1/2 c BUTTER
1/4 c COCOA
1/3 c BUTTERMILK
4 c POWDERED SUGAR
1/2 c MINIATURE MARSHMALLOWS
Procedures : COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN
AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND
MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE
5 eggs yolks
1/2 cup superfine sugar
2/3 cup Marsala or sweet sherry
Fresh friut or amaretti cookies, to serve (optional)
Procedures : Place the egg yolks in a large mixing bowl.
Add the superfine sugar to the egg yolks and beat well until the mixture is thick and very pale and has doubleed in volume.
Place the bowl containing the egg yolk and sugar mixture over a saucepan of gently simmering water.
Add the Marsala or sherry to the egg yolk and sugar mixture and continue beating until the foam mixture becomes warm.
This process may take as long as 10 minutes.
Pour the mixture, which should be frothy and light, into 4 wine glasses.
Serve the zabaglione warm with fresh fruit or amaretti cookies if you wish
22 graham crackers
2 tablespoons granulated sugar
6 tablespoons butter, melted
1 small box instant chocolate pudding mix
1/2 container Cool Whip
1 can cherry pie filling
Procedures : Crush crackers into fine crumbs. Combine well with sugar and butter. Press firmly into 9-inch pie plate. Bake at 350 degrees F for 8 minutes. Cool before filling.
Prepare pudding as directed for pie filling. Chill for 30 minutes, then spread into crust. Spread Cool Whip carefully on top. Spoon cherries on top. Chill for 2 hours before serving
1 cup butter, softened
2 cups granulated sugar
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup blackberry jam
1 tablespoon allspice
1 cup black walnut pieces (or other nuts)
1 cup raisins
1 1/2 cups flake coconut
Procedures : Preheat oven to 325 degrees F.
In large mixing bowl, beat butter and sugar. Add eggs. Beat until creamy.
Mix flour and soda. Add to butter mixture. Mix well. Add buttermilk, jam and allspice. Mix well. Stir in black walnuts, raisins and coconut.
Pour into lightly greased and floured 10-inch tube pan. Bake 1 hour at 325 degrees F. Cool 15 minutes in pan. Loosen cake and invert onto cooling rack.
Serves 12 to 16
# 1 lb. (450g) flour
# 2 eggs, beaten
# 8 oz. (225g) butter, creamed
# 1 cup warm water
# half an ounce (13g) yeast
# 8 oz. (225g) sugar
# 12 oz. (350g) currants
# 4 oz. (125g) candied peel
Procedures : # Add a pinch of salt to the flour and sift into a bowl
# Dissolve the yeast in a cupful of warm water and stir into the flour
# Set aside in a warm place for one hour
# Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten eggs
# Mix well and pour into prepared baking tins
# Bake in a pre-heated oven, 350F, Gas Mark 4, 180C for about two hours
# Allow to cool on a wire rac
1 (9 1/2-inch) pie shell, unbaked
1 1/2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine, softened
1/4 cup flour
1/2 cup milk
1 1/2 cups grated fresh coconut, divided
Procedures : Prepare unbaked pie shell.
Beat together sugar, eggs and salt until lemon-colored. Add margarine and flour and blend well. Beat in milk; fold in 1 cup coconut. Pour filling into pie shell. Top with remaining coconut and bake at 325 degrees F for 1 hour
1/2 cup granulated sugar
2 envelopes unflavored gelatine
1 3/4 cup milk
2 cups sour cream
1 teaspoon vanilla extract
1/4 cup flaked coconut
25 pieces chocolate caramels
1/4 cup cream evaporated milk
1 quart fresh strawberries
Procedures : In saucepan, combine sugar and gelatine. Stir in milk. Heat until warm and gelatine dissolves. Remove from heat; cool to lukewarm.
Stir in sour cream, vanilla extract and coconut. Pour 2 cups mixture into oiled an 5- to 6-cup ring mold. Set remaining sour cream mixture aside. Chill mold until mixture begins to set.
Meanwhile, heat caramels and cream or evaporated milk in heavy saucepan, stirring constantly until mixture is smooth. Cool to lukewarm. Stir in reserved sour cream mixture. Spoon over partially set layer in ring mold. Chill several hours or overnight. Run knife blade between mold and contents to loosen. Turn onto serving plate. Fill center with strawberries. Chill until ready to serve
1 3/4 lb Baklava phyllo leaves
4 cup Almond crumbs
1 1/4 cup Butter
1/2 cup Sugar
1 tsp Cinnamon
4 cup Sugar
3 cup Water
1/2 cup Honey
1 stk cinnamon
5 whl cloves, up to 6
Procedures : Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter.
Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Sprinkle with chopped almonds. Lay in another layer of phyllo, this time burshing with butter.
Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds in the same way, until only five phyllo leaves remain. Brush these last phyllo leaves very well with butter and lay on the top.
Cut away any phyllo ends overlapping the sides of the pan with a sharp knife. With the same knife, cut through the top phyllo leaves, scoring serving size squares in the baklava. Dip your fingers in a dish of water andsprinkle the top layer of phyllo leaves. Put the baklava in a moderate oven to bake for almost one hour.
Meanwhile, boil the sugar in the water for five minutes. Add the honey and spices and boil for five minutes more. Remove the spices and keep the syrup hot. Take the baklava from the oven and let it cool. Pour the syrup over the baklava.
After it cools, cut the baklava completely through and serve the pieces on a platter.
NOTES : 1. For Walnut Baklava: 1. Replace almonds with walnuts. 2. Syrup uses 3 1/2 cups sugar and 1 1/2 cups honey. 2. The baklava can also be made with half walnuts and half almonds.
2 cups granulated sugar
9 tablespoons milk
1 cup butter
3 egg yolks
2 cups milk
9 tablespoons flour
2 baked pie shells
Procedures : Brown sugar, the 9 tablespoons milk and butter in a skillet until as brown as you want it. Beat the egg yolks, 2 cups milk and flour. Pour into the skillet and cook until thick. Pour into pie shells. Top with vanilla-flavored meringue and brown in the oven
3 large eggs.
2 ½ cups of all-purpose flour.
1 cup of chopped hazelnuts.
1 cup of honey.
¾ cup of dark brown sugar.
¾ cup of vegetable oil.
½ cup of unsweetened applesauce.
2 ½ teaspoons of baking powder.
2 teaspoons of grated lemon rind.
1 teaspoon of ground cinnamon.
¾ teaspoon of baking soda.
½ teaspoon of ground ginger.
½ teaspoon of ground cloves.
Procedures : Preheat your oven to 350°F (175°C).
Lightly a grease a nine-inch square pan, line it with parchment paper or wax paper, and grease the paper.
Sift together the flour with the cinnamon, baking powder, baking soda, cloves and ginger.
Lightly beat the eggs; then add the honey and sugar and beat until the mixture is smooth. Gradually add the vegetable oil and beat until blended. Beat in the grated lemon rind.
On low speed, beat in the flour mixture alternately in two batches with the applesauce. Stir in the hazelnuts.
Pour the batter into the prepared pan.
Bake for one hour.
Allow to cool for 15 minutes.
Turn the cake out onto rack and carefully peel off the paper. Cover tightly when completely cool.
Serve as desired