MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gooseberry Curd
 Categories: Desserts
   Servings:  1
 
      1 pt Gooseberries
      2 tb -Water
    1/2 c  Sugar
      2 tb Unsalted butter
      2    Eggs
      1    Egg yolk
 
  Rinse the gooseberries and put them in a non-corroding saucepan with the
  water.  Cover and cook over low to medium heat, stirring occasionally, for
  about 20 minutes, or until the gooseberries are very mushy.  Puree them
  through a food mill or a strainer.  You should have about 1 1/4 cups of
  puree.
  
  Stir the sugar and butter into the warm puree and heat, stirring
  constantly.  Whisk the eggs and the egg yolk just until mixed, then whisk
  in a little of the hot gooseberry mixture to heat the eggs.  Return to the
  pan and cook over low heat, stirring constantly, until the mixture is well
  thickened, and has reached a temperature of 170 F.  Pour into a container,
  cover, and chill.
  
  Use this to fill small tartlets, garnishing them with rosettes of creme de
  Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe
  rosettes of creme Chantilly over the top, leaving a small spot uncovered in
  the center so the curd will show.  This also makes a delicious filling for
  cakes.  Like most high-acid fruit curds, this will keep at least two weeks
  in the refrigerator.
  
  Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe
  until it mounds softly and will just barely hold its shape.  The volume
  will approximately double after it is whipped.  There should be no hint of
  graininess, which is the first sign that the cream is over beaten and
  turning to butter.  Stir in vanilla and sugar to taste.  Or you may flavor
  the cream with spirits or liqueurs, wine, fruit purees or jams, or the
  reduced liquid from poached fruit.
  
  Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New
  York  (ISBN: 0-394-53860-9) Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gourmet Chocolate Dipped Strawberries
 Categories: Ghirardelli, Desserts
   Servings: 12
 
      1 pt Large strawberries with
           -stems
      8 oz Ghirardelli Sweet Chocolate
 
  DIRECTIONS: Carefully rinse strawberries. Using paper towels, dry berries
  thoroughly. Break chocolate into sections. Finely chop 5 of the sections
  and reserve. Break remaining sections into double boiler over 1" simmering
  water. Stir constantly until melted and smooth. (Do not overheat.) Remove
  pan of chocolate. Add reserved finely chopped chocolate, stirring until
  smooth. Melted chocolate should be thick enough to hold a shape when
  stirred. Hold each strawberry by stem or a fork. Tilt the pan and use a
  spoon to coat each berry with chocolate. Hold each berry upside down to
  catch drips. Place in fluted foil cupcake liners or on pan covered with
  plastic wrap. Chill until firm or freeze a few minutes to serve
  immediately.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gourmet's Genoise Cake
 Categories: Desserts
   Servings:  1
 
      4 lg Eggs
    2/3 c  Sugar
    2/3 c  Flour
    1/2 ts Salt
      1 ts Vanilla
    1/4 c  Clarified Butter, Melted
 
  In a metal bowl, whisk together the eggs and sugar.  Set bowl on a pan of
  simmering water, and whisk mixture until it is warm and the sugar is
  dissolved.  Remove bowl from pan and, with an electric mixer, beat at
  moderate speed for 10-15 minutes or until it is triple in volume and cooled
  to room temperature. Meanwhile, sift flour with salt onto a sheet of wax
  paper.  In a bowl, combine the vanilla and butter. Sift and fold flour
  mixture into the egg mixture in batches until the mixture is just combined.
  Stir a fourth of the mixture into the butter, and fold the butter mixture
  back into the batter. Line bottom of a buttered 8-1/2-inch springform pan
  with wax paper, butter the paper and dust with flour, shaking out the
  excess.  Pour batter into the pan, smoothing the top. Bake in the middle of
  a preheated 350f oven for 30-35 minutes or until a tester comes out clean.
  Let the cake cool in the pan on a rack for 5 minutes, then remove side of
  pan, and invert onto the rack.  Remove paper carefully and let cake cool
  completely. Gourmet Mag., Jan 91.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Bavarian
 Categories: Desserts, 1941
   Servings:  2
 
      1 ts Gelatin
    1/2 c  Cold water
    1/2 c  Boiling water
      2 tb Sugar
      2 c  Whipping cream
  1 1/2 c  Graham cracker crumbs
    1/2 ts Vanilla
           Few grains salt
 
  Soften gelatin in cold water.  Dissolve in boiling water.  Add sugar and
  salt.  Mix thoroughly.  Cool until partially set.  Beat until light and
  fluffy.  Fold in stiffly whipped cream, crumbs, and flavoring. Pour into
  molds.  Chill 12 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Applesauce Pudding
 Categories: Desserts
   Servings:  4
 
      2 c  Applesauce
     24    Graham crackers
    1/4 lb Butter, melted
      1 c  Sugar
      2 ts Cinnamon
      2    Egg whites
           Chopped nuts
 
  A Great Favorite with Children:
  
  Roll crackers into crumbs and combine with butter, cinnamon, sugar. Put 1/2
  of mixture into square cake pan. Spread with applesauce, and then rest of
  crumb mixture. Spread with stiffly beaten egg whites and sprinkle with
  chopped nuts. Bake 1 hour in slow oven. Serve with plain cream or whipped
  cream sweetened and flavored. Serves 4.
  
  =Steve Herrick= Source: WBZ-WBZA Home Forum 11/3/49
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Pudding
 Categories: Desserts, Osg
   Servings:  1
 
      1 lb Graham crackers
    1/2 lb Marshmallows
    1/2 lb Dates; chopped
    1/2 lb Nuts
      1 c  Milk
 
  Mix together and make in long rolls. Roll in cracker crumbs. Chill until
  firm. Slice. Top with whipped cream.
  
  Source: Mrs. W. E. Merthe, North Elyria Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Cracker Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 c  Graham crackers; crushed
    1/2 c  Sugar
      2 c  Coffee cream
      1 ts Vanilla
 
  Combine graham cracker crumbs, sugar, cream and vanilla. Pour into freezing
  tray and partially freeze. When quite solid, remove to chilled bowl and
  whip until mixture is light and fluffy. Return to electric refrigerator and
  finish freezing. Chopped nut meats and maraschino cherries may be added for
  variety.
  
  Source: Mrs. Gladys Flath, Guilford Grange, Medina County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Loaf
 Categories: Desserts, 1941
   Servings:  6
 
    1/2 lb Graham crackers
    1/2 lb Dates, pitted an chopped
    1/2 c  Chopped nuts
    1/2 lb Marshmallows, diced
      3 tb Lemon juice
    1/4 ts Salt
 
  Roll crackers.  Combine ingredients.  Mix thoroughly.  Add cream if too
  dry.  Form in roll.  Wrap in waxed paper.  Let stand overnight. Slice.
  Serve with whipped cream.  10 servings.
  
  Mrs. R.J. Clotfelter, Hillsboro, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Graham Wafer Loaf
 Categories: Desserts, Osg
   Servings:  1
 
     24 ea Graham wafers; rolled fine
     14 ea Marshmallows
      1 cn Pineapple; small - crushed
 
  Mix and form into a loaf. Chill over night. Serve with whipped cream or
  lemon sauce.
  
  Source: Mrs. Carl Seewer, Salem Grange, Auglaise County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grand Marnier Souffle Avec Creme Anglaise
 Categories: Desserts
   Servings:  6
 
MMMMM-----------------------------SOUFFLE----------------------------------
      3 tb Butter
      3 tb Flour
      1 c  Warm whole milk
      4    Egg yolks, large
    1/4 c  Sugar
      1 pn Salt
    1/4 c  Grand Marnier or Cointreau
      6    Egg whites, large, room temp
      1 tb Sugar

MMMMM--------------------------CREME ANGLAISE-------------------------------
  1 1/4 c  Heavy cream
      4    Egg yolks, large
    1/2 c  Sugar
      1 pn Salt
      3 tb Grand Marnier
 
  Butter 2-quart souffle dish and dust with powdered sugar; set aside.  In a
  medium saucepan, melt butter; stir in flour and cook 1 minute.  Add milk
  and stir constantly over medium heat until thickened.  Cool slightly. Beat
  egg yolks with 1/4 cup sugar and salt until thick.  Beat in liquor. Stir
  egg yolk mixture into milk mixture.  SOUFFLE CAN BE PREPARED UP TO THIS
  POINT 2 HOURS BEFORE SERVING.
  
  Beat egg whites with 1 tb sugar until stiff and fold lightly into egg yolk
  mixture.  Pile gently into prepared souffle dish.  Bake at 375 degrees for
  30 - 35 minutes or until puffed and golden brown.  Serve immediately,
  accompanied by Creme Anglaise.
  
  CREME ANGLAISE:
  
  Heat cream in saucepan, but do not boil.  In another saucepan, combine egg
  yolks, sugar, and salt, beating until light yellow in color.  Add hot cream
  to egg yolk mixture and stir until blended.  Cook over medium heat until
  sauce thickens, stirring with a wooden spoon.  Cool. Add Grand Marnier just
  before serving.
  
  ~- from CREME DE COLORADO COOKBOOK Posted by Hunter Elliott, Intelec
  Cooking Conference.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grand Marnier Souffle
 Categories: Desserts, Alcohol
   Servings:  4
 
      1 ts Butter
      1 tb Sugar; for souffle dish
      4 tb Sugar
      4 tb Flour
    1/8 ts Salt
      1 c  Milk
      5    Egg yolks; in large bowl
    1/4 c  Grand Marnier
      1    Orange's finely grated rind
      6    Egg whites
 
  1. Grease and sugar a 1 quart souffle dish. Tie a collar of folded wax
  paper around it. Preheat oven to 400 degrees.
  
  2. Mix sugar, flour, and salt in heavy saucepan. Gradually add milk to make
  a smooth mixture.
  
  3. Set pan on a low flame and bring to a boil, stirring constantly.
  
  4. When mixture thickens, remove from flame. Beat egg yolks with a whisk.
  Add hot sauce to egg yolks a little at a time.
  
  5. Stir Grand Marnier and grated orange rind in hot cream sauce. Allow to
  cool.
  
  6.Forty minutes before serving, beat egg whites stiff, but not dry.Fold in
  1/2 egg whites lightly but thoroughly; fold in the remainder so that
  occasional white puffs are seen. Bake for 25-30 minutes. Serves 4-5.
  
  Courtesy of JEANNE ECKEL (from L. Hillmans Lessons in Gourmet Cooking)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma Ruby's Peachy Floating Island
 Categories: Desserts
   Servings:  4
 
      2 c  Milk
      2    Egg yolks
      1    Whole egg
    1/8 ts Salt
    1/4 c  Beet or cane sugar
    1/2 ts Vanilla
    1/2 c  Well-drained, diced peaches
 
  Notes: From Ruby Williams' file; newspaper clipping.  Date: Monday, August
  14, 1939
  
  Scald milk, beat other ingredients, except vanilla and peaches, together
  and add milk gradually stirring constantly.  Cook in top of double boiler,
  stirring constantly, cooking just until mixture will coat a spoon. Remove
  from heat, add vanilla and cool.  When cold fold in peaches. Place in
  serving dishes.  Make very stiff merangue of two egg whites and four T.
  beet or cane sugar.  Drop by spoonfuls on top of custard. Garnish with bit
  of peach jam.
  
  Serves 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma Vavricek's Kolache Recipe
 Categories: Desserts, Snacks
   Servings:  3
 
      2    ENVELOPES ACTIVE DRY YEAST
    1/4 c  LUKEWARM WATER
      1 tb SUGAR
      1 cn EVAPORATED MILK WITH ENOUGH
           -WATER ADDED TO MAKE 2 CUPS
    3/4 c  BUTTER
    3/4 c  SUGAR
      2 ts SALT
      4    EGG YOLKS PLUS ONE WHOLE EGG
           -SLIGHTLY BEATEN
      1 ts GRATED LEMON RIND
  6 1/4 c  SIFTED FLOUR
           SOFTENED BUTTER AS NEEDED
           Topping
      1 c  Flour
    1/2 c  Sugar
    1/4 c  Butter or margarine
           Poppy Seed Filling
      1 cn Poppy Seeds
    1/4 c  Vanilla Crumb Wafers
    1/4 c  Pecan Meal Or Finely Chopped
           -Pecans
    1/3 c  Honey
           Cream Cheese Filling
      8 oz Cream Cheese
      2    Egg Yolks
    1/4 c  Sugar
 
  Grated Rind Of One Lemon
  
  In a small bowl dissolve yeast in warm water.  Sprinkle with 1 tbsp sugar
  and let stand.  Scald milk in sauce pan.  Remove from heat and stir in
  butter and 1/2 cup sugar.  Cool to lukewarm.  Add salt and egg yolks.
  Combine milk mixture to yeast in large bowl.  Bit by bit add the flour
  until all has been used. Knead dough on lightly floured board until glossy.
  Place in bowl, cover to let rise in warm place (80) until doubled in bulk
  about 1 hour.  This dough will not be quite as stiff as a roll dough.  Now
  using a tablespoon take egg-sized bits of the dough and roll into balls on
  the floured board.  Place on greased baking sheet about 1 inch apart. Brush
  each with softened butter.  Let rise again.  covered until light.  Make an
  indentation in each, large enough to hold 1 tsp of fruit filling.  Sprinkle
  fruit with some of the topping.  Bake at 425 for 15 minutes.  Remove from
  oven.  Brush with softened butter immediately.  Cool kolaches on wire rack.
  Makes about 3 1/2 dozen.
  
  Topping: Mix all ingredients together in mixer until the consistency of
  cornmeal.
  
  POPPY SEED FILLING: Mix well.  Place by teaspoon full into kolache
  indentations.
  
  CREAM CHEESE FILLING: Beat all ingredients together and place by teaspoon
  full i indentations.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Hot Fudge Pudding
 Categories: Desserts
   Servings:  6
 
           Jim Vorheis
      1 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
    2/3 c  Sugar
      2 tb Unsweetened cocoa powder
      2 tb Butter, melted
      1 ts Vanilla
    1/2 c  Half and half
      1 c  Chopped walnuts
      1 c  Packed light brown sugar
    1/4 c  Unsweetened cocoa powder
  1 3/4 c  Boiling water
           Sweetened whipped cream
 
  Stir together flour, baking powder, salt, sugar and 2 tablespoons cocoa.
  Mix melted butter, vanilla and half and half.  Add to flour mixture,
  blending lightly; add nuts.  Pour into buttered 1 1/2 quart baking dish.
  Combine brown sugar and 1/4 cup cocoa and sprinkle over batter. Carefully
  pour boiling water over top of batter. Bake at 350 F for 30 minutes. Serve
  immediately with sweetened whipped cream.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandma's Vanilla Ice Cream (And Several Flavor Variations)
 Categories: Desserts, Ice cream
   Servings:  1
 
  1 1/2 c  Milk
      2    Eggs, or 3 egg yolks,
           -slightly beaten
    3/4 c  Granulated sugar
      2 tb Flour
  1 1/2 ts Vanilla extract
      1 ds Salt
  1 1/2 c  Heavy cream
 
  In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to
  make smooth paste. Stir into rest of milk in double boiler. Stir until
  thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture;
  return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in
  2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1
  part ice-cream salt. Makes 1 1/4 qt.
  
  CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding.
  When chocolate is melted, beat till smooth with egg beater.
  
  COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup
  milk.
  
  PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined
  with 1/4 cup additional granulated sugar (or enough to sweeten) and few
  drops almond extract.
  
  PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for
  vanilla. Just before freezing, add 2 cups well-drained canned crushed
  pineapple.
  
  RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed
  with about 1/4 cup additional granulated sugar and few drops almond
  extract.
  
  BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute
  1 cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked
  milk mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grandmother's Creamy Rice Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Uncooked regular rice
      1 qt Whole milk
    1/2 ts Cinnamon or nutmeg
    1/2 c  Sugar (white or brown)
    1/2 ts Salt
    1/2 c  Raisins, Optional
      2    Eggs, Optional
 
  Wash rice, add remaining ingredients and pour into greased baking dish.
  Bake in 275 degree oven 3 hours. Stir frequently during first hour. Add 1/2
  cup raisins or 2 eggs during last 1/2 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granita Di Limone (Lemon Water Ice)
 Categories: Desserts
   Servings:  3
 
      4 lg Lemons
    1/2 c  Sugar
      2 c  Water
 
  Wash one lemon and pare the rind thinly with a potato peeler.  Heat the
  sugar and water gently until the sugar has completely dissolved, then add
  the rind and boil for 5 minutes exactly.  Strain and leave until cold.
  Squeeze the juice from all 4 lemons, strain into the syrup and mix.  Pour
  into an ice cube tray and freeze until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Granny Smith Apple Sorbet
 Categories: Desserts
   Servings:  6
 
      6    Granny Smith apples, peeled
           -and cored
    2/3 c  Lemon juice, lime juice or a
           -combination of both
    1/3 c  Sugar
    1/3 c  Calvados or applejack
 
  Slice 5 of the apples and puree in a food blender or food processor. Chop
  the sixth apple finely. Combine all ingredients and whisk together until
  sugar is dissolved. Pour into 1 1/2 quart (or larger) electric or
  hand-operated ice cream makers. Process until firm following manufacturer's
  instructions. Serve immediately or freeze for later use.
  
  From the cookbook "Apples" by Robert Berkley
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Ice
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Grape juice
    1/4 c  Lemon juice
      2 c  Water
    2/3 c  Sugar
 
  Combine sugar and water.  Heat to boiling.  Boil 5 minutes.  Cool Add fruit
  juices.  Freeze.  8 servings. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Juice Custard
 Categories: Desserts, 1941
   Servings:  6
 
      2    Egg yolks, slightly beaten
      2 tb Grape juice
  1 1/2 ts Powdered sugar
 
  Combine egg yolks and sugar.  Add grape juice.  Cook over hot water,
  beating constantly, until light and fluffy.  Serve at once. 1 serving.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Nut Pudding
 Categories: Desserts
   Servings:  3
 
  1 1/2 tb Quick Cooking Tapioca
      1 c  Boiling Water
    1/4 c  Brown Sugar
    3/4 c  Raisins
    1/4 c  Grape-Nuts
    1/2 ts Vanilla Extract
 
  In a heavy saucepan, stir together tapioca, boiling water, brown sugar,
  raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the
  tapioca mixture to the boil Stir well to prevent sticking. Boil for 1
  minute. Remove the saucepan from the heat and stir in vanilla. Serve hot
  with cream. Serves 3. From The Gazette, 91/02/06.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grape Sherbet
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Grape juice
           Few grains salt
      3 c  Milk
    1/4 c  Lemon juice
    3/4 c  Sugar
 
  Combine ingredients.  Stir until blended.  Freeze.  8 servings. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grapefruit Mint Sorbet
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sugar
  1 1/4 c  Water
      2 c  Grapefruit juice
      2 tb Fresh mint, chopped
      2    Egg whites
 
  In a small saucepan combine sugar and water, heat without boiling until
  sugar is dissolved.  then bring to a boil and simmer for 10 minutes,
  uncovered without stirring.  Cool
  
  Add juice and mint.  Pour into a bread pan, cover with foil and freeze
  until partially set.
  
  In a food processor blend together egg whites and partially set sorbet.
  return to pan and freeze at least 12 hours.
  
  Allow pan to sit at room temperature 10 minutes before serving to soften.
  
  Serves 6.
  
  Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grapefruit with a Twist
 Categories: Desserts
   Servings:  6
 
    1/3 c  Sugar
      6    Thin strips lemon peel,1-2"
      3    Large ruby/yellow grapefruit
           Citrus leaves,rinsed/patted
           Gin or orange juice
           Lemon wedges
 
  The aromatic flavor of gin, which comes from juniper berries, complements
  the bitter-tart taste of grapefruit. Use orange juice as a non-alcoholic
  option.
  ==========================================================================
  1. In a 3-4 cup pan, combine sugar and 2/3 cup water. Boil, uncovered, over
  high heat until reduced to 1/2 cup. Gently twist lemon peel and drop into
  syrup; let col. If made ahead, cover and chill up to 3 days.
  2. With a sharp knife, cut peel and all white membrane from grapefruit.
  Over a bowl, cut between membranes to release fruit segments; squeeze juice
  from membrane into bowl. Discard membrane. If made ahead, cover and let
  stand up to 3 hours.
  3. Spoon fruit, juice, and syrup equally into 6 dessert bowls. Garnish with
  leaves. To each portion add to taste about 1 tablespoon gin or orange
  juice, and juice from lemon wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grapefruit Mousse
 Categories: Desserts
   Servings:  6
 
      2    Egg yolks
    1/3 c  Sugar
      1 pk Unflavored gelatin
      3 tb Gin
      8 oz Grapefruit juice
      1 ts Grated grapefruit rind
      1 c  Sour cream
      2 c  Whipping cream
      3 tb Sugar
      2    Egg whites
      2 c  Sliced fresh strawberries
           Whole strawberries for
           -garnish
 
  Beat egg yoks and 1/3 cup sugar in stainless stell bowl over hot water bath
  or top half of double boiler until they lighten in color and become fluffy
  (about 2 minutes). Add gelatin that has been softened in gin to egg mixture
  and continue beating for another 2 minutes. Remove from heat and add
  grapefruit juice, rind, and sour cream. Mix thoroughly. REfrigerate for 10
  minutes. Meanwhile, whip cream with 3 tbsp sugar. Beat egg whites until
  they form firm peaks. Fold 1/2 of the whipped cream (reserving 1/2 for
  garnish) into chilled gelatin mixture. Mix will. Fold in egg whites. Chill
  for 4-6 hours. Serve in parfait glasses, alternating mousse with layers of
  sliced strawberries.
   Top with remaining whipped cream and whole strawberries. Serves 6-8.
  
  Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy
  Shared by: Sharon Stevens (courtesy of Lawrence Kellie)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grasshopper Cheese Cake
 Categories: Desserts, Beverages
   Servings:  8
 
      1    9-in springform pan

MMMMM-------------------CHOCOLATE COOKIE CRUMB CRUST------------------------
  1 1/2 c  Chocolate cookie crumbs
    1/4 c  Melted butter
    1/4 ts Cinnamon

MMMMM--------------------------CHEESE FILLING-------------------------------
      1 lb Cream cheese
           -at room temperature
      1 c  Sugar
    1/3 c  Green creme de menthe
      3 tb Creme de cacao
      2 tb Flour
    1/2 ts Salt
      6    Eggs; separated
      1 c  Sour cream
      2 oz Semisweet chocolate
           - grated to garnish
           -  the top of the cake
 
  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted
  butter and cinnamon. Toss and mix well. Press into the bottom and partially
  up the sides of the springform pan. Refrigerate and, while making the
  filling, preheat the oven to 325F.
  
  CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light
  and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de
  menthe and the creme de cacao, flour and salt. Beat until the mixture is
  blended well. Add the egg yolks and sour cream, and beat until the batter
  is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar
  and beat until the whites stand in soft peaks. Fold the beaten whites into
  the cream-cheese mixture. Pour the batter into the crust and bake for about
  1 hour, or until the cake has puffed and trembles just slightly when
  shaken. A wooden skewer inserted in the cake should come out almost clean,
  with just a trace of batter or moist crumbs on it. Don't overbake; it will
  settle and firm somewhat as it cools. Don't worry if the cake cracks as it
  bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish
  the top with grated chocolate.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grasshopper Tarts
 Categories: Desserts
   Servings:  2
 
      1 pk (12 ounces) semi-sweet
           -chocolate chips
      2 tb Shortening
     32 lg Marshmallows
    1/2 c  Milk
    1/4 c  Creme de menthe
      3 tb White creme de cacao
  1 1/2 c  Whipping cream
 
  ** %%%%% GRASSHOPPER TARTS %%%%% **
  
  few drops green food coloring
  
  Heat chocolate chips and shortening over meduim heat, stirring constantly,
  until chocolate is melted, 3 to 4 minutes.  Line 12 medium muffing cups
  with paper baking cups. Swirl 1 tablespoon of the chocolate mixture in each
  cup with back of spoon to coat bottom and sides. Refrigerate until firm.
  Fill in with remaining chocolate. Refrigerate until firm. Carefully remove
  paper baking cups from chocolate shells. Return shells to muffing cups.
  Heat marshmallows and milk. over meduim heat, stirring constantly, just
  until marshmallows are melted. Place in bowl of ice water or refrigerate,
  stirring occasionally, until mixture mounds slightly when dropped from a
  spoon. Stir in liquers. Beat whipping cream in chilled bowl until stiff.
  Fold marshmallow mixture into whipped cream, fold in food color. Divide
  filling among chocolate shells. Refrigerate until set, 2 to 3 hours.
  Garnish with whipped cream if desired.
  
  12 servings,   370 calories each.
  
  MICROWAVE TIPS:  to melt marshmallows, place marshmallows and milk in a 3
  quart microwavable casserole.  Microwave uncovered on high, (100%) for 2
  minutes, stir. Microwave until marshmallows are melted, 30 to 90 seconds.
  You can use the microwave to melt the chocolate, but be careful you don't
  crystalize it by using to high of a heat.  (suggest using 1/2 power for 20
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Green Tomato Minced Meat
 Categories: Desserts
   Servings:  6
 
      1 lb Cubed Stew Beef
    1/2 c  Suet
     20    Green Tomatoes, Cored
     18    Tart Apples, Peeled
  1 1/2 lb Raisins
      3 tb Cinnamon
    3/4 c  Any Sweet Fruit Juice
    3/4 c  Minced Citron
      6 tb Orange Rind
      3 ts Salt
      1 tb Cloves
  1 1/2 ts Allspice
      1 ts Ginger
      1 c  Beef Stock
           Brandy, If Desired
 
  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 T brandy on top if desired. Seal. Store in cool place.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Bananas
 Categories: Desserts
   Servings:  6
 
     12    Green bananas
 
  Confectioners sugar
  
  Grill unpeeled bananas 4 inches from medium coals, turning once, for 20
  minutes or until peel is black and bananas soft.  Split and sprinkle with
  sugar.  Serve banana in peel, slit and topped with sour cream and toasted
  coconut.
  
  Shared By: Aunt Tilly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Grilled Peaches with Raspberry Puree
 Categories: Desserts
   Servings:  6
 
    1/2    (10-oz) pkg frozen
           -raspberries in light syrup,
           -slightly thawed
  1 1/2 ts Lemon juice
      2 md Peaches, peeled, halved and
           -pitted
  1 1/2 tb Brown sugar
    1/4 ts Ground cinnamon
  1 1/2 ts Rum flavoring
  1 1/2 ts Margarine
 
  Grilled Peaches with Raspberry Puree
  
  Combine raspberries and lemon juice in container of an electric blender or
  food processor; top with cover, and process until smooth.  Strain raspberry
  puree; discard seeds.  Cover and chill.
  
  Cut 1 (18 X 18 inch) sheet of heavy duty aluminum foil.  Place peach
  halves, cut side up, on foil. Combine brown sugar and cinnamon; spoon
  evenly into center of each peach half.
  
  Sprinkle with rum flavoring, and dot with margarine.  Fold foil over
  peaches, and loosely seal.
  
  Place grill rack over medium coals; place peach bundle on rack, and cook 15
  minutes or until peaches are thoroughly heated.
  
  To serve, spoon 2 Tbsp raspberry puree over each grilled peach half.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guava Fool
 Categories: Desserts
   Servings:  6
 
      2 md Sized ripe guavas
      4 ts To 6 ts sugar
    1/4 c  Heavy cream NOT
           -ultrapasturized
 
  For each serving:
  
  Rinse guavas and trim off ends.  Cut in 1 inch pieces; place in a food
  processor or blender with 4 t. sugar.  Whiz to a puree.  Taste and add
  sugar as desired.  Press through a fine, non-aluminum sieve.  Cover and
  chill.  At serving time, whip cream to form soft peaks.  Gently fold into
  the fruit puree, creating swirls and striations;  do NOT blend, but keep
  the 2 flavors and textures somewhat separate.
  
  Posted by DIANE CHAMBERLAIN, Prodigy ID# XKPF27B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Guava Mousse
 Categories: Desserts
   Servings:  6
 
      1 c  Fresh guava puree
      1 c  Evaporated milk
    3/4 c  Sugar or honey
      1 tb Lemon juice
 
  To make puree, cut guavas in half, scoop out pulp, and run through a
  colander.  Save shells for other recipes. Chill evaporated milk by placing
  in freezer section for a short time.  Pour into chilled bowl and whip until
  thickened.  Add sugar or honey and lemon juice to puree and mix until sugar
  dissolves.  Fold whipped milk into guava mixture and pour into freezer
  trays.  Freeze 4-6 hours.
  
  Posted by DIANE CHAMBERLAIN, Prodigy ID# XKPF27B.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gundula Ring
 Categories: Desserts
   Servings:  6
 
           PASTRY:
           Cottage cheese and oil
           Pastry (2)
           FOR BRUSHING THE PASTRY:
  1 3/4 oz (50g) soft butter or marg.
           FILLING:
  3 1/2 oz (100g) candied lemon peel
           (diced)
  3 1/2 oz (100g) almonds (blanched
           And finely chopped)
  5 1/2 oz Sultanas (washed and well
           Drained)
      2 tb (heaping) sugar
      1 pk Vanillin sugar
      1 ts Cinnamon
           Bottle oetker rum flavor
      3    Drops oetker baking
           Essence, bitter almond
           Flavor
           FOR BRUSHING THE RING:
           A little tinned milk
 
  If the pastry should be rather soft, knead in a little more (up to 1 3/4oz
  (50g)) flour. Then roll out the pastry to a rectangle of 20X22 in. (about
  50X55cm) Brush with the fat and cut lengthways into two halves. FOR THE
  FILLING: combine the ingredients for the filling and distribute over the
  two pieces of pastry so that at the cut edge of each a border of 1 in.
  (2cm) is left free of filling. Roll up each piece of pastry, starting from
  the outer ong edge. Entwine the two roll together and lay as a ring on a
  greased baking sheet. Brush with milk and make cuts 1/2 in. (1cm) deep in
  the surface. OVEN: moderately hot BAKING TIME: about 30 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hans Peachy Crepes with Marinated Peaches
 Categories: Desserts
   Servings: 15
 
      1 c  All-purpose flour
      3    Egg yolks
      3    Egg whites
      2 tb Melted butter (unsalted)
      1 pn Of salt
      1 c  Milk
    1/2 c  Water
 
  *Beat egg whites until they reach a peak. Store in refrigerator. In mixing
  bowl blend flour, egg yolks, salt, milk and water. Cover mixture with damp
  cloth, let rest for two hours. Then, blend mixture with egg whites and
  melted butter. Over medium high heat bring buttered six-inch pan to sizzle.
  Ladle a little batter into frying pan. Tilt and rotate so batter covers
  surface evenly. Pour any excess batter back into bowl. Fry crepes lightly
  until brown on both sides. For immediate use, cover crepes with foil and
  keep warm in low oven. Or place crepes on plate, separate each crepe with a
  piece of waxpaper. Cover all with plastic wrap and store in refrigerator.
  Makes 15 crepes.
  
  NOTE: For sweet crepes add 1 tablespoon of sugar and 1 teaspoon of sugar
  and 1 teaspoon vanilla sugar.
  
  *Wash peaches, air dry, cut into bite-size pieces, remove pit. Sprinkle
  with sugar, add orange juice, toss lightly. Squeeze lemon juice over all,
  cover with plastic wrap and rest overnight at room temperature. Just before
  serving, heat peach mixture in skillet. Reheat crepes in dry pan over
  medium low heat. Place crepe on dessert plate, ladle marinated peaches on
  one side of crepe topped with 2 tablespoons of ice cream (preferably a good
  quality french vanilla). Serve immediately. For extra flavor, marinate
  peaches in 1/2 cup Mandarine Napoleon liquer instead of the sugar and just
  before serving ladle a good teaspoon of same liqueur over folded crepe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hard Fruit Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
    1/4 c  Butter or butter substitute
      1 c  Powdered sugar
      2 tb Cream
      1 c  Crushed fruit
 
  Cream butter.  Add sugar slowly, beating constantly.  Add cream. Add
  slowly, beating constantly, 1 cup of well-drained canned strawberries,
  raspberries, blackberries, peaches, or apricots.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hard Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
      1    Lemon
  1 1/2 c  Powdered sugar
    1/2 c  Butter or butter substitute
           Salt
 
  Cream butter.  Add sugar slowly, beating constantly.  Add lemon juice and a
  few grains salt.  Beat until well blended.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hasty Pudding (Mrs. Beeton's)
 Categories: Desserts, Mrs. beeton
   Servings:  3
 
           *INGREDIENTS*
      1 pt Milk
           Sugar
           Flour, tapioca or sago
           Salt
 
  Serves 3
  
  *DIRECTIONS*
  
  Boil up the milk; with the left hand sprinkle in sufficient flour, sago, or
  tapioca to thicken the milk, stirring briskly meanwhile. Add a little salt
  and sugar to taste, stir and cook for about 10 minutes, and serve with
  cream and sugar, jam or treacle.
  
  Time: About 20 minutes. Sufficient for 3 or 4 persons.
  
  From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., Date unknown
  (c. 1890's)
  
  Shared by June Hoffman, 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hasty Pudding
 Categories: Desserts
   Servings:  6
 
      6    Servings
      1 qt Milk
    1/2 c  Yellow cornmeal
      3 tb Butter
      1    Cooking apple, pared and
           -diced
    1/2 c  Molasses
      1 ts Salt
    1/2 ts Nutmeg
 
  Preheat oven to 250 F.  Butter a covered two-quart baking dish.
  
  Bring one and one-third cups of the milk to a boil and gradually add the
  cornmeal, stirring constantly.  Remove from the heat and add the butter,
  apple, molasses, salt and nutmeg.  Mix well and add the remaining milk.
  
  Pour the mixture into the baking dish and cover.  Bake 3 to 3 1/4 hours.
  
  Serve hot either plain or with heavy fluid cream, unsweetened whipped cream
  or vanilla ice cream.
  
  NOTE:  The classic pudding omits the apple.
  
  The New York Times Cookbook (1961) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hazelnut Biscotti
 Categories: Desserts
   Servings:  3
 
      1 c  Hazelnuts (about 4 oz)
      1    Stick butter, unsalted, room
           -temp
      1 c  Sugar
      1 lg Lemon, grated zest of
      2    Eggs
      1 ts Vanilla extract
      2 c  All purpose flour, plus 2
           -Tbsp
      1 ts Baking powder
    1/4 ts Salt
 
  FROM:      Sallie Austin
  
  I just made this recipe once, and I substituted toasted sliced almonds for
  the hazelnuts. It was really good. Servings: 3 dozen
  
  Preheat oven to 350-F. Spread the hazelnuts on a baking sheet and toast in
  the oven for 8 to 10 minutes, until fragrant. Place the nuts in a dish
  towel and rub them together to remove some of the skin. Coarsely chop the
  hazelnuts and set aside.
  
  In a large bowl, using a hand-held electric mixer, beat the butter at
  medium speed until soft and creamy. Add the sugar and lemon zest and beat
  until the mixture is very light and fluffy, about 2 minutes. Beat in the
  eggs, one at a time, and then beat in the vanilla.
  
  In a medium bowl, toss the flour, baking powder and salt. Gradually add the
  flour mixture to the butter, beating on low speed until a smooth dough
  forms. Using a wooden spoon, work in the hazelnuts until evenly
  distributed.
  
  Divide the dough in half in the bowl. With lightly floured hands, form the
  dough into two 10-by-2 inch rectangular logs. Place the logs on an
  ungreased baking sheet, at least 2 inches apart. Bake for 30 minutes, or
  until the logs are set and golden brown. Remove from the oven and let cool
  on the baking sheet for 15 minutes.
  
  Using a serrated knife and a sawing motion, carefully cut the logs into 1/2
  inch diagonal slices. discard the end pieces. Arrange the slices, cut sides
  down and close together, on 2 baking sheets. Bake the biscotti on the top
  and middle racks of the oven for 8 to 9 minutes, or until lightly browned.
  Turn the biscotti over, switch the position of the baking sheets and
  continue baking until lightly browned on the other side, about 9 minutes
  longer. Let the biscotti cool completely on the baking sheets.
  
  Source: Food & Wine magazine, 10/90
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hazelnut Souffle W/sauce
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Pineapple, cubed 1-inch
  1 1/2 c  Muscat dessert wine
    1/2 lb Hulled strawberries
    1/2 c  Whipping cream
  1 1/2 tb Hazelnut liqueur
           Butter
           Sugar
    1/4 c  Toasted & husked hazelnut
  1 1/2 c  Milk
    1/2 c  Sugar
    1/4 c  Unsalted butter
    1/4 c  All purpose flour
      6    Eggs separated, room temp
      2 tb Hazelnut liqueur
 
  For sauce: Combine pineapple and wine in large saucepan over low heat.
  Cover and cook until very soft but not mushy, 45 to 60 minutes. Add
  strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much
  as possible. Press fruit mixture through sieve set over bowl. Transfer
  puree to saucepan. Place over high heat and reduce to 1 cup, 2 to 3
  minutes. Add cream and liqueur and stir constantly 1 minute. Set sauce
  aside.
  
  For souffle: Preheat oven to 400 deg. Butter 2-quart souffle dish. Sprinkle
  with sugar, shaking out excess. To form collar, cut piece of parchment
  paper or aluminum foil to fit around dish, allowing 1-inch overlap. Cut
  paper about 7 inches wide. Fold paper in half lengthwise. Butter and sugar
  1 side of paper, shaking off excess. Surround dish with paper, folded side
  up and sugared side facing in. Secure collar with string or straight pins.
  
  Finely mince hazelnuts. Scald milk with sugar and hazelnuts in large
  saucepan over medium-high heat, 4 to 5 minutes, stirring to dissolve sugar.
  Melt butter in medium saucepan over low heat. Add flour and whisk 2 to 3
  minutes; do not let flour brown. Blend in milk mixture, stirring until
  smooth and thick. Remove from heat. Whisk in yolks 2 at a time, blending
  after each addition. Stir in liqueur.
  
  Beat egg whites in large bowl until stiff but not dry. Stir about 1/4 of
  whites into yolk mixture to lighten. Gently fold in remaining whites. Pour
  batter into prepared dish. Bake until puffed and cooked through, 30 to 35
  minutes. Serve souffle immediately. Pass mixed fruit sauce separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hazelnut Semifreddo
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sugar
      2 tb Water
    1/2 c  Toasted & husked hazelnut
  2 2/3 c  Well-chilled whipping cream
      8 ts Amaretto liqueur
      8    Yolks only-room temp egg
     10 tb Sugar
           Garnish
           -red seedless grapes
      1    White only egg
           Sugar
           Sprigs mint
 
  For praline: Grease baking sheet. Heat 1/2 cup sugar and 2 tablespoons
  water in heavy small saucepan over low heat, swirling pan occasionally,
  until sugar dissolves. Increase heat and boil until light brown. Stir in
  hazelnuts. Return mixture to boil. Immediately pour onto prepared sheet,
  spreading thinly. Cool completely. Pulverize in processor or blender.
  
  For semifreddo: Beat cream in large chilled bowl until beginning to
  thicken. Add liqueur and beat just until peaks form. Beat yolks with 10
  tablespoons sugar in another large bowl until pale yellow and slowly
  dissolving ribbon forms when beaters are lifted. Gently fold in whipped
  cream and 1/3 cup praline. Spoon into serving glasses. Freeze at least 2
  hours. (Can be prepared 1 day ahead.)
  
  Beat egg white to blend. Dip grapes in egg white, then sugar, coating well.
  Let dry 30 minutes.
  
  If semifreddo is frozen solid, let soften in refrigerator 30 minutes before
  serving. Garnish with grapes and mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hazelnut Success
 Categories: Desserts
   Servings: 12
 
           Karen Mintzias
      5 oz Hazelnuts
           - lightly toasted & skinned
      1 c  Confectioners' sugar
      6    Egg whites; room temperature
      1 pn Cream of tartar
      1 c  Granulated sugar

MMMMM-------------------HAZELNUT PRALINE BUTTERCREAM------------------------
    3/4 c  Granulated sugar
    1/2 c  -Water
      5    Egg yolks
      1    Egg; (whole)
    3/4 lb Unsalted butter
           - softened & lightly beaten
  1 2/3 c  Hazelnut Praline; (below)

MMMMM-------------------------HAZELNUT PRALINE------------------------------
      5 oz Hazelnuts
           - lightly toasted & skinned
  1 1/4 c  Granulated sugar
    1/2 c  -Water
 
  Preheat the oven to 250 F.  Line 2 large baking sheets with parchment paper
  and trace a 10-inch circle onto each piece of parchment.  Finely grate the
  toasted hazelnuts (a rotary nut grater works best) into a bowl. Sift in 3/4
  cup of the confectioners' sugar and toss to mix thoroughly.
  
  In a large bowl, beat the egg whites and cream of tartar on low speed until
  foamy, about 2 minutes.  Increase the speed to high and beat until the
  whites nearly double in volume and stiff peaks form.  Gradually beat in the
  granulated sugar, 1 tablespoon at a time.  Beat until the whites are dense
  and glossy and form stiff peaks. With a large rubber spatula, lightly fold
  in the nut mixture until no white streaks remain.
  
  Use a tiny amount of the nut meringue to anchor the corners of the
  parchment to the baking sheet. Spoon half of the meringue onto one of the
  circles and, with a thin metal spatula, spread into an even layer to fill
  the circle.  Form a second circle with the remaining meringue on the other
  baking sheet.
  
  Bake the nut mixture in the upper and lower thirds of the oven, switching
  positions once, until lightly browned and crisp throughout when tapped, 1
  to 1-1/2 hours.  The amount of time it takes to dry out will depend on the
  humidity of the day.  Let cool to room temperature.  (The recipe can be
  prepared to this point up to 2 days ahead.)  Wrap the meringue layers, with
  the parchment still attached to the bottom (for stability), in a large
  sheet of foil to seal.
  
  TO ASSEMBLE THE DESSERT:  Peel off the parchment paper from the meringue
  layers.  Set one layer on a flat surface and spread evenly with 2 cups of
  the (room temperature) Hazelnut Praline Buttercream.  Place the second
  layer, flat-side up, on top of the buttercream and press gently.  With a
  metal spatula, spread the remaining buttercream evenly on the top and sides
  of the cake.
  
  To decorate, press the Hazelnut Praline around the sides of the cake and
  sift the remaining 1/4 cup confectioners' sugar evenly over the top or use
  stencils to create a design. Garnish with the whole hazelnuts. Refrigerate
  uncovered for at least 1 hour, or up to 24 hours to firm up. Serve chilled.
  
  HAZELNUT PRALINE BUTTERCREAM: In a small heavy saucepan, combine the sugar
  with the water.  Bring to a boil over moderately high heat, stirring to
  dissolve the sugar.  Boil without stirring until the syrup reaches the
  soft-ball stage, 244 degrees F on a candy thermometer, about 6 minutes.
  
  Meanwhile, in a bowl, beat the egg yolks and whole egg on high speed until
  pale, fluffy and quadrupled in volume, about 5 minutes.
  
  Gradually beat the boiling syrup into the eggs in a thin steady stream.
  Beat until the mixture cools to room temperature, 6 to 8 minutes.
  
  Gradually beat in the butter, 4 tablespoons at a time, and continue to beat
  until the buttercream is fluffy.
  
  Fold in the Hazelnut Praline.  Use at once or cover and refrigerate
  overnight.  Remove from the refrigerator at least 1 hour before using, to
  return to room temperature.  (Makes about 3-2/3 cups)
  
  HAZELNUT PRALINE:  Lightly oil a baking sheet and place the nuts in a
  single-layer in the middle of the tray.
  
  In a heavy saucepan, combine the sugar with the water.  Bring to a boil
  over moderately high heat, stirring to dissolve the sugar.  Boil without
  stirring until the sugar turns golden, about 10 minutes.
  
  Drizzle the boiling caramel over the nuts and set aside until hard and
  cool, about 20 minutes.
  
  Break the nuts and caramel into chunks by hitting the bottom of the tray.
  Grind to a powder in a food processor, about 20 seconds.  Use at once or
  store in an airtight container for up to 3 weeks.  (Makes about 2-1/4 cups)
  
  Source: Diana Sturgis, Food & Wine Great Desserts Typos by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hazlenut Icebox Pudding
 Categories: Desserts
   Servings:  6
 
      1 pk Unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
      4    Egg yolks
    1/4 c  Sugar
      1 pn Of salt
    3/4 c  Hazelnuts or filberts,
           -toasted and pulverized
      2 tb Dark rum
      1 c  Heavy cream
           Toasted whole hazlenuts or
           -filberts for garnish
           (optional)
 
  Makes 6 To 8 Servings
  
  In a small bowl, sprinkle gelatin over cold water to soften. Combine milk,
  egg yolks, sugar and salt in a heavy saucepan. Cook, stirring, over low
  heat until mixture will coat a wooden spoon. Stir in gelatin. Chill until
  partially set. Fold in the ground nuts and rum. Whip the cream until stiff,
  and fold into the mixture. Turn into a 1 1/2-quart mold, glass bowl, or 6
  individual dishes. Chill 2 to 4 hours, until set. Serve garnished with
  toasted nuts, if desired.
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heath Bar Crunch Ice Cream
 Categories: Desserts
   Servings:  1
 
      4    Heath Bars, 1 1/8 oz ea
      2    Eggs, large
    3/4 c  Sugar
      2 c  Cream, heavy or whipping
      1 c  Milk, whole
      2 ts Vanilla
 
  Using sharp knife, cut the candy bars into 1/2 inch chunks. You should have
  about 1 cup. Place the chunks in a bowl, cover, and freeze. Whisk the eggs
  in a mixing bowl until light and fluffy, 1 to 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, milk, vanilla, and whisk to blend.
  Transfer the mixture to an ice cream maker and freeze following the
  manufactor'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. Variations: Coffee Heath Bar
  Crunch; Omit vanilla and substitute 3 T good-guality freeze-dried coffee.
  Add 2 T coffee with the cream and milk and add the remaining 1 T coffee
  with the candy (after the ice cream stiffens).
  
  Posted by:  Liz Jones (VXRF36B) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heath Coffee Cake
 Categories: Desserts
   Servings:  6
 
      2 c  Brown sugar
      2 c  Sifted flour
    1/4 lb Oleo
      1    Egg
      1 c  Milk
      1 ts Vanilla
      1 ts Soda
      1 pn Of salt
 
  Heath candy bars chopped up with 1/2 cup nuts
  
  Mix with fingers until crumbly; flour, sugar and oleo. Take out a cup of
  the mixed 3 ingredients. Then with the remaining mix add egg, milk, soda
  and salt. Beat and put in a greased pan. Add the cup of mixture over the
  top of the cake mix in the pan and sprinkle the candy and nuts over all.
  Let bake 30 minutes in a 350 degree oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Hash
 Categories: Desserts
   Servings:  1
 
      1 pk Semi sweet chocolate pieces
           12 oz. size
      1 cn Sweetened condensed milk
           15 oz. size
      1 pk Miniature marshmallows
           10 1/2 oz. size
      1 c  Pecan pieces
 
  In large saucepan, melt chocolate, turn off burner.  Blend in milk. Stir in
  marshmallows and pecans until well coated.  Drop by teaspoon onto cookie
  sheets covered with wax paper.  Refrigerate until firm. Makes about 3 dozen
  pieces.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Strawberry Trifle
 Categories: Desserts
   Servings: 12
 
      1    Angel food cake (store
           -bought, homemade, mix,
           -whatever)
      1    Envelope whipped topping mix
      2 oz To 6 oz cartons non-fat
           -strawberry yogurt
      1 pt Sliced strawberries
      3    Kiwi fruit, sliced
    1/4 c  Toasted slivered almonds
 
  Heavenly Strawberry Trifle
  
  Cut cake vertically into halves.  Freeze 1/2 of cake for future use (such
  as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces.
  Prepare topping mix as directed on package using skim milk. Layer half the
  cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt
  serving bowl.  Repeat layers and sprinkle with almonds. Garnish with whole
  strawberries if desired.  Refrigerate at least two hours.
  
  Serves 12 (little, tiny, miserly servings, not the kind real people eat)
  Serves 6 real people
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Strawberries Romanoff
 Categories: Desserts
   Servings:  8
 
      2 c  Fresh strawberies
      2 tb Sugar
      2 pk (85gr) jell-o strawberry
           -jelly powder
      2 c  Boiling water
      2 tb Brandy *
      1 tb Orange liqueur *
      1    Envelope Dream Whip dessert
           -topping (prepared)
 
  * or use 1/2 tsp brandy extract and 3 tbsp orange juice
  
  Set aside a few berries for garnish.  Slice remaining berries; add sugar
  and let stand 30 minutes.  Drain berries, measuring juice; add water to
  make 1 cup.  Dissolbe Jell-o jelly powder in boiling water.  Measure 3/4
  cup of the jelly; add brandy, liqueur and 1/2 cup bery sugar liquid. Chill
  until slightly thickened.  Fol into Dream Whip dessert topping. Pour into a
  6 cup glass serving bowl.  Chill until set, but not firm. Add remaining 1/2
  cup berry liquid to remaining jelly.  Stir in berries. Spoon gently over
  set layer in bowl.  Chill until firm, about 4 hours. Garnish with reserved
  berries and extra whipped topping.  Makes 8 servings. Recipe can be
  doubled.
  
  Origin:  Kraft Holiday homecoming recipe flyer Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Heavenly Topping
 Categories: Desserts, Toppings, Chocolate
   Servings:  1
 
    1/2 c  Butter
      4 oz Unsweetened chocolate
      3 c  Sugar
      1 cn Pet milk
 
  Melt butter and chocolate in top of double boiler. Stir in sugar gradually
  about 4 tbsp. at a time. Add milk slowly. Cook until smooth and satiny.
  Heat as need to pour over ice cream, pound cake, etc. Stores well in
  refrigerator for a long period of time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hedgehog Roll
 Categories: Desserts
   Servings: 12
 
           Cottage cheese and oil
           Pastry (2)
           FOR BRUSHING PASTRY:
  3 1/2 oz (100g) soft butter or
           Margarine
           FILLING:
  3 1/2 oz (100g) candied lemon peel
           (diced)
  3 1/2 oz (100g) almonds (blanched
           And finely chopped)
  5 1/2 oz (150g) sultanas (washed and
           Well drained)
      2 tb (heaping) sugar
           Packet Vanillin Sugar
      1 ts Cinnamon
      1    Bottle Oetker Rum flavor
      3    Drops oetker baking
           Essence, Bitter almond
           Flavor
           FOR BRUSHING THE ROLL:
           A little milk
           ICING:
  5 1/2 oz (150g) icing sugar
      1 tb (or 2 tb) hot water
           FOR DECORATING:
    1/2 oz (15g) almonds (blanched and
           Cut lengthways into spikes
 
  Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the
  fat. FOR THE FILLING: combine together all the ingredients for the filling
  and distribute evenly over the pastry surface. Roll up like a swiss roll
  starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the
  roll in the cake tin in a spiral shape and brush with milk. OVEN:
  moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing
  sugar and blend with as much water as will give a good coating consistency.
  Ice the roll and decorate with the almond "spikes"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hershey's Hot Fudge Sauce
 Categories: Desserts, Sauces, Chocolate
   Servings:  2
 
    3/4 c  Sugar
    1/3 c  Light corn syrup
    1/2 c  Hershey's cocoa
    1/3 c  Butter
      5 oz Evaporated milk
      1 ts Vanilla
 
  Combine sugar and cocoa in small saucepan; blend in evaporated milk and
  corn syrup.  Cook over medium heat, stirring constantly, until mixture
  boils; boil and stir one minute.  Remove from heat; stir in butter and
  vanilla.  Serve warm.  From Hershey's.
  
  Makes 2 1/2 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hersheys Chocolate Syrup
 Categories: Chocolate, Desserts
   Servings:  6
 
    789    Syrup, because that is the
           -proportions. I have arrived
           -at this
 
  Hershey's Chocolate Syrup
  
  I  don't have the exact recipe, but this is what I make.  I call  it after
  years of experimenting, as I am a fan of chocolate milk.   The proportions
  can vary though, if you use a different brand of  cocoa, so... Then again,
  some people like their syrup sweeter, however,  I like mine to taste like
  cocoa.
  
  Chocolate Syrup
  
  7/8 cup cocoa 8/8 cup sugar (ie. 1 cup) 9/8 cup water (1 and 1/8 cups) 1 t
  salt 1 t vanilla
  
  Combine  first  four ingredients, and bring slowly to a  boil  while
  stirring,  or nuke at 30%, stirring occasionally.  After  it  boils, let
  cool, and add vanilla.  Store in fridge.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hersheys Fudgey Chocolate Torte
 Categories: Desserts
   Servings:  6
 
    3/4 c  Butter/margarine
      6 tb Hersheys cocoa
      1 c  Divided sugar
    2/3 c  Ground blanched almonds
      2 tb Flour
      3    Separated eggs
      2 tb Water
      2 tb Butter/margarine
      2 tb Hersheys cocoa
      2 tb Water
    1/2 ts Vanilla
      1 c  Confectioners sugar
 
  Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and
  3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend
  in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In
  medium bowl, beat egg whites until foamy. Gradually add remaining sugar,
  beating just until soft peaks form. Gently fold chocolate mixture into egg
  whites, blending thoroughly. Pour into greased and floured 9 inch layer
  pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove
  from pan onto wire rack. Cool completely. INvert cake onto serving plate.
  Spread top and sides with chocolate glaze. Garnish as desired.CHOCOLATE
  GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2
  tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until
  mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla.
  Gradually add 1 cup confectioners sugar, beating with whisk until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: High-Summer Pudding
 Categories: Desserts, Low-cal
   Servings:  6
 
    1/4 c  Cranberry or cran-raspberry
           -juice cocktail
  2 1/2 tb Blackberry brandy or kirsch
           -(cherry brandy)
           Or orange juice
      1    Envelope plus 1 1/2 tsp
           -unflavored gelatin
      1 lb Red or black plums, pitted
           -and chopped (5-6 medium)
      1 c  Sugar
  1 1/4 lb Fresh peaches, peeled,
           -pitted and chopped (4-5
           -medium)
  2 1/2 c  Fresh blackberries or black
           -or red raspberries
      1 tb Finely grated lemon zest
    1/8 ts Cinnamon
     15 sl Thin-sliced homemade-style
           -white bread (such as
 
  Pepperidge Farm), crusts removed
  
  Line a 2-quart bowl or mold with plastic wrap, carefully smoothing the wrap
  onto the bottom and sides so that the plastic hangs 1 inch over sides.  In
  a small bowl, mix cranberry juice and brandy, kirsch or orange juice and
  sprinkle gelatin over the surface; let stand 5 minutes until softened.
  
  Combine plums, sugar and gelatin mixture in a medium-sized saucepan. Bring
  to a simmer over medium heat, stirring for 3-4 minutes until the gelatin
  dissolves.  Reduce heat to low and simmer for 7 minutes. Add peaches and
  simmer for about 5 minutes longer, until the peaches are almost tender.
  Stir in blackberries, lemon zest and cinnamon and simmer 3-4 minutes
  longer, until the berries begin to release their juice.  Refrigerate.
  
  Arrange bread slices in the bottom of the bowl or mold, cutting as needed
  and fitting them tightly together.  Arrange more slices all around the
  sides of the dish, fitting them together tightly and smoothly.  Taking care
  not to dislodge the bread, spoon the fruit mixture into the center of the
  dish, tilting the dish to distribute the fruit evenly.  If the bread
  extends more than 1/4 inch above the layer of fruit, trim it with a knife.
  Cover the fruit with another layer of bread, patting it down firmly.  Stack
  several saucers or small plates on the bread to weight down the pudding.
  Refrigerate for at least 8 hours or up to 24 hours.
  
  To serve:  Invert the bowl over a serving plate, tugging the overhanging
  plastic wrap to loosen the pudding from the dish. Center the pudding on the
  serving plate and peel off the plastic wrap.  Serve immediately, cut into
  wedges.  Serves 6.
  
  Per serving:  370 calories, 7 g protein, 2 g fat, 85 g carbohydrate, 279 mg
  sodium, 0 mg cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Highland Fling
 Categories: Desserts
   Servings:  4
 
      1 c  Heavy cream
      4 tb Whisky
      4 tb Clear honey
      1 c  Plain yogurt
      2 tb Brown sugar
 
  In large mixing bowl beat the cream stiff, then beat in the whisky and
  honey until the mixture regains its firmness. Fold in the yogurt and turn
  mixture into a serving dish or individual glass dishes. Sprinkle the sugar
  over the top and chill overnight before serving.
  
  Serves 4
  
  An effortless, quick and intoxicating dessert, a must for the Piscean cook,
  who can make this either five minutes before a dinner arty or the day
  before. Highland Fling directly suggests the duality and concealed power of
  this sign.
  
  Posted by: Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hilou Gamar Id-Din
 Categories: Desserts
   Servings:  6
 
    200 g  Gamar id-din *
    100 g  Sugar
      1 tb Cornflour starch
      4    Whole cardamom seeds
      1 c  Mixture of crushed walnuts,
           -crushed almonds, raisins,
           -pine
 
  Apricot Paste Pudding
  
  nuts, peeled pistachios, and a pinch of cinnamon
  
  Dilute cornflour starch in 1/2 cup cold water and set aside. Soak gamar
  id-din with the sugar in 2 cups boiling water for 2 hours, then mash until
  no lumps are left.  Place the gamar id-din mix in a saucepan, add the
  cardamom seeds and bring rapidly to a boil while stirring. As soon as it
  boils, lower the heat and slowly add the diluted cornflour starch, stirring
  constantly.  Allow it to reach boiling point once again, then let it bubble
  for 2 or 3 minutes only.  As you feel the mix beginning to thicken, remove
  it from heat.  Pour into a serving dish or four individual bowls and chill.
  Serve cold, topped with nut mixture.
  
  * Gamar id-din: A paste made from cooked apricots. Unique to the Middle
  East. Can be bought all over the world. Check with any good food import
  store.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Himmel's Ferter
 Categories: Desserts
   Servings:  6
 
      3    Eggs, beaten
      2 c  Sugar
      6 tb Flour
      2 tb Baking powder
      2 c  Chopped nuts
      2 c  Chopped dates
 
  This is exactly the way the recipe was written.
  
  Spread in a greased and floured pan.Bake for 30 minutes at 350 degrees.
  Remove from pan when still warm in pieces. When cooled, place pieces on
  pizza pan. For the topping used 2 cans of drained pineapple tidbits, 5-6
  sliced bananas dipped in lemon juice. Top with whipped cream.
  
  Feeds 12-15
  
  From The Budget 20 th November 1991
  
  Shared by Sylvia Mease (Cookie Lady) Palm Bay, Fl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Home-Made Strawberry Ice Cream
 Categories: Desserts, Ice cream
   Servings:  2
 
     14 oz Sweetened condensed milk
      1 qt Fresh strawberries, mashed
           -or pureed
      4    Eggs, beaten
      1 ts Vanilla
 
  In a large bowl, combine all the ingredients and mix well. Pour into ice
  cream freezer and prepare as normal. Makes 2 quarts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Home-Made Frozen Custard
 Categories: Desserts
   Servings:  6
 
  2 1/4 c  Sugar
      6 tb Flour
    1/2 ts Salt
      5 c  Scalded milk
      6    Eggs, beaten
      4 c  Heavy cream
  4 1/2 ts Vanilla
 
  Combine the sugar, flour and salt in a sauce pan. Slowly stir in hot milk.
  Cook over low heat for about 10 minutes, stirring constantly until mixture
  has thickened. Mix a small amount of hot mixture into eggs. Add eggs to hot
  mixture and cook a minute longer. Chill mixture in the refrigerator. Add
  cream and vanilla. Pour into 1 gallon ice cream freezer and prepare as
  normal. Makes four quarts, supposedly enough for 12 - 16 people.
  
  Note: For extra rich frozen custard use all cream and omit milk.
  
  Posted by: Robert Skaer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Home-Made Fudgy Chocolate Ice Cream
 Categories: Desserts
   Servings:  1
 
      5 oz Unsweetened chocolate
     14 oz Sweetened condensed milk
           -(not evaporated milk)
      4    Egg yolks
      2 ts Vanilla
      2 c  Half-and-half
      2 c  Whipping cream, unwhipped
      1 c  Chopped nuts, optional
 
  Melt chocolate in a double boiler. In a large bowl, beat the chocolate,
  milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream,
  and nuts if desired. Pour into ice cream freezer container and prepare as
  normal. Store leftovers in freezer. Makes about 1.5 quarts.
  
  Posted by: Robert Skaer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Home-Made Strawberry Ice Cream
 Categories: Desserts
   Servings:  2
 
      6 c  Half-and-half
     28 oz Sweetened condensed milk
      1 qt Fresh strawberries, mashed
           -or pureed
      4    Eggs, beaten
      1 ts Vanilla
 
  In a large bowl, combine all the ingredients and mix well. Pour into ice
  cream freezer and prepare as normal. Makes 2.5 quarts.
  
  Posted by: Robert Skaer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Chocolate Chocolate-Chip Ice Cream
 Categories: Desserts, Ice cream, Chocolate
   Servings:  1
 
      3 c  Half & Half OR
      4 c  Light cream
  4 1/2 c  Heavy cream OR
      4 c  Heavy cream
  4 1/2 c  Milk OR
      4 c  Milk
  2 1/2 c  Sugar
    3/8 ts Salt
      1    Vanilla bean** OR
      3 tb Vanilla extract
    3/4 c  Unsweetened cocoa
      3 tb Unsalted butter
  1 1/2    To 2 Ts almond extract
      6 oz Semi-sweet mini-chips
 
  **if using vanilla bean, split pod and scrape out inside.  Cut up pod and
  use entire bean.
  
  Over medium heat, combine Half & Half (or light cream), milk, sugar & salt.
  As mixture starts heating, add in vanilla, cocoa, butter, & almond extract.
  Heat until almost ready to boil. Remove from heat and chill. When ready to
  freeze, stir mixture, strain, and add heavy cream. Freeze in crank style
  freezer. When half frozen, add mini-chips
  
  Makes about 1 gallon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Homemade Sin
 Categories: Chocolate, Desserts
   Servings:  6
 
      1 pk (14 oz) caramels
    2/3 c  Canned evaporated milk,
           -divided
      1    German chocolate cake mix,
           -or light chocolate cake mix
    3/4 c  Margarine
      1 c  Chopped nuts
      1 c  Chocolate chips
 
  Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Preheat
  oven to 350 degrees. Separately. combine cake mix with margarine, 1/3 cup
  evaporated milk (or more if needed) and nuts. Place half the mixture into a
  greased 13 x 9 inch pan. Bake 6 minutes, Sprinkle baked mixture wit
  chocolate chips, then spread with caramel mixture. Spread remaining mixture
  on top. Bake 15 to 18 minutes. Let cool then cut into squares.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Bread Pudding
 Categories: Desserts
   Servings:  6
 
  2 1/2 c  Bread cubes
  2 1/2 c  Milk
      4 tb Butter
    1/2 c  Honey
    1/4 ts Salt
      2    Eggs, slightly beaten
      1 ts Vanilla extract
    1/4 c  Raisins
 
  From: Arizona Cookbook
  
  Scald milk and cover bread mixture. Let set for five minutes. Add butter,
  honey, and salt. Let cool several minutes. Pour mixture gradually over
  slightly beaten eggs. Add vanilla. Mix well and add raisins. Pour into
  greased baking dish. Place over a pan of hot water and bake in a moderate
  oven (350) for 50-60 minutes or until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Country Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
    1/3 c  Honey
      2 c  Light cream
      1    Egg
      2 ts Vanilla
      1 c  Heavy cream.
 
  Honey Country Ice Cream
  
  Combine honey with 1 cup light cream. Beat in the rest of the light cream,
  the egg and the vanilla.  Stir in the heavy cream. Chill and freez in an
  ice-cream maker  Variations: Add 1 ripe mashed banana and 1/2 teaspoon of
  lemon juice or 1/2 cup chopped dates and 1/2 cup chopped walnuts.
  
  Makes 1 quart
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Crunch Baked Apples
 Categories: Desserts
   Servings:  6
 
      6 lg Apples *
    1/3 c  Granola Type Cereal
    1/3 c  Dates, Pitted
    1/4 c  Almonds Or Walnuts, Chopped
    1/2 ts Cinnamon, Ground
    1/4 ts Nutmeg, Ground
      2 ts Lemon Juice
      6 tb Honey
      3 tb Melted Butter Or Margarine
    3/4 c  Apple Juice Or Water
 
  *  Apples should be peeled if desired, but in all cases, cored.
  ~-------------------------------------------------------------------------
  Place the apples in a 9-inch square baking pan. In a bowl combine the
  cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey.
  Spoon equal amounts of the filling into each apple packing it lightly. Stir
  together the melted butter, the remaining 3 tb of honey, and apple juice.
  Pour over the apples.  Cover and bake in a 350F oven for 30 minutes.
  Uncover and continue to bake, basting often with the pan juices until
  tender when pierced, about 35 more minutes. Serve warm or cooled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Crunch Peanut Spread
 Categories: Desserts
   Servings:  6
 
  1 1/4 c  Peanut butter
    2/3 c  Toasted oats (below)
    1/2 c  Honey
 
  Combine all ingredients; mix well. Store in tightly covered container in
  refrigerator. Serve as a sandwich spread, on celery and carrot sticks or on
  apple and pear slices.
  
  Variations: Add 4 crisply cooked bacon slices, crumbled.
  
  Add 1/2 cup raisins or semi-sweet chocolate pieces.
  
  How to make the toasted oats (above):
  
  1. place 1 to 2 cups Quaker Oats (Quick or Old-Fashioned, uncooked) in
  ungreased jelly roll pan or 15x10 cookie sheet.
  
  2. Bake in preheated moderate oven (350) for about 15 minutes or til edges
  are light golden brown, stirring once during cooking.
  
  3. Cool; store in tightly covered container in fridge up to 6 mos.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Gelato
 Categories: Desserts
   Servings:  6
 
      1 pk Unflavored gelatin
    1/2 c  Instant nonfat dry milk
      2 c  Milk
    1/2 c  Honey
      1 ts Orange juice
      1 ts Lemon juice
      2    Egg whites
 
  This is a trendy type of ice cream that is also good for you, and best of
  all, wonderfully low in calories.  A 1/2 cup serving has 70 calories, so
  you can make up a batch and indulge without guilt.
  
  Mix gelatin and dry milk in a saucepan.  Stir in skim milk, cook over low
  heat, stirring constantly until gelatin dissolves.  Remove from heat.
  
  Stir in honey and juices.  Pour into a freezer try, 9" cake pan or ice cube
  tray and freeze for 1 hour.
  
  Pour the mixture into a chilled bowl and add the egg whites.  Beat at high
  speed with an electric mixer until mixture is fluffy.  Return to freezer
  container, cover, and freeze until firm.
  
  Yield: 42 oz
  
  Source:  Cheaper and Better Alternatives to storebought goods by: Nancy
  Birnes
  
  Found by Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Ice Milk
 Categories: Desserts
   Servings:  1
 
  3 1/2 c  Whole or skim milk
    1/2 c  Honey
    1/8 ts Salt
 
  Combine ingredients, chill and stir freeze.
  
  Makes about 1 quart.
  
  Add 1/2 cup mashed banana for banana honey ice milk.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Icing
 Categories: Icings, 1941
   Servings:  6
 
      1 c  Sugar
    1/2 c  Honey
    1/8 ts Salt
      1 c  Diced marshmallows
    1/4 c  Water
      1    Egg white, stiffly beaten
 
  Combine sugar, honey, water, and salt.  Boil to soft ball stage (236 F).
  Add marshmallows.  Pour slowly, beating constantly, onto egg white. Beat
  until thick and creamy.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Oat Biscotti
 Categories: Desserts
   Servings:  3
 
    1/2 c  Butter/margarine
    3/4 c  Honey
      2    Eggs
      1 ts Vanilla
      2 c  Flour
      3 ts Ground cinnamon
      1 ts Baking powder
    1/2 ts *each* baking soda, salt
      2 c  Rolled oats
    1/2 c  Nuts, chopped
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Preheat oven to 375~ (will be turned down to 300~ for second baking.)
  
  Cream butter.  Beat in honey, eggs and vanilla.
  
  Combine flour, cinnamon, baking powder, baking soda and salt; mix well.
  Stir into butter mixture.  Stir in oats and nuts.
  
  On greased baking sheet, shape dough into 2 (10x3x1-inch) logs.  Bake at
  375~ for 12-15 minutes, or until lightly browned.  Cool 5 minurtes; remove
  to cutting board.  Cut each log into 1/2-inch strips; place on cookie
  sheet. Bake at 300~, 25-30 minutes or until crisp throughout strip.
  
  Makes 3 dozen cookies.
  
  Per serving: 102 calories, 1.9 gm protein, 14.6 gm carbohydrate, 4.4 gm
  fat, 22 mg cholesterol, 78 mg sodium.  Calories from fat: 38 percent. [
  Contra Costa Times newspaper, 12/4/91. ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Rice
 Categories: Rice, Desserts
   Servings:  6
 
      3 c  Rice, cooked
    1/2 c  Raisins
  2 1/2 c  Milk
    1/2 c  Honey
      2 tb Butter
      1 ts Grated Lemon peel
      1 tb Lemon Juice
 
  Combine rice, raisins, milk, honey, and margarine.  Bring to a boil, reduce
  the heat and simmer for 15 minutes, stirring occasionally.  Stir in lemon
  peel and juice.
  
  For a festive touch, put a Tbsp of Whipped cream or other topping on each
  serving, and top with cherry or strawberry.
  
  From: Rice Council of America 1971
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Spice Apple
 Categories: Desserts, Microwave
   Servings:  2
 
      2 md Cooking Apples
      2 tb Raisins
      2 tb Honey
    1/4 ts Cinnamon, Ground
      2 ts Regular Margarine Or Butter
 
  Core the apples and pare a 1-inch strip of skin from around the middle of
  each to prevent splitting.  Place the apples in two 10-oz custard cups.
  Pack the raisins into the apples. Mix the honey and cinnamon, pour over the
  raisins and into the apples.  Top with margarine. Cover tightly and
  microwave on high (100%) until tender when pierced with a fork, 3 to 4
  minutes. Serve warm with cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey Walnut Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      2    Egg yolks, slightly beaten
    1/2 c  Milk, scalded
    1/8 ts Salt
    1/2 ts Walnut flavoring
    3/4 c  Whipping cream
    1/2 c  Water
      1 c  Honey
 
  Combine egg yolks, milk, salt, water, and honey.  Chill.  Add flavoring and
  cream.  Cook over hot water until mixture coats a spoon. Pour into freezer.
  Freeze.  8 servings. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Honey-Sweetened Gelatine Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 pt Cream
  1 1/4 c  Honey
    1/2 pk Plain gelatine
      1 c  Milk
      3 pt Milk
    1/4 ts Salt
      3 ea Eggs
      3 ts Vanilla
 
  Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint milk
  to heat, but do not boil, stir in hot milk, well beaten egg yolks and
  soaked gelatine. Pour through wire strainer. Stir honey in balance of cold
  milk, add to geletine mixture. Whip cream if possible; this is not
  necessary,  it makes a smoother cream. Add salt, vanilla and lastly beat
  egg whites stiff and add. Freeze. Can be served at once but improves by
  standing a few hours. Makes one gallon.
  
  Source: Mrs. Ida L. Doenges, Sharon Grange, Defiance County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot and Spicy Almonds
 Categories: Desserts, Hot
   Servings:  4
 
    1/4 c  Unsalted Butter
      2 tb Worcestershire Sauce
      1 ts Ground Cumin
    1/2 ts Sugar
      1 ts Garlic Powder
    1/2 ts Cayenne Powder
      3 c  Whole Natural Almonds
    1/2 c  Coarse Salt
 
  Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add
  worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook
  over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with
  seasonings. Spread the nuts on an ungreased baking sheet and toast for 15
  minutes, turning occasionally. Remove from the oven and toss with coarse
  salt. Cool. From The Gazette 90/12/19.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Apple Pandowdy
 Categories: Desserts, Cyberealm
   Servings: 10
 
  1 1/4 c  Butter
    2/3 c  Sugar
      1    Egg, well-beaten
  2 1/2 c  Sifted all-purpose flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      3 c  Apples, sliced & pared
    1/4 c  Brown sugar
      1 ts Cinnamon, ground
      2 c  Sweetened whipped cream
 
  1.  Cream  butter and add sugar gradually.  When well combined, mix in the
    egg.
  
  2.  Sift together flour, baking powder and salt and add alternately with
    the milk.
  
  3.  Spread apples in the bottom of a shallow, well-buttered
    ovenproof-china baking dish.
  
  4.  Mix together brown sugar and cinnamon and sprinkle over apples.  Pour
    batter over the top, spreading it evenly.
  
  5.  Bake at 350F for about 50 minutes.  Let stand for 10 minutes after
    removing from oven.  To serve, invert on serving platter or serve
    directly from baking dish.
  
  Note:  A buttered baking pan or dish, 9x9x2, works equally well.
  
  Serve with sweetened whipped cream
  
  Submitted by Lois Flack
  
  *Family Circle Illustrated Library of Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Apricot Souffles
 Categories: Desserts, Syd's book
   Servings:  4
 
      4 tb Sugar
      3 oz Dried Apricots
      1 c  Water
      1 tb Fresh Lemon Juice
      2 lg Egg Whites, Room Temp.
      1 pn Salt
      2 dr Almond Extract
 
  Heat oven to 375F.  Lightly butter four 8 ounce souffle dishes; dust with
  1/2 tb sugar.  Combine apricots and the water in a small saucepan.  Cook
  covered, stirring occasionally, over low heat for 15 minutes.  Transfer to
  a food processor.  Add 2 tb sugar and the lemon juice and process to a
  puree.  Transfer to a large bowl.  Beat the egg whites and salt in a mixer
  bowl until frothy.  Gradually beat in 1-1/2 tb sugar and the almond
  extract; beat until stiff.  Add egg whites to puree; gently fold with a
  spatula.  Spoon into prepared dishes and smooth tops.  Bake until puffed
  and browned, about 20 minutes.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Brandy Sauce
 Categories: Desserts, Sauces
   Servings:  8
 
    1/2 c  Sugar
      1 ts Salt
      3 tb Cornstarch
  1 3/4 c  Apple juice or water
      6 tb Brandy
      2 tb Butter
      1    Egg beaten
 
  Place in a saucepan the sugar, salt and cornstarch.  Mix in the apple juice
  and cook over medium heat 5-8 minutes, stirring until mixture is creamy and
  transparent.  Add the brandy and the butter.  Beat the egg and add to the
  sauce gradually, beating with a wire whisk.  Serves 8. (Sauce can be made
  ahead of time and just reheated)
  
  Origin:  Found in recipe box bought at garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Carmel Sauce - the Pillsbury Cookbook
 Categories: Desserts, Sauces, Cyberealm
   Servings: 12
 
  1 1/2 c  Sugar
      1 c  Half-and-half
    1/2 c  Light corn syrup
      6 tb Butter or margarine
    1/2 ts Vanilla
 
  1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
    syrup and butter.
  
  2. Bring to a full boil.
  
  3. Graadually add remaining half-and-half.  BE SURE BOILING DOES NOT STOP!
  
  4. Cook over medium heat to soft ball stage (230F.), stirring
    occasionally.
  
  5. Remove from heat; stir in vanilla.
  
     Serve warm over ice cream or cake.   2 cups.
  
  *     *     *     *     *     *     *     *    *     *     *     *     *
  
  Nutrients Per 1 Tablespoon:
  
  Calories.........................80   Dietary Fiber....................0 g
  Protein.........................0 g   Sodium.........................35 mg
  Carbohydrate...................13 g   Potassium......................10 mg
  Fat.............................3 g   Calcium................< 2% U.S. RDA
  Cholesterol....................8 mg   Iron...................< 2% U.S. RDA
  
  From the kitchen of Lois Flack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Cherry Fruit Compote
 Categories: Desserts
   Servings:  8
 
     16 oz Bing Cherries, Well Drained
     16 oz Royal Ann Cherries, Drained
     16 oz Peach Slices, Well Drained
     20 oz Pineapple Chunks, Drained
     11 oz Mandarin Orange Sections
    1/3 c  Light Raisins
    1/4 c  Crystallized Ginger, Minced
      1    Grated Lemon Rind
    1/4 c  Butter, Melted
    1/2 c  Brown Sugar
      1 ts Curry Powder (Optional)
     21 oz Cherry Pie Filling
    1/4 c  Rum *
 
  * Brandy, Sherry or Grand Marnier may be substituted.
  ~-------------------------------------------------------------------------
  In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing
  cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange
  sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a
  paste of the melted butter, brown sugar and curry powder and distribute
  over the fruit.  Cover with pie filling and pour rum over all. Bake in 350F
  oven 45 minutes, or until hot and bubbly.  Serve hot as an accompaniment to
  meat or poultry, or chilled as a dessert.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Chocolate Souffles
 Categories: Desserts
   Servings:  6
 
      9 oz Semi-Sweet Chocolate *
      4    Lg Egg yolks
      2 tb Dark rum
      1 tb Unsalted butter, melted
      6    Lg Egg whites
      1 pn Cream of tartar
 
  * Semi-sweet chocolate should be chopped into pieces.
  ~-------------------------------------------------------------------------
  In the top of a double boiler set over simmering water, melt the chocolate,
  stirring, until it is smooth.  Remove the pan from the heat, add the egg
  yolks, one at a time, whisking well after each addition, and whisk in the
  rum and butter.  Transfer mixture to a large bowl. In a bowl with an
  electric mixer, beat the egg whites with the cream of tartar and a pinch of
  salt until they hold stiff peaks.  Stir a quarter of the egg whites into
  the chocolate mixture then fold in the remaining egg whites gently but
  thoroughly.  Spoon the mixture into 6 buttered 2/3 cup souffle dishes and
  bake them on a baking sheet in the middle of a preheated 400F oven for
  10-12 minutes, or until they are puffed and a tester comes out nearly
  clean. A 1982 Gourmet Magazine favorite from Homewood Park, a small hotel
  and restaurant in Bath, England.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Sauce
 Categories: Sauces, Desserts
   Servings:  1
 
  1 1/2 c  Sugar
      2 tb Flour
    3/4 c  Cold water *
           - *for a richer sauce,
           - use evaporated milk
      3 oz Unsweetened chocolate
      3 tb Butter or margarine
      1 ts Vanilla
 
  MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
  stirring constantly, over moderate heat until boiling and thickened. Reduce
  the heat to low, add the chocolate and cook and stir until the chocolate
  melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
  Serve warm. And here's something else you might try. Simply begin your
  favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
  it off the heat, cool maybe 10 minutes, then drop in the butter, add the
  vanilla and heat until satiny. You couldn't get a more authentic hot fudge
  sauce than this!
  
  Makes 1 1/4 Cups
  
  "New Doubleday Cookbook," co-authored by Elaine Hanna and Jean Anderson
  (Doubleday, 1985).
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hot Fudge Sauce
 Categories: Chocolate, Sauces, Desserts
   Servings:  6
 
      5 tb Butter, unsalted
    1/4 c  Cocoa, unsweetened
      2 oz Chocolate, unsweetened,
           -chopped
    3/4 c  Sugar
    2/3 c  Milk, evaporated
           Pn    salt
      1 ts Vanilla
 
  1. In a small saucepan, melt the butter. Remove from the heat, add the
  cocoa, and whisk until smooth.
  
  2. Stir in the chopped chocolate, sugar, and evaporated milk. Bring sauce
  to a boil over medium heat, stirring all the while. Remove from heat at
  once and stir in salt. Cool briefly, then stir in vanilla.
  
  NOTE: This sauce keeps nicely in the refrigerator.
  
  Source:  The Joy of Chocolate by Judith Olney
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hudson's Chocolate Dessert
 Categories: Chocolate, Desserts
   Servings:  4
 
     12    Regular marshmallows
    1/3 c  Milk
    1/2 c  Broken milk chocolate bars
           -with almonds (2 1/2 oz.)
    1/2 c  Whipping cream
    1/4 c  Coarsely crushed vanilla
           -wafers
      1 tb Butter, melted
 
  In small saucepan combine marshmallows and milk; stir over medium heat till
  marshmallows are melted.  Remove from heat.  Add chocolate to marshmallow
  mixture, stirring until chocolate is melted.  Cool.  Whip cream; fold into
  chocolate mixture.  Combine the vanilla wafers and melted butter.  Spoon
  chocolate mixture into 4 sherbet glasses.  Top with the crumb mixture.
  Chill 3 to 4 hours.  Serves 4.
  
  Source:  Secret Restaurant Recipes * Duplicated by Gloria Pitzer Posted by
  Dar Rains
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunter's Buns
 Categories: Desserts
   Servings: 16
 
           Cottage cheese and oil
           Pastry (1)
  2 1/2 oz Currants (washed and well
           Drained)
           FOR BRUSHING:
           A little tinned milk
 
  knead the currants into the pstry and form it into a roll. Divide into 16
  equal sized pieces: form these into round bun shapes, lay on a greased
  baking sheet and brush with the milk. OVEN: moderately hot BAKING TIME:
  about 20 minutes
  
  alterantively, the buns may be filled with jam. To do this, flatten the
  buns slightly and place 1/2 tsp. jam in the center of each. Gather the
  edges together over the jam and press well together. Turn them over, with
  the round side to the top and lay on a greased baking sheet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hunza Apricots with Thick Yoghurt
 Categories: Desserts
   Servings:  4
 
    250 g  Hunza Apricots
    225 g  Thick plain yogurt, Greek or
           Home made
 
  Hunza apricots are apricots which are dried without preservatives. They are
  therefore brown in colour instead of orange. They have a wonderful flavour
  and a natural sweetness.
  
  Put apricots into a medium sized saucepan and cover generously with water.
  Leave to soak overnight if possible. Then simmer the fruit over a gentle
  heat, without lid on the saucepan until fruit is tender and the has reduced
  to a syrup.
  
  Serve hot or cold, with the yogurt.
  
  From " The New Vegetarian Cookbook "  Rose Elliot Octopus Books Ltd., 1986
  pp21
  
  * Appended to MM7.06 May 12, 1993 by Philip Thornton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Hydrox Mint Dessert
 Categories: Desserts
   Servings:  6
 
    1/2 lb Hydrox cookies, crushed *
      1 c  Sugar
    1/4 c  Water
      1 pn Salt
      2    Egg whites
      2 c  Whipped cream
      1 ts Mint or peppermint flavoring
 
  green food coloring
  
  * keep 1/2 cup for topping! Line a lightly greased 3 qt. casserole with the
  crushed crumbs. Boil sugar, water and salt until clear. Beat egg whites and
  slowly add the syrup, beating constantly.  Add whipped cream to syrup and
  flavoring and coloring.  Pour into casserole and sprinkle crumbs on top.
  Freeze.  Cut into squares to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice Cream Recipe (Easy)
 Categories: Desserts, Ice cream
   Servings:  6
 
      5    Eggs
           Pinch of Salt
      2 c  Sugar
      2 pk Instant pudding mix
      1 cn Evaporated milk
      2    Qt. milk
 
  Beat eggs well.  add salt.  blend in sugar and pudding mix. add milks. stir
  well.  Pour in container, (plastic works best), store in freezer at least
  over night.   Waah--Laah, you have ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice Cream Recipe (No Maker Req'd)
 Categories: Desserts
   Servings:  6
 
     14 oz Sweetened condensed milk
           -(NOT evaporated milk)
      2 c  (1 pint) whipping cream,
           -whipped
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate <Walnut
  Creek, CA> (1:161/202))
  
  Easy Homemade Ice Cream (Basic recipe)
  
  In large bowl, fold whipped cream into milk.  Pour into an aluminum
  foil-lined 9x5 inch loaf pan; cover.  Freeze 6 hours or until firm.  Scoop
  ice cream from pan or remove from pan, peel off foil and slice.  Return
  leftovers (HAH!) to freezer.
  
  Flavored variations:
  
  Coconut Almond: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 egg
  yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped
  
  Combine first 4 ingredients.  Fold in whipped cream with 1/2 cup toasted
  flaked coconut and 1/2 cup toasted slivered almonds. Proceed as above.
  
  Coffee: 1 14 oz can sweetened condensed milk 1 Tbsp instant coffee,
  dissolved in 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups
  (1 pint) whipping cream, whipped
  
  Combine first 4 ingredients.  Fold in whipped cream. Proceed as above.
  
  French Vanilla: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 beaten
  egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped
  
  Combine first 4 ingredients.  Fold in whipped cream. Proceed as above.
  
  Mint Chocolate Chip: 1 14 oz sweetened condensed milk 2 tsp peppermint
  extract 3 4 drops green food coloring 2 Tbsp water 2 cups (1 pint) whipping
  cream, whipped 1/2 cup chocolate chips (probably the real small kind)
  
  Combine first 4 ingredients.  Fold in whipped cream and chips. Proceed as
  above.
  
  Mocha: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 1 Tbsp
  instant coffee dissolved in 1 tsp hot water 2 cups (1 pint) whipping cream,
  whipped
  
  Combine first 3 ingredients.  Fold in whipped cream. Proceed as above.
  
  Strawberry: 1 14 oz can sweetened condensed milk 1 10 oz package frozen
  strawberries in syrup 2 cups (1 pint) whipping cream, whipped
  
  Thaw strawberries.  Do not drain.  With blender, blend strawberries until
  smooth.  In large bowl, combine strawberries and milk.  Fold in whipped
  cream.  Proceed as above.
  
  Butter Pecan: 2 Tbsp butter 1/4 cup pecans, chopped 1 14 oz can sweetened
  condensed milk 2 beaten egg yolks 1 tsp maple flavoring 2 cups (1 pint)
  whipping cream, whipped
  
  In small saucepan, melt butter, stir in chopped pecans.  In large bowl,
  combine next 3 ingredients.  Add buttered pecans.  Fold in whipped cream.
  Proceed as above.
  
  Chocolate: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 2 cups
  (1 pint) whipping cream, whipped
  
  Combine milk and syrup.  Fold in whipped cream.  Proceed as above.
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice Cream Tacos
 Categories: Desserts, Ice cream
   Servings:  6
 
      2 tb Sugar
    1/2 ts Ground cinnamon
  1 1/2 tb Butter, melted
      8    (5 inch) taco shells
      1 qt Ice cream, any flavor
           -(preferably in a
           -cylindrical container)
 
  In a cup, combine sugar and cinnamon.  Set aside.  Lightly brush butter on
  the inside of each taco shell. sprinkle with sugar mixture, set aside.
  Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife,
  make a slit down the side of the carton, run knife around ice cream to
  loosen it; remove ice cream and place on a cutting board;cut in four
  slices.  Cut each slice in half. Place each half in a prepared taco shell.
  Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with
  plastic wrap or foil and freeze. At serving time, transfer tacos to a
  platter.  Serve with a choice of toppings such as sliced strawberries,
  blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or
  caramel sauce.
  
  Origin: Journal American, July 14, 1993. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 qt Milk
      1 c  Sugar
      4 tb Cornstarch
           Whipping cream
 
  Pour scalded milk over sugar and cornstarch, cook in double boiler until it
  thickens. To 1 c. cream, whipped, add 2 c. of the above basic recipe and
  flavor. Pour into trays and freeze. I mix this on electric mixer. If you
  care to, after mixer has chilled, remove to mixer and beat, then put back
  into trays and freeze.
  
  Source: Mrs. H. K. Harris, Lebanon Grange, Warren County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      3 qt Milk; whole
      1 qt Cream
      2 ea Eggs
      1 oz Gelatine; unflavored
  2 1/2 c  Sugar
      2 ts Vanilla
 
  Put gelatine into bowl, add enough milk to dissolve. Beat eggs thoroughly,
  add sugar and milk enough to dissolve sugar. Add to remainder of milk and
  cream and place on stove. Stir until milk is heated but do not boil. Remove
  from fire, add gelatine and flavoring. Allow mixture to cool before
  freezing.
  
  Source: Mrs. Paul Shaw, Antioch Grange, Hocking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Cake
 Categories: Desserts, Osg
   Servings:  1
 
      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) v7.07
 
      Title: Icebox Dessert
 Categories: Desserts
   Servings:  6
 
      1 c  Flour
    3/4 c  Crushed peanuts
    1/2 c  Melted margarine
      8 oz Cream cheese
      1 c  Confectioners sugar
      1 c  Non-dairy whipped topping
      1 lg Package instant chocolate
           -pudding
 
  grated chocolate additional whipped topping
  
  Mix flour, peanuts and margarine and press in a 9 x 13 inch pan. Bake in
  375 degree oven approximately 20 minutes or until light brown.
  
  Cool. Mix cream cheese and sugar until smooth and creamy. Fold in whipped
  topping and spread carefully over crust. Mix pudding according to package
  directions and spread on top of cream mixture. Top with additional whipped
  topping and sprinkle with grated chocolate
  
  Cooking tip of the week: Nutmeats will come out in halves if soaked
  overnight in water before cracking.
  
  From The Budget  June 19 th 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Icebox Pumpkin Cream Roll
 Categories: Desserts
   Servings:  1
 
           THE CAKE
      6    Eggs, seperated
    1/2 c  Sugar
    1/2 c  Pureed pumpkin
      1 ts Mixed pumpkin pie spice
    1/3 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
           THE FILLING
      1 c  Heavy cream
    1/4 c  Powdered sugar
    1/2 c  Cooked pureed pumpkin
    1/2 ts Mixed pumpkin pie spice
      1 c  Chopped toasted pecans
      1 ts Vanilla
 
  Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan
  with parchment or wax paper, and grease the paper well. To prepare the
  pumpkin roll, beat the egg yolks and granulated sugar until light and
  thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and
  baking powder. Beat egg whites with salt, until firm peaks form. Fold
  whites into yolk mixture. Pour batter into the prepared pan. Bake 15
  minutes, until cake bounces back when touched in the center. Turn out onto
  wax paper that has been sprinkled with powdered sugar. Immediately peel off
  top paper and carefully roll up cake, making the roll lengthwise. Cool.
  
  Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup
  powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice,
  pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll
  it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with
  additional powdered sugar.
  
  Makes 8 To 10 Servings
  
  Joan Johnson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Iced Brownies
 Categories: Bars, Desserts, Chocolate
   Servings:  6
 
      1 c  Sugar
    1/2 c  Butter, softened
      4    Eggs
     16 oz Can chocolate-flavored syrup
      1 c  Flour
    1/2 c  Chopped nuts
           ICING:
  1 1/4 c  Sugar
      6 tb Butter
      6 tb Milk or light cream
      1 ts Vanilla extract
      6 oz Semisweet chocolate chips
 
  BROWNIES:
  
  In a mixing bowl, cream sugar and butter.  Add eggs, one at a time, beating
  well after each addition.  Add syrup and flour; mix well. Stir in nuts.
  Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35
  minutes or until top springs back when lightly touched. Cool slightly.
  Meanwhile, for icing, combine sugar, butter and milk in a small saucepan.
  Cook and stir until mixture comes to a boil. Reduce heat to medium and cook
  for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla
  and chocolate chips until chips are melted (mixture will be thin).
  Immediately pour over brownies. Cool completely before cutting.
  
  Note:  If cooking for two, freeze brownies in an airtight container and
  thaw as needed.
  
  Yield:  3 dozen From: "Reminisce Extra" Magazine Posted by: Debbie Carlson
  ~ Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Impossible Banana Cream
 Categories: Desserts
   Servings:  8
 
           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) v7.07
 
      Title: Indian Pudding
 Categories: Desserts
   Servings:  6
 
      2 c  Milk
    1/2 c  Yellow cornmeal
    1/4 c  Molasses
    1/4 c  Honey
      2 tb Butter
    1/2 ts Ground ginger
    1/2 ts Ground cinnamon
      1 sm Tart apple, peeled, cored,
           -and thinly sliced
 
  Info:   posted by Perry Lowell, April 1993 from Good Food magazine, March
  1986
  
  Requires pressure cooker.
  
  Makes 6 servings.
  
  vanilla ice cream or whipped cream (optional)
  
  1.  Cook milk and cornmeal in a small saucepan over medium-high heat,
  stirring constantly, until thick, about 10 minutes.
  
  2.  Transfer to 1-1/2 quart ovenproof bowl.  Diameter of bowl must be at
  least 1 inch smaller than diamter of pressure cooker.  (Tested in 6 quart
  cooker).
  
  3.  Stir remaining ingredients except apple and ice cream into cornmeal
  mixture;  stir until butter is melted and mixture is smooth.  Stir in apple
  slices.  Cover bowl tightly with aluminum foil.
  
  4.  Place rack and 4 cups water in pressure cooker and place bowl on rack.
  Close cover of cooker securely;  place pressure regulator on vent pipe.
  
  5.  Heat cooker over high heat until regulator begins to rock, about 7
  minutes.  Adjust heat to maintain slow rocking motion and cook 20 minutes.
  
  6.  Turn off heat and let pressure drop.  Remove bowl from cooker and
  remove foil from bowl.  Let cool 10 minutes.  Serve with ice cream or
  whipped cream, if desired.
  
  Nutrition Information per Serving:      210     calories 4 g protein 35 g
  carbohydrate 6 g fat (26% of calories) 86 mg sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Pudding (Roberta Krieger)
 Categories: Desserts
   Servings:  6
 
      1 qt Milk
    2/3 c  Cornmeal
    3/4 c  Molasses
    1/4 c  Butter [I've tried
           -margarine, but it doesn't
           -taste the same]
      3 tb Sugar
      1 ts Ginger
      1 ts Salt
 
  Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca.
  
  Ice cream [I prefer vanilla]
  
  Preheat oven to 325 degrees.  Bring milk to a boil in the top part of a
  double boiler. Stir in cornmeal and cook over hot water for 15 minutes.
  Stir in molasses [I use the light variety, but I guess dark would work as
  well], and cook for 5 minutes longer. Remove from heat. Stir in butter,
  sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2
  hours. Serve warm with ice cream.
  
  Daniel and Rebecca served this warm with fresh-churned butter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Pudding
 Categories: Desserts
   Servings:  8
 
      1 c  Yellow cornmeal
    1/2 c  Black molasses
    1/4 c  Sugar
    1/4 c  Butter
    1/4 ts Salt
    1/4 ts Baking soda
      2    Eggs, beaten
    1/2 ts Cinnamon
    1/4 ts Freshly grated nutmeg
      6 c  Hot milk
 
  Indian Pudding xxxxxx xxxxxxx
  
  Vanilla ice cream for topping
  
  Mix the cornmeal with the molasses, sugar, butter, salt, baking soda, eggs
  and spices.  Add 3 cups of the hot milk, stirring carefully.  Place in a 2
  quart bean pot or other covered pot and bake in a 400-degree oven until all
  comes to a boil.  Then stir in the remaining hot milk and bake, covered, at
  275-degrees for 4 to 6 hours, or until all is absorbed.  Stir every half
  hour.
  
  Serve hot in little bowls with a bit of vanilla ice cream on top. Makes 8
  to 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Pudding
 Categories: Desserts, 1941
   Servings:  8
 
    1/2 c  Corn-meal
    1/4 c  Flour
    1/4 c  Molasses
    1/4 c  Sugar
    1/2 ts Salt
    1/4 ts Ginger
    1/4 ts Cinnamon
      4 c  Milk, scalded
      1    Egg, well beaten
 
  Combine corn-meal, flour, molasses, sugar, egg, salt, and spices. Bet
  thoroughly.  Add milk slowly, stirring constantly.  Cook slowly, stirring
  constantly, until mixture begins to thicken. Pour into well-oiled baking
  dish.  Bake in slow oven (325 F) about 30 minutes. Serve warm with cream or
  with lemon or orange sauce. If desired, 1/2 cup raisins may be added before
  pudding is baked. 8 servings.
  
  Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Indian Rice Pudding
 Categories: Desserts
   Servings: 12
 
  2 1/3 c  Long grain rice
    1/4 c  Raisins
      1 ts Salt
    1/4 c  Unroasted pistachios
    1/4 ts Powdered saffron
    1/4 c  Blanched almonds sliced and
           -toasted
      2 c  Sugar
  1 1/4 c  Butter
    1/4 c  Unsalted cashews and toasted
      2    Whole cardamon seeds shelled
           Juice of one Lemon
      5    Whole cloves
      1 c  Heavy cream, whipped
 
  Cook rice in 6 cups of boiling water with salt and saffron until half done,
  about 10 minutes.  Drain.  Boil the sugar with 3-3/4 cups water for one
  minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4
  quart Dutch oven or kettle. Add the cardomen and cloves and cook over low
  heat 10 minutes.  Add all but 1/2 cup of syrup; boil one minute. Add rice
  to mixture, and cook stirring gently until the butter is absorbed, about 10
  minutes.  Add lemon juice, raisins, nuts. Cook over fairly high heat 5
  minutes.  Lower heat; cook until rice is tender, stirring when necessary.
  If the rice is not quite tender when the syrup has been absorbed, add the
  remaining syrup and cook over low heat until the rice is dry and soft.
  Remove the mixture from the heat and let stand, covered 10 minutes. Serve
  warm with whipped cream. Serves 12.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Individual Fruit Tarts
 Categories: Desserts
   Servings: 12
 
           Short pastry
           - rolled out
           - to about 1/8-in thickness
     12 tb Granulated sugar
      2 tb Granulated sugar
           -to sprinkle on
           - rolled pastry
           Apricot jam; warmed
           Fresh fruit
           -such as
           -Golden Delicious apples,
           - Pears and so forth
           Butter
    1/2    Lemon, juice only
 
  PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches
  across using a cookie or biscuit cutter. Gather into a ball the dough
  remaining from the cutouts, roll again and cut additional circles. Sprinkle
  with about 2 tablespoons of sugar, stack with waxed paper between and
  refrigerate, or better, freeze.
  
  Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
  juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a
  disk of dough, turn the edges up as though making a small pizza. Spread a
  little apricot jam over the pastry. Put a few slices of overlapping fruit
  on, paint with more apricot jam, sprinkle with a tablespoon of sugar and
  dot with butter. Bake for 15 minutes. The pastry edges should be golden
  brown.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Individual Almond-Cream Tarts
 Categories: Desserts
   Servings: 20
 
  2 1/2 c  Flour,all-purpose
    2/3 c  Butter or margarine,cold
    1/2 c  Water,cold
      2    Eggs,separated
      2 pk Vanilla pudding(3 3/8oz)
  2 1/2 c  Milk
      1 c  Whipping cream
      1 ts Almond extract
      1 cn Mandarin-orange sect.(11oz)
      1    Kiwifruit,medium
      5    Strawberries,large
    1/4 lb Grapes,green,seedless
      1    Chocolate square,unsweetened
  5 1/2 oz Apple jelly
      1 ts Water
 
  1. Whip cream. Drain mandarin-orange sections. Peel and slice kiwifruit.
  Coarsely grate chocolate square. Prepare tart shells; Into medium-sized
  bowl, measure flour and butter or margarine. With fingertips, blend flour
  and butter until mixture resembles coarse crumbs. In cup, beat cold water
  with egg yolks. Add yolk mixture to flour mixture, stirring to mix well.
  Shape pastry into a ball.
  2. Preheat oven to 400'F. On well-floured surface, with floured rolling
  pin, roll pastry 1/8"-thick. With floured 4 1/4" round cookie cutter, cut
  out 20 pastry circles, rerolling trimmings if necessary. Gently press each
  circle onto bottom and up side of fluted tart pan (or use twenty-four 2
  1/2" muffin-pan cups, and cut circles with a 3 1/2" round cookie cutter).
  With fork, prick pastry in many places. Arrange tart pans in 2 jelly-roll
  pans for easy handling. Bake 20-25 minutes until pastry is lightly
  browned.
  3. In cup, beat egg whites until frothy. Quickly brush hot tart shells with
  beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With
  knife, gently loosen tart shells from sides of pans; remove from pans; cool
  completely on wire racks, about 20 mintes.
  4. When tarts shells are cool, prepare cream filling. Prepare 2 packages of
  instant pudding mix as label directs, but prepare both packages together
  and use only a total of only 2 1/2 cups milk. With rubber spatula, fold
  whipped cream and almond extract into pudding.
  5. Spoon filling into tart shells. Decorate some filled tart shells with
  mandarin-orange sections, some with kiwifruit, some with strawberries, some
  with grapes, and some with chocolate.
  6. Prepare glaze: In small saucepan over medium-low heat, heat apple jelly
  with water, stirring often, until jelly melts and mixture is smooth; brush
  over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Individual Flan
 Categories: Desserts
   Servings: 12
 
      1 c  Sugar
      1 tb ;Water, hot
      8    Egg
  1 1/2 c  Sugar
      1 ts Vanilla extract
    1/2 ts Salt
      1 qt Milk; scalded
 
  Calories     per serving: 254         Number of Servings:  12 Fat grams per
  serving: 6            Approx. Cook Time:  1:00 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Place 1 cup sugar in a heavy saucepan; place over medium heat.  Cook,
  stirring constantly, until sugar melts and syrup is a light golden brown.
  Remove from heat; add water, stirring well.  Pour hot caramel mixture into
  12 custard cups; set aside.
  
  Beat eggs until frothy. Add 1-1/2 cups sugar, vanilla, and salt; beat well.
  Gradually stir about 1 cup milk into egg misture; add to remaining milk,
  stirring constantly.  Pour mixture into custard cups. Place cups in two
  13"x9"x2" baking dishes.  Pour 1" of hot water into larger dishes. Bake at
  350 for 25 to 30 minutes, or until a knife tests clean. Remove the cups
  from the water, and cool. Refrigerate until chilled.
  
  To serve, loosen edges of custard with a spatula; quickly invert onto
  dessert plates. --- Southern Living magazine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Instant Chocolate Syrup
 Categories: Toppings, Desserts
   Servings:  1
 
    3/4 c  Dry unsweetened cocoa
      1 pn Cinnamon
  1 1/4 c  Water
      1 ts Vanilla
    1/2 c  Sugar ( or use artifical
           -sweetener)
 
  In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until
  there are no dry lumps of cocoa.  Stir and cook over medium heat until
  mixture comes to a boil.  Reduce heat; boil gently, stirring often, for 5
  minuutes or until mixture is thick and smooth.  Cool slightly.  Stir in
  vanilla and sweetener.  Pour into a container or jar with lid.  Cover and
  store in refrigerator for up to 3 weeks.  Makes 1 cup syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian (Cooked) Meringue
 Categories: Desserts
   Servings:  6
 
      1 c  Sugar
    1/3 c  Water
      3    Egg whites
    1/8 ts Cream of tartar
      1 pn Salt
 
  From Marian Burros column, July 18, 1990 Adapted from Julia Child's
  "Mastering  the  Art  of  French Cooking," VVolume 2 (Knopf, 1970). Used in
  chocolate mousse and other recipes that follow.
  
  Italian (Cooked) Meringue
  
  Combine  sugar and water in saucepan and stir well.  Cook  over medium-high
  heat  but do not stir; swirl pan by  handle  until mixture comes to a boil.
  Let it boil  until  liquid  becomes completely clear.
  
  Reduce  heat;  cover pan and continue to simmer  while  beating whites.
  Beat whites slowly until foamy.  Then beat in cream of tartar and salt.
  Increase speed and beat whites  until  stiff peaks form. Uncover sugar
  syrup; insert candy thermometer  and boil until temperature reaches 238
  degrees, or soft ball stage. Remove from heat; start to beat whites at
  medium  speed  and slowly pour boiling syrup into whites, beating all the
  time. Continue to beat until mixture forms stiff peaks, about 8 minutes.
  
  The meringue is the proper consistency if it does not move when a spatula
  is run through it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Cheese Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 lb Ricotta cheese
    1/4 c  Grated milk chocolate
    1/4 c  Finely chopped walnuts
      2 tb Cream, approximately
 
  Italian Cheese Pudding
  
  Budino Di Ricotta
  
  Put the ricotta, chocolate and nuts into the container of a food processor
  and blend thoroughly. Add enough cream to make a smooth consistency. Serve
  with cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Italian Ice
 Categories: Desserts
   Servings:  1
 
      4    Lemons, juiced thoroughly
      1 c  Sugar
      1 tb Lemon rind, grated--opt.
           Ice cubes
 
  NOTE:  I use a high powered blender called a VITA MIX to make this recipe.
  Take your chances if you use a regular blender, as chopping the ice may be
  too much for it to handle.  If you do use a regular blender be sure to add
  the ice cubes one at a time.
  
  Put your lemon juice and sugar in the blender container.  Blend until sugar
  is dissolved.  Do not wait until after the ice is put in to dissolve the
  sugar as it will not dissolve completely.
  
  While blender is running add ice cubes until the mixture turns to a slush
  and it cannot be blended anymore.  It may take several times of stopping
  and allowing the mixture to settle or stirring it and then blending again.
  Just be sure the mixture is thick and slushy.  You may want to adjust the
  taste with more sugar or lemon to your liking, but I found this to be just
  right for our family.  Put mixture into individual freezer containers and
  place in the freezer for at least four hours.  Voila!  Authentic Italian
  Ice!  Do not substitute lemon concentrate as it does not give the same
  taste result.  Hope you like it.  This is one of my originals.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: J.r.'s Layered Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings: 20
 
      1 c  Flour, unsifted
    1/2 c  Butter, softened
      1 c  Pecans, chopped
      8 oz Cream cheese
      8 oz Cool Whip
      1 c  Sugar
      7 oz Instant chocolate pudding
  1 1/2 c  Milk
      7 oz Instant vanilla pudding
  1 1/2 c  Milk
    3/4 c  Strawberries, fresh, sliced
      1    Candy bar, chocolate
 
  Servings: 20
  
  Mix flour, butter and pecans together until finely crumbled. Press into
  9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes. Let cool.
  
  Beat cream cheese and sugar until smooth. Fold in half of the Cool Whip.
  Spread on top of the crust.
  
  Mix 7 ounces (two packages) of instant chocolate pudding mix with 1 1/2
  cups milk. Spread on top of cream cheese mixture.     Mix 7 ounces (two
  packages) of instant vanilla pudding mix with 1 1/2 cups milk. Fold 3/4
  basket of sliced fresh strawberries into vanilla pudding. Spread on top of
  chocolate mixture. Cover the top with the remaining Cool Whip.
  
  Shave a chocolate candy bar with a potato peeler and add shavings to the
  top of the finished cake. Refrigerate for two hours before serving.
  
  The dessert is outrageously rich, so plan to serve small portions. Do not
  use frozen strawberries or sugar-free pudding mixes. Sliced bananas may be
  substituted for the berries.
  
  From J.R.'s California Cafe, San Diego, CA
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jack Daniel's Chocolate Ice Cream
 Categories: Alcohol, Desserts
   Servings:  999
 
      7    Large Egg Yolks
      1 c  Sugar
      1 c  Heavy Cream
      2 c  Cold Milk
      1    Vanilla Bean, split
      6 oz Chocolate chips
    1/2 c  Jack Daniel's Whiskey
 
  Combine egg yolks and sugar in small bowl until smooth and lemon colored.
  Place cream, milk and vanilla bean in small saucepan over medium heat and
  bring to boil. Immediately remove from heat and cool slightly. Remove
  vanilla bean and add a small amount of cream to the yolks, stirring
  briskly.  Slowly add yolks to remianing cream, stirring constantly. Strain
  through cheesecloth or a fine sieve.  Melt chocolate over hot water in the
  top half of a double boiler or in the microwave. Stir into cream mixture
  and strain once more. Stir in whiskey and chill. When well chilled, pour
  into an ice cream maker.  Makes about 1 1/2 quarts.
  
  Typed for you by: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jack Dudley's Woodpecker Pudding
 Categories: Desserts
   Servings:  6
 
      8 lb Suet
      2 lb Peanut butter
      1 oz To 8 oz bottle corn syrup
      2 lb Rolled oats
 
  (For all the birds at Pocomoonshine Lake, Maine)
  
  Melt the suet in a canning kettle or other large container, pouring the
  melted fat into another kettle as it cooks down.  While the fat is still
  hot, add the peanut butter, corn syrup, and oats, stirring constantly until
  mixture is well blended.  Put the pudding into old soup cans to cool and
  harden, and store in a cool place.  To use, warm the can until the pudding
  is soft enough to handle.  Drill a number of 1 to 1-1/2 inch holes in a 4
  inch diameter birch log (leave the bark intact to provide toeholds for the
  birds)  Spread the pudding into the holes, and hang the log outdoors where
  it is accessible to the birds.
  
  Origin:  The Old Farmer's Almanac: Hearth and Home Companion for 1993
  Shared by:  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jack-O-Lantern Frosting
 Categories: Desserts, Halloween
   Servings:  6
 
      1    Egg white
    3/4 c  Sugar
    1/4 ts Cream of tartar
    1/4 c  Orange juice
    1/2 ts Vanilla
           Yellow and red food coloring
 
  Place all ingredients except food coloring, into top of double boiler. Beat
  over simmering water with electric mixer 5-7 minutes or until mixture
  stands in peaks. Tint frosting orange by using several drops of yellow and
  red food coloring. (Variation of 7 minutes frosting)
  
  Shared by:  Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jackson's Vanilla Wafer Banana Pudding
 Categories: Desserts
   Servings:  6
 
      1    Box vanilla wafers
      4 tb Flour
    1/2 c  Sugar
    1/4 ts Salt
      1 lb Bananas (3-4) large
      2 c  Scalded milk
      2    Eggs (separated)
    1/2 ts Vanilla
    1/4 c  Sugar for meringue
 
  Mix flour, 1/2 cup sugar and salt in top of double boiler; slowly stir hot
  milk and cook until mixture thickens, stirring constantly.  Stir a little
  bit of hot mixture into beaten egg yolks, pour back into double boiler,
  cook about 2 minutes.  Remove from heat, add vanilla and cool until just
  warm. Alternate layers of vanilla wafers, sliced bananas an pudding in a
  baking dish.  Beat 2 egg whites until stiff.  Pile lightl pudding. Bake in
  hot (400F) oven about 8 minutes or until golden brow
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jam Tarts
 Categories: Desserts
   Servings: 12
 
    1/2 c  Butter 1 t lemon juice
      1 ts Lemon juice
      4 oz Cream cheese
      1 c  Unbleached flour
      1 tb Pure maple syrup
           Jam or preserves
 
  Melt butter.  Blend in cream cheese, maple syrup and lemon juice.  Add
  flour and combine until dough is smooth. Chill overnight. Roll dough to
  1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the
  center of each. Spoon jam into each indentation. Bake on oiled cookie
  sheets at 450 degrees for 15 minutes. Crust should be golden brown and
  possibly flaking.  If not, return for additional few minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jasper's Bread and Butter Pudding with Cranberries
 Categories: Desserts
   Servings:  6
 
      1    Day-old baguette
      1 c  Fresh or frozen cranberries
      6 tb Unsalted butter, melted
      3 c  Milk
      6    Whole eggs
    3/4 c  Sugar
      1 ts Vanilla
           Custard Sauce (recipe
           -follows) or whipped cream
 
  Jasper's Bread and Butter Pudding with Cranberries
  
  Cut bread into three-inch sections.  Square off sections by removing crust.
  Slice each section lengthwise into 2 rectangular pieces no more than 1/2
  inch thick.
  
  Scatter 2/3 c cranberries over bottom of lightly greased 7x11 inch baking
  dish. Brush both sides of bread pieces with melted butter and place over
  cranberries in neat rows.  Arrange pieces to overlap slightly, giving
  shingled effect.
  
  Whisk milk, eggs, sugar and vanilla vigorously until smooth.  Gently pour
  mixture over bread and cranberries.  Let stand 30 minutes, occasionally
  pushing down on bread to absorb as much liquid as possible.
  
  Sprinkle remaining cranberries over top and bake at 325 degrees 30 minutes
  or until edges are set and wood pick inserted in center comes out clean. If
  pudding top is not brown, remove pudding from oven and place nder broiler
  to brown slightly. Watch carefully to prevent scorching.
  
  Let stand 15 minutes.  Cut into squares, using rows of bread as a guide.
  Serve with custard sauce or whipped cream.  Makes 6 to 8 servings.
  
  Custard Sauce:
  
  1/2 vanilla bean 2 c milk 4 egg yolks 3/4 c sugar Split vanilla bean
  lengthwise and scrape seeds into heavy saucepan.  Add bean pod and milk.
  Heat to just below boiling, then remove from heat. Cover and let steep 20
  minutes.  Scrape bean again and add any scrapings to pot. Discard bean pod.
  
  Whisk together egg yolks and sugar and add warm milk gradually, stirring
  often, until all milk is added.  Return to pot and cook over low heat until
  custard coats back of spoon, 3 to 5 minutes.  Strain and chill. Makes 2
  cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jean Pare's Jiffy Cinnamon Rolls
 Categories: Desserts
   Servings: 12
 
      2 c  Flour
      2 tb Granulated sugar
      4 ts Baking powder
      1 ts Salt
    1/4 c  Cold butter
      1 c  Milk (approx)
           CINNAMON TOPPING:
    1/3 c  Butter, softened
      1 c  Packed brown sugar
      1 tb Cinamon
    1/3 c  Currants or chopped raisins
 
  ** %%%%% JEAN PARE'S JIFFY CINNAMON ROLLS %%%%% **
  
  In large bowl, mix together flour, sugar, baking powder and salt.  Using
  pastry blender of 2 knives, cut in butter until mixture resembles coarse
  crumbs.  Pour in milk, stirring lightly with fork, and adding a little more
  milk if needed to make dough soft.  Turn out onto light floured surface;
  knead gently 8-10 times. Roll into 12 x 8 inch rectangle. CINNAMON TOPPING:
  In bowl, cream together butter, brown sugar and cinnamon. Drop 1 tsp into
  each of 12 large greased muffin cups.  Spread remaining mixture over dough
  rectangle.  Sprinkle currants over top; roll up, jelly roll style, from
  long side.  Cut into 12 equal slices.  Place in muffin cups. Put baking
  sheet on oven rack below muffin cups to catch any drips.  Bake in 400 oven
  until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn
  out immediately onto heatproof tray and serve warm.  Makes 12 rolls.
  
  Source:  Canadian Living Magazine; may 1989 issue Shared by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jean's Bourbon Ice Cream
 Categories: Alcohol, Desserts
   Servings:  999
 
      4    Eggs
    3/4 c  Sugar
    1/2 c  Bourbon
      1 cn Eagle Sweetened Condensed
           - Milk (14 oz)
      6 c  Half-Half
           Fresh Mint (Garnish)
 
  Beat eggs on medium speed, gradually add sugar.  Add bourbon and Eagle
  milk, mixing well.  Add Half & Half.  Pour into 1 gallon freezer, freeze
  according to manufacture's directions.  Garnish each serving with mint
  sprigs.
  
  Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jell-O Jigglers
 Categories: Desserts, Kids
   Servings:  6
 
      2 pk 170 gram jello jelly powder
           OR
      4 pk 85 gram jello jelly powder
  2 1/2 c  Boiling water
 
  ** %%%%% JELL-O JIGGLERS %%%%% **
  
  Completely dissolve jelly powder in boiling water or boiling juice. Pour
  into 9 x 13 pan. Chill for 3 hours or until firm. To unmold dip pan in warm
  water about 15 seconds. Cut into squares of use cookie cutters. Lift and
  store in fridge.
  
  Origin:  Canadian Living Magazine; December 1990 issue Sent by: Sharon
  Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jell-O Plum Pudding
 Categories: Desserts
   Servings:  1
 
      1 sm Package raspberry JELL-O
    1/8 ts Salt
    1/8 ts Ginger, powdered
    1/2 ts Cloves
  1 1/2 c  Boiling eater
    1/2 c  Raisins
    1/4 c  Currants
    1/2 c  Chopped dates
      1 c  Drained, crushed pineapple
      1 c  Chopped pecans
 
     Combine JELL-O, salt and spices; dissolve in boiling water. Stir in
  raisins and currants. Chill until slightly thickened. Fold in remaing
  ingredients. Pour into a 5-cup mold and chill until firm. Unmold by briefly
  dipping mold or bowl in warm water just up to the rim. Invert onto serving
  plate.
  
  SOURCE: Akron Beacon Journal; Wednesday, 08/18/93
  
  Grand Prize winner: Kraft JELL-O contest for Ohio
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jell-O Pudding Dirt Cups
 Categories: Desserts
   Servings:  6
 
      2 c  Cold milk
      1 pk Jell-o chocolate flavored
           -instand pudding
      8 oz Tub chocolate Cool Whip,
           -thawed
     16 oz Chcolate sandwich cookies,
           -crushed
     10    Seven ounce plastic cups
 
  Pour milk into lrg bowl, add jell-o pudding.  Beat until well blended.  Let
  sit 5 minutes. Stir in cool whip and 1/2 of the cookies. Place 1 tbsp.
  cookies(plan not mixed with cool whip) into cups.  Fill cup 3/4 with
  pudding mix..  Top with remaining cookins.  Refrigerate 1 hour. Decorate
  with gummy worms or frogs For a different change get a holeless planting
  pot and fill it to decorate use fake flowers and nuts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jellied Fruit Salad
 Categories: Desserts
   Servings:  6
 
      1 c  Water
      3 tb Gelatin PLUS
      2 ts Gelatin
      3 c  Fresh orange juice
    1/4 c  Lemon juice
    1/4 c  Sugar
      2    Kiwi fruit, peeled and
           -sliced crosswise
  1 1/4 c  White grapes
      1    Pear, cored, peeled and cut
           -into 3/4" squares
      2    Tangerines, peeled and
           -sectioned, membrane removed
 
  Put water in small pan, sprinkle gelatin over, let soak for 5-10 minutes.
  Place over moderately low heat, stir occasionally, until gelatin has
  melted. Do not let it boil or the gelatin willnot set. Turn the orange and
  lemon juices, sugar, and melted gelatin into a bowl and mix thoroughtly.
  Film the bottom of a 6 cup ring mold with the orange jelly and cover with
  about half the kiwi fruit, so that their edges just touch. Refrigerate for
  about 10-15 minutes, or until set. While the jelly is setting, peel the
  grapes, slice them in half lent=gthwise and remove seeds. Mix all the
  remaining fruits into liquid jelly. Pour or spoon into ring mold and
  refrigerate several hours or overnight, until set. Unmold onto serving
  dish.  Garnish center if desired with additional fresh fruit.
  
  Serves 6 to 8
  
  Posted by:  Grandma Sheila (Exner)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jello Snacks for Kids
 Categories: Desserts, Snacks, Kids
   Servings:  6
 
      1    (12 oz) can frozen grape
           -juice concentrate, thawed
      3    Envelopes unflavored gelatin
  1 1/2 c  (1 can) water
 
  From: Vicki Lansky's CANDY book
  
  GRAPE FINGER JELLO
  
  Soften gelatin in grape juice. Boil the water, add the juice/ gelatin
  mixture and stir til gelatin dissolves. Remove from heat, pour into a
  lightly greased 9x13 pan and chill. Cut into squares when firm. Refrigerate
  in a covered container. This is good lunch box and traveling fare. It can
  go unrefrigerated up to 4 hours under normal (not desert!) conditions.
  
  Variation: substitute frozen cranberry juice cocktail concentrate for grape
  juice. Or a 12 oz can frozen apple, pear, apple, juice concentrate.
  
  SLIPPERY CIRCLES
  
  Let any of the recipes for finger jello stand and chill til thickened which
  doesn't take very long (15 to 25 minutes). Place a spoonful of the gelatin
  into each of 4 empty and clean 6 oz cans, such as usually used for frozen
  orange juice. Cut a peeled banana in half and center it in the can. Spoon
  in remaining gelatin. Chill till firm. To unmold, dip to rim in warm water
  and let it slide out. Or remove bottom of can if more appropriate. Cut into
  slices.
  
  SUNSHINE SQUARES
  
  (A Finger Jello that is good even for breakfast).
  
  4 envelopes unflavored gelatin 3/4 cup pineapple juice 1 cup boiling water
  1/4 cup sugar 1 cup orange juice
  
  Soften gelatin in pineapple juice. Add to boiling water and stir til
  dissolved. Add sweetener and orange juice. Chill in a 9x9 inch pan, then
  cut into squares. Refrigerate in a covered container. Variation: If you
  wish to use honey instead of sugar, decrease the orange juice by 1/8 of a
  cup.
  
  APPLE RING SNACKS
  
  Why pay for Weight Watchers Apple Snack when you can make your own?
  
  Peel an apple and remove the core. Slice in rings. Place on alightly
  greased cookie sheet, or on clear plastic wrap laid out on a cookie sheet.
  Dry in an electric oven at low or warm temperatures, In a gas oven the
  pilot light is sufficient. Drying takes 6-9 hours, making this a good
  overnight project. The size of the apple slices and your oven temperature
  are the variables you will have to experiment with. The apples need not be
  dried to a crisp. Store in an airtight container. These should last several
  weeks at room temperature. Good for traveling!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jigglers(Tm) Creamy Valentines
 Categories: Desserts
   Servings:  8
 
  2 1/2 c  Water,boiling
      4 pk JELL-O Brand gelatin (sm)
      1 c  Milk,cold
      1 pk JELL-O Vanilla Pudding (sm)
 
  1. STIR boiling water into gelatin. Dissolve completely; cool to room
  temperature, about 30 minutes.
  2. POUR milk into mixing bowl. Add pudding mix, Beat with wire whisk until
  well blended, 1-2 minutes. Quickly pour into gelatin. Stir with wire whisk
  until well blended.
  3. POUR into 13x9" pan. Refrigerate until well firm (3 hours).
  4. TO CUT Jigglers(tm). Dip bottom of pan in warm water for 15 seconds to
  loosen gelatin. Cut shapes with cookie cutters. Lift from pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jonathan Apple Crisp <microwave>
 Categories: Desserts, Microwave
   Servings:  6
 
      8 md Jonathan apples, peeled and
           -sliced
      2 tb Lemon juice 1/3 C butter or
           -margarine
    3/4 c  Brown sugar, packed 1/2 c
           -all purpose flour
    1/2 c  Quick rolled oats 1/2 tsp
           -cinnamon
 
  Jonathan Apple Crisp <microwave> **
  
  Place peeled apples in lemon juice in 8" glass baking dish. In a bowl,
  combine remaining ingredients with a fork until crumbly. Sprinkle over
  apples. Microwave unovered 10-12 minutes or until apples are tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jonathan Apple Crisp
 Categories: Desserts, Microwave
   Servings:  6
 
      8 md Jonathan apples, peeled and
           -sliced
      2 tb Lemon juice 1/3 C butter or
           -margarine
    3/4 c  Brown sugar, packed 1/2 c
           -all purpose flour
    1/2 c  Quick rolled oats 1/2 tsp
           -cinnamon
 
  From the Michigan State Fair <the oldest state fair in the country!>
  
  Place peeled apples in lemon juice in 8" glass baking dish. In a bowl,
  combine remaining ingredients with a fork until crumbly. Sprinkle over
  apples.  Microwave unovered 10-12 minutes or until apples are tender.
  
  From: Sandy Colby
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Joys of Jell-O
 Categories: Desserts, Salads
   Servings:  6
 
      1 pk (3 oz.) Jell-O (any fruit
           -flavor
    1/4 c  Sugar
      1 c  Boiling water
    3/4 c  Cold water or fruit juice
      1    Envelope Dream Whip Topping
           -or
      1 c  Wipping cream
 
  JOYS OF JELL-O
  
  BASIC BAVARIAN
  
  Versatile - use it plain, add fruit or cubed gelatin, or layer two flavors.
  **
  
  Dissolve jell-o and sugar in boiling water. Add cold water. Chill until
  slightly thickened. Then prepare the topping mix as directed on pkg. or
  whipped cream: stir 1 1/2 c. into gelatin until blended. Pour into a 1-qt.
  mold or bowl. Chill until firm, about 4 hours.
  
  From one of the head kooks at Rhinoceros Kitchen Violet
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Juicy Baked Pears
 Categories: Desserts, Microwave
   Servings:  4
 
      2    Fresh Pears,
           - halved and cored.
     50 ml Unsweentened Apple juice
      2 tb Grated Lemon zest
      1 tb Raisins
      3 tb Lemon juice
      1 ts Arrowroot
      2 tb Water
      2 ts Caster sugar
        pn Ground Cloves
        pn Ground Cinnamon
 
  1. Arrange Pears, cut-side up, in a shallow baking dish.
  
  2. Combine the remaining ingredients in a small jug and Microwave on HIGH
  for 2-3 minutes or until clear and thick, stiring twice during cooking.
  
  3. Pour the mixture over the Pear halves. Cover and Microwave for 3-6
  minutes, or until the Pears are just tender, rearranging and basting them
  halfway thru cooking. Leave to stand for 5 minutes.  Serve with the cooking
  juices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Julia Child's Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings:  8
 
      8 oz Sweet or semi sweet baking
           -chocolate, melted with
    1/4 c  Strong coffee
      3 oz Unsalted butter (6 Tb)
      3    Egg yolks
      1 c  Heavy cream (make sure it's
           -the heavy variety)
      3    Egg whites
    1/4 c  Instant (finely ground)
           -sugar

MMMMM-----------------------------OPTIONAL----------------------------------
           Whipped cream
 
  Beat the soft butter into the smoothly melted chocolate.  One by one, beat
  in the egg yolks.  Beat the cream over ice until it leaves light traces on
  the surface.  Beat the egg whites until they form soft peaks.  While
  beating, sprinkle in the sugar by spoonfuls and continue beating until
  stiff shining peaks are formed.  Scrape the chocolate mixture down the side
  of the egg-white bowl, and delicately fold in the whipped cream. Turn the
  mousse into attractive serving bowls.  Cover and chill several hours. You
  may wish to decorate the mousse with swirls of whipped cream, or to pass
  whipped cream separately.
  
  Julia Child - The way to cook.  Published by Alfred A. Knopf, Inc.
  Copyright 1989 by Julia Child.  Isbn 0-394-53264-3.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Junket Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      4 qt Milk; whole
      3 c  Sugar
      1 tb Vanilla
      3 ea Junket tablets
      2 tb Water; cold
      1 pt Cream
 
  Dissolve tablets in cold water. Have milke lukewarm. Add sugar and dissolve
  tablets and vanilla. Put in freezer until set. When thick, add 1 pt cream
  and freeze. Makes 1 1/2 G.
  
  Source: Doris A. Peters, Biglick Grange, Hancock County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Junket Ice-Cream
 Categories: Desserts, 1941
   Servings:  4
 
      1 pk Raspberry junket
  1 1/2 c  Milk
           Few grains salt
    1/2 c  Cream or evaporated milk
      1 tb Sugar
 
  Combine milk, sugar, and salt.  Heat until lukewarm.  Remove from fire. Add
  junket.  Stir 1 minute.  Pour into a freezer or into tray of a mechanical
  refrigerator.  Let stand in warm room until firm. Cool. Carefully fold in
  stiffly whipped cream.  Pack in ice and salt, or place in refrigerator.
  Freeze.  4 servings. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Junket
 Categories: Desserts, 1941
   Servings:  4
 
      1 pk Junket
      2 c  Milk
 
  Warm milk slowly to lukewarm.  Remove from fire.  Crush junket. Pour into
  lukewarm milk.  Stir 1 minute, or until dissolved. Pour into molds. Let
  stand undisturbed until firm, or about 20 minutes. Chill. 4 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Mousse Bownies
 Categories: Desserts
   Servings: 24
 
    1/4 c  Kahlua
      1 ts Instant coffee crystals
      3 oz Unsweetened chocolate
      2 oz Seni-sweet chocolate
      1 c  Butter
    1/2 c  Shortening
      6    Large eggs
      2 c  Sugar
    3/4 c  Sifted cake flour
      1 ts Baking powder
      1 ts Salt
      1 c  Pecans, chopped med. fine
 
  Servings: 24
  
  Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking
  parchment and grease sides of pan.  Mix kahlua and coffee crystals.  Melt
  chocolate, butter and shortening together over very low heat, and cool
  slightly.  Beat eggs lightly, add sugar and continue beating until thick
  and light colored.  Slowly stir in kahlua and chocolate mixtures.  Resift
  flour with baking powder and salt into batter, and mix until smooth.
  
  Turn into prepared pan and level top.  Sprinkle nuts evenly over top.
  
  Bake on center rack of 350 degree oven, about 25 minutes, just until cake
  tests dome.  Cool in pan on wire rack.  To serve...cut into small 1 1/2
  inch squares or sieve powdered sugar over top and cut.  Or, cut into 2 1/2
  inch squares and serve tipped with ice cream and drizzle of chocolate
  sauce. Or, for a more lavish dessert, put 2 of the larger squares together
  with ice cream between and top with a rosette of whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kahlua Sauce  (La Mansion Del Rio)
 Categories: Sauces, Desserts
   Servings:  6
 
    1/2 c  Milk
    1/4 c  Sugar
      1 tb Cornstarch
  1 1/2 ts Butter, unsalted, melted
  1 1/2 ts Vanilla
    1/2 c  Heavy Cream
    1/4 c  Kahlua
 
  Over medium heat, bring milk to boil.  Add sugar and cornstarch, stiffing
  constantly until thick.  Remove from heat and stir in butter and vanilla.
  Cool.  Refrigerate at least 2 hours or overnight. Before serving, stir in
  heavy cream and Kahlua.  Ladle on unmolded Flan.
  
  Recipe of La Mansion del Rio, from Arlene Lightsey's column, Chefs'
  Secrets, S.A. Express-News.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Key Lime Mousse
 Categories: Desserts
   Servings:  6
 
      2    Envelopes unflavored gelatin
    1/4 c  Cold water
      1 c  Boiling water
      1 c  Fresh lime juice
      1 tb Grated lime rind
    1/2 c  Sugar
      3 c  Nonfat yogurt cheese*
 
  Dissolve gelatin in cold water.  Add boiling water and stiruntil dissolved.
  Add lime juice, rind and sugar.  Stir well.  Mix in yogurt cheese until
  smooth (food processor works well).  POur into a deep 9 inch pie pan, or
  pour into small individual-serving-size containers. Chill until firm.
  Serves: 10
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Key Lime Roll
 Categories: Desserts
   Servings:  6
 
    3/4 c  Flour
    3/4 ts Baking powder
      4    Eggs
    3/4 c  Sugar
           FILLING:
      1 pk Jello lemon pie filling
      3 tb Lime juice
    3/4 ts Grated lime rind
      2 c  Prepared dream whip topping
 
  CAKE:
  
  green food coloring, lime slices, optional for garnish
  
  CAKE:  Grease a 15x10 jelly roll pan, line with waxed paper; grease and
  flour paper.  Sift flour with baking powder.  Beat eggs until foamy at high
  speed of electric mixer.  Gradually add sugar; continue beating until
  mixture becomes thick and light in colour about 5 minutes. Carefully fold
  in flour mixture. Pour cake batter into prepared pan. Bake at 400 F for
  12-15 minutes, or until cake springs back when lightly touched. Immediately
  turn cake onto cloth which has been sprinkled lightly with icing sugar.
  Qucikly remove waxed paper.  Starting with narrow end, roll cake in cloth
  and cool for 1 hour.
  
  FILLING AND FROSTING:  Prepare lemon pie filling as directed on package,
  using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups.  Add lime
  juice and rind.  Add enough food coloring to tint light green. Chill 1
  hour.  Set aside 1/2 cup of pie filling. Unroll cake.  Spread remaining pie
  filling evenly over cake; re-roll. Fold reserved pie filling into prepared
  dessert topping; and use this to frost the roll. Chill. Garnish with lime
  slices.  Store left-over cake in refrigerator. (Ha ha, there never is ANY
  left-over!!)
  
  Origin:  Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: King's Arms Tavern Raisin Rice Pudding
 Categories: Desserts
   Servings:  8
 
           Karen Mintzias
      4 c  Milk
    1/4 c  Converted rice
      4    Eggs
    1/2 c  Sugar
  1 1/2 ts Lemon extract
  1 1/2 ts Vanilla
      1 tb Butter; melted
      1 ts Nutmeg
    3/4 c  Light raisins
 
  Bring 3 cups milk and rice to boil over direct heat.  Lower heat and cook,
  covered, until rice is tender, about 15 to 20 minutes.  Remove from heat.
  
  Preheat oven to 350 F.  Beat eggs well.  Add sugar, beating continuously.
  Add remaining milk, lemon extract, vanilla and butter.
  
  Combine rice and milk with egg mixture and pour into 8x8-inch pan. Sprinkle
  with nutmeg.  Place pan in larger pan, taking care that sides of smaller
  pan do not touch larger pan.  Bake until custard begins to set, about 30
  minutes.  Stir in raisins and continue baking until knife inserted in
  center comes out clean, about 15 minutes.  Remove from oven and set custard
  pan on cake rack.  Cool slightly before refrigerating.
  
  * Source: King's Arms Tavern - Williamsburg, Virginina * Favorite
  Restaurant Recipes - ISBN: 0-89535-100-5 * Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kir Sorbet
 Categories: Entertain, Desserts
   Servings:  6
 
  1 1/2 lb Red seedless grapes
    1/2 c  Dry white wine
    1/2 c  Cold water
      4 ts Fresh lemon juice
      1 tb Creme de cassis
           Garnish red seedless grapes
           Julienned lemon peel
 
  Puree grapes in processor. Strain juice into measuring cup. Add water if
  necessary to measure 1 1/2 cups. Blend grape juice, wine, 1/2 cup water,
  lemon juice and cassis. Transfer mixture to ice cream maker and process
  according to manufacturer's instructions.
  
  Freeze sorbet in covered container several hours to mellow. Scoop into wine
  glasses. Garnish with red grapes and lemon peel julienne and serve.
  
  (Lynne & Jerry Lang) (C) 1987 Bon Appetit Publishing Corp.
  
  Compliments of Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kit's Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings: 12
 
     18 oz Semisweet chocolate
      6    Eggs
      2 tb Creme de cacao
      2 c  Heavy cream; well chilled
      2 tb Confectioner's sugar
      1 tb 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) v7.07
 
      Title: Kiwi Fruit Gelato
 Categories: Desserts
   Servings:  4
 
      1 c  Water
    1/2 c  Sugar
    1/2 c  Light Corn Syrup
      4    Kiwi Fruit, 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) v7.07
 
      Title: Kiwi Fruit Cream
 Categories: Desserts
   Servings:  6
 
      1 c  Mashed ripe kiwi
           (about 5 small)
      1    Whole kiwi
      2    Eggs, separated
      1 pn Salt
      2 tb Cornstarch
      5 tb Sugar
      1 ts Vanilla
      1 c  Whole milk, very
           Hot
    1/2 c  Whipping cream,
 
  (A creamy custard dessert enhanced by kiwifruit.)
  
  whipped
  
  Strain mashed kiwi to remove excess juices.
  
  In double boiler, whisk egg yolks with wire whisk until creamy and yellow.
  
  Add salt, cornstarch, half the sugar, vanilla and hot milk.
  
  Beat well.
  
  Cook over boiling water until custard thickens, about 8 minutes.
  
  Cool.
  
  Beat egg whites until stiff, then gradually add the rest of the sugar.
  
  Fold in the cooled custard, mashed kiwi and whipped cream.
  
  Pour into wine goblets and chill.
  
  Top each with a slice of kiwi.
  
  Makes 6.
  
  Source: Chef on the Run by Diane Clement.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kiwi Yogurt Whip
 Categories: Desserts
   Servings:  6
 
      1 lg Kiwi
    3/4 c  Plain yogurt
    1/4 c  Milk
      2 ts Honey
      2    To 3 ice cubes
 
  Makes one serving
  
  Puree peeled fruit. Combine with remaining ingredients and process in
  blender or food processor. Serve in tall glass.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Knox Blox
 Categories: Desserts
   Servings:  1
 
      4    Unflavored Gelatin
      1 c  Fruit juice, chilled
      3 c  Fruit juice, heated
 
  Each envelope of unflavored gelatin will set 2 cups of liquid.
  
  In bowl sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice
  and stir until gelatin is completly dissolved.  Pour into 13X9 baking pan.
  chill until firm. Cut into 1" squares. Makes about 9 dozen.
  
  Variation: With flavored Jello, omit fruit juice. In bowl, mix unflavored
  gelatin with 3 packages (4 serving size) fruit flavored Jello. Add 4C
  boiling water and stir until Jello is completely dissolved.  Chill and cut
  as above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kolaches - Cheese Filling
 Categories: Desserts
   Servings: 36
 
  1 1/2 c  Creamed cottage cheese,
           Small curd
      1    Egg, beaten
    1/2 c  Sugar
      1 ts Vanilla
    1/8 ts Salt
      3 ts Melted butter
 
    Drain cottage cheese, press in cheese cloth to remove as much liquid as
  you can.
  
    In mixing bowl, combine cheese and remaining ingredients until blended
  and creamy.
  
    Yield:   1 1/2 to 2 cups
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Kumquat-Pecan Crepes
 Categories: Desserts
   Servings:  6
 
    1/2 c  Preserved kumquat
      3 lg Egg
  1 1/2 c  Diced pecan
    3/4 c  Sugar
    3/4 c  Room temperature butter
      3 tb Cognac
    1/2 c  Diced pecan
    1/4 c  Sugar
    1/4 c  Melted butter
    1/2 c  Cognac
 
  For filling: Seed, chop and pat dry kumquats, reserving 1/3 cup kumquat
  syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup butter,
  kumquats and 3 tablespoons Cognac in processor or blender and mix well
  using on/off turns. Turn into bowl. Cover and freeze at least 1 hour.
  (Filling can be prepared ahead and frozen.)
  
  To assemble crepes: Generously butter two 7x11-inch baking dishes. Reserve
  1/3 cup filling for sauce. Fill each crepe with about 1 1/2 to 2
  tablespoons filling. Roll crepes up cigar fashion. Arrange seam side down
  in single layer in prepared baking dishes. (Can be assembled to this point
  1 day ahead, covered and refrigerated, or frozen for several days.)
  
  Preheat oven to 350 deg. Sprinkle crepes with remaining pecans and sugar
  and drizzle with melted butter. Bake until bubbling hot, about 15 minutes.
  Meanwhile, combine 1/3 cup reserved filling, 2 tablespoons Cognac and 1/3
  cup reserved kumquat syrup in small saucepan and bring to simmer over low
  heat. Warm remaining Cognac in small saucepan.
  
  To serve, arrange crepes on platter and top with sauce. Ignite Cognac and
  pour over top, shaking platter until flame subsides. Serve immediately.
  
  (Mary Dorra) (C) 1987 Bon Appetit Publishing Corp.
  
  Compliments of Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: La Culinaire
 Categories: Desserts
   Servings:  6
 
      1    Basket fresh strawberries
           -with stems
      2 oz Grand Marnier
      2    Squares white or bittersweet
           -chocolate
 
  Serves: 6
  
  Inject strawberries with Grand Marnier, using flavorizer.
  
  Inject gently until each berry will hold no more liquid.  Melt chocolate in
  top of a double boiler. Holding the injected berries by their stems, dip
  them one at a time into the chocolate.  Turn them stem side down onto a
  piece of wax paper that covers a plate.  When finished dipping berries,
  place plate in refrigerator and chill one hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: La Tarte Tatin (Caramalized Apples on Puff Pastry)
 Categories: Desserts
   Servings:  4
 
    1/2 lb Puff pastry - fresh or
           -thawed frozen
      1 c  Sugar
    1/4 c  Water
      5 lb Apples - Golden Delicious,
           -peeled, cored,
           Quartered and tossed with
           -lemon juice
    1/2 ts Cinnamon
    1/2    Stick unsalted butter -
           -melted (1/4 cup)
           Sugar
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into
  circle 1 inch larger than diameter of 1-quart souffle dish.  Transfer to
  baking sheet, prick with fork and bake 30 minutes.  If not quite browned,
  increase heat to 350 F and continue baking until nicely colored. Let cool
  on wire rack. Heat oven to 350F. Combine 1/2 cup sugar with water in 8-inch
  skillet and cook, swirling pan frequently, until caramelized.  Pour into
  1-quart souffle dish.  Begin adding apples, arranging vertically (fill dish
  as compactly as possible since fruit will shrink during baking). Lay
  remaining apples (or as many as possible) on top. Sprinkle with remaining
  1/2 cup sugar and cinnamon.  Pour melted butter evenly over top. Cover with
  foil, making several slits to allow steam to escape. Lay piece of foil on
  lower oven rack to catch any juices that might overflow. Bake, basting
  frequently, until apples are tender, about 1-1/2 hours. Remove from oven
  and cool 15 minutes. Carefully pour off juices into 8-inch skillet and boil
  over medium-high heat until reduced and caramelized. Run knife around
  inside of souffle dish to loosen apples.  Set pastry over fruit. Place
  serving plate on top and invert.  Pour caramelized juices over top. Heat
  heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot
  skillet over top of tarte to sear sugar, or place under broiler. Repeat 3
  more times. Serve warm or cold.
  
  Serves 4.
  
  From Ernie's, San Francisco, CA. Published in Favorite Restaurant Recipes,
  Bon Appetit, 1981.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lady Apple Fruit Wreath
 Categories: Desserts, Entertain
   Servings:  6
 
           16 oz. Jar Whole Spiced*
           3 oz. Pkg. Cream Cheese**
      1 ts Milk***
      2 dr Red Food Coloring****
    1/3 c  Chopped, Toasted Pecans
           Bunch Parsley or Watercress
 
  *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples,
  drained.
  
  **INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream cheese, softened.
  
  ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk.
  
  ****INGREDIENT LIST SHOULD READ: 2-3 drops red food coloring.
  
  In small bowl, combine cream cheese, milk and food coloring. Mix until
  smooth and creamy. Frost each apple, using scant teaspoonful of cheese
  mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples
  in chopped pecans. Arrange apples in wreath of parsley or watercress around
  meat.
  
  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) v7.07
 
      Title: Large Pearl Tapioca Pudding
 Categories: Desserts
   Servings:  6
 
      1 c  Large pearl tapioca
  1 1/2 ts Vanilla extract
      4 c  Water
      1 c  Chopped English walnuts
      3 c  Brown sugar
           Whipped Cream Topping
      1 ds Salt
 
  This is another unique pudding and a very old recipe.  Cooking the large
  pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an
  intense flavor. The additon of English walnuts provides a satisfying
  crunch. Frequently this pudding was cooked in the oven or in a double
  boiler, but get ideal results, requiring no watching, with a crockpot.
  
  Place the tapioca and water in a crockpot.  Soak overnight.
  
  Do not drain tapioca.  Add brown sugar and salt and cook for 12 hours on
  low.
  
  Stir once in a while.  The tapioca becomes clear and the texture is
  gelatinous at the end of the cooking period.  Let cool.  Add vanilla, a bit
  more salt if needed, and the walnuts.  Transfer to a shallow serving bowl
  and spread top liberally with Whipped Cream Topping.
  
  NOTE: Large pearl tapioca requires long, slow cooking to become
  transparent.  And each pearl has a tiny bit of starch in the middle of it
  that sometimes never completely cooks up which, though edible, looks
  unpleasant. The crockpot is absolutely perfect for cooking these big
  pearls--and that little starchy bead completely disappears.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lavender Ice Cream
 Categories: Desserts
   Servings:  8
 
     14 oz Milk
      3 oz Lavender leaves and flowers
      2 oz Crystallized ginger; chopped
      1 c  Sugar
      3    Egg yolks
      2 c  Heavy whipping cream; cold

MMMMM---------------------------FOR GARNISH--------------------------------
           Lavender flowers
 
  In a saucepan, slowly heat milk to approximately 200 F.  Remove from fire
  and add lavender.  Allow to steep for 15 minutes.  Strain milk through
  cheesecloth while warm.  Add crystallized ginger and sugar to milk.  Place
  egg yolks into a small bowl; then put half the mixture from saucepan into
  the bowl to blend.  Stir mixture with a spoon and pour back into the
  saucepan.  Place over low heat and cook until mixture is approximately 200
  F.  Add 2 cups cold heavy whipping cream and place into refrigerator until
  well chilled.  Process in any ice cream machine.  During the last few
  minutes of ice cream processing, sprinkle individual lavender flowers
  (stripped from lower heads) into the ice cream so they will be whipped into
  it.
  
  Makes 1 quart
  
  This recipe was created by David Schy when he was executive chef at the El
  Encanto Hotel in Santa Barbara, California.
  
  Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156-731-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lazytown Chocolate Fluff
 Categories: Chocolate, Desserts
   Servings:  4
 
    1/2 c  White sugar (125 mL)
      2 tb Shortening (30 mL)
      2 tb Cocoa (30 mL)
      2 ts Baking powder (10 mL)
      1 c  Flour (250 mL)
    1/2 ts Salt (2 mL)
    1/2 c  Warm milk (125 mL)
    1/2 c  Brown sugar (125 mL)
      3 tb Cocoa (45 mL)
      2 c  Boiling water (500 mL)
      1 tb Butter or margarine (15 mL)
 
  This recipe yields a generous amount of chocolate sauce to spoon over the
  rich dark chocolate cake.
  
  Serves 4-6
  
  Cream the sugar with the shortening until fluffy.
  
  Sift 2 tbsp. (30 mL) of cocoa, baking powder, flour and salt together.
  
  Add the warm milk to the shortening mixture and stir in the flour mixture.
  When well combined, place the dough in a casserole dish or loaf pan.
  
  Mix 3 tbsp. (45 mL) of cocoa and brown sugar together and sprinkle over the
  batter.
  
  Dissolve the butter in hot water and pour over the batter.
  
  Bake at 350 F. for 40 minutes.
  
  Source: Emily Walker's A Cook's Tour of Nova Scotia
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemmon Poppy Seed Tart
 Categories: Desserts
   Servings:  8
 
    2/3 c  Nonfat milk
      2 tb Poppy seeds
      1    Jar (4-ounce) baby food
           Pear puree
      1    Egg white, lightly beaten
    3/4 ts Vanilla
           Grated zest of 2 lemons
  1 1/3 c  Cake flour
      1 c  Sugar
      1 ts Baking powder
    1/4 c  Lemon juice
    1/2 pt Raspberries
      2    Kiwi fruits, peeled and
           Cut into thin wedges
     10 sm Papaya balls
           Lemon zest rose, optional
           Lemon leaves, optional
 
  This cake is remarkable; no one would ever believe that it is so low in fat
  and calories. Depending on the sweetness of the fruit you use to garnish
  the cake, you may wish to increase or decrease the sugar in the lemon
  syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a
  bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla
  and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder
  in another bowl. Stir nonfat milk mixture just until blended. Pour into
  9-inch indented, fluted shortcake pan sprayed with non-stick vegetable
  spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in
  the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire
  rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon
  juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until
  syrup is clear. Brush syrup over top and sides of cake while cake is still
  warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and
  papaya balls in attractive arrangement on top of cake. Garnish center with
  lemon rose and severl lemon leaves, if available. Each serving contains
  about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams
  carbohydrates; 3 grams protein; 1.2 grams fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon and Almond Tart
 Categories: Desserts
   Servings:  8
 
      1 c  All-purpose flour
    1/2 ts Salt
      2 tb Sugar
      2 oz Almond paste (1/4 cup)
      6 ts Chilled butter
      1    Egg yolk
           LEMON FILLING:
      2 md Lemons
      4 tb Butter
      2    Eggs
    1/4 c  Sour cream
    3/4 c  Sugar
      2 tb Confectioners' sugar
 
  ALMOND PASTRY:
  
  PREPARATION AND COOKING:  For The Pastry, adjust the oven rack to low
  position and heat the oven to 350F.  Put the flour, salt, sugar and almond
  paste in the workbowl of a food processor fitted with a metal blade, or
  into a medium bowl.  Pulse the mixture, or work it with your fingertips,
  until it resembles coarse meal.  Cut the butter into 1-inch pieces. Pulse,
  or work, until the mixture again resembles coarse meal. Add the egg yolk
  and pulse, or toss with a fork, until dough holds together when pinched.
  
  Press the dough evenly over the bottom and up the side of a 9-inch tart pan
  with a removable bottom.  (Can wrap the crust in the pan and freeze for up
  to 2 days; defrost before baking.) Transfer the tart pan to a baking sheet
  and bake until the crust is golden brown, about 20 minutes.
  
  For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of
  lemon juice into a medium bowl.  Melt the butter and whisk it into the bowl
  along with the eggs, sour cream and sugar.  Pour the filling into the
  pre-baked crust and return the pan to the oven, baking until set, 12 to 15
  minutes.  Transfer the tart, in the pan, to a wire rack and cool to room
  temperature.  (Can cover and refrigerate overnight.)
  
  SERVING:  Dust lightly with confectioners' sugar and serve at room
  temperature.
  
  Makes 8 servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Babka
 Categories: Desserts
   Servings:  6
 
      3 c  Flour
    1/2 c  Sugar Lemon Glaze
      1 pk Yeast 1/4 cup sugar
    1/2 ts Salt 1/4 cup water
    3/4 c  Milk 2 tbsp. lemon juice
    1/2 c  Butter Heat 5 min. until
           -syrupy
    1/4 c  Water
      3    Egg yolks
      1 c  Raisins
 
  Lemon Babka
  
  Combine 1-1/2 cups flour, sugar, yeast, salt.  Heat milk, butter and water
  until very warm--Add to dry ingredints--beat 2 min. at medium speed of
  mixer. Add egg yolks, 1/2 cup flour, beat 2 min. on high speed. Let rise
  one hour, stir down batter, put in tube, bundt. Cook at 350 35 - 40 min.
  
  This is the last of the seven Babka recipies I have collected.  I sure
  would appreciate one that had streaks of cheese running through it. In the
  recipie for Polish Cheese Paska I sent yesterday I left out the line: Add
  cooled milk to mixture and blend thoroughly until soft and sticky. This
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Baked Alaska
 Categories: Desserts
   Servings:  8
 
      1    Box lemon cake mix
      2 tb Sugar
      1 oz Brandy
      2 qt Lemon ice cream
           Meringue:
      4    Egg whites
    3/4 c  Powdered sugar
 
  Cook cake mix as directed in layers, but this recipe only uses 1 layer.
  Place the layer on an oven proof plate. The day before, or early in the
  day, poke holes in the cake and pour brandy over the cake and sprinkle with
  sugar. Just before serving, beat egg whites until very stiff and add sugar
  gradually and continue to beat until it stand in peaks. Place mounds of ice
  cream (shape in half balls) on top of layer and cover COMPLETELY with
  meringue. Place in preheated hot oven until it browns (about 10 minutes.)
  At the table, add 2 oz. brandy to the tray and light. Serves 8 to 10.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      1 pk Sweetened lemon flavored
           -gelatin
     12    Marshmallows, diced
      4    Crushed macaroons
      1 c  Whipped cream
     12    Maraschino cherries, well
           -drained
      2 c  Boiling water
    1/4 c  Sugar
    1/4 ts Salt
    1/2 c  Chopped, blanched almonds
 
  Dissolve gelatin in boiling water.  Cool until partially set. Beat until
  light and fluffy.  Add nuts, marshmallows, cherries, sugar, salt, and
  macaroons.  Mix thoroughly.  Fold in stiffly whipped cream. Pour into mold.
  Chill.  8 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bread with Lemon Ice
 Categories: Desserts
   Servings:  1
 
MMMMM------------------------------BREAD-----------------------------------
      1 c  Sugar
    1/2 c  Milk
      6 tb Unsalted butter
      2    Eggs
  1 1/2 c  Flour
      1 ts Baking powder
    1/8 ts Salt
      1    Lemon rind, grated

MMMMM------------------------------GLAZE-----------------------------------
    1/2 c  Sugar
    1/4 c  Fresh lemon juice

MMMMM----------------------------LEMON ICE---------------------------------
      2 c  Water
      1 c  Sugar
      2 tb Grated lemon rind
      1 c  Fresh lemon juice
      2    Egg whites (opt)
 
  Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
  Combine sugar, milk, butter, and eggs; mix well.  Blend in flour, baking
  powder, salt and grated lemon rind.  Turn mixture into pan and bake 1 hour
  in preheated 350-degree oven.  Cool slightly, remove from pan, and set on
  foil.
  
  Meanwhile, prepare glaze.  Combine sugar and lemon juice in sauce pan. Stir
  over low heat until sugar dissolves and glaze is hot.
  
  Pour hot glaze slowly over surface of bread.  Let bread cool completely
  before slicing.
  
  To prepare Lemon Ice, combine water and sugar in a saucepan.  Add rind and
  bring to a boil.  Simmer 5 minutes.  Let cool.  Add lemon juice and stir.
  Pour liquid into freezer trays (two for each loaf of bread) and freeze
  until set, but not hard. Place in food processor or blender. If desired,
  add egg whites (they will make the ice smooth and white), and beat until
  smooth. Refreeze for about 3 hours or until firm. When ready to serve, let
  stand for a few minutes before scooping out.
  
  Serve bread slices with a scoop of lemon ice on the side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Bread Pudding
 Categories: Desserts
   Servings:  4
 
      2 c  Milk
    1/2 c  Sugar
      2 c  Inch size bread cubes
      2    Eggs, separated
           Grated rind 1 lemon
           Lemon Sauce
    1/2 c  Sugar + 2 Tbsp
      1 c  Hot water
      1 tb Cornstarch
      2 ts Butter
  1 1/2 tb Lemon juice
      1 ds Nutmeg
      1 pn Salt
 
  Lemon Bread Pudding
  
  Soak  bread  in milk 5 minutes.  Add 1/2 c sugar,  tehn  beaten yolks and
  lemon rind.  Bake in buttered baking  dish  at  300 degrees until firm like
  a custard, about 30 minutes.  Beat  egg whites until stiff. Add 2 Tbsp
  sugar and spread over top  and brown.
  
  Mix sauce ingredients and cook in a double boiler.
  
  Serves 4-6 *Ellen*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Butter Mousse
 Categories: Desserts
   Servings: 12
 
    1/3 c  Fresh lemon juice; PLUS:
      3 tb Fresh lemon juice
      1 ts Finely grated lemon zest
    1/4 oz Unflavored gelatin
      1 c  Heavy cream
      6    Eggs; separated, room temp.
    1/4 ts Salt
      3 c  Sifted confectioners' sugar
    1/4 lb Unsalted butter; room temp.
 
  In a small heatproof bowl, stir together the first amount of lemon juice
  and the lemon zest.  Sprinkle on the gelatin and set aside to soften for 10
  minutes.  Set the bowl in a saucepan of hot water over low heat and stir to
  dissolve the gelatin.  Remove from the heat and let cool to room
  temperature.
  
  In a large bowl, whip cream until just stiff.  Cover and refrigerate until
  needed.
  
  In a deep bowl, combine egg whites with the salt.  Beat until soft peaks
  form.  Gradually add 1 cup of the confectioners' sugar and beat until stiff
  peaks form.
  
  In another bowl, beat the butter until soft and fluffy.  Add 1 cup of the
  confectioners' sugar and beat until smooth.  One at a time, add the egg
  yolks, alternating with the dissolved gelatin and the remaining 1 cup
  confectioners' sugar.  Continue to beat until smooth.  Fold in one-third of
  the egg whites.  Quickly but gently fold in the remaining egg whites.
  
  Beat the remaining lemon juice into the whipped cream and fold into the
  mousse.  Turn into a serving dish or stemmed wine glasses, cover and
  refrigerate until chilled and set, about 3 hours.
  
  Serves 10 to 12 Recipe by Jim Fobel
  
  Great Recipes - ISBN: 0-916103-04-8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Butter
 Categories: Penn-dutch, Desserts, Sauces
   Servings:  1
 
      2 c  Sugar
    1/2 c  Butter
      3    Eggs, Well Beaten
    1/2 c  Water
      3    Lemon, Juice Of
      3    Lemon, Grated Rind Of
 
  Cream the butter and sugar thoroughly; add the eggs and mix well. Add the
  water and lemon juice and rind. Cook in top of double boiler until thick.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Butter Topping
 Categories: Spreads, Toppings
   Servings:  6
 
    1/2 c  Butter or margarine
  2 1/2 tb Lemon juice
      2 ts Grated lemon peel
 
  In a small mixing bowl, cream butter until softened.  Add juice and peel.
  Blend until well mixed.  Drop by tablespoonfuls onto waxed paper.  Greeze
  until firm.  Remove to a resealable plastic bag. Top piping hot vegetables
  or fish with 1-2 lemon balls just before serving.  Yield: 8 tbsp sized
  balls.
  
  Origin:  Brenda Wood, Egbert, Ontario (Country Woman mag) Shared by: Sharon
  Stevens, Sept/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Caramel Custard
 Categories: Desserts
   Servings:  4
 
  1 1/2 c  Sugar
      1 pn Cream Of Tartar
  3 1/2 c  Milk
      1 c  Heavy Cream
      5 lg Eggs
      5 lg Egg Yolks
      2 tb Fresh Lemon Juice
      1 tb Lemon Zest
      1 ts Vanilla
 
  In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and
  1/4 cup water. Bring the mixture to a boil, stirring until the sugar is
  dissolved.  Boil the syrup, covered, for 1 minute.  Remove the lid and boil
  the syrup, undisturbed, until it begins to turn golden. Continue to boil
  the syrup, swirling it and tilting the pan, until it is deep golden
  caramel.  Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the
  bottom and sides, and let it cool. In a large saucepan, scald the milk with
  the cream over moderate heat.  In a large heatproof bowl, whisk together
  the whole eggs, egg yolks , and the remaining sugar, until the mixture is
  light and frothy.  Add the scalded milk in a slow stream, stirring
  constantly, and stir in the lemon juice, zest, and vanilla.  Set the pan in
  a larger deeper baking pan and strain the custard mixture into the loaf
  pan.  Cover the loaf pan with heavy-duty foil and add enough hot water to
  the larger pan so that it reaches 2/3 of the way up the outside of the loaf
  pan.  Bake the custard in the middle of a preheated 325F oven for 80
  minutes. Remove the loaf pan from the larger one and remove the foil. (The
  custard will not appear set in the middle but it will set as it cools.) Let
  the custard cool and then chill it, covered, overnight.  Run a thin knife
  around the edge of the custard, invert a serving plate over it and invert
  the custard onto the plate. A 1972 Gourmet Mag. favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Cheese Chiffon
 Categories: Desserts, Snacks
   Servings:  5
 
      1 pk Lemon flavor gelatin
      1 tb Sugar
    3/4 c  Water, boiling
      1 c  Ice cubes
      3 oz Cream cheese, softened

MMMMM-----------------------------TOPPINGS----------------------------------
           Pie filling, canned
           Fruit, fresh
           Fruit, canned, drained
 
  Combine gelatin, sugar and boiling water in blender container.  cover and
  blend at low speed until gelatin is dissolved.  about 1 minute.  add ice
  and STIR until partially melted.  add cheese.  cover and blend at high
  speed until smooth, about 1 minute.  pour into individual glassses or a
  serving bowl.  chill until set, about 30 minutes.  top with one or more of
  the toppings if desired.
  
  makes 2 1/2 cups.
  
  /\/\ara |<ent ---  DeLuxe 1.26b #5627  @>---- A touch of class ----<@
  
  ~-- TMail v1.31.5 * Origin: MicroFone 14 Gigs 16 Lines V.32b 908-494-8666
  (1:107/331)
  ===========================================================================
  BBS: High Country East Date: 08-24-93 (08:07) Number: 7373 From: RANDY RIGG
  Refer#: NONE To: ALL Recvd: NO Subj: Deviled Steak Strips Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chiffon Pie
 Categories: Desserts, Low-cal
   Servings:  8
 
      3 tb Margarine
    3/4 c  Graham wafer crumbs
    1/4 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Allspice
      1 tb Unflavored gelatine (1 pkg)
    1/2 c  Water
      2    Eggs, separated
      3 tb Sugar
    1/2 ts Lemon peel, grated
    1/8 ts Salt
    1/4 c  Lemon juice
    1/2 c  Sweetener equiv. to sugar
    1/3 c  Powdered skim milk
    1/3 c  Ice water
      1 tb Lemon juice
 
  Melt margarine in a pie plate at high for 30-45 sec.  Combine graham crumbs
  and spices.  Add to pie plate and combine well with a fork.  Spread evenly
  over bottom of pie plate.  Microwave at high for 3-5 min, watching
  carefully to prevent scorching.  Allow to cool before filling.
  
  In a large measure, sprinkle gelatin on 1/2 c water.  Allow to soften.  In
  a separate bowl, combine egg yolks, sugar, lemon peel, salt and 1/4 c lemon
  juice.  Microwave at medium for 5-8 min until mixture comes to a boil
  stirring every 2 min.  Add gelatin and sweetener and mix well. Refrigerate
  until slightly thickened.
  
  Beat egg whites, powdered milk, ice water and 1 tb lemon juice until stiff.
  Carefully fold gelatin mixture into egg whites.  Pour into crust.
  Refrigerate for 2 hours before serving.
  
  Each serving 1/8 pie, 1 starch, 1 fat choice 15 g carb, 4 g protein, 5 g
  fat, 115 calories
  
  Source:  More Choice, The Canadian Diabetes Microwave Cookbook by Catha
  McMaster & Charlotte Empringham 1991
  
  Shared by Elizabeth Rodier July 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Chiffon Pudding
 Categories: Desserts
   Servings:  6
 
      1 c  Sugar
      3 tb Butter
      4 tb Flour
    1/4 ts Salt
    1/4 c  Lemon juice
    1/2    Lemon grated rind of
      1 c  Milk
      3    Eggs, separated
 
  Servings: 6
  
  DIRECTIONS: Combine sugar, flour, salt and butter. Add lemon juice and rind
  and beaten egg yolks. Beat until ingredients are thoroughly blended. Add
  milk and blend into mixture. Fold in stiffly beaten egg whites.
  
  Pour into a greased baking dish and set in a pan of hot water. Bake at
  350-F for 45 minutes. Serve warm.
  
  Mrs. C. D. Kauffman, Hesston, Ks.
  
  Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
  from old Mennonite cookbooks, brought up to date with standard measures and
  directions.
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Coconut Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
    1/4 c  Lemon juice
      1 tb Corn-starch
      1 c  Hot water
    1/2 c  Sugar
      2 tb Brown sugar
    1/3 c  Coconut
           Salt
 
  Combine sugar, salt, and corn-starch.  Add water slowly, stirring
  constantly.  Cook over hot water, stirring constantly, 15 minutes. Add
  lemon juice and coconut.
  
  Elizabeth Shaffer, Albuquerque, N.M.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Cream Rice (Southern Rice Industry, 1934)
 Categories: Desserts
   Servings:  7
 
    1/2 c  Rice
    1/2 c  Sugar
    3/4 ts Salt
      2 tb Sugar, powdered
      3 c  Milk
  1 1/3 tb Lemon juice
      1    Lemon rind, grated
      2    Eggs
    1/4 ts Lemon extract
 
  Lemon Cream Rice (Southern Rice Industry, 1934) Categories: Rice desserts
  Servings: 7
  
  ** Clean rice. Place in double boiler. Add milk and cook until rice is
  soft.  Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Cook
  until mixture thickens.  Turn into buttered oven dish. Beat egg whites
  until stiff and fold in gradually the powdered sugar and lemon extract.
  Pile on top of pudding and bake in moderate oven until lightly browned.
  Serve with cream or a fruit sauce.  The whites may be folded into the hot
  custard and baked as a souffle.
  
  Note:  One and one-half cups evaporated milk and one and one-half cups
  water may be used. Yield: 7 servings -- 2/3 cups Temperature: 350 degrees
  F. Time: 20 minutes
  
  from "Rice 200 Delightful Ways to Serve It" published by Southern
 
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      Title: Lemon Cream Sherbet
 Categories: Desserts, Osg
   Servings:  1
 
  1 1/2 c  Sugar
      2 c  Water; boiling
      2 ea Lemons; juice
      1 ea Lemon; rind - grated
    1/8 ts Salt
      2 ea Egg yolks
      2 c  Cream; whipped
      2 ea Egg whites
 
  Dissolve sugar in boiling water, add grated rind, lemon juice and salt.
  Gradually pour over egg yolks, well beaten. Cool and freeze to a slush.
  Whip cream, fold in stiffly beaten egg whites. Add to half-frozen mixture
  and continue freezing until firm.
  
  Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
 
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      Title: Lemon Cream Sherbet
 Categories: Desserts, 1941
   Servings:  6
 
      2 c  Thin cream
      6 c  Milk
      2    Lemons
      2    Eggs, slightly beaten
      2 c  Sugar
      3    Oranges
    1/4 ts Salt
 
  Extract juice from fruit.  Strain.  Combine cream, milk, eggs, sugar, and
  salt.  Partially freeze.  Add fruit juices.  Continue freezing until firm.
  20 servings. The Household Searchlight
 
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      Title: Lemon Curd Pavlova
 Categories: Desserts
   Servings:  8
 
    3/4 c  Granulated sugar
      2 tb Cornstarch
    2/3 c  Lemon juice
      2 tb Coarsely grated lemon rind
      3    Eggs
      3    Egg yolks
    1/3 c  Unsalted butter
  1 1/2 c  Whipping cream
           GARNISH;
      2    Kiwi fruit
      1 c  Frozen raspberries, slightly
           -thawed
           Mint leaves
           LEMON PAVLOVA
      4    Egg whites
      1 pn Of cream of tartar
    2/3 c  Granulated sugar
    1/3 c  Icing sugar
      1 tb Cornstarch
    1/4 ts Finely grated lemon rind
      1 tb Lemon juice
 
  LEMON CURD FILLING;
  
  LEMON CURD FILLING;  In heavy sauce pan, whisk together sugar, corn starch,
  lemon juice, rinds, eggs and yolks until well blended. Cook over medium low
  heat for 10 - 15 minutes, stirring constantly while mixture comes to gentle
  boil, until smooth and thickened, and no taste of cornstarch remains.
  Remove from heat and strain immediately into heatproof bowl, discarding
  rind.  Stir in butter until melted.  Cover surface with waxed paper.
  Refrigerate for up to 3 days.
  
  LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment paper or
  greased foil.  Draw outline for 9 inch circle, set aside. In large bowl,
  beat egg whites with cream of tartar until soft peaks form. Gradually beat
  in half of the granulated sugar until stiff glossy peaks form. In seperate
  bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle
  over egg whites; add lemon rind and juice and fold together until smooth.
  Scoop out onto circle; form into nest-shape, making side higher than
  middle.  Bake in 275 oven for about 1 - 1/2 hours or until outside is crisp
  and very light gold. Let cool completely; transfer to doily-lined serving
  plate. (Can be made a few hours before serving)
  
  TO SERVE; whip cream until stiff.  Beat Lemon Curd Filling briefly to
  lighten. Stir in one-third of the whipped cream; fold in remainder. Mound
  in Pavlova nest, letting some overflow slightly Peel and slice kiwi fruit
  thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve,
  cut with serrated knife. Makes 8 - 10 servings.
 
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      Title: Lemon Curd Tarts
 Categories: Desserts
   Servings: 30
 
  1 1/2 c  All-purpose flour
    1/2 ts Salt
    1/2 c  Shortening
      3    Eggs, well beaten
  1 1/4 c  Sugar
    1/2 ts Finely shredded lemon peel
    1/3 c  Lemon juice
           Blueberries
 
  Sift together the flour and salt; cut in the shortening until the mixture
  resembles coarse crumbs.  Sprinkle 1 tablespoon water over part of the
  mixture.  Gently toss with a fork and push to side of bowl. Repeat with 3
  or 4 more tablespoons of water until all is moistened. Form dough into a
  ball.  Roll out to 1/16-inch thickness.  Cut into 3- inch circles. Fit into
  small tart pans; press out bubbles.  Prick dough with tines of fork. Bake
  in a 450 F oven for 8 to 10 minutes until shells are golden.
  
  For lemon curd, in a saucepan combine the eggs, sugar, lemon juice, and
  butter.  Cook and stir over low heat until thickened, about 15 minutes.
  Remove from heat and stir in lemon peel.  Chill.  Fill each baked shell
  with 2 to 3 teaspoons of filling; chill.  Just before serving, top with
  blueberries.
  
  Makes 30 tartlets.
  
  [ COUNTRY HOME; August 1990 ]
  
  Posted by Fred Peters.
 
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      Title: Lemon Curd
 Categories: Desserts, Toppings
   Servings:  2
 
      6 tb Butter
      2 lg Lemons
  1 1/2 c  Sugar
      3 md Eggs
 
  Grate rind of lemons, then, squeeze lemons.  Melt butter in top of double
  boiler.  Add juices and rind.  Stir over hot water until sugar dissolves.
  Beat eggs lightly and add to butter mixture.  Cook over simmering water,
  stirring constantly til thick.  Ladle into jars and process in boiling
  water for 10 minutes (opt.) or refrigerate.
 
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      Title: Lemon Custard in Meringue Cups
 Categories: Desserts
   Servings:  8
 
      3    Eggs, separated
    1/2 ts Vinegar
    1/4 ts Salt, divided
    1/4 ts Vanilla extract
      2 c  Sugar, divided
    1/3 c  Cornstarch
  1 1/2 c  Water
      1 tb Grated lemon peel
      6 tb Fresh lemon juice
      2 tb Butter or margarine
 
  sweetened whipped cream
  
  In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt.
  Beat until soft peaks form. Gradually add 1 cup sugar; continue beating
  until stiff peaks form. Cover baking sheet with plain brown paper. Spoon
  egg white mixture into eight mounds on paper. Shape into cups with a spoon.
  Bake at 300 for 35 minutes. Turn oven off; let shells dry in oven at least
  1 hour with the door closed. Remove shells from paper. When thoroughly
  cooled, store in an airtight container. For custard, combine cornstarch and
  remaining salt and sugar. Add water and mix well. Cook and stir until thick
  and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot
  mixture.  Return to saucepan. Cook and stir 2 minutes longer. Remove from
  the heat; blend in lemon peel, juice and butter. Chill. Just before
  serving, fill meringue shells with custard and top with whipped cream.
  Makes 8 servings.
  
  Origin:  Country Woman's magazine, edition #14 Shared by: Sharon Stevens
 
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      Title: Lemon Dream
 Categories: Desserts
   Servings: 15
 
      2 c  Flour
      1 c  Butter or margarine
      1 c  Finely chopped pecans
           SECOND LAYER
      2    8 oz pkg cream cheese
      1 c  Icing sugar
      1 c  Whipping cream
           THIRD LAYER
      2 pk Lemon pudding and pie
           -filling
           FOURTH LAYER
      2 c  Whipping cream
      2 tb Sugar
      1 ts Vanilla
 
  This square is wonderful.  A friend brought it for a party one night and
  everyone raved about it and kept coming back until it was finished!  It is
  a lot of work and time consuming as you have to wait for each layer to cool
  before you can add the next, but once you taste it, you will think the work
  is WELL worthwhile....
  
  FIRST LAYER
  
  FIRST LAYER:  Mix flour, butter and nuts together until crumbly.  Press
  into 9x13 pan. Bake in 350 F oven for 15 minutes. SECOND LAYER: Beat cheese
  and icing sugar together well.  Beat whipping cream until stiff. Fold into
  cream cheese mixture.  Spread over cooled crust. THIRD LAYER: Prepare lemon
  pie fillings according to directions of package. Cool, stirring often. Pour
  over cheese layer. FOURTH LAYER: Beat cream, sugar and vanilla until stiff.
  Spread over lemon layer. Garnish with chopped pecans, of slivered almonds.
  Makes 15 generous servings.
  
  Origin: Friend Shared by: Sharon Stevens.
 
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      Title: Lemon Fig Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Whipping cream
      1 c  Milk
      1    Egg, well beaten
           Few grains salt
    3/4 c  Sugar
      1 c  Chopped preserved figs, and
           -juice
           Juice 2 lemons
 
  Combine egg, sugar, salt, figs and juice, lemon juice, and milk. Pour into
  freezer.  Partially freeze.  Carefully fold in whipped cream. Continue
  freezing until firm.  8 servings. The Household Searchlight
 
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      Title: Lemon Filling
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Sugar
      1 c  Boiling water
  2 2/3 tb Corn-starch
      1    Egg yolk, well beaten
    1/8 ts Salt
           Grated rind 1 lemon
      1 tb Butter
    1/4 c  Lemon juice
 
  Combine all ingredients except lemon juice.  Cook over hot water until
  thick, smooth, and transparent.  Add lemon juice.  Cook 5 minutes.
  
  The Household Searchlight
 
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      Title: Lemon Fluff Custard
 Categories: Desserts
   Servings:  8
 
      3    Eggs; well beaten
    1/2 c  Sugar
    1/2 ts Salt; optional
      1 c  Half and half; scalded
      1 c  Sour cream
    1/4 c  Lemon juice; fresh squeezed
      1 ds Cinnamon
      1 ds Nutmeg
    3/4 c  Currants; or raisins
  1 1/4 c  Rice; cooked/cooled
      1    Nutmeg; fresh grated
 
  Preheat oven to 325 degrees F.
  
  Mix the well-beaten egg with the sugar and salt. Add one-half of scalded
  half and half in a very fine stream, stirring vigorously all the while. Mix
  the sour cream into the remaining half and half, and stir into the first
  mixture, along with the lemon juice.
  
  Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour
  the mixture into a buttered casserole, and set it in a shallow pan. Pour
  hot water into the pan, so that it comes about half-way up the side of the
  casserole. Grate the fresh nutmeg on top of the custard.
  
  Bake 1 1/2 hours, or until the custard is set and turning golden on top.
  Just for you, Dee...enjoy!
  
  Source: Barb Day, original
  
  Barbara Day, Prodigy Food & Wine Board
 
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      Title: Lemon Gelatin
 Categories: Desserts, 1941
   Servings:  6
 
      1 pk Sweetened lemon flavored
           -gelatin
      1 c  Cold water
      1 c  Boiling water
      1 c  Diced fruit
           Few grains salt
 
  Dissolve gelatin in boiling water.  Add cold water and salt.  Mix
  thoroughly.  Pour into mold.  chill until partially set.  Arrange fruit in
  gelatin.  chill.  Serve with cream and sugar, whipped cream, or soft
  custard.  6 servings.
  
  Elizabeth Shaffer, Albuquerque, N.M.
 
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      Title: Lemon Granita
 Categories: Desserts
   Servings:  1
 
      2 c  Water
      1 c  Sugar
  1 1/2 c  Freshly squeezed lemon juice
 
  PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Bring
  sugar and water to a boil in a saucepan, stirring occasionally to dissolve
  sugar. Cool the syrup. Stir in the lemon juice and pour through a fine
  strainer to eliminate any seeds or pulp. Pour into the prepared pan and
  return to the freezer. When the mixture starts to freeze, stir every 10
  minutes or so, scraping the frozen mixture from the bottom and sides of the
  pan and mixing it with the as-yet-unfrozen mixture. When there is no longer
  any unfrozen liquid in the pan, pack the granita into a chilled container
  and press plastic wrap against the surface. Serve within a few hours for
  best texture. If the granita freezes to a solid block, pop it out of the
  container and cut into thick slices with a stainless steel knife. Chop the
  slices finely, replace in the container and freeze until serving time.
  Serve the granita in chilled stem glasses. Substitute lime or grapefruit
  juice for distinctly different flavors.
  
  Makes 1 Quart
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Lemon Ice Cream
 Categories: Desserts
   Servings: 12
 
      3 lg Egg Yolks
     14 oz Sweetend Condensed Milk
    1/2 c  Lemon Juice
           Yellow Food Coloring (Opt.)
      2 c  Whipping Cream
 
  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.
 
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      Title: Lemon Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      3 lg Ripe lemons
    3/4 c  Superfine sugar
      5    Egg yolks
      3 c  Half and half
      1 ts Vanilla
 
  Servings: 1 quart
  
  Remove zest from lemons with a zester or vegetable peeler. Be careful to
  remove only the yellow zest and not the bitter white pith. Place the zest
  and sugar into a food processor fitted with the steel blade or in blender,
  and process until the zest is finely ground and mixed. Add 3 tablespoons of
  juice from the lemons to the jar and process briefly. Set aside. Beat the
  egg yolks with a mixer until thick. Beat in the lemon sugar. Heat 2 cups of
  the half and half in a saucepan until almost simmering.
  
  Slowly add the other cup to the beaten yolks, along with the vanilla. Add
  heated cream. Turn the mixture back into the saucepan. Cook over low heat,
  stirring constantly, until thickened enough for the mixture to coat the
  back of a spoon. Remove from heat and chill until cold. Freeze in ice cream
  freezer, according to manufacturer's instructions.
 
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      Title: Lemon Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      2    Eggs
      2 c  Milk, scalded
      6 tb Sugar
      2 tb Lemon juice
  1 1/2 ts Lemon flavoring
    1/8 ts Salt
  1 1/2 c  Evaporated milk or cream
 
  Beat eggs until yolks and whites are blended.  Add sugar and salt. Mix
  well.  Add milk slowly, stirring constantly.  Cook over hot water until
  mixture coats a spoon.  Remove from fire. Chill. Add flavoring, lemon
  juice, and evaporated milk. Freeze. If desired, food coloring may be added.
  8 servings. The Household Searchlight
 
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      Title: Lemon Ice
 Categories: Desserts, 1941
   Servings:  4
 
      2 c  Water
      1 c  Sugar
           Few grains salt
      6 tb Lemon juice
 
  Combine sugar, salt, and water.  Heat to boiling.  Boil 5 minutes. Cool.
  Add lemon juice.  Freeze.  4 servings. The Household Searchlight
 
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      Title: Lemon Loaf
 Categories: Desserts
   Servings:  6
 
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
  1 1/2 c  A-P flour
      1 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
           Grated rind of 1 lemon
    1/4 c  Chopped walnuts or pecans
           GLAZE:
           Juice of 1 lemon
    1/4 c  Sugar
 
  Lemon Loaf
  
  Cream shortening & sugar. Add eggs to creamed mixture 1 at a time. Beat
  until light yellow in color & fluffy. Sift together flour, baking powder &
  salt. Add in thirds to creamed mixture alternately with milk, starting &
  ending with dry ingredients. Mix well. Stir in grated rind of 1 lemon &
  chopped nuts. Pour into a greased loaf pan. Bake at 325 degrees for 1 hour.
  Pour over the hot loaf, while still in the pan, mixture of juice of 1 lemon
  combined with 1/4 C. sugar. Cool & remove from pan.
  
  1 loaf
  
  I got this from the New Orleans Times-Picayune Cooking Contest, 1980.
  
  Gail
 
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      Title: Lemon Lovely
 Categories: Desserts
   Servings:  6
 
     12    Graham crackers, crushed to
           -crumbs
      6 tb Butter, melted
    1/4 c  Superfine sugar
    1/2 ts Cinnamon
      2 tb Water
  3 1/2 ts Gelatin
      1 c  Lemon juice
           Grated rind of 1 lemon
      1    Can evaporated milk (14 1/2
           -oz)
    1/2 c  Superfine sugar
 
  Combine crumbs, butter, sugar and cinnamon, press two-thirds of the mixture
  into the base of a 1 1/2 quart dish, approximately 8x9 ", chill while
  preparing filling.
  
  Sprinkle gelatin over water and let soak for a few minutes.  In a saucepan
  heat the lemon juice with the rind to a simmer, then pour over gelatin,
  stir continuously so the gelatin is thoroughly mixed in. Refrigerate for
  about 1 hour or until mexture begins to thicken. Turn the evaporated milk
  into a bowl and beat it until it is light and fluffy. Beat in the sugar and
  lemon mixture and pour evenly over crumb crust. Let chill for a few hours
  or overnight. Sprinkle the remaining crumb crust mixture evenly over the
  top and serve.
  
  Serves 6 to 8
  
  Sharp and light, it resembles a weightless cheesecake and is a delicious
  way to end a meal. The sharpness, color, and clean taste of the lemon
  implies a fruit of Mercury and suggests that this dish will be a favorite
  with this sign of the zodiac as well as the family.
 
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      Title: Lemon Milk Sherbet
 Categories: Desserts, 1941
   Servings:  2
 
  3 1/2    Lemons
  1 1/2 c  Sugar
      1 tb Gelatin
      4 c  Milk
      2    Egg whites
           Few grains salt
 
  Soften gelatin in 1/2 cup cold milk.  Dissolve over hot water. Dissolve
  sugar and salt in 1 cup milk which has been heated.  Add remainder of milk
  and the gelatin.  Gradually add lemon juice, stirring constantly. Partially
  freeze.  Fold in stiffly beaten egg whites. Continue freezing until firm.
  12 servings. The Household Searchlight
 
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      Title: Lemon Mint Milk Sherbet
 Categories: Desserts
   Servings:  6
 
      1    Sprig fresh spearmint (4-6
           -leaves)
    1/2 c  Lemon juice
      1 c  Sugar
      3 c  Half & half
 
  Measure everything but 2 cups of the milk into blender. Blend until sugar
  is dissolved. Add remaining milk and blend a few seconds to mix. Pour in to
  1 quart freezer and freeze according to directions. (I use a Donvier.) I
  find that adults like this flavor and today's kids hate it. I used to use
  an egg in it, till the salmonella and cholesterol scares. I find I don't
  miss it.
  
  When you make it, think of my poor grandmother, in the 1920's heating up a
  goatsmilk lemon custard, trying hard to keep it from curdling,
  hand-chopping the mint, and then turning the ice cream maker over to 4 sons
  to crank. She was an ex-missionary nurse and a heck of lady, named Flossie
  Pease.
 
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      Title: Lemon Mist
 Categories: Desserts, Osg
   Servings:  6
 
      1 c  Sugar
           Juice of 1 lemon and small
           -amount of fine cut peel
      1 c  Milk
      1 c  Cream; whipped
 
  Mix sugar and lemon together, let stand at least 2 hours. Mix all
  thoroughly, place in freezing trays. Freeze as quickly as possible, Stir
  once or twice during freezing. Makes 6 average servings.
  
  Source: Ellen Dush, Wyoming Grange, Licking County, OH
 
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      Title: Lemon Molasses Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
      1 c  Molasses
    1/3 c  Lemon juice
      2 tb Butter
 
  Heat molasses to boiling, stirring constantly.  Add butter.  Boil 1 minute.
  Add lemon juice.  Mix thoroughly.  Serve with steamed fruit puddings.
  
  Elizabeth Shaffer, Albuquerque, N.M.
 
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      Title: Lemon Mousse
 Categories: Desserts
   Servings:  4
 
      3    Egg yolks
      3 tb Sugar
      1 pk Unflavored gelatin
    1/3 c  Hot water
    1/2 c  Fresh lemon juice
      3    Egg whites
      2 tb Sugar
      1 tb Grated lemon rind
      1 c  Whipping cream
      2 tb Sugar
     10 oz Package frozen raspberries,
           -thawed, or 1-1/2 cups fresh
           -raspberries.
      1 tb Fresh lemon juice
      1 tb Sugar
 
  Beat egg yolks and sugar in top of double boiler until they lighten in
  color and become fluffy (about 2 minutes) Dissolve gelatin in water and
  lemon juice and add to egg mixture. Continure to beat for 1 more minutes.
  Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat
  egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg
  mixture from refrigerator, fold in egg whites, and add lemon rind. Chill
  for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then
  refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar
  in a blender and puree for 1 minutes. To serve, top with sweetened whipped
  cream and pureed raspberries. Serves 4.
  
  Origin: The Ultimate MOUSSE Cookbook, Jack Stone and Janet Cassidy. Shared
  by: Sharon Stevens. (Courtesy of Lawrence Kellie)
 
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      Title: Lemon Mousse
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Whipping cream
    1/2 c  Sugar
           Lemon flavoring or
           -lemon juice
           Few grains salt
 
  Whip cream until stiff.  Fold in sugar and salt.  Add lemon flavoring to
  suit the taste.  Mix thoroughly.  Fill mold.  Pack in ice and salt. Let
  stand 4 hours.  8 servings. The Household Searchlight
 
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      Title: Lemon Pie
 Categories: Desserts, Low-cal
   Servings:  8
 
           CRUST
      8    Graham crackers,crushed 3/4c
      3 tb Melted margarine
      2 tb Sugar
           FILLING
      2 lg Egg whites at room temp.
    1/4 ts Cream of tartar
    1/4 c  Sugar
      1 c  Water
      3 tb Lemon juice
      2 tb Cornstarch
      1    Lemon rind grated
      1 tb Margarine
      3 dr Yellow food coloring
      8 pk Equal 1 gr (16 tsp aspartame
 
  Combine crust ingredients in 9" pie plate and mix with fingers.  Press
  crumbs evenly around edges and on the bottom of pie tin.  Bake at 350 F for
  6 min.  Cool before filling.
  
  FILLING Beat egg whites until frothy. Add cream of tartar and continue to
  beat at high speed, gradually adding sugar until meringue is stiff.
  
  Combine water, lemon juice and cornstarch in a small saucepan and stir
  until smooth.  Add lemon rind, margarine and food coloring to cornstarch
  mixture and cook and stir over moderate heat until thickened and the
  starchy taste is gone.  Remove from heat.
  
  Mix sweetener into hot cooked mixture.  Fold hot cooked mixture into
  meringue and mix lightly but thoroughly.
  
  Pour filling into crust and refrigerate until firm.  8 servings.
  
  Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat, 130
  mg NA 1 bread, 1 fat exchange
  
  Source:  The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
  Elizabeth Rodier July 1993
 
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      Title: Lemon Pots De Creme
 Categories: Desserts
   Servings:  6
 
      2 md Lemons
    2/3 c  Sugar
      1    Egg
      4    Egg yolks
  1 1/4 c  Heavy cream
      5 ts Confectioners' sugar
      6    Candied violets (optional)
 
  PREPARATION AND COOKING:  Heat oven to 325F.  Grate 1 teaspoon lemon zest.
  Squeeze 1/2 cup lemon juice.  Whisk in sugar, egg, and yolks, then whisk in
  cream until sugar dissolves.  Pass mixture through a strainer; stir in
  zest.
  
  Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish.
  Divide the lemon mixture evenly between the pots.  Put dish in the oven and
  pour in hot tap water to come within 1/2 inch of the top of the pots. Bake,
  uncovered until the custards are just set in the centers, 35 to 40 minutes.
  Carefully remove pots from the water and set aside to cool completely.
  
  SERVING:  Dust surface of custard with confectioners' sugar and garnish
  with candied violet.
  
  Makes 6 servings.
  
  [COOKS; Jan/Feb 1989] Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Pudding
 Categories: Desserts
   Servings:  6
 
      2 tb Butter
      1 c  Sugar
      2    Eggs, separated
      2 tb Flour
      1    Lemon, juice and grated rind
      1 c  Milk
 
  Beat butter and sugar together in a mixing bowl until fluffy.  Add egg
  yolks, lemon juice and rind and beat until well combined.  Add flour and
  milk and beat again.  In another bowl beat egg whites until stiff.  Fold
  egg white gently into the milk mixture.  Turn batter out into a greased
  pudding dish or 9 x 9 pan.  Set pudding dish in a shallow pan of water,
  making sure water is not deep enough to boil over into the pudding. Bake in
  a preheated 350 oven for about 45 minutes or until toothpick inserted comes
  out clean.  Serve plain or with whipped cream.  Serves 6-8.
  
  Origin:  Recipes only, October 1987 issue Shared by: Sharon
  Stevens...Sept/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Sauce
 Categories: Penn-dutch, Desserts, Sauces
   Servings:  1
 
      3 tb Sugar
      1 tb Cornstarch
      1 tb Lemon Juice
    1/2    Lemon, Grated Rind Of
    1/4 ts Salt
      1 ts Butter
      1 c  Boiling Water
 
  Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the
  water and cook in a double boiler until mixture thickens. Add the butter
  and stir until melted. Stir in the grated lemon rind and juice. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
  1 1/2 c  Hot water
  1 1/2 tb Corn-starch
      2 tb Lemon juice
    1/4 c  Sugar
  1 1/2 tb Butter or butter substitute
           Grated rind 1/4 lemon
 
  Combine corn-starch and sugar.  Add hot water slowly, stirring constantly.
  Add grated lemon rind.  Cook over hot water, stirring constantly, until
  mixture thickens.  Add lemon juice and butter. Serve with baked or steamed
  puddings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Sherbet
 Categories: Desserts, Osg
   Servings:  1
 
      1 ea Lemon; juice, rind, grated
    3/4 c  Sugar
      2 c  Milk
 
  Mix and place in refrigerator tray. Freeze quickly and uniformly.
  
  Source: Orveda Fichter, Hanover Grange, Butler County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Snowballs
 Categories: Desserts
   Servings:  4
 
    1/2 c  Butter
    2/3 c  Sugar
      2 ts Grated lemon rind
      1    Egg
      3 tb Lemon juice
      1 tb Water
  1 3/4 c  Flour
    1/4 ts Baking soda
    1/2 ts Salt
    1/4 ts Cream of tartar
    1/2 c  Finely chopped pecans
 
  Makes 4 dozen
  
  Heat oven to 350 degrees.  Grease baking sheets.  Cream fist six
  ingredients together.  Sift flour, baking soda, salt and cream of tartar
  together and add to creamed mixture along with nuts.  Make 1-inch balls and
  place 1-inch apart on baking sheet.
  
  Bake 10-15 minutes until cookies are light brown on bottom.  Cool slightly
  and roll in powdered sugar.
  
  From: Mary Jane Clabots, Military Lifestyle magazine Dec 90/Jan 91 Posted
  by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Sorbet W/fresh Blueberries & Blueberry Sauce
 Categories: Desserts, Sauces
   Servings:  6
 
      4 c  Fresh blueberries
      1 c  Water
      3 tb Fresh lemon juice
      2 tb Cornstarch
      3 tb Sugar
  1 1/2 pt Lemon sorbet
      2 c  Fresh blueberries
 
  lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint
  sprigs
  
  SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and
  cornstarch in heavy large saucepan. Stir over medium-high heat until
  mixture boils and thickens.  Cool slightly.  Puree mixture in processor or
  blender until smooth.  Mix in sugar.  Refrigerate until chilled, about 3
  hours.  (Can be prepared 2 days ahead.)
  
  Scoop sorbet into goblets.  Spoon sauce over.  Top with fresh berries.
  Garnish with lemon peel and lemon balm.
  
  Bon Appetit, June, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Souffle
 Categories: Desserts
   Servings: 20
 
     10    Eggs, separated
      2 c  Sugar
      1 c  Fresh lemon juice
      2    Pkge unflavored gelatin
      2 tb Water
           Grated lemon zest
      2 c  Heavy cream
 
  Grate the zest from the juiced lemons.  Prepare a 4-cup souffle dish with a
  waxed paper collar sprayed with PAM.
  
  Beat egg yolks until light colored.  Add sugar slowly until the mixture is
  a light almond-white color.  Add lemon juice.  Pour into a heavy saucepan
  and cook until thickened, stirring constantly.  In a small saucepan, soften
  gelatin in water, then dissolve over heat.  Do not boil. The gelatin will
  become clear.  Add the egg yolk mixture.  Cool completely. Beat the egg
  whites until stiff but not dry.  Whip the cream, reserving a small amount
  for decoration.  Gently fold first the whites, then the whipped cream and
  lemon zest into the egg yolk mixture, being careful not to overmix.
  
  Spoon into the prepared souffle dish and refrigerate overnight until set.
  Remove the collar and garnish the souffle with thinly sliced lemon, mint
  leaves, nuts, etc., and whipped cream "stars".
  
  Makes 20 servings.
  
  [ MID-ATLANTIC COUNTRY; August 1990 ] Posted by: Fred Peters
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Tart
 Categories: Desserts
   Servings:  6
 
    250 g  Sweet flan pastry
           Butter and flour for the
           - tart tin

MMMMM-----------------------------FILLING----------------------------------
      3 x  Eggs
      1 x  Egg yolk
      1 x  Juice of 3 lemons
      1 x  Juice of 1 orange
  1 1/2 dl Double cream
    150 g  Sugar
 
  Pre-heat the oven to 260 oC (500 oF).
  
  Butter and lightly flour a 20 cm tart tin with a removable base. Line it
  with the pastry and blind-bake it for 10-15 minutes. Take care to protect
  the pastry with a disc of aluminium foil, which should be pressed up to and
  over the edges before it is weighted down. When itis cooked, let it cool
  without taking it out of the tin. Lower the oven temperature to 180 oC (350
  oF).
  
  Whisk all the ingredients for the tart filling together - the eggs, orange
  and lemon juice, cream and sugar.
  
  When the mixture is nice and frothy, pour most of it into the tart shell.
  The mixture needs to come right to the top, but to avoid spilling it put
  the partly filled tart into the oven (with the temperature now reduced) and
  finish filling it with a spoon.
  
  Bake the tart with the oven door ajar, and wait until the filling has
  become firm. This should take about 35 minutes. Check the firmness of the
  filling by giving the tin a little shake.
  
  Take the tart out of the tin when it is lukewarm and leave it on a cake
  rack to cool.
  
  (From: Fredy Girardet, Cuisine spontanee)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon Tea Snow with Strawberry Sauce
 Categories: Desserts
   Servings:  8
 
MMMMM-------------------------------SNOW------------------------------------
           Envelope Unflavored Gelatin
    3/4 c  Sugar
    1/4 ts Salt
      1 c  Boiling Water
      3 tb Instant Tea, Lemon Flavored
    1/3 c  Lemon Juice
      1 ts Grated Lemon Rind
      2 x  Egg Whites

MMMMM-------------------------STRAWBERRY SAUCE------------------------------
  1 1/2 c  Halved Strawberries
    1/3 c  Sugar
    1/2 c  Currant Jelly Or Lemon Jelly
      2 ts Cornstarch
      1 tb Cold Water
 
  SNOW:  In a medium bowl, mix gelatin with sugar and salt.  Add boiling
  water and stir until gelatin as completely dissolved.  Mix in tea, lemon
  juice and rind.  Chill, stir occasionally until thickened and mixture
  mounds when dropped from a spoon.  Add egg whites to thickened gelatin.
  Beat at high speed until mixture begins to hold its shape, about 10
  minutes.  If kitchen is very warm, beat over ice water.  Turn into a 6-cup
  crystal bowl.  Chill until firm. STRAWBERRY SAUCE:  In a saucepan, combine
  strawberries, sugar and jelly; bring to a boil.  Mix cornstarch with cold
  water.  Add to strawberries and cook, stirring constantly until clear.
  Chill, serve over snow.  Pair this delectable dessert with a pitcher of
  iced tea, garnished with a lemon slice or sprig of mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon-Lattice White Chocolate Cake
 Categories: Desserts
   Servings:  6
 
    3/4 c  Fresh lemon juice
      2 tb Cornstarch
      1 c  Plus 2 tbsp sugar
      3 lg Eggs
      6 lg Egg yolks
    1/2 c  Plus 1 tbsp unsalted butter,
           -cut into small pieces
      2 tb Grated lemon peel
           FROSTING
  2 1/4 c  Whipping cream
  4 1/2 oz Imported white chocolate,
           -chopped
    3/4 ts Vanilla extract
           CAKE
  2 3/4 c  Sifted all purpose flour
      1 ts Baking powder
    3/4 ts Salt
      4 oz Imported white chocolate,
           -chopped
      1 c  Whipping cream
    1/2 c  Plus 2 tbsp milk
      1 ts Vanilla extract
    1/2 c  Unsalted butter, room
           -temperature
      2 c  Sugar
      4 lg Eggs, separated
 
  FROM:      Derek Maddox (The Tally System - 912-328-6183 - (1:36)
  
  LEMON CURD
  
  FOR LEMON CURD
  
  Combine lemon juice and cornstarch in heavy medium saucepan, stirring until
  cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat
  until mixture is thick and smooth and just begins to boil, stirring
  constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap
  directly on face of curd to prevent skin from forming. Refrigerate until
  chilled, about 6 hours. (Can be prepared 2 days ahead.)
  
  FOR FROSTING
  
  Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low
  heat until chocolate melts and mixture is smooth. Transfer to large bowl.
  Whisk in remaining 1-3/4 cups cream and vanilla. Refrigerate until well
  chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
  
  FOR CAKE
  
  Position rack in center of oven and preheat to 350F. Butter three 9-inch
  diameter cake pans with 1-1/2 inch high sides.  Line bottoms with waxed
  paper. Butter paper. Dust pans with flour; tap out excess. Sift flour,
  baking powder and salt together into medium bowl. Repeat sifting.
  
  Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat
  until chocolate melts and mixture is smooth. mix in remaining 1/2 cup
  cream, milk and vanilla.
  
  Using electric mixer, beat butter and 1 cup sugar in large bowl until
  fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately
  with white chocolate mixture, beginning and ending with dry ingredients.
  Using electric mixer fitted with clean dry beaters, beat egg whites in
  medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar.
  Continue beating until stiff but not dry. Fold whites into cake batter in 2
  additions. Divide batter among prepared cake pans. Bake until tester
  inserted in center comes out clean and cakes are beginning to pull away
  from sides of pans, about 24 minutes. Cool cakes in pans on racks 10
  minutes. Turn cakes out onto racks, peel off waxed paper and cool
  completely. (Can be prepared 4 hours ahead. Cover and let stand at room
  temperature.)
  
  Using electric mixer, beat frosting in another large bowl until stiff peaks
  form.  Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop
  cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer.
  Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third
  cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
  
  Place remaining lemon curd in pastry bag fitted with #2 star tip. Pipe
  circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced
  diagonal lines inside circle, creating lattice pattern. (Reserve remaining
  curd for another use.) Spoon remaining frosting into clean pastry bag
  fitted with #2 star tip. Pipe ruffled border around top and bottom edges of
  cake.  (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand 30
  minutes at room temperature before serving.
  
  SOURCE: Bon Apptit, February 1991 ** -=> this comes from the bottom of the
  files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lemon/orange Ice
 Categories: Desserts
   Servings:  2
 
  3 1/2 c  Sugar
      1 pt Whipping cream
      1 qt Whole milk
 
  juice of 6 lemons juice of 7 oranges
  
  In a large bowl, combine juices, sugar, cream and milk.  Mix well.  Pour
  mixture into an ice cream freezer and feeze according to manufacturer's
  directions.  Serve immediately for a soft consistency or place in
  refrigerator/freezer.  Makes 2 quarts.
  
  Origin:  Country Woman's magazine, edition #14 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Leon's Stemmed Glass Baracreme
 Categories: Desserts
   Servings:  4
 
      6 oz Apricot jam
      1    Envelope (1 oz) gelatin
      2 tb Lemon juice
    1/2 c  Heavy cream, whipped
 
  Put apricot jam into blender, and blend until apricots are incorporated to
  become a thick sauce. Dissolve gelatin in lemon juice in a small double
  boiler over hot water. Fold gelatin into apricot mixture. Chill in
  refrigerator until lightly set for about 45 minutes.  Fold the mixture into
  the whipped cream, pile into stemmed glasses and chill until serving time.
  Serve with Christmas cookies.  Serves 4.
  
  From: Family magazine Nov 91 Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Licorice Ice Cream
 Categories: Ice cream, Desserts
   Servings:  6
 
    150 g  Licorice toffees (about 6
           -oz)
      1 c  Milk
    300 ml Carton whipping cream
      2 tb Sugar
      4    Egg yolks
 
  Servings: 6
  
  Combine toffees, milk and cream in medium saucepan, stir over heat without
  boiling, until toffees have dissolved, bring to boil, remove from heat.
  Beat sugar and egg yolks in a small bowl with electric mixer until thick
  and creamy.  Beat hot milk mixture gradually into egg yolk mixture, cool.
  
  Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until
  firm.  Remove ice cream from pan, beat in large bowl with electric mixer
  until smooth, return mixture to pan, cover, freeze until firm.
  
  Source: Australian Women's Weekly, Delicious Desserts Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light 'n' Luscious Lemon Pudding
 Categories: Desserts
   Servings:  6
 
MMMMM---------------------------PUDDING BASE--------------------------------
  1 1/4 c  Sugar
    1/2 c  Cornstarch
  1 1/2 c  Water
      3    Egg yolks - slightly beaten
      2 tb Butter
      2 ts Lemon rind - grated

MMMMM-----------------------------MERINGUE----------------------------------
      3    Egg whites
    1/4 ts Lemon juice
    1/4 c  Sugar
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Pudding Base: In a saucepan combine sugar and corn starch.  Gradually blend
  in water.  Cook and stir over medium heat until mixture comes to a boil and
  thickens.  Boil and stir 1 minute longer.  Whisk about 1/3 the mixture into
  egg yolks; return yolk mixture to pan.  Cook and stir over low heat 1
  minutes.  Stir in butter, lemon rind and juice. Cover surface with plastic
  wrap; cool.
  
  Meringue: Beat egg whites with lemon juice until frothy.  Gradually beat in
  sugar until mixture forms stiff peaks.  Fold meringue into cooled pudding.
  Refrigerate until serving.  Serve with fresh fruit, if desired. Yields 4-5
  servings.  Cooling time: about 1 hour.
  
  Note: For uncooked meringue use only Canada Grade A eggs, with clean,
  uncracked shells.
  
  Alternative: For a richer dessert eliminate meringue step and instead fold
  in 1 cup whipping cream, whipped into cooled pudding. Refrigerate until
  served.
  
  Calgary Co-op News - June, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Creme Brulee
 Categories: Desserts
   Servings:  6
 
      2    Eggs
      2    Egg yolks
      2 tb Granulated sugar
 
  l 1/2 cups milk l cup light cream l pce vanilla bean (about 4") l tsp
  cornstarch
  
  In heavy saucepan, combine milk, cream, and vanilla bean; cook over med-low
  heat until bubbles form around edge of pan.  Do not boil. Meanwhile place
  egggs and egg yolks in bowl.  Combine sugar & cornstarch; beat into eggs.
  Gradually pour in hot milk mixture, stirring constantly. Return to pan and
  cook over med-low heat, stirring until thick enough to coat back of metal
  spoon.  Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let
  cool, stirring occas, refrigerate for at least 6 hrs or until firm.
  
  About 2 hrs before serving, evenly spread Hazelnut Praline over custard
  place on baking sheet and broil for 3-4 mins or until praline is dark
  golden brown. refrigerate until chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Light Lemon Mousse Terrine
 Categories: Desserts, Low-cal
   Servings: 10
 
  1 3/4 ts Unflavored gelatin
    1/2 c  Well-strained lemon juice
    3/4 c  Whipping cream; well-chilled
      5    Egg whites
    3/4 c  Sugar

MMMMM-----------------------BLACK CURRANT SAUCE----------------------------
     12 oz Frozen black currants
      1    Lemon; juiced
    3/4 c  Sugar
    1/2 c  -Water
 
  The talented chef at Seventh Street Bistro in downtown Los Angeles serves
  spectacular food, such as this light lemonly mousse.
  
  Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough
  wrap is used to cover and overhang all 4 sides of the pan and top.
  
  Sprinkle gelatin over lemon juice in a saucepan and heat until the gelatin
  is dissolved.  Place in a medium bowl set in a larger bowl of ice.  Whip
  the cream, add the lemon juice, and stir with a rubber spatula until
  blended.  Let stand over the ice for 10 to 15 minutes, or until the mixture
  is slightly thickened.
  
  Remove the bowl from the ice.  Beat the egg whites with sugar to form soft
  peaks.  Fold 1/4 of the egg whites into the lemon-cream mixture, then fold
  the mixture carefully into the remaining egg whites.  Spoon into the lined
  loaf pan.  Cover the top with plastic or foil and freeze.
  
  To serve, invert the lemon mousse terrine onto a flat serving platter.
  Slice off the ends.  Cut into slices 1/4- to 1/2-inch thick.  Serve with
  Black Currant Sauce.
  
  For Black Currant Sauce: Thaw the currants.  Place in a blender with the
  lemon juice, sugar, and water and blend until smooth.
  
  Source: Best Recipes from the Los Angeles Times - ISBN: 0-8109-1237-6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lincoln's Log
 Categories: Chocolate, Desserts
   Servings:  2
 
  1 1/2 c  Mini marshmallows
    1/4 c  Milk
      2 tb Green creme de menthe
      4 ts Creme de cacao
      1    Envelope (about 2 oz)
           -dessert topping mix
 
  From: Bisquick Cookbook Posted by: Donna Ransdell
  
  Heat oven to 375.
  
  1. Beat eggs in small mixer bowl about 5 minutes or until thick and lemon
  colored. Gradually beat in granulated sugar. Blend in vanilla and milk on
  low speed. Gradually add baking mix, beating just until batter is smooth.
  
  2. Pour batter into aluminum foil lined jelly roll pan, 15x10x1 inch,
  spreading batter to corners.
  
  3. Bake 12 to 15 minutes or until wooden pick inserted in center comes out
  clean. Loosen cake from edges of pan; invert on towel sprinkled with
  confectioners' sugar. Carefully remove foil; trim stiff edges if necessary.
  
  4. While hot, roll cake and towel from narrow end. Cool on wire rack.
  Unroll cake and remove towel. Spread cake with Choco-Mint Filling. Roll up
  and frost with chocolate frosting, leaving ends unfrosted. With tines of
  fork, make strokes in frosting to resemble bark. Decorate with red cherries
  and candy spearmint leaves. Refrigerate. 8 to 12 servings.
  
  CHOCO-MINT FILLING
  
  Blend 1/2 can (18-oz) Betty Crocker chocolate fudge pudding and 1/2 tsp
  peppermint extract.
  
  Or, it can go Irish with a Grasshopper Filling:
  
  Combine marshmallows and milk in saucepan. Cook over medium heat, stirring
  constantly, just until marshmallows are melted. Chill until thickened.
  Blend in liquers. Prepare topping mix as directed on package. Fold in
  marshmallow mixture.
  
  Spread cake with filling, roll up and chill til set, at least 4 hours. Just
  before serving, sprinkle with confectioners sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lingonberry or Cherry Torte
 Categories: Desserts
   Servings:  6
 
      4    Squares ( 4 oz.) unsweetened
           -chocolate
      1 c  Milk
      1 c  Flour
    1/2 ts Salt
  2 1/2 ts Baking powder
      4    Eggs, PLUS 1 egg yolk
  1 1/2 c  Sugar
      2 ts Almond extract
 
  Lingonberry or Cherry Torte
  
  Lingonberry Torte
  
  Lingonberry jam (If unavailable, substitute currant or whole cherry
  preserves.) Butter Cream Frosting or coffee variation (To follow)
  
  Combine chocolate and milk in the top of a double boiler. Cook over hot
  water till chocolate melts. Stir frequently. Cool. Sift flour, salt and
  baking powder together and set aside. Beat the eggs and the additional egg
  yolk with a rotary or electric mixer until light and thick. Add sugar
  gradually and continue beating hard unitl mixture is very smooth (hard
  beating at this point is very important.) Stir in almond extract, then the
  chocolate milk mixture. Sift flour mixture on top and fold in gently but
  thoroughly.  Pour batter into 2 greased 9 inch cake pans and bake in a
  preheated 350 F. oven for 10 minutes. Reduce heat to 325 F. and continue
  baking 25 to 30 minutes longer or until a toothpick inserted in the center
  comes out dry.  Cool several minutes, then invert on a cake rack to cool
  completely. Spread lingonberry jam between layers. Frost the top with
  Butter Cream Frosting or coffee variation.
  
  Butter Cream Frosting and variation:
  
  1/2 cup softened butter 1 1/2 cups confectioner's sugar 2 tblspns milk 1/2
  tsp vanilla
  
  Combine all ingredients and beat with electric beater at high speed  until
  smooth and thick. If the frosting is too thin, add additional
  confectioner's sugar.
  
  Variation 1:  To make Coffee Butter Cream, substitute 1 tsp instant coffee
  for vanilla.
  
  Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet
  chocolate pieces over hot, not boiling, water. Beat frosting, then stir in
  melted chocolate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Linzer Torte
 Categories: Desserts
   Servings: 12
 
MMMMM---------------------------LINZER DOUGH--------------------------------
  1 1/2 c  All-purpose flour
      1 c  Ground, blanched almonds
    3/4 c  Sugar
    1/4 ts Ground cloves
      1 ts Baking powder
    3/4 c  Butter
      1 ts Grated lemon zest
      1 ts Vanilla extract
      1    Egg
      1    Egg yolk

MMMMM-----------------------------FILLING----------------------------------
    1/3 c  Raspberry preserves
      2    Baskets fresh raspberries
    1/3 c  Toasted, sliced almonds
           Confectioners' sugar

MMMMM----------------------------VARIATION---------------------------------

MMMMM-----------------------CHEESE LINZER TORTE----------------------------

MMMMM--------------------------CHEESE FILLING-------------------------------
      1 lb Cream cheese
           - room temperature
    1/4 c  Sugar
      1 ts Vanilla extract
      1 ts Grated lemon zest
      2    Eggs
      2    Egg yolks
    1/2 c  Cream
 
  FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the
  dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest
  and vanilla with egg and yolk and stir into dough with a fork--the dough
  will be very soft. Butter a 12-inch tart pan with removable bottom. Spread
  dough evenly in the pan, spreading it thicker at the edge to form the side
  wall of the tart shell. For raspberry version, bake about 25 minutes, until
  well risen and firm. Cool in pan on a rack.
  
  RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the
  raspberries on the preserves. Edge with the almonds and dust lightly with
  the confectioners' sugar.
  
  CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer
  set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat
  in sugar and continue beating until smooth, adding remaining ingredients in
  order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell,
  above. Bake about 30 minutes. Cool and finish with jam and raspberries, if
  desired, or leave plain.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lokum ( Turkish Delight )
 Categories: Desserts
   Servings:  1
 
      4 c  Granulated sugar
  4 1/2 c  Water
      1 ts Lemon juice
      1 c  Cornflour
      1 ts Cream of tartar
      1 tb Rose water (may be doubled)
           Red food coloring
    1/2 c  Chopped, toasted almonds
    3/4 c  Confectioners' sugar
    1/4 c  Cornflour
 
  Cooking time: 1 1/2 hours.   Makes about 1 kg. (2 lb).
  
  Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir
  over low heat until sugar dissolves, brushing sugar crystals off side of
  pan with bristle brush dipped in cold water.
  
  Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy
  thermometer.  Remove from heat.
  
  In another thick-based pan blend cornflour, cream of tartar and 1 cup cold
  water until smooth.  Boil remaining 2 cups water and stir into cornflour
  mixture, then place over low heat.  Stir constantly until mixture thickens
  and bubbles.  Use a balloon whisk if lumps form.
  
  Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring
  to the boil and gently for 1 1/4 hours.  Stir occasionally with a wooden
  spoon and cook until mixture is a pale golden colour.  Stirring is
  essential.
  
  Stir in rose water to taste and a few drops of red food colouring to tinge
  it pale pink.  Blend in nuts if used, and remove from heat.
  
  Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to
  set.
  
  Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish.
  
  Cut Turkish Delight into squares with an oiled knife and toss in sugar
  mixture.  Store in a sealed container with remaining sugar mixture
  sprinkled between layers.
  
  Variations:
  
  Creme de Menthe Lokum:  Replace rose water and red food colouring with 2
  tablespoons Creme de Menthe liqueur and a little green food colouring. Omit
  nuts.
  
  Orange Lokum:  Use 1-2 tablespoons orange flower water instead of rose
  water; use orange food colouring.
  
  Vanilla Lokum:  Use 2 teaspoons vanilla essence instead of rose water and
  colouring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do
  not blanch almonds.
  
  From: The Complete Middle East Cookbook by Tess Mallos.
        ISBN: 1 86302 069 1.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Louisa May Alcott's Apple Slump
 Categories: Desserts
   Servings:  6
 
      6 c  Apples, pared, cored and
           -sliced
      1 c  Sugar
      1 ts Cinnamon
    1/2 c  Water
  1 1/2 c  Sifted all--purpose flour
    1/4 ts Salt
  1 1/2 ts Baking powder
    1/2 c  Milk (about)
 
  Louisa May Alcott's Apple Slump
  
  The author or "Little Women" was so fond of this New England dessert that
  she named her house in Concord, Mass.--Apple Slump.
  
  Combine apple slices, sugar, cinnamon and water in a saucepan with a
  tight--fitting lid. Heat to the boiling point. Sift together flour, salt
  and baking powder. Stir in enough milk to make a soft dough. Dropdough from
  a tablespoon onto apple mixture. Cover tightly and cook over a low heat for
  30 minutes. Serve warm with New England Nutmeg Sauce (to follow) or rich
  cream. This dessert can be made with various fresh or frozen berries too.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Calorie Lemon Bavarian
 Categories: Cyberealm, Desserts
   Servings:  4
 
      1 tb Unflavoured gelatin
      4 tb Unsweetened concentrated
           Apple juice, thawed
      2 tb Lemon juice
    1/4 tb Grated lemon rind
    2/3 c  Unsweetened pineapple juice
      1 c  Evaporated skim milk
 
  1. In a bowl combine apple juice and gelatin. Let stand in a container of
  hot water until dissolved.
  
  2. Stir in lemon juice, rind, and pineapple juice, and chill until
  partially set.
  
  3. Meanwhile, pour the evaporated skim milk into a bowl, and place in the
  freezer until crystals form. Once the gelatin mixture is set, beat the
  evaporated milk until thick and fluffy. Beat the gelatin mixture until
  light and frothy. Combine the two mixture together, and pour into a mold.
  Chill until set.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Fat Creme Caramel
 Categories: Low-cal, Desserts
   Servings:  6
 
    3/4 c  Sugar
    1/2 c  Water
      3    Eggs
      2    Egg whites
      2 c  Evaporated skim milk
      3 tb Maple syrup
  1 1/2 ts Vanilla
    1/4 ts Salt
 
  Heat oven to 350. In saucepan combine 1/2 c sugar and water boil until
  medium-brown. Place 1 tb in each of 6 custard cups. In a bowl mix eggs,
  whites, milk, syrup, sugar and salt. Strain into cups. Place cups in baking
  pan and add water to reach 1/2" up cups. Bake 35-40 min until knife comes
  out clean. 230 cal 4 g fat. 15% of calories from fat. Source: Canadian
  House and Home magazine
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Luscious Lemon Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      1 c  Sugar
      1 tb Flour
      1 c  Milk
      2 c  Cream
    1/2 tb Grated lemon rind
    1/4 c  Lemon juice
 
  Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook
  until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon
  juice. Stir freeze.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: M & M Pizzas
 Categories: Desserts, Pizza
   Servings:  2
 
    3/4 c  Butter
      1 c  Brown sugar
    1/2 c  Sugar
      1    Egg
    1/4 c  Milk
      1 ts Vanilla
      1 c  Flour
    1/2 ts Soda
    1/4 ts Cinnamon
  2 1/2 c  Oatmeal
    3/4 c  Nuts
    2/3 c  M&Ms
 
  Cream short & sugar.  Add eggs, milk and vanilla.  Add dry ingreds.  Spread
  1/2 batter in each of two, well-greased, 9" cake pans and top with half the
  M&Ms.  Bake at 350 degrees for 20-25 minutes.  Pan cool 10 mins and
  transfer to racks to cool remaining.
  
  Makes 2
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macadamia Chiffon Pie
 Categories: Desserts
   Servings:  8
 
  1 1/2 c  Finely chopped macadamia nut
    1/4 c  Cold water
      2 ts Unflavored gelatin
      4    Egg yolks
    1/2 c  Sugar
    1/2 c  Boiling water
      5 tb Dark rum
      1 ts Lemon zest
      4    Egg whites
           Pinch of salt
      1    Pie shell, short crust, 10"
    1/2 c  Heavy cream, chilled
      2 tb Superfine sugar
 
    Pour 1/4 cup cold water into a heatproof glass measuring cup, sprinkle in
  the gelatin and let soften 2-3 minutes. Set the cup in a skillet of
  simmering water and stir the gelatin over low heat until it dissolves.
  Remove skillet from heat, but leave the cup in to keep the gelatin warm.
    With a whisk or electric beater, beat the yolks until well blended.
  Slowly add 1/4 cup of the regular sugar and continue beating until the
  yolks are thick enough to fall in a ribbon when the beater is lifted from
  the bowl. Beating constantly, pour in the boiling water in a thin stream
  then pour the mixture into a 1 1/2 to 2 quart enemeled or stainless steel
  saucepan. Stir over low heat until it thickens into a custard heavy enough
  to coat the spoon. Do not let custard boil, or it may curdle. Remove the
  pan from the heat and stir in the dissolved gelatin, then strain the
  custard through a fine sieve set over a deep bowl and add 3 tablespoons of
  the rum and the lemon peel. Let the custard cool to room temperature,
  stirring occassionally to prevent it from setting.
    In a seperate bowl, beat egg whites and salt with a clean whisk or beater
  until they are frothy. Sprinkle in the remaining regular sugar and continue
  beating until the whites form peaks. Stir about 1/4 of the whites into the
  custard, then pour it over the remaining egg whites and fold together with
  a spatula. Fold in 1 1/4 cup of the nuts, pour the chiffon mixture into the
  pie shell and smooth the top with the spatula. Refigerate until served.
    Just before serving, beat the heavy cream with a wire whisk or mixer
  until it thickens. Add the superfine sugar and the remaining 2 tablespoons
  rum, continue beating until the cream is stiff. With a spatula, spread the
  cream over the pie, sprinkle remaining nuts over the top.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroni or Spaghetti Pudding
 Categories: Desserts, Mrs. beeton
   Servings:  3
 
           *INGREDIENTS*
      1 oz Macaroni or spaghetti
      1 oz Butter
      1 oz Sugar
      1 pt Milk
      2    Eggs
    1/2    Lemon rind, grated (or other
           -flavouring)
           Salt
 
  Serves 3
  
  *DIRECTIONS*
  
  Break the macaroni or spaghetti into 1/2-inch lengths, put them with a
  pinch of salt into the milk when boiling, and simmer until tender. Add the
  sugar, butter, lemon-rind, and the well-beaten yolks of the eggs, stir the
  mixture by the side of the fire for a few minutes, but do not let it boil.
  Lastly, add the stiffly-whisked whites of eggs, then turn the mixture into
  a greased pie-dish, and bake slowly from 25 to 30 minutes.
  
  Time: About 1-1/2 hours. Sufficient for 3 to 4 persons.
  
  From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., Date unknown
  (c. 1890's) Shared by June Hoffman, 6/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroon Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Milk, scalded
      1 pk Sweetened cherry flavored
           -gelatin
    1/8 ts Salt
      1 c  Whipping cream
      1 c  Crushed macaroons
    1/4 c  Chopped maraschino cherries
 
  Dissolve gelatin in milk.  Add cherries, salt, and macaroons. Mix
  thoroughly.  Cool until partially set.  Fold in stiffly whipped cream. Pour
  into mold.  Chill until firm.  8 servings.
  
  Mrs. F.E. Haley, Cleburne, TX.
 
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      Title: Macaroon Ice-Cream
 Categories: Desserts, 1941
   Servings:  6
 
      2 c  Thin cream
      6 tb Sugar
           Few grains salt
  1 1/2 ts Vanilla
  1 1/2 c  Crushed almond macaroons
 
  Combine ingredients.  Stir until blended.  Freeze.  6 servings. The
  Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroon Pudding
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Evaporated milk
      2    Eggs, slightly beaten
      1 c  Sugar
    1/4 ts Salt
      1 tb Gelatin
      1 ts Vanilla
     12    Macaroons
      6    Candied cherries
      1 c  Water
 
  Soften gelatin in 1/4 cup water.  Combine milk, 3/4 cup water, sugar, salt,
  and eggs.  Cook over hot water until mixture coats a spoon. Add gelatin.
  Stir until dissolved.  Add flavoring. Cool. Line a mold with macaroons.
  Cover with custard.  Chill until firm. Garnish with whipped cream and
  candied cherries. 6 servings.
  
  Amy A. Hartman, Pasadena, CA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macaroon Stuffed Peaches W/raspberry Sauce
 Categories: Desserts
   Servings:  6
 
      6    Ripe large peaches
     12    Crisp almond macaroons
      1    To 2 tblspns cognac, Kirsch
           -or raspberry brandy
      2 pt Fresh raspberries
 
  Macaroon Stuffed Peaches w/Raspberry Sauce
  
  Sugar to taste
  
  Dip the peaches in boiling water to cover and leave them for 2 to 3
  minutes--no longer.  Drain and refigerate without peeling.  Grind the
  macaroons in a food processor and season them to taste with your choice of
  liqueur, so that you have a rather soft macaroon paste. One to 2 hours
  before serving, peel the peaches and cut them in half. Fill the cavities of
  the peach halves with the macaroon paste. Put the stuffed peach halves
  together to form whole peaches, and place them in a bowl. To make the
  sauce, put the raspberries in a blender or processor. Blens and sweeten to
  taste with sugar. Spoon the sauce over the peaches and chill before
  serving.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Macedoine of Fresh Fruit
 Categories: Desserts, Syd's book
   Servings:  1
 
      4 lg Thinly Sliced Oranges
      2 lg Diced Apples
      2 lg Diced Pears
    1/3 c  Walnuts
      2 lg Cubed Bananas
      8 oz Frozen Raspberries
      1 lg Lemon
      4 tb Rum
    1/4 c  Fresh Orange Juice
 
  Mix the orange juice and rum in a mixing bowl.  Prick fruit to allow the
  marinade to soak for several hours.  Stir the fruit marinade frequently.
  Add raspberries and walnuts just before serving.  Sprinkle each layer with
  powdered sugar and serve very cold over ice cream or cake.  From: Syd's
  Cookbook.
 
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      Title: Macintosh Apple Cobbler with Vanilla Ice Cream
 Categories: Desserts
   Servings:  4
 
      4    MacIntosh apples, peeled,
           -cored and cut into large
           -pieces
    1/4 c  Sugar
      1 pn Of salt
    1/2 c  Cold unsalted butter, cut
           -into small pieces
    3/4 c  All-purpose flour
    1/2 c  Light brown sugar
      1 pt Vanilla ice cream
 
  Preheat oven to 350F. Toss apples, sugar and salt together. Divide equally
  among 4 individual oven proof bowls, ramekins or gratin dishes. Combine
  butter and flour with fingertips until mixture is crumbly and has the
  texture of oatmeal. Add brown sugar, allowing lumps to remain in mixture.
  Distribute evenly over apples. Bake 30 minutes. Serve warm or cold with a
  scoop of vanilla ice cream.
  
  From the cookbook "Apples" by Robert Berkley
  
  AR/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mahogany Icing
 Categories: Icings, 1941
   Servings:  6
 
      2 c  Powdered sugar
      4 ts Cocoa
      1 ts Vanilla
      2 tb Strong coffee
      2 tb Melted butter
 
  Sift sugar.  Combine with butter, flavoring, cocoa, and coffee. Beat until
  smooth.
  
  Mrs. R.B. Bumgartner, Adona, AR.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maids of Honour
 Categories: Desserts
   Servings: 12
 
  1 1/2 c  Flour
      1 pn Of Salt
    1/2 c  Cold Butter or margarine
           Water
           FILLING
           Jam
      6 oz Cottage cheese, sieved
    1/3 c  Golden Raisins
    1/2 ts Almond extract
      2 tb Ground or finely chopped
           -Almonds 2 Eggs
           TOPPING
    2/3 c  Confectioners sugar, sifted
 
  MAIDS OF HONOUR
  
  PASTRY
  
  water Few drops Almond extract
  
  To make pastry, sift flour and salt into a bowl.  Add 1/3 of the butter or
  margarine and rub in until the mixture resembles breadcrumbs.  Add enough
  water to make an elastic dough.  Roll out to an oblong on a lightly floured
  board.  Cut the remaining fat into small pieces.  Dot 2/3 of the dough with
  half the fat pieces.  Bring up the uncovered dough third and fold in three
  like an envelope.  Turn the pastry so that the open end faces you and roll
  out again into an oblong. Repeat with the remainig fat, fold and turn. Roll
  out, fold and chill.
  
  Roll out the dough until it is wafer thin.  Cut out 12-15 circles to line a
  fairly deep 3" muffin tin.  Put a tsp of jam into each tin.  Mix together
  all the remaining filling ingredients, beating well. Spoon into the pastry
  tins over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10
  min. Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow
  to cool.
  
  For the topping, blend the confectioners sugar with enough water to make a
  flowing consistency.  Mix in the almond extract.  Spoon a little on each
  little cake and let set to harden.
  
  Makes 12-15
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mandarin Cherry Eggnog Ring
 Categories: Desserts
   Servings: 10
 
      1 cn (10oz) mandarin orange
           -segments
      1 pk (85 gr) Jell-o cherry jelly
           -powder
      1 c  Boiling water
    3/4 c  Cold water
      1 c  Halved green grapes
      1 pk Jell-o lemon jelly powder
      1 c  Boiling water
      1 c  Canned or dairy eggnog
      1 ts Dark rum (optional)
      1    Envelope Dream whip dessert
           -topping
 
  A beautiful Christmas dessert centrepiece begins with an eggnog base under
  a glistening red crown filled with mandarin oranges and grapes.
  
  Drain mandarin orange segments.  Dissolve cherry jell-o powder in 1 cup
  boiling water.  Add cold water.  Chill until slightly thickened.  Add
  mandarin oranges and grapes.  Spoon into a 6 cup jelly mould.  Chill until
  set but not firm; surface should be sticky when adding second layer.
  Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool
  slightly.  Add eggnog and rum.  Chill until slightly thickened. Prepare
  Dream Whip as directed on package; reserve 1 cup. Fold eggnog mixture into
  remaining Dream Whip.  Spoon over fruit jelly layer in mould. Chill until
  set, 4 hours or overnight.
  
  Unmould onto chilled serving plate.  Granish with remaining Dream Whip if
  desired. Makes 10 servings.
  
  Origin:  Kraft Holiday Homecoming recipe flyer Shared by: Sharon Stevens.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Blossoms
 Categories: Desserts
   Servings:  4
 
      2    Large mangoes,firm-ripe
      1    Large orange,cut into wedges
 
  Slide a sharp knife parallel to broad side of mango and against pit; cut
  off both sides. Place halves cut side up; cut flesh to the skin, but not
  through, to make 1/2" squares. Gently push up the skin to flare out mango
  sections; serve with orange wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Brown Betty
 Categories: Desserts
   Servings:  6
 
      2    Half-ripe mangoes
    2/3 c  Bread crumbs
    3/4 c  Brown sugar
      3 tb Butter
      1 ts Cinnamon
 
  MANGO BROWN BETTY
  
  Slice peeled mangoes to make two cupsful packed hard into measuring cup.
  Melt three tablespoons butter and add the bread crumbs. Sprinkle a layer of
  the buttered bread crumbs into an oiled baking dish, and place on top a
  layer of mango.  Sprinkle the fruit with sugar to which one gteaspoon of
  cinnamon has been added.  Add another layer of bread crumbs, then a layer
  of mango, and top with crumbs. Bake at 350 degrees for about one hour or
  until the mangoes are soft.
  
  Karin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Chutney
 Categories: Desserts, Sauces
   Servings:  2
 
      1    Garlic, minced
      2 ts Chopped fresh ginger
      2 tb Cider vinegar
    1/2 c  Dark brown sugar
      2    Mangoes (1 pound each)
    1/2 c  Golden raisins
      1 tb Fresh lime juice
      2 ts Coarse Dijon mustard
    1/4 ts Salt
    1/8 ts Cayenne pepper
 
  Cooking time:  11 minutes
  
     The wonderful flavors of this chutney enhance any grilled meat, or
     try it for a snack , spooned on top of yogurt.  It is best served at
     room temperature.  Mangoes should be coursely chopped.
  
     In a 4 cup glass measure, combine the garlic, ginger, vinegar, and
     brown sugar.  Cover with wax paper and cook on HIGH for 3 minutes,
     stirring once.  Stir in the remaining ingredients.  Cover again and
     cook on HIGH for 8 minutes, stirring once.  Pour into a serving crock
     and refrigerate.
     NOTE:  The chutney will keep refrigerated for up to 1 week.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mango Cream Dip
 Categories: Desserts, Dips, Cheese
   Servings:  4
 
      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) v7.07
 
      Title: Mango Cream Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
  1 3/4 c  Mango puree ( from 4 mangos
           -)
      1 tb Lime juice
      1 c  Sugar
  1 3/4 c  Of sour cream
 
  Mango Cream Ice Cream
  
  Blend mango puree, lime juice and sugar and chill.  Beat smooth and stir in
  sour cream.  Freee in an ice-cream maker.
  
  Makes 1 qt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Apple Rings with Raisins
 Categories: Desserts
   Servings:  4
 
      4    Spartan Apples
      1    Juice of 1/2 Lemon
    3/4 c  Maple Syrup
      2 ts Cornstarch
    1/4 c  Sultana Raisins
      2 tb Butter
 
  Servings:  4
  
  * The apples should be peeled, cored, cut into 5 rings.
  
  Arrange apples in a shallow baking dish; sprinkle with lemon juice to
  prevent darkening. Microwave covered at High for 4 - 5 minutes until rings
  are tender, carefully rearranging once. Pour off accumulated juice and
  reserve. Meanwhile, in a 2-cup glass measure, combine maple syrup with
  cornstarch until smooth. Add raisins and butter and juices from cooking
  apples. Microwave sauce at High for 2 1/2 to 3 minutes until sauce comes to
  a full boil and thickens, stirring twice. Pour sauce over apple rings.
  Serve warm or at room temperature over pancakes, crepes or waffles.
  
  From The Gazette, 91/10/16. Posted by James Lor.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Charlotte
 Categories: Desserts
   Servings:  6
 
      1 pk (1 tablespoon) unflavored
           -gelatin
    1/4 c  Cold water
    3/4 c  Hot maple syrup
      2 c  Heavy cream
 
  Makes 6 to 8 Servings
  
  Ladyfingers or sponge cake slices
  
  In a small bowl, soften the gelatin in the cold water. Pour in the hot
  maple syrup and stir until the gelatin disolves. Place over a bowl of ice
  water and stir until mixture begins to thicken. Whip the cream until stiff,
  and fold into the maple mixture. Line individual molds (use six 1 cup molds
  or eight 2/3- or 3/4-cup molds) or a 6-cup mold with ladyfingers or sponge
  cake slices. Fill molds or mold with the maple mixture. Chill several
  hours, until set. Unmold onto serving platter.
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Coffee Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Maple sirup
      2    Eggs
      1 c  Coffee
    1/4 ts Salt
      1 c  Evaporated milk
 
  Combine coffee, sirup, and salt.  Cook over hot water 5 minutes. Remove
  from fire.  Pour over slightly beaten eggs, stirring constantly. Cook until
  mixture coats a spoon.  Cool.  Pour into ice-cream freezer or into tray of
  mechanical refrigerator. Partially freeze. Carefully fold in stiffly
  whipped evaporated milk. Continue freezing until firm. 8 servings. Mrs. R.
  Leadly, Staten Island, N.Y.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Cranberry Sauce
 Categories: Sauces, Toppings, Desserts
   Servings:  1
 
     12 oz Fresh Cranberries, Washed
      1 c  Maple Syrup
      1 c  Cranberry-Raspberry Juice
           Grated Zest Of 1 Orange
      1 c  Walnut Halves
 
  Combine cranberries, maple syrup, juice and orange zest in a heavy
  saucepan.  Bring to a boil, lower heat to medium and cook for about 10
  minutes, or until the cranberries pop open.  Carefully skim off any foam
  that forms on the surface.  Stir in the walnuts.  Cool.  Refrigerate until
  ready to use.  Recipe may be doubled and made a day or so ahead of time.
 
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      Title: Maple Creme Brule
 Categories: Desserts
   Servings:  6
 
      1 qt Heavy cream
     10    Egg yolks
    1/3 c  Maple syrup
      1    Vanilla bean
 
  by Pastry Chef Pat Oliver
  
  La Brioche Bakery Montpelier, VT
  
  1.  Heat cream with vanilla bean.  Do not scald.
  
  2.  Whisk syrup together with yolks.  Whisk in some of the cream to temper.
  
  3.  Add above mixture to cream and whisk.
  
  4.  Pour into oven-proof baking cups and bake in a water bath at 325 deg.
  F. until set, approximately 1 hour.
  
  Yield: 6 deep custard cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Frosting
 Categories: Desserts, Toppings
   Servings:  6
 
      2    Egg whites
    1/2 c  Maple Syrup
    3/4 c  Sugar
    1/4 ts Cream of tartar
    1/4 ts Salt
      1 ts Vanilla
 
  Combine all ingredients but vanilla in top of double boiler.  Cook over
  boiling water, blending constantly with egg beater until mixture stands in
  peaks.  Add vanilla and continue beating until thick enough to spread.
  
  SOURCE: *New York Maple Producers Association POSTED BY: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
    1/2 c  Maple syrup
      4 ea Egg yolks
           Salt
  1 1/2 ts Vanilla
  1 1/2 c  Cream
    1/2 c  Pecanse; chopped
 
  Heat syrup and pour over egg yolks. Cool, add salt, vanilla and whipped
  cream. Beat thoroughly and freeze.
  
  Source: Mrs. John Beatty, Oxford Grange, Erie County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Mousse
 Categories: Desserts, Osg
   Servings:  1
 
      1 tb Gelatine; granulated
    1/4 c  Water; cold
      1 c  Maple syrup
      1 pt Whipping cream
 
  Soak gelatine in cold water, dissolve in hot maple syrup. Cool until it
  begins to thicken, add whipped cream. Pour into molds, chill.
  
  Source: Mrs. Ressie Moseley, Ledge Grange, Geauga County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Nut Sundae
 Categories: Desserts, Text, 1941
   Servings:  6
 
           Text Only
 
  Pour thick maple sirup or maple-flavored sirup over ice-cream. If desired,
  sprinkle with chopped nuts.  If the sirup is too thin it may be combined
  with a small quantity of corn-starch.  Cook over hot water until of desired
  consistency. Elizabeth Shaffer, Albuquerque. N.M.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Parfait
 Categories: Desserts, 1941
   Servings:  8
 
      4    Eggs
      2 c  Whipping cream
      1 c  Maple sirup
    1/8 ts Salt
 
  Beat eggs until yolks and whites are blended.  Add salt.  Heat sirup to
  boiling.  Pour slowly, stirring constantly, over eggs. Cook over hot water
  until thick.  Cool.  Carefully fold in stiffly whipped cream. Fill mold.
  Pack in ice and salt.  Let stand hours. 8 servings. The Household
  Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Rice Pudding
 Categories: Desserts
   Servings:  4
 
           Karen Mintzias
      1 qt Skim milk
      2 c  Cooked long-grain white rice
    1/3 c  Maple syrup; PLUS:
      2 tb Maple syrup
      1 ts Grated orange rind
    1/3 c  Broken walnuts
 
  Combine the milk and rice in a large saucepan.  Cook, stirring, over
  medium-low heat until the mixture boils and thickens, about 25 minutes.
  Stir in 1/3 cup maple syrup and cook 10 minutes more.
  
  Add the orange rind and vanilla.  Pour into 4 (8-ounce) dessert bowls or
  custard cups; then allow to cool at room temperature.
  
  Meanwhile, heat the walnuts in a small heavy frying pan over low heat,
  stirring, until fragrant, about 3 minutes.  Drizzle with remaining 2
  tablespoons maple syrup.  Cook over medium heat, stirring, until the syrup
  boils and coats the walnuts, about 2 minutes.  Sprinkle on the puddings.
  
  Per Serving: 377 calories, 6.9 g. fat (16% of calories), 1.5 g dietary
  fiber, 12.5 g. protein, 66.3 g. carbohydrates, 4 mg. cholesterol, 135 mg.
  sodium.
  
  Source: Prevention, January 1993 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Syrup Mousse
 Categories: Desserts
   Servings: 10
 
      1 tb Unflavored gelatin
    1/3 c  Water
    1/3 c  Packed light brown sugar
      2    Egg yolks
      1 pn Salt
  1 1/4 c  Pure maple syrup
      4    Egg whites; room temperature
      1 pn Cream of tartar
    1/4 c  Sugar
      3 c  Whipping cream; well chilled
  1 1/2 tb Powdered sugar
      1 ts Vanilla
      1 c  Crushed gingersnap crumbs
           Maple candies (optional)
 
  Sprinkle gelatin over water in double boiler set over gently simmering
  water; stir to dissolve.  Add brown sugar, yolks and salt and whisk until
  thickened and gelatin is dissolved, about 5 minutes.  Transfer mixture to
  bowl; strain if necessary.  Stir in maple syrup.  Cool completely.
  Refrigerate until just beginning to set, about 15 minutes; do not allow
  mixture to gel.
      Beat whites and cream of tartar until soft peaks form.  Add 1/4 cup
  sugar 1 tablespoon at a time and beat until stiff and shiny.  Gently fold
  1/3 mixture to lighten.  Fold in remaining whites.
     Beat 2 cups cream until soft peaks form.  Fold in maple syrup mixture.
  Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate
  several hous or overnight.
    Just before serving, whip remaining 1 cup cream with powdered sugar and
  vanilla until soft peaks form.  Sprinkle mousse with gingersnap crumbs.
  Garnish with whipped cream and maple candies if desired.
  
  Source: Bon Appetit magazine, December 1984. Typed for you by Karen
  Mintzias
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Syrup Ice Cream on Sable Rafts
 Categories: Desserts, Ice cream
   Servings:  6
 
           Ice cream:
  2 1/2 c  Maple syrup; pure
      2    Vanilla beans; split
      3 c  Milk
     16    Egg yolks
      1 tb Unsalted butter
           Sable rafts:
  9 1/2 tb Unsalted butter; room tempe
           -rature
    3/4 c  Sugar
      1    Egg yolk
  1 1/2 ts Whipping cream
  1 1/3 c  Flour; all-purpose
 
  ICE CREAM:     Combine 1-1/2 cups maple syrup with vanilla beans in heavy
  medium saucepan over medium heat and cook until candy thermometer registers
  220F.  Let mixture cool 15 minutes.     Heat milk in saucepan. Whisk yolks
  to blend in bowl.  Whisk in milk in thin stream. Whisk into maple syrup
  mixture.  Set over low heat and stir with wooden spoon until syrup is thick
  enough to leave path when finger is drawn across spoon. Strain into bowl
  and cool.     Set aside 1-1/2 cups custard for sauce. Transfer remaining
  custard to ice cream maker and process according to manufacturer's
  instructions. Freeze in container 4 to 6 hours to mellow. (Can be prepared
  1 day ahead. If frozen solid, let soften 30 minutes in refrigerator.) Boil
  remaining 1 cup syrup to 215F.  Add butter.  Cool to room temperature.
  DIRECTIONS SABLE RAFTS: Cream butter and sugar in bowl. Beat in yolk and
  cream. Stir in flour. Shape dough into ball. Wrap in plastic and
  refrigerate at least 2 hours. (Can be prepared 2 weeks ahead and frozen.
  Let stand in refrigerator overnight before continuing.) Butter eighteen
  3-1/2 x 2-inch barquettes (oval molds). Roll dough out on lightly floured
  surface to thickness of 1/8-inch. Roll up on rolling pin and unroll over
  barquettes. Gently press into molds. Run rolling pin over dough to trim
  edges. Refrigerate until firm. Preheat oven to 350F. Line dough with
  parchment or foil; fill with pie weights or dried beans. Bake until golden
  brown around edges, about 20 minutes. Remove paper and weights. Bake until
  bottom is crisp, several minutes. Cool slightly in molds. Unmold and cool
  completely on rack.
      Spoon some of reserved custard onto each plate.  Fill rafts with ice
  cream.  Arrange 3 rafts on each plate. Drop 1/2 teaspoon syrup in 3 places
  on each plate.  Draw knife through to swirl.  Drizzle remaining syrup over
  ice cream.  Serve immediately. Serves 6 (recipe make 18 Sable Rafts).
  Recipe from Michael's Waterside Inn, Santa Barbara, California. Courtesy of
  Bon Appetit, September, 1987.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Maple Syrup Tart
 Categories: Desserts, Canadian
   Servings:  1
 
  1 1/2 c  Maple syrup
      1 c  Whipping cream
    1/4 c  Cornstarch
    1/4 c  -Cold water
      1    Pie shell, 9";baked, crust
 
  Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais,
  who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near
  Riviere du Loup.
  
  In saucepan, combine maple syrup and cream. Blend in cornstarch and water
  together until smooth. Bring filling to a boil over medium heat and cook
  for 2 minutes, stirring constantly until thickened.
   Pour filling into baked pie shell and let cool until set. SERVES 6-8
  
  _A Taste of Quebec_ by JULIAN ARMSTRONG posted by Anne MacLellan
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marbled Strawberry Mousse
 Categories: Desserts
   Servings: 12
 
      3 pt Strawberries, hulled
      3    Envelopes unflavored gelatin
    3/4 c  Sugar
    1/8 ts Salt
    3/4 c  Water
      2 tb Lemon juice
      1 ts Vanilla extract
      4    Egg whites, at room
           -temperature
      2 c  Heavy or whipping cream
 
  Marbled Strawberry Mousse
  
  Early in day or day ahead:
  
  Prepare  collar for 1 1/2 quart souffle dish: tear off  20-inch strip of
  waxed paper; fold lengthwise to make a 20-inch by  6- inch strip. Wrap
  strip around outside of dish so collar stand 2 inches above rim.
  
  In  food processor or blender, puree strawberries. Pour  1  cup puree into
  a small bowl, remaining puree into a large bowl.
  
  In  1 quart saucepan, mix gelatin, sugar and salt.  Add  water; cook over
  low  heat until gelatin  is  completely  dissolved, stirring often. Into
  puree in small bowl, stir 2 tablespoons of gelatin mixture. Into puree in
  large bowl, stir  lemon  juice, vanilla, and remaining gelatin mixture.
  Refrigerate  mixtures, stirring often, until mixtures mound when dropped
  from spoon(about 45 minutes).
  
  In small bowl, with mixer at high speed, beat egg whites  until stiff peaks
  form. In large bowl, with mixer at  medium  speed, beat cream until stiff
  peaks form. Using a spatula, gently fold egg whites and cream into
  strawberry mixture in the large bowl.
  
  Alternately  spoon  strawberry mixtures from  large  and  small bowls into
  prepared souffle dish. Cut through  mixtures  with knife to make marbled
  design, then cover and refrigerate  until mousse is set(about 3 hours).
  
  Carefully  remove waxed paper collar before serving.  Makes  12 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marilyn Descours' Lemon Tart
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sugar
      2    Sticks (1 cup) butter
  2 1/2    To 2 3/4 cups flour
      1    Egg
 
  Marilyn Descours' Lemon Tart
  
  Sugar Cookie Crust:
  
  Blend sugar, butter and flour.  Add egg, being careful not to over-mix,
  Refrigerate 30 minutes.  Roll out on lightly floured surface, and fit into
  a 9 inch tart pan with removable bottom. Refrigerate again, 30 minutes.
  Line crust with aluminum foil, and weigh it down with dried beans, rice or
  pie weights.  Bake 15 minutes in 375 degree oven.  Remove bean or rice and
  foil, and brush crust with 1 egg beaten with 1 teaspoon water.  Bake until
  golden, about 7 minutes.
  
  Lemon Filling: 1 cup sugar 3 eggs 1/2 cup lemon juice 1 tablespoon lemon
  rind 3 ounces melted butter
  
  Prepare crust and bake.  Mix sugar and eggs until well-blended.  Add lemon
  juice and rind; blend.  Pour in melted butter, and mix to blend.  Pour into
  prebaked shell and bake at 350 degrees 15 to 20 minutes, just until set.
  Cool completely. Garnish with whipped cream.
 
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      Title: Marlborough Tart
 Categories: Desserts
   Servings:  6
 
    1/2 c  Applesauce
    1/2 c  Sugar
    2/3 c  Light cream
           Grated rind and juice of 1
           -lemon
    1/4 c  Sherry
      3    Eggs
 
  Marlborough Tart
  
  Pastry for 1 crust pie
  
  ...Line a 9--inch pie pan with pastry. Refrigerate while you make filling.
  Combine applesauce with sugar, cream, lemon rind, lemon juice and sherry.
  Stir in the well--beaten eggs and pour into chilled pastry shell. Bake in a
  preheated oven at 400 degrees for 10 minutes. Reduce oven heat to 325
  degrees and bake 45 minutes. The filling will not become firm till the pie
  cools.
  
  ...Applesauce.... Pare, core and slice thin 10 greening apples. Add 1 cup
  water and cook over low heat, covered for 15 minutes. Stir occassionally.
  Remove from heat and rub apples through a sieve or, preferably, blend in an
  electric blender to make a smooth sauce. Add 1 cup granulated sugar, return
  to a brisk heat and cook about 5 minutes longer. Cool, but do not chill.
  .....................................................................
 
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      Title: Marmalade Pudding
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Soft bread crumbs
      1 c  Flour
      3 ts Baking-powder
      1 c  Ground suet
    1/3 c  Sugar
      1 c  Orange marmalade
      3    Eggs, well beaten
    3/4 ts Salt
 
  Sift flour, measure, and sift with baking-powder and salt. Combine crumbs,
  sugar, eggs, suet, marmalade, and milk.  Add dry ingredients. Mix
  thoroughly.  Fill well-oiled pudding molds 2/3 full. Cover. Steam 3 hours.
  Serve hot with any desired sauce. 6 servings.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
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      Title: Marshmallow Sauce
 Categories: Desserts
   Servings:  4
 
      8 oz Marshmallows
      2 tb Water
    3/4 c  Sugar
    1/4 c  Milk
      1 tb Light corn syrup
      1 ts Vanilla extract
 
  In top of double boiler, melt marshmallows with water.  Leave in double
  boiler and set aside.
  
  In a heavy saucepan, combine sugar, milk, and corn syrup.  Bring to a boil,
  reduce heat, and simmer 5 minutes.  Pour this liquid over marshmallows and,
  with a hand-held mixer, whisk, or egg beater, beat until smooth. Sauce will
  thicken as it cooks.  Remove from heat.  Add vanilla. Serve at room
  temperature.  Makes enough for 4 to 6 sundaes.
  
  From:  "Square Meals Cookbook", Courtesy Debbie Carlson - Cooking Echo
 
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      Title: Marshmallow Dessert Topping
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Miniature marshmallows
  1 1/2 c  Thawed Cool Whip topping
      3 c  Cold water
      1    (3 oz) pkg Jell-o Lemon
           -flavored gelatin
      1    (3 oz) pkg Jell-o Lime
           -flavored gelatin
      1    (11 oz) can mandarin orange
           -segments, drained
 
  Fold marshmallows into whipped topping; set aside. Bring 2 cups water to
  boil. Dissolve lime and lemon gelatin separately in 1 cup water for each.
  Add 1/2 cup  cold water to each. Stir orange segments into lemon gelatin.
  Pour into separate 8 inch square baking pans, chill until firm. Cut into
  1/2 inch cubes. For each serving, layer parfait glass with lemon gelatin
  cubes, 1/4 cup marshmallow mixture and lime gelatin cubes. Top each parfait
  with remaining marshmallow mixture.  6 servings.
  
  Prep time: 15 minutes plus chilling.
  
  Variation: Spoon dessert topping over prepared pudding, fresh fruit or
  pound cake.
  
  From: Kraft advertisement Posted by: Bill McGimpsey
 
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      Title: Marshmallow Sundae
 Categories: Desserts, Text, 1941
   Servings:  6
 
           Text Only
 
  Use prepared marshmallow sauce, or melt marshmallows over hot water. Serve
  on ice-cream.  If desired, sprinkle with chopped walnuts or pecans.
  Elizabeth Shaffer, Albuquerque, N.M.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marshmallow Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Crushed pineapple
      1 c  Marshmallow cream
      1 c  Whipped cream
      1 c  Chopped nuts
      1 pk Sweetened orange flavored
           -gelatin
 
  Drain juice from pineapple.  Add sufficient hot water to make 2 cups of
  liquid.  Heat to boiling.  Pour over gelatin.  Stir until dissolved. Cool
  until partially set.  Beat until light and fluffy. Add marshmallow cream,
  pineapple, and nuts.  Fold in stiffly whipped cream. Pour into molds.
  Chill.  8 servings.
  
  Mrs. Ella Stedman, Oakwood, IL.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marshmallow Icing
 Categories: Icings, 1941
   Servings:  6
 
  1 1/2 c  Sugar
    1/8 ts Cream of tartar
      8    Diced marshmallows
           OR 1 1/2  Tbsp marshmallow
           -cream
    3/4 c  Boiling water
      1    Egg white, stiffly beaten
      1 ts Vanilla
           Few grains salt
 
  Combine sugar, water, cream of tartar, and salt.  Boil to soft ball stage
  (236 F).  Add marshmallows to egg white.  Add sirup slowly, beating
  constantly, until thick and creamy.  Add flavoring.
  
  The Household Searchlight
 
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      Title: Mary Korman's Icebox Pudding
 Categories: Desserts, Kids
   Servings:  6
 
    1/2 c  Graham cracker crumbs
    1/3    Lemon juice
    1/3 c  Orange juice
      1    Envelope unflavored gelatin
      3    Eggs, separated
      1 c  Granulated sugar
    1/2 ts Grated lemon rind
      1 c  Whipping cream
 
  Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan.
  In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni
  over juices and let soften for 1 minute. Set bowl over simmering water for
  2 minutes, stirring, until gelatin dissolves. Remove from hot water and set
  aside to cool but not to set. Meanwhile, in large bowl, beat egg whites
  until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff
  peaks form.  In separate bowl, beat yolks with remaining sugar and lemon
  rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin
  mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in
  egg whites.  Transfer to loaf pan, smoothing top. Sprinkle with remaining
  crumbs.  Cover and refrigerate until set, about 4 hours. Let soften in
  refrigerator for 4 hours before serving.  Unmould onto chilled serving
  plate; garnish with fruit.  Makes 6-8 servings.
  
  Source:  Canadian Living Magazine; may 1989 issue Shared by: Sharon
  Stevens.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Marzipan Ravioli with Mocha Sauce
 Categories: Pasta, Desserts
   Servings:  6
 
      1 c  Plain flour
    1/4 c  Pure icing sugar
      1    Egg, lightly beaten
      1 ts Water, approximately
     30 g  Milk chocolate, melted
      2 tb Flaked almonds, toasted
           Filling:
    1/2    200 g roll prepared
           -marzipan, chopped
     60 g  Milk chocolate, grated
      2 ts Water
           Mocha Sauce:
    300 ml Carton thickened cream
      2 ts Dry instant coffee
      2 tb Castor sugar
      1 ts Cornstarch
    1/2 c  Milk
    1/4 c  Kahlua
 
  Servings: 6
  
  Sift flour and icing sugar into bowl, gradually stir in egg and enough
  water to mix to a firm dough. Process mixture for 30 seconds or turn onto
  lightlyl floured surface and knead gently for about 3 min. or until mixture
  is well combined, adding a little water if necessary (mixture should be
  dry, but not flaky).
  
  Cut pasta dough in half, roll each half until 1 mm thick rectangle. Place
  1/4 level teaspoons of filling 3 cm apart over 1 sheet of pasta.  Lightly
  bruch remaining sheet with water, place over filling;press firmly between
  filling and along edges.  Cut into square ravioli shapes between filling.
  Lightly sprinkle ravioli with a little extra flour.
  
  Just before serving, add ravioli to large pan of boiling water,
  boil,uncovered, for about 5 minutes or until tender; drain.  Serve warm
  ravioli with warm mocha sauce, drizzle with chocolate and sprinkle with
  almonds.
  
  Filling:   Beat all ingredients in small bowl with elextric mixer until
  smooth. Mocha Sauce:   Combine cream, coffee and sugar in pan. Stir in
  blended cornstarch and milk, stir over heat until sauce boils and
  thickens;stir in liqueur.
  
  posted by Linda Davis Source: Australian Woman's Weekly, Pasta Cookbook
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mashed Potato Crust
 Categories: Desserts, Potatoes
   Servings:  6
 
     30    Min to prepare
           Preheat oven to 375F
      2 lg Potatoes
      2 tb Butter
    1/4 ts Salt
           Freshly ground black pepper
    1/2 c  Finely minced raw onion
 
  From "The Enchanted Broccoli Forest" By Molle Katzen. prebaked Butter a 9"
  pie pan
  
  (a little extra oil for brushing on midway during baking)
  
  Scrub the potatoes, cut them into chunks, and boil them until soft. Drain
  and mash.
  
  Combine mashed potatoes with butter, salt, pepper, and onion.  Mix well.
  Using a spoon and/or rubber spatula, sculpt a handsome crust with an even
  handsomer edge in your pre-buttered pie pan.
  
  Bake 45 min.  Halfway through the baking, lightly brush the entire top
  surface with oil.  It is not necessary to cool the crust before filling and
  rebaking.
  
  Posted by Theresa Merkling.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Matrimonial Cake
 Categories: Canadian, Desserts
   Servings:  1
 
  1 1/2 c  Flour, all purpose
  1 1/2 c  Rolled oats
      1 c  Brown sugar; packed
    1/2 ts Baking soda
    1/4 ts -Salt
    3/4 c  Butter; softened

MMMMM-----------------------------FILLING----------------------------------
      2 c  Dates; chopped, pitted
    1/2 c  Sugar, granulated
      1 ts Lemon juice
    3/4 c  -Boiling water
 
  "This recipe in some old cookbooks is called Date Sandwich Cake. Other
  variations are Raisin Squares or Fig Squares. .. Date Squares (Matrimonial
  Cake, if you happen to come from the West) are a real nostalgia treat. The
  fillings in the 30s recipes was extremely sweet. Today's versions reduce
  the sugar in the filling, since the dates are sweet enough, and are often
  microwaved. Raisin Puff, an old favorite in P.E.I. is somewhat similar,
  with raisin filling sandwiched between layers of soft cookie dough instead
  of an oatmeal mixture."
  
  Filling: In saucepan, cook dates, sugar, lemon juice and water over medium
  heat, stirring often, until the dates are soft, about 15 minutes. Let cool.
    In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend
  in butter until mixture is crumbly. Pat half onto bottom of 9 inch square
  pan. Spread filling evenly over the top. Sprinkle with the remaining flour
  mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until
  nicely browned. Let cool; cut into squares.
  
  MAKES: 36 SQUARES VARIATION: Mincemeat Squares
  : Use 2 cups mincemeat instead of date filling.
  
  SOURCE: _A Century of Canadian Home Cooking: 1900 Through the 90s" by Carol
  Ferguson and Margaret Fraser posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Matzo Apple Kugel
 Categories: Desserts
   Servings:  6
 
     12    Matzahs
      2    Tart Apples, peeled, cored
           -and diced
      2 tb Shortening
      4    Eggs, separated
      1 ts Cinnamon
    1/2 ts Grated Nutmeg
    2/3 c  Sugar
      1 pn Of Salt
    1/2 c  Coarsely chopped Almonds
           -(I've used walnuts, even
           -left 'em
           Out)
 
     1/    Preheat oven to 300 deg F.
  
  Matzo Apple Kugel **
  
  2. Crumble the matzahs and pour water over to cover. Soak for a few
  minutes, then squeeze out as much moisture as possible. Transfer to a deep
  mixing bowl. Add apples and shortening. Stir well.
  
  3. Beat the egg yolks well and add cinnamon, nutmeg, sugar and salt. Add to
  matzah mixture. Stir in chopped nuts.
  
  4. Beat egg whites until stiff. Gently fold into matzah mixture.
  
  5. Pour mixture into a large greased casserole dish. Bake 1 hour, or
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melting Moments
 Categories: Desserts, Toppings
   Servings: 30
 
     10 oz Butter
      2 oz Confectioner's sugar
      8 oz Sifted flour
      2 oz Cornstarch
 
  Melting Moments
  
  lemon curd or thick honey
  
  Cream the butter and sugar until very light.  Add flour and cornstarch
  gradually, mixing well.  Put small spoonfuls onto greased cookie sheets and
  bake for about 15 minutes at 350 F. Cool on a rack, and when cool, sandwich
  together with a little lemon curd or thick honey in between. Makes about
  30.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mendenhall Sourdough Gingerbread
 Categories: Desserts
   Servings:  4
 
      1 c  Active Sourdough Starter
    1/2 c  Hot Water
    1/2 c  Molasses
    1/2 ts Salt
      1 ts Baking Soda
    1/2 c  Firmly Packed Brown Sugar
      1 lg Egg
  1 1/2 c  Unbleached Flour
      1 ts Ginger
      1 ts Cinnamon
    1/2 c  Shortening
 
  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 375F 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) v7.07
 
      Title: Meringue Fruit Torte
 Categories: Desserts
   Servings:  6
 
           MERINGUE
      2    Egg whites at room temp.
    1/2 ts White vinegar
        pn Salt
    1/2 c  Granulated sugar
           LEMON SAUCE
    2/3 c  Granulated sugar
      2 ts Cornstarch
      1 ts Grated lemon peel
    1/3 c  Water
    1/3 c  Fresh lemon juice
      1    Egg, beaten
      2 c  Cut-up fresh fruit
           Garnish:  Mint leaves
 
  To make meringue:  In bowl, combine egg whites, vinegar, and salt.  Beat
  until soft peaks form.  Add sugar, 1 tbsp (15 ml) at a time; beat until
  stiff peaks form.
  
  Line a baking sheet with parchment or brown paper (aluminum foil may also
  be used).  Draw a circle with an 8-inch diameter.  Spoon egg-white mixture
  on paper pattern; with a spoon shape mixture into a circle with sides about
  2 inches higher than centre.  Or prepare individual meringues 2 inches in
  diameter.
  
  Bake single meringue in 250F oven for about 1 1/2 hours or until slightly
  coloured.  Turn off oven and leave meringue to cool for 2 hours or
  overnight before removing from oven.  Carefully remove from paper.  (Bake
  individual meringue for 50 to 60 minutes).
  
  To make lemon sauce:  In small saucepan, combine sugar, cornstarch, and
  lemon peel.  Stir in water and lemon juice; cook over medium heat, stirring
  constantly until slightly thickened.  Carefully stir one-quarter of hot
  mixture into beaten egg to prevent egg from coagulating; return to hot
  mixture, stirring constantly.  Cook and stir for 4 minutes or until
  thickened.  Cover and refrigerate.
  
  Just before serving, combine cut-up fruit with lemon sauce.  Spoon into
  meringue shell and serve, garnished with mint leaves.
  
  Preparation 1 hour, Cook 1 1/2 hour.  6 servings 192 Calories per serving,
  2.5 grams protein, 1.1 grams fat, 45.1 grams carbohydrate, 1.0 grams of
  fibre
  
  My Note:  Lemon sauce can be made with two egg yolks if you are unconcerned
  about cholesterol.  Check the meringue at about 40 minutes - tastes good
  without the extra drying time for eating the same day.
  
  Source:  Eat Well, Live Well - Canadian Dietetic Association Similar to
  Australian recipe for Pavlova.  Posted by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Glacee En Surprise
 Categories: Desserts
   Servings:  8
 
      6 oz Semisweet chocolate, melted
      2 c  Whipping cream
    1/4 c  Icing sugar
    1/4 c  Kirsch
      1 pk (300 gram) unsweetened
           -frozen raspberries, thawed
           -and drained
      2    Inch meringue shells
           SAUCE:
      1 pk (300 gram) unsweetened
           -frozen raspberries
      2 tb Icing sugar
      2 tb Kirsch
 
  GARNISH: raspberries
  
  Line sides of 10 inch (3 L) springform pan with parchment paper, pinning
  edges of paper together.  Paint parchment paper with chocolate. Refrigerate
  until set, abut 10 minutes.  Paint with second coat of chocolate;
  refrigerate until set.  In large bowl, whip cream; beat in icing sugar and
  dirsch.  Fold in raspberries.  Crush meringue shells finely; fold into
  raspberry mixture. Spoon into chocolate shell and smooth top. cover with
  foil; freeze for 5 hours or until firm.  Remove sides from pan; peel off
  paper.  Slide dessert onto serving plate.
  
  SAUCE:  In food processor or blender, puree raspberries, icing sugar and
  kirsch; strain through sieve to remove seeds.  Cut dessert into wedges and
  serve with sauce.  Garnish with raspberries if desired.  Makes 8 servings.
  
  Origin:  Canadian Living cooking collection: Great Desserts. Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Hearts
 Categories: Desserts
   Servings:  6
 
      2    Egg whites,at room temp.
    1/4 ts Cream of tartar
    1/2 ts Vanilla
    1/2 c  Sugar

MMMMM-------------------------CHOCOLATE SYRUP------------------------------
      2 tb Unsweetened cocoa powder
      1 tb Sugar
      1 tb Cornstarch
      1 pn Salt
    1/2 c  Light corn syrup
    1/4 c  1% milk
    1/2 ts Vanilla
 
  1. Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to
  baking sheet with masking tape. Fit pastry bag with medium-large star tip.
  2. Beat egg whites in small bowl with mixer at medium speed until foamy.
  Add cream of tartar. Increase mixer speed to high. Add vanilla. Gradually
  add sugar, 1 tablespoon at a time, beating constantly just until stiff, but
  not dry, shiny peaks form, about 5 minutes.
  3. Spoon meringue mixture into prepared pastry bag. Following outline of
  tracings, pipe heart shapes onto waxed paper. Fill in centers of hearts and
  smooth with rubber spatula or back of spoon. Pipe 2 more layers over the
  heart outlines to build up sides of hearts.
  4. Bake in preheated 225'F. oven for 2 hours or until ivory-colored and
  crisp. Remove to wire rack. Peel hearts from waxed paper and transfer to
  rack to cool completely. Store in airtight container at cool room
  temperature for up to 2 weeks or freeze forup to 2 months.
  
  *** CHOCOLATE SYRUP ***
  Whisk cocoa powder, sugar, cornstarch and salt in small saucepan. Whisk in
  light corn syrup, milk. Bring to boiling. Reduce heat; simmer, whisking
  constantly, 2 minutes until thick. Remove from heat. Whisk in vanilla. Cool
  to room temperature
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Icing <marsmallow>
 Categories: Desserts
   Servings: 12
 
MMMMM--------------------------SIFT TOGETHER-------------------------------
      1 pn Salt icecream salt is finer)
      6 tb Meringue powder
      2 c  Granulated sugar

MMMMM--------------------ADD & BEAT STIFF 7-10 MIN-------------------------
      1 c  Hot water

MMMMM-------------------------ADD & BEAT MORE------------------------------
    1/2 c  Warmed glucose*

MMMMM------------------------ADD AT END & BEAT-----------------------------
      1 ts Or more flavorings**
 
  *Set a measuring cup in hot water & add glucose. Stir until warm and thin.
  Add as directed above. **Add almond extract and <clear> vanilla to taste.
  Add this only at the end, to prevent icing from breaking down. Don't add
  butter flavor, may contain fat! Using "fine" sugar & salt is not necassary
  as long as you aren't going to press the icing through very fine decorating
  tips <#1,0,00, or 000>. I use regular. This icing is like the insides of
  marshmallows without the coating. It is the same as 7-minute icing without
  the cooking time. ***Be sure all utensils used are grease-free. Any bit of
  grease will break the icing down to soup.
   Very good-tasting. Great to use this type when adding coconut because it
  never crusts. Great to decorate with. Makes wonderful flowers, but
  remember, they don't crust. I have made flowers with it & they would crust
  ~ after a few weeks, but every time it rained, they got sticky again. This
  icing is the type used by professionals who do lots of big figure-piped
  characters, since it is sooo smooth & especially since it is sooo
  light-weight. Dolores McCann, Oxford OH
  
     Dolores McCann, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Shells
 Categories: Desserts
   Servings:  6
 
      3    Egg whites
      1 ts White vinegar
      1 c  Sugar
      1 ts Vanilla
 
  MERINGUE SHELLS
  
  Beat egg whites til frothy, gradually add sugar and beat until stiff peaks
  form.  Add vinegar and vanilla.  (Be sure STIFF peaks)  Drop batter by
  tablespoon on coopie sheet.  Bake at 275 for 40 minutes. (Form by dropping
  by large tablespoon full and "peak" at top.) Can be formed into rings,
  hearts, etc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringue Tarts with Strawberries
 Categories: Desserts
   Servings:  8
 
      1 c  Sugar
    1/2 ts Baking Powder
    1/8 ts Salt
      3    Egg Whites
      1 ts Vanilla
      1 ts Vinegar
      1 ts Water
      1    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) v7.07
 
      Title: Meringue Trifle
 Categories: Desserts
   Servings:  8
 
      2 c  Whipping cream
      3 tb Icing sugar
      3 tb Orange liqueur
      6 oz Semisweet chocolate
      2 tb Butter
      3    Bananas
           MERINGUE:
      4    Egg whites
      1 pn Cream of tartar
      1 c  Granulated sugar
    1/2 ts Vanilla
 
  A centerpiece dessert, this inventive trifle combines the classic tastes of
  ripe bananas and rich chocolate.  You can freeze the crumbled meringues
  ahead of time, but assemble the trifle no longer than 4 hours before
  serving.
  
  MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks
  form;gradually beat in sugar until stiff peaks form.  Beat in vanilla. Onto
  a foil-lined baking sheet, spoon mixture into 2 inch rounds.  Bake in 250 F
  oven for 2 hours.  Let cool; break each round into 3-4 pieces. Set aside.
  In bowl, whip cream; gradually beat in sugar.  Fold in orange liqueur. In
  top of double boiler over hot, not boiling, water, or in microwaveable
  dish, melt chocolate with butter; let cool slightly. Cut bananas into 1/2
  inch thick slices.
  
  Spoon one third of the whipped cream into 8-10 cup serving bowl.  Cover
  with 1/3 of the meringue pieces; drizzle with 1/3 of the chocolate. Cover
  with half of the bananas.  Repeat with whipped cream, meringues, chocolate
  and bananas. Top with remaining whipped cream, then meringues, then
  chocolate. Refrigerate until serving.  Makes 8-10 servings.
  
  Origin:  Canadian Living cooking collection:  Great Desserts. Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Meringues
 Categories: Desserts, Low-cal
   Servings:  4
 
      3    Egg Whites, Room Temperature
      1 c  Sugar
    1/2 ts Vanilla
      1 ts Vinegar
    1/8 ts Cream Of Tartar
 
  Preheat oven to 250F. Line a cookie sheet with parchment or brown paper
  and lightly draw circles on it with a pencil. In a medium bowl, beat the
  egg whites until stiff. Add sugar gradually with cream of tartar and keep
  beating 5 minutes.  Beat in vanilla and lemon juice. Mixture should be
  stiff and glossy. Do not beat until dry. Spoon the meringue into a pastry
  bag with a 1/4 inch plain or star tip or use a spoon. To make the
  meringues, pipe or spoon out meringue onto the parchment following the
  outling of each circle.  Bake the meringues on the middle oven rack until
  just lightly browned, about 8-10 minutes. Turn off the oven and leave the
  meringues in it, with the door closed, for about an hour. Use at once or
  store in a very tightly covered container for up to a day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Merry Cranberry Ring
 Categories: Desserts
   Servings:  6
 
      2 pk (85gr) JELL-O Strawberry
           -jelly powder
      2 c  Boiling water
      1 c  Cranberry juice cocktail
    1/4 ts Cinnamon
    1/8 ts Ground cloves
           Whole blanched almonds
    3/4 c  Diced peeled apple
    1/2 c  Sliced celery
    1/2 c  Chopped almonds
    1/2 c  Whole berry cranberry sauce.
 
  A new refreshing way to enjoy branberries with your turkey and add elegance
  to your table.
  
  Dissolve JELL-O jelly powder in boiling warer.  Add cranberry cocktail.
  Pour 3/4 cup into a lightly greased 5 cup ring mould. Chill until partially
  set around edge.  Arrange whole almonds in a decorative pattern on
  partially set jelly and press down gently.  Chill until set,but not firm.
  Meanwhile add spices to remaining jelly and sp9on over first layer in
  mould.  Chil until firm, about 4 hours.  To unmould, dip mould in warm
  water for about 10 seconds, then invert onto serving plate. Garnish as
  desired.  Note**Mixture may also be chilled in an 8 inch cake pan.
  
  Origin:  Kraft Holiday Homecoming Recipe flyer Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Choclate Ice Cream
 Categories: Desserts
   Servings:  8
 
      3 x  EGGS
      1 c  SUGAR
      2 qt HALF AND HALF
     16 oz CHOCLATE SYRUP
    1/2 ts GROUND CINNAMON
      1 tb VANILLA EXTRACT
    1/4 ts ALMOND EXTRACT
 
  Beat eggs at medium speed on an electric mixer until frothy. Gradually add
  sugar, beating until thick. Heat half and half in a 3-quart saucepan over
  low heat until hot. Gradually stir about one-fourth of hot mixture INTO
  eggs; add remaining hot mixture, stirring constantly. Cook over low heat
  until mixture is slightly thickened and reaches 165 degrees. Remove form
  heat, and stir in choclate syrup and remaining ingredients. Cool in
  refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according
  to manufacturer's instructions. Let ripen at aleast 1 hour. Yield about 1
  gallon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mexican Fruit Dessert
 Categories: Desserts
   Servings:  6
 
      3    Oranges, pared and sectioned
      3    Bananas, sliced
      1 pt Strawberries, cut in half
    1/4 c  Coffee liqueur
      1 c  Heavy whipping cream
    1/4 c  Powdered sugar
 
  Mexican Fruit Dessert
  
  MEXICAN FRUIT DESSERT: contains liqueur
  
  ground cinnamon
  
  Toss oranges, bananas, and strawberries with liqueur in medium bowl. Divide
  fruit among 6 dessert dishes. Beat whipping cream and pwdered sugar in
  chilled small bowl until stiff. Spread over fruit. Sprinkle with cinnamon.
  Serve immediately. Makes 6 servings. (about 315 calories per serving)
  
  Recipe from Vetty Crocker's "30 Minutes or Less" Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Micro Fudge
 Categories: Chocolate, Microwave, Desserts
   Servings:  6
 
      1    Box Confectioner's Sugar
    1/2 c  Cocoa (real)
      1    Stick Margarine, softened
      4 lg To 6 lg Marshmallows
    1/4 c  Milk
      1 ts Vanilla
 
  Mix sugar and cocoa in microwave-safe bowl.  Lay margarine and marshmallows
  on top. Microwave at 2 minutes on high. Add vanilla and (up to) 1/4 cup
  milk; "stir like hell." Chill on dish.
  
  From:  Maggie Truelove
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Peach Cobbler
 Categories: Desserts, Microwave
   Servings:  6
 
      2 lb Ripe peaches, sliced
    1/4 c  Sugar
      1 tb Sugar
      2 tb Lemon juice
    1/8 ts Cinnamon
      1    Pinch cloves
      2 tb Butter
      2 ts Cornstarch
      2 tb Water
           *BISCUIT TOPPING*
      1 c  Flour
      1 tb Sugar
  1 1/4 ts Baking powder
      3 tb Margarine
    1/4 c  Milk
      2 tb Heavy cream
      1    Cinnamon/sugar mix
 
  Servings:    6
  
  *BASE*
  
  Combine peaches, sugars, lemon juice, cinnamon and cloves in 2 quart
  souffle dish.  Let stand 5 minutes.  Dot with butter, cover tightly.
  Microwave on high 10 minutes.  Uncover, stir in cornstarch dissolved in
  water.
  
  Combine flour, sugar, baking powder.  Cut in margarine, Stir in milk and
  cream just until dough comes together.  Turn onto floured board. Roll to
  1/2" thickeness, cut into 2" rounds.
  
  Top peach mixture with a ring of biscuits, sprinkle with cinnamon/sugar.
  Spoon some of the juices over the biscuits.  Cover. Microcook on high 1
  minute, uncover, Microcook on high 5 minutes. Let stand 10-15 minutes.
  
  From the recipe files of Sheila Exner - September 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwave Truffles
 Categories: Desserts
   Servings:  6
 
     24 oz Semisweet chocolate pieces
    1/2 ts Pure Vanilla Extract\
      2 tb Butter
           Unsweetened cocoa powder
      2 tb Sour cream
           Flaked coconut
    1/2 ts Imitation Brandy Extract
           Finely chopped pecans
    1/2 ts Imitation Rum Extract
 
  Place chcolate, butter and sour cream in 3 quart microwavable container.
  Cover and cook in microwave oven at full power 2 minutes.  Stir thoroughly.
  Cook 1 minute longer.  Stir.  Divide mixture into 3 portions. Add brandy
  extract to 1 portion, rum extract to second portion, and vanilla ectract to
  the third portion.  Mix each portionn well. Shape into 1 inch balls and
  roll in cocoa, coconut, or chopped pecans. Store in airtight container.
  
  The above was from the McCormick Cookbook. I got it yesterday on sale for
  $2.49 plus tax liscence, and dealer prep.
  
  Ross
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Microwaved Norwegian Baked Apples
 Categories: Desserts, Snacks, Microwave
   Servings:  4
 
      2 lg Red Baking Apples
      4 oz Gjetost Cheese
    1/3 c  Chopped Pecans
    1/4 c  Raisins
      2 tb Brown Sugar
    1/2 ts Cinnamon
    1/8 ts Nutmeg
 
  Place apples 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) v7.07
 
      Title: Midnight Mints
 Categories: Desserts
   Servings:  6
 
    1/2 c  Butter or margarine
    1/4 c  Granulated sugar
      5 tb Cocoa
      1    Egg, beaten
  1 3/4 c  Graham cracker crumbs
    1/2 c  Chopped walnuts
    3/4 c  Fine coconut
    1/3 c  Butter or margarine
      3 tb Milk
      1 ts Peppermint flavoring
      2 c  Icing sugar
    2/3 c  Chocolate chips
      2 tb Butter or margarine
 
  Bottom Layer: Combine first amount of butter, first amount of sugar and
  cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove
  from heat.
  
  Stir in crumbs, nuts and coconut. Pack very firmly into greased 9 x 9 -inch
  pan.
  
  Second Layer: Combine second amount of butter, milk, flavoring and icing
  sugar in bowl. Beat together well. Tint a pretty green. Spread over first
  layer.
  
  Third Layer: Melt chips and third amount of butter in saucepan over low
  heat or hot water. Spread over second layer. Chill and store covered in
  refrigeraator. This will keep well and will also freeze well. Cut 36
  squares.
  
  Source: Company's Coming - 150 Delicious Squares By Jean Pare'
  
  Shared By Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milk-Chocolate Pan Souffle'
 Categories: Desserts, Chocolate
   Servings:  6
 
      3 tb Butter
      2 tb Sugar
      2 tb Flour
      1 c  Milk
      3    Egg yolks
      5 oz Milk chocolate, fine chop
      1 oz Unsweetened chocolate,chop
      1 ts Orange peel
      2 ts Vanilla extract
      4    Egg whites
    1/4 ts Cream of tartar
      1 oz Semisweet chocolate,finechop
 
  Servings:  6
  
  SOUFFLE:  Preheat oven to 425 degrees.  Generously grease 10" pie plate
  with 1 T of butter, sprinkle with sugar to coat dish.  In medium saucepan,
  over medium-high heat, melt remaining 2 T butter.  Whisk in flour until
  blended; cook 1 minute, or until bubbly.  Remove from heat, whisk in milk
  until blended.  Return to heat and cook , stirring, until mixture boils and
  thickens.  Remove from heat.  Whisk egg yolks and a little of the hot milk
  together until mixture is blended, then whisk into rest of milk mix. Return
  to low heat and cook, stirring, until mixture thickens, about one minute,
  do not boil.  Remove from heat and stir in milk chocolate and unsweetened
  chocolate until melted.  Stir in orange peel and vanilla. Cool 15 minutes,
  stirring occasionally.  In large bowl, beat egg whites and cream of tartar
  until foamy, add 2 T sugar, beating until stiff.  Fold together with cooled
  chocolate mixture.  Pour into prepared pie plate. Bake 15 minutes or until
  souffle' has risen, edges are firm and center is still slightly wobbly.
  Sift confectioners sugar over souffle'.
  
  SERVING: Serve with Orange Ice Milk. If desired, garnish with chocolate
  curls.
  
  Per serving: 311 calories, 7.8 g protein, 26 g carbohydrate, 21.4 g fat,
  (62%), 113 mg cholesterol, 129 mg sodium.
  
  From:  McCall's magazine, July 1991 Posted by: Grandma Sheila (Exner),
  August 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Milky Way Ice Cream
 Categories: Desserts, Ice cream
   Servings:  3
 
     16 oz Milky way candy bars
      1 qt Whipping cream, divided
      4    Eggs
  1 1/2 qt Milk
      1 pk (3.4 oz) instant vanilla
           -pudding mix
      1 pk (3.9 oz) instant chocolate
           -fudge pudding mix.
 
  In a double boiler, melt candy bars with half the cream.  Beat eggs in
  remaining cream.  Whisk into melted chocolate.  Cook and stir for 5
  minutes. Cool  Beat milk and pudding mixes.  Fold into chocolate mixture.
  Chill several hours or overnight.  Freeze in an ice cream freezer according
  to manufacturer's instructions.  Makes about 3 quarts.
  
  Origin:  Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Millet-Peach Pudding
 Categories: Desserts
   Servings:  2
 
    1/2 c  Whole millet, rinsed
      2 c  Water
    1/4 ts Salt
      1    Ripe peach or 1 - 2 ripe
           -nectarines, pureed
    1/4 ts To 1/2 ts ground cinnamon
    1/8 ts Ground cloves
      1 tb To 2 tb almond oil
    1/4 ts Pure almond extract
      3 tb Chopped, toasted almonds,
           -optional
    1/2    Ripe peach or 1 nectarine,
           -diced
 
  Servings: 2
  
  This combination makes a fragrant, satisfying end product.  If you forget
  the overnight soak you can still make the recipe (see note).
  
  Directions:
  
  Soak the millet in 2 c water overnight.  Without draining, bring the
  millet, water, and salt to a boil.  Reduce the heat and let the pudding
  simmer about 25 min until tender.
  
  Remove the pot from heat and add the fruit, spices, oil and extract. Beat
  hard for a few strokes.  Gently stir in the diced fruit.  Divide into two
  bowls and top them with chopped almonds.
  
  Note: If you want to make this pudding but forgot to soak the millet
  overnight, simmer it 35 min over very low heat.  Remove from the stove,
  fluff with a fork and cover for 10 more min.  Millet or any grain, however,
  is more digestible when soaked or slow-cooked for hours.
  
  From "The Yeast Connection Cookbook"by William G Crook, MD & Marjorie Hurt
  Jones, RN
  
  Courtesy of Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mimi's Bread Pudding (Lois Comeaux)
 Categories: Desserts
   Servings:  4
 
    1/2    Long loaf french bread
     12 oz Evaporated Milk
     12 oz Water
      3    Beaten eggs
  1 1/2 c  Sugar
      1 oz Vanilla
    1/2 c  Flour-dusted raisins
      2    Bananas

MMMMM--------------------------WHISKEY SAUCE-------------------------------
    1/2    Stick butter
    1/2 c  Sugar
      1    Jigger of whiskey or rum
 
  Soak the bread in the evaporated milk and water for about a half hour. Add
  the eggs, sugar, vanilla, raisins, ans bananas.  bake at 350 deg.F for 45
  min to an Hour.  Serve hot or cold with Whiskey Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mimosa Ice Cream Crepes with Buttered Honey
 Categories: Desserts
   Servings:  6
 
      6    Crepes
           Mimosa blossoms
    1/2 c  Milk
  1 1/2 c  Whipping cream
    1/2 c  Sugar (less 1 tablespoon)
      2    Egg yolks
    1/2 c  Light flower honey
    1/4 c  Sweet butter
 
  TO CRISP CREPES:  Heat the oven to 375 F and put as many crepes as will fit
  in a single layer on a rack - a cooling rack will do.  They must be spaced
  apart for air to circulate around them.  Set the rack over a cookie sheet,
  making sure air can circulate under the crepes, and put them in the oven.
  Start  checking them after about 2 minutes.  When they are crisp all around
  their edges but you can still fold them in the center, take them out and
  let them cool, folded in half, on another rack.  Repeat until you have one
  for each serving, then put them on plates and fill.
  
  FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves.  You
  will need 1 cup of blossoms.  Put them in a non-corroding saucepan with the
  milk, cream, and sugar, and heat to 200 F, or just under boiling.  Let
  steep for about 30 minutes, keeping the temperature at 190 F to 200 F.
  Whisk the egg yolks slightly in a small bowl and pour in some of the hot
  milk mixture, stirring constantly, until the custard coats a spoon. Strain
  into a bowl, pressing flowers to extract the flavor.  Chill thoroughly.
  Freeze according to the instructions with your ice cream maker.
  
  Serve in crisped crepes.  Sprinkle a few mimosa blossoms on the ice cream
  and drizzle with buttered honey - honey warmed with sweet butter - over and
  around the crepes.
  
  Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New
  York (ISBN: 0-394-53860-9) Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mini Chip Marshmallow Glaze
 Categories: Desserts, Toppings
   Servings:  6
 
    1/2 c  Sugar
      3 tb Water
      1 c  Hershey's Mini Chips
      3 tb Marshmallow Creme
      1    To 2 Tbs. HOT Water
 
  Combine Sugar and 3 Tbs. water in small saucepan; bring to boil.  Remove
  from heat; immediately add Mini Chips and stir until melted.  Blend in
  marshmallow creme; add HOT water, a teaspoonful at a time, until glaze is
  desired consistency.
  
  Makes One Cup of Glaze
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mint Chocolate Chip Marquise with Creme De Cacao Creme Ang
 Categories: Desserts, Chocolate
   Servings: 16
 
      1 c  Milk
     10 lg Mint Leaves, washed and
           -patted dry
      6    Egg Yolks
    3/4 c  Superfine Sugar
      2 tb Superfine Sugar
      8 oz Bittersweet Chocolate,
           -divided
      1 c  Unsalted Butter, room
           -temperature
  1 3/4 c  Unsweetened Cocoa
    3/4 c  Whipping Cream
    1/2 ts Mint Extract
           For the Creme Anglaise:
      4    Egg Yolks
      4 tb Sugar
  1 1/2 c  Milk
      2 tb Creme de Cacao
    1/4 ts Vanilla
 
  For the Marquise:
  
  To prepare the marquise:  In a medium saucepan, combine the milk and mint
  leaves.  Bring to a boil, remove from heat, and set aside 15 minutes.
  
  Whisk together the egg yolks and 3/4 cup sugar until foamy.  Bring the milk
  back to a boil and strain into the egg mixture, whisking well.  Pour back
  into the saucepan and cook over medium heat, stirring constantly, for five
  minutes.  Transfer to a bowl and cool slightly.  Refrigerate until
  completely chilled. (This can be done 24 hours in advance and kept covered
  in refrigeration.)
  
  Chop 4 oz. of chocolate and place in the top of a double boiler.  Melt over
  hot water; remove when chocolate is almost melted and stir until completely
  melted.  Cool the chocolate slightly.  Chop the remaining chocolate to make
  chips and set aside.
  
  With an electric mixer, beat together the butter and cocoa; scrape the
  sides of the bowl and the beater occasionally. Slowly beat in the cold
  custard sauce; the mixture will look curdled but will pull back together
  with beating. Beat in the cooled chocolate.
  
  Beat the whipping cream until foamy.  Beat in the remaining 2 Tbsp sugar
  and the mint extract; continue beating until soft peaks form. Fold 1/4 of
  the whipped cream into the chocolate mixture to lighten the mixture; fold
  in the remaining whipped cream and the chocolate chips. Transfer to a
  9x5-inch loaf pan that has been lined with two sheets of plastic wrap.
  Cover well and freeze.
  
  One hour before serving, remove the marquise from the pan by lifting out
  the plastic. Unmold onto a serving platter and refrigerate.
  
  Just before serving, prepare the creme anglaise:  Whisk together the egg
  yolks and sugar until thickened and lightened in color.  Bring the milk to
  a boil in a medium saucepan; whisk into the egg mixture. pour back into the
  saucepan and cook over medium heat until thickened, stirring constantly.
  Transfer to a bowl and stir in the creme de cacao and vanilla.  Serve the
  sauce hot with the marquise.  Makes 16 servings.
  
  Note:  The creme de cacao can be omitted from the sauce if desired.
  
  Source:  The Philadelphia Inquirer, June 16, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mint Flower Ice Cream
 Categories: Desserts
   Servings:  6
 
    1/2 c  Caster sugar
    3/8 c  -Water
      4 tb Mint leaves
           - (less if desired)
      1 ts Mint flowers
    1/2    Lemon; juiced
    1/2 pt Double cream; -OR-
  1 1/4 c  -Heavy cream
           Green food colouring (opt.)

MMMMM---------------------------TO DECORATE--------------------------------
           Mint leaves and flowers
 
  This is the perfect dessert for a summer's day.  Use a combination of
  spearmint, apple mint and eau-de-cologne mint for the best flavour.
  
  Dissolve the sugar in the water, then boil for 3-4 minutes to make a light
  syrup.  Put in the mint leaves and flowers and liquidize until smooth.
  
  Cool, then strain.  Add the lemon juice and stir in the cream.  Mix well
  together, whisking gently.  Add a drop or two of food colouring if
  necessary.
  
  Pour into an ice tray and freeze until mushy.  Beat well, then freeze until
  hard.
  
  Serve in tall glasses, decorated with sprigs of mint leaves and lots of
  fresh mint flowers.
  
  Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mint Syrup
 Categories: Toppings, Desserts
   Servings:  6
 
      6    Sprigs fresh mint
      1 c  Water
      3 c  Sugar
 
  Select fresh crisp mint.  Wash and dry on absorbent paper.  Crush or bruise
  leaves and stems in a small bowl.  Pour water into a heavy saucepan,
  dissolve sugar in water and add mint.  Bring to a boil over medium heat.
  Boil 5 minutes.  Remove from heat.  Allow to stand at room temperature 15
  minutes.  Remove mint.  When cool pour into a bottle and cork tightly.
  Yield: 1 cup.
  
  Uses:  Flavor a drink, iced tea, on fresh fruit cups and desserts.
  
  My Note:  The only good mint jelly I've ever made had a bit of vinegar in
  it.  It seems to bring out the flavor.  Might be good here too.
  
  Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minted Cantaloupe Sauce
 Categories: Desserts, Sauces, Ice cream
   Servings:  1
 
    1/3 c  Granulated sugar
      2    Sprigs mint
    1/4 c  Water
      2 tb Fresh, frozen, or
      1 c  Diced cantaloupe
 
  canned lemon juice
  
  Combine sugar and water. Cook over low heat, stirring constantly, until
  sugar is dissolved; boil 1 min. Add cantaloupe, mint; bring to boil. Remove
  from heat; add lemon juice. Refrigerate- remove mint. Makes 1 cup.
  
  Spoon over slices of vanilla ice cream; garnish with fresh mint leaves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Minted Peaches and Melons
 Categories: Desserts, Entertain
   Servings:  6
 
      2 sm Cantaloupes, peeled, seeded
           -and cut into 1/2 inch cubes
           (about 4-1/2 lbs.)
      6    Medium-size peaches, peeled,
           -pitted and sliced (about
           -1-1/2 lbs.)
    1/2 c  Slivered toasted almonds
    1/2 c  Ornage juice
      2 tb Lemon juice
    1/4 c  Chopped mint
 
  FROM:      Reader's Digest Cook Now, Serve Later
  
  In a large bowl, stir together the cantaloupe, peaches, almonds, orange
  juice and lemon juice. (At this point the fruit can be refrigerated,
  tightly covered, for up to 8 hours.)
  
  Just before serving, toss with the mint.  Serve cold or at room
  temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Miss Corbett's Fast Oatmeal Candy
 Categories: Desserts
   Servings:  6
 
      2 c  Sugar
      1 ts Vanilla
    1/4 c  Cocoa
      1 pn Salt
    1/2 c  Butter
    1/2 c  Milk
    1/2 c  Crunchy peanut butter
      3 c  Quick-cooking or instant
           -oatmeal, uncooked
 
  Miss Corbett's Fast Oatmeal Candy
  
  Mix  sugar,  cocoa,  milk and butter and put  on  medium  heat. Bring to a
  boil.  Remove from heat and cool one  minute.   Add vanilla, salt, peanut
  butter, oatmeal.  Stir well.   Drop  by teaspoonfuls onto waxed paper. Let
  cool.
  
  *Ellen*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mississippi Mud Cake
 Categories: Chocolate, Texas, Desserts
   Servings:  6
 
      2    Sticks margarine
      4 tb Cocoa
      1 c  Water
           Add:
      2 c  Sugar
      2    Eggs
      2 c  Flour
      1 ts Soda
    1/2 ts Salt
    1/2 c  Milk.
 
  Boil together:
  
  Stir well. Pour into greased jelly roll or 9x13 pan.  Bake at 350 for 25
  minutes, or tests done.
  
  While baking, prepare icing:
  
  Bring to boil:
  
  1 stick margarine 6 T milk 4 T cocoa.
  
  Add one box Conf. sugar, beat til smooth but pourable.
  
  Sprinkle top of baked cake with as many pecans and mini marshmallows as
  your conscience can stand, gently pour icing over hot cake.
  
  Let stand 'til cool.
  
  This makes a brownie like cake, VERY sweet!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Berry Coulis
 Categories: Sauces, Desserts
   Servings:  1
 
      2 c  Mixed
           -blueberries,raspberries and
           -strawberries
           Add:   2 tsp sugar
      1 tb Fresh lemon juice
 
  Mixed Berry Coulis: In blender or food processor, combine a tiny strip of
  lemon zest Cover and puree; strain to remove seeds if desired. Serve over
  whole wheet pancakes.  Garnish with extra berries.
  
  Makes 1 1/2 cups 20 calories per 3-tbsp serving; .3 g protein 5 g
  carbohydrate .2 g fat (6% of calories) 1 g fiber no cholesterol 1 mg sodium
  50 mg potassium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mixed Fruit Cobbler
 Categories: Desserts
   Servings:  8
 
MMMMM-----------------------------FILLING----------------------------------
      2    Pears
      1    Granny Smith Apple
    2/3 c  Sugar
    3/4 ts Ground Cinnamon
    1/8 ts Ground Cloves
    1/4 ts Salt
      1    McIntosh Apple
 16 1/2 oz Can Pitted Cherries
      2 tb Quick Cooking Tapioca
    1/4 ts Ground Nutmeg
      1 ts Grated Lemon Peel

MMMMM-----------------------------TOPPING----------------------------------
  1 1/2 c  Bisquick
      2 tb Sugar
    1/2 c  Unsalted Chopped Mixed Nuts
    1/2 c  Milk
      2 tb Butter
      1 ts Cinnamon Sugar

MMMMM--------------------------BRANDIED CREAM-------------------------------
    1/2 c  Heavy Cream
      2 tb Brandy
      2 tb Powdered Sugar
 
  Preheat oven to 350F.  Grease a 10" square baking dish.  To make filling,
  core pears and apples and cut into 1/2" chunks; place in large bowl.  Add
  next 8 ingredients and stir well.  Spoon into baking dish. To make topping,
  in large bowl, mix first 4 ingredients until smooth; add nuts. Drop by
  heaping Tbs over filling.  Sprinkle with cinnamon sugar. Bake 50 - 60
  minutes until lightly browned. To make brandied cream, in a small bowl,
  beat heavy cream, powdered sugar, and brandy until soft peaks form.  Serve
  with the cobbler. This is from one of my MIL's clippings from Women's Day.
  Date unknown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Bombe
 Categories: Desserts
   Servings:  6
 
    3/4 ts Unflavored gelatin
    1/4 c  Cold water
    2/3 c  Milk
    2/3 c  Sugar
      1 tb Unsweetened cocoa
      1 ts Instant coffee granules or
           -powder
    1/2 ts Vanilla extract
      1 c  Heavy cream, whipped
 
  Mocha Bombe
  
  Set control of refrigerator at coldest setting.  Sprinkle gelatin over cold
  water.  Combine milk, sugar, cocoa and coffee in a small pan.  Heat slowly
  over moderately low heat stirring occasionally, until mixture is smooth and
  blended and bubbles form around the edge of the pan. Stir in softened
  gelatin, stirring until gelatine is dissolved. Cool. Blend in vanilla.
  Chill until mixture is the consistency of unbeaten egg white. Whip chilled
  mixture with an electric or rotary beater until thick and fluffy. Fold in
  whipped cream. Pour into a 3 or 4 cup mold. Cover with foil or plastic
  wrap.  Freeze about 3 hours, or until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Chocolate Torte
 Categories: Desserts, Chocolate
   Servings:  6
 
    1/2 c  Unsweetened cocoa
    1/2 c  Boiling water
  2 1/2 c  All purpose flour
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 3/4 c  Sugar
    2/3 c  Butter or margarine
      2    Eggs
      1 ts Vanilla extract
      1 c  Buttermilk
           FILLING:
      5 tb Flour
      1 c  Milk
      1 c  Sugar
      1 c  Butter or margarine
    1/2 ts Instant coffee granules
      2 ts Water
      1 ts Vanilla extract
      2 ts Unsweetened cocoa
      1 c  Chopped pecans
           FROSTING:
    1/2 c  Shortening
    1/4 c  Butter or margarine
  2 1/2 tb Evaporated milk
      1 tb Boiling water
  1 1/2 ts Vanilla extract
      1 ds Salt
      1 lb Sifted confectioners' sugar,
           -divided
 
  CAKE:
  
  Pecan halves, optional
  
  For cake, make a paste of cocoa and water.  cool and set aside.  Sift
  together flour, soda and salt; set aside.  In a large mixing bowl, cream
  the sugar and butter.  Add eggs and vanilla.  Blend in cocoa mixture. Add
  flour mixture alternately with the buttermilk.  Blend until smooth. Pour
  into two greased and floured 9 inch cake pans.  Bake at 350 for 35 minutes
  or until cake tests done.  Remove from pans and cool on a wire rack. For
  filling, cook flour and milk in a saucepan over low heat,stirring
  constantly, until thick.  Cool. Meanwhile, cream sugar and butter until
  light.  Dissolve coffee in water; add with vanilla, cocoa and milk mixture
  to creamed mixture.  BEat until fluffy, about 5 minutes. Fold in nuts.
  Split each cake layer in half.  Divide filling into thirds and spread
  between layers.  For frosting, cream shortening and butter. Add milk,
  water, vanilla, salt and half the sugar.  Beat well. Add remaining sugar
  and beat until smooth and fluffy.  Spread over top and sides of cake.
  Garnish with pecan halves, if desired. Yield: About 16 servings.
  
  Origin:  Country Woman, Nov/Dec 1991 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Creme Caramel
 Categories: Desserts
   Servings:  6
 
    2/3 c  Sugar
      3 tb Water
  1 1/2 c  Whipping cream
    1/2 c  Milk
    1/4 c  Sugar
      4 oz Milk chocolate - imported, c
  2 1/2 ts Instant coffee granules
      3    Egg yolks
      1    Egg
  1 1/2 ts Instant coffee powder
    1/2 ts Water
      4 oz Milk chocolate - imported, c
      2 tb Whipping cream
 
  Servings:  6
  
  Position rack in center of oven and preheat to 325F.  Place six 1/2 cup
  ramekins or custard cups in baking pan.  Stir 2/3 cup sugar and 3
  tablespoons water in heavy small saucepan over low heat until sugar
  dissolves.  Wash down sugar crystals from sides of pan with brush dipped in
  cold water.  Increase heat to medium-high and bring mixture to boil. Boil
  without stirring until mixture turns deep golden brown, swirling pan
  occasionally, about 9 minutes. Immediately divide caramel among ramekins.
  Carefully tilt ramekins to coat bottoms (not sides) with caramel.
  
  Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan,
  whisking until sugar dissolves. Remove from heat.  Add chocolate and stir
  until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks
  and egg.
  
  Divide custard mixture evenly among caramel-lined ramekins.  Add enough hot
  water to baking pan to come halfway up sides of ramekins. Bake until
  custards are set around edges and centers move only slightly when baking
  pan is shaken, about 30 minutes.
  
  Remove custards from water and cool completely.  Refrigerate until very
  cold, about 4 hours.  (Custards can be prepared 1 day ahead.)
  
  FOR GANACHE:
  
  Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine
  chocolate and cream in heavy small saucepan.  Stir over low heat until
  chocolate melts and mixture is smooth.  Remove from heat and stir in coffee
  mixture.  Cool until just warm to touch.
  
  Divide ganache among custards.  Spread ganache with back of spoon to cover
  top of custards completely.  Refrigerate until ganache is set, at least 30
  minutes.  (Can be prepared 3 days ahead; cover.)
  
  Run small sharp knife around edge of custards to loosen.  Invert custards
  onto plates and serve.
  
  Bon Appetit, March, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Icing
 Categories: Icings, 1941
   Servings:  6
 
  1 1/2 c  Powdered sugar
      1 tb Coffee
    1/8 ts Salt
      1    Egg yolk, well beaten
      4 ts Cocoa
    1/4 c  Butter
      1 ts Vanilla
 
  Sift sugar.  Cream butter.  Add sugar.  Beat until smooth.  Add remaining
  ingredients.  Beat until well blended.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Meringues W/ Chocolate
 Categories: Desserts, Chocolate
   Servings:  6
 
      5 lg Eggs whites only
    1/2 ts Fresh lemon juice
      1 pn Salt
      1 c  Superfine sugar
  1 1/2 c  Whipping cream
      3 tb Coffee liqueur
      1 tb Instant coffee powder
      6 oz Coarsely chopped semisweet
           -chocolate
     24    Chocolate coffee beans
 
  Preheat oven to 275 deg. Line 2 baking sheets with parchment. Draw eight 3
  inch circles on each. Beat whites with lemon juice* and salt until soft
  peaks form. Add sugar 1 tablespoon at a time and beat until stiff and
  shiny. Spoon meringue into pastry bag fitted with no. 5 star tip. Pipe
  rosettes or stars around circles, leaving space in center. Bake until dry
  and slightly colored, about 45 minutes. Remove from sheet and cool
  completely. Remove parchment. (Can be prepared 1 day ahead. Store in
  airtight container in dry place.)
  
  Using electric mixer, beat cream with liqueur and coffee to stiff peaks.
  
  Melt chocolate in double boiler over gently simmering water. Using spatula,
  spread thin layer of chocolate on baking sheet, smoothing back and forth to
  even. Refrigerate 10 minutes. Using paint scraper or putty knife held at
  slight angle, push chocolate away from you quickly so chocolate folds into
  "ruffles." Repeat for a total of 8 ruffles. Refrigerate until ready to use.
  
  Set 1 meringue on dessert plate. Top with another meringue. Fill center
  with cream. Repeat with remaining meringues. Refrigerate 30 minutes.
  Garnish each with chocolate ruffle and 3 chocolate coffee bean candies.
  
  *Can substitute distilled white vinegar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Pudding
 Categories: Desserts
   Servings:  6
 
    1/4 c  Sugar
      2 tb Corn starch
      2 c  Hot milk or 1 c milk and 1 c
           -leftover brewed coffee
      2 ts Instant coffee (if not using
           -brewed coffee)
      3    Or 4 oz semisweet or
           -bittersweet chocolate,
           -preferably imported,
           -chopped
      1 ts Vanilla extract
 
  Mocha Pudding
  
  Stir the sugar and cornstarch together in a medium saucepan.  Gradually
  stir in the hot milk (or milk and coffee) and the instant coffee, if using.
  Heat, stirring constantly, until the sugar is dissolved and the mixture
  begins to thicken, about 5 minutes.  Add the chocolate.
  
  Cook over medium low heat, stirring, until the chocolate is melted and the
  mixture boils and is thickened, about 5 minutes.  Remove from heat; cool 5
  minutes. Stir in the vanilla and pour into small custard cup. Serve warm or
  at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mocha Rice Pudding
 Categories: Rice, Desserts, Chocolate
   Servings:  8
 
      1 c  Rich milk
    1/2 c  Strong coffee
    1/2    Square unsweetened chocolate
    1/2 c  Granulated sugar
    1/2 ts Salt
      1    Egg, beaten
      2 c  Cooked rice
    1/2 c  Chopped raisins
    1/2 c  Chopped walnuts
    1/2 c  32% cream, whipped
 
  Scald milk in the top of a double boiler. Add coffee and blend. Add
  chocolate, stirring until melted. Add sugar and salt. Add some of this hot
  mixture to beaten egg; then return to double boiler and cook for 5 minutes.
  Stir in rice and cool. Whip cream until stiff. Fold in raisins, walnuts and
  whipped cream. Chill well in individual sherbet glasses. Serves 8.
  
  AR/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Cool Whip
 Categories: Desserts, Toppings
   Servings:  6
 
    1/2 c  Skim milk
    1/2 c  Nonfat dry milk powder
    1/8 ts Cream of tartar
      4 ts Lemon juice
      2 ts Sugar (opt)
    1/2 ts Vanilla (opt)
 
  From: Reader's Digest's "Great Recipes for Good Health" Calories: 5 cal.
  per tbsp. Uploaded by: Donna Ransdell, COOKING echo
  
  1. Put the skim milk in a small metal bowl, set in freezer, and let stand
  just til ice crystals begin to form (about 15 minutes).
  
  2. Remove from the freezer and add the dry milk powder and cream of tartar.
  With hand electric mixer, whip the mixture at high til foamy.
  
  3. Beat in 1 tsp. lemon juice and continue beating til the mixture begins
  to thicken. Beat in another tsp of lemon juice and if desired, the sugar,
  and continue beating til the mixture peaks softly. Add the remaining 2 tsp
  lemon juice and continue whipping to stiff peaks. Fold in vanilla (if
  desired), and serve immediately as a dessert topping or however you use
  Cool Whip.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Devonshire Cream
 Categories: Desserts, Sauces
   Servings:  6
 
      1 c  Whipping cream
      3 tb Powdered sugar
  1 1/2 c  Sour cream
 
  Beat until smooth; set aside. In a chilled bowl with chilled beaters, whip
  cream until soft peaks form. Continue whipping and add sugar one table
  spoon at a time. Gently fold in sour cream and blend thoroughly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Whipped Cream
 Categories: Sauces, Low-cal, Desserts
   Servings:  3
 
    3/4 ts Unflavored gelatin
      1 tb Cold water
    1/2 c  Nonfat dry milk powder
    1/2 c  Ice water
      2 tb Confectioner's sugar
      1 ts Vanilla
 
  A fluffy, all-purpose topping that can double as a filling. Properly
  whipped, it will be stiff enough to mound or pipe through a pastry bag.
  
  Soften the gelatin in the cold water in a small heatproof measuring cup.
  Set the cup in a pan of simmering water and heat about 4 minutes until the
  gelatin dissolves; remove from the heat. Combine the dry milk, ice water,
  and confectioner's sugar in the chilled small bowl of an electric mixer,
  then beat with chilled beaters at medium speed until foamy. With the motor
  running, carefully pour the gelatin down the side of the bowl so that it
  doesn't hit the beaters and spatter all over. Continue beating at medium
  speed for 7 to 10 minutes until it is the texture of whipped cream, then
  beat in the vanilla. If not using immediately, store in the refrigerator.
  If the mixture should deflate on standing, simply beat until it again
  resembles whipped cream.
  
  Makes 3 cups
  
  Per Tablespoon: 4 C less than 1 g P 0 g TF (0 g SAT) 1 g CARB 4 mg S 0.1 mg
  CH
  
  From: Jean Anderson's Sin-Free Desserts
  
  Posted by Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mock Whipped Cream
 Categories: Desserts, Low-cal
   Servings:  4
 
  1 1/2 ts Unflavored gelatin
    1/4 c  Boiling water
  1 1/2 ts Sugar
      1 c  Ice water
    1/2 c  Instant non-fat dry milk
      2 ts Vanilla extract
 
  Servings: Makes about 4 cups
  
  Directions:
  
  Chill a large bowl and beaters.  Dissolve gelatin in boiling water. Stir in
  sugar.
  
  In chilled bowl, beat together ice water, non-fat dry milk, and vanilla
  until very frothy.  Gradually add gelatin mixture and continue beating
  until quite stiff.  Chill for at least 1 hour before using.
  
  Per cup: Cholesterol (mg): 3 Fat (grams): total 0; saturated 0 Exchanges:
  milk 1; others 0 Calories: 66
  
  From: "The Happy Heart (Low Cholesterol) Cookbook" by Carole Kruppa.
  
  Courtesy of Theresa Merkling
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Modena Rice Pudding
 Categories: Desserts, Rice
   Servings:  6
 
  3 1/2 c  Milk
      7 oz Superfine Arborio Or Roma
           -Rice
  8 3/4 oz Sugar
  1 1/2 tb Unsalted Butter
      5 lg Eggs, Beaten
      2 ts Grated Lemon Zest
      4 oz High Quality Candied Citron
           -Finely Diced Or:
    3/4 c  Blanched Almonds, Toasted &
           -Coarsely Chopped
 
  One day ahead, wrop the dish and refrigerate in the refrigerator until 1
  hour before baking. The food of grandmothers, this baked rice pudding is
  scented with citron or almond.  Baking burnishes it to a glowing gold and
  makes it firm enough to be sliced like a cake. Although made throughout the
  region,this rendition from Modena was shared by Catherine Piccolo of the
  Modena/St. Paul Minnesota, Sister City Committee. This pudding is the
  dessert served after Sunday dinner in farmhouses on the Po River plain. It
  is pulled from the cold pantry for special quests, and is especially
  favored around Easter time.  The pudding can be made before serving. It is
  equally good served warm from the oven or chilled.
  
  In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a gentle
  bubble over igh heat.  Turn the heat down to low, cover tightly,and cook
  20-25 mminutes at a very slow bubble. Stir occasionally to check for
  sticking. When the rice is tender but still a little resistant to the bite
  (it will be a little soupy), stir in the sugar. Turn it into a bowl and
  allow it to cool. Butter a 9 inch springorm pan with the 1-1/2 tbsp butter.
  Preheat the oven to 350F. Stir the eggs,lemon zest, and citron or almonds
  into the cooled rice. Turn into the pan, and bake 55-65 minutes, or until a
  knife inserted 2 inches from the edge comes out clean. To serve at room
  temperature, cool the pudding to room temperature on a rack, and then
  unmold.  REfrigerate if you will be holding it for longer than 2 hours.
  Slice into narrow wedges.  Serve warm by reheating the pudding in its mold
  at 325 F about 20 minutes. Then release the sides of the pan and set on a
  round plate.
  
  Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moist Rhubarb Coffeecake
 Categories: Desserts, Low-cal
   Servings:  9
 
      2 c  Cake flour
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Plus 2 tablespoons light
           -brown sugar, packed
    1/4 c  Thawed, frozen egg
           -substitute
      1 c  Nonfat palin yogurt
    1/2 c  Applesauce
      1 ts Vanilla
      3 c  Caorsely chopped rhubarb
 
  Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many
  midwestern and east coast transplants. Just stir diced uncooked rhubarb
  into the coffeecake batter and bake. (By Times Food Stylists)
  
  Sift together cake flour, baking powder, baking soda, and salt into large
  bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt,
  applesauce and vanilla. Stir into flour mixture just until ingredients are
  almost blended. Quickly stir in rhubarb just until mixed. Turn into
  9-inch-square pan sprayed with non-stick vegetable spray or lined with
  parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar.
  Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center.
  Makes 9 servings.
  
  Each serving contains:
  
  219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates;
  4 grams protein; 0.41 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Molded Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings: 10
 
    1/4 c  Cold water
      1    Envelope unflavored gelatin
      6    Eggs, separated
  1 1/2 c  Sugar, divided
      6    Squares (1 oz each)
           -unsweetened chocolate,
           -melted and cooled
      1 tb Instant coffee
      1 c  Boiling water
  2 1/2 ts Vanilla, divided
      2 tb Dark rum, brandy or bourbon
    1/8 ts Salt
      2 c  Heavy cream
    1/3 c  Confectioner's sugar
 
  FROM:      Woman's Day, 9/2/80
  
  Make early in day or day before.  Double recipe for large loaf pan or 2
  pans, using very large bowl for folding egg whites with chocolate.
  
  For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed
  paper, one for length, one for width of pan.  Fold each lengthwise as
  necessary to fit pan exactly: it's best to have more than one thickness.
  Put strips in pan, extending slightly above rim on all sides.
  
  Pour cold water into 2-cup glass measure.  Sprinkle with gelatin; let stand
  at least 5 minutes. Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks with
  1 cup sugar 5 minutes or until thick and light colored. Stir in chocolate
  until smooth, scraping bowl with rubber spatula; set aside.
  
  Add coffee and boiling water to softened gelatin; stir mixture into stiff
  chocolate mixture scraping bowl constantly, until smooth.  Beat in 1-1/2
  tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large
  bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or
  until very cold but not thick. Remove from water temporarily; set aside.
  
  In large bowl beat whites with salt until foamy.  Gradually beat in
  remaining 1/2 cup sugar until soft peaks form.
  
  Return bowl of chocolate mixture to ice water; stir 2-3 minutes or until
  mixture barely starts to thicken.  Remove bowl from ice water.  Fold half
  the mixture into whites, then fold into remaining mixture (do not
  overfold).
  
  Pour gently from one bowl to another to insure thorough blending.
  Refrigerate 8-10 hours or overnight.
  
  To unmold: since most loaf pans flare, corners probably will not be lined
  with wax paper. With small, sharp knife loosen corners. Invert flat platter
  over loaf pan; invert pan over platter. Remove pan; gently peel way paper.
  Whip creamwith confectioner's sugar and remaining 1 tsp vanilla to thick
  saucelike consistency. (If desired, whip about 1/2 cup of the heavy cream
  until stiff. Pipe on mousse to garnish.) Spoon generously over each slice
  of mousse.
  
  Makes 10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Bread Pudding
 Categories: Desserts
   Servings:  6
 
      1    Egg
    1/2 c  Sugar
      2 c  Milk
  1 1/2 c  Bread Cubes
      1 ts Cinnamon
    1/2 ts Cloves
    1/2 ts Allspice
    1/4 ts Nutmeg
      1 ts Butter, melted
    1/8 ts Salt
  1 1/2 c  Chocolate Chips
 
  Beat egg until light, add sugar and milk, then pour over torn up bread
  cubes.  Add spices, butter, salt and chocolate chips, stir well.  Pour into
  a baking dish, set this in a pan of water and bake in a slow oven (300
  degrees) for 45 to 50 minutes, or until firm.  Serve as is, with milk or
  cream on it or with any sauce.  Also good cold.
  
  I don't always use a water bath when I make it because I like mine extra
  crisp and not overly soggy in the middle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mom's Cherry Salad
 Categories: Desserts, Salads
   Servings:  4
 
      1 qt Cherries, pitted & drained
      1 c  Walnuts
      1 tb Flour
    1/2 ts Salt
      1 c  Minature marshmellows
      1    Egg, beaten
      1 c  Sugar
      1 c  Milk
 
  Mix egg, flour, sugar and salt.  Add milk and cook until thick, about 10-15
  minutes on low heat.  Pour over cherries, marshmellows and walnuts.
  Refrigerate.  Will keep 4-5 days.
  
  Bananas and pineapple can be added if salad is to be eaten right away.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Monkey Tails
 Categories: Kids, Desserts
   Servings:  6
 
      3    Bananas (large)
      2 tb Orange juice
      6 oz Chocolate chips
      1 tb Crisco
      6    Popsicle sticks
 
  Cut bananas in half and peel.  Insert stick. Brush with orange juice.
  Freeze until frim.  Combine chips and crisco over low heat until melted.
  Cool slightly. Spoon over bananas. Wrap in plastic wrap and freeze until
  readu to eat.
  
  I prefer to use a deep cup and dip the bananas to coat them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mousse Au Chocolate
 Categories: Chocolate, Desserts
   Servings:  6
 
      4    Egg yolks
    1/4 c  Superfine sugar
      2 tb Cognac
      6 oz Semisweet chocolate, cut in
           -small chunks
      3 tb Strong coffee
      8 tb Butter; soft, unsalted or
           -Sweet (1 stick) cut into
           -1/2" pieces
      4    Egg whites
    1/2 c  Heavy cream; whipped
 
  Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a
  film of vegetable oil. Invert the mold on paper towels to drain.
    In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk,
  rotary or electric beater for 2 or 3 minutes or until they are pale yellow
  and thick enough to form a ribbon when the whisk is lifted from the bowl.
  Beat in the Cognac.
    Set the mixing bowl over a pan of barely simmering (not boiling) water,
  and continue beating for 3 or 4 minutes or until the mixture is foamy and
  hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes
  longer, or until the mixture is cool again and as thick and creamy as
  mayonnaise.
    In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over
  hot water, stirring constantly. When all the chocolate has dissolved, beat
  in the butter, one piece at a time, to make a smooth cream. Then beat the
  chocolate mixture into the egg yolks and sugar.
    In a separate bowl, with a clean whisk or beater, beat the egg whites
  until they are stiff enough to form stiff peaks on the wires of the whisk.
  Stir about 1/4 of the egg whites into the chocolate mixture to lighten it,
  then very gently fold in the remaining egg whites. Spoon the mousse into
  the oiled mold or dessert cups and refrigerate for at least 4 hours or
  until it has set.
    To unmold and serve, run a long, sharp knife around the sides of the mold
  and dip the bottom of it in hot water for a few seconds. Then wipe the
  outside of the mold dry, place a chilled serving plate upside down over the
  mold, and grasping both sides firmly, quickly turn the plate and mold over.
  Rap the plate on a table and the mousse should slide easily out of the
  mold. If the mousse doesn't unmold at once, repeat the whole process.
    With a wire whisk, rotary or electric beater, whip the chilled cream in a
  large bowl until it is firm enough to hold it's shape softly. Garnish with
  mousse with the whipped cream and serve.
  
  Source: Recipes: The Cooking of Provincial France, Foods of the World,
  Time/Life Books (c) 1968 Typed by .\\ichele
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mousse in a Minute
 Categories: Desserts
   Servings:  5
 
      1 pk Jello Instant Pudding (4 Oz)
  1 1/2 c  COLD Milk
      1 c  Thawed Cool Whip
 
  Prepare pudding mix as directed on package, using 1 1/2 cups milk.  Fold in
  whipped topping (Cool Whip) and spoon into dessert dishes.  Garnish with
  additional Cool Whip.  Great with any flavor of Jello Instant Pudding.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Moxie Mocha Pudding
 Categories: Desserts
   Servings:  4
 
    1/2 c  Granulated sugar
      3 tb Cornstarch
      3 tb Cocoa powder
      1 ts Instant coffee granules
      2 c  Cold milk
      1 ts Vanilla extract
 
  In a medium saucepan, thoroughly mix sugar, cornstarch, cocoa powder and
  instant coffee.  Gradually stir in milk until blended.
  
  Cook over medium heat, stirring frequently, until mixture thickens and
  boils.  Remove from heat.  Stir in vanilla.  Pour into serving dishes and
  cool at room temperature for one hour.  Refrigerate until serving time.
  
  Metric quantities:  125 ml sugar, 45 ml cornstarch, 45 ml cocoa, 5 ml
  coffee, 500 ml milk, 5 ml  vanilla.
  
  Source:  Delectable Desserts, TransAlta Utilities pub. 1991. Shared by
  Elizabeth Rodier 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Much Too Rich Chocolate Sorbet
 Categories: Desserts, Chocolate
   Servings:  3
 
    1/2 c  Sugar
  1 1/4 c  Droste cocoa
    1/3 c  Sherry (add more sugar if
           -you only
           Have dry sherry in the house
           :-), but it is best to use a
           Cream sherry)
      2 c  Water
 
  Mix sugar and cocoa together in bowl.  Add water and whisk until smooth.
  Add sherry and then taste to check if sweetness is to your liking. Chill
  mixture a bit and then put in ice cream maker and follow the directions
  that came with the device.  This concoction will take longer than usual to
  freeze (perhaps as much 2 hours or more). I like my chocolate bittersweet,
  so you may want to use more sugar than I have. Also, depending on the size
  of your ice cream maker, you may want to double the recipe.
  
  Makes 3 cups, 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mulled Summer Fruits in Chenin Blanc
 Categories: Desserts
   Servings:  8
 
      2 c  Chenin blanc
    3/4 c  Granulated sugar
      2 ts Lemon zest
      5    Whole cloves
      4    Whole allspice
      3    Sticks cinnamon
      6 c  Fresh fruit (orange slices,
           -strawberries, blueberries
           Apricots, plums, pineapple
           -slices, peaches and
           Mangos)
           Sorbet, ice cream or whipped
           -cream (optional)
 
  Servings: 8
  
  QUAN    MEAS    ING **
  
  *DIRECTIONS* In medium saucepan, mix chenin blanc, sugar, lemon zest,
  cloves, allspice, and cinnamon. Heat, stirring, until mixture reaches
  boiling point and sugar is dissolved. Cool. Layer fruit in attractive clear
  glass serving bowl. Pour wine mixture over fruit. Cover and chill. Remove
  whole spices. Spoon into chilled stemmed balloon glasses. Top with sorbet,
  ice cream, or lightly whipped cream if desired.
  
  Per serving: 162 calories, 1 gram protien, 21 grams carbohydrate, less than
  1 gram fat, 0 cholesterol, 38 milligrams sodium.  Exchanges: 1 fruit
  
  Source: Oregonian FoodDay 7/2/91
  
  Courtesy Of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Muscat Ice
 Categories: Desserts
   Servings:  8
 
           Karen Mintzias
  1 1/2 lb Tart green gooseberries
      3    Heads elderflower blossoms*
      6 oz Caster sugar
    225 g  Greek strained yoghurt
 
  *Note: The recipe originally calls for 3 OR 4 heads of elderflower blossom.
  ~
  
  Put the gooseberries into a heavy-based saucepan or casserole.  The fruit
  should be still damp from rinsing under the tap but there is no point in
  spending time topping and tailing it as it is going to be sieved.  Add the
  florets of elder blossom, stripped from their stalks, and bury them among
  the fruit.  Cover tightly and cook in a low oven until the fruit is tender
  and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2.
  Or cook over a very gentle flame if preferred.
  
  Add the sugar and stir until it no longer feels gritty.  Then rub the fruit
  and every drop of its sugary juices through a sieve to make a perfectly
  smooth seeless puree.  As soon as it is cold, spoon the pale aromatic puree
  into a chilled loaf tin, cover it and freeze.
  
  About an hour later, when the ice is firm around the edges but still soft
  in the centre, beat it or whizz it in a food-processor until mushy. Gently
  fold in the yoghurt, cover and freeze until solid all the way through.
  
  Then turn out the ice-cream, beat it again to break up any ice crystals and
  transfer it to 8 petit pots de chocolat.  Cover and freeze until about 1
  hour before serving, when the ice-cream should be placed in the fridge to
  "ripen" it.  Amaretti biscuits go very well with this.
  
  Source: Philippa Davenport in "Country Living" (British), June 1988. Typed
  for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Mushroom Caps
 Categories: Desserts
   Servings:  6
 
      1    Layer devils food cake mix
           Chocolate Glaze
    1/4 c  Light corn syrup
      2 tb Hot water
      2 tb Butter
      1 pk (6 oz) chocolate chips
 
  Makes 6 to 8 servings.
  
  Grease and flour 4-oz mushroom cans or other ovenproof, ridge-free
  containers.
  
  Prepare cake mix as directed.  Fill prepared small cans 2/3 full; bake as
  instructed for cupcakes.  Cool 5 minutes in cans; remove from cans to cool.
  
  Combine corn syrup water, and butter in a saucepan; bring to a boil.
  Continue to heat until butter melts.  Remove from heat.  Stir in chocolate
  chips until they melt.  Cool to room temperature.  Place cakes on a rack
  that is resting on waxed paper.  Spoon Chocolate Glaze over cakes until
  covered.  Let glaze set before serving.
  
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nanny's Irish Bread
 Categories: Breads, Desserts
   Servings: 10
 
      4 c  All Purpose Flour
      3 ts Baking Powder
  1 1/2 ts Baking Soda
      1 c  Sugar
     16 oz Sour Cream
      3 ea Eggs
      1 ts Vanilla
      1 x  Raisins-as much as you like
 
  Mix together all dry ingredients:  the flour, sugar, baking powder, and
  baking soda.  In a separate bowl,  mix together all wet ingredients: the
  sour cream,  eggs, and vanilla. Now mix the dry ingredients into the wet
  ingredients.  Mix thoroughly.  Should be a  slightly sticky dough texture.
  Add the raisins to  taste.  My family likes a lot of raisins, so I put in
  enough so that there's a raisin in almost every bite! Bake at 325 degrees
  for about 1 to 1 1/2 hours, or  until skewer comes out clean.
  :::This recipe came from my grandmother, Julia O'Malley, who was very
  affectionately called "Nanny" by her 40 or so grandchildren. She was born
  and raised in County Meath, Ireland, where this bread was a staple. She
  lived to be 98 years young, and fed me this Irish Bread 'till the end! It
  is a pleasure to honor her memory by sharing it with you.
  
  :::Shared by Eileen Shaughnessy, Prodigy F&W Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nectarine-Raspberry Ice
 Categories: Desserts
   Servings:  7
 
      1    Envelope plain gelatin
    1/2 c  Dry white wine
    1/3 c  Sugar
      4    Nectarines, cut into chunks
      1    Box raspberries, or one
           -10-oz frozen package,
           -thawed
      1 ts Lemon zest
    1/4 c  Lemon juice
 
  Nectarine-Raspberry Ice
  
  Combine 1/2 c water and gelatin in saucepan.  Stir over medium heat until
  gelatin is dissolved.  Stir in wine and sugar until dissolved.  Remove from
  heat; set aside.  Puree raspberries, nectarines, lemon zest and juice in
  blender.  Combine with wine syrup until blended.  Turn into shallow pan and
  freeze until firm.  Soften slightly, then beat smooth in mixer.  Refreeze
  and keep frozen until ready to serve. Makes 7 1/2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nelly's Shape (Taurus)
 Categories: Desserts
   Servings:  6
 
  2 1/2 c  Milk
  3 1/2 ts Gelatin
      4    Eggs, separated
    1/2 c  Brown sugar
      1 tb Sweet sherry
      2 tb Marmalade
    1/2 c  Heavy cream
    1/2 c  Toasted slivered almonds
 
  Servings:  6
  
  Place 3 tbsp milk in large bowl, sprinkle gelatin over milk.  Let soak
  while you prepare custard.
  
  Mix egg yolks with sugar in top of double boiler, place over barely
  simmering water, mix in remaining milk.  Stir continuously until mixture
  thickens into a custard.  Remove from heat and immediately pour over
  softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the
  sherry and chill for 20 to 30 minutes.
  
  Beat egg whites until they form soft peaks, fold into custard.  Turn into
  serving dish and chill for several hours.  The custard will separate,
  leaving a foamy top and a jelly bottom.
  
  Place the marmalade in a small saucepan and warm it very gently over low
  heat.  Spread it evenly over the top of the pudding.  Turn the cream into a
  bowl and beat it stiff.  Spread over marmalade, sprinkle with nuts.
  
  The sensual and seductive taste of this dessert should satisfy the
  Taurean's love of things both sweet and pleasurable, its pale soft topping
  suggesting the foamy waves of the sea from which Venus was born.
  
  From: "A Taste of Astrology" - Posted by: Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nesselrode Pudding
 Categories: Desserts
   Servings:  8
 
      5    Eggs
    1/2 c  Sugar
  1 1/2 tb Gelatin
    1/4 c  Water
      2 c  Whipping cream
      2 ts Vanilla
      2 c  Sweetened chestnut puree
      5 oz Chopped candied chestnuts
      1    Pie shell
 
  WARM THE EGGS IN A DOUBLE BOILER. Whip them with an electric mixer, and
  gradually beat in the sugar. Beat until the mixture is thickened and forms
  soft peaks. Soften the gelatin in the water and then dissolve over hot
  water. Beat the cream to soft peaks. Fold the gelatin and vanilla into the
  eggs and then fold in the whipped cream. Fold in the chestnut puree and the
  candied chestnuts. Fill the crust and refrigerate to set. Top with
  sweetened whipped cream.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nesselrode Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Currants
    1/4 c  Raisins
    1/2 c  Dark rum
      4    Egg yolks
      1 c  Sugar
      2 c  Light cream
      8 oz Chestnut puree
           -(approximately)
      1 ts Vanilla
      1 c  Heavy cream
      1 ts Vegetable oil
           Sweetened whipped cream
      1    Candied chestnut (optional)
 
  Makes 6 Servings
  
  Nesslerode pudding is named for Count K. R. Nesslerode, a Russian diplomat
  who lived from 1780 to 1862. There have been many versions popular in our
  country. The mixture usually includes dried fruits, pureed chestnuts,and
  cream. In the 1800s, a great variety of intricately fancy pudding molds
  were used to freeze the pudding into elaborate shapes. It was generally
  included as a dessert durning the holiday season, as is plum pudding.
  
  Soak currants and raisins in rum at least 15 minutes. Beat the egg yolks
  until foamy, then beat in 2/3 cup sugar. Continue beating until the yolks
  are thick and form a ribbon when the beaters are lifted.
  
  Heat the light cream in a small saucepan, until bubbles form around the
  edge of the pan. Slowly beat the hot cream into the egg yolk mixture, and
  return to pan. Cook, stirring until mixture thickens and coats back of a
  spoon. Do not boil. Remove from heat and add the chestnut puree, rum with
  fruits, and vanilla. Chill about 30 minutes.
  
  Whip the heavy cream until stiff. Add the remaining 1/3 cup sugar and whip
  until cream forms firm peaks. Fold into the chilled Nesselrode mixture.
  
  Brush a 1 1/2-quart fancy dessert mold with the oil and drain any excess.
  Fill the mold with the Nesselrode mixture, cover and freeze at least 6
  hours.
  
  To unmold, run a knife around  the inside edge of the mold. Dip the bottom
  in hot water and wipe dry. Place serving plate on top of the mold and
  invert to unmold. Rap once or twice to dislodge pudding, if necessary.
  Garnish with lightly sweetened whipped cream squeezed through a pastry bag
  with a star tip. Top with a candied chestnut, if desired.
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Baked Plum Pudding
 Categories: Desserts
   Servings:  6
 
     22    Common crackers, rolled fine
    1/2 c  Sugar
      1 c  Molasses
      4    Eggs
    1/2 c  Melted shortening
      1 ts Salt
      1 ts Cinnamon
      1 ts Clove
      1 ts Soda (baking soda)
    1/2 ts Nutmeg
      2 qt Milk
      1 lb Seeded raisins
    1/2 lb Seedless raisins
    1/2 lb Dried currants
    1/4 c  Citron
    1/4 c  Orange peel
    1/4 c  Lemon peel
 
  Info:  from Early American Recipes collection, 1953, by Heloise Frost from
  Nana Swain
  
  Preparation:
  
  Soak rolled crackers in milk two hours or more.  Add sugar, molasses,
  spices, salt.  Add beaten eggs, then fruit and last melted shortening and
  soda.
  
  Pour into well buttered earthen pudding pan.  Bake at 400 d one hour. Stir
  pudding thoroughly and reduce heat to 300 d for two hours.  Stir again and
  continue to bake one hour.  Pudding will be solid when done. Run a knife
  around edges, but do not remove from pan until cold.
  
  Slice and serve with hard sauce (or whipped cream).
  
  Will keep in refrigerator for a long time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: New England Apple Duff
 Categories: Desserts
   Servings:  6
 
      2 lb Tart cooking app.les, paread
           -and cored
    3/4 c  Hard cider
  1 1/2 tb Quick-cooking tapioca
      1 c  Plus 6 tablespoons sugar
      2    Eggs, seperated
           Salt
    1/4 ts Cream of tarter
    1/2 ts Vanilla extract
      6 tb All-purpose flour
    1/4 ts Almond extract
 
  Makes 6 Servings
  
  A duff of apples, such as this one, is far lighter than the orignal and
  more of a souffle-like pudding. It is best served as soon as it comes out
  of the oven.
  
  Preheat oven to 325 degrees F. Butter a 2-quart casserole.
  
  Cut the apples into eighths and place in a large saucepan. Combine the
  cider, tapioca, and 1 cup sugar, and stir until sugar is disolved; pour
  over the apples. Bring to a boil, lower heat, and simmer for 10 to 12
  minutes, until apples are soft but not mushy. Turn into the prepared
  casserole.
  
  In a bowl, beat the egg yolks with a dash of salt and 6 tablespoons sugar;
  set aside. Beat the egg whites with another dash of salt, until foamy. Add
  the cream of tartar and whisk until stiff but not dry. Fold the egg yolk
  mixture into the egg whites. Add the vanilla,  and fold in the flour and
  almond extract. Pour batter over the apples and bake 35 to 45 minutes, or
  untill puffed and golden brown.
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nick's Peach Cobbler
 Categories: Desserts
   Servings: 10
 
MMMMM---------------------BUTTERMILK BISCUIT CRUST--------------------------
      3 c  Self-rising cake flour
    3/4 c  Unsalted butter
  1 1/4 c  Buttermilk

MMMMM-----------------------------FILLING----------------------------------
  3 1/2 lb Peaches; peeled and sliced
    3/4 c  Sugar
      2 ts Finely grated lemon zest
    1/2 ts Freshly grated nutmeg
    1/2 ts Ground cinnamon
      3 tb Unsalted butter

MMMMM--------------------------FOR FINISHING-------------------------------
           Buttermilk
           Sugar
 
  FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and
  mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
  adding the remainder if necessary. Press dough together on a floured
  surface, wrap in plastic wrap and allow to rest while preparing filling.
  Preheat the oven to 450F and set a rack in the middle level. Place the
  peaches in a bowl and add the remaining filling ingredients, except the
  butter. Toss well to combine and pour filling into a 2-quart gratin dish or
  other baking dish. Distribute pieces of the butter evenly on the filling.
  On a floured surface, with the palms of the hands, press out the dough to
  the size of the baking dish and slide a thin cookie sheet under it. Slide
  the dough onto the filling. Cut 3 or 4 vent holes in the crust with the
  point of a knife. Paint the top crust evenly with the buttermilk and
  sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is
  well-colored and filling is bubbling. Cool slightly on a rack and serve
  warm or at room temperature.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Bake Peach Crisp
 Categories: Desserts
   Servings:  6
 
      2 cn (16 ozs each) cling peach
           -halves in syrup
      1 c  Cinnamon granola, broken up
    1/2 c  Toasted slivered almonds
      2 tb Butter
      2 tb Brown sugar
      1 ts Cinnamon
    1/2 c  Whipping cream
    1/3 c  Powdered sugar
    1/2 ts Vanilla
    1/4 ts Almond extract
    1/4 ts Nutmeg
    1/2 c  Sour cream
 
  Drain peaches, reserving liquid for other uses. Combine granola and
  almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon,
  simmer until sugar is dissolved, about 2 minutes.  Toss with granola and
  almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond
  extract and nutmeg until stiff. Blend in sour cream. To serve, place two
  peaches on each servng plate. Top with cream mixture and sprinkle with
  granola mixture. Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No Fat Pear and Apricot Strudel
 Categories: Desserts
   Servings:  8
 
    1/2 c  Dried apricots
    1/4 c  Raisins
  2 1/2 c  Thinly sliced pears
    1/2 c  Maple syrup
      1 tb Lemon juice
    1/4 ts Ground cinnamon
    1/4 ts Grated nutmeg
      8    Sheets phyllo dough
 
  Per serving: 152 calories, 1.8 grams fat, 2 g dietary fiber, 2 g protein,
  no cholestrol, 3 milligrams sodium.  Serves 8.
  
  Non-Stick buttered flavored cooking spray
  
  In a 1 quart saucepan, combine the apricots and raisins. Add water to
  cover. Simmer over medium heat for 15 minutes or until the fruit is soft.
  
  Drain and coarsely chop.  Transfer the fruit to a medium bowl. Stir in the
  pears, maple syrup, lemon juice, cinnamon and nutmeg.  To keep dough from
  drying as you work, unroll it onto a counter and cover with a berely damp
  towel.  Peel off 1 sheet of phyllo and place it flat on a dry section of
  the counter.  Spray lightly with butter flavored non-stick spray.  Top with
  a second sheet and brush very lightly with water.  Repeat the process,
  coating alternate sheet with either spray or water, until all 8 sheets have
  been used.  Spoon the pear mixture onto the dough, positioning it along the
  lower half of the long side of the rectangle and leaving a 1 inch border on
  the sides and bottom.  Fold in the sides and coat lightly with the spray.
  
  Starting at the bottom, roll the strudel to enclose the filling.  Coat a
  cookie sheet with the spray. Transfer the roll, seam side down, to the
  sheet.  Brush the top lightly with water. Bake at 350 F for 30-35 minutes,
  or until golden.  Serve warm or cold.  To make slicing easier, use a
  serrated knife.  Serves 8.
  
  Origin:  June Issue Prevention Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Cholesterol Fruit-Filled Muffins
 Categories: Desserts
   Servings: 12
 
    2/3 c  Skim milk
      1 tb Vegetable oil
    1/4 c  Cholesterol-free egg product
      2 c  Bisquick baking mix
      2 tb Sugar
    1/4 c  Fruit preserves (any flavor)

MMMMM------------------------------GLAZE-----------------------------------
    2/3 c  Powdered sugar
      4 ts Water
 
  1. Heat oven to 400'F. (High-altitude (3500-6500 ft.): Heat oven to 425'F.)
  Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper
  baking cups.
  2. Stir milk, oil and egg in medium bowl until blended. Stir in remaining
  ingredients except fruit preserves and glaze just until moistened.
  3. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves
  onto center of batter in each cup. Bake 13-18 minutes or until golden
  brown. Cool slightly; remove from pan. Drizzle with glaze.
  
  *** GLAZE ***
  Stir powdered sugar and water in small bowl until smooth.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Fat Chocolate Cupcakes
 Categories: Desserts
   Servings:  7
 
  3 1/4 c  Unsifted flour
  2 1/4 c  Sugar
      1 c  Unsweetened cocoa powder
    1/2 c  Cornstarch
      1 tb Baking powder
      1 ts Baking soda
  1 1/2 ts Salt
           Sift together all
           -ingredients.  Store in
           -tightly covered
           Container at room
           -temperature.  Stir before
           -using.
           -=>Chocolate Cupcakes
      2    Egg whites, lightly beaten
    3/4 c  Water
    1/2 c  Light corn syrup
      1 ts Vanilla
  2 1/2 c  Basic Baking Mix (recipe
           -above)
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  ~=>Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
  brownies or a cake. Makes 7 cups of mix.
  
  Quick-Cook Fluffy icing (optional)  (recipe follows) OR Confectioners'
  Icing (optional)  (recipe follows)
  
  Preheat oven to 350~.
  
  Line 12 muffin-pan cups with paper cupcake liners.
  
  Stir together egg whites, water, corn syrup and vanilla in medium-sized
  bowl. Add baking mix; stir to blend.  Divide batter evenly among 12 muffin
  cups, filling each about 2/3 full.
  
  Bake in preheated 350~ oven for 20-25 minutes or until owooden pick
  inserted in center of cupcake comes out clean.  Remove pan to wire rack to
  cool.  Top with icing and raspberries, if desired.
  
  Makes 1 dozen cupcakes.
  
  Per Cupcake: 157 calories, 3 g protein, .45 g fat, 36 g carbohydrate, 190
  mg sodium, 0 mg cholesterol.
  
  Exchanges: 1 starch/bread, 1-1/4 fruit.
  
  ~=>Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2
  tsp vanilla 1/8 tsp salt 1 egg white
  
  Combine all 6 ingredients in the top of a double boiler; beat until
  blended. Place over boiling water.  Beat at high speed for 4 5 minutes or
  until soft peaks form.  Scrape into medium-sized bowl. Beat at high speed
  until thick and spreadable.  Makes enough to frost two 8-inch layers or 1
  dozen cupcakes.
  
  ~=>Confectioners' Icing 1 cup confectioners' sugar 1/4 tsp vanilla liquid
  to make it spreadable: water, brewed coffee, orange/lemon juice
  
  Sift sugar into a small bowl.  Add vanilla and enough liquid, 1 tsp at a
  time, to make a spreadable frosting.
  
  ~=>No-Fat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake batter
  (recipe above), reducing water to 1/4 cup. Spread batter evenly in
  9x9x2-inch square baking pan coated with nonstick vegetable-oil cooking
  spray.  Sprinkle 1 cup firmly packed light brown sugar evenly over batter.
  Pour 1-1/2 cups boiling water over batter (water ahould cover mixture in
  pan).  Bake in preheated 350~ oven for 35-40 minutes or until wooden pick
  inserted into cake section comes out clean. Cool slightly in pan on wire
  rack.  Spoon onto dessert plates to serve warm or refrigerate to serve
  cold.
  
  Makes 12 servings.
  
  Per serving: 226 calories, 3 g protein, .45 g fat, 53 g carbohydrate, 196
  mg sodium, 0 mg cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Fat Chocolate Layer Cake
 Categories: Desserts
   Servings:  7
 
  3 1/4 c  Unsifted flour
  2 1/4 c  Sugar
      1 c  Unsweetened cocoa powder
    1/2 c  Cornstarch
      1 tb Baking powder
      1 ts Baking soda
  1 1/2 ts Salt
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  ~=>Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
  brownies or a cake. Makes 7 cups of mix.
  
  Sift together all ingredients.  Store in tightly covered container at room
  temperature.  Stir before using.
  
  ~=>Chocolate Layer Cake For a simple cake, spread layers with raspberry jam
  and sprinkle top with confectioners' sugar. For a more elaborate cake, add
  fresh berries and Quick-Cook Fluffy Frosting.
  
  4 egg whites 3/4 cup evaporated skim milk 1/4 cup corn syrup 1 tsp vanilla
  2 cups Basic Baking Mix (recipe above) 1/3 cup seedless raspberry jam 1/2
  pint fresh raspberries (optional) confectioners' sugar (optional) OR
  Quick-Cook Fluffy Frosting (optional) (recipe follows)
  
  Preheat oven to 325~.
  
  Beat egg whites in small bowl until soft peaks form.
  
  Stir together skim milk, corn syrup and vanilla in large bowl. Beat in
  baking mix at low speed until blended.  Fold in 1/4 th egg whites until
  blended. Gently fold in remaining egg whites just until incorporated.
  Divide batter evenly bewteen two 8-inch round cake pans coated with
  nonstick vegetable-oil cooking spray.
  
  Bake in preheated 325~ oven for 20-25 minutes or until wooden pick inserted
  in center comes out clean.  Cool cakes in pans on wire rack for 15 minutes.
  Turn out onto rack to cool completely.
  
  Spread one layer with raspberry jam; sprinkle with half the fresh
  raspberries, if you wish.  Dust with confectioners sugar or dollop some of
  frosting over jam and berries, if desired.  Dust remaining layer with
  confectioners' sugar or spread with remaining frosting. Place on top of
  first layer.  Garnish with remaining berries, if using. Serve at once or
  refrigerate up to 1 hour before serving. [They did *not* frost the sides.
  The sides of the cake layers show the frosting, berries and jam oozing
  through.]
  
  [Note: the picture on the cover showed the top layer being swirled with the
  frosting, dottted with berries and then, dusted with cocoa powder. This
  dusting of brown cocoa powder on the white frosting looks delightful with
  the brown layers showing at the sides.]
  
  Per serving: 154 calories, 4 g protein, .39 g fat, 34 g carbohydrate, 176
  mg sodium, 1 mg cholesterol.
  
  Exchanges: 1 starch/bread, 1 fruit.
  
  ~=>Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2
  tsp vanilla 1/8 tsp salt 1 egg white
  
  Combine all 6 ingredients in the top of a double boiler; beat until
  blended. Place over boiling water.  Beat at high speed for 4 5 minutes or
  until soft peaks form.  Scrape into medium-sized bowl. Beat at high speed
  until thick and spreadable.  Makes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: No-Fat Chocolate Cookies
 Categories: Desserts
   Servings:  7
 
  3 1/4 c  Unsifted flour
  2 1/4 c  Sugar
      1 c  Unsweetened cocoa powder
    1/2 c  Cornstarch
      1 tb Baking powder
      1 ts Baking soda
  1 1/2 ts Salt
           Sift together all
           -ingredients.  Store in
           -tightly covered
           Container at room
           -temperature.  Stir before
           -using.
           -=>Chocolate Cookies
      2    Egg whites, lightly beaten
    1/4 c  Corn syrup
      1 tb Water
      1 ts Vanilla
  2 1/2 c  Basic Baking Mix (recipe
           -above)
    1/4 c  Sugar
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  ~=>Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
  brownies or a cake. Makes 7 cups of mix.
  
  Preheat oven to 350~.  Coat cookie sheets with nonstick vegetable-oil
  cooking spray.
  
  Stir together egg whites, corn syrup, water and vanilla in medium-sized
  bowl. Stir in baking mix until well blended.  Roll dough into 1-inch balls.
  Spread sugar on small flat plate. Place 2 inches apart on cookie sheets.
  Press balls flat with bottom of glass.
  
  Bake in preheated 350~ oven for 6-8 minutes.  Cool cookies on baking sheet
  on wire rack for 5 minutes.  Remove cookies from sheet to rack to cool
  completely.
  
  Per cookie: 61 calories, 1 g protein, .18 g fat, 14 g carbohydrate, 72 mg
  sodium, 0 mg cholesterol.
  
  Exhanges: 1/2 starch/bread, 1/2 fruit.
  
  ~=>Dusted Chocolate Sandwich Cookies Sandwich 2 cookies together with 1
  Tbsp marshmallow creme.  Dust
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Non-Fat Berry Yogurt
 Categories: Desserts
   Servings:  6
 
      1 qt Non-fat milk
    1/4 c  Plain yogurt at room temp
 
  berries in season
  
  (to provide live cultures-make sure the yogurt says so, or you can buy live
  yogurt cultures from any health food store)
  
  Heat milk to just below boiling (120 degrees) using a candy thermometer.
  
  Allow milk to cool till tepid (90 degrees).  Stir in yogurt.  Mix till
  blended with milk.  Turn into glass bowl or 4 containers with fresh
  berries.  Cover and keep barely lukewarm.  Let container stand undisturbed.
  
  Remove when curd has formed.  Store in fridge. (in my yogurt maker, it
  takes about 8 - 10 hours)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodle Pudding
 Categories: Desserts, Pasta
   Servings:  6
 
    1/2 lb Broad noodles
      3    Eggs (beaten)
    3/4 c  Plus 2 T. milk
    1/2    Pt. sour cream
    1/2 lb Cottage cheese
    2/3 c  Sugar
      1 c  Raisins
      1 ts Vanilla
 
  Cook and drain noodles.  Combine beaten eggs, milk, sour cream, cottage
  cheese, sugar, raisins, and vanilla.  Add to noodles and put in
  well-greased baking pan.  Dot top with margarine or butter and sprinkle
  with sugar and cinnamon mixture.
  
  REFRIGERATE OVERNIGHT BEFORE BAKING.
  
  Bake at 350 degrees covered for 1 hour, then uncovered until brown....
  about 1/2 to 3/4 hour.
  
  Serve warm, either as an accessory to meat instead of potatoes or as a
  dessert with coffee.
  
  Source: Kwaj Cuisine Posted by Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Noodles and Apples
 Categories: Desserts, Cheese
   Servings:  4
 
      3 c  Cooked noodles
      3 tb Butter
      3 tb Grated Swiss cheese
      3 c  Sliced green apples
    3/4 c  Raisins
    1/2 ts Nutmeg
    1/4 ts Cloves
      3 tb Molasses
 
  Combine all ingredients and pour into well-oiled medium casserole.  Cover
  and bake at 350 degrees for 30 minutes.  Bake uncovered for 15 minutes
  longer or until slightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nova Scotia Gingerbread
 Categories: Desserts
   Servings: 12
 
    1/4 c  Shortening
    1/4 c  Lightly packed brown sugar
    1/3 c  Molasses
      1    Egg
  1 1/2 c  Flour
      1 ts Salt
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Ginger, ground
    1/4 ts Cloves
    3/4 c  Boiling water
 
  Cream shortening and sugar together until light and fluffy.  Beat in
  molasses and egg.  Combine flour, salt baking soda, spices.
  
  Stir dry ingredients gently into creamed mixture alternately with boiling
  water until just mixed, beginning and ending with dry ingredients.
  
  Spoon batter into a lightly greased 8x4 inch or 9x5 inch loaf pan.
  
  Bake in 350 F oven 40-45 minutes (check - could be less for larger pan)
  until tester inserted in center comes out clean.
  
  Cool in pan 10 min, remove and cool completely.  Wrap tightly to store.
  
  Each serving 1/12 loaf, 133 calories 1/2 starchy choice, 1 fruit, 1 fat 20
  g carbohydrate, 2 g protein, 5 g fat
  
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and tested by
  Elizabeth Rodier Sept 93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Caramel Icing
 Categories: Icings, 1941
   Servings:  6
 
      2 c  Sugar
      2 tb Butter
    1/2 c  Milk
    1/4 c  Boiling water
    1/8 ts Salt
      1 ts Vanilla
      1 c  Chopped nuts
 
  Caramelize 1/2 cup sugar.  Add boiling water.  Stir until dissolved. Add
  butter, milk, salt, and remainder of sugar.  Boil to soft ball stage (236
  F).  Cool to room temperature.  Add flavoring. Beat until thick and creamy.
  Spread on cake. Sprinkle with nuts.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut or Almond Ring
 Categories: Desserts
   Servings:  6
 
           Cottage cheese and oil
           Pastry (1)
           FILLING:
      7 oz (200g) ground hazelnuts or
      7 oz (200g) almonds (blanched and
           Ground)
  3 1/2 oz (100g) sugar
      4    Or 5 drops baking essence
           Bitter almond flavor
           Egg white
    1/2 x  Egg yolk
      3 tb Or 4  water
           FOR BRUSHING:
    1/2    Egg yolk beaten with 1 tbs.
           Milk
 
  roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix
  the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of
  the water as will give a good spreading consistency and spread evenly over
  the pastry with a spatula.  Starting from the longer side, roll up the
  pastry like a swiss roll: form the roll into a ring and lay on a greased
  baking sheet. Brush with the egg yolk and make regular cuts in the surface
  1/4 in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nut Torte (Nuss Torte)
 Categories: Desserts
   Servings:  6
 
      6    Eggs
      1 c  Sugar
      1 pk Vanilla sugar (approx. 1
           -tsp)
    250 g  Ground hazelnuts (8 - 8 3/4
           -oz*)
      4 tb Very strong coffee
      1 pt Heavy cream
      1 ts Instant coffee
      1 pk Vanilla sugar (approx. 1
           -tsp)
 
  Bake at 350 to 375 degrees F.
  
  ((*Note:  This recipe was a mixture of German and English, and the
  hazelnuts were listed as '1/2 #'.  If that was a German pound, then it
  would be 250 grams, if an American pound, 227 grams. K.B.))
  
  Source:  Handwritten German recipe obtained by Pat Stockett
  Translation/Conversion:  Karin Brewer
  
  Posted by:  Karin Brewer, Cooking Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Nutmeg Sauced Apples
 Categories: Sauces
   Servings:  6
 
      6 md Tart Baking Apples, peeled
           -cored and halved
    1/3 c  Water
      4 ts Sugar
      4 ts All-Purpose Flour
    1/2 ts Ground Nutmeg
  1 1/2 c  Light Cream
 
  Place apples in a 13" x 9" x 2" baking dish, add water. Bake covered at 350
  degrees for 30 to 40 minutes or until tender. Remove from the oven and keep
  warm. In a small saucepan, combine sugar, flour, and nutmeg. Stir in cream.
  Cook and stir over medium heat until thickened and bubbly. Remove from
  heat. Serve warm over apples.
  
  Yield: 6 Servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oak Hill Icebox Hash
 Categories: Desserts, Osg
   Servings:  1
 
     12 ea Marshmallows
    1/2 c  Sugar
    1/2 ea Lemon; juice
           Salt; a few grains
  1 1/2 c  Applesauce
    1/2 c  Cocoanut
      2 ea Egg whites; beaten
 
  Dissolve marshmallows in heated applesauce, add rest of ingredients, stir
  and place in refrigerator to chill. Vanilla may be used instead of lemon
  juice.
  
  Source: Hazel Scobie, Union Grange, Summit County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Chocolate Squares (Microwave)
 Categories: Chocolate, Microwave, Desserts
   Servings: 36
 
      3 c  Quick cooking rolled oats
    1/2 c  Packed brown sugar
    1/4 c  Wheat germ
    1/2 c  Butter
    1/2 c  Corn syrup
           TOPPING:
    3/4 c  Semisweet chocolate chips
    1/4 c  Crunchy peanut butter
 
  Servings: 36 squares
  
  In large bowl, combine oats, sugar and wheat germ; cut in butter until
  mixture is crumbly.  Stir in corn syrup.  Spread mixture in ungreased 8
  inch square microwave safe baking dish.  Microwave at High, uncovered for 2
  minutes;stir well and press down firmly with a dampened fork.  Microwave at
  High for 1 1/2 to 2 minutes longer or until bubbly.
  
  Topping:  In microwave safe 2 cup measure, combine chocolate chips with
  peanut butter.  Microwave at Medium-High (70%) for 1 1/2 minutes or until
  melted, stirring halfway through.  Stir well and spread evenly over warm
  base.  Let cool before cutting into small squares.
  
  Source: Canadian Living Magazine, March 1988.
  
  Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oatmeal Fudge
 Categories: Chocolate, Desserts
   Servings:  6
 
      1    Stick butter
      2 c  Sugar
    1/2 c  Milk
           Bring to boil and stir while
           -boiling for 3 min. exactly.
           Remove from burner and add:
    1/2 c  Cocoa
      2 c  Oatmeal
    1/2 c  Coconut
    1/2 c  Pecans
      1 ts Vanilla
      1 pn Of salt
 
  Oatmeal Fudge
  
  Mix quickly and spoon out onto wax paper.
  
  Make  sure  you  get all of  your  ingredients  together  first because you
  must mix the second half of the stuff in as soon as you take the boiling
  mixture off the stove.  It really is  good and very sweet. I usually make
  just a half recipe.
  
  Happy cooking!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Obin's Death-By-Chocolate Cake
 Categories: Desserts, Chocolate
   Servings:  6
 
      1    Box devils food cake mix
      4    Eggs
      1 c  Sour cream
 
  Mix in one conference host Sift out messages not on topic Blend in a bit of
  humor And only half bake, since I am definitely half baked.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Rice Pudding
 Categories: Desserts, Vegetarian, Rice
   Servings:  4
 
    1/3 c  Rice, Raw
    1/3 c  Sugar
      1 ts Cornstarch
    1/4 ts Salt
  1 1/3 c  Milk
      1 tb Butter
    1/2 ts Vanilla
      2    Eggs
 
  Mix the milk, sugar, cornstarch and salt. Add milk and sugar mixture to
  rice. Heat t 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 cup Raisins, 1/2 cup Chopped Nuts, 1/2 cup Chopped
  Apples, 1 ts Cinnamon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Strawberry Shortcake
 Categories: Desserts
   Servings:  8
 
      1 qt Strawberries
    1/3 c  Sugar
      1 tb Lemon juice
  1 1/2 c  Heavy cream
           Buttermilk Biscuit Dough
           -(RECIPE Follows)
      2 tb Buttermilk
      2 tb Sugar
      2 tb Soft butter

MMMMM---------------------BUTTERMILK BISCUIT DOUGH--------------------------
  1 1/2 c  All-purpose flour
    1/2 c  Cake flour
    1/2 ts Salt
      2 ts Baking powder
    1/2 c  Cold unsalted butter
    3/4 c  Buttermilk or heavy cream
           - (or more)
 
  PLACE BERRIES in a colander and quickly rinse under running cold water.
  Pour on a tray lined with several thicknesses of paper towel to drain for 5
  minutes. Hull the strawberries with the point of a stainless-steel paring
  knife, then slice into a bowl. Sprinkle with sugar and lemon juice, then
  set aside, covered, at room temperature for an hour or two. Whip the cream
  (add a couple tablespoons of sugar, if you like) until it holds a soft
  peak. Cover and refrigerate. Preheat the oven to 450F; set rack in middle
  level. Prepare biscuit dough. For a large shortcake, pat the dough into a
  9-inch disk on a parchment-lined cookie sheet. For individual shortcakes,
  pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
  with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
  Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes,
  until well risen and golden. Check the center of the large shortcake with a
  toothpick to make sure it is baked through: If the pick emerges with dough
  still clinging to it, lower temperature to 350F and bake another 5 minutes.
  Slide the large shortcake onto a platter immediately after it is baked. Use
  a sharp, serrated knife to slice through the middle, making two layers.
  Slide the edge of a cookie sheet between the two layers and lift the top
  layer off. Butter the bottom layer and pour all but 1/2 cup of the
  sweetened berries on. Slide the top back on and pour the remaining berries
  over the top. Split the small shortcakes in the same way and place the
  bottoms on individual dessert plates. Butter them and top with about 1/3
  cup of the berry mixture. Replace tops and pour a tablespoon or so of the
  remaining berries over the top. Serve immediately. Pass the cream in a bowl
  for the guests to help themselves.
  
  BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a
  mixing bowl and stir well to mix. Rub in the butter by hand or with a
  pastry blender until the mixture is mealy. Stir in 3/4 cup of the
  buttermilk with a fork and continue stirring gently until the dough begins
  to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon
  at a time.) Sprinkle the work surface generously with flour and scrape the
  dough onto it. Fold the dough over on itself two or three times. Use the
  dough immediately for shortcakes, following the instructions above. Use
  this recipe to make a large shortcake or eight small ones. This same dough
  is used as the topping in cobbler recipes.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Strawberry Ice Cream
 Categories: Desserts
   Servings:  6
 
      1 pt Strawberries
      1 c  Sugar
      1    Egg
      1 c  Half and half
      1 ts Vanilla
      3 c  Heavy cream
 
  Hull the berries and cut the larger ones in half. Place the berries in a
  double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring
  occasionally, until the fruit is very soft. Puree the fruit in a blender.
  You can strain the seeds out of the puree, but you don't have to. Transfer
  puree to a bowl and cool in the refrigerator. Put the egg, half and half,
  remaining sugar and vanilla extract in the blender and blend on medium
  speed till mixture is smooth and the sugar is dissolved. Slowly add the
  cream and continue blending on low speed for 30 seconds. Transfer the
  mixture to your ice cream freezer and freeze according to manufacturer's
  instructions. When the ice cream is about half frozen, add the strawberry
  puree to the mixture. Continue freezing. Makes slightly more than 1 quart.
  
  Posted by:  Liz Jones (XVRF36B) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Vanilla Ice Cream
 Categories: Desserts
   Servings:  2
 
  1 1/3 c  Sugar
      1 tb Cornstarch
    1/4 ts Salt
      3 c  Milk
      2    Egg yolks
      1 cn Evaporated milk; 5-oz.
      1 c  Whipping cream
      1 tb Vanilla
 
  In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk.
  Stir over medium heat.  Simmer 1 minute over low heat; set aside. In a
  small bowl, lightly beat egg yolks. Stir about 1 cup milk mixture into egg
  yolks.  Stirring constantly, pour egg-yolk mixture into remaining milk
  mixture.  Cook and stir over low heat 2 minutes or until slightly
  thickened. Add evaporated milk, whipping cream and vanilla. Cool to room
  temperature.  Pour into ice-cream canister. Freeze in ice-cream maker
  according to manufacturer's directions. Makes about 2 quarts.
  
  Serves:  12 Posted by: Liz Jones (VXRF36B) - Prodigy Reposted by: Debbie
  Carlson - Cooking Echo
 
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      Title: Old Fashioned Rice Pudding - Microwave
 Categories: Desserts, Rice, Microwave
   Servings:  6
 
      2 c  Cooked rice (left over?)
      2 c  Milk
      3    Eggs
    1/2 c  Raisins
    1/3 c  Granulated sugar
    1/4 ts Salt (optional)
      1 ts Vanilla extract
    1/4 ts Ground cinnamon or nutmeg
 
  In microwave proof 2 quart casserole or baking dish, mix together eggs,
  milk, sugar and salt.  Stir in rice, raisins and vanilla.
  
  Cook uncovered on High 8 to 10 minutes.  Stir every 1 to 2 minutes.
  Sprinkle with cinnamon or nutmeg and let stand about 30 minutes, without
  stirring.  Serve warm or cold  Serves 6 to 8.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Old Fashioned Popcorn Balls
 Categories: Desserts
   Servings: 10
 
      2 qt Popped corn
      1 c  Karo light or dark corn
           -syrup
      1 c  Firmly packed dark brown
           -sugar
    1/4 c  Water
      1 ts White vinegar
      2 tb Margarine
 
  Servings:  10
  
  Place  the  popped corn in a large greased bowl or pan.   In  a heavy 2 qt
  saucepan, stir together corn syrup, sugar, water and vinegar. Stirring
  constantly, cook over  medium  heat  until mixture boils. Continue cooking,
  stirring occasionally,  until temperature reaches 260 degrees on a candy
  thermometer or until a small amount of mixture dropped in very cold water
  forms  a ball hard enough to hold its shape, yet plastic. Remove from heat;
  stir in margarine.  Slowly pour over popcorn, stirring to coat well.
  
  When cool enough to handle, yet still quite warm, quicly  shape into balls
  with  well-buttered  or   oiled   hands.    Wrap individually in plastic
  wrap. Makes about 10 3 inch balls.
  
  ** Option ** Substitute 2 Tblsp of praline liqueur for 2 tblsp of the
  water.
 
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      Title: Old Time Vanilla Ice Cream
 Categories: Desserts, Ice cream
   Servings:  8
 
      6    Eggs, separated
      1 c  Sugar
     14 oz Sweetened condensed milk
     13 oz Evaporated milk
      2 cn 5.33 oz. evaporated milk
           Water for each can of milk
      1 tb Vanilla
 
  Beat egg yolks and sugar together.  Add milk and water.  Add vanilla. Beat
  egg whites until fluffy and fold into milk mixture.  Freeze in gallon ice
  cream freezer, following manufacturer's instructions. Yield: 1 gallon.
 
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      Title: Old-Fashioned Peach Cobbler
 Categories: Desserts
   Servings:  8
 
    1/2 c  Light-brown sugar (packed)
    1/2 ts Cinnamon, ground
      1 ts Grated lemon rind
      1 tb Lemon juice
      4 c  Sliced peeled peaches
    3/4 c  All-purpose flour
    1/2 c  Whole-wheat flour
      1 tb Baking powder
    1/4 c  Butter (1/2 stick)
      2    Egg whites, beaten
    1/2 c  Milk
    1/2 ts Vanilla
 
  1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish.
  Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add
  peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours
  and baking powder on a piece of waxed paper. Beat together butter and sugar
  in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry
  ingredients alternately with milk and vanilla, stirring just to combine.
  Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in
  preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender
  and crust is golden brown. Serve warm.
 
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      Title: Old-Fashioned Bread Pudding
 Categories: Desserts
   Servings:  6
 
    1/4 c  Softened butter or margarine
      8 sl Of bread, toasted
    1/3 c  Raisins (optional)
      4    Eggs
    1/2 c  Sugar
    1/4 ts Salt
      2 c  Evaporated milk
      2 c  Water
      2 ts Vanilla
      4 ts Sugar
    1/4 ts Ground cinnamon
 
  Butter toasted bread. Cut bread into cubes and place in greased 13x9-inch
  baking dish. Sprinkle raisins over toast, if desired. Thoroughly beat eggs,
  1/2 cup sugar, salt, evaporated milk, water and vanilla. Pour mixture over
  toast and let stand 10 minutes. Combine 4 teaspoons sugar and cinnamon.
  Sprinkle over bread. Place dish in shallow baking pan. Pour hot water into
  pan to depth of 1 inch. Bake at 325 degrees for 60-65 minutes or until
  knife inserted 1 inch from edge comes out clean. Remove dish from water.
  Serve pudding warm or chilled.
  
  From: Steve Herrick Source: Pet recipes from the 1950's [Best Recipes
  May/June 1991]
 
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      Title: Onion Bread Pudding
 Categories: Desserts
   Servings:  1
 
      1 tb Butter
      1 tb Vegetable oil
  1 1/2 c  Finely chopped onion
      4 sl Stale bread
      1 c  Milk
    1/4 c  Cream
      2    Eggs
      1 ts Worcestershire sauce
      2 tb Chopped fresh parsley
           Salt to taste
    1/4 ts Freshly ground black pepper
      1 ts Toasted sesame seeds
 
  Preheat oven to 325 degrees.  In a large skillet melt the butter with the
  oil.  Cook the onion slowly over low heat until tender and golden, about 30
  minutes.  Do not brown.  Set aside.  Butter a 1 1/2 quart casserole. Butter
  each bread slice lightly on both sides.  Cut into cubes and spread half of
  them over the bottom of the dish.  Sprinkle with the onions.  Top with the
  remaining bread cubes.  Whisk together the milk, cream, eggs,
  Worcestershire sauce, parsley, salt to taste, and pepper.  Pour over the
  bread mixture.  Sprinkle with sesame seeds.  Bake until the pudding is
  fluffy and the top crispy golden, about 45 to 50 minutes.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Open-Faced Strawberry Sandwiches
 Categories: Cheese, Desserts, Sandwiches
   Servings:  1
 
      1 oz To 8 oz package cream
           -cheese, softened
    1/2 ts Grated lemon rind
    1/2 c  Chopped nuts
      1 c  Strawberries, well drained
           -and chopped into small
           -pieces
           Brown bread or whole wheat
           -crackers
 
  1.  Combine the cream cheese and lemon rind.  Blend in the nuts and
  berries. 2. Spread the mixture on top of small pieces of bread, cut into
  rounds or squares, or on crackers. This can also be enjoyed between two
  pieces of bread with lettuce.
  
  Makes 1 3/4 cups.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Baked Pears
 Categories: Desserts
   Servings:  6
 
      6    Fresh pear
      2 tb Lemon juice
      2 tb Cornstarch
    1/4 c  Sugar
      1 cn (6oz) frozen orange juice
           -concentrate
 
  Halve and core pears.  Place, cut-side up, in baking dish.  Sprinkle with
  lemon juice.  In small saucepan, mix together cornstarch and 1 juice can of
  water.  Heat to boiling, reduce heat and simmer, stirring constantly, until
  thickened and clear.  Pour over pears.  Bake in 350F oven for 30 minutes or
  until pears are tender, basting occasionally with sauce. Makes 6 servings.
  
  Origin:  The Great Canadian Cookbook, part one, British Columbia. Shared
  by: Sharon Stevens.
 
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      Title: Orange Bavarian
 Categories: Desserts, 1941
   Servings:  6
 
  1 1/2 c  Orange juice
      1 pk Sweetened lemon flavored
           -gelatin
           Few grains salt
      1 c  Whipping cream
    1/2 c  Sugar
    1/2 c  Boiling water
      2    Oranges
    1/2 c  Chopped nuts
 
  Dissolve gelatin in boiling water.  Add sugar, salt, and orange juice. Cool
  until partially set.  Beat until fluffy.  Add nuts. Fold in stiffly whipped
  cream.  Pour into mold.  Chill until firm. Garnish with orange sections.
  Serve with whipped cream. 6 servings.
  
  The Household Searchlight
 
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      Title: Orange Blossom Honey Custard/sherry Custard
 Categories: Desserts
   Servings:  6
 
      6    Custard cups; sprinkle with
           -a little mace or nutmeg on
           -top of each
 
  *Contains 2 recipes*
  
  From: Food Favorites of St. Augustine Posted in FidoNet Cooking Conference
  by Sonya Whitaker-Quandt 1/92
  
  Refined sugar was scarce and a high priced commodity during colonial times,
  and many families substituted tree-sweetnin', bee-sweetnin', and molasses.
  
  Scald 2 cups milk in top of double boiler over boiling water; then stir in
  4 Tbsp Orange Blossom Honey. Beat 3 eggs with 1/4 tsp salt and slowly beat
  in a little of the hot milk. Combine the two mixtures and pour into one.
  Set cups in pan of hot water. Bake in a preheated 375 degree oven for about
  35-40 minutes, or until a knife blade inserted in the center comes out
  clean. Remove cups immediately from the pan of water. Chill and serve.
  
  Sherry Custard
  
  Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp
  sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half
  eggshells full of heavy, sweet sherry. Beat again until blended. Add
  boiling water to lower part of double boiler. Cook over boiling water,
  beating constantly, for about 5 minutes or until mixture begins to thicken.
  Remove from heat immediately upon first sign of bubble. Cool. Place in
  refrigerator. Serve in sherbet or parfait glasses.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Blossom Honey Sherry Custard
 Categories: Desserts, Eggs
   Servings:  6
 
      4 tb Orange Blossom Honey. Beat 3
           -eggs with 1/4 tsp salt and
           -slowly beat
 
  *Contains 2 recipes*
  
  From: Food Favorites of St. Augustine Posted in FidoNet Cooking Conference
  by Sonya Whitaker-Quandt 1/92
  
  Refined sugar was scarce and a high priced commodity during colonial times,
  and many families substituted tree-sweetnin', bee-sweetnin', and molasses.
  
  Scald 2 cups milk in top of double boiler over boiling water; then stir in
  in a little of the hot milk. Combine the two mixtures and pour into 6
  custard cups; sprinkle with a little mace or nutmeg on top of each one. Set
  cups in pan of hot water. Bake in a preheated 375 degree oven for about
  35-40 minutes, or until a knife blade inserted in the center comes out
  clean. Remove cups immediately from the pan of water. Chill and serve.
  
  Sherry Custard
  
  Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp
  sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half
  eggshells full of heavy, sweet sherry. Beat again until blended. Add
  boiling water to lower part of double boiler. Cook over boiling water,
  beating constantly, for about 5 minutes or until mixture begins to thicken.
  Remove from heat immediately upon first sign of bubble. Cool. Place in
  refrigerator. Serve in sherbet or parfait glasses.
 
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      Title: Orange Butter Frosting
 Categories: Desserts, Toppings
   Servings:  6
 
  1 1/2 c  Confectioner's sugar
      3 tb Butter or margarine
      2 ts Grated orange peel
      1 tb Orange juice
 
  Beat all ingredients together until smooth. If too thick for spreading,add
  a few drops of water as needed.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
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      Title: Orange Charlotte Russe
 Categories: Desserts
   Servings:  6
 
      1    Envelope gelatin
      1 c  Sugar
      4 tb Lemon juice
    1/4 c  Orange juice
      3    Egg whites
      1 c  Heavy cream
 
  FROM:      Janice Norman
  
  . orange slices . Sprinkle gelatin over 1/4 cup cold water and let soften 5
  minutes.  Mix the sugar, 3/4 cup water, lemon juice, and orange juice ina
  pan, add the gelatin and heat stirring constantly until gelatin dissolves.
  Chill until as thick as unbeaten egg white, then beat until frothy. Beat
  egg whites stiff but not dry, fold in mixture. Whip the cream to soft peaks
  and fold  in. Line 2 qt. mold with orange slices before adding the russe
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Chocolate Chip Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      1 c  Milk
  1 1/2 c  Cream
    1/2 ts Vanilla
      1 ts Orange extract
      2    Eggs
    1/2 c  Sugar
    1/2 c  Chocolate bits
 
  Combine first four ingredients. Chill. Beat two eggs. Add sugar and beat
  stiff. Fold into milk mixture. Stir freeze until slushy. Add chocolate
  bits. Complete freezing.
  
  Makes about 1 quart.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Clouds
 Categories: Desserts, Microwave
   Servings:  5
 
      2 tb Cornstarch
      2 c  Orange juice
      2 tb Honey
      1    Cinnamon stick
      2    Egg whites
    1/4 ts Cream of tartar
      3 tb Sugar
      1 ts Grated orange rind
 
  Servings:  5
  
  Place cornstarch in 4 cup measure, gradually stir in orange juice to make
  smooth mixture, stir in honey, add cinnamon stick.  Micro-cook, uncovered,
  4 1/2 to 5 1/2 minutes until mixture boils, stirring once. Pour into 8"
  round microwave safe serving dish. Remove cinnamon stick.
  
  Beat together egg whites and cream of tartar until mixture forms soft
  peaks, gradually beat in sugar until stiff, but not dry, peaks form. Spoon
  mounds of meringue onto orange sauce to make "clouds". Sprinkle with orange
  rind. Micro-cook, uncovered, at full power for 1 1/2 to 2 minutes until
  meringue is set, rotate dish once halfway through cooking. Serve warm or
  cool.
  
  Per serving: 118 calories, 2 g protein, 0 g fat, 28 g carbohydrate, 22 mg
  sodium, 0 mg cholesterol.
  
  From: Family Circle Magazine, October 1, 1986 Posted by: Grandma Sheila
  (Exner), July 1991
  
  I realize this is a little long, so if any of this gets lost, let me know
  and I will re-post.
  
  GS
 
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      Title: Orange Crepes Kerr
 Categories: Desserts, Sauces
   Servings:  6
 
      1 c  Cake flour
      9 oz 2% milk
      1    Egg
      1    Egg yolk
           Grated zest of lemon
    1/2 ts Vanilla
 
  ORANGE CREPES KERR
  
  Crepes:
  
  Blend flour and milk, add whole egg and egg yolk, beat well with whisk.
  Stir in zest and vanilla. Let rest 30 minutes.
  
  Sauce:
  
  VERY QUICKLY (it burns easily) saute 1 tbls orange zest in 1 tsp oil.
  Again, quickly add: 1/2 cup sweet dessert type wine (he uses non-alcoholic
  wine and could not get the name) Reduce mixture to syrupy stage. Add 2 Tbls
  brown sugar, stir well. Then add 8 oz fresh orange juice.
  
  In bowl put:  2 Tbls yogurt cheese 1 Tbls cornstarch        Mix together
  
  Pour orange mixture through strainer into yogurt cheese mixture.  Pour back
  into pan, heat.
  
  Make crepes
  
  Dip crepes into sauce mix, fold into quarters.  Leave in sauce. To crepes
  and sauce add juice of 1 lemon and peeled slices of orange.
  
  Serve 2 crepes per person.
  
  GS
 
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      Title: Orange Crush Sherbet
 Categories: Desserts
   Servings:  6
 
      2 cn Sweetened condensed milk
      6 cn Orange soda, 12 oz. can
      1 cn Crushed pineapple, 20 oz. cn
 
  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.
  
  Posted by:  Elaine Radis (BGM90B) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Custard Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sugar
    1/4 c  Cornstarch
    1/8 ts Salt
  1 1/2 c  Orange Juice
      3    Egg Yolks, beaten
      1 c  Yogart, plain
      2 tb Margarine
      2 ts Orange Peel, finely shredde
      2 c  Fresh Orange Sections
 
  Combine sugar, cornstarch and salt, stir in juice. Cook and stir until
  bubblely. Gradually stir 1 cup of the mixture into the yolks. Return to pan
  and cook 2 more minutes. Remove from heat and stir in yogart, margarine and
  peel. Cover and chill. Stir in the orange sections before serving.
  
  *** Can be used as a filling.
  
  Source: "The Yankee Kitchen" 03-24-93 (#2) [Mean]
 
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      Title: Orange Dessert Ring with Fruit
 Categories: Desserts
   Servings:  9
 
      2 c  Boiling water
      2 pk Orange-flavored gelatin(3oz)
      1 cn Pelled whole apricots(16oz)
           Cold water
    2/3 c  Sweet white wine
      1 c  Seedless green grapes
      1    Banana
 
  Pour boiling water on gelatin; stir until gelatin is dissolved. Measure
  reserved apricot syrup; add enough cold water to measure 1 cup. Stir
  syrup-water mixture and wine into gelatin. Pour into 4-cup ring mold.
  Refrigerate until firm, at least 5 hours.
  Mix apricot halves and grapes. Cover and refrigerate. Just before serving,
  dice banana; stir into apricot halves and grapes. Unmold gelatin; fill
  center and garnish side of ring with fruit.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Filling
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Milk, scalded
    1/2 c  Sugar
  1 1/2 tb Butter
      6 tb Flour
    1/3 c  Orange juice
           Grated rind 1/4 orange
           Few grains salt
 
  Combine flour, sugar, and salt.  Add to milk.  Add orange juice, grated
  rind, and butter.  Cook over hot water, stirring constantly, until thick
  and smooth.
  
  Mrs. Robert F. Scott, Tonkawa, OK.
 
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      Title: Orange Flan with Almonds
 Categories: Desserts
   Servings:  6
 
      4 c  Light cream or half and half
      1 ts Vanilla
      4    Whole eggs
      2    Egg yolks
    1/4 c  Fresh or frozen orange juice
           -(not concentrate)
      1 c  Plus 3 tbsps sugar
      1 ts Grated orange rind
    1/2 c  Water
      2 c  Toasted almond slices
 
  Makes 6 servings
  
  Heat oven to 325 degrees.
  
  Scald cream or half and half in heavy saucepan. Cook over medium heat until
  liquid is reduced by one quarter, to 3 cups. Stir in vanilla and set aside.
  
  Beat eggs and yolks in large bowl with orange juice, 2 tbsps sugar and
  orange rind. Gradually pour in hot cream while whisking vigorously. Set
  aside.
  
  Dissolve remaining sugar in water. Heat in heavy skillet until syrup is
  golden brown.
  
  Pour caramel syrup into six custard cups, tipping and turning cups until
  insides are evenly coated. Let caramel sit until set.
  
  Pour egg mixture into cups over caramel syrup. Place cups in large pan of
  hot water. Bake 25 minutes, or until a knife inserted in the center comes
  out clean. Cool completely.
  
  Unmold flans onto individual dessert plates so that caramel side is on top.
  Sprinkle with almond slices and serve.
  
  Posted by: Bill McGimpsey
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Gelatin
 Categories: Desserts, 1941
   Servings:  4
 
      1 tb Gelatin
    3/4 c  Cold water
    1/2 c  Boiling water
    1/2 c  Orange juice
    1/3 c  Sugar
           Few grains salt
      2 tb Lemon juice
 
  Soften gelatin in cold water.  Dissolve in boiling water.  Add sugar and
  salt.  Stir until dissolved.  Add strained fruit juices. Pour into mold.
  Chill.  4 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ice
 Categories: Desserts, Osg
   Servings:  2
 
      4 ea Oranges; juice
      1 qt Water
      1 lb Sugar
      2 ea Orange; rind - grated
      1 ea Lemon; juice
 
  Freeze in refrigerator trays. Make 2 quarts.
  
  Note: Combine ingredients, stir until sugar is dissolved before freezing.
  
  Source: Mrs. V. E. Crouse, N. Lima Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Ice
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Orange juice
      1 c  Sugar
  1 1/2 c  Water
      2 tb Lemon juice
           Few grains salt
 
  Combine water, sugar, and salt.  Heat to boiling.  Boil 5 minutes. Cool.
  Add fruit juices.  6 servings. The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange or Vanilla Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
      1 c  Sugar
      2 tb Flour
      1    Orange rind and juice
      2 c  Boiling water
      2 tb Butter or butter substitute
    1/4 ts Salt
 
  Combine sugar, salt, and flour.  Add water slowly, stirring constantly.
  Cook over hot water, stirring constantly, 8 minutes. Add orange juice and
  rind, and butter.  Stir until blended. Serve with steamed or baked
  puddings.  For vanilla sauce, use 1 teaspoon vanilla instead of the juice
  and rind of orange.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Sherbet
 Categories: Desserts, 1941
   Servings:  8
 
      6    Oranges
      1 c  Sugar
      2 c  Water
      1    Lemon
      1    Egg white
           Few grains salt
 
  Extract juices from fruits.  Strain.  Combine sugar, salt, and water. Heat
  to boiling.  Boil 5 minutes.  Cool.  Add fruit juices. Partially freeze.
  Fold in stiffly beaten egg white. Continue freezing until firm. If desired,
  food coloring may be added to the juice of the oranges. 8 servings.
  Florence Taft Eaton, Concord, MA.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Syllabub
 Categories: Desserts
   Servings:  6
 
      2 c  Whipping cream
    1/2 c  Fresh orange juice
    1/2 c  Superfine sugar
      2 tb Grated, squeezed dry orange
           -peel
      2 tb Orange liqueur
           Strips orange peel
 
  Beat whipping cream in medium bowl until stiff. Blend juice, sugar, peel
  and liqueur in small bowl. Fold mixture into whipped cream. Spoon into
  parfait glasses. Refrigerate 2 to 3 hours before serving. Garnish with
  orange peel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Trifle
 Categories: Desserts
   Servings: 10
 
      4    Egg yolks
    1/2 c  Sugar
    1/4 c  Flour
      1 tb Cornstarch
  2 1/2 c  Milk
      1 tb Packed finely grated
           Orange peel
      5    Large navel oranges
     54    Almond meringues
      1 c  Chopped walnuts
      1    Sponge cake or
           18 3-inch ladyfingers
    1/2 c  Seedless raspberry jam
      6 tb Medium-dry sherry
      2 c  Heavy cream, chilled
      1 tb Confectioner's sugar
      2 ts Vanilla extract
 
  In a medium heatproof bowl, whisk the egg yolks with the granulated sugar,
  flour and cornstarch until thoroughly blended. In a heavy medium saucepan,
  combine the milk and the orage zest and bring to a boil over moderate heat.
  Gradually whisk the boiling milk into the egg mixture. Clean the saucepan
  and strain the custard into it. Bring to a boil over moderate heat,
  whisking constantly, about 3 minutes. Reduce the heat to moderately low and
  cook, whisking constantly, for 2 minutes longer. Pour the custard into a
  clean bowl and whisk until slightly cooled, about 1 minute. Let cool to
  room temp, whisking occasionally to prevent a skin forming. Cover and
  refrigerate for at least 2 hours. (The custard can be made up to 2 days in
  advance) Using a small sharp knife, peel the oranges, making sure to remove
  all of the bitter white pith. Working over a bowl, cut between the
  membranes to release the segments. You should have 3 cups of orange
  sections and juice. (The oranges can be prepared up to 2 days ahead; cover
  and refrigerate) Set aside 12 of the Almond Meringues and 1/4 cup of the
  walnuts for garnish. Cut the cake into 18 3-2-inch pieces. Spread 1 side of
  each piece of sponge cake or each ladyfinger with the raspberry jam. In a
  deep 4-quart nonreactive serving bowl, preferably glass, arrange 1/3 of the
  sponge cake pieces or ladyfingers in a single layer, jam side up. Sprinkle
  2 tb of the sherry over the cake. Scatter 1/3 of the orange section, with
  their juice, on top. Scatter 1/3 of the remaining meringues between the
  sponge cake pieces and sprinkle with 1/3 of the remaining walnuts. Spread
  1/3 of the custard evenly on top. Repeat the layering of sponge cake,
  sherry, orange sections, meringues, walnuts and custard 2 more times. Cover
  the trifle and refrigerate overnight. In a large bowl, whip the cream with
  the confectioner's sugar and vanilla until stiff. Spread or pipe the
  whipped cream over the top of the trifle. Refrigerate until serving time.
  (The trifle can be prepared to this point up to 4 hours ahead.) Just before
  serving, arrange the reserved meringues over the top of the trifle and
  sprinkle the remaining 1/4 c walnuts on top. Source: Food and Wine November
  1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Truffles
 Categories: Desserts
   Servings:  6
 
  5 1/4 oz (150g) semisweet chocolate
  4 1/3 oz (125g) unsalted butter
  4 1/3 oz (125g) confectioners' sugar
    3/4 c  Plus not quite 2 tbsp
           -Cointreau (2 cl)
      3 tb Orange marmalade
           Confectioners' sugar for
           -shaping
  1 3/4 oz (50 gr) chopped almonds
 
  Break chocolate into pieces and put into heavy bowl on top of double boiler
  filled with hot water. In another bowl, cream butter and confectioners'
  sugar. Gradually stir in marmalade, Cointreau and melted chocolate. Cover
  bowl with baking parchment and refrigerate for 20 minutes.
  
  Dip your hands into confectioners' sugar prior to shaping truffles. Scoop
  out a small chunk of the chocolate mass (about 1/2 teaspoonful) and roll
  into a ball between your hands.  Press into chopped almonds, and then roll
  once more, making sure that the truffles are totally covered with almonds.
  Place into candy cases and store in a cool place.
  
  Yield:  50 truffles. Preparation time: 35 minutes Approx. 60 calories per
  piece (251 Joule)
  
  From:  Al Martin (German version), translation: Karin Brewer
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Zabaglione
 Categories: Desserts
   Servings:  6
 
      6    Egg yolks
    1/3 c  Orange juice
    1/3 c  Orange liqueur
      3 tb Granulated sugar
 
  Orange juice and liqueur are a change from the traditional Marsala in this
  light and frothy Italian dessert.
  
  In top of nonaluminum double boiler over simmering water, whisk together
  egg yolks, orange juice, liqueur and sugar; cook, whisking constantly,until
  tripled in volume and thickened slightly, about 10 minutes. Serve
  immediately in stemmed glasses.  Makes 6 servings.
  
  Origin:  Canadian Living cooking collection:  Great Desserts Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oranges in Liqueur (Arance Al Liquore)
 Categories: Desserts
   Servings:  4
 
      1    Orange, zest of, thinly
           -sliced
      6 lg Oranges
    1/2 c  Chopped walnuts
      2 tb Butter
    1/3 c  Sugar
    1/4 c  Cointreau (or other orange
           -flavored liqueur),
           Or brandy
      1    Orange, juice of
           NO-ALCOHOL VARIATION:
      1 lg Lemon, juice of- instead of
           -the butter and liqueur
 
  Servings: 4 to 6
  
  DIRECTIONS: Fill a small saucepan one-third full with water. Bring water to
  a boil. Add orange zest and boil 3 to 5 minutes to reduce bitterness. Drain
  and dry well with paper towels. Cut ends off oranges. Set each orange on a
  cutting board and slice off peel, making sure to remove all white skin. Cut
  oranges into slices about 1/3 inch thick. Remove seeds. Arrange orange
  slices slightly overlapping on a large platter or in individual dishes.
  Sprinkle oranges with walnuts and set aside. Melt butter in a small
  saucepan. Stir in sugar, orange zest and Cointreau or brandy. Stir over
  medium heat until sugar is dissolved. Add orange juice. Cook, stirring
  occasionally, until sauce is a medium-thick consistency. Spoon over oranges
  and serve.
  
  Variation: Arrange sliced oranges on a platter or individual dishes and
  sprinkle with walnuts. Squeeze the juice of 1 large lemon over oranges and
  sprinkle with 1/3 cup sugar. Chill 20 to 30 minutes and serve.
  
  Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oreo Cookies
 Categories: Desserts, Snacks
   Servings: 48
 
     18 oz Devil's Food Cake Mix
      2    Eggs
      2 tb Water
      2 tb Cooking Oil
    1/2 c  Bitter Cocoa Powder
      1    Envelope Unflavored Gelatin
    1/4 c  Cold Water
      1 c  Crisco
      1 ts Vanilla
      1 lb Plus 1 Cup Powdered Sugar
 
  Blend all COOKIE DOUGH ingredients together until you can shape the dough
  into a smooth ball.  Let it stand 20 minutes, loosely covered. Form dough
  into marble-sized balls. Place 2 inches apart on greased cookie sheet.
  Flatten each with smooth bottom of a drinking glass greased once and dipped
  into Nestles' Quick Powder. (Or use sweetened chocolate drink powder). Bake
  at 400 degrees for 8 minutes.  Remove cookies at once from baking sheet, to
  paper toweling and at once, flatten each cookie with back of pancake
  turner.  Let cool 20 minutes.  Fill with COOKIE FILLING mixture. (Cookie
  Filling) Soften gelatin in cold water. Place in heatproof cup in pan of hot
  water till gelatin is transparent. Meanwhile beat Crisco till fluffy,
  adding vanilla and sugar a little at a time.  Beat in Gelatin mixture when
  it is completely cooled, but not yet "set" or firm. This is used to give
  the filling stability - as well as protein!  When cooled, shape filling
  into 1 inch balls. Place between the two bottom sides of the cooled
  cookies, pressing gently till filling has spread to edge of cookies and
  rounded-out like the originals. This is suppose to be a great imitation
  version of the original Nabisco Oreos.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oreo Mint
 Categories: Ice cream, Desserts
   Servings:  4
 
    2/3 c  Oreo Cookies; Coarse Chopped
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy Or Whipping Cream
      1 c  Milk
      2 ts Peppermint Extract
 
  Place the cookies in a bowl, cover, and refrigerate.  Whisk the eggs in a
  mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk in the sugar, a
  little at a time, and continue to whisk until completely blended, about 1
  minute more.  Pour in the cream and milk, whisking to blend.  Add the
  peppermint extract and blend in well.  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 chopped cookies
  and continue freezing until the ice cream is ready.  Let stand to ripen and
  harden.
  
  Makes 1 Generous Quart
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ortega Jalapeno Ice Cream
 Categories: Desserts
   Servings:  1
 
      1 qt Vanilla ice cream; slightly
           Softened
      3 ts Jalapenos; diced
    1/2 ts Grated lime peel
 
  In large bowl, combine ice cream, jalapenos and lime peel. Return to ice
  cream container and refreeze until firm.
  
  NOTE:
  
  "It may never be a flavor of the month, but Ortega Jalapeno Ice Cream is a
  frozen flame of flavors that teases the palate and keeps you coming back
  for more. You can make this "hot" frozen dessert by blending vanilla ice
  cream and finely chopped jalapenos. The end product is a unique creation
  that will surprise you with a creamy coolness that occasionally flares up
  with the fiery flavor of chilies." "People expect the jalapenos to take
  over the flavor of the ice cream," said Faye Egan, manager of the Nabisco
  Consumer Foods Center. "While there are indeed moments when your mouth
  comes alive with the pungent taste of peppers, most of the time the vanilla
  flavor of the ice cream comes through." "This is a fun dessert," Egan adds.
  "This idea of a hot and cold taste sensation in the same bowl of ice cream
  is intruguing, and the two flavors happen to taste great together."
  
  DESERT SUN NEWSPAPER-PALM SPRINGS, CA JUNE 25, 1992. Posted by Cindy
  Rowzee, Prodigy ID# GVHB83A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Oven-Fried Bananas
 Categories: Desserts
   Servings: 60
 
      4    Ripe bananas, peeled, halved
      2 ts Butter (or margarine)
 
  Choose yellow (firm-ripe) bananas.  Cut them in half crosswise.  Spray a
  small square nonstick cake pan with cooking spray.  Preheat oven to 450
  degrees.  Put the butter in the pan; place in the hot oven just long enough
  for butter to melt.
  
  Place the bananas in the pan and tilt the pan so the bananas roll and
  become lightly coated with butter.  Place the pan on the bottom oven shelf
  and bake only 5 minutes, turning the bananas once, until just browned.
  Serve with salt and pepper as a starchy side dish, or sprinkled with
  cinnamon and sugar substitute as a dessert.
  
  Eight servings, 60 calories each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ozark Pudding
 Categories: Desserts
   Servings:  4
 
    1/3 c  All-purpose flour
  1 1/4 ts Baking powder
    1/8 ts Salt
      1    Egg
    3/4 c  Sugar
    1/2 c  Peeled, chopped apple
    1/2 c  Chopped nuts
      1 ts Vanilla
      1 c  Whipping cream; whipped
           -OR- Vanilla ice cream
 
  Preheat oven to 325 F.  Butter 1-quart casserole or souffle dish.  Sift
  together flour, baking powder and salt.  Beat egg and sugar until light and
  fluffy.  Add flour mixture and blend well.  Fold in apple, nuts and
  vanilla.  Spoon into prepared dish and bake 30 minutes.  Serve pudding warm
  with whipped cream or ice cream.
  
  Source: Marshall Field's - Chicago, Illinois Favorite Restaurant Recipes -
  ISBN: 0-89535-100-5 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ozark Pudding (America)
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sifted flour
      2 ts Baking powder
    1/2 ts Salt
      2    Eggs, beaten
      1 c  Dark brown sugar, packed
      2 ts Vanilla
    1/2 c  Chopped walnuts
      1 c  Chopped, peeled apple
 
  Ozark Pudding (America)
  
  Beat the eggs and sugar together until creamy. Stir in the sifted dry
  ingredients. Add vanilla, nuts and apple, mix well. Pour mixture into
  greased large pie pan and bake 35 minutes at 350 degrees F.
  
  Cut into wedges and serve warm with ice cream.
  
  Posted by:  Grandma Sheila (Exner)  July 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Painted Dessert
 Categories: Desserts
   Servings: 12
 
      1 oz Pkg lemon gelatin
      3 c  Boiling water
      1    Fluid-oz. can ginger ale
  1 1/2 c  Prepared whipped topping
      1    Oz pkg orange gelatin
      1    Oz pkg strawberry gelatin
 
  Mint sprig for garnish
  
  Dissolve lemon gelatin in 1 cup boiling water; stir in 1/2 cup ginger ale.
  Set aside 1 cup gelatin and chill until thickened. Stir 1/2 cup whipped
  topping into remaining dissolved gelatin; chill until thickened. Repeat
  with orange, then strawberry gelatin. In 6-cup mold, layer creamy gelatin
  and clear lemon gelatin. Repeat with orange, then strawberry gelatin to
  form a total of 6 layers. Chill until firm, about 4 hours. To serve, unmold
  onto serving dish; garnish with mint sprig.
  
  Makes 12 servings.
  
  From: Steve Herrick Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Palace White Chocolate Mousse
 Categories: Desserts
   Servings:  6
 
    1/4 lb Sugar cubes
    1/4 c  -Water
    1/2 c  Egg whites; room temperature
      1 lb Imported white chocolate
           - cut into very small cubes
      2 c  Whipping cream; well chilled
           Mint leaves

MMMMM-------------------------STRAWBERRY SAUCE------------------------------
      2 pt Strawberries
           - washed and hulled
      2 tb Imported kirsch
      1 tb Sugar
      1 pn Salt
 
  Combine sugar cubes and water in saucepan and bring to boil, stirring or
  shaking pan occasionally until sugar melts.  Cook without stirring until
  syrup reaches hard ball stage (225F on candy thermometer).  Whip egg
  whites to form soft peaks, then reduce speed of mixer and slowly add syrup.
  Beat in chocolate pieces (they will melt partially).  Cool to lukewarm.
  
  Whip cream until stiff and fold into mousse.  Chill for at least 4 hours.
  
  To serve, place Strawberry Sauce on chilled dessert plate (or in @tuile
  cup), then top with mousse.  Garnish with 1 or 2 mint leaves and pass
  remaining sauce separately.
  
  Strawberry Sauce:  Puree strawberries.  Stir in remaining ingredients.
  Cover and chill thoroughly.
  
  Source: Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by
  Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Papaya Pie
 Categories: Desserts
   Servings:  6
 
      4 lb Papaya fruit
      1 tb Ground cinnamon
      1 tb Ground nutmeg
      1 tb Ground pumpkin pie spice
    1/2 lb Brown sugar
      1 c  White sugar
      3    Eggs, beaten
      1    9" Pre-made pie shell
           -(Graham cracker shell)
 
   Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10-15
  minutes. Place sugared fruit in a pot large enough to handle, cook over
  medium heat until fruit is tender and is easily broken into smaller pieces,
  about 30 minutes. Stir occassionally, to keep papaya  from sticking. Add
  spices about halfway through the cooking process. When papaya is cooked,
  allow to cool about 15 minutes, add the beaten eggs, and place in the pie
  shell. Bake at 350 deg F for about 45 minutes.
    Taste and is similar (sorta) to pumpkin pie.... my opinion. Filling is
  similar to the sugary part of pecan pie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Paris Brest
 Categories: Desserts
   Servings:  6
 
      1 c  Water, 6 tblspns butter, cut
           -into small pieces, 1 cup
           -all--purpose
 
  Paris Brest (Cream-Puff Pastry Ring with Whipped Cream Filling)
  
  First you have to make a Pate A Choux or Cream Puff Paste
  
  flour, sifted AFTER measuring, 1 tsp sugar, 5 eggs, 1 tsp water.
  
  In a heavy 2 to 3 quart saucepan, bring the 1 cupwater and the butter to a
  boil over moderate heat, stirring occasionally.  As soon as the butter has
  completely melted, remove the pan from the heat and pour in the flour and
  sugar all at once. Beat the mixture vigorously with a wooden spoon for a
  few seconds until it is well-blended. Then return it to a moderate heat and
  cook, still beating vigorously, for 1 or 2 minutes, or until the mixture
  forms a mass that leaves the sides of the pan and moves freely with the
  spoon. Immmediately remove the pan from the heat and use the spoon to make
  a well in the center of the paste. Beak an egg into the well and beat it
  into the paste. When the first egg has been absorbed, add 3 more eggs--ONE
  AT A TIME--beating well after each egg is added. The finished paste should
  be thick and shiny.
  
  Pate A Chou 1 egg 1/2 tsp water 3 tblspns blanched, slivered almonds 2 cups
  heavy cream 1 tblspn confectioner's sugar 2 tsps vanilla extract
  
  Preheat the oven to 450 degrees. Butter a baking sheet, scatter a little
  flour over it, and tap the edge of the table to knock off the excess flour.
  Then lay an 8-inch plate or pan on the sheet, pressing down hard to make a
  circular impression in the flour. Remove the plate or pan.  Using a pastry
  tube with a large plain tip, make a circle or crown of Pate A Chou 2 inches
  wide and 1 inch high around the pattern in the flour.  (If you don't have a
  pastry tube, drop the paste by spoonfuls, placing the mounds side by side
  around the ring, then, with  a spatula, smooth the mounds into a continous
  strand, 2 inches wide and  one inch high.)  Beat the egg and wtaer together
  and paint the top of the crown with the mixture. Sprinkle it with slivered
  almonds. Bake on the middle shelf of the oven 10 minutes, then reduce the
  heat to 350 degrees and bake 10 minutes more. Reduce the heat to 325
  degrees and bake for 20 minutes, or until the crown has more than doubled
  in size and is golden brown, firm and crusty. Turn off the oven and make 3
  or 4  tiny cuts near the bottom of the crown with the tip of a sharp knife,
  and spoon out any soft dough inside the shells. No more than 1 hour before
  serving , whip the cream with a wire whisk, rotary
  
  Add the sugar and vanilla, and continue beating until the cream is firm
  enough to hold its shape softly. Using a pastry bag with a decorative tip,
  ot a tablespoon, fill the bottom part of the crown with the whipped cream.
  The cream should rise well above the rim of the pastry. Gently replace the
  top of the crown so that it floats on the cream. Sprinkle the top with
  confectioner's sugar and refrigerate the Paris-Brest until serving time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Parisienne Fruit Tart
 Categories: Desserts
   Servings:  6
 
      1 pk (10 oz) frozen patty shells
           Sugar
      1 c  Milk
      1 c  Heavy cream
      1 pk (4 oz) vanilla-flavor soft
           -dessert mix
      2    Medium-size bananas
      2 tb Lemon juice
    1/3 c  Apricot preserves
      2 c  Seedless green grapes,
           -washed (3/4 lb.)
      1 cn (8-1/4 oz) sliced pineapple,
           -drained.
 
  FROM:      Family Circle, 9/72.
  
  A stunning pastry creation, beautiful to look at, divine to eat and easy to
  put together.
  
  Remove patty shells from package.  Thaw at room temperature one half hour.
  
  Place rounds of pastry, overlapping slightly, lengthwise on a lightly
  floured surface. Roll to a 16x4 inch rectangle. (If patties separate,
  moisten with a few drops of water.) Place on an ungreased large cookie
  sheet; trim edges evenly; prick well with fork; chill 30 minutes.
  
  Reroll trimmings thinly; cut into 1/3-inch wide strips about 4 inches long;
  brush with water; press ends together to make rings.  Brush rings with
  water, then dip in sugar; place on cookie sheet along with rectangle of
  pastry. Bake pastry and pastry rings in oven at 400~ for 10 minutes. remove
  rings t wire rack; reserve for decoration. Bake pastry rectangle 10 minutes
  longer, or until golden-brown. Remove to wire rack; cool.
  
  Combine milk, 1/4 cup of the cream and dessert mix in a small deep bowl;
  beat, following label directions. Chill 15 minutes. Peel and cut bananas
  into 1/4 inch thick slices. Sprinkle with half the lemon juice.
  
  Split pastry into two layers.  Place bottom layer on long serving dish or
  board; spread with about 2/3 of soft dessert; arrange banana slices on long
  side edges; spread with remaining dessert mix.  Top with second pastry
  layer. Heat apricot preserves with remaining lemon juice until melted in
  small saucepan; cool slightly. Brush all over tart.
  
  Beat remaining cream until stiff in a small bowl.  Pope or spread whipped
  cream over top of pastry.  Arange neat rows of grapes in cream, starting at
  outer edges.  Cut pineapple slices in half and place in center. Garnish
  with reserved pastry rings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passion Fruit Curd
 Categories: Desserts
   Servings:  6
 
      6 lg Egg yolks
    1/2 c  Sugar
    1/2 c  Frozen passion fruit juice
           -drink concentrate, thawed
      1 pn Salt
           Grated rind of 1 lemon
      2 tb Fresh squeezed lemon Juice
      4 tb Unsalted butter
 
  In the top of a double boiler, whisk egg yolks, sugar, hot juice, salt,
  lemon rind and lemon Juice.  Cook over boiling water 8-10 minutes, stirring
  constantly, or until mixture thickens and clings to the back of a spoon.
  Remove from heat.  Cool 3-4 minutes, stir several times.  Stir in butter,
  one tablespoon at a time.  Cover mixture and refrigerate until needed. Can
  be made one week m advance.
  
  From: Military Lifestyle magazine Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Passover Forgotten Torte with Raspberry Sauce
 Categories: Desserts, Sauces
   Servings: 12
 
    3/4 c  Egg whites (about 6) at room
           -temp
      2 ts Lemon juice
    3/4 ts Vanilla
    1/4 ts Almond extract
  1 1/4 c  Sugar
      1 c  Whipping cream
      2 ts Sugar
      1 ts Vanilla
      3 c  Red raspberries or one 12 oz
           -pkg frozen, thawed
      1 tb Sugar
           Fresh mint leaves (opt)
 
  Servings: 12 Notes: You can make both the billowy white torte and its sauce
  ahead of time. That's convenient for serving during the seder.
  
  DIRECTIONS: Preheat oven to 450-F. Grease the bottom of a 10" tube pan or a
  9" springform pan. Set aside.
  
  For torte, in a mixer bowl, beat egg whites, lemon juice, 3/4 tsp vanilla
  and almond extract with an electric mixer on medium speed. Beat for about 3
  to 4 minutes or till soft peaks form (tips curl).
  
  Gradually beat in the 1 1/4 cups sugar, 1 Tbsp at a time, beating on high
  speed till stiff peaks form (tips stand straight) and sugar is almost
  dissolved (about 10 minutes).
  
  Using a rubber scraper, transfer mixture to prepared pan and smooth the
  top. Scrape around the sides and center post (if using a tube pan), leaving
  a small trench between the meringue and the pan.
  
  Place in preheated oven. Turn off the oven. Let torte dry in oven with door
  closed for at least 8 hours or overnight. If using a tube pan, loosen edges
  and center with a sharp knife. Lift out tube. (Or remove sides of
  springform pan.) Slide knife under meringue. Invert onto a serving plate.
  Cover with plastic wrap and foil; freeze, if desired.
  
  About 4 to 8 hours before serving, in a small mixer bowl, beat whipping
  cream till soft peaks form. Add the 2 tsp sugar and 1 tsp vanilla; beat
  till stiff peaks form. Frost the top and sides of the torte. Cover and
  chill till serving time.
  
  For raspberry sauce, in a food processor bowl or blender container, combine
  the raspberries and 1 Tbsp sugar. Cover; process or blend till smooth.
  Strain sauce, if desired.
  
  Source: Midwest Living Magazine, April 1991
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasticiotti & 3 Fillings
 Categories: Desserts
   Servings: 20
 
MMMMM------------------------------SHELL-----------------------------------
  1 1/4 c  Crisco
      2 c  Sugar
      3    Eggs
      2 tb Honey
      2 ts Baking powder
      4 c  Flour

MMMMM------------------------CHOCOLATE FILLING-----------------------------
      1 c  Flour
      2 c  Sugar
    1/2 c  Sifted Cocoa
      3 c  Milk
      1 c  Water
      1 ts Vanilla

MMMMM-------------------------VANILLA FILLING------------------------------
  1 1/2 c  Sugar
      4 tb Cornstarch
      6    Eggs
      3 c  Milk
      2 ts Vanilla
      1 c  Butter or Margarine

MMMMM-----------------------------RICOTTA----------------------------------
      2 lb Ricotta
    3/4 lb Confectioners Sugar
 
  *** Shell ***
  
  Cream crisco, add sugar and eggs and cream well. Add honey, mixing well.
  Add dry ingredients and mix well. Dough with be stiff. Use individual
  fluted cup cake tines and spray with PAM or lightly grease. Dust hands with
  flour and pat and press dough into the cups to form a shell. Trim off
  excess with fingers. Fill cups 3/4 full with fillings. Cover each with a
  flatten piece of dough and trim edges. Brush tops with slightly beaten
  eggs. DO NOT PRICK TOPS. Put on cookie sheets and bake 25 minutes in a
  350oF oven or until golden. Cool and loosen edges before removing. Sprinkle
  with powdered sugar. Makes 20-24.
  
  *** Chocolate Filling ***
  
  Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
  Gradually add remaining milk and water. Cook  over medium heat until thick,
  stirring constantly. Add vanilla, cover, cool and fill shells.
  
  *** Vanilla Filling ***
  
  Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat until
  fluffy. Stir in milk. Cook over medium heat until thick. Remove and add
  vanilla and 1 cup of softened butter or margarine. Cover, cool and fill
  shells.
  
  *** Ricotta ***
  
  Mix together.
  
  Can be frozen. Chocolate and vanilla fillings can be used for cake
  fillings.
  
  Source: "The Yankee Kitchen" 04-08-93 [#1] Florence
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pastle Dessert
 Categories: Desserts
   Servings:  6
 
      1 pk (3 1/4 oz.) JELL-O vanilla
           Pudding and pie filling
      1 pk (3 oz.) JELL-O
           (any fruit flavor)
  2 1/2 c  Water
      1    Envelope Dream Whip topping
           -Mix
           Combine pudding, gelatin,
           -and water in a
           Saucepan. Cook and stir over
           -medium heat
           Until mixture comes to a
           -full boil and
           Is thick and clear. Remove
           -from heat.
           Chill until slightly
           -thickened.
           Meanwhile, prepare whipped
           -topping mix
           As directed on package.
           Thoroughly blend the whipped
           -topping
           Into chilled mixture. Spoon
           -into
           Individual sherbet glasses
           -or a 1-qt.
           Mold or serving dish. Chill
           -until
           Firm. Unmold.
           PASTLE PIE: Prepare Pastle
           -Dessert,
           Pouring mixture into a
           -cooled baked
      9    Inch pstry shell.
 
  PASTLE DESSERT
  
  +++++++++++++++++++++++++++++++++++++ ++ A creamy, smooth blend of three ++
  ++ convenient mixes thats very     ++ ++ versatile. ++
  +++++++++++++++++++++++++++++++++++++
  
  ++++++++++++++++++++++++++++++++++++++++ from JOYS OF JELL-O From one of
  the head kooks at Rhinoceros Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pate De Chocolate
 Categories: Desserts, Chocolate, Syd's book
   Servings:  2
 
      1 c  Chocolate Chips
  1 1/4 c  Scalded Coffee Cream
      2 lg Eggs
      4 tb Rum Or Brandy
 
  Combine all ingredients in a blender bowl and blend until well mixed. Pour
  into dessert glasses and chill until firm.  It doesn't get much easier than
  that.  From: Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pavalova/kiwi
 Categories: Desserts
   Servings:  6
 
      3    Egg whites
      3 tb COLD water
      1 c  Sugar
      1 ts MALT vinegar
      1 ts Vanilla essence
      3 ts Corn starch
 
  Beat egg whites until stiff, add COLD water and beat again. Add sugar VERY
  gradually while still beating. Slow beater and add vinegar, vanilla and
  corn starch. Place on a greased paper an a greased cookie sheet. Form into
  a roundish shape. Bake at 300 degrees for 45 minutes, then turn oven OFF,
  but leave Pavlova in the oven to cool with the oven. When cold, completely
  cover the outside with REAL whipped cream, and top with slices of Kiwi
  Fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pavlova (Meringue with Whipped Cream and Strawberries)
 Categories: Desserts
   Servings:  6
 
      3 lg Egg whites at room
           -temperature
      1 pn Of cream of tartar
      6 tb Sugar
      2 ts Cornstarch combined with 6
           -Tbsp sugar
      1 ts White wine vinegar
    1/2 ts Vanilla
           Additional cornstarch for
           -dusting baking sheet
      1 c  Well-chilled heavy cream
      1 pt Strawberries, hulled and
           -halved
 
  passion fruit juice to taste if desired
  
  In a bowl, beat the egg whites with the cream of tartar and a pinch of salt
  until they hold soft peaks. Beat in the sugar, a little at a time and beat
  the meringue until it is stiff and glossy. Fold in the cornstarch mixture
  with the vinegar and the vanilla. Dust a baking sheet lined with buttered
  foil with the additional cornstarch, mark a 7" circle on it and spread the
  meringue in the circle. Bake at 250 degrees (preheated oven) for 50 minutes
  to an hour, or until it is puffed but not colored. Turn off oven and let
  the meringue cool in the oven for 3 hours. Invert the meringue onto a
  serving plate. In a chilled bowl, beat the cream until it holds stiff peaks
  and spread it over the meringue. Arrange the strawberries on top and
  sprinkle with the passion fruit juice, if desired.
  
  (Gourmet magazine, May, 1985)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pavlova
 Categories: Desserts
   Servings:  6
 
      4 lg Egg whites
      1 pn Of salt
      1 c  Castor sugar
  1 1/2 ts Cornflour (cornstarch to you
           -'mercins)
      1 ts White or malt vinegar
      1 ts Vanilla
 
  Beat egg whites and salt until mixture is stiff and glossy, (peaks of the
  mixture should stand up by themselves) then gradually add the sugar,
  beating well between each addition to dissolve sugar.  Beat until thick.
  Last of all, quickly beat in cornflour, vinegar and vanilla.
  
  Cover a baking tray with greased paper or baking paper, pile pavlova
  mixture in centre of tray, spreading out slightly.
  
  Bake at 120 C (250 F) for 1 hour.  Turn off oven and leave Pavlova in oven
  for another hour. Do not open oven during cooking or cooling period.
  
  When Pavlova is cold, peel off paper and transfer to serving plate.  Spread
  Pavlova with whipped cream and fruit; cream can be flavoured with liqueur.
  
  For a successful Pavlova.
  
  Use eggs that are 2-3 days old.  Fresh eggs will not beat up to the same
  volume.
  
  When separating the eggs, make sure that no traces of yolk are left in the
  whites, they will not beat up well if yolk remains.
  
  Make sure that bowls, beaters and utensils are free of grease, again whites
  will not beat up properly if articles are greasy.
  
  Have all ingredients ready before you start beating whites, beaten egg
  whites left standing will become thin and watery.
  
  Let whites reach room temperature before you start beating them, that way
  you will get a better volume.
  
  It's important that egg whites are very stiff before you add sugar.
  
  Make sure you beat the sugar in, till it's all dissolved, otherwise pavlova
  will'weep'.  To test if sugar is dissoved,rub a little of the mixture
  between yo thumb and finger, it will feel 'grainy' if the sugar is not
  dissolved.
  
  After the last addition of sugar, do not beat it too much, as at that stage
  it may result in 'overbeating' and a reduced volume.
  
  Sounds awfully complicated?? It's not and the results are well worth it...
  :-)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach & Yogurt Parfait
 Categories: Desserts
   Servings:  4
 
      4    Peaches (about 1 1/2 lbs)
      2 tb Brown sugar
      2 tb Granulated sugar
    1/4 ts Ground cinnamon
    1/4 ts Ground cloves
  1 1/3 c  Vanilla yogurt
 
  Peel and dice peaches.  Combine with brown sugar, sugar, cinnamon, and
  cloves.  Let mixture stand until the sugar dissolves and the peaches become
  juicy (about 5 minutes).  Layer the peach mixture and the yogurt in parfait
  glasses; serve.
  
  Yield:  4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Ambrosia
 Categories: Desserts, Low-cal
   Servings:  4
 
      1 pk Unflavored gelatin
    1/4 c  Cold water
    1/2 c  Skim milk
      2 pk Low-cal vanilla shake mix
      1 ts Vanilla
      6    Ice cubes
      2    Medium peaches; peel,chop
    1/2 c  Coconut
 
      In a saucepan, sprinklegelatin over water and let stand for 1 minute.
  Stir over low heat until gelatin is dissolved.  In blender, mix milk, shake
  mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice
  cubes one at a time.  Blend at high speed until mixture thickens. Transfer
  to a bowl and fold in peaches.  Spoon into dishes and sprinklewith coconut.
  Chill for 1 hour and serve. NUTRITION INFORMATION PER SERVING:
    112 CALORIES  58% CARBOHYDRATES  20% PROTEIN  22% FAT
       *****SHAPE MAGAZINE 3/92*****
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Bavarian
 Categories: Desserts, Low-cal
   Servings:  8
 
    1/4 c  Sugar
      1    Envelope Unflavored Gelatin
      1 c  Peach Slices, Frozen *
      8 oz Yougart, Peach
      2 x  Egg Whites
      2 tb Sugar
    1/2 c  Cream, Whipping
 
  * frozen unsweetened peach slices, thawed.
  ~-------------------------------------------------------------------------
  Instead of making individual servings, you can pour the mixture into a 1
  quart souffl dish or 5 cup fluted mold. In a small saucepan combine 1/4
  cup 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Bavarian (Low-Cal)
 Categories: Desserts
   Servings:  8
 
    1/4 c  Sugar
      1    Gelatin,unflavored,envelope
      1 c  Peach slices, frozen *
      8 oz Yougart, peach
      2    Egg whites
      2 tb Sugar
    1/2 c  Cream, whipping
 
  Servings:  8
  
  * frozen unsweetened peach slices, thawed
  
  PER SERVING: 132 cal., 3 g Pro., 18g Carb., 6g fat, 41 mg  Chol., 36 mg
  Sodium 120mg Potassium
  
  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) v7.07
 
      Title: Peach Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Dried peaches
      3 c  Water
  1 1/4 c  Sugar
      1 pk Sweetened orange flavored
           -gelatin
      2 tb Grated orange rind
      1 c  Whipping cream
     18    Lady fingers
      1    Orange
 
  Wash peaches.  Peel orange.  Dice pulp.  Combine peaches, orange, water,
  and grated orange rind.  Cover.  Simmer 30 minutes.  Add sugar. Simmer 10
  minutes, stirring frequently.  Add gelatin. Stir until dissolved. Cool
  until partially set.  Beat until fluffy. Fold in stiffly whipped cream.
  Line bottom and sides of mold with lady fingers. Pour peach cream into
  mold.  Chill overnight. Garnish with whipped cream and sections of cooked
  sweetened peaches.  8 servings.
  
  Lillian Wilson, San Francisco, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Caramel Crisp
 Categories: Desserts
   Servings:  6
 
MMMMM-------------------------PRALINE TOPPING------------------------------
    1/2 c  Sugar
      3 tb Water
      1 c  Almonds - sliced, toasted
    1/2 c  Flour - all-purpose
      5 tb Unsalted butter - chilled,
           -cut into pieces

MMMMM-----------------------------PEACHES----------------------------------
    1/2 c  Sugar
      3 tb Water
      6 lg Peaches - ripe
      2 tb Cornstarch
           Vanilla Ice Cream
 
  Calories     per serving:             Number of Servings:   6 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  FOR TOPPING: Butter small cookie sheet. Stir sugar and water in heavy small
  saucepan over low heat until sugar dissolves.  Increase heat and boil
  without sitrring until sugar turns deep golden brown, swirling pan
  occasionally.  Mix in almonds.  Immediately pour mixture onto prepared
  cookie sheet.  Cool completely.  Cut praline into 2-inch pieces. Finely
  grind praline in processor.  (Can be prepared 2 weeks ahead. Refrigerate in
  airtight container.) Combine 1/2 cup praline and flour in processor
  (reserve remaining praline for another use.) Add butter to mixture in
  processor and cut in using on/off turns until crumbly. Set aside.
  
  FOR PEACHES: Stir sugar and water in heavy small saucepan over low heat
  until sugar dissolves. Increase heat and boil without stirring until sugar
  turns deep golden brown, swirling pan occasionally.  Immediately pour
  caramel into 9-inch diameter baking dish with 1-1/2-inch high sides.
  Carefully turn dish to coat bottom and sides with caramel.  Let stand until
  caramel hardens.
  
  Preheat oven to 375F.  Blanch peaches in large pot of boiling water for 30
  seconds.  Transfer to bowl of cold water using slotted spoon. Drain. Peel
  skin off peaches using small sharp knife.  Halve and pit peaches. Cut each
  half into 4 wedges.  Transfer to large bowl. Sprinkle cornstarch over
  peaches; toss gently.  Arrange peaches atop caramel in dish. Sprinkle
  topping over.  Bake until peaches bubble and topping browns, about 40
  minutes.  Cool until just slightly warm. Spoon into bowls. Top with ice
  cream and serve.
  
  Bon Appetit, September, 1990.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Cobbler with Cheddar Biscuits
 Categories: Desserts
   Servings:  6
 
      1 qt Peaches, Sliced
    3/4 c  Sugar
      1 tb Cornstarch
    1/4 ts Salt
      1 tb Lemon Juice
      1 ts Almond Extract
  1 1/2 tb Butter

MMMMM-------------------------CHEDDAR BISCUITS------------------------------
      1 c  Biscuit Mix, Bisquick
    1/2 c  Cheddar, Grated
    1/2 tb Butter, Melted
    1/3 c  Milk
 
  Preheat the oven to 400F.  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) v7.07
 
      Title: Peach Cobbler
 Categories: Desserts
   Servings:  6
 
      6 c  Peaches
  1 1/2 c  Sugar
    1/4 c  Flour
    1/2 ts Nutmeg
    3/4 ts Vanilla
      3 tb Butter
      1    Pie crust (homemade or store
           -bought)
 
  Mix ingredients together in a large bowl.  Pour into a greased 13 X 9 inch
  pan or 2 quart casserole dish.  Place pie crust on top.  Bake at 425 deg.
  for 10 min.  Then Bake at 350 for 1/2 hour.  Remove from oven.  Serve warm
  with ice cream. From "Bumgarner Family Recipes," submitted by Susan Theole,
  Springfield, IL.
  
  Posted by Bud
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Cobbler
 Categories: Desserts
   Servings:  8
 
    1/2 c  Brown Sugar, Firmly Packed
      1 tb Corn Starch
     20 oz Frozen Peach Slices, Thawed
           -(1 Package)
      1 tb Freshly Squeezed Lemon Juice
           TOPPING:
      1 c  Unbleached Flour
    1/2 c  Granulated Sugar
  1 1/2 ts Baking Powder
    1/2 ts Salt
    1/4 c  Butter Or Regular Margarine
    1/2 c  Milk
    1/4 ts Freshly Grated Nutmeg
 
  This has been one of the oldest standbys for dessert that any diner that I
  have eaten in has.  It keeps well and doesn't have to be displayed like
  pies.
  
  Makes 8 Servings
  
  FILLING:
  
  Heavy Cream (Optional)
  
  PREPARE FILLING:
  
  In a 2-quart saucepan, combine the brown sugar, cornstarch and 1/2 cup of
  water.  Bring to a boil over medium heat, stirring constantly. Remove from
  the heat and stir in the peaches and lemon juice. Spoon the mixture into a
  1 1/2 quart round baking dish. Heat the oven to 350 degrees F.
  
  PREPARE TOPPING:
  
  In a medium-size bowl, combine the flour, sugar, baking powder, and salt
  then cut in the butter until the mixture resembles coarse crumbs; stir in
  the milk until everything is well blended.  Spread the dough over the peach
  mixture in the baking dish and sprinkle with the nutmeg. Bake for 30 to 35
  minutes or until golden.  Serve with heavy cream, if desired.
  
  Each serving (without the heavy cream) contains:
  
  Cals    Pro     Fat     Carbohydrates ** 290 3 G 7 G 57 G
  
  From The Redbook Magazine January 1986
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Cobbler
 Categories: Desserts
   Servings:  8
 
      2 c  Sliced peaches
      2 tb Flour
    1/4 c  Sugar
      2 tb Lemon juice
    3/4 c  Fruit syrup
      1 tb Butter
  1 1/2 c  Sifted a-p flour
    1/2 ts Baking powder
      1 tb Sugar
    1/3 c  Margarine
      1    Egg, beaten
    1/2 c  Milk
 
  Arrange fruit in greased round 8-in. pan. Mix 2 tbsp flour with 1/4 cup
  sugar. Sprinkle over fruit. Add lemon juice and fruit syrup. Dot with
  butter. Heat in oven at 425 for 10 minutes.
  
  Sift remaining dry ingredients together. Cut in margarine. Mix eggs and
  milk. Add to dry ingredients. Stir. Drop dough in 6 to 8 mounds over fruit.
  Bake in preheated oven 425 degrees for 30 minutes. Top with whipped cream
  before serving. Best when warm or reheated in 350 oven for 15 minutes.
  Serves 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Cream Filling
 Categories: Desserts
   Servings:  6
 
    180 g  (3/4 cup) reconstituted
           -dried peaches (measure
           -after soaking)
      6 tb Brown sugar
      3 tb Cornflour (cornstarch) or 1
           -1/2 Tbs arrowroot
    1/8 ts Salt
    1/2 ts Vanilla flavoring
      1 lg Egg
    250 ml (1 cup) scalded milk
      2 tb Butter
    125    (1/2 cup) chopped nuts
           -(optional)
 
  (or apricot or pear or pineapple or apple)
  
  Combine all dry ingredients and them mix with slightly beaten egg. Stir in
  just enough hot milk to make a thin paste. Add to the rest of the hot milk
  and cook over boiling water 5 minutes, stirring constantly. Add butter,
  cool, and fold in chopped fruit. Now cook for another 10 minutes (it may
  not take this long) until the mixture is thick, stirring constantly. Add
  vanilla, and use as a filling for cream puffs, cakes, or topping for spice
  cake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Daiquiri Ice
 Categories: Desserts
   Servings:  4
 
     16 oz Can Peach slices (juice pack
    1/4 c  Sugar
      2 tb Rum
    1/4 ts Lime peel, finely shredded
      2 tb Lime Juice
 
  Servings:  4
  
  Drain peaches, reserving 2 T juice. In a blender container or food
  processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and
  reserved peach juice. Cover and blend or process till smooth. Pour peach
  mixture into an 8x4x2" loaf pan.
  
  Cover and freeze 4 hours or till firm. Let stand at room temperature about
  5 minutes before serving.
  
  Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg
  cholesterol, 1 mg sodium, 6 mg potassium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Dessert Pizza
 Categories: Desserts
   Servings:  8
 
    1/2 c  Butter
    1/4 c  Icing sugar
      1 c  All purpose flour
           FILLING:
      2 tb Peach or apricot jam, melted
    1/4 lb Cream cheese
    1/2 c  Wipping cream
      1 ts Grated orange rind
      6    Peaches, peeled, pitted and
           -sliced
           GLAZE:
    2/3 c  Orange juice
    1/2 c  Peach or apricot jam
      2 tb Cornstarch
      2 tb Packed brown sugar
           GARNISH:
    1/2 c  Whipping cream
 
  granulated sugar
  
  In food processor or in bowl with pastry blender, combine butter, icing
  sugar and flour until mixture holds together when pressed with fingers. Pat
  into 12 inch pizza pan; prick all over with fork.  Bake in 350 F oven for
  15-20 minutes or until lightly browned; let cool.
  
  FILLING: Brush crust with melted jam to seal.  In bowl, beat together cream
  cheese whipping cream and orange rind; spread over crust. Attractively
  arrange peach lices on top.
  
  GLAZE: In small saucepan, blend together orange juice, jam, cornstarch and
  brown sugar; cook, stirring constantly, until boiling, thickened and clear.
  let cool slightly; spoon over peaches.
  
  GARNISH:  Whip cream; add sugar to taste.  Using pastry bag or spoon,pipe
  around edge of pizza.  Makes 8-10 servings.
  
  Origin:  Canadian Living cooking collection:  Great Desserts Shared by;
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Dessert "Salsa"
 Categories: Sauces, Desserts
   Servings:  1
 
      2 ea Peaches; ripe
    1/3 c  Coconut; grated
    1/3 c  Golden raisins -OR-
    1/3 c  -Dried cherries
      2 tb Orange juice concentrate-OR-
      2 tb Grand marnier liqueur
      1 tb Mint, fresh; chopped
 
  "...perfect served over ice cream, sherbet, toasted pound cake or yougrt
  cheese."
  
  Cut peaches in half and remove pits. Dice. Combine all ingredients. Let
  stand 1/2 hour before serving. MAKES: about 2 CUPS
  
  SOURCE: Bonnie Stern's Quick Cuisine Column in Toronto Star posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Filling
 Categories: Desserts, 1941
   Servings:  6
 
      3 tb Corn-starch
    1/2 c  Sugar
      3 tb Lemon juice
      1 c  Crushed peaches
      1 c  Boiling water
      1 tb Butter
      2 ts Grated lemon rind
           Pink food coloring
           Few grains salt
 
  Combine sugar, salt, and corn-starch.  Add boiling water, stirring
  constantly, until smooth.  Cook over hot water until thick. Add butter,
  lemon juice, and grated lemon rind.  Mix thoroughly. Cool. Add peaches. Add
  coloring.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Fritters (Parshing Ponakucka)
 Categories: Penn-dutch, Desserts
   Servings:  1
 
    1/2 c  Sugar
      2    Eggs, Well Beaten
    1/3 c  Butter
      2 c  Flour
      3 ts Baking Powder
    1/2 ts Salt
      1 c  Milk
    1/2 ts Lemon Juice
    1/2 ts Vanilla
  1 1/2 c  Peaches, Chopped *
           Whipping Cream
 
  * May use either fresh or canned peaches.
  ~-------------------------------------------------------------------------
  Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the
  dry ingredients together and add alternately with the milk. Fold in the
  peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry
  until golden brown. Serve with whipped cream or sprinkle with powdered
  sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Frozen Yogurt
 Categories: Desserts
   Servings:  6
 
    1/2 c  Sugar
      1 ts Unflavored gelatin
    1/8 ts Ground nutmeg
    1/2 c  Skim milk
      2 tb Light-colored corn syrup
  1 1/2 lb Fresh peaches, peeled and
           -quartered
      1 c  Low-fat plain yogurt
    1/2 ts Vanilla extract
 
  Peach Frozen Yogurt
  
  Combine first 3 ingredients in a saucepan. Stir in milk; let stand 1
  minute. Place over low heat; cook 5 minutes or until gelatin disolves,
  stirring constantly. Remove from heat; stir in syrup. Let cool. In food
  processor add peaches and process until smooth; scraping the sides of the
  processor bowl occasionally. Combine peach puree, gelatin mixture, yogurt,
  and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour
  mixture into a freezer can of a 1-quart hand-turned or 1/2-gallon electric
  freezer. Freeze according to manufacturer's instructions. Allow to ripen 1
  hour in freezer can. Yield: 10 servings (about 93 calories per 1/2 cup
  serving)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Gelatin
 Categories: Desserts, 1941
   Servings:  6
 
      1 pk Sweetened orange flavored
           -gelatin
    1/2 c  Cold water
      1 c  Boiling water
      2 c  Canned peaches
    1/4 c  Sugar
           Juice 1/2 lemon
 
  Dissolve gelatin in boiling water.  Add cold water, lemon juice, and sugar.
  Stir until dissolved.  Arrange peaches in mold.  Add gelatin. Chill until
  firm.  Serve with whipped cream.  If desired, apples, plums, and other
  canned fruits may be substituted for the peaches. 6 servings.
  
  Mrs. Henrietta Dirrim, Edgerton, OH.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Ice Cream
 Categories: Desserts
   Servings:  4
 
      6    Eggs, beaten
      1 cn Eagle Brand milk
  1 1/2 c  Sugar
      8    Fresh peaches, peeled and
           Mashed
           Vanilla flavoring
           Sweet milk
 
  Contributed to the echo by: Pat Knox Peach Ice Cream
  
  Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed
  peaches and flavoring. Pour into freezer containerand finish filling with
  sweet milk; stir real well. Freeze
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Ice Cream
 Categories: Desserts, Ice cream
   Servings:  4
 
     12    Fresh Georgia peaches,
           -peeled and sliced
      2 qt Milk
      8 oz Carton sour cream
      2 c  Sugar
     14 oz Can sweetened condensed milk
      2 ts Vanilla
 
  Mix peaches and sugar together in a blender.  Combine peach mixture with
  other ingredients in a freezer container of a one gallon hand-turned or
  electric freezer. Freeze according to manufacturer's instructions. Serves
  4.
  
  Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 c  Milk
    1/2 c  Sugar
      4 tb Flour
    1/8 ts Salt
  1 1/2 c  Peaches; mashed
    1/2 c  Sugar
      1 c  Cream
 
  Scald milk, mix together sugar, flour, salt and pour milk over them. Cook
  over hot water about 20 minutes. Cool and add peaches sweetened with
  remaining sugar. Add cream. Stir two or three times while freezing. Other
  fruits may be used in place of peaches.
  
  Note: Sugar calls for 1/2 c.  or 3/4 c.
  
  Source: Mrs. Harold S. Indoe, Chester Grange, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Ice-Cream
 Categories: Desserts, 1941
   Servings:  6
 
      4 c  Milk, scalded
      2 c  Whipped cream
      3    Egg yolks
           Few grains salt
      1 c  Sugar
      2 c  Peach pulp
      1 c  Pineapple juice
      1 c  Orange juice
    1/4 c  Lemon juice
 
  Combine egg yolks, sugar, and salt.  Beat thoroughly.  Add milk slowly,
  stirring constantly.  Cook over hot water until mixture coats a spoon.
  Cool.  Add fruit juices and pulp.  Add cream. Freeze. 20 servings. The
  Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Melba
 Categories: Desserts
   Servings:  4
 
      4    Peaches, ripe
      2 tb Lemon juice
      2 c  Raspberries, fresh
      2 tb Sugar, extrafine
      1 ts Vanilla
      2 c  Nonfat vanilla yogurt,
           -frozen
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  Remove skin from peaches using a swivel blade peeler.  Cut peaches in half,
  remove stones.  Sprinkle with lemon juice.  Set aside. Mash berries, add
  sugar and vanilla.  Place 2 peach halves in each dessert dish. Tope with
  1/2 c. frozen yogurt and 1/4 of raspberry sauce. NOTE: To substitute frozen
  raspberries, use two 10-1/2 oz. packages, thawed. Use 2T. of liquid from
  raspberries in place of
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Mousse
 Categories: Desserts, Osg
   Servings:  1
 
      2 c  Peaches; fresh - sliced
    2/3 c  Sugar
      3 dr Almond extract
      2 c  Cream; whipped
 
  Peel and slice peaches, cover with sugar, let stand one hour. Wash and run
  through a sieve. Fold in cream, whipped until stiff, add almond flavoring.
  Pour into tray and freeze without stirring.
  
  Source: Phyllis Grim, Chatham Grange, Medina County, OH Deerfield Grange,
  Morgan County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Pan Dowdy
 Categories: Desserts
   Servings:  6
 
      1    Egg (well beaten)
      1 c  Sugar
    3/4 c  Flour
           Butter
      1 cn Peaches
 
  cinnamon
  
  Mix together until real crumbly: egg, sugar, and flour. Put slices of
  butter on the bottom of the baking pan, sprinkle with cinnamon. Add drained
  can peaches.  Then sprinkle the flour, egg, and sugar mixture oven top.
  Bake about 20 minutes in a medium oven or until mixture is light brown.
  Serve "hot" with whipped cream on top. Yum!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Puff Pudding
 Categories: Desserts
   Servings:  4
 
  1 1/2 c  Whole milk
      2 c  Bread cubes
      2 tb Butter, melted
      2    Eggs, beaten
    1/4 c  Honey
    1/2 c  Sugar
    1/8 ts Salt
    1/4 ts Vanilla extract
      1 ts Grated lemon peel (dry peel
           -can be used)
      2 c  Fresh diced peaches
 
  Peach Puff Pudding
  
  Preheat oven to 350 F.
  
  Scald milk, pour over bread cubes.  Let stand 10 minutes.   Add melted
  butter, beaten eggs, honey, sugar, salt,  vanilla,  and lemon peel; mix
  well and add peaches.  Pour into  a  buttered 8x8x2-inch glass baking dish.
  Bake at 350 F for 45 minutes  or until brown.
  
  Serve with milk, ice cream or whipped topping.  Serves 4-6.
  
  These  sound so good - makes me want to move south and start  a peach
  orchard!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Sherbet
 Categories: Desserts, Osg
   Servings:  1
 
      1 qt Peaches; can
    3/4 c  Fruit syrup
      2 c  Thin cream
      1 tb Gelatine; soaked in
    1/4 c  Water; cold
 
  Soak gelatine in cold water until soft. Heat syrup to boiling and pour over
  gelatine, stirring until gelatine is dissolved. Add to cream. Cut peaches
  into small pieces. Combine all ingredients and freeze. This dessert is
  easily mad and is an excellent one for dinner. Other canned fruits may be
  used.
  
  Source: Mrs. George Funk, Leesville Grange, Crawford County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Soup
 Categories: Soups, Desserts
   Servings:  4
 
      5    Large 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 15 minutes.
  Puree in blender with maple syrup and arrowroot.  Add wine and liqueur.
  Pour in half the cream; mix thoroughly; chill 1 hour.  Whip remaining cream
  and dollop on top of each serving.  Add a sprinkling of nutmeg if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Sundae
 Categories: Desserts, Osg
   Servings:  8
 
      8 ea Peaches
      2 c  Sugar
      1 c  Water
    1/2 c  Corn syrup; light
           Red food color
 
  Pare and slice peaches in thin slices. Make syrup using 2 c. sugar, 1 c.
  water, 1/2 c. light corn syrup, color a pale pink. Cool syrup, add peaches.
  Put ice cream in sherbet glasses and cover with peach mixture. Serves 8.
  
  Source: Mrs. F. W. Brown, Oberlin Grange, Lorain County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Syllabub
 Categories: Desserts
   Servings:  2
 
      2 lg Ripe peaches
      2 tb Brandy
      2 tb Honey
    1/3 c  Heavy cream
    1/4 c  Confectioners' sugar
      1    Egg white
 
  1.  Drop peaches into boiling water for the count of five. Remove to ice
  water and slip off skins.  Halve, remove pits, and slice into a bowl.
  
  2.  Combine brandy and honey and stir into peaches to coat all slices.
  Cover tightly and refrigerate.
  
  3.  Just before serving, whip cream until it holds soft peaks, gradually
  adding half the sugar.
  
  4.  Beat egg white until stiff while gradually adding remaining sugar, Fold
  cream and egg white mixture together and pour over fruit. Serve at once.
  
  Serves 2.
  
  From:  COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard,
  Little, Brown and Company, Boston.  1985 ISBN 0-316-35979-3 Shared by:
  Karin Brewer, Cooking Echo, 9/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach Yam Custard
 Categories: Desserts
   Servings:  6
 
      2 c  Milk
      3    Eggs, well beaten
    1/3 c  Sugar
      1 c  Mashed yams--from can
           -insyrup but without the
           -syrup when mashing
    1/4 ts Salt
      1 c  Sliced fresh or frozen
           -peaches, mashed
    1/2 ts Vanilla or almond extract
 
  Peach Yam Custard
  
  Heat yams in the canned liquid and then drain. Scald milk.  Add sugar, salt
  and vanila to beaten eggs. Slowly pour small amount of milk into egg
  mixture, then pour egg mixture into remaining milk, stirring constantly.
  Add yams, salt and peach puree. Pour into a 1 1/2 quart souffle dish or
  individual custard cups. Place in deep baking pan. Pour hot water into pan
  up to 1/2 inch from top of dish. Bake at 350 F., 30 to 45 minutes or until
  set.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach-Blueberry Crisp
 Categories: Desserts, Microwave
   Servings:  6
 
    1/2 c  Honey crunch wheat germ
    1/4 c  + 4 tsp flour
    1/3 c  Firmly packed brown sugar
      1 ts Cinnamon
      2 tb Butter
      6 c  (about 6 mdm) fresh or 2 (16
           -oz) pkg frozen thawed
           -peaches, sliced
      1 c  Blueberries
 
  PEACH-BLUEBERRY CRISP
  
  Preheat oven to 375 degrees.  Combine wheat germ, 1/4 c flour, brown sugar,
  and cinnamon.  Cut in butter.  Combine peaches, blueberries and 4 tsp
  flour, tossing to coat evenly. Spoon into 8 inch square pan. [Begin
  microwave directions here] Top with wheat germ mixture. Bake 30-35 minutes,
  until fruit is tender. Serve warm with vanilla yogurt or ice cream.
  
  Serves 6
  
  Microwave directions:  Place in 8 inch square microwavable dish.  Cover and
  microcook on HIGH 7-9 minutes, stirring after 4 minutes.  Top with wheat
  germ mixture.  Microcook on HIGH 3 minutes, until fruit is tender.  Serve
  as
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peach-Oat Cobbler
 Categories: Desserts
   Servings:  1
 
      8    To 10 ripe peaches or 5-1/4
           Cups sliced canned Elberta
           Peaches, drained
  3 1/2 tb Brown sugar
      2 tb Quick-cooking tapioca
    1/2 ts Almond extract
      1 tb Canola oil

MMMMM---------------------LIGHT OAT-RAISIN BISCUIT--------------------------

MMMMM------------------------------CRUST-----------------------------------
      1 c  All-purpose flour
    1/3 c  Quick rolled oats
      2 ts Baking powder
      3 tb Granulated sugar
    1/4 c  Raisins
    1/4 c  Canola oil
    1/2 c  Low-fat milk

MMMMM-----------------------------TOPPING----------------------------------
           Chopped dates mixed with
           Low-fat vanilla yogurt
 
  Preheat oven to 425-degrees.  Grease 8-inch square baking pan or dish.
  
  Before peeling, drop fresh peaches into very hot water about 1 minute. Peel
  and halve peaches, remove pits and cut flesh into sixths.  In a large
  mixing bowl, carefully spoon together peaches, brown sugar, tapioca and
  almond extract.  Pour peach filling into greased baking pan or dish;
  drizzle with oil and set aside.
  
  In another large mixing bowl, combine crust ingredients.  Stir vigorously
  with a wooden spoon about 30 seconds until a stiff dough format.  Spoon
  dough on top of peach filling to create a cobblestone effect.  Bake 20-25
  minutes or until crust is golden brown.  Cool 30 minutes; then serve with
  dates and yogurt mixture.
  
  SOURCE: THIS WEEK MAGAZINE, July 7,'93
  
  Shared by Cate Vanicek
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches 'n' Cream
 Categories: Desserts
   Servings:  8
 
      2 c  Drained, canned peaches (if
           -fresh peaches are used,
           -poach first in a
           Sugar syrup
    3/4 c  Peach schnapps
      2 tb Honey
           Juice of 1/2 lemon
    1/2 ts Cinnamon
      1 ts Vanilla
      1 tb Unflavored gelatin
      3 tb Cold water
  1 1/2 c  Whipping cream
      1    Egg white
      8    (6oz.) plastic cups, coated
           -with vegetable oil and
           -sugar
      3    Ripe fresh peaches, sliced
 
  Peaches 'n' Cream (Molded Peach Bavarian Cream)
  
  From: The Detroit News Sent By: Teresa Marco
  
  OPTIONAL: Garnishes such as thin wafer cookies, raspberry puree or sliced
  strawberries
  
  Puree peaches in food processor or blender with peach schnapps, honey.
  lemon, cinnamon, and vianilla.  Dissolve gelatin in cold water and heat in
  350 o oven until mixture is clear.
  
  Whip egg white until stiff.  Whip whipping cream.
  
  Stir warm gelatin into peach mixture.  Fold in egg white; fold in whipped
  cream.  Spoon into plastic cups and chill for 1 1/2 hours.  Unmold and
  present on top of thin wafer cookie (optional) and serve with raspberry
  puree or strawberries, and fresh sliced peaches.
  
  Serves 8.
  
  Happy Eating,
  
  Teresa Marco :)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches 'n Cream
 Categories: Desserts, Ice cream
   Servings:  4
 
      4 c  Sliced peaches
    2/3 c  Brown sugar, packed
    1/2 c  Flour
    1/2 c  Instant rolled oats
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/8 ts Ground allspice
    1/3 c  Margarine, softened
 
  Place vanilla ice cream on top a foundation of Peach Crisp. Top with
  whipped cream, nuts and a cherry.
  
  Preheat oven to 375.  Place peaches in ungreased 8x8x2 inch pan.  In small
  bowl combine brown sugar, flour, rolled oats, cinnamon, nutmeg, allspice
  and margarine.  Blen ingredients with a fork until crumbly. Sprinkle over
  peaches.  Bake about 30 minutes or until topping is golden brown. Makes 4
  to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches and Cream Dessert
 Categories: Desserts, Cheese
   Servings:  6
 
    3/4 c  Flour
      1 ts Baking powder
      1 pk Vanilla pudding mix (3 oz.)
    1/2 ts Salt
      3 tb Butter
    1/2 c  Milk
      1    Egg
      1 cn Peaches (20 oz.)
      1 pk Cream cheese (8 oz.)
    1/2 c  Sugar
      3 tb Peach juice
      1 tb Sugar
 
  Combine flour, baking powder, vanilla pudding, salt, butter, milk and egg
  in a bowl; beat 2 minutes. Pour into greased pie plate. Drain the peaches,
  saving the juice. MIx together the cream cheese, 1/2 cup sugar, and the
  peach juice. Spread the peaches in pie plate. Spread cream cheese mixture
  over peaches within 1 inch of edge. Mix 1 tablespoon sugar and 1/2 teaspoon
  cinnamon. Sprinkle over pie top. Bake in a preheated 350 degree oven for
  30-35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches and Kiwi in Champagne
 Categories: Desserts
   Servings:  2
 
    3/4 lb Peaches, pitted and thinly
           -sliced
      1 md Kiwi fruit (about 1/4
           -pound), pared and sliced
    1/4 c  Dry champagne
           Garnish:
      2    Mint Sprigs
      1 tb Each julienne-cut
           -(matchstick pieces) lime
           -and orange zests*
 
  1. In bowl combine all ingredients except garnish.  Cover and refrigerate
  until chilled, at least 30 minutes.
  
  2. Garnish with mint sprigs and zests before serving.
  
  * The zest is the peel without any of the pith (white membrane).  To remove
  zest from lime and orange, use a zester or vegetable peeler; wrap lime and
  orange in plastic wrap and refrigerate for use at another time.
  
  Approximate Total Time: 15 minutes (does not include chilling time)
  
  Makes 2 Servings
  
  Each serving provides: 1 1/2 Fruits; 25 optional calories Per Serving: 99
  calories; 1 g protein; 0.3 g fat; 20 g carbohydrate; 19 mg calcium; 3 mg
  sodium; 0 mg cholesterol; 3 g dietary fiber
  
  Source: Weight Watchers Healthy Lifestyle Cookbook Posted by: Valerie
  Whittle
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches in Wine
 Categories: Desserts
   Servings:  4
 
    1/4 c  Sugar
    1/4 c  Sweet white wine
      1 tb Lemon juice
      1 cn Sliced peaches(16oz)
 
  Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium heat
  until sugar is dissolved; pour over peaches. Cover and refrigerate,
  stirring occasionally, until chilled, about 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches in Wine Sauce
 Categories: Sauces
   Servings:  6
 
      8    Peaches
    3/4 c  Sugar
    1/3 c  Water
    1/3 c  White wine
 
  PEACHES IN WINE SAUCE
  
  Scald and peel skins off peaches; leave fruit whole. Combine sugar and
  water in skillet; cook 5 minutes. Add peaches; simmer 5 minutes. Add wine;
  simmer 5 minutes. Baste 3 times while cooking. Transfer cooked peaches to
  bowl; cover with syrup. Refrigerate; serve when chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches in Apple Juice
 Categories: Desserts
   Servings: 10
 
      3 lb Firm, ripe peaches, about 12
  2 1/2 c  Unsweetened apple juice
 
  Wash and drain peaches.  Cut into halves, pit and peel.  Treat to prevent
  darkening.  Cook a few peaches at a time in water until heated through.
  Drain.  Pack hot into hot jars, leaving 1/2 inch head space.  Heat apple
  juice and pour over peaches, leaving 1/2 inch head space.  Remove air
  bubbles.  Adjust caps.
  
  Process pints 20 minutes, quarts 25 minutes in boiling water bath.  Yield
  for original recipe 12 pounds peaches, about 5 quarts.  52 calories per 1/2
  cup serving.
  
  MY NOTE:  The original recipe called for 2 1/2 cups apple juice - should be
  about 2 1/2 quarts (because 3 pounds of peaches required about 2 1/2 cups
  of juice).  I cut the peaches in slices and made 7 half-pint jars. Heated
  slices of about 4 peaches at a time for 1 minute in the microwave, and
  heated the apple juice about 3/4 cup at a time in the microwave in a 2 cup
  measure.
  
  Source:  Ball Blue Book, Edition 32, 1990 Shared and tested by Elizabeth
  Rodier Aug 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peaches in Apple Juice
 Categories: Desserts
   Servings:  6
 
     12 lb (5.4 Kg.) firm, ripe peaches
  2 1/2 c  (600 mL) unsweetened apple
           -juice
 
  Wash and drain peaches.  Cut into halves, pit and peel.  Treat to prevent
  darkening.  Cook a few peaches at a time in water until hot through. Drain.
  Pack hot peaches into hot jars, leaving 1/2 inch (13 mm) head space. Heat
  apple juice and pour over peaches, leaving 1/2 inch (13 mm) head space.
  Remove air bubbles.  Adjust caps.  Process pints (480 mL) 20 minutes,
  quarts (950 mL) 25 minutes.  Yield: about 5 quarts or 10 pints (4800 mL).
  52 calories per 1/2 cup (120 mL) serving.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peachy Lemon Crisp
 Categories: Desserts, Microwave
   Servings:  6
 
      1    (29 oz) can sliced peaches
           -in heavy syrup
      1    (3 oz) pkg lemon pie filling
    1/4 c  Seedless raisins
    3/4 c  Graham cracker crumbs
      2 tb Firmly packed light brown
           -sugar
      2 tb Margarine
 
  Strain peaches, reserving 1 1/3 cups syrup.  In 1 1/2 quart microwaveable
  bowl, blend reserve syrup and pie mix. Microwave on high (100%) for about 4
  5 minutes or until thickened.  Stir in peaches and raisins. In bowl,
  combine cracker crumbs and sugar, cut in margarine until mixture resembles
  coarse crumbs. Sprinkle crumbs over fruit mixture. Microwave for 2-3
  minutes or until heated through. Serve warm.
  
  From Best Recipes Magazine May/June 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peachy Pizza Dessert
 Categories: Desserts
   Servings:  6
 
      2 c  Unbleached flour
      2 ts Baking powder
    1/3 c  Butter
      2 tb Yeast
    3/4 c  Warm water
      2 tb Maple syrup
           Filling:
      2 lb Fresh peaches, pitted and
           -sliced
    1/3 c  Fresh lemon juice
    1/4 c  Unbleached flour
    1/4 ts Nutmeg
    1/4 c  Butter
    1/4 c  Maple syrup
    1/4 c  Graham cracker crumbs
 
  CRUST:
  
  For the crust, combine flour and baking powder; cut in butter.  Dissolve
  yeast in warm water and maple syrup.  Let sit for 5 minutes, then stir into
  flour mixture, blending well.  Turn onto floured board and knead lightly
  for 5 minutes, adding flour as necessary.  Let dough rest for 10 minutes.
  Using a floured rolling pin, roll out the dough to fit either a cookie
  sheet or round 10-inch pizza pan.  Transfer dough to oiled pan. If the
  dough is too sticky to lift from board to pan, then, using your hands, pat
  the dough into the pan you will use.  Pinch up edges 1-inch all the way
  around cookie sheet or pizza pan to form rim.
  
  Slice peaches and pour lemon juice on top; set aside.
  
  Cut together flour, nutmeg, butter, maple syrup and graham cracker crumbs.
  Spread and sprinkle half of it over the bottom of the pizza dough. Arrange
  the peach slices on the dough, in layers if necessary. Sprinkle remaining
  mixture on top of peaches.  Bake at 350 degrees 25-30 minutes. Serve warm
  or cooled.
  
  Even if you have never worked with yeast before, you'll find this crust
  quite easy.
  
  Serves 6.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peachy Pudding Bake
 Categories: Desserts
   Servings:  6
 
      8 md Peaches
    3/4 c  Brown sugar (packed) or
           -granulated sugar
      1 c  Bisquick baking mix
    1/4 ts Nutmeg
 
  From: Donna Ransdell, COOKING echo
  
  Fresh peaches and brown sugar baked in a pidding, topped with ice cream.
  Who needs an ice cream parlor!
  
  Heat oven to 425.
  
  Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let
  stand 10 minutes. Stir in baking mix and nutmeg.
  
  Turn fruit mixture into greased square pan, 9x9.
  
  Bake 30 to 35 minutes. Serve warm and, if you like, with light cream or ice
  cream. 6 servings.
  
  From Betty Crocker's Bisquick Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peachy Swirls
 Categories: Desserts
   Servings:  9
 
      1 cn Refrigerated parker house
           -rolls
      1    To 2 Fresh Peaches ( about 1
           -cup ) chopped fine
      1 ts Ascorbic acid powder
    1/4 c  Sugar
      1 ds Of Nutmeg ( if desired )
 
  Peachy Swirls
  
  Remove all rolls from can to a flowered board. Lightly work together and
  roll into a rectangle about 1/4 inch thick.  Sprinkle chopped peaches on
  the surface.  Mix Sugar,ascorbic acid powder and nutmeg.  Sprinkle evenly
  over peaches.  Roll up jelly roll fashion beginning with long side of
  dough. Cut in slices and place in a well buttered pan with sliced side up
  Dot with butter if desired. Bake in 425 oven for 25 minutes Ice with Fresh
  Peach Glase. Makes approximately 9 swirls.
  
  Peach Glaze.
  
  1 Cup siftred powdered sugar 1 1/2 Tablespoons Fresh Peach Puree
  
  Mix until smooth and drizzel over baked swirls.
  
  "From the Passion for Peaches Cookbook by Gail McPherson."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peachy-Strawberry Toast Topper
 Categories: Desserts
   Servings: 40
 
  1 1/2 c  Fresh peaches, prepared
    1/2 c  Fresh strawberries, prepared
    1/2 c  Cold water
      1 tb Lemon juice
    1/4 c  Cold water
      2 ts Liquid artificial sweetener*
      2 ts Unflavoured gelatine
 
  * Brand of liquid sweetener is not specified.  Most common one in Canada
  (SugarTwin) uses 1/4 ts = 1 ts sugar.
  
  Prepare peaches:  Blanch by plunging into boiling water for up to 1 minute,
  then into cold water.  Remove skin.  Cut into small pieces.
  
  Prepare strawberries:  Wash, remove hulls, cut into small pieces.
  
  Place fruits in heavy saucepan with 1/2 cup water and lemon juice.  Bring
  to a boil, simmer gently for about 8 min, stirring often.  Meanwhile soften
  gelatin in 1/4 cup cold water.  Remove fruit mixture from heat. Stir in
  gelatine and artificial sweetener.  Pour into jam jars. Refrigerate.
  
  Yield 2 1/2 cups 1 tbsp = 1 Extra Source: Enjoy BC Fruit the Diabetic Way
  by Elaine Johnston c. 1982 BC Tree Fruits Ltd. Shared but not tested,
  Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Brittle Ice-Cream
 Categories: Desserts, 1941
   Servings:  4
 
    1/4 lb Peanut brittle
      1 c  Milk
      1 c  Cream
 
  Pulverize peanut brittle.  Dissolve in cream.  Add milk.  Pour into
  freezer.  Freeze.  4 servings. F. Richardson, Guthrie, OK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Rocky Road
 Categories: Desserts, Microwave
   Servings:  8
 
      6 oz Semi-Sweet Chocolate Chips
      6 oz Butterscotch Chips
    1/2 c  Peanut Butter
      3 c  Miniature Marshmallows
    1/2 c  Salted Peanuts
 
  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) v7.07
 
      Title: Peanut Butter Ice Cream Pie
 Categories: Desserts, Ice cream
   Servings:  6
 
    1/2    Gal. vanilla ice cream
      1 c  Of your favorite crunchy
           -peanut butter
      1 c  Cool Whip
 
  graham cracker crust Heath cany bars
  
  Whip together vanilla ice cream, peanut butter, and Cool Whip. Pour
  ingredients into graham cracker crust. Crunch 2 Heath candy bars and put on
  top of the pie. Put into the freezer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Rice Krispies
 Categories: Snacks, Desserts
   Servings: 36
 
    2/3 c  Sweetened condensed milk
           (not evaporated)
    1/4 c  Peanut butter
    1/4 c  Liht corn syrup
    1/2 c  Brown sugar, packed
      4 c  Rice cereal

MMMMM------------------------------ICING-----------------------------------
    1/2 c  Chocolate Chips
      2 tb Peanut Butter
 
  Cook first 4 ingredients in saucepan until well mixed and thickened,
  stirring constantly. Remove from heat.
  
  Add rice cereal, stirring to coat. Pack into greased 9 x 9 -inch pan. Cool.
  Ice. Cut into squares. Makes 36.
  
  Melt chips and peanut butter over low heat and spread over bars.
  
  Source: Company's Coming - 150 Delicious Squares By Jean Pare
  
  Shared By Kaitlin Young
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Ice Cream (Bon Bons)
 Categories: Chocolate, Desserts
   Servings:  4
 
      2    Egg yolks
 14 1/2 oz Can evaporated milk
    1/2 c  Peanut butter
    2/3 c  Sugar
    1/8 ts Salt
 
  Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour
  into freezer tray.  Freeze until almost hard then pour into a bowl and beat
  until smooth. Return to freezer tray or molds and freeze until firm. Makes
  4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts.
  Chocolate bon bon Ice cream or other favorite flavor hard chocolate
  topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet
  chocolate pieces and 1/2 cup margarine in the top part of a double boiler.
  Remove from heat but keep warm over hot water. Use a fork to dip ice cream
  balls into the chocolate, working as fast as possible. When you've dipped
  about 10 - 12 pieces, place then in the freezer and continue the dipping.
  After the chocolate is firm, you can wrap with foil or plastic wrap. For a
  variation with vanilla ice cream, add 1 Tab instant coffee to the melted
  chocolate. I have in a hurry, bought icecream at the market and with a
  melon spoon dipped the ice cream out into small balls, frozen them hard and
  then dipped in the chocolate as above.  A quick delicious treat when you
  want that something extra but don't have the time to spend making it or if
  you have the time, after the first dipping and letting the chocolate freeze
  hard, dip a second time. Original Post Date: 26 Sept 92 Source: Compu$erve
  Cooks Forum
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Frosting
 Categories: Desserts, Toppings
   Servings:  6
 
      2 tb Butter or margarine
    1/2 c  Smooth peanut butter
      3 c  Confectioner's sugar
  4 1/2 tb Milk, more if needed
 
  Combine all above ingredients in a mixing bowl and mix well. If frosting is
  too hard to spread, add a bit more butter and milk.  When cakes are cool,
  frost the top of each layer, including top of cake.  Sides need not be
  frosted.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Chocolate Ice Cream Decadence
 Categories: Desserts, Chocolate, Ice cream
   Servings:  6
 
      2 pt Chocolate or chocolate fudge
           -ice cream
  1 1/2 pt Vanilla ice cream
     18    Chocolate sandwich cookies
           -(such as Oreos)
      3 pk (1.6 ounce each) peanut
           -butter cups
      1 md Banana
    1/4    Container of a 7.25 bottle
           -fudge ice cream "hard
           -shell"
 
  (such as "Magic Shell") optional: 1/4 cup of your favorite chopped nuts
  (peanuts, pistachios, walnuts, etc.)
  
  Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in
  two large bowls. Let stand at room temperature to soften slightly, stirring
  occasionally.
  
  While ice cream is softening, place chocolate sandwich cookies in a
  closable plastic bag and crush with a rolling pin or meat tenderizer until
  coarse.  Coarsely chop peanut butter cups with a knife or scissors. Slice
  the banana.
  
  Spoon half of the crushed cookies into the bottom of the loaf pan, then top
  with 1/4 of the softened chocolate ice cream.  Stir the peanut butter cups
  into the softened vanilla ice cream, then spoon the vanilla mixture over
  the chocolate layer, pressing down with the back of the spoon to remove any
  air pockets.  Sprinkle with the remaining crushed chocolate cookies.
  
  Stir the sliced banana into the remaining softened chocolate ice cream,
  then spoon mixture over the cookie layer.  Smooth ice cream with the back
  of a spoon.  If desired, sprinkle with chopped nuts. Cover ice cream loaf
  with plastic wrap and freeze until firm, approximately 4 hours.
  
  Immerse loaf pan (careful not to immerse ice cream!) in warm water, then
  invert pan onto oval platter to remove ice cream. Drizzle with ice cream
  "hard shell".  Let stand for about 15 minutes at room temperature before
  serving.  Slice with knife warmed in hot water to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Ice Cream
 Categories: Desserts, Ice cream
   Servings:  8
 
      3    Egg yolks
    1/2 c  Sugar or honey
      1 c  Milk
      1 c  Crunchy peanut butter
           Vanilla extract to taste
  1 1/2 c  Whipping cream
 
  PEANUT BUTTER ICE CREAM
  
  In  small bowl, beat egg yolks and sugar or honey until  smooth and creamy.
  In  a stainless steel bowl or top  of  a  double boiler, set over a pan of
  boiling water, heat  milk.   Reduce heat until water simmers. Stir in egg
  mixture;  beat  well. Stir slowly until custard slightly thickens. Remove
  from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour
  cream and custard into ice cream canister.  Freeze in ice cream maker
  according to manufacturer's directions.
  
  To  garnish:   Chopped  nuts,  or  peanut  halves,  or   melted chocolate
  Makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Satin
 Categories: Desserts
   Servings:  2
 
    1/2 c  Peanut butter
    1/2 c  Butter
    1/4 c  Honey or brown sugar
      1 ts Vanilla
      3    Eggs (3 or 4)
 
  Servings:  2
  
  Cream butters, sweetener and vanilla together.
  
  Add  eggs,  one  at a time, beating on high speed  at  least  5 minutes
  after each addition.  If mixture doesn't whip up  well, be sure you are
  beating the full 5 minutes, or chill well, then finish beating.
  
  Serve  1/4 c in an attractive glass, or use as a pie  or  torte layer
  filling.
  
  May be sprinkled with carob chips.
  
  I  actually  mixed in carob powder to taste and it  turned  out even
  better.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter and Chocolate Fondue
 Categories: Chocolate
   Servings:  1
 
     12 oz Semisweet chocolate pieces
    1/2 c  Peanut butter
      8 oz Pineapple chunks, drained
      2 lg Bananas cut into 1" pieces
           Lemon juice
           Seedless grapes
           Cubed pound cake or angel
           -food cake
           Marshmellows
           Strawberries
           Apple slices
 
  Melt chocolate and stir in peanut butter.  Mix till smooth.  Heat till hot
  and put in a serving bowl.  Pat fruit dry.  Brush apple and banana with
  lemon juice.  Arrange a selection of fruit and cake on platter around
  fondue.  Dip into fondue to eat.  Makes 1 1/3 cups of fondue mix.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peanut Butter Dessert
 Categories: Desserts
   Servings:  6
 
      3 oz Cream cheese, softened
    1/2 c  Milk
      1 c  Confectioner's sugar
      8 oz Whipped topping
    1/4 c  Peanut butter
 
  Cream the cream cheese.  Add sugar,   peanut butter and milk.  Fold in Cool
  Whip.  Pour into baked pie   shell or graham crust.
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear & Fig Strudel
 Categories: Desserts
   Servings: 12
 
      1 lb Figs
  1 2/3 c  Unsweetened pear juice
     10 ea Ripe pears
      1 ts Cinnamon
    1/2 ts Allspice
    1/2 lb Filo dough
    1/2 c  Melted butter
      1 c  Toasted wholewheat bread
           -- crumbs
    1/2 c  Honey
    1/2 c  Chopped hazelnuts
 
  Cover the figs with pear juice & bring to a boil, let simmer for 25
  minutes.  Puree in a blender.
  
  Peel & core the pears & chop into bite-sized pieces.  Combine fig paste,
  pears & cinnamon & allspice.
  
  Preheat oven to 375F.  Butter a 9"x14" baking pan.  Layer 10 filo sheets, 2
  at a time, brushing butter on every second sheet & spinkling it with
  breadcrumbs.  Spread pear filling evenly over last sheet. Cover with
  another 10 sheets of filo, layered as before with butter & breadcrumbs.
  
  Score the top sheet into pieces approx. 3" square.  Bake for 35 to 40
  minutes & then allow to cool for 15 minutes.  Heat the honey, stirring
  gently till warm.  Drizzle over strudel & top with nuts.  Cut with a sharp
  knife.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear and Chocolate Tart
 Categories: Desserts, Chocolate
   Servings:  6
 
      2 c  All purpose flour
  1 1/2    Stick of butter, unsalted,
           -cut into 1 inch slices
      1    Egg
      1 pn Of salt
    1/2    Egg shell of water
 
  Pastry:
  
  Process butter and flour until crumbly.  Add egg and water, process until a
  ball forms, remove from processor, wrap in cling film, refrigerate 20
  minutes. Cook the tart shell and cool.  (He says nothing of how long or
  what temperature!)
  
  Tart:
  
  5 pears, peeled, halved, cored, and poached in a simple syrup (2 c water, 2
  c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz butter 1 large jar
  apricot preserves 2 Tbsp grand Marnier
  
  Poach pears in liquid until soft, about 30-40 minutes.  Test for doneness
  with a knife - if there is little resistance, pears are done. Remove from
  liquid and cool
  
  Melt the butter and chocolate over low heat, then pour into tart shell.
  Halve the pears and make vertical cuts from the bottoms almost up to the
  stem ends, spread out cut parts like a fan, and arrange in the chocolate.
  Allow the chocolate to set.  Bring the apricot preserves to a boil with the
  Grand Marnier, then brush very liberally over the pears. Cool and serve. If
  this is made in advance and refrigerated, take out and let sit at room
  temperature for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear and Mandarin Crumble
 Categories: Desserts
   Servings:  4
 
     11 oz Can mandarine segments
      3    Pears, peeled and cored

MMMMM-----------------------------TOPPING----------------------------------
    2/3 c  Plain flour
      3 oz Butter, melted
    1/3 c  Brown sugar, firmly packed
    1/2 ts Mixed spice
 
  Drain mandarins, reserve 2 tablespoons syrup. Combine mandarins, syrup and
  sliced pears in ovenproof dish (4 cup capacity). Crumbe topping over fruit,
  bake in moderately hot oven about 25 minutes or until topping is browned
  and pears are tender. Serve warm.
  
  Topping: combine all ingredients in bowl, cover, refrigerate 30 minutes or
  until firm.
  
  Serve crumble dusted with sifted icing sugar, if desired. Recipe can be
  prepared a day ahead. Not suitable to freeze, not suitable to microwave.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Bread Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Raisins
    1/4 c  Rum
      2 c  Pears, peeled, sliced, ripe
    1/2 c  Sugar
      4 c  Bread, white, coarsely torn
      3 c  Milk
      1 c  Cream, or evaporated milk
      3    Eggs
      1 ts Vanilla
 
     Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside.
  Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup
  sugar, stir and cook 2 more minutes and then put aside. Place bread in
  bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
  mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
  and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
  50 minutes.
  
  Source: mom's recipe, similar to a recipe her Aunt Truie served posted by
  Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Bread Pudding with Muscat Sauce
 Categories: Desserts
   Servings:  6
 
      2 tb Currants
      1 lg Ripe pear, halved, cored,
           -pared, and diced
    1/4 c  Muscat wine
      4 sl White bread, trimmed and
           -cubed
  1 1/2 c  Milk, scalded
      6    Egg yolks, lightly beaten
    1/3 c  Sugar
 
  makes 6 servings
  
  butter for molds Muscat sauce (recipe follows)
  
  Preheat oven to 350 degrees.  In small bowl, combine currants, pear, and
  wine.
  
  Let stand 30 minutes.  Place bread cubes in bowl; pour scalded milk over
  bread; let stand 10 minutes.  Add egg yolks, sugar, and pear mixture.
  Divide among 6 well-buttered individual ramekins or custard cups.  Place in
  roasting pan on open rack; pour boiling water into pan to come halfway up
  sides of molds.
  
  Bake in preheated oven for 40 minutes, until the tip of a knife inserted
  between center  and edge of pudding comes out clean.  Let stand 5 minutes
  before unmolding, or chill before unmolding.  Serve with Muscat sauce.
  
  Muscat Sauce
  
  1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c sugar
  1/4 c Muscat wine
  
  In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove
  from heat; let stand 5 minutes.  Meanwhile, in small bowl, combine egg
  yolks and sugar; beat until well blended.  Remove lemon zest from milk
  mixture.
  
  Gradually pour milk mixture into yolks, stirring constantly with wire
  whisk.  Return mixture to saucepan.  Cook over low heat, stirring
  constantly with wooden spoon, until sauce thickens enough to coat spoon. Do
  not boil.  Immediately remove from heat; pour through fine strainer into
  small bowl; let cool.  Stir in Muscat.
  
  Serve at once or place plastic wrap directly on sauce and refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Compote with Brandied Vanilla Cream
 Categories: Desserts, Low-cal
   Servings:  2
 
MMMMM---------------------------PEAR COMPOTE--------------------------------
      2    Pears - Bartlett, peeled,
           -cored & chopped
    1/2 c  Water
    1/2 ts Lemon juice - fresh
    1/8 ts Cinnamon - ground
    1/8 ts Allspice - ground

MMMMM----------------------BRANDIED VANILLA CREAM---------------------------
    1/4 c  Yogurt - plain, nonfat
           Artificial sweetner -
           -equivalent of 2 t. sugar
      1 tb Brandy
    1/2 ts Vanilla extract
 
  Calories     per serving: 132         Number of Servings:   2 Fat grams per
  serving: .73          Approx. Cook Time: 2:30 Cholesterol per serving: .500
  Marks:
  
  *DIRECTIONS*
  
  Stew the pears in a saucepan with the water, lemon juice, cinnamon and
  allspice until it is soft enough to mash when you stir it with a fork or
  wooden spoon and has a texture like applesauce. Remove from the heat and
  refrigerate for two hours.
  
  MAKE THE VANILLA CREAM: Combine the yogurt with the sweetner, brandy and
  vanilla.
  
  TO ASSEMBLE: Spoon the Pear Compote into small dessert cups and top with
  the Vanilla Cream.
  
  NOTE:  This is a version of an old and popular Creole dessert
  
  VARIATION:  Use pear brandy in place of the regular.
  
  From "Louisiana Light" by Roy F. Guste, Jr.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Crumble
 Categories: Desserts
   Servings:  6
 
      4    Fresh pears, peeled, cored
           -and sliced
      2 tb Flour
    1/2 ts Cinnamon
    3/4 c  Flour
    1/3 c  Sugar
    1/4 ts Salt
    1/4 c  Butter
    1/4 c  Finely chopped nuts
 
  On bottom of lightly greased 8 inch square baking pan, arrange sliced
  pears. Combine 2 tbsp flour and half the cinnamon.  Sprinkle over pears. To
  make topping, combine 3/4 cup flour, remaining cinnamon, sugar and salt.
  Cut in butter until crumbly.  Add nuts to topping mixture.  Spoon over
  pears.  Bake, uncovered, in 350 F oven for 30-35 minutes until pears are
  tender.  Makes 6 servings.
  
  Origin:  The Great Canadian Cookbook, part one, British Columbia. Shared
  by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Gelasaurs
 Categories: Desserts
   Servings:  6
 
      2 pk (6oz) fruit flavored gelatin
  2 1/2 c  Boiling water
      2 cn (16oz) pears, drained,
           -divided
      8 sm Celery stalks
 
  Completely dissolve gelatin in boiling water; cool, reserve 8 pear halves;
  dice remaining pears. distribute diced pears evenly in bottom of 13x9x2
  inch baking pan. Pour gelatin mixture over pears. Refrigerate at least 3
  hours or until mixture is completely jelled. Dip bottom of pan in warm
  water 15 seconds, loosen gelatin and invert pan onto cutting board or
  cookie sheet.  Cut with dinosaur shaped cookie cutters. Remove to
  individual plates with spatula. Garnish each with diced pear gelatin
  (leftover after cutting the shapes), pear halves and celery stalks.
  
  TIPS: Prepare several different flavors of gelatin for a colorful variety
  of pear Gelasaurs. Use celery stalks or carrots for trees and broccoli or
  cauliflower as bushes.  Serve pear gelasaurs on a leaf or bed of shredded
  lettuce to creat a swamp.
  
  Origin: Journal American, March 31, 1993. Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Melba
 Categories: Desserts
   Servings:  4
 
    1/3 c  Orange juice
      2 ts Cornstarch
      1 pk Frozen raspberries, thawed
      1 ts Grated lemon rind
      1 tb Lemon juice
      4 lg Pears
 
  Vanilla ice cream
  
  In small saucepan, combine orange juice and cornstarch.  Add raspberries,
  lemon rind and juice; cook over medium heat until slightly thickened, about
  2 minutes.  Remove from heat and let cool to room temperature. Peel, core
  and cut pears into wedges.  Place scoop of ice cream in each serving dish;
  surround with pear wedges and spoon sauce over. Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pear Mincemeat
 Categories: Desserts
   Servings:  5
 
      1 c  Currants
      1 c  Sultana raisins
    1/2 c  Dried apricots, chopped
      1    Lemon, juice & grated rind
      1    Orange, juice & grated rind
    1/2 c  Brown sugar, lightly packed
      2 ts Ground cinnamon
      2 ts Ground nutmeg
    1/2 ts Ground ginger
      1 pn Pickling salt
  4 1/2 lb Pears (10 large)
      1 c  Slivered blanched almonds
    1/4 c  Rum
 
  In a large stainless steel or enamel saucepan, combine currants, raisins,
  apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
  ginger and salt.
  
  Peel, core and chop pears to yield 10 cups.  Stir into fruit mixture. Bring
  to a boil; reduce heat.  COVER and simmer 30 minutes, stirring
  occasionally.
  
  Fill boiling water canner with water.  Place 5 clean pint mason jars in
  canner over high heat.
  
  Place snap lids in boiling water; boil 5 min to soften sealing compound.
  
  UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
  minutes until very thick.  Stir in almonds and rum; simmer 5 minutes
  longer.
  
  Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
  Remove air bubbles by sliding rubber spatula between glass and food;
  readjust head space to 1/2 inch.  Wipe jar rim removing any stickiness.
  Center snap lid on jar; apply screw band just until fingertip tight. Place
  jar in canner.  Repeat for remaining mincemeat.
  
  Cover canner; return water to a boil.  Process 20 minutes at altitudes up
  to 1000 ft.  Remove jars.  Cool 24 hours.  Check jar seals. (Sealed lids
  curve downward.)  Remove screw bands (if desired).  Wipe jars.
  
  Label and store in a cool, dark place.
  
  Source:  Bernardin Guide to Home Preserving revised Canada 1992. Shared but
  not tested by Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pears Amaretto
 Categories: Desserts
   Servings:  1
 
     12    Pears
    1/4 c  Lemon juice
      2 c  Orange juice
      2 c  Pineapple juice
  1 1/2 c  Sugar
      6    Cinnamon stick, broken into
           -4 pieces
    1/2 c  Amaretto
 
  Peel and halve pears; scoop out core.  Place in a solution of 1/4 cup lemon
  juice in 4 cups water In a large saucepan, combine orange and pineapple
  juices, sugar and cinnamon stick.  Bring to a boil and simmer 5 minutes.
  Drain pears; add to hot liquid; simmer 5 minutes. Remove from heat, add
  amaretto. Place section of cinnamon stick in each jar. Pack hot fruit
  snugly in jars; fill with boiling syrup to within 1/2 inch of top rim.
  Remove air bubbles.  Readjust headspace. Apply lids and screwbands. Process
  500 ml jars in boiling water canner 20 minutes. Premove jars from canner.
  Check seals when cool. Makes 4 pints.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pears Helene
 Categories: Desserts
   Servings:  8
 
  2 2/3 c  Water
      2 c  Sugar
      1 ts Vanilla
      8    Ripe, Small Whole Pears

MMMMM-------------------------CHOCOLATE SAUCE------------------------------
      2 oz Unsweetened Chocolate
      1 c  Corn Syrup
    1/2 ts Vanilla
      1 tb Butter
 
  Combine water, sugar, and vanilla in a large saucepan and boil for several
  minutes.  Then add the pears, and simmer, covered, for 10-15 minutes, or
  until tender. (Sometimes a hard pear will require as much as 30-50 minutes
  cooking time.)  Drain and cool. Melt chocolate. Add corn syrup. Remove from
  heat. Add vanilla and butter. Stir well. To serve: Arrange pears upright on
  serving dish.  Place scoop of vanilla ice cream on plate. At the last
  minute pour the chocolate sauce over the pears. Remaining sauce may be
  passed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pears in Pineapple Cream
 Categories: Desserts
   Servings:  4
 
      1 tb Lemon juice
      4 lg Firm pears
      4    Pieces crystallized ginger,
           -cut in halves
      2 tb Butter
      1 tb Light-brown sugar
    2/3 c  Pineapple juice
    2/3 c  Whipping cream
           Fresh bay leaves
           Toasted flaked almonds
 
  Preheat oven to 375'F. (190'C.). Lightly grease a shallow baking dish. Fill
  a bowl with cold water and add lemon juice. Peel pears and cut in half. Cut
  away stems and remove cores with a teaspoon. Drop prepared pears in lemon
  water.
  
  Pat pears dry on paper towels. Place a piece of crystallized ginger into
  "well" of each pear half. Arrange pears, cut-sides down, in greased dish.
  
  Put butter, brown sugar and pineapple juice into a saucepan and heat gently
  to dissolve sugar. Add whipping cream and boil 5 minutes. Pour sauce over
  pears. Cover and bake in preheat oven 1 hour or until pears are tender and
  sauce has thickened. Baste pears with sauce several times during baking.
  Place pears on a warm serving plate and spoon sauce over pears. Arrange bay
  leaves to resemble pear leaves and garnish with almonds. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pears with Tapioca
 Categories: Desserts, 1941
   Servings:  6
 
    1/2 c  Tapioca
      3 c  Boiling water
    1/3 ts Salt
      2 tb Lemon juice
  1 1/2 c  Dried pears
    1/2 c  Sugar
    1/4 c  Water
      1 c  Marshmallows
 
  Combine tapioca, salt, and boiling water.  Cook over hot water until
  tapioca is clear.  Wash pears.  Remove cores. Steam until tender. Place
  pears in saucepan.  Add sugar and 1/4 cup water. Cover. Simmer 5 minutes.
  Combine with tapioca and lemon juice. Pour into buttered baking dish. Cover
  with marshmallows.  Bake in moderate oven (375 F) 20 minutes. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pearson's Food for the Gods
 Categories: Desserts
   Servings:  6
 
      1 c  Dates; chopped
      1 c  Walnuts; broken
    3/4 c  Sugar
      1 ts Baking powder
      1 tb Flour
      1 ts Flour; opt, see note
      2    Eggs; separated
           Whipped cream
 
  This very sweet dessert was a favorite of former Canadian Prime Minister
  and Noble Prize winner, Lester "Mike" Pearson. "Perhaps for sound political
  reasons, no member of the household staff (of the Prime Minister's
  residence) can remember any specific occasion on which it was served."
  
  Anne' s note: I chopped the dates in a food processor with the 1 Tbsp of
  flour (to prevent stickiness) and then added 1 tsp of flour to the mixture.
  
  Blend the ingredients (except the eggs) lightly with a fork. Add unbeaten
  egg yolks and stir lightly. Fold in stiffly beaten egg whites. Pour in
  buttered baking dish and set in a larger pan partially filled with hot
  water. Bake at 325F until it becomes light brown (20-25 minutes). Serve
  cold with whipped cream. SERVES: 6
  
  SOURCE:_The Prime Minister's Cookbook_ by Susan Cartwright and Alan Edmonds
  posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan Pudding
 Categories: Desserts, Microwave
   Servings:  2
 
      1 tb Butter Or Margarine
      1 lg Egg Beaten
    1/3 c  Dark Corn Syrup
    1/4 ts Vanilla
      2 tb Unbleached Flour
    1/8 ts Baking Powder
    1/4 c  Chopped Pecans
           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 until 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 until 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) v7.07
 
      Title: Pecan Pudding (Microwave)
 Categories: Microwave, Desserts
   Servings:  2
 
      1 tb Butter Or Margarine
      1    Large Beaten Egg
    1/3 c  Dark Corn Syrup
    1/4 ts Vanilla
      2 tb Unbleached Flour
    1/8 ts Baking Powder
    1/4 c  Chopped Pecans
      1    Powdered Sugar
 
  Servings:  2
  
  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) v7.07
 
      Title: Pecan Raspberry Waffle with Chocolate a la Al Martin
 Categories: Desserts, Waffles, Martin
   Servings:  6
 
      1 pt Fresh raspberries,
           -washed and drained
    1/2 pt Whipping cream
 
  (Note:  Amounts may vary according to taste.)
  
  Vanilla Sugar White Creme de Cacao Chopped pecans Any good quality pancake
  and waffle mix Grated German chocolate
  
  Put raspberries in a bowl and add Creme do Cacao to taste.  Allow to stand
  a bit.  Pre-heat a Belgian waffle iron.
  
  Mix up a batch of waffle batter according to package directions. All
  chopped pecans to the batter when mixed.
  
  Whip cream to stiff consistency.  Add vanilla and sugar to taste. Add
  raspberry mixture to whipped cream and fold in.
  
  Cook waffles and serve topped with a healthy portion of the whipped cream
  and raspberries.  Garnish with grated chocolate.
  
  It just doesn't get any better than this.
  
  Both this one and the previous salmon recipe I developed today while
  driving around doing some errands.  I may be a poor old retired modest
  school principal type, but that does not mean that I can't enjoy the hell
  out of life and eat better than most people I know.  Any questions?
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pecan-Date Meringue
 Categories: Desserts
   Servings: 30
 
      1 c  Dates,pitted,chopped
      1 c  Pecans,dry roasted,chopped
    1/2 ts Vanilla
      2    Egg whites,at room temp.
    1/8 ts Salt
    2/3 c  Sugar
 
  1. Combine dates, pecans, and vanilla; mash until a paste is formed. Shape
  mixture into 30 3/4" balls.
  2. Beat egg whites and salt until stiff. Gradually beat in sugar, 1
  tablespoon at a time, until stiff and glossy. Dip balls into meringue,
  covering them completely. Place on a slightly greased cookie sheet and bake
  in a preheated slow oven at 250'F. for 30 minutes, or until pale golden
  brown. Store in an airtight container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peches Aux Epices
 Categories: Desserts
   Servings: 12
 
     12    Whole cloves
      1    Gingerroot, 1 inch piece
      1    Cinnamon Stick, 2 inches
     24    Whole Allspice grains
      1    Orange, scrubbed
      2 lb Peaches, fresh, ripe
      4 c  Granulated Sugar
      2 c  Cider Vinegar
 
  Servings: 12
  
  Spread out a small square of cheesecloth and set cloves, gingerroot,
  cinnamon and allspice in centre, then tie shut with string. Slice orange
  thinly. Plunge peaches into a large pot of boiling water for 10 seconds.
  Remove peaches with slotted spoon and plunge in bowl of ice water. Peel and
  set aside. Repeat this blanching and chilling process with the orange
  slices and set aside. Using a medium-heavy saucepan and medium heat,
  combine sugar and vinegar and heat until sugar is dissolved. Add bag of
  spices and peaches and cook over low heat for 8 minutes, then remove with
  slotted spoon and divide between 2 or 3 two-cup glass preserving jars. Add
  orange slices to the same sugar mixture and cook over low heat for 5
  minutes, then remove with slotted spoon and add equal amounts to each of
  the jars of peaches. Discard spice bag and boil syrup over medium heat for
  4 - 5 minutes. Pour over fruit in jars. Let cool, then seal shut. Store in
  a cool place for up to 1 month, then refrigerate. Serve with roast pork,
  goose or ham. Makes from 2 to 3 pints.
  
  From The Gazette, 91/07/31.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pelham Tart
 Categories: Desserts
   Servings:  6
 
    1/2 c  Raisins
      1    Orange
    1/2 tb Cornstarch
      1 tb Cold Water
    1/2    Lemon
      1 tb Butter
      1 c  Crushed Pineapple
      1    Egg
    3/4 c  Sugar
 
  Cornstarch pastry, see recipe
  
  Cut raisins into small pieces. Grate rind and extract juice of Orange and
  lemon. Mix with pineapple and sugar then boil gently for 10 minutes. Mix
  Cornstarch with cold water and add to first mixture, stirring constantly
  until thickened. Add butter and cook five minutes. Remove from stove and
  add egg slightly beaten. Roll pastry one-quarter inch thick and cut into
  four-inch squares. Put a spoonful of the filling on one half of each,
  moisten edges, and fold over other half. Press down on edges and prick top
  will with a fork. Bake at 400 degrees for 15 minutes.
  
  From Modern Priscilla Cook Book  (Year and author unknown)
  
  This cookbook was given to Margie by her grandmother, She (her grandmother)
  received it from her mother when she was married. We don't know when or
  where Margie's  g-grandmother got it. It is so old and worn that the pages
  are starting to flake, and the front cover cannot be read so we don't know
  who wrote this one. There is also no dates or cover pages in the book.
  Pastry in next recipe-Gary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppermint Stick Frozen Yogurt
 Categories: Mormon, Desserts
   Servings:  1
 
      1    Envelope unflavored gelatin
           -(1 tbsp)
    1/2 c  Milk
      2    Eggs
      2 tb Light corn syrup
      2 c  Yogurt
      1 c  Finely crushed peppermint
           -sticks
      1 ts Lemon juice
    1/2 c  Whipping cream, whipped
 
  Makes 1 quart (approx)
  
  Sprinkle gelatin over milk in small saucepan; let stand 3 minutes.  Heat
  over low heat, stirring constantly; until gelatin dissolves; cool slightly.
  Beat eggs in large mixer bowl on medium speed until thick and lemon
  colored. Beat in corn syrup gradually. Beat in gelatin mixture,yogurt,
  peppermint sticks and lemon juice on medium speed. Fold in whipped cream.
  Place mixture in 3 quart metal bowl; cover with plastic wrap or waxed
  paper.  Freeze until mixture form 1/2 inch frozen layer around side of
  bowl, about 2 hours.  Remove from freezer. Scrap bowl with spatula; beat
  with electric mixer at medium speed until smooth,about 1 minute. Return to
  freezer; repeat process when mixture forms 1/2 inch frozen layer. Serve
  immediately.
  
  Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppermint Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
    1/2 lb Peppermint stick candy
    3/4 c  Cream; or top milk
    1/4 ts Salt
    1/2 ts Unflavored gelatine
      2 ea Eggs
      2 tb Sugar
      1 c  Cream; whipped
 
  Crush candy fine. Put with milk, salt and gelatine in top part of double
  boiler. Place over boiling water and heat, stirring ocassionally until
  candy is melted. Remove from stove, strain and turn into freezing try of
  refrigerator, chill thoroughly. Seperate eggs. Beat whites first to froth,
  add sugar gradually, beating it in, beat until stiff. Whip cream. Beat
  yolks until thick and lemon colored. Fold yolks into whites then cream.
  Last, folk in peppermint mixture, mixing well. Return to freezing tray,
  freeze, stirring occassionally. Serve with hot fudge sauce or devils food
  cake.
  
  Note: The eggs are NOT cooked in this recipe. It may pose a health hazard
  due to salmonella.
  
  Source: Mrs. F. C. Silver, Valley College Grange, Wayne County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Peppermint Ice-Cream
 Categories: Desserts, 1941
   Servings:  4
 
      2 c  Thin cream
           Few grains salt
    1/3 lb Peppermint candy
  1 1/4 ts Vanilla
 
  Pulverize candy.  Dissolve in cream.  Add flavoring and salt. Pour into
  freezer.  Freeze.  If desired, food coloring may be added. 4 servings. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Perfect Chocolate Curls
 Categories: Desserts, Chocolate
   Servings:  1
 
      1    (or more) chocolate bars,
           -semisweet, white, milk or
           -bittersweet, each
      3 oz To 4 oz and about 1/4 inch
           -thick, unwrapped
 
  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
  (1:161/202))
  
  Perfect chocolate curls?  You need patience and the right tool.  Have
  perfect chocolate curls eluded you?  With these tricks, success is assured.
  
  The secrets are the tool - a standard flexible-blade vegetable peeler - and
  the technique - getting chocolate to just the right temperature. White and
  milk chocolate curl most readily; dark chocolate can be finicky, though not
  too difficult to work with.
  
  ~=> Easy Chocolate Curls For a quantity of curls, warm each bar as you need
  it.  Use a regular oven if your microwave is 500 watts or less;
  lower-wattage microwaves can heat unevenly.
  
  Place chocolate, scored side down, on a sheet of cooking parchment or foil,
  uncovered, at full power (100%) until edges of chocolate give slightly to
  gentle fingertip pressure.  Warm for 15 seconds, check, then warm for 5
  seconds at a time until chocolate tests as indicated.  Total time will be
  15-40 seconds, depending on oven's wattage and the kind of chocolate.
  
  In a conventional oven, place chocolate on foil on oven rack in a 150~ oven
  until edges give slightly to gentle fingertip pressure, 1 to 1-1/2 minutes.
  
  If chocolate gets too soft, let it cool for a few minutes.
  
  Set chocolate on paper or foil on a counter, aligning a long sdie of bar
  with counter edge; let paper or foil hang over edge.  Stnad with your hip
  to the counter.  With 1 hand, gently hold end of chocolate bar closest to
  you.  With the other, hold peeler perpendicular to edge and rest blade on
  opoosite end of bar.  Firmly and evenly, pull peeler toward you along bar,
  peeling off chocolate to make a curl.
  
  If chocolate strip splays out instead of curling, neaten it up with your
  fingers.  Some curls will wrap around themselves; other break off in short
  sections.
  
  With tip of peeler, lift each curl to a flat surface tocool and firm. Turn
  paper 180~ and repeat to make curls from poopsite long side of bar. As
  chocoalte bar gets thin, it's inclined to break; just pull peeler over
  smaller pieces.
  
  If chocolate is too firm to curl smoothly, or if it firms as you work,
  rewarm in a microwave oven on full power (100%) for 5-10 seconds at a time,
  or in a conventional oven at 150~ for 30 seconds.
  
  Save chocolate scraps for other uses.  [Note: I really can't believe they
  *really* put that last sentence in.  *Scraps*?  of chocolate??? Get real.]
  If made ahead, store curls airthight up to 1 week.  A 3-ounce bar makes
  1-3/4 to 2-1/4 ounces (1-1/2 to 2 cups) of curls. [ Sunset magazine,
  sometime 1991 ]
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Persimmon Pudding
 Categories: Desserts
   Servings:  6
 
      1 c  Pureed persimmons (skinned)
      2 ts Baking soda
    1/2 c  Butter; room temperature
  1 1/2 c  Sugar
      2    Eggs
      1 tb Lemon juice
      1 tb Rum
      1 c  All-purpose flour
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
      1 c  Raisins
 
  FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough
  water to come halfway up sides of mold. Place kettle over medium heat and
  let water come to boil while you prepare pudding batter. Mold must have lid
  or be snugly covered with foil while steaming (coffee can with plastic lid
  will work). Place rack or Mason jar ring on bottom of kettle so that water
  can circulate under mold while steaming. Grease the mold. In small bowl,
  combine persimmon puree and baking soda. Set aside while mixing other
  ingredients (persimmon mixture will become quite stiff). In mixing bowl,
  cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add
  flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat
  until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover
  tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes.
  Turn onto rack to cool completely or to cool just a little and serve warm.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Persimmon Pudding with Lemon Sauce
 Categories: Sauces, Desserts
   Servings:  6
 
           Pudding
      1 c  Persimmon pulp
      1 c  Sugar
      1 c  Flour
      1 ts Soda
      1 ts Cinnamon
      1 tb Butter
    1/2 ts Salt
      1 c  Chopped dates (or raisins if
           -your prefer)
      1 c  Chopped walnuts
           Lemon Sauce
      2 c  Water
      1 c  Sugar
      2 tb Cornstarch
    1/8 ts Salt
      1    Lemon (grate rind and
           - squeeze juice)
      1    Egg
      1 tb Butter
 
  Beat all pudding ingredients together - pour into covered casserole. Steam
  1 1/2 hr. in covered container sitting in 1 1/2" of water - in 350 degree
  oven.
  
  Sauce: Boil sugar and water. Add salt and cornstarch - cook 2-3 minutes.
  Add egg yolk, beaten with lemon rind and juice. Stir slowly into sugar mix
  to avoid cooking the egg. Add butter.
  
  Beat white until frothy, but not stiff.  Beat in 3 Tbl. sugar.  Fold into
  sauce.  Refrigerate in a covered container until ready to serve.
  
  Serve over persimmon pudding.
  
  Source: Maggie Gill (my mom)
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Persimmon Pudding
 Categories: Desserts
   Servings:  6
 
      1 qt Persimmons
  1 1/2 c  Sugar
      2    Eggs, well beaten
      2 c  Flour
      1 ts Soda
      1    Rounded teaspoon baking soda
    1/2 c  Crisco
      1 c  Raisins
           Combine well and allow the
           -mixture to raise. (time
           -unknown)
           When it has risen, then add
      1 c  Milk
 
  From: Nelle Price McNary
  
  This recipe dates to sometime in the 1915-1920 range,and was an old recipe
  then! Persimmons are the fruit of the Persimmon tree,the tree is used for
  lumber, and finishes to a beautiful lustre.
  
  Persimmons are like miniature pumpkins, with a dusty-grayish-orange look,
  about 1" to 1 1/2" in diameter, with a strawberry-like hull on the top.
  They form as the summer continues, and nothing I know of will eat them from
  the tree! Too bitter!
  
  They are NOT edible until AFTER the second frost, and then they usually
  fall from the tree. Harvest them from the ground, picking them carefully,
  so as to avoid bruised spots, bird pecks, and general dirt.
  
  Without being frozen, they are as bitter as gall! After freezing,the tannin
  (?) turns sweet, and they can be eaten raw. Take care to clean them
  carefully, take out the seeds, and put them in the freezer. 48 hours later,
  take them out, let them thaw for several hours, and re-freeze them. Repeat
  the freezing-thawing 3 or 4 times. Test them carefully to see that they
  have turned sweet. There will be no doubt in your mind if they have not!
  
  Stir well and bake in a moderate oven, time unspecified, --Mom was from the
  old school!, and my sister tells me that this recipe was given to my mother
  by my great Grand-mother.
  
  It's possible that this recipe dates back to the middle 1800's.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Petits Bateaux Dans la Sauce (Little Boats in Sauce)
 Categories: Canadian, Acadian, Desserts
   Servings:  1
 
MMMMM------------------------------CRUST-----------------------------------
      2 c  Flour
      2 ts Cream of tartar
      1 ts Baking soda
    1/2 ts -Salt
      6 tb Lard
    1/2 c  Milk

MMMMM------------------------------SAUCE-----------------------------------
      3 tb Butter
      1 c  Molasses
      2 c  -Water; or milk
      2 c  Brown sugar
  3 1/2 c  -Water
 
  Mix the dry ingredients. Blend in the lard to form a coarse mixture.
  Gradually add milk until the dough is smooth but not too sticky. Roll the
  dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles.
  Pinch together the ends to form shapes resembling small boats. Put the
  ingredients for the sauce in a casserole dish, place it in the oven set at
  350F and bring to a gentle boil. Put the "little boats" in the sauce in a
  casserole dish, and bake at 350F for about 30 minutes. To serve, remove the
  pastries from the casserole dish & cover with the sauce.
  
  SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Philadelphia Vanilla Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      3 c  Cream
    2/3 c  Sugar
    1/2 tb Vanilla
 
  Heat cream just until bubbles form. Stir in sugar until dissolved. Cool and
  add vanilla. Chill and stir freeze.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Philly Chocolate Sauce
 Categories: Sauces, Chocolate, Desserts
   Servings:  2
 
      1    8 oz pkg. Cream Cheese,
           -cubed
    1/3 c  Milk
      1 oz Unsweetened Chocolate
           -Squares
      2 c  Sifted powdered sugar
      1 ts Vanilla
 
  Combine cream cheese, milk and chocolate; stir over low heat until smooth.
  Blend in remaining ingredients.  Serve over poached pears, ice cream or
  cake.
  
  Note this sauce can be refrigerated and then reheated.
  
  Makes 2 cups
  
  From Favorite Recipe Philadelphia Cream Cheese
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Phony Whipped Cream
 Categories: Desserts, Low-cal
   Servings: 24
 
      1 ts Granulated gelatin
      1 tb Cold water
  2 1/2 tb Boiling water
    1/2 c  Iced water
    1/2 c  Instant nonfat dry milk
    1/2 ts Vanilla
      2 tb Vegetable oil
      3 tb Sugar = artifical sweetener
 
  Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold
  water, then disolve it over boiling water. Allow to cool to tepid. Placed
  iced water and nonfat dry milk in chilled bowl and beat until stiff peaks
  form. Continue beating, adding remaining ingredients and gelatin, until
  blended. Place bowl in freezer for 15 minutes, then transfer to
  refrigerator. Occasionally stir gently to keep mixture smooth and well
  blended.
  
  Note Any artifical sweetener liquid or powdered may be used as long as it
  is equivalent to 3 Tablespoons of sugar.
  
  1 serving = 2 Tablespoons 2 Tablespoons = free exchange. CHO 1, PRO 1, FAT
  1, Cal 15, Na 7
  
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pickled African Peaches
 Categories: Desserts
   Servings:  6
 
      4 lb Slightly under ripe peaches
      3 c  Sliced onions
    1/3 c  Olive oil
      1 tb Turmeric
      1 tb Ground cumin
      2 ts Minced garlic
      1 ts Minced ginger
      1 ts Dried red pepper
    1/2 ts Pepper
    1/2 ts Ground cardamom
    1/2 ts Dry mustard
    1/4 ts Nutmeg
    1/4 ts Ground cloves.
      2 c  White wine vinegar
    2/3 c  Firmly packed brown sugar
    2/3 c  White sugar
 
  Pickled African Peaches
  
  Saute onions in olive oil for five minutes or until tender. Add spices and
  saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly
  covered for 15 minutes.
  
  Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and
  slice. Add to onion mixture and simmer just until tender. Transfer with
  slotted spoon to sterilized mason jar.
  
  Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost
  cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool.
  
  Tighten caps and let stand in dark place at least 2 weeks.
  
  I don't remember where this came from, but I suspect that it was either
  Gourmet or Sunset Magazine. In my handwritten copy it also called for 2
  teaspoons ground cumin as well as one table- spoon. I omitted it above, but
  I think it should have been 2
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pina Colada Sorbet
 Categories: Desserts
   Servings:  9
 
     14 oz Crushed Pineapple
    1/2 c  Cream Of Coconut
    1/3 c  Granulated Sugar
    1/3 c  Water
    1/4 c  Dark Rum
 
  Place undrained pineapple and cream of coconut in large container. 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) v7.07
 
      Title: Pina Colada Wedges
 Categories: Desserts
   Servings:  6
 
      8 oz Package Cream cheese softe
    1/3 c  Sugar
      2 tb Rum
  3 1/2 c  Thawed Cool Whip
  8 1/4 oz Pineapple Syrup Crushed
  2 2/3 c  7 oz Angel flake Coconut
 
  Beat cream cheese with sugar and rum until smooth.  Fold in 2 cups of the
  whipped topping, pineapple with syrup and 2 cups of the coconut, spread in
  8 inch layer pan lined with plastic wrap. Invert pan onto serving plate,
  remove pan and plastic wrap.  Spread with remaining whipped topping and
  sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into
  wedges Garnish with pineapples and cherries if desired.
  
        Bob Hogan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Casserole
 Categories: Desserts
   Servings: 10
 
    1/4 lb Butter Or Margarine
    3/4 c  Sugar
      4    Eggs, Beaten
      1 cn Crushed Pineapple, Drained
      5    Slices Cubed White Bread
 
  Cream butter and sugar.  Add eggs.  Fold in crushed pineapple and bread.
  Bake in buttered bread pan at 350F for 40-60 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Walnut Dip
 Categories: Cheese, Dips, Desserts
   Servings:  6
 
      1 c  Cottage Cheese
    1/2 c  Sour Cream
      1 c  Pineapple, Crushed
      1 c  Walnuts, Chopped
    1/2 ts Lemon Juice
    1/4 ts 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) v7.07
 
      Title: Pineapple Charlotte
 Categories: Desserts
   Servings:  8
 
     14 oz Pineapple, crushed
    1/2 tb Gelatin, unflavored
    1/2 c  Water
    1/2 c  Sugar
      2    Egg whites, stiffly beaten
      2 c  Whip topping, mixed, chilled
 
  Mix Dream Whip or similar whipped topping according to package directions
  in small mixer bowl.  Remove to another container and chill.
  
  Drain pineapple juice over the gelatine in medium saucepan and let dissolve
  about 10 min.  Add 1/2 c water, 1/2 c sugar and heat to boiling.
  
  Pour mixture over pineapple in large mixer bowl and let stand until cold.
  Stir in beaten egg whites and whipped topping.  Serve in small bowls or
  stem glasses with a piece of cherry on top.
  
  Source:  family recipe file box. Grandma Rodier's mother made this with
  whipped cream for Christmas dinner the year they got the Mixmaster (early
  1950's).  She lifted the beaters with the mixer still running and
  "decorated" the whole kitchen!
 
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      Title: Pineapple Dream
 Categories: Desserts
   Servings:  8
 
      1 tb Unflavored gelatin (1pkg)
    1/2 c  Pineapple juice, unsweetened
      1 ts Coconut or almond extract
    1/2 c  Pineapple chunks
      1 c  2% cottage cheese
      1 ts Powdered sugartwin sweetener
      1 pk Whipped topping mix (2c size
    1/2 c  2% milk
      2 ts Coconut, toasted or coloured
 
  To colour coconut, put a small drop of food colouring in a saucer and stir
  the coconut around in it or brown slightly in a non-stick pan.
  
  Sprinkle gelatin over pineapple juice in a small saucepan, let stand 5 min
  to soften.  Add coconut extract.  Heat just until gelatin melts.  Cool to
  room temperature.  Pour into large mixing bowl.
  
  Place pineapple chunks, cottage cheese and sweetener in food processor.
  Puree.  Mix into gelatin mixture.
  
  Combine whipped topping mix and milk.  Beat until stiff peaks form.  Fold
  into gelatin mixture.  Pour into 4 cup bowl or individual serving dish.
  Sprinkle with toasted coconut.  MY WAY - divide into 8 stem glasses or
  fancy little dessert dishes and top each with a piece of cherry.  Chill at
  least 2 hours before serving.
  
  8 servings, each 1/2 protein choice, 1 fruit & veg. 8 g carbohydrate, 5 g
  protein, 3 g fat (79 calories)
  
  Source:  Choice Cooking, Canadian Diabetes Association Cost to make about
  $2.71 (.34 per serving) Shared by Elizabeth Rodier Mar 93.
 
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      Title: Pineapple Tart with Pina Colada Sauce
 Categories: Hawaiian, Desserts, Sauces
   Servings: 10
 
    1/2 c  Sugar
      4    Large egg yolks
    3/4 c  Canned coconut milk
      1 tb Rum (opt)
           All-purpose flour
      4    Puff pastry shells
      2    Pineapples,med,peeled
           Mint sprigs (opt)
           STRAWBERRY SAUCE
 
  1. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar, yolks, and 3/4 cup coconut
  milk. Stir over medium-low heat until mixture thickly coats a metal spoon,
  about 10 minutes; do not boil. Stir in rum. Let cool. If made ahead, chill
  airtight up to 1 day. Bring to room temperature; stir. If sauce is too
  thick to pour, thin with a little coconut milk.
  2. On a lightly floured board, roll each pastry shell into a 8" round; trim
  edges to neaten. Set rounds slightly apart on 2 baking sheets, each 12x15"
  Bake in a 400'F. oven until golden and crisp, 10-15 minues (in 1 oven,
  switch pans halfway through baking). Cool pastries on racks. If made ahead,
  store airtight up to 1 day.
  3. Halve pineapples lengthwise; core. Slice crosswise 1/4" thick. Place 1/2
  the pineapple on each baking sheet. Place 1 pan about 3" below broiler.
  When tinged brown, about 10 minues, turn pineapple over and sprinkle with 1
  tablespoon sugar. Broil until brown, about 6 minutes. Repeat to broil
  remaining fruit. If made ahead, let stand up to 2 hours.
  4. To present, put 1/2 or 1 pastry (break large bubbles to flatten) on each
  dinner plate. Fan pineapple equally on pastries; pour coconut sauce around
  desserts. Spoon dots of strawberry sauce onto coconut sauce. Garnish with
  mint.
 
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      Title: Pineapple Pops
 Categories: Desserts
   Servings:  6
 
      1    Pineapple wedge (1/8
           -pineapple)
      1 tb Toasted wheat germ
 
  From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.
  
  Peel, core and cut pineapple wedge in half crosswise.  Insert stick into
  end of fruit.  Roll in wheat germ.  Stand in jar and freeze. Nutrient
  Analysis: 1 pop, Calories: 97, Fat: 0.8g, Cholesterol: 0, Sodium: 2mg,
  Dietary Fiber: 3g, Calcium: 27mg, Diabetic Exchange:1 1/2 fruit.
 
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      Title: Pineapple Bread Pudding
 Categories: Desserts
   Servings:  6
 
    1/2 c  Margarine or butter,
           -softened
      1 c  Sugar
    1/2 ts Ground cinnamon
      4    Eggs
      1 cn (13 1/4 ounces) crushed
           -pineapple, well drained
      2 c  1/2 inch bread cubes (about
           -3 slices)
    1/4 c  Chopped pecans
 
  Pineapple Bread Pudding
  
  Heat  oven to 325 degrees.  Beat margarine, sugar and  sinnamon in large
  mixer bowl on medium speed, scraping bowl  constantly, 1 minute. Add eggs;
  beat  on  high  speed,  scraping  bowl occasionally, until mixture is light
  and  fluffy,  about  2 minutes. Fold in pineapple, bread cubes, and pecans.
  Pour into buttered 1 1/2 quart casserole.
  
  Bake  until knife inserted in center comes out clean, 40 to  45 minutes.
  Serve with Carmal Fluff if desired.  4 to 6 servings.
  
  Carmel Fluff
  
  Beat 2 cups chilled whipping cream, 3/4 cup packed brown  sugar and 1 tsp
  vanilla in chilled bowl until stiff.  Regrigerate  at least 1 hour before
  serving; refrigerate any leftover fluff.
 
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      Title: Pineapple with Port Wine
 Categories: Desserts
   Servings:  2
 
      6 oz Pineapple - ripe, pared, cut
           -into 4 slices
      4 oz Ruby port wine
      1 c  Ice - crushed
 
  Calories     per serving:  129        Number of Servings:   2 Fat grams per
  serving: .362         Approx. Cook Time: Cholesterol per serving: 0.0
  Marks:
  
  *DIRECTIONS*
  
  Put the pineapple in a bowl and cover with the port.  cover tightly and
  refrigerate for 2 hours.
  
  TO SERVE: Divide the pineapple slices between dessert bowls and top each
  serving with crushed ice.
  
  Pour the port marinade over the ice and serve.
  
  NOTES: If the pineapple is not sweet enough you may want to add some
  artificial sweetener.
  
  The port shoud be "ruby" and will have its own sweetness.
  
  VARIATIONS: A Madeira could be used in place of the port.
  
  Other fruits could be used but the fresh pineapple has an unusually
  refreshing quality about it.
  
  NUTRITIONAL ANALYSIS: Calories 129 Calcium 13.1mg Protein 0.443 g Iron
  0.434mg Carbohydrates 17.2 g Sodium 9.69mg Dietary Fiber 1.48g Total Fat
  0.362g Saturated 0.027g Mono 0.041g Poly 0.124g Cholesterol 0.0mg
  
  Calories from protein          1%      Poly/Sat    = 4.5:1 Calories from
  carbohydrates   54%      Sod/Pot     = 0.1:1 Calories from fats 3% Ca/Phos
  = 1.2:1 Other calories (i.e. alcohol) 43% CSI = 0.0
  
  From Roy F. Guste Jr.'s "Lousiana Light" ISBN 0-393-02714-7
 
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      Title: Pineapple Bavarian Cream
 Categories: Desserts
   Servings:  6
 
      1    Envelope unflavored gelatin
      2 tb Cold water
    1/4 c  Boiling water
  1 1/4 c  Low-fat cottage cheese
    1/2 c  Evaporated skim milk
    1/4 c  Apple juice concentrate or
           -honey
  1 1/2 ts Vanilla
  2 1/2 c  Canned crushed pineapple,
           -unsweetened
  1 1/2 c  Frozen or fresh blueberries
 
  Pineapple Bavarian Cream
  
  In small bowl, soften gelatin in cold water. Add boiling water and stir
  until gelatin is completely dissolved. In blender container, blend gelatin
  mixture with remaining ingredients except fruit. Stir in pineapple
  including juice. Mix well. Arrange most of the blueberries in base of glass
  dessert dish, or divide into 6 parfait glasses. Pour pinapple mixture over
  berries. Top with remaining blueberries and refrigerate until firm, at
  least 2 hours. Makes 6 servings. (about 141 calories per serving)
  
  Recipe from the Deal-A-Meal Cookbook
 
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      Title: Pineapple in Brown Sugar Rum Sauce
 Categories: Sauces, Alcohol
   Servings:  6
 
      2    Fresh pineapples
      2 c  Water
  1 1/2 c  Brown sugar
    1/2 c  Rum
 
  Peel pineapple, remove eyes, and core.  Cut into chunks.  Combine water and
  brown sugar.  Bring to a boil.  Reduce heat and simmer 5 minutes, stirring
  occasionally.  Add pineapple; simmer in syrup until heated through. Remove
  from heat; stir in rum.  Pack hot into hot jars, leaving 1/4 inch head
  space.  Remove air bubbles.  Adjust caps.  Process 15 minutes in boiling
  water bath.  Yield: About 4 pints.
  
  From: Ball Blue Book Shared By: Pat Stockett
 
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      Title: Pineapple Crumble
 Categories: Desserts
   Servings:  8
 
      1 oz Can unsweetened crushed
           -pineapple, drained
      2 md Pears or apples, peeled,
           -cored, and finely
           Diced
      1 ts Vanilla
    1/2 ts Cinnamon
      1 ds Nutmeg
           Crumb topping:
      3 tb Margarine
    2/3 c  Oatmeal or matzo meal
    1/3 c  Finely ground walnuts
    1/2 c  Light brown sugar
    1/2 ts Cinnamon
 
  Servings:  8
  
  Preheat the oven to 350 degrees. Combine the first 5 ingredients in a
  mixing bowl, then pat into a 9 inch square baking pan. Melt the margarine.
  Stir in the remaining topping ingredients until evenly coated with the
  margarine. Sprinkle evenly over the top of the pineapple mixture. Bake for
  25 to 30 minutes, or until the crumb topping is slightly golden. Serve warm
  with ice cream or frozen yogurt if desired. Posted by Linda Davis
 
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      Title: Pineapple Sherbet
 Categories: Desserts, Osg
   Servings:  1
 
      1 cn Pineapple; grated, or juice
           Juice of 2 oranges
           Juice of 2 lemons
      3 pt Sugar
      1 pk Gelatine
 
  Dissolve gelatine in 1 pt. cold water. Add 1 pt. boiling water. Add more
  water, leaving enough room for 1 pt. cream. Ass cream after other
  ingredients are partly frozen. Makes 1 1/2 gallons. Note: 3 pts. sugar?
  Assume it is added after the boiling water along with the fruit and/or
  juices.
  
  Source: Mrs. Louis Fires, Farmers Grange, Warren County, OH
 
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      Title: Pineapple Refrigerator Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 c  Cream
      2 c  Pineapple; crushed
           Or
      2 c  Mixed fruit
    1/2 c  Sugar
      2 ea Egg whites
      1 ts Vanilla
 
  Whip cream, add sugar, fruit and fold in egg whites last. Note: Whip the
  egg whites until stiff BEFORE folding in. Source: Mrs. Amy Morrison,
  Durthick Grange, Licking County, OH
 
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      Title: Pineapple Ice
 Categories: Desserts, Osg
   Servings:  1
 
      1 cn Crushed pineapple; large -
           -or 2 small
      4 ea Lemons; large - juice
      4 c  Sugar
      1 pk Gelatine (unflavored)
      4 ea Eggs; yolks & whites beaten
           -seperately
           Water; to fill can 4" from
           -top
 
  Freeze. Makes 1 gallon.
  
  Note: You should combine the ingredients.
  
  Source: Jessie R. Gustin, Lebanon Grange, Warren County, OH
 
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      Title: Pineapple Dip
 Categories: Desserts, Osg, Sauces
   Servings:  1
 
      1 ea Pineapple; run through food
           -processor, chopped
      2 c  Corn syrup; light
      4 c  Water
      6 c  Sugar
 
  Boil sugar, water, syrup to soft ball stage. Add pineapple and what juice
  may be from grinding and cook to desired thickness.
  
  Source: Mrs. Frank Walter, Pleasent Grove Grange, Senece County, OH
 
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      Title: Pineapple Sherbet
 Categories: Desserts
   Servings:  6
 
      1 c  Water
      1 c  Pineapple; crushed
    1/4 ts Salt
      1 c  Sugar
    1/4 c  Lemon juice
      1 c  Milk
 
  Combine sugar, salt and water. Boil 5 minutes. Cool, add pineapple, milk
  and lemon juice. Mix well. Freeze. Serves 6. Source: Mrs. Ben Nelson, Union
  Grange, Richland County, OH
 
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      Title: Pineapple Sherbet
 Categories: Desserts
   Servings:  1
 
      2 qt Milk
      1 cn Pineapple; large - crushed
      3 ea Lemons; juice
  3 1/2 c  Sugar
 
  When milk and sugar are half frozen, add lemon juins and pineapple. Source:
  Mrs. Brook Capper, Lawrence County, OH
 
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      Title: Pineapple Filling
 Categories: Desserts, Text, 1941
   Servings:  6
 
           Text Only
 
  Prepare cream filling.  Add 1/2 cup crushed pineapple.  Cook over hot water
  until thick and smooth.  Add flavoring.  Cool.
  
  The Household Searchlight
 
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      Title: Pineapple Mint Parfait
 Categories: Desserts, Text, 1941
   Servings:  8
 
           Text Only
 
  Prepare the recipe for strawberry parfait, substituting crushed pineapple
  for strawberries.  Serve with sweetened whipped cream. Garnish with bits of
  candied pineapple which have been colored green and flavored with mint.
  Fill mold.  Pack in ice and salt. Let stand 4 hours. 8 servings. The
  Household Searchlight
 
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      Title: Pineapple Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Cream
      2 c  Milk
           Few grains salt
      1 c  Crushed pineapple and juice
      3 tb Lemon juice
    1/2 c  Sugar
 
  Combine ingredients.  Pour into freezer.  Freeze.  8 servings. Mrs. A.S.,
  Pawhuska, OK.
 
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      Title: Pineapple Sundae
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Crushed pineapple
      1 c  Water
      1 c  Sugar
 
  Combine ingredients.  Boil to soft ball stage (236 F).  Cool. Serve on
  ice-cream. The Household Searchlight
 
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      Title: Pineapple Orange Mousse
 Categories: Desserts, 1941
   Servings:  6
 
    3/4 c  Orange juice
    3/4 c  Pineapple juice
    1/3 c  Sugar
           Few grains salt
      2 c  Evaporated milk
      1 c  Crushed pineapple
 
  Combine fruit juices, pineapple, sugar, and salt.  Pour into mold. Pack in
  ice and salt.  Partially freeze.  Repack. Carefully fold in stiffly whipped
  evaporated milk.  Let stand 4 hours. 10 servings. The Household Searchlight
 
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      Title: Pineapple Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Whipping cream
      1 c  Crushed pineapple
    3/4 c  Boiling water
    1/2 c  Sugar
      1 pk Sweetened lemon flavored
           -gelatin
           Few grains salt
 
  Dissolve gelatin in boiling water.  Add sugar and salt.  Mix thoroughly.
  Cool until partially set.  Beat until light and fluffy. Fold in pineapple.
  Fold in stiffly whipped cream.  Pour into mold. Chill. 8 servings.
  
  The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pineapple Orange Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Crushed pineapple
      1 c  Orange juice
    1/2 c  Sugar
    1/2 c  Cold water
      2 tb Gelatin
      1 tb Lemon juice
      1 c  Evaporated milk
           Few grains salt
 
  Soften gelatin in cold water.  Dissolve over hot water.  Heat pineapple and
  orange juice to boiling.  Add gelatin, lemon juice, sugar, and salt. Mix
  thoroughly.  Cool until partially set. Beat until light and fluffy.
  Carefully fold in stiffly whipped evaporated milk. Chill until firm. 8
  servings.
  
  The Household Searchlight
 
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      Title: Pineapple Pudding
 Categories: Desserts, 1941
   Servings:  6
 
      1    Egg, well beaten
      2 c  Crushed pineapple
      3 tb Thin cream
      1 c  Chopped nuts
    1/2 c  Butter
      1 c  Sugar
    1/2 lb Vanilla wafers
    1/8 ts Salt
 
  Cream butter and sugar.  Add egg, cream, nuts, pineapple, and salt. Beat
  thoroughly.  Fill mold with alternate layers of vanilla wafers and
  pineapple cream, having the top layer of pineapple cream. Place in
  refrigerator overnight.  Serve with whipped cream. Garnish with sliced
  maraschino cherries.
  
  The Household Searchlight
 
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      Title: Pineapple Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
      1 c  Pineapple juice
    1/2 c  Sugar
      1 tb Flour
      1 c  Diced pineapple
     12    Marshmallows, diced
      2    Lemons
 
  Combine flour and sugar.  Add pineapple juice, lemon juice, and grated
  lemon rind.  Cook over hot water, stirring constantly, until thick. Add
  pineapple and marshmallows.  Mix thoroughly. Serve with pudding or frozen
  desserts.
  
  Wilma Onstott, Gering, NE.
 
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      Title: Pineapple Ice
 Categories: Desserts, 1941
   Servings:  4
 
      1 c  Crushed pineapple
      2 tb Lemon juice
      1 c  Water
    1/3 c  Sugar
 
  Combine water and sugar.  Heat to boiling.  Boil 5 minutes. Cool. Add
  pineapple, and lemon juice.  Freeze.  4 servings. The Household Searchlight
 
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      Title: Pineapple Sherbet
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Water
      1 c  Crushed pineapple
           Few grains salt
      1 c  Sugar
    1/4 c  Lemon juice
      1 c  Milk
 
  Combine sugar, salt, and water.  heat to boiling.  Boil 5 minutes. Cool.
  Add pineapple, milk, and lemon juice.  Mix well. Freeze. 6 servings. The
  Household Searchlight
 
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      Title: Pineapple Sherbet #2
 Categories: Desserts, Osg
   Servings:  6
 
      1 c  Water
      1 c  Pineapple; crushed
    1/4 ts Salt
      1 c  Sugar
    1/4 c  Lemon juice
      1 c  Milk
 
  Combine sugar, salt and water. Boil 5 minutes. Cool, add pineapple, milk
  and lemon juice. Mix well. Freeze. Serves 6. Source: Mrs. Ben Nelson, Union
  Grange, Richland County, OH
 
MMMMM
 
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      Title: Pineapple Sherbet #3
 Categories: Desserts, Osg
   Servings:  1
 
      2 qt Milk
      1 cn Pineapple; large - crushed
      3 ea Lemons; juice
  3 1/2 c  Sugar
 
  When milk and sugar are half frozen, add lemon juins and pineapple.
  
  Source: Mrs. Brook Capper, Lawrence County, OH
 
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      Title: Pineapple Cream Loaf
 Categories: Desserts
   Servings:  8
 
    1/2 c  Butter
  8 3/4 oz Crushed pineapple; drained
  1 1/2 c  Confectioners' sugar; sifted
      2    Eggs;  separated
      1 pt Sour cream
    1/2 ts Lemon extract
     24    Lady fingers
 
  Cream the butter and sugar together till fluffy. Beat egg yolks well and
  add one at a time, stirring after each addition. Stir in the extract and
  pineapple. Beat egg whites until stiff and fold into mixture along with the
  sour cream.
  
  Line loaf pan or springform pan with lady fingers. Place them around sides
  of pan as well as the bottom.
  
  Mound in 1/2 of the pineapple mixture. Top with more lady fingers and pile
  in the rest of the pineapple mixture, chill well before serving.
  
  Good for make ahead dessert, it will keep two or three days in
  refrigerator.
  
  Source: Good Housekeeping Cookbook
  
  Barbara Day, Prodigy Food & Wine Board
 
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      Title: Pineapple, Raisin and Rum Bread Pudding
 Categories: Desserts
   Servings:  6
 
     20 oz Crushed Pineapple W/Liquid
    1/2 c  Low Fat Milk
      5 c  French Bread, 1" Cubes
    2/3 c  Raisins
    1/2 c  Brown Sugar
      2 tb Margarine, Melted
      1 tb Rum
      1 ts Vanilla Extract
    1/2 ts Cinnamon
      1 ts Margarine
      1 tb Rum
      1 tb Light Brown Sugar
      2 tb Sliced Almonds
 
  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.
 
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      Title: Pink Grapefruit Ice
 Categories: Desserts, Ice cream, Equal
   Servings:  5
 
      2 lg Pink grapefruit
      1    Envelope unflavored gelatin
      1 c  Water, divided
    1/2 c  Equal, sugar substitute
      2    Egg whites, stiffly beaten
 
  This refreshing, frosty sorbet is a great hot weather treat.
  
  With sharp knife remove peel and all white pith from the grapefruit.
  Working over a bowl to catch juice, remove segments from membrane and
  squeeze juice from membrane. Puree grapefruit with juice to yield about 2
  cups puree. Sprinkle gelatine over 1/2 cup water and heat until gelatin
  dissolves. Stir in Equal, grapefruit puree and remaining water. Pour
  mixture into shallow container. Freeze until partially frozen. Beat with
  electric mixer. Whisk in beaten egg whites. Freeze until firm. To serve,
  thaw about 1 hour.  Beat with electric mixer, freeze about 15 minute or
  until mixture reaches desired serving texture. Makes about 5 cups.
  
  PER 1/2 CUP SERVING: 26 calories, 1.6 g protein, 0 g fat, 5.2 g carbo.
  
  ** NOTE  Low fat, no sugar added frozen desserts harden during frozen
  storage. To serve, thaw hardened dessert slightly and place in a food
  processor. Process until smooth, then return to freezer 15 minutes or until
  firm enough to serve.
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared
  by: Sharon Stevens.
 
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      Title: Pink Grapefruit Honey Sorbet
 Categories: Desserts
   Servings:  6
 
    1/2 ga Pink or ruby red grapefruit
           -juice
      2 tb Honey
    1/2 c  Triple Sec Liqueur
      8    Sprigs of fresh mint for
           -garnish
 
  With an ice cream maker: 1. Combine juice, honey and liqueur and chill. 2.
  Following the instructions of your ice cream machine, process the juice
  mixture until thick and frozen. 3. Scoop sorbet into chilled stem glasses
  and serve garnished with a sprig of mint.
  
  Without an ice cream maker: 1. Combine juice, honey and liqueur as in the
  recipe above. 2. Pour the liquid sorbet mixture into a 9-inch by 13-inch
  cake pan. Freeze. 3. When frozen, shave the now solid mixture with a metal
  spatula. Place shavings in serving glasses and serve immediately. 4. You
  may instead break the frozen sorbet into pieces that will fit a food
  processor. Using the on and off button, process the sorbet until it is very
  coarsely granulated. Serve immediately.
  
  Notes: For best results use Ruby Red grapefruits. They are sweeter and
  color the sorbet a gorgeous pink.
  
  From: "The Simply Great Cookbook" by Chuck Muer
 
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      Title: Pirao De Arroz Com Leite De Coco
 Categories: Desserts, Brazil
   Servings:  6
 
      4 c  Coconut milk made with 2
           -fresh coconuts and 4 cups
           Milk
    3/4 c  Rice flour
      1 ts Salt
 
  In a heavy 2- to 3-qt sauce pan, scald 3 cups of the coconut milk by
  warming it over moderate heat until tiny bubbles form around the edge of
  the pan.  Combine the remaining 1 cup of coconut milk with the rice flour
  and salt in a small bowl and, stirring constantly, pour it gradually into
  the scalded milk. Reduce the heat to low and cook, stirring, until the
  mixture is thick and smooth.
  
  Pour the pudding into a lightly buttered or oiled 1-quart metal or
  porcelain mold or into 6 individual 6- to 8-oz custard molds and cool it to
  room temperature.  Then refrigerate for at least 4 hours, or until the
  pudding is firm.
  
  The pudding may be served directly from the mold(s) in which it chilled, or
  it may be unmolded in the following fashion: Run a thin, sharp knife around
  the inside edge of the mold and dip the bottom of the mold in hot water for
  a few seconds.  Place an inverted plate over the top of the mold and,
  grasping the plate and mold firmly together in both hands, quickly turn
  them upside down. Rap the plate sharply on the table. The pudding should
  slip out of the mold easily.  If it doesn't repeat the whole process.
  
  From:  Time-Life "Latin American Cooking" Shared by: Karin Brewer, Cooking
  Echo, 8/93
 
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      Title: Pistachio Pudding Dessert
 Categories: Desserts
   Servings: 10
 
      3 pk Ladyfingers
      7 oz Pistachio Instant Pudding
      3 c  Milk
      1 pk Cool Whip
      4    Heath Candy Bars
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pistachio Ice Cream
 Categories: Desserts, Ice cream
   Servings:  6
 
  2 1/2 c  Milk
      3    Eggs
      1 c  Sugar
      1 c  Whipping cream, whipped
  1 1/4 c  Pistachio nuts.
      1 tb Pure vanilla extract
      1 tb Pure almond extract
 
  BLANCH  the nuts by placing in a bowl for one minute and pouring boiling
  water over it (  the nuts should be out of the shells).  Drain and peel.
  BLEND the nuts, the milk, the eggs, and the sugar until you have a green
  smooth liquid.  Pour into a saucepan. COOK over low heat until the custard
  thickens, about 25 minutes or so. Do not boil or it will curdle. COOL. When
  cool, add vanilla and almond extracts.  Stir. FOLD in whipped cream.
  
  FREEZE in an ice cream maker or in a container or bowl in your freezer. If
  you use the bowl in freezer method, you should pull the bowl out 2 or 3
  times and mix the mixture with a mixer.  The frozen custard on the sides of
  the bowl should be moved into the rest of the mixture. This incorporates
  air and breaks up ice crystals.
  
  This ice cream takes a LOT of time, particularly considering that you have
  to blanch the nuts.  If you don't mind lots of peel in your ice cream, you
  can pass, but this makes a really unsavory ice cream.
  
  If you've never had homemade ice cream before, you will be surprised at the
  richer, tastier, smoother, and denser ice cream a homemade version will
  give you.  You will have to soften it before scooping it, as real ice cream
  always requires.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pistachio Torte
 Categories: Desserts
   Servings:  8
 
           Karen Mintzias
    3/4 c  Butter; room temperature
      1 c  Granulated sugar; PLUS:
      1 tb Granulated sugar
      5    Eggs; separated
    1/2 c  Dry bread crumbs
      2 c  Unsalted pistachio nuts
           -- finely chopped
      1 c  Lemon curd; for garnish
 
  Preheat oven to 350 degrees F.  Butter and flour a 9-inch springform pan.
  
  In a bowl, cream the butter and 1 cup of the sugar together until light and
  fluffy.  Add the egg yolks one at a time, beating well after each addition.
  Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1
  minute to combine.  Set aside.
  
  In a separate copper or stainless bowl, beat the egg whites until soft
  peaks form.  Add remaining tablespoon of sugar and continue to beat until
  soft dry peaks form.
  
  Whisk one third of the whites into the pistachio mixture to lighten.  Then
  gently fold in the remaining whites.
  
  Pour into the prepared pan and smooth top with a spatula.  Bake 30 to 35
  minutes, or until a cake tester inserted in the center comes out clean.
  
  Cool in the pan on a wire rack for 1 hour.  Remove the sides of the
  springform pan and continue to cool torte completely.
  
  Spread 1 cup of the lemon curd garnish on top and sprinkle with the
  reserved pistachios.
  
  Serves 8 to 10
  
  Source: Michael Roberts of Trumpsn The Ma Cuisine Cooking School Cookbook
  Typos entered by: Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plain and Fancy Fruit Pops
 Categories: Desserts
   Servings: 12
 
      1 c  Fruit juice
      1 c  Fresh, frozen, canned fruit
     10    Posicle sticks or molds

MMMMM-----------------------FRUIT AND CREAM POPS----------------------------
      1 c  Fruit juice
      1 c  Light cream or milk mixed
           -with 1/2 c dry milk
      1 ts Honey
    1/2 ts Vanilla
     10    Popsicle sticks or molds
 
  Mix fruit and juice together in a blender.  Pour mixture into molds or cups
  to freeze.  When slightly firm insert popsicle sticks and continue
  freezing.
  
  Fruit and Cream Pops:
  
  Mix together fruit and cream.  Whip in honey and vanilla until fruit
  mixture is well blended.
  
  Freeze in a freezer container or an icecube tray for 40 minutes.  Spoon the
  slightly frozen mixture out into posicle molds or paper cups insert
  popsicle stices, and freeze until firm.
  
  Source: Cheaper and Better Alternatives to Storebought Goods. By: Nancy
  Birnes
  
  Found for you by: Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plain Ice-Cream
 Categories: Desserts, 1941
   Servings:  4
 
      2 c  Thin cream
      6 tb Sugar
  1 1/4 ts Any flavoring
           Few grains salt
 
  Combine ingredients.  Stir until sugar is dissolved.  Freeze. 4 servings.
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plantation Plum Pudding
 Categories: Desserts
   Servings:  1
 
      1 c  Flour
      2 lb Seeded raisins
      1 lb Currants
    1/4 lb Finely cut citron
      1 c  Brown sugar
      5    Eggs, beaten
      1 c  Suet, finely chopped
      4 oz Sherry or brandy
      1 ts Ground cloves
      1 ts Nutmeg
      1 ts Cinnamon
      1 ts Soda
      1 c  Bread crumbs
    1/4 lb Coarsely chopped almonds
 
  Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with
  flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb
  containers. Tie waxed paper covers on with string, and steam on a rack set
  in a large pot with the water level just below the rack for 3 hours. Flame,
  garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds.
  
  From: Family magazine Nov 91 Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Platanos Con Crema
 Categories: Desserts
   Servings:  6
 
      6    Bananas
      1 c  Butter
    1/4 c  Sweet sherry
    1/2 c  Sugar
      1 c  Whipping cream
    1/2 ts Vanilla
 
  Bananas with Cream xxxxxxxxxxxxxxxxxx
  
  Melt butter in microwave 30 seconds.   Peel bananas, slice legthwise or
  crosswise, add to melted butter and heat 2 minutes.  Place on serving
  platter, discarding butter, sprinkle with sherry and 1/4 cup sugar.
  
  Whip cream, add vanilla and remaining sugar.  Cover bananas with cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Duff
 Categories: Desserts
   Servings:  8
 
    1/2 c  Melted shortening
      2 c  Well drained cut-up pitted
           -cooked prunes
           Sift together and stir in -
      1 c  Sifted Gold Medal flour
    1/2 ts Salt
      1 ts Soda
 
  Beat well - 2 eggs Blend in - 1 cup brown sugar Pour into well greased 1
  qt. mold. Steam. Serve hot with Creamy sauce or whipped cream Time: Steam 1
  hour Amount: 8 servings
  
  I put the filled mold into my pressure cooker and steam without the vent on
  for 1 hour. For serving: I pour heated brandy over the pudding and flame.
  
  Creamy Sauce Beat 1 egg until foamy. Blend in 1/2 cup melted butter, 1 1/2
  cups sifted confectioners' sugar, and 1 tsp. vanilla. Fold in 1 cup
  whipping cream, whipped stiff. Cool.
  
  End recipe
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Pudding
 Categories: Penn-dutch, Desserts
   Servings:  1
 
      1 c  Suet, Finely Chopped
      1 c  Sugar
      2 c  Bread Crumbs, Soft
      1 c  Flour
      2    Eggs, Well Beaten
      1 c  Milk
    1/4 c  Orange Juice
      1 ts Cloves
      2 ts Cinnamon
      1 ts Mace
    1/2 ts Salt
      1 ts Soda
      1 c  Raisins
      1 c  Currants
    1/2 c  Chopped Nuts
    1/4 c  Orange Rind, Finely Chopped
    1/4 c  Lemon Rind, Finely Chopped
 
  Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
  together all the dry ingredients. Combine the raisins, currants, nuts and
  fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add
  oraange juice to suet mixture; then add the milk and rest of dry
  ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased
  pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve
  with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine
  Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Plum Tart (Taurus)
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Flour
      2 tb Sugar
      1    Pinch of Salt
     10 tb Vegetable shortening
      4 tb Cold milk
      2 lb Ripe plums
    3/4 c  Brown sugar
    1/2 c  Cream cheese
      2 ts Cornstarch
      2 tb Kirsch
 
  Servings:  6
  
  Prepare pastry - combine flour, sugar, salt and cinnamon, cut in shortening
  (may use butter if desired).  Make well in center, add milk, blend.  Mix to
  a dough, wrap and let chill for 20-30 minutes.
  
  Preheat oven to 400 degrees F.
  
  Roll pastry to line a 10" pie pan, trim and crimp edges, prick bottom and
  sides with fork and bake for 20 minutes.  Remove and let cool.
  
  Rinse plums, cut in half, remove pits.  Place in saucepan with brown sugar
  over low heat. (They are moist enough not to need any water.)  Cover and
  simmer gently for 10 minutes.  Remove from heat, and using slotted spoon
  remove plums. Reserve juices.
  
  Spread cream cheese evenly over bottom of pastry, arrange plums over
  cheese.  Whisk cornstarch into plum juices, return to heat, stirring until
  thickens, cook, stirring occasionally, for a few minutes.  Remove from heat
  and stir in Kirsch, pour over plums, using a pastry brush to spread the
  mixture evenly.  Chill until the glaze has set.
  
  A soft, beautiful dish that will appeal to the esthetic in Taurus.  Plum
  tart is particularly delicious served with whipped cream or a thick custard
  and a sweet white dessert wine.
  
  From "A Taste of Astrology"    Posted by Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poached Apples in Wine
 Categories: Desserts
   Servings:  2
 
      5 c  Dry white wine
  1 1/2 c  Sugar
           Zest of 1 large lemon, cut
           -into very fine strips
      5    Granny Smith apples
 
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  September 1987
  
  This recipe gets 30% or less of its calories from fat. This is a low sodium
  recipe.
  
  Makes 2 servings.
  
  1.  Boil wine, sugar, and lemon zest in large saucepan 10 minutes.
  
  2.  Meanwhile, pare and core apples, leaving apples whole.  Add apples to
  wine and reduce heat to low.  Barely simmer, turning apples frequently,
  until tender but still firm, 25-30 minutes.  Remove 4 apples to serving
  dish.  Cool remaining apple and refrigerate.
  
  3.  Boil poaching liquid until syrupy, about 15 minutes.  Pour 1/2 cup
  syrup over apples and cool to room temperature.  Remove lemon zest from
  remaining syrup with slotted spoon and sprinkle over apples.
  
  Nutrition Information per Serving:      124     calories 0 g protein 31 g
  carbohydrates 0 g fat (0% of calories) 3 mg sodium
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poached Apples with Maple Cream
 Categories: Desserts
   Servings:  1
 
      4 lg Firm Apples
      1 c  Maple syrup
    1/2 c  Water
      1 tb Butter
      1 ts All-purpose flour
    1/2 c  Light cream or
           -half-and-half
 
  Pare and core apples.
  
  In a saucepan, combine the syrup and water. Bring to a boil and simmer 3
  minutes. Add the apples and cover. Simmer until the apples are tender but
  not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto
  individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup.
  Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the
  flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about
  3 minutes. Serve warm, or at room temperature.
  
  *NOTE- Because the apples are pared before cooking, they will cook very
  quickly. Certain varieties might even get mushy all of a sudden. Watch them
  VERY carefully while cooking; it just takes minutes. This dessert is
  delicious and beatiful when you serve one whole apple on a plate surrounded
  with the maple-and-cream sauce.
  
  Makes 4 Servings
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
  
  Joan Johnson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poires Au Vin Rouge (Pears Poached in Red Wine)
 Categories: Desserts
   Servings:  6
 
      6    Small pears,cored/halved
      1    Juice of lemon
      2 c  Dry red wine
  1 1/3 c  Sugar
      1    Cinnamon stick,2"
 
  Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch
  skillet, stirring constantly, until sugar is is dissolved and mixture
  boils; reduce heat and add pears. Simmer uncovered until pears are soft but
  not mushy when pierced with sharp knife, about 15 minutes.
  Cool pears in syrup until lukewarm; discard cinnamon stick. Remove pears to
  dessert dishes with slotted spoon. Spoon syrup over pears. Serve warm or
  refrigerate until cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polynesian Bombe
 Categories: Desserts
   Servings:  6
 
      2 c  Mango ice, softened
      2 c  Raspberry ice, softened
      2 c  Lime ice, softened
 
  Change the flavors of this bombe with different ices.  The sauces should
  contrast in color and complement in taste.
  
  Spread mango ice around sides of 6 cup bowl, preferable stainless
  steel;freeze for 30 minutes.  Spread raspberry ice over mango ice; freeze
  again for 30 minutes.  Spoon lime ice into centre and smooth top. cover
  with foil; freeze for 5 hours or until firm.
  
  KIWI & CREME DE MENTHE SAUCE: 4 kiwi fruit, peeled 1/3 cup orange juice 1/4
  cup cup granulated sugar 1 tbsp creme de menthe
  
  In food processor or blender, puree kiwifruit, orange juice, sugar and
  creme de menthe.  Strain through sieve to remove seeds if desired.
  
  STRAWBERRY & GRAND MARNIER SAUCE: 2 cups strawberries 1/4 cup granulated
  sugar 1/4 cup grand marnier
  
  In food processor or blender, puree strawberries.  Strain through sieve to
  remove seeds.  Stir in sugar and grand marnier.
  
  APRICOT & KIRSCH SAUCE: 1 cup drained canned apricots 1/2 cup orange juice
  2 tbsp kirsch
  
  In food processor or blender, puree apricots, orange juice and kirsch.
  
  TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30
  minutes in refrigerator. On individual plates, spoon some of each sauce in
  attractive design.  Cut bombe and place slices on top.  Makes about 6
  servings.
  
  Origin:  Canadian Living cooking collection:  Great Desserts. Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pommes Caramel (Caramel Apples)
 Categories: Desserts, Canadian
   Servings:  1
 
    1/3 c  Butter
      1 c  Sugar; Brown pref.
      1 ts Vanilla
      6    Apples
 
  Melt butter in frypan and add sugar. Stir till sugar is dissolved or
  softened and everything is well blended, then add vanilla. Core unpeeled
  apples, cut them into quarters and add to hot sugar. Simmer uncovered over
  medium heat, basting often with the syrup for 15-20 minutes.
  
  To quote the author, "Make these with the first fresh apples. In Quebec we
  use the first ripe Melbas. Served hot or cold, they are superb on ice
  cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Popcorn Pudding
 Categories: Desserts
   Servings:  4
 
      2 c  Popped corn
      3 c  Milk
      4 tb Butter, melted
      3    Eggs, beaten
    1/2 c  Brown sugar
      1 ts Vanilla
    1/2 ts Salt
 
  Serves 4 to 6
  
  Grind all but a small handful of the popped corn in a food processor or
  grinder.  Scald the milk, pour it over the corn, stir in the butter, and
  let the popcorn sit, covered, for 1 hour to absorb the liquid.
  
  Beat eggs with the sugar until light, add vanilla and salt, beat in the
  corn mixture, and turn into a buttered baking dish. Sprinkle the reserved
  popcorn on top.  Bake at 300 F until custard is set and browned on top, 45
  minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
  
  I Hear America Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poppy Seed Chiffon Torte
 Categories: Desserts
   Servings: 12
 
MMMMM------------------------------CRUST-----------------------------------
      1 c  Flour
    1/2 c  Melted butter
    1/2 c  Chopped nuts (walnuts or
           -pecans)

MMMMM-----------------------------FILLING----------------------------------
      5    Eggs, separated
  1 1/2 c  Sugar
  1 1/2 c  Milk
    1/4 c  Poppy seeds
    1/4 ts Salt
      2 ts Cornstarch
      2 ts Vanilla
  1 1/2 tb Unflavored gelatin
    1/8 c  Cold water
    1/2 ts Cream of tartar
           Whipped cream
 
  Servings: 12
  
  DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds
  together. Pat into 9 inch square pan. Bake at 325-F until light brown,
  about 10 to 15 minutes. (Crust may be made ahead and frozen).
  
  Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten egg
  yolks, 1 cup sugar, and remaining milk in top of double boiler. Stir until
  sugar dissolves. Add poppy seeds, salt and cornstarch mixture. Cook until
  thick. Dissolve gelatin in cold water. Add to cooked mixture. Add vanilla
  and mix well. Cool. Beat egg whites until stiff. Gradually add cream of
  tartar and remaining 1/2 cup sugar. Gently fold into cooled filling. Pour
  filling into crust and refrigerate. Serve with whipped cream.
  
  Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
  Woolen Mill Inn, Cedarburg, WI.
  
  From: Sallie Krebs
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Portokalia Se Mavrothaphne - Oranges in Red Wine
 Categories: Desserts
   Servings:  6
 
      8    Navel oranges
    1/2 c  Sugar
      2 c  Mavrodaphne or ruby port
      1    Bay leaf
      1    Clove
 
  Remove the zest of 2 of the oranges with a zester; or pare finely with a
  vegetable peeler, then cut into thin julienne strips.  With a very sharp
  knife, cut off the skin and outside membrane of all the oranges, so you
  have glistening orbs of golden pulp.  Do this over a bowl to catch escaping
  juice.
  
  Choose a saucepan just large enough to hold 2 oranges at a time and put in
  the escaped juice and remaining ingredients.  Dissolve the sugar and simmer
  for 5 minutes.  Submerge 2 oranges at a time and cook just long enough to
  warm them through - about 3 minutes.  If they bob up, place a small
  weighted saucer over them.  Remove to a serving dish and continue with the
  next pair until finished.
  
  Boil to reduce the syrup by half, drizzle over the oranges, and chill.
  
  Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Portuguese Biscotti
 Categories: Desserts
   Servings: 16
 
    1/2 c  (1/4 lb) butter/margarine
      1 tb Grated lemon peel
    1/4 c  Lemon juice
      3 lg Eggs
 
  FROM:      Shelley Rodgers
  
  Lively lemon flavor characterizes these crisp Portuguese cookies.  Like
  their familiar Italian counterpart, these biscotti make great dunkers to
  soak up cold milk, hot coffee, or port.
  
  For easier handling, chill the dough before you form the ring-shaped
  cookies.
  
  about 1 cup sugar about 3 cups flour
  
  In large bowl of an electric mixer, beat 1 cup of the sugar and butter
  until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1
  at a time, until smooth. Gradually stir in 3 cups of the flour, mixing
  well. cover and chill until dough is firm enough to handle easily, at least
  3 hours or as long as 2 days.
  
  Divide dough in half.  Cover and chill 1 portion.  Divide other half into 8
  equal pieces.  With floured fingers, roll each piece on a lightly floured
  board to make a 10-inch rope.  Overlap ends of each rope slightly to form a
  ring.  Place rings about 1 inch apart on a greased 14x17 inch baking sheet.
  Sprinkle light with sugar.
  
  Bake in a 300~ oven until golden, 35-40 minutes.  Remove cookies from pans
  and let cool completely on racks. Repeat with remaining dough. Serve or
  store airtight up to 10 days.
  
  Makes 16 cookies.
  
  [ Sunset magazine, date unknown ]
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Post Oak Delight
 Categories: Desserts
   Servings: 12
 
     16 oz Chocolate wafers
     10 tb Unsalted butter, melted
      1 qt Frozen yogurt, vanilla
           -flavored
      1 qt Raspberry ice (sorbet)
           Fudge Sauce (see below)
           Whipping cream, whipped
           (optional)

MMMMM---------------------------FUDGE SAUCE--------------------------------
      1 c  Sugar
    1/2 c  Unsweetened cocoa powder
    1/2 c  Milk
      4 tb Light corn syrup
      4 tb (1/2 stk)      butter
      2 ts Vanilla extract
 
  In a food processor, process the chocolate wafers into crumbs.  Add the
  melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch
  deep springform pan, reserving 1-1/2 cups of the crumb mixture.
  
  Bake in a preheated, 325 degree F oven for 10 to 12 minutes.  Remove and
  allow to cool.
  
  When the crust is cool, fill with the frozen yogurt.  Sprinkle with half of
  the reserved crumb mixture.  Dribble half the fudge sauce over the crumb
  layer, then place in the freezer so the yogurt won't melt.
  
  After 5 minutes, make a second layer with the raspberry ice.  Sprinkle the
  remaining crumb mixture on top.  Put in freezer immediantly.
  
  Serve with the remaining fudge sauce and whipped cream, if desired.
  
  TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar, cocoa
  powder, milk, corn syrup, and butter.  Bring to a boil and let boil 2 to 3
  minutes.  Remove from the heat.  Whisk in vanilla extract. Recipe: Post Oak
  Grill, 1415 S. Post Oak Lane, Houston, Texas
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Pudding
 Categories: Potatoes, Desserts
   Servings:  6
 
      1    Text Only
 
  Mix together twelve ounces of boiled mashed potatoes, one ounce of suet,one
  ounce of milk, and one ounce of cheese.  The suet and cheese to be melted
  or chopped as fine as possible. Add as much hot water as will convert the
  whole into a tolerably stiff mass, then bake it in an short time in an
  earthen dish, either in front of the fire or in an oven.
  
  Godey's Magazine, 1872, Tillamook County Pioneer Museum
  
  Origin: A Taste of Oregon Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pouding Renverse Des Bluets (Blueberry Upside Down Pudding)
 Categories: Desserts, French can
   Servings:  1
 
      2 c  Blueberries;fresh -OR-
      1 pk -Blueberries, 300 g
           -individually frozen,
           -unsweetened
    3/4 c  Sugar,granulated
      1 ts Lemon rind;grated
  1 1/4 c  Flour;all purpose
  1 1/2 ts Baking powder
    1/4 ts -Salt
    1/4 c  Shortening
      1    Egg;beaten
      1 ts Vanilla
    2/3 c  Milk
           Whipped cream -OR-
           Ice cream; opt
 
  Pouding Renverse des Bleuets
  
  Lemon-flavoured cake batter baked over fresh blueberries makes a perfect
  dessert. When I was immersed in French language studies at Jonqiere's
  Centre linguistique, Jeannine Renouf treated me to this recipe and also to
  a version that she makes with wild raspberries. It was a delectable kind of
  immersion.
  
    Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8
  inch square baking pan.
    In a bowl, combine flour, baking powder and salt. In another bowl, cream
  shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and
  vanilla. Add dry ingredients alternately with milk, blending well after
  each addition and finishing with dry ingredients.
    Pour batter over fruit in pan and bake in a preheated 350F oven for about
  40 minutes, or until a tester inserted in centre comes out clean. Let cool
  slightly; turn out onto serving plate. Cut in squares and serve warm or at
  room temperature, with whipped or ice cream, if desired. SERVES: 6-8
  
  SOURCE: _A Taste of Quebec_ by Julian Armstrong posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pound Cake a L'orange
 Categories: Desserts
   Servings:  8
 
      1 pk Golden pound cake mix(16oz)
    1/2 c  Granulated sugar
    1/2 c  Sweet white wine
    1/2 ts Grated orange peel
    1/2 c  Orange juice
           Powdered sugar
 
  Prepare cake as directed on package except - pour batter into greased and
  floured 9-cup bundt cake pan. Bake until wooden pick inserted in center
  comes out clean, 45 to 55 minutes.
  While cake is cooling, mix granulated sugar, wine, orange peel and orange
  juice in 1 1/2-quart saucepan. Heat to boiling, stirring constantly. Boil
  and stir 1 minute. Remove from heat.
  Cool cake 5 minutes; remove from pan. Invert on serving plate. Pierce top
  of cake gently with fork, inserting tines as far as possible. Spoon syrup
  over cake; let stand until syrup is absorbed, about 30 minutes. Sprinkle
  top of cake with powdered sugar. Nice garnished with orange slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Poutines Rapees
 Categories: Acadian, Vegetables, Desserts
   Servings:  6
 
    1/2 lb Salt pork, fatty
     10    Potatoes; finely grated
      4    Potatoes; cooked & mashed
           -Salt & Pepper
 
  "For many Acadians living in southeastern New Brunswick, Poultine Rapee,
  potato dumpling dish with a mixture of seasoned pork in the centre, is
  considered a national dish. In other parts of Acadia, these delicacies are
  prepared without the meat and fish is sometimes added to fricot. Although
  the greyish colour and gluey texture of the poutines makes them appear
  somewhat unappetizing, their taste more than compensates for their
  unattractive appearance."
  
  Soak the pork overnight in cold water to remove the salt, and cut into
  cubes. Extract the water from the grated potatoes by putting them in a
  cotton bag and squeezing vigorously. Mix the mashed potatoes with grated
  potatoes. Season with salt and pepper. Roll the potato mixture into balls
  resembling small snowballs. Make a hole in the centre of the potato ball
  and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in
  flour. Gently drop the poultines 2 or 3 at a time, into a large pot of
  boiling salted water, ensuring that the water is kept at a rolling boil.
  Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt
  and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES
  
  SOURCE:_A Taste of Acadie_ by Marielle Cormier-Boudreau posted by Anne
  MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Praline Crepes
 Categories: Desserts
   Servings:  4
 
      1    Praline sauce (see below)
      4    Sweet crepes (see recipe)
      4    Scoops frozen creole cream-
      1    Cheese OR vanilla ice cream

MMMMM--------------------------PRALINE SAUCE-------------------------------
    1/4 c  Unsalted butter
    1/2 c  Powdered sugar
      2 tb Dark corn syrup
    1/4 c  Dark rum
    1/2 c  Chopped pecans
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  NOTE:  line stating "4 x scoops frozen Creole cream" should read, "4 scoops
  Frozen Creole Cream Cheese, OR rich vanilla ice cream." Prepare Praline
  Sauce.  Working quickly, fill each crepe with a scoop of frozen Creole
  cream cheese of ice cream.  Place 1 filled crepe, seam-side down, on each
  serving plate.  Drizzle sauce over crepes, serve at once. Makes 4 servings.
  TO PREPARE PRALINE SAUCE, melt butter or margarine in a heavy 2-quart
  saucepan over medium heat.  Add remaining ingredients; stir until blended.
  Cook, stirring often, until sauce is thick and syrupy, about 7 minutes. Set
  aside.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Praline Powder
 Categories: Desserts, Toppings
   Servings:  6
 
      1 c  Blanched Almonds
      1 c  Sugar
      2 tb Water
    1/8 ts Cream of Tartar
      1 ts Vanilla extract
 
  Praline Powder
  
  PRALINE POWDER
  
  Preheat oven to 300oF.  Bake the almonds until dry but not brown. Boil
  sugar, water, and cream of tartar, shaking the pan in a rotary motion to
  prevent burning. Cook until the syrup becomes light brown. Add dried
  almonds and vanilla, and pour onto a large oiled baking sheet. Cool. When
  praline becomes hard, break it into small pieces. Process the pieces with
  the steel blade, until all is pulverized.
  
  Good for sprinkling on cakes, puddings, etc.
  
  FRENCH FILLING
  
  1/2 C Almond paste (Recipe follows. Don't buy for $2.98 8oz. Make your
  own!) 2 Egg Yolks 1 1/2 C Confectioners sugar 2 TBSP prepared Black coffee
  or liqueur of your choice 1/4 C Cream
  
  This filling is not cooked.
  
  ALMOND PASTE
  
  2 C Blanched Almonds 1 1/2 C Confectioners sugar 2 Egg Whites 2 tsp. Almond
  extract
  
  Preheat oven to 300oF.  Bake the almonds until dry but not brown. In the
  processor bowl fitted with the steel blade, grind almonds until pulverized.
  Mix in sugar, egg whites, and almond extract until a paste is formed.  Form
  the paste into a ball, wrap in wax paper, let it age in an airtight
  container for at least 4 days.
  
  Happy Baking,
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Praline Sauce for Ice Cream
 Categories: Sauces, Desserts, Ice cream
   Servings:  1
 
      1 lb Lt brown sugar
      1 pt White Karo
    1/2 c  Butter
      1 tb Vanilla
      1 c  Heavy cream
 
  Praline Sauce for Ice Cream
  
  Pecans
  
  Melt sugar, Karo, and butter on low fire until smooth.  Cool.
  
  Add vanilla and heavy cream.  Stir in really well.  Serve over ice cream
  with pecans on top of sauce.
  
  Makes 1 qt.
  
  Keeps 1 yr in refrigerator.
  
  Enjoy!
  
  *Ellen*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Profiteroles
 Categories: Desserts
   Servings:  4
 
      2 tb Butter
    1/2 lb Semisweet chocolate
      1 c  Water
      2 tb Corn syrup
    2/3 c  Heavy cream
           PATE a CHOUX
    3/4 c  Water
    1/4 lb Butter
    1/2 ts Salt
      1 c  Flour
      5    Eggs
           SWEETENED WHIPPED CREAM
  1 1/2 c  Heavy cream
      2 tb Sugar
    3/4 ts Vanilla extract
 
  CHOCOLATE SAUCE
  
  PREPARATION: For the Chocolate Sauce, chop the butter and chocolate into
  small pieces. Put the butter, chocoalte, water, and corn syrup in the top
  of a double boiler set over hot (not boiling) water. Stir occasionally
  until the chocolate is just melted.  Remove from hot water and whisk in the
  cream.
  
  Chocolate Sauce can be made several days ahead.
  
  Line 2 baking pans with parchment paper or butter them and dust with flour.
  
  For the Pate a Choux, put the water, butter, and salt in a heavy saucepan
  over medium heat and bring just to a boil.  Remove from heat. Add the flour
  and beat to combine.  Return to medium-low heat, stirring constantly and
  vigerously, until the paste forms a ball and leaves a thin film on the
  bottom of the pan, about 5 minutes.  Remove from heat and let cool a
  moment.  Add 4 of the eggs, one at a time, beating thoroughly after each
  addition.
  
  Heat oven to 425F.  Beat the remaining egg with 1 tablespoon of water to
  make an egg wash.  Put the Pate a Choux in a pastry bag fitted with a
  1/2-inch plain tip.  Pipe 1-inch mounds onto the prepared pans, spacing
  them about 1 inch apart.  (Or use 2 spoons to form the mounds.) Lightly
  brush the tops with the egg wash and bake in preheated oven for 10 minutes.
  Lower oven temperature to 350 F and bake until lightly browned and all
  beads of moisture on the tops have evaporated, about 8 minutes longer. Cool
  on a rack in a dry place.
  
  Recipe can be made to this point a few hours ahead.
  
  Whip the heavy cream with the sugar and vanilla until just stiff. The cream
  can be whipped an hour ahead.
  
  SERVING;  Bring the chocolate sauce back to room temperature if
  refrigerated.  Put the whipped cream into a pastry bag fitted with a 1/2
  inch fluted tip.  Cut the tops off the pastry puffs using a serrated or
  sharp paring knife.  Pipe or spoon in the whipped cream.  Replace the tops.
  Pour some chocolate sauce onto each plate.  Put the cream puffs on top of
  the sauce and serve at once.
  
  Yield: 4 servings
  
  [ The Best of COOKS Magazine; 1987 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Profiteroles (Cream Puffs)
 Categories: Desserts
   Servings:  4
 
MMMMM-------------------------CHOCOLATE SAUCE------------------------------
      2 tb Butter
    1/2 lb Semisweet chocolate
    1/4 c  Water
      2 tb Corn syrup
    2/3 c  Heavy cream

MMMMM---------------------------PATE A CHOUX--------------------------------
    3/4 c  Water
    1/4 lb Butter
    1/2 ts Salt
      1 c  Flour
      5    Eggs

MMMMM---------------------SWEETENED WHIPPED CREAM--------------------------
  1 1/2 c  Whipping cream
      2 tb Confectioners sugar
    3/4 ts Vanilla extract
 
  Calories     per serving:             Number of Servings:   4 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  PREPARATION: Chocolate Sauce: Chop the butter and chocolate into small
  pieces.  Put the butter, chocolate, water and corn syrup into the top of a
  double boiler set over hot water and stir occasionally until chocolate is
  just melted. Remove from hot water and whisk in cream. Chocolate Sauce can
  be made several days ahead.
  
  Line 2 baking pans with parchment paper or butter them and dust with flour.
  
  Pate a Choux: Put the water, butter and salt into a heavy saucepan over
  medium heat and bring just to a boil. Remove from heat. Add the flour and
  beat to combine. Return to medium-low heat and cook, stirring constantly
  and vigorously, until the paste forms a ball and leaves a thin film on the
  bottom of the pan, about 5 minutes.  Remove from heat and let cool a
  moment.  Add 4 of the eggs, one at a time, beating thoroughly after each
  addition. Heat oven to 425F. Beat the final egg in a small bowl with 1
  tablespoon of water for an egg wash.  Put the Pate a Choux into a pastry
  bag fitted with a 1/2-inch plain tip.  Pipe 1-inch mounds onto the prepared
  pans, spacing them about 1 inch apart. Or use 2 spoons to form mounds.
  Lightly brush only the tops with the egg wash and bake in preheated oven
  for 10 minutes. Lower temperature to 350 F and bake until lightly browned
  and all beads of moisture on the tops have evaporated, about 8 minutes.
  Cool on a rack in a dry place. Recipe can be made to this point a few hours
  ahead.
  
  Sweetened Whipped Cream: Whip the heavy cream with the confectioners sugar
  and vanilla extract until just stiff. The cream can be whipped an hour
  ahead.
  
  SERVING: Bring the Chocolate Sauce back to room temperature if
  refrigerated.  Put the whipped cream into a pastry bag.  With a serrated or
  sharp paring knife, cut the tops off the pastry puffs and pipe or spoon in
  the cream. Replace the tops. Pour some Chocolate Sauce onto each plate. Put
  the cream puffs on top of sauce and serve at once.
  
  Serves 4.
  
  Note:  Classic cream puffs are simple to make and the ideal holder for
  whipped cream or pastry cream.  For profiteroles, they're made small and
  are floated in chocolate sauce.
  
  Recipe from Cook's Magazine, September/October, 1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prosciutto with Carmalized Pears
 Categories: Desserts
   Servings:  6
 
      3    Pears (bosc preferred)
      3 tb Olive Oil (Ext-Virg. pref.)
           Salt and feshly ground black
           - pepper
      3 tb Blue cheese (gorgonzola
           -  dolce* preferred)
      3 tb Mascarpone cheese*
     12 sl (thin) prosciutto
           -(prosciutto di parma pref.)
      6    Sprigs of Watercress (or
           -  more to taste)
    1/4 c  Skinned & toasted haxelnuts
           - (or walnuts)
 
  (* Availabel at Italian markets and some specialty food stores)
  
  I.      Heat oven to 375 deg.  Wash and fry pears, slice them in half
  lengthwise.  Rub the pear halves all over with a tablespoon of olive oil
  and season with salt and pepper.  Place, cut side down, on a heavy sheet
  pan and roast on a rack set low in the oven until soft and cut sides have
  browned and caramelized (40 -45 min.)
  
  II.     Meanwhile, place blue cheese and mascarpone in mixer and cream
  together.  Tast and season with salt an pepper if desired.  Set aside.
  Arrange 2 slices of prosciutto on each of 6 plates and position a
  watercress sprig on the side.
  
  III.    When the pears are soft, remove them from the oven.  Remove the
  cores with a spoon.  (Recipe may be done aheat to this point.  Reheat oven
  before continuing.)  Place 1 Tablespooon of the cheese mixture into the
  hollow of each pear half.  Return to the oven until cheeses melt (5 -7
  min.)
  
  IV.     Treansfer hlaf-pears, 1 to each plate. Drizzle a teaspoon of olive
  oil over each and sprinkle with halzelnuts.  Serve at once with a fruity
  red wine such as dolcetto. From Laura Bernnan, sous chef at Michela's,
  Boston, MA. published in Chicago Tribune Magazine, 2/14/93.
  
  posted by Bud Cloyd.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Bavarian
 Categories: Desserts, 1941
   Servings:  6
 
      1 pk Sweetened lemon flavored
           -gelatin
      1 c  Boiling water
      1 c  Cooked chopped prunes
      1 c  Whipping cream
      1 c  Cooked sweetened prunes
      1 c  Cold water
 
  Dissolve gelatin in boiling water.  Add cold water.  Mix thoroughly. Cool
  until partially set.  Beat until light and fluffy. Add prunes. Fold in
  stiffly whipped cream.  Pour into mold. Chill. Serve with sirup in which
  prunes were cooked. Garnish with whole cooked pitted prunes. 6 servings.
  
  Mrs. Jim Wheeler, Simpson, OK.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Filling I
 Categories: Desserts, 1941
   Servings:  6
 
      2    Eggs, well beaten
      1 c  Sugar
      1 c  Cooked prunes, chopped
    1/2 c  Sour cream
      2 tb Butter
    1/8 ts Salt
      1 ts Vanilla
 
  Combine all ingredients except flavoring.  Cook over hot water, stirring
  constantly, until thick enough to spread.  Add flavoring.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Filling II
 Categories: Desserts, 1941
   Servings:  6
 
    3/4 c  Thick prune pulp
    1/3 c  Sugar
           Few grains salt
      2 tb Lemon juice
    1/2 c  Marshmallow cream
 
  Combine ingredients.  Cook over hot water, stirring constantly, until well
  blended.  Beat until light and fluffy.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Ice-Cream
 Categories: Desserts, 1941
   Servings:  6
 
  1 1/2 c  Prunes
      1 c  Sugar
    1/4 c  Lemon juice
      3 tb Sweetened condensed milk
      9 tb Water
           Few grains salt
 
  Wash prunes.  Cover with cold water.  Heat to boiling.  Simmer until soft.
  Rub through sieve.  There should be 1 cup prune pulp. Combine prune pulp,
  milk, water, sugar, lemon juice, and salt. Pour into freezer. Freeze. 6
  servings. I.M., Greenfield, IN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Prune Pudding
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Dry bread crumbs
      1 c  Flour
      1 c  Ground suet
      1 c  Sugar
      1 c  Thick prune pulp
      3 ts Baking-powder
      3    Eggs, well beaten
    3/4 ts Salt
    1/2 ts Cinnamon
    1/4 ts Cloves
      1 c  Milk
 
  Sift flour, measure, and sift with baking-powder, salt, and spices. Prepare
  prune pulp by rubbing cooked prunes through sieve. Combine prune pulp,
  crumbs, suet, sugar, milk, and eggs. Add dry ingredients. Mix thoroughly.
  Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with
  hard sauce or with caramel sauce. 8 servings.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pudding Crepes
 Categories: Desserts
   Servings:  6
 
      1 pk (4 serving size) Jello
           -French Vanilla or Vanilla
           -Instant Pudding and
           Pie Filling
      2 c  Milk
      1 c  Thawed Birds Eye Cool Whip
      1 pt Strawberries, hulled and
           -sliced
     12    Cooled 6 inch crepes
 
  PUDDING CREPES
  
  Prepare pudding mix with milk as directed on package for pudding, beating
  only 1 minute. Add whipped topping and beat 1 minute longer, just until
  blended. For each dessert, place about 2 tbsp. of the strawberries in
  center of 1 crepe. Add 1/3 cup of the filling and fold. Top with remaining
  berries and additional whipped topping, if desired. Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pudding in a Cloud
 Categories: Desserts
   Servings:  6
 
      2 c  Thawed Cool Whip, non-dairy
           -whipped topping
      1 pk (4 serving size) Jello
           -chocolate instant pudding
      2 c  Cold milk
 
  FROM:   General Foods advertisment
  
  Spoon 1/3 cup of whipped topping into each of six dessert glasses.  Using
  back of spoon, make depression in center and spread topping up sides of
  glass.
  
  Prepare pudding with milk as directed on package.  Spoon pudding into
  glasses. Chill
  
  Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pudding Sauce
 Categories: Penn-dutch, Desserts, Sauces
   Servings:  1
 
    1/2 c  Sugar
      1 tb Flour
      2 tb Butter
      2 c  Boiling Water
      1 ts Vanilla
 
  Combine the sugar and flour and mix well. Add the boiling water stirring
  constantly to prevent lumping. Cook in double boiler until the mixture
  thickens. Add butter and stir until melted. Flavor and serve. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pudding, Bread
 Categories: Desserts
   Servings:  6
 
      2 c  Stale bread crumbs
      1 qt Scalded milk
    1/3 c  Sugar
    1/4 c  Melted butter
      1    Egg
    1/2 ts Salt
 
  Soak  bread  crumbs  in  milk,  add  sugar,  butter,  egg   slightly
  beaten,and salt.  Flavor to taste and bake in a moderate oven.
  
  Time in oven, 1 hour.  Temp., 325 degrees.  Servings, 6.
  
  VARIATIONS:  Melt two squares of chocolate and add to scalded  milk.
  Cararmelize  three  tablespoons of sugar; dissolve in hot  water  to make a
  syrup and add to the scalded milk.
  
  Add spice and raisins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pueblo Indian Bread Pudding
 Categories: Desserts
   Servings:  6
 
      8 sl White bread, toasted torn in
           -pieces
    1/2 c  Raisins
      1 tb Ground cinnamon
      1 ts Ground nutmeg
      1 c  Sugar
  1 1/2 c  Hot water
      4 oz Shredded natural cheese,
           -cheddar
 
  In bowl, combine toast pieces, raisins and spices;  set aside.  In heavy
  skillet, heat and stir sugar over low heat until melted and golden brown,
  about 20 minutes.  Remove from heat; carefully stir in hot water. Return to
  heat to dissolve mixture about 5 minutes.  Pour syrup evenly over toast
  mixture.  Toss to moisten.  Turn half the mixture into lightly greased 1
  1/2 quart casserole; sprinkle with cheese.  Top with remaining toast
  mixture.  Bake uncovered in 325 oven for 20 minutes .  Serve warm. Serves 6
  
  From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pueblo Indian Bread Pudding - Capirotado
 Categories: Desserts
   Servings:  6
 
      6 c  White bread, toasted torn in
           -pieces
    1/2 c  Raisins
      1 tb Ground cinnamon
      1 ts Ground nutmeg
      1 c  Sugar
  1 1/2 c  Hot water
      4 oz Shredded Cheddar cheese
 
  In bowl, combine toast pieces, raisins and spices;  set aside.  In heavy
  skillet, heat and stir sugar over low heat until melted and golden brown,
  about 20 minutes.  Remove from heat; carefully stir in hot water. Return to
  heat to dissolve mixture about 5 minutes.  Pour syrup evenly over toast
  mixture.  Toss to moisten.  Turn half the mixture into lightly greased 1
  1/2 quart casserole; sprinkle with cheese.  Top with remaining toast
  mixture.  Bake uncovered in 325 oven for 20 minutes .  Serve warm. Serves 6
  
  From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puff Pastry (Pate Feuilletee)
 Categories: Desserts
   Servings:  2
 
      1 lb All-purpose or unbleached
           -flour, very accurately
           Weighed
      1 lb (4 sticks) cold unsalted
           -butter, cut into small
           Pieces
      1 ts Salt
      1 c  Heavy cream (or 1/2 cup
           -heavy cream mixed with 1/2
           Cup ice water)
 
  Makes about 2 pounds
  
  In the bowl of a food processor or using the flat paddle of an electric
  mixer, mix 1/2 cup flour with the butter until very smooth.  Shape the
  mixture into a flat square 1 inch thick, wrap well in plastic, and chill
  for at least 30 minutes.
  
  Combine the salt with the remaining flour in a large mixing bowl and add
  the cream.  Mix the dough well by hand or with an electric mixer; the dough
  will not be completely smooth but it should not be sticky.  Shape it into a
  flat square 1 1/2 inches thick, wrap in plastic, and chill, at least 30
  minutes.
  
  Remove the dough from the refrigerator and, on a lightly floured board,
  roll the dough into a rectangle twice as long as the butter dough. Place
  the butter dough in the center, fold up the ends to completely encase the
  butter dough, and seal the edges by pinching them together. Wrap well in
  plastic and chill for at least 30 minutes, so that the dough achieves the
  same temperature throughout.
  
  Remove the dough from the refrigerator and, on a lightly floured board,
  roll it out into a large rectangle approximately 1/2 inch thick.  Fold the
  dough into thirds, aligning the edges carefully and brushing off any excess
  flour.  The object is to ensure that the butter is distributed evenly
  throughout so that the pastry will puff evenly when baked.  Wrap the dough
  and chill it for at least 30 minutes.  This completes one turn.
  
  Repeat this process five more times; classic puff pastry gets six turns,
  creating hundreds of layers of butter between layers of the flour dough
  (729 to be exact).  Use as little flour as possible when rolling out the
  dough, and always brush off any excess.  (I use a 4-inch brush for this.)
  Remember to let the dough rest for at least 30 minutes in the refrigerator
  between turns, or 15 minutes in the freezer.  This chilling makes the
  rolling out much easier and it keeps the layers of butter of equal
  thickness.
  
  By the sixth and final turn, the dough should be very smooth, with no lumps
  of butter visible.  Wrap the pastry in plastic wrap and refrigerate until
  ready to use (up to 2 days), or freeze for future use. I usually divide the
  dough into 1-pound pieces and freeze it that way.
  
  RECTANGULAR TART SHELLS:  Roll out the pastry into a rectangle at least 20
  inches long and about 1/8 inch thick.  Using a ruler as your guide, cut the
  edges with a sharp knife so that the pastry measures the desired size (I
  generally make these 4 X 18 inches). From the remaining pastry, cut three
  strips 1/2 inch wide and as long as the tart.
  
  Place the rectangle on a parchment-lined or water-sprayed baking sheet.
  Build up the edges by pasting two strips on the long edges with water. Cut
  the third strip into two strips that will fit the shorter edges and attach
  with a bit of cold water, overlapping the ends.  Prick the entire inside
  bottom of the pastry shell with the tines of a fork (this prevents uneven
  puffing).  Carefully line only the bottom with aluminum foil, and weight
  with beans, rice, or aluminum or ceramic weights.  (Be careful not to
  weight the edges.)  Refrigerate, covered, for at least 30 minutes.
  
  Preheat the oven to 400 F.  Remove the pastry from the refrigerator and
  brush the uncovered edges with a glaze of 1 egg yolk mixed with 2 tsp cream
  or water.  Bake for 12 to 15 minutes, or until the edges have puffed and
  begun to brown.  Remove the weights and foil, and continue to bake until
  the entire shell is light golden brown.  Let cool completely on a wire
  rack.
  
  Martha Stewart's Pies and Tarts From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puff Pastry Hearts
 Categories: Desserts
   Servings: 16
 
      1    Sheet puff pastry - thawed
           -(half of a 17-1/4 oz. pkg.)
      2 tb Sugar
    1/2 ts Nutmeg - ground
 
  Calories     per serving:             Number of Servings:  16 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 350F.  Roll pastry out on lightly floured surface to
  11x14-inch rectangle.  Using 3- to 4-inch heart-shaped cookie cutter, cut
  out hearts.  Transfer to cookie sheet.  Combine sugar and nutmeg in bowl.
  Sprinkle over hearts.  Bake until cookies are puffed and golden brown,
  about 15 minutes.  Transfer to rack and cool.  (Can be made 1 day ahead.
  Store airtight.)
  
  Makes about 16 hearts.
  
  Note:  These look very pretty when presented on a plate of sliced
  strawberries.
  
  Recipe from Bon Appetit, February, 1992.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pulitzer Pudding
 Categories: Desserts
   Servings:  6
 
      2 cn Pie filling (my family
           -prefers peach or cherry)
      1    Double yellow cake mix
           -(butter in mix works best)
      1    Stick butter or margarine
    1/2 c  Chopped pecans
    1/2 c  Shredded cocoanut
 
  Pulitzer Pudding     serves 6
  
  Place  pie  filling  in  9 x 12  baking  dish,  spread  evenly. Sprinkly
  cake mix (right out of the box) evenly over  filling. Take pats of butter
  or margarine and place evenly  over  cake mix. Sprinkle with chopped
  pecans. Bake at 375 for approx.  30 minutes. As mixture starts to brown on
  top, sprinkle  cocoanut over it and bake until cocaonut just starts to
  brown. Let  cool for 20 min. and ENJOY!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Bread
 Categories: Desserts, Breads
   Servings:  2
 
MMMMM--------------------------SIFT TOGETHER-------------------------------
      3 c  Flour
      3 c  Sugar
      1 ds Salt
      1 ts Cloves
      2 ts Soda
    1/2 ts Baking powder

MMMMM------------------------BEAT TOGETHER WELL-----------------------------
      1 c  Pumpkin
      1 c  Water
      1 c  Cooking oil
      4    Eggs
 
  Stir dry ingredients into second mixture.  Divide evenly into two greased
  loaf pans.  Bake at 350 degree for 1 1/2 hours.
  
  Yields: two loaves
  
  Posted by Diana Fletcher in Fidonet Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Coffee Cake
 Categories: Desserts
   Servings:  8
 
    1/4 c  Milk, scalded
    1/4 c  Sugar
    1/2 ts Salt
      3 tb Butter or margarine
      1 pk Active dry yeast
    1/4 c  Warm water (105-15 degrees
           -F.)
      1    Egg, lightly beaten
  2 1/4 c  Unsifted flour (about)
      1    Egg yolk, beaten with 1
           -tablespoon cold water
           -(glaze)
           Filling:
    3/4 c  Cooked, mashed pumpkin
    1/2 c  Sugar
      1 ts Cinnamon
    1/2 ts Ginger
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
    1/4 c  Seedless raisins
           Frosting:
    1/2 c  Sifted confectioners' sugar
      1 ts Milk or light cream
    1/8 ts Vanilla
 
  Dough:
  
  Mix milk with sugar, salt, and butter, stirring until sugar disolves; cool
  to lukewarm. Sprinkle yeast over warm water and stir until disolved.
  
  Combine milk and yeast mixtures add egg and half the flour, and beat until
  smooth and elastic, adding only enough extra flour to keep dough from
  sticking. Place dough in a greased bowl, turn to grease all sides, cover
  with cloth, set in a warm, draft-free place, and let rise about 1 hour
  until doubled in bulk. Punch dough down, turn onto a lightly floured board,
  and roll into a rectangle about 22"x10". Mix pumpkin with sugar, spieces,
  and salt and spread evenly over dough, not quite to edges. Sprinkle with
  1/2 cup walnuts and the raisins. Roll up jelly-roll fashion from the wide
  side, lify to a greased baking sheet, and coil into a ring. Cover and let
  rise in a warm place about 1 hour until doubled in bulk. Meanwhile, preheat
  oven to 350 degrees F. Brush ring with egg glaze and bake 30-35 minutes
  until well browned and hollow sounding when tapped. Mix frosting
  ingredients together until smooth and frost ring while still warm; sprinkle
  with remaining nuts. Serve warm or at room temperature.
  
  About 400 calories per serving.
  
  Makes 8 servings.
  
  Recipe from: The Doubleday Cookbook Volume 2, Complete Contemporary
  Cooking. Copyright 1975 by Doubleday & Company, Inc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Empanadas
 Categories: Desserts
   Servings: 14
 
      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
 
  Pumpkin Empanadas
  
  (Jacqueline Higuera McMahan)
  
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Mousse
 Categories: Desserts
   Servings:  4
 
     10 oz Canned pumpkin
    1/2 c  Sour cream
    1/2 c  Cream cheese
      1 c  Sugar
    1/2 ts Salt
      2 ts Pumpkin pie spice
      1 ts Ground ginger
      2    Egg yolks
  1 1/2 c  Whipping cream
      2 tb Sugar
      2    Egg whites
           Finely chopped crystallized
           - ginger for garnish
 
  In a large stainless stell bowl over a hot water bath, combine pumpkin,sour
  cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger. Heat
  water to boiling, beating mixture with hand held mixer until ingredients
  are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat
  and refrigerate for 10 minutes. Meanwhile,whip cream with 2 tbsp sugar.
  Beat egg whites until they form peaks. Fold 2/3 of the whipped cream
  (reserving 1/3 for garnish) into chilled pumpking mixture, then carefully
  fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream
  and finely chopped crystallized ginger. Serves 4-6.
  
  Origin: The Ultimate MOUSSE cookbook, by Jack Stone and Janet Cassidy.
  Shared by: Sharon Stevens, courtesy of Lawrence Kellie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Roll
 Categories: Desserts
   Servings:  6
 
      3    Eggs
      1 c  Sugar
    2/3 c  Mashed, cooked pumpkin
      1 ts Lemon juice
    3/4 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      1 ts Ground cinnamon
      1 ts Pumpkin pie spice
    1/4 ts Ground nutmeg
      1 c  Chopped pecans
      1    To 2 Tbsp powdered sugar
      8 oz Pkg cream cheese, softened
    1/3 c  Butter or margarine,
           -softened
      1 c  Sifted powdered sugar
      1 ts Vanilla extract
 
  Garnishes:  Sweetened whipped cream, chopped pecans
  
  Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.
  
  Beat eggs in a large bowl at high speed with an electric mixer until thick;
  gradually add sugar, and beat 5 additional minutes.  Stir in pumpkin and
  lemon juice.
  
  Combine flour and next 5 ingredients; gradually stir into pumpkin mixture.
  Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently
  pressing into batter.  Bake at 375 degrees for 12 to 15 minutes.
  
  Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a cloth
  towel.  When cake is done, immediately loosen from sides of pan, and turn
  cake out onto sugared towel.  Starting at the narrow end, roll up cake and
  towel together; let cake cool on a wire rack, seam side down.
  
  Beat cream cheese and butter in a large bowl at high speed with an electric
  mixer; gradually add 1 cup powdered sugar and vanilla, beating until
  blended.
  
  Unroll cake; spread with cream cheese mixture, and carefully reroll. Place
  cake on plate, seam side down.  Garnish with whipped cream or pecans if
  desired.  Yield:  10 servings
  
  Marie Harris Sevierville, TN
  
  Source:  Southern Living, December 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Rum Bread Pudding
 Categories: Desserts
   Servings:  8
 
      6 c  Dry whole wheat bread cubes
    1/2 c  Finely chopped walnuts
      3    Slightly beaten eggs
      1    14 oz can condensed milk
      1 c  Cooked, mashed or canned
           -pumpkin
    3/4 c  Packed brown sugar
      2 ts Ground cinnamon
    1/2 ts Ground nutmeg
      2 c  Milk
    1/4 c  Rum
    1/4 c  Butter or margarine, melted
      2 ts Vanilla
 
  whipped cream (optional)
  
  Combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish.  Stir
  together eggs, sweetened condensed milk, pumpkin, sugar, and spices.
  Gradually stir in milk.  Add rum, butter or margarine, and vanilla. Pour
  over bread layer.  Place dish in a 13 x 9 x 2 inch baking pan. Pour hot
  water in the large pan to a depth of 1 inch.  Bake in a preheated 350 F
  oven 50-60 minutes, or until knife inserted just off center comes out
  clean. Serve with whipped cream or whipped topping. Serves 8-10.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puppy Chow
 Categories: Desserts
   Servings: 12
 
    1/2 c  Peanut butter
    1/2 c  Butter or margarine
      6 oz Chocolate chips
     10 c  Corn Chex cereal
      2 c  Powdered sugar
 
  Melt peanut butter, butter or margarine, and chocolate chips in a saucepan
  over medium heat.  Pour over Corn Chex, being sure that all cereal is
  coated.  Put 2 cups powdered sugar in a large paper bag.  Put cereal in bag
  and shake gently until all cereal is coated.  Pour out on wax paper to
  cool.
  
  This recipe was originally shared by Annette Zanders (TMRR63A).  Thanks
  Annette!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Puree of Apricots
 Categories: Desserts
   Servings:  6
 
    250 g  (1 cup) dried apricots
      1 tb Honey
      1 ts Grated orange rind (dry or
           -fresh)
 
  Cook fruit until tender in small amount of water to preserve flavor.
  Liquidize, add honey and grated orange rind and mix thoroughly. Chill.
  Serve plain, with cream, or as topping for puddings, cakes and custards.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quatorze's Chocolate Praline Mousse
 Categories: Desserts, Chocolate
   Servings:  8
 
    2/3 oz Good-quality semisweet
           -chocolate
      2 oz Good-quality unsweetened
           -chocolate
      2 c  Heavy or whipping cream
      3    Eggs, separated
    1/4 c  Confectioner's sugar
    1/2 c  Praline paste
    1/8 ts Salt
    1/4 c  Brown creme de cacao
      1 tb Unsalted butter, melted &
           -cooled to room temp
      1 tb Brewed espresso or very
           -strong coffee, cooled
 
  Calories     per serving:             Number of Servings:   8 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  1.  Break both the chocolates into chunks and place them in the top of a
  double boiler over simmering water.  Heat until melted, stirring
  occasionally.  Set aside and cool to lukewarm.
  
  2.  Whip the cream until it is stiff and doubled in volume.  Set it aside.
  
  3.  Beat the egg whites until they form soft peaks.  Then add the
  confectioners' sugar 1 T. at a time, beating constantly until the whites
  are stiff but not dry.  Set them aside.
  
  4.  Combine the praline paste, salt, and creme de cacao in a large mixing
  bowl.  Stir well, and add the egg yolks.  Whisk until smooth.
  
  5.  Add the melted butter, espresso and melted chocolate to the praline
  paste mixture, and blend thoroughly.  Then, using a rubber spatula, fold in
  the whipped cream.  Finally, very gently, fold in the egg whites.
  
  6.  Spoon the mousse into individual bowls or a large serving bowl. Cover
  and refrigerate for 8 hours before serving.
  
  Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quebec Apple Dumplings
 Categories: Desserts, Canadian
   Servings:  1
 
      1    Pie dough (double batch)
    1/4 c  Cheddar cheese-grated
     12    Apples; medium- peeled &
           -cored
    1/2 c  Mincement
    1/4 c  Rum
           Butter
    3/4 c  Sugar
    1/4 c  Sugar; Brown
    1/4 c  Cream
           Lemon rind; 1/2 lemon
 
  Keywords: Desserts, Holiday, Canadian Servings: 1
  
  Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares
  (about a double batch.) Sprinkle each square with 1 tsp grated cheddar.
  Peel and core apples and place one on each square. Fill the centre of each
  apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of
  butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough
  over the apple to form ears at the top. Cover the 'ears' with aluminium
  foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings
  with this mixture and bake 35 to 45 minutes in 400 F oven.Remove foil,
  brush ears with cream mixture and return to oven till 'ears' are brown.
  Serve warm to plain cream or sweetened cream, flavoured with rum.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Queen Anne's Spiral
 Categories: Desserts
   Servings:  6
 
    3/4 c  Granulated sugar
      6 oz Semisweet chocolate pieces,
           -broken
      2 tb Unsweetened cocoa powder
  1 1/4 c  Whipping cream, chilled
      5 tb Espresso coffee OR
           -double-strength coffee at
           -room temp.
      3 tb Powdered sugar
    1/2 ts Vanilla
      1 tb Creme de cacao, Kahlua or
           -Tia Maria
           Chocolate Glaze (recipe
           -follows)
      6 lg Eggs, separated, at room
           -temperature
           Chocolate Glaze
      4 tb Unsalted Butter
      3 tb Light Corn Syrup
      4 oz Semi-Sweet Chocolate broken
      2 tb Coffee, Room Temp.
      1 tb Rum
 
  Vegetable oil
  
  1. Place oven rack in center of oven; heat to 350~F.  Coat sides and ends
  of 15-1/2 x 10-1/2 x 1 inch jellly-roll pan with oil; line pan with oiled
  parchment or waxed paper, overhanging 1 inch on one end of the pan.
  Reserve. 2. Melt chocolate with 2 tablespoons of the espresso and the creme
  de cacao. 3. Beat egg yolks in medium mixer bowl at high speed 1 minute;
  gradually beat in granulated sugar.  Continue beating until mix- ture is
  pale yellow and slightly thick; about 3 minutes.  Gradu- ally beat
  chocolate mixture into egg-yolk mixture. 4. Beat egg whites in large mixer
  bowl at high speed until stiff but not dry peaks form. Fold chocolate
  mixture thoroughly into whites. 5. Spread mixture in reserved pan in even
  layer using the back of a large wet spoon. Bake 15 minutes. 6. Transfer pan
  to wire rack and cover with a slightly dampened lightweight kitchen towel;
  cool to room temperature. (Cake can be set aside covered at room
  temperature 2 to 3 hours). Remove towel. 7. Overlap, side by side, two
  16-inch sheets of waxed paper on work surface. Sprinkle top of cake evenly
  with cocoa.  Loosen sides and ends of cake. Invert cake onto waxed paper;
  remove pan and peel parchment liner from cake. Reserve cake. 8. Whip cream
  in chilled mixer bowl at high sped until soft peaks form. Add powdered
  sugar and vanilla.  Continue beating cream while drizzling in remaining 3
  tablespoons espresso; beat until stiff peaks form. 9. Spoon whipped cream
  onto cake; spread evenly, leaving 1-inch border of cake uncovered along one
  long side and both ends. Beginning with the long side covered with cream,
  carefully roll up cake jelly-roll fashion (use the waxed paper to help turn
  the roll, but do not roll paper into the cake). Work as gently as possible.
  (Cake will crack a bit on the sides) <snicker>. Then roll entire cake
  snugly in waxed paper; place seam-side down on baking sheet. Refrigerate
  until well chilled, about 2 hours. 10. Prepare Chocolate Glaze. 11. Wile
  glaze is cooling, fold a 15 x 7-1/2 inch piece of parchment paper wit a
  letter-fold to form a triple-thickness 15 x 2-1/2 inch strip. Place wire
  rack (or two small racks) long enough to accommodate length of roll, on
  baking sheet, and place parchment strip lengthwise on rack. Remove waxed
  paper from cake; place cake seam-side down on parchment strip <snicker,
  snicker>. 12. Pour Chocolate Glaze very slowly over cake to coat evenly;
  use a spatula to spread around bottom curve of cake.  (Scrape glaze
  drippings from baking sheet with spatula into small bowl; let stand 3
  minutes.  Drizzle crosswise over cake at 1/2 inch intervals, building up
  smooth ridges, if desired.) 13. Refrigerate cake until glaze sets, about 45
  minutes. Transfer cake to serving platter <many more snickers>. Cut roll
  cross- wise into 1 to 1-1/2 inch slices. Serve immediately.
  
  Chocolate Glaze 1. Measure butter, coffee, rum and corn syrup into small
  saucepan. Heat over low heat to boiling; boil slowly, stirring constantly,
  1 minute. Remove from heat. 2. Stir in chocolate and whisk until smooth.
  Let stand until glaze cools and thickly coats a wooden spoon dipped into
  it, about 12 minutes. Use immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Queen of Rice Pudding
 Categories: Rice, Desserts
   Servings:  8
 
    1/2 c  Uncooked rice
      2 c  Boiling water
      2 c  Milk
      3    Egg yolks
    1/3 c  Granulated sugar
      1 ts Vanilla
      3    Egg whites, stiffly beaten
      4 tb Sugar
 
  Cook rice in rapidly boiling salted water. Drain and place in strainer over
  heat until rice is dry fluffy. Make a custard of the milk, egg yolks, sugar
  and vanilla. Pour over rice which had been places in a buttered baking
  dish. Drop spoonfuls of strawberry jam over the surface and then cover with
  meringue which has been made by adding the 4 tbsp. of sugar to the beaten
  egg whites. Sprinkle with coconut. Bake in a slow oven at 315 F. for 20
  minutes. Serve hot or cold. Serves 8.
  
  AR/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Hot Fudge
 Categories: Chocolate, Desserts
   Servings:  4
 
    1/2 c  Unsweetened cocoa
    1/2 c  Sugar
    1/3 c  Light corn syrup
    1/2 c  Evaporated milk
      1 tb Sour cream
      4 tb Sweet butter
      1 ts Vanilla extract
 
  Combine cocoa, sugar, corn syrup, milk, and sour cream in heavy saucepan.
  Heat over medium flame, stirring constantly, until mixture begins to boil.
  Immediately turn off heat; stir in butter and vanilla. Serve warm. Makes
  enough for 4 good-size hot fudge sundaes.
  
  From:  "Square Meals Cookbook", Courtesy Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Pear Crumble
 Categories: Desserts
   Servings:  4
 
     32 oz Pear halves in juice
    1/4 c  Quick-cooking oats
      2 tb Chopped walnuts
      2 tb Golden raisins
      1 tb Butter or margarine,melted
      1 tb Brown sugar
    1/8 ts Ground cinnamon
    1/8 ts Ground ginger
 
  1. Place 8 pear halves, cut-side up, in broiler-proof pan. Combine
  remaining ingredients. Crumble over pears.
  2. Broil 6" from heat 3 minutes, until browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quick Pots De Creme
 Categories: Desserts
   Servings:  5
 
      1 c  Milk
      6 oz Semi-Sweet Chocolate Bits
      1    Egg
      2 tb Sugar
      1 ts Rum
        pn 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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quince and Cranberry Compote
 Categories: Desserts
   Servings:  8
 
      6 md Quince
      6 c  Water
      2 c  Sugar
     12    Cloves
     18    Whole allspice berries
      1 lg Orange peel strip
      2 pk Cranberries
      1    Cinnamon stick (3" long)
           Cranberry juice (optional)
           Balsamic vinegar, to taste
 
  CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch
  thick. Grasp each piece firmly and cut away peel and core with sharp knife.
  When all slices have been cored and peeled, cut each piece into small
  chunks. Don't worry about the fruit discoloring. In saucepan, combine
  water, sugar, spices and orange peel. Bring mixture to boil, stirring to
  dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly
  until fruit has turned a deep pink color, about 2 hours. You don't need to
  worry about overcooking as the fruit will hold its texture well. If cooked
  slowly, there should still be quite a bit of liquid in pan when fruit is
  done. Sort through cranberries, remove those that are not in good shape and
  rinse the rest. Add cranberries to cooked quince. If mixture seems too dry,
  add a little more water or cranberry juice. Increase heat a little and cook
  cranberries until they begin to pop open, 12-to-15 minutes. Use rubber
  scraper to gently mix them with quince. When done, refrigerate compote to
  cool, then stir in enough vinegar to balance the sweetness.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rainbow Jello
 Categories: Desserts
   Servings: 20
 
MMMMM------------------------------JELLO-----------------------------------
      1    3 oz. box strawberry Jello
      1    3 oz. box lime Jello
      1    3 oz. box orange Jello
      1    3 oz. box lemon Jello
      4    Envelopes unflavored gelatin
      4 c  Boiling water

MMMMM-----------------------------FILLING----------------------------------
      2 c  Hot water
      3    Envelopes unflavored gelatin
      1 cn Sweetened condensed milk
 
  For Jello layers: Mix each flavor Jello in individual bowls with 1 cup
  boiling water.  Let cool. For Filling: Mix and dissolve in saucepan the hot
  water and unflavored gelatin. Add sweetened condensed milk and heat over
  low flame.  Bring to a boil, stirring occcasionally. Let cool. Place a 9 x
  13-inch clear baking pan in the freezer, leveled evenly. Pour in first
  flavor of jello, let set about 4 minutes, until Jello is lightly set. Pour
  2/3 cup filling over set Jello, let set about 4 minutes. Repeat layers with
  other flavors Jello and filling. Note: Be sure jello and filling layers are
  cool before adding next layer!
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Filling
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Chopped raisins
    2/3 c  Sugar
      1 c  Boiling water
  1 1/2 ts Flour
      1 tb Lemon juice
 
  Combine raisins, sugar, lemon juice, and flour.  Add water.  Cook over hot
  water, stirring constantly, until thick and smooth.
  
  Mrs. Leonard Hodge, Murdock, KS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raisin Mint Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      3 c  Milk
    1/2 c  Sugar
      2 tb Flour
      3    Sprigs spearmint
      1 tb Chopped spearmint
    1/4 ts Salt
    1/2 ts Vanilla
      1 c  Raisins
 
  Steam raisins until plump.  Drain.  Cool.  Scald 2 cups milk with sprigs of
  mint.  Combine sugar, flour, and salt with 1/4 cup cold milk. Add to
  scalded milk.  Cook over hot water, stirring constantly, until thick.
  Remove from fire.  Cool.  Remove mint. Add 3/4 cup cold milk, flavoring,
  and chopped spearmint.  Pour into freezer. Partially freeze. Add raisins.
  Continue freezing until firm. If desired, spearmint flavoring may be
  substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Currant Coulis (Rodegruett)
 Categories: Desserts
   Servings:  4
 
  2 1/2 c  Red currants, stems removed,
           -washed
  1 1/4 c  Raspberries, washed
      3 c  Water
      1 c  To 1 1/2 c sugar (depending
           -on tartness of the berries)
    1/2    Vanilla bean
      5 tb To 6 tb cornstarch,
           -dissolved in 3/4 cup cold
           -water
 
  Cook the berries for 15 minutes in the water - until they are quite soft.
  Press through a fine strainer; add to the fruit juice the sugar and the
  vanilla scraped out of a slit bean, bring to a boil in a non-reactive pot,
  and reduce while stirring vigorously.  Add the dissolved cornstarch to the
  sweetened fruit juice.  Bring to a boil once more, then transfer the
  'Rodegruett' to a glass baking dish that has been rinsed with cold water.
  Chill in the refrigerator and serve.
  
  Note:
  
  Nowadays it is more customary to serve 'Rodegruett' in individual bowls
  rather than a giant family-size trencher.  Serve with cream, cold milk, or
  cold Vanilla Sauce which only should be poured over the 'groats' before
  you're ready to eat.
  
  Make sure the 'groats' are not too thick.  The correct consistency is
  somewhere between that of a pudding and a puree (like thick pea soup). When
  you first taste 'Rodegruett' made according to these specifications, it may
  easily seem too sweet or the berry flavor may seem a little overwhelming.
  However, bear in mind that after the 'groats' have cooled off a bit and
  milk or cream has been poured over them, the taste will be considerably
  milder.
  
  Variations:
  
  Some or all of the strained berry pulp may be replace with an equivalent
  amount of fruit juice, and quick-frozen berries or preserves will do just
  about as well as fresh ones.  Cherries, morellos (sour cherries), and black
  currants are often used instead of or in addition to red currants and
  raspberries.  Many cooks like to hold back some portion of the berries
  until after the straining so they don't cook down like the others and you
  can still taste them while eating the dish.
  
  Tapioca is often used as a binding agent, and there are those who maintain
  that this is the only 'authentic' method of making 'Rodegruett'.  In Saxony
  and East Prussia, red griats have been made with farina (semolina) for a
  number of years now, and since the words for farina ('Griess') and groats
  ('Gruetze') are closely related, sometimes even used interchangeably, it is
  no less possible that this is in fact the 'original' version.  All
  questions of authenticity aside, a deluxe fortified 'Rodegruett' can be
  made by stewing the berries in red wine or with some higher-proof alcoholic
  beverage.
  
  Makes 4 to 6 servings.
  
  From:  THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
  Schuster/Poseidon Press, New York.  1989 Posted by: Karin Brewer, Cooking
  Echo, 8/92
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Pretzel Delight
 Categories: Desserts
   Servings: 16
 
  1 1/2 c  Crushed pretzels
    1/4 c  Sugar
    1/2 c  Margarine or butter, melted
           Filling:
      1    (12 oz) can sweetened
           -condensed milk
    1/2 c  Water
      1 pk (3.4 oz) instant vanilla
           -pudding and pie filling
  1 3/4 c  Frozen whipped topping,
           -thawed
           Topping:
      1    (21 oz) can raspberry fruit
           -pie filling
 
  Servings: 16
  
  Crust:
  
  Heat oven to 350 degrees. In a large bowl, combine all crust ingredients;
  mix well. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 8
  minutes; cool.
  
  In same large bowl, combine condensed milk and water; blend well. Beat in
  pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
  Spread on cooled crust. Refrigerate until filling is firm, about 1 hour.
  
  Spoon fruit topping over filling. Cover; refrigerate until serving time.
  Garnish with frozen whipped topping, fresh raspberries and mint leaves it
  desired. Stor in refrigerator. Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Chocolate Torte
 Categories: Desserts, Chocolate
   Servings:  4
 
      2 tb Plus 2 tsp margarine,
           -divided
    3/4 c  Matzo cake meal
  1 1/2 oz Ground almonds, divided
      8 lg Eggs
    1/2 c  Granulated sugar, divided
    1/4 c  Red raspberry jam
      2 c  Raspberries, divided
      2 oz Semisweet chocolate chips
 
  Preheat oven to 350 degrees. Cut a sheet of wax peper into three
  8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three
  8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax
  paper and up the sides of each pan; set aside. In small bowl combine matzo
  cake meal and 1 ounce almonds; set aside. Using electric mizer, in large
  mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon colored
  and mixture doubles in volume, about 5 minutes. Using clean beaters, in
  separate large mixing bowl beat egg whites and almond mixture until
  combined (do not beat or stir). Pour 1/3 of batter into each prepared pan,
  spreading batter to smooth surface. Bake until cakes are golden, 15 to 20
  minutes (top should spring back when touched lightly with finger). Let
  cakes cool in pans for 5 minutes; remove cakes from pans and gently peel
  off wax paper. Allow cakes to cool completely on a wire rack. In small
  saucepan heat jam over low heat until melted; let cool slightly. Add 1 cup
  raspberries to jam and stir to coat; set aside in small saucepan chocolate
  and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low
  heat, stirring frequently, until chocolate is melted and mixture is
  combined; set aside. Set 1 cake on serving plate and spread half of the jam
  mixture over top of cake; set another cake over filling and top with
  remaining jam mixture. Set remaining cake over filling and spread chocolate
  mixture evenly over top of cake, letting chocolate mixture drip down the
  sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with
  remaining cup raspberries. This makes 4 servings.
  
  From: Steve Herrick Source: [Best Recipes March/April 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Mousse
 Categories: Desserts
   Servings:  5
 
      1    Pkge frozen raspberries (10
           -ounces)
      1 tb Lemon juice
      1 c  Heavy cream
      1    Egg white
    1/4 c  Sugar
 
  1.  Place the raspberries in a blender container; cover and blend until
  smooth.  Add the lemon juice. 2. In a large bowl, beat the cream until soft
  peaks form.  Fold in the raspberry mixture. 3. Beat the egg white until
  soft peaks form.  Sprinkle the sugar over the egg white and continue
  beating until the sugar is dissolved. Fold the egg white into the raspberry
  mixture. 4. Spoon the mousse into parfait glasses. Cover and freeze. Remove
  from the freezer 15 minutes before serving.
  
  Makes 5 or 6 servings.
  
  [Raspberry Recipes from Larriland Farms, Lisbon, MD]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Ice
 Categories: Desserts
   Servings:  6
 
      2 c  Fresh raspberries
    1/4 c  Sugar
    1/2 c  Water
      2 tb Orange juice
      2    Egg whites
    1/4 ts Cream of tarter
      1 pn Of salt
 
  Raspberry Ice **
  
  Fresh mint leaves to garnish
  
  in blender container, combine raspberries, sugar, water and juice. Process
  until smooth. Pour mixture ino a saucepan; cook on low heat for 5 minutes,
  stirring occasionally. Let cool. pour into mixing bowl; freeze 45 minutes.
  meanwhile, combine eggs whites, cream of tarter and salt. Beat unil stiff
  peaks form; set aside. Beat partially frozen raspberry mixture until
  fluffy; fold in egg whites. Freeze until firm. Garnish with the mint leave
  if desired. Yield: 6 servings
  
  Diabetic exchanges: one serving equals 1 fruit.
  
  Country Woman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Meringue Shells
 Categories: Desserts
   Servings:  6
 
      3    Egg whites
      1 ts Vanilla
    1/4 ts Cream of tartar
      1 ds Salt
      1 c  Sugar
           Fresh raspberries
           Frozen vanilla yogurt
           Whipping cream, whipped

MMMMM-----------------------OPTIONAL INGREDIENTS----------------------------
           Chambord or Framboise
           -liqueur
 
  Servings:
  
  To egg whites (at room temperature) add vanilla, cream of tartar, and salt.
  Beat til frothy.  Gradually add sugar, a small amount at a time, beating
  until very stiff peaks form and sugar is completely dissolved.
  
  Cover a cookie sheet with plain ungreased paper (I use brown paper grocery
  bags).  Spoon meringue onto paper, dividing into 6 equal mounds. Shape with
  the back of a spoon to form bird nest shapes. Bake at 275 degrees F for one
  hour.  Turn off oven and let dry with the door closed for at least another
  1 1/2 hours.  If meringues will not be used immediately, place into an
  airtight container to store, or they can be left in an oven which has a
  pilot light overnight.
  
  Place meringues on serving plates.  Place a large scoop of vanilla frozen
  yogurt (or vanilla ice cream) into each meringue, smother with fresh
  raspberries, drizzle with Chambord, Framboise, or other raspberry liquor
  (optional), and top with whipped cream (or whipped topping).
  
  Source: (for meringue shells) Better Homes & Gardens Dessert Cookbook
  Source: Raspberry dessert- Sallie Austin
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Frozen Yogurt
 Categories: Desserts
   Servings:  8
 
      3 c  Fresh raspberries (about 3
           -half-pints)
    2/3 c  Sugar
      1 tb Cornstarch
      1 c  Skim milk
    1/4 c  Light-colored corn syrup
      1 c  Plain low-fat yogurt
 
  Raspberry Frozen Yogurt
  
  In food processor, add raspberries. Proccess about 1 minute or until
  smooth. Strain and discard seeds. Set aside. Combine sugar and cornstarch
  in a small saucepan. Add milk; bring to a boil, and cook 1 minute, stirring
  constantly. Remove from heat. Stir in raspberry puree and corn syrup. Cool
  completely. Combine raspberry mixture and yogurt in a bowl; stir well.
  Cover and chill 8 hours. Pour raspberry mixture into a freezer can of a
  1-quart hand-turned or 1/2 gallon electric freezer. Freeze according to
  manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8
  servings (about 149 calories per 1/2 cup serving)
  
  Posted by Susan Goldfield Recipes by "Cooking Light" magazine July/August
  1991 issue
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Frost
 Categories: Desserts
   Servings:  6
 
      1 lb Raspberries, hulled
      3 ts Lemon juice
      6 tb Equal spoonful (artificial
           -sweetener)
      2    Egg whites
      1 c  Whipping cream, whipped (or
           -creme fraiche)
 
  grated peel of half a lemon sprigs of fresh mint to decorate
  
  Puree raspberries and press through a sieve.  Stir in lemon juice and
  sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg
  whites, fold in remaining Equal Spoonful and continue beating until very
  stiff.  Mix cream with lemon peel and fold in beaten egg whites. Chop
  half-frozen raspberry sorbet into bite sized pieces and fold into creme
  fraiche mixture.  Serve at once. Decorate with fresh mint. Serves 6.
  
  Origin:  Canadian Living magazine; Aug 91 issue.  Equal ad Shared by:
  Sharon Stevens  July/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Alaskas
 Categories: Desserts
   Servings:  4
 
      4 lg Patty shells, homemade or
           -frozen
      4    Egg white
    1/4 c  Sugar
    1/4 ts Vanilla
      1 c  Fresh raspberries
      4    Scoops vanilla ice cream
 
  Over 90% of Canada's raspberies come from B.C.s Fraser Valley.  Berry
  lovers wait in anticipation until the month of July when the first
  succulent berries make their appearance.
  
  Bake patty shells in 450 F oven for 25 minutes.  Cool.  Whip egg whites
  until foamy.  Gradually beat in sugar and continue beating until stiff
  meringue forms.  Beat in vanilla.  Place patty shells on baking sheet.
  Spoon raspberries into bottom of patty shells; top with scoop of ice cream.
  Spread meringue over, sealing well all around and mounding at top. Bake in
  450 F oven about 3 minutes until lightly browned.  Serve immediately. Makes
  4 servings.
  
  Origin:  The Great Canadian CookBook, part one, British Columbia Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Cream Sorbet
 Categories: Desserts
   Servings:  8
 
    3/4 c  Sugar
      8 oz Fresh or frozen raspberries
      2 md Egg whites
      8    Raspberries for garnish.
 
  Raspberry Cream Sorbet
  
  Heat sugar and 3/4 c water over medium heat until mixture sticks to the
  back of a mixing spoon, about 5 minutes.  Cool slightly.
  
  Puree raspberries with cooled sugar mixture.
  
  Add egg whites to above mixture, blend and freeze in ice-cream maker or
  pour into loaf pan and freeze until nearly solid.  Chop into small pieces,
  puree, then refreeze until ready to serve.
  
  Garnish each serving with a raspbery.  Serves 8.
  
  Per serving:  90 calories, .1 g fat, 0 cholesterol, 13 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Flummery
 Categories: Desserts
   Servings:  6
 
    1/3 c  Sugar
    1/4 c  Cornstarch
    1/4 ts Salt
      3 c  Milk
      1    Egg yolk, beaten
      2 ts Vanilla
      2 c  Fresh raspberries
 
  Combine sugar, cornstarch, and salt.  Stir in milk.  Cook and stir until
  thickened and bubbly.  Stir a small amount into the egg yolk; return all to
  saucepan.  Cook and stir for 2 minutes or until thickened. Remove from
  heat; stir in vanilla.  Pour into a serving bowl.  Cover the surface with
  plastic wrap and cool; then chill.  Remove plastic and garnish with berries
  before serving.
  
  Serves 6.
  
  [ COUNTRY HOME; August 1990 ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Swirl Parfaits
 Categories: Desserts
   Servings:  6
 
      3 lg Eggs
  2 1/2 tb Sugar
  2 1/2 tb Honey
    3/4 c  Well-chilled heavy cream
    1/2 c  Walnuts, toasted lightly,
           -cooled, and chopped
      6    Chocolate curls, if desired
 
  two 10 ounce pkgs. frozen raspberries in light syrup, thawed fresh
  raspberries if available for garnish
  
  In a food processor puree the thawed raspberries, with the syrup, force the
  mixture through a fine sieve into a heavy saucepan, pressing hard on the
  solids, and boil the raspberry puree, stirring occasionally, until it is
  reduced to about 1 cup.  Let cool and chill.
  
  In a metal bowl beat together the eggs, the sugar, and the honey, set the
  bowl over a saucepan of simmering water, and beat the mixture until it is
  pale, thickened, and registers 160 F on a candy thermometer.  Beat the
  mixture set over a larger bowl of ice and cold water until it is cold, in
  another bowl beat the cream until it just holds stiff peaks, and fold the
  cream and the walnuts into the egg mixture gently but thoroughly. Spoon the
  raspberry puree and the egg mixture decoratively into 6 ounce glasses, make
  swirls with a wooden skewer, and freeze the parfaits, covered, overnight.
  The parfaits may be made 2 days in advance and kept covered and frozen. Let
  the parfaits stand for 15 minutes before serving. Arrange the chocolate
  curls and the fresh raspberries decoratively on the parfaits. Serves 6
  
  From: Gourmet/Dec.91 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Cream Gateau
 Categories: Desserts
   Servings:  6
 
      8 oz (225 g) fresh raspberries
      1 tb (15 ml) Kirsch
      3 tb (3x15 ml) icing sugar
    3/4 pt (400 ml) double cream
 
  deep 8 inch (20 cm) cooked sponge cake (batch 1)
  
  Hull the raspberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of
  the icing sugar.  Leave to macerate for 10 minutes.  Whip 1/4 pint (150 ml)
  for the cream till it forms soft peaks, then fold in the raspberry mix. Cut
  the sponge in half, place the base on a baking tray. Spread the raspberry
  cream over and cover with the top of the cake. Whip the remaining cream and
  icing sugar till it forms stiff peaks. Spread half over the top and sides
  of the cake.  Put the rest into a piping bag fitted with star nozzle, pip 8
  whirls round top.
  
  To freeze, open freeze.  Place in rigid container.  Cover, seal and label.
  Freezer life 3 months.
  
  To use, rmove from the container and put on a serving dish and thaw for
  about 3 hours at room temperature.  Melt half a 3 & 1/2 oz (100 g) bar
  plain dessert chocolate, spread thickly on waxed paper.  When set, cut into
  8 triangles.
  
  Place on on each cream whirl.  Grate remaining chocolate, press onto sides
  of cake.
  
  Ross
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Snow
 Categories: Desserts
   Servings:  8
 
  1 1/2 c  Water
    3/4 c  Frozen raspberry juice
           -concentrate, thawed
 
  The refreshing flavor of raspberry gives kids a refreshing cool lift on a
  summer day.
  
  Combine together and pour into ice cube trays.  Freeze.  In food processor,
  crush ice cubes and spoon into cups or bowls to serve.  Makes 6 8 servings.
  
  Origin:  Canadian Living cooking collection: Great Desserts Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Fruit Fondue
 Categories: Desserts
   Servings:  6
 
    1/2 pt Raspberries
      2 tb Sugar
      1    Pkge cream cheese (8 ounces)
 
  Fresh fruit for dipping, such as strawberries, melon balls, fresh pineapple
  chunks, or peach sections.
  
  1.  Gently wash the raspberries; drain. 2. In a covered blender container,
  blend the berries and sugar.  Strain through a medium sieve. 3. Beat the
  cream cheese until smooth.  Beat in the raspberry pulp until well blended
  and smooth.  Refrigerate. 4. Arrange the fruits around the bowl of dip.
  Serve as an hor d'oeuvre or summer dessert.
  
  [Raspberry Recipes from Larriland Farms, Lisbon, MD]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Fuchsia Soup
 Categories: Desserts
   Servings:  4
 
      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
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Cranberry Mousse
 Categories: Desserts
   Servings:  6
 
     10 oz Package frozen raspberries
      6 oz Frozen cranberry juice
           -cocktail concentrate,
           -thawed
      2    Egg yolks
    1/2 c  Sugar
      2 pk Unflavored gelatin
      3 c  Whipping cream
      4 tb Sugar
      2    Egg whites
           Fresh raspberries for
           - garnish
 
  Puree raspberries and cranberry concentrate in blender.  Strain mixture to
  remove seeds.  Beat egg yolks and 1/2 cup sugar in stainless steel bowl
  over hot water bath or top half of double boiler until they lighten in
  color and become fluffy (about 2-3 minutes). Dissolve gelatin in 4 oz of
  juice mixture and add to egg mixture. Continue to beat for 2 minutes.
  Remove from heat, add remaining juice, and refrigerate for 15 minutes.
  Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form
  firm peaks.  Fold 2/3 of the cream into gelatin mixture (reserving 1/3 of
  the whipped cream for garnish) and carefully fold in egg whites. Chill for
  4-6 hours.  Top with remaining whipped cream and a few fresh raspberries.
  Serves 6-8.
  
  Origin: The Ultimate MOUSSE cookbook, Jack Stone and Janet Cassidy. Shared
  by: Sharon Stevens, courtesy of Lawrence Kellie.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Cobbler
 Categories: Desserts
   Servings:  8
 
           Sharon Stevens
      4 c  Fresh raspberries
    1/4 c  Margarine, at room
           -temperature
  1 1/2 c  Sugar
    1/2 c  Milk
      1 c  Flour
      2 ts Baking powder
    1/2 ts Salt
      1 ts Vanilla extract
    1/2 c  Water
 
  Preheat oven to 350F.  Line an 8 inch or 9 inch square baking dish with
  raspberries.  Make batter by mixing margarine, 1/2 cup sugar, milk,flour,
  baking powder, salt, and vanilla.  Pour batter over fruit and spread
  evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour.
  SErve warm with cream, ice cream, or whipped cream. Serves 8-9.
  
  Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Swirl Frozen Yogurt
 Categories: Mormon, Desserts
   Servings:  6
 
      1    Envelope unflavored gelatin
           -(1 tbsp)
    1/2 c  Milk
      2    Eggs
      2 tb Sugar
      2 tb Light corn syrup
      2 c  Yogurt
      1 tb Lemon juice
      2 ts Vanilla
    1/8 ts Salt
    1/2 c  Seedless red raspberry
           -preserves.
 
  granola (garnish)
  
  Sprinkle gelatin over milk in small saucepan; let stand 3 minutes.  heat
  over low heat, stirring constantly, until gelatin dissolves. Cool slightly.
  Beat eggs in large mixer bowl on medium speed until thick and lemon
  colored, beat in sugar and corn syrup gradually. Beat in gelatin mixture,
  hogurt, lemon juice, vanilla and salt on medium speed. Place in bowl and
  freeze for about two hours. Beat again until smooth and creamy, and freeze
  for about two more hours. Spoon frozen yogurt into chilled bowl and swirl
  raspberry preserves into yogurt mixture. Garnish with granola.
  
  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Ice
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Water
      2 tb Lemon juice
      2 c  Raspberry juice
    1/2 c  Sugar
 
  Combine sugar, salt, and water.  Heat to boiling.  Boil 5 minutes. Cool.
  Add lemon juice and raspberry juice.  Freeze. 8 servings. The Household
  Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Tart (Tarte Aux Framboises)
 Categories: Desserts
   Servings:  4
 
    250 g  Sweet flan pastry (9 oz),see
           - Lemon tart

MMMMM-----------------------------FILLING----------------------------------
    200 g  Raspberries (7 oz)
      1 x  Egg
     70 g  Sugar (2 1/2 oz)
    100 ml Double cream (scant 1/4
           -pint
      2 x  Egg yolks
 
  It is particularly important not to allow the filling of this tart to boil
  ~ it might do so towards the end of its cooking time.
  
  Pre-heat the oven to 260 oC/500 oF.
  
  Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base.
  
  Line the prepared tart tin. Blind-bake it for about 10 ... 15 minutes,
  protecting the edges with aluminium foil. Leave it to cool in its tin.
  
  Reduce the oven temperature to 190 oC/375 oF.
  
  Whisk the egg, egg yolks, sugar and cream together, making sure the sugar
  dissolves.
  
  Arrange the raspberries on the bottom of the pre-cooked pastry shell,
  pointed ends facing upwards, in concentric circles. Cover them with the egg
  mixture.
  
  Bake the tart for about 40 minutes in the bottom of the oven. WATCH VERY
  CAREFULLY TO SEE THAT THE FILLING NEVER REACHES BOILING POINT.
  
  When the tart has cooled completely, take it out of the tin.
  
  (From: Fredy Girardet, Cuisine Spontanee, M Papermac, ISBN 0 333 40957 4)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry Souffle
 Categories: Desserts
   Servings:  6
 
  1 1/3 c  Raspberries, fresh or frozen
      5 tb Sugar plus extra for souffle
           -dish(es)
  1 1/2 ts Orange zest
      2 tb Cornstarch
  2 1/2 tb Lemon juice, fresh
      2 tb Chambord or framboise
      5    Egg whites, at room temperat
           -ure
    1/4 ts Cream of tartar
           Salt, pinch
           Confectioner's sugar
 
  Calories     per serving: 87 Fat grams per serving: 0 Approx. Cook Time: 35
  Cholesterol  per serving: 0
     In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and
  grated orange zest. Bring to a boil over medium heat, stirring and mashing
  the raspberries. Dissolve cornstarch in lemon juice and add to raspberry
  mixture. Cook, stirring, for about 45 seconds, or until thickened and no
  longer cloudy. Remove from the heat and stir in chambord or framboise and
  the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe
  can be prepared ahead to this point. Cover and refrigerate for up to 2
  days. Bring to room temperature before proceeding. )
     Position rack in the lower third of the oven and preheat oven to 350
  degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1
  1/2-cup individual souffle dishes with vegetable oil or nonstick cooking
  spray. Sprinkle with sugar and shake out excess.
     In a large, grease-free mixing bowl, beat egg whites with an electric
  mixer on medium speed until foamy and opaque. Add cream of tartar and salt;
  gradually increase speed to high and beat until soft peaks form. Gradually
  add remaining 3 tablespoons sugar and beat until stiff ( but not dry )
  peaks form.
     Stir raspberry mixture well. Whisk about one-quarter of the beaten egg
  whites into the raspberry mixture to lighten it. Using a rubber spatula,
  fold the raspberry mixture back into the remaining whites. Turn into
  prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a
  roasting pan. Fill pan with hot water to come one-third of the way up side
  of the dish(es). Bake until puffed and top is firm to the touch, about 25
  minutes for individual souffles and about 35 minutes for a large souffle.
  Dust with confectioner's sugar and serve immediately. Serve 6. Source: Ahn
  Dao
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Raspberry-Lemon Meringue Pudding
 Categories: Desserts
   Servings:  6
 
    3/4 c  Plus 2 tblsp. sugar, divided
      3 tb Corn starch
  1 1/2 c  1% low-fat milk
      3 tb Fresh lemon juice
      2    Eggs, seperated
    1/2 ts Grated lemon rind
           Vegetable cooking spray
  1 1/4 c  Fresh raspberries (about 1
           -half-pint)
    1/4 ts Cream of tartar
 
  Raspberry-Lemon Meringue Pudding
  
  Combine 3/4 cup sugar and corn starch in a 1-quart glass measure; stir
  well. Gradually add milk, stirring with a wire wisk until blended.
  Microwave at HIGH 4 1/2 to 5 minutes or until thickened, stirring with a
  wire wisk after 3 minutes and then after every additional minutes.
  
  Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk
  until lighty beaten. Gradually stir about one-fourth of hot mixture into
  yolk mixture; add to remaininghot mixture, stirring constantly.
  
  Microwave at MEDIUM (50% power) 2 to 3 minutes. Stir in lemon rind.
  
  Spoon 1/3 cup lemon mixture into each of 6 (6 oz.) souffle cups coated with
  cooking spray; divide raspberries evenly among cups.
  
  Beat egg whites (at room temperature) and cream of tartar until foamy.
  Gradually add remaining 2 tblsp. sugar, 1 teaspoon at a time, beating until
  stiff peaks form. Spread meringue evenly over each pudding.
  
  Bake in a conventional oven at 350 for 8 minutes or until lightly browned.
  Let stand 5 minutes. Serve warm. Yield: 6 servings (about 195 calories per
  serving)
  
  Posted by Susan Goldfield Recipe by "Cooking Light" magazine July/August
  1991 issue
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Real Chocolate Bread (Dak Breadmaster Recipe)
 Categories: Chocolate, Desserts
   Servings:  6
 
      1 pk Yeast
      3 c  Flour, bread
    1/2 c  Sugar
    1/4 c  Unsweeted cocoa
      1    Egg, unbeaten
    1/4 c  Soft butter or margarine
    1/2 ts Vanilla
      1 c  Milk, warm
 
  Real Chocolate Bread
  
  Add all the ingredients in the order given, select white bread, and push
  start.  DAK/Breadmaker Recipes           - jean hores
 
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      Title: Real French Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings:  6
 
      4    Egg yolks
    1/4 c  Superfine sugar
      2 tb Cognac
      6 oz Semi--sweet chocolate, cut
           -into small chumnks
      3 tb Strong coffee
      8 tb Soft unsalted (sweet) butter
           -(1 quarter lb stick) cut in
           -1/2
           Inch pieces
      4    Egg whites
    1/2 c  Heavy cream, whipped
 
  Real French Chocolate Mousse
  
  French Chocolate Mousse
  
  Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a
  film of veg. oil. Invert the mold on paper towels to drain. In a heatproof
  mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric
  beater for 2 or 3 minutes, or until they are pale yellow and thick enough
  to form a ribbon when the whisk is lifted from the bowl.   Beat in the
  cognac. Set the mixing bowl over a pan of barely simmering (not boiling)
  water, and continue beating for 3 or 4 minutes, or until the mixture is
  foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or
  4 minutes longer, or until the mixture is cool again and as thick and
  creamy as mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate
  with the coffee over hot water, stirring constantly. When all of the
  chocolate has dissolved, beat in the butter--one piece at a time--to make a
  smooth cream. Then beat the chocolate mixture into the egg yolks and sugar.
  In a seperate bowl, with a clean whisk or beater, beat the egg whites until
  they are stiff enough to form stiff peaks on the wires of the whisk.  Stir
  about 1/4 of the egg whites into the chocolate mixture to lighten it, then
  very gently fold in the remaining egg whites. Spoon the mousse into the
  oiled mold or dessert cups and refrigerate for at least four hours or until
  it has set. To unmold and serve, run a long sharp knife around the sides of
  the mold and dip the bottom of it in hot water for a few seconds. Then wipe
  the outside of the mold dry, place a chilled serving plate upside down over
  the mold and, grasping both sides firmly, quickly turn the plate and mold
  over.  Rap the plate on a table and the mousse should slide easily out of
  the mold. If the mousse doesn't unmold at once, repeat the whole process.
  With a wire whisk, rotary or electric beater, whip the chilled cream in a
  large chilled bowl until it is firm enough to hold its shape softly.
  Garnish the mousse with the whipped cream.
 
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      Title: Real Whipped Cream
 Categories: Desserts, Cyberealm
   Servings:  6
 
      1 c  Heavy cream
      2 tb Powdered sugar
    1/2 ts Vanilla
 
  1. The cream, a small bowl, and beaters should be thoroughly chilled before
  starting.
  
  2. Beat cream with electric mixer until soft peaks form.
  
  3. Blend in sugar and vanilla and beat until stiff peaks form.  Do Not
  Overbeat!
  
  From the kitchen of Lois Flack
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Receta De  Flan Antigua
 Categories: Desserts
   Servings:  9
 
    2/3 c  Gran. sugar ( for caramel )
    1/4 c  Drk brn sugar (for caramel)
      5    Eggs
      2    Egg yolks
      4 c  Half & half
    1/4 ts Salt
      1 c  Sugar
      1 tb Vanilla extract
           *RUM AND BRANDY SYRUP*
      1 c  Granulated sugar
      6 oz Water
      1 oz Brandy
      1 tb Rum Extract
 
  Servings:  9
  
  Have a 2 quart pudding dish, or 9 single serving dishes ready. Be sure they
  are dry. Melt and carmelize the 2/3 cup sugar,and the 1/4 cup brown sugar
  in a heavy skillet. When sugar melts and turns a dark golden color (about 5
  min.) pour into the custard dishes and tilt back and forth with a swirling
  motion to cover bottom and sides of dish. It may be necessary to spread the
  caramel with a spoon. Set aside and allow to cool. Beat eggs and the egg
  yolks into the half and half. Add the salt and sugar. Stir until sugar
  dissolves. Add vanilla. Strain, and pour into prepared custard dish.
  Preheat oven to 325 degrees. Set dish in a pan of hot water and bake,
  covered with foil. Bake the large custard about 1 1/2 hrs. or until a knife
  inserted in center comes out clean. The smaller ones will cook about 1 hr.
  Perform knife test as above. Remove from the oven and allow to cool
  slightly. Place a round rimmed platter over the large flan or a serving
  plate over each of the single serving flans and flip them over slowly. Do
  this carefully, as the caramelized syrup will pour out as the flan releases
  from the container. Cool and serve. I sometimes garnish with pecan halves.
  
  ***** Rum and Brandy Syrup *****
  
  Caramelize the sugar in a heavy skillet. Add water and stir until the
  caramel is dissolved. Boil until quite thick.  Add the Brandy and Rum
  extract and stir until combined. Cool and serve with the flan for those who
  desire additional syrup with a slightly different flavor.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red & Black Raspberry Pudding Cake
 Categories: Desserts
   Servings:  9
 
    1/2 c  Sugar
  1 1/2 ts Cornstarch
     10 oz Frozen red raspberries in sy
           -up
      2 tb Lemon juice
      2 c  Fresh black raspberries
    1/2 c  Unsalted butter, softened
    1/2 c  Sugar
      1 lg Egg, beaten lightly
  1 1/2 ts Vanilla
      1 c  Flour
  1 3/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
 
  Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
  Pick over the fresh berries.
  
  In a heavy saucepan, combine the sugar and cornstarch, add the reserved
  syrup and lemon juice, and combine the mixture well. Add the thawed fruit
  and the fresh black raspberries, bring the liquid to a boil over moderate
  heat, stirring constantly, and simmer the mixture for 5 minutes.
  
  In a large bowl, cream the butter.  Add the sugar, a little at a time,
  beating and beat the mixture until it is light and fluffy.  Add the egg and
  vanilla, and beat the mixture until it is smooth.
  
  Into a bowl, sift together the flour, baking powder, and salt.  Add flour
  mixture to the butter mixture in small batches, alternating with additions
  of milk.  Beat well after each addition and blend the batter until it is
  smooth.
  
  Spread the batter evenly in a lightly buttered 9-inch square baking pan.
  Spoon the berry mixture over it.  Bake in the middle of a preheated 350f
  oven for 20 minutes.  Reduce heat to 325f and bake for 20-25 minutes more
  or until tester comes out clean.  Let it cool on a rack for 10 minutes.
  Serve with cream or whipped cream.
  
  a 1983 Gourmet Mag. favorite by Nancy Bagget
 
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      Title: Red Cherry Cobbler
 Categories: Desserts
   Servings:  6
 
      1 cn (16oz) tart red cherries
    1/3 c  Brown sugar
      3 tb Cornstarch
    1/2 c  Orange juice
      2 tb Butter
    1/8 ts Salt
    1/2 ts Almond extract
  1 1/2 c  Homemade Biscuit Mix
    1/3 c  Sugar
    1/4 ts Freshly grated nutmeg
      1    Egg
    1/4 c  Milk
 
  Drain cherries, reserving juice.  Combine brown sugar and cornstarch in
  saucepan.  Stir in cherry juice, orange juice, butter, and salt;
  cook,stirring constantly, until thickened.  Stir in cherries and almond
  extract.  For biscuit topping, combine Homemade Biscuit Mix, sugar and
  nutmeg.  Beat egg and milk and stir into biscuit mixture until combined.
  
  Heat cherry mixture to boiling and pour into a low 1 quart baking dish.
  
  Drop batter by spoonfuls (about 6) on top of hot cherry mixture and bake in
  a preheated 350 F oven for 35-40 minutes, until biscuits are golden. Serve
  warm.  Makes 6 servings.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
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      Title: Red Currant Jelly Sauce
 Categories: Desserts, Toppings
   Servings:  6
 
      1 c  Heavy cream
    1/4 c  Tart red currant jelly
 
  Whip cream until stiff. With a fork, stir the jelly until it is broken up
  into small pieces. Fold into the cream. Serve with Southern Sweet Potato
  Pudding.
  
  From: Family magazine Nov 91 Posted by: Bill McGimpsey
 
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      Title: Red Raspberry Sherbet
 Categories: Desserts, Osg
   Servings:  1
 
      1 pk Raspberry gelatine
      1 c  Sugar
      2 c  Water
           Juice of 1 lemon
           Juice of 1/2 orange
      1 qt Red raspberries
           Or
      1 cn Red raspberries
 
  Cook sugar and water together for 5 minutes. Cool and add raspberry
  gelatine. Dissolve thoroughly. Cool until it begins to thicken. Wash
  berries, run through sieve, add orange and lemon juice. Add to gelatine.
  Pour into freezing try and freeze 1 1/2 hours. Remove to chilled bowl and
  beat 2 minutes. Return to try and freeze firm. Variations: Use cherry or
  strawberry galatine and fresh fruit run through sieve.
  
  Source: Mrs. Eliza Brainard, Saybrook Grange, Ashtabula County, OH
 
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      Title: Red Ribbon Delight
 Categories: Desserts
   Servings:  6
 
           Crust:
  1 1/4 c  All-purpose flour
      2 tb Granulated sugar
    3/4 c  Butter or margarine,
           -softened
           Filling:
      3 oz Raspberry flavoured gelatin
      1 c  Boiling water
     15 oz Frozen raspberries, partly
           -thawed
     16 lg White marshmallows
    1/2 c  Sour cream
      1 tb Grenadine syrup
      1 c  Whipping cream (or 1 env.
           -topping)
 
  Directions: Crust: Mix flour, sugar and butter together until crumbly.
  Press into ungreased 9 x 9 pan. Bake in 350 F oven for 20 minutes. Cool.
  
  Filling: Dissolve gelatin in boiling water in bowl. Add raspberries. Chill
  until syrupy.  Pour over crumb crust.  Chill
  
  Melt marshmallows in sour cream in double boiler.  Cool.
  
  Whip cream until stiff.  Fold into cooled marshmallow mixture.  Spread over
  raspberry layerr.  Chill.  Cuts into 9 pieces.
  
  This can also be prepared in a 9 inch springform pan using 2 raspberry
  layers and 2 marshmallow layers.
  
  Ed.
 
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      Title: Red Velvet Cake
 Categories: Desserts
   Servings: 12
 
    1/2 c  Shortening
  1 1/2 c  Sugar
      2    Eggs; lightly beaten
      1 oz Food coloring, red
      1 ts Vanilla extract
      2 ts Cocoa
  2 1/4 c  Flour
      1 c  Buttermilk
      1 ts Baking soda
      1 tb Vinegar
 
  With an electric mixer, cream the shortening and sugar until light and
  fluffy. Beat in the eggs, one at a time. In a small bowl, make a paste of
  food coloring, vanilla & cocoa. Blend into the shortening mixture.
  Gradually mix in flour and buttermilk, alternating each. When the flour is
  completely mixed in, combine baking soda and vinegar; quickly add to
  batter. Grease and flour two 9" round cake pans; line with parchment. Fill
  them 2/3 full and bake at 350 degrees for 25 to 30 minutes. This worksvery
  well with a peppermint frosting.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Red Wine Apple Pie
 Categories: Desserts
   Servings:  6
 
      5 c  Tart apples,cored/thin slice
    3/4 c  Sugar
    1/4 c  Sweet red wine
      1 tb Lemon juice
    1/4 c  All-purpose flour
      2 tb Sugar
    1/8 ts Salt
      3 tb Butter or margarine
      2 c  All-purpose flour(see NOTE1)
      1 c  Shredded Cheddar cheese
      1 ts Salt
    2/3 c  Shortening
      2 tb Shortening
    2/3 c  Lard
      5 tb Cold water
 
  Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart saucepan.
  Cover and cook over medium heat, stirring occasionally, until apples are
  just tender, 7 to 8 minutes.
  Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir into
  apple mixture. Heat to boiling, stirring constantly. Boil and stir 1
  minute. Remove from heat. Stir in butter. Cool to room temperature.
  Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon salt
  into bowl; cut in shortening or lard. Sprinkle in water, 1 tablespoon at a
  time, mixing until all flour is moistened and pastry almost cleans side of
  bowl (1 to 2 teaspoons water can be added if necessary.)
  Gather pastry into ball; divide in half and shape into 2 flattened rounds
  on lightly floured cloth-covered board. Roll one round 2 inches larger than
  inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold
  pastry into quarters; place in pie plate. Unfold and ease into pie plate.
  Turn apple mixture into pastry-lined pie plate. Trim overhanging edge of
  pastry 1/2 inch from rim of pie plate. Roll second round of pastry. Fold
  into quarters; cut slits so steam can escape. Place over filling and
  unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold
  and roll top edge under lower edge, pressing on rim to seal; flute. Cover
  edge with 2- to 3-inch strip of sluminum foil to prevent excess browning.
  Bake 25 to 30 minutes; remove foil. Bake 15 minutes.
  NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts made
  with self-rising flour difer in flavor and texture from those made with
  plain flour.
  NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be
  substituted for the pastry.
 
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      Title: Refrigerator Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      2 ea Eggs
      2 tb Salt
    1/2 c  Sugar
      1 c  Whipping cream
  1 1/2 c  Milk; whole or condensed
      1 ts Vanilla
 
  Beat egg whites until stiff and add 2 T. sugar. Beat yolks and add rest of
  sugar. Add milk to beaten yolks, then beaten whites. Whip cream, added
  last. Freeze in refrigerator trays.
  
  Note: This recipe uses uncooked eggs and may pose a health hazard due to
  salmonella.
  
  Source: Union County, OH
 
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      Title: Refrigerator Fruit Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 cn Fruit salad
     18 ea Marshmallows
      1 ea Lemon
      1 ea Orange
      1 pt Whipped cream
 
  Dissolve marchmallows slightly in heated juice of fruit salad. Add juice of
  lemon and orange. Place in refrigerator until thickened. Fold in whipped
  cream, return to refrigerator.
  
  Source: Mrs. Curtis Kueniler, Mt. Zion Grange, Crawford County, OH
 
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      Title: Regal Chocolate Sauce
 Categories: Chocolate, Sauces, Desserts
   Servings:  6
 
      2    Squares Baker's Unsweetened
           -Chocolate
    1/3 c  Water
    1/2 c  Sugar
      3 tb Margarine or butter
    1/4 ts Vanilla
 
  From: Baker's Chocolate Cookbook
  
  MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
  Stir until chocolate is completely melted.
  
  STIR in sugar. Microwave 1 minute. Stir. Microwave 2 minutes longer; stir
  in margarine and vanilla.
  
  PrepTime: 10 minutes.
 
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      Title: Regular Crepes
 Categories: Desserts
   Servings:  2
 
      2    Eggs, beaten
      1 c  Milk
      1 c  Flour
      1 tb Melted butter
    1/8 ts Salt
 
  Add milk to beaten eggs and whisk together. Gradually add the flour,
  whisking constantly until mixture is smooth. Add butter and salt. The
  mixture should be the consistency of heavy cream. Set a strainer over a
  bowl and pour the batter into the strainer. This will insure a smooth crepe
  batter.
 
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      Title: Rhubarb and Nut Streusel Cake
 Categories: Desserts
   Servings:  4
 
  1 1/2 c  Sugar, Divided
      3 tb Corn Starch
      3 c  Diced Fresh Rhubarb
    3/4 c  Milk
      1 tb Vinegar
  2 1/4 c  All-Purpose Flour
    3/4 c  Butter
    1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/2 c  Finely Chopped Nuts
      1    Egg (Beaten)
 
  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 350F oven 50 minutes.
 
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      Title: Rhubarb and Melon Salad
 Categories: Desserts
   Servings:  4
 
    400 g  Rhubarb
  1 1/2 dl Granulated sugar
  1 1/2 dl White wine
    500 g  Melon of various kinds
           Fresh mint leaves
 
  Cut the rhubarb in 2 cm (about 1 inch) pieces. Put in a sauce pan together
  with sugar and white wine. Let the rhubarb melt in low heat. Chill. Make
  melon balls, or cut in pieces. Put the melon and chopped mint leaves into
  the sauce pan and mix with the rhubarb. Chill for a couple of hours. Put
  the salad in small bowls and garnish with fresh mint leaves. Serve with
  Lemon sticks.
  
  Annica
 
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      Title: Rhubarb and Strawberry Tart
 Categories: Desserts
   Servings:  8
 
    3/4 c  Unsalted butter (1 1/2
           -sticks) melted and cooled
      1 lb Phyllo pastry sheets
           Sugar
      1    Egg white, beaten to blend
      2 tb Dry breadcrumbs
      2 c  Fresh (1/2-inch pieces) or
           -frozen unsweetened
           Rhubarb, thawed
      2 c  Strawberries, sliced
      1 c  Sugar
    1/4 c  Quick-cooking tapioca
      1 ts Fresh lemon juice
      2 tb Unsalted butter (1/4 stick),
           -well chilled
 
  Preheat oven to 425 F.  Generously butter a 9 x 2-inch fluted tart pan with
  removable bottom.  Stack 12 phyllo pastry sheets on work surface (cover
  remainder with dry towel and top with damp towel).  Fold left half of
  pastry stack over right half, forming book.  Unfold top sheet. Brush very
  lightly with melted butter and sprinkle lightly with sugar. Repeat until
  last sheet on left is opened. DO NOT BUTTER.  Fold right side of stack over
  left side.  Open top sheet.  Butter and sprinkle with sugar. Repeat until
  pastry sheets are opened flat.  Fit stack of pastry into prepared pan,
  draping excess pastry over rim.  Run rolling pin firmly over pan to cut
  phyllo.  Place pan on baking sheet.  Brush phyllo with egg white. Bake
  until light brown, 3 to 5 minutes.  Cool completely. Sprinkle crust with
  breadcrumbs.  Combine rhubarb, strawberries, sugar, tapioca, and lemon
  juice.  Spoon into crust.  Dot with chilled butter. Butter and sugar 1
  remaining phyllo sheet.  Cut in half length- wise. Fold each piece in half
  lengthwise; butter and sprinkle with sugar. Fold in half 2 more times
  without buttering and sugaring, and form into 1/2- to 3/4-inch rolls.
  Repeat with remaining pastry sheets. Place rolls atop filling around edges
  of pan overlapping ends by 1 inch and spiraling in toward center. For
  center, hold 1 pastry roll between thumb and index finger. Wrap phyllo
  around fingers tucking end under. Place in center of tart. Brush tart with
  some of remaining melted butter and sprinkle with sugar. Place on baking
  sheet.  Bake until rhubarb is tender and crust is golden brown, 35 to 40
  minutes, covering loosely with foil if top browns too quickly. Cool
  completely on wire rack.  Loosen tart from pan with knife; remove rim.
  Serve tart at room temperature.
  
  Makes 8 to 10 servings.
  
  [ Cooking with Bon Appetit: Pies and Tarts; Knapp, 1986 ]
 
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      Title: Rhubarb Bread Pudding
 Categories: Desserts
   Servings:  4
 
      4    Bread slices
      3 tb Butter
    1/2 c  Sugar, granulated
    3/4 ts Cinnamon
      3 c  Rhubarb, 1" pieces
 
    Spread each slice of bread with 1 tsp of butter. Cut buttered bread into
  1/2" cubes. Combine sugar and cinnamon.   Arrange half of rhubarb in bottom
  of greased 8" baking dish. Top with half of bread cubes and half of sugar
  mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for
  20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned.
  Source: Canadian Living magazine posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Butter Tarts
 Categories: Desserts
   Servings:  6
 
      1 c  Rhubarb (chopped)
    1/4 c  Butter (cut in pieces) (room
           -temperature)
    1/4 c  Brown sugar
    1/4 ts Salt
    1/2 c  Corn syrup
      1    Egg (slightly beaten(
    1/2 ts Vanilla
 
  Pastry or already made tart shells
  
  Scald rhubarb with boiling water.  Let stand for 5 minutes, then drain. Add
  butter, sugar, salt, and syrup to rhubarb.  Stir thoroughly until butter is
  melted and sugar dissolved.  Add egg and vanilla.  Fill tart shells 3/4
  full. Bake at 425 F for 15-20 minutes.
  
  Origin:  My mom Shared by: Sharon Stevens
 
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      Title: Rhubarb Crumble
 Categories: Desserts
   Servings:  8
 
      3 c  Slice fresh or frozen
           -rhubarb, 1/2 inch pieces
      1 c  Cubed peeled apples
    1/2 c  To 1 c Sliced strawberries
    1/3 c  Sugar
    1/2 ts Ground cinnamon
    1/2 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      4 tb Butter or margarine
    2/3 c  Packed brown sugar
    2/3 c  Quick-cooking oats
           Vanilla ice cream, optional
 
  Combine rhubarb, apples and strawberries; spoon into a greased 8 inch
  square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb
  mixture. Set aside. In a bowl, combine flour, baking powder and salt. Cut
  in butter until mixture resembles coarse crumbs. Stir in brown sugar and
  oats. Sprinkle over rhubarb mixture. Bake at 350 degrees for 40-50 minutes
  or until lightly browned. Serve warm or cold with a scoop of ice cream, if
  desired. Yield: 6-8 servings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Crunch
 Categories: Desserts
   Servings:  1
 
      1 ts Reduced-calorie tub
           -margarine
    3/4 oz Old-fashioned rolled oats
      1 ts Granulated brown sugar
  1 1/2 c  Cubed fresh or frozen
           -rhubarb
      4 ts Thawed frozen apple juice
           -concentrate
    1/4 ts Ground cinnamon
      2 ts All-fruit strawberry spread
      2 tb Whipped topping (Optional)
 
  Melt  margarine  in small electric skillet  on  medium  setting (350).
  
  Add oats and brown sugar; toss until lightly browned, about one minute.
  Remove to small bowl and set aside.
  
  Add  rhubarb,  apple  juice, and cinnamon  to  skillet.   Raise skillet
  temperature to 375; cook for 5 to 8 minutes, or  until tender.
  
  Stir in fruit spread until well blended.
  
  Remove to desert dish; sprinkle with oat mixture.  Garnish with whipped
  topping, if desired.
  
  Makes 1 serving.
  
  WEIGHT WATCHERS MAGAZINE  MAY 1989  P23
 
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      Title: Rhubarb Cream
 Categories: Desserts
   Servings:  6
 
      1 lb Rhubarb
  1 1/3 c  Water
      1 c  Sugar
      2 tb Potato flour or cornstarch
 
  Clean the rhubarb and cut it into pieces.  Bring the water to a boil, add
  the rhubarb and sugar; boil until tender.  Mix the potato flour or
  cornstarch with a small amount of water; stir it into the rhubarb mixture
  and bring again to a boil.  Cover and cool.  Serve with cream.
  
  [ YANKEE MAGAZINE's Favorite New England Recipes; 1972 ]
 
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      Title: Rhubarb Crumb Tart
 Categories: Desserts
   Servings:  5
 
      1 c  All-purpose flour
      1 ts Baking powder
      3 tb Confectioners' sugar
    1/3 c  Butter or margarine
      1    Egg, beaten
      4 ts Milk
           Filling:
      3 c  Diced raw rhubarb
      1 pk Strawberry flavored gelatin
           -(3 oz.)
           Crumble Topping:
    1/2 c  All-purpose flour
      1 c  Sugar
    1/3 c  Butter or margarine
 
  Crust:
  
  Preheat oven to 350 degrees. For crust, mix flour, baking powder, and
  confectioners' sugar in a medium bowl. Cut in butter until mixture
  resembles coarse crumbs.  Add egg and milk; stir until a ball forms. Pat
  into a greased 11" x 7" x 2" baking pan.
  
  Place rhubarb in crust. Sprinkle gelatin over rhubarb.
  
  In a small bowl, mix topping ingredients together until crumbly.  Sprinkle
  over rhubarb mixture.  Bake at 350 degrees for 45-50 minutes.  Allow to
  cool until firm. Yield: 12-15 servings.
  
  NOTE: For variety raspberry gelatin can be used, then add fresh or frozen
  raspberries with the rhubarb.
  
  SOURCE:*Rebecca Gairns, Prince George, British Columbia Country Woman
  Magazine Mar/Apr 93 POSTED BY: Jim Bodle 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Dream
 Categories: Desserts
   Servings:  1
 
MMMMM------------------------------CRUST-----------------------------------
      1 c  Flour
      5 tb Sugar
    1/4 c  Butter

MMMMM-----------------------------TOPPING----------------------------------
      2    Eggs
  1 1/2 c  Sugar
    1/4 c  Flour
    1/4 ts Salt
      2 c  Rhubarb, fresh, diced
 
  Preheat oven to 350F. Blend crust ingredients. Press into ungreased 9" x 9"
  pan. Mix topping ingredients and spoon over crust. Bake at 350F for about
  30 minutes or till crust is golden brown.
  
  Source: Edna Staebler, _More Food that Schmecks_ posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Mousse
 Categories: Desserts
   Servings:  8
 
    3/4 c  Sugar
    1/4 c  Water
      3    Egg whites, at room
           -temperature
      1 pn Salt
    1/8 ts Cream of tartar
      1 c  Heavy cream
      2 tb Raspberry liqueur (or other
           -fruit flavor)
      2 c  Cooked, drained, pureed
           -rhubarb
 
  Garnish: a handful of strawberries, blackberries, or raspberries
  
  Cook the sugar and water until it forms a thick syrup (the temperature
  should be 238 degrees).  Beat the egg whites and when they foam, add the
  salt and cream of tartar, and continue to beat until they start to form
  soft peaks.  Add in a slow steady stream the hot sugar syrup, beating
  constantly, and continue to beat until the mixture has cooled and is thick.
  Beat the cream in a separate bowl until almost stiff, then beat in the
  liqueur.  Fold the whipped cream into the egg white-sugar syrup mixture and
  freeze for 2 hours. Remove the bowl from the freezer and stir in the pureed
  rhubarb. If you are not serving immediately, hold the mousse in the
  freezer. Serve in a glass bowl or in sherbet glasses, decorated with
  berries. Serves 8.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Pudding
 Categories: Penn-dutch, Desserts
   Servings:  1
 
           Stewed Rhubarb
           Stale Cake Or:
           Stale Bread
      2    Egg Whites
 
  Line a buttered baking dish with slices of plain stale cake or bread. Fill
  with sweetened rhubarb. Cover and bake at 325F for 30 minutes. Make a
  meringue of the egg whites by beating until very stiff and adding 4 Tbsp
  sugar. Remove pudding from oven and cover with the meringue. Return to oven
  to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Pudding with Strawberries (Cancer)
 Categories: Desserts
   Servings:  6
 
  1 1/2 lb Rhubarb, washed, dried
    3/4 c  Sugar
      5 tb Orange juice, fresh
     10    Graham crackers
      2 tb Sugar
      5 tb Butter, melted
      1 tb Gelatin PLUS 2 tsp
      1 c  Light cream
      1 pt Strawberries
 
  Servings:  6
  
  Cut rhubarb stalks into 2" pieces, put in saucepan with 3/4 cup sugar and 2
  tbls orange juice, simmer over low heat for 15-20 minutes or until tender.
  While rhubarb is cooking, prepare crumb crush.  Crush graham   crackers,
  mix in 2 Tbsp sugar and melted butter. Press into bottom of 9-10" pie pan
  and chill. When rhubarb is nearly cooked, place remaining orange juice in
  bowl, sprinkle gelatin over juice. Let soak a few minutes. Turn cooked
  rhubarb into food processor and puree. Return to saucepan and bring to
  simmer. Pour rhubarb over gelatin and stir until gelatin is completely
  dissolved, let cool slightly then mix in cream and turn into crust. Chill
  for several hours or overnight. Before serving, hull and halve the
  strawberries and arrange over the top of rhubarb.
  
  Summer fruits, rose-pink and scarlet (the color that promises resurrection
  after death), combine to make a fresh and piquant pudding similar to a
  cheesecake.
  
  From:  "A Taste of Astrology"  Posted by: Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Radio Pudding
 Categories: Desserts, Canadian, Nova scotia
   Servings:  6
 
MMMMM-----------------------------PUDDING----------------------------------
      1 c  Flour; all purpose
    1/3 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts -Salt
  1 1/2 c  Rhubarb- diced
    1/4 c  Raisins
    1/2 c  Milk
      1    Egg
    1/2 ts Vanilla

MMMMM------------------------------SAUCE-----------------------------------
      1 c  -Water; boiling
    1/4 c  Brown sugar- packed
    1/4 c  Butter
      1 tb Lemon juice
      1 ts Lemon rind; grated
      1 pn Nutmeg
 
  Preheat oven to 350F. Pudding: In bowl, whisk together flour, sugar, baking
  powder, baking soda and salt. Stir in rhubarb & raisins. In separate bowl,
  beat together milk, egg and vanilla just enough to combine; stir into flour
  mixture. Turn batter into greased 8" square baking dish. Sauce: In boiling
  water, stir sugar and butter till sugar dissolves and butter melts. Add
  lemon juice, rind and nutmeg. Pour gently over batter. Bake at 350F for
  30-35 minutes till pudding is golden brown on top and centre is firm to
  touch.
  
  SERVES: 6 Source: Canadian Living magazine, this is an old Nova Scotia
  recipe originally given out on a radio program posted by Anne MacLellan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Ripple
 Categories: Desserts
   Servings:  6
 
      5 c  Rhubarb, cut 1" pieces
      1    Stick cinnamon
      1 c  Sugar
      2 tb Flour
           Red food coloring (optional)
  1 1/2 c  Water
           Top:
      1 c  Sifted flour
      3 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Allspice
    1/4 ts Cinnamon
    1/4 c  Shortening
    1/2 c  Pecans
      1    Egg
      2 tb Milk
      1    Egg white
      1 tb Sugar
           Whipped or ice cream
 
  Place cut rhubarb in round baking dish (2-1/2 qts) with Cinnamon stick.
  Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit.  Pour on
  water and add red food coloring if desired to the proper shade. Bake in hot
  oven for 25 min.
  
  In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and
  allspice and cinnamon.  With 2 knives cut in shortening until crumbs. Whisk
  egg with 2 tbsp. milk.  Add pecans to dry and mix in milk mixture stirring
  into soft dough.  Turn out on floured board and knead gently 12 times.  Pat
  into a circle.  Cut in wedges and put on baked fruit.  Brush with beaten
  egg
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Sherbet
 Categories: Desserts, 1941
   Servings:  6
 
      2 c  Diced rhubarb
      2 ts Gelatin
    1/3 c  Orange marmalade
    1/2 c  Sugar
      1    Egg white
  1 1/4 c  Water
           Few grains salt
 
  Combine rhubarb, 1 cup water, and sugar.  Cover.  Cook slowly until rhubarb
  is tender.  Soften gelatin in 1/4 cup water.  Add to rhubarb. Stir until
  dissolved.  Add salt.  Cool.  Add orange marmalade. Mix until well blended.
  Partially freeze.  Fold in stiffly beaten egg white. Continue freezing
  until firm. 6 servings. Anna Davis, Ravenswood, W.V.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Sorbet
 Categories: Desserts
   Servings:  8
 
      1 lb Rhubarb (Trimmed Weight)
      4 tb Honey
      1    Orange (Zest Only)
      2    Egg Whites
 
  Prepare and cook the rhubarb at least a day ahead of serving the sorbet.
  Wipe and trim the fruit, then slice it quite thinly into a flameproof
  casserole.  Sprinkle the finely grated orange zest over it and drizzle on 2
  tablespoons of the honey.  Cover and leave in a cool place for 2 hours or
  more until the sweetener has drawn out some of the rhubarb juices; this
  liquid will prevent sticking during cooking. Cook the rhubarb in the
  covered dish until perfectly tender - I think this is best done in a low
  oven but you can use a very gentle flame on top of the stove if you prefer.
  Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons
  honey and whizz to a very smooth puree in a food-processor. When the puree
  is quite cold, freeze it in a chilled loaf tin, or other suitable
  container, until firm round the edges.  Beat the half-frozen sorbet until
  slushy.  Whisk the egg whites and fold them in so the mixture looks like a
  pale pink snow.  Cover and freeze until solid. Beat to break up ice
  crystals and to increase bulk, then freeze the sorbet again until you are
  ready to serve it.  Shortbread fingers make a good crunchy accompaniment.
  Source: Philippa Davenport in "Country Living" (British), May 1987.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Soft Ice "Cream"
 Categories: Desserts
   Servings:  1
 
      1 lb Rhubarb, cut in rough chunks
           -(don't peel)
  1 1/4 c  Sugar
      1 c  Water
      2 tb Port, elderberry wine, or
           -red currant liqueur
      1    Egg white
 
  Boil the rhubarb, sugar, and water together until the rhubarb is soft,
  about 10 minutes.  Puree in a food processor or blender, then blend in the
  wine and egg white.  Allow to cool, then freeze the mixture in an ice cream
  freezer according to the manufacturers directions. Makes about 1 quart.
  
  [ The L. L. Bean Book of NEW New England Cookery }
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Strawberry Cobbler
 Categories: Desserts
   Servings:  8
 
MMMMM-----------------------------FILLING----------------------------------
  1 1/4 c  Sugar
      3 tb Flour, All-Purpose
  1 1/2 ts Cinnamon
  1 1/2 ts Orange Rind
      6 c  Rhubarb, Coarsely Chopped
      3 c  Strawberries, Sliced

MMMMM-----------------------------TOPPING----------------------------------
  1 1/2 c  Flour, All-Purpose
      3 tb Sugar
  1 1/2 ts Baking Powder
    1/2 ts Baking Soda
    1/4 ts Salt
      3 tb Margarine, Chilled
      1 c  Buttermilk
 
  FILLING:  In large bowl, combine sugar, flour, cinnamon and orange rind.
  Add rhubarb and strawberries; toss well.  Spread mixture in 13 x 9 in.
  baking dish.  Bake in 400F 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 oven
  25 minutes or until topping is golden brown and has risen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Tarts with Walnut Pastry
 Categories: Desserts
   Servings:  2
 
    1/2 c  All-purpose flour
    1/2 c  Ground walnuts (1 ounce)
      2 tb Sugar
    1/4 c  Well-chilled unsalted butter
           -(1/2 stick)
           Cut into small pieces
      1 tb (about) ice water
           FILLING
    1/3 c  Water
    1/4 c  (or more) sugar
      1 c  Chopped fresh rhubarb *
      2 tb Water
    3/4 ts Arrowroot
      2    To 3 Tbl red currant jelly
 
  PASTRY
  
  Creme fraiche or sour cream
  
  * A 10-ounce package of thawed frozen rhubarb can be substituted. Drain
  well, reserving juices; substitute juice for water in filling. Measure 1
  cup rhubarb, reserving remainder for another use.
  
  FOR PASTRY:  Combine flour, walnuts, and sugar in medium bowl. Cut in
  butter until mixture resembles coarse meal.  Blend in water just until
  dough holds together.  Wrap dough in plastic and refrigerate thoroughly.
  
  Preheat oven to 350 F. Roll dough out on lightly floured surface to
  thickness of 1/8 inch.  Cut out two 4 1/2-inch fircles.  Fit into two 3 1/2
  inch round tart pans.  Trim edges of dough even with edge of pan. Prick
  bottom with fork.  Bake until crisp and lightly browned, about 25 minutes.
  Let cool.
  
  FOR FILLING:  Combine 1/3 cup water and 1/4 cup sugar in medium saucepan
  over low heat.  Add rhubarb, cover and bring to simmer, stirring gently
  once or twice.  Cook just until rhubarb is tender, about 3 to 5 minutes.
  Drain, reserving liquid.  Taste and adjust sweetness of the rhubarb, adding
  more sugar if desired.  Return liquid ro pan.
  
  Mix 2 tablespoons water with arrowroot.  Blend into rhubarb cooking liquid.
  Place over low heat and stir gently until thickened and clear, about 5
  minutes.  Add rhubarb.  Let cool.
  
  Spoon filling into tart shells.  Melt jelly over very low heat. Spoon or
  brush evenly over filling.  Refrigerate tarts until ready to serve. Top
  each with a dollop of creme fraiche or sour cream.
  
  Makes 2 servings.
  
  [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb Yorkshire
 Categories: Desserts
   Servings:  4
 
    1/4 c  Butter or margarine (1/2
           -stick)
      2 lg Eggs
    3/4 c  All-purpose flour
    1/4 ts Salt
    3/4 c  Milk
    1/2 lb Rhubarb, cur into 3/4-inch
           -pieces
    1/3 c  Butter or margarine
      1 c  (approx) firmly packed brown
           -sugar
           Whipping cream
 
  Place the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in
  425 F oven until butter is melted and bubbly.
  
  Meanwhile, in a blender or food processor, whirl eggs, flour, and salt
  until smooth.  Add milk; whirl until smooth.  Pour batter into bubbling
  butter; drop rhubarb into center of batter.  Bake until edges of crust are
  dark brown, about 25 minutes.
  
  When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart
  pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture
  is a thick syrup.
  
  Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top
  individual sevings.
  
  Makes 4 to 6 servings.
  
  [ The Best of Sunset; Lane Publishing; 1987 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb-Apple Crunch
 Categories: Desserts
   Servings:  6
 
      2 lb Rhubarb
      2 lg Firm apples
    3/4 c  Sugar
      2 tb Water
           TOPPING:
      4 tb Butter
    3/4 c  Sugar
    3/4 c  Flour
           Heavy cream
 
  Chop the rhubarb into 1 1/2-inch pieces.  Peel, core, and cut theapples
  into 1/4-inch slices.  Mix together with the sugar and water and place in a
  baking dish.  For the topping, rub the butter, sugar, and flour together
  with your fingertips until the mixture is crumbly. Sprinkle the topping
  over the rhubarb and apples.  Bake in a preheated 375 F oven for 1 hour.
  Serve warm or cold with a pitcher of heavy cream. Serves 6.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb-Cherry Crunch
 Categories: Desserts
   Servings: 12
 
      1 c  Quick oatmeal
      1 c  Flour
      1 c  Brown sugar
      1 pn Salt
    1/2 c  Butter (1 stick)
           FILLING
      4 c  Diced fresh rhubarb
      1 ts Almond flavoring
      1 c  Sugar
      1 cn Cherry pie filling
      1 c  Water
    1/2 c  Chopped nuts
      2 tb Cornstarch
 
  CRUST
  
  Crust: Mix together all of the crust ingredients and press half of the
  mixture on the bottom of a 9 X 13-inch pan.
  
  Spread the diced rhubarb on top of the crust.  Boil the sugar, water, and
  cornstarch until thick.  Add the almond flavoring, then the cherry pie
  filling.  Spoon the mixture over the rhubarb.  Sprinkle the remaining crust
  mixture over it, then the nuts.  Bake for 45 minutes at 350 F. Serve warm
  with whipped cream.
  
  Makes 12 servings.
  
  YANKEE MAGAZINE's Favorite New England Recipes; 1972
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rhubarb-Strawberry Cobbler
 Categories: Desserts
   Servings:  4
 
    3/4 c  All-purpose flour
      1 ts Baking powder
      2 tb Sugar
      1 pn Salt
      4 tb Vegetable shortening
      2 tb Milk
      1 pt Strawberries
  1 1/4 c  Sliced rhubarb, about
           -1/2-inch thick
      1 tb Cornstarch, dissolved in 1
           -Tbl water
    1/3 c  Sugar
           Heavy cream
 
  TOPPING:
  
  Make the topping by mixing the flour, baking powder, 1 Tbl of the sugar,
  and the salt together, then work in the shortening, mixing it with your
  fingertips or with a pastry blender, until it is just coarsely blended.
  Moisten the batter with the milk.
  
  If the strawberries are large, cut them in quarters; otherwise halve them
  and strew them in the bottom of a baking dish along with the rhubarb. Pour
  the dissolved cornstarch and the sugar over them and mix well. Pinch off
  good-size pieces of the dough and plop them on top of the berry mixture;
  don't make too smooth a top, it's supposed to have a cobbled look. Sprinkle
  the remaining tablespoon of sugar on top and bake in a preheated 350 F oven
  for 40 minutes.  Serve warm or cool with a pitcher of heavy cream
  alongside.
  
  Serves 4 to 6.
  
  [ The L. L. Bean Book of NEW New England Cookery ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ribbon Refrigerator Cake
 Categories: Desserts, Osg
   Servings:  1
 
      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) v7.07
 
      Title: Rice Bavarian
 Categories: Desserts, 1941
   Servings:  8
 
      1 tb Gelatin
      2 c  Hot cooked rice
      1 c  Sugar
      1 ts Vanilla
  1 1/2 c  Milk
      1 c  Whipping cream
    1/4 ts Salt
    3/4 c  Chopped nuts
      8    Candied cherries, chopped
 
  Soften gelatin in milk.  Let stand 10 minutes.  Dissolve over hot water.
  Add hot rice, sugar, and salt.  Mix thoroughly.  Cool. Add nuts, flavoring,
  and cherries.  Fold in stiffly whipped cream. Pour into molds. If desired,
  serve topped with whipped cream, candied cherries, and finely chopped nuts.
  8 servings.
  
  Mrs. W.B. Nicholson, Chapman, KS.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Cream with Strawberry Sauce
 Categories: Desserts
   Servings: 10
 
      1 lb Rice, White - small grain
      3 c  Water
      4 c  Milk
      1 ts Salt
      2 c  Cream, Heavy
      4 tb Sugar
      2 ts Vanilla
      2 c  Preserves, Strawberry
      1 c  Water
      1 tb Lemon Juice
 
  Calories     per serving:             Number of Servings:  10 Fat grams per
  serving:              Approx. Cook Time: 0:45 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and
  cook 30 more minutes or until rice is tender and mixture is thick. Chill
  rice in refrigerator. Whip cream with sugar and vanilla. Gently fold
  whipped cream into chilled rice. Place in individual serving dishes, if
  desired.  Also, if desired, you may place fresh, sliced strawberries on
  each dish. Place preserves, remaining water, and lemon juice in blender or
  food processor. Mix until blended. Serve over or with rice cream.
  
  As served at the Akershus Restaurant, Norway Showcase, Epcot Center, Walt
  Disney World. Recipe taken from A Taste of Florida, p. 176.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Flan Tart with Candied Ginger
 Categories: Desserts
   Servings: 12
 
      3 c  Nonfat milk
    1/2    Vanilla bean; split
    1/4 c  Medium-grain rice
    1/2 c  Sugar (or more)
      8 oz Frozen egg substitute
           - thawed
    1/3 c  Low-fat ricotta cheese
           --OR pureed fat-free cottage
           -- cheese
  1 1/2 tb Candied ginger
           - (finely slivered)
           Low-Fat Sweet Pastry
      1 ts Cinnamon
      1 tb Powdered sugar, optional
           Sliced candied ginger, opt.
 
  The low-calorie rice pudding flan is so delicious by itself that you may
  want to save the calories and fat in the crust, and serve it without the
  pastry.
  
  Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice.
  Cover partially and simmer until rice is almost tender, about 20 to 30
  minutes, stirring occasionally. Stir in sugar and continue and continue
  cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean.
  Blend egg substitute with ricotta cheese. Stir into rice mixture with
  candied ginger. Carefully pour into prepared pastry shell, filling almost
  to the top (if there is any flan mixture left from incomplete reduction in
  cooking, place in small custard dish, cover and microwave 40 to 60 seconds
  or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F.
  25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over
  and sprinkle with remaining cinnamon. Serve warm and garnish with sliced
  ginger if desired.
  
  Each serving contains about: 183 calories; 102 mg sodium; 11 mg
  cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25
  gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists. Courtesy of Jim
  Weatherly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Clinton, Desserts, Presidents
   Servings:  1
 
      2 c  Rice, cooked
      5    Eggs
      1 c  Sugar
    1/4 c  Butter; or oleo,melted
      2 c  Milk
      1 ts Vanilla
    1/4 ts Nutmeg
    1/2 c  Raisins;optional
 
  Beat eggs; add sugar, butter, milk, vanilla and nutmeg.  Add rice and
  raisins if desired and pour into a greased 2-quart casserole.  Bake at 350
  for 45 minutes. _Thirty Years at the Governor's Mansion_ via Dixie Daniels,
  Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding (Leti Labell)
 Categories: Desserts
   Servings:  6
 
    1/2 c  Rice
      1 qt Milk
    1/4 c  Sugar
 
  Dad's  recipe  - this is my favorite - a great way  to  use  up extra milk.
  
  Cinnamon
  
  Cook  milk  and rice for about 35 minues, just  below  boiling. Watch
  carefully during the last 15 minutes, to be sure that  it doesn't boil
  over.  5 minutes before completion,  add  sugar, stirring constantly. Pour
  into  a  pie  pan  and  top  with cinnamon.
  
  Serve warm or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding with Blueberries
 Categories: Desserts
   Servings:  6
 
    3/4 c  Short-grain rice (pearl)
      4 c  Milk
    1/2 c  Sugar
           Grating of nutmeg
      1 c  Fresh blueberries
    1/2 c  Heavy cream
      1 ts Vanilla extract
 
  Combine the rice and milk in a saucepan or in the top of a double boiler
  and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool
  slightly. Fold in blueberries. Whip the cream and vanilla together. Pour
  the pudding into a broilerproof dish and top with whipped cream. Place
  under the broiler and brown top slightly. Sprinkle a few additional berries
  on top if you like. Serve at once.
  
  Source: Lee Bailey's California Wine Country Cooking; ISBN# 0-517-57450-0
  recipe from Schramsberg Vineyards & Cellers
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding a la Marge Clark
 Categories: Desserts
   Servings:  1
 
    1/2 c  Rice
      1 qt Milk
    1/4 c  Sugar
 
  Cook milk and rice for about 35 minutes, just below boiling. Watch careful
  during the last 15 minutes, to be sure that it doesn't boil over. 5 minutes
  before completion, add the sugar, stirring constantly.
  
  Pour into a pie pan, and top with cinnamon. Serve warm or cold. Makes 1
  pan.
  
  Rice Pudding a la Susan Barrington
  
  GRANDMA'S RICE PUDDING
  
  Use 1 egg per cup of milk and 1 tablespoon sugar or honey per cup of milk.
  Add 1/2 cup raisins per egg.  Stir in 1/2 tsp vanilla.  Add 1/3 cup cooked
  rice per cup of milk.  Mix well and sprinkle with nutmeg. Set pan in hot
  water.  Bake at 325 degrees for 45 - 60 minutes.
  
  This is incredibly easy and ALWAYS turns out!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding #2
 Categories: Desserts, Rice
   Servings: 12
 
      2 c  Milk
  1 1/2 c  Cooked rice
    1/2 c  Rasins, if desired
    1/3 c  Sugar
      1 ts Cinnamon
      1 ts Vanilla
      2    Eggs, beaten
 
  Heat oven to 350 degrees F.. In medium  saucepan, heat milk to very warm. *
  DO NOT BOIL *. Remove from heat; add remaining ingredients; mix well. Pour
  into ungreased 1 1/2 quart casserole. Place casserole in baking pan with
  about 1 inch hot water. Bake at 350 for 30 minutes. Carefully stir pudding;
  bake an additional 15 to 20 minutes or until knife inserted near center
  comes out clean. Serve warm or cold with cream if desired. Makes 12
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Penn-dutch, Desserts
   Servings:  1
 
      1 c  Cooked Rice
      2 c  Milk
    1/2 c  Sugar
      1 tb Butter
    1/2 c  Raisins
      2    Eggs, Separated
      2 tb Powdered Sugar
           Nutmeg
 
  Beat the egg yolks and add the sugar and milk and stir into the rice. Add
  the butter and raisins. Pour into a buttered baking dish. Beat the egg
  whites until frothy, add the powdered sugar and spread on top of rice
  pudding. Sprinkle lightly with nutmeg. Bake at 325F for 30 minutes.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Desserts, Rice
   Servings:  8
 
      2 c  Milk
    1/2 c  Uncooked carolina rice
    1/4 ts Salt
      3    Egg yolks
      3 tb Sugar
    3/4 c  Heavy cream
 
  Old fashioned rice pudding.  This recipe was a favorite even before
  Carolina Rice printed it on their box in the early 1940's.  It's still the
  homey familiar dessert everyone loves. Bring milk to a boil, stir in rice
  and salt.  Cook over hot water until milk is absorbed, about 30 minutes.
  Beat egg yolks with sugar and cream. Combine with rice mixture. Add raisins
  if desired.  Pour into baking dish. Bake in a pre-heated 350 degree oven
  for 15 minutes, until top browns. From ~ Best Recipes From the Backs of
  Boxes, Bottles, Cans and Jars by Ceil Dyer Personal note - about 1/2 tsp
  vanilla combined with egg yolks and cream is very good.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Desserts, Vegetables
   Servings:  4
 
      2 oz Uncooked Regular Brown Or
           -Long Grained White Rice
    1/4 c  Dark Raisins
      1 ts Ground Cinnamon
      2 c  Low-Fat Milk (1%)
      1    Envlope (4 1/2-Cup Servings
           -Size) Reduced Calorie
           -Instant
           Vanilla Pudding Mix
      1 c  Fruit Salad (NO Sugar Added)
    1/2 c  Thawed Frozen Non Dairy
           -Whipped Topping
 
  Yield: 4 Servings
  
  In a 2-quart microwavable casserole, combine the rice and 1/2 cup of water.
  Cover with vented cover and microwave on HIGH (100%) for 4 minutes.  Stir
  to combine and microwave on Medium (50%) for 15 minutes, or until all of
  the water is absorbed.  Stir in the raisins and cinnamon.
  
  In a medium mixing bowl, combine the milk and pudding mix, stirring until
  blended.  Add to the rice mixture and stir well to combine. Microwave the
  pudding-rice mixture, uncovered, on HIGH (100%) for 8 minutes, stirring
  once halfway through the cooking time, until the mixture comes to a boil.
  Refrigerate until chilled, about 40 minutes.
  
  Fold the fruit salad and whipped topping into the pudding mixture. Cover
  and refrigerate until ready to serve.
  
  Each serving provides: 1/2 Milk; 1/2 Bread; 1 Fruit; 55 Optional Calories
  
  Per Serving: 75 Milligrams Sodium; 5 Milligrams Cholesterol
  
  This recipe was tested in a 600-700 Watt Microwave Oven
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Desserts
   Servings: 12
 
      2 c  Milk
  1 1/2 c  Cooked rice
    1/2 c  Rasins, if desired
    1/3 c  Sugar
      1 ts Cinnamon
      1 ts Vanilla
      2    Eggs, beaten
 
  Heat oven to 350 degrees F.. In medium  saucepan, heat milk to very warm. *
  DO NOT BOIL *. Remove from heat; add remaining ingredients; mix well. Pour
  into ungreased 1 1/2 quart casserole. Place casserole in baking pan with
  about 1 inch hot water. Bake at 350 for 30 minutes. Carefully stir pudding;
  bake an additional 15 to 20 minutes or until knife inserted near center
  comes out clean. Serve warm or cold with cream if desired. Makes 12
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Rice, Desserts
   Servings:  6
 
    2/3 c  Sugar
    1/2 c  Water
      2    Envelopes unflavored gelatin
    1/2 ts Salt (optional)
      2 c  Milk
  1 1/2 c  Cooked rice
      2 ts Vanilla
      1 c  Whipping cream
 
  ** %%%RICE PUDDING%%% **
  
  Heat sugar, water, gelatin and salt in a 2 quart saucepan, sitrring
  constantly, until gelatin is dissolved, about 1 minute.  Stir in milk, rice
  and vanilla.  Place saucepan in a bowl of iced water, sitrring
  occasionally, until mixture mounds slightly when dropped from a spoon,
  about 10 minutes. Beat whipping cream in chilled bowl until stiff. Gold
  whipped cream into rice mixture. Pour into ungreased 6 cup mold or sering
  bowl.  Cover and refrigerate until firm, about 3 hours. Unmold by dipping
  briefly in warm water and loosending edge with spatula; invert on serving
  plate.  Serve with Raspberry sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Desserts
   Servings:  4
 
    1/4 c  Rice, long grain
      6 c  Water, boiling
      1 qt Milk
      1 ts Salt
      2 tb Butter, melted
      2 tb Sugar
    1/2 ts Almond extract
           Nutmeg, to taste (fresh)
    1/2 c  Almonds, blanched, coarsely
           Ground
      1 c  Heavy cream, whipped
 
  Place rice in a strainer and pour the boiling water over rice. Drain well.
  steep 1 hr., or until all is thick and creamy.  Stir in butter, sugar,
  almonds and extract, nutmeg and almonds. Serve warm or chilled, with
  whipped cream.
  
  Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Pudding
 Categories: Desserts, 1941
   Servings:  8
 
      8 c  Milk, scalded
    1/4 c  Rice
      1 c  Raisins
    1/2 c  Sugar
    1/4 ts Salt
 
  Wash rice.  Combine milk, rice, sugar, and salt.  Pour into shallow baking
  dish.  Bake in slow oven (325 F) about 3 hours. Stir frequently. Add
  raisins.  Continue baking until rice is soft and plump. 8 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rice Souffle
 Categories: Penn-dutch, Desserts
   Servings:  1
 
      1 c  Rice
      2 qt Boiling Water
      1 tb Salt
      4    Egg
    3/4 c  Sugar
    1/2 c  Raisins
    1/2 ts Cinnamon
      1 qt Milk
 
  Add the salt to the boiling water and after washing rice in several waters,
  stir slowly into the boiling water. Cook without stirring for 20 or 25
  minutes or until rice is tender. Drain off water. Beat the yolks of eggs
  and add the sugar and mix with the milk. Stir into the cooked rice and mix
  well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold
  into the rice mixture. Pour into a buttered baking dish and bake at 325F
  for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Chocolate Mousse
 Categories: Desserts, Low-cal
   Servings:  6
 
    1/4 oz Envelope Unflavored Gelatin
    1/4 c  Water
      1 c  Milk
    1/2 c  Dutch Process Cocoa, Or:
           Unsweetened Cocoa)
    1/3 c  NutraSweet (R) Spoonful (tm)
      2 c  Light Whipped Topping

MMMMM-----------------------------GARNISH----------------------------------
           Light Whipped Topping
           Chocolate Curls Or Cocoa
 
  Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes.
  Cook over low heat, stirring constantly, until gelatin is dissolved; cool.
  Stir 1/4 cup of the milk into cocoa to make a paste; gradually stir in
  remaining milk. Stir in gelatin mixture and NutraSweet Spoonful.
  Refrigerate until mixture begins to thicken, 20 to 30 minutes.  Fold in 2
  cups whipped topping. Spoon mixture into stemmed glasses or serving bowl.
  Refrigerate 2 to 4 hours. To serve, garnish mousse with dollops of whipped
  topping and chocolate curls. NUTRITIONAL INFORMATION per serving: Calories:
  95 Protein: 4 g Carbohydrates: 13 g Total Fat: 5 g Saturated Fat: <1 g
  Cholesterol: <1 mg Fiber: 2 g Sodium: 74 mg DIABETIC FOOD EXCHANGE: 1/2
  Starch, 1 Fat Source: The NutraSweet (R) Spoonful (tm) Recipe Collection
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Vanilla Pudding - Fruit Sweet
 Categories: Desserts
   Servings:  4
 
      3 tb Cornstarch
      2 c  Skim milk
    1/2 c  Fruit Sweet
    1/4 ts Salt
      1    Egg yolk, beaten
      2 ts Butter
      2 ts Vanilla
 
  Fruit sweet is made of peach and pear juices and pineapple syrup. It is
  available from Wax Orchards; R4 - 320; Vashon Island, WA 98070
  
  Combine in a medium saucepan the cornstarch and 1/2 c milk.  When smoothly
  blended, add remaining milk, Fruit Sweet, and salt. Stirring constantly
  over medium heat, cook until mixture thickens and begins to bubble. Pour
  part of pudding over egg yolk and blend.  Blend egg yolk mixture back into
  hot mixture in saucepan. Cook 2 more minutes.  remove from heat. Blend in
  butter and vanilla.  Pour into serving dishes.
  
  4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Vanilla Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      3 c  Heavy cream
      1 c  Whole milk
    3/4 c  Sugar
      2 tb (yes, Tablespoons, not
           -teaspoons!) Vanilla
      5    Egg yolks
 
  Heat cream, milk and sugar in heavy saucepan, stirring until sugar
  dissolves. Add egg yolks by adding some mixture to eggs to dilute, and then
  adding diluted eggs to rest of pan (adding straight will cook them and make
  for lumpy cream). Whisk constantly over med heat until mixture coats the
  back of a spoon (seems to take forever, about 10 min?). DO NOT LET BOIL (or
  it will curdle) Strain, if you want, and add vanilla (I never strain, it
  comes out fine). Cool completely in refrigerator. Freeze according to
  manufacturers instructions. Makes about 1 quart. ( I double this if using
  the hand crank - it has a much larger capacity, but doesn't seem to last
  any longer after its made.... Hmmm....)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rick Eastes's Berry Sorbet
 Categories: Desserts
   Servings:  6
 
      2 c  Blackberries,rinsed/drained
      2 c  Raspberries,rinsed/drained
    1/2 c  Powdered fructose
    1/2 c  Water
      2 tb Lime juice
           Blackberries,rinsed/drained*
           Raspberries,rinsed/drained*
           Black-raspberry liqueur
 
  Rick Eastes travels to Chile routinely to arrange for shipping that
  country's seasonal fruits here. It's summer in Chile now, so his Berry
  Sorbet is seasonal, sort of. In it he uses fructose. Not because this sugar
  is more easily digested by some people, but because he had some on the
  shelf the day he ran out of granulated sugar. If you've run out of
  fructose, you can use granulated sugar it its place.
  ==========================================================================
  * - optional
  ==========================================================================
  1. In a 2-3 quart pan, combine the 2 cups of blackberries and raspberries,
  fructose, water, and lime juice. Bring to a boil over high heat, stirring
  often. Then reduce heat and simmer until blackberries mash redily, 3-4
  minutes. Whirl mixture, a portion at a time, in blender or food processor
  until smoothly pureed. To remove seeds, rub puree through a fine strainer
  into a bowl.
  2. Pour puree into a 9-10" square metal pan. Cover airtight and freeze
  until firm, at least 8 hours or up to 2 weeks.
  3. Frozen sorbet has an icy texture. If you like a softer texture, break
  frozen sorbet into chunks and beat with a mixer until slushy; serve at once
  or return to freezer up to 1 hour. Top servings of sorbet with additional
  berries and liqueur to taste (1-2 tablespoons per portion). Makes about 3
  cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Riviera Peaches
 Categories: Desserts
   Servings:  6
 
      2    Peach halves
    2/3 c  Raspberry jelly
 
  pistachio ice cream
  
  Place 2 peach halves in each of 8 sherbet glasses.  Melt 2/3 c raspberry
  jelly; pour over peaches. Chill 3 hours.  Just before serving, top each
  serving with 1 scoop pistachio ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rocky Road
 Categories: Desserts, Chocolate
   Servings:  4
 
      6 oz Semisweet chocolate
    1/2 c  Sour cream
      1 tb Water
      1 ds Salt
      1 c  Miniature marshmallows
 
  Melt chocolate in top of double boiler.  Mix in sour cream, water and salt.
  Turn off heat.  Fold in marshmallows.  Makes enough for 4 sundaes.
  
  From:  "Square Meals Cookbook", Courtesy Debbie Carlson - Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roll-The-Can Ice Cream
 Categories: Desserts, Ice cream
   Servings:  2
 
      1    Empty 1 lb can with plastic
           -lid
      1    Empty 3 lb can with plastic
           -lid
      1    Level surface for rolling
           -can(s)
  1 1/2 c  Rock or kosher salt
     20 c  (about 7 1/2 lb) crushed ice
           Ingredients
      1 c  Heavy cream
      1 c  Milk
      1    Beaten egg
    1/2 c  Sugar
      1 ts Vanilla
    1/3 c  Raisins, diced peaches or
           -strawberries
 
  Hardware
  
  Mix ingredients in the smaller 1 lb can.  Cover can and set in center of
  the larger can.  Layer half the crushed ice alternately with half the salt
  in the empty space in between the cans.  Cover the larger can. Now the fun
  begins:  Choose a hard, level surface like a patio or cement walk and roll
  the can back and forth for ten minutes. Open outer can; empty old ice and
  water.  Lift out small can; wipe lid dry and remove. With a table knife or
  spatula, scrape ice cream from can sides so it falls to center. Stir and
  cover. Return small can. Repack with ice and salt. Cover and roll for five
  more minutes. Per 1/2 cup serving: 415 calories, 9 g protein, 38 g
  carbohydrate, 26 g fat, 141 mg cholesterol, 124 mg sodium.  From Woman's
  Day magazine, Aug 1, '84.
  
  Makes 2 1/2 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roly-Poly Peach Cobbler
 Categories: Desserts
   Servings: 12
 
           FILLING
      6 c  Peeled and sliced
           Fresh peaches
    1/4 c  Flour
    1/4 c  Packed brown sugar
    1/4 c  Granulated sugar
    1/4 ts Salt
      2 tb Lemon juice
    1/4 ts Nutmeg
    1/2 ts Almond extract
           CINNAMON ROLL TOPPING
      2 c  Flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  Sugar
    1/2 c  Butter or margarine, chilled
    2/3 c  Milk (approx)
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      2 tb Melted butter or marg.
 
  arrange peaches in even layer in shallow 2-quart baking dish. Sprinkle
  flour, brown sugar, granulated sugar, salt, lemon juice, nutmeg and almond
  extract on top. Place in PREHEATED 450 degree oven about 10 minutes or
  until hot while preparing cinnamon roll topping. (preheating permits fruit
  mixture and cinnamon roll toppin to cook evenly, avoiding undercooked fruit
  or ovecooked dough)
  
  In medium bowl sift together flour, baking powder, salt, and 1/4 cup of the
  sugar. cut in chilled butter until mixture forms fine crumbs. Add milk,
  mixing to make a soft dough. Roll out on lightly floured surface to 10X12
  inch rectangle.  Brush surface with melted butter, sprinkle with remaining
  sugar which has been mixed with cinn. and nutmeg.  Roll from long side,
  jelly roll fashion. Cut into 1-inch slices. Place slices on top of hot
  peach mixture. Bake at 450 degrees for 10 minutes. reduce heat to 350 and
  bake 20 minutes longer or until cinnamon rolls are done. Serve warm or
  chilled with vanilla ice cream or whipped cream. 12 servings.
  
  Denver Post cooking section  9/93 typos by Molli
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Root Beer Ice
 Categories: Desserts, 1941
   Servings:  2
 
      1    Bottle root beer
      1 tb Lemon juice
      1 tb Sugar
           Few grains salt
 
  Combine ingredients.  Mix until well blended.  Freeze. 2 Servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roquefort Apple Dessert
 Categories: Desserts
   Servings:  4
 
      4 md Sized red apples
      1 tb Lemon juice
  1 1/2 oz Crumbled Roquefort cheese
    1/4 c  French dressing
    1/4 c  Chopped walnuts
      2 tb Seedless raisins
 
  Cut slice from top of each apple; reserve.  Remove cores.  Scoop out pulp,
  leaving 1/4 inch shells.  Brush shells with lemon juice.  Dice apple pulp.
  Combine diced apple and remaining ingredients; toss lightly. Fill apple
  shells with mixture.  Replace apple tops.  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Royal Custard
 Categories: Desserts
   Servings:  4
 
      2 c  Evaporated skim milk
    1/4 c  Sugar
    1/8 ts Salt
      1 ts Vanilla
    1/8 ts Nutmeg
      4    Egg yolks
      8 ts Diet jam, such as raspberry
           -or bysenberry
           Meringue Topping:
      4    Egg whites
      1 pn Salt
    1/4 ts Cream of tartar
    1/4 c  Sugar
    1/2 ts Vanilla
 
  Royal Custard
  
  Custard:
  
  Preheat oven to 350 degrees. To make custard: Combine all ingredients,
  except diet jam. Beat well and pour into individual custard cups. Stand in
  a pan of hot water in oven. Bake 45 minutes to 1 hour, or until knife
  inserted near center of custard comes out clean. Remove custards from oven
  and spread surface with jam.
  
  To make meringue: In medium bowl, using an electric mixer, beat egg whites
  until frothy. Add salt and cream of tartar. Whip until stiff, but not dry.
  Beat in sugar, 1 teaspoon at a time. Add vanilla. Continue to beat until
  meringue forms peaks that fold over when beater is removed. Cover pudding
  with meringue, being sure to seal around edges. Swirl or make points to
  decorate top. Return pudding to oven. Bake 10 to 15 minutes or until
  delicately browned. Makes 4 servings. (about 292 calories per serving)
  
  Recipe from the Deal-A-Meal Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rugelach
 Categories: Desserts
   Servings:  6
 
      1 c  Unsalted butter, softened
      6 oz Cream cheese, softened
  2 1/4 c  Unbleached white flour
    1/4 ts Salt
           *=+
           -CHOCOLATE CHIP FILLING*
    3/4 c  Semi-sweet mini chocolate
           -pieces
    3/4 c  Finely chopped walnuts
    1/2 c  Sugar
      1 tb Unsweetened powdered cocoa
    1/2 ts Cinnamon
           *=+
           -GLAZE*
      1    Egg yolk, beaten
    1/4 c  Water
    1/4 c  Sugar
 
  Yields 6 dozen pastries
  
  *=+                                PASTRY*
  
  For the pastry, in a large mixing bowl, cream the butter and cream cheese
  until light and fluffy.  Add the flour and salt and knead the dough lightly
  until well mixed.  Wrap the dough in waxed paper or plastic and chill for
  at least 2 hours.
  
  Meanwhile, prepare the filling of your choice by combining all of the
  ingredients.  Set aside.
  
  When the dough has chilled for a couple of hours and you're ready to bake
  the rugelach, divide the dough into nine equal pieces.  Work with one piece
  at a time and keep the rest refrigerated.  Roll each piece of dough into an
  8 inch circle.  Sprinkle the dough all over with about one-ninth of the
  filling.  Gently press the filling into the pastry. Cut the circle into
  eight pie-shaped wedges.  Starting at the base of each wedge, roll to the
  point to form little horn-shaped pastries. Place each rugelach, point-side
  down, on an unoiled baking sheet. Continue with the rest of the dough. When
  you have almost finished forming all the rugelach, preheat the oven to
  375F.  Combine the egg yolk with the water. Brush the tops with the beaten
  egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until
  golden brown.
  
  Note:  This is very soft dough.  For easier handling, roll the dough out on
  a piece of waxed paper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Balls
 Categories: Desserts, Alcohol
   Servings:  6
 
      2 c  Rolled vanilla wafers
      1 c  Powdered sugar
  1 1/2 c  Finely chopped nuts
  1 1/2 tb Cocoa
      2 tb Corn syrup
    1/2 c  Rum
 
  Mix all the ingredients thoroughly and roll into small balls of about one
  inch.  Roll these in a little powdered sugar and you are ready to go. If
  you want to store any, wrap them separately in waxed paper and keep them in
  the frigerator.  They will hold up well.  About 50 rum balls.
  
  from the LBJ Barbecue Cook Book by Walter Jetton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings:  6
 
    1/4 c  Sugar
      2 tb To 4 tb rum
           Melt in double boiler:
    1/4 lb Semi-sweet or sweet
           -chocolate
 
  Rum Chocolate Mousse
  
  Cook over very low heat until dissolved but not colored brown:
  
  Add  the syrup to the melted chocolate and stir  until  smooth. When the
  mixture is cool but not chilled, fold into it:
  
  2 stiffly beaten egg whites
  
  and then fold this combination very gently into:
  
  2 c whipped cream
  
  Chill in sherbet glasses at least 2 hours before serving.  8-10 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Cream Pie
 Categories: Desserts
   Servings:  6
 
      1    Pie Crust Recipe For Single
      6 lg Egg Yolks
      1 c  Sugar
      2 c  Heavy Cream, Well Chilled
    1/2 c  Dark Rum
  1 1/2 tb Unflavored Gelatin
           Semi-Sweet Chocolate Shaving
 
  Line a 9-inch pie plate with pastry, cover with foil and fill with rice.
  Bake the empty pie crust at 400F for 15 minutes.  Remove rice and foil and
  bake at 375F for 10 minutes more or until it is pale golden. In a bowl
  with an electric mixer, beat the egg yolks.  Add the sugar gradually,
  beating until the mixture is thickened and pale.  Beat in 1 cup of cream,
  rum, and 1/4 cup water.  Transfer the mixture to the top of a double
  boiler. Cook, stirring constantly until it registers 140f on a candy
  thermometer. Then cook for 3 minutes more. In a small saucepan, sprinkle
  the gelatine over 1/4 cup cold water. Let it soften for 5 minutes, and heat
  the mixture over low heat, stirring, until the gelatin is dissolved. Whisk
  into the custard, set the bowl in a larger bowl of ice water and let the
  mixture cool, stirring it occasionally, until it is the consistency of raw
  egg whites. Do not let the mixture set. In a bowl, beat the remaining cream
  until it just holds stiff peaks. Fold the whipped cream into the custard
  gently but thoroughly.  Pour the mixture into the pie shell. Chill for 3
  hours or until set. Garnish with chocolate curls. a 1948 Gourmet Mag.
  favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Custard Cake
 Categories: Desserts
   Servings:  8
 
      1    (3 1/8 oz) pkg vanilla
           -pudding and pie filling mix
           -(not instant)
  2 1/2 c  Milk
      1 ts Vanilla
      1    (10 3/4 oz) prepared loaf
           -pound cake
      3 tb Rum or orange-flavored
           -liqueur
      1 c  Whipping cream
      2 tb Powdered sugar
 
  Canned fruit (mandarin oranges, pineapple and maraschino cherries)
  well-drained
  
  Prepare pudding mix according to package directions using 2 1/2 cups milk.
  
  Add vanilla, cool.  Line 9x5 inch loaf pan with plastic wrap.  Cut pound
  cake into fifteen 1/2 inch thick slices.  Place on tray or cookie sheet,
  sprinkle with rum.  Place 5 slices, cut side up, in prepared pan.  Spoon
  about 1/3 of pudding over cake; repeat layers twice.  Cover with plastic
  wrap; place weight on top of layers*.  Refrigerate several hours or
  overnight.  Invert onto serving plate; remove plastic wrap.  In small bowl,
  whip cream with powdered sugar until stiff peaks form.  Frost cake with
  whipped cream.  Arrange fruit around cake.  8 servings
  
  *Tip: a large unopened can of fruit makes a good weight.
  
  Source: Pillsbury, Favorite Foods posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Pineapple Boats
 Categories: Desserts
   Servings:  4
 
      1    Pineapple
    1/3 c  Melted butter
    1/4 c  Packed light brown sugar
      3 tb Dark rum
    1/2 ts Ground cinnamon
    1/8 ts Ground cloves
           Freshly grated nutmeg
 
  Rum Pineapple Boats
  
  Cut pineapple through top and core into quarters.  Cut pineapple into 1/2
  inch slices, cutting to, but not through, the shell.  Mix butter, sugar,
  rum, cinnamon and cloves.
  
  Wrap pinapple tops in aluminum foil.  Place pinapple quarters on Cooking
  Grid, cover and cook (MOM) until pineapple is hot through, about 15
  minutes, basting several times with butter-rum mixture. Sprinkle generously
  with nutmeg.  4 servings
  
  WEBER cooking tip:
  
  Pineapple boats can be served as a side dish or a tempting dessert. By the
  way (MOM) translates as medium off medium for the gas burners.
  
  Enjoy --<-@ Jenny
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum Sauce
 Categories: Sauces, Desserts
   Servings: 15
 
      1 c  Butter, unsalted, room temp.
      1 c  Sugar
      2    Eggs, large
    1/2 c  Dark Rum
 
  Servings: 15
  
  Beat the large eggs until frothy.
  
  Using an electric mixer, cream butter and sugar until light and fluffy.
  
  Put mixture in top of double boiler over simmering water; cook 20 minutes,
  whisking often. The mixture should be silky smooth and light in colour.
  
  Whisk 2 tablespoons of hot butter mixture into beaten eggs, then add
  another 2 tablespoons.
  
  Whisk warmed egg mixture slowly into remaining butter mixture. Cook mixture
  over barley simmering water until thickened 4 - 5 minutes, whisking
  constantly.
  
  Cool slightly. Whisk in rum. Sauce may be kept warm over hot water until
  served.
  
  From The Gazette, 91/04/03.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum-Flamed Bananas
 Categories: Desserts
   Servings:  4
 
      4    Bananas
      4 tb Butter
      2 tb Confectioners sugar
      2 tb Brown sugar 1/4
      1    Cup rum
 
  Rum-Flamed Bananas
  
  Peel bananas, cut in half crosswise.
  
  Melt butter in chafing dish pan over direct heat.
  
  Place  bananas  in hot butter; sprinkle with mixed  sugars  and cook until
  browned lightly on all sides, about 4 to 6 minutes.
  
  Pour  the  rum over the bananas; ignite the rum, and  serve  on dessert
  plates.  Serves 4.
  
  (I sometimes serve this over French Vanilla Ice Cream,  heaven! I also have
  a terrific Crepes Suzette recipe that's great  for company. Crepes can be
  made ay ahead of time and frozen  until the day you need them. Let me
  know!)
  
  ~- Stephanie ---
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rum-Raisn Bread Pudding
 Categories: Desserts
   Servings: 10
 
    1/3 c  Light rum
    1/2 c  Seedless raisins
      2 cn Evaporated skim milk (12 oz
           - ea.)
      1 c  Frozen no-fat liquid egg sub
    2/3 c  Lt. brown sugar (packed)
  1 1/2 ts Vanilla extract
      1    Small loaf (approx 5 oz)
           - French bread in 1" cubes
 
  1.  Combine rum and raisins in a small bowl & set aside for 15 min. 2. In a
  large bowl, whixk together the evaporated milk, liquid egg substitute,
  brown sugar, and vanilla.  Stir in the raisins and rum, and bread cubes and
  set aside for 20 min.  Heat oven to 350 Degress.  Heat water in a tea
  kettle. 3. Pour mixture into a 9 X 5-1/2" (8 cup) non-stick pan loaf. Place
  the pan in the center of a baking pan or large ovenproof casserole and
  position on a rack set in the middle of the oven,   Pour boiling water into
  the pan to reach halfway up the sides of the loaf pan.  Bake until set in
  the center  (45-55 minutes). 4. Remove pan from oven and loaf pan from the
  water bath.  Cool on a wire rack. Serve chilled
  
  [0.46 grams of fat/serving] from "Just Desserts: secret to fat-free-eating
  lies in substitution" Chicago Tribune Magazine, April 25, 1993.
  
  posted by Bud Cloyd
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rummed Maple Pudding
 Categories: Desserts
   Servings:  8
 
      4 tb Water
  1 1/2 tb Gelatin
     25    Ladyfingers
    1/3 c  Dark rum
      1 c  Maple syrup OR:
    3/4 c  Maple-flavored syrup
     14 oz Evaporated milk, chilled
    1/2 c  Chopped pecans
 
  Place water in medium-size saucepan, sprinkle gelatin over, let soak for 5
  minutes.  Arrange ladyfingers in one layer in shallow dish, pour the rum
  over so that ladyfingers are evenly coated, let soak. Beat evap. milk to
  light and fluffy. Place gelatin mix over low heat and stir it gently until
  melted, mix in the maple syrup and beat into evaporated milk, along with
  the nuts. Line bottom of 8 cup deep dish with half the ladyfingers,
  breaking them up if necessary to fit the dish. Pour half the maple mixture
  over, cover with remaining ladyfingers, then remaining maple mixture. Leave
  in refrigerator for several hours, or until the pudding is firm.
  
  Serves 8
  
  Rummed Maple Pudding is suitable alcoholic dessert for the thirsty
  Sagittarian, who will find it hard to resist.
  
  Posted by:  Grandma Sheila (Exner)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Runny Butter Tarts
 Categories: Desserts, Canadian
   Servings:  1
 
    1/4 c  Raisins
     16    Tart shells; baked
    1/4 c  Butter;soft
    1/2 c  Sugar; brown, lightly packe
    1/2 c  Corn syrup
      1    Egg
      1 ts Vinegar
      1 ts Vanilla
           Salt
 
     Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl,
  cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla
  and salt. Pour into pastry shells, filling each 3/4s full.
    Bake in 400F oven for about 10 minutes or just till runny in centre. Let
  cool in pan for 1 minute, remove to rack and let cool completely.
   Makes 16 tarts. Source: FOOD magazine (now defunct)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Russian Chocolate Tort
 Categories: Desserts, Chocolate
   Servings:  6
 
      1 c  Softened butter
      2 c  Sugar
      4    Eggs--seperated
    1/2 c  Heavy cream
      1 c  Mashed potatos
      1 c  Ground almonds
      4 oz Unsweetened
           -chocolate--melted
      1 ts Pure vanilla extract
      2 ts Rum
      1 ts Cinnamon
  1 1/2 c  Unbleached white flour
      2 ts Baking powder
           FROSTING:
      3 tb Butter--softened
  1 1/2 c  Powdered sugar--sifted
      2 tb Strong, warm freshly brewed
           -coffee
      1 oz Unsweetened
           -chocolate--melted
      1 tb Strong, dark rum
    1/2 ts Pure vanilla extract
           FILLING:
    1/2 c  Raspberry butter OR jam OR
           -1/2 cup stewed dried
           -apricots--pureed
     16    Whole almonds or 1/2 cup
           -slivered almonds.
 
  CAKE:
  
  Preheat oven to 325 F. Generously butter and flour a 10-inch springform
  pan.  Cream together the butter and sugar. Beat in the egg yolks, one at a
  time, and then add the next 4 ingredients, beating until smooth. Mix in the
  vanilla and rum.  Sift together the cinnamon, flour and baking powder and
  add to the batter, mixing well.
  
  Beat the egg whites until stiff--BUT NOT DRY--and fold them into the
  batter. Pour the batter into the pan and bake for 1 1/2 hours or till a
  knife inserted in the center comes out clean.  Allow the cake to cool for
  about 15 minutes in the pan, then slide a knife between the sides of the
  cake and the detachable side of the springform pan. Remove the pan.
  
  While the cake is cooling, prepare the frosting. Cream together the butter
  and powdered sugar. Add the rest of the ingredients and beat till smooth.
  When the cake is cool, carefully slice it in half horozontally and spread
  the jam or cooked apricots between the layers. Reassemble the cake and
  spread the frosting on the top and sides.  If you wish--decorate with
  almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rustic Plum and Nectarine Tart
 Categories: Desserts
   Servings: 10
 
    1/2 c  Sugar
    1/3 c  Toasted pecans
    1/4 c  Flour
  1 1/4 lb Plums, quartered (about 14)
    1/2 lb Nectarines, cut in wedges
           -(about 3)
      1 tb Butter
      1 tb Milk or cream
      3 tb Red currant jelly or seived
           -apricot jam
           PASTRY
      2 c  Flour
      1 tb Sugar
    1/2 ts Salt
    1/3 c  Cold butter, cubed
    1/3 c  Cold lard, cubed
      1    Egg yolk
      1 ts Lemon juice
 
  Serve this with whipped cream or custard sauce.  You can substitute peaches
  for the nectarines or make the tart entirely with plums.
  
  Ice water
  
  PASTRY:  In large bowl, combine flour, sugar and salt; cut in butter and
  lard until mixture resembles fine crumbs with a few large pieces.  In
  measuring cup, beat together egg yolk, lemon juice and enough ice water to
  make 1/2 cup; briskly stir enough into flour mixture, 1 tbsp at a time, to
  make dough hold together.  Shape into disc; wrap and chill for at least 20
  minutes.  Let cold pastry stand for 15 minutes at room temperature before
  rolling.  On lightly surgace, roll out pastry iinto 14 inch circle, leaving
  edges rough.  Transfer to 12 inch pizza pan,letting pastry hang over edge.
  
  In food processor, process 1/4 cup of the sugar, pecans and flour until
  nuts are finely ground; spread over pastry on pan.  Arrange plums and
  nectarines over nuts; sprinkle with remaining 1/4 cup of the sugar.  Dot
  with butter. Fold pastry overhang over fruit, brush with milk, and sprinkle
  a little more sugar over.  Bake in 425 F oven for 15 minutes. Reduce heat
  to 375 F and bake for 35 minutes longer or until pastry is golden and
  juices are bubbling, shielding pastry with foil to prevent over-browning if
  necessary.  Let cool. Melt jelly and brush over fruit. Makes 10-12
  servings.
  
  Origin: Canadian Living cooking collections:  Great Desserts. Shared by:
  Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rye Popovers
 Categories: Desserts
   Servings:  6
 
      3    Eggs, beaten
      1 c  Milk
      3 tb Butter or margarine, melted
    2/3 c  All-purpose flour
    1/3 c  Rye flour
    1/2 ts Salt
 
  Rye Popovers
  
  Combine eggs, milk, and butter in mixing bowl.  Add flours and salt. Beat
  with rotary beater or wire whisk until smooth.  Pour batter into 6 greased
  muffin cups, stirring through batter often to prevent settling. Bake at 375
  degrees for 40 to 50 minutes or until golden brown.  Pierce each popover to
  let out steam.  Bake additional 10 minutes.  Immediately remove from pan.
  Serve hot. Makes 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rystpudding met Bessensaus (Rice pudding with Red Currant sa
 Categories: Desserts
   Servings:  8
 
MMMMM-----------------------MM BY HELEN PEAGRAM----------------------------
      4 c  Milk
    3/4 c  Long grain rice
      4    Eggs
    1/2 c  White sugar
      1 ts Vanilla
  1 1/2 ts Orange rind, finely grated

MMMMM------------------------RED CURRANT SAUCE-----------------------------
      3 c  Red currants
    3/4 c  Sugar
 
  Rice plays a big part in Dutch cooking and this comforting pudding with a
  hint of orange is wonderful with fresh red currant sauce.  You can also
  serve it with just a sprinkle of sugar on top and your favourite fresh
  berries on the side.
  
  In a large saucepan, bring milk and rice to boil, stirring occasionally;
  reduce heat, cover and simmer for 20 minutes.
  
  Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually
  whisk in milk.  Stir in rice, sugar, vanilla and orange rind.  Spoon into 8
  greased 3/4 cup custard cups.  Place cups in a large cake pan or roaster;
  pour in enough hot water to come half way up sides.  Bake in 325-F oven for
  55 to 60 minutes or til set.  Let cool slightly.  Run a knife around edge
  of each custard; invert onto serving plate.  Serve warm or cold with sauce.
  
  Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil.
  Reduce heat to medium low and simmer, covered for 5 minutes or til currants
  are softened.
   Using a food mill or sieve, press out seeds.  Return currant puree to
  saucepan along with 2/3 cup water and sugar; simmer over low heat for 10
  minutes or til mixture slightly thickens.  Makes 2 cups.
  
  From Canadian Living Nov/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Saballene
 Categories: Desserts
   Servings:  2
 
      2    Orange
    1/2 c  Sugar
     16    Egg yolks
    1/2 c  Marsala
    1/2 c  Grand Marnier
      2 tb Chilled water
 
  Saballene
  
  Servings:  2
  
  Cut  bottom of orange just enough to let it stand on it's  own. Remove top
  of orange.  Hollow out orange leaving just a  shell of peel. Mix egg yolks
  and sugar, heat over  double  boiler, making sure heat never gets to
  simmering.   Add  Marsala  and Grand Marnier. Return to heat and whip,
  watching  temperature. When consistency is stiffer,add chilled water.
  
  Whip some more. When firm, pour into orange shell, serve hot or cold.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sabayone
 Categories: Desserts
   Servings:  8
 
      6 lg Egg Yolks
    1/3 c  Sugar
    1/3 c  Dry White Wine
      2 tb Grand Marnier Or Mandrin
           -Napoleon Liqueur
    1/2 pt Whipping Cream, Whipped
  2 1/2 c  Tart Red Cherries, Fresh Or
           -Frozen
 
  Try this one for a fancy dinner.  Guests will never know that it is so easy
  to make.
  
  Yield 8 Servings
  
  In the top of a double boilier, combine the egg yolks and sugar, beating
  well.  Add the wine to the egg mixture.  Have the water inthe double
  boilier, simmering and place the pan with the egg mixture on top. Whisk the
  mixture constantly until it thickens into a fluffy custard, about 5
  minutes.  Remove the egg mixture from the heat and beat until cool. Fold
  the stiffly beaten whipped cream into the cooled egg mixture and add the
  liqueur.  Spoon the mixture over the cherries and serve.
  
  From The National Red Cherry Institute
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sacher-Bits (Steve Shanker)
 Categories: Desserts
   Servings:  1
 
    3/4 c  Butter
      3 oz Unsweetened chocolate
  1 1/2 c  Sugar
      3    Eggs
  1 1/2 ts Vanilla
  1 1/4 c  Flour
      2 c  Preserves (we used 1 c
           -raspberry on one half, and
           -1 cup
           Apricot on the other)
      9 oz (approx) semisweet chocolate
           -chips
 
  We've all heard of Sacher-torte, that wonderfully decadent candy chocolate
  glazed torte with the apricot filling.  Well, a while back Deb started to
  make it but realized she didn't really have the time on that day and did an
  experiment instead.  This is every bit as good as the real thing and a hell
  of a lot simpler to do. We wanted to see how raspberry was and it was just
  as good as the apricot, soooo, make half and half, or better yet, just do a
  double batch.  Its sooo good for the waistline. Make a few batches of this
  and I guarantee you'll come away looking just like Santa...ho ho ho!
  
  Preheat oven to 325 degrees.  Grease a 15x10x1" pan.
  
  In a medium saucepan, melt butter and chocolate over low heat. Remove from
  heat; stir in sugar.  Blend in eggs, one at a time. Add vanilla. Stir in
  flour.  Spread in pan.  Bake 15 to 20 minutes, till done. Cool. Spread
  preserves over top. Melt chips over low heat and drizzle over top of pan.
  Chill to harden.
  
  Cut into small 'brownie' sized pieces and serve.  Best if kept cool.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sand Cups
 Categories: Desserts
   Servings: 10
 
      2 c  Cold milk
      1 pk JELL-O vanilla pudding mix
      1 pk COOL-WHIP topping,thawed
      1 pk Vanilla wafers,crushed(12oz)
     10    7 oz plastic cups

MMMMM----------------------SUGGESTED DECORATIONS---------------------------
           Miniature umbrellas
           Gummy sea shells
           Gummy worms
           Gummy sharks
           Candy stars
           Chopped peanuts
 
  1. POUR milk into large bowl. Add pudding mix. Beat with whisk until well
     blended, 1-2 minutes. Let stand 5 minutes.~
  
  2. STIR in whipped topping and half of crushed cookies.~
  
  3. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with
     pudding mixture. Top with remaining crushed cookies. Refrigerate 1
     hour. Decorate
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sander's Hot Fudge
 Categories: Chocolate, Ice cream, Desserts
   Servings:  6
 
     13 oz Pet Milk
      1 lb Kraft's caramels
    1/2 lb Butter or margarine
     12 oz NESTLES MILK CHOCOLATE
           (do not substitute on the
           -candy)
           Recipe #2
     14 oz Can Eagle Brand Sweetened
           -Condensed Milk
     14 oz Light Karo syrup
    1/2 lb Butter
     12 oz Nestles Milk Chocolate
 
  Recipe #1 (preferred)
  
  Method for either recipe:
  
  Using either of the above ingredients combinations, put all ingredients in
  the top of double boiler over simmering water; stir until smooth.  Continue
  to cook 30 minutes.  Stir to keep from scorching.  Put hot sauce  through
  blender or beat at high speed with electric mixer for a few minutes.  Pour
  into refrigerator containers with lids, refrigerating sauce between usage
  up to 2 weeks.
  
  Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer Posted by
  Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauce Cockaigne
 Categories: Desserts
   Servings:  6
 
      2 c  Dried apricots
  1 1/4 c  Water
  1 1/3 c  Sugar
      5 c  Canned crushed pineapple
 
  Cook apricots and water in widbottmed covered sauce pan until fruit is
  pulpy and disintegrates easily when stirred.  Add sugar, stir until
  dissolved.  Add canned pineapple, bring mixture to boil.  Pour into jars
  and cover; store refrigerated.  --> 8 cups.
  
  Serve with custards, glazed bananas, cottage pudding, waffles, etc, either
  alone or with whipped cream.
  
  From The Joy Of Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sauteed Apples
 Categories: Desserts
   Servings: 16
 
      8    Apples, golden delicious
      6 oz Appricots, dried
    1/2 c  Butter or margerine
    1/3 c  Brown sugar, packed
    1/2 ts Cinnamon, ground
 
  Peel and core apples and cut into 12 to 16 slices each.  Cut any large
  apricot halves in half.  In a large skillet melt butter or margerine. Add
  apple slices.  Cook over medium heat, stirring occasionally with a spatula
  until apples are tender (6 to 8 minutes.) Add apricots. Sprinkle with brown
  sugar and cinnamon.  Cook and stir 3 to 5 minutes or until fruit is glazed.
  Makes 16 buffet servings.
  
  Tops Grocery Store Ad flyer.  November 12, 1991 Scandinavian Holiday Open
  House
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sawdust Salad
 Categories: Salads, Desserts
   Servings: 12
 
           -Personal favorite

MMMMM---------------------------FIRST LAYER--------------------------------
      1 pk Lemon jello - 3 oz
      1 pk Orange jello - 3 oz
  1 1/4 c  Cold water
      2 c  Hot water
      1 cn Crushed pineapple
           -# 2 can
      3    Banana
           -sliced

MMMMM---------------------------SECOND LAYER--------------------------------
      2    Egg
           -well beaten
      5 tb Flour
      1 c  Sugar
      2 c  Pineapple juice

MMMMM---------------------------THIRD LAYER--------------------------------
      2 pk Dream whip
           -2 envelopes that is
      8 oz Cream cheese
      1 c  Milk
 
   First Layer: Dissolve jello in water. Drain pineapple, reserving juice.
  Add pineapple to jello and slice bananas over top. Let harden in
  refrigerator.
  
   Second Layer: Cook all ingredients together until thick. Let cool. Then
  spread on top of jello mixture.
  
   Third Layer: Mix Dream Whip and milk and beat until stiff. Add softened
  cream cheese and whip well. Spread on jello mixture - Grate cheese on top
  if desired.  Use dish 13x9x2
  
   From The Cookie Lady's Files
  
  Resubmitted by The.LaRK Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ===========================================================================
  BBS: High Country East Date: 08-03-93 (21:49) Number: 2185 From: LAWRENCE
  KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: Chicken Conf: (52)
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sazerac Rouge, Blanc, Bleu Sorbets in Ice Swan
 Categories: Desserts
   Servings: 12
 
           ICE SWAN (optional, see
           -note):
      1    Gal distilled water

MMMMM---------------------------LEMON SORBET--------------------------------
      1 c  Water
    3/4 c  Sugar
  1 1/2 c  Mineral water
      1 c  Lemon juice
      1 ts Grated lemon rind
      1 lg Egg white, beaten until
           -stiff peaks form

MMMMM------------------------STRAWBERRY SORBET-----------------------------
      1 c  Sugar
      1 c  Water
      2 pt Fresh strawberries, hulled
           -(4 cups)
      2 tb Orange juice
      1 tb Lemon juice

MMMMM------------------------BLACKBERRY SORBET-----------------------------
      1 c  Sugar
      1 c  Water
      2 pt Fresh, or 4 cups frozen,
           -blackberries
      2 lg Egg whites, beaten until
           -stiff peaks form

MMMMM-----------------------------GARNISH----------------------------------
           Mint sprigs (optional)
           Flowers for garnish
           -(optional)
 
  Servings: 12
  
  For elegance and drama, borrow the Sazerac tradition of serving colorful
  sorbets in a glistening swan ice sculpture. The ice mold, which is truly
  impressive, is easy to create with a soft-plastic mold filled with
  distilled water and frozen overnight. The next day, simply pull off the
  plastic. Info on ordering the mold included at end of recipe.
  
  DIRECTIONS: If using ice swan, prepare several days in advance. Fill mold
  with distilled water. Freeze until firm throughout. Remove from mold and
  return to freezer until ready to use.
  
  To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to boiling;
  boil mixture 5 minutes. Cool sugar mixture to room temperature. Stir in
  mineral water, lemon juice, and rind. Gently fold in egg white. Freeze
  according to Freezing Directions (below).
  
  To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water to
  boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In
  food processor, with chopping blade, puree strawberries, a cup at a time.
  Strain juice and pulp into bowl; discard seeds. Stir strawberry puree and
  orange and lemon juices into sugar mixture. Freeze according to Freezing
  Directions (below).
  
  To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water to
  boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In
  food processor, with chopping blade, puree blackberries, a cup at a time.
  Strain juice and pulp into bowl; discard seeds. Gently fold blackberry
  puree and egg whites into sugar mixture. Freeze according to Freezing
  Directions (below).
  
  Just before serving, place swan on cloth napkin lined serving platter and
  garnish with mint and flowers, if desired. Scoop sorbets into swan or a
  glass bowl and serve immediately.
  
  Freezing Directions: If using ice cream maker, freeze sorbet mixture
  following manufacturer's directions. If not using an ice cream maker, pour
  sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6 to 8 hours
  or until frozen. Remove sorbet from freezer; cut into 1 inch squares and
  let stand at room temperature 20 minutes or until slightly softened.
  Meanwhile, chill large bowl and beaters of electric mixer. Place softened
  sorbet squares in chilled bowl. Beat on low speed until squares are broken
  up, then beat on high speed until smooth and fluffy- about 1 minute. Pack
  sorbet into a freezer container and freeze until ready to serve.
  
  Note: To obtain Swan Mold, call RMI-D, Ice Creations Unlimited at: (303)
  373-5001 Ice molds are $37.00 plus shipping and handling (as of July,
  1990).
  
  Source: Country Living magazine, 07/90 From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Schnapped Peaches
 Categories: Desserts
   Servings:  4
 
      4    Peaches, ripe, peeled
    1/4 c  Peach Schnapps
    1/2 c  Whipping Cream
      1    Orange, juice, grated rind
 
  Servings:  4
  
  Slice peaches thinly and place in a bowl. Pour peach schnapps over fruit
  and marinate at room temperature for 15 minutes. In a separate bowl, whip
  cream until it holds its shape. Beat in orange rind and juice. Pile peaches
  into individual serving dishes, pour any remaining juice over fruit, and
  top with whipped cream. Serves 4.
  
  From The Gazette, 91/07/31.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Schokelade Edelweiss
 Categories: Desserts
   Servings:  6
 
    1/2 c  Butter
    1/2    Bar German chocolate
      3    Eggs
      1 c  Sugar
    1/2 c  Flour
      1 ts Vanilla
 
  Vanilla ice cream or whipping cream
  
  Preheat oven to 325 degrees.  Grease a 9" pie pan.
  
  Melt butter and chocolate in a double boiler.  Set aside.  Beat eggs until
  frothy.  Add sugar and beat well.  Add flour and beat well.  Add vanilla
  and chocolate mixture and beat well.  Pour into pan and bake 35-40 minutes.
  Cool before serving.
  
  Cut in wedges and top with vanilla ice cream or whipping cream.
  
  Shared by Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Apple Pudding
 Categories: Desserts
   Servings:  6
 
      4 lg Apples
    1/3 c  Sugar
    1/8 ts Cinnamon
    1/8 ts Salt
      1 ts Butter
    1/2 c  Rolled Oats
  1 1/2 c  Skim Milk
 
  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 minutes.
  Remove the cover and bake 15 minutes more.  Serve hot or cold. Cal: 155,
  Fat: 2/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scotch Whisky Trifle
 Categories: Desserts
   Servings: 12
 
MMMMM----------------------COFFEE-CARAMEL CUSTARD---------------------------
  2 2/3 c  Half and half
      6    Egg yolks
    3/4 c  Dark brown sugar, packed
      3 tb All-purpose flour
  1 1/2 ts Vanilla extract
      1 c  Whipping cream; chilled  +
      2 tb Whipping cream; chilled
  1 1/4 ts Instant espresso powder
           -OR- instant coffee powder
      3 tb Scotch whisky

MMMMM------------------------------TRIFLE-----------------------------------
      1    Frozen pound cake, 1-lb.size
           -thawed, cut into 3/4" cubes
      6 tb Scotch whisky
      1 c  Raspberry jam
      1 pt Fresh raspberries; -OR-
     24 oz -Frozen raspberries, thawed
      2 lg Bananas; peeled,
           - halved lengthwise, sliced

MMMMM----------------------------TO FINISH---------------------------------
      2 c  Whipping cream; chilled
      3 tb Sugar
      3 tb Scotch whisky
    1/2 pt Fresh raspberries
           Semisweet chocolate
           - curled or grated
 
  For custard: Scald half and half in heavy medium saucepan.  Whisk yolks,
  sugar and flour in top of double boiler until smooth.  Gradually whisk in
  hot half and half.  Set over boling water and stir until custard is very
  thick and mounds when dropped from spoon, about 6 minutes.  Set top of
  double boiler over ice and chill custard, whisking occasionally.  Mix in
  vanilla.
  
  Combine whipping cream and espresso powder in large bowl and stir until
  powder dissolves.  Beat to firm peaks.  Add Scotch and beat until firm.
  Fold cream mixture into cold custard in 2 additions.  (Can be prepared 1
  day ahead.  Cover and refrigerate.)
  
  For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass
  bowl.  Sprinkle with 3 tablespoons Scotch and toss.  Heat jam in heavy
  small saucepan until just pourable.  Spoon half of jam over cake and
  spread.  Top with half of custard.  Top with 1/2 the raspberries, making
  sure some berries show at sides of bowl.  Top with half of bananas.  Place
  remaining pound cake cubes in another bowl.  Sprinkle with 3 tablespoons
  Scotch and toss.  Layer fruit over.  Spoon remaining jam over and spread.
  Top with remaining custard, then with other halves of raspberries and
  bananas.  Cover and refrigerate until set, at least 3 hours.  (Can be
  prepared 1 day ahead).
  
  Whip cream and sugar in large bowl to stiff peaks.  Add 3 tablespoons
  Scotch and beat to firm peaks.  Mound cream atop trifle.  Garnish with
  fresh raspberries and chocolate.
  
  Source: Bon Appetit, December 1990 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Scrumptious Strawberry Soup
 Categories: Desserts
   Servings:  4
 
      2 c  Strawberries
    1/2 c  Yogurt, plain
    1/2 c  Sugar, (OR
    1/4 c  Honey)
    1/2 c  Dry red wine
      1 c  Strawberry halves
 
  Blend all ingredients together in a blender, except strawberry halves.
  Chill overnight.  Garnish with strawberry halves.  Serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sedberry's Ginger Pudding
 Categories: Desserts
   Servings:  6
 
      1 c  Butter
      1 c  Brown sugar
      2 c  Sorghum molasses
      1 c  Sour milk
      1 ts Soda
      4 c  Flour
      3 ts Powdered ginger
      4    Eggs
 
  Beat whole eggs until light.  Add brown sugar, ginger and melted butter.
  Stir in molasses, sour milk, soda and flour.  Mix well and beat until all
  ingredients are thoroughly mixed.  Pour into buttered, floured baking pan
  and bake 35 minutes at 350 degrees.  Serve hot with vanilla ice cream.
  
  Source: Homecoming Cookbook by Phila Hach Posted by Dar Rains
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Seven-Minute Icing
 Categories: Icings, 1941
   Servings:  6
 
      1    Egg white
    1/8 ts Cream of tartar
    1/3 c  Boiling water
      1 c  Sugar
           Few grains salt
    1/2 ts Vanilla
 
  Combine sugar, salt, cream of tartar, and boiling water.  Pour into upper
  part of double boiler.  Place over boiling water.  Add unbeaten egg white.
  Beat with rotary beater about seven minutes, or until icing is thick enough
  to spread.  Add flavoring.  If desired, chopped raisins, chopped candied
  cherries, or pineapple may be added to the icing just before it is spread
  on the cake. Brown sugar may be substituted for granulated sugar.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sex in a Pan
 Categories: Desserts
   Servings:  1
 
    1/2 c  Margarine, melted
      1 c  Pecans, chopped
  1 1/2 c  Graham wafer crumbs
      8 oz Cream cheese
      4 c  Cool whip, divided, thawed
      3 oz Chocolate instant pudding
      3 oz Vanilla instant pudding
      3 c  Milk
      1    Unsweetened chocolate square
      1 c  Icing sugar
 
  Mix well margarine, pecans and graham wafer crumbs and pat into 9x13 inch
  (22x33 cm) pan.  Bake at 350 degrees F (180 degrees C) till lightly brown,
  about 20 minutes. Cool completely. Beat together cream cheese, icing sugar
  and 1 cup (250 ml) of Cool Whip. Spoon onto baked layer. Mix both puddings
  with milk and beat as per package directions. Let pudding almost thicken
  and pour over second layer.  Put remainder of Cool Whip on top and swirl
  melted chocolate throughout topping.
  
  This freezes well if kept tightly covered.  Just cut off what you would
  like and keep the rest frozen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sex in a Pan
 Categories: Desserts, Chocolate, Cheese
   Servings: 15
 
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) v7.07
 
      Title: Sex in a Pan
 Categories: Desserts, Cheese
   Servings:  6
 
      1 c  Flour
    1/2 c  Margarine
    1/2 c  Chopped nuts
           Mix all the above together
           -and pat in a 9 x 13 inch
           -pan and
           Bake at 350 F. for 15 mins.
           -Let Cool.
      1 pk Philadelphia Cream Cheese (8
           -oz pkg)
      1 c  Icing Sugar
      1    Tub Cool Whip
 
  Sex in a Pan
  
  OK ladies here is a terrific recipe and appropriately called to thrill your
  husband or boy friend.
  
  ****** SEX IN A PAN ******
  
  Cream together the cheese and icing sugar and fold into the tub of cool
  whip. Place on top of first layer.
  
  2    Pkg    Instant Chocolate Pudding (NON COOK TYPE) 1 Tub Cool Whip
  (small tub) Nuts and Shredded Chocolate (optional)
  
  Mix up the 2 pkg's of pudding mix and put on top. Place small cool whip on
  top of chocolate pudding mix. Sprinkle with nuts and shredded chocolate.
  Let cool. Good to make the day before. Freezes well.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Shensel Topping
 Categories: Toppings, Desserts
   Servings:  6
 
    1/2 c  Flour
    1/3 c  White sugar
    1/4 c  Brown sugar
      1 ts Cinnamon
    1/4 ts Allspice
      4 tb Butter
 
  Combine flour, white sugar, brown sugar, cinnamon, allspice and butter
  until moist and crumbly.
  
  Origin:  Found in recipe box bought at garage sale. Shared by: Sharon
  Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sherbert Ice Cream
 Categories: Ice cream, Desserts
   Servings:  2
 
        qt Sugar, heaping
      8 oz Evaporated milk
      4    Oranges, juice of
      3    Lemons, juice of
      1 qt Heavy cream
      1 cn Pineapple, small, drained
           Milk, whole
 
     Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream
  and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line
  with whole milk. Source: Gwen Pitts
        Peter Case
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sicilian Cassata
 Categories: Desserts
   Servings: 10
 
      5    Egg whites
      1 pn Of salt
      1 c  Sugar
      5    Egg yolks, slightly beaten
      1 ts Vanilla
      1 c  Sifted flour
      1 ts Baking powder Filling:
      2 lb Ricotta cheese
      3 tb Confectioners' sugar
      1 c  Mixed candied fruit, chopped
           -fine
      4 oz Good quality bittersweet
           -chocolate, chopped fine
    1/2 c  Brandy, Maraschino liqueur
           -or rum Frosting:
      1 c  Heavy cream, whipped
      3 tb Confectioners' sugar
      1 oz Bittersweet chocolate
    1/2 c  Maraschino cherries
    1/3 c  Pistachio nuts
 
  Serves 10-12
  
  Sponge cake:
  
  Preheat oven to 375 degrees. Grease a loaf pan.
  
  To prepare sponge cake, beat egg whites in a large bowl until soft peaks
  form. Sprinkle salt and sugar gradually over whites; continue beating until
  mixture is stiff. Fold in egg yolks and vanilla and blend well.
  
  Sift together flour and baking powder and gradually sprinkle over egg
  mixture, folding in well after each addition. Pour batter into greased loaf
  pan and bake until cake springs back to the touch and a toothpick inserted
  into the center comes out clean (about 35 minutes). Cool on a rack in pan
  for 5 minutes, then unmold and continue to cool.
  
  To prepare filling, combine ricotta, confectioners' sugar, candied fruit,
  chocolate and liquor of choice.  Refrigerate until needed.
  
  To assemble cake, grease sides of a 3 1/2 to 4 quart straight sided bowl or
  pot and line bottom with a round of tinfoil. With a serrated knife, cut
  cake into 1/2 inch slices. Line bottom of bowl with a layer of slices and
  then line sides with cake. Spread about 1 1/2 cups of filling on top and
  then set two more slices of cake on top of filling.  Continue to layer in
  this way two more times, ending with remaining three or four slices of cake
  on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen
  sides with knife and invert bowl onto serving plate. Remove aluminum foil
  and frost.
  
  To prepare frosting, combine whipped cream and confectioners' sugar. Spread
  mixture on top and sides of cake. Shave chocolate on top of whipped cream
  and decorate with cherries and pistachio nuts.
  
  Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Simple Chocolate Souffle
 Categories: Desserts, Chocolate
   Servings:  6
 
     25 g  Cornflour
    250 ml Milk
    100 g  Good dark chocolate
     50 g  Sugar
      3    Egg yolks
      5    Egg whites
      1 tb Extra sugar, caster if
           -available.
 
  It is a very light souffle, which doesn't sink *too* much when you dig into
  it. If any is left over it is still very fluffy and yummy when cold.
  
  Mix cornflour to a thin paste with some of the milk. Put the remaining milk
  in a saucepan with the chocolate and sugar, and stir over a gentle heat
  until the chocolate melts and the sugar dissolves.
  
  Add cornflour paste carefully and bring mixture to boil to thicken,
  stirring continuously, then remove from heat.
  
  Beat in egg yolks one by one, and leave mixture to cool slightly. (You can
  prepare in advance this far and if needed warm the mixture slightly before
  continuing.)
  
  Beat egg whites until they begin to stand in soft peaks, then add extra
  sugar and beat until the mixture stands in stiff peaks but is not dry. Fold
  into chocolate mixture gently.
  
  Immediately pour into greased and sugared 1 litre souffle dish (with a
  paper collar), and bake at 190 degrees celsius for 40 - 45 minutes. Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skor Toffee Candy Bar Ice Cream
 Categories: Desserts, Kids, Chocolate
   Servings:  6
 
      3 lg Egg Yolks
     14 oz Sweetened Condensed Milk; 1
           -Can
      3 tb ;Water
      1 tb Vanilla Extract
  6 1/4 oz Skor Toffee Candy Bars; 5
           -Bars (English Toffee Can
           -Be Used)
      2 c  Whipping Cream; Chilled
 
  Line a 9 X 5 X 2-inch loaf pan with foil and set aside.  Beat the egg
  yolks, in a large mixing bowl, with a wire whisk and blend in the sweetened
  milk, water and vanilla.  Finely chop the candy bars by hand or in a food
  processor to measure 1 1/4 cups, then set aside.  Beat the whipping cream,
  in a large mixer bowl, until stiff.  Fold in the chopped candy with the
  whipped cream, into the egg yolk mixture.  Pour into the prepared pan and
  cover.  Freeze for 6 hours or until firm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sliced Kiwi and Banana with Strawberry Puree
 Categories: Desserts
   Servings:  6
 
      1 pt Strawberries, Hulled
      1    Juice Of 1/2 Lemon
           Water
    1/2 c  Granulated Sugar
      1 tb Cornstarch
      6    Kiwis
      3    Bananas
 
  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) v7.07
 
      Title: Sliced Peaches with Champagne Bellinis
 Categories: Desserts
   Servings:  4
 
      2 tb Granulated Sugar
      2 tb Lemon Juice
      5    Peaches, peeled, sliced
      1    Bottle of Champagne
 
  Servings:  4
  
  Place 4 of the slices peaches in a bowl, sprinkle with sugar and lemon
  juice, then arrange slices decoratively on 4 serving plates. Make
  "bellinis" by pureeing the remaining peach in a food processor or blender
  and placing an equal amount of the puree in each of 4 Champagne flutes or
  tall wine glasses. Pour Champagne over the pureed peaches in each glass.
  Serve sliced peaches with the "bellinis". Serves 4.
  
  From The Gazette, 91/07/31.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smooth Frozen Yogurt
 Categories: Desserts
   Servings:  1
 
      1 pk Plain gelatin
    3/4 c  Milk
    2/3 c  Sugar
  2 1/2 c  Plain yogurt
      1 tb Vanilla
 
  In saucepan, soften gelatin in milk. Heat milk and add sugar. Stir until
  smooth. Cool. Blend in yogurt and vanilla. Beat smooth. Chill and stir
  freeze.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Smooth-As-Silk Ice Milk
 Categories: Desserts
   Servings:  1
 
    1/2 pk Plain gelatin
  2 1/2 c  Milk
    1/4 c  Sugar
    1/2 tb Vanilla
    1/8 ts Salt
      2    Eggs
    1/4 c  Sugar
 
  In small saucepan, soften gelatin in milk. Heat to dissolve gelatin. Stir
  in sugar until dissolved. Cool and add vanilla and salt. Chill. Beat eggs,
  add sugar and beat stiff. Then beat in gelatin mixture. Stir freeze.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snicker's Dessert
 Categories: Desserts, Chocolate
   Servings: 12
 
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) v7.07
 
      Title: Snow Covered Almond Crescents
 Categories: Desserts
   Servings:  6
 
      1 c  Butter, softened
    3/4 c  Powdered sugar
    1/2 ts Almond extract
      2 c  Flour
    1/4 ts Salt
      1 c  Uncooked oats
    1/2 c  Finely chopped almonds
 
  Snow Covered Almond Crescents
  
  Heat oven to 325 degrees.  Beat butter, sugar, and almond extract until
  fluffy. Add flour and salt; mix until blended. Stir in oats and almonds.
  Using level measuring tablespoonsful, shape dough into crescents. Bake on
  ungreased cookie sheet 14-17 minutes until bottoms are light golden brown.
  Remove to wire rack. Dust warm cookies with powdered sugar.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snow Pudding
 Categories: Desserts
   Servings:  1
 
      1 c  Water
      6 tb Sugar
  3 1/2 tb Cornstarch
      2    Egg Whites
      1 tb Vanilla
  1 1/2 c  Milk
      2    Egg Yolks, Beaten
 
  Combine water, 3 T sugar and 2 T cornstarch in heavy saucepan.  Cook until
  thickened.  Beat egg whites until stiff.  Stir into hot cornstarch mixture.
  Add 1/2 t vanilla.  Pour the mixture into serving dish.  Combine milk, egg
  yolks, the rest of the cornstarch, sugar and vanilla.  Cook over medium
  heat until thickened.  Pour over first layer in serving dish. Cool. Serve
  with whipped topping if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Snowy Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  8
 
    1/2 c  Butter or butter substitute
           Few grains salt
      1 c  Powdered sugar
    1/2 ts Nutmeg
 
  Sift sugar.  Cream butter.  Add sugar slowly, beating constantly. Add salt.
  Continue beating until smooth and fluffy.  Pile in dish. Sprinkle with
  nutmeg.  Chill.  Serve with hot steamed puddings or mince pie. 8 servings.
  
  Florence Taft Eaton, Concord, MA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Cream
 Categories: Sauces, Desserts
   Servings: 15
 
      2 c  Whipping Cream
    1/3 c  Icing Sugar
      1 tb Vanilla Extract
      2 tb Brandy
      2 tb Frangelico Liqueur
    1/4 c  Sour Cream
 
  Servings: 15
  
  Chill beaters and a medium bowl until very cold. Place all ingredients in
  bowl; beat with an electric mixer on medium-high speed until soft, loose
  peaks form, 3 - 4 minutes. The cream should have a slightly runny,
  cloud-like consistency that softly drapes over the bread pudding. Do not
  overbeat. Cover tightly and refrigerate until served.
  
  From The Gazette, 91/04/03.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soft Custard
 Categories: Desserts
   Servings:  4
 
    1/4 c  Sugar
    1/4 ts Salt
  1 1/4 c  Half-N-half or milk
      2 tb Orange juice
 
  * 3                               eggs, well beaten * OR * * 6 egg yolks *
  
  In the top of a double boiler or heavy saucepan, combine eggs, sugar and
  salt. Gradually and half-N-half. Cook over low heat, stirring constantly,
  until mixture coats metal spoon, about 6 minutes. DO NOT BOIL. Remove from
  heat; stir in 2 Tbsp orange juice. Cover; refrigerate until cool. 4
  Servings.
  
  VARIATION: Floating Island Custard. Pour soft custard into 4 individual
  baking dishes or custard cups. To prepare meringues, beat 2 egg whites and
  1/8 salt until foamy. Gradually add 1/4 cup sugar, beating constantly until
  stiff peaks form. Float spoonfuls of meringue on each custard. Broil 1 to 2
  minutes or until tips meringue are golden brown.
  
  Nutrients per serving: Calories.......210 Dietary Fiber.......0 g
  Protein........6 g                Sodium...........210 mg Carbohydrate..35
  g                Potassium........190 mg Fat............5 g
  Calcium......15% US RDA Cholestrol..150 mg Iron..........2% US RDA
  
  The Pillsbury Cookbooks
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorbet Au Cabernet
 Categories: Desserts
   Servings:  1
 
  1 1/2 c  Sugar
  1 1/4 c  Cabernet Sauvignon
      1 c  Water
      2 lb Red seedless grapes
      1 c  Chilled fresh lemon juice
      4    Garnish peeled & sliced thin
           -kiwi
 
  (Makes about 1 quart.)
  
  Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring
  until sugar is dissolved. Chill.
  
  Crush grapes* in processor, then squeeze through cheesecloth to obtain 2
  1/2 cups juice.
  
  Add grape and lemon juices to syrup. Process in ice cream maker.
  
  Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best
  made within 24 hours of serving.
  
  *Can substitute green seedless grapes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sorbet Au Sauterne (Sauterne Sherbet)
 Categories: Desserts
   Servings:  9
 
      2 ts Unflavored gelatin
    1/2 c  Sugar
      1 c  Water
    1/8 ts Salt
      1 c  Dry white wine
      2 tb Lemon juice
      1 c  Water
    1/2 c  Water
    1/8 ts Cream of tartar
      2    Egg whites
 
  Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup water and
  the salt. Heat to boiling, stirring constantly. Boil and stir 5 minutes.
  Remove from heat. Stir in wine and lemon juice. Cool to room temperature.
  Pour into ice cube tray. Freeze until mushy and partially frozen, about 1
  hour 20 minutes.
  Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in 1
  1/2-quart saucepan over medium heat, stirring constantly. Boil, without
  stirring, to 240' on candy thermometer. Beat egg whites in small mixer bowl
  until soft peaks form. Continue beating while pouring hot syrup in thin
  stream into egg whites. Beat until mixture is cool, about 8 minutes.
  Sppon partially frozen mixture into chilled large mixer bowl. Beat with
  rotary beater until fluffy; fold in egg white mixture. Pour into ungreased
  baking pan, 9x9x2 inches. Freeze until firm, about 3 hours. Serve in
  chilled sherbet glasses.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Souffleed Cherry Soup (Soupe De Cerise Soufflee)
 Categories: Desserts
   Servings:  4
 
MMMMM---------------------------CHERRY 'SOUP--------------------------------
      1 kg Black cherries (2 1/4 lb),
           - stoned, weighing 400 g
           - (14 oz)
     30 g  Unsalted butter (1 oz)
     60 g  Sugar (2 oz)
           Kirsch

MMMMM-----------------------------SOUFFLE----------------------------------
      1 x  Egg yolk
      2 x  Egg whites
     70 g  Sugar (2 1/2 oz)
  1 1/2 tb Lemon juice
 
  By 'soup' Fredy Girardet means what many peoples would call a compote.
  
  One day in advance, put 400 g (14 oz) stoned cherries into a frying pan
  with the butter. Cook them gently until the juice runs. Add the sugar and
  continue cooking until the sugar slightly caramelises. At this point, pour
  in a generous dash of kirsch and flambe it. Take the pan off the stove.
  
  Put the cherries into a strainer to drain them, and keep the juice.
  
  Just before serving, pre-heat the oven to 260 oC (500 oF).
  
  Divide the cherries between four little souffle dishes 6 cm (2 3/8 in) in
  diameter and just cover them with their juice.
  
  Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1 1/4
  oz) sugar. Beat it until it becomes pale and fluffy. Add half a tablespoon
  of lemon juice.
  
  In another basin, whisk the egg whites to firm peaks with the rest of the
  sugar, then fold in a tablespoonof lemon juice. Fold the whites delicately
  into the yolk mixture using a spatula.
  
  Top up the moulds with the souffle mixture.
  
  Bake the souffles at the bottom of the pre-heated oven for 5 minutes.
  
  Serve IMMEDIATELY.
  
  (From: Fredy Girardet, Cuisine spontanee, M Papermac, ISBN 0 333 40957 4)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Jell-O D' Akron
 Categories: Desserts
   Servings:  6
 
      6 oz Lime Jell-O, (2 Pkgs)
      1 c  Boiling Water
     20 oz Crushed Pineapple, Undrained
      1 pt Sour Cream
    1/2 c  Pecans, Coarsely Cut
      8 oz Maraschino Cherries, Drained
           Whipped Cream
 
  Dissolve Jell-O in boiling water.  Mix pineapple, sour cream, nuts and
  cherries.  Add to Jell-O.  Pour into 8-inch Square oiled pan. Refrigerate 2
  hours or until set. Cut into squares and serve topped with whipped cream.
 
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      Title: Sour Cream Coffee Cake
 Categories: Desserts
   Servings:  6
 
    1/3 c  Brown sugar
    1/4 c  White sugar
      1 ts Cinnamon
      1 c  Nuts (we like walnuts),
           -chopped
           Thoroughly combine all
           -ingredients; set aside for
           -topping.
           Cake:
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      2 c  Sifted flour
      1 ts Soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  Sour cream
      1 ts Vanilla
 
  A greased tube pan is best to use. Topping: Cream butter and sugar until
  light and fluffy.  Add eggs one at a time, beating well after each
  addition.  Sift dry ingredients together; add alternately with sour cream
  to creamed mixture, beginning and ending with flour. Stir in vanilla. Pour
  half of mixture into a lightly buttered pan; cover with half of nut
  topping.  Pour in remaining batter; sprinkle with remaining topping. Bake
  at 325 degrees for 40 min.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sour Cream Rolls
 Categories: Desserts
   Servings:  6
 
      1 c  Sour cream
  1 1/2 pk Of dry yeast
    1/3 c  Warm water
      2    Sticks butter/margerine
      4 c  Flour
    1/2 c  Sugar
      2    Eggs, well beaten
    1/2 ts Salt
 
  Sour Cream Rolls
  
  Heat sour cream in a double boiler until slightly yellow around the edges.
  Soften yeast in warm water and let stand for 15 minutes. Place butter,
  sugar and salt ina large bowl. Add sour cream and stir until butter melts.
  Cool to lukewarm. Blend 1 cup of flour into the sour cream mixture and beat
  until smooth. Stir in yeast until well mixed. Add second cup of flour and
  beat until smooth. Add beaten eggs. Add remaining 2 cups of flour, ONE AT A
  TIME. Cover and refrigerate at least 6 hours (overnight is best). Roll out
  dough on floured surface and cut into desired shapes. Brush with melted
  butter and let rise for about one hour. Bake at 375 F. for 10 to 15
  minutes.
 
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      Title: Sourdough Gingerbread
 Categories: Desserts
   Servings:  4
 
      1 c  Active Sourdough Starter
    1/2 c  Hot Water
    1/2 c  Molasses
    1/2 ts Salt
      1 ts Baking Soda
    1/2 c  Firmly Packed Brown Sugar
      1 lg Egg
  1 1/2 c  Unbleached Flour
      1 ts Ginger
      1 ts Cinnamon
    1/2 c  Shortening
 
  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 375F for about 30 minutes or until done. Serve with ice
  cream or whipped cream while still hot if possible.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soursop Ice Cream
 Categories: Desserts, Ice cream
   Servings:  6
 
      2 c  Soursop puree
    1/4 c  Ginger juice
      2 tb Lime juice
    1/2 ts Vanilla flavoring
      1    (14 oz) large can condensed
           -milk
 
  Peel the soursop and place in a colander to remove seeds and secure pulp.
  Combine 2 cups soursop with the other ingredients. Mix well. Turn into
  either a conventional ice cream freezer or and ice cube tray and freeze.
  Yield 1 quart.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
  Posted by: Bill McGimpsey
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Soursop Sherbert
 Categories: Desserts
   Servings:  6
 
      1 c  Sugar
      2 c  Water
      2 c  Soursop puree
      1 tb Lemon juice
      1    Egg white
 
  Boil sugar and water for five minutes, cool to lukewarm. Add remaining
  ingredients. Freeze in freezer until a bit firm. Remove and beat until
  fluffy. Do this two times. Yield 1 quart.
  
  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
  Posted by: Bill McGimpsey
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: South Texas Kolaches
 Categories: Desserts
   Servings: 36
 
      2 c  Milk
    1/2 c  Sugar
      1    Egg, beaten
      4 tb Butter
      1 ts Salt
      2 pk Dry yeast
      6 c  Flour
      3 c  Filling
 
  Heat the milk to scalding in a saucepan.
  
  Add sugar, egg, butter and salt.  Cool to lukewarm.
  
  In mixing bowl, dissolve yeast in warm milk mixture.
  
  Gradually add flour, knead to a soft dough.  Cover, let rise, until doubled
  in size - about 1 hour.
  
  Shape 2 inch diameter balls of dough.  Place on greased baking sheets 2
  inches apart.  Cover, let rise until doubled, about 30 minutes.
  
  Press a hollow into center of each roll.  Fill with cheese filling or jam
  or jelly.  Bake 15-20 minutes in a 350 F oven.
  
  Enjoy! - Jeff Duke
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Poached Pears with Gentlemen Jack Sauce
 Categories: Desserts
   Servings:  6
 
      8    Pears with stems(Bartlett)
    1/4 c  Brown sugar, dark, packed
    1/4 c  Gentleman Jack Rare Whiskey
    3/4 c  Vanilla ice milk
      1    Mint leaves for garnish
      1    Strawberries, sliced (opt)
 
  Servings: 6
  
  Carefully peel pears, leaving stems intact.  Place in pot or saucepan large
  enough to hold all 8 pears and cover with water.  Add brown sugar and
  slowly bring to a boil.  Reudce heat and simmer about 8 to 10 minutes or
  until pears can be easily pierced with a fork.  Do not overcook or they
  will become mushy.  Remove from heat and allow to cool in the poaching
  liquid. Cover and refrigerate several hours or overnight.
  
  Remove pears from liquid, reserving liquid.  Place liquid on the stove,
  bring to a boil and boil until liquid is reduced in volume to 1 cup. When
  reduced, set aside and allow to cool.
  
  While liquid is reducing, halve the pears lengthwise, leaving the stems
  attached to one half of each pear.  Carefully remove the core of each pear
  half, taking care to leave pears intact. Set the six most attractive pear
  halves with stems attached and their "mates" aside.
  
  Remove the stems from the two remaining pear halves and place with their
  two mates in a blender container. Pour the reduced poaching liquid and
  Gentleman Jack Rare Tennessee Whiskey into the container with the pears and
  puree until smooth.  Makes about 2 cups puree.  (At this point the pear
  halves and puree can be covered and refrigerated until ready to serve.)
  
  To serve, divide half of the puree equally among each of six plates,
  pouring a little sauce on the bottom of each plate.  Place a pear half with
  stem attached, cavity side down, on each plate on top of puree. With a
  sharp knife, starting about 1/2-inch from the stem end, carefully make
  slices in the pear half all the way through the opposite end and about 1/4
  inch apart.  Fan the slices apart by pressing gently on them until the ends
  separate slightly.
  
  Place remaining pear halves without stems, cavity side up, next to each
  fanned pear half.  Fill cavity with a 1-ounce (2 tablespoon) scoop of ice
  milk.  Place a mint leaf beside each pear stem for garnish.  Add a few
  slices of strawberry for color, if desired.
  
  Serves 6.  Each serving contains approximately 210 calories, 2 mg
  cholesterol, 2 g. fat, 16 mg sodium.
  
  From "Cook It Light", Jeanne Jones Rochester, NY Times-Union. (July
  22,1991)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Southern Sweet Potato Pudding
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Grated sweet potatoes
      1 cn (6 oz) evaporated milk
    1/4 ts Mace
    1/4 ts Ginger
    1/4 ts Cinnamon
      1 pn Of salt
    1/2 c  Sugar
    1/4 c  Butter, melted
      2 tb Molasses
      1 c  Sweet milk
      2    Eggs
      3    To 4 tbsp bourbon whiskey
      1 ts Lemon juice
 
  Preheat oven to 350 degrees. Beat eggs lightly, add sugar, stir in potatoes
  and seasoning. Add milk and butter. Bake in a 2 quart casserole 30 minutes,
  then stir away from the sides, mix and bake another 30 minutes. Serve warm
  from the baking dish with Red Currant Jelly Sauce. Serves 6 to 8.
  
  From: Family magazine Nov 91 Posted by: Bill McGimpsey
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Speedy Fruit Mousse
 Categories: Desserts
   Servings:  4
 
      1    Envelope unflavored gelatin
    1/4 c  Cold water
    1/2 c  Fruit juice
      2 c  Sherbet
    1/2 c  Whipping cream, whipped
 
  In blender, sprinkle gelatin over cold water; let stand for a few minutes
  to soften. In small saucepan, heat fruit juice to boiling. Pour into
  blender and process until gelatin is dissolved.  Drop sherbet by spoonfuls
  into blender, blending after each addition.  Using lowest speed, fold
  whipped cream into sherbet mixture.  Pour into 4 parfait glasses and chill
  until set, about 30 minutes.  Makes 4 servings.
  
  Source:  Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Gooseberries (Old)
 Categories: Desserts, Mennonite
   Servings:  6
 
           INGREDIENTS:
      5 lb Gooseberries
      3 lb Brown sugar
      1 pt Vinegar
      2 tb Cinnamon
      1 tb Ground cloves
 
  DIRECTIONS: Wash gooseberries and remove stems. Combine sugar and vinegar.
  Tie spices in a bag and add to syrup. Bring liquid to a boil and add
  berries. Cook for 20-30 minutes. Pack into hot jars and seal.
  
  Luella Mosheir, Lowville, N.Y.
  
  Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
  from old Mennonite cookbooks, brought up to date with standard measures and
  directions.
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Pickled Fruit
 Categories: Desserts
   Servings:  6
 
      3 qt Peaches, pears or crabapples
      1 pt White vinegar
      4 c  Sugar
      1 pt Water
      3    Cinnamon sticks
      1 ts Whole cloves
 
  Prepare  fruit, and tie spices in a cheesecloth  bag.   Combine sugar,
  vinegar, water and spices.  Bring to a boil.  Boil  ten minutes and then
  drop in fruit.  Cook until partly tender,  but not soft or easily pierced.
  Remove fruit from syrup and  pack in hot scalded jars. Remove the spices
  and pour  syrup  over fruit to fill jars to 1/2 inch of the top. Process in
  a boiling water bath. Yields 6 pints of fruit.
  
  Let age before using.
  
  "The Farmer, 1948"
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Prunes
 Categories: Desserts
   Servings:  4
 
      1 pk Pitted prunes(12oz)
    1/3 c  Sweet red wine
    1/4 c  Sugar
      4    Whole cloves
      1    Cinnamon stick,2"
 
  Pack prunes in pint jar. Heat remaining ingredients in 1-quart saucepan
  over low heat, stirring constantly, until sugar dissolves; pour over
  prunes. Cover and refrigerate several days to blend flavors. (Add more wine
  to cover prunes if necessary.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Pumpkin Pudding with Walnut Cream
 Categories: Desserts
   Servings: 10
 
      3 c  Half and half (light cream)
      6 lg Eggs
    1/2 c  Sugar
    1/2 c  Firmly packed golden brown
           -sugar
      6 tb Unsulfured (light) molasses
  1 1/2 ts Ground cinnamon
  1 1/2 ts Ground ginger
    3/4 ts Ground nutmeg
    1/8 ts Ground cloves
    1/4 ts Salt
  1 1/2 lb Solid pack pumpkin (24 oz)
           Walnut Cream:
  1 1/2 c  Chilled whipping cream
      3 tb Powdered sugar
  1 1/2 tb Dark rum
    3/4 c  Walnuts, toasted, finely
           -chopped
 
  Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and
  half to simmer in small saucepan. Set aside. Beat eggs, both sugars,
  molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend.
  Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set
  dish in large baking pan. Add enough hot water to pan to come halfway up
  sides of dish. Bake until custard is set and knife inserted 2 inches from
  centre comes out clean, about 50 minutes. Cool completely. (Can be prepared
  1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with
  Walnut Cream.
  
  Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add
  powdered sugar and rum and whip until firm peaks form. Fold in chopped
  toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.) Source:
  Bon Appetit, Nov/91 Posted by Linda Davis
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spiced Quince Compote
 Categories: Desserts
   Servings:  1
 
  1 1/2 qt Water
      2 lb Ripe (bright yellow) quinces
      1 c  Sugar
    1/2    Vanilla bean
           - split lengthwise
      1    Cinnamon stick (2-inch)
      4    Cloves
    1/8 ts Cardamom seeds
      2    Wide strips orange peel
 
  PUT THE WATER IN A SAUCEPAN to heat. Rinse the quinces, then using a sharp
  paring knife, quarter the fruits. Carefully cut out the cores. Hold each
  piece firmly as you work so that it doesn't snap in 2. Slice each quarter
  into pieces about 1/2-inch thick, then cut away the peels. As you work, put
  the cores and peels in the pan of water--they will impart both flavor and
  body to the water, due to the natural pectin in the fruit. Allow the skins
  and cores to simmer slowly, covered, for about 20 minutes, then strain,
  keeping the liquid. Don't worry about the peeled fruit discoloring--it will
  turn pink when cooked. Combine the sugar, spices, orange peel and the
  strained liquid in a non-corroding pan. Bring to a boil, stir to dissolve
  the sugar and add the quinces. Cut out a disk of parchment paper and place
  it directly on the surface to prevent any exposed slices from drying out.
  Simmer slowly until the quinces have turned pink and are slightly
  translucent but still firm to the touch, 2-to-2 1/2 hours. When done,
  transfer them to a bowl with the syrup and chill well before serving.
  
  Once poached in syrup, quinces will last for weeks in the refrigerator.
  
  Makes 1 Quart
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Spiced Squash Pudding
 Categories: Desserts
   Servings:  8
 
    3/4 c  Sugar
      1 tb Flour
    3/4 ts Salt
      1 ts Ground ginger
    1/2 ts Ground nutmeg
      3 lg Eggs
  1 1/2 c  Cooked, mashed winter squash
  1 1/2 c  Milk
      2 tb Light molasses
      2 tb Melted butter or margarine
 
  The following pudding can be made with either butternut or Hubbard squash.
  
  whipped cream or whipped topping (optional)
  
  Combine first 5 ingredients.  Beat in eggs.  Stir in next 4 ingredients.
  Mix well.  Pour into buttered 1-1/2 quart casserole.  Bake in preheated 350
  F oven 1-1/4 hours, or until firm in center.  Serve with whipped cream or
  whipped topping.  Serves 8.
  
  Origin:  Hearth and Home Companion Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicey Fudge Pudding
 Categories: Desserts, Chocolate
   Servings:  6
 
      1 c  Sifted all-purpose flour
      2 ts Baking powder
    3/4 c  Sugar
    1/8 ts Salt
      2 tb Cocoa
    3/4 ts Cinnamon
    1/4 ts Cloves
           Combine:
    1/2 c  Milk
    1/2 ts Vanilla
      2 tb Melted butter
 
  Add to dry ingredients and stir just until smooth. Spread over bottom of 8
  inch square buttered pan. Combine and sprinkle over batter, 1/2 cup firmly
  packed brown sugar and 1/2 cup white sugar. Pour 1 cup cold water over
  entire mixture. Do not stir. Bake at 325F. for 40 minutes or until top is
  firm to a light touch.
  
  From the book "Treasured Mennonite Recipes" from the Mennonite Community
  Relief Sales, Volume One
  
  AR/93
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Maple Fruit Kabobs
 Categories: Desserts, Spicy
   Servings:  4
 
      1 tb Brown sugar
      2 tb Maple syrup
    1/4 ts Ground cinnamon
    1/4 ts Peychaud or other cocktail
           -bitters
      1 ds Of ground red pepper
      2    Kiwifruit, peeled and
           -quartered
      8    (1 inch) slices banana
           -(about 2 small)
      8    (1 inch) cubes seeded
           -watermelon
      8    (1 inch) chunks fresh
           -pineapple
           Vegetable cooking spray
 
  Spicy Maple Fruit Kabobs
  
  Combine first 5 ingredients in a small bowl; stir well and set aside.
  Thread 2 kiwifriut quarters, 2 banana slices, 2 watermelon cubes, and 2
  pineapple chunks alternately onto each of 4 (8 inch) skewers.  Brush kabobs
  with syrup mixture, reserving any remaining mixture.  Coat grill with
  vegetable cooking spray; place on grill over medium-hot coals.  Place
  kabobs on rack, and cook 3 minutes on each side. Remove from grill; drizzle
  remaining syrup mixture over kabobs.
  
  Yield: 4 servings (about 136 calories per skewer).
  
  Protein: 1.4  Fat: 1  Carbohydrate: 32.7  Cholesterol: 0  Iron: 0.8 Sodium:
  4  Calcium: 34 Source: Cooking Light magazine, May/June 1990
  
  Enjoy...Patty
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Peach Frozen Yogurt
 Categories: Desserts
   Servings:  1
 
    1/2 c  Peaches
    2/3 c  Sugar
      3 c  Yogurt
    1/8 ts Ground nutmeg
    1/4 ts Ground cinnamon
    1/8 ts Cloves
      1 ts Vanilla
 
  Peel and chop peaches and add sugar. Set aside for several hours. Beat
  smooth and stir in yogurt. Stir in nutmeg, cinnamon, cloves and vanilla.
  Chill and stir freeze.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Peach Crumble
 Categories: Desserts
   Servings:  6
 
      4 md Peaches, peeled and sliced,
           -or 1 pkg. (16-oz)
           Frozen sliced peaches,
           -thawed and drained.
      3 tb Packed brown sugar
      2 tb Cornstarch
    1/2 ts Ground cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground all-spice
 
  Spicy Peach Crumble
  
  SPICY PEACH CRUMBLE: This recipe is for microwave directions, but I'm sure
  would be just as good if prepared in oven at 350.
  
  To peel peaches, place in boiling water for 30 seconds, then plunge into
  ice water. The skin should come off easily.
  
  Crumb Topping (see recipe below)
  
  Place peaches in round microwavable dish, 8 x 1-1/2 inches. Mix remaining
  ingredients except Crumb Topping; toss with peaches. Sprinkle topping over
  the peaches.
  
  Microwave uncovered on HIGH 10 to 15 minutes, rotating dish 1/2 turn every
  5 minutes, until peaches are hot and bubbly. Let stand uncovered 10
  minutes. Serve warm and if desired, with whipped cream. Makes 6 servings.
  
  CRUMB TOPPING
  
  1/2 cup all-purpose flour 1/3 cup packed brown sugar 2 tblsp. margerine or
  butter, softened
  
  Mix all ingredients until crumbly.
  
  Recipe from Betty Crocker's "30 Minutes or Less"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Peach Crisp
 Categories: Desserts
   Servings:  6
 
      1 cn (29 oz) sliced peaches
    1/2 c  Packed brown sugar
    1/4 ts Ground cinnamon
    1/4 ts Ground allspice
    1/2 c  Rolled oats
    1/4 c  All-purpose flour
    1/4 ts Ground nutmet
    1/4 c  Butter or margarine
 
  Drain peaches well and arrange in an 8-in. X 8-in. pan.  In a small bowl,
  combine oats, sugar, flour and spices.  Cut in butter until coarse crumbs
  form; sprinkle over peaches.  Bake at 400 degrees for 15-20 minutes. Serve
  warm with cream or ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Summer Fruit
 Categories: Desserts
   Servings:  6
 
      6 c  To 7 c fresh summer fruit *
  1 1/2 c  Plain yogurt
    1/2 c  Chopped almonds, pecans
           -or walnuts
    1/3 c  Currants or raisins
      2 tb Honey
    1/2 ts Freshly grated ginger
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Ground cloves
 
  * strawberries, blue berries, saskatoons/sugar plums/service-berries,
  cherries, melons, peaches, plums, nectarines, mangoes, etc.) chopped
  
  Throw everything in a _LARGE_ bowl, and mix thoroughly.  Then toss it in
  the fridge to chill, then serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Wine Fruit
 Categories: Desserts
   Servings:  6
 
      1    Cinnamon stick,2"
      6    Whole cloves
    1/2 c  Water
    1/2 c  Sweet red wine
    1/4 c  Sugar
      2 tb Lemon juice
      1 pk Mixed dried fruit(11oz)
      2    Bananas
 
  Tie cinnamon stick and cloves in cheesecloth bag. Heat cheesecloth bag,
  water, wine, sugar and lemon juice to boiling in 2-quart saucepan. Stir in
  dried fruit. Heat to boiling; reduce heat. Simmer uncovered, stirring
  occasionally, until fruit is plump and tender, 10 to 15 minutes.
  Refrigerate uncovered, stirring ocaasionally, at least 3 hours but no
  longer than 24 hours.
  Remove cheesecloth bag. Slice bananas and stir into fruit mixture until
  coated with syrup. Drain fruit, reserving syrup. Serve fruit with some of
  the reserved syrup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spotted Chocolate Macadamia Nut Torte
 Categories: Desserts, Chocolate
   Servings: 16
 
 21 1/2 oz Box fudge brownie mix
    1/2 c  Water
    1/2 c  Oil
      2    Eggs
     10 oz Package white chocolate
           -pieces
  3 1/2 oz Jar salted macadamia nuts,
           -chopped (reserve 6)
           Topping:
     10 oz Package white chocolate
           -pieces
    1/4 c  Heavy cream
      1 tb White chocolate liquer or
           -creme de cacao
      1 oz Milk chocolate or semisweet
           -chocolate, melted, for
           -garnish
 
  Spotted Chocolate Macadamia Nut Torte
  
  To make the torte:  Heat oven to 350 degrees.  Grease a 9 or 10 inch
  springform pan. Combine brownie mix, water, oil, and eggs; beat 50 strokes
  by hand. Stir in white chocolate and nuts. Pour into prepared pan and bake
  for 45 to 50 minutes or until center of cake is set. Cool one hour and then
  remove sides of pan; let cake cool completely.
  
  To make topping:  Melt white chocolate in a heavy saucepan over low heat or
  in the top of a double boiler over hot water.  Add cream and liqueur. Blend
  until smooth.  Spread over cooled torte and let drizzle down sides.
  
  In a heavy saucepan over low heat, melt milk or semisweet chocolate.  Let
  drops of the melted chocolate fall off a spoon onto the top of the cake to
  make polka-doteffect. Place reserved whole macadamias in an attractive
  pattern on top of the cake. Refrigerate 1 hour before serving. Makes 16
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spotted Dog
 Categories: Desserts, Cheese
   Servings:  9
 
      1 c  Dark brown sugar, packed
    1/2 c  Water
      4 c  Toasted bread cubes
    1/2 c  Raisins
      1 c  Peeled and thinly sliced
           -tart baking apples
    1/4 c  Melted butter or margarine
      2    Eggs
  1 1/2 c  Milk
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/2 c  Grated cheddar cheese (1
           -oz.), optional
      1 qt Nonfat frozen vanilla yogurt
 
  Preheat oven to 350 degrees F. In small saucepan combine sugar and water
  and boil over medium-high heat until thick and syrupy (about 5 minutes);
  set aside. In an 8 inch square baking dish layer half the bread cubes,
  syrup, raisins and apples. Repeat layering process with remaining bread,
  syrup, raisins and apples. Pour on butter; set aside. In a medium bowl
  combine eggs, milk, cinnamon and nutmeg. Pour over layered ingredients.
  Bake 35-40 minutes. During last 5 minutes sprinkle with cheese if used.
  Allow to cool 15 minutes. Cut into nine servings, put on individual dishes
  and add scoop of frozen yogurt to each serving. Serves 9.
  
  Per Serving: Calories 329, Protein 9 g, Carbohydrates 52 g, Fat 9 g,
  Dietary Fiber 1 g, Cholesterol 71 mg, Sodium 272 mg.
  
  SOURCE: *Modern Maturity, February-March 93 Posted By: Jim Bodle 3/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spumoni Gourmet
 Categories: Desserts
   Servings:  6
 
      5    Egg yolks
    3/4 c  Sugar
      2 c  Milk
      1    Piece vanilla bean
      1 c  Heavy cream
    1/4 c  Sugar
      1 tb Chopped marachino cherries
      1 tb Shredded candied orange peel
      1 tb Slivered blanched almonds
 
  In a saucepan beat 5 egg yolks and 3/4 cup sugar until the mixture is thick
  and pale in color.  Stir in 2 cups milk, add a 1-inch piece of vanilla
  bean, and cook over very low heat, stirring constantly, until the custard
  is thick.  Be careful not to let it boil.  Discard the vanilla bean and
  cool the custard.  Turn it into a refrigerator tray and freeze it for about
  2 hours, or until it is firm, but soft enough to be molded easily.
  
  Whip 1 cup heavy cream until it is stiff, fold in 1/4 cup sugar and 1
  tablespoon each of chopped marachino cherries, shredded candied orange
  peel, and slivered blanched almonds and chill the mixture.
  
  Chill a 1-quart jelly or spumoni mold and line the inside of the mold with
  the frozen custard.  Fill the center of the mold with the chilled whipped
  cream mixture, cover the top of the mold with wax paper, and freeze the
  spumoni without stirring.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed American Indian Pudding
 Categories: Desserts
   Servings:  6
 
    1/4 lb Beef suet
           Small piece stick cinnamon
           Grated rind of one lemon
      1 pt Indian meal
      1 pt Milk
      3    Eggs
    1/4 pt Molasses
 
  Chop suet very fine and mix with Indian meal.  Put cinnamon in the milk;
  scald in a farina boiler.  Strain while mixture is hot and gradually stir
  in Indian meal and suet. Add molasses, cover mixture, and let stand
  overnight. In the morning, beat the eggs until light; stir them into the
  pudding; then turn into a greased mold or well - floured pudding bag,
  leaving plenty of room for it to swell. If mixture is in a mold, cover it;
  if in a bag, secure it well at the tying place lest the water get in. Put
  covered mixture into a pot of boiling water and boil continuously for five
  hours.  Replenish the water as it evaporates with boiling water. When ready
  to serve, remove the pudding carefully from the mold or bag, and serve
  immediately with wine sauce.
  
  From: Recipes and Remembrances, U.S. Army War College, 1980 Shared By: Pat
  Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Apple Raisin Pudding
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Sifted all purpose flour
    1/4 c  Soft shortening
      1 ts Baking soda
      1 c  Sugar
    1/2 ts Salt
      2    Eggs, well beaten
    1/2 ts Cinnamon
  2 1/2 c  Shredded apples
    1/4 ts Crushed cardamom seeds
    1/2 c  Golden raisins
 
  Hard Sauce Fresh Cranberry Sauce
  
  Mix and sift flour, baking soda, salt and spices.  Combine shortening,
  sugar, and eggs; beat until smooth and light.  Stir in apples and raisins.
  Add flour mixture; mix well.  Spoon into well-greased 1-1/2 quart pudding
  mold, filling 2/3 cup full.  Cover tightly.  Set on rack in large kettle.
  Add enough boiling water to reach halfway up the mold. Cover kettle; bring
  to boil.  Reduce heat.  Boil gently for 2 hours. Remove mold to cake rack;
  let stand 5 minutes.  Loosen edges; invert on serving dish.  Serve with
  hard sauce and fresh cranberry sauce.  Makes 6 to 8 servings.
  
  From: The Apple Kitchen Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Apple-Date Pudding
 Categories: Desserts
   Servings: 12
 
      1 pk Dates,pitted(8oz)
    1/2 c  Apple cider
    3/4 c  Sugar
    1/2 c  Butter or margarine,softened
      4    Eggs
      2 c  Flour,all-purpose
      2 ts Baking powder
    1/2 ts Cinnamon,ground
    1/4 ts Cloves,ground
      1    Apple,peeled,large
    3/4 c  Walnuts
           Red candied cherries
           Green candies cherries

MMMMM--------------------------CUSTARD SAUCE-------------------------------
      4    Egg yolks
    1/3 c  Sugar
    1/8 ts Salt
      2 c  Milk
      1 ts Vanilla extract
 
  1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch large
  than top of bowl to use as cover. Grease 1 side of foil well; set aside.
  2. In blender at medium speed or in food processor with knife blade
  attached, blend dates and apple juice until smooth; set aside.
  4. In large bowl, with mixer at low speed, beat sugar and butter or
  margarine just until blended. Increase speed to high; beat until light and
  fluffy. Add eggs, next 5 ingredients, and date mixture; beat at low speed
  until blended. Increase speed to medium; beat 1 minute, occasionally
  scraping bowl with rubber spatula. With rubber spatula, gently fold in
  chopped apple and walnuts. Spoon pudding mixture into prepared bowl. Cover
  bowl with foil, greased side down, tying tightly with string.
  4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway
  up side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce
  heat to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted
  through foil into center of pudding comes out clean.
  5. About 30 minutes before pudding is done, prepare Custard Sauce.
  6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen
  pudding with metal spatula and invert into warm platter. Garnish pudding
  with red and green candied cherries. Serve pudding warm with warm sauce.
  *** CUSTARD SAUCE ***
  1. In heavy 2-quart saucepan over low heat, or in double boiler over hot,
  not boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
  Gradually stir in milk and cook, stirring constantly, until mixture
  thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla
  extract.
  2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
  cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Bread Pudding
 Categories: Desserts
   Servings:  6
 
      1 c  Brown sugar
      2 c  Milk
    1/2 c  Seedless raisins
      1 ts Vanilla extract
      5    Thin slices good-quality
           -white bread
    1/2 ts Ground cinnamon
    1/4 ts Salt
    1/4 c  (1/2 sticks) butter,
           -softened
      3    Eggs
 
  In the top of an oiled double boiler, mix the brown sugar and raisins.
  Remove crusts from bread, butter the slices on one side, and then cut them
  into 1/2 inch cubes; you should have about 2 cups.  Place the cubes on top
  of the brown-sugar mixture.
  
  In a medium bowl, beat the eggs lightly, then add the remaining
  ingredients--just blend, don't overmix.  Pour the egg mixture over the
  bread cubes, but do not stir in.  Cook, covered, over simmering water, for
  about 1 hour and 20- minutes.  A knife inserted in the center should come
  out fairly clean. (Pudding will continue cooking after taken out of pan, so
  don't worry if it is still a bit shaky at the end of the cooking time.)
  
  Immediately loosen the edges of the pudding with a rubber spatula and
  invert onto a 12 inch round platter with a lip.  Arrange any stray raisins
  decoratively around the edge of the platter.  Serve warm.
  
  From: Cooking From Quilt Country Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Fruit Mush (Or Duff)
 Categories: Penn-dutch, Desserts
   Servings:  1
 
      4 c  Fruit **
      2 c  Sugar
      1 ts Lemon Juice
      1 tb Butter
      2 c  Flour
      4 ts Baking Powder
      1 ts Salt
    3/4 c  Milk
 
  ** For Blueberry Mush, use blueberries. For Raspberry Mush, use
  raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use
  cherries. For Peach Duff, use peaches.
  ~-------------------------------------------------------------------------
  Sift flour, baking powder and salt together, and work in the butter. Add
  the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix with
  first batter. Pour into a buttered mold, cover tightly and steam for 45
  minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old
  Recipes, Culinary Arts Press, 1936.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Steamed Ginger Pudding
 Categories: Desserts
   Servings:  8
 
    2/3 c  Flour
      1 tb Ground ginger
      1 pn Baking powder
    1/2 c  (4 ounces) butter
    1/2 c  Sugar
      2 lg Eggs
           Scant 1/3 cup milk
      3 tb Preserved ginger, chopped
           -fine
 
  Info:  from the December 10, 1991, The TAB, Framingham Edition posted by
  Perry Lowell, COOKING Echo, Dec. '91
  
  Serves 8-10.
  
  crystallized ginger branches for decoration
  
  Serve together the dry ingredients.  Cream the butter and sugar together
  until light and fluffy.  Add the eggs one at a time, beating well after
  each addition.  Fold in the dry ingredients followed by themilk, and mix
  until quite smooth.  Gently fold in thepreserved ginger and spoon into a 1
  1/2 quart round baking dish.  Cover with greased paper and then tightly
  with a foil collar. Tie securely around the foil rim with string. Place the
  whole in a large pan of water and steam for 1-3/4 hours. When cooked, turn
  out onto a serving platter and decorate with the ginger branches. Serve
  with whipped cream or Creme Anglaise.
  
  Source:  "Compliments to the Chef", by Chef David Knott, The Australian
  Club, Sydney
  
  Nutrition information per serving (1/10 recipe):  191 calories (49% from
  fat); 11 grams fat;  68 mg. cholesterol;  3 grams protein;  22 grams
  carbohydrates; 119 mg. sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stewed Apples
 Categories: Desserts
   Servings:  6
 
      2 lb Apples
      2 tb Butter
    1/2 c  Sugar
    1/2 c  Water
    1/2 c  White wine
      1 sm Piece lemon peel
      1 tb Lemon juice
 
  Info:  The Old Farmer's Almanac Colonial Cookbook, 1976 posted by Perry
  Lowell, COOKING Echo, Dec. '91
  
  Peel and core the apples.  Cut in thick slices.  Saute' in butter 2 or 3
  minutes.  Sprinkle with sugar.  Add water, wine, lemon peel and lemon
  juice. Cover and cook slowly, until the apples are tender.
  
  Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries Yogurt San Remo
 Categories: Desserts
   Servings:  4
 
      1 pt Fresh Strawberries *
      3 tb Sugar

MMMMM--------------------------YOGURT TOPPING-------------------------------
      3 x  Egg Yolks
    1/3 c  Sugar
      1 ts Vanilla
      1 ds Nutmeg
      1 tb Brandy
      2 c  Plain Yogurt

MMMMM-----------------------------GARNISH----------------------------------
      2 tb Sliced Almonds
    1/4 c  Chocolate Shavings/Sprinkles
 
  * hulled, cleaned, and halved.
  ~-------------------------------------------------------------------------
  Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare
  topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy
  until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes.
  Cover with topping; garnish with almonds and chocolate. Yield 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries and Rice
 Categories: Rice, Desserts
   Servings:  6
 
      3 c  Milk
      1 tb Gelatine
    1/2 c  Rice (uncooked)
    1/2 c  Cold Water
    1/2 ts Salt
      1 tb Lemon Juice
    1/2 c  Sugar
    1/2 c  Cream
 
  Heat the milk in double boiler. Add rice, well washed, and salt and cook
  until the rice is tender, and the milk is nearly all absorbed. Stir in
  carefully the sugar and add gelatine which has been softened in cold water
  and dissolved over steam. When the mixture is partly cold, add lemon juice
  and when it is  beginning to set stir in lightly the cream which has been
  whipped. turn into a wet mold and set on ice to cool. Turn out and serve
  with strawberry sauce.
  
  These are rather fun, but now we have to call the iceman.
  
  I've looked to no avail, there is no recipe in the book for Strawberry
  sauce. It may have been so common that everyone knew how to make it? But we
  will give you some pudding...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries Macerated in Red Wine
 Categories: Desserts
   Servings:  6
 
      2 qt Ripe strawberries
    1/2    Bottle fruity, pinot noir
           -red wine
      4 tb Balsamic vinegar
    1/2 c  Granulated sugar (or to
           -taste)
      4    Sprigs of mint for garnish
 
  Wash the strawberries and pat dry with paper towels. Remove the hulls and
  stems. Invert on paper towelling to drain for 1/2 hour at room temperature.
  
  Cut the berries in halves or quarters depending on size. Transfer to a
  glass bowl. Pour the wine and the balsamic vinegar over the strawberries.
  
  Add sugar to balance the flavor of the strawberries. Refrigerate for 2
  hours, stirring about every half hour. Spoon the strawberries with a little
  bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork
  and dessert spoon.
  
  From Chef Jimmy Schmidt, Owner/Chef Rattlesnake Club, Tres Vite, Cocina Del
  Sol; Detroit, Southfield, Busters Bay, Orchard Lake
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries and Molded Devonshire Cream
 Categories: Desserts
   Servings:  6
 
      1    Envelope (1 Tbsp) unflavored
           -gelatin
    3/4 c  Cold water
      1 c  Sour cream, at room
           -temperature
      1 c  Whipping cream
    1/2 c  Sugar
      1 ts Vanilla
      2 pt Fresh strawberries, sliced
 
  1.   In saucepan, sprinkle gelatin over water; then dissolve over low heat.
  Stir into sour cream, whisking lightly to smooth out lumps.  Set aside.
  
  2.   In mixing bowl, beat cream, gradually adding sugar, until soft peaks
  form.  Stir in vanilla and sour-cream-gelatin mixture.
  
  3.   Pour into 1-quart mold, rinsed first with cold water.  Chill until
  firm.  Unmold on serving plate.  Surround with sliced berries, sweetened to
  taste, if needed.  Slice mold to serve and top each serving with berries.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries for Remembrance Topping
 Categories: Desserts, Toppings
   Servings:  1
 
    1/3 c  Strawberry jelly
      1 pt Strawberries,fresh
    1/2    Chocolate curls,dark/light
 
  Melt strawberry jelly in saucepan over low heat. Use 3 tablespoons to
  sandwich layers together. Brush 1 tablespoon over top layer. Arrange
  strawberries on top. Glaze with remaining jelly. Surround with chocolate
  curls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries with Jazzed Up Whipped Cream
 Categories: Desserts
   Servings:  6
 
      1    Pt. basket Oregon
           -strawberries, washed and
           -hulled
    1/2    Pt. whipping cream.
      1    Slosh of Kahlua
 
   1/2"    thick slices pound cake
  
  Strawberries with Jazzed up Whipped Cream xxxxxxxxxxxx xxxx xxxxxx xx
  xxxxxxx xxxxx
  
  This idea came to me yesterday when I bought my first basket of Oregon
  strawberries for this season.  Brag all you want about your regional
  products, but there is nowhere on this earth where strawberries are sweeter
  or tastier than in Oregon, especially around the Portland metro area.
  
  Whip cream, add Kahlua during final stage. Place sliced pound cake on a
  plate, top with berries and slather on whipped cream.
  
  These recipes are of my own creation and I expect (and deserve) appropriate
  credit when you add them to your cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries Romanoff
 Categories: Desserts
   Servings:  4
 
      6 tb Sugar
    1/3 c  Orange-flavor liqueur
      2 pt Whole fresh strawberries,
           -washed and stemmed
      1 c  Whipping cream, whipped
           -stiff and sweetened to
           -taste
 
  From: California Strawberry Advisory Board, then published in the Arizona
  Republic, Wed. June 5, 1991
  
  (or your favorite non-dairy whip)
  
  In a bowl, combine sugar and liqueur. Reserve 4 berries for garnish; add
  rest to bowl, tossing gently to coat. Marinate in the refrigerator for 1 to
  2 hours. Remove berries from marinade, reserving marinade.
  
  Puree enough marinated berries to make 1 cup; fold into whipped topping.
  Spoon remaining marinated berries and juice into 4 stemmed glasses. Top
  with whipped cream; garnish with reserved whole fresh berries. Makes 4
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries Cardinal
 Categories: Desserts
   Servings:  6
 
      1 pk (4 serving size) strawberry
           -flavored gelatin
    1/2 c  Boiling water
      2 pt Strawberries, washed
      1 pk 10 oz frozen raspberries,
           -thawed
      2 tb Raspberry-flavor liqueur
 
  From: Donna Ransdell, COOKING echo. Originally from Jell-O, published again
  in Arizona Republic on June 5, 1991
  
  Dissolve gelatin in boiling water in a saucepan over low heat; stirring
  constantly. Chill until slightly thickened, about 20 minutes. Dip
  strawberries in gelatin to coat, while holding stem. Place on waxed
  paper-lined baking sheet; chill until gelatin is firm.
  
  Place raspberries and liqueur in a blender or food processor; puree. Spoon
  about 1/4 cup sauce on 6 dessert plates. Top with strawberries. Makes 6
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries with Orange Champagne Sabayon
 Categories: Desserts
   Servings:  4
 
    1/4 c  Sugar
      1 tb Sugar
      3    Egg yolk
  1 1/2 ts Orange peel, grated
    1/2 c  Champagne, dry
    1/4 c  Whipping cream, chilled
      2 tb Whipping cream, chilled
  1 1/2 ts Liqueur, Grand Marnier
  1 1/2 pt Strawberries, fresh, hulled
           -& halved
           Mint leaf, fresh
 
  Servings:   4
  
  **other sparkling wine may be substituted for the Champagne.
  
  My notes:  The egg yolk mixture didn't get thick enough (using large eggs),
  so next time I plan to increase the amount to 4 yolks.
  
  Whisk sugar, egg yolks and orange peel in a medium metal bowl until pale
  yellow and thick, about 3 minutes. Set bowl over saucepan of simmering
  water. Add Champagne to yolk mixture and whisk until mixture is doubled in
  volume and holds shape on spoon, about 5 minutes. Remove bowl from over
  water. Set over another bowl filled with ice. Cool completely, whisking
  occasionally.
  
  Using electric mixer, beat cream with Grand Marnier in small bowl until
  almost stiff. Fold cream and Grand Marnier into sabayon. (Can be prepared 8
  hours ahead. Cover with plastic wrap and refrigerate.)
  
  Preheat broiler. Divide strawberries among 4 shallow broilerproof bowls or
  gratin dishes. Spoon sabayon over. Broil until light brown, about 2
  minutes. Garnish with mint and serve.
  
  Source:  The WineSellar & Brasserie, San Diego CA- printed in Bon Appetit,
  August 1990.
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries with Orange Sabayon
 Categories: Desserts
   Servings:  4
 
      3    Egg Yolks
    1/4 c  Granulated Sugar
    1/3 c  Orange Juice
  1 1/2 tb Orange Flavoured Liqueur
           *OR*
  1 1/2 tb Dark Rum
    1/3 c  Whipping Cream
      3 c  Strawberries, halved
      1    Mint Sprigs
 
  Servings:  4
  
  In the top of a double-boiler with simmering water in the bottom part,
  combine egg yolks, sugar and juice. Using an electric mixer, beat mixture
  until thick and pale, about 4 - 5 minutes. Remove from heat and stir in
  orange-flavoured liqueur or rum until smooth. Refrigerate sauce until cool,
  about 30 minutes. Gently fold in whipped cream, cover and refrigerate. To
  serve, divide strawberries among 4 large balloon glasses or serving dishes.
  Spoon some of the sauce over and garnish with a mint sprig. Serves 4.
  
  From The Gazette, 91/06/26.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries in March
 Categories: Desserts
   Servings: 80
 
    3/4 lb Macaroon (cookie) coconut
      1 cn Condensed milk
     20    Drops red coloring
      3 sm Pkgs. strawberry jello
      1 ts Almond flavoring
 
  Knead all ingredients together except for 1 small pkg. jello and
  refrigerate for 3 hours or overnight.  Mold into shape of strawberry. Roll
  in third package of jello.  Make 2 leaves on top using icing in a can with
  tips or make buttercream icing and use #67 leaf tip. Refrigerate. Makes 80
  ~ 90.
  
  NOTE:  I buy a 14. oz. bag of flaked coconut and grind finely in a food
  processor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberries with Walnut Mascarpone
 Categories: Sauces
   Servings:  6
 
  1 1/2 pt Strawberries, sliced or
           -whole
    1/2 c  Walnuts
      1 ts Sugar
    1/2 c  Mascarpone (Italian cream
           -cheese)
      1 tb Coffee liqueur
 
  Process walnuts with sugar in food processor until mixture becomes a paste.
  Scrape the workbowl and add mascarpone and coffee liqueur, and process
  until smooth.  Serve as sauce with berries. Source: Fifty Ways to Cook Most
  Everything (Andrew Schloss) Posted by Linda Davis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Coulis
 Categories: Desserts
   Servings:  6
 
      1 pt Fresh Ripe Strawberries
      2 ts Fruit Sugar
      1 ts Fresh Lemon Juice
           Raspberry Liquor
 
  Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon
  over mold. Serves 6. From The Gazette, 91/02/06.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Cream Crepes
 Categories: Desserts
   Servings:  6
 
      4 c  Sliced Fresh Strawberries
      2 tb Sugar
     14 oz Can Sweetened Condensed Milk
    1/4 c  Lemon Juice
    1/2 c  Heavy Cream, Whipped
     12 x  Dessert Crepes
     12 x  Whole Strawberries, Garnish
 
  Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon
  juice until thick. Fold in strawberries and whipped cream. Divide among
  crepes; fold. Garnish with additional whipped cream and a strawberry
  centered on the cream. Yields 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Frozen Yogurt
 Categories: Desserts
   Servings:  4
 
      2 ts Gelatin
      3 tb Milk
      1 c  Plain Yogurt
      2 tb Sugar
    1/8 ts Salt
    1/8 c  Sieved Frozen Strawberries
  1 1/2 tb Lemon Juice
    1/2 c  Whipping Cream, Whipped
 
  Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until
  gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in
  gelatin mixture. Stir in berries and lemon juice. Chill until slightly
  thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal
  ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with
  approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it
  in a Donvier ice cream maker. Delicious!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mousse
 Categories: Desserts
   Servings:  8
 
      1 qt Strawberries, Washed, Hulled
    3/4 c  Suagr
    1/2 c  White Wine
    1/2 c  Cold Water
    1/2 c  Boiling Water
      2 c  Heavy Cream, Whipped
      2 x  Envelopes Unflavored Gelatin
 
  Reserve several berries for garnish. Press remaining berries through a fine
  sieve [I used a blender]. Add sugar and wine; stir well; chill. Soften
  gelatin in cold water. Add boiling water; stir to dissolve; cool. Combine
  gelatin and strawberry mixture; beat until fluffy and slightly thickened.
  Fold in whipped cream. Pour into non-stick 2 qt mold (or very lightly oil
  one.)  Chill at least 3 hours. Yield 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Nut Drops
 Categories: Desserts
   Servings: 40
 
      1 c  Sugar
    1/2 c  Butter Or Margarine
      1 ts Almond Extract
           Egg
      2 c  All-Purpose Flour
      1 ts Baking Powder
    1/2 ts Baking Soda
      1 c  Sweet Strawberries, Mashed *
    1/2 c  Chopped Walnuts
    3/4 c  Confectioner's Sugar
 
  * or 10 oz pkg sweetened strawberries, mashed
  ~-------------------------------------------------------------------------
  Remove 2 T of the crushed strawberries with juice and set aside. Cream
  sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with
  baking powder and soda and add to creamed mixture alternately with crushed
  strawberries. Stir in walnuts.  Drop by Tablespoons onto lightly greased,
  or Teflon coated cookie sheets, 2" apart. Bake in 375F oven for 12-14
  minutes. Mix reserved berries with about 3/4 c confectioners sugar to make
  a thin glaze and spread over warm or cold cookies.  Makes 40-45.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Rice Cream
 Categories: Desserts
   Servings:  6
 
      1 c  Uncooked Rice
      3 c  Milk
    1/2 c  Sugar
      2 x  Beaten Eggs
      1 ts Vanilla
    1/2 c  Heavy Cream, Whipped *
  1 1/2 c  Sliced Fresh Strawberries
 
  * Whip heavy cream with additional 1/4 t vanilla.
  ~-------------------------------------------------------------------------
  Place rice and milk in top of double boiler or in pan over boiling water.
  Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add
  a little hot rice to beaten eggs, then add eggs to remaining rice mixture.
  Stir in vanilla. Mix well and continue cooking over hot water for 1 minute.
  Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill
  until serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Sorbet
 Categories: Desserts, Low-cal
   Servings:  6
 
      1 pt Strawberries, Fresh *
    3/4 c  Orange Juice
    1/2 c  Milk
    1/4 c  Honey
      2 x  Egg Whites
      1 tb Honey
 
  * Or fresh rasberries ( about 2 cups).
  ~-------------------------------------------------------------------------
  Remove hulls from berries.  In a blender container, place berries, orange
  juice, milk, and 1/4 c honey.  Cover; blend 1 minute or until smooth. (If
  desired, strain rasberry mixture to remove seeds.)  Pour mixture into
  9x9x2-inch pan.  Cover; freeze 2 to 3 hours or until almost firm. In a
  mixer bowl beat egg whites with electric mixer on medium speed until soft
  peaks form.  Gradually add 1 T honey, beating on high speed until stiff
  peaks form.  Break frozen mixture into chunks; transfer frozen mixture to
  chilled large mixer bowl.  Beat with electric mixer until smooth.  Fold in
  egg whites.  Return to pan.  Cover; freeze 6 to 8 hours or until firm. To
  serve, scrape across frozen mixture with spoon and mound in dessert dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Soup
 Categories: Soups, Desserts
   Servings:  4
 
      1 c  Plain Yogurt
      1 c  Sliced Fresh Strawberries
      2 tb Orange Juice
      1 tb Honey
 
  GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food
  processor fitted with steel blade, blend ingredients. Serve chilled. Add
  garnish to each serving. VARIATIONS: - substitute white or red grape juice
  for orange juice - substitute apple juice for orange juice - serve in
  hollowed-out cantaloupe shells
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Sherbert
 Categories: Desserts, Ice cream
   Servings:  3
 
      6 oz To 10 oz frozen, sweetened
           -strawberries, thawed
      2 c  Milk
    1/2 c  Orange Juice
    1/4 ts Cinnamon
 
  Puree strawberries and strain through a sieve to remove seeds. Combine them
  with remainder of ingredients and freeze as directed.  Makes about 3
  quarts.
  
  This sherbet has a delightful fresh strawberry flavor. Try a scoopful in a
  glass of gingerale for a special treat.
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Meringue Pudding
 Categories: Desserts
   Servings:  6
 
      1 tb Butter
      1 c  Bread Crumbs
    1/2 c  Sugar
      1 c  Strawberries
      2    Egg yolks
    1/4 c  Sugar
      2 c  Milk
      2    Egg whites
 
  Cream butter and sugar, add beaten yolks, milk and crumbs. Pour into a
  buttered dish and bake covered, in a moderately hot oven until firm. Place
  strawberries over the top of pudding, add one-half cup of sugar and spread
  with meringue made from stiffley beaten whites and 1/4 cup sugar. Bake in a
  moderate oven to set meringue. Serve cold with cream. Time in oven, 30
  minutes and 20 minutes. Temperature 375 degrees and 325 degrees.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Sauce
 Categories: Sauces, Toppings, Desserts
   Servings:  1
 
    1/2 c  Sugar
  1 1/2 tb Cornstarch
      1 c  Orange Juice
    1/4 c  Grand Marnier Liqueur
      6 c  Sliced Hulled Strawberries
 
  In a 2 to 3 quart saucepan, stir together 1/2 cup sugar, 1-1/2 tb
  cornstarch,1 cup orange juice and Grand Marnier Liqueur until smooth. Bring
  to a boil over medium high heat, stirring until clear and thickened.
   Stir in 6 cups of sliced hulled strawberries until well combined.  Let
  cool and serve over vanilla ice cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ice Cream
 Categories: Desserts, Ice cream
   Servings: 14
 
      4    Egg yolks
      4 c  Milk
      2 pt Strawberries, hulled, rinsed
      2 c  Plus 1 T Sugar
      1 c  Water
      1 c  Heavy cream
 
  1.  Place the yolks in a large saucepan and add 1 cup sugar.  Beat with a
  wire whisk until light and lemon colored. 2. Meanwhile, bring the milk
  almost, but not quite, to the boil. 3. Gradually add the milk to the
  mixture, beating constantly.  Use a wooden spoon and stir constantly, this
  way and that, making certain that the spoon touches all over the bottom of
  the saucepan.  If a thermometer is available, cook to 180 degrees and
  remove from heat.  If a thermometer is not available, cook the sauce until
  it becomes like a very thin custard. This cooking will rid the custard of
  the raw taste of the yolks. Immediately pour and scrape the sauce into a
  mixing bowl to prevent further cooking. Let cool. 4. Meanwhile, put the
  water in a saucepan and add 1 cup sugar.  Stir and bring to the boil.
  Simmer 10 minutes and remove from heat.  Let cool. 5. Put the strawberries
  into the container of a food processor or an electric blender and blend
  thoroughly.  Combine the strawberries with the sugar syrup and the custard.
  6.  Whip the cream and before it is stiff beat in the remaining 1
  tablespoon sugar.  Fold the cream into the strawberry mixture.  Pour the
  mixture into the container of an electric or hand-cranked ice-cream freezer
  and freeze according to the manufacturer's instructions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Granita
 Categories: Desserts
   Servings:  1
 
      2 pt Strawberries
  1 1/2 c  Water
    3/4 c  Sugar
 
  PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Rinse and
  hull the strawberries. Puree in the blender or food processor and measure 2
  1/2 cups puree. Bring sugar and water to a boil in a saucepan, stirring
  occasionally to dissolve sugar. Cool the syrup and combine with the puree.
  Pour into the prepared pan and return to the freezer. When the mixture
  starts to freeze, stir every 10 minutes or so, scraping the frozen mixture
  from the bottom and sides of the pan and mixing it with the as-yet-unfrozen
  mixture. When there is no longer any unfrozen liquid in the pan, pack the
  granita into a chilled container and press plastic wrap against the
  surface. Serve within a few hours for best texture. If the granita freezes
  to a solid block, pop it out of the container and cut into thick slices
  with a stainless steel knife. Chop the slices finely, replace in the
  container and freeze until serving time. Serve the granita in chilled stem
  glasses.
  
  Makes 1 Quart
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Lemon Trifle
 Categories: Desserts
   Servings: 12
 
MMMMM--------------------------GENOISE LAYER-------------------------------
      4 lg Eggs
      1 pn Salt
    2/3 c  Sugar
    1/2 c  Cake flour
      3 tb Cornstarch

MMMMM--------------------------LEMON FILLING-------------------------------
    3/4 c  Lemon juice
      1 c  Sugar
    1/2 c  Butter
      6    Egg yolks
  1 1/4 c  Whipping cream

MMMMM-------------------------STRAWBERRY SYRUP------------------------------
    1/2 c  Water
    1/2 c  Sugar
      1 pt Strawberries
      2 tb Kirsch
      1 c  Toasted sliced almonds
      2 pt Strawberries
      1 c  Whipping cream
           - for finishing
 
  FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of an
  electric mixer and whisk in salt, then sugar. Place the bowl over a pan of
  simmering water and whisk until just lukewarm. Whip by machine until cold
  and increased in volume, about 4-to-5 minutes. Mix cake flour and
  cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a
  rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round
  pan and level it off. Bake the Genoise layer about 30 minutes until it is
  well risen, golden and beginning to shrink away from sides. Unmold
  immediately and cool on a rack. Bake and cool the Genoise layer.
  
  FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a
  non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in a bowl
  and whisk in 1/3 mixture. Return remaining lemon mixture to a boil over low
  heat and whisk in yolk mixture. Continue cooking several minutes, whisking
  constantly, until thickened and just at a boil. Pour into a bowl, press
  plastic wrap against surface and chill. Immediately before using, whip
  cream and fold into lemon curd.
  
  FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring
  to a boil. Rinse, hull and puree strawberries. Add puree and kirsch to
  syrup off the heat. Strain and chill. To assemble, rinse remaining berries
  and reserve six for a decoration. Hull and slice remaining berries. Cut
  Genoise into thin vertical slices. Place a layer of cake slices in a glass
  serving bowl. Moisten cake with syrup and strew with 1/4 each of the sliced
  berries, almonds and jam. Spread with 1/4 of the lemon filling. Repeat with
  remaining ingredients, ending with a layer of cake slices and syrup. Whip
  remaining cream and spread half on the trifle. Decorate border with
  remaining cream (pipe with a star tube) and reserved strawberries. Chill
  until serving time.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Souffle with Orange Sauce
 Categories: Desserts, Low-cal
   Servings: 10
 
MMMMM--------------------------SOUFFLE BATTER-------------------------------
      2 pt Strawberries
    1/4 c  Water
    3/4 c  Sugar
      6 lg Egg whites
      1 pn Salt
           Vegetable cooking spray
           Sugar; for greasing mold

MMMMM---------------------STRAWBERRY-ORANGE SAUCE--------------------------
      1 pt Strawberries
      2 tb Sugar
      3 tb Orange juice
      1 tb Orange liqueur
           - such as Cointreau
 
  FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries in a
  blender or food processor. Measure 2 cups puree. (Use any remaining puree
  for the sauce.) Combine water and sugar in a 2-quart saucepan and bring to
  a boil over low heat. Cook until the syrup thickens, about 3 minutes.
  Increase heat and add puree, stirring to dissolve any sugar which may have
  hardened when the puree was added. Bring to a boil and cool. Thirty minutes
  before serving the souffle, preheat the oven to 400F and set a rack in the
  lower part of the oven. Spray a 2 1/2-quart oval gratin dish or rectangular
  glass baking dish with vegetable cooking spray and sprinkle the inside of
  the dish with sugar. Whip the egg whites with the salt until they hold a
  soft peak. Fold in the cooled strawberry puree. Pour the souffle batter
  into the dish and smooth the top of the batter with a metal spatula. Bake
  about 15 minutes, until well risen and lightly colored. Serve immediately.
  
  FOR THE STRAWBERRY-ORANGE SAUCE: While the souffle is baking, combine the
  sauce ingredients in the blender (adding any leftover puree) and puree.
  Place in saucepan and bring to a boil and reduce for a minute or 2. Serve
  with the souffle. Vary this souffle with other fruit or berries--use 2 cups
  of pureed, strained fruit as a substitute for the strawberries.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Tart
 Categories: Desserts
   Servings:  6
 
      2 c  Flour
    1/4 c  Sugar
    3/4 c  Butter, cut in chunks
      2    Egg yolks
           Pastry Cream:
      3 oz Cream cheese, softened
      1 c  Whipping cream
    1/2 ts Vanilla
    1/2 ts Grated lemon peel
      1 ts Lemon juice
      4 tb Powdered sugar
           Strawberries and Glaze:
      6 c  Strawberries
  1 1/2 c  Red currant jelly
      2 tb Kirsch
 
  Short Pastry: 1. To prepare pastry: Stir together flour and sugar. Mix in
  butter with fingers until smooth.
  
  2.   With a fork, stir in egg yolks until dough holds together. Press dough
  with hands to make a smooth ball.  Press dough into a 12-inch tart pan or
  flan pan with removable bottom.
  
  3.   Bake in a preheated 300-degree oven 30 to 40 minutes or until golden.
  Let cool in pan.
  
  4.   To prepare pastry cream: Beat cream cheese in a bowl with an electric
  mixer.  Gradually blend in whipping cream.  Add vanilla, lemon peel and
  lemon juice.  Beat until mixture is like stiffly whipped cream. Add sugar
  and beat until well- blended.  Chill, covered, up to 24 hours.
  
  5.   To assemble tart: Wash berries and dry well.
  
  6.   Boil jelly and Kirsch liqueur in a small saucepan until jelly "sheets"
  from a spoon into drops.  Paint inside of shell with a thin coating of
  glaze, allow to set for 5 minutes.
  
  Reserve rest of glaze.
  
  7.   Spread pastry cream in bottom of pastry shell.  PI ace _ berries on
  cream with largest ones in center being sure to cover entire surface of
  cream.
  
  8.   With a spoon or pastry brush, apply reserved glaze over the berries,
  warming up the glaze, if necessary, for easy spreading.  Refrigerate until
  ready to serve, but no longer than 2 to 3 hours.  Remove from pan to serve
  and cut into wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry-Forgotten Torte
 Categories: Desserts
   Servings:  6
 
      5    Egg whites, room temperature
    1/4 ts Salt
    1/2 ts Cream of tartar
  1 1/2 c  Sugar
      1 ts Vanilla
      1 c  Whipping cream, whipped
      2 tb Sliced almonds
      1 pt Medium strawberries, halved
      1 ts Powdered sugar
 
  1.   Beat egg whites with salt until frothy.  Add cream of tartar and beat
  until stiff.
  
  2.   Add sugar, one Tbsp at a time, beating constantly until thick about 10
  minutes.  Stir in vanilla.
  
  3.   Spread meringue in well-greased 8 inch-square baking dish. Place in
  preheated 450 F oven; turn off heat and close oven door.  Leave meringue in
  oven at least 5 hours or overnight without opening door. Cool.
  
  4.   Two hours before serving, spread whipped cream over top and
  refrigerate.
  
  5.   Sprinkle almonds over whipped cream and arrange berries attractively
  over top.  Gently sieve powdered sugar over berries.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Shortcake
 Categories: Desserts
   Servings:  6
 
      2 c  Flour
      2 tb Sugar
    3/4 ts Salt
      1 tb Baking powder
      4 tb Butter, chilled
      1 c  Half-and-half
      6 c  Strawberries *
  1 1/2 c  Whipping cream, whipped
      6    Perfect strawberries for
           -garnish
 
  * sliced and sweetened with 3 Tbsp sugar. 1. Sift flour, sugar, salt and
  baking powder together into a mixing bowl.
  
  2.   Cut in the butter until mixture resembles oats.  Pour in half-and-half
  and mix gently until just blended.
  
  3.   Drop by large spoonfuls onto greased baking sheet.  Bake shortcakes in
  a preheated 450-degree oven for about 10 minutes, or until puffed and
  lightly browned.
  
  4.   Cool the biscuits slightly, then split them.  Set the bottom on
  dessert plates; spoon on sliced strawberries and crown with the tops of the
  biscuits.  Spoon a dollop of whipped cream onto each short.cake and top
  with a whole strawberry. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ricotta Tart
 Categories: Desserts
   Servings:  6
 
      2 c  Part-skim ricotta cheese
    1/2 c  Powdered sugar
      1 ts Vanilla
      6 c  Strawberry halves

MMMMM--------------------------OATMEAL CRUST-------------------------------
    1/3 c  Butter or margarine
      3 tb Sugar
      1 tb Water
    3/4 c  All-purpose flour
    1/3 c  Regular rolled oats
 
  1. In a bowl or food processor, beat or whirl cheese, sugar, and vanilla
  until well blended. If made ahead, cover and chill up to a day; drain off
  any liquid that accumulates in a bowl.
  2. Spread cheese mixture evenly over crust. Remove pan rim. Set tart on a
  serving plate and arrange 3 cups berries on cheese. Cut tart into wedges;
  offer remaining berries to add to taste.
  
  *** OATMEAL CRUST ***
  1. In a food processor or with a mixer, whirl or beat butter/margarine,
  sugar, and water until creamy. Whirl or beat in flour and rolled oats.
  2. With floured fingers, pat dough over bottom of a lightly oiled and
  flour-dusted 9" cake pan with removeable rim. Bake in a 325'F. oven until
  rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight
  and hold up to a day.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry-Champagne Sherbet
 Categories: Desserts
   Servings:  1
 
     10 oz Package frozen strawberries,
           -thawed
      1 c  Whipping cream
    1/2 c  Sugar
  1 1/2 c  Champagne
      2    Egg whites
    1/4 ts Cream of tartar
    1/4 c  Sugar
 
  Mash strawberries; set aside.  Combine whipping cream and 1/2 c sugar in a
  medium saucepan; cook over low heat, stirring constantly, until sugar
  dissolves.  Stir in strawberries and champagne.  Pour mixture into a 13 x 9
  x 2- inch pan; freeze until mixture is almost firm.
  
  Beat egg whites (at room temperature0 ands cream of tartar until foamy.
  Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks
  form; fold into champagne mixture.  Freeze until firm.  Makes 1 quart.
  
  ///\oo/\\\ From the hearth in Sandee's Kitchen...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ginger Parfaits
 Categories: Desserts
   Servings:  6
 
      4 c  Whole strawberries (about 1
           -qt)
    1/2 c  Cold whipping cream
      1 ts Vanilla
      2 tb Sugar
      2 tb Yoghurt
      4    Gingersnap cookies
 
  1. Slice strawberries, setting aside 4 samll whole berries for garnish. The
  sliced berries will measure about 5 1/2 cups.
  
  2. Using electric mixer, beat whipping cream with vanilla in a medium-sized
  bowl.  Gradually add sugar, then yoghurt.  Beat just until soft peaks form
  when beaters are lifted.
  
  3. Meanwhile, in a bood processor, blender, or even using a rolling pin,
  process or finely crush cookies.  You sholul have about 4 tb of crumbs.
  
  4. To assemble parfaits, layer half the strawberries in four parfait dishes
  or big wine glasses. (champagne flutes or pilsner glasses work well) Follow
  with half of the whipped cream and all the cookie crumbs. REpeat layering
  of strawberries and cream. Garnish with a whole strawberry.
  
  Source: Modern Woman magazine, June 1993 issue Shared by: Sharon Herrington
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Rhubarb Sauce
 Categories: Desserts, Sauces
   Servings:  6
 
      2 c  Fresh or frozen sliced
           -rhubarb
    1/3 c  Orange juice
    1/4 c  Granulated sugar
    1/2 ts Cinnamon
      1 pn Cloves
      1 pn Ground nutmeg
      1 ts Vanilla
  2 1/2 c  Sliced strawberries
 
  1. Put rhubarb, organe juice, and sugar into a medium sized saucepan.  Stir
  together.
  
  2. Bring to a boil over medium-high heat, stirring occaisionally.  Cover,
  and reduce temperature to low. Simmer genlty for 7 to 12 minutes or until
  rhubarb is tender but most of the pieces still have some shape.
  
  3. Remove from heat.  Stir in cinnamon, cloves, ground nutmeg, and vanilla.
  STir in strawberries.  Taste and add more sugar if necessary, depending on
  the sweetness of the berries. Serve warm or cold, as a sauce for ice cream
  spooned over pound cake or short cake, or stirred into porridge. Sauce can
  by prepared several days in advance and refrigerated.
  
  Source: Modern Woman magazine, June 1993 issue Shared by: Sharon Herrington
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry-Rhubarb Crisp
 Categories: Desserts
   Servings:  6
 
    2/3 c  Sugar
      2 tb Arrowroot
    1/8 ts Ground cloves
      1 ds Ground cardamom
     10 oz Frozen strawberries (1
           -package), thawed
      3 c  Diced rhubarb
           Red food color (optional)
    1/3 c  Butter, softened
    2/3 c  Brown sugar, packed
    1/2 c  All-purpose flour
    1/2 c  Quick-cooking rolled oats
  1 1/2 ts Grated lemon peel
    1/2 ts Nutmeg
      2 tb Cinnamon sugar
 
  Combine sugar, arrowroot, cloves, and cardamom; add strawberries, rhubarb,
  and a few drops of food color (if desired).  (If frozen rhubarb is used,
  thaw, then drain thoroughly and use only 1/3 cup sugar.)  Mix well and pour
  into a buttered 1 1/2-quart baking dish.
  
  Mix remaining ingredients with pastry blender or fork until crumbly.
  Sprinkle over strawberries and rhubarb.  Bake in a 350 F oven 40 to 35
  minutes
  
  Serves 6.
  
  [  Spices of the World Cookbook by McCormick; 1979 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Tarts
 Categories: Desserts
   Servings:  6
 
      1 pk ( 10-oz ) frozen puff pastry
           -shells
    1/2 c  Heavy cream
      1 tb Sugar
      1    Container (3-1/2 oz)
           -mascarpone or cream cheese
      1 tb Cherry-flavored liquer
      1 pt Strawberies, hulled and
           -halved
    1/2 c  Strawberry jelly
 
  Preheat oven to 400.  Bake puff pastry shells according to directions. Cool
  on wire rack.  Meanwhile, in medium bowl, with electric mixer on high, beat
  heavy cream and sugar until stiff peaks form.  Im medium bowl, combine
  cheese and liqueur; beat until soft.  Fold whipped cream into cheese
  mixture.  Place a few strawberry halves on the bottom of each shell; fill
  with cream mixture.  Top with strawbery halves cut into fan shape.  In
  small saucepan, over medium-low heat, cook jelly with 2 tsp water until
  melted. Brush jelly over strawberries. Garnish with remaining strawberries.
  
  Origin:  Woman's World, July 23, 1991 Shared by: Sharon Stevens Aug/91
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Pizza
 Categories: Desserts, Pizza
   Servings:  1
 
      2 c  Flour
      1 ts Vanilla
    1/2 c  Powdered sugar
      3    Baskets strawberries
      1 c  Butter
      1 c  Water
      1 c  Whipping cream
      1 pk Unflavored gelatin
      8 oz Cream cheese
 
  Cut together flour and half of the powdered sugar.  Add butter and cut
  together until crumbly.  Pat into buttered 10-inch pizza pan.  Bake at 400
  degrees for 8-10 minutes, or until light brown.  Set crust aside to cool.
  
  Whip cream and set aside.  Blend cream cheese, remaining sugar, and
  vanilla.  Fold into whipped cream.  Spread on cooled crust and chill.
  
  Cut and mash together 1/4 of the strawberries, and mix them with water and
  gelatin.  Spread gelatin mixture over crust and cooled cream center. Place
  remaining strawberries on top pointing up.  Chill at least 1 hour before
  serving.
  
  Makes 1 pie.
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Baked Alaska
 Categories: Desserts
   Servings:  114
 
      2    ( 1 inch thick) slices
           -commercial angel food cake
    1/2 c  Strawberry sorbet, divided
      1    Egg white
      1 ds Of cream of tartar
    1/4 ts Orange extract
      2 ts Sugar
 
  Strawberry Baked Alaska
  
  Cut a 1/4 inch deep well in each cake slice; place slices on a baking
  sheet.  Spoon 1/4 cup sorbet into each well; freeze until firm.
  
  Beat egg white (at room temperature) and cream of tartar in a bowl at low
  speed of an electric mixer until foamy; add extract, and beat at high speed
  until soft peaks form.  Add sugar, beating until stiff peaks form.
  
  Quickly spread meringue evenly over sorbet and cake, sealing to baking
  sheet.  Freeze at least 2 hours.
  
  Bake at 450 degrees for 4 minutes.  Serve immediately.  Yield: 2 servings
  (about 114 calories per serving).
  
  Protein: 3  Fat: 0.6  Carbohydrate: 25.3  Iron: 0.3  Sodium: 57 Calcium: 15
  Source:  Cooking Light magazine, July/August 1989
  
  Enjoy...Patty
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Cheese Tart
 Categories: Desserts
   Servings:  8
 
      1    Prebaked 9-inch pastry
           -shell, home made or
           -store-bought
    1/2 c  Ricotta cheese
    1/2 c  Lowfat strawberry yogurt
      4 c  Fresh strawberries
    1/4 c  Fruit jelly
 
  Strawberry Cheese Tart
  
  Mix together cheese and yogurt until smooth.  Do not overmix.  Pour into
  cooled baked crust.
  
  Cut off stems from strawberries and place stem ends down into filling. Melt
  jelly and 1/2 tsp water and brush over strawberries.  Serves 8.
  
  Per serving:  152 calories, 7 g fat, 7 mg cholesterol, 140 mg sodium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Fruit Flan
 Categories: Desserts
   Servings: 10
 
    1/2 c  Plus 2 tbsps unsalted
           -margarine
    3/4 c  Sugar
      2    Eggs
      2 tb Evaporated milk
    1/4 ts Vanilla
  1 1/4 c  Flour
      2 ts Baking powder
      1    To 1 1/2 pounds fresh
           -strawberries
      3 tb Sugar
      1 pk Red transparent glaze
 
  Serves 10-12
  
  In small bowl, mix margarine, sugar and eggs until creamy. Add evaporated
  milk and vanilla.
  
  In another bowl, sift flour and baking powder together. Stir into margarine
  mixture in small amounts.
  
  Grease a 12 inch fruit flan tin with a fluted rim. Sprinkle with flour.
  Pour in mixture and spread evenly with a knife.
  
  Bake at 350 degrees for about 15 to 20 minutes, or until golden brown. Let
  cool for 10 minutes after removing from oven.
  
  Drain strawberries; reserve juice. Turn cake upside down and fill with
  strawberries. (If strawberries are very large, you may want to slice them
  in half. Sprinkle with sugar and allow to sit for 1 hour.) Add the
  strawberry juice to the glaze mix. Prepare glaze, following instructions on
  back of package. (NOTE: If you have accumulated approximately 1/2 cup of
  juice from the strawberries, and the glaze mix requires 1 cup of water, use
  the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid.) Pour
  glaze over strawberries.
  
  Posted by: Bill McGimpsey
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Rhubarb Compote
 Categories: Desserts
   Servings:  6
 
    1/2 c  Water
      5 c  Chopped fresh or frozen
           -rhubarb
      2 tb To 4 tb Sugar
      2 c  Fresh strawberries, halved
    1/8 ts Ground ginger
 
  In a medium saucepan, bring water to a boil.  Add rhubarb and sugar.  Cook
  5-10 minutes or until rhubarb is tender, stirring occasionaly.  Remove from
  heat; stir in strawberries and ginger.  Serve warm or cold. Yield: 6
  servings.
  
  SOURCE: *Faye Bellgardt, Montrose, CO, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Sipper
 Categories: Desserts, Ice cream
   Servings:  2
 
      2 c  Strawberry ice cream
      1 c  Milk
      3 tb Strawberry concentrate
      1 c  Strawberries
 
  Place ingredients in blender and whip until smooth and frothy.  Serve
  immediatelty.  Makes 2 8 oz. servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Meringue Cups
 Categories: Desserts
   Servings:  8
 
      2 pt Strawberries Sliced
      2 ts Vanilla Extract
      7    Packets Equal
      1    Packet Low Calorie Whipped
           Topping Mix
    1/2 c  Skim Milk
      2    Egg Whites
      8    Strawberry Halves
      8    Mint Sprigs
 
  Marinate Berries in Vanilla Extract & 4 Packets Equal.  Refrigerate For 30
  Min. Prepare Whipped Topping According To Package, Substituting Milk For
  Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue
  Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped
  Topping.  Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With
  Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Trifle
 Categories: Desserts
   Servings:  6
 
           INGREDIENTS:
     10 oz Angel loaf cake
    1/3 c  Strawberry jam or jelly
    1/3 c  Cream sherry OR orange juice
      3 c  Strawberries
           Custard sauce (cf. below)
    3/4 c  Whipping cream
      2 tb Powdered sugar
      1 ts Vanilla extract
      2 tb Sliced almonds, toasted
           -(optional)
      3    Egg yolks
 
  CUSTARD SAUCE:
  
  Mix 1-1/2 tbsp. corstarch with 1/2 cup milk.  Heat 1-3/4 cups of milk with
  1/4 cup of sugar in a heavy saucepan or double boiler, just to the point of
  boiling.  Remove from the heat.  Stir in the cornstarch mixture until it's
  smooth.  The cornstarch mixes better and without lumps if the milk is
  bone-chilling COLD.
  
  Cook, stirring constantly, until it thickens. It will thicken *fast*, so
  pay attention.  Simmer for three minutes and remove from the heat. Beat in
  1 tsp. vanilla extract and 3 beaten egg yolks. Cover and chill.
  
  THE TRIFLE:
  
  Split the angel loaf cake into 3 layers.  Spread the jam between the layers
  and reassemble the layers.  Cut the cake into 2-inch cubes. Arrange the
  cubes in a 2-quart serving bowl and sprinkle with the sherry or orange
  juice.  Wash the strawberries and pick out 8 to 12 berries for later
  garnishing.  Remove the hulls from the rest of the berries and slice. Spoon
  the berries over the cake.
  
  Pour the chilled Custard Sauce over the berries. Cover the mixture and
  refrigerate for an hour or more.  Meanwhile, whip the cream to soft peaks.
  Add the sugar and vanilla and whip until it forms *stiff* peaks.  Spread
  the cream over the custard.
  
  Garnish the top with whole strawberries (the green hulls against the red
  and white background is particularly pleasing to the eye). Sprinkle the
  entire thing with the almonds, if you have them. Chill and serve within a
  few hours.
  
  Don't try to save this too long. It will get soggy before long and the
  strawberries will get mushy.  So eat it all at once.
  
  (TIP):   Make the Custard Sauce first. Cover and refrigerate it until it's
  ready for use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry/peach Baked Dessert
 Categories: Desserts
   Servings:  8
 
MMMMM----------------------------FRUIT BASE---------------------------------
      2 c  Strawberries, sliced
      2 c  Peaches, sliced
    1/4 c  Whole wheat flour
      1 tb Lemon juice
    3/4 c  Sugar
    1/2 ts Cinnamon
    1/2 ts Nutmeg

MMMMM-----------------------------TOPPING----------------------------------
      1 c  Whole wheat flour
    3/4 c  Brown sugar
    1/2 c  Dry oatmeat
    1/2 c  Melted butter
 
  Combine and blend all ingredients for fruit base, put into 8" square glass
  baking dish.
  
  Make crumb mixture of topping ingredients and sprinkle over fruit.
  
  Bake at 375 F for up to 35 minutes.  Check at about 25 minutes.
  
  The topping should be light brown on top, do not burn.
  
  Can be served with whipped cream, sour cream or yogurt on top.
  
  From: Natalie Dupre's TV show Posted by: Sheila Exner, July 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ice Cream
 Categories: Desserts, Ice cream, Edit
   Servings:  6
 
      1    Qt. strawberries (it says
           -"hull", but I never
           -have...)
 
  Strawberry Ice Cream
  
  Sieve berries.  Stir in 7/8 cup sugar.  Chill thoroughly and combine with 2
  cups cream & 2 cups whipping cream.  Churn freeze.
  
  I usually just mix the strawberries and sugar in the food processor or
  blender....
  
  Sharon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      1 qt Strawberries, washed,
           -drained and hulled
  1 1/3 c  Sugar, divided
      2 tb Flour
  1 1/2 c  Milk
      2    Eggs, beaten
      2 c  Whipping cream
      1 ts Vanilla extract
 
  1.   Sprinkle strawberries with 1/3 cup sugar; mash and chill.
  
  2.   Mix 1 cup sugar, flour and milk together in a saucepan; cook, stirring
  over low heat until mixture thickens.  Stir a small amount of hot mixture
  into eggs; add eggs to hot mixture.  Stir constantly while cooking for 1
  minute. Chill.
  
  3.   Add mashed berries, cream and vanilla to custard mixture.
  
  4.   Pour mixture into ice-cream container and churn-freeze following
  manufacturers instructions. Makes 1-1/2 quarts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Angel Mousse
 Categories: Desserts
   Servings:  4
 
      3 c  Unsweetened strawberries
      1 c  Water
      1 tb Unflavored gelatin (1 packet
      1 tb Cornstarch
      1    Egg, separated
     14 ts Artificial sweetener *
      1 ts Vanilla
    1/2 ts Almond extract (optional)
    1/4 c  Instant skim milk powder
    1/4 c  Ice water
 
  * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener
  according to package directions.
  
  Slice strawberries.  Pour water over strawberries, let stand 1 hour at room
  temperature.  (frozen ones may take longer)  Drain water from strawberries
  into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of
  liquid drained from strawberries.  Whisk cornstarch and egg yolk into
  remaining water.  Cook and stir over medium heat until mixture boils and
  thickens slightly. Remove from heat. Add softened gelatin, sweetener,
  vanilla and almond extract, stirring until gelatin and sweetener dissolve.
  Stir in strawberries. Chill about 30 min or until mixture is partially set.
  Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into
  thickened strawberry mixture.
  
  1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mousse
 Categories: Desserts
   Servings:  6
 
      1 tb Unflavored gelatin
    1/4 c  Orange juice
      3 c  Fresh or frozen strawberries
    1/4 c  Icing sugar (powdered)
    1/3 c  Whipping cream (optional)
      4    Egg whites
    1/4 c  Granulated sugar
           Fresh strawberries, garnish
 
  In small microwave-safe dish or saucepan, sprinkle gelatin over orange
  juice; let stand for 5 min to soften.  Microwave at medium 50% power for 30
  sec or warm over low heat until gelatin has dissolved.
  
  Hull strawberries (or partially thaw if frozen) and place in food processor
  or blender.  Add icing sugar and process just until pureed (about 1 1/2
  cups).  Transfer to mixing bowl and stir in gelatin mixture. Refrigerate
  until mixture is consistency of raw egg whites.
  
  Whip cream (if using) and set aside.  In large bowl, beat egg whites until
  soft peaks form; gradually add granulated sugar, beating until stiff peaks
  form.  Whisk about 1/4 of the beaten egg whites into strawberry mixture.
  
  Fold strawberry mixture along with whipped cream into remaining beaten egg
  whites.  Pour into individual dishes or stemmed glasses; refrigerate 4
  hours or up to 2 days.  Garnish with fresh strawberries.
  
  Per serving including whipping cream: 128 cal, 4 g fat, 15 mg cholesterol,
  40 mg sodium, 4 g protein, 19 g carbohydrate. 2 fruit & veg choices, 1 fat
  choice
  
  Per serving without whipping cream: 90 calories, 0 fat, 0 cholesterol
  
  Source:  The Lighthearted Cookbook by Anne Lindsay, c. 1988 Tested without
  cream. Shared by Elizabeth Rodier Aug 93.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Marlow
 Categories: Desserts, Osg
   Servings:  1
 
      1 pt Strawberries; ripe
     24 ea Marshmallows
    1/4 ts Salt
      1 c  Cream; whipping  - whipped
 
  Crush washed berries. Heat marshmallows and 2 T. juice from berries in top
  of double boiler. Stire mixture with folding motion, heating only until
  marshmallows are partially melted. Remove from firs and continue folding
  until mixture is smooth. Cool, add berries and salt. Whip cream and fold
  in. Place in freezing tray and freeze without stirring.
  
  Source: Mrs. Ralph Orb, Newark Grange, Licking County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Creams
 Categories: Desserts
   Servings:  6
 
      2 c  Strawberries, unsweetened
      5    Envelopes unflavored gelatin
    1/2 c  Powder artificial sweetener
           OR 2 tb. liquid SugarTwin
    1/2 c  Plain yogurt
 
  In food processor or blender, puree strawberries with 1/2 cup water.  To
  strain out seeds, press through fine sieve into large measuring cup.  Add
  water if necessary to make 2 cups.
  
  In small saucepan, sprinkle gelatin over 1 cup of strained strawberry
  juice, let stand 5 minutes to soften.  Heat over low heat, stirring until
  gelatin dissolves.
  
  Pour remaining strawberry juice into bowl, stir in gelatin mixture.  Stir
  in sweetener and yogurt until well mixed.
  
  Pour into 8 inch square baking dish.  Let stand 4 hours at room temperature
  or until firm.  To remove from pan, cut around edges with sharp knife.
  Place dish in shallow pan of hot water for about 30 seconds just to
  slightly soften bottom.  Loosen one corner, then quickly flip gel out onto
  clean cutting surface.
  
  With sharp knife, cut evenly in 10 one way and 10 the other way.  Place in
  container, cover and refrigerate.  Strawberry Creams stay firm at room
  temperature but melt in hot sunlight.  Always refrigerate any leftovers.
  Will keep for up to 1 week in refrigerator.  Makes 100 squares.
  
  4 squares, 1++ extra, 1 g carbohydrate, 2 g protein, 13 calories
  
  18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57 cal.
  
  Source:  Choice Desserts by Kay Spicer 1986 published in co-operation with
  Canadian Diabetes Association Shared but not tested by Elizabeth Rodier
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 pt Strawberries
      1 c  Sugar
      2 ea Egg yolks
      2 ea Egg whites
      1 c  Cream; whipped
 
  Stem and wash strawberries, press through sieve, add sugar and let stand
  for 10 minutes. Combine well beaten egg yolks and fold in stiffly beaten
  egg whites. Lastly, fold in whipped cream. Place in pan and freeze.
  
  Note: This recipe calls for uncooked eggs and may pose a health hazard due
  to salmonella.
  
  Source: Mrs. Otis Rhodes, Goshen Grange, Mahoning County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Parfait
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Sugar
  1 1/2 c  Crushed strawberries
  1 1/2 c  Whipping cream
    1/2 c  Water
      2    Egg whites
           Few grains salt
 
  Combine sugar, water, and salt.  Boil to soft ball stage (238 F). Pour
  slowly, beating constantly, over stiffly beaten egg whites. Continue
  beating until cold.  Fold in berries.  Carefully fold in stiffly whipped
  cream.  Serve with sweetened whipped cream. Garnish with whole berries.
  Fill mold.  Pack in ice and salt. Let stand 4 hours. 8 servings. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mold
 Categories: Desserts, 1941
   Servings:  8
 
      2 tb Gelatin
      4 tb Cold water
      3 c  Crushed strawberries
      8    Thin slices angel cake
      1 c  Whipped cream
      1 ts Vanilla
      1 c  Diced marshmallows
  1 1/4 c  Sugar
 
  Soften gelatin in water.  Dissolve over boiling water.  Cool. Combine
  berries, sugar, and gelatin.  Fold in cream.  Add vanilla. Pour into mold
  lined with slices of angel cake.  Cover with marshmallows. Chill until
  firm.  Unmold.  Garnish with whole strawberries. 8 servings.
  
  Grace E. Kelly, Creston, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mousse
 Categories: Desserts, Text, 1941
   Servings:  6
 
           Text Only
 
  Crush strawberries.  Pour into mold.  Pack in ice and salt. Partially
  freeze.  Carefully fold in stiffly whipped cream. Repack. Let stand 4
  hours.  6 servings The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Ice-Cream
 Categories: Desserts, 1941
   Servings:  8
 
      2 c  Crushed strawberries
      1 c  Milk
  1 1/2 c  Thin cream
  1 1/4 c  Sugar
 
  Combine sugar and fruit.  Let stand 1/2 hour.  Stir frequently until sugar
  is dissolved.  Add cream and milk.  Freeze.  Crushed fruit may be
  substituted for the strawberries.  8 servings. The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Strawberry Mousse
 Categories: Desserts, Osg
   Servings:  1
 
      1 qt Strawberries; crushed
    3/4 c  Sugar
    1/2 pt Cream
      2 tb Lemon juice
 
  Use 1 qt. strawberries, add 3/4 c. sugar, let stand in refrigerator 20
  minutes. Whip 1/2 pt. cream, add 2 T. lemon juice. Fold into fruit mixture
  and freeze. Stir every 20 minutes until done, about 1 1/2 hours.
  
  Source: Edith Potts, Jerusalem Grange, Adams County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Figs and Dates
 Categories: Snacks, Desserts
   Servings:  1
 
           Figs
           Pitted dates
           Shelled walnut halves
           Unsweetened shredded
           -- coconut
 
  Cut out the centre of each fig & place a walnut half inside.  Cut open the
  adtes & do the same.  Roll each stuffed fruit in shredded coconut.  Make as
  many as you want.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Peaches
 Categories: Desserts
   Servings:  4
 
      4 lg Peaches
      2 tb Lemon Juice
    1/4 c  Chopped Raisins
      1 tb Honey
      1 ts Vanilla Extract
      1 ts Grated Lemon Rind
    1/2 ts Ground Cinnamon
    1/2 c  Low-Fat Yogurt
 
  Scald peaches in boiling water for 1 minute to loosen skins.  Drain, peel,
  cut in half and discard the pits.  Brush the fruit with lemon juice to
  prevent discoloration.  With a grapefruit spoon or melon scoop, remove
  about half of the pulp from each peach, leaving a sturdy shell. Brush the
  insides of the shells with more lemon juice.  Chop the pulp. In small bowl,
  combine the raisins, honey, vanilla, lemon rind and cinnamon. Add the peach
  pulp.  Fold in just enough yogurt to bind the stuffing together. Divide the
  stuffing among the peach halves. Serve immediately. From: "The Healing
  Foods Cookbook" by Rodale Press Posted by: Grandma Sheila Exner - August
  1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Stuffed Plantains
 Categories: Desserts, Cajun
   Servings:  6
 
      3    Ripe plantains
      2 tb Butter
      2 tb Cornstarch
    1/4 lb Cheddar cheese, shredded
 
  Salt and pepper to taste
  
  A plantain is similar to a banana.
  
  Bring a quart of salted water to boil in a large saucepan.  Add plantains
  that have been cut in half, and the ends chopped off. boil for 20 minutes.
  Drain, peel, and mash together with butter and cornstarch. Allow to cool
  slightly.  Heat deep frying oil to 375 degrees (F.). Coat the palm of your
  hand with a little cornstarch and spread some mix on it, forming a nest in
  the center.  Place some of the shredded cheese in the middle and shape into
  balls.  Deep fry until golden brown.
  
  Source: Flyer by Try Foods International, Box 2248, Apopka FL 32704
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Breakfast Sundae
 Categories: Desserts, Low-cal
   Servings:  4
 
      4 c  Chopped fruit*
      1 ts Honey
      2 c  Nonfat yogurt
      2 c  Nonfat cottage cheese
      2 tb Chopped toasted almonds
      2 ts Bran flakes or yeast flakes
      1 tb Chopped dates or dried figs
      2 ts Minced mint or coriander
 
  Choose fresh fruit in season (strawberries, blueberries, nectarines,
  apricots, plums, cherries).  Drizzle fruit with honey. Fold together yogurt
  and cottage cheese (or blend together for a smoother base). Divide mixture
  between 4 sundae type glasses.  Top with fruit. Sprinkle with the nuts,
  dates or figs, bran or yeast and mint or coriander. Per serving: 193
  calories, 3.6 g fat (16%) From: Prevention Magazine, July 1991 Posted by:
  Sheila Exner, April 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Pudding
 Categories: Desserts
   Servings:  6
 
      8 oz Red currants
      8 oz Black currants
           Juice of 1/2 orange
    1/2 c  Superfine sugar
  1 2/3 c  Fresh raspberries
     12    To 16 thin slices of white
           -bread,(no crust)
           Red currents, garnish
 
  In a saucepan, combine currants, orange juice and sugar.  Place over low
  heat, stirring occasionally with a wooden spoon, until currants are tender.
  
  Gently stir in the raspberries; cool.  Use 6 slices of the bread to
  completely line 6 ramekin dishes; make sure there are no gaps.  Cut circles
  to fit the tops of the dishes, from remaining bread.  Strain fruit. Reserve
  juices.  Place fruit in the dishes, pressing down well. Cover with bread
  circles.  Spoon some of reserved juice over tops to soak bread well. Weight
  each pudding.  Refrigerate remaining juice.  To serve, turn pudding out
  onto individual plates and spoon juice over.  Garnish with red currants.
  Makes 6 servings.
  
  The Miniature Book of Berries/ Crescent
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Pudding
 Categories: Desserts
   Servings: 16
 
      5    Stalks rhubarb, cut
           -diagonally into 2 inch
           -pieces
      4 c  Water
      1 c  Sugar
      3 c  Frozen strawberries
      3    Envelopes of gelatin,
           -dissolved in 1/2 Cup
           -of warm water
      6    Envelopes of gelatin,
           -dissolved in 1/2 Cup
           -of warm water
      3 c  Frozen raspberries
      3 c  Frozen blueberries
      3 c  Frozen blackberries
           Papufa Yogurt Cream
      9 tb Non-fat dried milk
    1/2 c  Ice water
      3 tb Extra-fine sugar
      1 c  Strained yogurt*
    1/4 ts Vanilla
 
  From Graham Kerr's TeleGraham. Newsletter #44
  
  Strained Yogurt:  To make strained yogurt simply put plain, non-fat yogurt
  (with no gelatin added) into a coffee filter, within a strainer. Place the
  strainer over a bowl and let stand 5 hours or overnight.  The whey drains
  out, leaving you with a thick, creamy yogurt cheese -- an invaluable
  ingredient for many recipes!
  
  First Prepare:
  
  1.  In a large Dutch oven, place the rhubarb, water, 3/4 Cup of the sugar
  and the strawberries, bring to a boil, cover and boil vigorously for 10
  minutes. Strain, separating the rhubarb and strawberries from their juice.
  Set both aside.
  
  2.  In a large, 12 inch (30 cm) bowl, place the reserved rhubarb and
  strawberries and stir in the 3 envelopes of dissolved gelatin -- it will be
  really thick.  Set aside.
  
  3.  In a large bowl, put 2 3/4 Cup of each of the berries.  Add 3 Cups of
  the reserved rhubarb-strawberry juice, the remaining sugar and the 6
  envelopes of dissolved gelatin and stir well.
  
  4.  Mix the remaining berries into the rhubarb and strawberries.
  
  5.  Place a 9 inch bowl (23 cm) on top of the rhubarb mixture and submerge
  until the tops of the two bowls are even -- one inside of the other. Pour 1
  Cup (236 ml) of cold water and 1 tray of ice cubes into the inner bowl.
  Place in a refrigerator for 2-3 hours or until completely set.
  
  6.  Spoon out the iced water and pour in 1 Cup (236 ml) of hot water. Twist
  the inner bowl slightly to loosen and very gently release it from the
  suction of the outer bowl.
  
  7.  Now pour the berry gelatin into the crater left behind by the small
  bowl. Return it to the refrigerator and leave to set overnight.
  
  8.  For the Papufa Yogurt Cream:  In a small metal bowl, beat the dried
  milk and ice water with a whisk for 6 to 7 minutes, like softly whipped egg
  whites. Gradually beat in the sugar.  Add the vanilla and yogurt and
  continue beating for 1 more minute.  Refrigerate until ready to use.
  
  9.  Cut the Summer Pudding into wedges and serve with the Papufa Yogurt
  Cream.
  
  Statistics:  160 Calories, 1 gm fat, 4% calories from fat, .4 mg
  cholesterol, 19 mg sodium, 7 gm fiber.
  
  This looks really good Randall!  Have fun!
  
  Take care, Kyosho
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Summer Pudding
 Categories: Desserts
   Servings:  1
 
      1 kg Soft red fruit
           Eg Black and Red Currants
           Blackberries, Raspberries,
           And Bilberries
    100 g  Caster sugar (150g if nec.)
      1    Strip lemon rind (optional)
      8    To 10 slices day old white
           Bread (5mm thick)
 
  Pick over and clean the fruit, put into a bowl with sugar to taste and the
  lemon rind, if used, and leave overnight. Turn the fruit and sugar into a
  pan, discarding the lemon rind, and simmer for 2 - 3 minutes until very
  lightly cooked. Remove from heat. Cut the crusts off the bread. Cut a
  circle from 1 slice to fit the bottom of a 1.25 litre pudding basin. Line
  the base and sides of the basin with the bread, leaving no spaces. Fill in
  any gaps with small pieces of bread. Fill with the fruit and any juice it
  has made while cooking. Cover with bread slices. Place a flat plate and a
  1kg weight on top, and leave overnight, or longer if refrigerated.
  
  Serve turned out, with chilled whipped cream, sweetened if liked.
  
  Note. This 18th century pudding was invented (probably at Bath) for spa
  patients on a slimming diet who were not allowed the rich creams and
  pastries popular at the time. It was then called Hydropathic Pudding.
  Bilberries are traditionally used in the North.
  
  Source: Mrs Beeton's Cookery and Household Management
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunbeam Tapioca
 Categories: Desserts
   Servings:  4
 
      3 tb Instant tapioca
      1 c  Pineapple juice
      1 c  Orange juice
  1 1/2 tb Lemon juice
    1/2 c  Mandarin orange sections
           -- (canned), drained
      1 c  Canned pineapple
           -- (crushed or tidbits),
           -- drained
 
  Combine the instant tapioca, pineapple juice, and orange juice in a
  saucepan.  Cook and stir over medium heat until the mixture comes to a
  boil.  Remove from heat; add the lemon juice.  Cool, stirring occasionally.
  Add the fruit and chill until firm.
  
  HINTS: I used the 'packed in their own juices' tinned fruit, and so used
  the juice from the tins plus some water and OJ to make up the difference.
  
  These are taken from "The McDougall Plan" and "The McDougall Program".
  From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Peach Pudding
 Categories: Desserts
   Servings:  6
 
    250 g  (1 cup) dried peaches (or
           -other dried fruit
           -[apricots!])
    125 g  (4 oz) chopped nuts
     60 g  (2 oz) cornflour
           -(cornstarch)
      2 lg Eggs, well beaten
      2 ts Sugar
    125 ml (1/2 cup) cream
    125 ml (1/2 cup) water for soaking
           -peaches
 
  Chop soaked fruit finely. Combine cornflour, sugar, and nuts. Combine
  liquids, add eggs, then add all but the fruit, and mix. Stir in fruit,
  place in buttered baking dish and steam about an hour, or until done. Serve
  with cream or fruit sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Super Super Dessert
 Categories: Desserts
   Servings:  6
 
      1    Box Yellow Cake Mix
      8 oz Cream cheese
     12 oz Packaged vanilla instant
           -pudding
      1 c  Nuts or flake coconut
     40 oz Crushed pineapple <drained>
  4 1/2 c  Milk
      8 oz Cool whip
 
  Mix cake as directed on package and bake.  Cool.  Cover cake with drained
  pineapple.  Mix together softened cream cheese, instant pudding and milk.
  Spread over pineapple.  Top with Cool Whip and nuts or coconut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Surprise Banana Pudding
 Categories: Desserts
   Servings:  8
 
    2/3 c  Sugar
    2/3 c  Flour
    1/4 ts Salt
      4 c  Milk
      5    Egg yolks
      1 tb Peanut butter
      1 pk Vanilla wafers (12-oz)
      6    Bananas, medium-size, ripe,
           -sliced
      1    Carton frozen whipped
           -topping (8-oz), optional
 
  Serves 8
  
  *DIRECTIONS*
  
  Combine sugar, flour, and salt in top of a double boiler; stir in milk.
  Bring water to a boil. Reduce heat to low, cook, stirring constantly, 10 to
  12 minutes or until slightly thickened.
  
  Beat egg yolks until thick and lemon colored. Gradually stir about
  one-fourth of hot mixture into yolks; add to remaining hot mixture,
  stirring constantly. Cook, stirring constantly, until mixture thickens.
  Remove from heat, and gently stir in peanut butter and vanilla.
  
  Layer one-fourth of vanilla wafers in a 3-quart casserole; top with
  one-third of bananas. Pour one-third of filling over bananas. Repeat layers
  twice, ending with remaining vanilla wafers. Spread top with whipped
  topping, if desired. Chill. Yields 8 to 10 servings.
  
  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
  
  Shared by June Hoffman, 6/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swedish Cream
 Categories: Desserts
   Servings:  6
 
      1 pk Instant vanilla pudding (3/4
           -oz.)
  1 1/2 c  Cold milk
      1 c  Plain yogurt
    1/8 ts Almond extract
      2 c  To 3 c Fresh strawberries,
           -raspberries, or blueberries
 
  In a mixing bowl, wisk together first 4 ingredients.  Place berries in
  dessert cups and top with cream mixture, or layer berries and cream in
  parfait glasses. Yield: 4-6 servings.
  
  SOURCE:*Jean Brenneman, Cedar Rapids, IA, Country Woman Magazine Mar/Apr 93
  POSTED BY: Jim Bodle 7/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Swedish Fruit in Liqueur
 Categories: Desserts, Alcohol, Entertain
   Servings:  6
 
      1 pt Blueberries
      1 pt Raspberries
      1 pt Strawberries
      1 pt Red currants
      1 c  (or more) granulated sugar
    2/3 c  Brandy
    2/3 c  Light rum unsweetened
           -whipped cream for garnish
 
  Swedish Fruit in Liqueur ************************
  
  Remove stems and hulls from berries. Rinse, drain, and place in glass
  serving bowl. Add sugar, brandy, and rum, stirring with a wooden spoon.
  Taste and add more sugar, if needed. Marinate overnight in refrigerator.
  Serve with whipped cream and a generous amount of sauce. Serves 6 to 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Avocado Mousse
 Categories: Desserts, Syd's book
   Servings:  6
 
      1 pk Unflavored Gelatin
    1/4 c  Coconut Flavored Rum
      1 md Ripe Avocado
      1 c  Lemon Yogurt
      3    Egg Whites, Room Temp.
    1/4 c  Sugar
      3 tb Chopped Pistachios
 
  Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to
  soften gelatin.  Heat, stirring constantly, over low heat until gelatin
  dissolves, 3-5 minutes.  Remove from heat.  Pit and peel avocado; cut into
  quarters.  Puree avocado and yogurt in a blender bowl.  With blender
  running, slowly pour in gelatin mixture and continue to process until
  thoroughly blended.  Transfer to a large mixing bowl.  Beat egg whites in a
  mixer bowl to soft peaks.  Gradually beat in sugar and continue to beat
  until stiff.  Gently fold egg whites into avocado mixture.  Spoon into
  serving bowls or 6 goblets.  Refrigerate covered for 2 hours.  Sprinkle
  with Pistachios just before serving.  167 calories per serving.  From:
  Syd's Cookbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Cinnamon Wontons
 Categories: Desserts, Equal, Snacks
   Servings: 24
 
      2 tb Cinnamon equal (1/3 cup
           -equal to 1 tsp cinnamon)
      1 ts Warm water
     12    Wontons, cut in half,
           -diagonally.
 
  Combine cinnamon equal and water.  Brush wonton halves with cinnamon
  mixture. Microwave on paper towel at high about 2 minutes or until puffed
  and lightly browned. Makes 24 cinnamon wontons.
  
  PER 4 WONTON SERVING: 37 calories, 1.4 g protein, 0.3 g fat, 7.3 g carbo
  
  Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared
  by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Flan Pastry
 Categories: Desserts
   Servings:  1
 
    300 g  Unsalted butter
    500 g  Plain flour
    150 g  Sugar
      1 ds Salt
      1 x  Egg yolk
      1 x  Egg
 
  Put the butter, cut into pieces, with the flour, sugar and salt, into a
  mixer. Work it until the mixture resembles coarse semolina.
  
  Add the egg yolk and the whole egg and do not work the machine for a moment
  longer than necessary (VERY IMPORTANT) to amalgamate the eggs with the
  flour mixture. Form it into a ball and leave it to rest in the refrigerator
  for several hours before using it.
  
  (The pastry will keep very well in the refrigerator for a few days, wrapped
  in transparent film)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Fried Cream (Crema Fritta)
 Categories: Desserts
   Servings:  6
 
      2 c  Milk
      6    Egg yolks
      6 tb Sugar
      1    Lemon, grated zest of
    1/4 c  All purpose flour
  1 1/2 c  Very fine, dry unflavored
           -breadcrumbs
      2    Eggs, lightly beaten
           Oil for frying
    1/3 c  Powdered sugar
 
  Servings: 6 to 8
  
  DIRECTIONS: Bring milk to a boil in a medium saucepan. In a large heavy
  saucepan off the heat, beat egg yolks, granulated sugar and lemon zest
  until pale and thick. Beat in flour until well blended. Very slowly pour in
  hot milk, beating constantly. Cook custard cream over medium heat 5 to 8
  minutes, beating constantly. Do not let boil. Custard cream is done when it
  coats the back of a spoon. Moisten a large plate or cookie sheet with
  water. Spread cooked cream to a thickness of 1/2 to 1 inch. Cream can be
  prepared to this point a day or two ahead. When cream is completely cooled,
  cut into squares or diamonds. Place breadcrumbs in a shallow dish. Coat
  cream shapes with breadcrumbs. Dip coated cream shapes into beaten eggs,
  and coat again with breadcrumbs. Pour oil 2 inches deep in a large saucepan
  or deep-fryer. Heat oil to 375-F (190-C) or until a 1-inch cube of bread
  turns golden brown almost immediately. Using a slotted spoon, lower cream
  pieces a few at a time into hot oil. Turn cream pieces. When golden on both
  sides, remove from oil with slotted spoon. Drain on paper towels. Arrange
  drained fried cream on a platter and sprinkle with powdered sugar. Serve
  hot.
  
  Source: Northern Italian Cooking by Biba Caggiano ISBN# 0-89586-119-4
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Ice Cream Base
 Categories: Desserts, Ice cream
   Servings:  1
 
      2 lg Eggs
    3/4 c  Sugar
      2 c  Heavy cream or whipping
           -cream
      1 c  Milk
 
  From : Ben and Jerry's Homemade Ice Cream & Dessert Book Workman
  Publishing, New York
  
  This is their #1 Base and works best with the Donvier.
  
  Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
  Whisk in the sugar, a little at at time, then continue wisking until
  completely blended, about 1 minute more. Pour in the cream and milk and
  whisk to blend.
  
  Makes 1 quart
  
  You add candies, flavorings, fruit etc. to this base. My husband loves
  vanilla so I add 1 tablespoon vanilla to above recipe.
  
  Heath Bar Crunch
  
  4 original Heath Bars.  1 1/8 oz each 2 large eggs 3/4 cup sugar 2 cups
  heavy cream 1 cup milk 2 teaspoons vanilla extract
  
  Cut the candy bars into 1/2 to 1 inch chunks, you should have about 1 cup.
  Place the chunks in a bowl, cover and freeze.
  
  Mix the remaining ingredients using the directions up above.
  
  Transfer the mixture to an ice cream maker and freeze following the
  manufacturer's instructions.
  
  After the ice cream stiffens and about 2 minutes before it is done add the
  candy then continue freezing until the ice cream is ready.  Makes a
  generous 1 quart.
  
  Emily Jorge
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Little Things
 Categories: Desserts, Appetizers
   Servings: 16
 
      2 cn Crescent Rolls
    1/2 c  Sugar
  2 1/2 ts Vanilla (to taste)
           Juice of 1 lemon
      8 oz Cream cheese
 
  Mix all except rolls together in bowl. Seperate rolls, and roll them out
  thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge.
  Fold corners up and roll up remaining flap.  Bake at 350F until brown
  (10-12 minutes).  These are quick, easy and great for unexpected company.
  They look better if you use clear vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Pink Pasta with White Chocolate Sauce
 Categories: Pasta, Desserts
   Servings:  4
 
      1 c  Plain flour
      2 tb Icing sugar
      1    Egg, lightly beaten
           Red food coloring
           White Chocolate Sauce:
    1/2 c  Milk
    1/2 c  Cream
    250 g  White chocolate, grated
      2 ts Kahlua
      1 pn Ground nutmeg
 
  Servings: 4
  
  Combine sifted flour and icing sugar with egg and a tiny drop of colouring
  in food processor.  Process until mixture forms a ball.  Knead dough on
  lightly floured surface until smooth and evenly coloured; knead in more
  colouring if desired.
  
  Roll dough through pasta machine on thickest setting; fold in half, repeat
  several times.  Roll dough until 1 mm thick using pasta machine.  Cut into
  1 cm strips using fettucine attachment on machine.
  
  Add pasta to large pan of boiling water, boil, uncovered for about 5
  minutes or until just tender; drain.  Serve with warm pasta with warm
  sauce. White Chocolate Sauce:  Heat milk and cream in pan, do not boil.
  Remove from heat, add chocolate, stir until melted, stir in liqueur and
  nutmeg.
  
  posted by Linda Davis Source: Australian Woman's Weekly, Pasta Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potato-Currant Mini Bundt Cakes
 Categories: Desserts, Low-cal
   Servings:  9
 
      2    Oranges
    1/2 c  Currants
      2    Jars (4-ounce) sweet potato
           -baby food puree
      1 c  Nonfat milk
    1/2 c  Thawed frozen egg substitute
      2 c  Cake flour
  1 1/3 c  Sugar
      1 ts Baking soda
      1 ts Salt
      1 ts Ground cinnamon
 
  Sweet potato puree provides the moistness in these individual non- fat
  cakes.  Mini-bundt pans, each containing 6-bundt shaped cups, are available
  in many cookware stores.  (By Times Food Stylists)
  
  Remove peel from oranges in large strips. Remove any white pith on orange.
  Finely chop peel in food processor along with currants. Stir in juice from
  oranges, sweet potato puree, milk and egg substitute. Sift together cake
  flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato
  mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick
  cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to
  25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to
  wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in
  sugar mixture while still warm. Makes 9 mini-bundt cakes.
  
  Each mini-bundt cake contains about:
  
  216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates;
  5 grams protein; 0.44 gram fiber.
  
  Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By
  Minnie Bernardino and Donna Deane, Times Food Stylists.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Potatoe Pone
 Categories: Desserts
   Servings:  4
 
      1 c  Milk
      3 x  Medium sized sweet potatoes
      1 c  Molasses
      2 ts Cinnamon
      3 x  Eggs
    1/4 x  Stick margarine
 
  Bake your sweet potatoes or use some that was left over.  Take off the
  skins and mash them up.  To the potatoes, add all other ingredients.  Mix
  well and put in an iron skillet and bake at 350 for 25 to 30 minutes.
  
  For variety, you can add some chopped nuts, raisins or cut back on the
  cinnamon and use allspice or cloves for a different flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet Yeast Crisps
 Categories: Desserts
   Servings:  5
 
    1/3 c  Warm water
      1 pk Active dry yeast
      1 c  Lightly salted butter or
           -margarine, at room
           Temperature
    1/8 ts Salt
      2 c  All-purpose flour, sifted
           -before measuring
    3/4    To 1 cup granulated sugar
 
  Combine the water and yeast in a small bowl; let stand for 2 minutes.  In a
  large mixer bowl, beat the butter and salt until creamy. Add the flour, 1/2
  cup at a time, mixing well after each addition.  (This can be done with an
  electric mixer at low speed.) Stir in the yeast mixture.  Cover the mixture
  and chill for 1 hour.
  
  Place 3/4 cup of granulated sugar in a pie plate or shallow pan. Drop level
  tablespoons of the chilled dough into the sugar.  Roll each tablespoon into
  a ball and coat well with sugar.  Place the sugar-coated balls in a shallow
  pan and chill for 30 minutes.
  
  Heat the oven to 375F.  On a well-sugared board, working with one ball at a
  time, press additional sugar into the dough while you pat the ball into a
  square.  Using a sugared rolling pin, roll each piece of dough into a
  square about 3 x 3 inches.  Cut each square diagonally into two triangles.
  With a metal spatula, lift the triangles onto an ungreased baking sheet.
  Repeat with the remaining balls of dough.
  
  Bake for 10 to 15 minutes, or until lightly browned.  Let the crisps rest
  on the baking sheet for 30 seconds before removing them to wire racks to
  cool completely.
  
  The crisps taste best when fresh, but can be stored in an air- tight
  container.
  
  Makes about 5 1/2 dozen wafers.
  
  [ The Redbook Breadbook ]
  
  Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweetened Condensed Milk
 Categories: Desserts, Toppings
   Servings:  6
 
      3 c  Cups Water
      4 c  Instant powdered milk
      1 c  Hot water
      2 c  Sugar
      4 tb Butter, melted
 
  Mix in blender and store in refrigerator. Note: Costs approximately 1/2
  that of commercial brands.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweetened Condensed Milk
 Categories: Desserts
   Servings:  6
 
      1 c  Boiling water
      2 c  Sugar - granulated
      2 c  Dry milk - non-fat
    1/2 c  Crisco - butter-flavored
           -(the shortening)
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  This is real simple to make, and it does taste just like the
  commercially-prepared product.  So whenever you find yourself needing
  condensed milk for a recipe and you don't have the time to run to the
  store...
  
  All you do is put all the ingredients into a food processor and blend them
  together until the mixture turns rich and creamy.  That's all there is to
  it! Incidentally, this recipe will make a full quart of sweetened condensed
  milk and will in your refrigerator for weeks.
  
  From "Fran Davis Cooks Naturally N'Awlins" by Frank Davis.
  
  Note from me:  Haven't tried this but have learned to trust his recipes.
  This sounds easy, better than a trip to the store, and cost-saving, as it
  makes a quart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tangy Raspberry Freeze
 Categories: Desserts
   Servings:  6
 
    2/3 c  Sugar
      2 ts Cornstarch
      1 cn Evap. lowfat milk (12-oz.)
      2 tb Light corn syrup
      1    Egg; beaten
      2 c  Fresh or frozen unsweetened
           Raspberries; thawed
      1 c  Buttermilk
 
  In medium saucepan, combine sugar and cornstarch. Stir in evaporated milk
  and corn syrup.  Cook and stir over medium heat until mixture is bubbly;
  remove from heat. Stir half of hot milk mixture into beaten egg. Stirring
  constantly, pour egg mixture into remaining hot milk mixture. Return
  mixture to saucepan; cook and stir over low heat until mixture coats a
  spoon and is slightly thickened.  Set aside to cool. In blender or food
  processor fitted with metal blade, puree berries. Strain and discard seeds.
  Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream
  canister.  Freeze in ice cream maker according to manufacturer's
  directions.  Makes about 1 quart.
  
  Per Serving: 150 calories - 5 g. protein - 31 g. carb. - 1 g. fat - 29 mg.
  chol. - 171 mg. calcium.
  
  Posted by:  Elaine Radis (BGMB90B) - Prodigy Reposted by: Debbie Carlson -
  Cooking Echo
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tapioca Brulee with Fresh Summer-Fruit Topping
 Categories: Desserts
   Servings:  6
 
MMMMM-----------------------------TAPIOCA----------------------------------
    1/3 c  Sugar
    1/3 c  Instant tapioca
      3 c  Milke
      2 lg Egg yolks
      1 ts Vanilla extract

MMMMM------------------------------FRUIT-----------------------------------
      1 c  Blueberries
      1 c  Strawberries; quartered
      1    Navel orange; peeled
           -with pith removed

MMMMM-----------------------------CARAMEL----------------------------------
    1/2 c  Sugar
      2 tb Water

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
    255 x  Calories
      6 x  G protein
     47 x  G carbohydrate
      6 x  G fat
     87 x  Mg cholesterol
     64 x  My sodium
 
  1.  Make tapioca:  In medium saucepan, combine sugar, tapioca, milk, and
  egg yolks; let stand 5 minutes.  Heat to full boil over medium heat,
  stirring constantly.  Remove from heat; add vanilla.  Mix.  Cool slightly;
  pour into 1 1/2-quart shallow baking dish.  Refrigerate 1 hour or until
  cold.
  
  2.  At serving time, place berries in bowl.  With knife, section orange,
  allowing fruit and juice to fall into bowl.  Toss; spoon over tapioca.
  
  3.  Make caramel:  In small saucepan, combine ingredients; cover.  Heat to
  boiling over medium-high heat.  Uncover; swirl pan until syrup is golden.
  (If syrum begins to form crystals, cover; cook until golden, checking color
  occasionally.)  Drizzle caramel over fruit and tapioca.
  
  From:  McCalls September 1993
  
  FROM: LAWRENCE KELLIE                 DATE: 08-04-93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tapioca Pudding
 Categories: Desserts
   Servings:  4
 
      1 c  Milk
      1    Tbsp., 1 tsp., 1/2 tsp.
           -tapioca
           Few grains salt
      1    Tbsp., 1 tsp., 1/2 tsp.
           -sugar
    1/4 ts Vanilla
      1    Egg white and yolk
      1 tb Suagar
 
  Tapioca Pudding
  
  Here's one I've used over and over, got it when in Home-Ec class years ago.
  Hope you like it, we sure do.
  
  Add milk tp tapioca and cook in double boiler until milk thickens. To
  beaten egg yolk, sugar and salt, add a little of the hot mixture. Return to
  double boiler and cook for 3 min. longer. Beat egg white ubtil foamy. Add 1
  tbsp. sugar and beat until it stands in peaks. Fold into first mixture, add
  vanilla. Serves 4.
  
  *This recipe can be doubled or tripled with no problem at all.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tapioca Pudding
 Categories: Amish, Desserts
   Servings: 10
 
      4 c  Milk
    1/3 c  Minute tapioca
      2    Eggs; separated
    1/2 c  Sugar
      1 pn Salt
    1/2 ts Vanilla or lemon extract
 
  Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly,
  until tapioca is clear. Beat egg yolks with sugar and salt. Add 1/2 cup hot
  milk mixture to egg yolks. Return this to remaining hot milk. Heat again to
  boiling point. Boil 2 minutes, stirring constantly. Remove from heat. Fold
  in stiffly beaten egg whites and flavoring. Pour into serving dish. Makes
  about 10 servings.
  
  Source: The Best of Amish Cooking by Phyllis Pellman Good
  
   Michael Hatala, Prodigy Food & Wine Board.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tarte Au Citron
 Categories: Desserts
   Servings: 12
 
      2    Pate Sucree' Recipes
           Raw Rice For Weighting Shell
      5 lg Eggs
    3/4 c  Sugar
      3 tb Lemon Zest
      3 c  Lemon Juice
 
  Roll out half the dough 1/8-inch thick on a floured surface. Press it
  firmly into an 8-inch tart pan with a removable fluted rim.  Trim off
  excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside
  the rim, pressing it to the side of the shell, and push the dough up
  1/4-inch above the edge of the pan.  Crimp the edge decoratively with a
  fork.  Roll out remaining dough and make up another tart shell in the same
  manner. Chill the shells for 60 minutes. Line the shells with foil, fill
  the foil with rice and bake in the lower third of a preheated 400f oven for
  8 minutes.  Remove the rice and foil, and bake for 8-10 minutes more or
  until they are pale golden.  Remove shells from the pans, transfer them to
  a rack and let them cool. In a bowl with an electric mixer, beat the egg
  yolks with 1/2 cup sugar until the mixture is thick and pale and forms a
  ribbon.  Beat in the zest and lemon juice. Transfer the mixture to a heavy
  saucepan. Cook it, stirring constantly with a wooden spoon, over mod-low
  heat, until it registers 140f on a candy thermometer. Continue to cook at a
  stable 140f for 3 minutes longer.  Do not let it boil.  Transfer the
  mixture to a bowl, and let it cool, covered with a buttered round of wax
  paper, until it is luke-warm. In a bowl, beat the egg whites with a pinch
  of salt until they hold soft peaks. Add the remaining 1/4 cup sugar, one
  Tbsp at a time, and beat the meringue until it just hold stiff peaks. Stir
  a quarter of the meringue into the lemon mixture and fold in the remaining
  meringue gently but thoroughly. Transfer the tart shells to a baking sheet
  and fill with the lemon mixture, mounding it slightly. Bake the tarts in
  the middle of a preheated 400F oven for 12-15 minutes, or until the tops
  are golden and puffed. Transfer the tarts to a rack and let them cool. a
  1977 Gourmet Mag. favorite
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tarte Tatin
 Categories: Desserts
   Servings:  6
 
MMMMM------------------------------PASTRY-----------------------------------
      1 c  All-purpose flour
      1 tb Sugar
      1    Stick ( 8 tbsp ) cold,
           -unsalted butter, cut into
           -1" pieces
      3 tb Ice water

MMMMM-----------------------------FILLING----------------------------------
      2 tb Unsalted butter
    1/2 c  Sugar
      2 lb Granny Smith apples, peeled,
           -cored, and cut into 1/8ths
 
  Pastry Dough
  
  1. Make the pastry dough: in a food processor, pulse the flour and sugar
  together to combine. Add the butter and pulse until coarse crumbs form. Add
  the water, 1 tbsp at a time, pulsing just until the dough comes together.
  Transfer the dough to a lightly floured surface and gather it into a ball.
  Pat into a disk, wrap tightly in plastic wrap and refrigerate until
  chilled, at least 20 minutes.
  
  2. On a lightly floured surface, roll out the dough into a 10", circle,
  about 1/4" thick. Transfer the dough to a lightly floured baking sheet,
  cover and refrigerate.
  
  3. Preheat the oven to 400 degrees. Melt the butter in a 9" cast-iron
  skillet. Add the sugar and cook over moderately high heat, stirring, until
  a rich brown caramel forms, about 5 minutes. Remove from the heat. Pack the
  apple pieces in the skillet, rounded sides down but slightly leaning, in
  concentric circles.
  
  4. Lay the pastry round on top of the apples, pressing gently to fit it in
  the pan. Bake the tart for about 35 minutes, or until the pastry is golden
  brown. Let cool slightly, then carefully invert the pan on a warm serving
  plate. Serve the tart warm or at least room temperature accompanied by the
  Cinnamon Ice Cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tauraso's Blueberry Cobbler
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Flour
    3/8 ts Salt
  1 1/2 tb Sugar
  2 1/4 ts Baking soda
      6 tb Unsalted butter
    3/4 c  Heavy cream
           FILLING
  4 1/2 c  Blueberries
    1/3 c  Sugar
      1 tb Flour
 
  DOUGH
  
  For the Dough:  Sift the dry ingredients together, then cut the butter into
  the mixture.  Add the heavy cream, but do not overmix.
  
  For the Filling:  Toss all the filling ingredients together so they are
  well mixed.
  
  Place the berry mixture in a buttered and sugared baking dish. Roll the
  dough out to cover the dish and place over the fruit.  Bake in a preheated
  375 F oven for 35 to 40 minutes.
  
  Remove from oven and allow to cool slightly.  Serve warm with a dollop of
  whipped cream or a scoop of ice cream, according to taste.
  
  From Taurasos Restaurant in Frederick, Maryland.
  
  [ MARYLAND Magazine; Summer 1990 ]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Best Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings:  6
 
      8 oz Box Semi-Sweet Chocolate
  3 1/2 tb Butter
      3    Eggs; separated
    1/4 c  Kahlua (coffee liqueur)
      1 ts Instant coffee
      1 ts Hot water
    1/4 c  Sugar
  2 1/2 c  Whipping cream
    1/4 c  Raw pistacchio nuts; chopped
      3 tb Grand Marnier
 
  Melt chocolate and butter over low, low heat. Cool chocolate mixture. Beat
  egg yolks. Add Kahlua and instant coffee dissolved in hot water Beat egg
  whites until stiff, gradually adding sugar.
  
  Fold beaten egg whites into chocolate mixture until all white specks
  disappear.
  
  Whip cream until stiff. Fold completely into above mixture, reserving 1/4 C
  for garnish.
  
  Chill 1 hour, garnish w/remaining cream and nuts. Sprinkle with Grand
  Marnier.
  
  Shared by Sonya Whitaker
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Next Best Thing To Robert Redford
 Categories: Desserts, Chocolate, Cheese
   Servings: 16
 
      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) v7.07
 
      Title: The Raspearry
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Crushed berries, fresh or
           -frozen
      2 c  Chopped Bartlett pears
  4 1/2 c  Sugar
    3/4 c  Water
      1    Box Certo crystals fruit
           -pectin
 
  ** %%%% THE RASPEARRY %%%% ** NO COOK RASPBERRY PEAR JAM
  
  Mix prepared fruits in a large bowl.   Add sugar, mix well and let stand
  for 10 minutes. Combine water and fruit pectin crystals in a small
  saucepan. Bring to a boil for 1 minute, stirring constantly. Stir pectin
  into fruit mixture.  Continue to stir for 3 minutes until most of the sugar
  is dissolved.  Pour into clean jars or plastic containers. Cover with tight
  lids.  Let stand at room temperature until set,(may take up to 24 hours.)
  Store in the freezer, or up to 3 weeks in the fridge. Makes 6 cups.
  
  ** %%%%% THE ORANGEBERRY %%%%% ** NO COOK STRAWBERRY ORANGE JAM
  
  1 1/2 Cups crushed strawberries 1 medium orange 4 Cups sugar 2 Tbsp lemon
  juice 1 pouch Certo liquid fruit pectin
  
  Measure prepared strawberries in a large bowl.  Grate 2 tsp rind from
  orange. Peel and section orange. Remove membranes and chop. Add rind,
  orange peices and sugar to the strawberries. Mix well and let stand for 10
  minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for
  3 minutes until most of the sugar is dissolved. Pour into clean jars or
  plastic containers. Cover with tight lids. Let stand at room temperature
  until set, (may take up to 24 hours.) Store in freezer, or fridge for 3
  weeks.  Makes 5 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: The Ultimate Nanaimo Bar
 Categories: Desserts, Chocolate
   Servings:  6
 
    1/2 c  Crisco (golden)
    1/4 c  White sugar
    1/3 c  Cocoa
      1 ts Vanilla
      1    Egg, beaten
  1 1/2    Graham wafer crumbs
      1 c  Coconut, flaked
    1/2 c  Finely chopped walnuts
           FILLING
    1/4 c  Crisco (golden)
      3 tb Custard powder
      3 tb Milk
      1 ts Vanilla
      2 c  Icing sugar
           TOP
      4    Squares semi sweet chocolate
  1 1/2 ts Crisco, (golden)
 
  BASE
  
  BASE: Cook crisco, sugar, cocoa, and vanilla in saucepan over low
  heat,stirring until smooth. Add beaten egg, heat just until mixture starts
  to thicken. Remove from heat. Stir in crumbs, coconut, and add walnuts. Mix
  well to blend chocolate into crumbs. Press firmly into greased 9 inch
  square cake pan. Chill at least 1/2 hour.
  
  FILLING:  Cream crisco, custard powder, milk and vanilla in small bowl
  until blended. Gradually add icing sugar, beating until smooth, then beat
  at high speed of electric mixer until light and creamy, adding a little
  more milk if necessary. Spread evenly over first layer in pan. Chill until
  firm, about 1/2 hour.
  
  TOP: Heat chocolate and crisco on low heat, stirring until smoothly melted.
  Qucikly spread chocolate evenly over filling.  Chill until firm.  Cut into
  bars.
  
  Origin: Canadian Living, December 1991, Crisco Ad Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tidal Wave Cocoa Almond Mousse
 Categories: Desserts
   Servings:  6
 
      1    Envelope Unflavored Gelatin
    1/2 ts Almond Extract
    2/3 c  Sugar
      1    Envelope (1.3 Ounces)
           -Whipped Topping Mix
    1/3 c  Cocoa
  1 1/2 c  Evaporated Skim Milk
    1/2 c  Cold Skim Milk
    1/2 ts Vanilla Extract
 
  In a medium saucepan, stir together gelatin, sugar and cocoa; add
  evaporated milk, stirring until blended.  Let stand 1 minute.  Cook over
  low heat, stirring constantly, until gelatin is completely dissolved, about
  5 minutes.  Remove from heat; pour mixture into large bowl.  Stir in almond
  extract.  Refrigerate, stirring occasionally, until mixture mounds slightly
  when dropped from spoon.  In small mixer bowl, stir together topping mix,
  milk and vanilla; whip on high speed of electric mixer until topping peaks,
  about 2 minutes.  Continue beating 2 minutes longer until topping is light
  and fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until
  ready to use); fold remaining topping into chocolate mixture. Let stand a
  few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
  with reserved topping. Seven 1/2 cup servings.
  
  Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg  Carb: 31 g
  Cholesterol: 0 mg  Calories from fats:  5%
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tiered Biscotti Tree
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Slivered almonds
    3/4 c  (3/8 lb) butter/margarine,
           -at room temperature
      1 c  Sugar
      1 tb Grated orange peel
      4 lg Eggs
      1 ts Vanilla
           About 4-1/2 cups all-purpose
           -flour
  4 1/2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Each ground cloves, ground
           -coriander and ground
           -cinnamon
 
  FROM:      Shelley Rodgers
  
  Constructed from baked biscotti dough, the cookie tree is an edible
  centerpiece.
  
  Marmalade icing (recipe follows)
  
  Place almonds in a 8 to 9 inch pan.  Bake in a 350~ oven, shaking often,
  until golden, about 15 minutes; cool.
  
  In a large bowl, beat butter, sugar and orange peel until fluffy.  Add
  eggs, 1 at a time, beating well after each addition. Stir in vanilla.
  Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves, coriander,
  nutmeg and nuts; add to butter mixture and stir to blend thoroughly.
  
  Divide dough into 3 equal pieces.  On a well-floured board, pat each piece
  into an evenely thick triangle that measures 9 inches across base, 2 inches
  across top and 12 inches on each side.  Make edges neat by pressing with a
  ruler.  Carefully transfer each triangle with wide spatulas to an oiled
  12x15 inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can
  wait for oven space.
  
  Remove from oven; cut crosswise (NOT diagonally) into slices exactly 5/8
  inch wide, using a long knife. Tip slices onto a cut side. Bake until
  golden brown, about 20 minutes; turn cookies over once while baking.  Cool
  on reacks. If made ahead, package airtight up until next day or freeze.
  
  To build the tree, pipe (using a 1/4 inch tip) or spread a little frosting
  on 1 side of each of the longest cookies. Lay icing-side down on a flat
  platter, tips touching, to form a triangle. Pip or spread icing down center
  of each cookie on plate. Stack the 3 next-longest cookies on the first,
  inverting position of the triangle (looking down from the top, it will look
  like a Star of David). Build tree, using the next-smallest cookie trio for
  each level and cementing with icing. If you like, pipe icing to drip over
  the edge of the cookies. Decorate top with holly.
  
  Let guests lift off cookies to eat.  If made ahead or to protect from dust,
  seal in plastic wrap; cookies stay fresh up to 4 days, depending on
  moisture in air.  Kept longer, they hold their shape but get stale.
  
  MARMALADE ICING Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
  or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange
  juice.  If icing thickens as you work, stir in a little more orange juice.
  
  [ Sunset Magazine, December 1990]
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tin Roof Brownie Sundae
 Categories: Chocolate, Bars
   Servings:  8
 
           Sharon Stevens
      3 oz Semisweet chocolate
    1/4 c  Butter, softened
    1/4 c  Crunchy peanut butter
      1 c  Packed brown sugar
      2    Eggs
      1 ts Vanilla
    3/4 c  All-purpose flour
    1/4 ts Salt
    1/2 c  Unsalted peanuts, toasted
           CHOCOLATE SAUCE:
    1/2 c  Butter
    1/2 c  Packed brown sugar
    1/2 c  Granulated sugar
    1/2 c  Unsweetened cocoa powder
      1 c  Whipping cream
      1 pn Salt
      2 ts Vanilla
           GARNISH:
      2 c  Ice cream
    1/2 c  Unsalted peanuts, toasted
 
  PEANUT BUTTER BROWNIE;  In top of double boiler over hot (not boiling)
  water, melt chocolate with 1 tbsp of the butter.  Let cool slightly. In
  bowl, beat remaining butter, peanut butter and sugar. Stir in melted
  chocolate.  Beat in eggs, 1 at a time, and vanilla. In separate bowl, stir
  together flour and salt; stir into batter. Add nuts and stir to blend
  evenly.  Transfer to greased 9 inch pie plate or quiche dish. Bake in 350
  oven for about 25 minutes or until done. Let cool on rack. (can be made
  ahead) CHOCOLATE SAUCE; In heavy saucepan, melt butter over low heat. In
  bowl, blend together brown and white sugars and cocoa; stir into butter.
  Blend in cream and salt. Bring to boil over medium heat, stirring often.
  Reduce heat and simmer for 5 minutes or until slightly thickened. Remove
  from heat, stir in vanilla.  Let cool.  Serve immediately or store in
  refrigerator for up to 1 week. GARNISH; About 15 minutes before serving,
  transfer ice cream to refrigerator to soften. Cut brownie into 8 wedges.
  Place brownie wedge on each serving plate; top with scoop of ice cream,
  drizzle with chocolate sauce and sprinkle with peanuts. Makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tiny Chocolate Souffles
 Categories: Desserts, Chocolate
   Servings:  6
 
      1    (6 oz.) package Nestle Toll
           -House Semi-Sweet Chocolate
           -Morsels
      4    Eggs
      1    Egg white
    1/3 c  Milk
    1/4 c  Sugar
      1    (8 oz.) package cream
           -cheese--cubed
 
  Tiny Chocolate Souffles
  
  Confectioner's sugar
  
  Preheat oven to 375 F. Melt morsels over hot, NOT BOILING, water, stirring
  until smooth; remove from heat. In blender container OR food processor,
  combine eggs, egg white, milk and sugar.  Cover; blend or process until
  smooth. With blender or processor running, add cream cheese cubes with the
  blender lid slightly ajar OR through the food processor feed tube. Cover;
  blend just to combine.  Pour into 6 ungreased 6-oz. souffle dishes or
  custard cups. Bake at 375 F. for 40 minutes or until knife inserted near
  centers comes out clean. Lightly sift confectioner's sugar over tops of
  souffles; serve immediately. Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toasted Cocoanut Bisque
 Categories: Desserts, Osg
   Servings:  1
 
      3 tb Tapioca; quick cooking
      2 c  Milk; scalded
    1/4 ts Salt
    1/3 c  Sugar
      3 tb Corn syrup; light
      2 tb Sugar
      2 ea Egg whites
      1 c  Cream; whipped
  1 1/2 ts Vanilla
      1 c  Coconut; shredded, toasted
           -crumbled
 
  Add tapioca to milk, cook in double boiler 15 minutes, or until tapioca is
  clear and mixture thickened, stirring frequently. Strain hot mixture,
  stirring through very fine sieve, add salt, 1/3 c. sugar and corn syrup.
  Stir until sugar is dissolved. Cool. Add 2 T. sugar to egg whites and beat
  until stiff. Fold in tapioca mixture. Fold in cream, vanilla and cocoanut.
  Turn into freezing tray of refrigerator, freeze as rapidly as possible.
  
  Source: Mrs. Horatio Anstead, Elmore Grange, Ottawa County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Toffee Ice-Cream Layer Cake
 Categories: Desserts
   Servings: 12
 
      1 c  Chocolate-wafer crumbs (20)
    1/2 ts Cinnamon
      2 tb Butter or margarine, melted
      1 qt Premium coffee ice cream
      3    Toffee candy bars, crushed *
      1 qt Premium chocolate ice cream
     12    Choco-wafer cookies-broken
      1 qt Premium vanilla ice cream
 
  *These are 1.4 oz chocolate covered bars...you need three or you can use 1
  bag (6 oz) chocolate-covered toffee candy bits.
  
  CRUST:  Preheat oven to 350 degrees.  Combine cookie crumbs and cinnamon in
  small bowl.  Gradually stir in butter until crumbs are evenly moistened.
  Press into bottom of 9-inch springform pan.  Bake 10 minutes. Cool
  completely on wire rack.
  
  Soften coffee ice cream slightly.  Quickly spread onto crust and sprinlke
  with 2/3 cup toffee candy.  Freeze until firm, 1 hour.
  
  Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke
  top with broken chocolate wafers.  Freeze 1 hour.  Soften vanilla ice cream
  slightly; spread on top and sprinlke with remaining toffee candy.
  
  Cover top and freeze overnight.  (Can be made ahead.  Wrap well and freeze
  up to 1 week.)
  
  Unwrap cake and refrigerate 20 minutes.  Remove side of pan. Serve with Hot
  Fudge Sauce (recipe follows).
  
  HOT FUDGE SAUCE:  4 squares (4 oz) unsweetened chocolate, coarsely
                    chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2
                    Tablespoons butter or margarine 1 teaspoon vanilla
                    extract
  
  Combine chocolate and cream in 1-quart microwaveproof bowl.  Microwave on
  High 1 1/2 minutes.  Stir until chocolate is completely melted.  Stir in
  sugar.  Microwave 1 minute more.  Stir to dissolve sugar, then stir in
  butter and vanilla until smooth.  Serve warm. (Can be made ahead.  Cool.
  Cover and refrigerate up to 3 days.  Microwave on High 1 1/2 to 2 minutes,
  stirring after 1 minute, until warm and smooth.)  Makes 1 2/3 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu Pudding
 Categories: Desserts, Tofu
   Servings:  6
 
  1 1/2 c  Tofu
    1/2 c  Oil
  1 1/4 c  Sugar or
    1/2 c  Honey
    1/3 c  Cocoa
  1 1/2 ts Vanilla extract
    1/4 ts Salt
 
  Put  all  ingredients  in blender or food  proceesor.  Blend until smooth.
  Pour into serving dishes and chill  well,  at least 2 hrs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu Whip
 Categories: Sauces, Desserts, Vegetarian, Tofu
   Servings:  1
 
      1 lb Firm or extra-firm tofu
           - drained & cut into chunks
    1/4 c  Maple syrup
      1 tb Vanilla
      1 tb Water, or more, optional
 
  It's light, fast, and a perfect complement to pies, puddings, and fruit
  compotes.  Tofu Whip can be stored in the refrigerator for up to 1 week; if
  the mixture separates, blend it thoroughly before using.  The recipe may be
  cut in half.
  
  In a food processor or blender, blend all of the ingredients until very
  creamy, adding water if needed to achieve a whipped cream consistency.
  Refrigerate until needed.
  
  VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of
  fruit-sweetened preserves and some finely minced citrus peel.  Choose the
  fruit and citrus flavors to complement the dessert.
  
  Makes about 2 cups
  
  Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN:
  0-688-10051-1 Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tofu-Strawberry Dessert
 Categories: Desserts, Tofu
   Servings:  4
 
     24 oz Tofu, chilled & mashed
  4 1/2 tb Honey
      2 ts Vanilla extract
     15    Strawberries, cut vertically
           -- into halves
    1/4 c  Sliced hazelnuts
 
  Combine the tofu, honey & vanilla in a large serving bowl.  Mix well with a
  fork.  Dot the surface with strawberries, then sprinkle with nuts. Serve.
  
  Shurtleff & Aoyagi, "The Book of Tofu"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomato and Basil Tarts
 Categories: Desserts
   Servings:  6
 
      1    Recipe puff pastry
      1    Recipe Thick Tomato Coulis
      6 md Vine ripened tomatoes
      3 tb Shredded basil
      1    Oil
           Salt and pepper
 
  Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly
  roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick
  baking sheet and sprinkle with a little cold water. Place baking sheet in
  freezer until ready to assemble and bake tarts. Slice the tomatoes and lay
  them on paper towels for thirty minutes to drain off excess moisture. This
  will prevent the tarts from being soggy. One half hour before serving,
  preheat the oven to 450 degrees. Take the baking sheet from the freezer and
  spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2
  inch rim around the edge. Arrange the drained tomato slices over the coulis
  and scatter with shredded basil. Sprinkle with salt and some freshly grated
  black pepper then drizzle with oil. Immediately place in the oven and bake
  for 20 minutes or until the pastry is puffed and golden. Serve at once.
  
  Servings: 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Topping, Low Fat Whipped
 Categories: Desserts, Low-cal
   Servings:  1
 
    1/3 c  Evaporated Skim Milk
    1/2 ts Unfavoured Gelatin
      1 tb Cold Water
      1 tb Sugar
    1/2 ts Vanilla Extract
      1 ts 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) v7.07
 
      Title: Torta Di Cioccolato
 Categories: Chocolate, Desserts
   Servings:  6
 
     10    Vanilla wafers
    3/4 c  Semi-sweet chocolate chips
    1/2 c  Ground almonds
      6    Eggs, separated
    3/4 ts Cream of tartar
      1 c  Butter
      1 c  Sugar
    1/2 c  Flour, all-purpose
      1 tb Almond liqueur or almond
           -extract
           Confectioner's sugar
           -(optional)
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: 0:45 Cholesterol per serving:
  Marks:
  
  *DIRECTIONS*
  
  Place wafers, chocolate chips and almonds in blender or food processor
  container.  cover and blend at medium speed until ingredients are finely
  ground and evenly combined.  Set aside.  In large mixing bowl, at high
  speed, beat egg whites with cream of tartar until stuff but not dry, just
  until whites no longer slip when bowl is tilted.  Set aside. In small
  mixing bowl, at medium speed, beat together butter and sugar until light
  and fluffy.  Beat in egg yolks until well blended. Gradually beat in
  reserved wafter mixture, flour and flavoring until thoroughly combined.
  Gently fold in about 1 cup of the reserved beaten whites. Gently but
  thoroughly, fold yolk mixture into remaining beaten whites. Pour into
  greased 9x13-in springform pan. Bake in preheated 350 F oven until knife
  inserted near the center comes out clean, about 45 minutes. Cool on wire
  rack.  Remove rim of pan. Dust top of cake with confectioner's sugar, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tortoni (Frozen Custard)
 Categories: Desserts
   Servings: 11
 
      2    Egg yolks
    1/2 c  Powdered sugar
      3 tb Dry white wine
    1/2 ts Vanilla
      2    Egg whites
      1 c  Whipping cream,whipped
    3/4 c  Ground dry macaroons
    1/4 c  Maraschino cherried,chopped
    1/4 c  Ground dry macaroons
 
  Beat egg yolks and sugar in small mixer bowl until very thick and lemon
  colored, about 5 minutes. Stir in wine and vanilla.
  Beat egg whites in small mixer bowl until stiff but not dry. Fold egg yolk
  mixture into egg whites. Fold in whipped cream. Stir in 3/4 cup macaroons
  and the cherries. Pour mixture by 1/3 cupfuls into paper liners in muffin
  cups. Sprinkle with 1/4 cup macaroons. Freeze until firm, about 3 1/2
  hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Traditional Pavlova
 Categories: Desserts
   Servings:  6
 
      4    Egg whites
    1/4 ts Salt
      2 ts Lemon juice
      1 ts Vanilla extract
      4 ts Cornstarch
      1 c  Sugar
      2 c  Whipping cream
 
  kiwifruit strawberries papaya Or other fresh fruit in season
  
  Place egg whites and salt in large bowl; beat until loose and frothy. Add
  lemon juice, vanilla, cornstarch and continue beating.  As you beat,
  gradually add sugar.  Beat until stiff but notdry.  Trace a circle the
  disired size on parchment paper and place on a cookie sheet.  Pile the
  mmeringue into circle, making an indentation in the center.  Preheat oven
  to 225F.  Bake about 1-1/4 hours.  Turn off oven and open door. Leave
  Pavlova in oven for another 1/2 hour.  Take out before it turns brown.
  
  Cool completely and remove paper. Place on serving plate and decorate
  indentation with whipped cream and desired fruit pieces.  Makes 6 servings.
  
  Origin:  Appeal (quarterly publication) Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Trifle (Raspberry-Custard Bowl)
 Categories: Desserts
   Servings: 10
 
    1/2 c  Sugar
      3 tb Cornstarch
    1/4 ts Salt
      3 c  Milk
    1/2 c  Dry white wine
      3    Egg yolks,beaten
      3 tb Butter or margarine,softened
      1 tb Vanilla
  2 1/2 oz Whole blanched almonds
      2 pk Ladyfingers(3oz)
    1/2 c  Red raspberry preserves
      1 pk Frozen red raspberries(12oz)
      1 c  Chilled whipping cream
      2 tb Sugar
 
  Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
  stir in milk and wine. Heat to boiling over medium heat, stirring
  constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
  mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
  minute. Remove from heat. Stir in butter and vanilla until butter melts.
  Cover and refrigerate at least 3 hours.
  Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds
  lengthwise in half with sharp knife.
  Split ladyfingers lengthwise in half; spread each half with raspberry
  preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
  up), 1/4 cup of the halved almonds, half of the raspberries and half of the
  pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
  upright position with cut sides toward center. (It may be necessary to
  gently ease ladyfingers down into pudding about 1 inch so that they remain
  upright.) Cover and refrigerate 30 minutes.
  Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff;
  spread ocer top of dessert. Garnish with remaining almonds and reserved
  raspberries.
  NOTE: Do not use soft-type margarine in this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Triple Chocolate Delight
 Categories: Desserts, Chocolate, Microwave
   Servings:  8
 
      2 pk (4ozs ea.) Bakers German's
           -Sweet Chocolate
           Devided.
    1/2 c  Milk, divided
      1 pk (8oz) Philadelphia Brand
           -Cream cheese, soften.
      2 tb Sugar (optional)
  3 1/2 c  (8oz) cool whip Non-dairy
           -whipped topping.
      1    Chocolate wafer crumb crust
           -(9inch)
 
  Microwave:
  
  * Microwave all but 3 squares of the chocolate with 1/4 cup of milk in
  large microwave-safe bowl on High (100%) 1 1/2 to 2 minutes or until
  chocolate is almost melted stirring until chocolate is completely melted.
  
  * Beat in cream cheese, sugar and remaining milk until well blended. Gently
  stir in whipped topping until smooth. Spoon into crust. Freeze until firm,
  about 4 hours.
  
  * Remove from freezwer.  Let stand about 30 minutes at room temp or in
  refrigerator until pie can be easily cut.
  
  *Microwave remaining chocolate squares on High 30 to 60 seconds or until
  chocolate is almost melted, stirring once. Stir until chocolate is
  completely melted. Drizzle over pie.  Store any leftover pie in the
  freezer.
  
  * Makes 8 servings.
  
  Range top:
  
  Heat chocolate and 1/4 cup milk in 3 quart saucepan over very low heat:
  stir constantly ntil chocolate is just melted. Remove from heat. Continue
  as directed.
  
  NOTE: Makes 2 pies for 16 servings.
  
  Prep time: 15 minutes plus freezing, Microwave cooking time: 3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Triple Chocolate Terrine
 Categories: Desserts, Chocolate
   Servings: 16
 
      3 c  Heavy or whipping cream
      7 oz Good quality bittersweet
           -chocolate, 1-in pieces
      6 oz Good-quality milk chocolate,
           -1-inch pieces
      4 oz Good-quality white
           -chocolate, 1-inch pieces
    1/2    Vanilla bean
      2 c  Chocolate Fudge Sauce
 
  Calories     per serving:             Number of Servings:  16 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS  +++*
  
  1.  Heat the cream almost to a simmer in a heavy medium-size saucepan.
  Remove the cream from the bowl, and divide it among three mixing bowls in
  these amounts:  1-1/4 c, 1 c., 3/4 c.
  
  2.  Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking until
  smooth.  Stir the milk chocolate into the 1 c. cream, whisking until
  smooth.  Stir the white chocolate into the 3/4 c. cream, and add the seeds
  from the vanilla bean; stir until smooth.  Cover the three bowls loosely
  and refrigerate until the mixtures are thick but still pourable, 3 hours.
  
  3.  Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil.  Leave some foil
  above the edge of the pain.
  
  4.  Transfer the white chocolate mixture to a mixer bowl, and beat until it
  forms soft peaks--be careful not to overbeat it.  Beat the last two or
  three strokes by hand; the mixture should be thick and firm. Scrape it into
  the prepared pan, smooth the top, and chill it in the freezer for 5
  minutes.
  
  5.  Repeat the beating process with the milk chocolate mixture and spread
  it over the white chocolate mixture in the loaf pan.  Smooth the top, and
  freeze for 5 minutes.
  
  6.  Repeat again with the bittersweet chocolate.  Spread it over the milk
  chocolate mixture, smooth the top, and cover with plastic wrap. Refrigerate
  until firm, 3 hours.
  
  7.  Lift up the foil to unmold the terrine.  Remove the foil and cut the
  terrine into 1/2-in. thick slices.  Spoon a pool of chocolate sauce onto
  each plate, and arrange a slice on top.  Let stand 5 minutes before
  serving.
  
  Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tropical Custard
 Categories: Desserts
   Servings:  2
 
      1 cn (8 oz) crushed pineapple in
           -juice (reserve juice)
    2/3 c  Milk
      1 tb Cornstarch
      2    Eggs
      4 tb Apricot preserves, divided
    1/8 ts Ground ginger
    1/4 c  Toasted, sweetened flaked
           -coconut
 
  TROPICAL CUSTARD
  
  These can be either eaten warm from the microwave or made ahead,
  refrigerated, and then eaten cold.
  
  Preparation Time: 2 minutes Cooking Time: 13 minutes
  
  Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass
  measure. (there should be 1/3 cup) In a small microwave safe bowl, use
  whisk to combine milk, pineapple juice and cornstarch.  Microwave on Hgh 3
  minutes or until thickened, stirring after each minute.  In vowl use the
  whisk to beat eggs until frothy.  Add pineapple, 2 tbsp of the apricot
  preserves, and ginger.  Gradually stir warm milk into eggs.
  
  Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into
  each cup.   vegetables add to the snack.  If you prefer English muffin can
  be used in place of the corn muffin.
  
  Preparation Time: 2 minutes Cooking Time: 3 minutes
  
  1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels
  1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded
  cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry
  tomatoes, and avacado slices, for garnish (optional)
  
  In small microwave safe bowl, combine beans, corn, chili powder, and
  oregano.  Microwave on High 2 1/2 minutes stirring once, until heated
  through.  Stir corn muffin lenghtwise into 4 pieces.  Spoon bean mixture
  over muffin slices.  Top with cheese and green onion, then garnish with
  green-pepper rings, cherry tomatoes and avacado slices if desired.
  
  Yield:2 servings
  
  Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tropical Island Sherbet
 Categories: Desserts, Low-cal
   Servings:  4
 
      3    Medium-size ripe bananas,
           -peeled
           (about 1 1/4 pounds)
    1/2 c  Plain lowfat yogurt
    1/3 c  Firmly packed dark brown
           -sugar
      2 tb Dark rum
      2 tb Freshly squeezed lime juice
    1/8 ts Finely grated nutmeg
    1/2 c  Coarsely chopped toasted
           -blanched
 
  Makes 4 servings
  
  almonds
  
  Bananas make this rich and creamy.
  
  Puree the bananas with the yogurt, brown sugar, rum, lime juice, and nutmeg
  by churning about 1 minute in a food processor. Spoon into an 8 x 8-inch
  pan, cover with plastic food wrap, and freeze 2 to 3 hours until firm
  around the edges and almost firm in the middle. Churn 10 seconds in a food
  processor until fluffy, return to the pan, fold in the almonds, and freeze
  until firm.
  
  Per Serving: 284 C 6 g P 9.4 g TF (1.3 g SAT) 45 g CARB 28 mg S 1.7 mg CH
  
  From: Jean Andserson's Sin-Free Desserts
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tropical Quesadillas
 Categories: Desserts, Cheese
   Servings:  6
 
      1    Medium-size ripe banana,
           -diagonally cut into 32
           -slices
      2 ts Lime juice
      4    (6-onch) flour tortillas
      2 tb Canned chopped green chile
           -peppers
    1/2 c  Shredded reduced-fat
           -Monterey Jack cheese
 
  Tropical Quesadillas
  
  Combine banana and lime juice in a bowl: toss gently. Place 1 tortilla in a
  non-stick skillet. Arrange 8 banana slices on half of the tortilla; top
  banana with 1 1/2 tsp. green chile peppers and 2 tblsp. cheese. Place
  skillet over medium heat until hot. Fold unfilled half of tortilla over
  banana topped side. Cook 30 seconds. Turn tortilla over and cook 30 seconds
  or until crisp. Repeat procedure with remaining tortillas. Cut each
  tortilla into 4 wedges. Serve warm. Yield: 16 appetizers (about 57 calories
  each)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Trump's Chocolate-Pumpernickel Pudding
 Categories: Chocolate, Desserts
   Servings:  8
 
      8 sl Pumpernickel
           - (crusts removed)
    1/2 c  Butter; melted
    1/4 c  Currants
      2 c  Whipping cream
      1 c  Milk
      3 oz Semisweet chocolate
           - (finely chopped)
      1 oz Unsweetened chocolate
           - (finely chopped)
    3/4 c  Sugar
      9    Egg Yolks
    1/4 ts Vanilla
 
  Servings:  8
  
  Lightly brush bread slices with melted butter.  Place bread in greased 2
  1/2 quart, 4-inch deep baking pan or souffle dish.  Sprinkle bread with
  currants and set aside.
  
  Bring whipping cream and milk to boil in small saucepan.  Remove from heat.
  Whisk in chopped chocolate until melted. Whisk together sugar, egg yolks,
  and vanilla.  Beat cream/chocolate mixture into egg mixture, blending well.
  Pour over bread slices and currants.  Let stand 30 minutes to allow bread
  to soak up liquid. Cover pan with buttered foil and place in larger pan
  filled halfway with warm water.  Bake at 350 degrees 45 minutes to 1 hour,
  or until knife inserted in pudding comes out clean. Cool slightly. Serve
  with whipped cream, if desired.
  
  ~ from Michael Roberts, chef/co-owner of Trumps Restaurant, Los Angeles,
  California.
  
  Posted by Hunter Elliot in U'NI-Net Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkish Delight (Loukoumi)
 Categories: Desserts
   Servings:  6
 
      2 c  Sugar
      2 tb Cornstarch
      1 c  Water
    1/2 ts Cream of tartar
      1 tb Flavoring: rose, mastic,
           -strawberry, orange or lemon
           Food coloring (choice
           -depends on flavoring used)
    1/2 c  Toasted nuts, pistachios or
           -almonds, chopped
 
  confectioner's sugar for dusting
  
  Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220F.
  
  Cover pot the last 5 minutes. Add flavor and food color. Add nuts.
  
  Pour into oiled shallow pan. When cool, cut into squares and roll each
  piece in sifted powdered sugar. Store in plastic bag.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tutti Fruitti Ice Cream
 Categories: Desserts, Osg
   Servings:  1
 
      1 c  Fruit salad
      1    Maraschino cherries; a jar
    1/4 lb Philadelphia cream cheese
  1 1/4 c  Sugar; powdered
    1/2 pt Cream; whipping
 
  Drain all juice from fruit but 1/4 c. Cream sugar and cheese and add diced
  fruit, cherries and 1/4 c. juice. Fold in whipped cream and freeze.
  
  Source: Mrs. William Erf, Lyme Grange, Huron County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tvarohove Sisky
 Categories: Desserts
   Servings: 18
 
    1/2 c  Butter
      2 c  Dry Curd Cottage Cheese
      2    Eggs
    1/2 c  Cracker Meal
      2 c  Flour
      2 tb Sugar
      1 ds Salt
 
  Combine all ingredients.  On a floured board, roll portions into cigar
  shapes, about 4-inches long. Drop half at a time into boiling water. Cook
  15 minutes, removed carefully with a slotted utensil to drain.  Serve
  sprinkled with sugar, cinnamon, and melted butter.
  
  Makes 18 dumplings.
  
  Note:  Name is pronounced Sheeshky
  
  My notes:  This is a wonderful-tasting dish.
  
  Source:  1989 Texas Folklife Fest From: Cindy Tarsi
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Twinkies
 Categories: Desserts
   Servings:  1
 
MMMMM-------------------------------CAKE------------------------------------
      2 c  Flour
  1 1/2 c  Sugar
      1 tb Baking Powder
    1/2 ts Salt
    1/2 c  Vegetable Oil
    3/4 c  Cold Water
      2 ts Vanilla
      7    Egg Yolks
      7    Egg Whites
    1/2 ts Cream of tartar

MMMMM-----------------------------FILLING----------------------------------
      6 tb Flour (rounded)
  1 1/2 c  Butter & Crisco mixture
  1 1/2 c  Sugar
      1 c  Cold Milk (scant)
      2 ts Vanilla
 
  *** Cake ***
  
  In a large bowl, mix the first 4 ingredients. Make a well and add the next
  4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg
  whites with the cream of tartar until stiff peaks form. Pour over egg yolk
  batter and fold in until well beated. Pour in an ungreased 10x14 pan. Bake
  45-50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with
  cups under each corner. Cool completely and run a knife around the edge.
  Remove and cut in half.
  
  *** Filling ***
  
  Combine the first 3 ingredients and beat on high for 5 minutes, gradually
  adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2
  layers. Cut to size (3x1 inch) and wrap separately
  
  Source: "The Yankee Kitchen" 03-26-93 (#1) [Helen]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two Hour Nut Rolls - Quick Potica
 Categories: Desserts
   Servings:  6
 
      2 pk Yeast, cake or dry
    1/3 c  Milk, lukewarm
      6 c  Flour
      1 ts Salt
      3 tb Sugar
    1/2 c  Butter or margerine, melted
      1    Eggs, beaten slightly
      1 c  Evaporated milk, warm
 
  Source: Treasured Slovenian & International Recipes
  
  *DIRECTIONS* Dissolve yeast in warm milk. Crumble in well so this mixture
  is smooth. Combine flour, sugar, salt. Add warm evaporated milk, melted
  butter and eggs. Now add the yeast mixture and mix well together. Then
  knead this dough until smooth and handles well. Divide dough into two
  parts. Roll out each part as thin as possible and spread with honey nut
  filling.
  
  We suggest that you prepare the filling before you make the dough, so as to
  have it ready to spread on immediately, as you do not need to have the
  dough rise before spreading on filling.
  
  *=FILLING=-= INGREDIENTS* 1 lb. nut meats, ground 1/2 cup butter or
  margerine, melted 1/2 cup evaporated milk, scalded 1/2 cup honey 1 egg,
  well beaten 1 cup sugar 2 cups yellow raisins (Sultanas) 1 tsp. cinnamon
  
  *DIRECTIONS* Pour scalded milk over nuts. Add sugar, honey and melted
  butter. Mix well. When cool add beaten egg and cinnamon. Now spread this
  mixture over rolled dough, sprinkle on the raisins. Roll up as for jelly
  roll and set this aside in warm place to rise until double in size. Bake in
  350 F oven for 35 - 40 minutes. Before baking brush over top with one egg
  beaten in with 1/2 cup milk, for golden crust.
  
  *VARIATIONS*
  
  Grandma uses pecans or English walnuts, and doesn't use raisins. When she
  roll out the dough she then places it on a smooth towel so that it will be
  easier to roll up the dough. Cover the potica while rising with same towel.
  
  << Joyce Monschein >>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Two-Tone Ice Cream
 Categories: Desserts, Ice cream
   Servings:  1
 
      1 oz Flavored gelatin
      1 c  Boiling water
      1 oz Same flavor gelatin
    1/2 c  Sugar
      1 c  Boiling water
  2 1/2 c  Cream
      2 tb Lemon juice
 
  Grated rind 1/2 lemon
  
  Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer
  in flat-bottomed container. Chill. Combine remaining gelatin, sugar and
  water. Cool, stir in cream, lemon juice, grated lemon rind. Stir freeze.
  Dice gelatin and fold in.
  
  Makes about 1 quart.
  
  Note: This recipe is for a 1-quart machine. Double or triple ingredients if
  needed for your machine.
  
  From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow,
  Glenbridge Publishing] Source: [Best Recipes - July/August 1991]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ultimate Raspberry Chocolate Sauce
 Categories: Sauces, Desserts
   Servings:  1
 
     12 oz Frozen raspberries
           -(individually quick-frozen)
           - defrosted
    3/4 c  Dutch-process cocoa
    3/4 c  Heavy cream
      4 tb Unsalted butter; softened
  1 1/2 c  Sugar
    1/3 c  Light corn syrup
 
  PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then
  pass them through a fine strainer. Or pass them through a food mill. Set
  aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy
  cream. Add the butter, sugar, corn syrup and raspberries and stir until
  well blended. Place the pan over medium heat and slowly bring the mixture
  to a boil, stirring often. Once it reaches a boil, let it continue to boil
  slowly for 8 minutes without stirring. Remove the pan from the heat and
  pour the sauce into a container. Let it cool for 15 minutes if serving hot,
  or cover and refrigerate until needed. It will last for at least 1 month.
  The sauce may be reheated slowly.
  
  Makes 2 1/2 Cups
  
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Uncle John's Ice Cream
 Categories: Desserts, Ice cream
   Servings:  6
 
  1 1/2 c  Sugar
      2 tb To 3 tb cornstarch
      1 ts Salt
           Add:
     10    Beaten eggs, one at a
           -time(to desired richness)
           Then Add:
      1 cn Sweetened condensed milk
      1    13 oz can evaporated milk
      1 c  Milk
 
  For a 4-5 quart freezer.
  
  Mix in a large sauce pan:
  
  In  a double boiler bring to a boil, stirring constantly.  When it starts
  to thicken remove from heat. Immediately add 2  cups cold milk, 1/2
  teaspoon  almond  extract,  2-4   tablespoons vanilla. Pour into freezer
  can and finish filling to fill  line with milk(or half-and-half!). Freeze
  according  to  freezer directions...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Uncooked Plum Pudding
 Categories: Desserts, 1941
   Servings:  8
 
      1 c  Cooked prunes, finely
           -chopped
      1 c  Grapenuts or rolled graham
           -crackers
      2 c  Boiling water
    1/2 ts Salt
      4 tb Gelatin
      2 tb Corn sirup
      4 tb Fruit juice
    1/2 c  Sugar
    1/2 c  Finely shredded citron
      1 c  Raisins
      1 tb Lemon juice
    1/4 c  Cold water
    1/2 ts Allspice
      1 ts Cinnamon
      2    Egg whites, stiffly beaten
 
  Soften gelatin in cold water.  Dissolve in boiling water.  Add all
  ingredients except egg whites.  Mix thoroughly.  Chill until partially set.
  Fold in egg whites.  Pour into long shallow pan. Chill until firm. Cut in
  squares with sharp knife.  Serve with whipped cream. 8 servings.
  
  Mrs. E.B. Douglas, Anderson, IN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Undescended Twinkies
 Categories: Desserts
   Servings:  4
 
      6 oz Orange Jell-O, (2 pkgs)
      1 c  Boiling Water
    1/2 c  Pineapple Juice
      1 qt Vanilla Ice Cream, Softened
      7 oz 7-Up
      8    Twinkies
 
  Dissolve Jell-O 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-inches 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) v7.07
 
      Title: Up the Holler Puddin'
 Categories: Desserts
   Servings:  6
 
      4 c  Milk
    1/2 c  Barley
    1/3 c  Honey
    1/2 ts Salt
    1/2 ts Cinnamon
      1 tb Shortening
 
  Up the Holler Puddin'
  
  Wash barley. Mix ingredients and pour into buttered pudding dish. Bake
  three hours in a 300 degree oven, stirring 3 times the first hour so as to
  keep barley from settling. Let stand an hour to partially soften.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside Down Pear Tart
 Categories: Desserts
   Servings:  6
 
      7    Firm ripe pears (about 3-1/2
           -pounds)
    3/4 c  Sugar
    1/2 c  (1 stick) butter or
           -margarine
    1/2 pk Pie crust mix OR your
           -favorite single-crust
           -recipe
    1/2 c  Heavy cream, whipped
 
  FROM:      Family Circle, 9/72
  
  A deliciously different way to make a pear tart.  Caramelized fresh pears
  bake under a flaky curst.  When turned out, the handsome fruit design
  shows.
  
  Pare, halve and core pears.  Slice 7 or 8 halves crosswise and on an angle,
  each into 4 or 5 slices, keeping slices intact.  Arrange as whole halves in
  a 9-inch deep pie plate, rounded side down ans stem ends towards center;
  trim one pear half to a round to fit center.  Slice remaining pears into
  1/2-inch slices, arrange on top to fill plate.
  
  Melt 1/2 cup of teh sugar over medium-high heat in a small heavy skillet;
  continue heating until sugar caramelized and turns golden-brown.  Remove
  from heat; quickly stir in butter until almost melted, then pour over
  pears.
  
  Prepare piecrust mix, following label directions or make pastry from your
  favorite single-crust recipe.  Roll out to a 10-inch round on a lightly
  floured pastry board; place on top of pears.  Do not attach to edge.
  
  BAke in 425~ oven for 30 minutes or until crust is golden and pears are
  done. (Place a piece of foil under pie in case juices should bubble out.)
  Cool on wire rack about 30 minutes. Invert onto a serving platter with a
  rim. (Pie will have formed a syrup.) With a baster or spoon, remove syrup
  to a 1-cup measure. (You should then have about 1/4 cup, depending on the
  fruit.)
  
  Melt remaining 1/4 cup sugar in a small heavy saucepan.  Heat very slowly
  until sugar melts into a colorless liquid, then turns golden-brown color
  and is caramelized. Stir in the reserved fruit syrup from the tart. Boil
  the syrup rapidly until it is reduced to about 1/2 cup. It will be slightly
  thickened.  Take care it does not scorch as you are boiling.
  
  Just before serving, spoon warm caramel sauce evenly over tart, reserving 1
  Tbsp.  Spoon or pipe whipped cream onto center; drizzle reserved caramel
  sauce over.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Upside Down Chocolate Pecan Torte
 Categories: Chocolate, Desserts
   Servings:  6
 
      2    Eggs
    1/2 c  All-purpose flour
    1/2 c  Granulated sugar
    1/2 c  Firmly packed brown sugar
      1 c  Butter or margarine, melted
           -and cooled to room temp.
      1    (300g) semi-sweet chocolate
           -chips (about 2 cups)
      1 c  Chopped pecans
      3    Squares semi-sweet
           -chocolate, melted
 
  BEAT eggs with electric mixer until foamy and lemon coloured.  Add flour
  and sugars, beating until well blended.  Stir in melted butter. Fold in
  chips and pecans.  Pour into well greased and floured 9" pie plate.  BAKE
  at 325 F for 1 hour.   Cool to room temperature. Release from pie plate
  with a knife.  PLACE torte upside down on large serving platter.  Drizzle
  melted chocolate over torte and onto edges of platter.  Pie freezes well
  but thaw completely before drizzling with chocolate.
  
  Servings: 6 - 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla & Chocolate Covered Strawberries
 Categories: Desserts, Chocolate
   Servings:  2
 
  1 2/3 c  (10 oz pkg) vanilla milk
           -flavored chips
      2 tb Shortening (not butter,
           -margarine or oil), divided
      1 c  Semi-sweet chocolate chips
      2    Pts fresh
           -strawberries,rinsed, patted
           -dry and chilled
 
  Cover tray with waxed paper. In medium micro-wave safe bowl, place vanilla
  milk chips and 1 TBSP shortening. Microwave at high (100%) 1 minute; stir
  vigorously until chips are melted and mixture is smooth. If necessary,
  microwave at high and additional 30 seconds at a time, just until smooth
  when stirred.
  
  Holding by top, dip lower two-thirds of each strawberry into vanilla
  mixture; shake gently to remove excess.  Place on prepared tray;
  refrigerate until coating is firm, at least 30 minutes. In clean, microwave
  safe bowl, repeat microwave process with chocolate chips; dip loew third of
  each berry. Refrigerate until firm. Cover and refrigerate leftovers. Makes
  about 2 to 3 dozen berries.
  
  Taken from Best Recipes Magazine, May/June 1992
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Flan with Raspberries
 Categories: Desserts
   Servings: 24
 
      2 c  Sugar
    1/2 c  Water
      6 lg Eggs
      6 lg Egg yolks
      2 tb Vanilla extract
      2 c  Whipping cream
  2 1/2 c  Milk - DO NOT USE LOWFAT OR
           -NONFAT MILK
  1 1/2 c  Sugar
      2 c  Raspberries - fresh
 
  Calories     per serving:             Number of Servings:  24 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Preheat oven to 325F.  Combine 2 cups sugar and 1/2 cup water in heavy
  medium saucepan.  Stir over low heat until sugar dissolves. Increase heat
  and boil without stirring until sugar caramelizes, occasionally swirling
  pan and brushing sides with wet pastry brush. Immediately pour caramel into
  two 9-inch glass pie dishes (4-cup capacity each), dividing as evenly as
  possible.  Carefully turn dishes to coat bottom and sides with caramel.
  Whisk eggs, egg yolks and vanilaa extract in large bowl to blend. Add
  whipping cream, milk and 1-1/2 cups sugar and stir gently until sugar
  dissolves.  Divide custard between caramel-lined dishes. Place in heavy
  large baking pan.  Add enough hot water to pan to come halfway up sides of
  dishes.  Bake until knife inserted into center of custards comes out clean,
  about 55 minutes.  Remove custards from water and cool. Cover and
  refrigerate overnight.  (Can be prepared 2 days ahead.) Invert custards
  onto platters.  Sprinkle with raspberries and serve.
  
  Makes Two 9-inch Flans.
  
  From "Fajita Party for 24".
  
  Recipe from Bon Appetit, July, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Frozen Yogurt
 Categories: Desserts
   Servings:  8
 
    1/2 lg Vanilla bean, split
  2 1/4 c  Skim milk
    1/2 c  Sugar
      1    Envelope unflavored gelatin
      1 ds Of salt
  1 1/2 c  Plain low0fat yogurt
    1/4 c  Light-colored corn syrup
 
  Vanilla Frozen Yogurt
  
  fresh mint sprigs (optional)
  
  Scrape seeds from bean. Combine seeds, bean, and milk in a saucepan. Bring
  to a boil; remove from heat, and let stand for 30 minutes. Discard bean.
  Add sugar, gelatin and salt. Let stand 1 minute. Cook over low heat 5
  minutes or until gelatin disolves, stirring occasionally. Cool completely.
  Stir in yogurt and corn syrup. Pour into a bowl; cover and chill 8 hours.
  Pour into a freezer can of a 1-quart hand-turned or 1/2-gallon electric
  freezer. Freeze according to manufacturer's instructions. Allow to ripen 1
  hour in freezing can. Garnish with mint, if desired. Yield: 8 servings
  (about 132 calories per 1/2 cup serving)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Ice Cream
 Categories: Desserts, Low-cal
   Servings:  8
 
      2 ts Gelatin
      2 tb Hot water
  1 1/4 c  Evaporated milk, chilled
      1 ts Vanilla
      4 tb Sugar equivalent sweetener
 
  Dissolve gelatin in hot water.  Whisk the milk and almost cold gelatin
  together and add the flavoring and sweetener.
  
  Pour into freezing trays and freeze without stirring.  Serve with fruit.
  
  8 servings each 60 cal, 5 g (1/2 unit) carbohydrate, 4 g protein, 3 g fat
  
  Source:  The Diabetic's Cookbook by Roberta Longstaff & Jim Mann 1984
  Shared but not tested by Elizabeth Rodier July 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Ice Cream (See Butter Pecan Sauce)
 Categories: Desserts
   Servings: 10
 
      6 c  MILK
      2 c  SUGAR
     12 oz CAN EVAPORATED MILK
      8 oz FROZEN WHIPPED TOPPING THAWD
  5 1/4 oz PKG VANILLA INST PUDDING MIX
           Salt to taste
 
  Combine all ingredients in a large bowl; beat at medium speed of an
  electric mixer until well blended. Pour into freezer. Freeze according to
  manufacturer's instructions. Let ripen one hour. Yield 5 quarts. NOTE: May
  add additional vanilla to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Ice Cream
 Categories: Desserts
   Servings:  9
 
      1 c  Evaporated skim milk
      2 ts Cornstarch
    1/2 c  Granulated sugar
      1 pn Salt
      1    Envelope of dessert topping
    1/2 c  Skim milk
      2 ts Vanilla
 
  Whisk first 4 ingredients together in small saucepan.  Heat and stir until
  it boils and thickens.  Cool to room temperature.
  
  Beat dessert topping and skim milk as package directs until stiff.  Beat in
  vanilla.  Fold into milk mixture.  Pour into shallow 8x8 inch pan. Freeze.
  Makes about 2 1/4 cups
  
  1/4 cup serving contains 106 calories 1 mg Cholesterol, 48 mg Sodium, 2 g
  Fat
  
  Source:  Company's Coming Light Recipes by Jean Pare 1993 Shared but not
  tested by Elizabeth Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Pudding Mix
 Categories: Desserts
   Servings: 80
 
MMMMM----------------------------BASIC MIX---------------------------------
      3 c  Instant nonfat dry milk
      1 ts Salt
      3 c  Cornstarch
      1    Vanilla bean

MMMMM---------------------TO MAKE MIX INTO PUDDING--------------------------
      2 c  Milk
    1/2 c  Basic mix
 
  mix the dry milk, sugar, salt and cornstarch until the ingredients are will
  blended.  Cut the vanilla bean into several large pieces and stir them into
  the mix, seeds and all.  Store mix in an airtight cannister or tightly
  covered jar.
  
  TO USE: Stir the mix in the cannister before measuring out 1/2 cup mix into
  a suacepan. Add 2 cups milk and cook over low heat, stirring, until mixture
  thickens and comes to a boil.  continue stirring for 1 minute, remove from
  heat, and pour into individual serving dishes.  Pudding will thicken
  further as it cools.
  
  VARIATION: Fro a richer tasting pudding, try cooking as directed after
  taking the pudding off the heat, stir in an egg lightly beaten with 1/2
  teaspoon Vanilla Bean Extract, and 1 Tablespoon sweet butter into the
  pudding. Cover and let sit for a minute or two, uncover and stir, and then
  pour into the individual serving dishes.
  
  Source: Cheaper and better Homeade alternatives to storebought goods By
  Nancy Birnes
  
  Shared by Fran McGee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Rice Pudding
 Categories: Cyberealm, Desserts
   Servings: 10
 
      4 c  2% lowfat milk
      1    Egg, well beaten
      1 pk Jello vanilla pudding
           (not instant)
      1 c  Minute rice
    1/4 c  Raisins
    1/4 ts Cinnamon
    1/8 ts Nutmeg
 
  1. Gradually stir milk and egg into pudding mix in a saucepan.
  
  2. Add rice and raisins. Stir over medium heat until mixture just comes to
  a boil. Cool 5 minutes, stirring twice.
  
  3. Pour into dessert dishes or serving bowl. Place plastic wrap or wax
  paper on surface of hot pudding. Refrigerate about 1 hour.
  
  4. Sprinkle with cinnamon and nutmeg. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Souffle with Flaming Grand Marnier
 Categories: Desserts
   Servings:  6
 
      3 tb Butter
      3 tb Flour
  1 1/2 c  Milk
      6    Egg yolks
      8    Egg whites
      1 pn Salt
    1/8 ts Cream of tartar
    1/2 c  Sugar
      2 ts Vanilla
    1/4 c  Grand Marnier
           Whipped cream
 
  Servings: 6 - 8 Source: Souffle Spectaculars by Irena Kirshman (1969) From:
  Sallie Austin
  
  DIRECTIONS: Preheat oven to 400-F.
  
  Melt the butter and add the flour. Add the milk gradually stirring with a
  wire whisk to make a thick smooth sauce. Add the sugar and vanilla. Remove
  from the heat and add the egg yolks one at a time. Beat the egg whites,
  with a pinch of salt and the cream of tartar, until stiff. Fold the
  slightly cooled sauce into the egg whites. Spoon into a prepared 6 cup
  souffle dish.
  
  Place the souffle in the oven and immediately reduce the heat to 375-F.
  Bake for 25 minutes.
  
  Bring the souffle to the table, make a well in the middle of the souffle by
  plunging a spoon and fork into it and spreading it apart. Pour the flaming
  liqueur into the center.
  
  NOTE: Heat the liqueur before lighting it.
  
  Serve with whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vanilla Velvet Ice Cream
 Categories: Ice cream, Desserts
   Servings:  6
 
      6 lg Eggs, beat until pale yellow
           -and very frothy
      4 c  Cane sugar, adding one cup
           -at a time; beat until very
           -smooth,
           Scraping bowl often
      2 tb Vanilla, and beat in well
      1 ts Salt
      2 qt Heavy whipping cream; slowly
           -add this cream to the
           Eggs/sugar/vanilla/salt
           -mixture
           Pour mixture into ice cream
           -maker
  1 1/2 qt Of half 'n half; stir
           -briskly while adding to
           -mixture
 
  This is a "hard-work great-tasting" ice cream
  
  Freeze ice cream as per manufactures recommendation
  
  This will keep about ten days if packed and sealed in the freezer. Since
  this ice cream is not cooked and contains no preservatives it gets very
  hard in the freezer, and should be used within ten days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Veal Loin Chops with Double Tomato Sauce
 Categories: Veal, Desserts
   Servings:  4
 
      4    Veal loin chops - 1 to
           -1-1/2" thick (8 oz.each)
      1 tb Butter
      1 tb Olive oil - extra-virgin
      2    Shallots - finely chopped
           -(not green onions)
      2    Clove garlic - minced
    1/4 lb Mushrooms - imported, such
           -as oyster, chanterelles
           Or shiitake - thinly sliced
           Anchovy paste - 2 pencil
           -eraser-sized pieces
      1 cn Whole peeled tomatoes -
           -Italian style (roma),
           Drained, juice retained,
           -coarsley chopped (28 oz.)
      1 oz Sun-dried tomatoes -
           -reconstituted in boiling
           Water for 1 to 2 minutes,
           -drained, thinly sliced
      1 tb Basil - fresh, chopped OR
           -1/2 t. dried, crumbled
    1/4 c  Red wine - quality dry wine
           -only
    1/2 c  Reserved tomato juice from
           -drained tomatoes,
           Actually 1/2 to 3/4 cup
      1 ds Tabasco
           Freshly ground black pepper,
           -coarsely ground
           Salt to taste
     12 oz Pasta - preferably rotini,
           -cooked al dente
 
  *DIRECTIONS*
  
  Bring veal chops to room temperature.  Season with freshly ground coarse
  black pepper on both sides, pressing pepper into chops.  Melt butter and
  olive oil in large, deep-sided frying pan. Brown chops on medium-high heat
  until well browned, about 5 minutes per side. Remove and cover with plastic
  wrap to keep warm.
  
  Add chopped shallots to frying pan and saute, stirring occasionally, about
  3 minutes. Add garlic and continue sauteeing, stirring constantly, another
  minute or so.  Add sliced mushrooms and saute for 1 to 2 minutes, stirring
  occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped
  tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved
  tomato juice.  Cook on medium heat UNCOVERED approximately 15 minutes. If
  sauce gets too thick, thin with remaining tomato juice, keeping in mind the
  fact that the pasta will thin sauce slightly. Taste and correct seasoning,
  adding more basil if desired along with salt and black pepper. Add veal
  chops to sauce mixture, along with any meat juices that have accumulated on
  plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes,
  and then flip chops. Cook another 5 minutes UNCOVERED and again remove
  chops to plate and cover with plastic wrap to keep warm. (Do not overcook
  the veal!)
  
  Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring
  occasionally, until pasta is warm.  Taste and correct seasoning.
  
  Serve pasta on large platter with veal chops and sprinkle freshly grated
  imported Romano on top of pasta.
  
  Serves 4.
  
  Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony
  would be great for dessert, like Lemon Ice or Lemon Cheesecake.
  
  Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato
  Relish printed in Bon Appetit, June, 1991.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Crumb Cake
 Categories: Desserts
   Servings:  6
 
  1 1/2 c  Bisquick baking mix
    1/2 c  Sugar
      1    Egg
    1/2 c  Milk or water
      2 tb Shortening
      1 ts Vanilla
 
  Honey Crisp Topping
  
  Heat oven to 350
  
  1.  Blend all ingredients except topping in large mixer bowl on low speed
  1/2 minutes, scraping bowl frequently.  Beat 4 minutes at medium speed. 2.
  Pour batter into greased and floured square pan, 8 x 8 x 2 inches, or round
  layer pan, 9 x 1-1/2 inches. 3.  Bake 30 to 35 minutes or until wooden pick
  inserted in center comes out clean. While warm, spread with Honey Crisp
  Topping. 4.  Set oven control at broil and/or 550. Place cake about 3
  inches from heat; broil about 3 minutes or until mixture is nicely browned.
  
  Honey Crisp Topping:  Mix 3 Tbsp. butter or margarine, softened, 1/3 cup
  honey, 1/4 cup shredded coconut, 1/2 cup crushed Wheaties cereal and 1 can
  (8-1/2 ounces) crushed pineapple, drained.
  
  Coconut Broiled Topping:  Mix 1/2 cup flaked coconut, 1/3 cup brown sugar
  (packed), 1/4 cup chopped nuts, 3 Tbsp. soft butter or margarine and 2
  Tbsp. light cream.
  
  From: Betty Crocker's Bisquick Cookbook Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Velvet Fudge Souffle
 Categories: Desserts
   Servings: 16
 
    1/2 c  Sugar
      2 pk Unflavored gelatin
    1/4 ts Salt
  1 3/4 c  Sweet red wine
      6    Egg yolks
      6    Egg whites
     16 oz Semisweet chocolate chips
    1/2 c  Sugar
  1 1/2 c  Chilled whipping cream
           Sweetened whipping cream
 
  Extend height of 1-quart souffle dish 3 inches above dish with band of
  double thickness aluminum foil; secure ends of foil by folding together,
  taping or fastening with paper clips.
  Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg
  yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook
  over medium heat, stirring constantly, just until mixture boils.
  Chill pan in bowl of ice and water or refrigerator, stirring occasionally,
  just until mixture mounds slightly when dropped from a spoon, 20 or 30
  minutes. Mixture should be slightly thicker than unbeaten egg whites. If
  mixture becomes too thick, place pan in bowl of hot water, stirring
  constantly, until mixture is of proper consistency.
  Beat egg whites until foamy in large mixer bowl. (Egg whites should be at
  room temperature when beaten for best volume.) Gradually beat in 1/2 cup
  sugar; beat until stiff and glossy. (Do not underbeat.) Fold thickened
  gelatin mixture into meringue.
  Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into
  meringue mixture. Carefully turn into souffle dish. Refrigerate until set,
  about 8 hours.
  Just before serving, run knife around inside of foil band and remove band.
  Garnish souffle with sweetened whipped cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Very Thick Fudge Sauce
 Categories: Sauces, Desserts, Chocolate
   Servings:  1
 
     12 oz Semisweet chocolate pieces
     13 oz Evaporated milk
      3 tb Butter or regular margarine
 
  Combine all ingredients in 2 quart heavy saucepan.  Cook over low heat,
  stirring constantly, until chocolate is melted and mixture is thick and
  smooth. Serve warm over ice cream or squares of cake. Left over sauce can
  be stored in refrigerator. Reheat over low heat. Makes about 2-1/2 cups.
  Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vicki's Fresh Fruit Ice Cream
 Categories: Desserts
   Servings:  1
 
      3 c  Half & Half
      1 cn Eagle milk (14 oz)
      1 c  Pureed fruit (choice)
           -berries, peaches, bananas
      1 tb Vanilla
           Food coloring - optional
 
  Combine all ingredients in ice cream freezer. Freeze according to
  manufacturers directions. Makes 1 1/2 quarts.
  
  This is the best fruit ice cream. Great for picnics because you don't have
  to cook it.
  
  Source: Vicki Spurgeon Walker From the collection of: Joan Mershon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Vinegar Icing
 Categories: Icings, 1941
   Servings:  6
 
      1 c  Brown sugar
      1 c  White sugar
    2/3 c  Water
    1/8 ts Cream of tartar
      2    Egg whites, stiffly beaten
      1 ts Vanilla
      2 tb Vinegar
 
  Combine all ingredients except flavoring and eggs.  Boil to soft ball stage
  (236 F).  Pour slowly, beating constantly, onto egg whites. Add flavoring.
  Continue beating until thick and creamy.
  
  Priscilla Gross, Fountainville, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Cottage Pudding
 Categories: Desserts, 1941
   Servings:  6
 
    1/4 c  Butter
    1/2 c  Sugar
      1    Egg, well beaten
    1/4 ts Salt
      1 c  Milk
      2 c  Flour
      3 ts Baking-powder
    1/2 c  Chopped nuts
    1/2 ts Vanilla
 
  Cream butter with sugar.  Add egg.  Beat thoroughly.  Sift flour, measure,
  and sift with baking-powder and salt.  Add alternately with milk to first
  mixture.  Add nuts and flavoring. Mix thoroughly. Pour into shallow,
  well-oiled baking pan.  Bake in moderate oven (375 F) 30 minutes. Serve
  with vanilla or hard sauce. 6 servings.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Cream Dessert with Chocolate Sauce
 Categories: Desserts
   Servings: 10
 
      4    Egg yolks
      1 c  Sugar
      1 tb Flour
      1 tb Arrowroot
    3/4 c  Whipping cream
    3/4 c  Milk
      3 tb Kirsch ( or...???)
      1 c  Butter; room temperature
      2 c  Walnuts;toasted,chopped fine

MMMMM-------------------------CHOCOLATE SAUCE------------------------------
    1/4 c  Butter
    1/2 c  Unsweetened cocoa
    1/2 c  Sugar
    1/2 c  Whipping cream
 
  Line 8-inch souffle dish with plastic wrap, letting excess extend over
  edge; set aside.
  
  Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan. Whisk
  in cream, milk and kirsch. Place over medium heat and whisk constantly
  until completely cooled.
  
  Beat butter and remaining sugar together in medium bowl until light and
  fluffy.  Fold in walnuts and cooled yolk mixture.  Turn into mold.  Cover
  and refrigerate 6 hours or overnight.  Remove from refrigerator and unmold.
  Serve immediately with Chocolate Sauce.
  
  For Chocolate Sauce:  Melt butter in medium saucepan over medium heat.
  Reduce heat and whisk in cocoa and sugar.  Gradually add cream, stirring
  constantly until mixture is smooth and heated through.  Serve warm.
  
  Source: Cafe at Bon Appetit - Philadelphia, Pennsylvania Favorite
  Restaurant Recipes - ISBN: 0-89535-100-5
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut Horns
 Categories: Desserts
   Servings:  6
 
    1/2 lb Salted butter
    1/2 lb Creamed cottage cheese
    1/2 lb Shelled, chopped walnuts
      1 ts Cinnamon
  1 1/2 c  Heavy cream
  1 1/2 c  Flour
      1 c  Sugar
      1    Egg yolk
 
  The procedure is: Blend butter and cheese in a bowl. Slowly add cream. When
  mixed, stir in flour.  Chill overnight or for 2 hours. Roll dough out quite
  thin. Then mix finely chopped walnuts, sugar and cinnamon. Put a teaspoon
  of this mixture into each square cut from the dough. Roll from corner to
  corner and shape into a horn. Brush tops with yolk. Bake at 350 degrees for
  15-20 minutes.
  
  The question is how much of a rising ingredient do I need to use? Hope one
  of you bakers can assist me on this. This was a family favorite.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut-Cinnamon Crisps
 Categories: Desserts
   Servings:  6
 
      1 c  Sugar
      1 c  Margarine or butter,
           -softened
      1    Egg, separated
      2 c  All-purpose, self-rising or
           -unbleached flour
    1/2 ts Ground cinnamon
      1 tb Water
    1/2 c  Very finely chopped walnuts
 
  FROM:      Theresa Merkling
  
  Heat oven to 350F.  Mix sugar, margarine and egg yolk. Stir in flour and
  cinnamon.  Press in lightly greased jelly roll pan, 15 1/2x10 1/2x1". (Or
  use 2 square pans, one 8x8x2" and one 9x9x2".) Beat egg white and water
  until foamy; brush over dough.  Sprinkle with walnuts. Bake 20 to 25 min or
  until very light brown.  Immediately cut into 2 1/2 to 3" squares. Cut
  diagonally into halves.
  
  About 40 cookies.
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Walnut-Pepper Biscotti
 Categories: Desserts
   Servings:  6
 
  1 3/4 c  All purpose flour
    1/2 ts Baking soda
    1/2 ts Baking powder
    1/8 ts Salt
  1 1/2 ts Freshly ground pepper
    1/2 c  Unsalted butter (room temp)
           -(1 stick)
      1 c  Sugar
      2 lg Eggs (room temp)
      2 ts Grated orange peel
  1 1/2 ts Vanilla extract
    1/4 ts Almond extract
  1 1/2 c  Walnuts (lightly toasted and
           -chopped)
 
  FROM:      Fred Peters
  
  Sift first 4 ingredients into medium bowl.  Mix in pepper.  Using electric
  mixer, cream butter in another bowl until light. Gradually add sugar and
  beat until fluffy.  Mix in eggs one at a time. Mix in orange peel and
  vanilla and almond extracts.  Mix in walnuts. Add dry ingredients and mix
  just until blended. Cover dough with plastic wrap and refrigerate until
  well chilled. (Can be prepared one day ahead.)
  
  Preheat oven to 350.  Butter and flour 2 baking sheets.  Divide dough into
  3 pieces.  Using lightly floured hands, roll each piece into 1 1/2 inch
  diameter log on lightly floured surface. Arrange 2 logs on one sheet,
  spacing 5 inches apart.  Arrange third log on second sheet.
  
  Bake until logs are light brown, about 20 minutes (logs will spread during
  baking).  Cool slightly on pan.  Cut logs crosswise on diagonal into 3/4
  inch wide slices.  Turn cut side down on baking sheet. Bake until golden
  brown, about 15 minutes. Transfer to racks and cool. Store in airtght
  container.
  
  BON APPETIT, Jan, 1989
  
  *>* this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Warm Apricot Crunch Sundaes
 Categories: Desserts
   Servings:  6
 
      8 oz Apricot halves, drained
      2 tb Brown sugar
    1/4 c  Cashew halves
      1 tb Soft butter or margarine
 
  Info:  from Selections from Betty Crocker's Cooking for Two cook book
  posted by Perry Lowell, COOKING Echo, Dec. '91
  
  vanilla ice cream
  
  Set oven control at broil and/or 550 degrees.  Place apricots in 8-inch
  oven-proof skillet or shallow baking dish.  Sprinkle sugar and cashews on
  apricots;  dot with butter.
  
  Broil with tops about 6 inches from heat until sugar and butter are melted
  and sauce is bubbly, about 2 minutes.
  
  Serve immediately on ice cream.
  
  Two servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Ice
 Categories: Desserts, Kids
   Servings:  6
 
      6 c  Watermelon, peeled, seeded
           -and cut into 1-inch chunks
      3 tb Confectioners' sugar
      1 tb Lemon juice
    1/4 ts Salt
 
  In covered blender container at low speed, blend 1 cup watermelon chunks
  with confectioners' sugar, lemon juice and salt until mixture is smooth;
  add remaining watermelon chunks and blend a few seconds longer until
  smooth. Pour into 9" by 9" baking pan; cover with foil or plastic wrap and
  freeze until partially frozen, about 2 hours.Into chilled large bowl, spoon
  watermelon mixture. With mixer at high speed, beat until fluffy. Return
  mixture to baking pan and freeze until firm, about 1 1/2 hours.
  
  To serve: Remove Watermelon Ice from freezer and let it stand at room
  temperature 10 minutes for easier scooping.
  
  You will enjoy this recipe. Later. Susy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Sherbet
 Categories: Desserts
   Servings:  8
 
      4 c  Watermelon, cubed
    1/2 c  Sugar
    1/3 c  Cranberry juice cocktail
      1    Env unflavored gelatin
 
  Place watermelon cubes in a blender or food processor.  Cover and blend
  until smooth.  (Should have 3 cups after blending.)  Stir in the sugar.
  
  In a medium saucepan, mix gelatin and cranberry juice cocktail. Stir over
  low heat until gelatin is dissolved.  Add gelatin mixture to blended
  watermelon and combine thoroughly.  Pour into a 8x8x2-inch baking pan.
  Cover and freeze for 2 hours or until firm.  Break up frozen mixture; place
  in a chilled mixer bowl.  Beat on high speed until mixture is fluffy.
  Return to pan.  Cover and freeze for at least 6 hours.
  
  Makes 8 (1/2-cup) servings.
  
  [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Fruit Basket
 Categories: Desserts
   Servings: 42
 
      1    Watermelon
      1 md (5 cups) pineapple, cut into
           -chunks
      1 lg (4 cups) honeydew or
           -cantaloupe melon, cut into
           -chunks or balls
      1 pt (2 cups) strawberries,
           -blueberries, or raspberries
      1 lb (2 cups) green or red grapes
 
  Watermelon Fruit Basket
  
  To prepare watermelon basket, cut a thin slice from bottom of the melon so
  it will sit flat, being careful not to cut through rind to melon. With
  pencil and a 1-1/2 inch wide cardboard guide, draw scallop design about 1/3
  of the way down from the top of the melon. On top 1/3 mark handle. With
  sharp paring knife, carefully cut watermelon to create scallops and handle;
  Remove top sections. Scoop melon into balls or wedges, reserving 6 to 8
  cups for fruit basket. (Refrigerate remaining melon for other use) Leave
  shell 1-inch thick. Wrap watermelon basket in plastic wrap; refrigerate
  until ready to serve. Fill with fresh fruit just before serving. Makes 42
  (1/2-cup) servings. (about 30 calories per serving)
  
  TIPS: * Vary the fruit shapes and colors for an attractive salad. Include
  balls, spears, cubes, and triangles.
  
  * To use the most melon pulp, cut chunks or cubes rather than melon balls.
  Use grapes, cherries, and strawberries for round shapes.
  
  * Blueberries and raspberries are best used as a garnigh, since they are
  fragile and bruise easily when tossed with other fruits.
  
  * Sprinkle bananas, apples, and peaches with orange or lemon juice to
  prevent discoloration.
  
  Recipe from Pillsbury Classic Cookbooks Sensational Salads
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Compote
 Categories: Desserts
   Servings:  2
 
      6 c  Watermelon balls
      5 c  Cubed fresh pineapple
  1 1/2 c  Green grapes
  1 1/2 c  Seedless red grapes
    3/4 c  Creme de cassis (black
           -currant liqueur)
 
  WATERMELON COMPOTE
  
  Combine forst 4 ingredients in a bowl; toss gently. Add liqueur; toss
  gently to coat. Cover and chill. Yield: 12 servings. (about 130 calories
  per 1 cup serving)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Ice
 Categories: Desserts
   Servings:  6
 
      1    Text Only
 
  Take the heart of a large, sweet, ripe melon, put into a chopping tray and
  chop rather fine, then add to it 1 cup powdered sugar, and turn into
  container of ice cream freezer.  Pack freezer with ice and salt.  Turn
  crank for 5 minutes or Until the melon is icy cold and in the condition of
  soft snow. Serve in glasses.
  
  From: Lancaster Farming Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Watermelon Ice
 Categories: Desserts
   Servings:  6
 
      1 ts Unflavored gelatin
      4 c  Watermelon cubes
      2 tb Lime juice (or lemon)
      2 tb Honey
           Lime twists for garnish
 
  In a micro-safe cup, soften gelatin in 2 tb water by heating briefly. Stir
  until gelatin is dissolved.
  
  (Suggestion:  cut up melon in a sieve to catch the seeds, over a bowl to
  catch the juice or you will have lots of juice around the cutting board.)
  In a blender container, combine 1 cup of melon cubes, lime (or lemon)
  juice, honey and gelatin mixture.  Cover and blend at high speed for 30 sec
  or until smooth.
  
  Add remaining melon in batches, cover and blend at high speed until smooth.
  Pour into a 8x8x2" pan and freeze until almost firm.
  
  Remove from freezer and transfer mixture to a large chilled bowl.  Beat at
  high speed with an electric mixer or food processor until smooth.  Return
  to pan or pour into serving size cups or pour into plastic ice cube trays
  and freeze several hours until firm.
  
  To serve let stand 15-20 min at room temperature.  Scrape surface (if you
  used 8x8 pan) and spoon into serving dishes.  Garnish.
  
  Yield 6 servings, about 6 cups (I only got about 4 cups) One serving:
  Calories 58, Protein 1 g, Fat <1g, Carbohydrate 14 g, Fiber .5g,
  Cholesterol 0, Sodium 4 mg, Potassium 133 mg.
  
  Diabetic Exchange: 1 fruit Source: Univ. of Calif. San Diego UCSD Healthy
  Diet for Diabetes c. 1990
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wedding Torte
 Categories: Desserts
   Servings: 12
 
      7    Eggs, separated
      1 c  Granulated sugar
           Zest of 1/2 lemon
      1 c  Flour
    1/2 ts Baking powder
    1/3 c  Butter, melted
 
  Wedding Torte #1 Lemon Genoise
  
  From:  The Detroit News Sent By: Teresa Marco
  
  Preheat oven to 350o.  In mixer or copper bowl, beat whites to a stiff
  snow; slowly add sugar and beat until stiff peaks form.
  
  In separate bowl, whisk yolks and mix in lemon zest.  Slowly fold the two
  mixtures together.
  
  Sift together flour and baking powder, and slowly fold into egg mixture.
  Fold in melted butter.
  
  Pour into 10" greased and floured cake pan.  Bake for 25-30 mins. or until
  a toothpick inserted into center comes out clean. Turn cake onto clean
  linen tea towel to cool.
  
  BAKED HAZELNUT MERINGUE
  
  4 egg whites 2/3 C sugar, divided 1 C + 1 tsp ground hazelnuts (or almonds)
  1/3 C flour 2 tsp cocoa powder 1/3 C cornstarch
  
  Preheat oven to 350o.  Whisk egg whites until firm, gradually adding a
  little less than half of the sugar.  Carefully fold in ground hazelnuts,
  flour, cocoa powder, cornstarch and remaining sugar.  Pour into greased and
  paper-lined 10" cake pan.  Bake for 20 mins or until a toothpick inserted
  in middle comes out clean. Turn onto rack and cool.
  
  BAVARIAN CREAM
  
  1/3 qt. half and half 1/4 C sugar 4 egg yolks 5 sheets gelatin or 1 TBSP +
  1/2 tsp unflavored granulated gelatin (if using sheets, soak for 20 mins.
  in cold water and squeeze dry; if using granulated, dissolve in 4 TBSP cold
  water) 1 oz. fruit liqueur (Grand Marnier, Triple Sec, etc.) or rum 1/2 qt.
  whipping cream
  
  Reserve 1/2 C of the half and half and mix with yolks.  Set aside.  Bring
  remaining half and half and sugar to a boil and stir in yolk mixture;
  reduce heat to low and cook, stirring often, until custard coats back of a
  wooden spoon. Stir in granulated gelatin or softened sheets and remove from
  heat to cool.
  
  When custard begins to set, stir until smooth.  Add liqueur and fold in
  stiffly whipped cream.  (If making a day ahead of time, cover surface with
  plastic wrap and chill.  Stir before you use it.  Partoens feels it's best,
  however, when made early the same day.)
  
  FINAL ASSEMBLY
  
  2 small cartons (1/2 pint each) whipping cream, whipped until stiff 1 small
  jar raspberry or strawberry jam Assorted fresh fruit: pineapple; variety of
  berries, sliced kiwi, and peaches whatever you desire, just so it's fresh
  and ripe
  
  On serving plate, place baked hazelnut meringue.  Coat with jam.  With long
  knife, carefully slice sideways through lemon genoise to make 3 layers.
  Place on layer on the jam.  Spread (or pipe) with Bavarian cream.  Dot with
  kiwi and peach slices.  Add layer aand cover with Bavarian cream and sliced
  strawberries.  Add final layer and frost with whipped cream.  (If desired,
  pipe a design on the top and around the bottom with whipped cream.) Arrange
  fresh fruit on the top.
  
  Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available at
  European import shops.
  
  Serves 12.
  
  Happy Baking and Eating!
  
  Teresa Marco :)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Weepless Meringue Pie Topping
 Categories: Toppings
   Servings:  1
 
  1 1/2 ts Plain gelatin
      1 tb Cornstarch
      2 tb Cold water
    1/2 c  Boiling water
    1/3 c  Granulated sugar
      3    Egg whites
    1/4 ts Cream of tartar
      1 ts Vanilla
 
  Mix gelatin, cornstarch and cold water in small saucepan.  Stir until lumps
  are dissolved.  Add boiling water.  Bring mixture to boil and cook 1
  minute, stirring constantly.  Remove from heat and stir in sugar.  Pour
  Mixture into small bowl and refrigerate exactly 25 minutes
  
  After 25 minutes are up, beat egg whites and cream of tartar in medium bowl
  until soft peaks form.  Add gelatin mixture and vanilla, and continue
  beating until mixture is very stiff and resembles whipped cream.
  
  Fill 9-1/2-inch baked pie crust with your favorite pie filling (lemon,
  chocolate, banana, and so on) and top with meringue mixture, being sure to
  seal in filling by touching meringue to all edges of crust.  Bake at 350
  degrees until meringue is lightly browned, 15-20 minutes.  Place in
  refrigerator, uncovered, until cool, then cover.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Weingelee (Dessert Wine Jelly)
 Categories: Desserts
   Servings: 10
 
      4 pk Unflavored gelatin
      2 c  Cold water
      1 c  Sugar
      3 c  Boiling white grape juice
      1 c  Medium dry white wine
           Sweetened whipped cream
           Strawberries
 
  Sprinkle gelatin on cold water to soften. Stir in sugar and grape juice;
  stir until gelatin is dissolved. Stir in wine. Pour into 6-cup mold.
  Refrigerate until firm, at least 4 hours. Unmold and serve with whipped
  cream. Garnish with strawberries.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whacky Cakes
 Categories: Desserts
   Servings:  6
 
           -VIVIAN THIELE NRHF19C
  1 1/2 c  Flour
      1 ts Vinegar
      1 c  Sugar
      1 ts Vanilla
    1/4 c  Cocoa
      5 tb Oil
    1/2 ts Salt
      1 c  -Cold Water
      1 ts Soda
 
  Beat all ingredients together. Spoon into preheated pockets until each
  level is full. Close and bake about 5 minutes or until cakes spring back
  when touched.  Lift out and bake second batch. makes 12-16 cakes
  
  Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar;
  1/2 cup milk; 3 tablespoon margarine melted.  Mix all ingredients together
  in bowl until a soft dough form. Divide dough evenly into ungreased
  pockets. Using a rubber spatula, quickly spread it into the corners. Close
  and bake five minutes or until golden brown. To serve: Slice hot shortcakes
  open with sharp knife. Lay just half in bottom of dessert dish and cover
  with sliced and sweetened strawberries. Top with other half a small spoon
  of berries and whipped cream. recipes makes 8 pockets.
  
  Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may
  be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8
  slices white bread buttered one side. Drain pineapple slices and cut each
  in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices
  on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay
  pineapple slices over pockets' indentations. Top with 4 remaining bread
  slices, buttered side up. Close lid and cook 5 minutes or until bread is
  golden brown. Cool slightly before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Avacado Dessert
 Categories: Desserts
   Servings:  3
 
      2    Avacados, peeled and cut
           -into pieces
    1/3 c  Powdered sugar
    1/4 c  Whipping (heavy) cream
      3 tb Lime juice
 
  Whipped Avacado Dessert
  
  This unusual dessert is popular in Brazil.
  
  Place all ingredients in a blender or food processor. Cover and process on
  high speed until smooth and creamy. Makes 3 servings. (about 340 calories
  per serving)
  
  Recipe from Betty Crocker's "30 Minutes or Less" Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Substitute
 Categories: Toppings, Desserts
   Servings:  6
 
      1    Apple - grated
      2    To 3 Tbl. sugar
      1    Egg white
 
  QUAN    MEAS      ING **
  
  Beat all together until light.  This makes an excellent substitute for
  whipped cream.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Topping
 Categories: Desserts, Toppings
   Servings:  1
 
      1 c  Heavy cream
    1/4 c  Sugar
      1 ts Vanilla
 
      Whip cream until almost stiff. Add sugar and vanilla and beat until
  cream just holds a peak.
      Sprinkle 3/4 teaspoon unflavored gelatin over 2 tablespoons milk and
  stir thoroughly. Place over boiling water and stir until dissolved. Add to
  cream warmed to room temperature. Chill and whip.
      Tops 1 (9") pie. Source: Culinary Arts Institute
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whipped Cream Filling
 Categories: Desserts, 1941
   Servings:  6
 
      1 c  Whipping cream
           Few grains salt
      2 tb Powdered sugar
    1/4 ts Vanilla
 
  Sift sugar.  Whip cream until stiff.  Add sugar, salt, and flavoring. Pile
  lightly between layers of well-cooled cake. Serve at once. If desired,
  coconut may be sprinkled over the cream.
  
  The Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whisky Fudge Cake
 Categories: Desserts, Chocolate
   Servings: 10
 
      2 c  All-purpose flour
    3/4 c  Sifted cocoa
           Powder
      2 ts Baking powder
    1/4 ts Salt
      1 c  Each granulated
           And packed brown
           Sugar
    1/2 c  Shortening
    1/4 c  Butter
      2    Eggs
      1 tb Instant coffee
           Granules
    1/4 c  Each hot water
           And whiskey
      1 c  Milk
           Mocha Butter Icing:
    3/4 c  Softened butter
  3 1/2 c  Sifted icing
           Sugar
    1/2 c  Sifted cocoa
           Powder
      1 tb Instant coffee
           Granules
      2 tb Each hot water
           And whisky
      1 pn Salt
 
  Serves 10 to 12 Preparation time: 45 minutes Cooking time: 60 to 70 minutes
  
  This rich chocolate cake is sure to become a family favorite. For a child's
  birthday, substitute milk or black coffee for the whisky in the cake and
  icing.
  
  Cake:
  
  Cake: In medium bowl, combine flour, cocoa, baking powder and salt. In
  separate bowl, using an electric mixer, cream together granulated and brown
  sugars, shortening and butter until fluffy. Beat in eggs one at a time,
  until smooth. In small bowl, dissolve coffee granules in hot water and
  whiskey; stir into butter mixture, along with milk. Stir butter mixture
  into flour mixture until well combined. Pour batter into greased 9-inch
  springform cake pan. Bake in 350 F oven 60 to 70 minutes or until a
  toothpick inserted in centre of cake comes out clean. The cake may sink in
  the centre a little but this is normal. Let cake cool in pan for a few
  minutes, then turn out and let cool completely on wire rack.
  
  Mocha Butter Icing: In large bowl, using electric mixer, beat butter until
  very soft. Gradually beat in half of icing sugar and half of cocoa. In
  small bowl, dissolve instant coffee granules in hot water. Beating at high
  speed, gradually add dissolved coffee and the whisky to butter mixture. Add
  remaining icing sugar and cocoa and the salt. Beat at high speed until
  icing is consistency of whipped cream.
  
  To assemble: Centre cake on serving plate. Reserving 1 cup icing, spread
  remaining icing over top and sides of cake. Spoon reserved icing into
  piping bag. Using star nozzle, pipe rosettes of icing around base of cake
  and around top edge. Store, loosely covered, in refrigerator for up to 2
  days. Serve at room temperature. Cake can be frozen after icing. Freeze
  unwrapped until frozen, then wrap carefully in plastic wrap and foil and
  store in freezer for up to 2 months.
  
  Per serving: 707 calories for 10, 589 for 12.
  
  Source: HomeMaker's    April 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Buttercream Icing
 Categories: Desserts
   Servings: 12
 
      1 c  Crisco 3/4 to 1 1/2 c OK
    3/4 ts CLEAR Vanilla
    1/4 ts CLEAR Almond
    1/4 ts CLEAR Butter
      1 pn Salt
    1/2 c  *<or more>Milk or Water
      2 lb Confectioners' Sugar
    1/3 c  *Cream Whip Icing Base
 
  *By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.
  You might try substituting regular marshmallow creme. Does not contain
  gum------only difference. But one reason I use this is to make my
  buttercream roses crust harder. I can handle them better. We sell this in
  smaller quantities in our cake supply shop. Other reasons to use it: Makes
  icing softer & more "whipped creamy" tasting. ~Takes out a little of the
  sweet taste too. Add in order given: Crisco and flavors in a heavy duty
  mixer on low speed. Add milk or water and confectioners' sugar. Mix on
  medium speed until light and fluffy. Keep icing covered at all times. This
  recipe will cover one cake mix and do decorations. Keeps unrefrigerated for
  2 weeks in reasonably cool room. Keeps indefinately in fridge...Yes, made
  using milk too! Milk/Water- makes no difference in taste. But <purple>
  roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add
  all the p.sugar so you won't burn up the mixer. When icing is nice &
  fluffy, THEN add the rest of the p.sugar...or enough to get it to
  spreadable consistency. If mixer gets hot <set a timer!>, turn it off for
  20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's
  Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate
  color you want. If you want strong chocolate taste, you must add more
  cocoa. Butter: Of course icing made with butter tastes better. But it melts
  just setting out, so think what it does in the bag in your warm hands! Of
  course, you can substitute butter for Crisco <same amounts> or sub. half
  the Crisco, making it half Crisco & half butter. When butter icing is
  requested, I do it & just caution my customers that the decorations won't
  be as perfect. Usually they don't mind. Dolores McCann, Hamilton, OH...ICES
  representative for OH
  
  Dolores McCann, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Mousse
 Categories: Desserts
   Servings:  6
 
      1 lb White chocolate
           - coarsely chopped
      2 tb Unsalted butter
           - at room temperature
      6    Egg yolks
    1/4 c  Sugar; PLUS:
      2 tb Sugar
    2/3 c  Heavy cream
 
  In a double boiler or microwave oven, melt the chocolate with the butter
  until smooth.  Set aside to cool to room temperature.
  
  In a double boiler or large bowl over simmering water, beat together the
  egg yolks and the sugar with an electric hand mixer until thickened, about
  4 minutes.  Remove from the heat and continue to beat until cooled and very
  thick and pale, about 5 minutes.
  
  Beat the cream until stiff.  Add the egg yolk mixture to the chocolate and
  stir until blended.  Fold in the whipped cream until lightened and smooth.
  Spoon the mousse into stemmed glasses and chill until firm before serving.
  
  Recipe by Diana Sturgis in "Great Desserts". ISBN: 0-916103-04-8 Typed for
  you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Truffles
 Categories: Desserts
   Servings: 24
 
      8 oz White chocolate (do not use
           -compound coating)
     48    Perfect walnut or pecan
           -halves
      6 tb Unsalted butter at room
           -temperature
  1 1/2 tb Water
      1    Grade A large egg yolk
 
  FROM:      Karin Brewer (FliegWeg BBS - Home of VitaCal - (512) 496-6550
  (1:387/403))
  
  Preheat oven to 300F.  Set aside a wax paper-lined baking sheet.
  
  Chop the white chocolate into small pieces and set aside. Toast the nuts on
  a baking sheet in a single layer for 5 to 8 minutes.  Set them aside.
  
  In the top of a double boiler over hot, not boiling water, melt the white
  chocolate and the butter in the water.  Stir until smooth.  Pour into a
  bowl and add the yolk.  Continue beating until the mixture is fluffy and
  cooled to room temperature. Chill until firm (about 4 hours). Remove from
  refrigerator and form into 24 1-inch balls. Sandwich between 2 nut halves.
  Chill until ready to serve.
  
  Makes 24 truffles.
  
  Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate "Ravioli" with Hazelnut
 Categories: Desserts, Chocolate
   Servings: 25
 
    1/2 c  Hazelnuts, whole, shelled
      2 oz Chocolate, semisweet
      2 tb Butter, unsalted
      1 tb Sugar
      1 tb Brandy *OR* 1 Tbsp rum
      9 oz Chocolate, white, grated
 
  FROM:      Sallie Austin
  
  Filling Number of Servings:  25
  
  1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch
  square baking pan. Place the foil in the pan and smooth it into corners and
  sides as evenly as possible.
  
  2. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10
  minutes, then place nuts in a heavy kitchen towel and rub them back and
  forth vigorously, so that their bitter dried skins are removed. Pick over
  and discard all skins. Grind the nuts coarsely or chop in a food processor.
  
  3. Melt the dark chocolate and butter over hot water. Stir in sugar,
  brandy, and nuts, and mix well. Form paste into 25 small balls.
  
  4. Arrange the chocolate balls in 5 even rows over the bottom of the dish,
  and press each ball down so that it is somewhat flattened against the
  bottom of the pan.
  
  5. Place the grated white chocolate over hot water and let it melt
  completely. Stir until smooth, then immediately pour the chocolate into the
  center of the pan and over as many chocolate rounds as possible. Using a
  finger, smooth the chocolate evenly over the balls, out to the edge of the
  pan in a thin, flat layer.
  
  6. Place the pan in refrigerator briefly, until the chocolate hardens
  somewhat but does not completely firm. Run a knife or ravioli cutter
  between the rows and down the sides, then replace dish in the refrigerator
  to harden. When firm, lift out the foil and separate the candies into
  individual pieces.
  
  Source:  The Joy of Chocolate by Judith Olney
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Ravioli
 Categories: Desserts, Chocolate
   Servings:  8
 
      3 oz White chocolate bars
           -(Tobler), halved crosswise
    1/2 c  Hazelnuts, toasted and
           -husked - coarsely chopped
      8    Mint sprigs
           *** MOUSSE ***
      8 oz Chocolate -extra bittersweet
           -or semisweet, chopped
    1/4 c  Butter - unsalted
      2    Eggs, separated - at room
           -temperature
      1 pn Salt
      1 pn Cream of tartar
      4 tb Sugar
    3/4 c  Whipping cream - well
           -chilled
      1 ts Vanilla
 
  FROM:      Bill Segui
  
  Number of Servings:   8
  
  MOUSSE: Melt the chocolate and butter in top of a double boiler over barely
  simmering water. Stir until smooth. Transfer to medium bowl. Whisk in egg
  yolks. Beat egg whites, salt and cream of tartar in another bowl until soft
  peaks form. Add 2 tablespoons sugar and beat until stiff but not dry. Fold
  in chocolate. In another bowl, beat cream with 2 tablespoons of sugar and
  vanilla until slightly thickened. Fold into chocolate. Pour into metal
  bowl. Cover and chill over night.
  
  Chill ravioli mold in freezer. Preheat oven on lowest setting for 5
  minutes. Turn off oven. Place white chocolate on baking sheets. Place in
  turned off oven and let stand until soft enough to yield when pressed with
  finger, about 5 minutes.
  
  Roll one piece of chocolate out on a sheet of parchment paper to flatten
  slightly. Lift chocolate off paper, using a thin knife if necessary. Turn
  pasta machine to widest setting. Run chocolate through. Adjust pasta
  machine to next narrower setting. Run chocolate through the machine again.
  
  Repeat, narrowing follers after each run until chocolate is 1/16 inch
  thick. Quickly press chocolate into chilled ravioli mold.
  
  Fill each ravioli with 1 to 1 1/2 tablespoons of mousse filling. Repeat
  rolling with second piece of chocolate, resoftening in oven as necessary.
  Complete ravioli. Seal with rolling pin. Invert mold, pressing gently to
  release ravioli. Cut into separate pieces with ravioli cutter or knife if
  necessary. Place on chilled baking sheet and refrigerate.
  
  Before serving, let chocolate ravioli stand at room temperature for 30
  minutes. Arrange four ravioli on each plate. Sprinkle with nuts and garnish
  with mint.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Roulage
 Categories: Desserts, Chocolate
   Servings:  8
 
      4    Eggs, separated
    3/4 c  Sugar, divided
      1 tb Vegetable Oil
      1 ts Vanilla Extract
    2/3 c  Cake Flour, sifted
      1 ts Baking Powder
    1/4 ts Salt
      2 tb Powdered Sugar
      1    White Chocolate Cream
           -Filling (recipe below)
      1    White Chocolate Curls
 
  FROM:      Daniel Reemes
  
  Servings:  8
  
  Lightly oil bottom and sides of a 15- x10- x1-inch jellyroll pan with
  vegetable oil; line with wax paper and lightly oil and flour wax paper. Set
  aside.
  
  Beat egg yolks at high speed of an electric mixer until foamy. Gradually
  add 1/4 cup sugar; beating until mixture is think and lemon colored (about
  5 minutes). Stir in vegetable oil and vanilla; set aside.
  
  Beat egg whites (at room temperature) until foamy; gradually add remaining
  1/2 cup sugar, beating until egg whites are stiff but not dry. Fold whites
  into yolks. Combine flour, baking powder, and salt; gradually fold into egg
  mixture. Spread batter evenly into prepared pan. Bake at 350" for 8 to 10
  minutes.
  
  Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake
  is done, immediately loosen from sides of pan, and turn out onto sugared
  towel. Carefully peel off wax paper. Starting at narrow end, roll up cake
  and towel together; let cake cool completely on a wire rack, seam side
  down.
  
  Unroll cake. Spread cake with half of White Chocolate Cream Filling and
  carefully reroll cake, without towel. Place cake on a serving plate, seam
  side down; spread remaining filing on all sides. Garnish with white
  chocolate curls.
  
  Source: Christmas with Southern Living  1989
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Shortbread
 Categories: Desserts, Chocolate
   Servings:  6
 
  4 1/2 oz Coarsely chopped white
           -chocolate
    1/4 lb Unsalted butter, at room
           -temperature
    1/4 c  Firmly packed dark brown
           -sugar
      1 c  Plus 2 tbsp flour, sifted
 
  FROM:      DEREK MADDOX
  
  One of our family's favorite cookies is shortbread.  It's easy to make, and
  VERY easy to eat.  This recipe also includes white chocolate -- what more
  could you ask for.  I was going to make this shortbread tonight, but
  discovered that someone has eaten all my white chocolate! I haven't
  determined the culprit yet, but my 7-year old son is my number one suspect!
  
  1. Preheat oven to 400 deg F.  Lightly butter a 9-inch pie pan (or your
  favorite shortbread mold).  Using a food processor fitted with a metal
  blade, chop the white chocolate using on-off pulses, until it resembles
  coarse meal.
  
  2. Using an electric mixer set at medium speed, cream the butter with the
  sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped
  white chocolate.
  
  3. Pat the dough evenly into the prepared pan. Using the tip of a sharp
  knife, score the dough into eight equal triangles.
  
  4. Bake the shortbread until light golden in color, about 30 minutes.
  Transfer in the pan to a wire rack to cool slightly. Remove the shortbread
  from the pan and cool completely on the wire rack. Store in an airtight
  container at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate "Ravioli" W/ Hazelnut Filling
 Categories: Desserts, Chocolate
   Servings: 25
 
    1/2 c  Hazelnuts, whole, shelled
      2 oz Chocolate, semisweet
      2 tb Butter, unsalted
      1 tb Sugar
      1 tb Brandy *OR: 1 Tbsp rum
      9 oz Chocolate, white, grated
 
  FROM:      Sallie Austin
  
  Filling Number of Servings:  25
  
  1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch
  square baking pan. Place the foil in the pan and smooth it into corners and
  sides as evenly as possible.
  
  2. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10
  minutes, then place nuts in a heavy kitchen towel and rub them back and
  forth vigorously, so that their bitter dried skins are removed. Pick over
  and discard all skins. Grind the nuts coarsely or chop in a food processor.
  
  3. Melt the dark chocolate and butter over hot water. Stir in sugar,
  brandy, and nuts, and mix well. Form paste into 25 small balls.
  
  4. Arrange the chocolate balls in 5 even rows over the bottom of the dish,
  and press each ball down so that it is somewhat flattened against the
  bottom of the pan.
  
  5. Place the grated white chocolate over hot water and let it melt
  completely. Stir until smooth, then immediately pour the chocolate into the
  center of the pan and over as many chocolate rounds as possible. Using a
  finger, smooth the chocolate evenly over the balls, out to the edge of the
  pan in a thin, flat layer.
  
  6. Place the pan in refrigerator briefly, until the chocolate hardens
  somewhat but does not completely firm. Run a knife or ravioli cutter
  between the rows and down the sides, then replace dish in the refrigerator
  to harden. When firm, lift out the foil and separate the candies into
  individual pieces.
  
  Source:  The Joy of Chocolate by Judith Olney
  
  My notes: *very* easy. excellent.  impressive.  Used Droest (Holland) white
  chocolate (in octagonal package) - chopped in food processor - melted
  easily. Nestle's Treasures/Premier White also worked well.
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Lasagna with Peanut Ice Cream & Hot Fudge
 Categories: Chocolate, Desserts, Ice cream
   Servings:  4
 
  3 1/2 c  Half & half
      8    Egg yolks
  1 3/4 c  Sugar
      2 ts Vanilla
    1/2 c  Smooth peanut butter
    1/2 c  Heavy cream
      1 c  Unsalted dry-roasted
           -peanuts, coarsely chopped
           -(about 5 oz)
      3 oz Bars white chocolate, broken
           -in half widthwise
     16 oz Bittersweet chocolate
      8 oz Unsalted butter
      1 c  Evaporated milk
 
  Servings:  4
  
  Mint sprigs for garnish
  
  In medium saucepan, scald the half & half over medium heat, set aside. In
  medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt,
  and 1 tsp of the vanilla.  Gradually whisk in the half & half and transfer
  to the saucepan.  Cook this mixture over moderate heat, stirring
  constantly, until just thick enough to coat the back of a spoon (165 on a
  candy thermometer).  This will take 10-15 minutes.  DO NOT bring to a boil
  or you'll have a curdled mess on your hands.  Remove from heat and whisk in
  the peanut butter, then add the cream.  Strain this custard into a bowl and
  refrigerate, stirring occasionally, until well chilled. In the meantime,
  line a 10-by-15 inch jelly roll pan with wax paper. Transfer custard to a
  Donvier or other ice cream freezer and freeze until thickened but still
  pourable.  Add peanuts.  Pour mixture into the jelly roll pan, spread
  evenly, cover, and freeze overnight.
  
  Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of
  water.  Bring to a boil to dissolve the sugar, then remove from heat and
  set aside 'til later.
  
  Preheat oven on lowest setting for 5 minutes, then turn it off.  Place the
  6 pieces of white chocolate on a large baking sheet lined with wax paper.
  Place in the warm oven until soft enough to yield when pressed by a finger,
  about 6 minutes.  Using a metal spatula, transfer a piece of softened
  chocolate to an individual piece of wax paper (at least 12 inches long) and
  cover with a second sheet of paper.  Using a large heavy rolling pin,
  gently roll the chocolate between the paper to form a thin sheet of
  chocolate, about 11 by 4 inches.  Set each sheet of chocolate aside while
  you repeat this with the rest of the chocolate. Line 3 baking sheets with
  wax paper.  When the white chocolate is cooled and firm, remove the top
  piece of paper from each chocolate sheet. Using a pizza wheel or long sharp
  knife, trim the edges of each sheet to make a neat 3-by-10-inch rectangle,
  then cut each rectangle crosswise to form two 3-by-5-inch pieces. Transfer
  4 rectangles to each of the prepared baking sheets. Keep cool.
  
  In a double boiler, melt the bittersweet chocolate with the butter,
  stirring until smooth.  Transfer to a bowl.  Whisk in 1 cup of the reserved
  sugar syrup.  Stir in the evaporated milk and 1 tsp. vanilla. Set aside,
  covered.  Note:  this sauce can be made up to 1 week in advance and kept,
  covered, in the fridge.
  
  With a pizza cutter or thin sharp knife, cut the ice cream into ten 3
  by-5-inch rectangles.  There will be a little left over; do what you will
  with it. ;-)  With a spatula, place a piece of the ice cream on each of the
  4 pieces of white chocolate.  Top each with another piece of chocolate,
  then another layer of ice cream, then another piece of chocolate. Freeze
  for 3 to 4 hours.
  
  To serve, remove the assembled lasagnas from the freezer and allow to
  soften slightly at room temperature for a few minutes.  Gently reheat the
  fudge sauce in the top of a double boiler or in the microwave. Place each
  of the portions to serving plates, spoon fudge sauce over, garnish with
  mint, and serve immediately.
  
  From Food & Drink Magazine, March 1990 (special CHOCOLATE issue), recipe
  originally from The Rattlesnake Club, Detroit.  ^^^^^^^^^
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Creme Brulee
 Categories: Desserts, Chocolate
   Servings:  4
 
      5 lg Egg yolks
    1/2 c  Sugar
      2 c  Whipping cream
      3 oz White chocolate - imported,
           -finely chopped
    1/4 ts Vanilla extract
      2 tb Sugar
 
  FROM:      Michelle Bass (High Concepts (Raise it to the Power)
  504/391-2925 (1:396/16))
  
  Number of Servings:   4
  
  Position rack in center of oven and preheat to 300F.  Whisk egg yolks and
  1/4 cup sugar in medium bowl.  Bring cream and remaining 1/4 cup sugar to
  simmer in heavy medium saucepan.  Reduce heat to low. Gradually add chopped
  chocolate to cream mixture and whisk until smooth. Gradually whisk hot
  chocolate mixture into yolk mixture.  Mix in vanilla.
  
  Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place
  cups in large baking pan.  Add enough hot water to pan to come halfway up
  sides of cups.  Bake until custards are set in center, about 1 hour. Remove
  custards from water and cool.  Cover and refrigerate overnight.
  
  Preheat broiler.  Sprinkle 1/2 tablespoon sugar over each custard. Broil
  until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or
  refrigerate up to 1 hour and serve cold.
  
  Portobello Yacht Club on Pleasure Island, Disney World, Orlando, FL.
  
  Courtesy of Bon Appetit, March, 1991.
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Pound Cake
 Categories: Desserts
   Servings:  6
 
      1 tb Finely chopped pecans
    1/2 lb Unsalted butter, at room
           -temperature
      2 c  Sugar
      1 c  Heavy whipping cream
      4 oz Finely chopped white
           -chocolate, melted and tepid
      6 lg Eggs, at room temperature
      3 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Baking soda
 
  FROM:      Derek Maddox (The Tally System - 912-328-6183 - (1:36)
  
  Posting the recipe for that disgustingly rich chocolate pound cake the
  other day reminded me of another favorite cake around our house.  This
  White Chocolate Pound Cake is a lot lighter than the other, and is
  delicious with fresh strawberries or raspberries. I've even been known to
  sneak a piece of this cake for breakfast (when the kids aren't looking).
  The recipe comes from the "White Chocolate Cookbook" by Janice Henderson.
  There's lots more where this came from if you want them.
  
  White Chocolate Pound Cake
  
  Position a rack in the center and preheat oven to 300 deg F. Butter a 10
  inch fluted tube pan.  Dust with flour; tap out the excess.  Sprinkle the
  pecans over the bottom.
  
  Using an electric mixer set at medium speed, beat the butter in a large
  bowl until light and fluffy, then add the sugar, 1 cup at a time, beating
  well after each addition.
  
  Blend in the cream and white chocolate.  Add the eggs, one at a time,
  beating well after each addition.  Into a large bowl, sift the flour with
  the salt and baking soda.  Mix the flour mixture into the cream mixture, 1
  cup at a time, just until blended.
  
  Pour the batter into the prepared pan and bake until a cake tester inserted
  in the center of the cake comes out clean, about 1 hour and 15 minutes to 1
  hour and 30 minutes.  Transfer the cake in the pan to a wire rack and cool
  15 minutes.  Loosen the cake from the edges of the pan with a metal spatula
  and invert onto the wire rack.  Cool completely.  Through a fine-mesh
  sieve, sprinkle confectioners' sugar over the top of the cake.  store at
  room temperature, wrapped airtight.
  
  One note on melting white chocolate:  Since the fats in white chocolates
  melt at different temperatures, and since the milk proteins tend to clump
  if overheated, melting white chocolate can be very frustrating.  I've found
  that the easiest method is to chop the chocolate into small pieces and melt
  them in the microwave. Microwave at high power for 1 minute, then stir.  If
  necessary, continue the process for additional 30-second intervals until
  completely melted.  Microwave only until smooth; DO NOT OVERHEAT!!!
  
  Whatever you do, don't take this cake to work with you.  I did that once
  and have not had a moment's peace since.  B-)
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Whisper Cake
 Categories: Desserts
   Servings:  6
 
      6 oz White chocolate
  4 1/2 lg Egg whites (4 full fluid
           -ounces)
      1 c  Milk
  1 1/2 ts Vanilla
      3 c  (300 g) sifted cake flour
      1 c  + 3 tbsp sugar
      1 tb + 1-1/2 tsp baking powder
    3/4 ts Salt
      9 tb Unsalted butter, softened
 
  FROM:      Derek Maddox (The Tally System - 912-328-6183 - (1:36)
  
  Preheat oven to 350F.  Grease and flour two 9 inch by 1-1/2 inch cake
  pans.
  
  In a double boiler melt the chocolate over hot (not simmering) water,
  stirring frequently. Remove from the water.
  
  In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla.
  
  In a large mixing bowl combine the dry ingredients and mix on low speed for
  30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low
  speed until the dry ingredients are moistened. Increase to medium speed
  (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate and
  develop the cake's structure. Scrape down the sides. Gradually add the egg
  mixture in 3 batches, beating for 20 seconds after each addition to
  incorporate the ingredients and strengthen the structure. Scrape down the
  sides. Add the melted chocolate and beat to incorporate.
  
  Scrape the batter into the prepared pans and smooth the surface with a
  spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a
  tester inserted near the center comes out clean and the cake springs back
  when pressed lightly in the center. The cakes should start to shrink from
  the sides of the pans only after removal from the oven.
  
  Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides
  with a small metal spatula and invert onto greased wire racks. To prevent
  splitting, reinvert so that the tops are up and cool completely before
  wrapping airtight.
  
  ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Ice Cream
 Categories: Desserts, Ice cream
   Servings:  6
 
           *INGREDIENTS*
      1 c  Water
    3/4 c  Sugar
      6    Egg yolks
      1 tb Vanilla
     10 oz White chocolate - melted
           -(pref. Swiss or French)
      2 c  Whipping cream
 
  Calories     per serving:             Number of Servings:   0 Fat grams per
  serving:              Approx. Cook Time: Cholesterol per serving: Marks:
  
  *DIRECTIONS*
  
  Blend water and sugar in heavy medium saucepan.  Cook over low heat until
  sugar dissolves, swirling pan occasionally.  Bring to boil. Let boil 5
  minutes.  Meanwhile, combine yolks and vanilla in large bowl of electric
  mixer and beat at high speed until light and fluffy, about 7 minutes.
  Slowly add hot syrup to yolk mixture, beating constantly until thickened
  and completely cool, about 10 minutes. Gradually add white chocolate and
  continue beating until cool, about 7 minutes. Stir in cream. Cover and
  freeze until set, at least 5 hours, or overnight.
  
  This dense and creamy mixture does not require an ice cream maker.
  
  Makes about 1 quart.
  
  Bon Appetit, July, 1983.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Mousse
 Categories: Desserts
   Servings:  8
 
      5 oz White chocolate
      3    Egg yolks
      4 tb Sugar
    1/3 c  Frangelico
      2 tb Lemon juice (fresh squeezed)
      2    Clear gelatin sheets
    1/4 c  Water
      3 c  Heavy cream; whipped
 
  In the top of a simmering double boiler place the white chocolate and melt
  it.  Keep it warm.
  
  In the top of another simmering double boiler place the white chocolate and
  melt it.  Keep it warm.
  
  Add the melted chocolate to the egg yolk and stir it in.
  
  In another small saucepan place the gelatin and the water.  Heat them
  slightly and mix them together so that the gelatin is totally dissolved.
  Let the mixture cool to room temperature.  Add it to the egg-yolk-chocolate
  mixture and stir it in well.
  
  Carefully fold the whipped cream into the mixture.  Place the mousse in the
  refrigerator for 1 hour, or until it is firm.
  
  From: Sausalito South - Manhattan Beach, California Southern California
    Beach Recipe - ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Mousse
 Categories: Chocolate, Desserts
   Servings:  2
 
           Jim Vorheis
     12 oz Guittard's white chocolate
           -(do not use coating
           -chocolate)
    3/4 c  Whole milk
      1 tb Unflavored gelatin
    1/4 c  Whole milk, warmed
  2 1/2 ts Vanilla
      4 lg Egg whites, room temperature
      1 pn Of salt
      2 c  Heavy cream, whipped
    1/8 ts Fresh lemon juice
 
  Melt white chocolate in 3/4 cup milk in top of double boiler over hot, not
  boiling water.  (White chocolate melts at a low temperature and will become
  "grainy" if heated too much.)  Stir until smooth and remove from heat.
  
  Soften gelatin in 1/4 cup milk, stirring until dissolved.  Place cup in hot
  water if necessary.  Add gelatin to chocolate, stirring constantly until
  very smooth.  Stir in vanilla.  Cool to room temperature.
  
  In small bowl, beat egg whites until foamy.  Add salt and continue beating
  until stiff peaks form.  Mix 1/3 of whites into chocolate mixture. Gently
  fold in remaining whites in two additions. Fold whipped cream into
  chocolate mixture in three additions. Fold in lemon juice and pour into
  glass serving bowl. Chill at least 3 hours before serving.
  
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Truffles
 Categories: Desserts, Chocolate
   Servings: 12
 
    1/2 c  Whipping cream
      2 tb Butter
      1 pk (8 oz) white chocolate chips
           -(brand name: Fred's Chips)
      4    To 5 tsp liqueur, Amaretto,
           -Curacao or your favorite
           -(optional)
    1/4 ts Vailla or almond extract
    1/2 pk Bittersweet chocolate chips
           -(brand name: Fred's Chips)
 
  FROM:      Shelley Rodgers
  
  Bring cream and butter close to a boil.  Remove from heat and stir in white
  chocolate chips until melted and smooth.  Stir i liqueur or flavoring.
  Chill.  Melt dark chocolate chips over hot, not simmering water, stirring
  occasionally.  Cool to about 85~.  Form white chocolate mixture into balls
  about the size of walnuts.  Dip into bittersweet chocolate and roll in
  nuts, coconut or sweetened cocoa, if desired. Makes 1/2 pound candy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Chocolate Mousse
 Categories: Desserts, Chocolate
   Servings:  5
 
      2 c  Heavy whipping cream
           -(divided)
      1    Envelope Knox gelatin
      6 oz White Chocolate
      2    Egg whites
      1 ts Vanilla
      3 tb Sugar
    1/4 ts Salt
 
  Pour 1 cup heavy cream into a saucepan and sprinkle gelatin on top. Let sit
  5 minutes. (During this time, you can make a graham cracker crust and put
  it into the bottom of a 9" springform pan) Add chocolate to pan and cook,
  stirring constantly until chocolate is melted (do not boil). Pour mixture
  into large bowl and place in refrigerator, stirring occasionally, for 10
  minutes.
  
  While waiting, beat remaining 1 cup of heavy cream and 1 t vanilla to soft
  peaks. Set aside.
  
  Beat egg whites and salt until soft peaks form. Add sugar and beat to mix
  in. NOTE: Both the whipped cream and the meringue should be kind of sloppy.
  Fold whipped cream and meringue into chocolate mixture and either pour into
  9" springform pan or into serving glasses.
  
  Let set up for and hour or so and enjoy!!!
  
  SR Notes:  This is an incredibly delicious, easy mousse to make.  Make
  chocolate cups from melted mint chocolate chips & put the mousse inside.
  Used Lindt Swiss confectionary bar: easy to chop & melt. Next time try
  making it with a chocolate wafer crust.
  
  Makes 5-1/2 cups of mousse.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Wine Balls
 Categories: Desserts
   Servings: 42
 
    1/4 c  Honey
  2 1/2 c  Finely crushed vanilla wafer
      2 c  Ground walnuts
    1/3 c  Dry white wine
           Granulated sugar
 
  Mix honey, vanilla wafers, walnuts and wine. Shape into 1-inch balls; roll
  in sugar.
  Store White Wine Balls in tightly covered cookie jar or metal can. Let
  stand several days to blend flavors. Flavor improves with age up to 4
  weeks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: White Wine Mold
 Categories: Desserts
   Servings: 12
 
    3/4 c  Sugar
      2 pk Unflavored gelatin
      1 c  Dry white wine
      1 cn Frozen orange juice(6oz)
      2 c  Water
      2 tb Lemon juice
      1    Grated peel of lemon
      2 c  Whipping cream,whipped
      1    Orange in slices
 
  Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice
  concentrate, water and lemon juice. Heat to boiling, stirring constantly.
  Boil and stir 1 minute. Remove from heat. Stir in lemon peel. Refrigerate
  until mixture mounds slightly when dropped from spoon, about 2 1/2 hours.
  Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold.
  Refrigerate until firm, about 12 hours. Unmold and garnish with orange
  slices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Whole Wheat Raisin Scones
 Categories: Desserts
   Servings: 16
 
      3 tb Sugar
      1 ts Baking soda
      2    Eggs
    1/2 ts Nutmeg
      1 c  Flour
    1/2 ts Salt
      1 c  Whole wheat flour
    1/3 c  Margarine
      2 ts Baking powder
    1/2 c  Milk
  1 1/2 ts Cinnamon
    1/2 c  Raisins
 
  WHOLE WHEAT RAISIN SCONES
  
  Combine  2  T. sugar with remaining dry  ingredients.   Cut  in margarine
  until  crumbly.  Beat eggs and reserve  1  T.   Stir remaining eggs, milk,
  and raisins into crumb  mixture.   Knead dough 5 times. Divide in half and
  pat into 5-inch circle.  Cut each into 8 wedges and place on greased cookie
  sheet.   Brush reserved egg over wedges and sprinkle with reserved sugar.
  Bake  at  425 degrees for 17 minutes or until  browned.   Serve warm.
  
  Makes 16 scones, 130 calories each.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wine Cream Roll
 Categories: Desserts
   Servings: 10
 
      3    Eggs
      1 c  Granulated sugar
    1/3 c  Water
      1 ts Vanilla
      1 c  Cake flour*
      1 ts Baking powder
    1/4 ts Salt
           Powdered sugar
    1/3 c  Granulated sugar
      4 ts Cornstarch
      1 c  Dry white wine
      2    Eggs,slightly beaten
      3 tb Butter or margarine
      2 tb Cornstarch
      1 pk Frozen strawberries(10oz)
    3/4 c  Currant jelly
      1 tb Lemon juice
 
  Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum foil;
  grease. Beat 3 eggs in small mixer bowl until very thick and lemon colored,
  about 5 minutes; pour into large mixer bowl. Beat in 1 cup granulated sugar
  gradually. On low speed, mix in water and vanilla. Add flour, baking powder
  and salt gradually, beating just until batter is smooth. Pour into pan,
  spreading batter to corners. Bake until wooden pick inserted in center
  comes out clean, 12 to 15 minutes.
  Loosen cake from edges of pan; invert on towel sprinkled with powdered
  sugar. Remove foil; trim stiff edges if necessary. While hot, roll cake and
  towel beginning at narrow end. Cool on wire rack.
  Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart
  saucepan. Stir in wine. Cook over medium heat, stirring constantly, until
  mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir
  in butter. Refrigerate until chilled.
  Unroll cake and remove towel. Spread filling over roll to within 1/4 inch
  of edges; roll up. Refrigerate at least 1 hour.
  Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat
  strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in
  cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 2
  minutes. Remove from heat. Stir in lemon juice; cool. Serve with cake.
  *NOTE: If self-rising flour is used, omit baking powder and salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wine Glazed Oranges
 Categories: Desserts
   Servings:  4
 
    1/2 c  Sugar
    3/4 c  Water
    3/4 c  Red wine
      4    Whole cloves
      2 ts Cassia bark, broken in
           -small pieces
      1 sm Piece dried ginger root
      4 lg Oranges
           Grated orange peel (opt)
           Half-and-half
 
  In a saucepan, combine sugar and water and heat slowly, stirring to
  dissolve sugar. Add wine, cloves, cassia bark and ginger. Bring to a boil
  and boil until slightly thickened and syrupy. Cool 5 minutes.
  
  Meanwhile, using a sharp knife, peel oranges, removing all bitter white
  pith. Cut oranges in 1/4"-thick slices and place in a shallow dish. Strain
  wine syrup over oranges. Cover and chill several hours or overnight,
  turning slices occasionally in syrup.
  
  Using wooden picks, secure orange slices together to form whole oranges and
  place in a serving dish. Pour wine syrup over oranges. Garnish with orange
  peel, if desired, and serve with half-and-half.
  
  NOTE: If desired, serve oranges in slices rather than as whole oranges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Winesap Apple Turnovers
 Categories: Desserts
   Servings:  6
 
      3 tb Butter
      2    Winesap apples, peeled,
           -cored, diced
      6    Inch circles frozen puff
           -pastry, thawed
      1    Egg, beaten with a little
           -water
 
  Preheat oven to 350F. Melt 2 tb butter in skillet and saute apples for a
  minute, just until softened. Cool. Grease a cookie sheet with remaining
  butter. Arrange the apples in the center of the 4 puff pastry circles. Fold
  the circles in half and pinch the edges closed with your fingertips or a
  fork. Brush on the egg sparingly on the tops of the turnovers. Place on
  greased cookie sheet and bake for 8 to 10 minutes until the pastry has
  risen and is golden brown. Serve warm.
  
  From the cookbook "Apples" by Robert Berkley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Wonderful Layered Peach Dessert
 Categories: Desserts
   Servings:  4
 
  1 1/2 c  Plain Flour
    1/2 c  Chopped Pecans
    1/4 c  Packed Brown Sugar
    1/2 c  Melted Butter
      8 oz Cream Cheese, Softened
      8 oz Whipped Topping
      2 c  Peaches & Sugar
  1 3/4 c  Powdered Sugar
    1/2 ts Almond Flavoring
 
  FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and
  press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20
  minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium
  speed until light and fluffy. Fold in whipped topping and almond flavoring.
  Drain peaches and add to whipped topping mixture. Spoon over cooled crust
  and chill for several hours.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yellow Sauce
 Categories: Sauces, Desserts, 1941
   Servings:  6
 
      2    Eggs, well beaten
      1 c  Powdered sugar
      2 ts Vanilla
    1/2 ts Salt
 
  Combine eggs, sugar, and salt.  Beat until well blended.  Add vanilla.
  Blend thoroughly.
  
  Grace Viall Gray, Glen Ellyn, IL.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yoghurt Mint Drink
 Categories: Beverages, Desserts
   Servings:  1
 
    150 g  Full Cream Yoghurt
    1/2    Lemon (The Juice)
      1    Mint Sprig
      1 tb Honey
      1    Egg Yolk
      1    Scoop Lemon Sorbet
 
  Place yoghurt, lemon juice, washed and chopped mint, honey, egg yolk and
  sorbet in an electric blender and whip together until frothy. Serve the
  drink in a longdrink glass garnished with a lemon slice. Approx 280 cal.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Cheese
 Categories: Desserts, Toppings
   Servings:  1
 
     16 oz Low-fat plain yogurt
 
  Line colander with large paper coffee filter or double-layered cheesecloth.
  Place over large bowl. Pour yogurt into sieve. Cover with plastic wrap.
  Refrigerate 8 hours or overnight; drain liquid from bowl. Transfer cheese
  to clean bowl. Refrigerate, covered, up to 1 week.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Yogurt Heart with Strawberry Coulis
 Categories: Desserts
   Servings:  6
 
      1    Envelope Of Gelatin
    1/4 c  Cold Water
  1 1/2 c  Skim Milk
    1/3 c  Granulated Sugar
  2 1/4 c  Plain Yogurt
      1 ts Vanilla Extract
      1    Strawberry Coulis Recipe
           Fresh Strawberries
 
  Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the
  unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a
  saucepan and heat until sugar dissolves. Remove from heat, add gelatin
  mixture and stir until gelatin dissolves. Empty gelatin mixture into a
  large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour
  into rinsed mold and refrigerate for at least 2 hours or until set. Unmold
  by placing bottom of mold in warm water for a few seconds, then turning out
  onto serving plate. Pour strawberry coulis around mold. Decorate with fresh
  strawberries. Serves 6. From The Gazette, 91/02/06.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: York County Farm Apple Mystery Pudding
 Categories: Desserts
   Servings:  6
 
    3/4 c  All-purpose flour
      1 c  Tightly packed light or dark
           -brown sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
           A dash mace
           A dash cinnamon
      2    Eggs
  1 1/2 ts Vanilla
  1 1/2 c  Pared, cored, and chopped
           -tart apples
    3/4 c  Chopped walnuts
 
  Makes 6 to 8 Servings
  
  The farm kitchen is a busy place, and sometimes there's only enough time to
  stir up a quick dessert like this. This pudding tastes much like pie and is
  served similarly.
  
  Whipped cream Cinnamon for topping
  
  Preheat oven to 350 degrees F. Butter a 9-inch pie pan. In a large mixing
  bowl, combine the flour, brown sugar, baking powder, salt, mace, and
  cinnamon. Stir in eggs and vanilla. Blend well. Fold in the apples and
  walnuts. Turn mixture into the pie pan and bake 25 to 30 minutes, or until
  browned and crusty on top. Serve with whipped cream and sprinkle with
  cinnamon.
  
  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zabaglione (Wine-Flavored Custard)
 Categories: Desserts
   Servings:  6
 
      6    Egg yolks
    1/2 c  Sugar
    1/3 c  Medium white wine
 
  Beat egg yolks with electric mixer in top of double boiler until foamy.
  Beat in sugar gradually.
  Pour just enough hot water in bottom of double boiler so that top part does
  not touch water. (Water in double boiler should not boil.) Cook egg yolks
  over medium heat; mix in wine slowly, beating on high speed until smooth,
  pale and thick enough to stand in soft mounds. Serve immediately in shallow
  stemmed glasses.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesta Dessert
 Categories: Desserts
   Servings:  6
 
     40    Soda crackers (didn't
           -specify, but I believe they
           -should be
           Crushed)
    1/2 c  Butter
      4    Egg whites
      1 c  Sugar
      1 pn Of salt
    1/2 ts Vanilla
      1 cn Pie filling (blueberry,
           -raspberry or cherry)
    1/2 pt Whipping cream
      2 ts Powdered sugar
 
  Combine crackers with butter and press on bottom of a 9x13" baking pan,
  reserving 1/4 cup for topping. Beat egg whites until stiff peaks form, then
  gradually add sugar, salt, and vanilla. Spread egg white mixture over
  cracker crumbs and bake in 325 degree oven 10 to 15 minutes; Cool. Spread
  pie filling over top. Beat whipping cream until stiff and add powdered
  sugar. Spread over top of pie filling and refrigerate. Cut into squares to
  serve.
  
  From: The Budget, October 2 nd 1991
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zesty Lemon Granita
 Categories: Desserts
   Servings:  6
 
    1/2 c  Lemon juice
    1/2 ts Lemon zest
    1/2 c  Sugar
 
  TO COOK:  Bring 2 cups water to a boil in medium nonreactive saucepan. Add
  the lemon juice, zest, and sugar.  Simmer to blend flavors, about 30
  minutes.
  
  TO FREEZE:  TRADITIONAL METHOD Transfer syrup to medium nonreactive bowl;
  cool to room temperature.  Freeze, stirring every 30 minutes to incorporate
  frozen portion of mixture back into the syrup.  As mixture freezes, scrape
  spoon across the nearly frozen mixture to break it up. Repeat scraping
  process every 30 minutes until mixture is just solid, 3 to 4 hours.
  
  TO FREEZE:  NO-STIR METHOD Transfer syrup to a nonreactive container large
  enough for mixture to come 3/4 inch up the side.  Cool to room temperature
  and then freeze solid.  Remove from freezer and allow to stand at room
  temperature for 5 minutes.  Invert pan onto cutting surface. Remove pan and
  cut frozen mixture into small pieces with a metal pastry scraper or large
  knife.  Chop small pieces into tiny granules. Can return granita to freezer
  for up to 2 hours before serving.
  
  GARNISH:  Cut the zest of a large lemon into fine julienne strips. Cover
  with water and boil for 5 minutes; drain.  Bring 1 cup sugar, 1/3 cup corn
  syrup and 1/3 cup water to boil.  Remove from heat, stir in zest, and let
  stand for 30 minutes.  Transfer zest to wire rack.  After 15 minutes, when
  zest feels dry, roll it in additional sugar.  Can be stored in an airtight
  container for up to 1 week.
  
  SERVING:  Scoop granita into chilled serving glasses garnish with candied
  lemon zest and serve immediately.
  
  Makes 6 servings.
  
  [COOKS; JUNE 1989] Posted by Fred Peters.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Apple Crisp (Jamie Dudzik)
 Categories: Desserts
   Servings: 12
 
      1 lb Zucchini, peeled, cored and
           -sliced in apple-like chunks
           -(8 c)
    3/4 c  Lemon juice
    1/2 ts Nutmeg
      1 c  + 3/4 c + 1/4 c sugar
      1 ts + 1 tsp cinnamon
      3 c  Flour
    3/4 c  Packed brown sugar
      1 c  Butter, softened
 
  Preheat oven to 350 degrees.  Place zucchini and lemon juice in a large
  saucepan.  cover and cook over medium heat, stirring occasionally, until
  tender, about 15 minutes.  Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend
  until sugar dissolves.  Remove from heat.
  
  To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat
  into a greased 9x13" pan.  Bake 10 minutes.  Pour zucchini mixture, which
  will be very watery, over crust.  Bake 20 minutes more. Mix 1/4 c sugar and
  1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool.
  
  Serves 12
  
  This is a good recipe, but be ready for people to argue with you that it
  does have apple in it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Apple Crisp
 Categories: Desserts
   Servings: 12
 
      1 lb Zucchini, peeled, cored and
           -sliced in apple-like chunks
           -(8 c)
    3/4 c  Lemon juice
    1/2 ts Nutmeg
      1 c  + 3/4 c + 1/4 c sugar
      1 ts + 1 tsp cinnamon
      3 c  Flour
    3/4 c  Packed brown sugar
      1 c  Butter, softened
 
  Preheat oven to 350 degrees.  Place zucchini and lemon juice in a large
  saucepan.  cover and cook over medium heat, stirring occasionally, until
  tender, about 15 minutes.  Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend
  until sugar dissolves.  Remove from heat.
  
  To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter.  Pat
  into a greased 9x13" pan.  Bake 10 minutes.  Pour zucchini mixture, which
  will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and
  1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool.
  This is a good recipe, but be ready for people to argue with you that it
  does have apple in it.
  
  From Ellen Cleary
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini Custard
 Categories: Desserts, Cheese
   Servings:  6
 
      4 sm Zucchini, sliced 1/4 inch
           -thick
    1/4 c  Sour cream
    1/2 ts Seasoned salt
    1/8 ts Pepper
      1    Egg
      2 tb Margarine
      1 ds Of garlic salt
    1/2 c  Parmesan or romano cheese,
           -grated
 
  Boil zucchini in small amount of boiling water until tender crisp. Drain
  well and place in shallow 1 quart baking dish. With fork, beat together
  next 6 ingredients and half the cheese. Pour over zucchini and sprinkle
  with remaining cheese. Bake in 400 F oven for 15 minutes or until set.
  
  Origin: Jayne Donnelly, Fort Worth Shared by: Sharon Stevens
 
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