Chocolate Silk Pie II

You’ll Need:

1 cup granulated sugar
6 ounces butter
6 ounces chocolate, bittersweet (unsweetened)
4 eggs
2 teaspoons vanilla extract
1 tablespoon Kahlua (optional)
1 pie shell (9-inch), pre-baked
Whipped cream

Procedures : Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best).

Serve cold, topped with whipped cream

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Cream Puff Bars

You’ll Need:

1 cup water
1/2 cup (1 stick) margarine
1 cup flour
4 eggs
Filling

Boil water with margarine; add flour; remove from stove. Let cool 5 minutes. Add eggs, 1 at a time. Spread on baking sheet. Bake at 400 degrees F for 25 to 30 minutes. Cool.

Filling
3 1/2 cups milk
8 ounces cream cheese
2 (3.9 ounce) boxes instant vanilla pudding
Cool Whip

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Raspberry Crumble

You’ll Need:

2 cups crushed raspberries
Juice of 1/2 lemon
1/4 cup butter
3/4 cup all-purpose flour
1 cup granulated sugar
Pinch of salt

Procedures : Sprinkle berries with half of the sugar; add lemon juice and stir well. Place in a buttered baking dish. Blend butter and remaining sugar, flour and salt. Cover berries with this mixture. Bake at 350 degrees F for 40 minutes.

Serves 4

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Orange Meringue Pie

You’ll Need:

1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar

Procedures : Preheat oven to 350 degrees F.

In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.

In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown. Cool and refrigerate. It may also be frozen

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Peach Queen’s Peach Cobbler

You’ll Need:

1/2 cup (1 stick) butter, melted
2-quart microwave dish
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
4 cups sliced peaches
Vanilla ice cream

Procedures : Melt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredients
thoroughly. Add to the melted butter.

Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.

Bake at 375 degrees F for 40 minutes or until browning is noted.

This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.

NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder

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Lime Chiller with Blood Drippings

You’ll Need:

1/4 cup honey or corn syrup
12 drops red food coloring
4 cups chilled pineapple juice
6 ounces frozen limeade concentrate
3 cups chilled ginger ale

Procedures : In a shallow pan, such as a pie pan, add honey and food coloring and mix until well blended. Dip the rims of the wine goblets into the mixture one at a time, coating the rims of the glasses. Turn upright and let stand to allow the mixture to drip down, resembling blood. Place a paper towel around the base of the glass to catch drips.

At time of serving, in a serving bowl or punch bowl, combine pineapple juice with limeade and stir until limeade dissolves; stir in ginger ale.

Tip: This may be doubled or tripled

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angel-food-cake-5

You’ll Need:

1 3/4 c. egg whites (approx. 12 eggs)
1 1/2 t. cream of tartar
1/4 t. salt
1 1/2 cups granulated sugar
1 1/4 c. sifted whole wheat flour
2 t. vanilla extract
3/4 t. almond extract
3/4 t. fresh lemon juice


Procedures : Combine egg whites, cream of tartar, and salt. Beat to very soft peaks.
Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T.
at a time in the same manner. Do not overmix.

Fold in vanilla, almond extract, and lemon juice. Place mixture into
nonstick angel food pan and bake on bottom rack at 350 degrees for 45 – 50
minutes or until tooth pick inserted into it comes out clean and the top
feels dry. Invert pan and cool. Frosting recipe:

(Keep the frosting refrigerated and frost at serving time.)

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Magic Pumpkin Pie

You’ll Need:

1 (9-inch) unbaked pie shell
1 (16 ounce) can pumpkin
1 (15 ounce) can sweetened condensed milk
1 egg
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 teaspoon cinnamon

Procedures : In large bowl, blend all ingredients except pie shell. Turn mixture into pie shell. Bake at 375 degrees F for 50 to 55 minutes, or until knife inserted comes out clean; cool.

Refrigerate at least 1 hour and serve with whipped cream or topping

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Tucson Lemon Cake

You’ll Need:

2 1/2 cups flour
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon baking soda
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
Lemon Glaze (recipe follows)

Procedures : Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt cake pan.

With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time.

Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in Bundt cake pan. Bake 50-55 minutes.

Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 minutes.

Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.

Lemon Glaze
2 cups powdered sugar
2 tablespoons grated lemon peel
1/4 cup margarine, melted
1/4 cup lemon juice

Mix all ingredients together and stir until well blended

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Sugar Mold Pumpkins

You’ll Need:

4 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon water
Orange food color
Miniature marshmallows
Green food color

Procedures : Mix together sugar, water and orange food color. Mix well to evenly blend food color and to smash any lumps in sugar. It is helpful to wear gloves to prevent staining hands during this process. The mixture will feel like wet sand. Pack sugar in pumpkin molds which have had cornstarch sprinkled in them to prevent sticking. Press sugar firmly in mold. Remove excess sugar by scraping over edge with long knife or spatula. Unmold at once by turning upside down on flat surface and gently tapping back side of mold. Lift mold free of sugar.

Mark rounded side of sugar with toothpicks where desired window and shape should be. Cut window in mold using a string, slicing through sugar. A large doughnut or biscuit cutter pressed on top of pumpkin also works well. Leave window section on pumpkin while drying to prevent over dying around window. Dry for 1 1/2 to 2 hours.

Hollow out pumpkin shell by holding pumpkin half firmly, but gently, in the cup of hand. Scoop out center of sugar being careful to leave 1/4 inch wall of sugar around the entire mold. Sugar may be reused. Dry about 24 hours – or place on a cookie sheet and bake at 200 degrees F for 20 minutes. Allow sugar to cool before handling.

Decorate inside back hollow of pumpkin shell with candies, frosting figures, tinted coconut, etc. Join halves together by “gluing” them together with royal icing. Allow halves to set until dry and firm.

To finish pumpkins: Place beads of frosting around pumpkin halves to hide seam. Also decorate edge of window. Stem is made by gluing a marshmallow on top and decorating with green frosting

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