Caramel Apple Cobbler

You’ll Need:

8 cups (8 medium) sliced apples
3/4 cup caramel topping
1 tablespoon all-purpose flour
3/4 cup chopped nuts
1/4 cup granulated sugar
1 (10 ounce) can Hungry Jack biscuits
3 tablespoons butter or margarine, melted

Procedures : Heat oven to 375 degrees F.

Combine apples, caramel topping and flour. Spoon into ungreased 12 x 8-inch (2-quart) baking dish. Bake for 15 minutes.

In small bowl combine nuts and sugar.

Separate dough into 10 biscuits. Cut each in half. Dip each piece in butter. Roll in sugar mixture. Arrange halves cut side down on top of hot apples. Bake for 25 to 30 minutes or until biscuits are golden brown.

Makes 8 servings

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Pineapple and Cherrie Skillet Cake

You’ll Need:

1 cup brown sugar
3 tbsp butter
6 slices pineapple, canned or fresh
6 maraschino cherries
3 eggs, separated
1 cup sugar
1/2 cup pineapple juice
1/4 tsp salt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp vanilla

Procedures : In a 12-inch iron skillet over medium-low heat, combine brown sugar and butter; cook until sugar is melted.
Remove from heat. Arrange pineapple slices over the sugar mixture; place a cherry in the center of each slice.
In a mixing bowl, beat egg yolks until thick and lemon colored. Add sugar pineapple juice, and vanilla; continue beating for 1 to 2 minutes. Sift dry ingredients together and stir into batter.
Fold in stiffly beaten egg whites. Pour batter over pineapple in skillet. Bake in a preheated 350 degree oven for about 25 to 30 minutes. Invert onto a large plate and serve warm with whipped cream or topping

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Frost on the Pumpkin Pie

You’ll Need:

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup butter, melted

Filling
1 can vanilla or sour cream vanilla frosting
1 cup sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (8 ounce) container whipped topping, thawed

Procedures : Crust: In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, nutmeg, cloves and butter; stir until blended. Reserve 2 tablespoons for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan. Bake at 350 degrees F for 6 minutes.

Filling: In a large bowl combine the frosting, sour cream, pumpkin, 1 cinnamon, ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator.

Regular whipped cream can be used, it just requires longer refrigeration before serving

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Hot Duck Pate in Puff Pastry

You’ll Need:

1 x Duck, approx. 4 lb
1/2 lb Pork butt, cubed
1/2 lb Veal shoulder, cubed
1 pch Nutmeg
1 pch Allspice
1 pch Thyme
1 x Bay leaf
8 oz White wine
2 x Cloves garlic, unpeeled
2 x Eggs
1 oz Truffles, chopped
1/4 lb Pistachio nuts, blanch/skin
1/4 cup Duck glaze, ?? what’s that
1 tbl Truffle juice
12 oz Foie gras
1 x Truffle, thinly sliced, opt
2 lb Frozen puff pastry, thawed
1 x Egg, beaten w/1 T milk salt & pepper to taste


Procedures : Remove meat from legs and breast of duck. Remove all skin and fat. Marinate duck meat, pork butt and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine and garlic for 3 or 4 days in the refrigerator.
Drain all the liquid and whole spices from the meat. Peel the garlic cloves, and, with the marinated meat, run through a meat grinder on a coarse setting. Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt and pepper to make a pate.
Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip, approximately 20-by-4-inches. Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry, pressing between the individual balls. Cut around each pate with a large ring cookie cutter, pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as “glue”); then brush with egg wash. Bake in a 425’F oven for 10 to 15 minutes.
Place the pates on serving plates and ring with Sauce Perigueux

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Root Beer Float Cake

You’ll Need:

1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 large eggs

Root Beer Glaze
1/2 cup confectioners’ sugar
3 tablespoons root beer

Preheat oven to 350 degrees F.

Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool.

Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake.

Serve with vanilla ice cream.

Procedures : Preheat oven to 350 degrees F.

Beat together all ingredients until smooth. Pour into greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes. Remove from pan and cool.

Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake.

Serve with vanilla ice cream

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Milk Chocolate Icing

You’ll Need:

4 oz of icing sugar, sieved.
1 ΒΌ oz of margarine.
2 tablespoons of cocoa.
5 teaspoons of hot milk.

Procedures : Melt the margarine in a saucepan.

Blend in the cocoa and stir in the icing sugar and milk.

Beat until smooth.

Use as icing

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Caramel Marshmallow Apples

You’ll Need:

14 ounces caramels
1 cup miniature marshmallows
1 tablespoon water
5 or 6 small apples
Wooden skewers

Procedures : Line baking sheet with buttered wax paper; set aside.

Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.

Rinse and dry apples. Insert skewers into apples. Dip each apple into caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm.

For variety, roll apples in crushed peanuts or drizzle with melted chocolate

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Bolitas (Sweet Christmas Tamales)

You’ll Need:

2 pound hojas (corn husks)
2 pounds masa
1/2 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup warm water, as needed
2 tablespoons cinnamon
1 cup dry raisins
4 teaspoons aniseed

Procedures : Soak corn husks in hot water for 20 or 30 minutes until pliable. Stand in a pan to let them drain.

Mix masa with shortening, then add sugar, kneading and adding a little warm water at a time to make a smooth dough. Then add cinnamon, raisins and aniseed, blending into dough.

Lay softened husks on a large table. Put 4 tablespoons of mixture on bottom half of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster pan half filled with water. Cover with lid, bring water to a boil, and cook over medium heat for 1 hour. Masa will separate from husks when cooked

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Coffee Jell-O

You’ll Need:

1 tablespoon plain gelatine powder
1/4 cup cold water
6 tablespoons granulated sugar
Dash of salt
1 3/4 cup hot strong coffee

Procedures : Soak gelatine in cold water for five minutes. Add remaining ingredients and stir. Chill until firm.

Serves 4

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Brandy or Rum Balls

You’ll Need:

1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners’ sugar for rolling

Procedures : In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners’ sugar. Store covered in the refrigerator

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