Desserts II of V
  • Recipe Index or More Dessert Recipes I, III, IV or V









    Fudgy Peanut Butter Chip Muffins

    c Applesauce
    c Quick-cooking rolled oats
    c Butter or margarine -- softened
    c Granulated sugar
    c Packed light brown sugar
    1 Egg
    ts Vanilla extract
    c All-purpose flour
    c HERSHEY'S Cocoa -OR European Style Cocoa
    ts Baking soda
    ts Ground cinnamon (optional)
    1 c REESE'S Peanut Butter Chips
    Powdered sugar (optional)

    Heat oven to 350F. Line muffin cups (2 inches in diameter) with paper bake cups. In small bowl, stir together applesauce and oats; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups full with batter. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.

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    Espresso Granita (Coffee Ice)

    4 cups (1 L) espresso coffee, or very strong freshly brewed coffee
    Rind of lemon, cut into very thin slivers
    4 Tbs (60 ml) sugar
    cup (125 ml) apricot or peach brandy (optional)

    Pour the hot coffee over the lemon rind and allow to steep for 15 minutes. Add the sugar and stir well. Freeze for about 1 hours. Remove from the freezer before it turns solid and, using a fork, beat in cup (60 ml) of the brandy. Return to the freezer. As the mixture freezes, stir it with the fork every 15 minutes until the mixture is frozen and granular in texture. To serve, scoop the granita into individual serving dishes or wine glasses and pour about 1 tablespoon (15 ml) of the brandy over it. Serves 4 to 6.

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    Vanilla Wafer Cake

    1 box vanilla wafers, crushed
    1 stick of butter
    1- 8 0z coconut
    6 eggs
    1 cup chopped pecans
    1/3 cup milk

    Mix all ingredients adding eggs one at a time. Mix in milk . Bake in greased bunt pan for 1 hr 15 min. Remove from pan immediately.

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    Creme Caramel

    1 Cup Sugar (Caramelized)
    4 Cups Half and Half
    1 Cup Milk (2%)
    2 Tbs. Vanilla
    Dash Salt
    4 Whole Eggs
    1 pat Butter

    Preheat oven to 300F.

    This CAN be a difficult preparation if you are not careful. First, butter the rim and half way down the inside of 3-4 oz. ramekin. Place the ramekin in a deep baking pan and add enough water to the PAN to rise halfway up the side of the ramekin. Caramelize the sugar in a skillet on the stovetop. (To caramelize sugar you add enough water to cover the sugar, then bring the combination to a boil....be patient it takes roughly 20 minutes depending on altitude. The sugar is caramelized when a uniform dark brown color appears.) BE CAREFUL THE SUGAR SYRUP IS EXTREMELY HOT!! Immediately ladle 1 oz. of the syrup into the bottom of the ramekins that are in the pan of water, making SURE that no syrup touches the sides of the ramekin. Let sit for about 2-3 minutes to cool. Combine all other ingredients into a pouring pitcher and mix well. Pour the mixture into the ramekins up to the lip. CAREFULLY place the pan onto the middle shelf of your oven...then add water until the level is JUST below the lip of the ramekins. You will need to pour the water while the pan is sitting on the shelf of the oven then push the pan the rest of the way into the oven. YOU MUST NOT LET ANY WATER GET INTO THE RAMEKINS...or the dessert will be ruined. Bake for roughly 2 hours, again depending on altitude....The white top will be firm when finished. After baking, remove a portion of the water from the pan before removing the pan from the oven. Let cool at room temp. for 10 minutes then chill for an hour in the refrigerator.
    To serve : With a thin knife, separate the desert from the ramekin by skimming between the dessert and the wall of the ramekin. Place a dessert plate on top of a ramekin and turn upside down. The caramel SHOULD slip out easily, if it doesn't, tap it gently on top with the handle of your knife.....
    Place a mint leaf, a cluster of blueberries or anything handy for a garnish....
    It's time consuming but worth it....the caramels can be made up to 2 days in advance and held in the refrigerator. Makes 8 , 3 oz. servings.

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    Boston Cream Pie

    For the cake:
    2 tsp (10 ml) plus 6 Tbs (90 ml) butter, softened
    2 Tbs (30 ml) all-purpose flour
    1 cups (375 ml) cake flour (not self-rising)
    2 tsp (10 ml) double-acting baking powder
    tsp (1 ml) salt
    cup (180 ml) sugar
    2 eggs
    1 tsp (5 ml) vanilla extract
    cup milk
    For the custard filling:
    (125 ml) cup light cream
    cup (125 ml) milk
    cup (60 ml) sugar
    A pinch of salt
    4 tsp (20 ml) cornstarch (cornflour)
    2 eggs, lightly beaten
    tsp (2 ml) vanilla extract
    For the chocolate frosting:
    3 one-ounce (28 g) squares semi-sweet chocolate, cut into small bits
    2 Tbs (30 ml) butter
    cup (60 ml) light cream
    cup (125 ml) powdered sugar (confectioner's sugar), sifted
    tsp (2 ml) vanilla extract

    Butter and flour the insides of two 9 inch (25 cm) round cake pans. Combine the cake flour, the baking powder, and the salt, and sift them onto a piece of waxed paper or a plate. In a deep bowl cream the 6 tablespoons of butter together with the sugar, beating them until the mixture is light and fluffy. Beat in the two eggs, one at a time, and the vanilla. Beat in 1/3 of the flour mixture until it is thoroughly incorporated, add 1/3 of the milk, and beat until the batter is smooth. Repeat two more times. Divide the batter between the two prepared cake pans and bake in the center of a preheated 375F (190C) oven for about 15 minutes, or until the cake begins to shrink away from the sides of the pan and the center springs back immediately when poked with a finger. Turn the cakes onto wire racks to cool.
    For the filling, combine the cream and half the milk in a saucepan and bring almost to a boil over moderate heat. When bubbles begin to form around the edge of the pan add the sugar and salt and stir until they are dissolved. Remove the pan from heat. Combine the remaining milk and the cornstarch in a bowl and stir to remove lumps. Whisk the two eggs into this mixture, and then add the cream mixture in a thin stream, whisking constantly. Return the contents of the bowl to the saucepan and cook over low heat, stirring constantly, until the custard thickens and is smooth. Remove from heat; over cooking will make it lumpy. Stir in the vanilla extract and allow to cool to room temperature.
    For the frosting, stir the chocolate bits and the butter in a heavy saucepan over low heat until they are completely melted. Remove from the heat and, stirring constantly, add the cream in a thin stream. When this mixture is smooth sift the powdered sugar over the top, and beat vigorously for a minute or two. Stir in the vanilla extract. To assemble the cake, spread the filling over one of the cakes with a metal spatula, and place the second cake on top. Pour the frosting evenly over the top, allowing it to spill over the sides. One cake serves 6 to 8.

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    Peanut Butter Fudge

    1 sticks of parkay spread oleo
    3 cups sugar
    5 oz. can pet milk (2/3 cup)
    1 7 oz. jar marshmallow creme
    1 cup chopped walnuts
    1 tsp. vanilla
    12 oz. of JIF creamy peanut butter

    Bring oleo, sugar, & milk to a roiling boil them turn on med and cook 5 mins. more. Take off stove and add peanut butter stir well. Add the marshmallow creme and the nuts and vanilla stir well. Put in 9x13 pan sprayed with Pam. Cool at room temperature. Cut to the size you like and store in refrigerator. Melts in your mouth.

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    Jiffy Cobbler

    1 cup sugar
    1 cup milk
    1 cup flour
    2 tsp baking powder
    pinch salt
    1 lg can peaches (undrained)
    1 stick margarine

    Melt margarine in a 9x13 pan in oven. While marg. is melting, mix the first 5 ingredients with mixer til well blended and then pour batter on top of melted margarine that's been removed from the oven. Do not stir! Lastly, pour entire can of peaches on top of batter evenly. Again, do not stir!! Bake for 30 to 35 minutes at 425F. Serve hot.

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    Sucre a la creme

    8 ounces melted butter
    6 ounces evaporated milk
    3 cups firmly packed brown sugar
    3 cups confectionner's sugar ( icing sugar)

    Melt the butter, brown sugar and milk together in a medium saucepan. Bring to a boil over medium heat. Boil five minutes. Remove from heat and let cool slightly. Beat in the sugar with an electrical beater. Pour into a 8 inch greased dish and let cool. Cut into small squares.

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    Rainbow Jello

    4 small boxes (3oz) of colored/flavored gelatin (such as Jello) in colors of your choice
    2 small envelopes of unflavored gelatin
    cup boiling water
    2 cups of milk
    1 pint of sour cream
    1 cup of sugar
    1 teaspoon vanilla

    You can either use a glass rectangular dish (around the 9x13 size) or if you want to be more creative, use a shaped cake pan. If you use an aluminum pan, lightly spray with a cooking spray first, or lightly rub with vegetable oil. Make all the jello colors at once--mix according to manufacturer's directions, using 1 cup boiling water, but only use cup cold water. Leave on counter at room temp till needed. Dissolve the 2 envelopes of gelatin in boiling water, stirring well to ensure it's completely dissolved. Heat milk till warm (I do it for 90 seconds in the microwave), add the unflavored gelatin mixture and vanilla. Mix sugar and sour cream together, then add milk mixture. Mix well. Leave this on the counter at room temp as well. Pour one color of the Jello into the pan and refrigerate until set. (Since this was probably still warm it will take approximately 30-45 minutes to completely set). Pour one and a half cups of the milk mixture (I call it the white stuff) on top, allowing that to set. (About 20-30 minutes) Then add another color jello, then another 1 cups of the white stuff--repeating the different layers till everything is gone or you've run out of room, which ever comes first!:) It depends on the size of your pan how much it will fit. Using all different colors creates a lovely rainbow effect. Serve from the glass dish (see-thru sides) or turn out onto a serving plate if made in any other pan. To do this--fill a sink with hot water, then dip the pan in for no more than 10 seconds (or it will melt!), invert onto serving dish, remove the pan. If the gelatin is still stuck, lay a hot towel over the back of the pan to loosen it more. Use patterned colors depending on the occasion--green and red jello for Christmas, red and blue for Fourth of July, etc.

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    Three Day Coconut Cake

    1 16 oz tub sour cream
    2 C sugar
    3 sm packages coconut
    1 yellow cake mix with pudding in mix

    Bake cake as directed in two layer pans. While baking, mix the rest of the ingredients in a bowl. This will be soupy. After layers have cooled, split layers (I use dental floss). Then starting with the bottom layer, put a generous amount of filling between all layers, and then on top. This, again, is a soupy filling, so you can not make it look like you iced it. Store in fridge for 3 days, then enjoy!!!!!

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    Microwave Brownies

    C butter or margarine
    2 squares chocolate
    2 Eggs
    1 C Sugar
    1 C Flour
    1 tsp Vanilla
    C Chopped Nuts (optional)

    Melt butter or margarine with the chocolate. Stir in sugar. Beat each egg in separately. Add flour and vanilla. Stir in nuts (optional). Pour into a greased 8x8 square pan. Microwave on High 5-6 minutes. When they pull away from sides of pan, they are done! ENJOY!!!!!

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    Ella's Champagne Salad

    One 8 ounce cream cheese, softened
    cup white sugar
    One medium size can crushed pineapple, drained
    One 10 ounce frozen strawberries -with juice
    Two bananas, sliced
    cup chopped walnuts
    One 8 ounce container of Cool Whip (or whatever, I like the non-fat kind)

    Blend cream cheese with sugar. Mix pineapple, strawberries, bananas, nuts and cream cheese mixture. Fold Cool Whip into fruit mixture. Freeze solid, usually three hours. I put this into a 9 x 13 pan. To serve, thaw just enough to cut. She serves this two ways, first on a lettuce leaf as a salad, or plain for a dessert. I have also substituted grapes and blueberries for the strawberries.

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    Macedoine of Fruits

    2 medium apples, peeled, cored, and thinly sliced
    2 large bananas, thinly sliced
    1 Tbs (15 ml) lemon juice
    cantaloupe (muskmelon) or melon of your choice, peeled and cut into small pieces
    1 large peach or nectarine, pitted and thinly sliced
    1 cup (250 ml) seedless grapes
    2 large oranges, peeled and sectioned
    cup (60 ml) fresh orange juice
    3 Tbs (45 ml) fresh basil leaves, cut into very fine ribbons (chiffonade)
    A few grindings of black pepper
    2 Tbs (30 ml) Grand Marnier, Triple Sec, or other orange flavored liqueur (optional)

    Combine the apples, bananas, and lemon juice in a large bowl and toss gently. Add the remaining ingredients and toss to combine thoroughly. Cover with plastic wrap and refrigerate, tossing occasionally, at least one hour or until well chilled.
    Serves 6 to 8.

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    Mango Cake

    1 cups (375 ml) sugar
    3 eggs
    1 cup (250 ml) butter
    tsp (2 ml) salt
    cup (125 ml) milk
    1 Tbs (15 ml) baking soda
    1 tsp (5 ml) cinnamon
    2 cups (500 ml) chopped ripe mango
    1 cup (250 ml) chopped walnuts (optional)
    2 cups (500 ml) self rising flour

    Butter and flour a 9"x13" (approx. 25x30 cm) pan. Beat sugar and butter with electric mixer until smooth. Add eggs, beating until thoroughly mixed. Now add milk, salt, baking soda, flour and mix until smooth. Next add the mangoes and optional nuts and stir to combine. Pour into baking dish and bake 1 hour in a preheated 325F (160C) oven.

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    Floating Island with Raspberry Coulis

    Approximately 1 Tbs (15 ml) butter and 2 Tbs (30 ml) sugar
    1 2/3 cups (375 ml) egg whites (about 12) at room temperature
    tsp (2 ml) cream of tartar and a pinch of salt
    1 cups (350 ml) sugar
    Fresh raspberries for garnish (optional)
    Custard Sauce (see below)
    Raspberry Coulis (see below)

    Coat the inside of a straight-sided 4 to 5 quart (4 to 5 L) baking dish liberally with butter and dust with sugar. Start beating the egg whites at a moderately slow speed until they are foamy. Beat in the cream of tartar and salt and gradually increase speed to fast. When the egg whites form soft peaks, sprinkle in the sugar (decreasing speed if necessary) by 4-spoonful dollops until all is added, then beat at high speed for several minutes until egg whites form stiff shining peaks. Beat in the vanilla and scoop the meringue into the prepared baking dish, which should be almost filled (but do not worry if dish is only three-quarters full - it makes no difference). Immediately set the dish in the middle of a preheated 250F (120C) oven and bake 35 to 40 minutes, or until the meringue has risen 2 to 3 inches (5 to 8 cm) and a skewer plunged down to the bottom of the dish comes out clean. Remove from oven and set at room temperature for 30 minutes to cool; it will sink down and will eventually shrink from the sides of the dish. When cool, cover and refrigerate. (This may be baked several hours or even one or two days in advance and kept refrigerated.) To serve, run a thin knife around the edge of the dish to detach the meringue, then push the whole meringue gently with a rubber spatula to make sure the bottom is not sticking. Turn a large, 1 to 2 inch (5 to 10 cm) deep serving dish or bowl over the baking dish and turn both of them over rapidly, giving a slap or a jerk to dislodge the meringue onto the serving dish if necessary. Pour the custard sauce around the meringue, and garnish the top of the meringue with the optional fresh raspberries. Serve the raspberry coulis in a separate serving dish, for the diners to add at the table.
    Serves 6 to 8.
    Custard Sauce
    (Note: This should be the consistency of thick cream, not set firm like a custard. It may also be made up to two days in advance and kept refrigerated)

    6 egg yolks
    2/3 cup (160 ml) sugar
    1 cups (375 ml) milk, heated to boil
    1 Tbs (20 ml) pure vanilla extract
    3 Tbs (45 ml) dark rum (optional)

    Gradually beat the sugar into the egg yolks and continue beating until mixture is pale yellow and forms the ribbon. By dribbles beat in the boiling milk. Set over moderately low heat and stir slowly with a wooden spoon, reaching all over bottom of pan and watching carefully as mixture slowly thickens: at first bubbles will appear on surface, and as they begin to disappear custard is about to thicken; a wisp of steam rising from the surface is another indication. Stir more rapidly, and as soon as custard lies in a creamy layer on the back of the spoon, it is done. Immediately remove from heat, stirring vigorously to cool. Beat the optional rum and the vanilla extract. Chill in the refrigerator until ready to serve. Makes about 3 cups (750 ml).
    Raspberry Coulis
    1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
    1 Tbs (15 ml) lemon juice

    Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Chill in the refrigerator until ready to serve. Makes about 1 cup (250 ml).

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    Trifle

    A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged poundcake
    4 Tbs (60 ml) raspberry jam
    1 cup (250 ml) blanched almonds, separated into halves
    1 cup (250 ml) medium-dry sherry
    (60 ml) cup brandy
    2 cups (500 ml) heavy cream
    2 Tbs (30 ml) superfine sugar
    Custard sauce (see below), chilled until firm
    2 cups (500 ml) fresh raspberries, or 2 ten-ounce (280 g) packages frozen raspberries, defrosted and thoroughly drained

    Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the raspberry jam. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter them over the slices, and sprinkle cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes.
    In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 10 of the best berries aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 10 reserved berries and the remaining cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two.
    Serves 6 to 8.

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    Pear Souffle with Raspberry Coulis

    2 tsp (10 ml) softened butter or margarine
    1/3 cup (80 ml) plus 3 Tbs (45 ml) sugar
    2 cans (15 oz., 425 g each) pear halves in heavy syrup, drained
    1 Tbs (15 ml) lemon juice
    2 tsp (10 ml) cornstarch (cornflour)
    cup (60 ml) Poire William or other pear brandy, or spirit of your choice (optional)
    8 egg whites
    Pinch of salt
    Raspberry coulis (recipe follows)

    Grease the bottom and sides of a 2 quart (2 L) souffle dish with the butter or margarine. Sprinkle 2 Tbs (30 ml) of the sugar and roll it around the inside of the dish to coat it evenly. Pour out any excess. Cut 2 pear halves into inch (5 mm) dice and set aside. Add the remaining pears to the jar of an electric blender or food processor, along with 1/3 cup (80 ml) of sugar, and puree until smooth. Pour the pear puree into a saucepan and cook over medium heat for 20 to 30 minutes, until it has thickened and reduced to about 1+ cups (375 ml). In a small bowl dissolve the cornstarch in the lemon juice and add it to the cooked pears. Continue to cook until the mixture boils and thickens, about 3 minutes. Remove from heat and allow to cool to room temperature. Stir in the optional pear liqueur.
    In a large, clean bowl beat the egg whites and salt until foamy. Add the remaining 1 Tbs (15 ml) sugar and continue beating until stiff, glossy peaks form. Mix of the egg whites with the cooked pear base to lighten it, then gently fold in the remaining whites just until blended - do not over mix. Spoon half the souffle mixture into the prepared souffle dish and sprinkle with half the diced pears. Add the remaining souffle mixture, and top with the remaining diced pears. Bake in a 425F (220C) oven for about 15 minutes, until well puffed and golden in color. Serve immediately, topped with raspberry coulis.
    Serves 6 to 8.
    Raspberry Coulis
    1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
    1 Tbs (15 ml) lemon juice

    Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Makes about 1 cup (250 ml).

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    Jane's Pumpkin Chiffon Pie

    (NOTE: This recipe contains uncooked eggs. If salmonella contamination is a concern in your area, it may be best to skip this recipe.)

    3 eggs, separated
    1 cup (250 ml) sugar
    1 (300 ml) cups canned pumpkin
    (125 ml) cup milk
    tsp (2 ml) salt
    1 tsp (6 ml) pumpkin-pie spice
    1 package unflavored gelatin (enough to gel 2 cups, 500 ml)
    cup (60 ml) cold water
    Whipped Cream (garnish)

    Combine egg yolks, the sugar, pumpkin, milk, salt and spice. Cook in top of double boiler until thick. Soak gelatin in cold water for 5 minutes, add to pumpkin mixture which has been removed from heat. Mix and cool. When thickened, beat egg whites until foamy, then gradually add remaining sugar. Beat until egg whites hold peak. Fold into pumpkin mixture. Pour into 9-inch baked pastry shell. (I used a quiche dish.) Chill. Garnish with whipped cream.

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    Lime Sponge Pudding

    3 Tbs (45 ml) all-purpose flour
    cup (180 ml) granulated sugar
    tsp (1 ml) salt
    1 cup (250 ml) milk
    3 egg yolks
    6 Tbs (90 ml) lime juice
    2 Tbs (30 ml) grated lime zest
    1 Tbs (15 ml) melted butter
    2 egg whites

    Stir together the flour, sugar and salt in a small bowl and set aside. In a large bowl combine the lime juice, milk, egg yolks, and lime zest, stirring to combine thoroughly. Add the dry ingredients to the wet ingredients and stir to form a smooth, liquid batter. Stir in the melted butter. Beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the batter until thoroughly combined. Pour the batter into a buttered baking dish. Place this baking dish inside a larger baking dish, and add hot water to the larger dish until it reaches one inch (2.5 cm) up the side of the smaller baking dish. Bake in a pre-heated 350F (180C) oven for about 40 minutes, until the top has set and is golden brown. Serve hot, chilled, or at room temperature.
    Serves 4 to 6.

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    Banana Fritters

    For the bananas:
    cup (60 ml) light rum
    1 Tbs (15 ml) fresh lime juice
    2 Tbs (30 ml) sugar
    3 to 4 medium-sized ripe bananas, peeled and cut into 1 in (2 cm) slices
    For the batter:
    2 cups (500 ml) all purpose flour
    2 Tbs (30 ml) sugar
    1 tsp (5 ml) double-acting baking powder
    tsp (1 ml) salt
    cup (180 ml) milk
    1 egg
    1 Tbs (15 ml) butter, melted and cooled
    Vegetable oil for deep frying

    Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl.
    Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375F (190C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve immediately.
    Serves 4 to 6.

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    Peanut Butter Pie

    1 pre baked pastry or Graham cracker* pie shell
    1 qt. (1 L) good quality vanilla ice cream
    1 cup (250 ml) peanut butter**
    cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup
    cup (60 ml) roasted peanuts (use more if you like)

    * Graham crackers are a type of American biscuit which is thin, crisp, and made from whole wheat flour. If these are not available in your area use whatever you would use for a cheesecake-type crust. ** Peanut butter is an American product made from pureed peanuts. If it is not available in your area you may substitute a jam or preserve of your choice.

    Soften the ice cream in the refrigerator for to 1 hour. In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts. Freeze at least 1 hour and serve frozen.
    Makes one pie to serve 6 to 8.

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    Karidopeta (Chocolate-nut diamond cakes)

    For the cake:
    1 Tbs (15 ml) butter, softened
    12 egg yolks
    1 cup (250 ml) confectioner's (powdered) sugar
    6 oz (170 g) semisweet chocolate, melted
    cup (125 ml) milk
    2 Tbs (30 ml) Metaxa* or brandy (optional)
    2 tsp (10 ml) vanilla extract
    1 lb (450 g) walnuts, ground or chopped very fine
    cup (60 ml) dry bread crumbs
    2 tsp (10 ml) cinnamon
    tsp (2.5 ml) baking powder
    tsp (2.5 ml) salt
    12 egg whites
    For the topping:
    1 cup (250 ml) heavy cream, chilled
    cup (60 ml) confectioner's (powdered) sugar
    12 candied cherries, halved (optional)

    *Metaxa is a distilled spirit from Greece.

    Coat the bottom and sides of a 9x13x2 inch (approx. 22x32x5 cm) baking dish with the butter and set aside. In a large mixing bowl beat the egg yolks and the sugar until the mixture is light and thick. Add the chocolate, milk, optional Metaxa, vanilla extract, nuts, bread crumbs, cinnamon, baking powder, and salt and beat until thoroughly combined. In a separate mixing bowl beat the egg whites until they form stiff peaks. Fold the egg whites into the cake mixture, using a rubber spatula and an under-and-over motion rather than a stirring motion. Pour the batter into the buttered baking dish and bake in a pre-heated 350F (180C) oven for 40 minutes. Cool the cake to room temperature, then cut diagonally into 2 inch (5 cm) diamond shapes.

    For the topping, whip the cream in a large chilled bowl until it begins to thicken. Add the sugar gradually as you continue to beat the cream. Beat until it forms soft peaks. Pipe the whipped cream on top of the cooled cakes, or drop in mounds from a spoon. Top with the optional cherry halves.
    Makes about 2 dozen 2 inch (5 cm) cakes.

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    Open-Face Apricot Pie

    1 pie crust, frozen or made from your favorite recipe
    2 Lbs (1 Kg) fresh or canned apricot halves, drained
    1 cups (375 ml) apricot jam or preserves
    cup (125 ml) sugar
    2 Tbs (30 ml) melted butter
    cup (125 ml) hot water
    cup (125 ml) cognac (optional, substitute water)

    Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in a preheated 350F (180C) oven, until it is about half baked. Spread about 2 tablespoons (30 ml) of the apricot jam over the bottom of the pie crust in a thin layer. Add the apricots and sprinkle them with the sugar and drizzle with the melted butter. Return to the oven for an additional 20 minutes. Dissolve the remaining jam in the hot water and add the cognac. Pour this mixture over the apricots as soon as the pie is removed from the oven and allow to cool to room temperature before serving. Makes one 9 inch (22 cm) pie.

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    Lenten Walnut Cake

    4 cups (1 L) flour
    1 Tbs (15 ml) powdered cloves
    1 Tbs (15 ml) baking powder
    cup (125 ml) white raisins (sultanas)
    cup (125 ml) dark raisins
    1 cup (250 ml) vegetable oil
    1 cups (375 ml) sugar
    2 cups (500 ml) water
    1 tsp (5 ml) baking soda
    cup (125 ml) cognac or apple juice
    1 Tbs (15 ml) grated lemon peel
    1 cups (375 ml) chopped walnuts
    Confectioner's (powdered) sugar and cinnamon for dusting

    Sift the flour, cloves, and baking powder into a mixing bowl. Sprinkle a little of this mixture over the raisins to prevent them from sticking together. Add the oil to the flour mixture and rub between the palms of your hands until well blended. Make a well in the center of the flour and oil mixture, and add the sugar, water, and the baking soda dissolved in the cognac or apple juice. Mix lightly, then add the lemon peel, raisins, and nuts and mix well. Pour into a greased baking pan and bake in a preheated 350F (180C) oven for 1 hour, until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle with confectioner's sugar and cinnamon. Cut into squares and serve warm or at room temperature.

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    Irish Sundae

    Quantities per person:
    1 to 2 scoops of vanilla ice cream
    1 tsp (5 ml) ground espresso coffee beans*
    1 Tbs (15 ml) Irish whisky**

    * I have also used regular coffee beans, and even instant coffee in a pinch
    ** The original recipe called for Scotch whisky. Almost any strong spirit, such as rum, Canadian whisky, or bourbon may be substituted.

    Grind the coffee to a fine powder in an electric blender or electric coffee grinder. Place the ice cream scoops in individual serving bowls, and sprinkle a teaspoon (5 ml) of the powdered coffee over each serving. Pour the whisky over the top and serve immediately.

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    Sweet Fried Nuts with Fruit

    2 cups (500 ml) shelled pecan or walnut halves
    4 cups (1 L) boiling water
    cup (125 ml) granulated sugar
    2 to 3 cups (500 to 750 ml) peanut oil for deep frying
    Fresh oranges, apples, pears, or fruit of your choice

    Put the nuts in a sauce pan and pour the boiling water over them. Let soak for 5 minutes, then drain. Combine the nuts and the sugar in a bowl, and toss to thoroughly coat the nuts with the sugar. Transfer the nuts to a baking sheet and allow to dry at room temperature for 24 hours or longer. Heat the oil to a temperature of 350F (180C) and add the nuts, about a cup (125 ml) at a time. Fry for 8 to 10 minutes, until they turn a rich golden brown. Do not allow them to burn and turn very dark, but make sure the sugar melts and forms a crisp coating. Remove from the oil with a slotted spoon and drain on paper towels. Separate them into individual nuts before serving, if necessary. Arrange on a platter or individual serving plates with wedges of fresh fruit. Makes 2 cups (500 ml).

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    Middle Eastern Spiced Figs

    4 cups (1 L) water
    1+ cups (375 ml) sugar
    1 tsp (5 ml) powdered ginger
    1 tsp (5 ml) cinnamon
    1 lb (500 g) dried figs
    cup (60 ml) orange juice
    2 Tbs (30 ml) lemon juice
    Pine nuts (pignoli) for garnish

    Combine the water, sugar, and spices in a sauce pan and bring to a boil over moderate heat. Add the figs and cook for 15 minutes, until the syrup has thickened. Stir in the fruit juices and remove from the heat. Chill for at least 2 hours in the refrigerator. To serve, spoon into dessert dishes or serve over ice cream and sprinkle with pine nuts. Serves 4 to 6.

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    Cocoa Zucchini Cake

    1 and C sugar
    1/3 C vegetable oil
    1 tsp. vanilla
    1 egg
    2 egg whites
    2/3 C milk
    1 tsp. baking soda
    1 C. all-purpose flour
    1 and C whole wheat flour
    C cocoa powder
    tsp cinnamon
    tsp salt
    2 C grated Zucchini
    nonstick veggie spray (optional)

    Combine first six ingredients in a large bowl. In another bowl, sift dry ingredients. Add dry to wet, then fold in Zucchini. Bake at 350 for 1 hour in a lightly oiled Bundt pan. Or bake for 45 minutes in a 9X13 inch pan. Remove from oven when toothpick comes out clean. Let stand in pan for 10 minutes before removing from pan.

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    Persimmon Pudding

    2 C persimmon pulp
    2 C brown sugar
    3 eggs, slightly beaten
    3 C milk
    2 C flour
    1/3 tsp nutmeg
    1 tsp cinnamon
    2 tsp baking powder
    C melted butter
    1 tsp vanilla

    Preheat oven at 350F. Combine pulp and sugar. Beat in eggs. Sift nutmeg, cinnamon, baking powder and flour together. Add alternately with milk to persimmon mixture. Beat in melted butter and vanilla. Pour into well-greased 10x14 baking dish and bake at 350 for 1 hour, or until done. Serve with whipped cream, and enjoy! Serves 12.

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    New Orleans Bread Pudding

    3 eggs
    1 cup (300 ml) sugar
    1 tsp (7 ml) vanilla extract
    1 tsp (5 ml) freshly ground nutmeg
    1 tsp (5 ml) ground cinnamon
    4 Tbs (60 ml) butter, melted
    2 cups (500 ml) milk
    cup (125 ml) raisins
    cup (125 ml) coarsely chopped pecans
    5 cups (1.25 L) very stale French or Italian bread, with crust, cut into cubes

    Using an electric mixer or wire whisk, beat the eggs until extremely frothy, about 3 minutes with an electric mixer, about 6 by hand. Add the remaining ingredients except the bread and beat until thoroughly mixed. Place the bread cubes in a greased oven-proof baking dish and pour the egg mixture over them. Toss the bread to coat with the egg mixture, and allow to sit at room temperature for 45 minutes, until virtually all of the liquid is absorbed. Bake in a preheated 300F (150C) for 45 minutes, then raise the oven temperature to 424F (220C) and bake an additional 15 to 20 minutes, until the pudding is well browned and has puffed up. Serve hot, warm, or at room temperature, with whipped cream or a scoop of ice cream. Serves 8.

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    Chocolate Covered Strawberries

    12 large, ripe strawberries
    6 oz (150 g) premium dark chocolate, milk chocolate or white chocolate

    For best results, the strawberries and the room you are working in should be between 65F and 70F (18C to 21C). Melt the chocolate as slowly as possible in a small pan set over (not in) a pot of simmering water. Holding the strawberries by the top third or by the green hull, dip them into the melted chocolate so as to cover about 2/3 of each berry. Place on a piece of wax paper and let stand at room temperature until the chocolate is solid and shiny. Serves 2.

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    Mrs. Saenger's Rhubarb Cake

    2 c. flour (not self-rising)
    1 c. whipping cream, soured (add 1 tsp. lemon juice or white vinegar)
    1 c. white sugar
    1 tsp. baking soda
    2 c. chopped rhubarb
    nutmeg

    Put everything except rhubarb in a bowl and mix well with a spoon. (Batter will be very stiff, now don't go adding liquid to it!) Mix in the rhubarb, by hand if necessary. (Try not to work it too much.) Place or pat it into a 9x9 baking pan which you have sprayed with PAM or have greased. Sprinkle a little nutmeg on top. Bake about 25 minutes at 350F. Serve warm topped with berries. You can serve it with whipped cream if you want. This is best when warm. Wrap in foil and reheat, or carefully nuke it to reheat.

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    Sweet Potato Pudding (East Africa)

    2 lbs (1 Kg) sweet potatoes, peeled and cut into inch (1 cm) cubes
    3 cups (750 ml) milk
    1 cup (250 ml) heavy cream
    cup (125 ml) sugar
    tsp (2 ml) ground turmeric
    tsp (2 ml) cinnamon
    A grating of fresh nutmeg
    tsp (2 ml) ground cardamom plus some for garnish

    Boil the cubed sweet potato uncovered in about 1 quart (1 L) water for 20 to 30 minutes, until tender. Drain and return to the pan. Stir in the remaining ingredients and simmer, stirring occasionally, over low heat for 1 hour, until the potatoes are reduced to a thick puree. Using a rubber spatula or wooden spoon, press the puree through a fine sieve into a serving bowl. Serve at room temperature or chilled. Sprinkle a little ground cardamom on surface just before serving. Serves 6 to 8.

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    Granite

    For lemon flavored:
    2 cups (500 ml) water
    1 cup (250 ml) sugar
    1 cup (250 ml) lemon juice
    For orange flavored:
    2 cups (500 ml) water
    cup (180 ml) sugar
    1 cup (250 ml) orange juice
    For coffee flavored:
    1 cup (250 ml) water
    cup (125 ml) sugar
    2 cups (500 ml) extra strong espresso coffee
    For cappuccino flavored:
    1 cup (250 ml) water
    cup (125 ml) sugar
    1 cups (375 ml) extra strong espresso coffee
    cup (125 ml) non-fat milk
    For strawberry flavored:
    1 cup (250 ml) water
    cup (125 ml) sugar
    2 cups fresh strawberries, pureed in an electric blender or food processor
    2 Tbs (30 ml) lemon juice
    (If using frozen strawberries, reduce the amount of sugar to cup, 60 ml)

    Combine the water and sugar in a saucepan and bring to a boil over high heat, stirring just until the sugar is dissolved. Boil uncovered for exactly 5 minutes, remove from the heat immediately, and allow to cool to room temperature. Add the remaining ingredients, stir, and pour into a metal pan, such as a cake pan. Freeze for 3 to 4 hours, stirring every 30 minutes with a fork and scraping the ice crystals that form around the edge of the pan. When finished, the granita should have a fine, crumbly texture, like coarse snow. For a coarser texture that is preferred by some, freeze the liquid in ice cube trays, and then crush the cubes in an ice crusher or food processor immediately prior to serving. Each recipe makes about 3 cups (750 ml).

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    Old Fashioned Cream Cake

    2 Eggs
    Cup Sugar
    1 Cup Self Raising Flour
    About Cup of Cream

    Break the eggs into an 8oz cup, and fill with cream. Pour into bowl, and beat well, gradually adding the sugar. Lightly beat in flour. Pour into a 3" X 8" loaf pan and bake about 30 minutes in a 350F oven. Cool, and dust with confectioners sugar if desired.

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    Rich Chocolate Sponge Cake

    4 tablespoons unsweetened cocoa powder
    2/3 cup milk
    2 packages (3ounces each) cream cheese , softened
    1/3 cup (2/3 stick) butter , softened
    1 cups firmly packed light brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cups all-purpose four
    2 teaspoons baking powder
    Garnish: confectioners' sugar

    1. Preheat oven to 350F. Grease a decorative 6-cup cake mold.
    2. In a saucepan , mix together cocoa powder and milk over low heat , stirring occasionally , until mixture is smooth and bubbles appear around the edges of a pan. Cool completely.
    3. Beat together cream cheese and butter @ medium speed until blended and smooth. At high speed , beat in brown sugar until light and fluffy. Add eggs , 1 @ a time , beating well after each addition. Stir in vanilla .
    4. Mix together flour and baking powder. At low speed , alternately beat flour mixture and cocoa mixture into cream cheese mixture. Spoon batter into prepared pan : smooth top.
    5. Bake cake until a toothpick inserted in the center comes out clean , 45-50 minutes.
    6. Transfer pan to a wire rack to cool for 10 min. Turn cake out onto rack to cool completely.Dust w/confectioners' sugar.

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    Raisin Pudding

    1 cup (250 ml) raisins
    2 cups (500 ml) water
    1 cup (250 ml) flour
    1 cup (250 ml) sugar
    2 tsp (10 ml) baking powder
    cup (125 ml) milk
    1 cup (250 ml) brown sugar
    2 Tbs (30 ml) butter
    2 cups (500 ml) boiling water

    Combine the raisins and the 2 cups water in a saucepan and boil until all the liquid is absorbed. Combine the flour, sugar, baking powder, and milk in a bowl and beat until smooth. Pour into a greased 9x12x2 inch (22x30x5 cm) cake pan. Combine the brown sugar, butter, and boiling water in a bowl and pour over the batter in the cake pan. Bake in a preheated 350F (180C) oven for about 45 minutes, until the cake has risen to the top of the pan. Serves 6 to 8.

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    Grandma Carpenter's Apple Cake

    Preheat oven to 300F
    Grease 9 x 13 baking pan

    2 eggs
    2 cups brown sugar
    1 cup cooking oil
    1 teaspoon vanilla
    1 teaspoon cinnamon
    1 teaspoon baking soda
    2 cups flour
    3 cups un-peeled apples cut in small pieces
    1 cup coarsely chopped nuts

    In a large mixing bowl combine eggs, sugar, oil and vanilla. Mix well. Measure flour into a small bowl and mix in cinnamon and baking soda. Dump dry ingredients into egg, sugar, oil mixture and mix until well blended. Stir in apples and nuts and pour into greased 9" x 13" pan. Bake at 300F for 1 hour. Serve warm or cold, excellent with real whipped cream.

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    3-C Cake

    4 rolls unbaked chocolate chip cookie
    dough from the dairy case
    3 medium eggs
    1 tsp. vanilla extract
    2-8 oz. containers cream cheese
    2 c. sugar

    Preheat oven to 300F. Slice two of the rolls of cookie dough and place into the bottom of a 9 X 13" pan sprayed with non-stick cooking spray. Mix remaining ingredients together, keeping aside the other two rolls of cookie dough, and pour on top of the cookie layer. Slice remaining two rolls of cookie dough and place on top of mixture. Bake at 300F for 45 - 60 minutes.

    (This recipe looks really nasty when served, but it tastes really good. It is very rich.)

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    Jello Divinity

    3 cups sugar
    cup light corn syrup
    cup water
    2 egg whites
    1 package (3 oz) Jello..any fruit flavor ( I use red or green)
    1 cup chopped nuts
    Optional - 1 cup chopped coconut

    Mix sugar, corn syrup and water, bring to boil over low heat, stirring occasionally, until a little syrup forms a hard ball in cold water (252F on a candy thermometer - about 15 minutes..Meanwhile beat egg whites until stiff but not dry..Then add Jello, 1 tablespoon at a time and beat until mixture will stand in stiff peaks.. Then pour syrup in a THIN STREAM over the egg white mixture beating constantly..Continue beating until mixture will hold it's shape and loses its gloss- about 10 minutes. Add nuts and this is when I add a few drops of food coloring. QUICKLY drop by spoonfuls onto wax paper and allow to dry. Allow about 2 hours to dry. Store in covered containers, makes about 7 dozen candies.

    Note: If candy becomes too stiff during beating: add a few drops of HOT water.....

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    Burgundy Poached Pears

    4 to 6 pears
    3 Tbs (45 ml) lemon juice
    4 cups (1 L) burgundy wine, or other dry red wine
    cup (125 ml) sugar
    1 vanilla bean
    A cinnamon stick
    2 whole cloves
    2 to 3 inch (5 to 8 cm) strip of lemon peel

    Peel, cut in half, and core the pears, slipping them into a bowl with the lemon juice to keep them from turning color. Bring the remaining ingredients to a boil in a 4 quart (4 L) saucepan. Add the pears and reduce the heat to a simmer. Poach for anywhere from 10 to 25 minutes, depending on the ripeness of the fruit. Cook just until they are easily pierced with a skewer, and do not allow the to get mushy. They will need to be turned several times, as the liquid will not cover them completely. Remove the pears with a slotted spoon and drain on paper towels. The poaching liquid may be frozen, complete with the spices, and reused in the future. Serves 4 to 6.

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    Pumpkin Squares and Frosting

    1 cup oil
    2 cups sugar
    2 cups can pumpkin
    4 eggs
    2 cups flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    teaspoon salt
    2 teaspoons cinnamon
    teaspoon nutmeg

    Mix all ingredients together in a large bowl with your mixer. Pour into greased 11 x 15 jelly roll pan or cookie sheet with sides. Bake for 20-25 minutes in a 350F oven.
    Frosting:
    3 oz. cream cheese (room temperature)
    1 teaspoon vanilla
    stick butter or margarine (room temperature)
    1 tablespoon milk
    1 cups powdered sugar

    Mix together and spread on bars.

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    Bread Pudding

    I loaf of cinnamon raisin bread
    6 cups of whole milk
    2 boxes of vanilla COOK & SERVE pudding
    pecans

    Cut bread into cubes and put in 9x12 buttered pan. Pour 2 cups of milk over bread. Mix remaining milk with boxes of pudding. Pour pudding mixture over bread. Sprinkle chopped pecans over bread.

    Bake in 350F for 1 hour. Serve hot with a rum sauce on top.

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    Meringues with Raspberries and Mascarpone

    4 egg whites at room temperature
    1 tsp (5 ml) vanilla extract
    1 cup (250 ml) powdered sugar (confectioner's or frosting sugar)
    2 cups (500 ml) fresh raspberries
    cup (125 ml) good quality raspberry preserves
    1 Tbs (15 ml) anisette, Pernod, or other anise flavored liqueur (optional)
    1 cup (250 ml) Mascarpone cheese (available in finer supermarkets and Italian specialty shops)

    Beat the egg whites until foamy. Add the vanilla and the sugar, one tablespoon at a time, beating constantly. Continue beating until the mixture forms stiff peaks. Using a piping bag or a spoon, form 3 inch (8 cm) rings on a lightly greased piece of parchment or waxed paper on a baking sheet. You should have about 12 meringues. Bake in a 225F (105C) oven for about one hour. Turn the oven off, open the oven door, and let them cool gradually in the oven. Meanwhile, heat the raspberry preserves in a small pan over low heat. Add the optional liqueur and enough water to thin the preserves to the consistency of a thick syrup. Allow the preserves to cool before tossing with the fresh raspberries, then refrigerate. Immediately before serving pipe or spoon the Mascarpone onto the meringues, and mound the raspberry mixture on top. Makes 6 servings.

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    Toasted Almond Pudding

    1 stick marg. (softened)
    1 cup flour
    1 6oz. coconut
    1 cup blanched-slivered almonds
    cup br. sugar
    2 sml. French vanilla instant pudding
    2 cups milk & 2 cups cool whip

    Mix margarine, coconut, flour, sugar & almonds together and put in large sheet cake pan. Bake at 325F til brown and stir until mixture is brown (save some for topping), then mix together vanilla pudding, milk cool whip, and chill. Put coconut mixture in glass oblong dish and cover with pudding mix evenly. Sprinkle with coconut mixture on top of pudding last.

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    German Nut Cake

    1 cup oil
    5 eggs
    2 cup sugar
    1 cup flour
    cup milk
    1 tsp baking powder
    1 tsp vanilla
    1 or more cups chopped walnuts or filberts

    Mix eggs, sugar, oil, milk and vanilla, then add flour and baking powder,beat for about 3 min. with electric beater. Add nuts and mix. Pour into a well greased and floured Bundt pan. Bake at 350 for 1hr or until toothpick comes out clean. cool and dust with powdered sugar.

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    Lemon Poppy Seed Muffins

    cup of poppy seeds
    2 tablespoons of honey
    2 tablespoons of water
    3 tablespoons of lemon juice
    1 stick butter, softened
    cup of sugar
    2 eggs
    1 tablespoon grated lemon zest
    cup plain yogurt
    1 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons baking powder
    teaspoon salt

    Combine poppy seeds, honey, and water in small saucepan and place over medium heat. Cook, stirring frequently, until seeds are evenly moistened and mixture resembles wet sand, about 4 minutes. Let cool and then stir in lemon juice. Preheat oven to 375F. Grease muffin tins or line with paper cups. In large mixing bowl, cream butter and sugar until smooth. Beat in eggs, zest, and yogurt. Mix in seed mixture. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to liquid and stir until combined. Fill muffin cups to top. Bake about 20 minutes, until tops are golden and center is done when tested. Makes 12

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    Pecan Pie

    Makes 1 deep dish pie (9 5/8") or two shallow pies

    1 cup sugar
    cup melted butter (no substitutions)
    cup light corn syrup
    cup dark corn syrup
    4 eggs, beaten
    1 teaspoon vanilla extract
    teaspoon salt
    1-9 5/8 inch, deep dish pie shell, unbaked or two shallow pie shells
    1-1 cups pecan pieces, toasted in a 350F oven for about 15 minutes until lightly browned.

    Preheat oven to 325F. Combine corn syrup, sugar, and butter. Stirring constantly, cook over low heat until sugar is dissolved. This will take about 15-20 minutes. Cool(very important!). Add eggs, salt and vanilla. Mix well with whisk or spoon. Pour pecan pieces into bottom of pie shell and arrange evenly. Pour filling over pecans until level with crust edges. Bake for 50-55 minutes on a cookie sheet until knife inserted near edge comes out clean. Center will still be slightly soft and jiggly and will set after pie is removed from oven. Do not overcook. You can make a few at a time. They freeze well when wrapped securely and make good gifts.
    Variations:
    1. Chocolate pecan pie: Add cup unsweetened chocolate, about 4 ounces. This is very rich.
    2. Orange pecan pie: Replace the cup dark corn syrup with cup light corn syrup and add the zest of one fragrant orange. This tastes and smells wonderful.


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    Easy Key Lime Pie

    1 ready-made graham cracker crust, smaller size
    1 can of Magnolia sweetened condensed milk
    1 package of cream cheese (not the real small block) softened at room temperature
    cup of key west lime juice

    Combine of the can of milk with block of cream cheese. Blend well. Slowly add the quarter cup of lime juice making sure it's blended in well. Making sure the consistency does not become soupy add just a little more milk keeping the mix semi-firm (you will not use the entire can of milk, about .) Pour mixture into pie crust, replace cover and chill at least 3 hours before serving. You really have to experiment with the ingredients as far as consistency goes to make sure you get a pie that is not too sweet or too tart and not too soupy.

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    Pluma Zupe

    1 cup raisins
    1/3 cup sugar
    2/3 cup prunes
    3 Tbls flour
    tsp cinnamon
    pinch of salt
    1 QT milk (or Qt milk & Qt Buttermilk)

    In saucepan, cover raisins and prunes with water and boil slowly until tender. Drain off water and set aside. In heavy saucepan mix milk (or milk & buttermilk), and salt. Combine sugar, flour and cinnamon. Add to milk stirring constantly over medium heat until it comes to a boil, then add fruit. (If the pudding is too thick, you can add a little more milk, if not thick enough, add a little more flour mixed in milk and heat). Good hot or cold.



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