Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve
sugar; cook to 236 degrees F.without stirring. Remove from heat. Add
vanilla and beat with electric mixer until mixture is creamy and begins to
hold its shape. Stir in pineapple, cherries, almonds, and pecans by hand.
Press into two buttered 8-inch square pans and chill until firm enough to
cut. Let stand in refrigerator 24 hours before serving. Makes about 80
pieces.

From: Tina Rogers CAJUNT@UGA.CC.UGA.EDU

Date: Sat, 27 Jul 1996 08:18:01 EDT
Cream butter and sugar; add unbeated eggs; add flour, then vanilla and
nuts. Spread in greased 13X9 pan and bake 40 minutes at 275′. Cut while
warm.

EAT-L Digest 26 July 96

GARNISH
Candied Cherry Halves
Pecan Halves

Beat mix, molasses, oil, and water in a glass or ceramic mixing bowl with
dough hook or wooden spoon until dough holds together. Turn out onto
floured board, knead in enough flourto make a smooth elastic sough.
Transfer to an oiled bowl, turn to grease to Preheat oven to 300. Bake 1
hour and 10 minutes. Cool on rack.

-SMOKED SALMON FILLING-
10 oz Smoked salmon; chopped fine
1 1/2 c Cr?me fra?che
1 ts Fresh lemon juice

CREAM CHEESE FILLING
3/4 c Whipped cream cheese
1/2 Stick; (1/4 cup) unsalted
-butter, softened
3 tb Mixed finely chopped fresh
-herbs such as parsley;
-dill, and chives
40 sl Very thin firm white
-sandwich bread; (from two
-1-pound loaves)

-HERB TOPPING-
1/3 c Finely chopped fresh parsley
-leaves
1/3 c Finely chopped fresh dill
-sprigs
1/3 c Finely chopped fresh chives

A variety of fillings can be used in this savory sandwich torte, often
served on special occasions in Sweden.

Make fillings: In 3 separate bowls combine all ingredients for each
filling, stirring each together until combined well. Season each filling
with salt and pepper.

Stack 4 bread slices together and with a serrated knife trim crusts from
bread. Stack and trim remaining 36 bread slices in same manner.

On a baking sheet lined with parchment paper or wax paper arrange 8 bread
slices side by side in 2 rows of 4 slices each to form a rectangle. Top
rectangle with half of egg salad filling, spreading evenly, and cover with
8 more bread slices in same manner, pressing gently on top and sides to
form an even layer.

Top second layer of bread with half of salmon filling, spreading evenly,
and cover with 8 bread slices in same manner to form an even layer.

Top third layer of bread with all of cream cheese filling, spreading
evenly, and cover with 8 bread slices in same manner to form an even layer.

Make layers with remaining salmon filling, remaining 8 bread slices, and
remaining egg salad filling in same manner, ending with egg salad. Chill
torte, covered with plastic wrap, at least 12 hours and up to 2 days.

Make topping: In a bowl stir together herbs until combined well.

Trim sides of torte and sprinkle topping over egg salad layer.

Serve torte cut into small pieces.

Makes 10 to 12 Servings

Combine chocolate, sugar & soy milk in a steaming bowl
& place in a larger pot with some water in it. Cook
over low heat until the chocolate has been smoothly
melted. Stir in the oatmeal. Drop the peanut butter
in by rounded teaspoonfuls. Swirl it around until it
is evenly distributed but not blended in. Line a
small, shallow baking dish with wax paper. Pat the
chocolate mixture in with the help of a cake spatula.
Refirgerate for several hours until chilled & firmly
set. Cut into 1″ squares.

2 c bread flour
2 c cake flour
2 TB baking powder
1/2 ts salt
2 TB sugar
1/2 c butter — (1 stick)
1/2 sweet red pepper — diced
1 sm onion — finely chopped
1 ts butter for sauteing
1 1/2 c buttermilk
1/2 lb ham — diced
3/4 c grated cheddar cheese

Place all ingredients in bread pan, set crust to Light setting, and begin.

(adapted from _Bread machine magic_, by Linda Rehberg and Lois Conway

Place cake mix, sugar, eggs, water and 1/2 cup sour cream in mixing
bowl. Mix at low speed for 30 seconds. Scrape bowl and beat at medium
speed 1 to 2 minutes until smooth. Pour into greased and floured 13 x
9-inch pan. Bake in 350 degree oven 35 to 40 minutes or until cake
tests done. Combine remaining sour cream with 1/2 cup C and H Golden
Brown Sugar. Spread on hot cake and broil 3 to 5 minutes. Cool.

Comments: Moist cake and keeps well.

Simmer raisins in the water over medium heat until raisins are plump, aout
15 minutes. Drain raisins, reserving liquid. Add enough water to reserved
liquid to measure 1/2 cup.

Heat oven to 400. Mix thoroughly shortening, sugar, eggs & vanilla. Stir in
reserved liquid. Blend in remaining ingredients. Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased baking sheet. Bake 8 to 10
minutes or until lightly brown.

** If using self-rising flour, omit soda, salt & baking powder.

-FOR THE FILLING-
3 7-oz tubes almond paste
2 Eggs
2 tb Amaretto liquor
14 Canned pear halves, in juice
-OR in extra light syrup
– drained or blotted dry
14 Canned apricot halves
– in extra-light syrup or
– juice, drained
– and blotted dry
1/2 c Apple jelly
8 oz Low-fat vanilla yogurt
4 oz Sour cream

MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in
the bowl of a food processor fitted with a steel chopping blade. With
an on-off motion, process until the butter is the size of small peas.
Add the sugar, salt and almonds and process just until the dough
starts to pull together. Do not overprocess. Remove the dough from
the bowl, pat it into a ball, then flatten it into a disk about
3/4-inch thick, and dust with flour. Cover with plastic wrap and
refrigerate for at least 1 hour. Preheat oven to 375F. Remove the
dough from the refrigerator and gently massage it until it is
workable, turning it over a couple of times, and starting to flatten
it with your fingertips. Dust the dough, rolling pin and board or
pastry cloth with flour, and quickly roll dough into a rectangle
large enough to fit into an 11-by-17-inch jelly roll pan and about
1/8-inch thick. If the dough sticks, add small amounts of flour and
loosen with a dough scraper or long, thin-bladed knife. Carefully
roll the dough over the pin or fold it into quarters and position it
over the pan. Unroll, and ease the dough into the tart pan, working
to flatten the bottom and to ease the dough well into the corners and
against the sides. Patch where necessary, then trim off any excess
dough with a knife. Prick in several places, and transfer the pan to
the middle of the preheated oven to bake just until the pastry is set
but not browned, about 8 to 10 minutes. Remove the pan and let the
pastry cool while preparing the filling.

Mix and pat into bottom and 1/2 way up side of 8 or 9 inch square
pan. Bake 15 or 20 minutes at 350 degrees. Remove from the oven and
cool. Pour 1 can of fruit pie filling or any cream pie filling.
Refrigerate; top with Dream Whip or Cool Whip. Randy Rigg

In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
lemon juice. Stir in granulated sugar mixed with flour. Pour into
pastry lined pie plate. Dot with butter. Cover with top crust; seal
and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
350F oven and bake 35-45 minutes longer or until golden brown.

Combine the sugar, cream, milk, corn syrup and salt in a heavy, large
saucepan. Bring slowly to boiling, stirring constantly, until the sugar
dissolves. boil gently, stirring occasionally, until mixture reaches 238F
on the candy thermometer or soft ball stage. Remove from heat. Cool for 5
minutes. Add the vanilla. Beat in vigorously until the mixture begins to
thicken and lose its glossy look, about 5 minutes. Pour half the fudge into
a well buttered 8x8x2-inch baking pan. Sprinkle evenly with half of the
chocolate pieces. Pour in the remaining fudge. Sprinkle with the remaining
chocolate pieces. Cool completely on a wire rack. Cut into 1- inch squares.
~–

———————CYBEREALM BBS (315)786-1120———————
* * * * * * * * * *
1 1/4 c Boiling water
1 c Oatmeal (quick or old-
-fashioned, uncooked)
1 3/4 c All-purpose Flour
3/4 c Granulated SUgar
3/4 c Firmly packed Brown sugar
1/2 c Wheat Germ (any flavor)
2 ts Baking Soda
1 ts Ground Cinnamon
1/2 ts Nutmeg
1/2 ts Salt (optional)
2 c Apples, peeled & chopped
1/3 c Vegetable Oil
1 Egg
2 Egg Whites
1 ts Vanilla

* Wheat germ adds a nutty flavor to this moist and delicious snack
cake and oats add a special hearty texture.

1. Heat oven to 350?F. Spray 13 x 9-inch pan with no-stick cooking
spray or grease lightly.

2. In a large bowl, combine water and oats; set aside. In medium
bowl, combine flour, sugars, wheat germ, baking soda, cinnamon,
nutmeg, and salt; mix well.

3. Add apples, oil, egg, egg whites and vanilla to oat mixture, mix
well.

4. Add dry ingredients, mixing just until moistened.

5. Pour into prepared pan. Bake 40 to 45 minutes or until wooden
pick inserted in center cp,es pit clean.

6. Cool completely on wire rack.

Serves 20.

NUTRITIONAL INFORMATION: 1/20 of recipe

Cream shortening with sugar, eggs and vanilla. Sift flour with cream of
tartar, baking powder and salt. Add granola to creamed mixture. Add flour
mixture alternately with milk. Drop by heaping teaspoons onto greased
baking sheets and bake at 350F 12 to 15 minutes.

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda,
ginger, nutmeg and allspice. Cover; chill two to three hours. Heat oven to
375 degrees. Roll dough 1/4-inch thick on lightly floured surface. Cut with
gingerbread boy cutter; place on ungreased baking sheet.

Press raisins into dough for eyes, nose and buttons. Use bits of candied
cherries and strips of citron and string licorice for other trimmings. Bake
ten to twelve minutes. Immediately remove from baking sheet. Cool; trim
with icing. About fifteen 4-inch cookies.

Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch
round. Transfer to an 11-inch tart pan with removable bottom. Trim edges;
prick bottom with tines of fork. Line pastry shell with foil and and pastry
weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and
weights. Bake 5 to 6 minutes longer or just until pastry starts to turn
golden. Brush with egg white; bake 1 minute longer. Cool completely on wire
rack. In large skillet, melt butter over medium-low heat. Add mushrooms,
garlic, oregano, and pepper. Saute until mushrooms are golden and liquid
has evaporated, about 8 minutes; cool to room temperature. Cover bottom of
tart shell with mozzarella, cutting slices to fill in spaces. Top with
mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes.
Cool 5 minutes on wire rack before removing outer ring. Serve warm.

Makes 8 servings.

[ 1001 HOME IDEAS MAGAZINE; June 1990 ]

1. For pineapple layer: combine sugar, cornstarch, and pineapple plus its
juice in a small saucepan. Cook over medium heat, stirring constantly until
mixture is thick and clear. Cool; set aside. 2. Blend cream cheese, sugar
and salt in mixer bowl. Add 2 eggs, one at a time, beating well after each
addition. Blend in milk and vanilla (if mixture looks slightly curdled,
don’t worry — it bakes out). Spread cooled pineapple mixture over bottom
of pie shell. Pour cream cheese mixture over pineapple; sprinkle with
pecans. 3. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees
and bake for 50 minutes. Cool before serving.

This savory cookie is best served with an aperitif.

DIRECTIONS: =========== Preheat the oven to 425 degrees F. Cut the
butter into the flour, then mix in the cheese. Add the caraway seeds
and a good grinding of pepper.

Form small balls from the mixture and place on a cookie sheet,
flattening them slightly. Bake for 8 to 10 minutes. Remove to a
wire rack to cool.

1. Line a 9-inch square pan with foil, letting foil extend above pan on 2
sides.

2. Stir milk and butter in medium-size saucepan over low heat until butter
melts. Measure 1/3 cup into a small bowl, add vanilla chips and stir until
melted. Stir in cherries. Add chocolate chips to mixture in saucepan; stir
until melted, returning to heat if necessary.

3. Using half the vanilla mixture, drop small teaspoonfuls into prepared
pan, leaving spaces between each. Sprinkle with half the coconut. Spread
chocolate mixture evenly on top, then spoon on remaining vanilla mixture.
Sprinkle with remaining coconut. Refrigerate at least 8 hours until firm
enough to cut.

4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares. Store
airtight with waxed paper between layers.

From: “Goffigon, Lucia” Goffigon.Lucia@MGH.Harvard.EDU

Date: Tue, 21 May 1996 15:52 -0500 (EST)

Preheat oven to 350F. Place butter in bowl, should be at room temperature.
Add icing sugar. work together with hands. Add flour. Keep working with
hands till well mixed. Put the dough on a board and pat to 1/2″ thickness.
Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350F till light
brown on edges. Anne’s note, it is easier to make this recipe in the food
processor.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #93

Combine crumbs, granulated sugar, cinnamon and margarine, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing
at medium speed on electric mixer until well blended. Blend in
eggsand juice. Add combined remainig flour, carrots, raisins, and
spices; mix well. Pour over crust. Bake at 450 degrees F., 10
minutes. Reduce oven temperature to 250 degrees F., continue baking
for 55 minutes more. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Combine remaining cream cheese and
juice, mixing until well blended. Gradually add powdered sugar,
mixing until well blended. Spread over top of cheesecake. Garnish
with additional raisins and finely shredded carrots, if desired.

(Preheat oven 350 deg.) Butter & flour 9″ rnd cake pan. Heat butter
with corn syrup until melted. Add chocolate chips, stirring until
melted. Add sugar and eggs; blend well. Stir in flour, vanilla and
nuts. Pour batter into pan; bake 30 minutes, until center springs
back when touched.

Cool in pan for 10 minutes when done. Turn out onto a rack to finish
cooling.

(TOP WITH CHOCOLATE GLAZE – next recipe) Good served with whipped
cream, or garnish with sliced strawberries.

TIP: To freeze, place in frezzer unwrapped until frozen through. Then
wrap airtight. Unwrap before thawing.

Sift flour, salt and soda and sugar together in med. mixing bowl.
Mix in shortening with tips of fingers; add buttemilk and gently
knead into a semi-stiff ball of dough. (Note: Add more flour if
needed.)

Lift dough onto well-floured work surface, knead JUST UNTIL SMOOTH
and firm enough to handle. Roll or pat (preferred) to 1/2″ thick,
and cut with floured cutter, or with knife, or rim of drinking glass.

Place biscuits on greased cookie sheet, and bake in preheated 400
F. oven for 10 to 15 min., or until brown.

To make the almond cream: In the bowl of an electric mixer or with a
wooden spoon, beat the butter and sugar together until light and
fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir
in the ground almonds and flour until evenly mixed. The mixture
should be the consistency of a thick paste.

To make the caramel sauce: In a small sauce pan, combine the brown
sugar, butter and cream. Bring the mixture to a boil and boil
vigorously for 2 minutes, remove from the heat. Cover and keep warm
at the back of the stove.

To make the tarts: Preheat the oven to 400 degrees. On a lightly
floured surface, roll out the pastry to a 1/8inch thickness and,
using a plate or cardboard circle as a template, use a very sharp
knife to cut four 7inch circles. Spread a circle of almond cream in
the center of each, leaving a 1inch border. Fan the sliced pears out
from the center of each tart, completely covering the almond cream
but still leaving the border. Beat the egg yolk lightly with a fork
and brush the border of the pastry with it (try not to let any yolk
dribble down onto the cut edges of the pastry, otherwise it will not
rise as high). Bake the tarts for about 20 minutes, until the edges
are golden and the pastry is baked through. Remove from the oven and
allow to cool for 5 minutes Place a sprig of mint in the center of
each tart and sprinkle it with a little confectioners sugar. Serve
warm, drizzled with the warm caramel sauce.

Yield: 4 servings

Note: to make ground almonds, freeze whole or sliced blanched
almonds, then process them in a blender in short bursts, scraping
down the sides as necessary, until they are evenly ground. Do not
over process or allow them to get warm, otherwise they will turn into
nut butter.

FILLING
1 sm Sugar pumpkin — 2 # OR 1/4 ts Ginger OR
1 1/2 c Pumpkin, canned 1 ts Finely grated fresh
4 Egg whites Gingerroot
2/3 c Sugar 1/4 ts Nutmeg
1/2 ts Salt 1 1/4 c Evaporated skim milk
1 ts Cinnamon

To prepare crust, generously spray 9″ Pyrex pie plate with vegetable
cooking spray. Scatter crumbs over & evenly press into surface. Spray
crumbs with spray & bake crust on middle rack @ 350 for 10-15 min
till dry & lightly colored.

From: Chris Susalski DntlQueen@AOL.COM

Date: Wed, 17 Jul 1996 01:39:08 -0400
Here’s some I got out of the Nov 1, 1995 issue of Woman’s Day, “Fabulous
Food Gifts.” I’ve got many more if you like what’s there so far. Hope
this is what you’re looking for. Ho ho ho!

1. Line a 9 inch square pain with foil, letting foil extend above pan on 2
sides.

2. Stir milk and butter in medium-size saucepan over low heat until butter
melts. Measure 1/3 cup into a small bowl, add vanilla chips and stir until
melted. Stir in cherries. Add chocolate chips to mixture in saucepan;
stir until melted, returning to heat if necessary.

3. Using half the vanilla mixture, drop small teaspoonfuls into prepared
pan, leaving spaces between each. Sprinkle with half the coconut. Spread
chocolate mixture evenly on top, then spoon on remaining vanilla mixture.
Sprinkle with remaining coconut. Refrigerate at least 8 hours until firm
enough to cut.

4. Lift foil by ends to cutting board. Cut fudge in 1-inch squares. Store
airtight with waxed paper between layers.

Butterscotch Crunch variation: Proceed through Steps 1 and 2, substituting
2/3 cup butterscotch chips for the vanilla chips and 1 cup thin chow-mein
noodles for the dried cherries. Continue through Step 3, substituting
butterscotch mixture for vanilla mixture. Sprinkle with 1/4 cup coarsely
chopped salted mixed nuts (in place of the coconut). Spread with chocolate
mixture; sprinkle with another 1/4 cup coarsely chopped salted mixed nuts.
Proceed through Step 4.

EAT-L Digest 16 July 96