You’ll Need:

2 cups water
Dash salt
1/3 teaspoon nutmeg
2 cups granulated sugar
2 large sweet potatoes, peeled and diced
3/4 cup all-purpose flour
3 tablespoons cold water
3 tablespoons vegetable oil
1/4 to 1/2 cup (1/2 to 1 stick) butter or margarine

Procedures : In large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15 to 20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9- or 10-inch pan.

In a bowl, combine flour, oil and 3 tablespoons water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until crust is golden brown

You’ll Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Procedures : Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving

You’ll Need:

1 1/2 cups granulated sugar, divided
1/3 cup cornstarch
1 1/2 cups water
3 eggs, separated
1/4 cup Key lime juice (or regular lime juice)
1 drop green food coloring (optional)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)
1 (6 ounce) prepared graham cracker crumb crust
Lime slices for garnish (optional)

Procedures : Preheat oven to 350 degrees F.

In medium saucepan, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture boils.

Reduce heat and cook 1 minute; remove from heat. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.

In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla extract, if desired. Pour hot lime filling into crust. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.

Bake for 12 to 15 minutes, or until peaks are lightly browned. Cool at room temperature. Garnish with lime slices, if desired.

Microwave directions: Prepare graham cracker crust in 8-inch glass pie pan, using your own recipe.

In 1-quart liquid microwave-safe measure or bowl, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook on high power, stirring every 2 minutes, about 6 minutes, or until mixture boils. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.

Beat egg whites with cream of tartar, sugar and vanilla, if desired, as above. Pour hot lime filling into prepared crust. Spread meringue over hot filling as above. Cook on high power, rotating quarter turn every minute, until tip of knife inserted horizontally into side comes out clean, about 3 to 3 1/2 minutes. Cool at room temperature. Garnish with lime slices, if desired

You’ll Need:

Posted by jerseyjan at recipegoldmine.com May 20, 2001

8 green apples, peeled, cored and cubed
About 1/4 cup flour
About 1/2 cup granulated sugar
1 to 2 teaspoons cinnamon

Mix flour, sugar and cinnamon together. Mix flour mixture with apples. Toss into 9-inch square greased pan.

Crumb Mixture
1 cup walnuts, chopped
1/2 cup flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup butter

Procedures : Mix crumbs by hand, leaving large crumbs.

Sprinkle crumbs on top of apples. Bake 1 hour at 400 degrees F

You’ll Need:

18 ounces , refrigerated cookie dough
8 ounces , cream cheese room temperature
1/2 cup(s) , sugar
1/2 teaspoon(s) , vanilla extract
3 cup(s) , Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want well drained
1/2 cup(s) , orange, peach, or apricot preserves
1 tablespoon(s) , water

Procedures : Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve

You’ll Need:

3 cups fresh blueberries
2 tablespoons lemon juice
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
3/4 teaspoon ground cinnamon
Dash of salt
1/3 cup cold butter
Half-and-half or light cream

Procedures : Place berries in 2-quart square baking dish. Sprinkle with lemon juice.

In a medium bowl combine brown sugar, flour, oats, cinnamon, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture over berries. Bake at 375 degrees F for 25 minutes or until topping is golden brown and berries are tender. Serve warm with cream, if desired.

Serves 4 to 6

You’ll Need:

Praline Topping
1/2 cup granulated sugar
3 tablespoons water
1 cup sliced almonds, toasted
1/2 cup all-purpose flour
5 tablespoons unsalted butter

Peaches
1/2 cup granulated sugar
3 tablespoons water
6 large ripe peaches, peeled, pitted, and cut into 8 wedges
2 tablespoons cornstarch

Procedures : Praline Topping: Butter a small cookie sheet. Stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. Mix in almonds. Immediately pour mixture onto greased cookie sheet. Allow to cool completely. Crack into pieces and grind fine in a food processor.

NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!

Preheat the oven to 375 degrees F.

Combine 1/2 cup praline and flour in food processor. Add cold butter and pulse on and off until mixture is crumbly. Set aside.

In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved. Increase heat and boil without stirring until sugar turns a dark golden color. BE CAREFUL: IT’S HOT! Pour caramel into a 9-inch square baking dish, turning dish to coat bottom and sides with caramel. Allow to harden.

Sprinkle cornstarch over peaches, tossing gently to coat. Arrange peaches over hardened caramel; distribute topping evenly over peaches. Bake about 40 minutes, until caramel bubbles and topping browns. Serve warm with vanilla ice cream.

Serves 6

You’ll Need:

1/4 cup butter
1 large onion, chopped
4 scallions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
Salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters

Procedures : Preheat oven to 350 degrees F.

Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center

You’ll Need:

4 peaches
1 cup mascarpone cheese
1/2 cup pecan or walnuts, chopped
1 tsp sunflower oil
4 tbsp maple syrup

Procedures : Cut the peaches in half and remove the pits. If you are preparing this recipe in advance, press the peach halves together again and wrap them in plastic wrap until required.
Mix the mascarpone and pecan or walnuts together in a small bowl until well combined. Chill in the refrigerator until required.
To serve, brush the peaches with a little oil and place on a rack set over medium hot coals.
Broil the peach halves for 5-10 minutes, turning once, until they are hot. Transfer the peach halves to a serving dish and top with the mascarpone and nut mixture.
Drizzle the maple syrup over the peaches and mascarpone filling, and serve at once

You’ll Need:

2 (14 1/2 ounce) cans seasoned chicken
broth with roasted garlic
5 large potatoes, cut into 1-inch pieces

Procedures : In saucepan place broth and potatoes. Over high heat, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender.

Drain, reserving broth. Mash potatoes with 1 1/4 cups broth. If needed, add additional broth until potatoes are desired consistency.

Serves about 6