Or The Cure For The Curse

1 1/2 c. self-rising Flour
3/4 c. Sugar
2 tbsp. Unsweetened Cocoa (Hershey's or Ghiradelli is best)
1/2 c. Milk
2 tbsp. Butter, melted
1 tsp. Vanilla Extract
1 c. Sugar sifted with 2 tbsp. unsweetened Cocoa
1 1/2 c. very hot Water (115-120 degrees)

Heat oven to 350 degrees. In 9'' souffle dish or 8'' baking dish, mix together flour and 3/4 c. sugar, along with 2 tbsp. cocoa. Add milk, vanilla extract and butter and mix together thoroughly. Will be stiff. Spread out evenly in dish. Evenly sprinkle sugar/cocoa mixture over top. Carefully pour hot water over top of sugar/cocoa. DO NOT MIX!!! Place in oven and bake for 35-45 minutes or until center is set and firm to the touch.
This makes a dessert that is like chocolate cake on top with dark chocolate sauce underneath. Serve it hot with vanilla ice cream. For those times when you need more chocolate than others, serve with chocolate ice cream and stand back!
Makes 8 servings; or just two if you're suffering from chocolate withdrawal.

Bardwynna@aol.com

Check out her stories on MaryD's Fan Fiction Page http://www.poky.net/fanfic.html

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Cream Cheese
Powdered Sugar
Amarretto Liqueur
Amarretti Cookies
Cocoa

MIX cream cheese, powdered sugar and amarretto. liqueur. together; shape into balls; and roll in crushed amarretti. cookies to coat them. Roll some of them in cocoa for a little variety. I'd serve them w/ a glass of amarretto or a cup of espresso.

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Xena- Didn't anybody tell you it's rude to leave before the cake's cut?
Xena Warrior Princess, First Season

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Butter
Brown Sugar (Gab would use honey- but it would be too messy)
chopped Nuts
Dash of Cinnamon or Nutmeg
ready made Pie Crust or Puff Pastry.

MIX 1st four ingredients together, take a spoonful and wrap a piece of crust/pastry around it, place seam down on a cookie sheet (although if you put each one in a cupcake tin they would hold that round shape). Bake 'til brown. Maybe 400*, for 10 minutes.

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1 kg Pears
6 Eggs
4 tblsp Honey
100ml Passum (Sweet wine sauce)
A little bit Oil
50 ml Liquamen (salty fish sauce) or 21/4 tsp salt
1/2 tsp ground Cumin
ground Pepper to taste

Mesh cooked and peeled pears together with pepper, cumin, honey Passum, Liquamen, and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat. serve with a bit of pepper sprinkled on the soufflé.

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In this home he had for playmates, as he grew up, four younger sisters, and a brother the youngest of all. .He was fond of them, and as a schoolboy, when they came in to dessert, would take them on his knee and tell them romantic stories out of books on which his own imagination was fed..
Biography of Percy Bythe Shelley

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1/2 Honey Melon peeled & diced.
1/2 Water Melon.
500ml Passum (sweet wine sauce)
1 tblsp Minced Parsley
1/2tsp freshly Ground Pepper
a little bit of Honey
a dash of Salt
If wanted add Poleininze (Mint)
Silphium (like Garlic), or Vinegar.

Cook diced melons in a pan together with spices and herbs until done.

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Take enough Bananas for however many people you have, 1 each cut in half-length ways.
Brown Sugar
knob Butter
Thick Cream

In a pan melt a knob of butter and through in about 1 dessert spoon of brown sugar (that's one spoon one person) Cook until it becomes combined by swilling the pan then add about a half cup of thick cream and begin to reduce and then toss in the banana and keep cooking 'till it has formed a syrupy type sauce serve (that is with the nana remaining intact) with some yummy ice-cream, Rum and raisin would be good.

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How doth the little busy bee
Improve each shining hour,
And gather honey all the day
From every opening flower!
Isaac Watts, 1674-1748, Song xx.

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1 can Sweetened Condensed Milk (Eagle Brand, non-fat is fine)
1 large package Semi-sweet Chocolate Chip Pieces
2 tablespoons Coffee (or Vanilla, Brandy, Kahluha, etc)

Melt the chips into milk in microwave, stir in liquid. Serve on ice cream, pound cake, firm abs, or eat with spoon.

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1 3 ounce package Cream Cheese (softened)
1 can sweetened Condensed Milk (Eagle Brand)
3 Eggs
1 teaspoon Vanilla

Beat all ingredients until smooth, pout into four custard cups and place cups in pan of water. Bake in 350 degree oven for 45-50 minutes. Cool and run knife around the sides, dump out on plate, serve with fruit on top or with brown sugar, honey, or maple syrup.

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This is an old family recipe, sort of a spice cake, very hard to keep people from eating mass quantities

2 cups Brown Sugar
1/2 cup Butter
2 cups Flour
1 cup Sour Cream
1 Egg
1 teaspoon Nutmeg
1 teaspoon Baking Soda
Chopped Nuts
Cinnamon

Cream brown sugar with butter, add flour and mix well. Pour one-half into the bottom of a 9x9 greased pan. Mix sour cream and egg. Add sour cream and egg, 1 nutmeg, baking soda to the other half of the flour, butter, and sugar. Pour over mixture in pan. Sprinkle with chopped nuts and a dash of cinnamon. Bake at 350 for 35-40 minutes
Carolyn Bremer

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I prefer Hostess fruit pies to pop-up toaster tarts because they don't require so much cooking.
Carrie Snow

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(Looks just like a pot of dirt. You can set the bowl inside a flowerpot and stick in artificial flowers. Serve with gummy worms for fun).

8 oz. Cream Cheese, softened
1/4 cup softened Butter or Margarine
1 cup powdered Sugar
2 packets instant Vanilla pudding mix
3-1/2 cups Milk
12 oz. Cool Whip

Mix together cream cheese, margarine and butter. Separately, mix pudding mixes, milk and cool whip. Then mix the two bowls together. Top with cookie crumbs. Serves 10.
Courtesy My-Recipe

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The most dangerous food is wedding cake.
American Proverb

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1 19oz. can Pineapple bits, drained
1 10oz. can Mandarin Oranges, drained
1 Apple, chopped (Macintosh or Red Delicious)
1 cup halved green Grapes, halved
1 cup Marshmallows (option, but good it you have kids)
1/2 cup chopped Walnuts
2 Eggs, beaten
4 tablespoons Sugar
4 tablespoons Vinegar
1 cup Whipping Cream
2 teaspoons Sugar
Dash of Vanilla

Preheat oven to 325 degrees. Mix together all fruits, marshmallows and nuts; set aside. In a small saucepan mix together eggs, sugar and vinegar, bring to a boil, stir constantly and cook 1 minute; cool. Whip together whipping cream, sugar and vanilla until peaks appear. Pour cooked egg mixture over fruit and stir to coat. Fold in whipped cream and chill until ready to serve.
Courtesy Lu's Recipe Extravganza

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6 cups Milk
Scant cup of regular long grain Rice
3 tablespoons Sugar
1/2 teaspoon Salt
1 cup heavy Cream, whipped
1 (14 1/2 oz.) jar Lingonberries

In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled. In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. Serves 8
Courtesy My-Recipe

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The proof of the pudding is the eating.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxiv.

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1 Pie shell
2 Egg whites
1 quart coffee Ice Cream
1/4 teaspoon Salt
1 quart chocolate Ice Cream
1/4 cup Sugar
1 1/2 cups Almonds, finely chopped, or Pecans
Caramel Sauce
2 tablespoons Butter
1/2 teaspoon Vanilla
1/2 cup Brown Sugar, packed
2 tablespoons Nuts
1/4 cup Half and Half

Heat oven to 400 F Beat whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue. Fold in nuts. Spread into well-buttered 9-inch pie pan w/ sides extending over the rim. Bake 10 minutes or until lightly browned. Remove & cool. Fill with ice-cream; cover tightly; freeze. In saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half & half and cook one minute, stirring constantly. Stir in vanilla & nuts; cool slightly. When ready to serve, pour over the frozen pie.
Courtesy DaSis

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1 cup Butter, softened
1-1/2 cups granulated Sugar
3-1/2 cups sifted All-Purpose Flour
1 cup mashed ripe Bananas (about 2 medium)
1/2 cup Kahlua
4 large Eggs
1/4 cup Milk
1 tablespoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup flaked Coconut
3/4 cup chopped Walnuts
Optional: sifted powdered Sugar

Grease 10 inch tube pan well. Preheat oven to 350 F. Cream butter and sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining ingredients except coconut and nuts. Beat on low speed until mixture is well blended. On medium speed, beat 2 min., scraping bowl as you beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45 to 50 min., or until golden brown. Remove from oven; let stand 10 minutes. Invert on cake rack; remove pan. When fully cooled, dust with powdered sugar. Serves 10-12.
Courtesy Cooking and Recipes, Source: Desiree McCrorey

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Sir To. Dost thou think, because thou art virtuous, there shall be no more cakes and ale?
William Shakespeare, Twelfth Night.

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3/4 cup firmly packed light brown Sugar
1 tablespoon Cornstarch
1 teaspoon freshly grated Orange zest
1/4 cup fresh Orange juice
2 cups Cranberries, picked over
1 cup golden Raisins, soaked
1/4 teaspoon Salt
Dough:
1 1/4 cups all purpose Flour
3 tablespoons Sugar
1/4 teaspoon baking Powder
1/8 teaspoon Salt
6 tablespoons Butter, cut into bits
1 large Egg
1 tablespoon Water
Egg wash (Egg wash is made by beating 1 egg with 1 tablespoon water).

In a saucepan stir together the brown sugar, the cornstarch, the zest and the juice and add the cranberries, the raisins, and the salt. Bring the mixture to a boil, stirring, and simmer it for 5 minutes or until berries have just burst. Transfer the filling to a bowl and chill it covered for 2 hours or until it is cold. The filling can be made 2 days in advance and kept covered and chilled.
Make the dough:
In a bowl stir together the flour, the sugar, the baking powder and the salt; add the butter and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust the dough with flour and chill it, wrapped in was paper, for 1 hour. Preheat the oven to 425 degrees. Roll out the dough into a 12 inch round on a lightly floured surface and transfer to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8 inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15-20 minutes or until the pastry is golden. Let the tart cool completely on the baking sheet on a rack.
Courtesy Lu's Recipe Extravangaza

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1-1/2 cups all-purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 cup unsweetened Cocoa powder
1 cup granulated Sugar
1/2 teaspoon Salt
1 cup Water
1 teaspoon Vanilla extract
6 tablespoons Oil
Filling:
4oz Cream Cheese, softened
2 tablespoons beaten Egg
6 tablespoons Sugar
1/2 cup semi-sweet Chocolate Chips

In a bowl combine flour, baking soda, cocoa, sugar and salt. In another bowl combine water, oil and vanilla. Pour liquid ingredients into dry and stir well. Line muffin pan with cupcake liners and spoon 2 tablespoons of batter in each. Combine cream cheese, egg sugar and chocolate chips. Spoon 1 tbspful into each cup. Bake at 350 degrees (175 C.) for 20 minutes until toothpick comes out clean. Remove cupcakes from pan and cool immediately. Makes 16 cupcakes.
Courtesy The On-Line Cookbook, Source: GARecipes

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He has an oar in every man's boat, and a finger in every pie.
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xxii.

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1 Egg
1/4 teaspoon Salt
1 teaspoon Baking Powder
1/2 cup Milk
3/4 cup Flour
1 cup Powdered Sugar
6 Bananas

Combine the egg, salt, baking powder, milk and flour to make a batter. Put at least 1" of vegetable oil in a deep pan and heat until hot. Dip slices of banana into the batter and deep fry in the oil. Roll in powdered sugar. Serves 6.
Courtesy The Virtual Campsite

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2 cups Brown Sugar
1 cup Sugar
2 1/3 cups Vegetable Oil
5 Eggs
2 teaspoons Soda
1/2 teaspoon Baking powder
1 teaspoon Salt
4 cups Flour
1 1/2 cups Minute oats
2 cups Rice Krispies
4 cups Corn flakes (measure before crushing)
6 ounces miniature Chocolate chips
6 ounces Peanut butter chips
1 cup Nuts and anything else you care to add

Cream first 4 ingredients together. Mix remainder together in a separate huge bowl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Makes a bunch. Warning: Do not double or you will have to mix it in your bathtub!
Recipe Courtesy DaSis

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And tree and house, and hill and lake,
Are frosted like a wedding-cake.
Robert Lewis Stevenson, Winter Time

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Ganache
8 oz dark sweet Chocolate
3/4 c. heavy Cream
1 1/2 tablesppons Amaretto
Dipping
16 oz. dark sweet Chocolate
1/4 cup vegetable oil
Garnish
2 cups chopped Almonds

When ganache has cooled to room temperature, add Amaretto. Roll dipped truffle in chopped almonds.
Courtesy Cooking and Recipes

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1 8 ounce package Cream Cheese
1 cup powdered Sugar
2 small boxes instant Vanilla pudding
3 1/4 cups Milk
1 12 ounce container whipped Topping
1 bag Oreo cookies, crushed
Method

Mix cream cheese and powdered sugar and set aside. Mix pudding and milk, fold in whipped topping. Combine cream cheese mixture and pudding mixture. Layer pudding mixture and Oreo cookies in a casserole pot beginning and ending with cookies. Refrigerate overnight. Decorate top with any type of candies or flowers as you wish.
Courtesy of Lu's Recipe Extravaganza
(Note from the Editor regarding the above recipe. For the child in us all instead of the Oreo cookies you may substitute real mud, provided it is made from clean English dirt).

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Stolen sweets are best.
Colley Cibber, 1671-1757.

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1/2 cup Butter
2 Eggs
1/2 cup Honey
1/2 cup Maple syrup
1/2 cup Oil
2 tsp. Vanilla extract
1 1/2 tsp. grated Orange rind
2 cups Whole Wheat pastry Flour
2 cups Rolled Oats
1 tsp. Baking Soda
1 tsp. Baking Powder
3/4 tsp. Cinnamon
1/2 tsp. Nutmeg, freshly grated
Rounded 1/2 cup chopped Walnuts (optional)
Rounded 1/2 cup Raisins

Preheat oven to 350F. Start with ingredients at room temperature. Cream butter until smooth. Gradually beat in eggs, sweeteners, oil, vanilla, and orange rind. Mix all the dry ingredients together in a separate bowl and add to the wet mixture, stirring until completely mixed. Stir in raisins and walnuts. Chill several hours or overnight. Roll into 1" balls and flatten with thumb or palm of hand onto oiled cookie sheets. Bake in preheated oven for 7-10 minutes until lightly browned. Makes four dozen large cookies.
Recipe from THE COMMON GROUND DESSERT COOKBOOK by Common Ground Cooperative, © 1983.

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2 tablespoons Butter or Margarine
1 package (8 rolls) refrigerated caramel Danish Rolls
1 can (21 oz.) Peach pie filling

In a 10-in. cast-iron skillet, combine butter and sugar-nut mixture from rolls. Stir over medium heat until butter is melted. Place rolls in circle over butter-sugar mixture. Spread pie filling over rolls. Cover skillet tightly with foil; place on grill over medium-low briquets 10 to 15 minutes. Remove foil and continue to grill 10 to 15 minutes longer or until rolls are cooked. Spoon cobbler into dessert bowls; serve plain, with cream or ice cream, if desired. Makes 8 servings.
Courtesy of The Wild Side, Source: Kingsford Barbecue

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A land flowing with milk and honey.
Old Testament

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5 teaspoons Cinnamon
3 cups coarsley chopped Walnuts
1 pound sweet Butter, melted
1 pound Phyllo Pastry sheets
40 whole Cloves
1 2" strip of Orange peel
1 2" strip of Lemon peel
1 Cinnamon stick
1/3 cup Honey
1/2 Lemon, juiced

In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and four layers of buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving.
Courtesy Lu's Recipe Extraganza

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1 package Cream Cheese (8 oz.) softened
4 cups powdered Sugar
1 1/2 teaspoons Vanilla
12 ouncesWhite Chocolate, melted
3/4 cup chopped dried Apricots
3/4 cup chopped Macadamia nuts

Beat cream cheese, sugar and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in apricots and nuts. Spread into greased 8-inch square baking pan. Chill several hours. Cut into squares.
Makes 2 1/2 pounds
Courtesy DaSis

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D-A-D-D-Y
D is for the many pies I baked you
A is for the apple in my eye
D is for the dish you ate the pie in
D is for de apple in my eye
Y because I love you
Put them all together, they spelly "daddy"
From Married with Children

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1 package (20 oz.) refrigerated Sugar Cookie Dough
4 ounce Cream Cheese, softened
2 tablespoons Sugar
1 tablespoon Milk
3-1/2 cups Cool Whip
Pizza Toppings:
Sliced fruit of choice
Coconut
Chopped nuts
Chocolate chips

Preheat oven to 350 degrees (175 C.). Press dough into greased 12 inch pizza pan. Bake 20 minutes, or until golden brown. Cool in pan on wire rack. Beat cream cheese, sugar and milk with wire whisk until smooth. Gently stir in 2 cups (475 ml) of the Cool Whip. Spread on cookie crust. Garnish with toppings. Use rest of Cool whip to decorate top. Refrigerate. Serves 8.
Courtesy the On-Line Cookbook, Source: Melanie

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1 Sponge Cake
2 packages Lady Fingers
1 box Macaroons
1 package frozen Raspberries, thawed with juice
1/2 cup Sugar
2 boxes Vanilla Custard
Whipping Cream
Maraschino Cherry juice or Grenadine
Slivered Almonds

Line sides of trifle bowl with halved lady fingers standing upright, flat side out. Cover bottom of bowl with torn pieces of sponge cake, approximately 2 inchs deep. Spread layer of sweetened raspberries with juice, then layer of macaroons. Chill. Prepare custard according to package directions; chill and pour over previous layer. Whip cream with cherry juice or grenadine for color and put over custard. Sprinkle with almonds and decorate with candied cherries. Serves 10.
Courtesy of My-Recipe

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You cannot eat your cake and have your cake;
Miguel de Cervantes, 1547-1616, Don Quixote, Chap. xliii.

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2 medium Banana, peeled and sliced
8 1/2 ounce Pineapple, crushed & drained
1 cup Marshmallows, mini
1 cup Coconut, toasted
1 cup Grapes, seedless
1/2 cup Walnuts, broken
1/2 cup Whipping Cream
1 tablespoon Lime juice
2 teaspoon Sugar
1/2 teaspoon Lime peel, grated
1 can Mandarin Oranges, drained

Combine bananas, pineapple, marchmallows, 1/2 cup coconut, grapes and walnuts in a bowl. Beat together whipping cream, lime juice, sugar and lime peel until stiff peaks form. Fold in oranges. Spoon onto dessert plates or into tall glasses. Sprinkle each serving with remaining coconut.
Courtesy Lu's Recipe Extravaganza

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Tart cooking Apple
Bowl melted Butter
Bowl Brown Sugar
Bowl chopped salted Peanuts

For each serving, spear 1 medium tart cooking apple through the stem end on a shish kebab skewer. Lay it on a lightly greased grill or hold over coals, turning occasionally, until skin breaks and may be easily pulled off. Peel, then dip apple in a bowl of melted butter. Then immediately twirl apple in a deep bowl of brown sugar, covering it completely. Now hold apple over grill and slowly sturn it until sugar turns into a rich caramel coating. Quickly dip top in finely chopped salted peanuts. Let cool before eating. The caramel stays hot longer than you think!
Courtesy of The Wild Side, Source: Square Meals, by Jane and Michael Stern

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Sweet food of sweetly uttered knowledge.
Sir Philip Sidney. 1554-1586

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7 ounces fresh or dried Dates
1/2 ounce coarsely ground Nuts or Stone-Pine Kernels
Salt, a little bit
Honey, or Red Wine with Honey (to stew)

Take the stones out of the dates and fill them with nuts or stone-pine kernels. Sprinkle a bit of salt on the filled dates and stew them in honey or honey-sweetened red wine. The dates have to be cooked in on low heat until their paring starts to come off (approximately 5-10 minutes).
Courtesy Cooking and Recipes, Antique Roman Dishes, translated by Micaela Pantke

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1 cup Margarine
1/2 teaspoon Almond extract
3/4 cup sifted powdered Sugar
2 cups Flour
1/2 teaspoon Salt, optional
1 cup Quaker Oats, uncooked
1/2 cup Almonds, finely chopped
Powdered Sugar

Heat oven to 325. Beat margarine and almond extract until fluffy; gradually beat in sugar. Add combined flour and salt; mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents
Recipe Coutesy of DaSis

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Should I, after tea and cakes and ices, have the strength to force the moment to its crisis?
T. S.Elliot, Love Song of J. Alferd Prufrock

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2 packages Cake Mix, white or yellow
1 can Apple or Cherry Pie Filling
1 can crushed Pineapple, 6 oz
1 can sliced Pineapple, 6 oz
Cinnamon
Brown Sugar
Butter, Oil, or Margarine

Line a 12" Dutch oven completely with heavy duty aluminum foil. Wipe butter or oil all over the inside of the lined Dutch oven. Pour 1 box of white cake mix into the bottom. Sprinkle about half a handful of brown sugar evenly on top. Pour in one can of crushed pineapple and spread it evenly over the cake mix. Pour in one can of either apple or cherry pie filling (leave this in the middle). Then sprinkle about 1/4 of a box of white or yellow cake mix on top of this. Now take a can of sliced pineapple and arrange over the top of the mix to cover the whole thing. Then pour about 2/3's of the juice into the oven. Fill each of the sliced pineapple holes with a chuck of brown sugar and sprinkle a few shakes of cinnamon over everything. Dump the rest of the cake mix in and spread it evenly. Sprinkle a little more cinnamon on top for effect. Put the lid on and place the oven on exactly 10 HOT coals in or near your fire and then place 12 coals on top. Make sure the oven isn't near hot logs or it will burn. Cook for about 15 minutes and then turn the whole oven halfway around. Then cook for approximately another 15 minutes and check. If the top is a golden brown with the cherries or apples just starting to ooz through, it's ready. Let cool for a couple of minutes and serve. Serves 8.
Courtesy Virtual Campsite, Source: Dave Tracewell, Scoutmaster Troop 60, Lodi, CA

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1 pint Blueberries
1/2 cup of Sugar, you can add or delete according to your tastes
Bisquick Mix

In a cake pan, put the blueberries, then top with the sugar. Make Bisquick according to package directions for approximately 6 bisquits. Top blueberrie mixture with this dough. Cook in the oven according to bisquit directions, and center is cooked. Serves 6.
Serve Warm & Enjoy!!!
Courtesy of My-Recipe, Recipe from Cathy's Cabin

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It may be the way the cookie crumbles on Madison Avenue, but in Honk Kong it's the way the egg rolls.
Unknown

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3 1/4 cups all-purpose Flour
2 1/2 teaspoons Baking Powder
1/2 cup Butter, softened
1 cup Sugar
3 Eggs
2 teaspoons Lemon peel, finely shredded
1/4 teaspoon Almond extract
1 pinch Saffron
1/2 cup Almonds, finely chopped &toasted
1 Egg white

Combine flour and baking powder. In large mixer bowl beat butter an sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container.
Courtesy Lu's Recipe Extravaganza

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2-1/2 tablespoons Butter
2 cups (3/4 lb.) whole unblanched Almonds, Or
1 cup each Almonds and Filberts
1 cup candied Orange peel, coursely chopped
1 cup candied Lemon peel, minced
1 teaspoon grated Lemon peel
1 teaspoon ground Nutmeg
1/2 teaspoon ground Coriander
1/4 tablespoon ground Cloves
1/4 teaspoon ground Nutmeg
1/2 cup Flour
3/4 cup Sugar
3/4 cup Honey
Powdered Sugar

Heavily butter the bottom and sides of a 8 inch or 9 inch cake pan with a removable bottom. Line bottom with brown paper, the butter the paper and dust it with flour. In a bowl, mix nuts, candied orange peel, candied lemon peel, grated lemon peel, cinnamon, coriander, cloves, nutmeg, and flour until the flour coats each particle. In a deep pan, over high heat, combine sugar, honey, and 2 tablespoons of butter. Stir frequently. Cook quickly to 265 degrees (125 C.) (using a candy thermometer). Pour hot syrup into almond mixture and mix thoroughly. Pour into the cake pan and spread evenly. Bake at 300 degrees (150 C.) for 45 minutes, then cool thoroughly. Panforte should be firm to the touch. Loosen the sides with a knife, then invert onto a sheet of wax paper heavily dusted with powdered sugar. Remove the pan bottom and paper, and heavily dust the top with powdered sugar. Serve in small wedges with expresso, tea, brandy, or dessert wine. May be kept indefinitely if wrapped airtight.
Courtesy the On-Line Cookbook, Source: Sunset's Italian Cookbook

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Their labour did not cease; unless when all
Turned to the cleanly supper-board, and there,
Each with a mess of pottage and skimmed milk,
Sat round the basket piled with oaten cakes,
And their plain home-made cheese.
William Woodsworth, 1888, Michael: A Pastoral Poem.

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1 1/2 sticks Butter or Margarine
3 cups Flour
1 whole Egg
1 tablespoon Sugar
2 Egg Yolks
1 1/2 cakes Yeast (about 3 teaspoons dry yeast)
1/2 cup Milk
For Filling:
2/3 cup Milk
2 cups Sugar
2 cups ground Walnuts
1 lemon peel, grated

Dissolve yeast with sugar in lukewarm milk. On a floured surface, crumble butter together with flour then work in the rest of the ingredients and dissolved yeast. If dough is too hard, add a little more milk. Knead until dough does not stick to fingers or surface. Divide in two and let rise in warm place for 45 minutes to an hour. Each ball will make one roll. Roll one ball out into a rectangle about 1/4 inch thick and fill with filling. Repeat with second ball.
To fill: Mix nuts and sugar in a bowl. Sprinkle dough with milk. Spread nut mixture evenly over dough. Sprinkle with grated lemon peel and a few raisins (optional) and roll up. Brush tops with egg yolks and bake at 350 degrees (175 C.) for about 30 to 40 minutes. Cover with dish towel after removing from pan. Makes 2 nutrolls.
Courtesy the On-Line Cookbook, Source Sue

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Filling
2 1/2 cups Raspberries, fresh or previously frozen and defrosted
1/4 cup fresh Orange juice
1/2 cup Sugar
Crust
1 cup ground blanched Almonds
1 2/3 cups unbleached all-purpose Flour
1/2 cup Sugar
1/2 teaspoon Baking Powder
1 teaspoon ground Cinnamon
1/4 teaspoon ground Mace
1/2 pound cold unsalted Butter, cut into 16 pieces
1 large Egg
1 large Egg yolk
1 teaspoon Vanilla extract
Powdered sugar, for dusting

Filling
Cook the raspberries, orange juice, and sugar in a medium saucepan over medium heat until the mixture comes to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the liquid becomes thick and syrupy, about 10 minutes. The cranberry mixture will have a jam like consistency. Set aside to cool thoroughly, about 30 minutes. The mixture will thicken to a firm jam when cool.
Crust
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees. Butter a 9-inch springform pan. In the bowl of an electric mixer combine the almonds, flour, sugar, baking powder, cinnamon, and mace. Mix on low speed just to blend the ingredients, about 10 seconds. Add the butter and mix until most of the butter pieces are the size of peas, about 1 minute. The mixture will look crumbly and the crumbs will vary in size. With the mixer running, add the egg, egg yolk, and vanilla. Mix until the mixture clings together and pulls away from the sides of the bowl, about 30 seconds. Reserve 1 cup of the mixture for the lattice topping and refrigerate it while you prepare the crust. Press the remaining dough evenly over the bottom and 1 1/4-inches up the sides of the prepared pan. Use a thin metal spatula to spread the cooled cranberry mixture evenly over crust.
Courtesy DaSis

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It seems we're all like children sucking sweets
In school, and wondering whether master sees.
Siegfried Sassoon, 1918

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2 Eggs, unbeaten
1/2 cup Sugar*
1 1/2 cup Dates, chopped
Salt

Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. Servings 36.
Courtesy of Camp Cooking, Source Dutch Oven

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1/4 cup Butter
1 package Yellow Cake Mix
1/2 cup Brown Sugar
1 Egg
1 can Sliced Pineapple

Place butter and brown sugar in the warm Dutch oven and stir until well mixed. Place the pineapple slices in the butter and sugar mixture on the bottom of the oven. Mix the cake mix in a bowl as directed on the package, including the egg. Pour this batter over the pineapple in the oven. Put the lid on the oven, place coals under and on the lid of the oven. Bake for 30 to 40 minutes. Test cake for doneness with a wood sliver. Note: Be careful not to overhead the bottom and burn the bottom.When the cake is done, remove the lid and let the oven cool for about 10 minutes. Using a large cutting board covered with wax paper, hold the board on top of the oven and invert the oven and board quickly. This will allow the cake to fall on the board and the pineapple will be on the top.
Courtesy The Virtual Campsite

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Only a sweet and virtuous soul,
Like seasoned timber, never gives.
George Herbert, 1593-1632, Defence of Poesy

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1/2 cup soft Shortening
1 1/2 cups Sugar
2 large Eggs
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1 teaspoon Salt
1/4 cup Buttermilk or sour Milk
1 cup mashed ripe Bananas
1/2 cup chopped Walnuts or Pecans (optional)

Cream together until fluffy the shortening and sugar; beat in thoroughly the eggs. Sift together the dry ingredients and stir them in alternately with the milk, bananas, and nuts. Pour into greased and floured cake pan (13 by 9 in.) Bake at 350 degrees until the cake tests done - about 40 to 45 minutes. I like to use whipped cream as the icing with sliced bananas on top but it's great without icing too. Serves 10.
Courtesy My-Recipe, From Christine's Home Page

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8 egg Yolks
5 cups heavy Cream
7 ounces baking Chocolate, finely chopped
2 tablespoons Vanilla

Put cream, vanilla, and chocolate into a sauce pan. Boil for exactly 1 minute. Put well-beaten egg yolks and cream mixture into a double boiler bowl over simmering water. Stir constantly with a whisk for 5 minutes or until custard coats a spoon. Put into greased custard dish and refrigerate until hard. Cover with 1 tablespoon sugar and heat under a broiler until the sugar has caramelized. Chill. When ready to serve, heat the ceramic dish on stovetop for exactly 1 minute.
Courtesy The On-Line Cookbook, Source: Pen & Pencil, New York, New York

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When I was young I thought of nothing else
But pleasure; and I fed on honey sweets.
The Cenci: A Tragedy

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Crust
10 whole Graham Crackers, broken into pieces
1 1/4 cup Pecans (about 5 ounces)
1/4 cup Sugar
6 tablespoons (3/4 stick) unsalted Butter, melted
Filling
1 1/2 pounds Cream Cheese, room temperature
3/4 cup Sugar
3 large Eggs
1/3 cup Baileys Irish Cream Liqueur
1 teaspoon Vanilla extract
3 ounces imported white Chocolate (such as Lindt), broken into pieces
Topping
1 1/2 cup Sour Cream
1/4 cup powdered Sugar
1 1/2 ounces imported white Chocolate, grated
24 pecan halves

For crust:
Preheat oven to 325F. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Finely ground graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs on the bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
For filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. 10 cookies.
For topping:
Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve. As a suggestion, prepare the topping, but serve it on the side.
Courtesy Cooking and Recipes

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That knuckle-end of England, that land of Calvin, oat-cakes, and sulphur.
Sydney Smith, 1769-1845, Lady Holland's Memoir.

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1/2 cup Butter
2 cup Sugar
1/2 cup Water
2 tablespoons Cocoa
1/2 cup Peanut butter
3 cup Oatmeal or:
1 cup Coconut

Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood
Courtesy of Camp Cooking

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1 cup Butter, softened
1 cup granulated Sugar
1 Egg
1 teaspoon Vanilla
1 cup canned Pumpkin
2 cups Flour, sifted
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 tablespoon Baking Powder
1 teaspoon Cinnamon
1/2 cup chopped Walnuts
Icing:
1/2 cup brown Sugar
3 tablespoons Butter
1/4 cup Milk
Icing Sugar

Preheat over to 350º. Cream together margarine, sugar & egg. Add vanilla, & pumpkin; mix well. Combine flour, baking soda, baking powder, cinnamon, and salt. Add flour to pumpkin mixture, stir, add walnuts and mix well. Drop heaping teaspoons of dough onto a greased cookie sheet. Bake for 10-12 minutes until golden brown.
Instructions for icing
In a small saucepan, combine brown sugar, milk, and butter. Boil for 3 minutes and remove from heat Add enough icing sugar to make a thick spreading consistency. Yield 30 cookies. (Cookies may be served with or without icing).
Courtesy Lu's Recipe Extravaganza

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A cookie store is a bad idea. Besides, the market research reports say America likes crispy cookies, not soft and chewy cookies like you make.
Response to Debbi Fields' idea of starting Mrs. Fields' Cookies

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1/2 cup Margarine
1/2 teaspoon Nutmeg
2 1/4 cup Milk
1/4 teaspoon Salt
1 cup Sugar
3 Eggs
4 cup Bread cubes, day old
3/4 cup Raisins
1/2 teaspoon Cinnamon
1 teaspoon Vanilla

Melt margarine in pan, add milk and heat until bubbles form at edge of pan. Add sugar and stir until sugar dissolves. Remove from heat. Beat eggs slightly; mix remaining ingredients and add to bread cubes. Place in an oiled baking pan, then sprinkle additional cinnamon on top. Place baking pan in Dutch oven, raised off of the bottom. Bake 40 to 50 minutes with coals on top and bottom. When done serve with dessert sauce, if desired. Serves 6.
Courtesy The Virtual Campsite

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1 cup Butter
1 cup powdered Sugar
2 cup Flour
1 teaspoon ground Cardamom
1 Egg white
1-2 tablespoon Sesame Seeds

Beat the butter until creamy. Beat in the confectioners sugar gradually. Stir in flour and cardamom, mixing until well blended. Shape into round cookies. Brush the tops with egg white. Sprinkle the tops with sesame seeds. Bake on a greased cookie sheet at 325F for about 20 minutes.
Courtesy Cooking and Recipes

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Sweet spring, full of sweet days and roses,
A box where sweets compacted lie.
George Herbert. 1593-1632. Defence of Poesy.

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1 cup Water
1 cup dark brown Sugar
4 cups Water
2 cups granulated Sugar
Pinch of Salt
2 tablespoons sweet Butter
1 tablespoon burnt Sugar flavoring
2 tablespoons sweet Butter
1 cup granulated Sugar
1 teaspoon Vanilla
1 Tablespoon Baking Powder
1 cup Milk
Flour
Whipped topping or Vanilla Ice Cream

Make batter of 2 Tbsp. butter, 1 cup sugar, 1 tsp. vanilla, 1 Tbsp. baking powder, 1 cup milk. Stir in enough flour to make a stiff batter.
Sauce:
In large saucepan, add 1 cup water to 1 cup dark brown sugar; stir to dissolve. Add 4 cups water, 2 cups sugar, pinch salt, 2 Tbsp. butter, 1 Tbsp. burnt sugar flavoring. Bring to boil and boil while stirring constantly for 10 minutes.
To Make Dumplings:
Drop batter by spoonsful into boiling syrup. Pour syrup and dumplings into buttered 9x14x2-inch baking pan. Bake in 350 degree oven until dumplings are done and nicely browned; 45 to 50 minutes (could take 1 hour if syrup isn't hot enough when dumplings are dropped). Serve warm with sauce from pan and whipped cream/topping or ice cream as a topping. Serve 8.
Courtesy My-Recipe, Source: The Kent Family Cookbook Online

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1 cup raw converted Rice
2-1/2 cups Milk
2/3 cup granulated Sugar
1/2 cup Golden Seedless Raisins
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1/2 Lemon rind, slivered
1/2 teaspoon Vanilla
1/2 cup heavy Cream or Half-and-Half, chilled

Place all the ingredients except the cream in the slow cooker and stir once. Cover and cook on low for 4 to 6 hours. Serve lukewarm with chilled cream or half-and-half. Serves 8 people.
Courtesy the On-Line Cookbook, From Clear & Simple Crockery Cooking by J. Heriteau

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DEAR MISS MANNERS -- When someone brings sweet rolls to work for a treat, is it proper for people to cut them up and leave halves, quarters or eighths on the plate?
GENTLE READER -- Those who bring sweet rolls to work should not be quartered, much less eighthed. They are only being nice.

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Ganache
8 ounce dark sweet Chocolate
3/4 cup heavy Cream
1 1/2 tablespoons Bourbon
1/2 cup chopped Pecans
Dipping
16 ounce dark sweet Chocolate
1/4 cup Vegetable Oil
Garnish
1 cup whole Pecans

When ganache has cooled to room temperature, fold in bourbon and chopped pecans before refrigerating.Top dipped truffle with a whole pecan.
Courtesy Cooking and Recipes

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1 cup Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
10 flour Tortillas
Cooking Oil

In a large resealable plastic bag combine sugar, cinnamon, and nutmeg; set aside. Cut tortillas into 3 x 2" strips.Heat 1"oil in a skillet, fry 4-5 strips at a time for 30 seconds on each side. Drain on paper towels. While still warm, place strips in bag with sugar mixture and shake gently.
Courtesy DaSis

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The setting sun, and music at the close,
As the last taste of sweets, is sweetest last,
Writ in remembrance more than things long past.
William Shakespeare, King Richard II

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2 tablespoons Knox gelatin
Juice of 2 Lemons
Juice of 2 Oranges
Rind of 1/2 Orange
Rind of 1/2 Lemon
1 1/2 cups Sugar (reserve 1/2 cup for egg whites)
6 Eggs

Dissolve gelatin in 1/2 cup cold water. Measure juices and add frozen orange juice to total 1 1/4 cups liquid. Place juice in double boiler; add gelatin; dissolve. Beat egg yolks, add 1 cup of sugar gradually. Pour small amount of warm juice into eggs, then mix all together and heat. Cool when thickening begins. Add stiff beaten egg whites (6), beaten with 1/2 cup of the original amount of sugar. Cool in refrigerator. Serve with a dollop of real whipped cream. Serves 12
Courtesy My-Recipe, Recipe by Grandma Ibsen

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2 cups sifted Flour
1 teaspoon Baking Powder
2 teaspoon instant Coffee
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
1/2 teaspoon Salt
1/2 cup Cocoa
1 teaspoon Vanilla
1 cup Buttermilk
1/2 cup Water

Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, cinnamon, instant coffee and salt. Repeat sifting 3 times. Cream together shortening, and sugar until light & fluffy Add eggs one at a time, beating well after each addition. Combine buttermilk, water and vanilla. Add buttermilk mixture to egg mixture, alternating with flour mixture. Beat after each addition until all ingredients are used and batter is smooth. Pour into a greased 9 X 13 baking pan and bake for 30 minutes.
Courtesy Lu's Recipe Extravaganza

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I made a chocolate cake with white chocolate. Then I took it to a potluck. I stood in line for some cake. They said, "Do you want white cake or chocolate cake?" I said, "Yes".
Rod Schmidt

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3 Eggs
2 cups Milk
1/4 cup Sugar
3 cups Flour, up to 4
1/2 teaspoon Salt
2 teaspoons Baking Powder

Beat eggs and add sugar and milk. Sift half the flour salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel. .Drop from funnel into deep, hot fat (375 F) Spirals and endless intricate shapes can be made by swirling and crisscrossing while controlling the funnel spout with a finger. Serve hot with molasses, tart, jelly, jam or a sprinkle of powdered sugar. This recipe makes several funnel cakes, make only about 1 1/2 inches thick when funneling into oil. When finished drain on paper towel, then add toppings as desired.
Courtesy Lu's Recipe Extravaganza

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Candied Apples
Ingredients
6 medium Apples
1 cup Sugar
1/2 cup white Corn Syrup
1 15 ounce can sweetened Condenced Milk
1/8 teaspoon Salt
1 teaspoon Vanilla extract
Method
Insert wooden skewer in stem end of washed and thoroughly dried apples. Combine sugar, corn syrup, milk and salt in heavy, medium-sized sauce pan. Stirr well until sugar is completely blended. Cook slowly, stirring constantly to a soft balls stage. Remove from heat: stir in vanilla; cool slightly. Working quickly, dip apples in caramel, twirl until well coated. The dipping is easier if mixture is kept out of drafts, so that the caramel will not harden before you have finished. Place apples stem side up, on buttered plate to harden. Makes 6.

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Black Walnut Crunch
Ingredients
6 cups Sugar
1 tablespoon Butter
2 tablespoons Molasses
1/2 cup Cider Vinegar
2 cups Water
3 cups Black Walnut meats, finely ground
1 teaspoon Almond extract
1 teaspoon Orange extract
Method
Place the sugar in a saucepan, add the butter, molasses, vinegar and water; cook to 290 degrees or the soft-crack stage. Stir briskly for about 1/2 minute, then quickly mix in the nuts and extracts. Press out in buttered pan.

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Chocolate Fruit Bars
Ingredients
1/2 cup Dates
1/2 cup seedless Raisons
1/2 cup candied Lemon peel chopped
1/2 cup candied Orange peel chopped
1/4 cup Currents
1/ cup blanched Almonds
1 Egg white
2 tablespoons Water
1 teaspoon Vanilla extract
Confectioners' Sugar
Melted Chocolate
Method
Put all the fruits and nuts through a food chopper. Place the egg white in a bowl, add the water, vanilla extract, fruits, and enough sifted confectioners' sugar to form a stiff paste. Pate out in a shallow, greased pan, Let the mixture dry for 4 hours, then bush over with melted chocolate. When dry, turn out on waxed paper and brush the other side with chocolate.

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Coconut Kisses
Ingredients
1 cup ground Almonds
1 1/2 cup Sugar
1 teaspoon Almond Extract
1 Egg white
Food Coloring
Shredded Coconut
Method
Mix the almonds, sugar, almond extract and egg white to a stiff paste. Let stand for 24 hours. Color as desired and make into balls. Roll in coconut, pressing it in well. Then roll in coconut again. Let stand to harden.

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Brittled Almonds
Ingredients
2 cups Sugar
1/2 cup water
Pinch Cream of Tatar
1 teaspoon Lemon extract
2 cups Almonds, blanched and split in halves
Method
Dissolve the sugar in the water, add the cream of tatar and cook to 315 degrees, or to the hard crack stage. Add the extract. Sprinkle the Almonds int a buttered pan and pour the boiling sirup over them. When cool mark into squares with a sharp knife. Break into pieces when cold.

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Butterscotches
Ingredients
6 cups light brown Sugar
2 cups Water
Pinch Cream of Tatar
1 1/2 cups Butter, melted
2 teaspoons Lemon extract
Method
Place the sugar and water in a large saucepan and heat, stirring occasionally, until the boiling point is reached; add the crram of tartar. Cover and allow to boil for 10 minutes. Remove the cover, then cook to 310 degrees, or to the hard-crack stage. Add the melted butter and lemon extract and remove from the heat when blended with the syrup. Poor between buttered candy bars, or inot butter pan. When cold cut with buttered scissors into small pieces and wrap in waxed paper.

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Hobgoblins
Ingredients
1 cup Sugar
1 cup brown Sugar
3/4 cup dark Corn Syrup
1/2 cup Water
1 tablespoon Butter
2 teaspoons Vinegar
1 teaspoon Vanilla
4 cups Rice Flakes
1 1 cup Peanuts or other Nuts
Steamed Figs
Steamed Prunes
Slivered Almonds
Marshmellows
Method
Combine the first six ingredients, cover and cook to 240 degrees or to soft ball stage. Cool slightly, add vinalla and pour over mixture of rice flacks and and nuts and shape into balls when cool. Insert a wooden stick in each. Steam figs and large prunes until tender, remove pits and full centers with candy. Make features on each with slivers fo blanched almonds. On each skewer place a marshmellow, then a prune or fig for head.

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Chocolate Easter Egg
Ingredients
2 cups confectioners' Sugar
1 Egg white
Water
2 teaspoons Vanilla extract
Melted Coating Chocolate
Method
Sift the sugar in a bowl. Beat the egg white with an equal amount of cold water and add to the sugar. Add the vanilla extract and stir until the mixture is a creamy mass. (Mixture should be so stiff that it can scarcely be stirred).
Mold with hands inot a large Easter egg. Roll in melted coating chocolate and set aside to harden. Serve in slices.

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Chocolate Mousse:
1 pound semi-sweet Chocolate
6 Eggs, separated
1/2 pound powdered Sugar
2 cups heavy Cream
1/4 cup armagnac
Chocolate Raspberry Cakes:
4 ounces Chocolate Liquor
6 ounces semi-sweet Chocolate
1/2 pound butter
1-1/4 cups seedless Raspberry puree
5 Eggs, separated
1 cup Sugar
1/2 cup cake flour
Chocolate Meringues:
1/8 cup room temperature Egg whites
1/8 teaspoon Cream of Tartar
1/8 cup plus 1/2 tablespoons sugar
1/4 cup powdered Sugar
1/2 tablespoon Cocoa powder
Chocolate Domes:
6 ounces bitter-sweet Chocolate
4 small balloons
Chocolate Bands:
6 oz white Chocolate
4 9 inch by 1-1/2 inch Wax Paper strips
Chocolate Tuiles:
4 ounces unsalted Butter
2 ounces Honey
1/2 cup powdered Sugar
1/8 cup Cocoa powder
1/2 cup all purpose flour
2 large Egg whites
Sugar Hook and Star:
1/2 cup Sugar
1/2 teaspoon Lemon juice

Chocolate Mousse:
Melt chocolate over double boiler with armagnac. Meanwhile, whip yolks with 1/4 pounds powdered sugar to a ribbon stage. Whip whites to soft peaks and add 1/4 pound powdered sugar. Whip to stiff, shiny peaks. Whip heavy cream to soft peaks. Fold cooled chocolate into yolk mixture. Fold in whites. Fold in heavy cream.
Chocolate Raspberry Cakes:
Melt chocolates and butter over double boiler. Beat yolks with half the sugar to ribbon stage. Fold into chocolate with puree. Beat white to soft peaks. Add the other half the sugar. Fold into chocolate with cake flour sifted over the top. Bake on 1/2 sheet pan at 350 degrees (175 C.) for 15 to 20 minutes. Cool, then cut out 16 3 inch circles with a round cookie cutter.
Chocolate Meringues:
Beat whites until frothy. Add cream of tartar. Beat until soft peaks form and add 1/2 tablespoon sugar. Beat until stiff peaks form and add remaining sugar. Beat until stiff and glossy. Sift cocoa powder and powdered sugar together. Fold into whites. Mark 8 3 inch circles on parchment paper and line baking sheet. Pipe meringue onto the circles. Bake at 200 degrees (90 C.) for 2 hours or until meringues are hard.
Chocolate Domes:
Melt chocolate in a double boiler. Inflate balloons. Dip two smooth ends into chocolate, and chill until the chocolate is hard. Pop balloons. Repeat to produce 8 chocolate domes.
Chocolate Bands:
Melt chocolate over a double boiler. Spread melted chocolate over one side of strip. Place on pan and cook until the strip looks dull.
Chocolate Tuiles:
Cream butter and honey until smooth. Add sifted sugar, cocoa, and flour. Add egg whites gradually at high speed. Spread chocolate tuile batter on a greased sheet pan. Bake 5 minutes at 350 degrees (175 C.). Cut small squares and while tuile is still warm, wrap around a pen or straw. Let cool. Cut and mold 8 tuiles in total.
Sugar Hook and Star:
Place sugar and lemon juice in pan over high heat. Stir constantly until sugar melts and become medium brown in color. Remove from heat and continue stirring until caramel cools slightly. Form 8 stars on a parchment lined sheet pan. On another pan, form 8 long hooks to hold the stars.
Assembly:
Fill chocolate cups with mousse. Spread a thin coat of mousse over the top of chocolate meringue discs. Top each disk with a chocolate cake circle. Layer mousse on top of cake. Repeat with another layer of cake. Invert chocolate domes onto chocolate cake circles. Wrap chocolate cake layers with white chocolate strips. Chill until chocolate bands are set. Peel off the wax paper from the bands. Cut a 1/2 inch hole in chocolate domes and insert tuile cookie. Lean caramel sugar rod against dome, and hang a star off the hook.
Courtesy the On-Line Cookbook, Source: L'Espalier, Boston, Massachusetts

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Holiday Carmel Popcorn

Ingredients
3 quarts popped popcorn
3 cups mixed nuts, dry-roasted, unsalted
1 cup brown sugar, firmly packed
1/2  cup light corn syrup, may use dark
1/2 cup margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
Dash red or green food coloring

In a medium saucepan combine brown sugar, corn syrup, margarine and salt. Bring to a boil over medium heat, stirring constantly, then boil for 4 minutes without stirring. Remove from heat; stir in baking soda and vanilla, then pour over the warm popcorn and nuts, tossing to coat well. Bake another 60 minutes, stirring ever 10 to 15 minutes. Cool and break apart. Store in an airtight container.
Makes 4 quarts.

Ingredients
1 box vanilla wafers
1 cup chopped walnuts or pecans
1 cup powdered sugar
1/4 cup bourbon (or rum)
2 tablespoons cocoa
1 teaspoon light corn syrup

Method
Grind wafers finely. Mix all ingredients together until well blended. Roll into small 1 inch balls. Roll in powdered sugar. Store in cake tin with tight lid. Best made week in advance, or may be frozen.
Serves 20.

Ingredients
1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugar

Method
Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Roll out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely.
Makes 6 dozen.

Snowballs

Ingredients
2 cups sifted all-purpose flour
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup finely chopped pecans
3/4 cup sifted confectioners sugar

Method
Preheat the oven to 325°F; butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.

Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.

Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them. Takes about 45 minutes to prepare, 25 minutes to cook, and 15 minutes to cool. Makes about 4 dozen cookies.

1 Cookie:  Calories 81, Saturated Fat 3g, Total Fat 6g, Protein 1g, Carbohydrate 8g,
Fiber 0g, Sodium 33mg, Cholesterol 11mg.