Combine cake mix, pistachio pudding, orange juice, oil, eggs and almond
extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add
chocolate syrup to remainder; pour into pan. Bake 50-60 minutes at
350-degrees. Top with favorite glaze. For Chocolate-Butterscotch Bundt
Cake: Use butterscotch pudding; substitute water for orange juice; omit
almond extract.

Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add
milk,oil, sour cream and wild rice. Add to dry ingredients. Batter
will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked
wild rice to your favorite pancake mix. Makes 12-14 pancakes.

Sift flour and confectioners’ sugar into a mixing bowl. Add milk,
eggs, butter, vanilla and salt; beat until smooth. Heat a lightly
greased 6-in. skillet; add about 3 tablespoons batter, spreading to
almost cover bottom of skillet. Cook until lightly browned; turn and
brown the other side. Remove to a wire rack. Repeat with remaining
batter (makes 10-12 pancakes), greasing skillet as needed. For
filling, melt butter in a large skillet. Stir in brown sugar,
cinnamon and nutmeg. Stir in cream and cook until slighly thickened.
Add half of the bananas at a time to skillet; heat for 2-3 minutes,
spooning sauce over them. Remove from the heat. Roll a pancake around
each banana half and place on a serving platter. Spoon sauce over
pancakes. Top with whipped cream and a dash of cinnamon if desired.
Yleld: 5-6 servings

WHIPPED CREAM FROSTING
2 c Heavy whipping cream
1/4 c Sugar
ds Salt
1 ts Vanilla
1/2 ts Rum extract
1 ts Unflavored gelatin
2 tb Water; cold
Nutmeg; optional
Red and green maraschino
– cherries

Preheat oven to 350 F.

Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3
pineapple slices in a blender, and process until smooth; set aside.

Combine brown sugar and 2 Tablespoons margarine in a saucepan; cook
over medium-low heat until melted. Remove from heat; add 1/4 cup
pureed pineapple, stirring until blended. Pour mixture into a 9-inch
round cake pan coated with cooking spray.

Cut remaining pineapple slices in half crosswise, and arrange in a
single layer over brown sugar mixture; set aside.

Combine 3/4 c sugar, cream cheese, and 2 Tablespoons margarine in a
large bowl; beat at medium speed until blended. Add 2 eggs whites and
egg, 1 at a time, beating after each addition. Combine flour, baking
powder, and salt; add to creamed mixture, beating until blended. Stir
in the remaining pureed pineapple, cheddar cheese, and vanilla.

Pour batter evenly over pineapple slices. Bake at 350 F for 45
minutes or until a wooden pick inserted in the center comes out
clean. Let cool in pan 10 minutes; invert cake onto a serving plate.
Serve warm. Also good with a dollop of light whipped cream.

1. Heat oven to 350 degrees.

2.Grease and flour 12 cup bundt pan.

3. Beat all ingredients ( except nuts and frosting ) in a large bowl at low
speed until blended. Beat on medium speed for three minutes; scrape bowl
frequently. Gently stir in nuts.

4. Spread better evenly in pan and bake 35 to 45 minutes until tooth pick
comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
Remove pan and cook cake completely.

5. Place frosting in microwave bowl and microwave uncovered on medium (50%
) for 15 seconds. Spread over top of cake allowing some to drip down. Or,
sieve powdered sugar over top of cake.

* – as specified on cake mix package.

1. Preheat oven to 375′F. Grease 2 12-cup cupcake pans.

2. Combine yellow cake mix and peanut butter, cutting in peanut butter
until particles are very fine. Add nutmeg and eggs and water in the amounts
specified on the cake mix package. Fill cupcake pans half full with batter
and bake in a preheated oven for 25 minutes, or until golden brown. Combine
remaining ingredients and stir until blended. Spoon mixture on top of hot
cupcakes, replace in oven, and continue baking another 5 minutes.

Cook bacon in heavy large skillet over medium-high heat until crisp.
Using slotted spoon, transfer to paper towels. Pour all but 1
tablespoon drippings from skillet into small bowl; reserve. Add corn
to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil
until all liquid evaporates, stirring often. Transfer to large bowl;
cool.

Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in
whipping cream and egg yolks, then flour and baking powder. Beat egg
whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites
into batter to lighten. Fold in remaining egg whites.

Heat large skillet over medium heat. Brush with some of reserved bacon
drippings. Working in batches, spoon batter into skillet by 1/4
cupfuls; spread with back of spoon to form 3-inch pancakes. Cook
until golden, about 2 minutes per side, brushing skillet with
drippings as needed. (Can be made 1 day ahead. Cool; cover and chill.
Rewarm on baking sheet in 350F oven until heated through, about 10
minutes.)

Makes about 16 Pancakes.

FOR THE SEASONING PASTE
4 Stems of lemongrass
4 Red chillies
2 ts Galangal; peeled and chopped
4 Shallots
6 Cloves garlic
4 ts Coriander seeds; toasted and
-crushed
2 ts Cumin seeds; toasted and
-crushed
4 Kaffir lime leaves
2 ts Hot paprika

FOR CUCUMBER RELISH
225 g Rice vinegar; (8oz)
4 ts Sugar
4 Inch cucumber
2 Carrots
6 Finely sliced shallots
2 tb Ground roasted peanuts
2 Red chillies; finely sliced

To make the cucumber relish: Boil the vinegar and sugar, until the sugar
dissolves. Take down to a syrup (about 6 to 7 minutes). Quarter the
cucumber lenghways and de-seed and slice crossways finely. Halve the
carrots lengthways and slice crossways thoroughly. Add the carrot,
cucumber, shallots and chilli to the cold syrup and mix. Leave for 4 hours.
Add the peanuts just before serving.

For the seasoning blend all the ingredients to make a smooth paste.

3/4 c strawberry fruit spread combined with 1/4 c warm water may be
substituted for the pourable fruit.

Do not use reduced-calorie sour cream.

Preheat oven to 325. Beat softened cream cheese in large bowl until
creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at
a time, beating well after each addition. Pour into greased 9″
springform pan. Bake 50 minutes.

Combine sour cream and vanilla; mix well. Carefully spoon over warm
cheesecake. Bake another 10 minutes, or until just set. Turn oven
off; leave cheesecake in oven, with door closed, 30 minutes. Transfer
to wire rack; loosen cheesecake from rim of pan. Cool overnight.

Just before serving, garnish with sliced strawberries.

Nutrition information per slice: 379 calories, 8 gm protein, 18 gm
carbohydrate, 31 gm fat, 170 mg cholesterol, 313 mg sodium, 1 diabetic
medium-fat meat exchange, 5 diabetic fat exchange, 1-1/4 diabetic
fruit exchange

Prep: 15 min, Cook: 15 min.

COOK onion and garlic in olive oil in a skillet over medium-high heat,
stirring constantly, until tender. Remove skillet from heat; add fruitcake,
and stir well.

REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excess
fat. Make a cut lengthwise down the center of each piece, cutting to, but
not through, bottom. Starting from center-cut of each piece, slice
horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite
side. Unfold each piece of meat so that it lies flat.

FLATTEN to 1/2-inch thickness using a meat mallet or rolling pin.

SPRINKLE salt, pepper, and 1 tb. thyme evenly over pork. Sprinkle fruitcake
mixture over pork.

ROLL each loin half, jellyroll fashion, starting with long side. Secure
with string, and place, seam-side down, in a shallow roasting pan.

POUR apple juice and chicken broth around rolled pork loins in pan.

COMBINE 1/4 cup bourbon and honey. Brush lightly over rolled pork loins.
Sprinkle with remaining tablespoon thyme.

BAKE at 350F for 50 minutes or until meat thermometer inserted in thickest
portion registers 160F, basting with bourbon mixture at 20-minute
intervals. Remove pork loins from pan, reserving pan drippings; keep pork
warm.

POUR pan drippings into saucepan; bring to a boil, and cook about 10-15
minutes until mixture is reduced to 1 cup. Set aside.

MELT butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add reduced drippings
and 2-tbs. bourbon; cook over medium heat, stirring constantly until
mixture thickens and boils. Remove from heat; stir in whipping cream.
Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and
canned crabapples. Serve sauce with sliced pork.

-GLAZE-
3/4 c Semisweet chocolate chips
16 Pecan halves
1/4 c Sour cream,, at room
-temperature
1 tb Bailey’s Irish Cream

Preheat oven to 350. Lightly grease a 9-inch round cake pan. With electric
mixer at medium speed. cream butter and sugar until light and fluffy. With
mixer at medium-low speed, beat in eggs until well blended. Add syrup,
Bailey’s, coffee granules, and flour, and beat until well mixed. Fold in
chopped pecans. Pour into prepared pan. Bake for 55 to 60 minutes, or until
center is firm and a toothpick inserted in the center comes out clean.
Remove from cake pan to a wire rack to cool. GLAZE; Melt the chocolate in a
small heavy saucepan over very low heat. Dep one end of each whole pecan
into melted chocolate. Place on waxed paper and refrigerate until chocolate
has hardened. To remaining melted chocolate, stir in Bailey’s until well
blended, 1 tablespoon at a time. Place cooled cake on a serving plate.
Spread glaze over top of cake. Decorate cake with whole pecans. Cut into
wedges to serve. Makes 10 to 12 servings.

-FOR THE FILLING-
1 1/2 c Solid packed pumpkin 3 pk 8 oz ea cream cheese, cut
3 Large eggs -into bits and softened
1 1/2 ts Cinnamon 1/2 c Granulated sugar
1/2 ts Fresh grated nutmeg 2 tb Heavy cream
1/2 ts Ground ginger 1 tb Cornstarch
1/2 ts Salt 1 ts Vanilla
1/2 c Firmly packed lt brown sugar 1 tb Bourbon or bourbon liqueur

-FOR THE TOPPING-
2 c Sour cream 1 tb Bourbon or bourbon liqueur
2 tb Granulated sugar

For the Crust:

In a bowl, combine cracker crumbs, pecans and sugars; stir in the
butter and press the mixture into the bottom and 1/2 inch up the
sides of a buttered 9 inch springform pan. Chill crust 1 hour.

For the Filling:

In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger,
salt, and brown sugar. In a large bowl, with an electric mixer, cream
together the cream cheese and the granulated sugar. Beat in the
cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat
until smooth. Pour the filling into the crust and bake in the middle
of a preheated 350F oven for 50-55 minutes, or until the center is
just set. Let cool in the pan on a rack for 5 minutes.

For the Topping:

In a bowl, whisk together the sour cream, sugar and bourbon. Spread
the mixture over the top of the cheesecake and bake the cheesecake
for 5 minutes more. Let the cheesecake cool in the pan on a rack and
chill it, covered overnight. Remove the sides of the pan and garnish
top of the cheesecake with pecans.

In a large bowl, combine flour, sugar, baking powder and salt. In
another bowl. combine milk, oil and vanilla; add to dry ingredients
and stir just until moistened. Preheat a lightly greased griddle or
skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light
brown. Turn and cool, cook other side. Serve immediately with syrup
or topping of choice. Yield: 8 pancakes

Beat the egg yokes and cold water until light. Add sugar and vanilla, beat
for 7 minutes. Mix flour, salt, and baking powder. Add to the first
mixture. Beat egg whites and cream of tartar until stiff peaks form. Fold
into batter. Pour in a 9-inch tube angel food pan or bundt pan. Bake in a
preheated 325F oven for 50 minutes.

1. Preheat oven to 350F. In a large bowl, blend together the flour,
baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice
and cloves.

2. In a small saucepan, combine 3/4 cup of the brown sugar, 6
tablespoons of the butter and 2/3 cup of the molasses. Stir over
moderate heat until melted and well combined. Stir in the milk and
vanilla and set aside.

3. Place the remaining 1/4 cup brown sugar, 2 tablespoons butter and
2 tablespoons molasses in a 12-inch cast iron skillet. Place the
skillet in the oven to melt the butter and sugar and heat the
skillet. Stir to combine.

4. Stir the brown sugar and milk mixture into the dry ingredients.
Beat with a spoon just until smooth. Pour the batter into the
skillet. Sprinkle the pine nuts on top and bake for 25 to 30 minutes,
until a tester inserted in the center o the cake comes out clean.

In a small saucepan cook the butter over moderate heat, swirling the pan
occasionally, until it is golden brown, being careful not to let it burn,
and keep it warm.

Spread each pancake with about 1 tablespoon of the sour cream, or to taste,
top the sour cream with about 1 teaspoon of the caviar, or to taste, and
sprinkle each pancake with some of the egg yolk and scallion. Stack 3
pancakes on each of 2 plates and drizzle each stack with some of the brown
butter.

Yield: 2 servings

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed
until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaining
crumb mixture; blend on low until moistened. Beat on high for 2 minutes.
Stir in 1/4 cup of each chocolate and peanut butter chips. Pour into a
greased 13x9x2-inch baking pan. Combine peanuts, reserved crumb mixture and
the remaining chips; sprinkle over batter. Bake at 350 for 40-45 minutes
or until a toothpick inserted in the center comes out clean. Cool
completely.

FILLING AND ICING
1 lg Cadbury’s Flake
1 pk Dessert topping mix
125 ml Cold milk; (1/4 pt)
6 0 m;
1 L; (3 Tbs) Cadbury’s
; Drinking Chocolate
1 lg Pack Cadbury’s milk
-chocolate Buttons

ALSO YOU WILL REQUIRE
29 18 cm; (11 x 7 inch) cake
; tin, greased and
; base lined
1 Greaseproof paper piping bag
Plain writing pipe
1 lg Board or tray

Use a potato masher to mash the butter, sugar, flour and bicarbonate
of soda with the egg, bananas and essence together in a bowl until
the mixture has no lumps and is well mixed. Cut each square of
chocolate into four then mix into the cake mixture with enough milk
to make a dropping consistency. Spread the mixture in the prepared
tin and bake in a moderate oven (180C / 350F / Gas Mark 4) for
about 50 minutes until cooked through. Turn out and cool on a wire
tray.

Cut a 5cm (2 inch) wide slice off one short side of the cake.
Assemble the cake on the board, propping up the cut slice with the
Flake so that it stands at an angle to one of the short ends. Whisk
the dessert topping with the milk until it holds its shape. Place two
spoonfuls in the piping bag fitted with the plain writing pipe; add
the drinking chocolate to the remainder, stirring it in evenly.
Spread the chocolate mixture evenly all over the cake, including the
sides. Pipe the figures and signs of a calculator on the Buttons with
the plain topping mixture and place them in position. Pipe a plain
white line round the edge to complete the cake.

-SAUCE-
1 sm Onion; finely chopped
1 cn Tomatoes
1 oz Tomato puree
1/4 pt White wine
1 oz Butter
1 Clove garlic
Worcestershire sauce
Dill; parsley, chopped
; chives
Salt & pepper

Poach or microwave the cod. Break up into small pieces and mix with the
mashed potato, add the herbs and check seasoning.

Shape mixture into rounds, coat in flour, egg and then breadcrumbs, finish
shaping.

Fry in vegetable oil until golden brown.

Sweat off onion and garlic in the butter, add the wine and reduce it down.
Add the tomato puree, tomatoes, herbs and a dash of Worcestershire sauce.
Allow to simmer for 5 minutes, check seasoning.

Serve fish cakes with hot tomato sauce.

-MOUSSE-
2 Envelopes unflavored gelatin
1/2 c Water
4 lg To 5 ripe mangos (1 lb each)
1 c Confectioners’ sugar divided
2 ts Vanilla extract
2 c Heavy cream
1/4 c Sour cream

ASSEMBLY
3 tb Seedless raspberry jam
2 c Toasted sliced almonds
1/2 c Heavy cream
2 ts Granulated sugar
Mango slices, for garnish
Fresh raspberries, garnish

Make sponge cake: Preheat oven to 350 degrees F. Lightly butter bottom and
side of a 10-inch springform cake pan. Line bottom of the pan with a circle
of baking parchment or waxed paper. Dust side of the pan with flour and tap
out excess. In a small bowl, whisk together flour, baking powder & salt.
Sift flour mixture onto a piece of waxed paper. In a large bowl, using a
hand-held electric mixer set at high speed, beat egg yolks and 2 tb of
granulated sugar for 4 to 6 minutes, until batter is pale yellow and forms
a thick ribbon. Beat in vanilla.

Beat egg whites at low speed until frothy. Gradually increase speed to high
and continue beating soft peaks start to form. One ts at a time, gradually
add remaining 2 tb of sugar and continue beating whites until they form
stiff, shiny peaks. Scrape 1/3 of whites on top of beaten egg yolks. Resift
1/3 of flour mixture over whites & fold flour mixture and egg whites into
egg yolk mixture, making sure to free any flour that may be clinging to
side of the bowl. One-third at a time, gently fold in remaining whites with
1/3 of resifted flour mixture. Do not overfold. Scrape batter into prepared
pan. Bake cake for 8 to 12 minutes, until center springs back when gently
touched. Cool cake in pan on a wire rack for 5 minutes. Remove from pan &
cool completely.

Make the mango mousse: Put water in a small heatproof cup. Sprinkle gelatin
over water and let stand for 5 minutes to soften. Place cup with softened
gelatin in a saucepan with enough water to come halfway up side of cup.
Heat gelatin mixture in hot, not simmering water. Stir gelatin mixture
frequently for 2 to 3 minutes, until gelatin granules dissolve completely
and mixture is clear. Remove pan from heat. Leave cup containing gelatin
mixture in hot water to keep gelatin warm until ready to use.

Peel mangos and cut fruit away from pit. Cut fruit into large chunks.
Combine half of mango chunks with 1/2 cup of sugar in bowl of a food
processor. Process mangos for 40 to 60 seconds, until pureed. Transfer
pureed mangos to a large saucepan. Repeat with remaining mangos and 1/2 cup
of sugar. Cook the mango mixture over medium-low heat, stirring constantly
until warm. Remove saucepan from the heat. Add the gelatin mixture and
vanilla and whisk until blended. Transfer mango mixture to a large bowl and
cool to room temperature. In a chilled large bowl, beat the heavy cream and
sour cream until mixture forms soft peaks. Fold 1/3 of whipped cream into
mango mixture to lighten it. Fold in remaining whipped cream.

Assemble cake: Remove side from a 10-by-3-inch springform pan. Trim a
12-inch cardboard circle so that it fits snugly within curved lip of bottom
of springform pan. Reattach side of springform pan. Remove paper circle
from bottom of cake. Spread raspberry jam in an even layer over top of
cake. Place cake layer in bottom of prepared pan. Scrape mango mousse over
cake layer and smooth it into an even layer. Cover with plastic wrap and
freeze for at least 6 hours or overnight.

Unmold cake: Using a portable blow dryer or damp very hot towel, carefully
heat outside of springform pan until edge of mousse melts slightly. Release
clamp on side of springform pan and gently lift it up and remove it from
around side of the cake. Defrost cake in refrigerator for at least 3 hours,
until ready to decorate.

Decorate cake: Spread toasted almonds on a piece of waxed paper. Set aside
28 of best almond halves to garnish cake. Lift cake up on cardboard cake
circle, supporting bottom of cake in one hand. Scoop up almonds and gently
press them against side of cake, working around cake until side is
completely covered. Put cake on a serving plate. In a chilled small bowl,
using a handheld electric mixer set at medium speed, beat cream with the
sugar until stiff peaks begin to form. Fill a pastry bag fitted with a
large closed star tip (such as Ateco #4) with whipped cream. Pipe 14
rosettes around top edge of cake. Garnish each rosette with 2 toasted
almond slices. Refrigerate cake until ready to serve. by Lisa Morley, chef
and owner of A Sweet Affair in Naples, Florida, in the Chocolatier Recipe
Collection on the WorldWideWeb

Sample the whisky to check for quality. Take a large bowl. Check
the whisky again to be sure it is the highest quality. Pour one
level cup and drink. Repeat.

Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer.
Break two leggs and add to the bowl and chuck in a cup of dried fruit. Mix
the turner. If the fried druit gets stuck in the beaterers pry loose with
a drewscriver.

Sample the whisky to check for consisticity. Next, sift two cups of salt
or something. Who cares. Check again. Now sift the lemon juice and
strain your nuts. Add one table, spoon, sugar, or something. Whatever you
can find.

Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat
off the turner. Throw the bowl out the window, check the wicky again and
go to bed.

Preheat oven to 350F (180C). In small saucepan, melt 1 cup butter; stir in
1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large
mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add
cocoa mixture; beat well. Stir in 1/3 cup of the condensed milk, eggs and
vanilla. Pour into greased 15×10-inch (2L) jelly roll pan. Bake 15 minutes
or until cake springs back when lightly touched. In small sauce- pan, melt
remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining
condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool
completely.

-FOR THE FILLING-
1/4 ts Brown sugar 3/4 c Chopped nuts
1 tb Cinnamon ===========================
1/4 c Sugar 3 tb Melted butter

Mix all ingredients for the cake together. Beat 3 minutes. Put 1/2 of
the batter into a well greased tube pan. Sprinkle with half the
filling mixture. Pour remaining batter on top. Sprinkle with
remaining filling topping. Pour 3 T melted butter over the top of the
cake and bake at 350F for 45 min.

In a large mixing bowl, combine the dry ingredients. Add the eggs,
water, oil, vinegar and vanilla; mix well. Pour into 18 greased or
paper-lined muffin cups. For filling, beat cream cheese and sugar in
another mixing bowl. Add egg and salt; mix well. Fold in chocolate
chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle
with nuts. Bake at 350 deg. for 25 to 30 min. Yield: 1 1/2 doz.

Preheat oven to 400 degrees F. In food processor, blend together
flour, sugar, baking powder, soda, salt and ginger. Cut butter into
bits and add to processor. Pulse several times until mixture
resembles coarse meal. Add molasses and milk and mix briefly until
mixture forms a ball. Turn onto lightly floured board and pat flat,
about 1-inch thick. Cut into six 3-inch rounds (an empty can works
nicely). Place on lightly spray-greased baking sheet. Sprinkle tops
with sugar. Bake in preheated oven about 15 to 18 minutes. Cool on
rack. (Can be served slightly warm.) Using your fingers, split each
shortcake into 2 3-inch rounds. Top bottom half with 1/6 of the
Peaches and Cream. Place top half of shortcake over the filling.
Repeat for remaining servings.