
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Godiva Tiramisu
 Categories: Alcohol, Desserts, Godiva, Chocolate
      Yield: 12 servings

      5 oz Godiva Liqueur, divided
     20    Ladyfingers
      1 lb Marscarpone Cheese
      4 oz Dark Chocolate, grated
    1/2 c  Espresso
      2    Eggs, seperated
    1/3 c  Confectioner's Sugar

  Mix 3 oz of Godiva Liqueur with espresso. Dip ladyfingers into coffee
  and place in a single layer in shallow baking dish. Cover with any
  remaining liquid. Beat together marscarpone cheese, egg yolks, sugar
  aon the remaining liqueur until smooth. Whip egg whites until stiff;
  fold into cheese mixture. Pour cheese over ladyfingers; sprinkle with
  chocolate and refrigerate overnight.

  Source: Godiva Liqueur

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mississippi Mud
 Categories: Cyberealm, Desserts, Cakes
      Yield: 8 servings

MMMMM------------------------FOR THE CAKE-----------------------------
      2 c  Sugar
      1 c  Shortening
      4    Eggs
  1 1/2 c  Flour
    1/3 c  Cocoa
      1 ts Vanilla
    1/4 ts Salt
      1 c  Pecans (optional)
    1/2 lg Jar of marshmallow fluff

MMMMM----------------------FOR THE FROSTING---------------------------
      1 c  Butter
    1/3 c  Carnation milk
    1/3 c  Cocoa
      1 ts Vanilla
      1 lb Confectioners' sugar
      1 c  Pecans (optional)

  >Hint<   Make the frosting first, by simply creaming all of the
  ingredients together and setting aside...

  1)      Cream together the sugar and the shortening, and add the eggs
  one at a time, beating well after each addition... Add the flour,
  cocoa, vanilla ansd salt, creming well then add the pecans if
  desired... 2)      Bake in a well gerased and floured 9" x 13" cake
  pan, at 350 for 30 min... remove and spread the marshmallow fluff
  evenly on the top, and return to the oven for 1 min or until fluff is
  spreadable... 3)      Spread the frosting on top of the fluff and
  refrigererate until ready to eat...

  From Esther Christie in the Sacred Heart Perish Cookbook
  re-typed for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs. at (315) 786-1120

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Layered Banana Pineapple Dessert
 Categories: Cyberealm, Desserts, Puddings, Mom's best
      Yield: 15 servings

  1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/3 c  Melted butter or margarine
      3    Bananas, sliced
      1 pk 8 oz cream cheese, softened
  3 1/2 c  Cold milk
      2 pk 4 oz ea Jello Instant
           Vanilla pudding/pie filling
      1 cn 20 oz crushed pineapple
           -drained
      1    Tub (8 oz) Cool Whip, thawed
           *note, light or lo-fat can
           -be substituted where able

  Mix graham cracker crumbs, sugar and margarine or butter in 13 x 9 x 2
  pan. Press evenly onto bottom of pan. Arrange banana slices on crust.

  Beat cream cheese in large bowl with wire whisk until smooth.
  Gradually beat in milk. Add pudding mixes. Beat until well blended
  and thickened. Spread evenly over banana slices. Spoon pineapple
  evenly over pudding mixture. Spread cool whip over pineapple.

  Refrigerate 3 hours or until ready to serve.
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brandied Chocolate Truffles
 Categories: Candies, Nets
      Yield: 26 truffles

    3/4 c  Whipping cream
      3 tb Unsalted butter
    1/2 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- Chopped
      2 tb Cognac or other brandy
    3/4 lb Bittersweet chocolate
           -OR- semisweet chocolate
           -- chopped

  Bring whipping cream and unsalted butter to simmer in heavy medium
  saucepan.  Reduce heat to low.  Add 1/2 pound bittersweet chocolate
  and stir until melted.  Mix in 2 tablespoons Cognac.  Let stand at
  room temperature until firm enough to mound on spoon, about 3-1/2
  hours.

  Line cookie sheet with foil.  Spoon truffle mixture by rounded
  tablespoons onto prepared cookie sheet, spacing apart.  Chill until
  firm, about 1 hour.

  Roll 1 truffle between palms of hands into ball.  Place on same sheet.
  Repeat with remaining truffles; refrigerate.  Melt 3/4 pound
  chocolate in top of double boiler over simmering water, stirring
  frequently until smooth.  Remove from over water.  Grasp 1 truffle
  between thumb and index finger.  Dip into chocolate, coating
  completely.  Shake gently to remove excess chocolate.  Place on same
  sheet.  Repeat dipping with remaining truffles.  Refrigerate until
  firm, about 30 minutes.  Remove truffles from foil.  (Can be prepared
  1 week ahead.  Refrigerate in airtight container.) Serve cold.

  Source: Bon Appetit - June 1991 Typed for you by Karen Mintzias

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Chestnut Bourbon Torte w/ a Kentucky Bourbon Cre
 Categories: Desserts, Nets
      Yield: 20 servings

      6    Eggs, separated, plus 2 egg
           - yolks
  1 1/2 c  Sugar, plus 1/3 cup
      4 tb Bourbon, plus 2 teaspoons
  2 1/2 c  Pureed unsweetened chestnuts
    3/4 c  Ground pecans, plus pecan
           - pieces for garnish
      2 ts Instant coffee
      6 tb Chilled butter, cut into
           -small pieces
  1 1/2 oz Bitter chocolate, chopped
    3/4 lb Bittersweet chocolate
  3 1/2 c  Whipping cream
    1/2 c  Confectioners' sugar

  1.  Make the cake:  heat oven to 350.degrees.  Grease and flour 2
  nine-inch cake pans.  Beat 6 egg yolks well.  Stir in 1 1/2 cups
  sugar and 1 1/2 teaspoons bourbon, then blend in 2 cups chestnut
  puree. Stir in ground pecans.  Whip egg whites with a pinch of salt
  until stiff. Fold whites into batter.  Divide mixture between the two
  cake pans and bake for 25 minutes. Cool on a cake rack, then remove
  from the pans.

  2.  Make the filling:  Beat the 2 egg yolks with 1/2 cup of sugar. Add
  instant coffee and 1 T hot water.  Beat Chilled butter into mixture,
  then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut
  puree. Stir in chopped bitter chocolate.  Cover bowl with plastic wrap
  and refrigerate.

  3.  Melt bittersweet chocolate with heavy cream over low heat.  Stir
  in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap
  and refrigerate.

  4.  To assemble cake, spread the chilled chestnut filling atop one
  cake layer and cover with the other.  Cover the torte with the
  chocolate icing and sprinkle with chopped pecan pieces.  Chill before
  serving. MEanwhile, prepare a bourbon chantilly to pass at the table.
  Whip the 2 cups of cream to soft peaks, gradually beat in the
  confectioners' sugar and then fold in 2 tablespoons of bourbon.

  From Chicago Tribune Magazine (cooking section)11-14-93. Featured was
  ~ Cathy Cary, who with her husband, Will, runs a catering business
  (La Peche) and a 94 seat restaurant (Lilly's) in Louisville, KY. This
  issue's feature centered around buffet items for holiday parties.

  ~- posted by Bud Cloyd

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Pecan Pralines - Prudhomme
 Categories: Cajun, Candies, Nets
      Yield: 24 servings

  1 1/2 ea Sticks unsalted butter
      1 c  Sugar
      1 c  Packed, light brown sugar
      1 c  Milk
    1/2 c  Heavy cream
      1 c  Coarsely chopped pecans
      2 c  Whole pecan halves
      2 tb Vanilla extract
  1 1/2 c  Semisweet chocolate chips

  NOTE: Chocolate chips should be chilled.

     Assemble all the ingredients and utensils before starting to cook.
  (Measure out the chocolate chips and keep them refrigerated until just
  before needed.)  You will need a large, heavy-bottomed aluminum pot or
  skillet with deep sides, a long-handled metal whisk or spoon, 2 large
  spoons (or an ice cream scoop with a manual release) and a very
  lightly greased cookie sheet.
     Melt the butter in the pot over high heat; add the sugars, milk,
  cream and chopped pecans.  cook 5 minutes, whisking constantly.
  reduce heat to medium, and continue cooking and whisking 10 minutes.
  Add the pecan halves and continue whisking and cooking until done,
  about 8 to 10 minutes. (If the mixture smokes excessively toward end
  of cooking time, lower the heat.)  Stir in vanilla.  then
  immediately drop about 1/4 cup of chocolate chips into about
  one-sixth of the batter. Stir quickly and just enough to cover some
  of the chips with batter but not enough to allow the chips to melt.
  Quickly drop the chocolate mixture onto the cookie sheet by heaping
  spoonfuls, using the second spoon to push the batter off the first
  (or use ice cream scoop); each praline should be about 2 inches in
  diameter and 1/2 inch thick.  repeat with remaining mixture, stirring
  briefly before adding more chocolate chips.  The cooled pralines
  should be light brown, opaque, somewhat chunky and crumbly.

  LAGNIAPPE:  To clean the pot and utensils, boil water in the pot with
  the utensils in it.  This will melt the batter off.

  From Paul Prudhomme's Louisiana Kitchen.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Deep Chocolate Cupcakes WW
 Categories: Cakes, Low-cal, Nets
      Yield: 12 servings

      6 lg Prunes
           - pitted
      3 lg Egg whites
  1 1/2 ts Vanilla extract
     18 tb Flour, all-purpose
    3/4 c  Sugar, granulated
    1/2 c  Cocoa powder, unsweetened
  1 1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
  1 1/2 tb Sugar, powdered

   Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners.
  In food processor, puree prunes and 1/2 cup water until smooth.
  Scrape puree into large bowl.
   With electric mixer, beat together prune puree and 1/2 cup water.
  Add egg whites and vanilla; beat until thoroughly combined. Stir in
  remaining ingredients; mix completely. Spoon batter evenly into
  prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes,
  until toothpick comes out clean. Remove from pan; cool on rack.
  Sprinkle evenly with powdered sugar.

   Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories.

   Nutritional Analysis per serving: 122 calories, 3 g.
   protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg.
  cholesterol.

   Calories from fat: 7%

   Original recipe from Weight Watchers magazine, March 1993.
  Conversion and additional nutritional analysis by Rick Weissgerber
  [GEnie D.WEISSGERBE]

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Woodcutters Special
 Categories: Desserts, Nets
      Yield: 1 servings

      1 c  Flour
      1    Stick of butter
      1 c  Nuts
      8 oz Cream cheese
      1 c  Confectioners sugar
      4 c  Milk
      1 pk Vanilla pudding, large size
      1 pk Chocolate pudding, lg size
      8 oz Cool Whip

  Mix well the flour, butter and nuts.  Press into a 9x5 inch baking
  dish and bake at 350 degrees for 15 to 20 minutes.  Mix cream cheese
  and powdered sugar together.  Add milk, vanilla and chocolate
  pudding; mix well. Pour into pan, on top of cooled crust.  Top with
  Cool Whip. Let chill several hours and serve. Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fettuccini and Chicken
 Categories: Main dish, Nets, Poultry
      Yield: 4 servings

    1/4 c  Olive oil
      1 tb Lime juice
    1/8 ts Crushed red pepper
      4    Chicken breast halves,
           -skinned. boned and cut into
           -1/2" strips
           PAM No Stick Cooking Spray
      1    Garlic clove, minced
    1/2 lb Fettuccini, uncooked
      2 tb Butter or margarine
      1 ts Grated lime rind
      1 cn RO*TEL Diced Tomatoes and
           -Green Chilies (10 oz)
           Parmesan cheese

  In a gallon size food storage bag, combine first 3 ingredients. Add
  chicken; seal and shake well. Refrigerate for 15 minutes. remove
  chicken and discard marinade. Spray large skillet with PAM. Add
  chicken and garlic; cook until chicken is nearly done. Add RO*TEL;
  heat to a boil. Reduce heat and simmer 10 minutes, or until chicken
  is done.

  Meanwhile, cook fettuccini according to package directions; drain. Add
  butter and lime rind; toss well and keep warm. Arrange fettuccini on
  platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan
  cheese, if desired.

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Derby Pie
 Categories: Pies, Nets
      Yield: 6 servings

      4    Whole eggs
    3/4 c  White sugar
    1/4 c  Brown sugar
      1 c  Pecans
      1 ts Vanilla
      1 c  White corn syrup
      1    Stick of melted butter
      1 c  Chocolate chips
      1 tb Flour

  Melt butter.  Beat eggs and add with other ingredients.  Bake in an
  unbaked pie crust at 350 degrees for about 45 minutes.  I put a shot
  of Bourbon in my pie. Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Durango Potato Salad
 Categories: Salads, Nets
      Yield: 8 servings

      2 lb Small red potatoes
      1 cn RO*TEL Diced Tomatoes and
           -Green Chilies (10 oz)
    1/2 c  Mayonnaise
      2 tb Gulden's Spicy Brown Mustard
      1 c  Chopped celery
      2    Green onions, sliced
      3 sl Cooked bacon, crumbled

  In a large saucepan, boil potatoes in enough water to cover, about 15
  minutes or until tender; drain and cool slightly. Cut into quarters.
  Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add
  potatoes, celery, green onions and bacon; toss to coat. Cover and
  refrigerate for about 1 hour.

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rhubarb Something Dessert
 Categories: Desserts, Nets
      Yield: 1 servings

      4 c  Rhubarb
      1 pk Strawberry Jello
           Small size
      1 c  Sugar
      1    Stick of butter
  1 1/2 c  Water
      1    White cake mix

  Put rhubarb in greased 13x9x2 inch pan.  Mix sugar and Jello;
  sprinkle over rhubarb.  Sprinkle cake mix over that and sprinkle
  water over all. Slice butter on top of cake mix.  Bake at 350 degrees
  for 45 minutes. Serve with warm vanilla ice cream or whipped cream.
  Serve cold if you're lucky enough to have any left. Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Gooey butter cake
 Categories: Cakes, Nets
      Yield: 1 cake

MMMMM----------------------------CAKE---------------------------------
      1    Yellow cake mix
      1 ts Vanilla
      2    Eggs
    1/2 c  Butter or margarine

MMMMM--------------------------TOPPING-------------------------------
      8 oz Creme cheese;  softened
      1 lb Powdered sugar
      2    Eggs

  :       Mix cake ingredients, and place in a greased 9x13 pan. Mixture
  should be thick like cookie dough.
  :       Mix topping ingredients and pour over the cake mixture. Bake
  at 350 for 35 minutes. Cake will drop as it cools, this is normal.
  Top by sprinkling with powdered sugar. For a delicious variation, use
  a lemon cake mix instead of the yellow one. This cake is VERY rich.
  :       Variation by Cynthia Farber, New Orleans, LA - My own
  innovation is to put a layer of raspberry preserves between the crust
  and the topping.

  Fom Food, compiled by April Bowman-Fox Recipe by Diana Duncan, St
  Peters, MO

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nobody's Fool
 Categories: Desserts, Nets
      Yield: 6 servings

      2 c  Cranberries
    1/2 c  Granulated sugar
    1/2 c  Brown sugar
           Juice of 2 oranges
           Grated rind of 1 orange
      2    Whole star anise
  1 1/2 c  Whipping cream
           Orange rind for garnish
           Mint sprigs for garnish

  (From "Gooey Desserts, the Joy of Decadence")

  Combine all ingredients except cream and garnishes in a saucepan.
  Heat to a boil over medium heat, stirring now and then to prevent
  sticking. Reduce heat and simmer, uncovered, for 20 minutes. Chill.

  Cranberry sauce may be stored in refrigerator as long as 1 week. Whip
  cream in a cold bowl with cold beaters, to stiff peaks. To make
  ahead, put cream into a cheesecloth-lined wire mesh strainer set over
  a bowl. Refrigerate, covered. May be prepared as much as 6 hours
  ahead of serving. To serve, fold 3/4 cup of the chilled cranberry
  sauce, leaving streaks, into the whipped cream. Spoon into a stemmed
  serving dish. Garnish with orange rind and mint.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Trifle St. Croix
 Categories: Desserts, Nets
      Yield: 10 servings

      5    Egg yolks
      4 c  Milk
      1 tb Vanilla extract
      1 c  Sugar
        pn Salt
      2 tb Cornstarch (heaping tb)
      2 tb Freshly grated nutmeg
      4 tb Dark rum
      1    Angel food cake
      1 pk Macaroon cookies, crushed
           Whipped cream to garnish
           Toasted coconut to garnish

  (From "Above and Beyond Parsley,")

  In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and
  cornstarch. Cook until thickened. Remove from heat. Add nutmeg and
  rum. Set aside.

  Lightly oil a springform pan with nonstick vegetable spray. Cover
  bottom of pan with slices of angel food cake. Add 1/2 cup crushed
  macaroons, followed by 1/2 custard mixture. Repeat cookie layer and
  custard. Cover and refrigerate overnight. Remove sides of springform
  pan and serve with whipped cream and toasted coconut.

  Nutritional analysis per serving: 547 calories; 16.8 grams total fat;
  (5.1 grams saturated fat); 13 grams protein; 20.3 grams
  carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Trifle #2
 Categories: Desserts, Nets
      Yield: 12 servings

      8 c  Sponge cake cubes (1")
      1 c  Sherry
    1/2 c  Raspberry, apricot or
           -raspberry jam
      2    Eggs
      1    Egg yolk
  1 3/4 c  Milk
    1/4 c  Granulated sugar
      1    Egg white
      1 tb Powdered sugar
      1 c  Whipping cream
    1/4 ts Vanilla
    1/4 c  Slivered almonds for garnish

  (From "Better Homes and Gardens Cookbook," Meredith.)

  Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten
  with some of the sherry. Cover with jam. Top with remaining cake
  cubes. Add enough additional sherry to moisten cake well. In saucepan
  beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and
  stir until custard coats a metal spoon. Remove from heat. Cool at
  once in ice water; stir occasionally. Spoon cooled custard over cake.
  Beat egg white to soft peaks. Gradually add powdered sugar, beating
  until stiff peaks form. Whip cream with vanilla. Fold in egg white.
  Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish
  with slivered almonds.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Meatloaf Stuffed with Ham and Cheese
 Categories: Meats, Nets
      Yield: 8 servings

  1 1/4 lb Ground sirloin
      1 lg Onion, finely chopped
      1 ts Prepared mustard, preferably
           -Dijon
      1 cn Tomato soup (10 3/4 oz)
      2 tb Chopped fresh parsley
      1    Green bell pepper, finely
           -chopped
      2 lg Eggs, lightly beaten
      1 c  Plain bread crumbs
    1/8 ts Salt
    1/8 ts Black pepper
      1    Garlic clove, minced
    1/2 ts Dried oregano

MMMMM--------------------------STUFFING-------------------------------
      6 sl Boiled ham (thin slices)
      1 c  Mozzarella cheese

MMMMM--------------------------TOPPING-------------------------------
      1 tb All-purpose flour
      3 sl Mozzarella cheese

  Preheat oven to 400'F. Lightly oil a 9x5x3" pan.

  In a large bowl, combine the meatloaf ingredients, adding more bread
  crumbs if necessary, a tablespoon at a time, to make a firm loaf.
  Lightly spray a large piece of aluminum foil. Place the meat mixture
  on the foil, and form into a 12x8" rectangle.

  Arrange the ham on top of the meat, leaving a small margin around the
  edges. Sprinkle shredded cheese on top of the ham slices. Starting
  from the short end, carefully roll the meat mixture jelly-roll style.
  Seal the edges and ends.

  Place the loaf seam side up in the prepared pan. Sprinkle the top of
  the meatloaf with the flour. Bake 1 hour or until done. The center of
  the loaf will be pink because of the ham. Top the loaf with slices of
  cheese, then return to the oven for 5 minutes, or until the cheese
  melts. (Option: Broil the loaf to melt the cheese. Watch it
  carefully.)

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: White Chocolate Cheesecake #2
 Categories: Cakes, Cheesecake, Nets
      Yield: 12 servings

  1 1/2 c  Graham cracker crumbs
           --(about 11 double crackers)
      5 tb Butter; melted
      2 tb Sugar
      2 lb Cream cheese; room temp.
    1/2 c  Unsalted butter; room temp.
      4    Eggs; room temperature
     10 oz White chocolate; melted
  4 1/2 ts Vanilla
      1 pn Salt

  Mix graham cracker crumbs, melted butter and sugar in large bowl.
  Press into bottom and sides of 9-inch springform pan.  Refrigerate
  several hours to set.

  Preheat oven to 300F.  Combine cream cheese and butter in large bowl
  of electric mixer and beat until smooth.  Add eggs one at a time,
  blending well after each addition.  Add white chocolate, vanilla and
  salt and beat 1 or 2 minutes at medium speed.  Turn mixture into
  prepared graham cracker crust.  Bake 1 hour.  Let stand 2 hours at
  room temperature, then refrigerate for about 12 hours before serving.

  Source: Bon Appetit - December 1983 Typed for you by Karen Mintzias

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Bar Cheesecake
 Categories: Cheesecake, Nets
      Yield: 6 servings

      1 pk Milk Chocolate (8oz.bar)
      4 pk Cream cheese (3oz)
    3/4 c  Sugar
      2 tb Unsweetened Cocoa powder
      1    Dash of salt
      2    Eggs
    1/2 ts Vanilla

  Melt chocolate bar in top of double boiler over hot water. Meanwhile,
  whip creamcheese until light and fluffy. Combine sugar, cocoa, and
  salt. Add to cream cheese mixture.  Blend in Eggs and Vanilla. Add
  melted chocolate bar. Beat just until blended. DO NOT OVER-BEAT! Pour
  into crust (nut crust recommended). Bake at 325 degrees for 40
  minutes without opening oven door. Cool in refrigerator 8 hours.
  Garnish with sour cream topping and chopped nuts

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Almond Truffle Cheesecake
 Categories: Cheesecake
      Yield: 1 9" c/cake

  1 1/4 c  Vanilla wafers; crushed
    3/4 c  Almonds, toasted; coarsely
           -ground
  1 1/2 c  Sugar; divided
    1/4 c  Butter (or marg.); melted
     24 oz Cream cheese; softened
      2 tb Cocoa; unsweetened
     12 oz Chocolate, bittersweet;meltd
      4    Eggs
    3/4 c  Amaretto di Amore
    1/4 c  Cream, whipping
     20    Almonds, blanched; toasted
      4 oz Chocolate, bittersweet;
           -melted and divided

  Combine vanilla wafers, ground almonds, 1/4 cup sugar, and butter;
  stir well.  Press firmly on bottom of a 9" springform pan.  Set aside.

  Beat cream cheese until fluffy in a large mixing bowl; gradually beat
  in remaining 1-1/4 cups sugar and cocoa until smooth.  Add 12 ounces
  melted chocolate, beating well.  Add eggs, amaretto, and whipping
  cream, mixing well.

  Pour mixture into prepared pan.  Bake at 350 degrees for 60 to 65
  minutes or until center is just set.

  Cool completely.  Cover and refrigerate overnight.

  To serve, remove sides of pan and place on serving plate.  Drizzle
  3-ounces melted chocolate over cheesecake.  Dip half of each whole
  almond in remaining 1-ounce melted chocolate and arrange on
  cheesecake.

  SOURCE: Simply Southern from the Southern Living Cooking School, Fall
  1994. Typos by Nancy Coleman.

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry Strudel Torte
 Categories: Desserts, Ethnic
      Yield: 6 servings

      2 c  Strawberries; sliced
    3/4 c  Fresh rhubarb; sliced
    1/2 c  Sugar
      1 ts Lemon juice
    1/4 c  Butter; melted
    1/2 c  Whipping cream
      1 tb Sugar
           Whole strawberries for garni
      9    Frozen phyllo dough (18x12-i

  Recipe by: Randy Pollak Preparation Time: 0:30 GLAZE: In a small
  saucepan combine 1cup of the strawberries, rhubarb and 2 tablespoons
  of water. Bring to boil, reduce heat and simmer, covered, for 5
  minutes. Pass the mixture through a sieve and add enough water to
  make 1/2 cup of juice. Combine, in the same saucepan, 1/2 cup sugar
  and cornstarch. Stir in the juice and add lemon juice. Cook over low
  heat until mixture thickens, then cook and stir for 2 more minutes.
  Cover and cool.

  PREPARE PHYLLO DOUGH: Lightly grease a baking sheet, set aside.  Cut
  one phyllo sheet into 2 8-9-inch circles (use a plate as your guide).
  Stack the 2 rounds on the baking sheet and brush with melted butter.
  Repeat 2 more times to make a stack of 6 phyllo rounds. Prick rounds
  with a fork and bake in a 425-degree preheated oven for 4-6 minutes,
  or until golden. Cool on wire rack. Repeat 2 more times to make a
  total of 3 stacks of six rounds apiece.

  Prepare whipping cream by beating in a small bowl with 1 tablespoon of
  sugar until stiff peaks form.

  ASSEMBLE TORTE:  Place 1 stack of phyllo rounds on a large plate.
  Spread with 1/2 of the glaze. Top with another stack of phyllo
  rounds, spread with 1/2 of the whipped cream. Top with last set of
  phyllo rounds; spread with some of the glaze, top with remaining
  berries and spoon remaining glaze over berries. Spoon the remaining
  whipped cream into center. Garnish the plate with a few whole
  strawberries. Chill for up to 1 hour before serving.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Penuche (Brown Sugar Fudge)
 Categories: Candies
      Yield: 32 servings

      3 c  Packed brown sugar
    3/4 c  Milk
      1 tb Butter
  1 1/2 ts Vanilla extract
      1 c  Unsalted peanuts

  Recipe by: Jo Anne Merrill Preparation Time: 0:30
       1. Combine brown sugar, milk and butter in a medium saucepan.
  Stir constantly over medium heat until mixture reaches 235 (soft ball
  stage) on a candy thermometer. Remove from heat and let cool to room
  temperature.
       2. Fit steel blade in work bowl of food processor and process
  until mixture is light brown, about 20 seconds.
       3. Add vanilla and peanuts, then mix with 3-4 quick on/off
  motions.
       4. Pour into buttered 8-inch square baking dish. Let cool
  completely, then cut into 1 x 2-inch pieces.

  Yield: About 32 pieces of fudge.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mint Julep Ice Cream
 Categories: Ice cream
      Yield: 1 batch

      1 c  Sugar
      1 c  ;Water
      1 c  Fresh mint leaves
           -- tightly packed
      2    10 oz. cans condensed milk
      1 qt Heavy cream
      2 c  Milk
      1 ts Vanilla extract
      1 pn Salt
    1/2 c  Southern Comfort or bourbon*
           Green food coloring (opt'l.)
           Mint leaves; for garnish

  *Do not increase the amount of liquor in this recipe, since it will
  prevent the ice cream from hardening properly.

  In a saucepan, bring the sugar, water and mint to a boil.  Simmer over
  medium heat for 5 to 8 minutes to make a simple syrup.  Cool and
  strain, discarding mint.

  In a large bowl, combine the condensed milk, cream, milk, vanilla,
  salt and liquor.  Stir in the mint syrup.  Tint with a few drops of
  food coloring, if desired.  Pour into an ice cream maker and freeze
  according to manufacturer's instructions until firm.  Garnish with
  additional mint sprigs.

  Yield: Approximately 2 quarts.

  From "Cooking with Herbs" by Emelie Tolley and Chris Mead.  New York:
  Clarkson N. Potter, Inc., 1989.  Pg. 69.  Posted by Cathy Harned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Cake #2
 Categories: Cakes
      Yield: 3 servings

    1/2 c  Shortening
      1 c  Brown sugar
    1/2 c  Granulated sugar
      2    Egg yolks
    3/4 c  Mashed pumpkin
      2 c  Flour
    1/4 ts Soda
      3 ts Baking powder
      1 ts Salt
      1 ts Cinnamon
    2/3 c  Chopped nut meats
    1/3 c  Sour milk

  Cream shortening and sugars together.  Add egg and pumpkin.  Sift
  flour, soda, baking powder, salt and cinnamon together.  Add nut
  meats and add dry mixture alternately with sour milk to creamed
  mixture. Mix well. Turn into two 8 inch layer pans with oiled paper
  in the bottom. Bake in a moderate oven, 350 degrees, for 25 minutes.
  Cool. Put together with spiced whipped cream between layers. Randy
  Rigg

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Gingerbread Baked in Jars
 Categories: Cakes
      Yield: 1 servings

  2 1/4 c  All-purpose flour
    3/4 c  Granulated sugar
      1 ts Baking soda
    1/2 ts Baking powder
    1/4 ts Salt
      2 ts Ground ginger
      1 ts Ground cinnamon
    1/2 ts Ground cloves
    3/4 c  Margarine, softened
    3/4 c  Water
    1/2 c  Molasses

    Preheat oven to 325-degrees (NO higher).

    Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly
  canning jars, lids and rings by boiling them for 15 minutes. Remove
  the jars from the water and allow them to air-dry on your counter
  top; leave the lids and rings in the hot water until you're ready to
  use them.

    Once the jars are cool enough to handle, use a pastry brush to
  grease them with shortening (DO NOT use butter, margarine, PAM or
  Baker's Secret); set aside.

    In a large bowl, combine flour, sugar, baking soda, baking powder,
  salt, ginger, cinnamon and cloves. Stir in margarine, water and
  molasses until well blended. Divide batter among the 5 jars (they
  should be about 1/2 full). Place jars onto a cookie sheet or they'll
  tip over.

    Bake in preheated 325-degree oven for 35 minutes or until cake
  tester inserted in center comes out clean. Move the jars around in
  the oven while they're baking, so they'll bake evenly.

    Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE
  HOT!) Take one jar at a time from the oven and place a lid on, then
  the ring. Tightly screw on lids--do it FAST because the lid gets REAL
  hot! Allow jars to cool on your countertop.

    Once the jars are cool, decorate with round pieces of cloth.
  Unscrew the ring (the lid should be sealed by now) and place a few
  cotton balls or a wad of batting on top of the lid (makes it poof-y
  on top), then a piece of cloth (about 3" larger than the lid) on top
  and screw the ring back on. Decorate as desired. I used pinking
  shears to cut the cloth rounds out, otherwise some material will
  start to unravel. A hot glue gun is INVALUABLE--glue on dried
  flowers, bows, ribbons, etc.

    Posted in COOKING by: Sandee Eveland 8/31/93 From: Jean Cody ~--

MMMMM

---


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Purses with Rhubarb=Raspberry Mousse
 Categories: Desserts, Nets
      Yield: 4 servings

MMMMM------------------RHUBARB-RASPBERRY MOUSE-----------------------
  1 1/2 c  Fresh or frozen rhubarb
           -about 1/2 lb. finely diced
    1/3 c  Sugar
      1 ts Unflavored gelatin
    1/4 c  Sour cream
    1/2 c  Fresh raspberries
    1/2 c  Heavy cream, well chilled

MMMMM----------------------RASPBERRY SAUCE---------------------------
      2 c  Fresh raspberries
      5 tb Confectioner's sugar

MMMMM---------------------MOLDING CHOCOLATE--------------------------
      7 oz Semisweet chocolate, grated
      2 oz Unsweetened choclate, grated
    1/4 c  Light corn syrup
  1 1/2 ts Rum or cognac
           Confectioner's sugar, for
           -kneading and rolling

  Place a medium mixing bowl and the beaters of your electric mixer in
  the refrigerator to chill for at least 30 minutes.

  MAKE THE MOUSSE:  Combine the rhubarb and sugar in a medium saucepan.
  Cover and bring to a simmer over low heat.  Cook for 8 to 10 minutes,
  or until the rhubarb is very soft.  Transfer to the bowl of a food
  processor and puree.  Transfer the puree to a medium nonreactive
  mixing bowl and set aside.

  Put 2 tablespoons cold water in a small saucepan and sprinkle the
  gelatin over.  Set aside and let soften for 5 minutes.  Heat the
  mixture over low heat, swirling until the gelatin is completely
  dissolved and no grains remain.  Stir the gelatin into the pureed
  rhubarb and allow to cool. Then fold the sour cream and berries into
  the puree.

  In the chilled bowl, whip the cream with an electric mixer at high
  speed until it holds soft peaks.  Do not overbeat.  Gently fold the
  whipped cream into the fruit mixture with a rubber spatula.  Cover
  the mousse and refrigerate until it sets, about 4 hours, or overnight.

  MAKE THE SAUCE:  Combine the raspberries and confectioner's sugar in a
  small saucepan.  Cook over low heat until the berries are soft, about
  3 to 4 minutes.  Transfer to a food processor blender and puree.
  Strain through a fine-mesh strainer into a small bowl and discard the
  seeds. Stir 2 tablespoons of cold water into the sauce to thin.
  Transfer to a jar and refrigerate.

  PREPARE THE MOLDING CHOCOLATE:  Put both chocolates in the top of a
  small double boiler over simmering water.  Melt over low heat,
  stirring constantly with a spatula or wooden spoon until the
  chocolate is very smooth and shiny.  Remove from the heat and add the
  corn syrup and liquor.
   Using a wooden spoon, mix the chocolate vigorously (the chocolate
  will start to "seize"; don't worry, be happy, you're doing just fine)
  until the chocolate gradually thickens and leaves the sides of the
  bowl to form a loose, soft mass.  The stirring should take no longer
  than a minute; do not overwork the chocolate or its oils may separate.

  Divide the chocolate into 2 equal portions.  Place one portion in the
  center of an 11 by 16 inch long sheet of plastic wrap on a cool flat
  surface.  Level the chocolate with a spatula.  Cover the chocolate
  with a second sheet of plastic wrap the same size as the first sheet.
  Using a rolling pin, gently roll the chocolate into a rectangle about
  10 by 15 inches and 1/16 inch thick.  Leaving the chocolate still
  covered, set aside at room temperature away from any heat source for
  30 to 45 minutes to partially set.  Repeat with remaining chocolate.
  When the chocolate is partially set, it should be no longer wet by
  still very pliable. If at first it's still too wet to handle, let it
  sit for about 5 minutes more but do not allow it to harden or it will
  become difficult to knead.

  Remove the plastic wrap from one sheet of chocolate.  Generously dust
  a work surface with confectioner's sugar.  Gather the chocolate into
  a ball. If the chocolate has dried out and cracks or crumbles a
  little, don't be concerned, the chocolate will soften and come
  together again after kneading. Knead it briefly, pressing it into the
  confectioner's sugar as you knead, until soft and no longer sticky.
  If it feels sticky, knead in a little more confectioner's sugar.  The
  molding chocolate should feel very soft and smooth.

  Divide the chocolate in half and shape each half into a ball.  Cover
  the balls with plastic wrap and set aside.  Knead and shape the
  remaining sheet of chocolate in the same manner, for a total of 4
  chocolate balls.

  ASSEMBLE THE PURSES:  Brush off any chocolate crumbs left on the work
  surface; the surface should be dry, or the chocolate will stick.
  Lightly dust the work surface and a rolling pin with confectioner's
  sugar. Slightly flatten one chocolate ball and gently roll it out
  into a circle about 9 inches in diameter.  As you roll the chocolate,
  with a little more confectioner sugar to prevent the chocolate from
  sticking.

  Place one quarter (about 1/3 cup) of the mousse in the center of the
  chocolate circle.  Gather the sides up to enclose the filling.  Pinch
  the purse at the neck to seal in the mousse, allowing the top edges
  of the purse to fan out.  Transfer the purse to a large platter,
  loosely cover with plastic wrap, and refrigerate.

  Repeat rolling and filling the remaining balls of chocolate to make 3
  more purses.  Cover and refrigerate until ready to serve.

  TO SERVE:  Place a chocolate purse on each chilled dessert plate and
  spoon some raspberry sauce around it.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rhubarb Crisp
 Categories: Desserts, Nets
      Yield: 1 servings

      4 c  Fresh rhubarb, cut up
    1/2 ts Salt
      2 c  Sugar
    3/4 c  All purpose flour
      1 ts Cinnamon
    1/3 c  Butter

  Heat oven to 350 degrees.  Place rhubarb in ungreased baking dish,
  6x10 inch.  Sprinkle with salt.  Measure sugar, flour and cinnamon
  into a bowl. Add butter and mix thoroughly until mixture is crumbly.
  Sprinkle evenly over rhubarb.  Bake for 40 to 50 minutes, until
  topping is golden brown. Serve warm with light cream or ice cream.
  Randy Rigg

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: RHUBARB DREAM BARS
 Categories: Cookies, Nets
      Yield: 1 servings

MMMMM---------------------------CRUST--------------------------------
      2 c  Flour, all-purpose
    3/4 c  Sugar, powdered
      1 c  Butter, unsalted

MMMMM--------------------------FILLING-------------------------------
      4    Eggs
      2 c  Sugar, granulated
    1/2 c  Flour, all-purpose
    1/2 ts Salt
      4 c  Rhubarb

   Combine flour and sugar. Cut in butter, until crumbs form. Press in
  bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs,
  sugar, flour, salt. Fold in rhubarb. Spread of crust. Bake 40-45
  minutes in 350F oven. Cool. Cut into squares. [Flanagan
  Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: RHUBARB CRUNCH 1
 Categories: Desserts, Nets
      Yield: 1 servings

MMMMM--------------------------CRUMBLE-------------------------------
      1 c  Flour, all-purpose
    3/4 c  Oatmeal; uncooked
      1 c  Sugar, brown
    1/2 c  Butter, unsalted; melted

MMMMM---------------------------SAUCE--------------------------------
      1 c  Sugar, granulated
      2 tb Cornstarch
      1 c  :Water
      1 ts Vanilla extract
      4 c  Rhubarb

   Mix flour, oatmeal, brown sugar and butter until crumbly. Press 1/2
  into greased 9" pan. Add rhubarb, cut in 1/2" pieces. Combine sugar,
  cornstarch, water and vanilla; cook till thick and clear. Pour sauce
  over rhubarb. Top with other half crumb mixture. Bake at 350F for 45
  minutes. [Flanagan Parent-Teacher Club Cookbook - GEnie/D.WEISSGERBE
  ~ AOL/Rik W]

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: RHUBARB CRUNCH 2
 Categories: Desserts, Nets
      Yield: 1 servings

      4 c  Rhubarb; diced
      1 c  Sugar, granulated
      3 tb Flour, all-purpose
    1/2 c  Sugar, brown
    1/2 c  Flour, all-purpose
    1/4 c  Oatmeal
    1/2 c  Butter, unsalted
    1/4 ts Salt

   Place rhubarb in 8x8" baking dish. Combine granulated sugar and 3
  tablespoons flour. Sprinkle over rhubarb.
   Combine brown sugar, remaining flour, oatmeal and salt. Cut butter
  into mixture as for pastry. Sprinkle over rhubarb. Bake at 350F for
  35 minutes. [Flanagan Parent-Teacher Club Cookbook -
  GEnie/D.WEISSGERBE - AOL/Rik W]

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: RHUBARB COBBLER
 Categories: Desserts, Nets
      Yield: 1 servings

      2 c  Sugar, granulated
    1/4 ts Cinnamon
      6 c  Rhubarb; diced
      2 c  Flour, all-purpose
      4 ts Baking powder
    3/4 ts Salt
      6 tb Sugar, granulated
    1/3 c  Shortening
      1    Eggs
    2/3 c  Milk, whole
    1/4 c  Butter, unsalted; softened
    1/4 c  Sugar, granulated
      3 tb Flour, all-purpose

   Mix cinnamon, 2 cups sugar. Pour over rhubarb and let stand; stir
  frequently. Mix 2 cups flour, baking powder, salt, 6 tablespoons
  sugar; add shortening, egg, milk; mix with beater. Put flour mixture
  in bottom of greased 9x13" pan. Spread rhubarb mixture over top.
  Combine butter, 1/4 c sugar, 3 tablespoons flour; sprinkle over
  rhubarb. Bake 45 minutes in 350F oven. [Flanagan Parent-Teach Club
  Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W]

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry-Rhubarb Cobbler
 Categories: Desserts, Nets
      Yield: 6 servings

      4 c  Chopped rhubarb
      2 c  Strawberries, thickly sliced
      2 tb Cornstarch
      2 tb Water
    1/2 c  Brown rice syrup

MMMMM----------------------COBBLER TOPPING---------------------------
  1 1/4 c  Wholewheat pastry flour
      2 ts Baking powder
    1/4 ts Salt
    3/4 ts Cinnamon
    1/4 ts Nutmeg
    1/4 c  Chilled margarine
    1/2 c  Soy milk
    1/4 c  Brown rice syrup

  Preheat oven to 400F.  Lightly oil a shallow 3-quart baking dish.
  Gently toss together the rhubarb & strawberries.

  In a small mixing bowl, whisk cornstarch with water.  Stir in the
  syrup & pour over the rhubarb.  Stir to coat.  Place in prepared
  baking dish & set aside.

  TOPPING: Mix flour, baking powder, salt, cinnamon & nutmeg.  Cut in
  margarine until blended.  In a separate bowl, combine soymilk &
  syrup. Add to flour mixture, mixing only enough to blend.

  Drop by tablespoonfuls onto the  fruit mixture.  Bake until browned,
  about 25 to 30 minutes. Serve  warm or at room temperature.

  "Vegetarian Gourmet" Spring, 1994

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rhubarb Crunch
 Categories: Desserts, Nets
      Yield: 9 servings

      1 c  Flour
    1/2 c  Brown sugar
      1 ts Cinnamon
      4 c  Rhubarb
      1 c  Water
    3/4 c  Oatmeal
    1/2 c  Melted butter
    3/4 c  Sugar
      2 tb Cornstarch
      1 ts Vanilla

  Mix together flour, oatmeal, brown sugar, butter and cinnamon.  Press
  half of mixture into 8 X 8 pan.  Into shell place rhubarb.  Cook
  sugar, cornstarch, water and vanilla until clear.  Pour over rhubarb.
  Top with remaining crust.  Bake at 350 for about 1 hour.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Earthquake or Water Over the Dam Dessert
 Categories: Desserts, Nets
      Yield: 1 servings

           Coconut
      1 c  Chopped nuts
      1 ea German chocolate cake mix
           (2 layer type)
      1    Stick softened margarine
      1 lb Powered sugar
      8 oz Cream cheese

  Cover the bottom of a 9" x 13" x 3" baking dish with coconut. Cover
  the coconut with nuts. Prepare cake mix per package directions. Pour
  over nuts. Combine margarine, powered sugar and cream cheese and beat
  until smoooth. Spread over cake batter. DO NOT STIR! Bake 1 hour at
  350 degrees F. Turn out onto tray (coconut should be on top).

MMMMM

---

This message was from TONY BURKE to ALL
originally in conference GoodCookin on TRINITY (Trinity School BBS)
and was forwarded to you by TONY BURKE
                    ----------------------------------------
Hey, Folks
        Here is a neat recipe that is pretty easy and awful good...Give
it a try..
                      tony_bob



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Angel Cake a la Anna
 Categories: Cakes, Desserts, Cheesecake, Tony_bob
      Yield: 1 servings

      1    Box Angel Food Cake Mix
      1 lg Cool Whip
      1 ct 8 oz Creme Cheese
    1/3 c  Fresh Lemon Juice
      3 pt Fresh Strawberries
      1 cn Sweet Condensed Milk



  1.      Make cake by box directions. In a Tube Cake Pan.
  2.      Slice about 1 inch off top of (cooled) cake.
  3.      Tunnel out center of cake , leaving "walls" about 3/4" thick.
  4.      Beat creme cheese and lemon until smooth, add sweet condensed
          milk , fold in sliced strawberries and broken pieces of cake
          from "tunnel".
  5.      Fill in tunnel with mixture .
  6.      Put top of cake back on. Cover with Cool Whip.
  7.      Garnish with strawberries.

          You can also use blueberries....Alone, or with combination of
          strawberries.

  Typed for you by Tony Burke, Natchez, Mississippi
  Recipe was relayed to me by my friend Anna Byrne, Natchez, Mississippi

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Favorite Cheesecake Squares
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 16 servings

    1/4 c  Margarine
      1 c  Unbleached All-purpose Flour
      8 oz Cream Cheese, Softened
      1 ts Vanilla
    3/4 c  M&M Candies
    1/3 c  Packed Brown Sugar
    1/2 c  Chopped Walnuts
    1/4 c  Granulated Sugar
      1 ea Large Egg

  NOTE:  You can use any type of milk chocolate candies in place of the
  M&Ms. Beat margarine and brown sugar until light and fluffy.  Add
  flour and walnuts, mix well.  Reserve 1/2 cup  crumb mixture; press
  remaining crumb mixture into bottom of 8-inch square pan.  Bake at
  350 degrees F. 10 mins.

  Combine cream cheese, granulated sugar and vanilla, mixing at medium
  speed on electric mixer until well blended.  Add egg, mix well.
  Layer 1/2 cup candy over crust; top with cream cheese mixture.
  Combine remaining candy, chopped, and reserved crumb mixture; mix
  well.  Sprinkle crumb mixture over cream cheese mixture.  Bake at 350
  degrees F., 20 minutes.  Cool and cut in to 16 equal squares.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sun-sational Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Graham Cracker Crumbs
      3 tb Margarine, Melted
      1 c  Sugar
      2 tb Lemon Juice
    1/2 ts Vanilla
    3/4 c  Sugar
    1/2 c  Water
      3 tb Sugar
     24 oz Cream Cheese,Softened
      3 tb Unbleached All-purpose Flour
      1 tb Grated Lemon Peel
      4 ea Large Eggs (1 Separated)
      2 tb Cornstarch
    1/4 c  Lemon Juice

  Combine crumbs, sugar and margarine, press onto bottom of 9-inch
  spring- form pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at
  medium speed on electric mixer until well blended.  Add three eggs,
  one at a time, mixing well after each addition. Beat in remaining egg
  white, reserve yolk for glaze.  Pour over crust.  Bake at 325 degrees
  F., 10 minutes.  Reduce oven temperature to 250 degrees F.; continue
  baking 30 minutes.  Loosen cake from rim of pan; cool before removing
  rim of pan.

  Combine sugar and cornstarch in saucepan; stir in water and juice.
  Cook, stirring constantly, until clear and thickened.  Add small
  amount of hot mixture to slightly beaten egg yolk.  Return to hot
  mixture, cook 3 minutes stirring constantly.  Cool slightly.  Spoon
  over cheesecake, chill.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Festove Irish Cream Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Graham Cracker Crumbs
    1/4 c  Margarine, melted
    1/2 c  Cold Water
      3 ea Large Eggs, Separated
      2 tb Cocoa
      1 c  Whipping Cream, Whipped
    1/4 c  Sugar
      1 ea Env. Unflavored Gelatin
      1 c  Sugar
     16 oz Cream Cheese, Softened
      2 tb Bourbon

  Combine graham cracker crumbs, sugar, and margarine; press onto
  bottom of 9-inch springform pan.
  Soften gelatin in water, stir over low heat until dissolved.  Blend
  in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over
  low heat, 3 minutes.  Combine cream cheese and cocoa, mixing at
  medium speed on electric mixer until well blended.  Gradually add
  gelatin mixture and bourbon, mixing until well blended.  Chill until
  thickened, but not set. Beat egg whites until foamy; gradually adding
  the remaining sugar, beating until stiff peaks form.  Fold egg whites
  and whipped cream into cheese mixture and pour over crust.  Chill
  until firm.  Garnish with chocolate curls and small silver candy
  balls, if desired. VARIATION:

  Substitute 2 T cold coffee for bourbon.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cookies And Cream Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 8 servings

      2 c  Cream-filled Cookies *
      1 ea Env. Unflavored Gelatin
      8 oz Cream Cheese Softened
    3/4 c  Milk
  1 1/4 c  Creme-filled Cookies **
      6 tb Margarine, Softened
    1/4 c  Cold Water
    1/2 c  Sugar
      1 c  Whipping Cream, Whipped

  *   The cookies (24) should be chocolate cream filled cookies and be
      to as fine as can be done. ** These cookies should be chocolate
  cream filled cookies and should be
      coarsely chopped.
  Combine cookie crumbs and margarine; press onto bottom of 9-inch
  springform pan.
  Soften gelatin in water; stir over low heat until dissolved.  Combine
  cream cheese and sugar, mixing at medium speed on an electric mixer
  until well blended  Gradually add gelatin mixture and milk, mixing
  until well blended. Chill until mixture is thickened but not set.
  Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour
  remaning cream cheese mixture over crust.  Top with cookies and
  reserved cream cheese mixture.  Chill until firm.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Autumn Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Graham Cracker Crumbs
    1/2 ts Cinnamon
     16 oz Cream Cheese, Softened
      2 ea Large Eggs
      4 c  Thinly Slied Peeled Apples
    1/2 ts Cinnamon
      3 tb Sugar
    1/4 c  Margarine, Melted
    1/2 c  Sugar
    1/2 ts Vanilla
    1/3 c  Sugar
    1/4 c  Chopped Pecans

  Combine crumbs, sugar, cinnamon and margarine, press onto bottom of
  9-inch springform pan.  Bake at 350 degrees F., 10 minutes.
  Combine cream cheese and sugar, mixing at medium speed on electric
  mixer, until well blended.  Add eggs, one at a time, mixing well
  after each addition.  Blend in vanilla, pour over crust.
  Toss apples with combined sugar and cinnamon.  Spoon apple mixture
  over cream cheese layer; sprinkle with pecans.  Bake at 350 degrees
  F., 1 hour and 10 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan.  Chill.
  VARIATION:

  Add 1/2 Cup finely chopped pecans with crumbs for crust.  Continue as
  directed.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Velvet Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Vanilla Wafer Crumbs
      3 tb Granulated Sugar
     16 oz Cream Cheese, Softened
      2 ea Large Eggs
      3 tb Almond Flavored Liqueur
      2 tb Granulated Sugar
    1/2 c  Chopped Pecans
    1/4 c  Margarine, Melted
    1/2 c  Brown Sugar, Packed
      6 oz Semi-sweet Chips, Melted
      2 c  Sour Cream

  Combine crumbs, pecans, granulated sugar and margarine; press onto
  bottom of 9-inch springform pan.  Bake at 325 degrees F., 10 minutes.
  Combine cream sheese and brown sugar, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well after each addition.  Blend in chocolate and liqueur; pour over
  crust.  Bake at 325 degrees F., 35 minutes.

  Increase oven temperature to 425 degrees F.  Combine sour cream and
  granulated sugar; carefully spread over cheesecake.  Bake at 425
  degrees F. 10 minutes.  Loosen cake from rim of pan; cool before
  removing rim of pan. Chill.
  VARIATION:
  Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for
  almond flavored liqueur.

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Aloha Cheesecake
 Categories: Cyberealm, Desserts, Cheesecake
      Yield: 10 servings

      1 c  Vanilla Wafer Crumbs
     16 oz Cream Cheese, Softened
      2 tb Milk
    1/2 c  Macadamia Nuts, Toasted
      1 ea Med Kiwi Peeled, Sliced
    1/4 c  Margarine, Melted
    1/3 c  Sugar
      2 ea Large Eggs
  8 1/2 oz Crushed Pineapple, Drained

  Combine crumbs and margarine; press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes.

  Combine cream cheese, sugar and milk, mixing at medium speed on
  electric mixer until well blended.  Add eggs, one at a time, mixing
  well well after each addition.  Stir in nuts; pour over crust.  Bake
  at 350 degrees F., 45 minutes.  Loosen caek from rim of pan; cool
  before removing rim of pan. Chill.  Before serving, top with fruit.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Salad Supreme
 Categories: Cyberealm, Salads, Poultry
      Yield: 4 servings

      1 c  Mayo Or Salad Dressing
      1 ts Salt
      4 c  Cubed Chicken Or Turkey
      1 c  Seedless Green Grape Halves
    1/2 c  Slivered Almonds, Toasted
    1/4 c  Lime Juice
    1/4 ts Ground Nutmeg
     11 oz (1 cn) Mandarin Oranges *
    3/4 c  Chopped Celery

  Drain Mandarin Orange segments.

  In large bowl, combine mayonnaise, lime juice, salt, and nutmeg.  Add
  remaining ingredients; miz well.  Chill.  Serve on Lettuce leaves.
  Refrigerate leftovers.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry Lemonade
 Categories: Cyberealm, Beverages
      Yield: 4 servings

      1 qt Fresh Strawberries, Hulled
    3/4 c  Lemon Juice
      2 c  Club Soda, Chilled
      1 x  Garnishes **
      3 c  Cold Water
    3/4 c  Sugar *
      1 x  Ice

  *    Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes
  could be more strawberries and/or mint leaves.
  In blender containier, puree strawberries.  In pitcher, combine pureed
  strawberries, water, lemon juice, and sugar; stir until sugar
  dissolves. Add club soda.  Serve over ice and garnish with
  strawberries and/or mint leaves.

MMMMM
---
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: BRANDIED FRUIT MELANGE
 Categories: Cyberealm, Fruits, My own
      Yield: 8 servings

      1/2 c  Brandy, or 1/2 c apple juice
           - plus 1 tsp. brandy extract
    1/4 c  Firmly packed brown sugar
      1    3 to 4-inch cinnamon stick
      2 c  Fresh frozen peach slices
      2 md Unpeeled Granny Smith apples
           -  cored and sliced and cut
           - in half
      2 md Seedless oranges, peeled,
           - and sectioned
      1 c  Halved strawberries
      1 md Kiwi fruit, peeled 7 sliced

      In a small saucepan, combine brandy, brown sugar and cinnamon
  stick; mix well.  Bring to a boil over medium-high heat, stirring
  constantly.  In large bowl, combine peaches, apples and oranges; mix
  well.  Pour hot brandy mixture over fruit; mix gently.  Cover; store
  in refrigerator 8 to 10 hours or overnight, stirring occasionally.
  Just before serving, remove cinnamon stick.  Add strawberries and
  kiwi fruit; toss lightly.  Spoon into clear glass serving bowls to
  show off the bright colors.

  Makes 8 1-cup servings.

  Calories......120  Fat.......0g  Protein....2g  Carbohydrates....24g

  Source: Classic Pillsbury Cookbooks

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

---

   Here's another recipe for a "It's too darn hot to cook" night:


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: NO-BAKE FRUIT PIE
 Categories: Cyberealm, Desserts, Fruits
      Yield: 6 servings

     1 pk 8-oz Cream cheese, softened
    1/4 c  Sugar
      2 ts Shredded orange peel
      2 tb Orange juice or -
           - Orange liqueur
      1    Butter-flavored or graham-
           -cracker-crumb pie shell
      4 c  Sliced fresh peaches
      1 tb Lemon juice
      1 c  Fresh blueberries
           Sifted powdered sugar -
           - (optional)

      In mixing bowl combine cream cheese, sugar, orange peel, and
  orange juice or orange liqueur till smooth.

      Carefully spread cream cheese mixture into pie shell.  Toss
  peaches with lemon juice to prevent browning.  Arrange the peaches
  and blueberries over the cream cheese mixture.

      Chill for 1 to 24 hours.  If desired sprinkle with powdered sugar.

      Makes 6 to 8 servings.

  Calories...336 Protein...4g Fat...19g Sodium...282mg
  Cholesterol...31mg

  Source:  Better Homes and Gardens, Summertime Cooking

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM

---

MMMMM----- Recipe via Meal-Master

      Title: FROZEN PINK LEMONADE SUNDAE PIE
 Categories: Cyberealm, Desserts, Pies
      Yield: 1 pie

      1    9-inch pie shell or graham
           -cracker crust
      1 pk 3-oz cream cheese, softened
      1 cn Sweetened condensed milk-
           -(NOT evaporate milk)
    1/2 c  Bottled lemon juice
      6    To 8 drops red food coloring
      2 c  1 pint Whipping cream,
           -whipped

      In a large bowl, beat cheese until fluffy.  Gradually beat in
  sweetened condensed milk until smooth.  Stir in bottled lemon juice
  and food coloring.  Fold in whipped cream.  Pour into prepared pie
  shell.  Freeze or chill 6 hours or until firm.  Let stand 10
  minutes before serving.

      Garnish as desired. -  Freeze leftovers. -  Makes one 9-inch pie.

      Source: "Family" magazine.

      Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM



MMMMM----- Recipe via Meal-Master

      Title: BRANDIED FRUIT MELANGE
 Categories: Cyberealm, Fruits, Desserts
      Yield: 8 servings

----------------------------
    1/2 c  Brandy, or 1/2 c apple juice
           - plus 1 tsp. brandy extract
    1/4 c  Firmly packed brown sugar
      1    3 to 4-inch cinnamon stick
      2 c  Fresh frozen peach slices
      2 md Unpeeled Granny Smith apples
           -  cored and sliced and cut
           - in half
      2 md Seedless oranges, peeled,
           - and sectioned
      1 c  Halved strawberries
      1 md Kiwifruit, peeled 7 sliced

      In a small saucepan, combine brandy, brown sugar and cinnamon
  stick; mix well.  Bring to a boil over medium-high heat, stirring
  constantly.  In large bowl, combine peaches, apples and oranges; mix
  well.  Pour hot brandy mixture over fruit; mix gently.  Cover; store
  in refrigerator 8 to 10 hours or overnight, stirring occasionally.
  Just before serving, remove cinnamon stick.  Add strawberries and
  kiwi fruit; toss lightly.  Spoon into clear glass serving bowls to
  show off the bright colors.

  Makes 8 1-cup servings.

  Calories......120  Fat.......0g  Protein....2g  Carbohydrates....24g

  Source: Classic Pillsbury Cookbooks

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM


MMMMM----- Recipe via Meal-Master

      Title: SAUSAGE AND APPLE SKILLET DINNER
 Categories: Cyberealm, Main dish, Meats
      Yield: 4 servings

*    *    *    *    *    *
      1 pk Hash brown potatoes w/onions
           Water
           Salt
           Butter or Margarine
      2 pk 8 oz ea- Brown 'n serve -
           - Sausages
      1 cn (1 pound) Sliced Apples
      2 T  Sugar
    1/4 t  Ground Cinnamon
    1/4 t  Salt
    1/4 t  Sage leaf, crumbled

  1.  Prepare potatoes with water, salt, and butter, following label
  directions, in a medium sized fry pan.

  2.  Heat sausages, following label directions, until golden-brown, in
  a large fry pan - move to one side of pan.  Add sliced apples;
  sprinkle with sugar and cinnamon, salt and sage; heat 5 minutes or
  until tender and hot.

  3.   To serve, arrange potatoes, sausages and apples slices on a
  heated platter.

  From the "I'm no gourmet" -kitchen of Lois Flack, CYBEREALM BBS,
Watertown, NY.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: T's Banana Cream Pie
 Categories: Pies, Desserts, Fruits, Cyberealm
      Yield: 1 pie

MMMMM------------------------PASTRY CREAM-----------------------------
      2    Tea Bags
  1 3/4 c  Milk
    1/3 c  Sugar
    1/4 c  Milk
    1/4 c  Cornstarch
      1    Egg
      4    Egg Yolks
      4 tb Unsalted Butter, cut up
    1/2 ts Vanilla

MMMMM------------------------PATE BRISEE-----------------------------
  1 1/4 c  Unbleached Flour
    1/3 c  Cake Flour
    1/2 ts Salt
    1/4 ts Baking Powder
    1/2 c  Unsalted Butter, cut up
      3 tb To 5 Ice Water

MMMMM-----------------------CREAM TOPPING----------------------------
  1 1/4 c  Heavy Cream
      1 tb Sugar
    1/2 tb Fruit-Flavored Tea, cold

MMMMM--------------------BANANA CREAM FILLING-------------------------
      5 oz Banana, pureed
     15 oz Bananas, sliced

  Pastry Cream:
  In a heavy medium saucepan, combine tea bags, 1 3/4 cups milk, and
  sugar. Bring to boiling, stirring to dissolve sugar. Remove from
  heat, cover and set aside.

  In a small mixing bowl, gradually stir 1/4 c milk into cornstarch to
  form a smooth paste. Add egg. Beat at medium speed until b lended.
  Add egg yolks, one at a time, beating well after each addition.

  Remove tea bags from milk mixture, squeezing out as much milk as
  possible. Gradually beat hot milk mixture into egg mixture at low
  speed. Pour into a clean saucepan. Cook, whisking constantly, over
  medium-low heat until mixture becomes extrememly thick and boils.

  Pour into a large bowl. Add 4 tb butter and vanilla. Beat at medium
  speed until smooth. Pless plastic wrap directly on surface of pastry
  cream. Cool to room temperature, about 1 hour. Refrigerate until
  thoroughly chilled, about 2 hours.

  Pate Brisee:
  While pastry cream is cooling, in a food provcessor combine flours,
  salt, baking powder, and 1/2 c butter. Pulse with quick on/off pulses
  until mixture resembles peas.

  With processor running, gradually add ice water until dough cleans
  sides of bowl and forms a ball. Shape dough into a disc shape. Wrap
  and refrigerate at least 30 minutes.

  On a lightly floured surface, roll pastry into a 12" circle. Fit into
  a 9: pie plate. Roll edge under and flute. Prick dough all over with
  tines of fork. Cover and refrigerate for 30 minutes.

  Preheat oven to 425F. Line pastry with double thickness of foil. Fill
  with dried beans. Bake at 425F for 15 minutes. Remove foil and beans.
  Continue baking pastry shell 5-10 minutes until lightly browned. Cool
  on rack.

  Cream Topping:
  Beat cream until it just begins to hold its shapeGradually add 1 tb
  sugar and 1/2 tb tea., beating to stiff peaks. Cover and refrigerate.

  Filling:
  Stir pureed banana into chilled pastry cream until blended. Fold in
  1/2 c cream topping, then sliced bananas.

  To Assemble:
  Mound banana cream filling into cooled pie shell. Spread with
  remaining cream topping. Cover and refrigerate at least 2 hours.

  Source: Victoria Magazine, August 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sun-Dried Tomato Biscuits
 Categories: Breads, Vegetables, Cyberealm
      Yield: 12 biscuits

      2    Eggs
    1/2 c  Buttermilk
    1/3 c  Sundried Tomatoes, chopped
      1 tb Fresh Thyme, chopped, or
      1 ts Dried Thyme


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Almond Fruitcake
 Categories: Cakes, Desserts, Fruits, Victoria
      Yield: 1 cake

      1 c  All-Purpose Flour
      1 pn Salt
  2 1/4 c  Golden and Dark Raisins
    1/2 c  Candied Orange and Lemon
           Peel, chopped
    1/4 c  Candied Ginger, chopped
      1 c  Unsalted Butter, softened
      1 c  Sugar
      2 tb Sugar
      4    Eggs, at room temperature
  2 1/4 c  Ground almonds
           Zest of One Orange
           Whole Almonds

  Butter deep 8x3" layer cake pan. Line bottom and sides with
  buttered waxed paper, allowing paper to extend about 1/2" above rim of
  pan. Preheat oven to 300. In a small bowl, combine flour and salt.
  Set aside.

  In a medium bowl, combine raisins, candied peel, and candied
  ginger. Toss with 1/4 cup of the four mixture until all fruit is
  coated. Set aside. In large mixer bowl, beat butter at medium speed
  of electric mixer until creamy. Gradually add sugar, beating until
  light and fluffy.

  Beat in eggs, one at a time, alternately with half of the ground
  almonds, beating well after each addition. Gradually stir in
  remaining ground almonds and flour mixture. Fold in fruit and orange
  zest. Pour into pan, smoothing top. If desired, decorate with whole
  almonds.

  Bake at 300 for 1 3/4 to 2 hours until skewer inserted in center
  comes out clean. Cool in pan set on rack for 30 minutes. Gently loosen
  waxed paper from sides of pan with a knife. Remove cake from pan.
  Peel off waxed paper. Cool cake on rack. Wrap cooled cake in
  brandy-soaked cheesecloth, then in foil. Refrigerate at least
  overnight before slicing.

  Source: Victoria Magazine, March 1994
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Raspberry Delice
 Categories: Desserts, Victoria, Cyberealm
      Yield: 10 servings

MMMMM--------------------------GENOISE-------------------------------
      6    Eggs, at room temperature
      1 c  Sugar, plus
      2 tb Sugar
    1/2 ts Vanilla
  1 1/4 c  All-Purpose Flour, sifted
      1 tb Vegetable Oil

MMMMM----------------------RASPBERRY PUREE---------------------------
      9 c  Fresh Raspberries, or
     36 oz Frozen Raspberries, thawed

MMMMM------------------RASPBERRY BAVARIAN CREAM-----------------------
    1/2 c  Sugar
      2 pk Unflavoured Gelatin
    1/2 c  Cold Water
      2 c  Heavy Cream

MMMMM----------------------RASPBERRY GLAZE---------------------------
    3/4 c  Seedless Raspberry Jam
      2 tb Raspberry Liqueur

  Genoise:
  Preheat oven to 350F. Generously butter and flour 2 15x10x1"
  jelly-roll pans. In a large mixing bowl beat eggs, 1 cup = 2 tb sugar
  and vanilla on high until mixture triples in volume and runs off
  beaters in thick ribbons, about 7 to 8 minutes. Add 1/4 of the flour
  at a time, sifting it evenly over the egg mixture and then folding it
  in with a large rubber spatula. Drizzle oil over top of egg mixture
  and fold in. Gently spread batter evenly in pans. Bake at 350F for
  20-25 minutes until cake is golden brown and springs back when gently
  touched in center. Cool in pans set on racks.

  Raspberry Puree:
  In a food processor, blend berries in several batches, pulsing on/off
  several times until berries are liquefied. Do not overprocess or seeds
  will be ground up and impossible to remove. Press puree through a fine
  sieve a little at a time, until all juice is extracted. Discard seeds.
  Measure 2 cups plus another seperate 3 tb puree. Cover and
  refrigerate and ramining puree to use another time.

  Raspberry Bavarian Creme:
  In a large bowl combine 2 cups raspberry puree and 1/2 cup sugar. Mix
  well to dissolve sugar. Set aside. In a small saucepan, sprinkle
  gelatin over cold water. Let soften 10 minutes. Add 3 tb rasberry
  puree. Stir over medium-low heat until gelatin dissolves. Stir into
  raspberry sugar mixture. In a chilled large mixing bowl beat cream to
  soft peaks. Fold into raspberry mixture.

  Assembly:
  Butter and sugar 10 6 ounce ramekins or molds that measure about 3" in
  diameter and 1 1/2" deep. Using a cookie cutter, cut cake into 20
  rounds the same diameter as inside the rim of the rmaekins, about 2
  3/4". Remove cake rounds from pan with a small spatula. Place 1 cake
  round in each ramekin. Reserve remaining cake rounds. Spoon Bavarian
  cream into ramekins, filling almost to top. Arrange remaining cake
  rounds atop Bavarian cram layer. Cover, and refrigerate overnight.

  Raspberry Glaze:
  In a small saucpan, combine raspberry jam and liqueur. Stir over
  medium heat until melted and smooth. Cool 5-10 minutes.

  To Serve:
  Dip molds briefly in hot water. Run knife around edge of molds to
  loosen. Unmold and arrange top side up on serving plates. Spoon warm
  raspberry glaze over top cake rounds. Refrigerate 15 minutes to set.
  If Desired serve with a custard sauce.

  Note:
  Pound cake cut in rounds 3/8" thick may be substituted for the
  geniose.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master

      Title: NO-BAKE FRUIT PIE
 Categories: Cyberealm, Desserts, Fruits, Pie
      Yield: 6 servings

           *    *    *    *    *    *
      1 pk 8-oz Cream cheese, softened
    1/4 c  Sugar
      2 ts Shredded orange peel
      2 tb Orange juice or -
           - Orange liqueur
      1    Butter-flavored or graham-
           -cracker-crumb pie shell
      4 c  Sliced fresh peaches
      1 tb Lemon juice
      1 c  Fresh blueberries
           Sifted powdered sugar -
           - (optional)

      In mixing bowl combine cream cheese, sugar, orange peel, and
  orange juice or orange liqueur till smooth.

      Carefully spread cream cheese mixture into pie shell.  Toss
  peaches with lemon juice to prevent browning.  Arrange the peaches
  and blueberries over the cream cheese mixture.

      Chill for 1 to 24 hours.  If desired sprinkle with powdered sugar.

      Makes 6 to 8 servings.

  Calories...336 Protein...4g Fat...19g Sodium...282mg
  Cholesterol...31mg

  Source:  Better Homes and Gardens, Summertime Cooking

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brigitte's Famous Cream Puffs
 Categories: Cyberealm, Desserts
      Yield: 8 servings

MMMMM-----------------------FOR THE PASTRY----------------------------
      1 c  Boiling water
      1    Stick of margarine
      1 pn Salt
      1 c  Flour
      4    Eggs

MMMMM----------------------FOR THE FILLING---------------------------
      1 lg Package instant pudding
           Milk as directed for pie
           -filling, not pudding
      2 c  Cool whip
           Confectioners sugar

  1. Make the pudding as if it were pie filling, with the reduced amount
  of milk required for a pie filling, only with instant pudding. The
  flavor can be any you like. Set aside in refrigerator to set pudding.

  2. Boil water in a medium pot with the salt and margarine. Pour in the
  flour all at once, stirring well, and remove from stove. Beat
  in one egg at a time, not the mixture will be sticky at first.

  3. Grease a cookie sheet, put teaspoonsful of the dough on the
  cookie sheet. Bake at one at 400F for 40 minutes. Do not open the door
  of the oven for the first 15 minutes or they will fall.

  4. Cool and cut in half. Remove the cooled pudding and mix with the
  cool whip. Fill in the bottom halves of the puffs, put tops on, and
  sprinkle with powdered sugar.

  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
  originally posted 3/92
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tiramisu - Olive Garden
 Categories: Desserts
      Yield: 6 servings

      1    10-12" Sponge Cake 3" Tall
      3 oz Strong Black Coffee Or:
           Prepared Instant Espresso
      3 oz Brandy, Rum Or Your Favorite
           -Liqueur
  1 1/2 lb Cream Cheese Or: Mascarpone*
  1 1/2 c  Superfine Or Powdered Sugar
           Cocoa Powder, Unsweetened

  *  Cream cheese or mascarpone should be at room temperature.
  Mascarpone is available at some Italian specialty food stores and
  some gourmet food stores.
  ~---------------------------------------------------------------------
  ~-- Cut across the middle of the sponge cake to form two disks, about
  1"-1-1/2" thick, each.  Blend the coffee or espresso and liqueur
  together.
   Sprinkle the bottom half of the cake with the coffee liqueur blend,
  enough to flavor it strongly, but don't saturate the cake so much
  that it will collapse.  Mix the cream cheese or mascarpone with the
  sugar and beat the cheese until the sugar is completely dissolved and
  the cheese is light and spreadable.  Spread the bottom half off the
  cake with half of the creamy cheese, in a fairly thick layer.  Set
  the second half of the cake on the bottom half and repeat the process
  ~ sprinkle the coffee/liqueur blend and spread with the remaining
  cream cheese.  Put the cocoa powder into a wire strainer and coat the
  top layer of cream cheese completely with cocoa. Refrigerate the cake
  for at least two hours before cutting and serving.

  From: The Olive Garden Italian Restaurant.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sour Cream Raisin Pie
 Categories: Cyberealm, Mom's best, Pies
      Yield: 6 servings

      1 ea 9" pie shell
      1 c  Packed lt brown sugar
  1 1/2 tb Flour
    1/2 ts Salt
      2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
      3 ea Eggs
  1 1/2 c  Sour cream
  1 1/2 c  Raisins

  Combine sugar,flour, salt, cinnamon,nutmeg, and cloves. Beat eggs
  until thick and fluffy; blend in sugar mixture. Fold into sour cream
  and raisins. Pour filling into pie shell. Bake at 350 degrees for
  50-60 minutes or until knife inserted 1 inch from edge comes out
  clean. Cool on rack.        From: Ed Fields' Aunt Nellie

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brownie Swirl Cheesecake
 Categories: Cakes, Mom's best
      Yield: 10 servings

      8 oz (1 pk)light brownie mix
     16 oz Light cream cheese, softened
    1/2 c  Sugar
      1 ts Vanilla
      2 ea Large eggs
      1 c  Milk chocolate chips, melted
           -or less, depending on taste

  Grease bottom of 9-inch Springform pan.  Prepare basic brownie mix as
  directed on package; pour batter evenly into springform pan.  Bake at
  350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla,
  mixing at medium speed on electric mixer until well blended.  Add
  eggs, one at a time, mixing well after each addition.  Pour over
  brownie layer.  Spoon chocolate over cream cheese mixture, cut through
  cheese and chocolate mixture several time to achieve a marble effect.
  Bake at 350 degrees F., 35 minutes.  Loosen cake from rim of pan; cool
  before removing rim of pan. Chill.  Garnish with whipped cream, if
  desired.

  VERY filling but good...

  Revised by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hawaiian Wedding Cake
 Categories: Cakes, Mom's best
      Yield: 12 servings

      1    Any flavor cake mix
      1 pk Instant vanilla pudding
  1 1/3 c  Syrup drained from fruit
    1/2 c  Coconut
      1    9 oz container Cool Whip
      1    8 oz pkg cream cheese
      1 cn Fruit cocktail in syrup
      1 cn Crushed pineapple in syrup
           (both 20 oz each)
    1/2 c  Chopped walnuts

  Make cake mix (flavor of your choice) as directed on package. Bake on
  a cookie sheet for 20 minutes. Cool.

  Combine pudding, softened cream cheese, and the juice (syrup) drained
  from the fruit equivalent to 1 1/3 cups. Beat together at medium
  speed well, and spread ontop of cake.

  Combine fruit cocktail and pineapple and sprinkle ontop of pudding
  mixture. Then, sprinkle nuts and coconut ontop of fruit.
  Top with cool whip, and finish with additional sprinkles of coconut
  and nuts.

  (Note, you can vary the fruit and the pudding flavors, as you wish)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Bars Deluxe
 Categories: Cookies, Cyberealm, Mom's best
      Yield: 8 servings

      2 c  Flour
    1/2 c  Confectioners sugar
      1 c  Butter
      4    Eggs
      2 c  Sugar
    1/3 c  Lemon juice
    1/4 c  Flour
      2 ts Baking powder

  Mix the 2 cups flour, 1/2 cup confectioners sugar, and 1 cup butter
  together. Cut into and press into 13 x 9 x 3 pan, and bake at 350 F
  for 20-25 minutes.

  Add other ingredients together, and pour over the crust. Bake at 350F
  for 20 minutes. Sprinkle with confectioners sugar after the cookies
  have cooled.

  (Very rich, but wonderful!!)

  From:  Paula Schmidt, Rochester, NY 1971

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Outrageous Chocolate Chip Cookies
 Categories: Cookies, Cyberealm, Mom's best, Christmas
      Yield: 24 servings

    1/2 c  Granulated sugar
    1/3 c  Packed brown sugar
    1/2 c  Butter, softened
    1/2 c  Peanut butter
    1/2 ts Vanilla
      1    Egg
      1 c  Flour
    1/2 c  Oats, quick or regular
      1 ts Baking soda
    1/4 ts Salt
      1 pk 6 oz semisweet chocolate
           Chips

  1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and
  egg in a medium bowl, until creamy and well blended. Mix in flour,
  oats, baking soda and salt. Stir in chocolate chips.

  2. Drop dough by rounded teaspoonfuls about 2 inches apart onto
  ungreas- ed cookie sheet.

  3. Bake 10-12 minutes or until light golden brown. Cool 1 minute
  before removing from cookie sheet.

  ======================================================================
  VARIATIONS:

  Chocolate Chip Bars:  Grease bottom of square pan, 9x9x2. Prepare as
  directed, except spread dough in pan. Bake 25-30 minutes or until
  golden brown. Cut into 2 x 1 inch bars. Makes 36

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Party Time Cookies
 Categories: Cyberealm, Mom's best, Cookies
      Yield: 24 servings

    3/4 c  Salted butter, softened
    1/3 c  Granulated sugar
      1 ts Vanilla
    1/4 ts Almond extract
      1 c  Flour
      1 c  Semisweet chocolate chips
      1 c  Slivered almonds (4oz)

  1.  Preheat oven to 350F

  2.  Cream butter and sugar together using an electric mixer at medium
      speed. Add extracts and beat well. Scrape bowl. Add flour, choco-
      late chips, and almonds, and blend on low speed until just mixed.
      Do not overbeat.

  3.  Shape rounded tablespoons full into 1 1/2 inch balls and place on
      ungreased cookie sheet 2 inches apart. Press balls with palm of
      your hand or bottom of a drinking glass into 1/2" thick cookies.

  4.  Bake 15-17 minutes of until just beginning to brown. Cool on a
      flat surface.

  Source:  "Mrs. Fields Cookie Book", 1992

MMMMM

---
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tunnel of Fudge Cake
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 16 servings

           ========CAKE================
  1 3/4 c  Sugar
  1 3/4 c  Margarine or butter, soft
      6    Eggs
      2 c  Powdered sugar
  2 1/4 c  Flour
      2 c  Walnuts, chopped
    3/4 c  Unsweetened cocoa
           ========GLAZE===============
    3/4 c  Powdered sugar
    1/4 c  Unsweetened cocoa
  1 1/2 tb Milk (or more as needed)

  1.  Heat oven to 350F.

  2.  Grease and flour bundt or 10 inch angel food cake pan.

  3.  In a large bowl, cream sugar and margarine (butter) until light &
      fluffy. Add eggs, one at a time, beating well after each addition.

  4.  Gradually add 2 cups powdered sugar; blend well. Lightly spoon
      flour into a measuring cup; level off. By hand, stir in flour &
      remaining cake ingredients until well blended. Spoon batter into
      greased and floured pan; spread evenly.

  5.  Bake at 350F for 58-62 minutes. Since this cake has a soft tunnel
      of fudge, an ordinary doneness test cannot be used. Accurate oven
      temperature and baking time are essential.

  6.  Cool upright in pan on wire rack 1 hour; invert onto serving
  plate.
      Cool completely.

  7.  In a small bowl, blend 3/4 c powdered sugar, 1/4 cup cocoa, and
      enough milk to make a drizzling glaze. Spoon over cake, allowing
      some to run the sides. Store lightly covered.
  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

  Calories per 1/16 of recipe:  560

  Source:  Pillsbury Bake Off - Ella Helfrich, 1966
  :        Pillsbury Bake Off Cookbook

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Peanut Butter Cup Cheesecake From Kaitlin Young
 Categories: Mom's best, Cyberealm, Cheesecake
      Yield: 12 servings

      1    9 oz pkg chocolate cooky
           -wafers
      4 tb Butter, melted
      4    8 oz pks soft creamcheese
      1 c  Sugar
      4    Eggs
      3 tb Flour
    1/3 c  Milk
  1 1/2 ts Vanilla
      6    1.8 oz pkgs peanut butter
           -cups (2/pkg) chopped
      1 c  Heavy cream, whipped

  1.  Preheat oven to 425F. In a food processor, grind cookies into
  fine crumbs. Add melted butter and process until well mixed. Press
  crumb mixture into bottom and two thirds up the sides of a 9" spring-
  form pan. Set aside.

  2.  In a large bowl, beat together cream cheese and sugar with an
  electric mixer on medium speed until light, fluffy and smooth 2-3 min.
  Beat in eggs, one at a time, beating well after each addition. Beat
  in flour, milk and vanilla. Beat until well blended and smooth, about
  4 minutes.

  3.  Sprinkle 4 packages of chopped peanut butter cups evenly on bottom
  of chocolate crust. Carefully pour cheesecake mixture over all; spread
  evenly.

  4.  Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50
  minutes longer, or until edges are set and cake jiggles only slightly
  in center.

  5.  Let cheesecake cool at room temperature, then refrigerate until
  well chilled, about 6 hours or overnight. Run a knife around the pan
  edge to loosen cake, and remove. Shortly before serving garnish with
  whipped cream and sprinkle two remaining packages chopped peanut
  butter cups on top.

  Source:  365 Great Chocolate Dessert Recipes by Natalie Haughton

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Malt Cake From Kaitlin Young
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 10 servings

    1/2 c  Butter, softened
  1 1/3 c  Sugar
      1 c  Instant malted milk powder
    3/4 c  Firmly packed unsweetened
           -cocoa powder
      4    Eggs
      2 c  Flour
      3 ts Baking powder
    1/2 ts Salt
  1 3/4 c  Half and half
           Chocolate Malted Frosting
           (see below)

  1.  Preheat oven to 375F. In a large bowl, combine together butter and
  sugar until light and fluffy; add malted milk powder and cocoa and
  beat just until mixed. Add eggs, beating well.

  2.  Sift together dry ingredients, and add to chocolate mixture alter-
  nately with half and half. Spread evenly in a well greased 9 x 13
  pan, and bake 35-40 minutes or until done. Let cool in pan completely.

  ======================================================================

                          Chocolate Malted Frosting

  1/2  c half and half                  1/2 c instant malted milk powder
  1  stick (4 oz) butter, softened      1/2 c firmly packed unsweetened
                                              cocoa
  2 1/2 c powdered sugar

  1. In a medium bowl, combine the half and half and malted milk powder.
  Stir to combine, and let stand 15 minutes to dissolve the powder.

  2. In a medium bowl, beat together the butter and cocoa. Add malted
  milk mixture and beat well. Add powdered sugar and beat on high.
  Frost cake

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Old Fashioned Pineapple Upside Down Cake
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 8 servings

      3 cn (8.5 oz size) sliced pine-
           -apple in heavy syrup (12
           -slices)
    1/4 c  Butter
    2/3 c  Light brown sugar, packed
    1/3 c  Pecan or walnut halves
      1 c  Flour
    3/4 c  Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/4 c  Shortening
    1/2 c  Milk
      1    Egg
      1 c  Heavy cream, chilled or
      1 pt Vanilla ice cream

  1. Preheat oven to 350F. Drain pineapple slices, reserving 2 T of the
  syrup.

  2. In a heavy 10 inch skillet (preferably cast iron) melt the butter
  over medium heat. Add brown sugar, stirring until the sugar is melted.
  Remove from heat. Arrange 8 pineapple slices on the sugar mixture,
  overlapping the slices slightly around the edge of the pan. Put one
  slice in the center. Place the walnut or pecan halves in the center
  of each slice of pineapple. Arrange around the inside of the skillet
  edge the remaining pineapple, cut in halves. Put pecans/walnuts in
  the center.

  3. In a medium bowl, mix the flour, sugar, baking powder and salt.
  Add the shortening and milk. Beat 2 minutes at high speed or until
  mixture is smooth. Add egg and reserved 2 T pineapple syrup. Beat two
  minutes more. Gently pour cake batter over the pineapple in the
  skillet and spread evenly. Be careful not to disarray the pineapple.

  4. On a rack in the center of the oven, bake 40-45 minutes or until
  golden in color and surface of cake springs back to the touch. After
  the cake is done, let the skillet stand on a wire rack 5 minutes to
  cool slightly. With a small spatula, loosen cake from the edge of the
  skillet all around. Place the serving platter over the cake, and
  turn upside down (carefully). Shake gently.Lift off skillet.

  Serve with fresh whipped cream or vanilla ice cream.

  Source: McCalls Cooking School
  Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY
  315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Creamy Coconut Cake
 Categories: Cyberealm, Cakes, Mom's best
      Yield: 10 servings

MMMMM------------------------FOR THE CAKE-----------------------------
  2 1/2 c  All purpose flour
    1/2 ts Salt
      2 c  Granulated sugar
      1 c  Milk
  2 1/2 ts Baking powder
      1 c  Butter, softened
      4    Eggs
      1 ts Vanilla

MMMMM----------------------FOR THE FILLING---------------------------
      8 oz Whipped cream, stiff
    1/4 c  Confectioners sugar
    1/2 c  Chopped walnuts
    1/2 c  Coconut
      1 ts Vanilla

MMMMM----------------------FOR THE FROSTING---------------------------
      2 pk 3 oz ea cream cheese, soft
      2 tb Butter, softened
      2 ts Vanilla
      4 c  Confectioners sugar
      1 c  Chopped walnuts
      1 pk 8 oz coconut

  1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9")
  inch round pans. Mix flour with baking powder and 1/2 ts salt. In a
  large bowl, mixed at high speed beat the butter and 2 cups of sugar
  until light. Add 4 eggs, one at a time, and beat after each time you
  add one.

  2. Continue beating, occasionally scraping bowl with rubber scraper,
  until fluffy - about 2 minutes. At low speed, beat in flour mixture,
  in fourths alternating with milk (in thirds) beginning and ending
  with the flour mix. Add vanilla. Beat until just smooth, about 1 min.

  3. Pour into prepared pans, and bake for 25-30 min., or until sur-
  face springs back when lightly touched. Cool pans on wire racks 10
  minutes. Remove from pans and cool thoroughly.

  4. Prepare the filling: simply whip the cream, adding the sugar and
  vanilla, and keep cool until the cake has cooled completely.

  5. Make the frosting: cream the cream cheese and sugar together, (both
  should be soft), then add the sugar and vanilla. You might need to
  add a little milk to make it to the consistency you like.

  6. When everything is cool and ready, place a layer on the plate you
  will serve it from, top side down. Fill with whipped cream filling,
  and sprinkle with coconut and if you would like add chopped walnuts.
  Repeat with the second layer, and then place the top layer on. Frost
  the sides and the top. Cover the entire cake with coconut and if you
  wish, add chopped walnuts.Refrigerate to set the frosting.

  NOTE: I had to use skewers to hold the cake in place while I was
  frosting it, and it might be a good idea to use these to prevent the
  cake from sliding.

  Source: McCalls Cooking School Typed for you by: Linda Fields,
  Cyberealm BBS, Watertown, NY 1993 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Auntie Lin's Killer Strawberry Shortcake
 Categories: Cyberealm, Mom's best, Desserts
      Yield: 1 servings

           Bisquick drop biscuits
           French vanilla ice cream
           Fresh sliced strawberries
           Fresh whipped cream

  This is a really easy dessert, loaded with calories, and not for the
  faint-of-heart!

  Make the bisquick drop biscuits as directed on the package, BUT add 1
  tb of sugar (or 2, if you like). Bake as directed.

  While still warm, cut in half and put the bottom half in a bowl.
  Cover with fresh strawberries (which you have marinated in 4 Tb sugar
  in the refrigerator for 2 days), add a scoop or two of French vanilla
  ice cream, and then top with the top layer of the biscuit.

  Now, cover with more strawberries and top with fresh whipped cream.

  Enjoy!

  Source: Linda Fields' homemade goodies Typed for you by; Linda Fields,
  Cyberealm BBS, Watertown, NY 1992 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Lin's Infamous Chocolate Chip Cake
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 1 cake

    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      1 ts Baking soda
      1    12 oz bag of chocolate chips
      2 c  Flour
      1 ts Vanilla
      1 c  Sour cream
    1/4 ts Salt
      1 ts Baking powder

  Cream butter and sugar. Add all other ingredients except the chips.
  Beat a few minutes. Add the mix 3/4 of the bag of chocolate chips.
  Pour into a greased angel food cake pan, and sprinkle the remaining
  chips onto the cake. Bake at 350F for 45 minutes.

  Source: Linda Fields' Kitchen of Horrors!
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Better Than Sex Cake II
 Categories: Cakes
      Yield: 12 servings

      1 pk German chocolate cake mix
      2    Heath candy bars, crushed
      1 c  Eaglebrand sw condensed milk
      1 c  Butterscotch ice cream
           -topping
           Whipped cream or topping

  Either bake german chocolate cake according to directions on german
  sweet chocolate package or from a mix. Bake in a 9 x 13 pan. Cool
  5-10 minutes. Then, using the end of a wooden spoon, poke holes in
  the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle
  sweetened condensed milk and butterscotch topping into hole (some
  will end up on top of the cake). Sprinkle crushed heath bars over the
  top. Serve with whipped cream or topping.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: GRAND FINALE CHEESECAKE
 Categories: Cheesecake, Cakes
      Yield: 8 servings

      1    SYMPHONY milk chocolate bar
           -or milk chocolate bar with
           -almonds & toffee chips,
           -broken into pieces (7 oz)
      4 pk Cream cheese, softened (3oz)
    1/2 c  Sugar
      2 tb HERSHEY'S cocoa
    1/8 ts Salt
      2    Eggs
      1 ts Vanilla extract
           Whipped cream (opt)

MMMMM------------------------ALMOND CRUST-----------------------------
    3/4 c  Graham cracker crumbs
    2/3 c  Chopped slivered almonds
      2 tb Sugar
    1/4 c  Butter or margarine, melted

  Heat oven to 325'F. In small microwave-safe bowl, place chocolate.
  Microwave at HIGH (100%) 1 minute or until chocolate is melted and
  smooth when stirred. In large mixer bowl, beat cream cheese until
  fluffy. Stir together sugar, cocoa and salt; blend into cream cheese
  mixture. Add eggs and vanilla; beat until well blended. Add melted
  chocolate; beat just until blended. Pour into prepared ALMOND CRUST.
  Bake 35-40 minutes or until almost set. Remove from oven to wire
  rack. With knife, loosen cake from side of pan. Cool completely;
  remove side of pan. Refrigerate several hours before serving. Garnish
  with shipped cream, if desired. Cover; refrigerate leftover
  cheesecake.

  ALMOND CRUST: In medium bowl, stir together graham cracker crumbs,
  almonds and sugar. Stir in melted butter or margarine. Press mixture
  onto bottom and up side of 8" springform pan or round pan with
  removable bottom.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Mom's Homemade Apple Pie - From Josephine O'hanlon-Fields
 Categories: Mom's best, Cyberealm, Pies
      Yield: 6 servings

      6 lg Macintosh apples, sliced
    1/2 c  Light brown sugar
    1/2 c  Granulated sugar
      2 ts Cinnamon
      1 ts Allspice
      1 ts Nutmeg
           CRUST:
      2 c  Flour
    1/2 c  Vegetable oil
    1/4 c  Milk
      5 ds Salt

  Prepare the crust by mixing the flour, oil, milk, and salt. Separate
  into two balls, and put each between 2 pieces of wax paper to roll
  out, as the crust will be very flaky. Make bottom crust and place in
  8-9 inch pie plate, depending upon size you want.

  Preheat the oven to 425 F

  In a large bowl, put the apples, sugar, and spices. Cut through with a
  knife to create the appearance of chopped apples. Put mixture in pie
  plate, and dot with a few pats of butter and a few teaspoons of flour.

  Roll top crust out, and put on pie. Slit the pie, and put in oven. Be
  sure to put a lining underneath the pie or a cookie sheet as the pie
  is sure to run over. Bake at 425 degrees for 10 minutes, and then
  reduce oven heat to 350 and bake for 50 minutes or until both top and
  bottom crusts are brown.

  Remove from oven and cool on wire rack. Prepare the following glaze:

  3/4 cup confectioners' sugar
  1/2 tsp vanilla
  milk to make a glaze

  While the pie is still hot, brush this glaze on top of the pie and be
  sure that the glaze drips into the slits.

  Cool, and serve with vanilla ice cream or fresh whipped cream.

  This recipe comes from my mother-in-law who worked in a bakery in
  Kilkeel, County Down, Northern Ireland in the 1940's. It is the
  flakiest crust you will ever make.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Josephine's Pineapple Salad
 Categories: Mom's best, Desserts, Cyberealm
      Yield: 1 servings

      1 cn 20 oz size crushed pineapple
           In heavy syrup(reserve juice
    1/2 pt Heavy cream
      1 pk Cream cheese, 4 oz
  1 1/2    Envelopes unflavored gelatin
      1 ts Vanilla
      2 tb Sugar
           Sliced, halved cherries

  Soak the mold you are going to use in cold water, and set aside.

  Mix gelatin with 1/2 cup water and set aside. Heat pineapple and cream
  cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool.
  Whip the cream, but not too stiff, and add 1 tsp of sugar and
  vanilla. When pineapple mixture is cool, stir in the other
  ingredients. Put into mold. Refrigerate overnight. Unmold, and
  decorate with half-cherries. Refrigerate.

  From Josephine Fields, my 79 year old mother in law from Northern
  Ireland...

  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

---


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Nestle's Toll House Cookies
 Categories: Cookies, Mom's best, Cyberealm
      Yield: 25 servings

      1 c  Flour
      2 tb Flour
    1/2 ts Baking soda
      6 tb Sugar
    1/2 ts Vanilla
      1    Egg
    1/2 c  Chopped walnuts
    1/2 ts Salt
    1/2 c  Softened butter
      6 tb Packed light brown sugar
    1/4 ts Water
      1 pk 6 oz semisweet pieces

  Preheat oven to 375F. Sift together flour, soda and salt, and set
  aside.

  Combine shortening, sugars, vanilla and water - beat until creamy.
  Beat in egg. Add flour mixture and mix well. Add chocolate pieces and
  nuts.

  Drop by teaspoons onto greased cookie sheet. Bake at 375 for 10-12
  minutes

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ann Fowler's Toffee Crunch Cake
 Categories: Cakes, Mom's best
      Yield: 8 servings

      1 pk Sara Lee Pound Cake, frozen
      2 c  Heavy cream
    3/4 c  Butterscotch syrup
      3    1/4 oz. chocolate covered
           Toffee candy bars, chopped

  1.  Cut pound cake horizontally into 3 equal-sized layers; set aside.

  2.  In a chilled large deep bowl, beat the cream with chilled beaters
  until stiff peaks form. Gradually add the butterscotch syrup, folding
  gently.

  3.  Place the first cake layer on a serving plate. Liberally frost
  with whipped cream mixture. Sprinkle layer with 1/3 of the candy
  bars. Arrange second layer and repeat process. Top with the third
  layer and frost top and sides of cake with remaining whipped cream.
  Drizzle more butterscotch syrup over cake, and top with remaining
  candy bars. Chill in refrigerator for at least 3 hours before serving.

  (Variation:  Use strawberry or chocolate syrup in place of
  butterscotch and garnish with chopped frozen strawberries or
  semi-sweet chocolate chips)

  From:  America's Favorite Desserts Cookbook, Sara Lee  1992
         Ann Fowler, Watertown, NY

  Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ho Ho Cake
 Categories: Cakes, Christmas, Mom's best
      Yield: 15 servings

      2 tb Cornstarch
      1 c  Milk
      1 pk Chocolate cake mix
      1 c  Sugar
    1/2 c  Shortening
    1/2 c  Butter, softened
      1 ts Vanilla
    1/2 c  Plus 2 T melted butter
      6 tb Baking cocoa
      3 c  Confectioner's sugar
      1    Egg
  2 1/2 tb Hot water
      1 ts Vanilla

  1.  Combine the milk and cornstarch in a saucepan, and cook over
  medium heat until thickened, stirring constantly. Set aside and let
  cool at room temperature.

  2.  Prepare the cake mix as per directions for a 9 x 13 inch pan.
  Bake.

  3.  Cream sugar, shortening, and butter in a mixing bowl until light
  and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm
  cake; let cool completely!

  4.  Combine melted butter and cocoa in a bowl; mix well. Add
  confectioners sugar, egg, hot water and vanilla. Mix well. Pour over
  cooled frosted cake. Chill in refrigerator until set.

  Calories per serving:  601

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chef Freddy's Rhubarb Cake
 Categories: Cyberealm, Desserts, Cakes
      Yield: 1 servings

MMMMM---------------------FROM CHEF FREDDY'S--------------------------
      5 c  Rhubarb [diced "]
      1 pk Strawberry gelatin mix
      1 c  Sugar
      1 pk White cake mix
      3 c  Mini-marshmallows

  1)      Put the rhubarb in the bottom of 9" x 11" glass cake/baking
  pan...

  2)      Mix the gelatin and the sugar, pour over the rhubarb, cover
  with the marshmallows, then pour the cake mix on top of everything...

  3)      Bake in a 350 oven for 45 to 50 min... cool to room
  temperature and then refrigerate `til ready to serve, garnish as
  desired...       cf

  From Fred Goslin on Cyberealm Bbs, home of KookNet in Watertown NY
  (315) 786-1120

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Cheesecake
 Categories: Cyberealm, Mom's best, Cheesecake, Cakes
      Yield: 1 cheesecake

MMMMM---------------------------CRUST:--------------------------------
      2 c  Chocolate wafer crumbs
      5 tb Melted butter

MMMMM--------------------------FILLING:-------------------------------
      3 pk (8 oz ea) cream cheese at
           .room temperature
      1 c  Sugar
      5 lg Eggs
      2 oz (2 sq) semisweet chocolate-
           .melted

MMMMM-------------------------FROSTING:------------------------------
      6 oz (6 sq) semisweet chocolate-
           .melted
    1/2 c  Sour cream

  1. To prepare the crust, in a medium bowl, mix together chocolate
  wafer crumbs and melted butter until well blended. Press into a 9
  inch springform pan.

  2. Preheat oven to 300F.

  3. To prepare filling, in a large bowl, beat together cream cheese,
  sugar and eggs at medium speed until smooth and fluffy. Spoon half
  of the cream cheese mixture into the crust.

  4. Stir chocolate into the remaining cream cheese mixture until well
  blended. Drizzle over batter in crust to make swirls.

  5. Bake cheesecake for 50 minutes and transfer pan to a wire rack.
  Cool completely.

  6. Transfer cheesecake to a serving plate, cover with plastic wrap
  and chill for 2 hours.

  7. Uncover cheesecake; carefully remove the side of the pan.

  8. To prepare frosting, in a small bowl, mix together chocolate and
  sour cream. Spread over cheesecake. Chill briefly until frosting is
  set.

  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, New York 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fresh Berry Crumb Pie
 Categories: Cyberealm, Mom's best, Pies
      Yield: 1 pie

MMMMM--------------------CRUMB CRUST/TOPPING:-------------------------
      1 c  Hazelnuts or almonds (4 oz)
      2 c  Flour
    1/2 c  Sugar
    3/4 c  (1 1/2 sticks) chilled
           .butter cut into small pats

MMMMM--------------------------FILLING:-------------------------------
    1/2 c  Sugar
  1 1/2 tb Cornstarch
      2 pt Fresh berries

  1. Preheat oven to 350F. To prepare crumb crust/topping, spread nuts
  in a medium baking pan. Roast the nuts, stirring occasionally, until
  toasted, about 10 min.

  2. Remove nuts from the oven and turn out onto a cloth towel. Rub off
  and discard the papery skins. Increase the oven temp to 450F.

  3. In a food processor fitted with the metal blade, process the nuts
  until finely ground, about 10 seconds.

  4. In a large bowl, mix together the nuts, flour, and sugar. Using a
  pastry blender or two knives, cut the butter into the flour mixture
  until coarse crumbs form.

  5. Using fingers, evenly press half of the crumb crust/topping mixture
  into the bottom and sides of an 8 or 9 inch tart pan.

  6. To prepare the filling, in a medium bowl, mix together the sugar
  and the cornstarch. Gently fold in the berries. Spoon the berry
  mixture into the crust, spreading evenly.

  7. Sprinkle the berry mixture evenly with the remaining crumb crust/
  topping mixture.

  8. Bake until topping is golden and bubbly, about 30 minutes.
  Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown, New York 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hawaiian Wedding Cake
 Categories: Cakes, Mom's best, Cyberealm
      Yield: 12 servings

      1    Any flavor cake mix
      1 pk Instant vanilla pudding
  1 1/3 c  Syrup drained from fruit
    1/2 c  Coconut
      1    9 oz container Cool Whip
      1    8 oz pkg cream cheese
      1 cn Fruit cocktail in syrup
      1 cn Crushed pineapple in syrup
           (both 20 oz each)
    1/2 c  Chopped walnuts

  Make cake mix (flavor of your choice) as directed on package. Bake on
  a cookie sheet for 20 minutes. Cool.

  Combine pudding, softened cream cheese, and the juice (syrup) drained
  from the fruit equivalent to 1 1/3 cups. Beat together at medium
  speed well, and spread ontop of cake.

  Combine fruit cocktail and pineapple and sprinkle ontop of pudding
  mixture. Then, sprinkle nuts and coconut ontop of fruit.
  Top with cool whip, and finish with additional sprinkles of coconut
  and nuts.

  (Note, you can vary the fruit and the pudding flavors, as you wish)

MMMMM

---

                             Frozen Framboise Bombe

1 3/4 c crushed almond macaroon cookies
2 1/2 T cherry-flavored liqueur (opt)
1 quart rich strawberry or vanilla ice cream
1 c toasted blanched almonds, chopped
1 c heavy cream, whipped
3 1/2 T raspberry-flavored liqueur (opt)
2/3 c coarsely grated semisweet chocolate
whipped cream, whole raspberries, halved strawberries and grated
   chocolate for garnish

   Combine crushed cookies and cherry-flavored liqueur in bowl.
Combine ice cream, cookie-liqueur mixture, almonds, whipped cream,
raspberry-flavored liqueur and chocolate in large bowl; stir to mix
well. Freeze at least one hour or until moderately firm.  Pour into
2 quart souffle dish or dessert bowl, or 8 individual 6 oz clear-glass
souffle dishes fitted with wax paper collars.  Freeze for several
hours or until very firm.  Remove collars from individual souffle
dishes.  Garnish with whipped cream, berries and grated chocolate.

Makes 8 servings


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Buffalo chip cookies
 Categories: Cookies
      Yield: 27 cookies

      4 c  Flour
      2 ts Double acting baking powder
      2 ts Baking soda
      1 ts Salt
      2 c  Unsalted butter, melted
      2 c  Sugar
      2 c  Packed light brown sugar
      4 l  Eggs
      2 ts Vanilla
      2 c  Old-fashioned rolled oats
      2 c  Corn flakes
      2 c  Semi-sweet chocolate chips
      1 c  Pecan halves, chopped
      1 c  Shredded coconut

  Preheat oven to 350 degrees. Lightly butter 2 baking sheets. In a
  medium bowl sift together the flour, baking soda, and salt. In a
  large bowl gradually beat sugars into melted butter, at low speed,
  for 2 to 3 minutes, until completely combined and creamy. Beat in the
  eggs and vanilla. Using a wooden spoon, stir in the flour mixture.
  Add the rolled oats, corn flakes, chocolate chips, pecans, and
  coconut and stir until well combined. Using a 1/3 c measuring cup or
  ice cream scoop with a 1/3 c capacity, measure the dough and drop 3
  scoops onto each of the prepared baking sheets leaving about 3 inches
  between cookies. Bake at 20-25 minutes until lightly browned around
  the edges but still slightly soft in the center. Cool the cookies 3
  to 5 minutes on their pans before transferring to wire racks to finish
  cooling.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Apple Strudel
 Categories: Breads, Desserts, Pies
      Yield: 1 servings

      2 c  Flour
      3    Egg yolks
    1/4 c  Water
           ********
      3 tb Sugar
    1/2 lb Butter or margarine
      2 tb Vinegar
      3    Apples
      1 tb Flour
    1/2 ts Cinnamon

  Cut margarine into flour as for pie crust.  Add egg yolks, vinegar and
  water and mix well.  Cover and refrigerate overnight (or at least 3
  hours). Divide dough into 3 parts and work with one at a time.  Roll
  out on floured cloth to 10-1/2 x 15-1/2 inches.  Sprinkle each part
  with:
  :       1 tablespoon flour
  :       3 tablespoon sugar
  :       1/2 teaspoon cinnamon

  Arrange 3 peeled and diced apples along edge of long side and roll up,
  guiding with the cloth grasped in each hand.  Place on ungreased
  cookie sheet (with sides) or shallow baking pan.  Bake in a 375
  degree oven for 45 minutes.  Serve with confectioner's sugar
  sprinkled on top.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Focaccia
 Categories: Breads
      Yield: 12 servings

      2 pk Dry yeast; quick-rising
      2 c  Water; (about 110)
      1 tb Sugar
      4 tb Olive oil
    1/2 c  Vegetable oil
      1 ts Salt
  5 1/2 c  Unbleached flour

MMMMM--------------------------TOPPING-------------------------------
      3    Garlic cloves; crushed
    1/4 c  Olive oil
      1 tb Rosemary; dried whole
      1 tb Kosher salt

  Dissolve yeast in water. Add the sugar, olive oil, salad oil, and
  salt. Mix in 3 cups of the flour and whip until dough begins to leave
  the sides of the bowl, about 10 minutes. (Can use Kitchen Aid) Mix in
  the remaining flour by hand or with a dough hook and knead until it
  is smooth. Allow the dough to rise twice, right in the bowl, and
  punch down after each rising. Oil 2 baking sheets, each 18 x 13" and
  divide the dough between the 2 pans. Using your fingers, press the
  dough out to the edges of each pan. Allow to rise for about 30
  minutes and brush with the crushed garlic mixed with the oil for
  topping. Sprinkle the rosemary and kosher salt on top. Bake 375 oven
  for about 20 minutes. Variation: top with green onions instead of
  rosemary. "The Frugal Gourmet's Whole Family Cookbook"

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Herbed Focaccia
 Categories: Breads, Vegetables, Cyberealm
      Yield: 12 servings

MMMMM---------------------------SPONGE--------------------------------
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
    1/2 c  Yellow Onion, finely chopped
  1 1/2 tb Extra Virgin Olive Oil
      2 tb Fresh Basil, chopped
    1/2 tb Fresh Thyme, chopped
      1 ts Fresh Rosemary, chopped
    1/2 ts Fresh Sage, chopped
           Pepper
    1/2 c  Warm Milk (110F)
    1/2 c  Warm Water (110F) plus
      2 tb Warm Water (110F)
    1/2 tb Sugar
      2 c  All-Purpose Flour
      2 tb Calamata Olives, pitted and
           Chopped

MMMMM---------------------------DOUGH--------------------------------
    1/2 tb Salt
      2 c  Bread Flour

MMMMM--------------------------TOPPING-------------------------------
      1 c  Yellow Onion, in thin strips
  1 1/2 tb Extra Virgin Olive Oil
      1 ts Fresh Thyme, chopped
      1 ts Fresh Rosemary, chopped
           Pepper
    1/4 c  Cornmeal
           Coarse Salt and Pepper

  Sponge: Butter a 4 quart mixing bowl. Brush 12x7 1/2x2" baking dish
  with olive oil. In a small bowl, combine 1/4 cup warm water and pinch
  sugar. Sprinkle yeast over water mixture. Let stand until yeast
  dissolves and bubbles. While yeast is dissolving, in a small skillet
  saute chopped onion in 1 1/2 tb hot olive oil over medium heat until
  soft. Stir in basil, 1/2 tb thyme, 1 ts rosemary, sage, and freshly
  ground pepper to taste. Cook, stirring gently, 1 minute. Pour into
  buttered bowl.

  Stir in warm milk, 1/2 cup + 2 tb water, 1/2 tb sugar, and dissolved
  yeast. Add 2 cups flour. Beat at high speed for 3 minutes. Stir in
  olives. Cover and let rise in warm place until doubled, about 30
  minutes.

  Dough: Brush a 4 quart bowl with olive oil. Stir 1/2 tb salt into
  bread mixture. Stir in enough of the remaining flour with a wooden
  spoon until dough forms a ball. Turn dough out on a well-floured
  surface. Knead until smooth and elastic, about 8-10 minutes, adding
  enough of the remaining lfour to keep dough from sticking. Place
  dough in oiled bowl, turning once to oil surface. Cover and let rise
  in a warm place until double, about 45 minutes.

  Topping: While dough is rising, in a small skillet, saute onion
  strips in 1 1/2 tb hot olive oil over medium heat until soft. Add 1
  ts thyme, 1 ts rosemary, and freshly ground pepper to taste. Cook,
  stirring gently, for 1 minute. Remove from heat and set aside.

  Assembly: Sprinkle 2 tb of the cornmeal in baking dish, tilting to
  coat. Do not shake out excess cornmeal. Turn dough into center of
  baking dish. Sprinkle remaining cornmeal evenly over dough. Gently
  push dough out from center towards sides and ends of dish, pulling
  carefully at ends of dough to fill all corners of baking dish. Dough
  should fill dish evenly. Using a brush, dab top of dough with olive
  oil. Lightly prick the dough at 1" intervals with a fork.

  Spoon topping over dough, spreading to within 1" of edge of dough.
  Sprinkle with freshly ground pepper and coarse salt. Let rise,
  uncovered, in a warm place until double, about 45 minutes. Preheat
  oven to 425F. Bake at 425F for 30 minutes. Run knife around edge of
  dish to loosen bread. Using 2 spatulas, remove from dish. Cool on
  rack. Cut in squares to serve.

  Source: Victoria Magazine, January 1994 Typed by Katherine Smith
  Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Harvest Cake from Mike and Chris Perry
 Categories: Cyberealm, Cakes
      Yield: 1 cake

      4 c  Apples, cut up
      2 c  Sugar
      2    Eggs
      1 c  Oil
           Cinnamon, Nutmeg and Cloves
      1 c  Nuts
      1 ts Baking soda
      3 c  Flour

   Add the sugar to the cut up apples. Add spices. Then add the rest of
  the ingredients to the mixture, mix well, and pour into a large
  lightly greased bundt pan. Bake at 350F for about 1 hour (more or
  less) or until done and lightly brown. You can dust this with
  confectioner's sugar, or serve with whipped cream. Can be served warm
  or cold.

  Source: Chris Perry (a user at Cyberealm BBS) and her family
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120
  Originally posted 1992

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Eggnog Bread Pudding
 Categories: Desserts, Christmas, Ethnic, Puddings
      Yield: 8 servings

MMMMM--------------------------PUDDING-------------------------------
      3 lg Eggs
      1 lg Egg yolk
    3/4 c  Sugar
      4 tb Unsalted butter; melted
  1 3/4 c  Half-and-half
      3 tb Brandy
      2 tb Pure vanilla extract
    3/4 ts Freshly grated nutmeg
    1/8 ts Salt
      6 sl Dry cinnamon raisin bread
           - quartered

MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------
    1/3 c  Pure maple syrup
      2 tb Sugar
  1 1/2 c  Cranberries
           - if frozen, do not thaw
      3 tb Unsalted butter
  1 1/2 tb Bourbon

  PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
  center of the oven. Butter a 6-cup souffle dish. Have a kettle of
  boiling water ready and a baking pan large enough to hold the souffle
  dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
  butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
  the bread in the souffle dish and pour the custard over it. Press the
  bread into the custard so it gets well soaked. Let rest 20 minutes.
  Put the souffle dish in the baking pan and place on the oven rack.
  Pour boiling water into the baking pan so it comes halfway up the
  sides of the souffle dish. Bake until the custard is softly set in
  the center, about 1 hour. Remove from the water bath. Serve warm or
  at room temperature with Cranberry-Maple Sauce. Once cooled, the
  pudding can be refrigerated for up to 3 days. To reheat, cover with
  aluminum foil with several slits in it. Bake in a preheated 350F oven
  for 20 minutes. Serve warm, or at room temperature with
  Cranberry-Maple Sauce.

  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
  small non-aluminum pan, then cook for 3 minutes. Add the cranberries
  and cook until their skins burst and they begin to pop, 6 to 8
  minutes, or slightly longer if they are frozen. Cut the butter into 3
  pieces. Remove the pan from the heat and whisk in the butter, 1 piece
  at a time, waiting until each is incorporated before adding another.
  Add the bourbon. Sauce can be served immediately or refrigerated for
  up to a week. Reheat gently and thin with 2 to 3 tablespoons water
  before serving.

  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Strawberry Jam Squares
 Categories: Cyberealm, Mom's best, Cookies, Christmas
      Yield: 35 squares

      1 c  Butter
      1 c  Sugar
      2    Egg yolks
      2 c  Unsifted flour
      1 c  Chopped walnuts
    3/4 c  Strawberry jam

  1. In a medium bowl cream butter and sugar. Beat in egg yolks.
  Gradually stir in the flour, then the nuts. Form mix into a ball, and
  cut in half. 2. Wrap 1/2 of the dough in plastic and chill in the
  freezer. Pat the remaining half into an ungreased 8x8x2 pan. Spread
  on the jam. Take the remaining half and roll between 2 pieces on
  plastic wrap. Then place on the covered half in the pan.
  3. Bake at 325F for 55-60 minutes, or until lightly browned.

  NOTE: This is VERY sweet and VERY rich!!

  From the secrets of Linda Fields Cyberealm BBS Watertown NY
  315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Irish Potato Candy
 Categories: Cyberealm, Candies, Christmas, Mom's best
      Yield: 16 servings

      1 tb Mashed potatoes
  2 1/4 c  Confectioners' sugar
      1    12 oz jar peanut butter

  Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one
  cup at a time, beating well after each addition. Spread into greased
  10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly
  roll. Cut into slices.

  Source: Homemade for the Holidays Cookbook, 1992
  Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Cake
 Categories: Cakes, Desserts, Cyberealm
      Yield: 1 servings

      1    Package(18.25)spice cake mix
  1 1/2 c  Libby's Pumpkin pie mix
      4    Med. eggs
      1    Envelope (1.25oz)
           Whipped topping mix

  Preheat oven to 350 deg.

  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2
  eggs.. Mix at LOW speed untill moistened then at med. speed adding
  remainder eggs and topping mix Mix at low speed untill moistened then
  at med. speed for 3 min. Pour into greased and floured cake pans
  and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool
  15 min... remove from pan(s) and cool completely Frost with your
  favorite frosting or creamy butter frsting.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Cake & Frosting
 Categories: Cyberealm, Cakes
      Yield: 1 servings

      1    Package(18.25)spice cake mix
  1 1/2 c  Libby's Pumpkin pie mix
      4    Med. eggs
      1    Envelope (1.25oz) whipped
           Topping mix

MMMMM--------------------------FROSTING-------------------------------
      1 c  Milk
      5 ts Flour, all purpose
      1 c  Butter
      1 c  Sugar, powdered; sifted
      1 ts Vanilla

  Preheat oven to 350 deg.

  In a large mixing bowl combine cake mix, pumpkin pie mix, and 2
  eggs... Mix at LOW speed untill moistened then at med. speed adding
  remainder eggs and topping mix. Mix at low speed untill moistened
  then at med. speed for 3 min. Pour into greased and floured cake pans
  and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool
  15 min... remove from pan(s) and cool completely.

  FROSTING: Cook milk and flour until thick; cool in fridge. Beat
  butter, sugar and vanilla with mixer. Add flour and milk mixture a
  little at a time (make ahead of cake so that it has plenty of time to
  cool). Beat well.

  From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Harvest Pumpkin Cake
 Categories: Cakes
      Yield: 12 servings

  3 1/2 c  Flour
      1 c  Butter
      2 c  Sugar
      4    Eggs
      2 ts Soda
      2 ts Cinnamon
      1 ts Salt
      1 ts Nutmeg
    1/2 ts Ginger
    1/2 ts Cloves
  1 1/2 c  Pumpkin
  1 1/2 c  Choc. chips
  1 1/2 c  Walnuts (opt)

  Preheat oven to 375   cream butter, sugar, and eggs. add spices. add
  flour and pumpkin. Stir in Choc. Chips and nuts. grease BOTTOM of 2
  9X5 loaf pans. bake at 375 for 65-75 min., or until toothpick comes
  out clean.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Another Pumpkin Cake
 Categories: Cakes
      Yield: 6 servings

      2 c  Sugar
  1 1/4 c  Vegetable oil
      4    Eggs
      2 c  Flour
      1 ts Salt
      2 ts Baking soda
      3 ts Cinnamon
  1 1/2 c  Pumpkin
      1 c  Chopped walnuts

  FROM:      ??

  Combine sugar & oil; mix until well blended.  Add eggs one at a time,
  beating well after each addition. Sift flour, salt, soda & cinnamon
  together.  Add pumpkin and walnuts last. Pour in 9" or 10" ungreased
  tube pan.  Bake in 350~ oven for 1 hour.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Cake Roll
 Categories: Cakes
      Yield: 1 servings

      3    Eggs
      1 c  Sugar
    2/3 c  Pumpkin
      1 ts Lemon juice
    3/4 c  Flour
    1/2 ts Nutmeg
      1 ts Ginger
      2 ts Cinnamon
      1 ts Baking powder
    1/2 ts Salt
      1 c  Powdered sugar
      6 oz Cream cheese
      4 ts Butter or margarine
    1/2 ts Vanilla extract

  Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar.
  Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6
  ingredients and fold into pumpkin mixture. Pour into a greased and
  floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15
  minutes. After baked, sprinkle a towel with powdered sugar. Tip cake
  out onto the towel. Sprinkle the cake with powdered sugar. Roll up in
  the towel and let cool. Topping: Place powdered sugar, cream cheese,
  butter and vanilla extract in mixing bowl. Beat until smooth. Unroll
  cake, gently, and spread withcream cheese mixture. Roll cake again.
  Chill.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fresh Fruit Halloween Cake
 Categories: Cakes
      Yield: 6 servings

  3 1/2 c  Flour
  2 1/2 c  Sugar
      2 ts Baking soda
  1 1/2 ts Salt (optional)
    1/4 ts Baking powder
      1 ts Cinnamon
      3    Eggs
    3/4 ts Nutmeg
    1/2 ts Ground cloves
    3/4 c  Shortening
    3/4 c  Fresh orange juice
      1 c  Shredded apple (1 large)
      1 c  Shredded pear (1 large)
      1 c  Chopped nuts

  Into a large bowl, sift flour, sugar, baking soda, salt, baking
  powder and spices.  Add shortening, orange juice and shredded fruit.
  Beat 2 minutes at medium speed. Add eggs. Beat 2 minutes longer. Stir
  in nuts. Pour into greased and floured bundt cake pan or 10 inch tube
  pan. Bake 70-80 minutes at 350F. Cool 5 minutes and then take out of
  pan. Cool thoroughly. Sprinkle with icing sugar, or frost with
  Jack-O-Lantern Frosting.

  Shared by:  Sharon Stevens

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Halloween Apples on a Stick
 Categories: Candies
      Yield: 6 servings

     12 sm Red eating apples
     12    Wooden skewerer
      3 c  Sugar
    3/4 c  Light corn syrup
      1 c  Water
           Few drops oil of cloves
           Red food coloring or:
     12    Red cinnamon candies

  Wash apples in hot water and dry. Insert a skewer in blossom end of
  each apple. In a saucepan mix sugar, corn syrup, and water. Cook over
  direct heat, stirring, until sugar dissolves. Add oil of cloves and a
  little coloring. Continue cooking, without stirring, until a small
  amount of mixture forms a hard piece that cracks when dropped into
  cold water (290 F. on a candy thermometer). Set pan over boiling
  water. Dip each apple into syrup, remove, and whirl apple until syrup
  covers it smoothly. Stand apples, skewer side up, on tray or plate to
  cool and harden.

  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery -
  Vol. 1]

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: White Ivory Cream Cake
 Categories: Cyberealm, Mom's best, Cakes
      Yield: 1 9" cake

MMMMM---------------------------CAKE:--------------------------------
      8 oz White chocolate, finely
           .chopped
      3 c  Sifted cake flour
      2 ts Baking powder
    1/2 ts Salt
      1    Stick unsalted butter (1/2c)
  1 1/4 c  Sugar
      3 lg Eggs
      2 ts Vanilla
      1 c  + 1 T milk

MMMMM--------------------FILLING AND FROSTING-------------------------
  1 1/2 lb White chocolate, finely
           .chopped
  2 1/2 c  Heavy cream
      6 tb Unsalted butter
    1/2 c  Coarsely chopped macadamia
           .nuts

MMMMM--------------------------GARNISH-------------------------------
           White macadamia nuts &
           Strawberries or raspberries

  1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.

  2. Make the Cake: In a double boiler, melt the white chocolate over
  hot, not simmering, water. Set aside to cool slightly.

  3. In a large bowl with an electric mixer, cream the butter and sugar.
  Beat in the eggs one at a time, beating well after each addition. On
  low speed, add the melted chocolate and the vanilla. In three
  additions, on low speed, alternately beat in the flour mixture and
  the milk. Beat until just smooth, about 20 seconds.

  4. Pour the batter into the prepared pans and bake for 25 - 30
  minutes or until the top is golden and a cake tester inserted in the
  center comes out clean. Set the cake pans on a wire rack to cool for
  20 minutes. Then invert the cakes onto the racks to cool completely.

  5. Prepare the Filling and Frosting: Place the white chocolate in a
  medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream
  and the butter to a simmer. Pour over the chocolate. Let stand,
  covered, for 5 minutes, then stir until smooth. Refrigerate the white
  chocolate mixture until firm enough to spread, about 1 hour.

  6. To Assemble: Spread the bottom layer with 1 cup of the chilled
  white chocolate mixture. Arrange the chopped macadamia nuts over the
  filling, and top with the second cake layer.

  7. In a medium bowl, beat the remaining 1 cup cream until firm peaks
  form. Fold the whipped cream into the remaining white chocolate
  mixture. Spread this over the top and sides of the cake. Arrange
  whole macadamia nuts around the rim and base of the cake. Chill until
  ready to serve. Garnish each piece with a fanned strawberry or
  raspberries.


  Source: Mrs. Fields I Love Chocolate Cookbook, 1994
  Typed for you by another Mrs. Fields -- Linda Fields, Cyberealm BBS
  and home of Kook-Net, Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ganache-Filled Devil's Food Cake
 Categories: Cyberealm, Mom's best, Cakes, Kooknet
      Yield: 1 9" cake

MMMMM------------------------FOR THE CAKE-----------------------------
  1 3/4 c  Boiling water
      6 oz Semisweet chocolate,chopped
           .coarsely
      1 c  Unsweetened cocoa powder
      2 c  Sifter cake flour
      2 ts Baking soda
    1/4 ts Salt
     10 oz Unsalted butter, softened
  1 3/4 c  Packed dark brown sugar
      4 lg Eggs
      2 ts Vanilla

MMMMM-----------------FOR THE CHOCOLATE GANACHE----------------------
    1/2 c  Heavy cream
      2 tb Unsalted butter
      4 oz Semisweet chocolate,chopped
           .finely

MMMMM----------------------FOR THE FROSTING---------------------------
  2 1/2    Sticks (1 1/4 cups) + 2 T
           Unsalted butter, softened
  4 1/2 c  Confectioners' sugar
      1 c  Unsweetened cocoa powder
      2 ts Vanilla
    1/4 c  + 2 T milk

  1. MAKE THE CAKE: Preheat oven to 350F. Butter two 9-inch cake pans,
  and line the bottoms with circles of wax paper, then butter and flour
  the paper.

  2. In a medium bowl, pour the boiling water over the chopped
  chocolate. Set aside for 5 minutes. Add the cocoa and stir until the
  mixture is smooth. Set aside to cool to room temperature.

  3. In a small bowl, whisk together the flour, baking soda, and salt.

  4. In a large bowl with an electric mixer, cream the butter and brown
  sugar and add the eggs one at a time, beating well after each
  addition. Beat in the vanilla. Add the flour mixture and half the
  chocolate mixture. Beat on low speed to combine, and then on high for
  1 1/2 minutes. Add the remaining chocolate mixture and beat on low
  speed to combine.

  5. Pour the batter into the prepared pans and bake for 30-40 minutes
  or until a cake tester inserted in the center comes out clean. Set
  the cake pans on a wire rack to cool for 20 minutes.Then invert the
  cakes onto the racks to cool completely.

  6. TO MAKE THE GANACHE: In a small saucepan, bring the cream and the
  butter to a simmer. Add the chocolate, cover for 5 minutes, then stir
  until smooth. Refrigerate the ganache until firm enough to spread.

  7. TO MAKE THE FROSTING: In a large bowl, with an electric mixer,
  cream the butter. In a medium bowl, whisk together the sugar and
  cocoa. Beat one-third of the sugar-cocoa mixture into the butter. Mix
  in the vanilla. Add the rest of the sugar-cocoa mixture alternately
  with the milk and beat until the frosting is smooth.

  8. TO ASSEMBLE THE CAKE: Top one layer with the ganache. Add the
  second layer of cake and frost the sides, and then the top.
  Decoratively pipe frosting around the base and top edges of the cake.

  Source: Mrs. Fields I Love Chocolate Cookbook, 1994.
  Typed for you by another Mrs. Fields, Linda Fields, Cyberealm BBS
  And Home of Kook-Net, Watertown, NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Turkey Cupcakes
 Categories: Cyberealm, Mom's best, Cakes, Desserts
      Yield: 24 cupcakes

MMMMM--------------------------CUPCAKES-------------------------------
      1 pk Devil's Food Cake Mix
  1 1/4 c  Water
    1/2 c  Oil
      3    Eggs

MMMMM------------------FROSTING AND DECORATIONS-----------------------
      1 c  Vanilla frosting
  1 1/8 c  Candy corn pieces
     24 lg Gumdrops
      2 sm Red gumdrops

  1. Heat oven to 350F. Line 24 muffin cups with paper baking cups.

  2. In a large bowl, combine all cupcake ingredients at low speed until
  moistened. Beat 2 minutes at high speed. Pour batter into paper-lined
  muffin cups. Bake for 20-30 minutes or until toothpick inserted in
  center comes out clean. Cool 15 minutes and remove from pan. Cool
  completely.

  3. Frost the tops of the cupcakes with frosting.

  4. To form each body, take a large gumdrop and press a piece of candy
  corn into the center at an angle to resemble the beak. Cut each red
  gumdrop into 12 thin strips, about 1/4 inch long, and press one strip
  below each beak to form "wattle". Place one completely gumdrop in the
  center of each cupcake. To form feathers, arrange about 5 candy corn
  pieces in a half circle around the edge of each cupcake, points
  toward center.

  Source: Pillsbury's Classic Cookbooks- Real Home Baking, 1994
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Andrea Cassoni's Buckeyes
 Categories: Cyberealm, Cookies, Christmas
      Yield: 6 dozen

      1 lb Smooth peanut butter
    1/2 c  Butter
  3 1/2 c  Confectioners' sugar
      3 c  Rice krispies

  Mix the ingredients together. Make small balls, and coat with 1
  package of chocolate chips and 1/4 bar of paraffin wax melted
  together in a double boiler. Dip each in the mixture, and put on wax
  paper to cool.

  Originally posted 12/4/92
  Typed for you in MM format by Linda Fields, Cyberealm BBS and home of
  Kook-Net, Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Andrea Cassoni's Ting-A-Lings
 Categories: Cyberealm, Cookies, Christmas
      Yield: 4 dozen

      1 pk 6 oz chocolate chips
      1 pk 8 oz butterscotch chips
      1 cn 4 oz chow mein noodles
      1 c  Cashews or peanuts

  Melt the bits in a double boiler or in a microwave oven. Add the chow
  mein noodles and nuts. Drop on wax paper by teaspoonfuls and let
  cool.

  Originally posted 12/04/92
  Typed for you by Linda Fields Cyberealm BBS and home of Kook-Net,
  Watertown NY 315-786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Andy Cassoni's Butter Ball Cookies
 Categories: Cyberealm, Cookies, Christmas
      Yield: 36 cookies

    1/2 c  Butter
      2 tb Sugar
      1 ts Vanilla
      1 c  Cake flour
      1 c  Ground walnuts

  Cream together butter and sugar. Add the remaining ingredients. Roll
  into balls and bake for 30 minutes in a 325F oven. When warm, roll in
  confectioners' sugar and cool. Repeat rolling in sugar.

  Originally posted 12/4/92

  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brigitte's Mincemeat Cookies
 Categories: Cyberealm, Cookies, Christmas
      Yield: 36 cookies

      1 c  Shortening
  1 1/2 c  Sugar
      3    Eggs
      3 c  Flour
      1 ts Baking powder
    1/2 ts Salt
  1 1/3 c  Mincemeat filling

  "Cream shortening. Add sugar, and blend well. Add eggs, and beat until
  smooth. Add mixed dry ingredients and then stir in mincemeat. Blend
  well. Drop by teaspoonfuls onto a greased cookie sheet, at least 2
  inches apart. Bake at 400F for 12 minutes or until lightly browned.
  You can use margarine instead of shortening and add chopped nuts if
  desired, and you can also mix the sugars, using brown and white
  sugar."

  Originally posted by Brigitte Sealing, Oct 1992
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Brigitte's Brazilian Nut Crunch
 Categories: Cyberealm, Candies, Christmas, Snacks
      Yield: 1 pound

      2 c  Sugar
    1/4 ts Baking soda
  1 1/2 c  Ground brazil nuts
      1 pk 6 oz chocolate chips, melted
           . to get 1/2 cup

  "Grease baking sheet. In a heavy skillet, cook the sugar over low
  heat, stirring constantly until melted. Add soda, 1 cups of the nuts.
  Mix well. Turn onto a baking sheet immediately. With a rolling pin,
  roll the brittle until about 1/4 inch thick. Before the brittle is
  cool, mark into squares with a knife. When cold, spread with
  chocolate and sprinkle on the rest of the nuts. When chocolate is
  firm, break into pieces."

  Originally posted by Brigitte Sealing, Oct. 1992
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Stephanie's Homesteader Cookies
 Categories: Cyberealm, Christmas, Cookies
      Yield: 3 dozen

      3 c  Flour
    1/2 ts Salt
    1/2 ts Baking soda
    1/2 ts Cinnamon
      1 c  Melted butter
      1 c  Brown sugar
      1    Egg, well beaten

MMMMM----------------------FOR THE FROSTING---------------------------
      2 tb Melted butter
      1 c  Sifted confectioners' sugar
      2    -3 T warm milk

  "Sift together the flour, salt, baking soda and cinnamon. Then
  combine the butter, brown sugar, and egg. Blend well. Press into an
  old metal ice cube tray(without the ice cube tray insert, of course)
  tray, and chill 1/2 hour in the freezer. Cut into 1/4 inch pieces.
  Place on cookie sheet and bake at 375F for 10-12 minutes. Cool and
  frost.

  To make the frosting, combine all ingredients and pour over cookies
  by the spoonsful.

  Originally posted by Stephanie Needham, 12/1/92
  Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
  Watertown NY 315-786-1120

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Plantation Gingerbread with Lemon Sauce
 Categories: Cyberealm, Desserts, Cakes
      Yield: 12 servings


MMMMM------------------------FOR THE CAKE-----------------------------
  2 1/2 c  Flour [sifted]
      1 c  Sugar
      3    Eggs
      1 c  Molasses [light]
    3/4 c  Water [hot]
      1 ts Baking soda
  1 1/2 ts Ginger [ground]
    1/2 ts Nutmeg
    1/4 ts Salt
      1 c  Butter

MMMMM----------------------FOR THE TOPPING---------------------------
    1/2 c  Sugar
      2 tb Corn starch
      1 c  Water
    1/4 c  Butter
      1 ts Lemon peel [grated]
      1 ds Salt
    1/4 c  Lemon juice

  To make the gingerbread cake...
  *Pre-heat the oven to 375 and grease & flour a 9" x 13" baking pan...

  1)      Sift together the flour, baking soda, spices, and the salt;
  mixing well, then set aside...
  2)      In a large bowl, mix together the butter, sugar, and the eggs,
  with an electric mixer on high speed. Mix `til smooth and fluffy,
  about 5 min., then add in the molasses, hot water and the flour
  mixture, beating `til smooth.
  3)      Turn the batter into the prepared baking pan and bake 35 to 40
  min. or `til wooden pic inserted in center comes out clean...

  For the sauce:
  1)      In a small sauce pan, bring the water to a boil over med.-high
  heat, combining the sugar and corn starch into it...
  2)      Reduce the heat and stir `til mixture is thickened and
  translucent, about 5 min...
  3)      Reomve from the heat and stir in the the remaining ingredients
  mixing well. Cool PARTIALLY and spoon WARM, over each individual
  serving of warm ginger bread cake...

  *Note: The topping is made by taste, adding or deleating sugar as
  desired...

  **Variations: The lemon ingredients may be replaced with equal
  amounts of lime or orange ingredients...

  Source: Mrs. Barbara Piddock (Grogg's wife), Clayton NY
  Typed for you by Fred Goslin in Watertown NY
  on Cyberealm Bbs, Home of KookNet at (315) 786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: PierHouse Key Lime Pie
 Categories: Cyberealm, Desserts, Pies
      Yield: 8 servings

MMMMM------------------------FOR THE PIE-----------------------------
     14 oz Milk [sweetened/condensed]
      4    Egg yokes
      1 tb Cream of tartar
      4 oz Key lime juice
      1    9" graham cracker pie crust

MMMMM----------------------FOR THE TOPPING---------------------------
      2 c  Key lime juice
    3/4 lb Sugar (not a typo!)

  Preheat oven to 350F degrees. Beat the egg yolks until they are a pale
  yellow. Pour in the milk and cream of tartar at the same time and
  beat on medium speed of an electric mixer for 5 minutes. Add the lime
  juice and mix for 5 more minutes. You cannot over mix on this recipe.
  Pour mixture into a 9-inch graham cracker pie shell and place on a
  cookie sheet. Bake for 15 minutes or until the pie turns light in
  color. Refrigerate.

  For the topping Add ingredients to a saucepan and bring to a boil.
  Lower heat and simmer until sauce is a golden brown. Refrigerate
  until thick. Pour over the key lime pie before serving.

  This pie will keep in the refrigerator for 3 days.

  Source: Chef Bob at the Pier House Resort, Key West, Florida Uploaded
  with permission by Jenee Burns, formatted to MM for you by Fred
  Goslin in Watertown NY, on Cyberealm Ebbs, home of KookNet at (315)
  786-1120...

MMMMM
---

I know this is a little late, but we are having this on Thanksgiving
day, and I thought I would share it with you. Have a great day, and
remember we all have something or someone to be thankful for... for us,
you the users are among our thanks!

Lin and Pat


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Stephanie's Pumpkin Cheesecake
 Categories: Cyberealm, Mom's best, Cheesecake
      Yield: 1 cheesecake

MMMMM-----------------------FOR THE CRUST----------------------------
    3/4 c  Graham cracker crumbs
    1/2 c  Finely chopped pecans
    1/4 c  Firmly packed lt brown sugar
    1/4 c  Granulated sugar
    1/2 c  (1/4 cup) unsalted butter,
           -melted and cooled

MMMMM----------------------FOR THE FILLING---------------------------
  1 1/2 c  Solid packed pumpkin
      3    Large eggs
  1 1/2 ts Cinnamon
    1/2 ts Fresh grated nutmeg
    1/2 ts Ground ginger
    1/2 ts Salt
    1/2 c  Firmly packed lt brown sugar
      3 pk 8 oz ea cream cheese, cut
           -into bits and softened
    1/2 c  Granulated sugar
      2 tb Heavy cream
      1 tb Cornstarch
      1 ts Vanilla
      1 tb Bourbon or bourbon liqueur

MMMMM----------------------FOR THE TOPPING---------------------------
      2 c  Sour cream
      2 tb Granulated sugar
      1 tb Bourbon or bourbon liqueur

  For the Crust:

  In a bowl, combine cracker crumbs, pecans and sugars; stir in the
  butter and press the mixture into the bottom and 1/2 inch up the sides
  of a buttered 9 inch springform pan. Chill crust 1 hour.

  For the Filling:

  In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger,
  salt, and brown sugar. In a large bowl, with an electric mixer, cream
  together the cream cheese and the granulated sugar. Beat in the cream,
  cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until
  smooth. Pour the filling into the crust and bake in the middle of a
  preheated 350F oven for 50-55 minutes, or until the center is just
  set. Let cool in the pan on a rack for 5 minutes.

  For the Topping:

  In a bowl, whisk together the sour cream, sugar and bourbon. Spread
  the mixture over the top of the cheesecake and bake the cheesecake
  for 5 minutes more. Let the cheesecake cool in the pan on a rack
  and chill it, covered overnight. Remove the sides of the pan and
  garnish top of the cheesecake with pecans.

  Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120
  Typed in MM format by Linda Fields, Cyberealm BBS

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Excellent Holiday Fruitcake
 Categories: Mom's best, Cyberealm, Christmas
      Yield: 16 servings

      1 lb Raisins
  1 1/3 c  Water
  1 1/2 c  Sugar
    1/4 c  Shortening
  2 1/2 c  Flour
      1 ts Salt
    1/2 ts Cloves, ground
    1/2 ts Nutmeg, ground
    1/2 ts Allspice
      1 ts Cinnamon
      1 ts Baking soda
      1 ts Baking powder
      1 ts Salt
    1/2 c  Chopped walnuts
      1 lb Holiday fruit
      2    Eggs

  1. In a medium sized saucepan, combine the sugar, raisins and water,
  and bring to a boil. Boil for 5 minutes. (Note, you may substitute
  3/4 cup light brown sugar and 3/4 cup granulated sugar; you may
  also substitute 1 cup of water and 1/3 cup light rum).

  2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short-
  ening.

  3. In a large mixing bowl, combine flour, spices, soda and powder.
  Mix well, and add the holiday fruit and nuts.

  4. In a small bowl, beat the eggs well. When the raisin mixture has
  boiled for 5 minutes, QUICKLY add the egg mixture to the raisin
  mixture and then QUICKLY add all to the flour mixture and blend
  well.

  5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2
  hours.

  6. Cool completely.

  Source: Linda Fields, Cyberealm BBS Watertown NY
  Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
  315-785-8098 or 315-786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ho Ho Cake
 Categories: Cakes, Christmas, Mom's best
      Yield: 15 servings

      2 tb Cornstarch
      1 c  Milk
      1 pk Chocolate cake mix
      1 c  Sugar
    1/2 c  Shortening
    1/2 c  Butter, softened
      1 ts Vanilla
    1/2 c  Plus 2 T melted butter
      6 tb Baking cocoa
      3 c  Confectioner's sugar
      1    Egg
  2 1/2 tb Hot water
      1 ts Vanilla

  1.  Combine the milk and cornstarch in a saucepan, and cook over
  medium heat until thickened, stirring constantly. Set aside and let
  cool at room temperature.

  2.  Prepare the cake mix as per directions for a 9 x 13 inch pan.
  Bake.

  3.  Cream sugar, shortening, and butter in a mixing bowl until light
  and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm
  cake; let cool completely!

  4.  Combine melted butter and cocoa in a bowl; mix well. Add
  confectioners sugar, egg, hot water and vanilla. Mix well. Pour over
  cooled frosted cake. Chill in refrigerator until set.

  Calories per serving:  601

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Italian Cream Cake
 Categories: Cakes, Christmas, Mom's best
      Yield: 15 servings

    1/2 c  Butter, softened
    1/2 c  Shortening
      2 c  Sugar
      5    Egg yolks
      2 c  Flour
      1 ts Baking soda
      1 c  Buttermilk
      1 ts Vanilla
      1 cn 3 oz coconut
      1 c  Chopped walnuts
      5    Egg whites, stiffly beaten
      8 oz Cream cheese, softened
    1/2 c  Butter, softened
      1 lb Confectioners sugar
      1 ts Vanilla
    1/2 c  Chopped walnuts

  1.  Cream 1/2 c butter, shortening, and sugar in a mixing bowl until
  light and fluffy. Add egg yolks; beat well.

  2.  Mix flour and baking soda together. Add to batter mixture
  alternately with buttermilk and 1 tsp vanilla, beating well after
  each addition.

  3.  Stir in coconut and 1 cup walnuts. Fold in egg whites.

  4.  Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for
  25 minutes, or until layers test done. Cool in pans for several
  minutes. Remove to wire racks to cool completely.

  5.  Combine cream cheese and 1/2 cup butter in mixing bowl; beat
  well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in
  1/2 cup chopped walnuts.

  6.  Spread between layers and over top and side of cooled cake. Chill
  in refrigerator. Cake will be easier to cut if stored in refrigerator
  for 24 hours.

  Calories per serving:  661

MMMMM

---
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Eggnog Bread Pudding
 Categories: Desserts, Christmas, Ethnic, Puddings
      Yield: 8 servings

MMMMM--------------------------PUDDING-------------------------------
      3 lg Eggs
      1 lg Egg yolk
    3/4 c  Sugar
      4 tb Unsalted butter; melted
  1 3/4 c  Half-and-half
      3 tb Brandy
      2 tb Pure vanilla extract
    3/4 ts Freshly grated nutmeg
    1/8 ts Salt
      6 sl Dry cinnamon raisin bread
           - quartered

MMMMM-------------------CRANBERRY-MAPLE SAUCE------------------------
    1/3 c  Pure maple syrup
      2 tb Sugar
  1 1/2 c  Cranberries
           - if frozen, do not thaw
      3 tb Unsalted butter
  1 1/2 tb Bourbon

  PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
  center of the oven. Butter a 6-cup souffle dish. Have a kettle of
  boiling water ready and a baking pan large enough to hold the souffle
  dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
  butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
  the bread in the souffle dish and pour the custard over it. Press the
  bread into the custard so it gets well soaked. Let rest 20 minutes.
  Put the souffle dish in the baking pan and place on the oven rack.
  Pour boiling water into the baking pan so it comes halfway up the
  sides of the souffle dish. Bake until the custard is softly set in
  the center, about 1 hour. Remove from the water bath. Serve warm or
  at room temperature with Cranberry-Maple Sauce. Once cooled, the
  pudding can be refrigerated for up to 3 days. To reheat, cover with
  aluminum foil with several slits in it. Bake in a preheated 350F oven
  for 20 minutes. Serve warm, or at room temperature with
  Cranberry-Maple Sauce.

  CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
  small non-aluminum pan, then cook for 3 minutes. Add the cranberries
  and cook until their skins burst and they begin to pop, 6 to 8
  minutes, or slightly longer if they are frozen. Cut the butter into 3
  pieces. Remove the pan from the heat and whisk in the butter, 1 piece
  at a time, waiting until each is incorporated before adding another.
  Add the bourbon. Sauce can be served immediately or refrigerated for
  up to a week. Reheat gently and thin with 2 to 3 tablespoons water
  before serving.

  ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Hartshorn German Christmas Cookies
 Categories: Cookies, Christmas, Mom's best, Cyberealm
      Yield: 1 servings

      2 c  Sugar
    1/2 ts Salt
 1 3/16 c  Shortening
      2    Eggs
      1 c  Milk
      1 tb Hartshorn ***
    1/2 c  Boiling water
      2 ts Vanilla
           Flour to stiffen
      1 oz Anise seeds


  * Hartshorn can be obtained at your pharmacy. It is ammonium crystals

  ======================================================================
  1. Mix sugar, salt, shortening, eggs,and milk.
  2. In a separate bowl, dissolve the Hartshorn in the boiling water.
     Make sure it is completely dissolved.
  3. Add vanilla and anise seeds to the sugar mixture.
  4. Add hartshorn mixture to sugar mixture.
  5. Add enough flour to the sugar mixture to stiffen and not to be
     sticky. It may require 4-5 pounds!
  6. Roll out dough on floured surface, and cut with cookie cutters.
  7. Bake immediately after mixing in a moderate oven (325-350F) for
     10-15 minutes.
  =====================================================================
  This entire recipe will make between 180-220 cookies. One half the
  recipe is suggested (up to 100 cookies). But, they are great!

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chocolate Wreath Cake
 Categories: Desserts, Cakes, Christmas
      Yield: 12 servings

           -Dottie Cross TMPJ72B
      3 c  All-purpose flour
      1 tb Baking powder
      1 tb Baking soda
  1 1/2 ts Salt
      3 c  Sugar
      3 c  Water
      6 oz Semisweet chocolate;
           -finely chopped
      1 lb Unsalted butter; softened
      3    Large eggs; lightly beaten
  2 1/4 c  Confectioners' sugar
    1/2 ts Vanilla extract
           -Few drops green food colori
           Fresh raspberries, dried
           -cranberries, or cherries,
           -for garnish

  Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan
  with a nonremovable bottom. In a large bowl, sift together the flour,
  baking powder, baking soda, and salt. In a medium pot, combine the
  sugar and water and bring them to a boil. Remove the pot from the
  heat and stir in the chocolate and 1 stick of butter. When the
  chocolate and butter have completely melted, whisk the mixture to
  combine completely. Whisk in the beaten eggs. Pour about half the
  chocolate mixture into the dry ingredients and whisk vigorously to
  thoroughly combine the ingredients and remove any lumps. Working
  quickly, add the remaining chocolate mixture and whisk to combine.
  Pour the batter into the prepared pan and bake for about 60 minutes,
  until a cake tester inserted in the center comes out clean. Let the
  cake cool in the pan for about 15 minutes, then turn out onto a rack
  to cool completely. In a medium bowl, cream together the remaining 3
  sticks of butter and the confectioners' sugar, until light and
  fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color
  it with a few drops of the green food coloring. Put the remaining
  icing in a pot, add the vanilla. Over low heat, stir the icing until
  it becomes a pourable consistency. (If it overheats, causing the
  butter to separate, put the icing in the refrigerator to chill and
  stir to bring it back together.) Pour the icing over the cooled cake
  so that it drips down the center and outside. Cluster the red berries
  in groups of 3 on top of the cake. Fill the green icing into a pastry
  bag fitted with a leaf tip and pipe a few leaves around each cluster
  of berries. Serves 12 to 16. Source:"An Edible Christmas" (A Treasury
  of Recipes for the Holiday) by Irena Chalmers. Reformatted by:
  CYGNUS, HCPM52C

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Eggnog Cheesecake
 Categories: Desserts, Christmas
      Yield: 1 servings

      2 ts Granulated sugar
      3 ts Butter; melted
           Filling:
  1 1/2 lb Cream cheese
      1 c  Granulated sugar
    1/2 c  Whipping cream
      3 ts Flour
      2 ts Rum
    1/2 ts Nutmeg
           Chocolate cutouts
           Candies

  Combine crumbs, sugar & butter; press onto bottom of 9-inch
  springform pan. Bake in 325 F oven for 10 mins. Let cool on rack.
  Filling: Beat together cheese, sugar, cream & flour until smooth;
  beat in eggs, rum & nutmeg. Pour into crust & bake in 425F oven for
  10 mins. Bake in 250F oven for 45 mins. or until centre is barely
  firm to the touch. Loosen cake from rim; let cool before removing
  sides. Garnish with chocolate cutouts & candies. Source: R-Cuisine
  Eric Decker

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rum Balls
 Categories: Christmas, Candies
      Yield: 1 servings

      1 c  Sugar; icing
      3 ts Cocoa
      1 c  Nuts, finely chopped
    1/2 c  Corn syrup
    1/4 c  Rum, dark
      3 c  Graham wafer crumbs

  Combine Graham Wafers, icing sugar and nuts.  Add syrup and rum and
  blend well.  Shape into 1" balls.  Let stand 1 hour, roll in icing
  sugar. Store in a tightly covered tin for 3 days before serving.
  Instead of icing sugar they can be dipped in egg and rolled into
  chocolate sprinkles. Source: CRS file

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Candied Holiday Fruitcake
 Categories: Cakes
      Yield: 12 servings

      3 c  Chopped pecans
      2 c  Chopped candied pineapple
    3/4 c  Chopped candied cherries
    1/3 c  Chopped candied orange peel
  1 3/4 c  Plus 3 tb, all-purpose flour
      1 c  Butter, room temperature
      1 c  Sugar
      5    Eggs
      1 tb Vanilla extract
      1 tb Lemon extract
    1/2 ts Baking powder
      1 pn Salt
           Powdered sugar

  Position rack in lowest third of oven and preheat to 250 deg F.
  Grease and flour 12 cup bundt pan or tube cake pan. In large bowl,
  mix pecans and fruits with 3 tb flour. In another large bowl, cream
  butter with sugar until light and fluffy. Beat in eggs 1 at a time.
  Stir in vanilla and lemon extracts. Sift 1 3/4 cups flour with baking
  powder and salt. Add dry ingredients to batter; stir until blended.
  Mix fruit mixture into batter.

  Pout batter into prepared pan. Bake until golden brown and tester
  inserted into centre comes out clean, about 2 1/2 hours. Cool in pan
  on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2
  weeks ahead; wrap in foil and store at room temperature.) Dust with
  powdered sugar. Posted by Linda Davis

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Holiday Fruitcake with Louisiana Pecans
 Categories: Cakes
      Yield: 1 servings

      1 lb Dark Raisins
      1 lb Light Raisins
      2 lb Currants
      1 lb Citron
      2 lb Louisiana Pecans
  4 1/2 c  All-Purpose Flour
      2 ts Nutmeg
      1 ts Mace
      1 ts Cinnamon
      1 lb Butter
      1 lb Brown Sugar
     12    Eggs
      6 oz Orange Marmalade
    1/2 c  Honey
    1/2 c  Sherry

MMMMM--------------------------GARNISH-------------------------------
           Candied Cherry Halves
           Pecan Halves

  Combine raisins and currents with citron and nuts.  Sift flour with
  spices and re sift; mix 2 cups of sifted flour mixture with the fruit
  and nuts. Cream butter until soft and smooth, blend in sugar
  thoroughly, and add eggs one at a time, beating well after each egg is
  added. Add marmalade, beat. Add remaining flour mixture alternately
  with honey and sherry mixing well after each addition.  Stir in
  floured fruits and nuts, and mix well until distributed through the
  batter. Pack into loaf tins lined with 2 thicknesses of waxed paper,
  top with candied cherries and whole pecans halves and bake at 250F
  for 2-1/2 to 3 hours, depending on size of pan. Cakes are done when
  they pull away from sides of pan and are firm to the touch in the
  center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at
  their best after 2 or 3 weeks of aging. Louisiana Conservationist -
  November/December 1991

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pistachio Pudding
 Categories: Fruits, American
      Yield: 6 servings

      1 pk Instant pistachio
           Pudding mix
      1 lg Can crushed pineapple
      1 c  Miniature marshmallows
      1 lg Cool whip
    1/2 c  Nuts

  Mix all ingredients and refrigerate for 2 hours or overnight.  Can
  decorate with maraschino cherries if desired.  Keeps well if covered
  in refrigerator.  Hint:  We have tried several kinds of nuts, and
  either almonds or pistachios are best.

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MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Holiday Delight
 Categories: Cyberealm, Dessert
      Yield: 12 servings

      1 lb Filled Sugar Wafers
    1/2 c  Soft Margarine
      1 c  Powdered sugar
    1/2 ts Vanilla extract
    1/4 ts Almond extract
      3    Eggs, separated
     12 oz Frozen strawberries,
           Thawed and drained
    1/2 c  Walnuts, chopped
  1 1/2 c  Heavy cream, whipped

  1. Two days before serving, crush wafers medium fine; spread
     half of the crumbs in a 12"X 8"X 2" baking dish.
  2. With mixer at medium speed throroughly mix butter with
     sugar and extracts.
  3. Add egg yolks, one at a time, beating well after each
     addition.
  4. Beat egg whites until stiff, but not dry; fold into butter mix.
  5. Drop this over crumbs making a thin layer.
  6. Spoon on the berries, sprinkle with nuts.
  7. Spread with whip cream; sprinkle on the rest of the crumbs.
  8. Refridgerate 36 to 48 hours.
     Out of Good Housekeeping Christmas Cookbook
     Typed by Brigitte Sealing

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: PEANUT BUTTER PIE
 Categories: Pies, Desserts
      Yield: 1 servings

      8 oz Cream Cheese                    1 1/2 c  Sifted Powdered Suga
      1 c  Crunchy Peanut Butter               2 ea 9-in Graham Cracker
     16 oz Whipped Topping                     1 x  Garnish: chocolate s

  Combine cream cheese and peanut butter in a large mixing bowl; beat at
  medium speed of an electric mixer until light and fluffy. Gradually
  add whipped topping and powdered sugar, and continue beating until
  smooth. Spoon filling into prepared crusts. Cover and freeze at least
  8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern
  Living; Home For The Holidays, '89

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: CHOCOLATE PEANUT BUTTER PIE
 Categories: Desserts, Pies
      Yield: 6 servings

    1/3 c  Semi-sweet Chocolate Chips        1/4 c  Peanuts; Chopped
      1 tb Light Corn Syrup                    2 ea Egg Whites; Lg
      1 tb Water                               2 tb Sugar
    1/3 c  Creamy Peanut Butter                1 ts Vanilla
    1/3 c  Sugar                               1 c  Heavy Cream; Whipped
      3 tb Light Corn Syrup                   14 ea PeanutButterSandwich
      3 tb Water                               3 tb Butter Or Regular Ma

  ~----------------------PEANUT BUTTER COOKIE
  CRUST------------------------- Prepare the Peanut Butter Cookie Crust
  and set aside. Combine the chocolate chips, 1 tb of light corn syrup
  and 1 tb of water in the top of a double boiler.  Cook over simmering
  water until the chocolate melts and the mixture is smooth.  Remove
  from the heat and cool well. Meanwhile combine the peanut butter, 1/3
  cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
  saucepan. Cook over medium heat, stirring constantly until the sugar
  is dissolved and the mixture is well blended. Pour into a bowl and
  stir in the peanuts; cool. Beat the egg whites until foamy, using an
  electric mixer at high speed.  Gradually add 2 tb of sugar, 1 tb at a
  time, beating well after each addition. Beat in the vanilla and
  continue beating until stiff, glossy peaks form when the beaters are
  slowly lifted. Fold the egg white mixture into the whipped cream.
  Then fold in the peanut butter mixture.  Pour half of the peanut
  butter mixture into the peanut butter cookie crust.  Drizzle half of
  the chocolate mixture over the filling. Top with the remaining
  filling. Drizzle the remaining chocolate in parallel lines over the
  filling.  Pull a knife across the lines at 1 inch intervals. Freeze
  until firm.
   Wrap securely in aluminum foil.  Return to the freezer and continue
  freezing 8 hours or overnight.
   Remove from the freezer 10 minutes before serving. PEANUT BUTTER
  COOKIE CRUST: Crush the cookies and melt the butter or margarine.
  Combine them and mix well.
   Press the crumb mixture into the bottom and up the sides of a 9-inch
  pie plate.  Chill in the refrigerator until set.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: PEANUT BUTTER PIE II
 Categories: Desserts, Pies, Regional
      Yield: 1 servings

      8 oz Jar - Chunky Peanut Butter          3 oz Cream Cheese
      1 c  Powdered Sugar                      1 ea 9" baked pie shell
     20 oz Cool Whip                           1 x  Chopped Peanuts

  Misprint??) ptional) seen a 3 oz pkg so thought it might be 8 ??) add
  peanut butter and fold in 1/2 to 3/4 Cool Whip.
   Spoon into baked shell and refrigerate.  To serve, top with balance
  of Cool Whip.  Garnish with chopped peanuts if desired.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: PEANUT BUTTER CREAM PIE
 Categories: Pies, Desserts
      Yield: 8 servings

      1 ea Pie crust, baked

MMMMM--------------------------FILLING-------------------------------
    1/3 c  Peanut butter                       1 pk Pudding, vanilla ins
    1/2 c  Confectioners' sugar                1 pk Cool whip

  Mix together peanut butter and powdered sugar until crumbly - reserve
  enough for topping.  Mix pudding according to directions on package.
  Put crumbs in pie shell forming crust. Pour pudding into crust. Put
  cool whip on top and top with reserved crumbs. Jean Hores

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Kate's Kiss Off Chocolate Peanut Pie
 Categories: Pies
      Yield: 8 servings

MMMMM--------------------------FILLING-------------------------------
      8 oz Softened cream cheese               2 tb Butter, melted
      1 c  Sugar                               1 c  Heavy cream
      1 c  Creamy peanut butter                1 tb Pure vanilla extract

MMMMM--------------------------TOPPING-------------------------------
      4 oz Semisweet chocolate                      Crushed peanuts (opt
      2 tb Butter                                   White chocolate shav
      2 tb Salad oil                                Dark chocolate shavi
    1/8 ts Pure vanilla extract

  For the crust, crush the wafers and pat the crumbs into a greased 9"
  pie pan, pressing evenly ont the bottom and sides.

  For the filling, whip the cream cheese until fluffy. Slowly mix in the
  sugar, peanut butter, and melted butted. Whip the cream and vanilla
  until firm. Blend 1/3 cup of the whipped cream into the peanut butter
  mixture. Fold this mixture into the remaining whipped cream until
  totally blended. Fill the pie shell, smooth the top, and chill in the
  freezer for at least 20 minutes.

  For the topping, combine all but the optional ingredients and melt
  them in the top of a double boiler until the chocolate melts. Cool
  slightly. Spread the mixture on the cooled peanut butter pie,
  starting from the center and working out. Chill or freeze until ready
  to serve.

  If desired, decorate the top with crushed peanuts and white and dark
  chocolate shavings before serving.

MMMMM
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Quick Fudge (Mom's)
 Categories: Candies, Christmas
      Yield: 6 servings

      1 lb Box confectioner's sugar
      6 tb Butter or margarine
    1/4 c  Milk
    1/2 ts Salt
      1 ts Vanilla
    1/4    To 1/2 cup cocoa, depending
           -on how rich you want it

  From: Donna Ransdell, originally from:

  My mom has been making fudge for years from a recipe she found on the
  side of a box of Domino's Powdered Sugar. The last time I found
  Domino's sugar, they  weren't putting this recipe on the side of the
  box any more, so I'll go ahead  and post it. Warning: it's fattening,
  very rich, but you can make it in less than a half hour and without
  all the beating and stirring that fudge normally takes.

  QUICK FUDGE

  Melt butter in bottom of large saucepan. Stir in confectioner's sugar,
  followed by all other ingredients. Keep stirring until mixture comes
  to a full boil. Pour mixture into an 8-inch square buttered pan. Let
  cool, cut into small squares.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Rum Truffles
 Categories: Candies, Christmas
      Yield: 30 servings

     12 oz Semisweet chocolate chips
    1/2 c  Whipping cream
  1 1/2 ts Rum extract
      1 ts Vanilla
    1/2 c  Powdered sugar
    1/4 c  Unsweetened cocoa powder

  Melt chips with whipping cream in heavy, medium saucepan over low
  heat, stirring occasionally.  Whisk in rum extract and vanilla until
  blended. Pour into pie pan.  Refrigerate until mixture is fudgy, but
  soft, about 75 minutes.  Shape about 1 T into 1 1/4 inch ball. To
  shape, roll mixture in your palms. Place balls on waxed paper. Sift
  powdered sugar and cocoa into a shallow bowl.  Roll balls in
  sugar-cocoa mixture; place in petit four or candy cases.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Chocolate-Coffee Truffles
 Categories: Candies, Christmas
      Yield: 6 servings

    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
           -powder
     14 oz White chocolate, very finely
           -chopped
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
           -chopped
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped

  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted.  whisk in the Kahlua. Refrigerate until completely
  chilled and firm.

  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.

  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.

  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet.  When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers.  If the
  centers become too soft, chill for about 30 minutes.

  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.

  Source:  Seattle Times Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: White Christmas Truffle
 Categories: Candies, Christmas
      Yield: 1 batch

MMMMM--------------------------MARINADE-------------------------------
      1 tb Candied orange peel
           -- chopped fine
    1/2 tb Cointreau, Grand Marnier or
           -Mirabelle

MMMMM--------------------------TRUFFLES-------------------------------
      1 lb Finely chopped white
           -chocolate
      1 c  Heavy cream
      1 tb Cointreau, Grand Marnier or
           -Mirabelle

MMMMM--------------------------COATING-------------------------------
      1 lb Finely chopped white
           -chocolate

  Marinade: Combine the orange peel and liqueur and allow to marinate at
  least an hour.

  Truffles: Place the white chocolate in a heat-proof heavy bowl over
  simmering water.  Stir with a wooden spoon until chocolate melts and
  is smooth.

  In another saucepan, bring the cream to a full boil, stirring often.
  Pour the hot cream over the melted chocolate.  Stir until smooth.
  Remove from heat.

  When the chocolate cools a bit, add the liqueur, orange peel and
  remaining liqueur.  Allow to cool to room temperature.

  Line a baking sheet with foil or waxed paper.  By using 2 teaspoons,
  shape the white chocolate into small balls.  Refrigerate until
  perfectly chilled - an hour or so.

  Coating: Melt the remaining 1 pound white chocolate over hot water.
  Allow to cool slightly.

  Using a dinner fork, submerge 1 truffle at a time into the chocolate.
  Lift it carefully after it is well-covered by holding the truffle
  over the chocolate to allow the excess coating to drip back into the
  pan. You can gently tap the fork on the side of the pan to further
  remove excess chocolate.  This helps to prevent a platform forming
  under the finished truffle.  Refrigerate the truffles until perfectly
  cold.

  Arrange truffles in fluted silver or paper cups.  Store in a tight
  tin box in single layers in the refrigerator.  They freeze well.

  Yield: About 40 truffles.

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Wreath Cookies
 Categories: Desserts, Cookies, Christmas
      Yield: 1 lot

    1/2 c  Butter
      3 c  Miniature marshmallows
    1/2 ts Almond extract
    1/2 ts Vanilla extract
      1 ts Green food color
      4 c  Corn flakes

  Melt butter, add marshmallows.  When mixture is smooth, add extracts,
  coloring and cereal.  Make into wreath shapes, decorate with red
  cinnamon candies and silver balls.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Prune Cake (Holiday Spice Cake)
 Categories: Desserts, Cakes, Christmas
      Yield: 1 servings

MMMMM----------------------------CAKE---------------------------------
      1 c  Oil
  1 1/2 c  Sugar
      1 c  Buttermilk
      2 c  All-purpose flour
      3    Eggs
      2 ts Baking powder
      1 ts Salt
      1 ts Cinnamon
      1 ts Nutmeg
      1 ts Baking soda
    1/2 ts Allspice
      2 ts Vanilla extract
      1 ts Lemon extract
      1 c  Pitted prunes, chopped
      1 c  Pecans or walnuts, chopped
           Sauce

MMMMM---------------------------SAUCE--------------------------------
      1 c  Sugar
    1/2 c  Buttermilk
      2 tb Light corn syrup
      1    Stick of butter or margarine
           Cut into pieces
    1/2 ts Baking soda
      1 ts Vanilla extract
      1 ts Lemon extract

  Ann Richter says she usually refers to this as holiday spice cake
  since people do not seem to take to the idea of prunes - until they
  eat the cake. She also likes to let the cake "age" for three days
  before serving.

  (CAKE)

  Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour
  into a greased floured tube pan and bake until cake tests done -
  about 1 hour. Let cool in pan about 10  minutes; turn out on rack and
  cool completely. Poke holes through cooled cake with skewer and pour
  half of sauce over top (sauce recipe makes enough for two cakes).
  Wrap tightly and let sit for three days.

  (SAUCE - makes enough for two cakes)

  Combine all ingredients in a large sauce pan. Bring to a boil and boil
  until mixture will spin a thread when poured off the end of a spoon -
  about 10 minutes. Cool slightly and pour sauce over cakes.

  NOTE: For gift giving, Richter recommends making the cakes in loaf
  pans -
        2 greased, floured, 9-by-5-by-3 inch pans. Bake in a preheated
        325 degree oven for 40 to 45 minutes. Remove from pans, place on
        serving dish or container and poke holes in top. Pour sauce
  over top.
        One batch of sauce makes enough for 4 of these loaf cakes.
        Let cool before wrapping. Wrap in foil or colored plastic wrap
  and
        decorate with bows.

  From The Houston Chronicle Food Section - Dec 8, 1993

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate-Fleck Shortbread
 Categories: Christmas, Desserts, Cookies
      Yield: 12 servings

  1 1/4 c  Flour
      3 tb Sugar
    1/2 c  Butter
    1/3 c  Miniature semisweet
           -chocolate pieces

  Stir together flour and sugar in a mixing bowl. Using pastry blender,
  cut in butter till mixture resembles fine crumbs. Stir in chocolate
  pieces. form into a ball; knead about 10 to 12 strokes.

  Divide dough into two equal portions.  pat each portion of dough into
  sheet.  Press down with the tines of a fork around the edge to make
  indentations in the dough.  Prick dough with fork Using a sharp
  knife, cut each dough circle into six pie- shape wedges. do not
  separate wedges.

  Bake in a 325degF oven for 25 to 30 min. or till edges are lightly
  browned. Cool.  Recut wedges.  Remove wedges and cool on a wire rack.
  Makes 12.

  Source: Christmas cookies 1994 (Better Homes and Gardens) Typos by
  Charlotte Welch

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Holiday Fruit and Cheese Ring
 Categories: Desserts, Christmas
      Yield: 1 ring

    1/2 c  Milk (70-80'F.)
      2 tb Water (70-80'F.)
      1 lg Egg
      1 tb Butter or margarine
    1/2 ts Salt
  2 1/4 c  Bread flour
      4 ts Sugar
  1 1/2 ts FLEISCHMANN'S Bread Machine
           -Yeast
      1 pk Cream cheese, softened (3oz)
    1/2 c  Dried cranberries or dried
           -tart pitted cherries,
           -coarsely chopped
           -OR
    1/4 c  Coarsely chopped candied
           -cherries
      4 ts Sugar

MMMMM-----------------------VANILLA ICING----------------------------
      1 c  Sifted powdered sugar
      4 ts Milk
    1/2 ts Vanilla extract

  ADD first 8 ingredients into bread machine in order suggested by
  manufacturer. PROCESS in dough/manual cycle. Remove dough to floured
  surface. If necessary, knead in enough flour to make dough easy to
  handle. Roll to 15x8" rectangle. Combine cream cheese, cranberries
  and remaining sugar; spread over dough to within 1/2" of edges.
  Beginning at long end, roll up tightly as for jelly roll. Pinch seam
  to seal. Form into ring; pinch ends together. Place ring, seam side
  down, on greased baking sheet. Cut slits, starting from outer edge,
  3/4 through dough at 1" intervals. Turn each section on its side to
  show filling. Cover; let rise in warm, draft-free place until
  doubled, about 30-45 minutes. Bake at 375'F. for 25-30 minutes,
  covering with foil after 15 minutes. Remove from sheet, cool on wire
  rack. Frost with icing.

  ICING: In small bowl, combine sifted powdered sugar, milk and vanilla
  extract. Stir until smooth.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: STRUFFOLI (Honey Balls)
 Categories: Desserts, Italian, Christmas, Cookies
      Yield: 1 servings

      3 ea Large eggs
      1 tb Butter; softened
      1 ts Sugar; plus
    1/2 c  Sugar
      2 c  All-purpose flour
    1/2 ts Baking powder
      1 c  Honey
      1 x  Vegetable oil; f
      1 x  Colored sprinkle

  Whisk together:  eggs, butter, 1 tsp sugar until foamy. Add baking
  powder; add flour.  Work the mixture into a soft dough with your
  hands. Divide dough into 4 pieces.  On a floured surface, roll each
  piece into a rope about the width of your index finger and 12 inches
  long. Cut the ropes into 1" pieces.  Toss the pieces with enough
  flour to dust them lightly and shake off excess flour. Heat oil to
  375F in a deep fryer. Fry the struffoli a few handfuls at a time
  until they puff up and are golden brown. Using a slotted spoon,
  transfer to a paper towel to drain. Combine the honey and the 1/2
  cups sugar in a large saucepan over low heat; stirring until the
  sugar has dissolved; keep warm over low heat. Add the fried balls, a
  few at a time, and turn them with a wooden spoon to coat on all
  sides. Transfer the balls to a large platter and mound them into a
  pyramid, shaping with wet hands. Sprinkle with the colored sprinkles
  and let stand for 1 to 2 hours.  Then just break off some pieces with
  your hands to eat.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kentucky Bourbon Truffles
 Categories: Candies, Christmas
      Yield: 24 truffles

    1/2 lb Dark semisweet chocolate*
    1/2 c  Heavy cream
  1 1/2 tb Finest Kentucky bourbon
           Droste cocoa or
           Shaved chocolate Drayettes

  *Callebaut, Lindt, Tobler or any fine imported chocolate.

  Break chocolate into small pieces.  Combine it with the cream in the
  top of a double boiler over simmering hot water (not boiling).  Stir
  the chocolate and cream constantly until chocolate has melted and
  ganache is smooth. Remove from heat and allow to cool.  When the
  ganache has cooled, stir in bourbon.

  Pour the mixture into a small bowl.  Cover with foil and refrigerate
  overnight or several days if desired.

  When ready to make the candy, line a baking sheet with foil.

  Working with a small amount of the ganache at a time, using about 1
  1/2 tsp. each, form into balls.  Place them on the sheet.  (Work
  quickly, using your fingertips and not the palm of your hands to help
  keep the mixture from becoming overly soft.)

  Keep the chocolate balls cold, if possible, by placing them a few at
  a time on a tray in the refrigerator.  Leave the chocolate balls
  lightly covered in the refrigerator for several hours or overnight,
  if desired.

  Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle.
  Roll each ball into the cocoa or shavings, covering them well.
  Refrigerate at once and leave until the truffles are quite firm -
  several hours or overnight.

  Place each truffle in a fluted silver or paper cup in a tin box and
  keep refrigerated.

  Serve very cold.  Will keep several weeks under refrigeration.

  Glenn writes: "All the world loves chocolate, and chocolate truffles
  are the world's most luscious trompe l'oeil.  We have no clue as to
  the name of the clever cook who first created these candies so
  beautifully camouflaged in the shape of a truffle, but it would be a
  very safe bet that he was a Frenchman - and from truffle country.

  "In contrast to most hand-dipped chocolates, which, to a great extent
  belong in the province of the professional candy maker and should look
  precisely turned out, chocolate truffles are supposed to look somewhat
  rugged.  If they looked too neat and evenly rounded, they wouldn't
  resemble their namesake - the knobbly real-life Perigord truffle.

  "No pig is needed to sniff around in the deep forest of the Perigord
  to find where these truffles grow!  All one needs is a small kitchen
  space, a double-boiler of sorts, a spoon or two, a baking sheet, and
  a cold spot to let the candy chill."

  "In every phase of the culinary arts, flavor is everything; and
  premium ingredients must be used to achieve the subtle counterpoint
  of flavors that are possible with the candies given here.

  "The ideal way to store or to prepare truffles as gifts is to place
  each one in a tiny fluted silver or paper cup made for the purpose,
  then fit them in single layers in a tight tin box.  Wrap the box as
  happily as you wish.  Few gifts could say 'Have a Merry Christmas!'
  any better.

  "Bourbon whiskey has a great affinity for chocolate; however, no
  whiskey or liqueur can be added directly to any chocolate; it hardens
  it beyond repair.  In using liqueurs when making chocolate candies,
  frostings, etc., the alcohol must be combined with cream first.  The
  French call the combination of chocolate and cream a 'ganache' and
  that is the base of many candies, especially truffles."

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C1. Typed
  for you by Cathy Harned.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate and Vanilla Truffles
 Categories: Candies, Christmas
      Yield: 1 batch

  1 1/2 c  Heavy cream
    1/2 lb Imported semisweet choc.
           -- chopped into pieces
  1 1/2 tb Pure vanilla or
  1 1/2 tb Cognac vanilla
      1    To 1 1/4 lbs. imported
           -semisweet choc. coating

  Heat the cream with the broken pieces of chocolate over simmering
  water. Whisk until smooth, stirring occasionally.  Remove from heat.
  When cool, stir in vanilla.  Cover and refrigerate until the ganache is
  very thick, about 5 hours or overnight.

  Roll into small balls and place on a foil or wax paper-lined pastry
  sheet. Freeze for several hours or overnight.

  Melt the chocolate coating, but do not let it get hotter than 90 F.
  Dip each truffle, one at a time, into the coating, turning it to coat
  it well. Gently lift each truffle with a fork and hold it above the
  pan for a few seconds to let the excess chocolate drip back into the
  pan. Gently scrape bottom of fork against edge of pan to remove more
  of the excess chocolate; this prevents the chocolate from forming
  platforms under the candy pieces.

  Using the flat side of knife or spatula, very gently slide truffle
  off fork onto a foil or wax paper-lined pastry sheet. Store in the
  refrigerator. Cover lightly when firm.

  Yield: About 36 truffles, depending upon the size of the ganache
  balls.

  Variations: For chocolate Grand Marnier, cognac or Cointreau ganache
  truffles, make the truffles as in the vanilla truffles but add 2 to 3
  tb. of Grand Marnier, cognac or Cointreau to the cooled ganache
  mixture instead of the vanilla.

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Fudge Truffles (Uncooked - Never Grainy)
 Categories: Candies, Christmas
      Yield: 1 batch

      4 oz Semisweet chocolate
           -- chopped in small pieces
      6 tb Unsalted butter
      4 tb Heavy cream
  3 1/2 c  Sifted confectioners' sugar
           -- (1 lb.)
      1 tb Pure vanilla, cognac, or
           -cognac vanilla

  Combine chocolate and cream in a heavy bowl over simmering water. Beat
  until chocolate melts and the mixture is smooth.

  Remove from heat and add to the confectioners' sugar in a mixer or
  processor.  Add vanilla; mix thoroughly.

  Spoon into a buttered 8" square pan.  Refrigerate until it is set, at
  least several hours or overnight.  Cut into squares.  Store in a
  tight tin box and keep refrigerated.

  Yield: About 1 1/4 pounds.

  To make truffles: When the ganache has cooled enough to handle, form
  the mixture with 2 teaspoons or your fingers into small balls.  Roll
  in cocoa or finely ground pecans.  Store in refrigerator.

  To the wise: By adding extra heavy cream, this recipe also makes a
  quick cake frosting.

  Glenn writes: "This ganache can be formed into truffles and rolled in
  cocoa, or cooled in a buttered 8" pan, then cut into squares.  Easy
  does it!  But the best part - it is very good.  Actually, it is as
  good as the quality chocolate, cream and butter you use."

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Georgia Pecan Candy
 Categories: Candies, Christmas
      Yield: 1 batch

      1 c  Light brown sugar
    1/2 c  White sugar
    1/2 c  Heavy cream
      2 tb White corn syrup
    1/8 ts Salt
      3 tb Butter
      1 ts Pure vanilla or
      1 ts Cognac vanilla
      2 c  Large pecan halves

  Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a
  bowl. Mix until sugars are saturated with cream.  Put in a heavy pan
  over medium heat.  Stir occasionally and wipe down crystals from the
  sides of the pan with a small, damp piece of cloth wrapped around the
  handle of a wooden spoon, or put a lid on the pan and allow the steam
  to evaporate the crystals.

  Cook syrup until it registers 236 F. on a candy thermometer or a
  teaspoon of the syrup dropped in cold water forms a soft ball. Remove
  from heat and add remaining butter and vanilla.  When the candy has
  cooled to 110 F., beat it until it begins to lose its transparency.

  Add nuts.  Drop by tablespoonfuls on a buttered marble or pastry
  sheet in the form of clusters.  Let cool and store in a tight tin.

  Yield: About 24 candies, depending on size.

  Variation:  This can be poured and made into fudge squares.  In this
  case, use only 1 cup pecans or less.

  Glenn writes: "This candy recipe came to me from a friend in Georgia
  whose 'sweet tooth' drove her to become one of the best candy makers
  in the South.  Her marble slab was covered with goodies most of the
  time."

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

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---
MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kentucky Bourbon Balls II
 Categories: Candies, Christmas
      Yield: 1 batch

      1 c  Cake or vanilla wafer crumbs
      1 c  Sifted confectioners' sugar
    1/4 c  Cocoa; or to taste
      3 tb Clear corn syrup
    1/4 c  Bourbon whiskey
      1 c  Chopped pecans
           Cocoa; for garnish

  Blend cake or vanilla wafer crumbs with the sugar, cocoa, corn syrup
  and whiskey in a processor or electric mixer.  Stir in pecans.

  If the mixture is too dry to roll easily into small truffle-size
  balls, add a little more corn syrup.  The mixture should be soft.
  Tasting is the best test.

  Roll the balls in cocoa.  Store in a tin and refrigerate or freeze.

  Yield: 30 to 36 bourbon balls.

  Glenn writes: "This chocolate confection, half-cake/half-candy, is
  believed to have been created in Kentucky by a German immigrant.  It
  is impossible sometimes to unravel these culinary stories, but this I
  know: The recipe traveled fast because it is one of the most
  delightful chocolate candies to be so easy.

  "It is at its best when made with leftover homemade cake, but vanilla
  wafers work fine."

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chocolate Almond Toffee
 Categories: Candies, Christmas
      Yield: 1 batch

  1 1/2 c  Whole almonds
           -- blanched or unblanched
    1/2 lb Unsalted butter
  1 1/4 c  Sugar
      3 tb Clear corn syrup
    1/4 ts Cream of tartar
      1 pn Salt
      2 ts Pure vanilla, brandy or
           -cognac vanilla
      4    To 5 oz. semisweet choc.
           -- melted

  Spread almonds on a pastry sheet and place in a 160 F. oven for about
  2 hours.  They must dry out and become crisp, but they should not be
  toasted.

  Combine the butter, sugar, corn syrup, cream of tartar and salt in a
  heavy 2-quart or even larger saucepan.  Bring to a boil.  Cover the
  pan for 3 or 4 minutes to allow the steam to dissolve the sugar
  crystals on the side of the pan.  Keep wiping the sides of the pan
  with a brush that has been dipped in boiling water to remove the
  sugar crystals or, better still, use a brush that has been dipped in
  melted butter.

  Boil, stirring gently, until toffee registers 300 F. on a candy
  thermometer.  (If at any time the toffee seems to be darkening too
  fast, place it over a flame tamer to prevent it from burning.)

  Remove the toffee from the heat.  Allow the boiling to subside a
  second or two, then stir in the vanilla or brandy.

  Pour toffee over the almonds, stirring them about to cover them
  thoroughly with the syrup; spread it out over the pastry sheet. Allow
  toffee to cool. When the toffee has set, brush it with melted
  chocolate. Cool and break into jagged pieces.  Store in a tin.

  Yield: About 1 1/2 lbs.

  To the wise: If the oven temperature is higher than 160 F., the
  almonds will toast and brown, and this changes the flavor.

  Glenn writes: "This toffee is delicious on its own, but with a coat of
  chocolate it is marvelous."

  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C6. Typed
  for you by Cathy Harned.

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