and let cool. Whisk the eggs in a mixing bowl
  until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at
  a time, then continue whisking until completely blended, about 1
  minute more. Pour in the cream and vanilla and whisk to blend. Pour
  the chocolate mixture into the cream mixture and blend. Cover and
  refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the mixture to an ice cream maker and freeze
  according to manufacturer's instructions.
   VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate
  chips after the ice cream stiffens, about 2 minutes before it is
  done, then continue freezing until the ice cream is ready. The rick
  fully textured ice cream is a chocoholic's delight. Some of Ben and
  Jerry's friends take it a step further and serve it with hot fudge
  sauce!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Cantaloupe Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 lg Cantaloupe, very ripe
      1    Lemon; juice of
           Sweet cream base #1
 
  This is one of Jerry's Favorite flavors, but they never figured out
  how to make it in large batches. It's sold only in their downtown
  store. Cut the cantaloupe in half and clean out the seeds. Scoop the
  fruit into a mixing bowl, add the lemon juice, and mash until the
  fruit is purred. Drain the juice into another bowl and reserve. Cover
  the melon puree and refrigerate. Prepare the sweet cream base and
  whisk in the fruit juice. Transfer the mixture to an ice cream maker
  and freeze following the manufacturer's instructions. After the ice
  cream stiffens, about 2 minutes before it is done, add the
  cantaloupe. if more juice has accumulated, do not pour it in because
  it will water down the ice cream. Continue freeziung until the ice
  cream is ready. Makes 1 generous quart.
   Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and
  lemon juice asked for in step 1. Add 1 cup coconut cream, such as
  Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as
  directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Orange Cream Dream Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
    1/3 c  Orange juice concentrate;
           - thawed
      2 ts Vanilla
           Sweet cream base
 
  This recipe for Orange Cream Dream is easy to make and very
  refreshing. it brings back memories of waiting for the ice cream man
  on warm summer evenings. Prepare the Sweet Cream Base. Add the juice
  concentrate and vanilla and blend. Transfer the mixture to an ice
  cream maker and freeze following the manufacturer's instructions.
  Makes one generous quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Kiwi Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      6    Ripe kiwis
      1 c  Sugar
      1 tb Sugar
      2 lg Eggs
      2 c  Heavy or whipping cream
 
  Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors
  for the true connoisseur. Peel the kiwis and mash them in a bowl
  until pureed. Stir 2 tablespoons sugar into the fruit, cover, and
  refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and
  fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then
  continue whisking until completely blended, about 1 minute more. pour
  in the cream and whisk to blend. stir in the kiwis. Transfer the
  mixture to an ice cream Maker and freese following manufacturer's
  instructions. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ben & Jerry's Plum Ice Cream
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 servings
 
      1 c  Ripe plums; peeled, chopped
    1/4 c  Sugar
           Sweet cream Base
 
  If you really like plums, this is the flavor to try. The recipe works
  well with any variety of plum, as long as it's fresh ( and ripe!)
  Combine the plums and sugar in a bowl and mash until pureed. Cover
  and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice
  from the plums into the cream base and blend. Return the plum puree
  to the refrigerator. Transfer the mixture to an ice cream maker and
  freeze following manufacturer's instructions. After the ice cream
  stiffens ( about 2 minutes before it is done) add the plum puree,
  then continue freezing until the ice cream is ready. Makes 1 generous
  quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Italian Ice
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      3 c  Water
  1 1/4 c  Sugar
  1 1/2 ts Grated lemon peel
    3/4 c  Lemon juice
 
  Combine water, sugar and lemon peel in medium saucepan. Bring to a
  boil on medium heat, stirring constantly. remove from heat and allow
  to cool.Pour mixture into canister of ice cream maker. stir in lemon
  juice. Freeze according to manufacturer's directions. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Rum Ice Cream
 Categories: Ice cream, Chocolate, Microwave, Desserts
      Yield: 8 servings
 
      1 c  Sugar
      2 tb All-purpose flour
      2 c  Light cream; chilled
      1    Egg; slightly beaten
      2 oz Unsweeten baking chocolate;
           - (2 sq.) broken in pieces
    1/2 ts Rum extract
 
  In large microwave-safe bowl combine sugar and flour; gradually stir
  in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH
  (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture
  boils and thickens. Add rum extract; blend with wire whisk until
  mixture is smooth. Chill thoroughly. Add light cream to chilled
  mixture; blend well. Freeze in 2-quart ice cream freezer according to
  manufacturer's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Ice Cream
 Categories: Ice cream, Desserts, Fruits
      Yield: 1 servings
 
      4 c  Fresh Blackberries
      1 c  Water
           Sugar
  2 1/2 c  Whipping cream
           Blackberries for garnish
           Mint leaves for garnish
 
  Line strainer with two layers of dampened cheesecloth. Set over large
  bowl. Combine berries * and water in medium saucepan. Slowly bring to
  boil. Reduce heat and simmer gently until soft, about 10 minutes.
  Pour into cheesecloth-lined strainer. Let stand until juice has
  drained into bowl, about 30 minutes. Gently squeeze pulp to extract
  remaining juice. Measure berry juice into heavy medium saucepan. Add
  1 cup sugar for each cup juice. Cook over low heat, swirling pan
  occasionally, until sugar dissolves. Increase heat and boil syrup 2
  minutes. Cool completely. Mix 2 1/2 cups syrup with cream.
  Refrigerate until well chilled. Process blackberry mixture in ice
  cream maker according to manufacturer's instructions; ice cream will
  be soft. Freeze in covered container several hours to mellow flavors.
  Garnish with fresh berries and mint leaves.
   *Can substitute unsweetened frozen blackberries, thawed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cinnamon Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings
 
      6 c  Half & half
      1 oz Cinnamon stick;
           - in small pieces
      1    Vanilla bean; split length
  2 1/2 c  Sugar
     12    Egg yolks
      4 c  Whipping cream
           Strawberry for garnish
 
  Combine half and half, cinnamon sticks and vanilla bean in heavy large
  saucepan. Scald over very low heat. Remove from heat, cover and let
  stand at room temperature at least 1 hour. Combine sugar and egg
  yolks in large bowl of electric mixer and beat at high speed until
  mixture forms slowly dissolving ribbon when beaters are lifted.
  Reheat half and half over low heat. Gradually beat 2 cups half and
  half into egg yolk mixture. Stir yolk mixture into remaining half and
  half. Cook over low heat, stirring constantly, until thermometer
  registers 180~ and custard coats back of spoon; do not boil.
  Immediately transfer custard to large bowl. Cool at least 2 hours. If
  possible, cover and refrigerate for several hours or overnight.
  Strain custard, discarding cinnamon and vanilla bean. Whisk in
  whipping cream. Transfer to ice cream maker (in batches if necessary)
  and freeze according to manufacturer's instructions. To serve, spoon
  into large bowl and garnish with fresh strawberries. Makes 1 gallon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Almond Ice Cream *
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      3 c  Whipping cream
      1 c  Milk
    3/4 c  Sugar + 2 tbls; divided
      4    Egg yolks; beaten
      1 tb Vanilla
      2 ts Almond extract
      2 tb Butter
  1 1/2 c  Natural almonds; chopped
 
  Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and
  stir over medium heat until sugar is dissolved and mix is hot.
  Gradually add 1 cup cream mix to the beaten egg yolks, whisking
  constantly. When mix is smooth, strain into double boiler. Gradually
  pour in remaining cream mix, whisking constantly. Cook over simmering
  water, stirring, until mix thickens slightly and coats the back of a
  spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool.
  Meanwhile, melt butter and stir in remaining 2 tbls sugar in small
  saucepan. Cook and stir over medium heat until the sugar begins to
  bubble ( about 30 seconds). Add almonds and cook and stir over medium
  heat until golden and well coated; cool. Stir almonds into cream
  mixture. Pour into ice cream freezer container. Freeze according to
  manufacturer's directions. Makes 1 quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee Brickle Ice Cream *
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 tb Instant coffee
      2 ts Water; hot
      1 cn Sweetened condensed milk
      4 c  Half & half
    3/4 c  Almonds; chopped, toasted
    1/3 c  Brickle chips
      2 ts Vanilla
      1 ts Almond extract
 
  In small bowl, dissolve coffee in water. In ice cream freezer
  container, combine all ingredients; mix well. Freeze according to
  manufacturer's directions. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheesecake Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      3 oz Cream cheese; softened
      1 cn Sweetened condensed milk
      2 c  Half & half
      2 c  Whipping cream, unwhipped
      1 tb Vanilla
    1/2 ts Almond extract
     17 oz Dark sweet cherries; pitted
           - well drained  -OR-
     10 oz Maraschino cherries; drained
           - chopped
 
  In large mixer bowl, beat cream cheese until fluffy. Gradually add
  sweetened condensed milk until smooth. Add remaining ingredients; mix
  well. Pour into ice cream freezer container. Freeze according to
  manufacturer's directions. Makes 1-1/2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Lemon Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Unsweetened blackberries
           - Fresh or frozen; mashed
      1 cn Sweetened condensed milk
    1/4 c  Lemon juice
      1 ts Grated lemon peel (opt)
      3 c  Half & half
 
  In large bowl, combine blackberries, milk, lemon juice and elmon
  peel. Stir in half & half. Pour into ice cream freezer container.
  Freeze according to manufacturer's directions. Makes about 2 quarts.
   NOTE: 2 cups fresh or thawed frozen blueberries or raspberries,
  mashed, can be substituted for blackberries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Cookie Ice Cream *
 Categories: Ice cream, Fruits, Desserts, Freezer
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2    Bananas, ripe; peel, mashed
     10    Chocolate sandwich cookies;
           - finely chopped
      1 qt Vanilla ice cream
    1/4 c  Chocolate syrup
           Additional chocolate syrup
           Banana slices
           Maraschino cherries
 
  Fold bananas and cookies into ice cream in large bowl. Pour into an 8"
  square pan. Drizzle with chocolate syrup. Run knife through mix to
  make swirls. Cover; freeze until firm. To serve, scoop into sundae
  glasses. Top with additional chocolate sauce, banana slices and
  maraschino cherries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Ice Cream *
 Categories: Ice cream, Nuts, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 cn Sweetened condensed milk
  1 1/2 c  Pecans; chopped, toasted
      3 tb Butter or margarine; melted
      1 ts Maple flavoring
      2 c  Half & half
      2 c  Whipping cream, unwhipped
 
  In large bowl, combine sweetened condensed milk, pecans, butter and
  maple; mix well. Stir in remaining ingredients. Pour into ice cream
  freezer container. Freeze according to manufacturer's directions.
  Makes 2 quarts.
   REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream.
  In large bowl, combine sweetened condensed milk, pecans, butter and
  maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan;
  cover. Freeze 6 hours or until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Salsa Sundaes *
 Categories: Sauces, Ice cream, Desserts, Fruits
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      4    6" flour tortillas
  1 1/2 c  Peaches; peeled, diced
  1 1/2 c  Strawberries; diced
      2 tb Sugar
      1 tb Crystallized ginger; finely
           - chopped
    1/2 ts Grated lime peel
      4 oz Vanilla ice cream
 
  Preheat oven to 350~. Soften tortillas according to package
  directions. Press each one down in ungreased 10 oz custard cup. Bake
  10-15 minutes or until crisp. Set aside to cool. Combine peaches,
  strawberries, sugar, ginger and lime peel; mix gently until well
  blended. To assemble, remove tortillas from custard cups. Place each
  tortilla shell on dessert plate and fill with 1 scoop of vanilla ice
  cream. Spoon equal portions of fruit salsa over top of ice cream.
  Garnish with mint sprigs if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Bonanza Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 16 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Milk
      2 c  Whipping cream
      2    Eggs; beaten
  1 1/4 c  Sugar
      2 md Bananas, extra ripe; peeled
    1/2 ts Vanilla
    1/4 ts Salt
    1/8 ts Ground nutmeg
 
  In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over
  low heat until mixture thickens slightly and coats the back of a
  spoon. Cool to room temperature. Puree bananas in blender ( 1 cup).
  Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into
  freezer container. Freeze according to manufacturer's directions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Mocha Ice Cream *
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      3 md Bananas, extra ripe; peeled
      4    Eggs; clean, uncracked
      2 c  Whipping cream
      1 c  Half & half
      1 c  Sugar
    1/2 c  Chocolate syrup
      2 tb Instant coffee crystals
      2 ts Vanilla
    1/4 ts Ground cinnamon
    1/8 ts Salt
 
  Slice bananas into blender; process until pureed (1-1/2 cups). Add
  eggs; process to blend. Pour banana mixture and remaining ingredients
  into ice cream freezer container. Stir until sugar dissolves and
  mixture is blended. Freeze according to manufacturer's directions.
  Makes 1-1/2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: French Style Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      4    Egg; separated
  1 1/2 c  Sugar
      6 c  Light cream -OR- half & half
      2 tb Vanilla extract
 
  Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar;
  beat until thickened. Beat egg whites in a large bowl until soft
  peaks form. Fold egg yolk mix into egg whites. Stir in cream and
  remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over
  medium heat, stirring constantly until mixture coats a spoon (DO NOT
  BOIL). Cool. Add vanilla. Chill well, churn then freeze. Makes about
  3 quarts.
   VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend
  in additional ingredients after ice cream mix is cooled and before
  chilling, unless directed otherwise.
   1) BLACK WALNUT: Add 2 cups finely chopped black walnuts.
   2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the
  cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup
  minature chocolate chips.
   3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp
  pumpkin pie spice and 1/2 tsp allspice.
   4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground
  cloves with sugar in recipe.
   5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup
  crushed peppermint stick candy. Add another 1/2 cup crushed candy
  after freezing but before ripening.
   6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed
  plain toffee candy. Add another 1 cup crushed candy after freezing
  but before ripening.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Chocolate Rum Raisin Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 4 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Whipping cream
    1/2 c  Brach's chocolate covered
           - raisins
    3/4 c  Milk
      1    Egg
      2 ts Rum flavoring
 
  In small saucepan over medium heat, combine cream and chocolate
  covered raisins. Stir until chocolate has melted. Remove from heat.
  Whisk in milk, egg and flavoring. Chill. Freeze according to
  manufacturer's directions. Makes 1 pint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Chocolate Peanut Crunch Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 4 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1    Egg
      3 tb Sugar
      1 c  Whipping cream
    3/4 c  Milk
    2/3 c  Brach's chocolate covered
           - peanuts; finely chopped
 
  In small bowl, whisk together egg and sugar. Stir in cream, milk and
  peanuts. Freeze according to manufacturer's directions. Makes 1 pint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brach's Choco-Mint Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 4 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1    Egg
      2 tb Sugar
      1 c  Whipping cream
    3/4 c  Milk
    1/2 c  Brach's chocolate mints;
           - chopped, about 8 mints
 
  In small bowl, whisk together egg and sugar. Stir in cream and milk.
  Stir in chocolate covered mints pieces. Freeze according to
  manufacturer's directions. Garnish with additional mints. Makes 1
  pint.
   NOTE: Good way to serve is to serve in a parfait glass with layers of
  chocolate syrup in between ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cranberry Raspberry Ice Cream **
 Categories: Ice cream, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Milk
    1/3 c  Sugar
    1/4 ts Salt
      1    Egg
     16 oz Cran-raspberry sauce
      1 c  Light cream
    1/2 ts Vanilla
 
  In small saucepan, heat milk until warm. Stir in sugar and salt until
  dissolved. In a bowl, beat egg. Stir small amount of warm mixture into
  beaten egg; return to warm mixture, stirring constantly. Cook and
  stir over low heat for 5 minutes. Chill. In large bowl, break up
  cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla.
  Pour into 2-qt metal container of ice cream maker. Process according
  to manufacturer's directions. Makes 1 quart.
   NOTE: Can be made by pouring into freezer trays; place in freezer
  for 2 hours. Beat well in chilled bowl, cover and return to freezer.
  Repeat beating again in 2 hours. Re-freeze after each beating. Cover
  tray closely each time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Chocolate Ice Cream **
 Categories: Ice cream, Freezer, Desserts, Chocolate
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
    1/2 c  Sugar
      2 tb Flour
    1/8 ts Salt
    1/8 ts Cinnamon
      2 c  Milk
      4 oz Sweet chocolate; melted
      2    Eggs; beaten
    1/2 c  Shredded coconut
      2 c  Light cream -OR- Half & Half
    1/2 c  Pecans; chopped
 
  Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually
  add milk. Cook over medium heat, stirring constantly, until
  thickened. Cook additional 2 minutes. Remover from heat. Blend in
  melted chocolate. Blend a small amount of hot mixture into eggs;
  return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL).
  Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in
  nuts. Churn-freeze. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Ice Cream **
 Categories: Ice cream, Fruits, Desserts, Freezer
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 pk Unflavored gelatin
    1/2 c  Milk; cold
    1/2 c  Milk; heated to boiling
      2 c  Fresh blueberries  -OR-
      2 c  Dry-pack frozen blueberries;
           - thawed
    3/4 c  Sugar
      2 c  Whipping cream; whipped
 
  In 5 cup blender, sprinkle unflavored gelatin over cold milk; let
  stand 3-4 minutes. Add hot milk and process at low speed until
  gelatin is completely dissolved, about 2 minutes. Let cool
  completely. Add blueberrie and sugar; process at high speed until
  blended. Pour into a large bowl and chill, stirring occasionally,
  until mixture mounds slightly when dropped from a spoon. Fold whipped
  cream into gelatin mixture. Pour into two 4x10" freezer trays or one
  8" baking pan; freeze until firm. Makes 1-1/2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Praline Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Nuts
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      3    Eggs
  1 3/4 c  Light brown sugar; firm pack
      3 c  Milk
      3 c  Whipping cream
      1 tb Vanilla
    1/4 ts Maple flavoring (opt)
      1 c  Slated pecans; chopped
 
  Beat eggs until foamy in a large mixing bowl. Gradually add sugar;
  beat until thickened. Add milk, cream, vanilla, and maple flavor; mix
  well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Apricot Ice Cream **
 Categories: Ice cream, Desserts, Freezer, Fruits
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
     12 oz Evaporated milk
      1 pk Unflavored gelatin
    3/4 c  Sugar
     12 oz Apricot nectar
  1 1/2 c  Fresh apricots; diced
           - about 3/4 lb
    1/2 pt Plain yogurt
      1 ts Vanilla
 
  Combine evaporated milk and gelatin in large saucepan. Heat, stirring
  often, until gelatin dissolves. Add sugar and heat until it dissolves.
  Using a wire whisk, stir in apricots, apricot nectar, yogurt and
  vanilla. Pour mixture into canister of ice cream machine. Churn 20-30
  minutes or until softly frozen. Pack into containers and freeze. For
  best flavor, let ice cream soften slightly before serving. Makes 2
  quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiwifruit Sorbet **
 Categories: Desserts, Freezer, Fruits, Ice cream
      Yield: 4 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Water
    1/2 c  Sugar
    1/2 c  Light corn syrup
      4    Kiwifruits; pared
      5 ts Lemon juice
    1/4 ts Grated lemon peel
 
  Combine water, sugar and corn syrup in saucepan. cook and stir 2
  minutes or until sugar is dissolved. Puree kiwifruit in food
  processor or blender to equal 3/4 cup puree. Add lemon juice, lemon
  peel and sugar mixture. Pour into shallow metal pan; freeze about 1
  hour or until firm but not solid. Spoon into chilled bowl and beat
  with electric mixer until light and fluffy. Return to freezer; freeze
  2 hours or until firm enough to scoop.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Peppermint Dessert **
 Categories: Desserts, Chocolate, Freezer, Ice cream
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 c  Chocolate wafer crumbs
      3 tb Butter; melted
      1 qt Peppermint ice cream; soft
    1/2 c  Chocolate fudge topping
 
  Combine crumbs and butter. Press mixture onto bottom and part way up
  sides of 8" square baking pan. Freeze utnil firm. Spread ice cream
  over the frozen crumbs. Cover with chocolate topping. Freeze several
  hours or overnight. To serve, let stand at room temperature about 15
  minutes; cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tri-Color Cake **
 Categories: Desserts, Freezer, Sherbet, Ice cream
      Yield: 6 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1    Angel food loaf cake
      1 pt Chocolate ice cream; soft
      1 pt Raspberry sherbet; soft
    1/2 ts Almond extract
      1 c  Whipping cream; whipped and
           - sweetened
 
  Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream
  on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack
  layers on serving platter, beginning with chocolate and alternating
  sherbet; freeze several hours or overnight. Fold almond extract into
  whipped cream. Frost sides of cake with whipped cream; decorate top
  and bottom edges of cake with whipped cream piped through decorator
  tube. Return to freezer until cream is firm, at least 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peachy Ice Cream Crown Cake **
 Categories: Desserts, Freezer, Ice cream, Fruits
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      6 oz Ladyfingers; split
    1/2 ga Vanilla ice cream
      1 c  Sugar
      1 tb Cornstarch
    1/2 c  Dry white wine
    1/2 c  Water
      3 md Peaches; sliced
 
  Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover
  bottom and sides of pan. Layer half of the ice cream, remaining
  ladyfingers and then remaining ice cream into pan. Freeze. Combine
  sugar and cornstarch in saucepan; stir in wine and water. Cook over
  medium heat until mixture is clear and slightly thickened. Mash one
  peach and stir into wine mix. Cool. Place peach slices over ice cream
  layer of cake. Serve with wine sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Melba Dessert
 Categories: Desserts, Fruits, Ice cream
      Yield: 8 servings
 
      2 c  Peaches; sliced peeled fre
      2 c  Raspberry; fresh or frozen
    3/4 c  Sugar
      2 tb Water
           Ice cream; vanilla
 
  In a saucepan, bring peaches, raspberries, sugar & water to a boil.
  Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sabayon
 Categories: Desserts, Fruits, Ice cream, Wine
      Yield: 6 servings
 
      2    Oranges
      2    Lemons
      6    Egg yolks
  1 1/2 c  Sugar
    1/2 c  Red wine
    1/2 c  White wine
    1/4 c  Sherry
      1 qt French vanilla ice cream
     24    Strawberries
 
  Extract juice from the oranges and lemons. Grate the rinds on a piece
  of waxed paper or in a small bowl. In the top of a double boiler over
  water just under boiling, beat egg yolks for 1 minute. Add grated
  orange and lemon rinds and all other ingredients except ice cream and
  strawberries. Keep beating until mixture attains the consistency of
  Hollandaise sauce and foams up a bit. Remove from heat. Make
  individual strawberry sundaes and liberally top with the sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Undescended Twinkies
 Categories: Desserts, Ice cream, Jello
      Yield: 4 servings
 
      6 oz Orange jello
    1/2 c  Pineapple juice
      1 qt Vanilla ice cream; softened
      8    Twinkies
 
  Dissolve Jello in boiling water. Add pineapple juice, ice cream and
  7-Up. Mix thoroughly (In a blender if necessary to dissolve ice
  cream), and pour into a deep pan, approximately 9" square. Chill
  until mixture begins to set. Lay Twinkies, flat side down, in two
  rows of four across the top of the chilled gelatin. If the gelatin is
  properly chilled, it will resist the Twinkies. You will push them in
  and they will slowly rise. Remember you don't want them buried. Just
  semi-decended in the ooze. Chill until fully set and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickers Ice Cream *
 Categories: Desserts, Ice cream, Freezer
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
     12 oz Vanilla ice cream
    1/4 c  Crunchy peanut butter
      1 c  Cool whip
      1 pk Instant chocolate pudding
 
  Mix all ingredients well. Pour into square pan and freeze. Serves 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Butterfinger Dessert *
 Categories: Desserts, Ice cream
      Yield: 20 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Graham cracker crumbs
      1 c  Soda cracker crumbs
    1/2 c  Butter; melted
      1 pk Instant vanilla pudding
      1 pk Instant butterscotch pudding
      2 c  Milk
      1 qt Vanilla ice cream
      8 oz Cool Whip
      4    Frozen Butterfingers
 
  Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13
  pan. Combine puddings and prepare using only 2 cups of milk. Blend in
  the softened vanilla ice cream. Beat until smooth. Pour over crumb
  mixture. Freeze until partly firm. Remove and cover with Cool Whip.
  Crush candy bars and mix with remaining 1/3 cup crumb mixture.
  Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several
  hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Jack-O-Lanterns *
 Categories: Holidays, Desserts, Ice cream, Freezer
      Yield: 12 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
     12    Navel oranges
    1/2 ga Dark chocolate ice cream
     12    Cinnamon sticks
 
  Cut off tops of oranges. Gently hollow out pulp (reserve for another
  use), leaving a thick shell; hollow out pulp off tops also. Cut
  Jack-O-Lantern faces into each orange. Pack chocolate ice cream into
  shells, avoid letting ice cream come out of holes. Cut a hole into
  top of orange top. Set tops back on, over ice cream, and inset
  cinnamon stick stem through the hole. Place in freezer for at least 3
  hours, or until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Heaven
 Categories: Desserts, Chocolate, Ice cream
      Yield: 12 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 pk Oreo cookies; crush in chunk
      1 c  Butter; melted

MMMMM--------------------------FILLING-------------------------------
      1 ga Ice Cream; mint choco-chip
      8    Heath bars/Skors;crushed

MMMMM--------------------------TOPPING-------------------------------
      2    Jars hot Fudge Sauce
     12 oz Cool Whip; thawed
 
  Combine crushed oreos and place in botton of either a BIG glass bowl
  or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice
  cream and crushed Heath bars. Reserve a few chunks of Heath bars for
  top. Combine and place on top of oreo base. Freeze until firm. Heat 2
  jars hot fudge sauce, so you can pour. Pour fudge over top in rippled
  pattern. Freeze. Just before serving top with cool whip & reserved
  Heath chunks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Coffee-Toffee Ice Cream Cake *
 Categories: Desserts, Chocolate, Ice cream
      Yield: 8 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      1 lb Frozen pound cake; thaw
      2 pt Coffee ice cream; soft
  1 1/3 c  Hot fudge topping
      3    Heath bars; crushed
      1 c  Heavy cream; whipped
 
  Cut  cake into 1/3" slices and halve each slice diagonally. You will
  have triangular pieces of cake. Line bottom of 9" springform pan with
  cake, filling in any spaces by cutting some slices into small pieces.
  Spread half the ice cream over cake. Freeze until firm, about 1 hour.
  Spread half the fudge topping over ice cream and sprinkle with half
  the crushed Heath bars. Repeat layering with remaining cake, ice
  cream, fudge topping and candy. Cover tightly with plastic wrap and
  freeze until ice cream is set. Before serving, remove pan sides.
  Place cake on platter. Spread some whipped cream on sides of cake.
  Pipe rosettes of cream around edge of cake. Serves 8-10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pears Belle Helene
 Categories: Desserts, Fruits, Ice cream
      Yield: 4 servings
 
      1 qt Water
  2 1/2 c  Sugar
      1    Vanilla bean split
      4    Pears; peeled
      4 oz Dark sweet chocolate
    1/2 c  Whipping cream
           French vanilla ice cream
 
  Combine water,sugar and vanilla bean in large sauce pan and bring to
  boil. Add pears, reduce heat and cook gently until tender (30
  minutes). Refrigerate pears and syrup for 24 hours. Remove vanilla
  bean from syrup. Melt chocolate in heavy pan over low heat, stirring
  frequently until smooth and glossy. Scrape vanilla bean pulp into
  chocolate. Add cream and bring to a boil, stirring constantly. Remove
  from heat. To serve, place scoop of ice cream in bowl. Place pear
  alongside ice cream and spoon chocolate sauce over top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Butter Pecan Ice Cream Dessert **
 Categories: Desserts, Ice cream
      Yield: 16 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
    1/2 c  Butter or margarine; softend
      1 pk Lorna Doone cookies
      1 qt Butter pecan ice cream
      2 sm Vanilla instant pudding
      2 c  Milk; cold
     13 oz Cool Whip
      4    Heath Bars; frozen
 
  Crush cookies and mix with softened butter. Pat into 9x13" pan and
  bake at 325~ for 12-15 minutes. In large bowl, at medium speed,
  soften ice cream and add dry pudding. Blend a little and add milk.
  Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip.
  Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Ho Ho Dessert **
 Categories: Desserts, Ice cream, Chocolate, Freezer
      Yield: 20 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 pk HoHo cakes
      2 qt Ice cream, 1 qt each of 2
           - different flavors, any
           - you choose
     13 oz Cool Whip
     16 oz Oreo cookies; crushed
     12 oz Hot fudge sauce
           Chocolate shavings
 
  Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13"
  baking pan with HoHos. Cover with one flavor of ice cream; spread
  crushed oreo cookies over ice cream. Freeze. Add second layer of ice
  cream. Freeze. Pour fudge sauce over this, then top with Cool Whip.
  Garnish with shaved chocolate. Freeze.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Fluff **
 Categories: Desserts, Ice cream
      Yield: 16 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
     56    Ritz crackers; crushed
    1/2 c  Margarine; melted
      2 sm Pistachio instant pudding
      2 c  Milk
      2 pt Vanilla ice cream; softened
           Cool Whip
 
  Mix together cracker crumbs and melted margarine. Pat into 9x13 pan.
  Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix,
  milk and ice cream. Pour over cooled crust. Refrigerate until firm.
  DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving
  time. Cut into squares. NOTE: Can use any flavor pudding.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Watermelon Sherbet
 Categories: Desserts, Freezer, Fruits, Ice cream
      Yield: 9 servings
 
      5 c  Watermelon; seeded & cubed
    3/4 c  Sugar
      1 tb Lemon juice
      1    Envelope unflavored geletin
    1/4 c  Water
     12 oz Evaporated skimmed milk
 
  Combine first 3 ingredients; cover and chill 30 minutes. Place
  watermelon mixture in container of an electric blender or food
  processor. Top with cover, and process until smooth; set aside.
  Sprinkle gelatin over water in a small sauxepan; let stand 1 minute.
  Cook over medium heat, stirring until gelatine dissolves; remove from
  heat. Combine watermelon mixture, gelatin and milk. Pour into freezer
  container of a 5-quart hand-turned or electric freezer. Freeze
  mixture according to manufactuer's instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ice Cream With Black Cherry Sauce
 Categories: Desserts, Italian, Fruits, Ice cream
      Yield: 8 servings
 
     10 oz Morello cherries; pitted
           - or other if these not
           - available (maybe Bing)
           - reserve the stones
    3/4 c  Sugar
    1/2    Lemon
      1    Vanilla bean
      4    Eggs; yolks only
      2 c  Milk
 
      - Gelato alle Amarene - Tie the cherry stones in a piece of
  cheesecloth. Put the cherries in a saucepan and add half the sugar,
  the cherry stones, the zest and juice of the lemon, vanilla bean and
  sufficient water to barely cover the cherries. Simmer for 30 minutes.
  Set aside to cool. Discard the cherry stones. Push the sauce through
  a sieve into a bowl. In the top of a double boiler, beat the egg
  yolks with the remaining sugar until the mixture falls from the
  beater in a ribbon. Add the milk. Place over simmering water and
  cook, without boiling, until the custard thickens enough to coat a
  spoon. Remove from the heat and set aside to cool. Freeze the mixture
  in an ice-cream machine and churn until set. Transfer the ice-cream
  to a shallow serving bowl. Pour the morello cherry sauce over it and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creme De Menthe Parfait
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
      2 oz Creme de Menthe
    1/2 c  Crushed Pineapple & Juice
      1 c  Water
      1 c  Sugar
    1/2 c  White Corn Syrup
      1 ds Salt
      1 qt Vanilla Ice Cream
      3 dr Green Coloring
 
  Boil all ingredients except Creme de Menthe and ice cream. When
  pineapple is clear, add Creme de Menthe. Let cool and make parfaits
  in the usual manner, alternating sauce and ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Garden Mint Ice Cream
 Categories: Desserts, Ice cream
      Yield: 1 servings
 
  1 1/2 c  Sugar
  1 1/2 c  Water
      1 c  Fresh pineapple;
           - crushed finely
      2 c  Mint leaves; crush finely
      1 c  Light corn syrup
      1 c  Unsweetened pineapple juice
      2 c  Milk
      2 c  Whipping cream
    1/4 c  Creme de menthe
 
  Combine sugar and sater; cook and stir till mixture boils. Cook to
  soft ball stage (235~). Add mint leaves; cook about 10 minutes
  longer. Remove from heat; strain. Add corn syrup; let cool. Add
  remaining ingredients; freeze in hand-turned or electric ice cream
  freezer. Let ripen. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Freezer Strawberry Sorbet
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
      2 pk Unflavored gelatin
      1 c  Sugar
      3 c  Water
      1 qt Pureed strawberries
           -about 3 pints fresh
      1 c  Cranberry juice cocktail
    1/4 c  Fresh squeezed lemon juice
 
  Combine gelatin and sugar in a medium saucepan; stir in water. Let
  stand 2 minutes.  Cook over low heat, stirring constantly until
  gelatin dissolves. Remove from heat; cool. Stir in strawberry puree
  and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8
  hours or overnight. Spoon about 1/4 of frozen mixture into the
  container of a blender or food processor. Top with lid and process
  until smooth. Return to pan. Repeat until all the mixture has been
  processed. Return pan to freezer and freeze for 4 hours or until
  firm.  Let stand at room temperature 15-20 minutes before serving. If
  you have an ice cream freezer, at * pour into container and follow
  manufacturer's instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pralines & Cream Ice Cream
 Categories: Desserts, Ice cream
      Yield: 6 servings
 
MMMMM--------------------------PRALINES-------------------------------
      1 c  Sugar
      1 c  Brown sugar; firmly packed
    3/4 c  Buttermilk
      2 c  Pecans; coarsely chopped
    1/8 ts Salt
      2 tb Butter or margarine
    1/2 ts Baking soda
  1 1/2 tb Vanilla extract

MMMMM-------------------------ICE CREAM------------------------------
  2 1/4 c  Sugar
    1/3 c  All purpose flour
    1/4 ts Salt
      3    Eggs; beaten
      5 c  Whole milk
      1 qt Whipping cream
  1 1/2 tb Vanilla
           Plus Pralines, above
 
  PRALINES: Combine first five ingredients in a large, heavy saucepan.
  Cook over low heat, stirring gently, until sugar is dissolved. Cover
  and cook over medium heat for 2-3 minutes to clear sugar crystals
  from sides of the pan. Uncover and cook to soft ball (234~), stirring
  constantly. Remove from heat and stir in soda and vanilla. Add butter
  and beat with a wooden spoon until mixture begins to thicken. Working
  quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2
  dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out
  3 1/2 cup of the crumblies for this ice cream.
    ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add
  eggs, and stir until smooth. Stir in milk and cook over medium heat
  until thermometer reaches 165~, stirring constantly. Remove from heat
  and let cool slightly; Chill for 3 hours. Combine whipping cream and
  vanilla in a large bowl and whisk in chilled custard. Pour into
  freezer container of a 1 gallon ice cream freezer. Freeze according
  to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups
  crumbled pralines. Let ripen for 1 hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rosy Rhubarb Sherbet
 Categories: Desserts, Ice cream, Fruits
      Yield: 1 servings
 
      4 c  Rhubarb; finely chopped
      1 c  Sugar
      1 ts Grated orange peel
    1/2 c  Orange juice
    1/2 c  Corn syrup
      2    Egg whites
      2 tb Sugar
           Toasted coconut or nuts,
           - if desired
 
  In large saucepan, combine rhubarb and 1 cup sugar, orange peel,
  orange juice and corn syrup. Heat to boiling, stirring constantly.
  Reduce heat and cook until rhubarb is tender, about 10 minutes; cool.
  Pour into laof pan or freezer trays; freeze to slush consistency,
  about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls
  sugar, beating continously until stiff peaks form. Into large bowl,
  spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold
  in egg whites. Return to freezer container; cover with plastic wrap
  to prevent crystals from forming. Freese until firm, about 3-4 hours,
  stirring occasionally. Allow to soften slightly; spoon into sherbet
  glasses. Garnish with toasted coconut or nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Daisy White's Strawberry Ice Cream
 Categories: Desserts, Ice cream
      Yield: 1 servings
 
      3    Eggs; slightly beaten
    1/2 c  Sugar
      1 cn Sweetened condensed milk
      2 c  Light cream
     20 oz Strawberry soda (Big Red)
      1 ts Vanilla
      2 pk Frozen strawberries; thawed
 
  Beat eggs; add all other ingredients, including strawberries. Pour
  into ice cream freezer and freeze as usual.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Sherbet
 Categories: Desserts, Ice cream, Freezer
      Yield: 12 servings
 
      1 md Cantaloupe; peeled,
           - seeded, cubed
      2 tb Lemon juice
    1/2 c  Sugar
    1/4 c  Honey
      3 c  Milk
    1/2 ts Vanilla
 
  In blender or food processor fitted with metal blade, puree
  cantaloupe and lemon juice. In a large bowl, combine sugar, honey and
  milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar
  dissolves. Pour into ice cream canister. Freeze in ice cream maker
  according to manufacturer's directions. Makes about 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond-snow Fruit Boats *
 Categories: Desserts, Fruits, Ice cream
      Yield: 10 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      4    Apple; unpeeled, thin sliced
      3    Banana; peeled, thin sliced
      3    Pear; unpeeled, thin sliced
      2    Pineapple; fresh (with tops)
      2    Strawberry; halved, -tops
  1 1/2 lb Grape; halved, seeded
      1 pt Kumquat
  1 1/2 c  Whipping cream
  1 1/2 c  Powdered sugar; sifted
      4 ts Vanilla
    1/4 ts Almond extract
      2 qt Ice; finely crushed
    3/4 c  Almonds; toasted & slivered
    3/4 c  Fresh orange juice
    1/4 c  Kirsch
 
  Sprinkle bananas, apples and pears with fresh lemon juice. Cut
  pineapples in half. Using curved serrated knife, hollow out pineapple
  halves, leaving 1/2" shell (reserve shells and all juice). Discard
  core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add
  sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours.
   For ice cream: Blend cream, powdered sugar and extracts in large
  bowl. Gradually fold in ice (or fresh clean snow) until mixture is
  consistency of ice cream. Fold in nuts. Add reserved pineapple juice
  to fruit. Blend in orange juice and kirsch. Spoon fruit into
  pineapple shells. Top with ice cream. Serve immediately.
   *Can substitute any fresh seasonal fruit and combination of purple
  and green grapes and red and green apples.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White Chocolate Ice Cream *
 Categories: Desserts, Ice cream, Freezer, Chocolate
      Yield: 1 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 c  Half and half
     12 oz White chocolate;
           - coarsely chopped
      4    Eggs
  1 1/2 c  Sugar
      2 c  Whipping cream
 
  Scald half and half in top of double boiler set over simmering water.
  Add chocolate. Reduce heat so water barely simmers and cook until
  chocolate is melted, stirring occasionally. Remove from heat. Using
  electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
  until dissolved. Slowly mix in chocolate mixture. Beat in cream.
  Refrigerate until well chilled. Process chocolate mixture in ice
  cream maker according to manufacturer's instructions. Freeze in
  covered container at least 4 hours to mellow. If frozen solid, let
  ice cream soften slightly in refrigerator before serving. Makes 2
  quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Gelatin Dessert
 Categories: Desserts, Jello, Ice cream
      Yield: 8 servings
 
      1 cn Mandarin Oranges; drained
      1 lg Orange Jello
  1 1/3 c  Water; boiling
      2 pt Vanilla ice cream; softened
 
  Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir
  until melted. You can either layer oranges and mixture in 6-cup bowl
  or spread mix in 9x13" and put oranges on top. Refrigerate until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Decadent Ice Cream Cake *
 Categories: Desserts, Ice cream, Freezer, Make ahead
      Yield: 6 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
  2 1/4 c  Macaroons; crumbled
      3 c  Chocolate ice cream;
           - slightly softened
      5    Heath bars; coarsely chopped
      4 tb Chocolate syrup
      3 tb Kahlua
      3 c  Vanilla ice cream; slightly
           - softened
 
  Layer the bottom of an 8" round springform pan with 1-1/4 cup of the
  macaroons. Spread chocolate ice cream evenly over the crumbs.
  Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3
  tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate
  ice cream. Cover with remaining macaroons. Top evenly with vanilla
  ice cream. Sprinkle remaining crushed Heath bars over ice cream, then
  the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours
  or overnught. When ready to serve, run the blade of a kitchen knife
  around the edges of the pan, remove the sides and place the ice cream
  cake on a serving paltter. Slice and serve.
   TIP: Place Heath bars in freezer till frozen. They are then easily
  broken with a mallet.
   VARIATIONS: Other cookies, such as chocolate wafers or vanilla
  cookies can be used instead of macaroons. Different variations of
  chocolate ice crem, such as chocolate-almond or others can be used.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Ice Cream Torte *
 Categories: Desserts, Ice cream, Freezer, Make ahead
      Yield: 12 servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      2 lg Egg whites
    1/4 ts Cream of tartar
    1/2 c  Sugar
      1 pk Unflavored gelatin
    1/4 c  Water; cold
      5    Egg yolks
    2/3 c  Sugar
      6 tb Sherry
      3 c  Whipping cream; whipped
      2 tb Cocoa
     10 oz Frozen red raspberries;
           - thawed and drained
      1 oz Unsweetened chocolate
    1/2 c  Whipping cream; whipped and
           - chilled
     12    Chocolate kisses
 
  Remove rim from a 9" springform pan. Cut brown paper to fit bottom.
  Beat egg whites and cream of tartar until foamy. Slowly beat in
  superfine sugar, beating until stiff. Spread evenly on paper. Bake 50
  minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with
  door closed. Remove paper. Retun meringue to bottom of pan. Replace
  rim. Mix gelatin with cold water in top of double boiler. Let stand
  for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering
  water until thickened. Cool. Fold egg mixture into the whipped cream.
  Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to
  another and leave third plain. Spread cocoa mixture evenly over
  meringue. Freeze 10 minutes. Top with an even layer of the raspberry
  mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8
  hours. To serve, remove rim and transfer torte to serving plate.
  Shave unsweetend chocolate over top and sides of the torte. Ring top
  of torte with 12 mounds or rosettes of whipped cream. Top each with
  candy kiss. Return unwrapped torte to freezer until 10 minutes before
  serving. Cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Heath Bar Brownie Sundaes/caramel Sauce
 Categories: Ice cream, Desserts
      Yield: 8 servings
 
MMMMM-------------------------ICE CREAM------------------------------
      1 qt Vanilla ice cream
      1 c  Heath bars; chopped

MMMMM-----------------------CARAMEL SAUCE----------------------------
  1 1/3 c  Whipping cream
      1 c  Sugar
      3 tb Water
      2 tb Unsalted butter; cut into
           - 4 pieces

MMMMM--------------------------BROWNIES-------------------------------
      1 c  Unsalted butter; cut into
           - 1/2" pieces
      8 oz Semisweet chocolate; chopped
      2 oz Unsweetened chocolate; chop
      3 lg Egg
      1 c  Sugar
      2 ts Vanilla extract
    3/4 c  All purpose flour
      1 ts Baking powder
    1/4 ts Salt
      1 c  Heath bar; chopped
           -  + 2 tb
           - about 6 1/2 ounces
 
   FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at
  room temperature. Stir in chopped Heath bars. Cover bowl with plastic
  wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE:
  Bring whipping cream to simmer in heavy small saucepan. Set aside.
  Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir
  over medlium heat until sugar dissolves. Increase heat to high and
  boil without stirring until caramel is deep amber color. brushing
  down sides of pan with wet pastry brush if sugar crystals form and
  occasionally swirling pan, about 8 minutes. Remove from heat and
  slowly add warm whipping cream (mixture will bubble vigorously).
  Return sauce to low heat and stir until smooth. Remove from heat and
  mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.)
  FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking pan with
  2" high sides. Combine butter and both chocolates in top of double
  boiler set over simmering water; stir until melted. Remove from over
  water and cool mixture slightly. Using electric mixer, beat eggs,
  sugar and vanilla in large bowl until slightly thickened, about 1
  minute. Beat in chocolate mixture. Add flour, baking powder and salt
  and mix until combined. Stir in 1 cup chopped Heath bars. Transfer
  batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped
  candy. For fudgy consistency, bake until tester inserted into center
  comes out with moist batter still attached, about 27 minutes; for
  cakelike texture bake until tester inserted into center comes out
  with a few moist crumbs attached, about 35 minutes. Cool. (Can be
  prepared 1 day ahead. Cover and store at room temperature.) Rewarm
  sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel
  sauce onto 8 plates. Place 1 brownie in center of each (reserve extra
  brownie for another use). Surround each with 3 small scoops of ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Banana Cream
 Categories: Desserts
      Yield: 8 servings
 
           Ingredients
      1 c  Milk
    1/3 c  Margarine, melted
      1 ts Vanilla
      3    Eggs
  1 1/2 c  Sugar
    1/2 c  Bisquick
      2    Bananas, sliced
      1 c  Whipping cream, chilled
      2 tb Sugar, confectionary
 
  Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
  vanilla, eggs, sugar and Bisquick in blender and blend for 30
  seconds. Pour into plate.
  
  Bake about 30 min. Arrange bananas on pie. Beat whipping cream and
  powdered sugar until stiff.  Spread over top of pie, covering
  bananas. Suggestion: Slice bananas after pie is baked and just before
  covering with whipped cream.)
         FOOD AND WINE CLUB
         JAN CARGILL   (VHPK03A)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Cheesecake
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Milk
      2 ts Vanilla
      2    Eggs
      1 c  Sugar
    1/2 c  Bisquick
      2 pk Cream cheese;softened;cubed

MMMMM---------------------CHEESECAKE TOPPING--------------------------
      1 c  Sour cream
      2 tb Sugar
      2 ts Vanilla
 
  Heat oven to 350.  Grease a 9" pie plate.  Beat milk, vanilla, eggs,
  sugar and baking mix in blender on high. Add cream cheese. Cover and
  blend on high 2 min. Pour into pie plate. Bake 40-45 min.or til
  center is set; cool.Mix Cheesecake topping;carefully spread over top.
  Serve with canned pie filling or fresh fruit if desired. HIGH ALT:
  Bake 45-50 min. From: BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B
  
   MMMMM Lawrence Kellie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Yeola's Bread Pudding
 Categories: Cajun, Desserts
      Yield: 6 servings
 
     10 ea Slices stale bread
      2 c  Sugar
      1 c  Raisins
      1 cn (16 oz) fruit cocktail/juice
      1 c  Water
      3 ea Eggs, beaten
    1/2 c  Oleo
      1 c  Pecan pieces
      1 cn Pet milk (12 oz)
      2 T  Vanilla butternut flavouring
 
  Put everything in a large bowl and mix it up.  Yeola says that she
  uses her hands to make sure it's well blended.  Then turn into a
  greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and
  20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help"
  I've had this with a delicious Jack Daniels sauce.  I've looked high
  and low, but can't find the recipe. If you're ever in Lafayette
  Louisiana go to Prejeans, one of the nicest Cajun restaurants around.
  They serve a great bread pudding there, maybe you can talk them into
  giving you their sauce recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Alfie and Archie's Dog Biscuits
 Categories: Cookies, Desserts
      Yield: 10 servings
 
  2 1/2 c  Whole wheat flour
    1/2 t  Salt
      1 t  Brown sugar
      1 ea Beaten egg
    1/2 c  Powdered dry milk
    1/2 t  Garlic powder
      6 T  Meat drippings
    1/2 c  Ice water
 
  1.  Preheat oven to 350.  Lightly oil a cookie sheet.  Combine flour,
  dry milk, salt, garlic powder and sugar.  Cut in meat drippings until
  mixture resembles corn meal.  Mix in egg.  Add enough water so that
  mixture forms a ball.  Using your fingers, pat out dough onto cookie
  sheet to half inch thick.  Cut with cookie cutter or knife and remove
  scraps. Scraps can be formed again and baked. 2.  Bake 25-30 minutes.
   Remove from tray and cool on rack. from:  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond Crecents
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter or margarine
      1 t  Vanilla extract
  2 1/2 c  Flour; unbleached
      1 x  Confectioners' sugar
    3/4 c  Sugar
  1 1/2 t  Almond extract
      1 c  Almonds; ground
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for
  each, shape into logs and bend into crecents.  Place on greased
  cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
  brown. While warm, roll crecents in confectioners' sugar.  Cool on
  racks and store in a tightly sealed container. Makes 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Aloha Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla wafer crumbs
     16 oz Cream cheese, softened
      2 T  Milk
    1/2 c  Macadamia nuts, toasted
      1 ea Med kiwi peeled, sliced
    1/4 c  Margarine, melted
    1/3 c  Sugar
      2 ea Large eggs
  8 1/2 oz Crushed pineapple, drained
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
  and milk, mixing at medium speed on electric mixer until well blended.
   Add eggs, one at a time, mixing well well after each addition.  Stir
  in nuts; pour over crust.  Bake at 350 degrees F., 45 minutes.
  Loosen caek from rim of pan; cool before removing rim of pan. Chill.
  Before serving, top with fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Amaretto Peach Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      3 T  Margarine
      1 ea Large egg
     24 oz Cream cheese, softened
      3 T  Unbleached all-purpose flour
     16 oz Canned peach halves *
    1/3 c  Sugar
    3/4 c  Unbleached all-purpose flour
    3/4 c  Sugar
      3 ea Large eggs
    1/4 c  Almond flavored liqueur
 
  *   Peach halves should be drained, and then pureed.
  ~---------------------------------------------------------------------
  ~---- Combine margarine and sugar until light and fluffy.  Blend in
  egg. Add flour; mix well.  Spread dough onto bottom of 9-inch
  springform pan. Bake at 450 degrees F., 10 minutes. Combine cream
  cheese, sugar and flour; mixing at medium speed on electric mixer
  until well blended. Add eggs, one at a time, mixing well after each
  addition. Add peaches and liqueur; mix well.  Pour over crust.  Bake
  at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees
  F.; continue baking 65 minutes. Loosen cake from rim of pan; cool
  before removing rim of pan. Chill. Garnish with additional peach
  slices and sliced almonds, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple And Cream Kuchen
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
      1 x  ------------cake------------
    1/2 t  Salt
      2 c  Flour; unbleached, unsifted
    1/2 c  Milk
      1 x  ----------filling-----------
      1 T  Lemon juice
    3/4 c  Sugar
      8 oz Cream cheese; softened
      1 pk Yeast; dry, active
      4 T  Sugar
    1/4 c  Butter or margarine
      1 ea Egg; large
      3 c  Apples; tart, sliced
      1 t  Cinnamon
      2 T  Flour; unbleached
      1 ea Egg; large
 
  CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour.  Add butter to
  milk. Heat until very warm (120-130 degrees F.).  Gradually add milk
  to flour mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.
  Beat with an electric mixer on high speed for 2 minutes.  Mix in
  enough flour to form a soft dough.  Knead for 5 to 10 minutes, until
  dough is shiny and elastic. Place in greased bowl and let rise for 1
  hour or until doubled in bulk. Pat dough into well-greased 10-inch
  springform pan pressing the dough 1 1/2 inches up the sides of the
  pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
  and 2 T of flour. Arrange in rows on top of the dough.  Beat together
  cream cheese, 1/2 cup sugar, and egg. Spread over apples.  Let rise
  in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
  Best when served warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple And Rum Custard Cake
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 x  -----------crust------------
      5 T  Sugar
    2/3 c  Butter or margarine
      1 T  Milk
    1/2 c  Soft bread crumbs
      4 c  Apples; tart, sliced
    1/4 c  Sugar
    1/4 c  Rum
    1/3 c  Sugar
  1 1/2 c  Flour; unbleached, unsifted
      1 T  Lemon rind; grated
      1 ea Egg yolk; large
      1 x  ----------filling-----------
      2 T  Butter or margarine; melted
      1 T  Lemon juice
    1/4 c  Raisins; *
      3 ea Eggs; large, beaten
  1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ CRUST: To make crust, mix flour, sugar, and lemon rind.  Cut in
  butter or margarine until mixture resembles coarse crumbs.  Add egg
  yolk and 1 T of milk; mix gently to form a dough.  Pat into bottom of
  a 10-inch Springform pan that has sides only greased.  Press dough up
  sides of pan for 1 inch. FILLING: Toss together bread crumbs and
  melted butter. Spread evenly over pastry crust.  Toss apple slices,
  lemon juice, and 1/4 c of sugar. Spread apples over crumbs.  Drain
  raisins, reserving rum, and sprinkle raisins over apples.  Bake in a
  preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar
  until thick and lemon-colored. Stir in milk and reserved rum. Pour
  custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set. Cool completely before serving. Do NOT remove
  springform pan until cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Cheddar Wontons
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 x  Peanut oil
      2 ea Apples; md, *
      1 x  ---------garnishes----------
      2 t  Cinnamon; ground
      1 pk Wonton skins
     10 oz Cheddar; sharp, cubed
    1/2 c  Brown sugar
 
  *    Core the apples and cut into small pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Mix the brown sugar and cinnamon together and set aside.
  Preheat the peanut or vegetable oil in a deep fryer or other pan used
  for deep frying. Wrap a piece of apple and a cube of cheddar cheese
  in a wonton skin and seal according to the directions on the package.
  Deep fry until golden brown.  Coat with the brown sugar - cinnamon
  mixture and serve. This is good served hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pancakes
 Categories: German, Fruits, Desserts
      Yield: 4 servings
 
    2/3 c  Flour; unbleached, unsifted
    1/4 t  Salt
    1/2 c  Milk
    3/4 c  Butter or margarine
    1/4 t  Cinnamon
      2 t  Sugar
      4 ea Eggs; large, beaten
      2 c  Apple; slices
      2 T  Sugar
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute
  apples in 1/4 c of butter until tender.  Mixt 2 T sugar and the
  cinnamon together; toss with apples.  Melt 2 T butter in a 6-inch
  diameter, deep frypan. Pour in the batter to a depth of about
  1/4-inch. When set, place 1/4 of the apples on top; cover with more
  batter. Fry pancake until lightly browned on both sides.  Keep warm.
  Repeat the procedure 3 times, until all batter and apples are used.
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie In Cheddar Crust
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 x  -------cheddar crust--------
  1 1/4 c  Cheddar; md, shredded
    2/3 c  Vegetable shortening
      1 x  ----------filling-----------
    1/2 c  Sugar
    1/2 t  Cinnamon; ground
      1 ea Egg yolk; lg, beaten
      2 c  Unbleached flour; sifted
    1/2 t  Salt
      1 x  Water; iced
      7 c  Apples; *
      2 t  Unbleached flour
      2 t  Butter or regular margarine
      1 t  Water
 
  *    Use tart cooking apples such as Macs or Granny Smith's.  Core,
  pare
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl.
  Using a pastry blender or two knives, cut in the shortening until
  coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be
  needed) and using a fork, toss the crumbs until a dough is formed.
  Press the dough firmly into a ball. FILLING: Divide the pastry almost
  in half and roll out the larger half, on a lightly floured surface,
  to a 13-inch circle. Line a 9-inch pie plate with the pastry,
  trimming the edges to 1/2-inch beyond the rim of the pie plate.
  (Note:  When lining the pie plate, be careful not to stretch the
  pastry when spreading it out. This will cause holes or the pastry
  will shrink and the filling will run over in the oven as it is baked.
  Place in the pie plate and gently, working from the center, spread
  the pastry out until it covers the bottom of the pie plate and then
  lay the rest of the pastry over the rim and trim.)  Combine the
  apples, sugar, flour, and cinnamon in a bowl, mixing well.  Arrange
  the apple mixture in the pastry lined pie plate.  Roll out the
  remaining pastry to an 11-inch circle. Gently fold into quarters and
  cut steam slits in the folds. Unfold the crust and place on top of
  the filling, trimming the crust to 1-inch beyond the rim of the pie
  plate.  Fold the top crust under the lower one and flute to form a
  ridge around the edge of the pie plate. Combine the egg yolk and
  water, then brush the mixture over the top crust and rim. Bake in a
  400 degree F. oven for 45 to 50 minutes or until apples are tender
  and the crust is a golden brown. Cool on a wire rack until slightly
  warm and serve with Vanilla Ice Cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Raspberry Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
      1 x  Crust
      7 oz Lard
    1/2 t  Salt
    1/2 c  + 1 tablespoon sugar
      1 t  Cinnamon
      2 c  All purpose flour
      1 T  Pple cider vinegar
      6 T  Cold water
      2 T  Flour
 
   ** FILLING                             1 pt raspberries     8 LG
  Granny Smith apples             1 1/2 T  Lemon Juice  pt NUTMEG
                      pt CLOVES Freeze the flour in a medium
  bowl for one (1) hour.  Refrigerate the lard f one (1) hour then cut
  into cubes. In small cup combine vinegar, salt and water.  Measure 1
  cup flour on to table, place lard cubes on top then cover with the
  remaining flour. Roll rolling pin over the mixture until all of t
  pieces have been flattened and slightly incorporated.  Scrap into a
  bowl an mix with liquid. Turn dough out onto a lightly floured
  surface. With a lightly floured rolling pin, roll out a rectangle
  about 8 X 12 inches. Fol to the center and roll out slightly to form
  an 8 inch square. Roll and fol once more. Wrap in parchment or waxed
  paper and refrigerate until needed. Peel and cut and core apples into
  eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with
  lemon juice. Blend together 1/2 cup sugar with f and spices. Add
  apples and toss until evenly coated. Add raspberries last toss
  lightly. Cut 1/3 dough and reserve.  Roll remaining dough into a
  round 5 inches larg than dish.  Place and fit into dish and trim
  overhang to one (1) inch. Spo in apples and dome evenly.  Roll out
  remaining shell, crimp. Sprinkle remaining sugar onto crust.  Cut 5
  slits in center of dough. Bake 425 degr for 10 minutes, lower
  temperature to 400 degrees for 40 minutes, turning to brown evenly,
  Let cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Autumn Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
    1/2 t  Cinnamon
     16 oz Cream cheese, softened
      2 ea Large eggs
      4 c  Thinly slied peeled apples
    1/2 t  Cinnamon
      3 T  Sugar
    1/4 c  Margarine, melted
    1/2 c  Sugar
    1/2 t  Vanilla
    1/3 c  Sugar
    1/4 c  Chopped pecans
 
  Combine crumbs, sugar, cinnamon and margarine, press onto bottom of
  9-inch springform pan.  Bake at 350 degrees F., 10 minutes. Combine
  cream cheese and sugar, mixing at medium speed on electric mixer,
  until well blended. Add eggs, one at a time, mixing well after each
  addition. Blend in vanilla, pour over crust. Toss apples with
  combined sugar and cinnamon. Spoon apple mixture over cream cheese
  layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10
  minutes. Loosen cake from rim of pan; cool before removing rim of
  pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs
  for crust. Continue as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Coconut Bread
 Categories: Desserts, Breads
      Yield: 8 servings
 
      1 c  Currants
      3 c  Flour
      1 t  Baking soda
      2 t  Cinnamon
    2/3 c  Sweetened coconut
      1 c  Packed brown sugar
    1/3 c  Buttermilk
    1/2 c  Dark rum
      1 t  Salt
      1 t  Baking powder
    1/2 t  Grated nutmeg
    1/2 c  Vegetable shortening
      2 ea 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 don .  Makes 1
  loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Split Sundaes
 Categories: Desserts
      Yield: 2 servings
 
      2 oz Semi-sweet chocolate
    1/4 c  Sweetened condensed milk
      1 x  Ice cream
      2 ea Small bananas, quartered
    1/4 c  Light corn syrup
    1/4 t  Vanilla extract
      2 T  Unsalted, roasted peanuts
 
  Place chocolate in a 2-cup measure.  Micro-cook, uncovered, on 100%
  power for 2 to 3 minutes or till melted, stirring once.  Stir in corn
  syrup, and sweetened condensed milk.  Micor-cook, uncovered, on 100%
  power for 45 seconds to 1 minute or till heated through.  Stir in
  vanilla. Serve warm atop ice cream.  Sprinkle with peanuts.  Arranged
  quartered bananas around ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana-Brownies, Lo Cal
 Categories: Cakes, Desserts, Cookies
      Yield: 16 servings
 
      1 c  Flour, all purpose
    1/4 c  Nonfat dry milk powder
    1/4 t  Salt
      1 c  Sugar
    1/4 c  Buttermilk
    1/3 c  Coca, unsweetened
    1/4 t  Baking soda
      1 ea Large very ripe banana
      2 ea Large egg whites
      1 t  Vanilla
 
  Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
  spray.  Combine flour, cocoa, milk powder, baking soda and salt in
  bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food
  processor until smooth.  Add dry ingredients and pulse just until
  blended. Pour into prepared pan.  Bake 25 minutes or until toothpick
  comes out clean. Cut into 2 in. squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bavarian Vanilla Cream
 Categories: German, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; unflavored
      9 T  Sugar
      2 ea Eggs; large, beaten
      1 c  Ice cream; vanilla
      1 c  Cream; heavy, whipped
    1/2 c  ;water, cold
      1 T  Cornstarch
  1 1/2 c  Milk; scalded
      1 t  Vanilla
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a
  1-quart saucepan.  Cook over medium heat until custard coats a spoon.
  Add gelatin and ice cream while custard is hot.  Cool until slightly
  thickened. Add vanilla.  Fold in whipped cream.  Pour into a 1-quart
  mold. Chill until set.  Unmold carefully and serve with a garnish of
  fresh fruits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Best Banana Bread
 Categories: Desserts
      Yield: 1 servings
 
    1/2 c  Butter
      2 ea Eggs, beaten
  1 1/2 c  Flour
    1/2 t  Salt
      1 c  Sugar
      4 ea Bananas, finely crushed
      1 t  Soda
    1/2 t  Vanilla
 
  Cream together butter and sugar.  Add eggs and crushed bananas.
  Combine well.  Sift together flour, soda and salt.  Add to creamed
  mixture. Add vanilla.  Pour into greased and floured loaf pan.  Bake
  at 350 degrees for 60 minutes.  Keeps well, refridgerated.  Yield 1
  Loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Braune Zucker Platzchen (Brown Sugar Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Brown sugar; frimly packed
      2 ea Eggs; large
      1 T  Orange rind; grated
      1 t  Cinnamon
    1/4 t  Salt
      1 c  Raisins
    2/3 c  Shortening
      2 T  Milk
      2 t  Baking powder
    1/2 t  Cloves
      2 c  Unbleached flour
    1/2 c  Nuts; chopped, if desired
 
  Cream sugar and shortening until light and fluffy.  Beat in eggs,
  milk and orange rind.  Stir togethr baking powder, spices, salt and
  flour. Mix into sugar mixture.  Stir in raisins and nuts, if used.
  Drop dough by teaspoonfuls onto greased cookie sheets.  Bake at 350
  degrees F. about 10 to 12 minutes, or until done.  Remove from baking
  sheets and cool cookies on rack.  Store in airtight tins. Makes about
  4 to 5 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread and Butter Pudding
 Categories: Desserts
      Yield: 4 servings
 
      6 ea Slices of brea
      2 c  Warm milk
      1 t  Vanilla
      1 ea Maple syrup on the side
      3 ea Eggs
    1/2 c  Sugar
    1/2 c  Raisins
 
  Preheat oven to 325 degrees F.  Butter a deep dish 9 inch pie plate
  or 9 inch square cake pan.  Generously butter one side of bread, but
  in half to make two triangles.  Arrange triangles, buttered side up,
  in prepared dish. In bowl, beat eggs well mixed.  Add milk, sugar and
  vanilla; beat together. Stir in raisins.  Slowly pour over bread
  making sure all bread is well soaked.  Bake 45 minutes or until
  custard has set. Serve with warm maple syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bread Pudding with Bourbon Sauce
 Categories: Desserts
      Yield: 6 servings
 
      3 ea Eggs
  1 1/2 t  Nutmeg
  1 1/2 t  Ground cinnamon
  2 1/4 c  Milk
    1/2 c  Chopped pecans
      1 ea Chopped apple
      2 c  Icing sugar
    1/4 c  Bourbon whisky
  1 1/4 c  Sugar
  1 1/2 t  Vanilla extract
    1/4 c  Unsalted butter
    1/2 c  Raisins
      5 c  Stale french bread cubed
      2 ea Eggs
    1/2 lb Unsalted butter
 
  With an electric mixer, beat eggs until frothy (about 3 minutes).  Add
  sugar, nutmeg, vanilla and cinnamon, and beat until well blended.  In
  a sauce, heat the butter and milk until the butter melts (but do not
  allow it to boil).  In a large bowl, mix together raisins, pecans and
  bread cubes. Combine the milk and egg mixtures, pour this over the
  bread and allow it to soak for 45 minutes.  Preheat oven to 350
  degrees F. Lightly grease individual ramekins or a large loaf pan.
  Add the apple to the bread pudding, and spoon mixture into the baking
  container. Place in oven immediately reduce heat 300 degrees F and
  bake for 40 minutes. Increase heat to 425 degrees F and bake for
  another 15 minutes until nicely browned. To make bourbon sauce,
  combine 2 eggs and icing sugar. Melt butter in a double broiler,
  whisk in egg mixture and cook, stirring constantly, until sugar has
  melted and sauce has thickened slightly. Allow to cool, and add
  bourbon.  Serve over bread pudding.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Cookies
 Categories: Desserts, Cookies, Chocolate
      Yield: 48 servings
 
      4 oz Semisweet chocolate
  2 1/3 c  Sifted all-purpose flour
    1/2 t  Baking powder
      1 c  Granulated sugar
      2 ea Egg
    3/4 c  Finely chopped walnuts
      1 oz Unsweetened chocolate
  1 1/2 t  Baking soda
    1/4 lb Unsalted butter
      1 T  Vanilla extract
      1 T  Milk
 
  1.  Melt the chocolate over hot water. 2.  Sift the flour, baking
  soda, and baking powder together. Set aside. 3.  In the bowl of a
  mixer, cream the butter. Add the sugar slowly and continue to beat.
  Add the vanilla, then the eggs 1 at a time. Add the chocolate and
  stir to blend. 4. Stir in the dry ingredients and the milk by hand.
  When just blended, mix in the walnuts. Cover and refrigerate dough
  for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly
  grease a cookie sheet. 6. To form the cookies, scoop out a portion of
  dough and roll out on a well-floured surface. When dough is 1/4 inch
  thick, cut it into rounds or other desired shapes. Re-roll scraps and
  cut again. 7. Place on cookie sheet (leave room for expansion) and
  bake for 6 to 8 minutes. Watch for any hot spots in the oven and
  don't let these cookies overbrown. VARIATION: For the Brownie Cookie
  Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
  Lightly grease the back side of a large baking sheet. Roll the dough
  out onto the baking sheet as thinly as possible so that the baked
  product will crumble easily. Bake crust at 375 degrees for 5 to 7
  minutes. Let crust harden, then slide the cookie from the sheet and
  cool completely. Roll over the cookie with a rolling pin until it is
  crushed to a fine crumb. (There should be about 2 1/4 cups of
  crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it
  into the crumbs and pack the mixture over the bottom and up the sides
  of a 10-inch springform pan. Freeze for 30 minutes before filling in
  order to set the crust. Note: When I made this, I made individual
  cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using
  a large muffin pan. Line each cup with waxed paper for easy removal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brownie Swirl Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      8 oz (1 pk) brownie mix
    1/2 c  Sugar
      2 ea Large eggs
     16 oz Cream cheese, softened
      1 t  Vanilla
      1 c  Milk chocolate chips, melted
 
  Grease bottom of 9-inch Springform pan.  Prepare basic brownie mix as
  directed on package; pour batter evenly into springform pan.  Bake at
  350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla,
  mixing at medium speed on electric mixer until well blended.  Add
  eggs, one at a time, mixing well after each addition.  Pour over
  brownie layer. Spoon chocolate over cream cheese mixture, cut through
  cheese and chocolate mixture several time to acheive a marble effect.
  Bake at 350 degrees F., 35 minutes.  Loosen cake from rim of pan;
  cool before removing rim of pan. Chill.  Garnish with whipped cream,
  if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cappuccino Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Finely chopped nuts
      3 T  Margarine, melted
      1 c  Sugar
      4 ea Large eggs
      1 T  Instant coffee granules
    1/4 c  Boiling water
      2 T  Sugar
     32 oz Cream cheese, softened
      3 T  Unbleached all-purpose flour
      1 c  Sour cream
    1/4 t  Cinnamon
 
  Combine nuts, sugar, and margarine; press onto bottom of 9-inch
  spring- form cake pan.  Bake at 325 degrees F., 10 minutes. Combine
  cream cheese, sugar, and flour, mixing at medium speed on electric
  mixer until well blended.  Add eggs, one at a time, mixing well after
  each addition. Blend in sour cream.  Dissolve coffee granules and
  cinnamon in water. Cool; gradually add to cream cheese mixture,
  mixing until well blended. Pour over crust.  Bake at 450 degrees F.,
  10 minutes. Reduce oven temperature to 250 degrees F.; continue
  baking 1 hour. Loosen cake from rim of pan; cool before removing rim
  of pan. Chill. Garnish with whipped cream and whole coffee beans if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Apple Cobbler
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 c  Sugar
    1/4 t  Cinnamon; ground
      1 x  ----------topping-----------
    1/4 c  Sugar
    1/2 t  Salt
    1/3 c  Butter; melted
    1/4 c  Unbleached flour
      6 c  Apple slices; *
      1 c  Unbleached flour
  1 1/2 t  Baking powder
      6 oz Cheddar;md, shredded,1 1/2 c
    1/4 c  Milk
 
  *    Use cooking apples such as Granny Smith's that have been cored,
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the sugar, flour, and cinnamon, then toss the mixture
  with the apple slices.  Pour into a 9-inch square baking pan.
  Combine the dry ingredients, of the topping, with the cheddar cheese,
  mixing well. Add the butter and milk, mixing until well blended with
  the flour mixture. Spoon the dough over the fruit mixture and bake at
  400 degrees F. for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Apple Dandy
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      6 c  Apples; *
      2 t  Unbleached flour
    3/4 c  Unbleached flour
    1/2 t  Cinnamon; ground
    1/2 c  Butter
    1/4 c  Sugar
  1 1/2 c  Cheddar; sharp, shredded
    1/4 c  Sugar
    1/4 t  Salt
 
  *    Use tart cooking apples such as Macs or Granny Smith;s.  Core,
  pare,
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Heat the oven to 375 degrees F.  Combine the apples, sugar,
  flour and 1 cup of cheese.  Place in a greased 8-inch square baking
  pan. Combine the flour, sugar, cinnamon, and salt.  Cut in the butter
  until the mixture resembles coarse crumbs then sprinkle over the
  apple mixture. Bake in the preheated oven for 30 to 35 minutes.
  Remove from the oven and top with the remaining cheese.  Return to
  the oven until the cheese melts. Serve warm with hard sauce or ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Crumble Apple Pie
 Categories: Desserts, Fruits, Pies
      Yield: 8 servings
 
      1 ea 9" unbaked pie shell
    1/2 c  Unbleached flour
    1/3 c  Brown sugar; firmly packed
      5 t  Butter
  1 1/2 lb Cooking apples; *
      6 oz Cheddar;md, shredded,1 1/2 c
    1/4 t  Nutmeg; ground
      1 x  ----------topping-----------
    1/3 c  Sugar
    1/2 t  Cinnamon; ground
      1 x  ----------filling-----------
      1 t  Lemon juice; fresh
      4 t  Unbleached flour
 
  *    Use a cooking apple such as Granny Smith's.  Core, peel and
  thinly
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Make a high rim around the pie crust.  Combine all the dry
  ingredients in the topping and cut in the butter until crumbly.  Set
  aside. Toss the apples and lemon juice together and add the cheese,
  flour, and nutmeg, tossing and mixing well.  Arrange the apples in
  the crust and sprinkle on the topping.  Bake in a preheated 375
  degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice
  Cream if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Fruit Drops
 Categories: Cheese, Cookies, Desserts
      Yield: 10 servings
 
    1/2 c  Butter
    1/4 c  Brown sugar; firmly packed
      1 t  Vanilla
    1/2 t  Baking soda
  1 1/2 c  Cheddar; sharp, shredded
    1/4 c  Maraschino cherries; chopped
    1/4 c  Sugar; granulated
      1 ea Egg; lg
  1 1/2 c  Unbleached flour
    1/2 t  Salt
  8 1/4 oz Pineapple, crushed, drained
 
  Cream the butter and sugars together until light and fluffy then stir
  in the egg and vanilla.  Add the combined dry ingredients and blend
  well. Stir in the cheese, pineapple, and cherries.  Drop the dough by
  rounded teaspoonfuls onto an ungreased cookie sheet.  Bake at 375
  degrees F. for 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Pear Cobbler
 Categories: Cheese, Desserts, Fruits
      Yield: 8 servings
 
      2 lb Pear halves; 2 cns
      2 t  Cornstarch
    1/4 t  Cinnamon; ground
      1 c  Unbleached flour
  1 1/2 t  Baking powder
      6 oz Cheddar; sharp shredded
    1/4 c  Milk
      1 t  Sugar
      1 t  Lemon juice
      1 x  ----------topping-----------
    1/3 c  Sugar
    1/2 t  Salt
    1/3 c  Butter; melted
 
  Heat the oven to 425 Degrees F.  Drain the pears, reserving the syrup.
  Combine the sugar, cornstarch and cinnamon in a saucepan and add the
  syrup and lemon juice.  Heat until the syrup thickens then boil for 1
  minute. Remove the pan from the heat and add the pears.  Spoon the
  pears and the syrup into a 9-inch square baking pan.  Combine the
  flour, sugar, baking powder, salt and cheddar, mixing well.  Add the
  butter and milk, mixing until well blended.  Spoon the dough over the
  pears, then bake for 25 to 30 minutes in the preheated oven.  Serve
  hot with Vanilla Ice Cream or Whipped Cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheese Pie
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      1 x  --brown sugar graham crust--
  1 1/2 c  Graham cracker crumbs; *
    1/3 c  Butter or margarine; melted
      8 oz Cream cheese; softened, plus
    1/2 c  Sugar
      2 ea Egg whites; stiffly beaten
      1 x  Red food coloring
      1 t  Cornstarch
      1 T  ------------------------
    1/4 c  Brown sugar; firmly packed
      1 x  ----------filling-----------
      3 oz Cream cheese; softened
    1/2 t  Vanilla
     16 oz Cherries; pie, in water
    1/4 c  Sugar
 
  *    20 Graham crackers, crushed, should give you this amount of
  crumbs.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in
  a small bowl, blending well.  Press into the bottom and up the sides
  of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese
  in a bowl using an electric mixer set on medium speed, until smooth.
  Gradually add 1/2 cup of sugar and the vanilla, blending well.
  Gently fold the stiffly beaten egg whites into the cream cheese
  mixture. Pour into the brown sugar pie crust.  Bake at 325 degrees F.
  for 25 minutes or until the filling is set. Cool on a wire rack.
  Drain the cherries, reserving 1/2 cup of the juice. Combine the
  reserved juice with a few drops of red food coloring, 1/4 cup of
  sugar, and the cornstarch in a 2 quart saucepan. Cook over medium
  heat, stirring constantly, until the mixture boils and thickens.
  Remove from the heat and cool slightly.  Arrange the cherries over
  the cheese filling, then spoon the glaze over the cherries.  Cover
  and chill for at least 1 hour in the refrigerator or until the glaze
  is set.  Serve cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 T  Margarine, melted
    3/4 c  Sugar
      1 t  Vanilla
      3 T  Sugar
     24 oz Cream cheese, softened
      3 ea Large eggs
     21 oz Cherry pie filling (1 cn)
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and
  sugar, mixing at medium speed on electric mixer until well blended.
  Add eggs, one at a time mixing well after each addition.  Blend in
  vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.  Reduce
  oven temperatur to 250 degrees F., continue baking 25 to 30 minutes
  or until set. Loosen cake from rim of pan; cool before removing rim
  of pan. Chill. Top with pie filling just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Brownies, Low cal
 Categories: Desserts, Low-cal
      Yield: 16 servings
 
      6 oz Chocolate, semisweet
      4 ea Egg whites
    2/3 c  Sugar
      1 t  Baking powder
      1 ea Icing sugar
    1/2 c  Hot water
      1 t  Vanilla
    2/3 c  Flour, all-purpose
      1 pn Salt
 
  In large heatproof bowl set over hot water, melt chocolate with water,
  stirring until smooth. Remove from heat; let cool slightly. Whisk in
  egg whites and vanilla. Stir together sugar, flour, baking powder and
  salt; stir into chocolate batter just until combined. Pour into
  lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25
  minutes or until edges pull away from pan. Let cool on rack; dust
  with icing sugar.
  Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g
  carbohydrate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cheesecake Supreme
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
     24 oz Cream cheese, softened
    1/4 c  Unbleached all-purpose flour
    1/2 c  Sour cream
      1 c  Mini semi-sweet chips
      3 T  Margarine, melted
    3/4 c  Sugar
      3 ea Large eggs
      1 t  Vanilla
 
  Combine crumbs and magarine; press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
  and flour, mixing at medium speed on electric mixer until well
  blended. Add eggs, one at a time, mixing well after each addition.
  Blend in sour cream and vanilla.  Stir in chocolate chips and pour
  into crust. Bake at 350 degrees F., 55 minutes.  Loosen cake from rim
  of pan; cool before removing rim of pan.  Chill.  Garnish with
  whipped cream and fresh mint leaves, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Hazelnut Tart
 Categories: Tarts, Desserts
      Yield: 8 servings
 
      3 T  Cocoa powder
      4 T  Butter
      4 oz Bittersweet or semisweet cho
      1 c  Dark corn syrup
      3 ea Eggs
    1/4 c  Sugar
      1 ea Lg Egg
      4 T  Butter
    1/2 c  Sugar
      2 T  Dark rum (optional)
 
  1 x  Chocolate Dough                     1 c  Unbleached
  all-purpose fl  ea Pinch salt                        1/4 t
  baking soda  ** Chocolate-Hazelnut Filling          2 c  whole
  Hazelnuts The already buttery flavor of the hazelnuts pairs them
  naturally with the chocolate filling.  Walnuts or pecans make good
  variations. Mixing the Dough. Sift the dry ingredients together three
  times.  Rub in the butter and moisten with the egg as for Sweet
  Pastry Dough.  Shape into a disk, wrap, and refrigerate. Cooking the
  Chocolate-Hazelnut Filling.
   Place the hazelnuts on a baking pan and toast at 350 degree F until
  the skins are loose and come off easily, about 10 minutes.  Rub the
  hazelnuts in a towel to remove the skins. Chop the hazelnuts
  coarsely, by hand or with a food processor. Combine the chocolate
  with the butter in a small bowl.  Bring a small pan of water to a
  simmer and turn off the heat. Place the bowl of chocolate and butter
  over the hot water and stir to melt. Combine the corn syrup and sugar
  in a small saucepan. Bring to a full rolling boil over medium heat.
  Remove from heat and stir in the chocolate mixture. Beat the eggs and
  salt with the optional rum. Beat in the chocolate mixture, taking
  care not to overbeat. Assembling. Lightly flour the work surface and
  dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick.
  Line a 10-inch tart pan with the dough, trimming away the excess.
  Stir the chipped hazelnuts into the filling and pour the filling into
  the pan. Baking. Bake at 350 degree F until the filling is set and
  the crust is baked through, about 40 minutes. Holding. Store the tart
  at room temperature up to 2 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Leaf Pie
 Categories: Desserts, Pies
      Yield: 8 servings
 
    3/4 t  Salt
      6 T  Ice water
    3/4 c  Heavy cream
      1 T  Sugar
    3/4 c  Cold vegetable shortening
      4 oz Chocolate
    1/4 ea Vanilla bean
 
  1 x  FLAKY PASTRY PIE DOUGH          2 1/2 c  all purpose flour
  FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut
  in shortening until the mixture resembles coarse meal with some
  pieces of shortening the size of corn kernels still visible.
  Sprinkle 5 tablespoons of the ice water over the mixture, tossing to
  moisten evenly. Gather the dough into a ball adding up to 1
  tablespoon more ice water if the dough is to dry. Divide the dough in
  half and pat each piece into a 6 inch disk. Wrap separately in
  plastic warp and refrigerate for at least 30 minutes. When dough is
  cold, roll out one piece on floured surface and fit into pie plate.
  With other piece of dough roll out and cut leaf patterns making light
  vein like designs. Fit onto pie plate and freeze. Pre bake at 350
  degrees until golden. CHOCOLATE FILLING Simmer heavy cream with
  scraped vanilla bean, add melted chocolate and
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate marshmallow bars
 Categories: Desserts
      Yield: 16 servings
 
      2 oz Unsweetened chocolate
      1 c  Sugar
    1/2 c  Flour
      1 c  Chopped pecans
    1/2 c  Butter
      2 ea Eggs
      1 t  Vanilla
     16 ea Large marshmallows
 
  1.  Preheat oven to 350.  Grease an 11 1/2 x 7 baking pan.  Melt
  chocolate and butter in top of double boiler over hot water.  Set
  aside. 2. Cream sugar and eggs until light and fluffy.  Add flour.
  Beat. Add melted chocolate and butter.  Beat well.  Mix in vanilla
  and pecans. 3. Pour into prepared pan.  Bake 18 minutes.  Remove from
  oven and cover with marshmallows.  Return to oven and bake until
  marshmallows are lightly browned. 4.  Cool slightly and cut into
  bars. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
      2 T  Sugar
    2/3 c  Sugar
      1 c  Mint chocolate chips, melted
      3 ea Large egg whites
      3 T  Margarine, melted
     24 oz Cream cheese, softened
      3 ea Large eggs
      1 t  Vanilla
      7 oz Marshmallow creme (1 jr)
 
  Combine crumbs, margarine and sugar; press onto bottom of 9-inch
  spring- form pan.  Bake at 350 degrees F., 10 minutes. Combine cream
  cheese and sugar, mixing at medium speed on electric mixer until well
  blended. Add eggs, one at a time, mixing well after each addition.
  Blend in mint chocolate and vanilla; pour over crust.  Bake at 350
  degrees F., 50 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. Beat egg whites until soft peakes form.
  Gradually add marshmallow creme, beating until stiff peakes form.
  Carefully spread over top of cheesecake to seal.  Bake at 450 degrees
  F.; 3 to 4 minutes or until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Sticks
 Categories: Desserts, Cookies
      Yield: 40 servings
 
      1 x  -----------cookie-----------
    1/2 c  Melted butter
      2 oz Unsweetened chocolate melted
    1/2 c  Flour
      1 x  -----peppermint filling-----
      1 T  Heavy cream
      1 t  Peppermint extract
      1 oz Semi-sweet chocolate
      2 ea Eggs
      1 c  Sugar
    1/2 t  Peppermint extract
    1/2 c  Ground almonds
      2 T  Butter
      1 c  Confectioners sugar (sifted)
      1 x  ----------frosting----------
      1 T  Butter
 
  1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
  Add melted butter and sugar. Beat well. Add melted chocolate and
  peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into
  prepared pan and bake 25-30 minutes until toothpick inserted in
  center comes out clean. Remove from oven and set on trivet or rack to
  cool.
  2. Prepare filling. In small bowl, thoroughly blend butter and cream.
  Add sugar and peppermint. Mix well. Spread evenly over cooled baked
  layer.
  3. Prepare frosting. Melt chocolate and butter together in small pan
  over low heat. 4. When filling is completely firm, spread frosting
  mixture on top. 5 . Refrigerate until chocolate is firm. Cut into
  3/4 by 2 1/4 inch strips. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Munchies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
      1 c  Semi-sweet chocolate chips
      1 T  Water
    1/2 c  Sugar
    1/2 t  Baking sodaa
    1/3 c  Packed brown sugar
      2 t  Almond extract
  1 1/4 c  Quick cooking oats
      8 ea Marshmallows
    3/4 c  Sifted flour
    3/4 t  Salt
    1/2 c  Softened butter
      1 ea Egg
    1/2 t  Vanilla
      1 c  Chopped pecans
 
  1.  Preheat oven to 350.  Grease cookie sheet.  Melt chocolate chips
  in top of double boiler over hot water.  Add marshmallows and water.
  Stir until melted.  Remove from heat and set aside. 2.  Sift together
  already sifted flour, sugar, salt and baking soda. Slowly blend
  butter, brown sugar, egg, almond extract and vanilla into sifted
  ingredients. Mix well. Stir oats, pecans and melted chocolate into
  batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches
  apart onto prepared cookie sheet. Bake 12-15 minutes.  Remove from
  cookie sheet immediately and cool an rack. shake off excess Bits 'o
  Brickle.from: _Cookiemania_ from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Orange Supreme Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
      3 T  Margarine, melted
    3/4 c  Sugar
    1/2 c  Sour cream
    1/2 c  Semi-sweet choc. chipsmelted
    1/2 t  Grated orange peel
    1/4 t  Cinnamon
     32 oz Cream cheese, softened
      4 ea Large eggs
      1 t  Vanilla
      2 T  Orange flavord liqueur
 
  Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
  spring- form pan.  Bake at 325 degrees F., 10 minutes. Combine cream
  cheese and sugar, mixing at medium speed on electric mixer until well
  blended. Add eggs, one at a time, mixing well after each addition.
  Blend in sour cream and vanilla.  Blend chocolate into 3 cups batter;
  blend liqueur and pell into remaining batter.  Pour chocolate batter
  over crust. Bate at 350 degrees F., 30 minutes.  Reduce oven
  temperature to 325 degrees F. Spoon remianing batter over chocolate
  batter continue baking 30 minutes more. Loosen cake from rim of pan;
  cool before removing rim of pan. Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Pots De Creme
 Categories: Chocolate, Desserts
      Yield: 2 servings
 
    1/2 c  Light cream
  1 1/2 t  Sugar
      2 ea Large beaten egg yolks
      1 x  Whipped cream (opt.)
      2 oz German cooking chocolate *
      1 x  Dash salt
    1/4 t  Vanilla
 
  *    German cooking chocolate should be coarsely chopped.
  ~---------------------------------------------------------------------
  ~--- In a small nonmetal bowl stir together light cream, chopped
  chocolate, sugar and salt.  Micro-cook, uncovered, on 100% power
  about 1 1/2 minutes or till chocolate is melted, stirring every 30
  seconds. Stir about HALF of the hot mixture into the beaten egg
  yolks.  Return all to the bowl, mixing well.  Micro-cook, uncovered,
  on 50% power for 2 to 3 minutes or till thickened, stirring every 30
  seconds.  Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce
  custard cups. Cover and chill for several hours or till firm.
  Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE
  RIGHT CHOCOLATE:  You'll find three basic types of chocolate in the
  baking supplies department of most supermarkets--semisweet chocolate,
  unsweetened chocolate, and sweet chocolate. The semisweet chocolate
  is made from chocolate that is just slightly sweetened with sugar.
  Unsweetened chocolate is the original baking or cooking chocolate and
  has no added flavorings or sugar. And sweet chocolate, such as the
  German cooking chocolate used in the Chocolate Pots de Creme recipe,
  is chocolate mixed with sugar and sometimes additional cocoa butter
  or flavorings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Raspberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Creme-filled cookie crumbs *
     32 oz Cream cheese, softened
      3 ea Large eggs
      1 t  Vanilla
    1/3 c  Strained raspberry preserves
    1/4 c  Whipping cream
      2 T  Margarine, melted
  1 1/4 c  Sugar
      1 c  Sour cream
      6 oz Semi-sweet chocolate chips**
      6 oz Semi-sweet chocolate chips
 
  *  Cookie crumbs should come from 18 Cream Filled Cookies that have
  been finely crushed. ** This 6 ozs of Chocolate chips should be
  melted and cooled slightly .
  ~---------------------------------------------------------------------
  ~---- Combine crumbs and margarine; press onto bottom of 9-inch
  springform pan. Combine 24 ozs of cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended.  Add eggs, one at
  a time, beating well after each addition.  Blend in sour cream and
  vanilla; pour over crust. Combine remaining 8 ozs cream cheese and
  melted chocolate, mixing at medium speed on eletric mixer until well
  blended. Add Red Raspberry preserves; mix well.  Drop rounded
  measuring tablespoonsfuls of chocolate cream cheese batter over plain
  cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and
  25 minutes. Loosen cake from rim of pan; cool before removing rim of
  pan. Melt chocolate pieces and whipping cream over low heat stirring
  until smooth. Spread over cheescake. Chill. Garnish with additonal
  whipping cream, whipped, raspberries and fresh mint leaves, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Turtle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      2 c  Vanilla wafer crumbs
     14 oz Carmels ( 1 bag)
      1 c  Chopped pecans, toasted
    1/2 c  Sugar
      2 ea Large eggs
      6 T  Margarine, melted
      5 oz (1 cn) evaporated milk
     16 oz Cream cheese, softened
      1 t  Vanilla
    1/2 c  Semi-sweet chocolate chips *
 
  *  Chocolate chips should be melted.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs and margarine, press onto bottom and sides of
  9-inch spring- form pan.  Bake at 350 degrees F., 10 minutes. In 1
  1/2-quart heavy saucepan, melt carmels with milk over low heat,
  stirring frequently, until smooth.  Pour over crust.  Top with
  pecans. Combine cream cheese, sugar and vanila, mixing at medium
  speed on electric mixer until well blended. Add eggs, one at a time,
  mixing well after each addition. Blend in chocolate, pour over
  pecans.  Bake at 350 degrees F., 40 minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill. Garnish with whipped
  cream, additional chopped nuts and maraschino cherries, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Velvet Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Vanilla wafer crumbs
      3 T  Granulated sugar
     16 oz Cream cheese, softened
      2 ea Large eggs
      3 T  Almond flavored liqueur
      2 T  Granulated sugar
    1/2 c  Chopped pecans
    1/4 c  Margarine, melted
    1/2 c  Brown sugar, packed
      6 oz Semi-sweet chips, melted
      2 c  Sour cream
 
  Combine crumbs, pecans, granulated sugar and margarine; press onto
  bottom of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream sheese and brown sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in chocolate and liqueur; pour over
  crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature
  to 425 degrees F. Combine sour cream and granulated sugar; carefully
  spread over cheesecake. Bake at 425 degrees F. 10 minutes.  Loosen
  cake from rim of pan; cool before removing rim of pan. Chill.
  VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
  extract for almond flavored liqueur.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Citrus Chiffon Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea Envelope unflavored gelatin
      1 x  Dash salt
    1/2 c  Lemon juice
    1/4 c  Water
    1/2 t  Orange peel; grated
    1/3 c  Sugar
    1/2 c  Sugar
      4 ea Egg yolks
    1/2 c  Orange juice
    1/2 t  Lemon peel; grated
      4 ea Egg whites
      1 ea 9-in baked pastry shell
 
  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.  Beat
  together egg yolks, fruit juices, and water; stir into gelatin
  mixture. Cook and stir over medium heat just till mixture comes to
  boiling. Remove from heat; stir in peels.  Chill, stirring
  occasionally, till mixture mounds slightly when dropped from a spoon.
  Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
  beating to stiff peaks; fold in gelatin mixture. Pile into cooled
  baked pastry shell. Chill till firm. Trim with whipped cream and thin
  orange slices cut in fourths.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cocoa-Nut Meringue Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      7 oz (1 pk) flaked coconut *
      3 T  Margarine, melted
    1/3 c  Sugar
      2 T  Water
      3 ea Large eggs, separated
      7 oz (1 jr) marshmallow creme
    1/4 c  Chopped pecans
     16 oz Cream cheese, softened
      3 T  Cocoa
      1 t  Vanilla
      1 x  Dash salt
    1/2 c  Chopped pecans
 
  *   Coconut should be flaked and toasted.
  ~---------------------------------------------------------------------
  ~---- Combine coconut, pecans, and margarine, press onto bottom of
  9-inch springform pan. Combine cream cheese, sugar, cocoa, water and
  vanilla, mixing at medium speed on electric mixer until well blended.
  Blend in egg yolks, pour over crust.  Bake at 350 degrees F., 30
  minutes. Loosen cake from rim of pan, cool before removing rim of
  pan. Beat egg whites and salt until foamy, gradually add marshmallow
  creme, beating until stiff peaks form.  Sprinkle pecans over
  cheesecake to within 1/2-inch of outer edge. Carefully spread
  marshmallow creme mixture over top of cheescake to seal. Bake at 350
  degrees F., 15 minutes. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cookies And Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      2 c  Cream-filled cookies *
      1 ea Env. unflavored gelatin
      8 oz Cream cheese softened
    3/4 c  Milk
  1 1/4 c  Creme-filled cookies **
      6 T  Margarine, softened
    1/4 c  Cold water
    1/2 c  Sugar
      1 c  Whipping cream, whipped
 
  *   The cookies (24) should be chocolate cream filled cookies and be
  to as fine as can be done. **  These cookies should be chocolate
  cream filled cookies and should be     coarsely chopped.
  ~---------------------------------------------------------------------
  ~---- Combine cookie crumbs and margarine; press onto bottom of 9-inch
  springform pan. Soften gelatin in water; stir over low heat until
  dissolved.  Combine cream cheese and sugar, mixing at medium speed on
  an electric mixer until well blended  Gradually add gelatin mixture
  and milk, mixing until well blended. Chill until mixture is thickened
  but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese
  mixture; pour remaning cream cheese mixture over crust.  Top with
  cookies and reserved cream cheese mixture.  Chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Chilled Cheesecake
 Categories: Cakes, Desserts
      Yield: 8 servings
 
      1 c  Graham cracker crumbs
    1/4 c  Margarine, melted
    1/4 c  Cold water
    1/2 c  Sugar
    1/4 c  Lemon juice
      1 x  Strawberry halves
    1/4 c  Sugar
      1 ea Env. unflavored gelatin
      8 oz Cream cheese, softened
    3/4 c  Milk
      1 c  Shipping cream, whipped
 
  Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch
  spring- form pan. Soften gelatin in water; stir over low heat untl
  dissolved. Combine cream cheese and sugar, mixing at medium speed on
  electric mixer until well blended.  Chill until slightly thickened;
  fold in whipped cream. Pour over crust; chill until firm.  Top with
  strawberries before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Daiquiri Souffle
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Cold water
      4 ea Large eggs, separated
      1 ea Rind of lemon and lime
      2 T  Lemon juice
      1 c  Whipped cream
      1 T  Unflavoured gelatin
    3/4 c  Sugar
      2 T  Lime juice
      4 T  Light rum
 
  Put water in a pan.  Sprinkle gelatin on top; let stand at least 5
  minutes. Beat egg yolks and sugar together until pale and fluffy. Add
  lime and lemon rind; mix to blend.  Cook gelatin mixture over low
  heat until dissolved. Add egg yolk mixture; cook gently, stirring
  constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle.
  Remove from heat; stir in rum, lemon and lime juices.  Cool until
  just beginning to gel. This can be hastened by setting bowl on bed of
  ice.
   Stir occasionally to prevent jelly forming.  Whisk cream in bowl
  until soft peaks form.  Fold whipped cream and beaten egg whites into
  gelatin mixture.  Pour into prepared dish.  Chill.  Decorate with
  whipped cream, violets, and lime slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dip and sprinkle
 Categories: Desserts, Cookies
      Yield: 60 servings
 
      1 x  -----------cookie-----------
    1/4 t  Salt
    2/3 c  Sugar
      1 t  Vanilla
      1 x  -chocolate dipping mixture--
      6 oz Semi-sweet chocolate chips
      1 T  Hot water
  2 1/3 c  Sifted flour
      1 c  Butter softened
      1 ea Egg yolk
      1 c  Finely ground almonds
      1 ea -----------------------
      3 T  Butter
      1 x  Choc. or candy sprinkles
 
  1.  Sift already sifted flour with salt and set aside.  In large bowl,
  cream butter with electric mixer at medium speed.  Add sugar, egg
  yolk, and vanilla.  Beat until light and fluffy.  Gradually add flour
  and salt mixture and almonds, mixing until well blended. 2.  Shape
  dough into two logs, each 1 1/2 inches in diameter, and wrap in wax
  paper. Refrigerate until firm, at least two hours. 3.  Preheat oven
  to 350. Lightly grease a cookie sheet.  Using a ruler, mark each log
  at 1/4 inch intervals. With a sharp thin knife, cut into slices and
  put onto prepared cookie sheet, one inch apart. 4.  Bake 8-10 minutes
  or until lightly browned. Remove from cookie sheet and cool on rack.
  5. Prepare chocolate mixture. In top of double boiler, over hot
  water, melt chocolate chips and butter. Stir in hot water. 6.  Lay
  sheet of wax paper on table. Dip half of each cookie into hot
  chocolate mixture and put on wax paper. 7. If using sprinkles, dip a
  few cookies and then sprinkle while chocolate is still wet.  Let dry
  at least one hour. from:  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Chocolate Brownies
 Categories: Desserts
      Yield: 24 servings
 
      5 oz Semi sweet chocolate, melted
      2 ea Eggs
      1 t  Pure vanilla extract
    1/2 t  Baking powder
      2 oz White cho. cut 1/2 in pieces
      1 x  ----------toppings----------
      1 oz Semi sweet chocolate melted
    1/2 c  Butter, melted
      1 c  Sugar
    1/2 c  All purpose flour
      1 x  Salt
    1/2 c  Chopped pecans
      1 oz White chocolate, melted
 
  Preheat oven to 350 degrees F.  Butter an 8 or 9 inch square baking
  pan. Line pan with with parchment paper or waxed paper. Combine
  melted chocolate with melted butter.  With a whisk, beat eggs with
  sugar and vanilla. Beat in chocolate mixture. Stir flour with baking
  powder and salt. Stir flour mixture into chocolate mixture.  Stir in
  white chocolate and pecans. Pour batter into prepared pan and bake 30
  minutes. (Brownies may appear to be underbaked but will set when
  chilled). Cool. Do not worry if sides are slightly higher than
  middle. Just press sides down as brownies cool. Drizzle melted white
  and dark chocolate in a zigzag pattern on top uncut brownies.  Allow
  to rest at room temperature 1/2 hour. Cut into squares. Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Favorite Cheesecake Squares
 Categories: Cakes, Desserts
      Yield: 16 servings
 
    1/4 c  Margarine
      1 c  Unbleached all-purpose flour
      8 oz Cream cheese, softened
      1 t  Vanilla
    3/4 c  M&m candies
    1/3 c  Packed brown sugar
    1/2 c  Chopped walnuts
    1/4 c  Granulated sugar
      1 ea Large egg
 
  NOTE:  You can use any type of milk chocolate candies in place of the
  M&Ms.
  ~---------------------------------------------------------------------
  ~---- Beat margarine and brown sugar until light and fluffy.  Add
  flour and walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press
  remaining crumb mixture into bottom of 8-inch square pan.  Bake at
  350 degrees F. 10 mins. Combine cream cheese, granulated sugar and
  vanilla, mixing at medium speed on electric mixer until well blended.
  Add egg, mix well. Layer 1/2 cup candy over crust; top with cream
  cheese mixture. Combine remaining candy, chopped, and reserved crumb
  mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.
  Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal
  squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Festove Irish Cream Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
    1/4 c  Margarine, melted
    1/2 c  Cold water
      3 ea Large eggs, separated
      2 T  Cocoa
      1 c  Whipping cream, whipped
    1/4 c  Sugar
      1 ea Env. unflavored gelatin
      1 c  Sugar
     16 oz Cream cheese, softened
      2 T  Bourbon
 
  Combine graham cracker crumbs, sugar, and margarine; press onto
  bottom of 9-inch springform pan. Soften gelatin in water, stir over
  low heat until dissolved.  Blend in 3/4 cup sugar and beaten egg
  yolks; cook stirring constantly, over low heat, 3 minutes.  Combine
  cream cheese and cocoa, mixing at medium speed on electric mixer
  until well blended. Gradually add gelatin mixture and bourbon, mixing
  until well blended. Chill until thickened, but not set. Beat egg
  whites until foamy; gradually adding the remaining sugar, beating
  until stiff peaks form. Fold egg whites and whipped cream into cheese
  mixture and pour over crust. Chill until firm. Garnish with chocolate
  curls and small silver candy balls, if desired. VARIATION: Substitute
  2 T cold coffee for bourbon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fourth Street Rose Rhubarb pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      2 ea Eggs
    1/4 c  Flour
      1 ea Pie shell
      1 x  -----stuuessel topping------
    1/4 c  Shortening
      1 ea Pinch of salt
    3/4 c  Flour
    1/2 c  Sugar
      2 c  Frozen strawberries
      2 c  Frozen rhubarb
    1/2 c  Sugar
    1/4 c  Butter
      3 T  Liquid honey
 
  Pre heat oven 425 degrees f Wisk eggs in large bowl.  Wisk sugar,
  flour until smooth. Set aside.  Cut rhubarb, fold into egg mixture.
  Put in pie shell.  Bake 15 minutes, remove and reduce heat to 350
  degrees. Apply topping and bake for 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Cheddar Bars
 Categories: Cheese, Desserts, Fruits
      Yield: 12 servings
 
  2 3/4 c  Unbleached flour
    1/2 t  Salt
  2 1/2 c  Cheddar; sharp, shredded
    1/2 c  Peach preserves
      1 t  Baking powder
    3/4 c  Butter
      2 ea Eggs; lg, beaten
    1/2 c  Strawberry preserves
 
  Heat the oven to 375 degrees F.  Sift the dry ingredients together
  and cut in the butter until the pieces are the size of peas.  Add the
  cheese and toss lightly.  Add the eggs and blend well.  Chill one
  quarter of the dough.  Press the remaining dough into the bottom and
  sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan.
  Spread half the dough with the peach preserves and the other half
  with the strawberry preserves. Roll the chilled dough, on a lightly
  floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch
  strips and place the strips diagonally across the top of the
  preserves making a lattice of the strips. Press the ends of the dough
  against the side dough to seal. Bake in the preheated oven for 35
  minutes or until lightly browned. Cool before cutting into 2 X 3-inch
  bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fudge brownies
 Categories: Desserts
      Yield: 36 servings
 
      1 c  Butter
      4 ea Eggs
      2 c  Sugar
      1 t  Baking powder
      1 c  Chopped pecans
      4 oz Unsweetened chocolate
      1 x  Pinch salt
      1 c  Sifted flour
      1 t  Vanilla
 
  1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and
  chocolate in small saucepan over low heat. Stir to blen and set aside
  to cool. 2. Beat eggs until light yellow; add salt, sugar, flour,
  and paking powder. Beat well. Blend in cooled chocolate, vanilla and
  pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45
  minutes or until knife inserted in center comes out clean. Cool
  before cutting. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gala Apricot Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  2 1/4 c  Quick oats, uncooked
      3 T  Unbleached all-purpose flour
      1 ea Env. unflavored gelatin
     16 oz Cream cheese, softened
      2 T  Brandy
      1 c  Whipping cream, whipped
      1 T  Brandy
    1/3 c  Brown sugar, packed
    1/3 c  Margarine, melted
    1/3 c  Cold water
    1/2 c  Granulated sugar
    1/2 c  Dried apricots, fine chop
     10 oz (1 jr) apricot preserves
 
  Combine oats, brown sugar, flour and margarine, press onto bottom of
  9-inch springform pan.  Bake at 350 degrees F., 15 minutes.  Cool
  Soften gelatin in water; stir over low heat until dissolved.  Combine
  Cream Cheese and granulated sugar, mixing at medium speed on electric
  mixer until well blended.  Gradually add gelatin and brandy to cream
  cheese mixture mixing until well blended.  Chill until slightly
  thickened; fold in apricots and whipped cream.  Pour into crust;
  chill until firm. Heat combined preserves and brandy over low heat;
  cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel
  cheese for Cream Cheese
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gewurzplatzchen (Spice Cookies)
 Categories: German, Cookies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter or margarine
      1 c  Brown sugar; firmly packed
    1/4 c  Molasses
    1/4 t  Salt
      1 t  Cinnamon
    1/2 t  Cloves; ground
    1/4 c  Shortening
      1 ea Egg; large
  2 1/2 c  Flour; unbleached, unsifted
      2 t  Baking soda
    1/2 t  Ginger
    1/2 t  Allspice; ground
 
  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg
  and molasses.  Sift together the remaining ingredients.  Stir into
  sugar mixture.  Shape dough into 3/4-inch balls.  Place 2 inches
  apart on greased baking sheets.  Flatten each ball with the bottom of
  a glass that has been greased and dipped into sugar.  Bake in
  preheated 350 degrees F. oven for 12 to 15 minutes.  Cool cookies on
  racks and store in airtight tins. Makes 4 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gloria Moss Old Fashioned Pumpkin Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 x  Pastry for 9 in pie crust
      1 c  Dark brown sugar
      1 T  All purpose flour
      1 t  Ground ginger
    1/2 t  Ground allspice
      3 ea Eggs, beaten
  1 1/2 c  Milk
      1 x  Whipped cream, garnish
      1 x  Beaten egg
      1 x  Pinch of salt
      2 t  Cinnamon
    1/2 t  Ground cloves
    1/2 t  Grated nutmeg
      1 c  14 oz mashed cooked pumpkin
      3 t  Brandy or rum
 
  Line a deep 9 inch pie plate with pastry.  Flute edges and brush
  bottom of pastry with beaten egg.  Refridgerate. To prepare filling,
  combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and
  nutmeg. Stir in beaten eggs.  Combine pumpkin (2 cups) and milk.  Add
  to filling mixture. Chill well. Add brandy or rum to filling; pour
  into pie shell. Bake at 450 degrees F for 10 minutes, lower heat
  setting to 400 degrees F and bake for 1/2 hour
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Treasure Pie
 Categories: Cheese, Desserts, Fruits
      Yield: 8 servings
 
     17 oz Pineapple; crushed, 2 cn
      2 t  Cornstarch
    2/3 c  Sugar
    1/4 c  Unbleached flour
      1 t  Vanilla
      2 ea Eggs; lg, slightly beaten
      1 ea Unbaked 10-inch pie shell
    1/2 c  Sugar
      2 t  Water
      1 t  Butter or margarine
      1 c  Cottage cheese; creamed, *
    1/2 t  Salt
  1 1/4 c  Milk
 
  *  Use the small curd type of creamed cottage cheese for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch
  and water in a small saucepan.  Cook over medium heat, stirring
  constantly, until the mixture comes to a boil.  Cook for 1 minute
  more. Remove from the heat and cool to room temperature.  Combine the
  2/3 cup of sugar and butter in a bowl, beating, using an electric
  mixer set on medium speed, until well blended.  Add the flour,
  cottage cheese, vanilla, and salt, beating until smooth.  Add the
  eggs, one at a time, beating well after each addition. Blend in the
  milk.  Pour the pineapple mixture into the unbaked pie shell and then
  gradually pour the cottage cheese mixture over the pineapple layer,
  being careful not to disturb the first layer. Bake at 450 degrees F.
  for 15 minutes, then reduce the temperature to 325 Degrees F. and
  bake for 45 minutes more, or until a knife inserted halfway between
  the center and edge comes out clean. Cool on a wire rack and serve at
  room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gugelhupf
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 pk Yeast; dry active
      1 c  Sugar
      5 ea Eggs; large
      1 x  Lemon; rind of, grated
    1/3 c  Almonds; ground (2 oz pk)
      4 c  Flour; unbleached, unsifted
      1 c  Milk; scalded then cooled
      1 c  Butter or margarine
      1 t  Vanilla extract
    3/4 c  Raisins
    1/2 t  Salt
 
  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add
  milk and flour mixtures, alternately, ending with the flour mixture.
  Grease a gugelhopf mold*, budt pan, or tube pan.  Pour batter into
  pan. Cover and let rise until doubled in bulk, about 2 hours.  Bake
  in preheated 375 degree F. Oven for 40 minutes or until browned and
  done. Serve warm with butter. *  The gugelhopf mold is know also as a
  turban-head pan. If this is not availiable, you can use the others
  with the same results.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Heavenly Dessert Cheesecake
 Categories: Desserts, Cakes, Low-cal
      Yield: 10 servings
 
      1 T  Graham cracker crumbs
     16 oz Nufchatel cheese*
      2 T  Unbleached all-purpose flour
    1/4 c  Almond extract
      1 c  Low fat cottage cheese
    2/3 c  Sugar
      2 T  Skim milk
 
  *  Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese
  and it should be softened.
  ~---------------------------------------------------------------------
  ~---- Lightly grease bottom of 9-inch springform pan.  Sprinkle with
  crumbs. Dust bottom; remove excess crumbs.  Put cottage cheese in
  blender container Cover; process on high speed until smooth.  In
  large mixing bowl of electric mixer, combine cottage cheese,
  neufchatel cheese, sugar and flour. Mix at medium speed until well
  blended.  Add eggs, one at a time, mixing well after each addition.
  Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45
  to 50 minutes or until center is almost set. (Center of cheesecake
  appears to be soft, but firms upon cooling.) Loosen cake from rim of
  pan; cool before removing rim of pan. Chill. Top with fresh slices of
  strawberries or blueberries, if desired. VARIATION: Prepare pan as
  directed; omit blender method. Place cottage cheese in large bowl of
  electric mixer; beat cottage cheese at high speed until smooth.  Add
  neufchatel cheese, sugar, and flour, mixing at medium speed until
  well blended.  Continue as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Holiday Eggnog Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
    1/4 t  Ground nutmeg
      1 ea Env. unflavored gelatin
      8 oz Cream cheese, softened
      1 c  Eggnog
    1/4 c  Sugar
    1/4 c  Margarine, melted
    1/4 c  Cold water
    1/4 c  Sugar
      1 c  Whipping cream, whipped
 
  Combine crumbs, sugar, nutmeg and margarine; press onto bottom of
  9-inch springform pan. Soften gelatin in water; stir over low heat
  until dissolved.  Combine cream cheese and sugar, at medium speed on
  electric mixer until well blended. Gradually add gelatin and eggnog,
  mixing until blended.  Chill until slightly thickened; fold in
  whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease
  sugar to 1/3 c. Substitute milk for eggnog.  Add 1 t vanilla and 3/4
  t rum extract. Continue as directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kit's Chocolate Mousse
 Categories: Desserts, Chocolate
      Yield: 12 servings
 
     18 oz Semisweet chocolate
      6 ea Egg
      2 T  Creme de cacao
      2 c  Heavy cream; well chilled
      2 T  Confectioner's sugar
      1 T  Vanilla extract
 
  1.  Melt the chocolate over hot water. Let it cool until only warm. 2.
   While the chocolate cools, whip the cream until it forms medium-stiff
  peaks. Do not overbeat or the mousse will lose some of its smooth,
  light texture. 3.  Separate 4 of the eggs and set the whites aside.
  Combine yolks with the 2 remaining whole eggs in the bowl of an
  electric mixer. Beat until eggs are thick and lemon colored, around 5
  minutes. While the yolks are beating, place the 4 egg whites in a
  clean copper or stainless steel bowl and whisk, preferably by hand,
  until the whites start to stiffen. Sprinkle on the confectioners'
  sugar and beat until you have firm peaks. 4. Working quickly, add the
  cooled melted chocolate and a scoop of the whipped cream to the egg
  yolks. Stir until smooth, then add the remaining cream. When it is
  fully incorporated, add the liqueur and vanilla, then fold in the
  whites until just blended. 5. This mousse can be poured into small
  individual serving dishes or into 1 larger dessert dish. Chill at
  least 4 hours before serving. (Chilling it overnight intensifies the
  flavor.) The mousse may be frozen for up to 2 weeks. Remove from the
  freezer and let it sit in the refrigerator overnight before serving.
  VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies
  recipe, then fill it with the mousse. Chill for 4 hours, then pipe
  whipped cream on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lattice Cherry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 pk (20 oz) cookie mix *
      1 c  Sour cream
    1/4 t  Almond extract
     21 oz (1 cn) cherry pie filling
     16 oz Cream cheese, softened
    3/4 c  Sugar
      3 ea Large eggs
 
  *    Cookie mix should be refrigerated Sugar Cookie dough from the
  dairy
  ~---------------------------------------------------------------------
  ~---- Freeze cookie dough 1 hour.  Slice into 1/8-inch slices.
  Arrange slices, slightly overlapping, on bottom and sides of greased
  9-inch springform pan.  With floured fingers, seal edges to form
  crust. Combine cream cheese, sour cream, sugar and extract, mixing at
  medium speed on electric mixer, until well blended.  Add eggs, one at
  a time, mixing well after each addition.  Reserve 1/4 cup batter and
  chill. Pour remaining batter over crust.  Bake at 350 degrees F., 1
  hour and 10 minutes Increase oven temperature to 450 degrees F.
  Spoon pie filling over cheese- cake. Spoon reserved batter over pie
  filling forming a lattice design. Bake at 450 degrees F., 10 minutes.
  Loosen cake from rim of pan; cool before removing rim of pan.
  VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform
  pan.  Prepare as directed except for baking. Bake at 350 degrees F.,
  40 minutes. Increase oven temperature to 450 degrees F. Continue as
  directed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lebkuchen (Spice Bars)
 Categories: German, Cookies, Desserts
      Yield: 12 servings
 
      1 t  Cinnamon
    1/4 t  Cloves; ground
  2 1/4 c  Flour; unbleached, unsifted
    1/2 c  Almonds, ground
      2 ea Eggs; large
    3/4 c  Honey
      1 x  --------almond glaze--------
    1/2 t  Almond extract
      1 T  ;water
      1 t  Allspice; ground
    1/2 t  Salt
    1/2 t  Baking powder
      1 t  Lemon rind; grated
    3/4 c  Sugar
    1/2 c  Milk
      1 c  Confectioners' sugar
      1 t  Rum
 
  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar
  until a ribbon is formed when the beater is removed.  Stir in the
  honey and milk. Gradually stir in the flour mixture; beat until
  smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is
  well greased and floured. Bake at 400 degrees F for 12 to 15 minutes,
  until the cake is done. While the cake is still warm, turn it out
  onto a wire rack. To make the almond glaze, mix the confectioners'
  sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze
  is smooth and of the right consistency. Add more water to thin if
  neccessary. Spread the warm cake with the almond glaze. Cut cake into
  1 X 2 1/2-inch bars while still warm.  Spice bars keep 6 to 8 weeks
  in a sealed container if not glazed. Makes 4 dozen bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Delight Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Graham cracker crumbs
    1/2 c  Margarine, melted
    1/3 c  Cold water
      3 ea Large eggs, separated
      1 t  Grated lemon peel
    1/4 c  Sugar
      1 ea Env. unflovored gelatin
    1/3 c  Lemon juice
    1/2 c  Sugar
     16 oz Cream cheese, softened*
 
  *   Or use 2 8-oz containers of Philly soft cream cheese.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs, sugar and margarine; reserve 1/2 cup.  Press
  remaining onto bottom of 9-inch springform pan. Soften gelatine in
  water, stir over low heat until dissolved.  Add juice, egg yolks, 1/4
  cup sugar, and peel; cook, stirring constantly, over medium heat, 5
  minutes. Gradually add to cream cheese, mixing at medium speed on
  electric mixer unitl well blended.  Beat egg whites, until foamy;
  gradually add remaining sugar beating until stiff peaks form.  Fold
  into cream cheese mixture; pour over crust.  Top with reserved
  crumbs; chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Raspberry Muffins
 Categories: Muffins, Breads, Desserts
      Yield: 4 servings
 
      2 c  Unbleached flour
      3 t  Baking powder
      1 c  Half-and-half
      1 t  Lemon extract
      1 c  Fresh/frozen raspberries *
      1 c  Sugar
    1/2 t  Salt
    1/2 c  Vegetable oil.
      2 ea Large eggs
 
  *  Frozen raspberries should be without syrup and should not be
  thawed.
  ~---------------------------------------------------------------------
  ~--- Heat oven to 425 degrees F.  Line 12 muffin cups with paper
  baking cups. Lightly spoon flour into measuring cup; level off.  In
  large bowl, combine flour, sugar, baking powder and salt; mix well.
  In small bowl, combine half-and-half, oil, Lemon estract and eggs;
  blend well. Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries.  Fill prepared muffin cups
  3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
  brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
  feet, decrease baking powder to 2 teaspoonsful.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lime Delicious Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/4 c  Zwieback toast crumbs
    1/3 c  Margarine, melted
    1/4 c  Cold water
      3 ea Large eggs, separated
  1 1/2 t  Grated lime peel
      2 c  Thawed whipped topping
      2 T  Sugar
      1 ea Env. unflavored gelatin
    1/4 c  Lime juice
    1/2 c  Sugar
     16 oz Light neufchatel cheese,soft
 
  Combine crumbs, sugar and margarine; press onto bottom of 9-inch
  spring- form pan.  Bake at 325 degrees F., 10 minutes.  Cool. Soften
  gelatin in water, stir over low heat until dissolved.  Add juice, egg
  yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium
  heat 5 minutes. Cool.  Gradually add gelatin mixture to the softened
  Light Neufchatel cheese, mixing at medium speed on electric mixer,
  until well blended. Stir in a few drops of green food coloring, if
  desired. Beat egg whites until foamy; gradually add remaining sugar,
  beating until stiff peaks form Fold egg whites and whipped topping
  into neufchatel cheese mixture, pour over crust.  Chill until firm.
  Garnish with additional lime peel, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 T  Margarine, melted
    3/4 c  Sugar
      3 ea Large eggs
      3 T  Sugar
     24 oz Cream cheese, softened
      1 t  Vanilla
      1 oz Square unsweeted chocolate *
 
  *  The 1 oz square of unsweetened Chocolate should be melted.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs, sugar, and margarine; press onto bottom of
  9-inch Spring- form cake pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, sugar and vanilla, beating at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well after each addition. Blend chocolate into 1 cup batter.  Spoon
  plain and chocolate batters alternately over crust; cutting through
  batters with knife several times for the marble effect.  Bake at 450
  degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.;
  continue baking 30 additional minutes. Loosen cake from rim of pan;
  cool before removing rim of pan. Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marions Best ever Apple Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -----------pastry-----------
      3 oz Ea cold butter and cold lard
      1 x  ----------filling-----------
      1 t  Ground cinnimon
      2 T  Lemon juice
      1 x  ----------egg wash----------
      2 T  Milk
      2 c  All purpose flour
      5 T  Ice cold water
      5 ea Large tart apples (spy)
    1/2 c  Brown sugar
      1 t  Heaping of bread crumbs
      1 ea Egg yolk
 
  To make pastry, cut butter and lard into flour with pastry blender
  until mixture resembles coarse crumbs.  Scatter water on mixture,
  mixing with fork until dough forms a ball.  Wrap in plastic wrap and
  chill about 30 minutes.  Divide into 2 balls.  Roll out one portion
  to fit a 9 inch pie pan, leaving 1 inch of pastry at edge.  Preheat
  oven to 425 degrees F. Core, peel and thinly slice apples.  Toss with
  cinnamon, sugar and lemon juice in a bowl.  Sprinkle heaping teaspoon
  flour or bread crumbs evenly over pie shell.  Arrange apples slices
  on top, leaving as little space between slices as possible.  Pile
  slices high but do not mound in centre. Roll out other half of dough
  to fit top of pie. Brush edge of bottom crust with egg wash made by
  blending beaten egg yolk with milk. Place top layer of dough on pie.
  Tuck top layer under bottom layer of dough around edge of pie.  Crimp
  edges with fingers to form fluting. Prick pie with fork in at least a
  dozen places to let steam escape. Brush with eggwash. Bake 15
  minutes. Reduce oven temperature to 400 degrees F and bake 15
  minutes, then reduce to 325 degrees F and bake 20 minutes more, or
  until crust is golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MERINGUE TARTS WITH STRAWBERRIES
 Categories: Desserts
      Yield: 8 servings
 
      1 c  Sugar
    1/8 t  Salt
      1 t  Vanilla
      1 t  Water
    1/2 t  Baking powder
      3 ea Egg whites
      1 t  Vinegar
      1 ea Fresh sliced strawberries
 
  Sift the sugar with the baking powder and salt.  Combine the liquids.
  Add the sugar, 1/2 t at time, to the egg whites, alternating with a
  few drops of the liquid, beating constantly.  When all combined,
  continue to beat for several minutes.  Place large spoonfuls on
  baking sheet and shape into shallow cups.  Bake at 225F for 45 min.
  to 1 hr. Remove the meringues form the sheet quickly and cool them on
  rack. Fill with strawberries. Cal: 122, Fat: trace.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minature Cheesecakes
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/3 c  Graham cracker crumbs
      1 T  Margarine, melted
    1/4 c  Sugar
    1/2 t  Grated lemon peel
      1 ea Large egg
      1 T  Sugar
      8 oz Cream cheese, softened
  1 1/2 t  Lemon juice
    1/4 t  Vanilla
      1 x  Garnishes *
 
  *  Garinishes can include fresh fruit, or strawberry or apricot
  preserves.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs, sugar and margarine.  Press rounded meassuring
  Tablespoons- ful of crumb mixture onto bottom of each of six
  paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine
  cream cheese, sugar, juice, peel and vanilla, mixing at medium speed
  on electric mixer until well blended.  Blend in egg; pour over crust,
  filling each cup 3/4 ful.  Bake at 325 degrees F., 25 minutes.  Cool
  before removing from pan. Chill.  Top with garnishes just before
  serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic
  wrap; freeze. Let stand at room temperature 40 minutes before
  garnishing and serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Miniature Cheesecakes
 Categories: Desserts, Cakes
      Yield: 8 servings
 
     10 ea Wafers
    1/3 c  Granulated sugar
      2 t  Fresh lemon juice
    1/2 t  Vanilla
      8 oz Cream cheese
      1 ea Egg
      1 t  Grated lemon rind
 
  Preheat oven to 35 degrees F. Line muffin tins with papper baking
  cups. Place vanilla wafter in each cup. Beat remaining ingredients
  together until light and fluffy.  Fill cups 2/3 full with cheese
  mixture. Bake 15 to 20 minutes.  Garnish with sour or whipped cream,
  nuts, fruit or shaved chocolate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mocha Cookies
 Categories: Desserts, Cookies
      Yield: 36 servings
 
    1/2 c  Butter
    1/4 c  Packed brown sugar
  1 1/2 c  Flour
      1 t  Baking powder
    1/2 t  Cinnamon
      1 c  Finely chopped walnuts
    3/4 c  Sugar
      1 ea Egg
      2 T  In. coff. powder no crystals
    1/2 t  Salt
      2 t  Vanilla
     12 oz Semi-sweet chocolate chips
 
  1. Preheat oven to 350. Cream butter. Add both sugars and beat well.
  Add egg and mix well. Add flour, coffee powder, baking powder, salt,
  cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax
  paper and chill thouroughly in refrigerator (at least two hours). 2.
  Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
  shape into balls using palms of hands and place 2 inches apart on an
  ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet
  from oven and working quickly place 3-4 chocolate chips in the center
  of each hot cookie. When chocolate has softened, spread over top and
  sprinkle with balance of walnuts. Remove to wire rack and cool. from:
  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New Year's Pretzels
 Categories: German, Desserts
      Yield: 2 servings
 
      2 c  Milk
      2 pk Yeast; active, dry
    1/2 c  Sugar
      2 ea Eggs; large
      1 x  ;water
    1/4 c  Almonds; chopped
    1/2 c  Butter or margarine
      2 t  Salt
      7 c  Flour; unbleached
      1 c  Confectioners' sugar
      1 t  Vanilla extract
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2
  minutes. Add enough flour to form a soft dough.  Knead until smooth
  and elastic, about 5 minutes.  Place dough in a greased bowl.  Let
  rise in a warm place until doubled in bulk, about 1 hour.  Punch
  dough down and let rise again until doubled. (1 hour more).  Divide
  dough in half. Shape pretzel as follows:  Roll dough into a rope
  about 30 inches long and 1 1/2 inches in diameter.  Cross the ends
  leaving a large loop in the center. Flip loop back onto crossed ends
  to form a pretzel. Repeat with remaining dough. Place pretzels on
  greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees
  F for 25 to 30 minutes or until golden brown. Cool on wire racks.
  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds. Makes 2
  large pretzels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Northwest Cheesecake Supreme
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 T  Margarine, melted
      1 c  Sugar
      4 ea Large eggs
      1 T  Vanilla
      3 T  Sugar
     32 oz Cream cheese, softened
      3 T  Unbleached all-purpose flour
      1 c  Sour cream
     21 oz (1 can) cherry pie filling
 
  Combine crumbs, sugar and margarine, press onto bottom of 9-inch
  spring form pan.  Bake at 325 degrees F., 10 minutes. Combine cream
  cheese, sugar and flour, mixing at medium speed on electric mixer
  until well blended. Add eggs, one at a time, mixing well after each
  addition. Blend in sour cream and vanilla; pour over crust.  Bake at
  450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.;
  continue baking for 1 hour. Loosen cake from rim of pan; cool before
  remobing rim of pan. Chill. Top with pie filling just before serving.
  VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar
  for graham cracker crumbs and sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nusskipferl (Nut Crecents)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 pk Yeast; active dry
      1 c  Butter or margarine;softened
      3 ea Egg yolks; large
      3 ea Egg whites; large
      1 c  Sugar; or to taste
      4 c  Flour; unbleached, unsifted
      1 c  Sour cream
      1 x  ----------filling-----------
      1 c  Nuts; ground
      1 t  Vanilla
 
  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until
  dough is formed.  Cover and let dough rest 1 hour.  For filling beat
  egg whites until soft peaks form.  Fold in nuts, sugar, and vanilla.
  Roll dough 1/8-inch thick.  Cut out rectangles about 2 X 3-inches.
  Spread with 1 t of filling.  Roll up jelly roll fashion.  Place on
  greased baking sheets and curve to form crecents.  Bake at 350
  degrees F. for 15 to 20 minutes, or until lightly browned.  Cool on
  wire racks and store in airtight tins. Makes 4 to 5 dozen crecents.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Obsttorte (Fruit Torte)
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
      1 x  -----------pastry-----------
    1/4 c  Sugar
      2 ea Egg yolks
      4 c  Fruit; fresh, canned, frozen
    1/4 c  ;water, if needed
      1 x  -------almond coating-------
      1 T  Sugar
      1 x  ----------topping-----------
      1 t  Vanilla extract
      2 c  Flour; unbleached
      1 c  Butter; no margarine, unsalt
      1 x  ----------filling-----------
    1/2 c  Sugar;if fresh fruit is used
      2 T  Cornstarch
      1 ea Egg white
    1/2 c  Almonds; toasted, sliced
      2 T  Sugar
      1 c  Cream; heavy, whipped
 
  CAKE: Mix flour and sugar.  Cut in butter until mixture resembles
  coarse crumbs. Add egg yolks; mix to form dough.  Press dough into
  bottom and sides of a 10-inch springform pan.  Dough should come 1
  1/2 inches up the sides.  Bake in a preheated 375 degree F. oven for
  20 to 25 minutes, until pastry is firm and light brown. FILLING:
  Drain canned or frozen fruit, reserving juice.  Crush 1 cup of fresh
  fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour.
  Drain juice and add water to make 1 cup.  Mix cornstarch and fruit
  juice. Cook over medium heat until thickened.  Place whole fruit in
  baked pastry shell. Pour thickened fruit juice over top.  Chill
  thoroughly.
   Carefully remove torte from springform pan. ALMOND COATING: Beat egg
  white until foamy.  Gradually beat in the sugar. beat until stiff
  peakes are formed.  Spread the meringue around the outside of the
  pastry shell. Press in the almonds so that they completly cover the
  sides. TOPPING: Gently fold sugar and vanilla into whipped cream.
  Spread over the fruit. Garnish with sliced toasted almonds, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Apple Cider Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      1 x  Pastry for 9" pie; 2 crust
      1 c  Apple cider or juice
      1 x  Apple cider or juice
      2 t  Water
      1 t  Butter or regular margarine
      6 c  Apples; *
    2/3 c  Sugar
      2 t  Cornstarch
    1/2 t  Cinnamon; ground
 
  *    Use cooking apples like Macs or Granny Smith's.  Core and peel
  then
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Divide the pastry almost in half and roll out the larger half on
  a lightly floured surface to a 13-inch circle.  Line a 9-inch pie tin
  with the pastry.  Trim the edge to 1/2-inch beyond the rim of the pie
  tin. Combine the apples, 1 cup of apple cider and the sugar in a
  3-quart saucepan and cook, over high heat, until the mixture comes to
  a boil. Reduce the heat to low and simmer for 8 minutes or until the
  apples are tender. Drain the apples, reserving the syrup.  Add enough
  additional apple cider to the syrup to make 1 1/3 cups.  Return the
  syrup and apples to the saucepan. Combine the cornstarch and water in
  a small bowl and stir until well blended.  Stir the cornstarch
  mixture and the cinnamon into the apple mixture.  Cook over medium
  heat, stirring constantly, until the mixture comes to a boil.  Remove
  from the heat and stir in the butter, then pour the mixture into the
  pastry lined pie tin. Roll out the remaining pastry to an 11-inch
  circle. Fold the pastry gently, so as not to tear it, into quarters
  and cut slits in the folds. Gently unfold the pastry on to the top of
  the filling and trim the edge to 1-inch beyond the rim of the pie
  tin. Fold the top crust under the lower crust and form a ridge by
  fluting the edge of the pie.  Bake in a 400 degree F. oven for 40 to
  45 minutes or until golden brown.  Cool on a wire rack until slightly
  warm before cutting and serving. NOTE: This is the perfect pie to
  serve with the rich cheddar sauce in this file.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Coconut Oatmeal Cookies
 Categories: Cookies, Desserts
      Yield: 36 servings
 
      1 c  Butter
    1/2 c  Brown sugar
      1 c  Flour
    1/4 c  Wheat germ
      1 t  Baking powder
  1 1/2 c  Chocolate chips or raisins
      1 c  Granulated sugar
      1 ea Egg
      1 c  Old mill oates
    3/4 c  Coconut
      1 t  Baking soda
 
  Cream butter, sugars and egg together thoroughly.  Add flour, oats,
  wheat germ, coconut, baking powder and baking soda.  Mix well.  Stir
  in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
  Flatten slightly with floured fork.  Bake at 350 degrees for 12-15
  minutes or until golden. Makes about 3 dozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old German Muffins
 Categories: German, Breads, Desserts
      Yield: 4 servings
 
    3/4 c  Butter or margarine
      2 ea Eggs; large
      1 t  Vanilla extract
    1/2 t  Cinnamon
  2 1/4 c  Flour; unbleached
      1 T  Orange rind; grated
    1/2 c  Sugar
      1 T  Rum
      3 T  Milk
      2 t  Baking powder
    1/4 c  Almonds; ground
    1/4 c  Raisins; if desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter
  mixture. Gently mix in almonds, orange rind, and raisins.  Pour
  batter into greased muffin tins, filling half full.  Bake at 375
  degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Upside-down Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 ea Env. unflavored gelatin
    1/4 c  Sugar
      1 ea Env. unflavored gelatin
     24 oz Cream cheese, softened
      2 t  Grated orange peel
      1 c  Vanilla wafer crumbs
      3 T  Margarine, melted
  1 1/2 c  Unsweetened orange juice
      2 c  Orange section
    1/2 c  Unsweetened orange juice
      1 c  Sugar
      1 c  Whipping cream, whipped
    1/2 t  Cinnamon
 
  Soften Gelatin in juice.  Add sugar; stir over low heat until
  dissolved. Chill until slightly thickened, but not set.  Arrange
  orange sections on bottom of 9-inch springform pan.  Pour gelatin
  mixture over oranges; chill until thickened again but not set. Soften
  gelatin in juice; stirr over low heat until dissolved.  Combine cream
  cheese, sugar and peel, mixing at medium speed on electric mixer
  until well blended. Gradually add gelatin mixture, mixing until well
  blended. Chill until slightly thickened; fold in whipped cream.  Pour
  over oranges, chill. Combine crumbs, cinnamon and margarine; gently
  press onto top of cake. Chill. Loosen from rim of pan; invert onto
  serving plate. Remove rim of pan. VARIATION: Omit cinnamon.
  Substitute graham cracker crumbs or chocolate wafer crumbs for
  vanilla wafer crumbs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-Butterscotch Cheesecake
 Categories: Desserts, Cakes
      Yield: 10 servings
 
  1 1/4 c  Old fashioned oats uncooked
    1/4 c  Packed brown sugar
     24 oz Cream cheese, softened
      2 t  Grated orange peel
      4 ea Large eggs
    1/3 c  Light corn syrup
      1 t  Vanilla
    1/4 c  Margarine, melted
      2 T  Unbleached all-purpose flour
    3/4 c  Granulated sugar
      1 t  Vanilla
    1/2 c  Packed brown sugar
    1/4 c  Margarine melted
 
  Combine oats, margarine, brown sugar and flour; press into bottom of
  9-inch springform pan.  Bake at 350 degrees F, 15 minutes Combine
  cream cheese, granulated sugar, peel and vanilla, mixing at medium
  speed on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition; pour over crust.  Bake at 325
  degrees, 1 hour and 5 minutes. Loosen cake from rim of pan.    Chill.
  Combine brown sugar, corn syrup and margarine in saucepan; bring to
  boil, stirring constantly. Remove from heat; stir in vanilla.  Chill
  until slightly thickend. Spoon over cheesecake.  Garnish with orange
  slice and fresh mint, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oringinal "Philly" Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
     24 oz Cream cheese, softened
      5 T  Lemon juice
      1 t  Vanilla
      3 T  Margarine, melted
    3/4 c  Sugar
  1 1/2 t  Grated lemnon peel
      3 ea Large eggs, separated
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar,
  juice, peel and vanilla, mixing at medium speed on electric mixer
  until well blended. Add egg yolks, one at a time, mixing well after
  each addition. Beat egg whites until stiff peaks form; fold into
  cream cheese mixture. Pour over curst.  Bake at 300 degrees F., 45
  minutes.
   Loosen ckae from rim of pan; cool before removing rim of pan. Chill.
  Top with cherry pie filling or fresh fruit, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cheese Pie
 Categories: Cheese, Desserts, Fruits
      Yield: 6 servings
 
      8 oz Cream cheese; softened, 1 pk
    1/2 c  Sugar
      1 t  Vanilla
     29 oz Peaches; sliced, 1 cn
    1/4 c  Sugar
    1/4 t  Almond extract
      1 x  Maraschino cherries
      2 ea Eggs; lg
      2 t  Milk
      1 ea Unbaked 9-inch pie shell
      1 t  Cornstarch
      1 t  Lemon juice
      1 x  ----------garnish-----------
 
  Beat the cream cheese in a bowl, using an electric mixer set on medium
  speed, until smooth.  Gradually add the eggs, 1/2 cup of sugar, milk
  and vanilla, beating well after each addition.  Pour into the unbaked
  pie shell.  Bake in  375 degree F. oven for 30 minutes or until set.
  Cool on a wire rack.  Drain the peaches, reserving 1 cup of the juice.
   Combine the cornstarch and 1/4 cup sugar in a small saucepan.
  Gradually stir in the reserved peach juice, lemon juice and almond
  extract. Cook over medium heat, stirring constantly, until the
  mixture boils and thickens. Remove from the heat.  Arrange the
  peaches in a circle, petal fashion, on top of the filling.  Garnish
  with maraschino cherries. Spoon the glaze over the fruit.  Cover and
  chill in the refrigerator for at least one hour or until set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cobbler With Cheddar Biscuits
 Categories: Cheese, Fruits, Desserts
      Yield: 6 servings
 
      1 qt Peaches; sliced
      1 t  Cornstarch
      1 t  Lemon juice
  1 1/2 t  Butter
      1 c  Biscuit mix; bisquick
    1/2 t  Butter; melted
    3/4 c  Sugar
    1/4 t  Salt
      1 t  Almond extract
      1 x  ------cheddar biscuits------
    1/2 c  Cheddar; md, grated
    1/3 c  Milk
 
  Preheat the oven to 400 degree F.  Place the peaches in a greased
  baking pan.  Mix the sugar, cornstarch and salt, then sprinkle over
  the peaches. Sprinkle the lemon juice, almond extract over the peach
  mixture. Place the baking pan in the preheated oven and bake for 15
  minutes. Meanwhile, make the biscuits by combining all of the
  ingredients, stirring well. Remove the baking pan and drop the dough
  onto the hot peach mixture and bake for an additional 20 minutes or
  until the biscuits are done. Serve warm with whipped topping or ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut butter chip cookies
 Categories: Desserts, Cookies
      Yield: 48 servings
 
    1/2 c  Butter softened
    1/2 c  Chunky peanut butter
  1 1/2 c  Flour
      1 c  Salted peanuts
      6 oz (or) butterscotch chips
    3/4 c  Packed brown sugar
      2 ea Eggs
      1 t  Baking soda
      6 oz Semi-sweet chocolate chips
 
  1.  Preheat oven to 350.  Cream butter and brown sugar until light and
  fluffy.  Add peanut butter and eggs.  Mix well.  Stir in flour and
  baking soda and blend well.  Add peanuts and chips.  Mix just until
  blended. 2. Drop by rounded teaspoonfuls two inches apart onto
  ungreased cookie sheet. 3.  Bake 9-12 minutes or until golden brown.
  Remove right away from cookie sheet and cool on wire rack. from:
  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peanut butter Rocky Road
 Categories: Desserts
      Yield: 8 servings
 
      6 oz (1 pk) semisweet choc. chips
    1/2 c  Peanut butter
    1/2 c  Salted peanuts
      6 oz (1 pk) butterscotch chips
      3 c  Miniature marshmallows
 
  Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt
  bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2
  minutes. Stir until melted and smooth. Mix in marshmallows and
  peanuts until evenly coated.  Spread in buttered square baking pan 8
  x 8 x 2-inches. Refrigerate until firm, at least 1 hour.  Cut into
  bars, 2 x 1-inch. Makes 32 bars.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie 1
 Categories: Desserts
      Yield: 8 servings
 
    1/2 ea Butter; stick
      1 c  Sugar
      3 T  Corn meal
      1 ea Salt; pinch
      1 ea Pie shell
      3 ea Egg
      1 c  Karo; white
      1 t  Vanilla
      1 c  Pecans; chopped
 
  Calories     per serving: 250 Fat grams per serving: 30 Approx. Cook
  Time: 1:30 Cholesterol per serving: 20 Add all ingredients together
  in bowl, and mix well.  Pour into pie shell, and bake 1 hour at 300
  degrees. Allow to cool and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pudding
 Categories: Nuts, Desserts
      Yield: 2 servings
 
      1 T  Butter or margarine
    1/3 c  Dark corn syrup
      2 T  Unbleached flour
    1/4 c  Chopped pecans
      1 ea Large beaten egg
    1/4 t  Vanilla
    1/8 t  Baking powder
      1 x  Powdered sugar
 
  In a 15-ounce custard cup micro-cook the butter or margarine,
  uncovered, on 100% power for 30 to 40 seconds or just till melted.
  Swirl the butter in the custard cup, coating sides and bottom. Pour
  the excess butter from the custard cup into the beaten egg.  Stir in
  the dark corn syrup and vanilla. Stir together flour and baking
  powder. Stir flour mixture into egg mixture. Gently fold in chopped
  pecans. Pour the pecan mixture into the buttered 15-ounce custard
  cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till
  the pecan mixture is just set, rotating the custard cup a half-turn
  every minute. Sift a little powdered sugar atop. Serve warm with
  light cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppermint Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
      1 ea Env. unflavored gelatin
     16 oz Soft philly cream cheese
    1/2 c  Milk
      1 c  Whipping cream, whipped
      3 T  Margarine, melted
    1/4 c  Cold water
    1/2 c  Sugar
    1/4 c  Crushed peppermint candy
      3 oz Milk chocolate candy *
 
  *  Milk chocolate should be milk chocolate candy bars and they shoud
  be finely chopped.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs and margarine; press onto bottom of 9-inch
  springform pan. Bake at 350 degrees F., 10 minutes.  Cool. Soften
  gelatin in water; stir over low heat until dissolved.  Combine cream
  cheese and sugar, mixing at medium speed on electric mixer until well
  blended. Gradually add gelatin, milk and peppermint candy, mixing
  until blended, chill until slightly thickened but not set.  Fold in
  whipped cream and chocolate. Pour over crust.  Chill until firm.
  Garnish with additional whipped cream combined with crushed
  peppermint candies, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pina Colada Sorbet
 Categories: Desserts
      Yield: 9 servings
 
      2 c  14. oz crush pineapple
    1/3 c  Granulated sugar
    1/4 c  Dark rum
    1/2 c  Cream of coconut
    1/3 c  Water
 
  Place undrained pineapple and cream of coconut in largecontainer.
  Combine sugar and water.  Bring to boil over medium heat and boil 1
  minute. Cool. Add sugar syrup and rum to pineapple mixture.  Freeze
  until firm, about 4 to 6 hours.  Process in blender or food processor
  until smooth but not completely thawed.  Freeze until firm.  Soften
  lightly before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
 Categories: Desserts
      Yield: 6 servings
 
     20 oz Can crushed pineapple w liq.
      5 c  Packed ital. fr bread 1 in.
    1/2 c  Brown sugar
      1 T  Rum
    1/2 t  Cinnamon
      1 T  Rum
      2 T  Sliced almonds
    1/2 c  Low fat milk
    2/3 c  Raisins
      2 T  Margarine, melted
      1 t  Vanilla extract
      1 t  Margarine
      1 T  Light brown sugar
 
  Preheat oven to 350F.  Combine pineapple, milk and bread in mixing
  bowl. Stir together and let stand 10 min.  Stir in the remaining
  ingredients. Pour mixture into lightly oiled 9 x 9 in. baking
  pan.Last 3 ingredients are for glaze.  Melt margarine .  Add rum and
  brown sugar and stir just until sugar is dissolved.  Spoon in thin
  layer over top of pudding. Bake for 25 min, top with almonds.  Bake
  for another 15 to 20 min, or until top is golden brown and turning
  crusty. Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Praline Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 T  Margarine, melted
    3/4 c  Dark brown sugar, packed
      3 ea Large eggs
    1/2 c  Pecans, finely chopped
      3 T  Sugar
     24 oz Cream cheese, softened
      2 T  Unbleached all-purpose flour
      2 t  Vanilla
      1 x  Granishes *
 
  *   Garnish include Maple Syrup and Pecan halves.
  ~---------------------------------------------------------------------
  ~---- Combine crumbs, granulated sugar and margarine; press onto
  bottom of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese, brown sugar and flour, mixing at medium speed
  on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition.  Blend in vanilla; stir in chopped
  pecans. Pour over crust. Bake at 450 degrees F., 10 minutes.  Reduce
  oven temperature to 250 degrees F., and continute baking an
  additional 30 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. Brush with maple syrup; top with pecan
  halves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Marble Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Gingersnap crumbs
    1/3 c  Margarine, melted
    3/4 c  Sugar
      3 ea Eggs
    3/4 t  Cinnamon
    1/2 c  Finely chopped pecans
     16 oz Cream cheese, softened
      1 t  Vanilla
      1 c  Canned pumpkin
    1/4 t  Ground nutmeg
 
  Combine crumbs, pecans and margarine; press onto bottom and 1
  1/2-inches up sides of 9-inch springform pan.  Bake at 350 degrees
  F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing
  at medium speed on electric mixer until well blended.  Add eggs, one
  at a time, mixing well after each addition.  Reserve 1 c batter,
  chill. Add remaining sugar, pumpkin and spices to remaining batter;
  mix well. Alternately layer pumpkin and cream cheese batters over
  crust.  Cut through batters with knife several times for marble
  effect.  Bake at 350 degrees F., 55 minutes. Loosen cake from rim of
  pan; cool before removing rim of pan. Chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb and Nut Streusel Cake
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Sugar/divided
      3 c  Diced fresh rhubarb
      1 T  Vinegar
    3/4 c  Butter
    1/2 t  Baking soda
      1 ea Egg(beaten)
      3 T  Corn starch
    3/4 c  Milk
  2 1/4 c  All-purpose flour
    1/2 t  Baking powder
    1/2 c  Finely chopped nuts
 
  Combine 3/4 cup sugar and corn starch in medium sauce. Stir in
  rhubarb. Cook and stir over medium heat until mixture comes to a boil
  and thickens. Cool and set aside. Stir together milk and vinegar and
  set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter
  until mixture is crumbly and set 1/2 cup of mixture aside. To
  remainder add baking powder, baking soda and nuts. Combine egg and
  milk mixture and add to dry ingredients, stir until just moistened.
  Spread 2/3 of the batter over the bottom and sides of a buttered 9"
  spring form pan. Spoon rhubarb filling over batter. Drop remaining
  batter over rhubarb by spoonful, sprinkle with reserved streussel
  mixture. Bake in preheated 350 F oven 50 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Cream Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
  1 1/2 c  Sugar
    3/4 t  Nutmeg
      4 c  Rhubarb in 1" slices (1 lb)
      2 T  Butter or margarine
    1/4 c  Enriched flour
      3 ea Egg; slightly beaten
      1 ea Pastry for 9" lattice crust
 
  Blend sugar, flour, nutmeg.  Beat into eggs.  Add rhubarb.  Line 9"
  pie plate with pastry; fill; dot with butter.  Top with lattice crust.
   Bake at 400 degrees 50 to 60 minutes.  Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb-Strawberry Cobbler
 Categories: Desserts
      Yield: 8 servings
 
      1 x  ----------filling-----------
      3 T  Flour, all purpose
  1 1/2 t  Orange rind
      3 c  Strawberries, sliced
  1 1/2 c  Flour, all purpose
  1 1/2 t  Baking powder
    1/4 t  Salt
      1 c  Buttermilk
  1 1/4 c  Sugar
  1 1/2 t  Cinnamon
      6 c  Rhubarb, coarsely chopped
      1 x  ----------topping-----------
      3 T  Sugar
    1/2 t  Baking soda
      3 T  Margarine, chilled
 
  FILLING:  In large bowl, combine sugar, flour, cinnamon and orange
  rind. Add rhubarb and strawberries; toss well.  Spread mixture in 13
  x 9 in. (3.5 L) baking dish.  Bake in 400F(200C) oven 10 minutes.
  TOPPING:  In large bowl, combine flour, sugar, baking powder, baking
  soda and salt.  Using fingers or two knives, cut in margarine until
  mixture resembles small peas.  With fork, stir in buttermilk just
  until soft dough forms.  Drop by tablespoonfuls in 12 mounds on top
  of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until
  topping is golden brown and has risen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rocky Road Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Chocolate wafer crumbs
      1 ea Env. unflavored gelatin
     16 oz Soft cream cheese
    1/3 c  Cocoa
      2 c  Mini marshmallows
    1/2 c  Chopped nuts
      3 T  Margarine, melted
    1/4 c  Cold water
    3/4 c  Sugar
    1/2 t  Vanilla
      1 c  Whipping cream, whipped
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir
  over low heat untl dissolved.  Combine cream cheese, sugar, cocoa and
  vinilla, mixing at medium speed on electric mixer until well blended.
  Gradually add gelatin, mixing until blended.  Fold in reamining
  ingredients; pour over crust.  Chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ROLLED-OAT MACAROONS
 Categories: Cookies, Desserts
      Yield: 36 servings
 
  2 1/2 T  Melted butter
      2 ea Eggs, separated
      2 t  Baking powder
    1/8 t  Salt
      1 c  Brown sugar, packed
  2 1/2 c  Rolled oats
      1 t  Vanilla
 
  Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
  vanilla and beat well.  Whip the egg whites until they are stiff and
  fold them and the salt into the other ingredients.  Drop by
  teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet.  Bake
  375F for 10 min. Cal: 53, Fat: 1/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rum Raisin Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Old fashioned oats, uncooked
      3 T  Brown sugar, packed
     16 oz Cream cheese, softened
    1/4 c  Unbleached all-purpose flour
    1/2 c  Sour cream
      2 T  Margarine
    1/3 c  Raisins
      2 T  Old fashioned oats, uncooked
    1/4 c  Chopped nuts
      3 T  Margarine, melted
    1/3 c  Granulated sugar
      2 ea Large eggs
      3 T  Rum
    1/3 c  Brown sugar, packed
    1/4 c  Chopped nuts
 
  Combine oats, nuts, brown sugar and margarine; press onto bottom of
  9-inch springform pan.  Bake at 350 degrees F., 15 minutes. Combine
  cream cheese, granulated sugar and 2 T flour, mixing at medium speed
  on electric mixer until well blended.  Add eggs, one at a time,
  mixing well after each addition.  Blend in sour cream and rum; mix
  well. Pour over crust. Cut margarine into combined remaining flour
  and brown sugar until mixture resembles coarse crumbs.  Stir in
  raisins, nuts and oats. Sprinkle over cream cheese mixture.  Bake at
  350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sandtortchen (Sand Tarts)
 Categories: German, Cookies, Desserts
      Yield: 24 servings
 
  2 1/2 c  Sugar
      2 ea Eggs; large
      1 ea Egg white; large, beaten
      1 x  Cinnamon
      2 c  Butter or margarine
      4 c  Flour; unbleached, unsifted
      1 x  Sugar
      1 x  Pecan; halves
 
  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the
  flour. Chill dough overnight.  Roll as thin as possible on well
  floured board. Work with 1/4 of the dough at a time.  Keep remaining
  dough chilled. Cut into diamonds with a knife.  Place on greased
  cookie sheets. Brush each cookie with beaten egg white.  Sprinkle
  with sugar and a pinch of cinnamon. Placd a pecan half in center of
  each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes
  or until edges are light brown. Cool on cookie sheets 1 minute, then
  remove to wire racks. Store in airtight tins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SCOTCH APPLE PUDDING
 Categories: Desserts
      Yield: 6 servings
 
      4 ea Large apples
    1/8 t  Cinnamon
      1 t  Butter
  1 1/2 c  Skim milk
    1/3 c  Sugar
    1/8 t  Salt
    1/2 c  Rolled oats
 
  Cut apples into slices. Combine sugar, cinnamon, and salt. Place half
  the apples in a nonstick baking dish and sprinkle with half the sugar
  mixture. Dot with half the butter.  Sprinkle half the oats over all.
  Arrange another series of layers.  Then add milk.  Cover and bake
  350F for 45 min. Remove the cover and bake 15 min. more.  Serve hot
  or cold. Cal: 155, Fat: 2/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sliced Kiwi and Banana with Strawberry Puree
 Categories: Desserts, Fruits
      Yield: 6 servings
 
      1 pt Strawberries, hulled
      1 x  Water
      1 T  Cornstarch
      3 ea Bananas
      1 ea Juice of 1/2 lemon
    1/2 c  Granulated sugar
      6 ea Kiwis
 
  Place strawberries in blender with lemon juice and 1/4 cup water.
  (Thawed unsweeted strawberries could be substituted).  Blend until
  smooth. Press through fine strainer into medium-sized saucepan.
  (Sauce foams as it cooks, so you will need the extra space).  Add
  sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes.  Mix
  cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes
  or until thickened. Remove from heat. Cool and chill. Just before
  serving, peel kiwis and bananas. Place several tablespoons for
  strawberry mixture in corner of each dessert plate. Slice 1 kiwi and
  half a banana into overlapping semicircles around each pool of sauce.
  (If you have any strawberry mixture left over, it's delicious on ice
  cream).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spritzgeback (Spritz Cookies)
 Categories: German, Cookies, Desserts
      Yield: 10 servings
 
      1 c  Butter; (no margarine)
      1 ea Egg; large
      1 t  Almond or lemon extract
    1/4 t  Salt
    2/3 c  Confectioners' sugar
      1 ea Egg yolk; large
  2 1/4 c  Flour; unbleached, unsifted
    1/2 t  Baking powder
 
  Beat butter and sugar until light.  Beat in egg, egg yolk and
  extract. Sift flour, salt, and baking powder; gradually add flour
  mixture to eggs. Chill dough 1/2 hour.  Press 1/4 of the dough into a
  cookie press. Keep remaining dough chilled.  Shape cookies onto a
  greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes
  or until done. Cool on wire racks and store in airtight tins. Makes 4
  to 6 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Barvarian
 Categories: German, Desserts
      Yield: 6 servings
 
      1 qt Strawberries; fresh
      1 T  Gelatin; unflavored,(1 env.)
      2 t  Lemon juice
    3/4 c  Sugar
    1/2 c  ;water, cold
      1 c  Cream; heavy, whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes,
  then heat gently until gelatin dissolves completely.  Add gelatin and
  lemon juice to sliced berries.  Fold in whipped cream.  Pour into a
  1-quart mold or serving dish.  Chill until set.  Carefully unmold and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Cream Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea 9-inch baked pie crust
      1 ea Recipe cream filling
    1/2 c  Water
      2 t  Cornstarch
      1 x  -------cream filling--------
      3 T  Cornstarch
    1/2 t  Salt
      1 ea Egg; slightly beaten
      1 t  Vanilla
    1/2 c  Slivered; blanched almonds
  2 1/2 c  Fresh strawberries
    1/4 c  Sugar
      1 x  Few drops red food coloring
    1/2 c  Sugar
      3 T  Enriched flour
      2 c  Milk
    1/2 c  Heavy cream; whipped
 
  Directions for Cream Filling: Mix first 4 ingredients.  Gradually
  stir in milk.  Stirring constantly, bring to a boil; reduce heat and
  cook and stir till thick.  Stir a little of hot mixture into egg;
  return to remaining hot mixture.  Bring just to boiling, stirring
  constantly. Cool, then chill. Beat well; fold in whipped cream and
  vanilla. Directions for pie: Toast almonds until lightly browned,
  then sprinkle over the bottom of the cooled pie crust.  Fill crust
  with chilled Cream Filling. Halve 2 cups of the strawberries.  Pile
  atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook
  2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry
  juice. Cook, and stir till thick and clear. Tint to desired color
  with food coloring. Cool slightly; pour over halved strawberries.
  Keep refrigerated till serving time.  Pass whipped cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Streuselkuchen (Crumb Cake)
 Categories: German, Cakes, Desserts
      Yield: 6 servings
 
      1 x  ----------topping-----------
    1/4 c  Brown sugar
      1 c  Flour; unbleached, unsifted
      1 x  ------------cake------------
    1/4 c  Sugar
      1 pk Yeast; dry
    1/2 c  Butter or margarine
    1/4 c  Sugar
      2 t  Cinnamon
    1/2 c  Butter or margarine
  2 1/4 c  Flour; unbleached, unsifted
    1/4 t  Salt
    3/4 c  Milk
      1 ea Egg; large
 
  TOPPING: For topping, mix sugars, cinnamon and flour.  Cut in butter
  until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar,
  salt and yeast in a large bowl. Place milk and butter in a sauce pan
  and heat until very warm (120 to 130 degrees F).  Gradually add to
  dry ingredients; beat 2 minutes.  Beat in egg and 1 cup flour.  Beat
  on high speed for 2 minutes. Stir in enough flour to make a soft but
  stiff batter. Spread batter into a well-greased 9-inch square cake
  pan. Sprinkle with topping. Let rise in a warm place until double in
  bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or
  until done. Makes 1 9-inch square cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Swabian Pancakes
 Categories: German, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; unbleached
    1/2 t  Salt
      1 t  Vegetable oil
      4 oz Raisins
      2 T  Sugar
      1 T  Butter
      3 ea Eggs; large
      2 c  Milk
     16 oz Applesauce; (1 can)
      1 t  Oil or butter;to grease dish
      3 T  Almonds; sliced and blanched
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1
  cup of milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2
  or 3 at a time).  Heat the applesauce and stir in the raisins.
  Divide the sauce between the pancakes and spread over each top.  Roll
  up the pancakes like jelly rolls and cut each in half with a sharp
  knife. Grease an ovenproof dish with oil or butter; place pancakes in
  the dish, setting them up on the cut edges.  Blend 1 egg with sugar,
  1/4 t salt, 1 cup milk, and sliced almonds.  Pour over the pancakes.
  Dot with butter. Place in a preheated 375 degree F oven and bake for
  40 minutes. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tempting Trifle Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Soft coconut macaroons*
    3/4 c  Sugar
    1/2 c  Whipping cream
      2 T  Sweet sherry
     10 oz Red raspberry preserves
      1 x  Toasted slivered almonds
     24 oz Cream cheese, softened
      4 ea Large eggs
    1/2 c  Sour cream
      1 t  Vanilla
    1/2 c  Whipping cream, whipped
 
  *  Soft coconut macroon cookies crumbs.
  ~---------------------------------------------------------------------
  ~-- ~----Press crumbs onto bottom of greased 9-inch springform pan.
  Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar,
  mixing at medium speed on electric mixture until well blended.  Add
  eggs, one at a time, mixing well after each addition.  Blend in sour
  cream, whipping cream, sherry and vanilla; pour over crust.  Bake at
  325 degrees F., 1 hour and 10 minutes.  Loosen cake from rim of pan;
  cool befroe removing rim of pan. Chill. Heat preserves in saucepan
  over low heat until melted. Strain to remove seeds.  Spoon over
  cheesecake, spreading to edges. Dollop with whipped cream; top with
  almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Toffee chip squares
 Categories: Desserts, Cookies
      Yield: 96 servings
 
      1 x  -----------cookie-----------
      3 c  Brown sugar
  2 3/4 c  Flour
      1 x  ----------topping-----------
      3 T  Butter
      1 x  Bits 'o brickle baking chips
      1 c  Butter
      1 t  Vanilla
    1/2 t  Baking powder
      6 oz Semi-sweet chocolate chips
      1 T  Water
 
  1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
  well. Add flour an baking powder and mix until well blended. 2. Pat
  evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
  minutes until golden. Remove from oven and cut while warm into
  triangles, cut from 2 inch squares. 3. Prepare topping. Melt
  chocolate chips, butter and water in top of double boiler over hot
  water. Stir until smooth. Remove top of double boiler from hot water.
  Let chocolate thicken a little and then drop a large dollop in the
  center of each square or triangle.
  4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
  Refrigerate to set. Remove squares with spatula and shake off excess
  Bits 'o Brickle. from: _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Topping, Low Fat Whipped
 Categories: Desserts, Low-cal
      Yield: 1 servings
 
    1/3 c  Evaporated skim milk
      1 T  Cold water
    1/2 t  Vanilla extract
    1/2 t  Unfavoured gelatin
      1 T  Sugar
      1 t  Lemon juice
 
  Chill evaporated milk.  Sprinkle gelatin over cold water in small
  saucepan, then stir over low heat until dissolved.  Add to milk and
  beat until stiff. Add sugar, vanilla and lemon juice.  Use
  immediately, or beat again before serving. Makes 1/2 c. 1 serving =
  2T, 29 cal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tropfkrapfen (Drop Donuts)
 Categories: German, Cakes, Desserts
      Yield: 10 servings
 
    1/4 c  Butter; softened
      2 ea Egg yolks; large, beaten
      4 c  Flour; unbleached
    1/4 t  Nutmeg
    3/4 c  Butter or sour milk
      1 c  Sugar
      1 ea Egg; large, whole, beaten
      2 t  Baking powder
    1/2 t  Baking soda
      1 x  Confectioners' sugar
 
  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.
  In a separate bowl, sift all dry ingredients except the
  confectioners' sugar; add to creamed mixture, alternating with
  buttermilk.  Stir to mix all ingredients.  Cook by dropping
  spoonsfuls of dough into 375 degree F deep fat.  Fry a few at a time,
  to keep fat temperature constant. Turn to brown on all sides.  Drain
  on paper towels; sprinkle with confectioners' sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Blueberry Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
  1 1/2 c  Vanilla wafer crumbs
      1 ea Env. unflavored gelatin
     16 oz Cream cheese, softened
      1 t  Grated lemon peel
      3 c  Frozen whipped topping(thaw)
    1/4 c  Margarine, melted
    1/4 c  Cold water
      1 T  Lemon juice
      7 oz (1 jr) marshmallow creme
      2 c  Blueberries frozen or fresh
 
  Combine crumbs and margarine, press onto bottom of 9-inch springform
  pan. Chill. Soften gelatin in water, stir over low heat until
  dissolved. Gradually add gelatin to cream cheese, mixing at medium
  speed on electric mixer until well blended.  Blend in juice and peel.
  Beat in marshmallow creme; fold in whipped topping.  Puree
  blueberries; fold into cream cheese mixture.  Chill until firm.
  Garnish with additional frozen whipped topping, thawed, and lemon
  peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese.
  Substitute strawberry slices for blueberries Substitute raspberries
  for blueberries
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Very Smooth Cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      1 c  Graham cracker crumbs
      3 T  Margarine, melted
    1/4 c  Cold water
    1/2 c  Sugar
      1 x  Milk
      3 T  Sugar
      1 ea Env unflavored gelatin
      8 oz Cream cheese, softened
     10 oz Frozen strawberries, thawed
      1 c  Whipping cream, whipped
 
  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 325 degrees F., 10 minutes.  Cool. Soften gelatin in
  water; stir over low heat until dissolved.  Combine cream cheese and
  sugar, mixing at medium speed on electric mixer until well blended.
  Drain strawberries, reserving liquid.  Add enough milk to liquid ot
  measure 1 cup. Gradually add combined milk mixture and gelatin to
  cream cheese, mixing until well blended.  Chill until slightly
  thickened. Fold in whipped cream and strawberries; pour over crust.
  Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
  1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
  margarine for graham cracker crumbs, sugar and margarine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Weintraubentorte (Grape Torte)
 Categories: German, Tortes, Desserts
      Yield: 8 servings
 
      1 x  -----------dough------------
    2/3 c  Sugar
      1 ea Egg; large
      1 ea Lemon; grated rind of
      1 x  ----------topping-----------
      3 ea Egg whites; large
    1/2 ea Lemon; juice of
      2 c  Flour; unbleached, unsifted
    1/4 c  Butter or margarine
      1 ea Egg yolk; large
    1/8 t  Salt
      1 lb Grapes
      6 T  Sugar
      4 oz Almonds; ground
 
  DOUGH: Sift flour and sugar into a medium-size bowl.  Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg, egg yolk,
  lemon rind, and salt; mix with a fork to form dough.  Cover dough and
  let rest in refrigerator 20 minutes.  Roll out dough into a circle;
  place in an ungreased springform pan.  Form a 1-inch high rim.  Bake
  in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile,
  clean and halve grapes, and remove seeds if necessary.  Beat egg
  whites until stiff; blend in sugar, lemon juice, and ground almonds.
  Carefully fold in the grapes. Remove cake from the oven.  Fill baked
  cake shell with grape mixture, return to the oven, and bake for
  another 30 minutes at 350 degrees F. Remove cake from pan and cool on
  wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: White chocolate brownies
 Categories: Desserts
      Yield: 24 servings
 
      6 T  Unsalted butter
      2 ea Eggs
      1 T  Vanilla
      1 c  Heaped semi-sweet choc chunk
      8 oz Grated white chocolate
    1/2 c  Sugar
      1 c  Flour
 
  1.  Preheat oven to 350.  Grease and flour an 8 inch square baking
  pan. Melt butter and 4 oz of white chocolate together in top of
  double boiler over hot water.  When melted remove from heat and add
  balance of white chocolate.  Stir to blend well.  Set aside. 2.  Beat
  eggs. Add sugar. Beat 2-3 minutes.  Add white chocolate and butter
  mixture, vanilla and flour. Beat just until smooth.  Add chocolate
  chunks and mix in by hand -- do not beat. 3.  Pour into prepared pan
  and bake 35 minutes or until toothpick inserted in center comes out
  clean.  Cool on wire rack. Cut into squares or bars. from:
  _Cookiemania_
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Squares
 Categories: Desserts
      Yield: 4 servings
 
    1/2 c  Firmly Packed Brown Sugar
      1 ea Large Egg
    1/2 c  Unbleached Flour
      1 t  Baking Powder
    1/3 c  Semisweet Chocolate Chips
    1/2 c  Margarine Softened
      1 t  Vanilla
    1/2 c  Rolled Oats
    1/4 t  Salt
    1/4 c  Chopped Nuts
 
  Grease bottom only of square baking dish, 8 x 8 x 2-inches.  Mix brown
  sugar, margarine, egg, and vanilla.  Stir in flour, oats, baking
  powder, and salt.  Spread evenly in baking dish.  Sprinkle with
  chocolate chips and nuts. Microwave uncovered on high (100%), 4
  minutes; turn dish one-quarter turn. Microwave until no longer
  doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16
  Cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deep Dish Peach Pie
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings
 
      2 T  Lemon Juice
  1 1/4 c  Sugar
    1/8 t  Salt
    1/4 t  Nutmeg
      4 T  Butter
  1 1/2 lb Fresh Peaches (6 c sliced)
      2 T  Sugar
    1/4 t  Cinnamon
      3 T  Flour
      1 c  Heavy Cream, Whipped
 
  juice over peach slices in large bowl.  Mix 1 1/4 cup sugar with the
  salt, nutmeg, cinamon and flour.  Add to peaches.  Toss until evenly
  coated. Spread in 1 1/2 quart baking dish.  Dot with butter.  Roll
  out pastry to to cover dish with 1 1/2 inch overhang.  Press pastry
  to edge of dish and flute edge.  Cut 3 vents in top.  Sprinkle with
  remaining sugar.  Bake 10 minutes at 450 degrees, then reduce heat to
  350 degrees and bake 30 minutes more.  Serve with whipped cream.
                      Makes 1 pie Preheat oven to 450 degrees Prep.
  time: 1 hour
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fruit Preserve Bars
 Categories: Cookies, Desserts
      Yield: 20 servings
 
      1 c  Butter
  1 1/2 c  Flour
    1/2 t  Almond Extract
      1 c  Fruit Preserves
      1 c  Brown Sugar, packed
    1/2 t  Baking Soda
  1 1/2 c  Oats, uncooked
    1/4 c  Sliced Almonds, toasted
 
  baking soda; mix well.  Blend in extract.  Stir in oats.  Spread
  mixture in bottom of greased 13x9 inch pan.  Spread with preserves to
  within 1/2 inch of outer edge of pan.  Sprinkle with almonds.  Bake
  at 375 degrees for 22 to 25 minutes.  Cool and cut into bars.
              Makes 20 bars Preheat oven to 350 degrees Grease 13x9
  inch pan Note 1: Experiment with different flavor combinations of
  extract, nuts and preserves. Note 2: Oats can be old-fashioned or
  quick, but not instant.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Rice Pudding
 Categories: Desserts
      Yield: 4 servings
 
    1/3 c  Rice, raw
      1 t  Cornstarch
  1 1/3 c  Milk
    1/2 t  Vanilla
    1/3 c  Sugar
    1/4 t  Salt
      1 T  Butter
      2 ea Eggs
 
  sugar, cornstarch and salt.  Add milk and sugar mixture to rice.
  Heat to boiling; boil 1 minute, stirring constantly.  Remove from
  heat.  Stir in butter and vanilla.  Separate eggs (whites will not be
  used) and beat yolks.  Slowly stir about 1 cup of the hot rice
  mixture into the beaten egg yolks in a bowl.  Blend with the
  remaining mixture in saucepan.  Cook over medium heat, stirring
  frequently, just until mixture starts to bubble. Serve warm or cold,
  plain or with favorite topping. Optional: One or more of the
  following ingredients can be added after the egg yolks and before
  final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples
    1 t Cinnamon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Microwaved Norwegian Baked Apples
 Categories: Fruits, Desserts, Snacks
      Yield: 4 servings
 
      2 ea Large Red Baking Apples
    1/3 c  Chopped Pecans
      2 T  Brown Sugar
    1/8 t  Nutmeg
      4 oz Gjetost Cheese, 1 c shredded
    1/4 c  Raisins
    1/2 t  Cinnamon
 
  in 8 inch microwave safe dish.  Combine remaining ingredients; spoon
  equal portions into and over each apple half.  Microwave on high 5 to
  6 minutes, rotating dish after 3 minutes (or use turntable).  Cover
  with plastic wrap and let stand 3 minutes. Note: Time based on 650
  watt oven, adjust time for different wattage oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Authentic Pennsylvania Dutch Shoo Fly Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
    1/2 c  Baking Molasses
    1/2 t  Baking Soda
    3/4 c  Flour
      2 T  Butter
    1/8 t  Ground Ginger
    1/2 t  Cinnamon
      1 ea Pastry for 9 inch pie
      1 ea Egg Yolk
    3/4 c  Boiling Water
    1/2 c  Brown Sugar
    1/8 t  Nutmeg
    1/8 t  Ground Cloves
    1/4 t  Salt
 
  Dissolve soda in boiling water and add to egg and molasses.  Set
  aside. Stir dry ingredients together, mixing well.  Cut in shortening
  until mixture looks like coarse crumbs.  Pour molasses into pie
  shell.  Sprinkle crumbs evenly over top.  Do not stir.  Bake at 450
  degrees for 15 minutes then reduce heat to 350 degrees and bake 20
  minutes longer.  Cool and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocoholics Cookies
 Categories: Cookies, Desserts
      Yield: 50 servings
 
      4 oz Unsweetened Chocolate
      3 oz Unsalted Butter
  1 1/2 T  Instant Espresso
  1 1/2 c  Sugar
      3 c  Flour
    1/4 t  Salt
      8 oz Pecan Halves
      6 oz Semi-Sweet Chocolate, melted
     12 oz Semi-Sweet Chocolate
      3 oz Margarine
      4 ea Eggs
      4 T  Vanilla
    1/2 t  Baking Powder
      6 oz Semi-Sweet Chocolate
      8 oz Walnut Halves
 
  in oven until toasted, 10 to 12 minutes or until they develop a toasty
  aroma.  Remove from oven and set aside to cool.  Increase oven
  temperature to 350 degrees.  Place unsweetened chocolate, 12 oz
  semi-sweet chocolate, butter, margarine and espresso in top of double
  boiler and place over simmering (not boiling) water until chocolate
  is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a
  large mixing bowl. Gradually add sugar, whisking until mixture
  becomes thick and light in color.  When chocolate is almost melted,
  remove from heat and stir until completely melted and satiny in
  appearance.  Gradually whisk chocolate into egg mixture.  Stir with a
  wooden spoon to incorporate.  Sift flour, baking powder and salt
  directly into chocolate mixture.  Gently stir until the dry
  ingredients are barely incorporated.  Cut the 6 oz of semi-sweet
  chocolate into 1/2 inch chunks and stir into dough along with the
  toasted nuts. Lightly butter 4 aluminum baking sheets.  (do not use
  foil or cookies will burn)  Drop dough by tablespoonfuls, 12 to a
  sheet to leave room for cookies to spread.  Bake only one sheet at a
  time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or
  until cookies lose their shine. Cookies will still be very soft.
  Allow to cool for 2 minutes before removing from pans.  Using a
  pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto
  cookies in a criss-cross pattern. Allow to cool at least 1 hour
  before storing in tins. Makes 50 one-ounce cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogus Cookies
 Categories: Cookies, Desserts
      Yield: 112 servings
 
      2 c  Butter
      2 c  Brown Sugar
      2 t  Vanilla
      5 c  Ground Oatmeal
      2 t  Baking Powder
     24 oz Chocolate Chips
      3 c  Chopped Nuts (any kind)
      2 c  Sugar
      4 ea Eggs
      4 c  Flour
      1 t  Salt
      2 t  Baking Soda
      8 oz Hershey Bar, grated
 
  until all is powder. oatmeal, salt, baking powder and baking soda
  then add to butter/sugar mixture. Mix well and add chocolate and
  nuts. Make golf ball sized cookies and place 2 inches apart on
  ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
  oven to 375 degrees Makes 112 cookies
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Streusel Cream Peach Pie
 Categories: Pies, Desserts, Fruits
      Yield: 8 servings
 
      1 x  Pastry for 9 inch Pie
    1/2 c  Sugar
      1 ea Egg
    1/4 c  Brown Sugar
    1/2 c  Flour
     10 ea Fresh Peaches
    1/2 t  Nutmeg
      2 T  Cream
    1/4 c  Softened Butter
 
  plate.  Sprinkle with 1/2 cup sugar and nutmeg.  Beat together egg and
  cream and pour over peaches.  Mix together until crumbly: brown sugar,
  butter and flour.  Sprinkle crumb mixture over peaches.  Bake at 425
  degrees for 35 to 45 minutes.  Serve slightly warm, alone or with ice
  cream, whipped topping or sour cream. Preheat oven to 425 degrees
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Coffee Cake
 Categories: Breads, Breakfast, Desserts
      Yield: 8 servings
 
      1 pk Frozen Dough Pieces
  1 1/2 t  Cinnamon
      1 x  Stick Margarine
  1 1/2 c  Brown Sugar
      1 pk Carmel/Butterscotch Pudding*
 
  * Small package of pudding mix, NOT instant Sprinkle the cinnamon,
  brown sugar and dry pudding on top.  Last of all cut the margarine
  into slices and cover the top.  Let sit overnight and the next
  morning place in a 350 degree preheated oven for 30 minutes. After 15
  minutes cover the top with foil.  Turn out upside down on a plate.
  Each piece of dough will pull out separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crumb-Nut Cheesecake Crust
 Categories: Desserts, Cheesecakes
      Yield: 1 servings
 
      5 oz Pecans (approx.)
    1/4 c  Confectioners Sugar
    3/4 c  Vanilla Wafer Crumbs
    1/4 c  Melted Butter
 
  Chop nuts very finely in food grinder or food processor (a salad
  shooter works great, put through twice.) Should have 1 cup of ground
  nuts. Cookies should also be chopped very finely.  Combine crumbs,
  chopped nuts and sugar, and mix thoroughly; drizzle with melted
  butter and mix lightly. Press onto bottom and 1 1/2 inches up side of
  springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4
  cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may
  be used for the
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pastry Cheesecake Crust
 Categories: Desserts, Cheesecakes
      Yield: 1 servings
 
    1/3 c  Softened Butter
      1 ea Egg
    1/3 c  Sugar
  1 1/4 c  Unsifted Flour
 
  mix well.  Spread dough on bottom and 1 1/2 inches up side of 9-inch
  springform pan.  Bake at 450 degrees for 5 minutes.  Cool and fill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Graham Cracker Cheesecake Crust
 Categories: Desserts, Cheesecakes
      Yield: 1 servings
 
  1 1/2 c  Graham Cracker Crumbs
    1/3 c  Melted Butter
    1/3 c  Sugar
 
  inch springform pan.  Bake at 350 degrees for 8 to 10 minutes; cool
  and fill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Marble Cheesecake
 Categories: Desserts, Cheesecakes
      Yield: 12 servings
 
      1 x  Crumb-nut Cheesecake Crust
    3/4 c  Sugar
      2 t  Vanilla
      3 t  Flour
    1/4 c  Sugar
    1/2 t  Vanilla
      3 pk Softened Cream Cheese*
    1/2 c  Sour Cream
      3 ea Eggs
    1/4 c  Hershey's Cocoa
      1 T  Vegetable Oil
 
  * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour
  cream and 2 teaspoons vanilla in large mixer bowl; beat on medium
  speed until smooth. Add flour, 1 tablespoon at a time, blending well.
  Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup
  sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream
  cheese mixture; mix until well blended. Aternately spoon plain and
  chocolate mixtures into prepared crust, ending with dollops of the
  chocolate on top; gently swirl with knife or spatula for a marbled
  effect.  Bake at 450 degrees for 10 minutes; without opening oven
  door, lower temperature to 250 degrees and continue cooking for 30
  minutes more.  Without opening oven door, turn off heat and let
  cheesecake sit in oven for 30 minutes.  Remove from oven and loosen
  sides with knife. Let cool and chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rich And Creamy Refried Bean Dip
 Categories: Appetizers, Beans, Cheese, Desserts, Vegetable
      Yield: 2 servings
 
      1 c  Refried Beans
    1/4 c  Fresh Tomato; Chopped
    1/8 t  Salt
    1/2 c  Sour Cream
      1 t  Salsa Verde; Hot Green Salsa
      1 x  Black Pepper; To Taste

MMMMM--------------------------GARNISH-------------------------------
      1 x  Cheddar; Sharp, Shredded
      2 tb Black Olives; Chopped
 
  Mix the beans and sour cream, blending thoroughly.  Blend in all of
  the other ingredients except the garnish, blending well.  Cover and
  chill. Garnish with the cheddar cheese just before serving. Makes
  about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese
  Crackers, Jicama, Broccoli
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Key Lime Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
    3/4 c  Key Lime juice
  2 1/4 c  Sweetened condensed milk
      3 ea Egg yolks
      1 x  Sweetened whipped cream
      2 t  Key Lime juice
      1 t  Grated Key lime rind
      1 ea 9" graham cracker pie crust
 
  Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set
  aside. Using a whisk beat egg yolks until buttercup yellow. Add about
  half the condensed milk, using whisk. Blend well and add remaining
  milk. Add half the lime juice and blend slowly. Add remaining juice
  and blend. Add grated rind; mix and pour into chilled pie crust.
  Refrigerate 4 hours. May be frozen. To serve, slice while still
  frozen and let stand about 10 minutes. Top with whipped cream. Mrs.
  Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mary Yarborough Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
      1 cn Sour pitted cherries
      1 pk Cherry Jello (small)
    1/4 c  Flour
      3 ea Bananas
      1 x  9" graham cracker pie crust
      1 cn Drained crushed pineapple-sm
    1/4 c  Chopped nuts
      1 c  Sugar
      1 x  Whipped cream
 
  Combine cherries, sm can pineapple, flour & sugar. Cook until thick.
  Remove from heat and add Jello. Stir and let cool. Add bananas and
  nuts. Pour into graham cracker crust. Top with whipped cream and
  serve. Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Bottom Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
    1/2 c  Sugar
      1 T  Cornstarch
      2 c  Scalded milk
    1/4 c  Cold water
    1/2 t  Vanilla extract
      4 ea Egg whites
      1 ea 9" baked pastry shell
      1 T  Unflavored gelatin
      4 ea Egg yolks, beaten
      1 t  Vanilla
      6 oz Semi-sweet chocolate bits
    1/2 c  Sugar
 
  Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then
  stir into sugar & cornstarch mixture. Cook in double boiler, stirring
  constantly, until it coats spoon. Remove from heat, add vanilla.
  Remove one cup of this custard mixture and stir in chocolate bits
  until melted. Pour chocolate mixture inyo pastry shell & chill.
  Soften gelatin in water and add to remaining hot custard; stir until
  gelatin is dissolved. Add flavoring. Chill until slightly thickened.
  Beat eggs whites until soft peaks form. Gradually add remaining sugar
  while beating, until stiff. Fold custard/gelatin into egg whites and
  pile over chocolate layer in pie shell. Chill until set and garnish
  with chopped walnuts. Mrs. Henry D. Chaplin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tyler Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
    3/4 c  White sugar
      3 T  Cornstarch
      1 t  Nutmeg
    1/2 c  Milk
      1 ea 9" unbaked pastry shell
    1/2 c  Brown sugar
      1 t  Vanilla
    1/4 lb Butter or margarine
      2 ea Eggs, separated
 
  Mix sugars and cornstarch, add milk and cook a little. Add butter and
  egg yolks and bring to a good boil. Remove from fire and add beaten
  egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at
  325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T.
  Cook says, "This is an old family recipe & guests are always puzzled
  as to what is in it. Don't tell - keep them guessing! This is the
  first time I've told."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Sponge Pie
 Categories: Desserts, Pies, Londontowne
      Yield: 8 servings
 
      1 ea Lemon, juice & rind
      2 T  Butter
      1 c  Sugar
  1 1/2 c  Hot milk
      3 T  Flour
    1/2 t  Salt
      3 ea Eggs, separated
      1 ea 9" pie shell
 
  Cream butter and sugar. Add egg yolks and beat well. Add flour, salt,
  lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour
  into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs.
  John P. Elberti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Boy Bait
 Categories: Desserts, Londontowne
      Yield: 8 servings
 
      2 c  Flour
    2/3 c  Butter
      1 t  Salt
      2 ea Eggs, separated
  1 1/2 c  Sugar
      2 t  Baking powder
      1 c  Milk
      1 c  Blueberries
 
  Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture
  for topping. To remainder, add salt, baking powder, milk, & egg
  yolks. Blend well. Beat egg whites until firm; fold into batter and
  pour into 9" X 11" baking pan. Sprinkle blueberries over top, and
  then remainder of reserved flour/sugar/butter mixture. Bake in 350
  degree oven for 40-50 minutes. Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pistachio Pudding Dessert
 Categories: Desserts, Londontowne
      Yield: 10 servings
 
      3 pk Ladyfingers
      3 c  Milk
      4 ea Heath candy bars
      7 oz (2 bx) Pistachio Ins Pudding
      1 pk Cool Whip (lg)
 
  Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to
  package directions using 3 cups of milk. Place half the ladyfingers
  in the bottom of a 9" X 13" glass dish. Add half the pudding and half
  the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top.
  Refrigerate. Mrs. James Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Festive Pudding
 Categories: Desserts, Londontowne
      Yield: 8 servings
 
    1/2 c  Brown sugar
  1 1/4 c  Flour
      1 t  Baking soda
      1 cn (#2) fruit cocktail, drained
    1/2 c  Broken nut meats
      1 c  White sugar
    1/4 t  Salt
 
  Mix nut meats and brown sugar and set aside. Mix remaining
  ingredients and spread into greased 9" X 9" pan. Sprinkle top with
  brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve
  topped with whipped cream or ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Graham Custard
 Categories: Desserts, Londontowne
      Yield: 8 servings
 
      2 ea Eggs
      1 t  Vanilla
  1 1/3 c  Evaporated milk, chilled
    1/2 c  Sugar
      2 t  Lemon juice
    3/4 c  Graham cracker crumbs
 
  Grease refrigerator freezing tray thoroughly. Coat sides and bottom
  of tray with half the graham cracker crumbs, reserving the remainder
  for topping. Beat eggs. Add sugar and vanilla. Continue beating until
  sugar is dissolved. Add lemon juice to chilled milk and whip until
  stiff. Fold in egg mixture, pour at once into freezing tray and
  sprinkle remaining cracker crumbs over top. Freeze until firm. Cut
  into squares. Mrs. H. Alexander Perry
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple Casserole
 Categories: Desserts, Londontowne
      Yield: 10 servings
 
    1/4 lb Butter or margarine
      4 ea Eggs, beaten
      5 ea Slices cubed white bread
    3/4 c  Sugar
      1 cn Crushed pineapple, drained
 
  Cream butter and sugar. Add eggs. Fold in crushed pineapple and
  bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes.
  Mrs. William Buffum
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creme Brulee
 Categories: Desserts, Londontowne
      Yield: 4 servings
 
      4 ea Egg yolks
      1 x  Pinch salt
      1 t  Vanilla
      1 x  Fresh strawberries
      3 T  Sugar
      2 c  Table cream
      1 x  Fresh sliced peaches
 
  Beat egg yolks until slightly thickened. Gradually add sugar and a
  pinch of salt. Scald table cream and pour slowly into egg mixture,
  stirring. Add vanilla and pour into baking dishes. Set them in a pan
  with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test
  with clean knife. Can be prepared a day ahead. Sprinkle top with
  sugar and/or top with fresh sliced peaches or strawberries. Mrs.
  Brice McAdoo Clagett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Pots de Creme
 Categories: Desserts, Londontowne
      Yield: 5 servings
 
      1 c  Milk
      1 ea Egg
      1 t  Rum
      6 oz Semi-sweet chocolate bits
      2 T  Sugar
      1 x  Pinch salt
 
  Heat milk to boiling point. Place all other ingredients in an electric
  blender, and add hot milk. Blend at low speed one minute. Stir with a
  rubber spatula to remove bubbles. Pour into pot de creme cups and
  chill several hours before serving. Mrs. Thomas H. Morton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: My Favorite Ice Box Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
      1 lb Dark brown sugar
      1 ea Egg
      2 pk English walnuts,chopped fine
    1/2 lb Butter
      1 t  Vanilla
      2 c  Sifted flour
 
  Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand
  until well mixed. Add flour. Make into one or two rolls and
  refrigerate. When ready to bake, cut in thin slices (size and
  thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch
  carefully as they tend to burn easily. Cool 30 seconds before
  removing from cookie sheet. Mrs. Henry D. Chaplin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Sugar Cookies
 Categories: Desserts, Cookies, Londontowne
      Yield: 1 servings
 
  2 1/2 c  Sifted flour
      1 t  Baking soda
      1 t  Cream of tartar
    1/4 t  Salt
      1 c  Butter
    1/2 t  Vanilla
      1 t  Lemon flavoring
      2 c  Sugar
      2 ea Egg yolks
 
  Sift the first 4 ingredients together. Cream butter and extracts
  together until butter is softened. Add sugar gradually, creaming
  until fluffy after each addition. Add yolks one at a time, beating
  well after each addition. Add dry ingredients in 4ths, beating until
  just blended. Make balls (1 inch), about 2 inches apart on ungreased
  sheets. Bake at 350 degrees for 10 minutes or until golden brown.
  Mrs. William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Overnight Cookies
 Categories: Cookies, Desserts, Londontowne
      Yield: 1 servings
 
      2 c  Sugar
  4 1/2 c  Flour
      3 ea Eggs
  1 1/2 c  Melted butter
      2 t  Baking powder
      1 x  Vanilla (optional)
 
  Combine sugar with melted butter. Sift flour and baking powder. Add
  eggs alternately with flour to creamed mixture of butter and sugar.
  Add vanilla if desired. Divide dough into 4 parts. Add one of the
  following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2
  c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax
  paper or put in molds. Chill in refrigerator. Slice and bake 7-10
  minutes at 400 degrees. Mrs. James W. Wilson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Chip Cheesecake Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Raisins
    1/2 c  Whipping Cream
    1/4 c  Dark Brown Sugar
    1/2 c  Mini Chocolate Chips
      2 c  Cream Cheese; Softened
    1/2 t  Vanilla Extract
      1 t  Cinnamon; Ground

MMMMM--------------------------GARNISH-------------------------------
      1 x  Cinnamon; Ground
      1 tb Brandy
 
  Mix the raisins and brandy (making sure all the raisins are coated)
  and let soak for 15 minutes.  In another bowl, beat the cream cheese
  and whipping cream until well blended and smooth.  Add the vanilla,
  mixing well. Blend in the brown sugar and cinnamon.  Mix in the
  "slushed" raisins and chocolate chips, blending well.  Garnish with a
  light dusting of cinnamon. Serve at room temperature. Makes about 3
  3/4 cups of dip. SUGGESTED DIPPERS:  Graham Crackers, Honeydew Melon,
  Strawberries, Peaches, Dried Fruit, Pound Cake Cubes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Chocolate Dipping Sauce
 Categories: Dips, Sauces, Desserts
      Yield: 4 servings
 
      8 oz Milk Chocolate
      1 x  Hazelnut-Flavored Liqueur; *
    1/2 c  Whipping Cream
 
  *    Add the liqueur to taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Melt the chocolate in a double boiler and allow to cool until
  tepid. Blend in the whipping cream and liqueur, mixing well and serve
  immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED
  DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound
  Cake Cubes, Plain Cookies, Pretzels
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mango Cream Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 4 servings
 
      1 c  Cream Cheese; Softened
    1/2 c  Mango Chutney
 
  Beat the cream cheese to a smooth and creamy consistency and blend in
  the mango chutney, mixing well.  Cover and chill. Makes about 1 1/2
  cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon,
  Crab, Chicken, Ham
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pineapple-Walnut Dip
 Categories: Cheese, Dips, Fruits, Desserts
      Yield: 6 servings
 
      1 c  Cottage Cheese
      1 c  Pineapple, Crushed
    1/2 t  Lemon Juice
    1/2 c  Sour Cream
      1 c  Walnuts; Chopped
    1/4 t  Lemon Zest
 
  Cream the cottage cheese in a blender or food processor or with an
  electric mixer.  Blend in the sour cream.  Add all the other
  ingredients and mix well.  Cover and chill. Makes about 2 3/4 cups of
  dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Bread Dip
 Categories: Desserts, Dips, Fruits, Vegetables
      Yield: 6 servings
 
      1 c  Ripe Bananas; Mashed
      1 t  Vanilla Extract
    1/2 c  Sugar
    1/4 t  Nutmeg; Ground
      1 t  Lemon Juice
    1/4 t  Salt
  1 1/2 t  Cinnamon; Ground
    1/2 c  Quick Oatmeal; Uncooked, *
 
  *   Do NOT use the instant packets for the oatmeal.  Use the Quick
  Oats.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Mix the bananas and lemon juice, blending well.  Add all of the
  other ingredients, blending well.  Serve immediately. Makes about 2
  cups of dip. SUGGESTED DIPPERS:  Fresh Or Dried Fruit, Chocolate
  Wafers, Pound Cake Cubes, Vanilla Wafers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Strawberry Grand Marnier Cheesecake Dip
 Categories: Cheese, Desserts, Dips, Fruits
      Yield: 6 servings
 
    1/2 c  Strawberries; Crushed
    1/4 c  Dark Brown Sugar
      1 c  Cream Cheese; Softened
    1/4 c  Walnuts; Finely Chopped
    1/3 c  Grand Marnier Liqueur
      1 c  Sour Cream
 
  Reserve 1 tablespoon each of the strawberries and walnuts for the
  garnish.
   In a small bowl, mix the strawberries, brown sugar and liqueur.  Set
  aside.  Blend the cream cheese and sour cream until smooth.  Add the
  strawberry mixture, blending well.  Fold in the walnuts.  Mound the
  reserved strawberries in the center and ring with the reserved
  walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED
  DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate
  Chunks, Ladyfingers, Bananas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mandel-halbmonde (Almond Crecents)
 Categories: German, Cookies, Desserts
      Yield: 8 servings
 
      1 c  Butter Or Margarine
      1 t  Vanilla Extract
  2 1/2 c  Flour; Unbleached
      1 x  Confectioners' Sugar
    3/4 c  Sugar
  1 1/2 t  Almond Extract
      1 c  Almonds; Ground
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for
  each, shape into logs and bend into crecents.  Place on greased
  cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
  brown.  While warm, roll crecents in confectioners' sugar.  Cool on
  racks and store in a tightly sealed container. Makes 3 dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelpfannkuchen (Apple Pancakes)
 Categories: German, Fruits, Pancakes, Desserts, Cakes
      Yield: 4 servings
 
    2/3 c  Flour; Unbleached, Unsifted
    1/4 t  Salt
    1/2 c  Milk
    3/4 c  Butter Or Margarine
    1/4 t  Cinnamon
      2 t  Sugar
      4 ea Eggs; Large, Beaten
      2 c  Apple; Slices
      2 T  Sugar
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute
  apples in 1/4 c of butter until tender.  Mixt 2 T sugar and the
  cinnamon together; toss with apples.  Melt 2 T butter in a 6-inch
  diameter, deep frypan. Pour in the batter to a depth of about
  1/4-inch.  When set, place 1/4 of the apples on top; cover with more
  batter.  Fry pancake until lightly browned on both sides.  Keep warm.
  Repeat the procedure 3 times, until all batter and apples are used.
  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelstrudel (Apple Strudel)
 Categories: German, Fruits, Desserts, Strudels
      Yield: 6 servings
 
      6 c  Apples; Tart, Sliced
      1 T  Lemon Rind; Grated
      2 t  Cinnamon
      8 oz Fillo Leaves; 1/2 Box,Thawed
      1 c  Bread Crumbs; Finely Crushed
    3/4 c  Raisins
    3/4 c  Sugar
    3/4 c  Almonds; Ground
  1 3/4 c  Butter;(No Margarine),Melted
 
  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
  Set aside.  Place 1 fillo leaf on a kitchen towel and brush witl
  melted butter. Place a second leaf on top and brush with butter
  again.  Repeat until 5 leaves have been used, using about 1/2 c of
  butter.  Cook and stir bread crumbs with 1/4 c of butter until
  lightly browned.  Sprinkle 3/4 cup crumbs on the layered fillo
  leaves.  Mound 1/2 of the filling in a 3-inch strip along the narrow
  end of the fillo, leaving a 2-inch border. Lift towel, using it to
  roll leaves over apples, jelly roll fashion.  Brush top of the
  strudel with butter and sprinkle with 2 T crumbs.  Repeat the entire
  procedure for the second strudle.  Bake the strudels at 400 degrees
  F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8
  servings each. NOTE: Frozen fillo leaves for strudel can be found at
  most supermarkets in the frozen foods sections.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
 Categories: German, Special, Desserts
      Yield: 6 servings
 
      2 pk Gelatin; Unflavored
      9 T  Sugar
      2 ea Eggs; Large, Beaten
      1 c  Ice Cream; Vanilla
      1 c  Cream; Heavy, Whipped
    1/2 c  ;Water, Cold
      1 T  Cornstarch
  1 1/2 c  Milk; Scalded
      1 t  Vanilla
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a
  1-quart saucepan.  Cook over medium heat until custard coats a spoon.
  Add gelatin and ice cream while custard is hot.  Cool until slightly
  thickened.  Add vanilla.  Fold in whipped cream.  Pour into a 1-quart
  mold.  Chill until set.  Unmold carefully and serve with a garnish of
  fresh fruits.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerische Erdbeercreme (Strawberry Barvarian)
 Categories: German, Special, Desserts
      Yield: 6 servings
 
      1 qt Strawberries; Fresh
      1 T  Gelatin; Unflavored,(1 env.)
      2 t  Lemon Juice
    3/4 c  Sugar
    1/2 c  ;Water, Cold
      1 c  Cream; Heavy, Whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes,
  then heat gently until gelatin dissolves completely.  Add gelatin and
  lemon juice to sliced berries.  Fold in whipped cream.  Pour into a
  1-quart mold or serving dish.  Chill until set.  Carefully unmold and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fladle Uberbacken (Swabian Pancakes)
 Categories: German, Pancakes, Desserts
      Yield: 6 servings
 
  1 1/4 c  Flour; Unbleached
    1/2 t  Salt
      1 t  Vegetable Oil
      4 oz Raisins
      2 T  Sugar
      1 T  Butter
      3 ea Eggs; Large
      2 c  Milk
     16 oz Applesauce; (1 can)
      1 t  Oil Or Butter;To Grease Dish
      3 T  Almonds; Sliced and Blanched
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1
  cup of milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2
  or 3 at a time).  Heat the applesauce and stir in the raisins.
  Divide the sauce between the pancakes and spread over each top.  Roll
  up the pancakes like jelly rolls and cut each in half with a sharp
  knife.  Grease an ovenproof dish with oil or butter; place pancakes
  in the dish, setting them up on the cut edges.  Blend 1 egg with
  sugar, 1/4 t salt, 1 cup milk, and sliced almonds.  Pour over the
  pancakes.  Dot with butter.  Place in a preheated 375 degree F oven
  and bake for 40 minutes.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blitzkuchen mit Apfeln (Apple Cake)
 Categories: German, Fruits, Cakes, Desserts
      Yield: 6 servings
 
      6 ea Apples; Medium, Tart
      3 T  Sugar
    3/4 c  Sugar
    1/2 ea Lemon;Juiced And Peel Grated
  1 1/2 c  Flour; Unbleached
      1 T  Rum
      1 T  Butter; To Grease Cake Pan
      3 T  Confectioners' Sugar
      2 ea Lemons; Medium, Juiced
      3 T  Butter
      2 ea Egg Yolks; Large, Divided *
      1 t  Baking Powder
    3/4 c  Milk
      2 ea Egg Whites; Large
      1 t  Vegetable Oil
 
  *  Do not put the egg yolks together as they will be used
  individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Peel apples, cut in half and core.  Cut decorative lengthwise
  slits in apples, about 1/2-inch deep.  Sprinkle with lemon juice and
  sugar.  Set aside.  Cream butter and sugar together.  One at a time,
  beat in egg yolks. Gradually beat in lemon juice and grated peel.
  Sift baking powder and flour together.  Gradually add to batter.
  Blend in milk and rum.  In a small bowl, beat egg whites until stiff.
  Fold into batter.  Generously grease a springform pan.  Pour in
  batter and top with apple halves.  Brush apples with oil.  Bake in a
  preheated 350 degree F. oven for 35 to 40 minutes.  Remove from pan
  and sprinkle with confectioners' sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
 Categories: German, Fruits, Desserts
      Yield: 4 servings
 
      1 lb Cherries; Tart, Fresh
      6 T  Sugar
     12 ea Ladyfingers
    1/2 t  Vaillla Extract
      1 c  Cream; Heavy
      3 T  Kirsch
      2 T  ;Water
      8 oz Cream Cheese; *
      2 oz Almonds; Ground **

MMMMM--------------------------GARNISH-------------------------------
      1 x  Pistachio Nuts; Chopped
 
  *    Soften Cream Cheese to room temperature. ** Grind Almonds in the
  blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Wash and drain cherries.  Remove stones and reserve 8 whole
  cherries for garnish.  Place cherries in a bowl; add kirsch.  In a
  small pan boil 3 T sugar and the water for a minute to make a thin
  sugar syrup.  Add syrup to cherries; stir to blend.  Cover and let
  soak for 20 minutes.  Cut the ladyfingers in half, divide into 4
  portions, and place in individual glass dishes.  Arrange cherries on
  top.  Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and
  ground almonds.  Whip the cream and carefully fold it into the
  cream-cheese mixture.  Spoon over the cherries.  Garnish with the
  chopped pistachio nuts and whole cherries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Altdeutxche Brotchen (Old German Muffins)
 Categories: German, Breads, Desserts, Fruits
      Yield: 4 servings
 
    3/4 c  Butter Or Margarine
      2 ea Eggs; Large
      1 t  Vanilla Extract
    1/2 t  Cinnamon
  2 1/4 c  Flour; Unbleached
      1 T  Orange Rind; Grated
    1/2 c  Sugar
      1 T  Rum
      3 T  Milk
      2 t  Baking Powder
    1/4 c  Almonds; Ground
    1/4 c  Raisins; If Desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter
  mixture. Gently mix in almonds, orange rind, and raisins.  Pour
  batter into greased muffin tins, filling half full.  Bake at 375
  degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
 Categories: German, Cakes, Fruits, Desserts
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      6 ea Eggs; Large
      1 t  Vanilla Extract
      1 c  Flour; Sifted
      1 c  Sugar
      4 oz Unsweetened BakingChocolate*

MMMMM---------------------------SYRUP--------------------------------
    1/4 c  Sugar
      2 T  Kirsch
    1/3 c  ;Water

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Confectioners' Sugar
      1 ea Egg Yolk; Large
    1/3 c  Butter; Unsalted
      2 T  Kirsch Liquer

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour Cherries; Canned, Drain
      1 c  Cream; Heavy, Whipped
      2 T  Confectioners' Sugar
      8 oz Semisweet Chocolate Bar (1)
 
  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ CAKE: Beat eggs, sugar, and vanilla together until thick and
  fluffy, about 10 minutes. Alternately fold chocolate and flour into
  the egg mixture, ending with flour.  Pour the batter into 3 8-inch
  cake pans that have been well greased and floured.  Bake in a
  preheated 350 degree F. oven for 10 to 15 minutes or until a cake
  tester inserted in the center comes out clean. Cool cakes in pans for
  5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
  mixing together sugar and water and boiling for 5 minutes. When syrup
  has cooled, stir in kirsch. Prick the cake layers and pour syrup over
  all 3 layers. FILLING: To make the butter-cream filling, beat
  together sugar and butter until well blended. Add egg yolk; beat
  until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE
  ASSEMBLY: To assemble cake, place 1 layer on a cake plate.  Spread
  with butter cream filling.  Using 3/4 cup of the cherries, which have
  been patted dry, drop cherries evenly over cream.  Place second layer
  on cake.  Repeat.  Place third layer on top.  Fold 2 T confectioners'
  sugar into the whipped cream. Cover the sides and top of the cake
  with whipped cream.  Decorate top of cake with remaining 1/2 cup
  cherries.  To make chocolate curls from chocolate bar, shave (at room
  temperature) with a vegetable peeler. Refrigerate curls until ready
  to use.  Press chocolate curls on sides of cake and sprinkle a few on
  the top.  Chill until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Franfurter Kranz (Frankfurt Crown Cake)
 Categories: German, Special, Cakes, Desserts
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 c  Butter; NO Margarine
      6 ea Eggs; Large *
      8 T  Rum
  3 1/2 c  Flour; Unbleached, Sifted
  1 1/2 c  Sugar
  1 1/2 t  Grated Lemon Rind
      4 t  Baking Powder

MMMMM--------------------BUTTER-CREAM FILLING-------------------------
      1 c  Sugar
      6 ea Egg Yolks; Large
      1 c  Butter;NO Margarine,Unsalted
    3/4 c  ;Water
      1 T  Rum

MMMMM----------------------PRALINE TOPPING---------------------------
      2 T  Butter
    1/2 c  ;Water
      1 c  Sugar
      1 c  Almonds; Blanched, Sliced

MMMMM-----------------------APRICOT GLAZE----------------------------
    1/2 c  Apricot Jam
 
  *  Egg yolks must be beaten into the cake one at a time so keep the
  yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ CAKE: To prepare cake, cream butter and sugar until very light
  and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in
  lemon rind and 2 T rum. Sift baking powder and flour together. Gently
  mix into the butter mixture.  Beat egg whites until stiff but not
  dry.  Gently fold the egg whites into the batter.  Pour into a
  well-greased 10-inch tube pan.  Bake in a preheated 325 degree F.
  oven for about 60 minutes or until the cake tests done.  Cool cake in
  pan for 10 minutes adn then turn out on wire rack to cool completely.
  Slice cake crosswise into 3 layers.  Pour about 2 T of rum over each
  layer. Butter-Cream Filling: For butter-cream filling, boil sugar and
  water to 238 degrees F. (soft ball stage). Beat egg yolks until very
  light and fluffy, 5 to 10 minutes. While still beating the egg yolks,
  add the sugar syrup in a thin stream. Beat 5 minutes more, until very
  thick and doupled in bulk.  Slowly beat in the rum. Beat the butter
  in a small bowl until soft and light.  Beat butter into the egg
  mixture a little at a time.  Continue beating until thick. Chill
  until mixture can be spread. If mixture is too soft, beat in
  additional butter. PRALINE TOPPING: While butter-cream is cooking,
  spread 2 T butter thickly in a 9 X 13-inch baking pan for praline
  topping.  Then in a 1-quart saucepan, boil sugar an water to 238
  degrees F. (soft ball stage).  Stir in almonds; cook until mixture
  reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into
  prepared baking pan.  When cool, break up praline and grind it in a
  blender for a few seconds. APRICOT GLAZE: Finally heat jam and press
  through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To
  assemble cake, place bottom layer of cake on cake plate and spread
  with half of the butter cream.  Repeat with second layer.  Place
  third layer on top. Spread top and sides of cake with apricot glaze.
  Press praline powder onto glaze. Any remianing butter cream can be
  used to decorate the top of the cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
 Categories: German, Cakes, Desserts
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted
      1 T  Lemon Rind; Grated
      1 ea Egg Yolk; Large
      5 T  Sugar
    2/3 c  Butter Or Margarine
      1 T  Milk

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Soft Bread Crumbs
      4 c  Apples; Tart, Sliced
    1/4 c  Sugar
    1/4 c  Rum
    1/3 c  Sugar
      2 T  Butter Or Margarine; Melted
      1 T  Lemon Juice
    1/4 c  Raisins; *
      3 ea Eggs; Large, Beaten
  1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
  butter or margarine until mixture resembles coarse crumbs.  Add egg
  yolk and 1 T of milk; mix gently to form a dough.  Pat into bottom of
  a 10-inch Springform pan that has sides only greased.  Press dough up
  sides of pan for 1 inch. FILLING: Toss together bread crumbs and
  melted butter. Spread evenly over pastry crust. Toss apple slices,
  lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain
  raisins, reserving rum, and sprinkle raisins over apples.  Bake in a
  preheated 350 degree F. oven for 15 minutes.  Beat eggs and sugar
  until thick and lemon-colored.  Stir in milk and reserved rum. Pour
  custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apfelquarkkuchen (Apple And Cream Kuchen)
 Categories: German, Cakes, Desserts
      Yield: 4 servings
 
MMMMM----------------------------CAKE---------------------------------
      1 pk Yeast; Dry, Active
      4 T  Sugar
    1/4 c  Butter or Margarine
      1 ea Egg; Large
    1/2 t  Salt
      2 c  Flour; Unbleached, Unsifted
    1/2 c  Milk

MMMMM--------------------------FILLING-------------------------------
      3 c  Apples; Tart, Sliced
      1 t  Cinnamon
      2 T  Flour; Unbleached
      1 ea Egg; Large
      1 T  Lemon Juice
    3/4 c  Sugar
      8 oz Cream Cheese; Softened
 
  CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
  milk. Heat until very warm (120-130 degrees F.). Gradually add milk
  to flour mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.
  Beat with an electric mixer on high speed for 2 minutes.  Mix in
  enough flour to form a soft dough.  Knead for 5 to 10 minutes, until
  dough is shiny and elastic. Place in greased bowl and let rise for 1
  hour or until doubled in bulk. Pat dough into well-greased 10-inch
  springform pan pressing the dough 1 1/2 inches up the sides of the
  pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
  and 2 T of flour. Arrange in rows on top of the dough.  Beat together
  cream cheese, 1/2 cup sugar, and egg. Spread over apples.  Let rise
  in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
  Best when served warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Australian Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham Cracker Crumbs
    1/4 c  Sugar; Granulated
      6 T  Butter; Melted, *

MMMMM-------------------------CHEESECAKE------------------------------
      1 lb Cream Cheese
      3 ea Eggs; Large, Separated
      1 t  Lemon Rind, Grated
      1 t  Vanilla Extract
      2 T  Passion Fruit; **
    1/2 c  Sugar; Granulated
    1/4 c  Unbleached Flour
      2 t  Lemon Juice
    1/2 c  Heavy Cream
 
  *      Use sweet cream butter and DO NOT substitute margarine. **
  Make the passion fruit pulp from fresh passion fruits or substitute
  ~---------------------------------------------------------------------
  ~-- NOTE:  Prebaked crusts are much crisper than the chilled ones and
  this can be important if you want a crisp crust. CRUST: If you are
  prebaking the shell, preheat the oven to 350 degrees F.  Place the
  crumbs in a mixing bowl and add the butter and sugar blending well.
  Press the crumb mixture into the bottom and up the sides of an 8-inch
  springform pan. Smooth the mixture to form an even layer on the
  bottom and sides. Bake the crust in the oven for 10 minutes and let
  cool to room temperature before filling. NOTE:  This crust can be
  chilled for 5 to 10 minutes in the freezer until it is set but is not
  recommended in this recipe. CHEESECAKE: Preheat the oven to 300
  degrees F.  In a large mixing bowl, beat the cream cheese and sugar
  until light and fluffy.  Add the egg yolks, one at a time, beating
  well after each.  Beat in the flour, lemon rind, lemon juice, and
  vanilla until just mixed.  Whip the cream until stiff in a medium
  mixing bowl. Set aside.  In another mixing bowl, beat the egg whites
  until they form stiff peaks, then fold them into the cheese mixture.
  Fold in the reserved whipped cream.  Stir in the passion fruit pulp
  then pour the mixture into the prepared crust and bake fro 45 minutes
  to 1 hour. Cool, in the oven, to room temperature, then chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 22

MMMMM-------------------------CHEESECAKE------------------------------
      2 ea Eggs; Large, Separated
      2 t  Confectioners' Sugar
    1/3 c  Light Cream Or Half & Half
      1 t  Lemon Juice
    1/3 c  Raisins; Golden
    1/4 c  Confectioners' Sugar; PLUS
  1 1/2 c  Gouda Cheese; Grated
    1/4 c  Unbleached Flour
      1 t  Lemon Rind; Grated
 
  NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350
  degrees F.  In a large mixing bowl, beat together the egg yolks and
  1/4 cup of the confectioners' sugar until well blended ~- about 5
  minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind
  and raisins. Beat the egg whites until frothy, then gradually add the
  remaining confectioners' sugar and continue to beat until the whites
  form stiff peaks. Fold the egg whites into the cheese mixture.  Pour
  the cheese mixture into the prepared crust and bake for 45 minutes.
  Cool to room temperature, then chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: English Cheese Pie
 Categories: Cheese, Cheesecakes, Desserts, Pies
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Unbleached Flour
      2 t  Sugar; Granulated
      3 T  Shortening; Chilled
    1/2 t  Salt
      4 T  Butter; Chilled, *
      5 T  Water; Cold

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Cottage Cheese
    1/4 c  Cream Sherry
      2 ea Egg Yolks, Large
      2 T  Rosewater
    1/4 t  Cinnamon; Ground
      1 c  Heavy Cream
      3 ea Eggs; Large
    1/3 c  Sugar; Granulated
    1/2 t  Nutmeg; Grated
    1/4 c  Currants; Dried
 
  *     DO NOT use margarine in this recipe.
  ~---------------------------------------------------------------------
  ~-- CRUST: Sift together the flour, salt and sugar into a
  medium-sized mixing bowl. Add the butter to the flour all at once.
  Mix together until well blended.
   Then add the shortening and continue to blend by cutting it into the
  flour mixture.  The mixture will begin to look like crumbs or small
  pebbles. It will have the texture of oatmeal.  Sprinkle the water
  over the dough, distributing it evenly throughout.  The dough will be
  come sticky and cling together.  Gather it into a ball and wrap it in
  plastic wrap.  Chill for at least 30 minutes.  Preheat the oven to
  450 degrees F.  When the pastry has chilled, roll it out on a pastry
  board to a thickness of 1/8-inch. The easiest way is to roll the
  dough between 2 sheets of waxed paper. Roll the dough up onto the
  rolling pin and transfer it to a 9-inch pie tin. Gently press it into
  the tin without stretching it.  Use the excess pastry to make flutes
  or cut away the excess with a sharp knife or scissors. Prick the
  bottom of the pastry shell thoroughly to prevent trapped air from
  bubbling the dough.  Butter a sheet of aluminum foil and place the
  foil down into the shell.  Weight it down with weights or beans to
  keep the crust from lifting up.  Bake the crust for 7 to 10 minutes
  then remove the weight and the foil.  Return the crust to the oven
  and continue baking for another 8 to 10 minutes or until the crust is
  lightly browned. If you have difficulty rolling out the dough, do not
  reroll it; just patch the tears or holes. Rerolling will make the
  pastry tough. FILLING: Preheat the oven to 350 degrees F.  Press the
  cottage cheese through a sieve. In a small saucepan, gently heat the
  cream and the sherry until steamy, do not allow it to scorch.  In a
  mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and
  the spices until frothy -- about 5 minutes. In a large mixing bowl,
  beat the cottage cheese until it is smooth then add the egg mixture
  and blend well.  Add the hot cream and sherry slowly to the cheese
  mixture and beat until well blended.  Stir in the currants and pour
  the mixture into the prepared crust.  Bake for about 30 minutes, then
  allow to cool.  Chill and sprinkle with cinnamon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: French Cheesecake
 Categories: Cakes, Cheesecakes, Cheese, Desserts
      Yield: 16 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 22

MMMMM-------------------------CHEESECAKE------------------------------
      1 lb Cream Cheese
    1/3 c  Sugar; Granulated
      4 ea Eggs; Large, Separated
    1/4 c  Heavy Cream
      1 T  Confectioners' Sugar
    1/2 lb French Cheese; *
      1 T  Unbleached Flour
    1/4 c  Sour Cream
      1 t  Real Vanilla Extract
 
  NOTE:  IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN
  THIS * Use the Soft Double Creme French Cheese in this recipe.
  ~---------------------------------------------------------------------
  ~-- Preheat the oven to 350 degrees F.  In a large mixing bowl, beat
  together the cream cheese and the double creme, then add the sugar
  and flour and beat until thoroughly blended.  Stir in the egg yolks,
  sour cream, heavy cream and vanilla.  Beat the egg whites until they
  are frothy, then gradually add the confectioners' sugar and beat
  until the whites form stiff peaks.  Fold the whites into the cheese
  mixture.  Pour the mixture into the prepared crust and bake for 45
  minutes, or until the center is firm. Cool to room temperature, then
  chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Kasekuchen
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Unbleached Flour; Sifted
    1/2 c  Sugar; Granulated
      1 t  Baking Powder
      4 T  Butter; No Margarine
      1 ea Egg; Large

MMMMM-------------------------CHEESECAKE------------------------------
      3 c  Cottage Cheese; 1 1/2 lbs
      1 t  Baking soda
      4 ea Eggs; Large
    1/2 t  Vanilla Extract; Real only
      1 c  Raisins
    1/2 c  Cornstarch
      1 c  Sugar; Granulated
    1/2 t  Lemon Rind; Grated
      1 c  Sour Cream
 
  CRUST: In a large mixing bowl, blend all the ingredients, cutting in
  the butter and working the mixture with your hands until it is well
  mixed and workable.  Divide the dough into 2 equal portions.  Use one
  half to line the bottom of a greased 9-inch springform pan, the other
  half to line the sides of the pan.  Either roll out the dough or
  press it in with your fingers.  Chill before filling. CHEESECAKE:
  Preheat the oven to 375 degrees F.  Press the cottage cheese through
  a sieve. Combine the cornstarch and the baking powder and set aside.
  In a large mixing bowl, combine the cottage cheese with the sugar,
  eggs, lemon rind and vanilla. Beat until very smooth.  Add the dry
  mixture to the cheese and blend well. Stir in the sour cream and
  raisins.  Pour the cheese mixture into the prepared crust and bake
  for one hour, or until done. The center will remain soft. Turn off
  the oven and prop the door open. Allow the cake to cool to room
  temperature.  Serve at room temperature as well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New Zealand Kiwi Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham Cracker Crumbs
    1/4 c  Sugar; Granulated

MMMMM-------------------------CHEESECAKE------------------------------
  1 1/2 lb Cream Cheese
      1 t  Vanilla Extract
      1 c  Sugar; Granulated
    1/4 t  Salt
      4 ea Eggs; Large, Slightly Beaten

MMMMM--------------------------TOPPING-------------------------------
      1 c  Sour Cream
      2 ea Kiwi Fruits; Peeled & Sliced
      2 tb Milk
    1/2 t  Vanilla Extract
      6 tb Butter; Melted
      3 tb Confectioners' Sugar
 
  Preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl
  and add the butter (NO Margarine) and sugar.  Blend well.  Press the
  mixture onto the bottom and partly up the sides of a greased 9-inch
  springform pan. Smooth the crumb mixture along the bottom to an even
  thickness. Bake for 10 minutes in the preheated oven.  Cool before
  filling. CHEESECAKE: Preheat the oven to 350 degrees F.  In a large
  mixing bowl, beat together the cream cheese, milk, salt, and vanilla
  until well blended.  Add the eggs and sugar and continue to beat
  until light and creamy.  Pour the mixture into the prepared crust and
  bake for 35 minutes, or until lightly browned; the cake should be set
  in the middle.  Remove the cake from the oven and cool for 10
  minutes.  Prepare the topping by mixing together, the sour cream,
  sugar, and vanilla.  Spread the topping over the top of the cake.
  Return the cake to the oven and bake for 15 minutes more.  Cool to
  room temperature; then refrigerate until chilled.  Just before
  serving, garnish the top of the cake with slices of Kiwi fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Paskha (Russian Cheesecake)
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Sauce
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  NONE

MMMMM-------------------------CHEESECAKE------------------------------
      6 c  Farmers Cheese; 3 Lbs, *
  1 1/2 c  Confectioners' Sugar
    1/2 c  Candied Fruits
    1/2 c  Almonds; Toasted, Slivered
    1/2 lb Butter; NO Margarine
      6 ea Egg Yolks; Large
  1 1/2 c  Heavy Cream
    1/2 c  Raisins; Seedless
    1/2 t  Lemon Rind; Grated
      3 t  Vanilla Extract

MMMMM-----------------------SABAYON SAUCE----------------------------
      2 ea Egg Yolks; Large
    1/2 t  Lemon Rind; Grated
      1 tb Lemon Juice
    1/4 c  Madeira
      3 tb Confectioners' Sugar
      1 tb Rum; Light
 
  *    You can also use Large-Curd Cottage Cheese if the Farmers Cheese
  is
  ~---------------------------------------------------------------------
  ~-- NOTE:  THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7
  X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine
  the cheese with the egg yolks, beating in 1 yolk at a time. Add the
  sugar and blend well. Heat the cream in a large saucepan until it
  almost boils, then add the cheese mixture and cook over low heat,
  stirring constantly, until the mixture thickens.  Remove from the
  heat before it begins to boil.  Stir in the fruits, almonds, and
  lemon rind.  Cool.  Cream together the butter and the vanilla, then
  stir into the cooled cheese mixture.  Line the flower pot with
  several layers of moistened cheesecloth, leaving enough cloth at the
  top to form a flap that will cover the pot.  Fill the pot with the
  cheese mixture and cover with the flap.  Put a weight on the top and
  place in the refrigerator for 2 to 3 days.  The whey (liquid) will
  drip out the bottom of the pot, so be sure to place a pan under it.
  When drained, carefully unmold the cake with a knife.  Remove the
  cheesecloth and smooth the sides with a hot knife.  Prepare the
  sauce.  Beat together the egg yolks, sugar, Madeira, and lemon rind
  in the top of a double boiler.  Cook and continue beating until the
  mixture thickens.  Stir in the lemon juice and the rum, then chill
  briefly.  Pour the sauce over the cheesecake and serve. NOTE: This
  very unusual cheesecake is a traditional Russian Easter dish.  In the
  old days, the custom was to decorate it with paper flowers or
  religious emblems and have the priest come by and bless it.  Back
  then, it was made in a special pyramid-shaped form, but you can make
  it in an ordinary red clay flower pot.  Visually, the effect is quite
  striking, and the drainage hole allows the excess whey to escape.  To
  make paskha, you will need a large flower pot and some cheesecloth.
  The paskha will keep in the refrigerator for several weeks, but be
  sure to make it at least three days in advance.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Polish Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 23

MMMMM-------------------------CHEESECAKE------------------------------
      4 c  Dry Curd Cheese; 2 lbs, *
  1 1/2 c  Sugar; Granulated
    1/2 c  Butter; Melted
    1/2 t  Salt
      4 ea Eggs; Large, Lightly Beaten
      1 t  Vanilla Extract

MMMMM-----------------------CRUMB TOPPING----------------------------
      1 c  Unbleached Flour
    1/2 t  Cinnamon; Ground
    1/4 c  Butter; Melted
    1/2 c  Confectioners' Sugar
    1/4 c  Brown Sugar; Packed
      1 tb Unbleached Flour
 
  *    Use either Dry Curd Cottage or Farmer cheese in this recipe.
  ~---------------------------------------------------------------------
  ~-- Preheat the oven to 350 degrees F.  Place the cottage cheese in a
  sieve and drain.  In a small bowl, mix the flour, salt, and sugar.
  Set aside. In a large bowl, combine the cottage cheese with the eggs,
  butter, and vanilla. Mix until well blended and smooth.  Add the dry
  mixture and blend well. Pour the mixture into the prepared crust and
  set the cake aside. Prepare the topping by sifting the flour, sugar,
  and cinnamon together. Add the brown sugar and blend well.  Pour the
  melted butter over the topping mix and immediately stir with a fork
  to form small crumbs. Sprinkle the topping mix over the surface of
  the cake and bake the cake for 50 minutes, or until done.  Cool to
  room temperature and then chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  None

MMMMM-------------------------CHEESECAKE------------------------------
      1 lb Cream Cheese
      2 ea Eggs; Large
      1 t  Lemon Rind; Grated
    1/2 t  Salt
      3 tb Butter
  1 1/2 c  Sugar; Granulated
    1/2 t  Cinnamon; Ground
    1/4 c  Unbleached Flour
      1 x  Confectioners' Sugar
 
  Preheat the oven to 400 degrees F.  In a large mixing bowl, cream the
  cheese, 1 tb of the butter and the sugar.  Do not beat.  Stir in the
  eggs, one at a time, beating well after each addition.  Add the
  cinnamon, lemon rind, flour, and salt; blend well.  Butter the pan
  with the remaining 2 tb of butter, using your fingers to spread the
  butter completely.  Pour the mixture into the prepared pan and bake
  for 12 minutes at 400 degrees, then reduce the temperature to 350
  degrees and bake for another 25 to 30 minutes.  The knife should come
  out clean.  Cool the cake to room temperature, then sprinkle with
  confectioners' sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Swedish Cheese Pie
 Categories: Cheese, Cheesecakes, Desserts, Pies
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Basic Pastry Pie Crust; 9"

MMMMM-------------------------CHEESE PIE------------------------------
      2 c  Cottage Cheese
    1/4 c  Unbleached Flour; Sifted
      1 c  Light Cream
      3 ea Eggs; Large
    1/4 c  Sugar; Granulated
    1/2 c  Almonds; Toasted, Fine Chop
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  Place in a large mixing bowl and beat until smooth.  Add the
  eggs, flour, sugar, cream, and finely chopped almond and blend well.
  Pour the mixture into the prepared crust and bake for about 45
  minutes or until a knife comes out clean.  Remove the pie from the
  oven and chill before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Swiss Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 22

MMMMM-------------------------CHEESECAKE------------------------------
      2 c  Cottage Cheese
    1/2 c  Sugar; Granulated
      9 ea Egg Whites; Large
      3 tb Unbleached Flour
      1 c  Swiss Cheese; Grated
      6 ea Egg Yolks; Large
      6 tb Butter; Softened
      3 tb Cornstarch
 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, beat together the cottage cheese,
  Swiss cheese, butter, flour, cornstarch and sugar blending well.  Add
  the egg yolks, one at a time, at low speed mixing well after each
  addition.  In another large mixing bowl, beat the egg whites until
  they form stiff peaks and fold them gently into the cheese mixture.
  Pour the mixture into the prepared crust and bake for 45 minutes.
  The cake will rise above the top of the pan, then settle down again.
  Cool in the oven with the door propped open, then chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ukrainian Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 22

MMMMM-------------------------CHEESECAKE------------------------------
      2 c  Cottage Cheese
    1/2 c  Sugar; Granulated
      2 t  Cornstarch
    1/2 c  Walnuts; Chopped, (Optional)
      3 ea Eggs; Large, Separated
    1/2 c  Sour Cream
      1 t  Lemon Peel; Grated
 
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve and drain.  In a large mixing bowl, beat the egg yolks until
  light an foamy, then add the sugar slowly, continuing to beat until
  very light and smooth.  Add the cottage cheese to the egg mixture,
  blending well, then add the sour cream, cornstarch, lemon rind, and
  walnuts (if desired). Stir until all ingredients are well blended and
  the mixture is smooth. In another large mixing bowl, beat the egg
  whites until they form soft peaks, then gently fold them into the
  batter.  Pour the mixture into the prepared crust and bake for about
  1 hour.  Cool to room temperature before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Westphalian Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 x  Shortbread; See Recipe # 22

MMMMM-------------------------CHEESECAKE------------------------------
  1 1/2 c  Cottage Cheese; Small Curd
      4 ea Eggs; Large, Separated
      8 oz Cream Cheese; 1 Pk.
      6 tb Butter
    1/4 c  Sugar; Granulated
    1/2 t  Vanilla Extract
      1 t  Cornstarch
 
  Preheat the oven to 325 degrees F.  Press the cottage cheese through a
  sieve.  In a large mixing bowl, cream the butter with the sugar, do
  not beat, then add the egg yolks and vanilla.  Blend until the
  mixture is light and fluffy.  Add the cream cheese, cottage cheese
  and cornstarch and blend well.  In another mixing bowl, beat the egg
  whites until they form stiff peaks; then fold them into the cheese
  batter.  Pour the mixture into the prepared crust and bake for about
  1 hour or until the top is a golden brown.  Leave the cake in the
  oven to cool for 2 hours then chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chimpanzee Cheesecake
 Categories: Cakes, Cheese, Cheesecakes, Desserts, Fruits
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Graham Cracker Crumbs
    1/4 c  Sugar; Granulated

MMMMM-------------------------CHEESECAKE------------------------------
      1 lb Cream Cheese
      2 t  Lemon Juice
      1 c  Sour Cream
      6 tb Butter; Melted
    1/4 c  Sugar; Granulated
      4 ea Eggs; Large
      1 c  Bananas; Mashed, *
 
  *    Approximately 3 medium bananas should yield the 1 cup of mashed
  ~---------------------------------------------------------------------
  ~- CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a
  mixing bowl and add the butter and sugar. Blend well. Press the crumb
  mixture onto the bottom and partly up the sides of a greased 9-inch
  springform pan.  Smooth the crumb mixture along the bottom to an even
  thickness.  Bake for about 10 minutes in the oven at 350 degrees F.
  Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F.
  In a large mixing bowl, beat the cream cheese, sugar and lemon juice
  together.  Add the eggs, one at a time, beating well after each
  addition.  Stir in the sour cream and the mashed bananas and blend
  well until very smooth.  Pour the mixture into the prepared crust and
  bake for 1 hour.  Cool in the oven, with the door propped open, until
  the cake is at room temperature.  Chill until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Almond-topped Pear Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      3 t  Cornstarch
    1/8 t  Salt
      2 t  Butter or margarine
    1/2 t  Lemon rind; grated
      4 ea Pears; medium, *
      1 c  Flour, unbleached
    1/4 t  Ginger, ground
    1/2 c  Almonds; coarsely chopped
    1/4 t  Ginger, ground
    1/2 c  Corn syrup; dark karo
      1 t  Lemon juice
      1 ea Pie shell, unbaked 9-inch
      1 x  -------almond topping-------
    1/2 c  Brown sugar; firmly packed
    1/2 c  Butter or margarine
 
  *    The pears should be pared and thinly sliced.  There should be
  about 4
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the cornstarch, ginger and salt in a large bowl.  Add
  the corn syrup, melted butter, lemon juice and lemon rind, stirring
  until smooth. Add the pears and toss until well coated with the corn
  syrup mixture. Arrange the mixture into the unbaked pie shell.
  Prepare the Almond Topping and sprinkle over the pears.  Bake in a
  preheated 400 degree F. oven for 15 minutes, then reduce the heat to
  350 degrees F. and bake an additional 30 minutes or until the topping
  and crust are golden brown. Cool on a wire rack. ALMOND TOPPING:
  Combine the flour, brown sugar, and ginger in a bowl. Cut in the
  butter, using a pastry blender, until crumbly. Stir in the almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Americana Key Lime Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 T  Gelatin, unflavored (1 env.)
    1/4 t  Salt
    1/2 c  Lime juice
      1 t  Lime peel, grated
      4 ea Egg whites
      1 c  Cream, heavy, whipped
      1 x  Pistachio nuts; chopped
      1 x  Cream, heavy, whipped, to to
    1/2 c  Sugar
      4 ea Egg yolks
    1/4 c  Water
      1 x  Few drops green food color
    1/2 c  Sugar
      1 ea Pie shell, 9-in baked
      1 x  Lime slices for garnish
 
  Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
  together egg yolks, lime juice, and water; stir into gelatin mixture.
  Cook and stir over medium heat just till mixture comes to boiling.
  Remove from heat; stir in grated peel. Add food coloring sparingly to
  tint pale green. Chill, stirring occasionally, until the mixture
  mounds slightly when dropped from a spoon. Beat egg whites till soft
  peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold
  gelatin mixture into egg whites. Fold in whipped cream. Pile into
  cooled baked pastry shell. Chill till firm. Spread with more whipped
  cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in
  center. Garnish with thinly sliced lime placed in whipped cream
  mounds around edge of pie. Source: Better Homes & Gardens Dessert
  Cookbook. "A spectacular from the famous Miami hotel!"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Blueberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Sugar
    1/2 t  Salt
      1 c  Blueberries,fresh if possibl
      1 ea Pie shell, unbaked double
      3 T  Cornstarch
      5 c  Apples, peeled and sliced
      1 T  Lemon juice
      2 T  Margarine
 
  In a large bowl,stir together sugar,cornstarch and salt.Add
  apples,blueberries and lemon juice;toss to coat the fruit.Turn into
  pastry lined 9" pie plate.Dot with margarine.Add top crust; seal and
  flute edge.Bake in a 425 degree oven until crust is browned and
  filling is bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Meringue Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Pie shell, 9" unbaked
    1/2 c  Sugar
      1 T  Lemon juice
    1/2 t  Cinnamon
    1/4 c  Sugar, confectioners
      2 c  Apple, grated
      3 T  Butter
      3 ea Eggs, separated
    1/2 t  Nutmeg
      1 t  Vanilla
 
  Spread apples evenly in bottom of pie shell.In separate bowl, cream
  sugar and butter.Blend in lemon juice and 3 beaten egg yolks.Pour over
  apple.Sprinkle with cinnamon and nutmeg.Bake in 350 degree oven for
  40 to 45 minutes. Beat egg whites until peaks are
  formed.Gradually,add powdered sugar and vanilla,beating until
  meringue is stiff.Spread over top of pie.Return to oven.Reduce heat
  to 325 degrees.Bake 5 to 10 minutes longer,until meringue is lightly
  browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #1
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Unbaked pie crusts
  1 1/2 c  Sugar
     40 ea Ritz crackers
      1 t  Cinnamon
      1 ea Juice & grated rind of lemon
      4 c  Water
      4 t  Cream of tartar
      2 T  Butter
    1/4 t  Nutmeg
 
  Make your favorite pie crust (top and bottom).Boil water,sugar and
  cream of tartar.Add whole crackers,1 at a time.Boil 2 minutes.Add
  remaining ingredients.Cool.Pour into prepared pie shell.Cover with
  top crust.Slit top for steam vents.Bake @ 425 degrees for 10
  minutes.Reduce heat to 350 degrees.Continue to bake 20 to 25 minutes
  or until golden brown.Remove from oven. Cool.Makes 1 pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #2
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Large egg yolk,slightly beat
    1/2 t  Ground cinnamon
      1 ea Graham cracker pie crust
    3/4 c  All-purpose flour
      1 T  Lemon juice
    1/2 c  Sugar
    1/4 c  Packed light brown sugar
    1/4 t  Salt
    1/4 t  Ground nutmeg
  5 1/2 c  Sliced,peeled cooking apples
    1/4 c  Sugar
    1/4 c  Packed light brown sugar
    1/3 c  Butter, room temperature
      3 T  All-purpose flour
 
  Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly,
  with egg yolk;bake on baking sheet until light brown,about 5 minutes.
  Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup
  sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix
  well and spoon into crust.Mix remaining flour,sugar,brown sugar and
  butter with fork or pastry blender until crumbly.Sprinkle topping
  mixture,evenly, over apples.Bake on baking sheet,about 50
  minutes.Cool on wire rack. Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apple Pie #3
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Water
     16 ea Soda crackers
  1 1/2 t  Cream tarter
    1/2 t  Nutmeg
  1 1/2 c  Sugar
    1/2 ea Stick margarine
    1/2 t  Cinnamon
 
  Bake @ 350 degrees in unbaked crust.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Apricot Cheese Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/4 c  Quick oats
    1/4 t  Cinnamon
      1 c  Cottage cheese
      3 ea Eggs
    1/2 c  Pineapple juice
      1 t  Grated orange rind
      1 c  16 oz apricot halves,drained
    1/4 c  Melted butter or margarine
    1/8 t  Ground nutmeg
      1 pk Reduced calorie cream cheese
    1/2 c  Sliced dates
      1 t  Vanilla extract
    3/4 t  Cornstarch
 
  Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press
  mixture onto bottom and up sides of a 9" pie plate. Bake @ 425
  degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine
  cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple
  juice,vanilla extract,orange zest and remaining nutmeg in a food
  processor or blender.Blend until well mixed. Pour into cooled crust
  and bake @ 350 degrees for 30 to 35 minutes until filling is
  set.Chill at least one hour. Combine remaining pineapple juice and
  cornstarch in a small saucepan.Heat to boiling.Boil 1 minute,stirring
  constantly,until thickened and clear.Arrange drained apricot halves
  on top of cheese filling and spoon pineapple glaze,evenly,over
  apricots. Refrigerate until glaze is set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bake Cherry Chesse Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" graham cracker crust
      1 pk 8 oz softened cream cheese
      1 c  14 oz. sweetened condensed;
      1 x  Milk ( not evaporated)
    1/3 c  Concentrated lemon juice
      1 t  Vanilla extract
      1 c  Cherry pie filling
 
   large mixer bowl,beat cheese until fluffy.Beat in Condensed lk until
  smooth.Stir in lemon juice and vanilla.Pour into ust.Chill 3 hours or
  until set.Top with desired amount of e filling before
  serving.Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Banana Cream Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Banana
      2 pk (4 serv)banana or vanilla;
      1 x  Instant pudding
      1 ea Baked 9" pie shell,cooked
  2 1/2 c  Cold milk
      2 c  Thawed kool whip topping
 
  Slice banana into pie shell.Prepare pie filling as directed on
  package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped
  topping and pour over banana in shell.Chill at least 3 hours.Top with
  remaining whipped topping;garnish with banana slices and mint,if
  desired
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackberry Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 3/4 c  Unsifted all-purpose flour
    2/3 c  Vegetable shortening
      1 c  Sugar
      1 x  Dash salt
    1/2 t  Salt
    1/3 c  Cold water
    1/4 c  All-purpose flour
      4 c  Washed fresh blackberries
 
  Sift together flour and salt in a mixing bowl.Cut in shortening with a
  pastry blender until mixture resembles large coarse crumbs. Sprinkle
  water over flour mixture,using a fork to stir it in gently to make it
  gather into a ball (the less water the better - just enough to hold
  it together).Turn out onto a lightly floured board and shape with
  your hands into two balls,one slightly larger than the other.Chill
  dough for 1 hour,then roll out large ball to fit the bottom of a 9 or
  10" pie dish.Now,mix sugar and all-purpose flour in a separate
  bowl,then add a dash of salt and stir in berries.Pour mixture into
  the empty pie shell,then roll out remaining ball of dough to make top
  crust.Crimp and trim edges,then slash the top crust in several
  places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
  until golden brown.Makes 1 - 10" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blueberry Parfaits
 Categories: Low-cal, Desserts, Microwave
      Yield: 4 servings
 
      1 c  Blueberries
      1 pt Yogurt, frozen, vanilla
    1/4 c  Apricot preserves
      4 T  Almonds; slivered (optional)
 
  PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a
  small bowl, combine blueberries and preserves.  In microwave, cook on
  high 3-3 1/2 minutes, stirring twice, until blueberries are softened.
  Cover and chill until ready to assemble.  To serve, in each of 4
  dessert or parfait glasses layer frozen yogurt and blueberry sauce.
  Garnish with almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BOSTON CREAM PIE
 Categories: Pies, Desserts
      Yield: 14 servings
 
      1 x  -----------cake l-----------
      1 c  Sugar
    2/3 c  Milk
  1 3/4 c  All-purpose flour
      1 x  -------vanilla egg c--------
    1/3 c  Cornstarch
  2 1/2 c  Milk
      1 x  --------chocolate g---------
      1 T  Butter
    1/4 c  Milk
    1/4 c  Butter, softened
      3 ea Large eggs
      1 t  Vanilla
      2 t  Baking powder
    2/3 c  Sugar
    1/4 t  Salt
      4 ea Large egg yolks,lightly beat
      3 ea 1 oz. chocolate squares
    1/3 c  Confectioners' sugar
 
  Prepare cake layers: Heat oven to 350 degrees.Grease and flour two 9"
  round cake pans.In large bowl with electric mixer at medium speed,
  beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
  baking powder about 4 minutes until thoroughly blended and smooth.
  Spoon batter into prepared pans;bake 30 minutes until wooden pick
  inserted in center of each layer comes out clean.Remove layers to
  wire racks to cool completely. Prepare egg custard: In 2 qt.
  saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly
  mixed;slowly stir in 2 1/2 cups milk until smooth.Bring to boil over
  medium heat,stirring constantly;cook 1 minute until mixture boils
  rapidly and thickens.Remove from heat; very slowly pour lightly
  beaten egg yolks into hot mixture,stirring rapidly and constantly to
  blend and keep smooth.Return mixture to low heat;cook 1 minute
  longer.Do not allow to boil.Remove from heat;stir in 1 tbsp.
  vanilla.Cool completely,stirring frequently. Prepare chocolate glaze:
  In small heavy saucepan over very low heat, melt chocolate and 1
  tbsp. butter,stirring frequently until blended and smooth.Remove from
  heat;stir in confectioners sugar and 1/4 cup milk until blended and
  smooth.Keep warm,covered. To assemble: Using sharp serrated
  knife,carefully cut cooled layers in half horizontally.Place one
  layer,cut side up,on serving platter; spread with 1/3 cooled
  custard.Repeat with remaining cake layers and custard,ending with
  cake layer,cut side down.Spoon warm glaze over top of cake,letting
  mixture drip down sides.Makes 12 to 16 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BOURBON CREAM SAUCE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Half and half cream
      1 pk 4 oz instant vanilla pudding
    1/2 c  Milk
      2 T  Bourbon or rum
 
  In a mixing bowl,whip together cream,milk,pudding mix and
  bourbon.Refrigerate until slightly thickened.Serve on or beside
  slices of pie.Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding
  mix with 1 cup of milk to
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BROWNIE BOTTOM BOURBON PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  Brownie mix
    3/4 c  Sugar
    1/4 c  Cold water
      3 c  Heavy cream
      5 ea Egg yolks
      1 pk Envelope unflavored gelatin
    1/2 c  Bourbon
 
  Bake 1 brownie mix according to directions,but bake a few minutes
  less, in the bottoms of 2 pie tins. Beat  egg  yokes  until thick and
  lemon colored.Slowly  beat  in sugar.Soften gelatin in cold water and
  add 1/3 of the bourbon. Heat this mixture of bourbon over boiling
  water until gelatin dissolves. Pour into yolks and stir briskly. Add
  remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour
  filling into brownie crust and chill 4 hours. Top with remaining
  cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved
  chocolate on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BUBBLY BERRY LATTICE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Fresh blueberries or
    1/4 c  Flour,
    1/2 c  Sugar; divided
      2 t  Butter or margarine
      2 pk (9 oz.) unsweetened frozen
      1 ea 2 crust pie pastry, divided
      2 t  Lemon juice
 
  Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking
  bag on large cookie sheet.In large bowl,coat blueberries with 3
  tablespoons flour.Roll out pastry for bottom crust,fit into
  pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in
  blueberries;sprinkle with lemon juice and remaining sugar.Dot with
  butter.Add lattice top crust made with remaining pastry;slide pie
  into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake
  1 hour or until syrup boils and crust is brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BUTTERSCOTCH APPLE CRUMB PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 t  Lemon juice
    1/2 c  Sugar
      1 t  Cinnamon
      1 ea 9" unbaked pie shell
      1 pk 6 oz. butterscotch chips
    3/4 c  All-purpose flour
      4 c  Pared,sliced tart apples
    1/4 c  All-purpose flour
    1/8 t  Salt
      1 x  ----------topping-----------
    1/4 c  Butter
    1/8 t  Salt
 
  Preheat oven to 375 degrees.In large bowl,combine lemon juice and
  apples;toss until well coated.Stir in sugar,flour,cinnamon and
  salt;mix well.Turn into 9" unbaked pie shell.Cover edges with
  aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over
  hot(not boiling water,Nestle Butterscotch Flavored Morsels and
  butter;stir until smooth.Remove from heat;stir in flour and
  salt.Blend until mixture forms large crumbs.Remove foil from
  pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25
  minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Fruit Salad
 Categories: Fruits, Low-cal, Desserts
      Yield: 6 servings
 
      2 ea Med. cantaloupes *
      1 c  Raisins
      1 c  Finely chopped walnuts
      1 x  Low-fat yogurt
      1 ea Large pineapple **
      1 c  Fresh shredded coconut
      1 ea Large apple ***
 
  *     Remove rind and seeds from cantaloupe **    Cored, Peeled, and
  cut into small chunks. ***   Cored and cut into small chunks. Cut the
  cantaloupes into small chunks and mix with all the other fruits and
  the walnuts in a large Salad bowl.  Scoop yogurt into individual
  serving bowls and pass the fruit salad.  Stir to coat and eat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cantaloupe Melba
 Categories: Desserts, Fruits, Vegetarian
      Yield: 8 servings
 
      2 c  Fresh raspberries*
      2 T  Orange-flavored liqueur**
      3 c  Raspberry sherbet
    1/3 c  Sugar
      2 ea Cantaloupes
 
  * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
  brandy (optional)    In a blender or food processor, whirl raspberries
  until pureed.  Pour through a sieve to remove seeds.  Stir sugar and
  liqueur (if used) into puree and mix well; cover and chill.    Halve
  cantaloupes and remove seeds; peel and cut into thin slices. Line
  each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
  Top melon with a scoop of sherbet and pour 2 tablespoons chilled
  raspberry sauce over sherbet.    Raspberry sherbet in goblets lined
  with sliced cantaloupe and topped with Melba sauce would make a
  memorable finale for a menu featuring an egg and cheese dish. Per
  Serving (including liqueur): 2 grams protein, 45 grams carbohydrate,
  no cholesterol, 186 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Capirotada (Bread Pudding)
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      8 ea Slices toasted bread
      1 c  Sugar
    1/2 t  Nutmeg
    1/4 t  Salt
  1 1/2 c  Raisins
      1 ea Whipped cream (optional)
      2 c  Water
      1 t  Cinnamon
    1/2 t  Cloves
  1 1/2 c  Grated cheddar
      2 T  Butter
 
  Toast the sliced bread, break into 2" pieces. Make a syrup of water,
  sugar, spices and salt. Bring to a boil and simmer for 10 minutes.
  BUtter an oblong baking pan. Layer bread, cheese, raisins and butter.
  Pour syrup over bread mixture and bake at 350 for 20 minutes or until
  syrup is absorbed. May be served warm or cold. If served warm, top
  with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CARAMEL PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
     36 ea Kraft caramels
    1/4 c  Water
    1/4 c  Margarine
    3/4 c  Sugar
    1/4 t  Salt
    1/2 t  Vanilla
      3 ea Eggs,beaten
      1 c  Pecan halves
      1 ea 9 " unbaked pastry shell
 
  Melt caramels with water & margarine in a saucepan over low heat. Stir
  occasionally until smooth.Combine sugar,salt & eggs. Gradually add
  caramel sauce;Mix well. Stir in pecan halves & pour into pastry
  shell.Bake @ 350 degree for 40 minutes.Pie filling will appear
  soft,but becomes firm as it cools.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Fudge Pie
 Categories: Chocolate, Desserts, Pies
      Yield: 6 servings
 
    1/4 c  Butter or margarine
      3 ea Eggs; lg
      2 t  Instant coffee powder
    1/4 c  Unbleached flour
      1 ea Unbaked 9" pie shell
    3/4 c  Brown sugar; firmly packed
     12 oz Chocolate chips; melt & cool
      1 t  Rum flavoring
      1 c  Walnuts; coarsely chopped
      1 x  Walnut halves
 
  Cream the butter and brown sugar together in a bowl until light and
  fluffy, using an electric mixer at medium speed.  Add the eggs, one
  at a time, beating well after each addition.  Add the cooled
  chocolate, coffee powder, and rum flavoring, blending well.  Stir in
  the flour and the chopped walnuts and turn into the unbaked pie
  shell.  Arrange the walnut halves in a circle around the edge of the
  pie.  Bake in a preheated 375 degree F. oven for 25 minutes or until
  set around the edge. Cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHEESE PUDDING PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/2 c  Chopped nuts
      1 x  -------------f--------------
      1 ea 16 oz cool whip topping
      1 pk 6.75oz instant choc. pudding
      1 c  Flour
      1 ea Stick butter
      1 c  Sugar
      8 oz Cream cheese
 
  Mix crust and press into the pie pan.Bake @ 350 degrees for 20
  minutes. Prepare chocolate pudding as directed on package.With a
  mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour
  mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip
  topping.Sprinkle with broken pecans.Refrigerate before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesecake Cookies
 Categories: Desserts, Cookies
      Yield: 16 servings
 
      5 T  Butter, softened
      1 c  Flour
      1 pk 8 oz cream cheese, softened
      2 T  Milk
    1/2 t  Vanilla
    1/3 c  Brown sugar, packed
    1/2 c  Sugar
      1 ea Egg
      1 T  Lemon juice
 
    Heat over to 350.   In a medium bowl blend thoroughly butter, brown
  sugar and flour with a fork until mixture resembles coarse crumbs.
  Put 1 cup of the mixture aside for topping. Press remaining mixture
  into an 8x8x2 inch baking dish; bake for 15 minutes.   In another
  bowl combine sugar and cream cheese, mixing until smooth. Thoroughly
  beat in egg, milk, lemon juice and vanilla.   Spread over the baked
  crust and sprinkle with remaining brown sugar mixture.   Bake for 25
  minutes. Let cool, then chill for at least 1 hour. Cut into 16
  squares; serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY ALMOND PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
    1/4 c  Sugar
      6 c  Cherries,pitted
      1 ea 9" pie shell
      1 c  Flour
    1/3 c  Butter
      4 T  Cornstarch
      3 T  Almond flavored liqueur
      1 x  ----------crumb t-----------
    1/2 c  Sugar
    1/2 c  Flaked coconut
 
  Combine sugar and cornstarch in saucepan.Add cherries and
  liqueur.Cook and stir over low heat until mixture thickens.Spoon into
  baked pie shell.Make topping:combine flour and sugar and cut in
  butter with pastry cutter,until texture of coarse meal. Stir in
  coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees
  for 10 to 12 minutes or until coconut is toasted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHERRY BERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
      1 t  Salt
    1/3 c  Shortening
      6 T  Cold water
      1 x  ----------cherry l----------
    1/2 c  Juice drained from cherries
      1 T  Plus 1 1/2 t. quick tapioca
    1/2 t  Almond extract
      1 pk 8 oz. cream cheese,softened
    1/2 t  Almond extract
    1/2 t  Vanilla extract
      1 c  Fresh raspberries,drained
      1 T  Cornstarch
      1 ea Egg white,lightly beaten
      1 x  Almonds chopped,optional
      2 c  All-purpose flour
    1/4 t  Baking powder
    1/3 c  Butter flavor shortening
      2 t  Vinegar
      3 c  Frozen pitted tart cherries
    1/3 c  Plus 1 tbsp. sugar,divided
      1 T  Cornstarch,divided
    1/2 t  Vanilla extract
    1/2 c  Confectioners sugar
    1/3 c  Chopped almonds
      1 x  --------raspberry l---------
      2 T  Granulated sugar
      1 x  -------------t--------------
      1 x  Granulated sugar
      1 x  Flake coconut,optional
 
  ~------------------------Cream Cheese
  Layer------------------------------- For Crust: Combine flour,salt
  and baking powder in a bowl.Cut in shortening and butter flavor
  shortening with a pastry blender (or 2 knives) until the flour is
  just blended in to form pea size chunks.Combine water and
  vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly
  with a fork until dough forms a ball.Divide dough in half.Press
  between hands to form two 5 to 6" pancakes. Flour rolling surface and
  pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger
  than upside down 9" pie plate.Loosen dough carefully.Fold in
  quarters.Unfold.Press into pie plate.Trim edge even with pie plate.
  For  Cherry Layer:  Thaw and drain enough berries to yield 2 to 2 1/2
  cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated
  sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and
  vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp.
  granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a
  small saucepan.Place on medium heat.Cook stirring constantly,3 or 4
  minutes.Cool slightly.Pour over cherries.Mix gently until cherries
  are coated.Set aside. For Cream Cheese Layer: Combine cream
  cheese,confectioners sugar, almonds,almond extract and vanilla
  extract in a medium bowl.Beat at medium speed of electric mixer until
  well blended.Spread on bottom of unbaked pie shell. For Raspberry
  Layer: Combine raspberries,granulated sugar and cornstarch.Mix
  carefully.Spoon over cream cheese layer.If desired place raspberry
  mixture in a saucepan.Cook,briefly,until thickened.Cool until
  slightly warm before spooning over cream cheese layer. Heat oven to
  400 degrees.Spoon cherry mixture over raspberries. Moisten pastry
  edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2"
  strips.Place 5 strips evenly across filling.Fold every other strip
  back.Lay first strip across in opposite direction.Continue in this
  pattern,folding back every other strip each time you add cross
  strip.Trim ends of lattice strips even with crust.Press together.Fold
  edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle
  lightly with granulated sugar.Bake @ 400 degrees for 15
  minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle
  with chopped almonds and flaked coconut 5 minutes before end of
  baking time, if desired.Cool until barely warm or to room temperature
  before serving.Makes one 9" pie. Note: If using fresh cherries,use 3
  to 4 cups in pie.Mash and press additional cherries through a sieve
  or colander to obtain 1/2 cup of juice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHESS PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked
      1 c  Sugar
      1 T  Vinegar
      1 T  Flour
      4 ea Eggs
    1/4 c  Butter, softened
      1 T  Cornmeal
      1 t  Vanilla
 
  Combine filling ingredients in mixing bowl;beat on high speed 3 to 5
  minutes or until very well mixed.Pour into pastry shell. Bake @ 350
  degrees 25 to 35 minutes or until golden brown and firm.Cool before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened
    3/4 c  Sugar
      2 ea Eggs
    1/2 c  Chilled whipping cream
      1 c  Cherry pie filling
      1 pk 3 oz. cream cheese,softened
    1/4 c  Hershey's cocoa
      1 t  Vanilla extract
      1 ea 8" packaged crumb crust
 
  Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and
  sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters
  frequently.Add eggs and vanilla;blend well.Blend in whipping cream.
  Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will
  set upon cooling.Cool to room temperature.Cover and chill several
  hours or overnight.Garnish with cherry pie filling.Serve 6 to 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE CRUMB PIE SHELL
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Chocolate cookie crumbs
      1 T  Granulated sugar
    1/4 c  Butter, softened
 
  Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake
  @ 375 degrees for 8 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Alaska
 Categories: Mint, Chocolate, Desserts
      Yield: 12 servings
 
      1 x  -----------crust------------
      3 t  Butter
      1 x  ----------filling-----------
      2 T  Corn syrup
      3 pt Vanilla ice cream; softened
      4 ea Egg whites; large
    3/4 c  Sugar
  1 1/2 c  Mint-chocolate chips;nestles
  1 1/2 c  Chocolate wafer crumbs
      1 c  Mint-chocolate chips;nestles
      2 T  Heavy cream
      1 x  ----------meringue----------
    1/2 t  Cream of tartar
 
  CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate
  chips and butter.  Stir until chips are melted and mixture is smooth.
  Add chocolate wafer crumbs; stir until well blended.  Press into
  bottom of 9-inch springform pan; freeze until firm. FILLING: Combine
  over hot (not boiling) water, remaining 1 cup of chips, corn syrup,
  and heavy cream. Stir until chips are melted and mixture is smooth.
  Cool to room temperature. In a large bowl, whip the ice cream until
  smooth but not melted. Gradually stir in chocolate mixture (flecks
  will appear in ice cream). Spoon into center of crust, mounding high
  in center and leaving 3/4-inch edge. Using spatula, smooth to form
  dome. Freeze until firm. Remove sides of pan. Preheat oven to 450
  degrees F. MERINGUE: In a large bowl, combine egg whites and cream of
  tartar; beat until soft peaks form. Gradually add sugar, beat until
  stiff peaks form. Spread meringue over ice cream and crust to cover
  completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6
  minutes or until lightly browned. Serve IMMEDIATELY !
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Baked Custard
 Categories: Chocolate, Mint, Desserts
      Yield: 8 servings
 
  1 1/2 c  Milk; divided
      1 c  Sweetened condensed milk
      1 c  Mint-chocolate chips;nestles
      2 ea Eggs; large
 
  Preheat oven to 350 degrees F.  In a small saucepan, combine 1/2 c
  milk and the mint-chocolate chips.  Cook over low heat, stirring
  constantly, until chips are melted and mixture is smooth.  Set aside.
  In a large bowl, combine remaining 1 c of milk, condensed milk, and
  eggs; beat until well blended.  Add chocolate mixture; beat well.
  Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with
  4 cups of water. Place casserole in baking pan.  Bake at 350 degrees
  F. for 50 to 55 minutes. Serve warm or cool completely.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chocolate Mint Ice Cream
 Categories: Mint, Chocolate, Desserts
      Yield: 4 servings
 
  1 1/2 c  Heavy cream
    1/3 c  Sugar
      2 ea Egg yolks; large
      1 c  Milk
  1 1/2 c  Mint-chocolate chips;nestles
    1/8 t  Salt
 
  In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar
  and 1 cup of mint chocolate chips.  Cook over low heat, stirring with
  wire whisk, until chips are melted and mixture is smooth.  Remove
  from heat. In a medium bowl, beat egg yolks and salt until thick.
  Gradually add chocolate mixture, beat until well blended. Chill 30
  minutes. In a small heavy guage saucepan, combine remaining 1/2 cup
  of chips and 1/4 cup of heavy cream. Cook over low heat, stirring
  constantly, until chips are melted and mixture is smooth. Remove from
  heat and set aside. Pour chilled chocolate/egg mixture into an
  electric iceream freezer; churn until thick, about 25 minutes.  Pour
  in reserved chocolate mixture; churn 10 seconds more. Remove dahser;
  cover and store in freeze until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      4 ea Semisweet chocolate squares
 
  Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet
  chocolate with margarine.Blend into recipe before baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHOCOLATE PIE
 Categories: Pies, Desserts
      Yield: 12 servings
 
      2 T  Flour, (heaping)
      1 c  Sugar
      1 c  Large can evaporated milk
    1/2 ea Stick margarine or butter
    1/4 c  Cocoa
      2 ea Egg yolks
      1 c  Milk, 1 cup (mixed)
      1 t  Vanilla
 
  Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until
  you have the dry ingredients and eggs mixed well. Add vanilla and
  butter. Cook over medium heat until thick stirring constantly.Pour
  into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch
  pies from filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Classic Mexican Flan
 Categories: Mexican, Desserts
      Yield: 8 servings
 
    1/2 c  Sugar
      1 c  Milk
      3 ea Yolks of large eggs
      1 t  Vanilla extract
     14 oz Can sweetened condensed milk
      3 ea Large eggs plus
    1/2 t  Almond extract
 
  In a small saucepan melt sugar over moderate heat, stirring
  frequently, until sugar is a dark, caramel-colored liquid. Remove
  from heay and pur into a 4 cup metal ring mold or 8 individual molds.
  Quickly turn mold to coat bottom and sides with the caramel. Let cool
  so caramel hardens. Heat oven to 325. Put the condensed milk, milk,
  eggs, egg yolks and flavorings into an electric blender. Cover and
  blend to mix well. Pour mixture into mold; put mold in a larger pan
  filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from
  oven and remove mold from water. Cool and then refrigerate up to 2
  days. Cover mold with an inverted serving platter. Hold mold and
  platter together and turn them over. Lift off mold. Caramel will fall
  as a liquid sauce over the custard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CLASSIC SOUR CREAM RAISIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 8" unbaked pie shell
      1 c  Dairy sour cream
      1 t  Vanilla
    1/4 t  Nutmeg
    1/2 c  Sour cream for topping (opt)
      1 c  All-purpose flour
    1/3 c  Shortening
      2 ea Large eggs
    3/4 c  Sugar
    1/4 t  Salt
      1 c  Raisins
      1 x  -----------pie s------------
    1/2 t  Salt
      3 T  Cold milk
 
  Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together
  until well blended.Stir in raisins.Pour into pie shell. Bake,below
  oven center,in moderate hot oven (375 degrees) for 40 minutes,just
  until set.Cool.If desired,top servings with sour cream. Combine flour
  with salt.Cut in shortening until particles are pea size.Sprinkle
  with milk to make a stiff dough.Roll on lightly floured board or
  cloth to fit a 8" pie tin.Fold edge under and flute rim.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: COCONUT CREAM PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar
    1/8 t  Salt
  1 1/2 c  Scalded milk
      1 t  Vanilla extract
      1 ea 9" baked pie shell
      5 T  All-purpose flour
    1/4 c  Cold milk
      3 ea Egg yolks
      1 c  Shredded coconut
 
  Blend sugar,flour and salt with the cold milk.Add scalded milk,
  gradually,stirring constantly.Cook on a low heat until thick.Add
  beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla
  extract and coconut.Cool then pour into previously baked pie
  shell.Cover with meringue (recipe follows).Makes one 9" pie.
  Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level
  tablespoons granulated sugar for each egg.Beat egg whites until
  stiff.(They should be glossy on top and when you invert the bowl,
  they should remain in place.)Fold in the sugar,gradually.Cover the
  pie with meringue.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: COTTAGE CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Creamed cottage cheese
    1/2 c  Sugar
      1 T  Flour
      2 ea Eggs
    1/2 c  Chopped nuts
      4 T  Melted butter
    1/4 t  Salt
      1 ea Lemon rind (grated)
    1/2 c  Raisins
    1/4 c  Milk
 
  Press the cheese through a sieve 2 times. Add the butter,
  sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts
  and milk. Stir well.Beat the egg whites until stiff.Fold into cheese
  mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or
  until browned and firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: COUNTY FAIR BANANA CREAM PIE
 Categories: Pies, Desserts
      Yield: 12 servings
 
      1 x  -----------nut c------------
      1 c  Butter, softened
      1 ea Egg,beaten
      1 x  --------chocolate l---------
      1 ea Stick unsalted butter
      1 t  Vanilla
      1 c  Milk
      1 c  Sugar
      3 T  Unsalted butter
      2 ea Bananas
      2 c  Heavy cream
      2 c  Pecans
      3 c  Flour
    1/2 c  Sugar
      1 c  Chocolate chips
      1 T  Light corn syrup
      1 x  ----------banana c----------
      4 ea Egg yolks
      5 T  Flour
      1 T  Rum or 1 tsp. vanilla
      1 x  Juice of 1/2 lemon
      1 x  Chopped pecans,optional
 
  For the crust: Chop pecans very fine,preferably in a food processor
  fitted with a metal blade.Place in bowl with other crust ingredients
  and mix until well blended.Divide in half and press into the bottom
  of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @
  350 degrees.Cool completely. For chocolate layer:Melt chocolate with
  butter and corn syrup in the top of a double boiler set over hot,not
  boiling water.Stir frequently. Remove from heat and cool,then stir in
  vanilla.Divide between cooked pie crusts and spread evenly. For
  Filling:Heat milk in a medium size saucepan over medium heat to
  scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
  Gradually stir in hot milk.Transfer to medium saucepan and
  cook,stirring constantly over medium high heat(use a whisk).The
  mixture will lump as it begins to thicken.Bring the mixture to a boil
  and boil 1 minute,stirring constantly.Remove from the pan from heat
  and continue to stir until the mixture is smooth.Then,beat in butter
  and optional rum.Cool to room temperature. Peel the bananas,slice
  very thin and toss with lemon juice.Whip 1 cup of the cream until it
  is firm but not stiff.Mix about 1/4 of the cream into the cooled egg
  mixture to lighten it,then fold the remaining cream and bananas into
  egg mixture.Fill the pastry shells with banana cream and smooth to
  even.Beat remaining cream until stiff. Spoon around edge of the pies
  and sprinkle with chopped pecans,if desired.Makes 2 pies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRANBERRY MINCE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    2/3 c  Sugar
    2/3 c  Water
      1 x  Pastry for 2 crust pie
      1 ea Egg yolk mixed w/ 2 t. water
      2 T  Cornstarch
  1 1/2 c  Fresh cranberries,rinsed
      1 ea Jar ready for use mincemeat
 
  In  saucepan,combine  sugar and cornstarch;add water.Over  high
  heat,cook and stir until boiling.Add cranberries;return to a
  boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn
  mincemeat into pastry lined 9 or 10" pie plate.Top with
  cranberries.Cover with vented top crust;seal and flute.Brush egg
  mixture over crust.Bake @ 425 degrees in lower half of oven 30
  minutes or until golden brown.Cool.Decorate with Egg Nog cream
  (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream:    In large
  bowl,combine 1 1/2 cups canned Borden    Egg Nog,chilled and one 4
  serving size package instant vanilla flavor pudding mix;blend well.
     Fold in 1/2 pint whipping cream,whipped.Chill.    Use as topping
  for pie,cake or fruit.Makes about    3 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRANBERRY PEAR PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -------------p--------------
      1 T  Sugar
     10 T  Butter, cold
      7 T  Ice water
    2/3 c  Sugar
      3 lb Pears,diced
    1/2 t  Grated lemon peel
      3 T  Cornstarch
    1/2 t  Vanilla extract
  2 1/4 c  All purpose flour
      1 t  Salt
      3 T  Shortening
      1 x  -------------f--------------
      1 x  Water
  1 1/2 c  Cranberries
    1/4 t  Salt
      1 T  Butter
 
  Pastry: Filling:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAM RAISIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sour cream
      1 c  Raisins
      1 ea 8" unbaked pie shell
      1 c  Sugar
      1 ea Egg
 
  Mix first 4 ingredients thoroughly and pour into unbaked pie
  shell.Bake @ 275 degrees 90 minutes,until filling is golden
  brown.Makes 1 - 8" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUMB CRUST
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Flour
      1 x  Inch of salt
      6 t  Butter or margarine
      1 t  Cinnamon or nutmeg
 
  Combine above ingredients in a small bowl.Mix thoroughly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRUMB PIE SHELL
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Chocolate cookie crumbs
      1 T  Granulated sugar
    1/4 c  Butter, softened
 
  Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake
  @ 375 degrees for 8 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CUSTARD PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs,slightly beaten
      2 c  Sugar
      1 t  Vanilla
      2 T  Milk
    1/2 c  Flour
      4 c  Rhubarb
 
  Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake
  @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60
  minutes.Cool.Top with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: DELICIOUS KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 T  Plain gelatin
    1/4 t  Salt
    1/2 c  Key lime,strained
      1 t  Grated lime peel
      1 ea Baked graham cracker crust
      1 c  Sugar
      4 ea Eggs,separated
    1/4 c  Water
      1 c  Heavy cream,whipped
 
  Mix the gelatin,half of the sugar and the salt in a saucepan.In
  another pan,beat the egg yolks well.Add the lime juice and water to
  the egg yolk mixture.Stir the egg yolk mixture into the gelatin
  mixture.Cook over low heat,stirring constantly,just until the mixture
  comes to a boil.Remove from heat;stir in grated peel.Chill,stirring
  occasionally,until the mixture mounds slightly when dropped from a
  spoon. Beat the egg whites until soft peaks form.Gradually,add the
  remaining sugar,beating until stiff.Fold into the chilled gelatin
  mixture.Fold in whipped cream (reserve some for topping,if
  desired).Pour into the baked crust.Chill until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Divine Triple Chocolate Pie
 Categories: Chocolate, Pies, Desserts
      Yield: 6 servings
 
      1 x  ----chocolate pie shell-----
    1/4 t  Salt
    1/2 oz Semi-sweet chocolate; grated
      1 x  ------------pie-------------
      1 x  Unflavored gelatin; 1 env.
      1 c  Milk
      3 oz Baking chocolate; cut up
    1/4 t  Cream of tartar
      1 c  Heavy cream; whipped
      1 x  Sweetened whipped cream
      1 c  Unbleached flour; sifted
    1/3 c  Vegetable shortening
      2 t  Cold water
    1/4 c  Sugar
    1/4 t  Salt
      3 ea Eggs; lg, separated
    1/2 t  Vanilla
    1/4 c  Sugar
      1 x  ----------garnish-----------
    1/2 oz Semi-sweet chocolate
 
  CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in
  the shortening, using a pastry blender, until coarse crumbs form.
  Add the chocolate and water, tossing with a fork, until the dough
  forms. Press the dough firmly into a ball and then roll out on a
  lightly floured surface into a 13-inch circle. Loosely fit the dough
  into a 9-inch pie plate and trim the edge so that there it reaches 1
  inch beyond the rim of the pie plate.  Fold the extra under the edge
  of the crust to from a ridge. Flute the edge and prick the entire
  surface of the pie shell with a fork. Bake at 400 degrees F for 12
  minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir
  the 1/4 cup of sugar, the gelatin and salt together in a 2-quart
  saucepan.  Stir in the milk and slightly beaten egg yolks. Add 3 (1
  oz) squares of unsweetened chocolate and cook over low heat, stirring
  constantly, until the chocolate melts and the gelatin dissolves.
  Remove from the heat and stir in the vanilla. Chill in the
  refrigerator, stirring occasionally, until the mixture is the
  consistency of unbeaten egg whites. Remove the chocolate mixture from
  the refrigerator and set aside Immediately beat the egg whites and
  cream of tartar, in another bowl, until foamy, using an electric
  mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls
  at a time, beating well after each addition. Continue beating until
  stiff, glossy peaks form when the beaters are slowly lifted. When the
  chocolate mixture mounds slightly when dropped from a spoon, beat
  until smooth, using an electric mixer at medium speed. Fold the egg
  white mixture into the chocolate mixture; then fold in the whipped
  cream. Chill in the refrigerator until the mixture mounds well when
  spooned. Turn into the chocolate pie shell.  Chill in the
  refrigerator for 2 hours or until set.  To serve, decorate the pie
  with puffs of sweetened whipped cream. Grate and sprinkle the
  chocolate over the whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: DUTCH APPLE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Graham cracker pie crust
    1/4 t  Salt
    1/4 t  Ground nutmeg
  5 1/2 c  Peeled,sliced cooking apples
    1/2 c  Sugar
    1/4 c  Sugar
    1/3 c  Butter, room temperature
      1 ea Large egg yolk,slightly beat
    1/2 t  Ground cinnamon
    3/4 c  All-purpose flour
      1 T  Lemon juice
    1/4 c  Light brown sugar,packed
    1/4 c  Light brown sugar,packed
      3 T  All-purpose flour
 
  Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly
  with egg yolk;bake on baking on baking sheet until light brown,about 5
  minutes.Remove crust from oven. Combine sliced apples,lemon juice,1/2
  cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and
  nutmeg.Mix well and spoon into crust.Mix remaining flour,sugar,brown
  sugar and butter with fork until crumbly.Sprinkle topping mixture
  evenly over apples. Bake on baking sheet until topping is golden and
  filling is bubbling; about 50 minutes.Cool thoroughly on wire rack,at
  least 4 hours.Serve at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY KARO PECAN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,slightly beaten
      1 c  Sugar
      1 t  Vanilla
      1 ea 9" unbaked pie shell
      1 c  Karo corn syrup
      2 T  Margarine, melted
  1 1/2 c  Pecan halves
 
  In  a large bowl,stir first 5 ingredients until well blended. Stir in
  pecans.Pour into pie shell.Bake in 350 degree oven 50 to 55 minutes or
  until knife inserted halfway between center and edge comes out
  clean.Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EASY MILKY WAY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  21 oz. cherry pie filling
      4 ea 1 1/2 oz. milky way bars
      1 ea 9" pie crust,chilled
      4 t  Lemon juice
    1/3 c  Chopped nuts
 
  Add the lemon juice to pie filling.Place in pie shell.Thinly slice
  candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree
  oven for 10 minutes.Reduce temperature to 350 degrees. Continue
  baking 10 to 15 minutes more.Cool and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FASHIONED SWEET POTATO PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Butter, softened
      1 c  Mashed,cooked sweet potatoes
    1/3 c  Corn syrup
    1/2 t  Salt
      1 ea Unbaked pie shell
    1/2 c  Packed brown sugar
      3 ea Eggs,lightly beaten
    1/3 c  Milk
      1 t  Vanilla extract
 
  Cream butter and brown sugar in bowl until light and fluffy.Blend in
  sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie
  shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to 325
  degrees and bake 35 to 45 minutes longer or until well set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Festive Pumpkin Pie
 Categories: Cheese, Desserts, Pies
      Yield: 6 servings
 
      8 oz Cream cheese; softened, 1 pk
      1 t  Cinnamon; ground
    1/2 t  Salt
      3 ea Eggs; lg
      1 c  Milk
      1 ea Unbaked 9-inch pie shell
      2 t  Sugar
    3/4 c  Brown sugar; firmly packed
    1/2 t  Ginger, ground
    1/4 t  Cloves; ground
      1 c  Pumpkin; mashed, canned
      1 t  Vanilla
      1 c  Dairy sour cream
 
  Cream the cream cheese, brown sugar, spices and salt together, in a
  bowl, until they are light and fluffy, using an electric mixer set on
  medium speed.  Add the eggs, one at a time, beating well after each
  addition. Blend in the pumpkin, milk, and vanilla.  Pour the mixture
  into the unbaked pie shell.  Bake in a preheated 375 degree F. oven
  for 45 to 50 minutes or until a knife inserted halfway between the
  edge and center comes out clean. Cool slightly on a wire rack.
  Meanwhile blend the sour cream and sugar together and spread over the
  top of the warm pie. Return the pie to the oven and bake an
  additional 3 to 5 minutes or just until the topping is set.  Cool on
  a wire rack. Cover and chill in the refrigerator before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FLORIDA KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -------------c--------------
      2 T  Sugar
      1 x  -------------f--------------
    1/2 c  Freshly squeezed lime juice
    1/8 t  Salt
  2 1/2 c  Heavy cream
  1 1/4 c  Graham cracker crumbs
    1/3 c  Butter, melted
      5 ea Large egg yolks
    1/3 c  Sugar
      2 T  Coarsely grated lime peel
      1 ea Small lime,sliced,optional
 
  Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham
  cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press
  mixture firmly and evenly over bottom and sides of pie plate; bake 10
  minutes until browned.Cool completely on wire rack. Prepare filling:
  In top of double boiler using wire whisk,beat egg yolks,lime
  juice,1/3 cup sugar and salt until well blended.Set over simmering
  water;cook about 5 minutes,stirring constantly until mixture is thick
  enough to coat back of metal spoon.Remove from heat; stir in 1 tbsp.
  grated lime peel.Refrigerate mixture about 45 minutes until
  cool.Meanwhile,in large bowl with electric mixer at medium speed,beat
  cream until soft peaks form.Set 1 cup whipped cream aside for
  garnish;fold cooled lime mixture into remaining cream.Spoon filling
  into prepared crust;refrigerate at least 2 hours until set. To serve:
  Spoon remaining whipped cream decoratively over top of pie; sprinkle
  cream with remaining 1 tbsp. lime peel.Garnish with lime slices,if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FLUFFY STRAWBERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 4 serving strawberry gelatin
    3/4 c  Boiling water
    1/2 c  Ice cubes
      1 pk Vanilla instant pudding
    3/4 c  Cold milk
  3 1/2 c  Cool whip whipped topping
      1 pt Strawberries,hulled & sliced
      1 ea Baked 9" pie shell,cooled
 
  Completely dissolve gelatin in boiling water.Add ice cubes and stir
  until melted.Prepare pie filling mix with 3/4 cup milk as directed on
  package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until
  thickened.Fold in 2 cups of the whipped topping and strawberries.Pour
  into crust.Freeze 1 hour or chill in refrigerator 3 hours before
  serving.Garnish with remaining whipped topping and additional
  strawberries,if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FOUR-LAYER LEMON PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  ----------first l-----------
    1/2 c  Vegetable oil
      5 T  Milk
      8 oz Cream cheese, softened
      1 c  Powdered sugar
      6 oz Instant lemon pudding mix
      1 x  ----------fourth l----------
  1 1/2 c  Flour
      2 T  Sugar, (heaping)
      1 x  ----------second l----------
      4 oz Whipped topping
      1 x  ----------third l-----------
      3 c  Milk
      4 oz Whipped topping
 
  First Layer: Mix all ingredients together and pat into a pie pan.
  Bake in a preheated 400 degree oven until browned,8 to 10 minutes.
  Second Layer: Beat together and pour into pie shell.Chill. Third
  Layer: Mix until thickened and pour on cream cheese layer.Chill.
  Fourth Layer: Cover pie with 4 oz. whipped topping.Chill until
  serving time
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: French Pear Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      6 c  Bartlett pears; *
    1/2 t  Lemon rind
      1 x  ----spicy crumb topping-----
    1/2 c  Sugar
    1/2 t  Ginger, ground
    1/4 c  Butter or margarine
      3 t  Orange juice; frozen, conc.
      1 ea Unbaked 9-inch pie shell
    3/4 c  Unbleached flour
      1 t  Cinnamon; ground
    1/8 t  Salt
 
  *    The Bartlett Pears should be pared and thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the pears, orange juice concentrate and lemon rind in a
  bowl and toss lightly.  Arrange the pear mixture in the unbaked pie
  shell. Prepare the Spicy Crumb Topping and sprinkle over the pear
  mixture. Bake in a preheated 400 degree F. oven for 40 minutes or
  until the pears are tender. Cover loosely with aluminum foil after 30
  minutes if the top becomes too brown.  Cool on a wire rack before
  serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
  salt in a bowl. Cut in the margarine, using a pastry blender, until
  the mixture is crumbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fresh Strawberry Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      1 ea Baked 9-inch pie shell
      1 T  Cornstarch
      3 oz Strawberry gelatin
  1 1/2 c  Water
  1 1/4 c  Sugar
      3 T  Lemon juice
      1 qt Fresh strawberries
 
  Clean and hull strawberries. In medium saucepan, combine sugar and
  cornstarch; add water and lemon juice.  Over high heat, bring to a
  boil. Reduce heat; cook and stir until slightly thickened and clear,
  4 to 5 minutes.  Add gelatin, stir until dissolved.  Cool to room
  temperature. Stir in strawberries; turn into prepared pastry shell.
  Chill 4 to 6 hours or until set.  Serve with whipped cream if desired.
   Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FROSTY PUMPKIN ICE CREAM PIE
 Categories: Pies, Desserts
      Yield: 10 servings
 
      1 qt Vanilla ice cream
    1/4 c  Granulated sugar
      1 ea 9" baked graham crust
      1 x  Walnut chocolate candies,opt
      1 c  Canned pumpkin
      1 t  Pumpkin pie spice
      1 c  Heavy cream,stiffly beaten
 
  In large bowl,working quickly,combine ice cream,pumpkin,sugar and
  pumpkin pie spice;stir gently but thoroughly to blend. Spread ice
  cream mixture evenly in prepared crust;freeze until firm,at least 1
  hour or overnight.To serve:Swirl whipped cream decoratively around
  edge of pie;top with walnut shaped chocolate candies,if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FROSTY RICOTTA CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  6oz orange juice concentrate
      1 c  Ricotta cheese
      3 c  Non dairy whipped topping
    1/8 t  Orange food coloring (opt.)
      1 pt Vanilla ice cream,softened
    2/3 c  Raspberry jam
      2 ea Graham cracker pie crust
 
  In a large mixing bowl,beat frozen orange juice concentrate for about
  45 seconds.Spoon in softened ice cream and blend.Fold in whipped
  topping,Ricotta cheese and food coloring,if desired. Blend until
  smooth.Place bowl in the freezer for 15 to 20 minutes until mixture
  will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each
  pie crust.Spoon Ricotta mixture into crusts; do not over
  fill.Cover,loosely,with several layers of plastic wrap and freeze
  until firm,at least 6 hours or overnight.Let stand for 20 to 30
  minutes at room temperature before serving.Garnish with peach
  slices,raspberries and mint sprigs,if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FROZEN CITRUS PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  6 oz. lemonade concentrate
  3 1/2 c  Thawed whipped topping
      1 x  Yellow food coloring,opt.
      1 pt Vanilla ice cream,softened
      1 ea Ready graham cracker crust
 
  Place concentrate in large mixing bowl and beat about 30 seconds.
  Gradually,spoon in ice cream and blend.Fold in whipped topping and
  add food coloring,whipping until smooth.Freeze,if necessary,until
  mixture will mound.Spoon in pie crust.Freeze until firm,at least 4
  hours.Store any leftover pie in freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frozen Lemon Souffle
 Categories: Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar
      1 ea Env. unflavored gelatin
    2/3 c  Lemon juice or lime juice
    1/2 pt Whipping cream, 1 cup
      3 T  Cornstarch
      1 c  Water
      3 ea Large egg whites
 
  In large saucepan, combine sugar, cornstarch, and gelatine; add water
  and lemon or lime juice.  Over medium heat, cook and stir until
  slightly thickened; stir in a few drops of food coloring in color of
  juice used, if desired (yellow or green).  Cool.  Chill until
  partially set, about 1 hour, stirring occasionally.  In small mixer
  bowl, beat egg whites until stiff but not dry; fold into juice
  mixture. In small mixer bowl, beat whipping cream until stiff peaks
  form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil
  "collar" securely around rim of 1-qt souffle dish. Pour mixture into
  dish. Freeze 6 hours or overnight. Remove "collar". Garnish with
  whipped cream, candy lemon drops and gum drop slivers if desired.
  Return leftovers to freezer. TIP: Souffle can be chilled in
  refrigerato 6 hours instead of being frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FRUIT TOPPED CHEESE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk 8 oz. cream cheese,softened
  1 3/4 c  Cool whip whipped topping
      1 c  Canned cherry pie filling
    1/3 c  Sugar
      1 ea Graham cracker crumb crust
 
  Beat cheese and sugar until creamy.Mix in topping.Spoon into the
  crust;add pie filling around the edge of the pie.Chill at least 3
  hours.Garnish with additional whipped topping,if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FUDGE PECAN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea 9" unbaked pie shell
    1/3 c  Hershey's cocoa
    1/4 t  Salt
    3/4 c  Light corn syrup
      1 c  Pecan halves
    1/3 c  Butter or margarine
    2/3 c  Sugar
      3 ea Eggs,slightly beaten
      1 c  Chopped pecans,optional
 
  Heat oven to 375 degrees.Melt butter over low heat;add cocoa and stir
  until smooth.Remove from heat;cool slightly.Stir in sugar,salt,eggs
  and corn syrup.Blend thoroughly.Stir in chopped nuts,if desired.Pour
  into unbaked pie shell.Place pecan halves over top.Bake for 40
  minutes.Cool.Let stand 8 hours before serving.Garnish with sweetened
  whipped whipping cream or whipped topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GEORGIA PEACH PIE
 Categories: Pies, Desserts
      Yield: 10 servings
 
      1 x  -------------c--------------
    1/4 t  Salt
      1 x  -------------f--------------
    1/2 c  Sugar
      2 T  Freshly squeezed lemon juice
      2 T  Milk
      2 c  All-purpose flour
    3/4 c  Butter
      8 ea Peaches,peeled,1" slices
    1/4 c  All-purpose flour
      1 t  Grated lemon peel
 
  Prepare Crust: In large bowl,combine 2 cups flour and salt;using
  pastry blender or two knives,cut in butter until mixture resembles
  coarse crumbs.Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over
  flour mixture;toss with fork to blend lightly but evenly.When mixture
  forms ball,knead gently 2 or 3 times.Divide dough in half.On lightly
  floured surface roll our half  dough  to  12"  circle;fit  into  9"
  pie plate;trim,leaving  1" overhang.Roll out remaining half dough to
  12" circle;using sharp knife cut circle into ten strips,each about 1"
  wide;set aside.Heat oven to 375 degrees. Prepare filling: In large
  bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated
  peel;toss well.Pour filling into prepared crust.Arrange reserved
  strips of dough in lattice pattern over filling;trim strips to match
  lower of crust overhang.Dampen overhang lightly with water;turn up
  over ends of strips and seal.Flute edge decoratively.Brush lattice
  strips and edge of crust with milk;bake 50 minutes until bubbling and
  crust is golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Fresh Strawberry Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      3 pt Strawberries; fresh, hulled
  3 1/2 t  Cornstarch
      1 x  Red food coloring; a few dr
      1 x  Sweetened whipped cream
      1 c  Sugar
    1/2 c  Water
      1 ea Baked 9" pie shell
 
  Mash 1 pt of the strawberries, using a fork, and set aside.  Combine
  the sugar and cornstarch in a 3 quart sauce pan.  Stir in the water
  and mashed berries.  Cook over medium heat, stirring constantly,
  until the mixture comes to a boil, then cook 2 minutes longer.
  Remove from the heat and stir in the food coloring.  Cool to room
  temperature. Fold in the remaining 2 pts of strawberries and turn
  into the baked pie shell. Chill in the refrigerator at least 2 hours.
  To serve, top with puffs of sweetened whipped cream
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GOLDEN APPLE PIE WITH RUM SAUCE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      7 ea Apples, golden delicious
      2 T  Flour
    1/4 t  Salt
      1 x  Pastry for a 2 crust 9" pie
      2 T  Rum
    1/4 c  Brown sugar
    1/2 t  Cinnamon
    1/8 t  Nutmeg
    1/4 c  Chopped nuts
      2 T  Butter
 
  Combine apples with brown sugar,flour,spices and salt.Place in a 9"
  pastry lined pie plate.Flute edges of crust.Sprinkle apples with nuts
  and rum;dot with butter.Roll out remaining pastry.Cut into 3/4"
  strips.Arrange strips in a lattice pattern,atop of pie. Bake @ 425
  degrees for 50 to 60 minutes or until apples are tender.Cover top of
  pie with foil part way through baking time to prevent over browning
  of crust.Serve with Rum Sauce. RUM SAUCE: Combine 1 cup sugar,3/4 cup
  water and 1/2 tsp. of cinnamon in medium size saucepan.Bring to a
  boil.Boil 5 minutes over medium high heat,stirring
  constantly.Gradually,blend together 2 tbsp. cornstarch and a 1/4 cup
  of cold water.Stir into hot sugar mixture.Cook and stir until
  thickened.Stir in 1/2 cup rum;cool slightly.Serve warm with pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GRAND PRIZE WINNING MAPLE WALNUT MOUSSE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      3 ea Eggs,separated
    3/4 c  Maple syrup
      1 c  Walnut meats,chopped
      1 ea Chocolate crumb pie shell
    1/8 t  Salt
      2 c  Kool whip
      2 T  Semi-sweet chocolate,shaved
 
  Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in
  top of double boiler until yolk mixture thickens.Cool. Beat egg
  whites until stiff.Combine maple mixture,egg whites, and 2/3 of the
  Kool Whip,using a folding motion.Fold in 3/4 cup of the nut
  meats.Scrape into baked pie shell.Cover with remaining whipped
  topping.Sprinkle with remaining nut meats and chocolate
  shavings.Freeze for a minimum of four hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GREEN TOMATO MINCED MEAT
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 lb Cubed stew beef
     20 ea Green tomatoes, cored
  1 1/2 lb Raisins
    3/4 c  Any sweet fruit juice
      6 T  Orange rind
      1 T  Cloves
      1 t  Ginger
      1 x  Brandy,if desired
    1/2 c  Suet
     18 ea Tart apples,peeled
      3 T  Cinnamon
    3/4 c  Minced citron
      3 t  Salt
  1 1/2 t  Allspice
      1 c  Beef stock
 
    1/2 to 1 t  nutmeg  Cover meat with water and simmer until
  tender.Force meat,suet, tomatoes and apples through coarse food
  chopper.Add remaining ingredients(except brandy) and simmer 1
  hour,stirring frequently. Fill 3 hot,sterilized 1 quart jars.Place 2
  tbsp. brandy on top, if desired.Seal.Store in cool place.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HERSHEY BAR PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Graham cracker pie crust
      6 ea 1.35 oz. hershey bars w/nuts
    1/2 pk 9 oz. whipped topping
    1/2 c  Milk
     21 ea Large marshmallows (18-24)
 
  Place milk,candy bars and marshmallows in top pan of double
  boiler.Melt.(or just use a large pan set in a pan of boiling or
  simmering water.Chocolate will stick and burn if pan is next to the
  burner.) When melted,set out of water to cool completely.Fold topping
  into chocolate.Pour into pie crust and chill in refrigerator for at
  least 3 hours or until ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HONEY CRUNCH PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  ----------crisco c----------
    1/2 t  Salt
      4 T  Cold water
      4 ea Eggs,slightly beaten
    1/4 c  Granulated sugar
    1/2 t  Salt
      1 T  Bourbon
      1 c  Chopped pecan nuts
    1/3 c  Brown sugar,packed
      3 T  Honey
  1 1/3 c  All-purpose flour
    1/2 c  Butter flavor shortening
      1 x  -------------p--------------
    1/4 c  Brown sugar,packed
      1 c  White corn syrup
      1 t  Vanilla extract
      2 T  Butter, melted
      1 x  ----------crunch t----------
      3 T  Butter
  1 1/2 c  Pecan halves
 
  Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing
  bowl.Cut in shortening with pastry blender or 2 knives until mixture
  is uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a
  ball. On lightly floured surface,roll crust into circle 1/8" thick
  and about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough
  into pie plate,being careful not to stretch the dough.Fold pastry
  edge under to make double thickness around rim.Flute as desired. For
  Filling:Combine all ingredients except pecans.Mix well.Fold in
  chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350
  degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge
  of pastry shell with aluminum foil to prevent over browning. For
  Topping:Combine sugar,butter and honey in medium saucepan. Cook over
  medium heat until sugar dissolves,about 2 to 3 minutes. Stir
  constantly.Add pecan halves.Stir until pecans are well coated. During
  last 10 minutes of baking,remove pie from oven;spread crunch topping
  evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or
  until topping is bubbly and golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HOOSIER HARVEST APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
      2 t  Granulated sugar
    3/4 c  Butter flavor shortening
      1 ea Small egg,lightly beaten
      1 x  Sugar and cinnamon
    1/3 c  Firmly packed brown sugar
    1/2 t  Cinnamon
      6 c  Peeled,sliced tart apples
      1 x  -------------g--------------
      1 x  Granulated sugar
      2 c  All-purpose flour
      1 t  Salt
    1/4 c  Cold water
  1 1/2 t  Apple cider vinegar
      1 x  -------------f--------------
    1/3 c  Granulated sugar
      1 T  Butter flavor shortening
      3 T  Apple cider, fresh
      1 x  Milk
 
  Heat oven to 375 degrees.For crust: Combine flour,granulated sugar
  and salt in a bowl.Cut in butter flavor shortening,using a pastry
  blender or 2 knives until all flour is blended in to form pea size
  chunks.Combine water,egg and vinegar.Pour into flour mixture.Mix
  lightly with a fork until dough form a ball.Divide dough in
  half.press between hands to form two 5 to 6" pancakes. Wrap in
  plastic or aluminum foil.Refrigerate. Flour rolling surface and pin
  lightly.Roll dough for bottom crust into a circle.Trim 1" larger than
  upside down 9" pie plate. Loosen dough carefully.Fold into
  quarters.Unfold.Press into pie plate.Trim edge even with pie plate.
  For Filling: Combine brown sugar,granulated sugar,flour and
  cinnamon.Cut in butter flavor shortening with a fork until crumbs
  form.Toss apples with crumb mixture.Pour into unbaked pie shell.
  Sprinkle cider over filling. Roll top crust same as bottom.Use a
  cookie cutter to make a cut out in the center.Remove cut out.Sprinkle
  lightly with sugar and cinnamon.Bake separately.Place on top of pie
  halfway through the baking time.Moisten edge of bottom crust.Lift top
  crust onto the filled pie.Press edges together.Cut even with the edge
  of pie plate.Use tiny apple cutter to make vents in top crust for
  escape of steam.Use cutter to make additional tiny apple cut outs
  from extra pastry.Brush rim with water.Press apple cut outs gently in
  place all around edges. For Glaze: Brush top with milk.Sprinkle with
  the granulated sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover
  edge of pie with foil the last 10 minutes,if necessary to prevent
  over browning.Cool until barely warm or to room temperature before
  serving.Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: HUCKLEBERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      3 c  Fresh or frozen huckleberrie
      1 c  Sugar, (scant)
    1/2 t  Almond extract
      1 ea Pastry for double crust pie
      1 c  Grated apple
      2 T  Flour
      1 x  Dash of salt
 
  * This does not alter the flavor, but stretches the berries Measure
  ingredients into a two quart mixing bowl and mix well.Pour into
  unbaked pie shell.Cover with top crust and bake @ 375 degrees for
  about one hour or until nicely browned.Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ILLINOIS APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/4 t  Salt
    1/2 c  Ice water
    1/4 c  Sugar, white
      6 c  Tart apples,peeled & sliced
    1/2 c  Brown sugar
      2 T  Lemon juice
    1/4 t  Nutmeg
      2 c  Level cups all-purpose flour
      1 c  Evel cup crisco shortening
    1/4 c  Milk
      1 x  ----------apple f-----------
    1/2 c  Sugar
      1 t  Cinnamon
    1/4 t  Salt
      1 T  Butter
 
  Preheat oven to 450 degrees.For crust,combine flour and salt in mixing
  bowl.Cut in shortening with pastry blender or 2 knifes until mixture
  is uniform.Add water;toss lightly with a fork until dough forms a
  ball.Divide dough into 2 parts. On lightly floured surface,roll
  bottom crust into circle 1/8" thick and about 1 1/2" larger than
  inverted 9" pie plate.Gently, ease dough into pie plate,being careful
  not to stretch dough.Trim edge even with pie plate. For apple
  filling:Combine all ingredients in mixing bowl.Stir until mixed
  well.Spoon into unbaked pie shell. Use remaining half of dough to
  roll top crust,as instructed for bottom crust.Lift onto filled
  pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom
  crust;flute as desired.Cut slits or design in top crust to allow
  steam to escape.Brush top crust with milk;sprinkle with white
  sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350
  degrees;bake an additional 25 to 30 minutes or until crust in golden
  brown.Cool and serve .
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ISLAMORADA KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Condensed milk
    1/2 c  Key lime juice
      1 c  Sugar
      6 ea Eggs,separated
      1 T  Cream of tartar
      1 ea 10" or 2 8" pie crusts
 
  Whip together condensed milk and separated egg yolks until light and
  creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice. Let
  rotate at low speed for about 1 second.Fold a few times with a rubber
  spatula.Pour into baked pie shell.Let stand. Beat separated egg
  whites with cream of tartar for a full five minutes.Add sugar.Beat
  another full five minutes.Spread on top of pie.Brown in oven at 350
  degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: JAPANESE FRUIT PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Cube margarine,melted,cooled
      2 ea Eggs,beaten
      1 t  Vanilla extract
    1/2 c  Coconut
      1 ea Unbaked pie shell
      1 c  Sugar
    1/2 t  Vinegar
    1/2 c  Chopped dates
    1/2 c  Chopped nuts
 
  Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well.
  Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree
  oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: JIFFY BUTTER PIE CRUST
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  All-purpose flour
    2/3 c  Butter, chilled,into 8 piece
    3/4 t  Salt
      1 ea Yolk of large egg
 
  This rich,all-butter recipe makes two single piecrusts or one double
  crust pie;margarine may be substituted for butter,if desired. In a
  large bowl,combine flour and salt.With pastry blender or two
  knives,cut in butter until mixture resembles coarse crumbs.In small
  bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1
  tablespoon at a time,over flour mixture;toss with fork to blend
  lightly but evenly.Add up to 1 tablespoon water,if necessary,until
  dough begins to form a ball.Knead dough gently 2 or 3 times;flatten
  into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll
  out half dough to 11 to 12" circle(see note);fit into 9" pie
  plate;trim, leaving 1" overhang.Dampen underside of hangover with
  water; turn under;flute edges or make decorative edging as described
  below.Place in freezer 10 minutes.Note:Depending on depth of edge or
  type of edging used for crust,you may need up to full recipe
  dough.Any unused dough can be frozen,tightly wrapped, for up to 2
  months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie;
  fit into pie plate;trim.Roll out remaining dough to 11 to 12"
  circle;fit over top of pie;trim,leaving 1"overhang.Dampen edges of
  pastry with water;press together or turn under; flute edge .Cut vents
  for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy
  Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix
  according to package directions.Roll out half dough;fit into 9" pie
  plate; prepare single crust as directed.After fluting,place in
  freezer 10 minutes.Heat oven to 425 degrees.Line crust with foil;fill
  foil with dried beans or rice.Bake 6 minutes.Remove foil and
  beans;bake 8 to 10 minutes longer until pie shell is lightly
  browned.Cool completely on wire rack before filling.Makes one 9"pie
  shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust
  recipe; trim to leave 1 1/2" overhang.Dampen overhang with water;
  roll under to make high standing edge.Press right thumb into pastry
  edge at an angle;press and squeeze pastry between thumb and knuckle
  of forefinger.Repeat,keeping same angle to make ropelike edging. LEAF
  EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe,
  turning edge under.Press flat to rim of pie plate.With sharp paring
  knife,cut out 1" oval-shaped leaves from leftover pastry
  scraps.Lightly mark veins on leaves.Dampen rim of pastry crust with
  water;place leaves in slightly overlapping pattern around edge;press
  gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in
  Jiffy Butter Crust recipe,turning edge under.Place forefinger of left
  hand inside crust edge. Using thumb and forefinger of right
  hand,pinch around left forefinger to make wide scallops.Repeat around
  border,making sure scallops are same size. BRAIDED EDGE Fit and shape
  pastry crust as in Jiffy Butter Crust recipe, turning edge
  under.Press edge flat to rim of pie plate.Roll leftover pastry into
  long thin rectangle;cut into long strips,1/4"wide.Weave strips into
  one long continuous braid to fit around rim of piecrust.Brush rim
  with water;set braid in place;press gently to adhere SUNBURST EDGE
  Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly
  to fit pie plate rim.Cut pastry edge at 1/4" intervals, making each
  cut 3/4" long.Dampen cut edge with water;fold over each pastry
  section into triangle,pressing to seal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: KENTUCKY APPLE FESTIVAL APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening
      2 c  Flour
    1/2 t  Salt
      1 x  -------------f--------------
      1 t  Cinnamon
    1/3 c  Butter
    1/3 c  Boiling water
    1/2 t  Baking powder
      7 ea Granny smith apples
  1 1/2 T  Butter
 
    3/4 to 1 c  sugar Crust: Mix shortening,1/2 cup butter and flour.Add
  boiling water,salt and baking powder.Mix well.Separate into 2 balls;
  place between 2 pieces of wax paper;roll. Filling: Peel,core and slice
  apples.Lightly mix cinnamon and sugar with the apples.Heap into pastry
  lined pie pan and dot with 1 1/2 tbsp. butter.Cover with topping
  crust;slit to allow steam to escape.Bake 60 to 75 minutes @ 425
  degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: KENTUCKY REBEL PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Stick melted butter
      1 c  White corn syrup
      2 T  Bourbon
    1/2 c  Chocolate chips
      1 c  Sugar
      4 ea Eggs
      1 ea Unbaked pie shell
      1 c  Pecans or walnuts
 
  Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate
  chips on top;pat down with spatula.Top with pecans or walnuts.Bake 45
  minutes @ 350 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kiffles
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      2 c  Flour, (heaping)
      1 T  Sour cream, heaping
      3 ea Egg yolks
      3 T  Sugar
      1 c  Butter
      1 c  Prune butter
 
    Cream butter, sour cream, and sugar. Add egg yolks, then flour.
  Knead with hands until well blended, adding a little more flour if
  needed. Divide dough into 6-8 sections, pat each into a flat piece,
  then chill. Roll out, between waxed paper, each section like a pie
  crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles.
  Drop 1/2 teaspoon of prune butter onto each triangle, roll up
  starting at wide end. Put on greased cookie sheet. Bake 375 degrees
  or till light brown. If desired, sprinkle with powdered sugar.   Even
  though these have very little sugar, they are fabulous. They even
  give Kolaches some stiff competition.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kolaches (or Kolacky)
 Categories: Cookies, Desserts
      Yield: 5 servings
 
      1 c  Butter
      2 c  Flour
      1 c  Fruit filling (see below)
      1 c  (9 oz can) crushed pineapple
      1 T  Cornstarch
      1 c  Chopped dried apricots
      2 T  Butter
      1 c  Creamed cottage cheese
    1/4 t  Salt
      1 x  -----pineapple filling------
    1/3 c  Sugar
      1 x  ------apricot filling-------
    1/4 c  Sugar
    1/8 t  Cinnamon
 
    These are very simple, but you will find NO better cookie anywhere!
  On the down side, they do require advanced preparation (overnight is
  best). Included are a couple of filling recipes, but a can of
  pre-made will work too. (Apricot is best)   When rolling out dough,
  try to keep it as chilled as possible. To cream the cottage cheese,
  it helps if you have a food processor or blender, but a fork and a
  strong arm will do in a pinch. Mix ingredients and chill at least 6
  hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and
  place filling or preserves in center of square. Bring corners over
  filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and
  dust with powdered sugar. Pineapple Filling: Combine ingredients in
  sauce pan, cook stirring constantly until thickened. Cool. Apricot
  Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
  more. Remove from heat and add butter and cinnamon. Cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON CHIFFON PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Deep dish pie shell,baked
    1/4 c  Water
      1 c  Sugar
      2 t  Grated lemon peel
      1 c  Whipped topping,thawed
      1 x  Lemon slices,garnish
      1 t  Unflavored gelatin
      3 ea Large eggs,separated
    1/2 c  Lemon juice
      3 ea Drops yellow food coloring
      1 x  Chocolate shavings,garnish
 
  Soak gelatin in water.In double boiler over gently simmering water,
  beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until
  mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and
  food coloring.Stir well.Cool in refrigerator about 1/2 hour until
  slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon
  mixture.Fold in whipped topping.Spoon into baked pie
  crust.Refrigerate 2 to 3 hours before serving.garnish with chocolate
  shavings and lemon slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Ice Cream
 Categories: Desserts
      Yield: 12 servings
 
      3 ea Large egg yolks
    1/2 c  Lemon juice
      2 c  Whipping cream
     14 oz Sweetend condensed milk
      1 x  Yellow food coloring (opt.)
 
  Whip Whipping Cream and set aside. In large bowl, beat egg yolks,
  stir in sweetened condensed milk (not evap- orated milk), lemon juice
  and food coloring if desired.  Fold in whipped cream.  Por into 9 x
  5-inch loaf pan or other 2-qt containier.  Cover, freeze 6 hours or
  until firm. Serve with warm Blueberry 'N' Spice Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Sugar
      4 T  Cornstarch
      2 c  Boiling water
    1/3 c  Lemon juice
      1 ea 9" baked pie shell
      4 T  All-purpose flour
    1/2 t  Salt
      4 ea Egg yolks
      1 x  Grated rind of 2 lemons
 
  Mix sugar,flour,cornstarch and salt together.Add the boiling
  water,stirring constantly,using high heat until mixture begins to
  thicken.Then cook on a low heat until thick.Add beaten egg yolks.Cook
  2 minutes longer on low heat.Add the lemon juice and rind.Cool.Pour
  into previously baked pie shell.Cover with meringue (recipe
  above).Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LEMON PUDDING PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Granulated sugar
      4 T  Butter, softened 1/2 stk
      2 t  Finely grated lemon rind
      1 c  Light cream-room temperature
      1 x  Pinch cream of tartar
      3 ea Large egg yolks at room temp
    1/3 c  Squeezed lemonjuice,strained
      3 T  Plus 2 teaspoons flour
      2 ea Large egg whites at room tem
      1 ea Fully baked 9" pie shell
 
  Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
  additions,beating 1 minute after each portion added.Blend in the egg
  yolks,1 at a time,beating well after each addition.Beat in the lemon
  juice and rind;beat in flour and cream. Beat egg whites on moderately
  high speed in small deep bowl until frothy.Add cream of
  tartar;continue beating until soft peaks form.Add remaining 1/4 cup
  sugar;beat until firm but moist peaks form.Stir in small spoonful of
  the egg whites into lemon mixture; then fold in remaining egg whites.
  Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
  minutes,reduce oven temperature to 350 degrees and continue baking
  about 25 minutes or until top is well risen and firm to the touch.
  Transfer to cooling rack.Cool completely;then refrigerate 6 hours
  before serving.Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs,slightly beaten
  1 3/4 c  (16 oz) solid pack pumpkin
    1/2 t  Salt
    1/2 t  Ground ginger
      1 ea 9" unbaked pie crust
    1/4 t  Ground cloves
    3/4 c  Sugar
      1 t  Ground cinnamon
  1 1/2 c  Milk, evaporated 12 oz
      1 pk Ready-whip topping
 
  Preheat oven to 425 degrees.Combine filling ingredients in order
  given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350
  degrees.Bake an additional 45 minutes or until knife inserted near
  center comes out clean.Cool;garnish with ready-whip topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MALT SHOP PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Ready crust graham cracker p
      1 pk 8 oz. container frozen whipp
      1 x  Additional whipped topping f
      1 pt Vanilla ice cream,softened
      8 oz Whoppers candy
 
  Combine softened ice cream and whipped topping until well blended.
  Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1
  cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup
  of crushed candy.Spoon ice cream mixture into pie crust.Top with
  reserved crushed candy and freeze 4 hours.To serve,garnish with
  whipped topping and 8 whole Whoppers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MAPLE APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/2 t  Baking powder
    2/3 c  Crisco shortening
      1 x  ----------apple f-----------
    3/4 c  Maple syrup
      1 x  -----------nut m------------
      2 T  Maple syrup
      2 c  Unbleached flour
      1 t  Salt
      1 T  Maple syrup
      7 c  Apples, peeled and sliced
      2 T  Cornstarch
    1/2 c  Chopped pecans
      1 t  Butter
 
      7 to 8 T  cold water Preheat oven to 375 degrees.For crust,combine
  flour,baking powder and salt in large mixing bowl.Cut in Crisco
  shortening with pastry blender or 2 knives until mixture is
  uniform.Sprinkle water in,1 tbsp. at a time,until dough forms a
  ball.Divide dough into 2 equal parts. On lightly floured surface,roll
  bottom crust into circle 1/8" thick and 1/2" larger than and inverted
  9" pie plate.Gently,ease crust into greased plate,being careful not
  to stretch dough.Trim edge even with plate. For filling,microwave
  apple slices on high for 2 minutes.Stir; repeat procedure twice or
  until apples begin to soften.Set aside. In separate microwaving
  bowl,combine maple syrup and cornstarch. Microwave 2
  minutes;stir.Repeat procedure until mixture starts to thicken.Add the
  thickened mixture to apples.Toss lightly until apples are well
  coated;set aside to cool.Spoon cooled Apple filling into unbaked
  pastry shell. For nut filling,combine pecans,syrup and butter in
  microwaving bowl.Microwave on high 1 minute,stir and continue to
  microwave an additional minute on medium setting.Stir to break up
  mixture. Spread nut mixture on top of apple filling. On lightly
  floured surface,roll out top crust the same as bottom.Carefully,lift
  top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top
  edge under crust.Crimp edges or flute as desired.Slit top crust with
  knife to allow steam to escape.Bake @ 375 degrees for 60 minutes or
  until apples start to bubble.Brush top of pie with maple
  syrup;continue to bake and additional 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MAPLE PECAN PUMPKIN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -----------shell------------
      1 t  Flour
    1/2 c  Sugar
    1/2 t  Salt
    1/4 c  Chopped pecans
  1 1/2 c  Evaporated milk
      2 ea Eggs,slightly beaten
      1 c  Whipping cream
    1/2 t  Maple syrup
      1 ea 15 oz. pkg. pie crust
      1 x  ----------filling-----------
      1 t  Cinnamon
    1/4 c  Raisins
      2 c  16 oz. cans pumpkin filling
      1 t  Maple syrup
      1 x  ----------topping-----------
      2 T  Powdered sugar
      1 x  Ecan halves
 
  Prepare pie crust,according to package directions,for one crust
  pie.Refrigerate remaining pie crust for later use.Heat oven to 425
  degrees.Place prepared crust into a 10" tart pan with removable or a
  9" pie pan.Press in bottom and up sides of pan. Trim edges,if
  necessary. In a large bowl,combine all filling ingredients;blend
  well. Carefully,pour into pie crust lined pan.Bake for 40 to 50
  minutes or until knife inserted in center comes out clean.Cool.In a
  small bowl,beat cream until soft peaks form.Blend in powdered sugar
  and maple flavor;beat until stiff peaks form.Spoon or pipe over
  filling.Garnish with pecan halves.Store in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MARSHMALLOW MERINGUE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      6 c  Apples
    1/2 c  Sugar
    1/2 T  Cinnamon
      1 ea 7 oz. jar marshmallow cream
      1 T  Lemon juice
    1/4 c  Flour
      3 ea Egg whites
 
  On lightly floured surface,roll pastry to a 12" circle.Place in a 9"
  pie plate,turn under edge;flute.Drizzle apples with lemon juice.Toss
  with combined sugar,flour and cinnamon.Spoon into shell.Bake @ 450
  degrees for 35 minutes.Reduce oven temperature to 350 degrees.Beat
  egg whites until soft peaks form.Gradually,add marshmallow
  cream,beating until stiff peaks form.Spread over apples,sealing to
  edge.Bake 10 minutes or until meringue is slightly browned.Cool and
  serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mendenhall Sourdough Gingerbread
 Categories: Desserts
      Yield: 4 servings
 
      1 c  Active sourdough starter
    1/2 c  Molasses
      1 t  Baking soda
      1 ea Large egg
      1 t  Ginger
    1/2 c  Shortening
    1/2 c  Hot water
    1/2 t  Salt
    1/2 c  Firmly packed brown sugar
  1 1/2 c  Unbleached flour
      1 t  Cinnamon
 
  Cream brown sugar and shortening and beat.  Then add molasses and egg,
  beating continuously.  Sift dry ingredients together and blend into
  hot water.  Then beat this mixture into creamed mixture.  As the last
  step, add the sourdough starter slowly, mixing carefully to maintain
  a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or
  until done. Serve with ice cream or whipped cream while still hot if
  possible.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Chocolate Sauce
 Categories: Mexican, Desserts, Sauces
      Yield: 10 servings
 
      4 oz Unsweetened chocolate
    1/4 c  Light corn syrup
      1 ea Dash salt(optional)
    1/4 c  Cream
      2 T  Butter or margarine
    1/4 c  Sugar
    1/4 c  Kahlua
 
  In top of double boiler combine all ingredients and cook, stirring
  constantly for 10 minutes. Serve over pound cake or ice cream. To
  store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3
  months. To warm sauce, set jar in pan of hot water over low heat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MIDNIGHT MINT PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/4 c  Melted butter or margarine
      1 c  Butter
      4 oz Melted,unsweetened chocolate
      1 t  Peppermint extract
  1 1/4 c  Crushed thin mint cookies
      1 x  -------------f--------------
      2 c  Sifted powdered sugar
      4 ea Eggs
 
  Preheat oven to 350 degrees.Blend cookie crumbs with butter and press
  into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes and cool
  thoroughly. Beat butter and sugar until light and fluffy.Add
  chocolate,eggs and peppermint extract,beating until well
  combined.Mound filling into the baked pie shell.Freeze until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MILLION DOLLAR PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Eagle brand milk
    1/2 c  Chopped pecans
      1 pk Large carton kool whip
      1 c  9oz crushed pineappl,drained
      3 T  Lemon juice
 
  Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve
  chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mincemeat-Pumpkin Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
      1 c  Pumpkin; mashed, canned
    3/4 t  Cinnamon; ground
    1/2 t  Salt
    1/2 c  Heavy cream
      1 ea Unbaked 9-inch pie shell
    1/2 c  Brown sugar; firmly packed
    3/4 t  Nutmeg; ground
      3 ea Eggs; lg
      1 c  Mincemeat; prepared
 
  Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
  mixing well.  Add the eggs and heavy cream.  Beat until smooth using a
  rotary or electric mixer.  Stir in the mincemeat and pour into the
  unbaked pie shell.  Bake in a preheated 425 degree F. oven for 35
  minutes or until the filling is set.  Cool slightly on a wire rack
  and serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MISSISSIPPI MUD PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Sticks butter or margarine
      4 ea Eggs
      1 t  Vanilla extract
      1 c  Chopped pecans,optional
      2 c  Sugar
    1/2 c  Cocoa
  1 1/2 c  Flour
      1 x  Jar marshmallow creme
 
  Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla
  extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x
  14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While
  cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together
  1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp.
  vanilla extract and 1 cup medium chopped pecans.Spread over
  marshmallow topping.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Natillas
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      4 ea Eggs, seperated
      1 qt Milk
    1/8 t  Salt
    1/4 c  Flour
    3/4 c  Sugar
      1 ea Nutmeg
 
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at
  medium temperature. Add the egg yolk mixture to the scalded milk and
  continue to cook at medium temperature until it reaches the
  consistency of soft custard. Remove from heat and cool to room
  temperature. Beat egg whites until stiff but not dry and fold into
  the custard. Chill before serving. Spoon custard into individual
  serving dishes. Sprinkle each with nutmeg before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Neiman Marcus $250 Cookie
 Categories: Cookies, Desserts
      Yield: 30 servings
 
      2 c  Butter or margarine
      2 c  Brown sugar
      2 t  Vanilla
      3 c  Ground oatmeal (fine powder)
      2 t  Baking powder
     24 oz Chocolate chips
      3 c  Chopped nuts
      2 c  Granulated sugar
      4 ea Eggs
      4 c  Flour
      1 t  Salt
      2 t  Baking soda
      1 ea 8 oz hershey bar, grated
 
    Cream butter with white and brown sugar. Add eggs and vanilla. Blend
  together with flour, oatmeal, salt, baking powder and baking soda. Add
  chocolate chips, candy and nuts.   Roll into balls and place 2 inches
  apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe
  can be halved.   Makes 100-150 cookies. Note: Supposedly, Neiman
  Marcus charges $250 for this recipe. However,
        let it be known that's not the case.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: NEVER FAIL MERINGUE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 T  Cornstarch
    1/2 c  Boiling water
      6 T  Sugar
      1 t  Vanilla
      2 T  Cold water
      3 ea Egg whites
      1 x  Pinch baking soda
 
  Blend cornstarch and cold water in saucepan.Add boiling water.
  Cook,stirring until clear and thickened.Let stand until cold.With
  electric beater on high speed,beat egg whites until foamy.
  Gradually,add sugar;beat until stiff but not dry.Turn mixer to low
  speed;add soda and vanilla. Gradually,beat in cold cornstarch
  mixture.Raise mixer again to high speed;beat well.Spread meringue
  over cooled pie filling.Bake @ 350 degrees for at least 10 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: NO SUGAR APPLE PIE
 Categories: Pies, Desserts, Low-cal
      Yield: 6 servings
 
      1 c  6 oz apple juice concentrate
    1/2 c  Water
      4 ea Apples
      1 x  Sweet and low, if desired
      2 T  Cornstarch
    1/2 t  Apple pie spice
      1 ea Uncooked double pie crust
 
  Mix first 4 ingredients.Cook until thick.Slice apples into uncooked
  pie crust.Pour mixture over apples.Cover with top pie crust.Bake @
  350 degrees for 45 minutes.Apples can be sprinkled with one package
  of Sweet and Low,if desired. Note: This pie can be made without crust
  to save calories.Pour mixture over apples in pie pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: NORTH POLE CHERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 qt Vanilla ice cream
      1 c  1 lb. 6 oz. cherry pie filli
      1 ea Baked 9" pie shell or crumb
 
  Spread slightly softened ice cream in pie shell and freeze.An hour
  before serving,spread filling over top.Return to freezer.Serve
  quickly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: OHIO SOUR CHERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -----------crust------------
    1/2 t  Salt
    1/3 c  Ice water
    1/3 c  Brown sugar
    1/2 t  Cinnamon
  1 1/2 c  Cherry juice
  1 1/2 T  Crisco
      1 T  Vanilla extract
      2 t  Sugar
  2 1/4 c  All-purpose flour
      5 oz Frozen crisco
      1 x  -------cherry filling-------
    1/3 c  White sugar
      4 T  Cornstarch
      3 lb Frozen cherries (with sugar)
      1 t  Almond extract
    1/2 T  Milk
 
  For Crisco crust,combine flour and salt in food processor.Cut frozen
  Crisco shortening into chunks with knife and add to food
  processor.Process (pulse) until mixture forms fine crumbs.Add ice
  water while the machine is running and continue to run processor
  until dough forms on the blades.Remove and form dough into two
  balls.Cover and refrigerate for 30 minutes. Preheat oven to 425
  degrees.For Sour Cherry Filling,combine brown and white
  sugars,cinnamon and cornstarch in saucepan.Add cherry juice and cook
  until mixture is thick and bubbly.Stir and boil the mixture for one
  minute.Add cherries and cook for one minute or until it starts to
  boil again.Remove from heat and add Crisco shortening and almond and
  vanilla extracts. Remove refrigerated dough.On lightly floured
  surface,roll bottom crust into circle 1/8" thick and about 1 1/2"
  larger than inverted pie plate.Gently,ease dough into the pie plate,
  being careful not to stretch the dough.Trim edge even with pie plate.
  Spoon cherry filling into prepared pastry.Roll top crust the same way
  as the bottom.Brush top crust with milk and sprinkle lightly with
  sugar.Bake @ 425 degrees for 15 minutes.Reduce temperature to 350
  degrees and continue baking for 25 minutes or until crust is golden
  brown.Serves 6 to 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Old Fashioned Raisin Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
      1 x  Recipe for 9" 2 crust pie
    3/4 c  Brown sugar; firmly packed
      2 t  Instant tang orange drink; *
      2 t  Lemon juice
      2 t  Butter or margarine
     15 oz Raisins; 1 pk, 3 c
      2 t  Cornstarch
  1 1/4 c  Water
      1 c  Walnuts; coarsely chopped
 
  *    Any type of Instant Orange Breakfast Drink will do.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Divide the pastry almost in half and roll out the larger half,
  on a lightly floured surface, to a 13-inch circle.  Line a 9-inch pie
  plate with the pastry and trim the pastry 1/2 inch beyond the rim of
  the pie plate. Combine the raisins, brown sugar, corn starch and
  drink mix in a 3-quart saucepan.  Stir in the water and lemon juice.
  Cook over medium heat, stirring constantly, until the mixture boils
  and thickens. Remove from the heat and stir in the walnuts.  Turn the
  mixture into the pastry-lined pie plate and dot with the butter.
  Roll out the remaining pastry to an 11-inch circle.  Place the top
  crust over filling and trim the edge to 1-inch beyond the rim.  Fold
  the top crust under the bottom crust and form a ridge.  Flute the
  edge and cut steam vents in the top crust. Bake in a preheated 400
  degree F. oven for 30 minutes or until the crust is a golden brown
  and the filling is bubbly. Cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: One-Bowl Brownies
 Categories: Desserts, Cakes
      Yield: 10 servings
 
      4 ea Squares unsweented chocolate
      2 c  Sugar
      1 t  Vanilla
      1 c  Coarsely chopped nuts (opt.)
    3/4 c  Butter or margarine
      3 ea Eggs
      1 c  Flour
 
    Microwave chocolate and margarine in large microwaveable bowl at
  HIGH 2 minutes or until margarine is melted. Stir until chocolate is
  completely melted.   Stir sugar into melted chocolated until well
  belended. Stir in eggs and vanilla until completely mixed. Mix in
  flour until well blended. Stir in nuts. Spread in greased 13x9 inch
  pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted
  in center comes out almost clean (*Do not overbake*). Cool in pan;
  cut into squares. Makes 24 brownies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ORANGE FREEZE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea Deep dish pie shell,baked
    2/3 c  Boiling orange juice
      1 c  11 oz mandarin orang,drained
      1 pk 3 oz. orange flavor gelatin
      1 c  Vanilla ice cream,softened
      1 c  Whipped topping,thawed
 
  Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
  blending until dissolved.Chill until slightly thickened.Stir in
  mandarin oranges.Fold in whipped topping.Pour into pie shell.Freeze
  until firm, about 2 hours.Remove from freezer 15 minutes before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PARTY MERINGUE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 pk Lemon pudding
  2 1/4 c  Water
      2 T  Lemon juice
      1 ea Baked 9" pie shell,cooled
      6 T  Sugar
    2/3 c  Sugar
      3 ea Egg yolks
      2 T  Butter or margarine
      3 ea Egg whites
 
  Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
  saucepan.Blend in egg yolks and remaining water.Cook and stir over
  medium heat,until mixture comes to a full bubbling boil. Remove from
  heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
  twice.Pour into pie shell. Beat egg whites until foamy
  throughout.Gradually beat in 6 tablespoons sugar and continue beating
  until mixture will form shiny peaks.Spread over pie filling.Bake @
  425 degrees for 5 to 10 minutes or until meringue is delicately
  brown.Cool at least 4 hour before cutting.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTRY FOR 9" ONE CRUST PIE:
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Shortening or 1/3 cup lard
      3 T  Cold water
    1/2 t  Salt
      1 c  All-purpose flour
 
  Cut shortening into flour and salt until particles are size of small
  peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
  flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
  water can be added if necessary.) Gather pastry into ball;shape into
  flattened round on lightly floured cloth covered board.Roll pastry 2"
  larger than inverted pie plate,9" x 1 1/4"Fold pastry into
  quarters;place in plate.Unfold and ease into plate,pressing firmly
  against bottom and side.Trim edge of pastry 1" from rim of plate.Fold
  and roll pastry under, even with plate;flute.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Bavarian
 Categories: Low-cal, Desserts, Fruits
      Yield: 8 servings
 
    1/4 c  Sugar
      1 c  Peach slices, frozen   *
      2 x  Egg whites
    1/2 c  Cream, whipping
      1 x  Gelatin, unflavored, envelop
      8 oz Yougart, peach
      2 T  Sugar
 
  * frozen unsweetened peach slices, thawed
  ~---------------------------------------------------------------------
  ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol.,
  36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE
  MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small
  saucepan combine 1/4 c sugar and gelatin.  Stir in 1/2 cup cold water.
   Cook and stir over medium heat till sugar and gelatin are dissolved.
  Remove from heat.  In a blender container or food processor bowl place
  peach slices.  Cover and blend or process til peaches are nearly
  smooth. Stir peach puree into gelatin mizture.  Gradually stir
  gelatin mixture into yogurt till combined.  Chill about 40 minutes or
  till mixture is the consistency of corn syrup, stirring occasionally.
  Remove from refrigerator IN a small mixer bowl immediately beat egg
  whites till soft peaks form (tips curl over).  Gradually add 2 T
  sugar, beating till stiff peaks form (tips stand straight).  Whip
  cream till soft peaks form. WHEN the gelatin mixture is partially set
  (consistency of unbeaten egg whites), fold in the beaten egg whites
  and whipped cream. Chill about 20 minutes or till mixture mounds when
  spooned. Pile mixture into 8 dessert dishes and chill in the
  refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Cream Pie
 Categories: Pies, Desserts, Fruits
      Yield: 6 servings
 
      3 ea Med. fresh peaches *
      3 c  Half & half or coffee cream
      3 T  (level) unbleached flour
    1/2 t  Cinnamon or to taste
 
  *     Or enough to fill pie shell with peach halves.
  ~---------------------------------------------------------------------
  ~--- Peel Peaches, cut in half and remove stones.  Arrange halves cut
  side down in an unbaked pieshell.  Mix sugar, flour and cinnamon with
  cream to make a paste.  Pour over peaches.  Place in hot oven 450
  degree F. Bake 10 minutes or until shell begins to brown.  Reduce
  heat to moderate oven (350 degrees F.).  Continue baking for 30
  minutes or until peaches are done. Cool and serve cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEACH PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    3/4 c  Whole wheat pastry flour
    1/4 c  Sesame seed
    1/3 c  Cold margarine
      1 x  -------------f--------------
      1 pk 1 scant t unflavored gelatin
    1/4 t  Vanilla
      1 c  Plain low fat yogurt
    1/4 c  Soy flour
    1/2 t  Each;salt,baking powder
    1/4 c  Cold water
      6 oz Peach nectar
    1/3 c  Orange juice concentrate
      1 x  Dash almond extract
      1 lb Peaches,peeled and sliced *
 
  * Save a few pieces for garnish Mix together flours,seeds,salt and
  baking powder.Cut in margarine with a pastry blender until mixture
  resembles large coarse crumbs. Sprinkle in water and stir with fork
  to make a ball.Turn out onto a floured board and shape into a
  ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll
  out chilled crust to fit one 9" pie plate.Crimp edges and prick
  bottom and edges of pie crust with a fork.Bake in a preheated 450
  degree oven for about 10 minutes or until golden brown.Cool
  thoroughly,then chill for 1/2 hour. Place the nectar in a small
  saucepan,and sprinkle in the gelatin. Let the gelatin soften for a
  few minutes,then heat the mixture,stirring it,until the gelatin is
  dissolved.Stir in the orange juice concentrate vanilla and almond
  extract.Chill the mixture until it is the consistency of raw egg
  whites,then whip the mixture with an egg beater or electric mixer
  until it is fluffy.Fold in yogurt and whip the mixture again.Arrange
  half the peach slices on the bottom of the chilled crust.Pour in two
  thirds of the yogurt mixture.Arrange another layer of peaches on top
  of this and pour in the rest of the yogurt mixture.Chill pie until it
  has set.If desired,garnish with reserved peach slices when it has
  nearly set.Makes a 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEACH SKILLET PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Stick pastry mix
    1/2 c  Sugar
    1/4 t  Cinnamon
      6 ea Fresh peaches
    1/2 t  Salt
  1 1/2 T  Butter
 
  Mix pastry,according to directions on package.Roll out on lightly
  floured cloth covered board with flour covered rolling pin,large
  enough to line a 8" skillet or frying pan,allowing dough to hang over
  edge.Slice skinned peaches into pastry lined pan.Sprinkle with
  sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge
  toward center,leaving a small space uncovered.Bake in 425 degree oven
  until fruit is bubbly and crust is browned,about 25 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEANUT BUTTER CHIFFON PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/2 c  Sugar
    1/2 t  Nutmeg
      1 c  Water
      2 ea Egg yolks,slightly beaten
      2 ea Egg whites
    1/2 c  Whipping cream
      1 ea 9" baked pastry shell,cooled
      2 t  Unflavored gelatin
    1/4 t  Salt
    1/2 c  Peanut butter
      1 t  Vanilla
      2 T  Sugar
      1 ea Fully ripened banana (opt.)
 
  Mix first 4 ingredients together.Slowly,add water to peanut butter.
  Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool
  and stir until mixture thickens slightly.Add vanilla and chill until
  partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating
  to stiff peaks;fold into first mixture.Whip cream until stiff and
  fold into pie mixture.Slice banana,if desired,into pastry shell and
  top with the filling.Garnish with globs of whipping cream with a
  slice of banana in each glob.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEANUT BUTTER CREAM PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/4 c  Butter, melted
      1 pk 8 oz. cream cheese,room temp
    2/3 c  Creamy peanut butter
      1 c  Heavy cream,whipped
      2 c  Crushed oreo cookies
      1 x  -------------f--------------
  1 1/3 c  Powdered sugar
      1 c  Heavy cream
    1/2 c  Salted peanuts,coarsely chop
 
  Combine cookie crumbs and butter.Press mixture into a 9" pie pan.Set
  in freezer while you prepare the filling. Combine cream
  cheese,powdered sugar and peanut butter.Beat until smooth.Add the 1
  cup cream and mix well.Fold in the whipped cream,gently.Turn into the
  prepared pie crust.Sprinkle with chopped peanuts.Place in the freezer
  for at least 2 hours.It can be made several days in advance.Makes 6
  to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEANUT BUTTER PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" graham cracker pie shell
    1/2 c  Milk
    1/2 c  Peanut butter
      1 x  Chopped peanuts,optional
      1 pk 8 oz. cream cheese,softened
      1 c  Powdered sugar
      1 pk 8 oz. cool whip topping
 
  Whip cream cheese in mixer bowl until light.Blend in peanut butter and
  powdered sugar.Add milk,gradually,beating constantly.Fold in whipped
  topping.Spoon into pie shell.Garnish with chopped peanuts,if
  desired.Freeze until firm.Makes 6 to 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PEAR PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  2 1/2 T  Flour
    1/8 t  Ground cinnamon
      4 c  Pears,peeled and sliced
      6 T  Brown sugar
      1 T  Margarine
      1 x  Brown sugar
    3/4 t  Apple pie spice
    1/8 t  Salt
      2 ea Unbaked pie crusts
  1 1/2 t  Vanilla extract
      1 T  Milk
 
      0 x  (prepared like apples) Mix first 4 dry ingredients.Toss with
  pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown
  sugar,the vanilla extract and the margarine.Cover with second unbaked
  crust.Brush milk and a little brown sugar on top of crust.Bake 15
  minutes in preheated 425 degree oven.Reduce heat to 350 to 375
  degrees for approximately 25 to 30 minutes or until crust is browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PERFECTION PECAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------c--------------
    1/8 t  Salt
      3 T  Water
    1/4 c  Butter or margarine, softene
      4 ea Eggs
      2 t  Vanilla
      1 c  All-purpose flour
    1/2 c  Crisco shortening
      1 x  -------------f--------------
      1 c  Sugar
    3/4 c  Light corn syrup
  1 1/4 c  Pecan halves
 
  Heat oven to 375 degrees.For crust,combine flour and salt.Cut in
  Crisco with pastry blender (or two knives) until flour is just
  blended into form of pea-size chunks.Add all of water.Toss lightly
  with fork until dough will form a ball.Press between hands to form 5
  to 6" pancake. Flour rolling surface and pin lightly.Roll dough into
  circle and trim 1" larger than upside-down 9" pie plate.Loosen dough,
  carefully.Fold into quarters.Unfold and press into pie plate. Fold
  edge under.Flute as desired. For filling,cream butter and sugar in
  mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour
  filling into unbaked pie shell.Bake @ 375 degrees for 5
  minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until
  knife inserted in center comes out clean.Cool to room temperature
  before cutting.Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PHILADELPHIA APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  -------------p--------------
      1 ea Stick butter,cut in pieces
    1/4 t  Salt
      1 x  -------------f--------------
      1 ea Egg
  1 1/2 c  Sour cream
    1/3 c  Flour
      1 x  -------------t--------------
    1/4 lb Melted butter
      1 x  Pinch salt
      1 t  Cinnamon
  1 1/2 c  Flour
      4 T  Ice water
      1 x  Cinnamon
      7 ea Apples, sliced
      1 c  Sugar
      2 t  Vanilla
    1/8 t  Salt
    1/3 c  Brown sugar
    1/3 c  Granulated sugar
    1/3 c  Flour
      1 c  Chopped walnuts
 
  Crust: Combine flour,salt and butter in bowl.Cut butter into
  flour.Add ice water;toss to form ball.Roll out to fit 12" pie
  pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes.
  Filling: Mix filling ingredients together.Fill shell.Bake @ 450
  degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping:
  Sprinkle over pie.Bake 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PIE CRUST
 Categories: Pies, Desserts
      Yield: 20 servings
 
      5 lb Flour
      3 c  Water
      1 c  Crisco butter shortening
    1/4 c  Flour
 
  Add water.Blend with a pastry blender.Should hold its shape when
  squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a
  sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put
  into a microwave on high for 20 to 30 seconds, turning over once
  during thawing process.Easy to roll out.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PIER HOUSE KEY LIME PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      4 ea Eggs,separated
    1/2 c  Key or persian lime juice
      1 ea 9" graham cracker crust
      4 ea Egg whites
      1 c  14 oz. sweet condensed milk
    1/2 t  Cream of tartar
      1 x  -------------m--------------
      4 T  Sugar
 
  Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks
  on high speed until thick and light in color.Turn off mixer and add
  the condensed milk,Mix on low speed.Still on low speed,add half the
  lime juice,cream of tartar and then the remaining lime juice.Mix
  until blended. Pour into prepared crust and bake for 10 to 15 minutes
  or until the center is firm and dry to the touch.Freeze for at least
  3 hours before topping with meringue. To make meringue,heat the egg
  whites and sugar in the top of a double boiler,stirring frequently,to
  110 degrees.Beat on high speed until stiff peaks are formed.Top the
  frozen pie and return it to the freezer until ready to serve.It keeps
  for several days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PINEAPPLE CREAM PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 ea 10" baked pie shell
    1/2 c  Pineapple juice
      1 c  Pineapple, #2 cn crushed & d
      2 t  Unflavored gelatin mixed w/
      1 c  Sugar
      4 ea Large eggs,separated
      1 c  Whipping cream
      3 T  Cold water (let thicken)
 
  Combine 1/2 cup sugar with pineapple juice and slightly beaten egg
  yolks.Cook over very low heat until sugar is completely dissolved and
  custard coats spoon.Do not allow to boil;just
  simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot
  custard and keep over low heat,stirring constantly,until completely
  melted.Remove from heat and pour into a large bowl. Add strained
  crushed pineapple to hot custard and blend well. Beat egg whites
  until they just cling to bowl,add other 1/2 cup sugar;beat only until
  blended.Pour egg whites,all at once, into hot custard and fold until
  well blended. Pour into cold baked pie shell.Let stand until
  cool,then put in refrigerator for several hours until cold.beat 1 cup
  whipping cream and put on pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN AND PRALINE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  --------hot water d---------
    1/2 t  Salt
  2 1/4 c  Flour, divided
    1/2 c  Sugar
      1 T  Flour
      1 t  Ground cinnamon
    1/2 t  Salt
    1/4 t  Ground cloves
      2 T  Butter
      1 c  12 oz. can evaporated milk
      1 c  Water
      4 T  Butter, softened
    2/3 c  Pecans,coarsely chopped
    2/3 c  Lard or shortening,softened
    1/3 c  Boiling water
      1 x  ---------pumpkin f----------
    1/2 c  Light brown sugar
      1 T  Bitters,optional
    1/2 t  Ground ginger
    1/4 t  Ground nutmeg
      1 ea Egg,slightly beaten
      1 c  29 oz. can pumpkin puree
    1/4 c  Sweet milk
      1 x  -------------p--------------
    2/3 c  Light brown sugar
      1 x  Whipped topping,optional
 
  To make hot water dough: Beat lard or shortening and salt in a large
  bowl;gradually, beat in boiling water.Cool to room
  temperature,stirring, occasionally to prevent water and lard from
  separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten
  each portion into a 6" disk.Wrap in plastic wrap and chill.(If
  desired refrigerate overnight or freeze up to 1 month.) To make
  pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if
  desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir
  in egg;set aside.Melt butter in a large skillet over low heat.Add
  pumpkin puree;simmer,stirring occasionally, until puree thickens
  slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the
  sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If
  desired,cover and refrigerate overnight.) To make praline: Beat
  butter and brown sugar in a medium bowl. Stir in pecans and set
  aside.(If desired,cover and refrigerate overnight.) Assemble and
  bake: Bring chilled dough to room temperature. Working with one disk
  at a time,place on a floured surface. Using half of the remaining 1/4
  cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough
  into a 9" deep dish pie pan;trim away excess dough and flute the
  edges with a fork. Repeat with remaining disk of dough to make a
  second pie shell. Prick each pie shell all over its surface with a
  fork.Preheat oven to 450 degrees.Freeze pie shells for 10
  minutes.Spread half of the praline mixture over the bottom of each
  pie shell. Bake until praline is golden brown and bubbly,about 10
  minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour
  half the pumpkin filling into each crust;smooth the top of each with
  a spatula.Bake until pumpkin filling in each pie pan is firm and
  crusts are golden brown,about 1 hour.Cool completely and serve.Makes
  2 ea 9" pies.Top with whipping cream or whipped topping,if
  desired.Garnish with whole pecans.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN CHEESECAKE PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
      1 x  -------------c--------------
    1/2 c  Ground pecans
    1/8 t  Ginger
      1 x  -------------f--------------
      1 pk 8 oz. pkg. cream cheese
    1/2 c  Heavy cream
    1/2 t  Ginger
    1/4 t  Nutmeg
      1 x  Dash black pepper
      1 x  -------------g--------------
      1 x  Sweetened whipped cream
      1 c  Graham cracker crumbs
      2 T  Sugar
    1/4 c  Butter or margarine, melted
    3/4 c  Brown sugar,firmly packed
      1 c  16 oz. can pumpkin pie filli
      1 t  Cinnamon
    1/2 t  Salt
    1/4 t  Clove
      3 ea Eggs
      1 x  Pecan halves
 
  Crust: Filling:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN CREAM PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 c  Milk
      1 c  Canned pumpkin
      1 c  Cool whip whipped topping
      2 pk Vanilla inst pudding
      1 t  Pumpkin pie spice
      1 ea Baked 9" pie shell,cooled
 
  Combine milk,pie filling mix,pumpkin,spice and topping in a deep
  narrow bottom bowl.Beat at lowest speed of electric mixer for 1
  minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish
  with additional whipped topping and pecans,if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN GINGERSNAP PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Half and half cream or milk
  3 1/2 oz Cool whip whipped topping
    1/2 c  Canned pumpkin
      1 ea Graham cracker crumb crust
      1 pk Vanilla instant pudding
      1 c  Each: pecans and gingersnaps
  1 1/2 T  Pumpkin pie spice
 
  Beat half and half cream and pie filling in a large mixing bowl with
  a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and
  remaining ingredients;spoon into crust.Freeze until firm.Let stand at
  room temperature for 10 minutes before serving to soften.Store
  leftovers in freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Meringue Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Pumpkin; canned, mashed
      1 t  Cinnamon; ground
    1/4 t  Cloves; ground
      3 ea Eggs; lg, separated
      1 ea Unbaked 9-inch pie shell
      6 t  Sugar
    1/2 c  Sugar
    1/4 t  Nutmeg; ground
    1/2 t  Salt
      1 c  Evaporated milk
    1/8 t  Salt
 
  Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in
  a bowl and mix well.  Add the egg yolks, stirring until well blended,
  then, gradually, blend in the evaporated milk.  Pour into the unbaked
  pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or
  until a knife inserted halfway between the center and edge comes out
  clean. Remove the pie from the oven and increase the oven temperature
  to 425 degrees F. To make the meringue, beat the egg whites and the
  1/8ts of salt in a bowl, using an electric mixer set on high, until
  foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating
  well after each addition. Continue beating until stiff, glossy peaks
  from when the beaters are slowly lifted. Spoon some of the meringue
  around the edge of the warm pie. Spread the meringue so that it
  touches the inner edge of the crust all the way around the pie, using
  the back of a spoon to do this. Heap the remaining meringue in the
  center and, again using the back of the spoon, push it out to meet
  with the meringue border.  Using a flatware knife, form light small
  peaks in the meringue and then bake in the preheated oven for 5
  minutes or until the meringue is lightly browned. Cool on a wire rack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PUMPKIN PRALINE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" unbaked pastry pie shell
      1 c  14 oz. can condensed milk
      1 t  Ground cinnamon
    1/2 t  Ground ginger
      1 x  Pecan halves
      3 T  Whipping cream
      1 c  16 oz. can pumpkin
      2 ea Eggs
    1/2 t  Ground nutmeg
    1/2 t  Salt
      3 T  Dark brown sugar
 
  Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed
  milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55
  minutes or until knife inserted near center comes out clean.Arrange
  pecans in circle on pie.In small saucepan,combine remaining
  ingredients;cook and stir until sugar dissolves.Simmer 5 minutes;
  remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate
  leftover pie.Makes one 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin-Apple Pie
 Categories: Desserts, Fruits, Pies
      Yield: 6 servings
 
    1/3 c  Brown sugar; firmly packed
    1/2 t  Cinnamon; ground
    1/3 c  Water
      3 c  Apple; pared, thinly sliced
    1/3 c  Sugar; granulated
    1/2 t  Cinnamon; ground
    1/8 t  Clove; ground
    3/4 c  Evaporated milk
      1 t  Cornstarch
    1/4 t  Salt
      2 t  Butter or margarine
      1 ea Egg; lg
    3/4 c  Pumpkin; mashed, canned
    1/4 t  Ginger, ground
    1/4 t  Salt
      1 ea 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin-Pecan Pie
 Categories: Desserts, Pies, Vegetables
      Yield: 6 servings
 
      2 c  Pumpkin; mashed, canned
      1 t  Cinnamon; ground
    1/4 t  Cloves; ground
      2 ea Eggs; lg
      1 ea Unbaked 9-inch pie shell
      3 t  Butter or margarine
    2/3 c  Pecans; coarsely chopped
    3/4 c  Sugar
    1/2 t  Ginger, ground
    1/2 t  Salt
     13 oz Evaporated milk; 1 cn
      1 x  ---crunchy pecan topping----
    2/3 c  Brown sugar; firmly packed
 
  Combine the pumpkin, sugar, spices and salt in a bowl mixing well.
  Add the eggs and evaporated milk.  Beat until smooth, using a rotary
  beater or an electric mixer.  Pour into the unbaked pie shell.  Bake
  in a preheated 425 Degrees F oven for 15 minutes and then reduce the
  temperature to 350 degree F. and bake for an additional 45 minutes or
  until a knife inserted halfway between the center and edge comes out
  clean. Cool on a wire rack. Prepare the crunch Pecan topping and
  sprinkle over the cooled pie then place the pie under the broiler
  flame (5-inches from the heat source) until the mixture begins to
  bubble, about 1 minute. Cool to room temperature on a wire rack.
  CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and
  pecans in a bowl and mix until crumbly with a fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PURPLE PLUM CHIFFON PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/4 lb Fresh purple prune plums
      1 c  Sugar
  1 1/2 pk Envelopes unflavored gelatin
      2 ea Egg whites
    1/2 c  Heavy cream,whipped
      1 x  Whipped cream for garnish
    1/4 c  Water
      1 T  Lemon juice
    1/4 c  Water
      1 x  Dash salt
      1 ea Baked pastry shell (9")
 
  Wash;halve and pit plums.Place in large saucepan with 1/4 cup water.
  Cover and simmer over low heat until tender,about 10 minutes.Puree
  plum pulp and liquid in blender.Measure 2 cups puree,adding water if
  necessary.Add sugar and lemon juice.Stir until sugar is dissolved.
  Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill
  until slightly thickened.Beat egg whites with salt until stiff,but
  not dry.Fold egg whites and whipped cream into plum mixture.Pile into
  pastry shell.Chill until firm.Garnish with whipped cream,if desired.
  Makes 1 ea 9" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RASPBERRY YOGURT PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea (8 oz) raspberry yogurt
      1 ea Cool whip
      1 x  -------------v--------------
    1/2 c  Crushed raspberries (opt.)
      1 ea Graham cracker pie crust
      1 x  Other fruits with matching y
 
  Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold
  in the COOL WHIP,blending well.Spoon into crust and freeze about 4
  hours.Remove from freezer and place in refrigerator 30 minutes(longer
  for softer texture)before serving.Store leftover pie in freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RED,WHITE & BLUE AMERICAN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 10" pastry or graham cracker
      1 pk 8 oz. pkg. cream cheese
      1 pk 12 oz. whipped topping
      1 c  21 oz. blueberry pie filling
      1 c  Powdered sugar,sifted
      1 c  21 oz. tart cherry filling
 
  Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie
  filling into shell;refrigerate for 30 minutes.Beat cream cheese and
  powdered sugar;beat until smooth.Fold in whipped topping.Spread
  cheese mixture over blueberry pie filling;refrigerate for 30
  minutes.Spread cherry pie filling over cheese mixture.Refrigerate for
  at least 4 hours before serving.Yields one 10" pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea 9" pie shell,unbaked
  1 1/2 c  Sugar
      1 x  Dash of salt
    1/2 t  Vanilla
    1/2 c  Flour
    1/4 c  Butter or margarine
  4 1/2 c  Rhubarb, 1/2" pieces
    1/4 c  Flour
      2 ea Eggs
      1 x  -------------t--------------
    1/2 c  Sugar
 
  Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes.
  Cool.Combine rhubarb with sugar,flour and salt.Let stand 15
  minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into
  rhubarb.Turn into pastry shell.For Topping;stir together flour and
  sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over
  pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350
  degrees.Bake for 30 minutes more.Cool completely before serving.
  Store pie in refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rhubarb Pie
 Categories: Desserts, Pies
      Yield: 6 servings
 
      3 c  Rhubarb, 1" slices
    1/2 t  Grated orange peel
      1 x  Dash salt
      1 c  Sugar
      3 T  Flour
      2 T  Butter or margarine
 
  Combine all ingredients except butter or margarine. Line a 9" pie
  plate with Orange Pastry**. Fill with rhubarb mixture and dot with
  the butter or margarine. Top with lattice crust. Bake at 400 degrees
  40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute
  orange juice for the water in your favorite pastry recipe. Source:
  Better Homes & Gardens Dessert Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RIBBON STRAWBERRY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 ea Deep dish pie crust shell
      1 c  Sugar
      1 c  Water
      1 pk Whipped topping,any size
      1 qt Fresh strawberries,hulled
    1/4 c  Cornstarch
      1 x  Few drops red food coloring
 
  Preheat oven to 400 degrees.Bake pie shell according to directions for
  empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and
  cornstarch in a 2 qt. saucepan.Stir in water gradually until
  smooth.add chopped strawberries.Cook,stirring constantly,until
  mixture thickens and boils.Remove from heat.Stir in food
  coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into
  prepared pie crust. Stand up remaining strawberries in pie
  crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour
  remaining syrup over strawberries Chill until firm,about 3 hours.To
  serve,top each slice with Whipped Topping and a slice of reserved
  strawberry.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ROCKY ROAD PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
    1/3 c  Semi-sweet chocolate chips
  1 1/2 c  Half and half or light cream
    1/3 c  Chopped nuts
      1 ea Graham cracker pie crust
      1 pk 4 serving chocolate pudding
    1/3 c  Miniature marshmallows
  3 1/2 c  (8 oz.) whipped topping
 
  Pour half and half into large bowl.Add pie filling mix.Beat with wire
  whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in
  whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie
  crust.Freeze until firm,about 6 hours or overnight. Remove from
  freezer and let stand 10 minutes to soften before serving. Store
  leftover pie in freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SCOTCH APPLE PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Sugar
      1 t  Cream  of tartar
      1 t  Allspice
      1 t  Butter
     18 ea Soda crackers
    1/2 c  Sugar
    1/4 t  Allspice
    1/2 c  Flour
  1 1/2 c  Water
    1/8 t  Nutmeg
    1/2 t  Cinnamon
      1 T  Lemon juice
      1 x  -------------t--------------
    1/2 t  Cinnamon
    1/8 t  Nutmeg
 
  Boil everything together but the soda crackers for one minute.Add
  crackers and boil again for one minute.Pour into regular pie crust.
  Add topping before baking. Topping: Mix together and add 1/4 cup
  melted butter.Blend with fork until crumb consistency.Sprinkle over
  filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325
  degrees and bake 15 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SECOND HARVEST THANKSGIVING PUMPKIN PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
  1 1/2 c  Cold half and half or milk
  3 1/2 c  (8 oz.) whipped topping
      1 c  Gingersnap cookies
  1 1/2 T  Pumpkin spice pie spice
      1 pk 4 oz vanilla instant pudding
      1 c  Chopped nuts
    1/2 c  Canned pumpkin
      1 ea Graham cracker pie crust
 
  Pour half and half or milk into large bowl.Add pie filling mix. Beat
  with wire whisk until well blended.Let stand 5 minutes.Fold in
  whipped topping and remaining ingredients.Spoon into crust. Freeze
  until firm,about 6 hours.Remove from freezer.Let stand about 10
  minutes to soften before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SHOO FLY PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 x  Pastry for 9" crust pie
    1/4 c  Hot water
      1 ea Egg yolk,well beaten
    1/2 t  Cinnamon
    1/2 c  Brown sugar
    1/2 t  Salt
    1/2 t  Baking soda
    1/2 c  Molasses
    3/4 c  Flour
    1/8 t  Each: mace,ginger,cloves
      2 T  Shortening,melted
 
  Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into
  molasses.Blend in egg yolk;pour into pie crust.Combine remaining
  ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400
  degree oven for about 10 minutes or until crust begins to
  brown.Reduce temperature to 325 degrees;bake until top is firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUR CREAM PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      2 ea Eggs
      1 c  Thick sour cream
    1/4 t  Nutmeg
      1 T  Lemon juice
      1 c  Sugar
      1 c  Chopped raisins
    1/8 t  Salt
      1 ea Unbaked pie shell
 
  Beat eggs.Add sugar,beating until light.Whip sour cream and fold into
  egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix
  thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10
  minutes.Reduce heat to 350 degrees and continue baking for 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SOUR CREAM RAISIN PIE
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1 c  Raisins
    1/4 c  Raisin juice
      1 x  Dash salt
      2 ea Egg yolks,beaten
      1 x  -------------m--------------
    1/4 t  Cream of tarter
    1/2 t  Vanilla
      1 c  Sour cream
    1/2 c  Sugar
      2 T  Cornstarch
      1 ea Baked pie crust
      2 ea Egg whites
      4 T  Sugar
 
  Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining
  ingredients,except crust.Cook until thick.(It scorches easily;watch
  carefully and stir constantly.)When mixture is thick,remove from heat
  and add cooked raisins.Pour into baked pie crust.Make meringue
  topping.Spread over pie and put in oven just long enough to slightly
  brown meringue. Meringue: Beat first three ingredients until stiff
  peaks form. Add vanilla. Spread on top raisin filling and brown
  slightly in oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PEANUT BUTTER COOKIES
 Categories: Cookies, Desserts, Bisquick
      Yield: 8 servings
 
           JUDY VOCELKA   (NFXS18B)
      1 c  Peanut butter
      1 c  Sugar
           Egg
 
  Mix ingredients and roll into balls about the size of a walnut. Place
  on greased cookie sheet and mash down with a fork. Bake at 350 till
  lightly browned. Remove from cookie sheet immediately and allow to
  cool on a rack. Makes 16-24 cookies, depending on size.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE AND NUT POCKETS
 Categories: Desserts, Cookies, Holidays
      Yield: 20 servings
 
      1 x  -Dottie Cross TMPJ72B
      1 x  -DOUGH:
      8 T  Unsalted butter; softened
  1 1/4 c  Sugar
      1 ea Large egg
  1 1/2 t  Vanilla extract
  2 1/2 c  Sifted all-purpose flour
    1/2 t  Salt
    1/4 t  Baking soda
      1 x  -FILLING:
    2/3 c  Apple butter
      1 T  Lemon juice
      1 x  Grated zest of 1 lemon
    1/4 c  Finely chopped walnuts
      1 x  Confectioners' sugar
      1 x  -for dusting
 
  To make the dough: In a medium bowl, using a hand-held electric mixer
  set at high speed, beat the butter until creamy, about 1 minute. Add
  the sugar and beat until light in color and texture, about 2 minutes.
  Beat in the egg and vanilla. Sift the flour with the salt and baking
  soda. Gradually add the flour mixture to the butter mixture, beating
  well after each addition. Scrape the dough onto a large piece of
  plastic wrap and wrap tightly. Refrigerate until the dough is firm
  enough to roll out, at least 6 hours, or preferably overnight. To
  make the filling: Combine the apple butter, lemon juice, lemon zest,
  and walnuts and mix well. Preheat the oven to 375 degrees. Divide the
  dough into 4 portions. On a lightly floured work surface, roll out
  one portion of dough to 1/8 inch thickness. (If the dough crumbles,
  work in your hands until malleable.) Using a 3-inch round cookie
  cutter, cut out rounds of the dough. Gather up the scraps to work
  into the remaining dough. Repeat the process until all the dough has
  been used. Place a rounded teaspoon of the filling in the center of
  half of the rounds. Brush the edges of the rounds lightly with water.
  Place the remaining rounds on top of the filled cookies. Using a
  fork, press the edges sealed. Don't worry if cracks appear in the
  surface. Transfer the cookies to ungreased baking sheets. Bake until
  lightly browned, 12 to 15 minutes. Transfer to wire racks and cool
  completely. Sprinkle with confectioners' sugar before serving.  Makes
  about 20 large cookies. Source: "An Edible Christmas" (A Treasury of
  Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
  HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CAKEY GINGERBREAD SQUARES
 Categories: Desserts, Cakes, Holidays
      Yield: 12 servings
 
      1 x  -Dottie Cross TMPJ72B
      8 T  Unsalted butter; at room
      1 x  -temperature
    1/2 c  Sugar
      2 ea Large eggs
      1 x  Grated zest of 1 orange
  2 1/2 c  Sifted all-purpose flour
      2 t  Baking soda
      2 t  Ground ginger
      1 t  Ground cinnamon
    1/2 t  Ground allspice
    1/2 t  Ground nutmeg
    1/2 t  Salt
    1/4 t  Ground cloves
      1 c  Unsulfured molasses
      1 c  Boiling water
      1 x  Confectioners' sugar;
      1 x  -for dusting
 
  Preheat the oven to 350 degrees. Butter and flour a 9-inch square
  baking pan. Using a hand-held electric mixer set at high speed, beat
  the butter until creamy, about 1 minute. Add the sugar and beat until
  light in color and texture, about 2 additional minutes. Beat in the
  eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon,
  allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a
  2-cup glass measuring cup, combine the molasses and boiling water.
  Alternately in thirds, beat in the flour and molasses mixtures.
  Transfer the batter to the prepared pan. Bake until a toothpick
  inserted in the center of the cake comes out clean, and the cake is
  shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a
  wire cake rack for 5 minutes. Place the confectioners' sugar in a
  sieve and dust over the top of the cake. Serve the cake warm or
  completely cooled.  Makes 12 to 16 servings. Source: "An Edible
  Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers.
  Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CINNAMON CRISPS
 Categories: Desserts, Cookies, Holidays
      Yield: 24 servings
 
      1 x  -Dottie Cross TMPJ72B
      8 T  Unsalted butter; softened
    1/3 c  Sugar
      1 T  Sugar
      1 ea Large egg yolk
    1/2 t  Vanilla
  1 1/4 c  All-purpose flour
      1 t  Baking powder
      1 t  Ground cinnamon
    1/8 t  Salt
     24 ea Walnut halves
 
  Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
  using a hand-held electric mixer set at high speed, beat the butter
  until creamy, about 1 minute. Add the sugar and continue beating
  until the mixture is light in color and texture, about 2 additional
  minutes. Beat in the yolk and vanilla. Sift the flour, baking powder,
  cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon,
  work the dry ingredients into the creamed mixture to form a stiff
  dough. Scrape the dough onto another piece of waxed paper and form
  into a thick log about 8 inches long. Wrap the log in the waxed paper
  and refrigerate until chilled and firm, about 1 hour. Using a sharp
  knife, cut the chilled dough into 24 slices, each about 5/6 inch
  thick. Arrange the slices about 2 inches apart on the prepared baking
  sheets. Flatten the slices slightly with a fork, and top each with a
  walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on
  the baking sheets for 2 minutes, then transfer to wire cake racks to
  cool completely. The cookies will keep, stored in an airtight
  container at room temperature, for 3 days. Makes 24 cookies. Source:
  "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
  Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGNOG SNICKERDOODLES
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Terri Sawchuk PKHJ43B
      1 x  -MAIN INGREDIENTS:
  2 3/4 c  All-purpose flour
      2 t  Cream of tartar
  1 1/2 c  Sugar
      1 t  Baking soda
      1 c  Butter-softened
    1/4 t  Salt
      2 ea Eggs
    1/2 t  Brandy extract
    1/2 t  Rum extract
      1 x  -SUGAR MIXTURE
    1/4 c  Sugar or colored sugar
      1 t  Nutmeg
 
  Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
  beat at low speed, scrapingsides of bowl often, until well mixed (2
  to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
  rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
  place 2" apart onto ungreased cookie sheets. Bake near center of 400
  oven for 8 to 10 min. or until edges are lightly browned. Reformatted
  by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Black Forest Trifle Dessert
 Categories: Desserts, Box cakes, Chocolate, Alcohol
      Yield: 10 servings
 
    1/2 pk Devil's food cake mix
    1/2 c  Rum
     21 oz Can cherry pie filling

MMMMM---------------------CHOCOLATE CUSTARD--------------------------
    2/3 c  Sugar
    1/4 c  Cocoa
    1/8 ts Salt
      3    Eggs, beaten
      2 c  Milk
      1    Toppings
      1 c  Whipping cream
      2 tb Powdered sugar
    1/4 c  Sliced almonds, toasted
 
  Prepare cake mix according to package directions; cut into 1/2 inch
  slices. Line bottom of 2 quart bowl of trifle dish with half of cake
  slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling
  over cake; top with half of choclate pudding. Repeat procedure with
  remaining cake, rum, pie filling and custard. Cover and chill. Beat
  whipping cream until foamy; gradually add powdered sugar, beating
  until soft peaks form. Spread over custard; garnish with almonds.
  CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double
  boiler. Combine eggs and milk, gradually stir into dry mixture. Bring
  water in double boiler to a boil, reduce heat to low and cook
  custard, stirring constantly until thick. Cool. Dessert yields 6-8
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Twinkie Pie
 Categories: Pies, Desserts, Chocolate
      Yield: 8 servings
 
           Butter
      9    Twinkies
      3    Eggs; large, seperated
      1    Dash of Cream of tartar
    1/2 c  Sugar
    1/2 ts Vanilla extract
      6 oz Chocolate chips; semisweet
      1 c  Pecans; chopped
      1 c  Heavy cream; whipped
 
  Grease pyrex square or rectangular casserole with butter. Cut 8
  Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
  the casserole. Beat egg whites, with the cream of tartar and sugar,
  adding vanilla. Melt chocolate chips in the top of a double boiler.
  Add egg yolks to chocolate, slowly, continuing to stir over boiling
  water. Fold chocolate into egg whites.  Spread over Twinkies, then
  sprinkle with about half of the nuts. Layer on more twinkies, more
  chocolate, more nuts. Continue layering. Top with whipped cream and a
  single whole Twinkie.  Chill and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gumdrop Bread
 Categories: Breads, Desserts, Breakfast
      Yield: 12 servings
 
  2 1/2 c  Flour
  1 1/4 c  Buttermilk
    1/2 c  Sugar
    1/2 c  Packed brown sugar
    1/4 c  Shortening
      2    Eggs
      3 ts Baking powder
      1 ts Salt
      1 ts Vanilla
    1/2 ts Baking soda
      1 c  Small gumdrops cut into 1/2
    1/2 c  Chopped nuts
 
  Beat all ingredients except gumdrops and nut in a large mixer bowl on
  low speed for 15 seconds. Beat on medium speed, scraping bowl
  constantly, 30 seconds. Stir in gumdrops and nuts. Pour into a 9 X 5
  inch loaf pan that has been greased on the bottom only. Bake at 350F
  for 60 to 65 minutes, or until a wooden pick inserted in the center
  comes out clean. Loosen sides of loaf from the pan. Remove bread from
  the pan and cool completely on wire rack. For best results, wrap and
  refrigerate at least 24 hours before slicing. Refrigerate no longer
  than 1 week.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sex in a Pan
 Categories: Desserts, Chocolate, Nuts, Cheese
      Yield: 15 servings
 
MMMMM-------------------------1ST LAYER------------------------------
  1 1/2 c  Flour
    3/4 c  Melted butter
    1/2 c  Walnuts, chopped

MMMMM-------------------------2ND LAYER------------------------------
      8 oz Cream cheese, softened
      1 c  Powdered sugar
      1 c  Cool Whip
      1 ts Vanilla

MMMMM-------------------------3RD LAYER------------------------------
  2 1/2 c  Milk
      2    Vanilla pudding inst, large

MMMMM-------------------------4TH LAYER------------------------------
  2 1/2 c  Milk
      2    Chocolate inst pudding, larg

MMMMM-------------------------5TH LAYER------------------------------
           Cool Whip
 
  1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at
  350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled
  crust. REMAINING LAYERS: Prepare and layer in order given. Top with
  the Cool Whip and grated some chocolate over all. Keep refrigerated.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: The Next Best Thing To Robert Redford
 Categories: Desserts, Nuts, Chocolate
      Yield: 16 servings
 
      1 c  Flour
    1/2 c  Margarine
      1 c  Pecans; finely chopped
      1 pk (8 oz) cream cheese;softened
      1 c  Sugar
      1 pk Cool whip (9 oz size);thawed
      1 pk Instant vanilla pudding (lg)
      1 pk Instant chocolate pudding (l
      3 c  Milk; cold
           Grated Chocolate candy bar
 
  Prepare bottom crust by mixing together flour, margarine and pecans
  until crumblike. Press mixture into greased 13x9" baking pan. Bake at
  350~F for 15 to 20 minutes until lightly golden. Cool. Beat cream
  cheese with sugar until smooth. Fold in half of Cool Whip. Spread
  mixture over cooled crust. Combine vanilla and chocolate pudding
  mixes. Beat in milk until smooth and thickened. Spread over cream
  cheese layer. Spread remaining Cool Whip over top. Sprinkle with
  grated chocolate. Cover and refrigerate overnight.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snicker's Dessert
 Categories: Desserts, Chocolate, Nuts
      Yield: 12 servings
 
MMMMM------------------------FIRST LAYER-----------------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips

MMMMM------------------------SECOND LAYER-----------------------------
      1 c  Sugar
    1/4 c  Milk
    1/4 c  Margarine
    1/4 c  Peanut butter
      1 c  Marshmallow cream
      1 ts Vanilla
      2 c  Peanuts

MMMMM------------------------THIRD LAYER-----------------------------
     40    Caramels
      2 tb Water

MMMMM------------------------FOURTH LAYER-----------------------------
      1 c  Milk chocolate chips
    1/4 c  Butterscotch chips
    1/4 c  Peanut butter
 
  Melt ingredients for first layer and spread in a 13x9 pan. Freeze
  until firm. Boil the sugar, milk and margarine 5 min. Add the peanut
  butter, marshmallow cream and vanilla. Pour over the 1st layer and
  sprinkle with peanuts.  Cool. Melt the caramels with the water and
  pour over the peanuts as the 3rd layer. Melt the chips and peanut
  butter. Pour over the 3rd layer.  Keep refrigerated.  Cut into
  squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE BROWN BETTY with RUM WHIPPED CREAM
 Categories: Desserts, Holidays
      Yield: 6 servings
 
      1 x  -Dottie Cross TMPJ72B
      1 x  -MAIN INGREDIENTS:
      1 c  All-purpose flour
    1/4 t  Salt
    1/2 t  Ground cinnamon
    1/4 t  Ground nutmeg
    3/4 c  Sugar
      8 T  (1 stick) unsalted butter,
      1 x  -chilled, cut into 1/2" piec
      4 ea Slices firm-textured bread;
      1 x  -crusts removed
      1 c  Raisins
      3 ea Granny Smith apples; peeled,
      1 x  -cored, and cut into 1/2-inc
      1 x  -pieces (about 1-1/2 pounds)
      1 x  -RUM WHIPPED CREAM:
      1 c  Heavy cream
      2 T  Sugar
      2 T  Dark rum
 
  To make the apple brown betty: Preheat the oven to 350 degrees.
  Butter a 9-inch-square baking dish. Sift the flour, salt, cinnamon,
  nutmeg, and sugar into a bowl. Cut the butter into small pieces; cut
  it into the flour mixture, using a pastry blender, until the mixture
  resembles coarse crumbs. Cut the bread into 1-inch-square pieces.
  Soak the raisins in boiling water to cover for about 5 minutes, until
  plump, the drain them. Combine the bread, raisins, and sliced apples
  in a bowl. Sprinkle the bottom of the prepared baking dish with 3/4
  cup of the flour mixture, add the apple mixture, and top with the
  remaining flour mixture. Bake, uncovered, in the preheated oven until
  the top of the brown betty is crisp and golden and the apples are
  tender, 35 to 45 minutes. To make the rum whipped cream: In a chilled
  medium bowl, beat the cream and sugar until stiff. Beat in the rum.
  Serve the betty warm, with the rum whipped cream. Serves 6. Sorce:
  "An Edible Christmas" (A Treasury of Recipes for the Holiday) by
  Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Applesauce cake in Jars
 Categories: Desserts, Fruit, Canned
      Yield: 1 servings
 
      1 x  ELLIE COLLIN CMKD93F
    2/3 c  SHORTENING
  2 2/3 c  GRANULATED SUGAR
      4 ea Large EGGS
      2 c  APPLESAUCE
    2/3 c  WATER
  3 1/3 c  ALL-PURPOSE FLOUR, sifted
    1/2 t  BAKING POWDER
      2 t  BAKING SODA
  1 1/2 t  SALT
      1 t  GROUND CINNAMON
      2 t  GROUND CLOVES
    2/3 c  NUTS; chopped,optional
 
  Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars,
  lids and rings by boiling for 10 minutes. Remove the jars and allow
  to air-dry and cool. Leave the  lids and rings in the hot water until
  ready to use. Once the jars are cool enough to handle, grease them
  (use a pastry brush) with shortening (DO NOT use Pam or Baker's
  Secret); set aside. Cream together the shortening and sugar. Beat in
  the eggs, one at a time, until the mixture is light and fluffy. Add
  the applesauce and water; set aside. In another bowl, sift together
  the flour, baking powder, baking soda, salt, cinnamon and cloves.
  Blend dry ingredients into the applesauce mixture. Fold in the nuts.
  Pour batter into the jars, filling them about 1/2 full. Place jars
  onto a cookie sheet or they'll fall over. Bake in a preheated
  325-degree oven for 35-40 minutes or  until a pick inserted deep into
  the center of each cake  comes out clean. Remove jars from the oven,
  one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid,
  then a ring on  top and screw down tightly.
   Place jars onto your counter top to cool. You'll know when the jars
  have sealed, you'll hear a "plinking" sound. If you missed the sound,
  test them by pressing down on the lids once the jars have
  cooled--they shouldn't move at  all.
   Store jars in a cool, dry place. They should keep for about a year.
  I've only been able to keep them for a few weeks, they don't last
  that long around here. They're wonderful for last minute gifts,
  especially for single friends.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Canned Cake hints
 Categories: Desserts, Canned
      Yield: 1 servings
 
      1 x  ELLIE COLLIN CMKD93F
 
  I have a few more recipes but no time to upload them right now, I'll
  do that later on this evening. BTW, ANY cake can be baked in canning
  jars. I usually try one jar first--you have to know how much volume
  each recipe will give you. I usually fill ONE jar 1/2 full then bake
  it to see how high it rises. You don't want the cake to come out of
  the top of the jar, only to within 1/4 to 1/2 inch from the lip of
  the jar. Once you've established how high the cake rises, you can go
  from there. The first time around is a bit tricky because you won't
  know how many jars you'll need. MOST of the recipes I've tried I end
  up using around 8. Sterilize as many jars as you think you'll need
  and go from there. Also, the baking times will vary--the moistness of
  each cake recipe will determine the time. Again, MOST of the recipes
  I've tried bake in 35-40 minutes. Start checking the cakes at 30
  minutes and go from there. YES, the cakes DO slide easily out of the
  jars IF you use the jars I listed. They're Ball Quilted Crystal
  Canning Jars (#14400-81400). They can be found at most grocery stores
  (at least here in California) next to the pectin and other canning
  supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?)
  at Smart & Final. The plain jars work fine too but they're not as
  pretty and you have to make your own labels--the jars I use come with
  decorative labels. One IMPORTANT tip--get your jars NOW! Once
  summer's over with they're very hard to find. Also, when you can, ask
  for the jars back, they're NOT cheap. Most folks don't mind returning
  them though, they usually want refills! <G> Make sure your LIDS are
  new, the rings don't have to be As the jars do seal, the cakes are as
  moist as the day you put them into the jars--sometimes MORESO. There
  will be a little condensation on the lids and some in the jars so
  when you seal them it's trapped inside. Don't worry about getting the
  water off of the lids before placing them onto the jars, the added
  moisture doesn't hurt the cakes in the slightest. I'm trying to
  address every question that's been asked of me before, I HOPE I've
  done that. If I've missed anything or if anyone has any questions,
  don't hesitate to ask. These make WONDERFUL Christmas gifts and you
  can start NOW! Single friends really appreciate these because each
  jar makes enough for one or two people.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRAN-BRANDY PUDDING****FJVS25A
 Categories: Medieval, Holidays, Desserts, Fruits, Xmas
      Yield: 6 servings
 
  1 1/3 c  All-Purpose Flour*
    1/4 c  Firmly Packed Brown Sugar
    1/2 ts Cinnamon
    1/4 ts Allspice
      1 ts Baking Soda
    1/2 ts Baking Powder
      3 tb Brandy
    1/4 c  Milk
      3 tb Oil
           Egg
    3/4 c  Chopped Walnuts
      2 c  Cranberries, Halved
 
  *Self-rising flour IS NOT recommended for this recipe.
  
  Generously greast 1-qt. mold or casserole. In med. bowl, combine
  flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy,
  milk, oil and egg; stir just until dry ingredients are moistened.
  Stir in walnuts and cranberries. Spoon into prepared mold. Cover
  tightly with foil. Place on wire rack in large steamer or kettle.
  Pour boiled water 3-4" deep into steamer; cover. Keep water boiling
  gently over low heat. If necessary, add water to maintain steam.
  Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly
  in center. Cool slightly. Invert onto serving plate. Cut into slices.
  Serve with Golden Toffee Sauce and a dollop of whipped cream, if
  desired.
  
  Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy
  flavor this traditional holiday favorite.
  
  I have never tried this recipe. It comes from my "Pillsbury Festive
  Holiday Recipes" cookbook, Classic #13. Marilyn Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE TARTS WITH ICE CREAM PART 1
 Categories: American, Spago, Desserts
      Yield: 6 servings
 
  1 1/2 lb Puff pastry dough
      6 lg Cooking apples (like
           Newton, Pippin,
           Granny Smith)
  4 1/2 tb Butter
    1/3 c  Sugar
      3 tb Calvados
      1    Egg, lightly beaten
    1/4 c  Caramel sauce:
      1 c  Sugar
    3/4 c  Whipping cream
      3 tb Unsalted butter, cut in
           Small pieces
           Caramel ice cream:
      8    Egg yolks
    2/3 c  Sugar
           (see part 2 for more)
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET
  SAUVIGNON, 1978.  Preheat oven to 325.  Roll out 1/2 dough until
  1/8-in. thick and line six individual tart pans. Peel, core, and
  thinly slice the apples. Heat 3 tablespoons butter in skillet, saute
  apples 3-4 minutes until golden.  Sprinkle sauteing apple slices with
  sugar. Meanwhile, warm Calvados in saucepan.  Pour warm brandy over
  apple slices, cover skillet for a few seconds, uncover, ignite. Fill
  tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons
  butter in 6 pieces, lay 1 piece on each tart.  Drizzle warm Caramel
  Sauce over tart fillings to glaze. Roll out remaining puff pastry
  dough until 1/8-in. thick. Cut out tops to cover tart shells.  Cut
  design in center of each top with cookie cutter; place on top of
  tarts, leaving sides open. Gently brush dough with beaten egg. Bake
  in preheated oven 30 minute, until golden brown. Serve with Caramel
  Ice Cream.  (see part 2 for sauce and ice cream)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: APPLE TARTS WITH ICE CREAM PART 2
 Categories: American, Spago, Desserts
      Yield: 6 servings
 
      2 c  Milk
      2 c  Whipping cream
      1    Vanilla bean, split
      1 c  Caramel sauce
 
  SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES.  RAYMOND CABERNET
  SAUVIGNON, 1978.  SAUCE: Combine sugar and 1/2 cup water in heavy
  saucepan. Cook on medium heat 15-20 minutes, until sugar turns light
  golden brown. Don't let sugar burn.  Remove saucepan from heat,
  immediately add cream, stirring until smooth.  Add butter, let melt
  in sauce. Stir to combine thoroughly. Serve warm or chilled.  If not
  using at once, cover with plastic wrap, store in refrigerator. ICE
  CREAM: In 3-quart bowl, whisk egg yolks together with sugar. Set
  aside. Pour milk and cream into saucepan, add split vanilla bean.
  Heat just to boiling point to scald, then remove pan from heat. Pour
  a little scalded milk and cream into egg mixture, stir gently.
  Gradually add and mix in remaining milk and cream. Return pan to
  stove, cook over medium to low heat, stirring constantly until
  mixture coats wooden spoon. Strain into bowl over ice.  Stir in
  Caramel Sauce. Freeze in ice-cream maker, according to directions.
  
  ~----                                                       
         FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 12/10 6:38 AM
  
  TO:      ALL FROM: CHRISTIE ASPEGREN (FGXF83A) SUBJECT: R-MM ALL
  SEASONS MEA
  
  #1 (We'll see if they go up in order <G>)
  
  These are from MK's 'A Taste for all Seasons'
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: FRIED BANANA
 Categories: Desserts, Chinese
      Yield: 4 servings
 
      1    Banana, quartered
    1/2 c  Flour
      2 ts Double action baking
           Powder
      6 tb Water
      4 c  Cooking oil
      4 tb Honey
 
  Light, sweet dessert - a perfect ending to the dinner. 1. Roll the
  banana pieces in flour.  Mix the baking soda with water to make a
  paste and roll the banana pieces in it. 2. Heat the oil until it is
  hot. Deep fry bananas for 4 minutes or until they are golden brown.
  Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SPRINGERLE
 Categories: Desserts, Cookies, Holidays
      Yield: 48 servings
 
      1 x  -Kathryn Evans JMSH36B
      4 c  Flour
      2 t  Baking powder
      4 ea Eggs, well beaten
      2 c  Sugar
      2 t  Boiling water
      2 tb Anise seed
 
  Sift flour; measure; add baking powder and sift again.
   To well-beaten eggs gradually add the sugar, beating until very
  thick.
   Pour boiling water over anise seed and add to egg mixture Stir in the
  flour.  Chill.
   Roll on a lighly floured board to 1/4 inch thickness;>>> then roll
  again with a springerle roller to make designs. Cut the cookies at
  the marked outlines and place on an  ungreased cooky sheet.  Let dry
  6 to 8 hours at room  temperature.  Bake in a moderate oven (375) 12
  to 15 min. or until brown.
   Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bananas Fritas
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      4    Firm Bananas
      2 c  Beer Batter
           Oil For Deep-Frying
    1/2    Lemon, Juice of
    1/2 c  Honey
      1 pt Vanilla Ice Cream or
      1 c  Flavored Whipped Cream
 
  Servings: 4
  
  Peel bananas & split each into 3 sections lengthwise. Dip the
  sections into beer batter, shake off excess batter, and slip the
  bananas into 350 degree cooking oil.  Cook on all sides,turning
  carefully, until batter is crisp and golden. Arrange fried bananas on
  4 dessert plates and sprinkle with lemon juice and honey.  Top with
  ice cream or flavored whipped cream and serve immediately. If you use
  whipped cream as a topping flavor it with a little sugar and almond
  extract.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bunuelos
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      4 c  Flour
      1 ts Baking powder
      1 ts Salt
      2 tb Sugar
      2    Eggs, beaten
      1 c  Milk
    1/4 c  Butter ,melted
 
  Here is a local recipe for a sweet crunchy treat that you usually see
  at festivals with confectioners sugar all over them.  They sell in
  bags of about a dozen.  I found the mexican recipe book!!
  
  Sift together dry ingredients.  Combine beaten eggs with milk.  Fold
  in dry ingredients and add melted butter.  On floured board knead
  dough as you do for bread.
  
  Make into small balls and roll out to about five inches.  Fry in hot
  fat about one minute on each side.Prick with fork while cooking.
  Sprinkle with sugar and cinnamon.
  
  This is from The World of Mexican Cooking by Mary Margaret
  Curry.Galahad Books.New York City.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caramel Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 tb Sugar
      3 lg Eggs
    1/3 c  Brown sugar - dark brown,
           -packed
      2 ts Vanilla extract
    1/4 ts Almond extract
      1 cn Evaporated whole milk - (12
           -oz.)
    1/2 c  Whole milk
 
  1.  Preheat the oven to 300F.  In a small saucepan, combine the
  granulated sugar with 1 tablespoon water.  Stir over moderate heat
  until the sugar turns a medium caramel color, about 3 minutes.
  Working quickly, pour the caramel into six (6-oz.) custard cups;
  don't worry   if they're not evenly coated.
  
  2.  In a medium bowl, beat the eggs.  Whisk in the brown sugar,
  vanilla and almond extract. Gradually whisk in the evaporated and
  whole milk.  Strain the mixture through a sieve and then pour it into
  the custard cups.  Place the cups in a baking pan and add enough hot
  water to reach halfway up the sides.  Bake for about 1 hour or until
  set.  Let the flans cool to room temperature in the water bath. Cover
  and refrigerate overnight.
  
  3.  Run a knife tip around the edge of each flan and invert onto
  dessert plates.  Serve cold.
  
  Recipe from Food & Wine, April, 1990.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chayote Relleno
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      3 sm Chayotes (about 6 ounces
           -each)
    1/2 c  Almonds
    1/2 c  Sugar
      3    Eggs
      1 tb Brandy
      1 ts Vanilla
      2 tb Milk or cream
      1 pn Nutmeg
  1 1/2 c  Sponge cake or pound cake,
           -crumbled into fine crumbs,
           Plus 2 tablespoons for
           -topping (see note)
    1/2 c  Golden sultana or black
           -raisins
      3 tb Slivered almonds
      1 c  Softly whipped cream, barely
           -sweetened
 
  This is a use for chayote that I would never have thought of, but it
  sounds really good.
  
  I love to shock people with the unexpected, such as serving these
  stuffed chayote shells for dessert. In this recipe, chayote's
  delicate texture and taste combine with almonds, sugar, brandy, eggs,
  cream, raisins and sponge cake to make an elegant pudding-like
  filling for the pale-green shells. They are abso- lutely delicious
  and something you might have been served in one of the fine old
  households of colonial Mexico.
  
  Cut the chayote in half lengthwise and steam for 35 minutes, or until
  just tender. Do not overcook--you don't want the shells to collapse
  when you scoop them out.
  
  Meanwhile, combine the almonds and sugar in a food processor and grind
  until the almonds are fairly fine.
  
  Preheat oven to 375 degrees F.
  
  When the chayote is cooked and cool enough to handle, remove the
  seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set
  aside.
  
  Place the chayote pulp in the processor with the ground almonds; add
  eggs and process to a puree. Add the brandy, vanilla and milk or
  cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake
  crumbs and raisins.
  
  Spoon the pudding mixture into the chayote shells (you will have
  about 1 1/2 cups left over) and place them in a greased baking dish.
  Sprinkle slivered almonds and reserved cake crumbs over the tops.
  Bake stuffed shells for 30 minutes. Pour remaining pudding mixture
  into a greased loaf pan and bake for 25 minutes.
  
  Serve warm, topped with whipped cream.
  
  Serves 6 lucky people. (The pudding loaf serves 4.)
  
  Note: I cheat and buy a frozen pound cake to use for this recipe.
  
  PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat
  (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.
  
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle, 6/2/93.
  
  Posted by Stephen Ceideburg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flan
 Categories: Desserts, Mexican
      Yield: 6 servings
 
      1 c  Sugar
    1/2 c  Water
      4 c  Whole milk or 1 can
           -evaporated milk and enough
           Whole milk to make 3-1/2
           -cups
      1 ts To 2 ts fresh orange peel,
           -orange part only
    1/2 c  Sugar
      6 lg Eggs
      1 ts Vanilla
 
  FLAN
  
  In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring
  to a boil, stirring to dissolve the sugar.  Dip a brush in ice water
  and use to wash down any sugar crystals clinging to the pan.  Let
  boil, undisturbed, until it caramelizes.  As soon as the sugar syrup
  turns an amber color, stir and take off heat.  Pour immediately into
  a 9x5 loaf pan or an 8 cup ring mold, tilting pan quickly to coat the
  bottom and sides with the caramel.  Set aside while making the
  custard.
  
  If using whole milk only, bring to a boil and simmer 12 to 15 minutes
  to reduce to 3-1/2 cups.  If using a mixture of evaporated and whole
  milk, simply bring to a boil.  Meanwhile, use the metal blade to
  process the sugar and orange peel until the peel is grated.  Add eggs
  and vanilla to workbowl and pulse 3-4 times to "beat" the eggs.  With
  the machine running, add 1 cup of the hot milk through the feed tube.
  Stop the machine and whisk the egg-milk mixture into the remaining
  milk in the pan.  Pour into the caramel lined pan or mold and place
  in a larger pan half-filled with water. Bake the flan for 1 hour and
  15 minutes in a pre-heated 350 degree oven until a knife inserted
  off-center comes out clean and the custard is set.
  
  Let cool, then chill at least 1-1/2 hours before unmolding.  Unmold
  onto a deep serving platter allowing the caramelized sauce to run
  over the custard.  Slice to serve and include some sauce in each
  serving. Serves 8-10.
  
  VARIATION:  You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground
  canela) to the custard with the vanilla.  You can also sprinkle 1/2
  cup thinly sliced almonds over the caramel in the mold, adding
  quickly before the syrup has hardened.  Proceed with the recipe as
  above.
  
  Enjoy!
  
  ~ Stephanie -
  
  P.S. I have always used the combination of Evaporated and whole milk,
  it turns out really wonderful.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Ice Cream
 Categories: Desserts, Mexican
      Yield: 4 servings
 
      1 qt Vanilla Ice Cream
    1/2 ts Ground Cinnamon
    1/2 c  Sugar
      1 c  Cornflakes Crumbs
           Oil for Deep Fryer
    1/4 c  Honey
           Whipped Cream
      4    Maraschino Cherries
 
  Servings: 4
  
  Let the ice cream stand at room temperature for about 5 minutes to
  soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in
  a shallow pan. Using an ice-cream scoop, make four balls of ice
  cream. Roll these balls in the crumb mixture to cover completely.
  Wrap in a piece of aluminum foil and freeze five hours.  Heat oil to
  450 degrees in a deep pan. As soon as it comes to heat, uncover the
  ice cream balls and deep fry them very briefly, about 2 seconds.
  Drain momentarily and place in dessert dishes. Top each ball with 1
  tbs. honey, a little whipped cream, and a maraschino cherry Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Mexican Ice Cream
 Categories: Mexican, Desserts, Snacks
      Yield: 4 servings
 
      1 pt Ice cream-whatever you like
    1/2 c  Cornflakes, crushed
      1 ts Ground cinnamon
           Whipped cream
      2 ts Sugar
      1    Egg
           Oil for frying
           Honey
 
  Scoop out 4 balls of ice cream.  Return to freezer.  Mix cornflakes
  crumbs, cinnamon and sugar.  Roll ice cream in half crumb mixture and
  freeze again. Beat egg and dip coated balls in egg, then roll again
  in crumbs. Freeze until ready to use.  (for thicker coating, repeat
  dipping and rolling). when ready to serve, heat oil to 350F.  Place 1
  frozen ice cream ball in fryer basket or on perforated spoon and
  lower in oil for 1 minute. Drizzle with honey and whipped cream.
  Repeat for other ice cream balls and serve.
  
  /\/\ara Kent
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Bean Cake
 Categories: Cakes, Desserts, Mexican
      Yield: 24 servings
 
    1/3 c  Butter or margarine
    3/4 c  Sugar
      1    Egg
      2 c  Unseasoned pinto bean puree*
      2 ts Vanilla extract
      1 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground cloves
    1/2 ts Ground allspice
      2 c  Peeled and diced apple
      1 c  Raisins
    1/2 c  Chopped nuts
  1 1/2 c  Icing sugar (optional)
           Milk or fruit juice
 
  "Mexican meals don't usually include cake, but this one--made with
  bean puree and lots of fruit and spices--would fit right in with
  Mexican food!" Jean's Beans by Jean Hoare page 112.
  
  BEAN PUREE Start with 1 cup of dried beans or a bit more if using
  large white limas and you plan to take off the skins. Extra bean
  puree may be frozen-it looks like mashed potato. Quick Soak - Wash
  beans, use 3 cups of cold water for each cup of beans and bring
  slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover
  and let stand for 1 hour. Drain off soaking water.
  
  Cover with fresh cold water, bring to a boil for 10 min, reduce heat
  and simmer about 30 min until tender.  Drain.  Remove lima bean skins
  and discard any hard beans. Grind through a foodmill, puree in a
  blender or food processor.  You may have to add a bit of liquid saved
  from the cooking process to get the mixture moving. Force the puree
  through a sieve about 1/4 cup at a time if you want a very smooth
  puree.  Puree only keeps a day or two in fridge so freeze any that
  you are not going to use for the recipe.
  
  Preheat oven to 350F.  Grease and flour the bottom only of a 9x13 inch
  rectangular pan.
  
  Cream butter with sugar.  Add egg and beat well.  Blend in bean puree
  and vanilla.  In a separate bowl, combine flour, baking soda, salt,
  and spices. Mix with the apple, raisins, and nuts.  Add dry
  ingredients and fruit to creamed mixture and blend well.  Pour batter
  into prepared pan and bake 35-45 min or until cake tests done when
  tried with a toothpick.
  
  Mix icing sugar with enough milk or fruit juice to make a thin glaze;
  drizzle over the still-warm cake.  Keep in the refrigerator.
  
  (My notes - I would make this again but leave off the glaze as it is
  quite sweet.)  Shared by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Fiesta Tart
 Categories: Desserts, Mexican
      Yield: 10 servings
 
    1/2    CORNMEAL PASTRY dough
      1    Egg white, lightly beaten
      2 c  Shredded Monterey Jack
           -cheese with jalapeno
           Pepper (8 ounces)
      2 c  Shredded sharp Cheddar
           -cheese (8 ounces)
      2 lg Tomatoes (1 1/4 pounds)
           -cored, seeded,
           Cut into 3/4-inch cubes (3
           -cups)
    1/3 c  Sliced green onions
      2 md Zucchini (3/4 pound), thinly
           -sliced
    1/2 lg Red or green bell pepper, in
           -thin strips
    1/3 c  Sliced pitted ripe olives
    1/4 c  Chopped fresh cilantro
           -(coriander)
 
  Preheat oven to 400 F. On lightly floured surface roll dough to a
  25-inch round. Transfer to a 12-inch tart pan with removable bottom.
  Trim edges; prick bottom with tines of fork.  Lane pastry shell with
  pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove
  foil with weights. Bake 5 to 6 minutes longer or just until pastry
  starts to turn golden. Brush with egg white and bake 1 minute longer.
  Cool completely on wire rack. In large bowl, toss together cheeses.
  Sprinkle half the cheese mixture over bottom of cooled tart shell.
  Top with a layer of tomatoes, then half the onions, the zucchini,
  pepper, olives, remaining onions then remaining cheese. Bake 20
  minutes or until heated through.  Cool 15 minutes on wire rack before
  removing outer ring.  Serve warm.
  
  Makes 10 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; June 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Natilla Creme
 Categories: Mexican, Desserts
      Yield: 6 servings
 
      4    Eggs, separated
    1/4 c  Flour
      1 qt Milk
    3/4 c  Sugar
    1/8 ts Salt
      1    Nutmeg
 
  Servings:  6
  
  Make a paste of egg yolks, flour and 1 cup of the milk. In a medium
  saucepan, add the sugar and salt to the remaining milk and scald at
  medium temperature. Add the egg yolk mixture to the scalded milk and
  continue to cook at medium temperature until it reaches the
  consistency of soft custard. Remove from heat and cool to room
  temperature. Beat egg whites until stiff but not dry and fold into
  the custard. Chill before serving. Spoon custard into individual
  serving dishes. Sprinkle each with nutmeg before serving.  Or spoon
  custard over chilled guava slices. Served over guava is my personal
  favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan)
 Categories: Mexican, Desserts
      Yield: 14 servings
 
      2 c  Unbleached white flour
      2 tb Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
    1/4 c  Cold sweet butter
      1 tb Brandy
      3 tb Milk
     16 oz Canned pumpkin puree
    3/4 c  Brown sugar
      2 ts Cinnamon, or 2 teaspoons
           -minced wild anise leaves
    1/4 ts Freshly grated nutmeg
      1    Egg
      2 ts Pure vanilla
      1    Egg beaten with 1 tablespoon
           -water for glaze
      2 tb Sugar mixed with 1 teaspoon
           -cinnamon
 
  When Grandmama made these little pies she included anise, which grew
  wild around our rancho.
  
  Sift together first 4 ingredients. Cut in the shortening and butter
  using a pastry blender or 2 knives. The mixture should resemble
  coarse meal.
  
  Combine brandy and milk, and drizzle over flour mixture, stirring
  with a fork to distribute. Do not over-blend.
  
  Form into a flat disc and wrap in plastic wrap. Chill 30 minutes.
  
  Preheat oven to 400 degrees.
  
  To make the filling, blend together the pumpkin, brown sugar, spices,
  egg and vanilla.
  
  When dough is chilled, roll out thinly on a floured board or pastry
  cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons
  pumpkin filling on the lower half of each dough circle. Fold over top
  half. Press the edges together with a fork. Brush tops with egg wash
  and place on a baking sheet. Bake 15 to 18 minutes, or until golden.
  
  While still warm, sprinkle with the cinnamon sugar. These may be
  baked 1 day ahead. Before serving, warm in a 350 degrees for 8
  minutes.
  
  Makes 14 to 16 empanadas.
  
  San Francisco Chronicle, 11/14/90.
  
  Posted by Stephen Ceideburg
 
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MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pudding (Mexican Style)
 Categories: Desserts, Rice, Mexican
      Yield: 6 servings
 
      1 c  Rice, uncooked
      1    Cinnamon stick
  2 1/4 c  Water
    1/2 c  Sugar
      1 ts Salt
      1 tb Flour
      1 c  Milk
      3    Eggs
 
  Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until
  very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of
  flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three
  beaten egg yolks to the sugar mixture. Add to rice, stirring
  constantly, if too thick add more milk and then cook until done. Beat
  3 egg whites stiff and pour hot rice mixture into them. Sprinkle with
  cinnamon.
  
  From the Old Tucson "Mexican Plaza Cookbook" 1971
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Traditional Caramel Custard - Flan a la Antigua
 Categories: Mexican, Desserts
      Yield: 8 servings
 
           Jim Vorheis
    3/4 c  Sugar
           The custard:
      1 qt Milk
      1 pn Of sea salt
    1/2 c  Sugar
      2    Inch cinnamon stick or
           -vanilla bean
           Small piece of orange or
           -lemon rind (optional)
      4    Eggs
      6    Egg yolks
 
  The caramel: Heat the sugar for the caramel in a small, heavy frying
  pan over low heat until it begins to dissolve. Shake the pan slightly
  (do not stir) until all the sugar has melted.  Increase the flame and
  let the sugar bubble and color.  Pour the caramel into the mold and
  quickly turn it around in all directions, tipping it up in a circular
  motion until the surface - bottom and 2 inches up the sides - has
  been lightly coated with the caramel.  If the caramel thickens and
  becomes sluggish, gently heat the mold in a pan of hot water or over
  low heat, depending on the material, and continue the coating action.
  Set aside to cool.
  
  Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and
  bring slowly to a boil, stirring until the sugar has dissolved.
  Continue boiling slowly, taking care that it does not boil over,
  until the milk has reduced by about 2/3 cup.  Set aside to cool.
  
  Place an oven rack on the lowest rung of the oven and heat to 325 F.
  
  Beat the eggs and yolks together and stir into the tepid milk. Pour
  the mixture through a strainer into the flan mold and place it in a
  hot water bath in the oven.  Test after 2 hours with a skewer or cake
  tester; if it comes out quite clean, the flan is cooked. Remove from
  the oven, but allow to sit in the water bath for about 15 minutes
  longer. Remove and set aside to cool completely before refrigerating.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peach Soup
 Categories: Desserts, Soups, Entertain
      Yield: 4 servings
 
      5 lg Peaches, sliced
      4 c  Water
      2 tb Lemon juice
    1/4 c  Maple syrup
      1 tb Arrowroot
      1 c  White wine
    1/4 c  Orange or peach liqueur
      1 c  Whipping cream
    1/4 ts Nutmeg (opt)
 
  Combine peaches, water and lemon juice in a sauce pan; simmer for 15
  minutes.  Puree in blender with maple syrup and arrowroot.  Add wine
  and liqueur.  Pour in half the cream; mix thoroughly; chill for 1
  hour.  Whip remaining cream and dollop on top of each serving.  Add a
  sprinkling of nutmeg if desired.
  
  Serves 4.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Raspberry Fuchsia Soup
 Categories: Soups, Appetizers, Desserts
      Yield: 4 servings
 
      3 c  Fresh raspberries
    3/4 c  Water
      2 tb Lemon juice
      2 tb Lemon rind, grated fine
      2 tb Arrowroot
    1/2 c  Maple syrup
      2 c  Strawberry wine
    1/2 c  Sour cream
    1/2 c  Fresh raspberries for
           -garnish
 
  Puree raspberries for soup; strain through a sieve into bowl; set
  aside. Take seeds and rind left in sieve and transfer to sauce pan;
  add water; simmer for 5 minutes; strain into bowl containing berry
  juice; discard seeds remaining in sieve.  Combine lemon juice, lemon
  rind and arrowroot. Add to berry juice; add maple syrup and wine;
  transfer to sauce pan. Simmer over low heat until thick.  Refrigerate
  2 hours.  Serve in individual bowls with a dollop of sour cream and a
  spoonful of berries on top of each bowl.
  
  Serves 4.
  
  Posted by Fred Peters.
 
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