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* Exported from MasterCook *

60 Second Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chocolate chips
1 egg
1 teaspoon vanilla
1 cup heavy cream
whipped cream

Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour
into dessert dishes and cover with plastic and chill. Serve with whipped
cream dollops.

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* Exported from MasterCook *

Almond Cream Crepes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
3 tablespoons flour
3 tablespoons milk
1 egg
1 egg yolk
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 cup almonds -- grind/toast
24 mini crepes
sweet chocolate squares -- shaved

In small saucepan combine sugar and flour. Add milk and cook and stir
until thickened and bubbly, then cook 2 minutes more. Beat egg and yolk
together slightly; gradually stir in 1/2 of the hot mixture into eggs.
Return all to saucepan. Cook and stir just to boiling. Remove from heat,
beat smooth.Stir in remaining ingredients except chocolate; cool. Spread 1
tablespoon filling on unbrowned side of 24 mini crepes; fold in quarters.
Place in ungreased pan and heat uncovered in 350 oven 10 minutes. Garnish
with shaved chocolate

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* Exported from MasterCook *

Aunt Alice's Fruit Cobbler

Recipe By : Alice Hale


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup self-rising flour
3/4 cup sugar
3/4 cup milk
1/2 pound butter
fruit -- your choice

Mix together flour, sugar and milk.

cook fruit on stove and sweeten to taste.

Melt butter in baking dish. Pour fruit in baking dish. Pour batter in
center of fruit. Bake in oven about 30 to 35 minutes at 400 degrees.

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* Exported from MasterCook *

Banana Ice Cream

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Bananas -- ripe
Fresh Orange Juice -- from 3 oranges
Fresh Lemon Juice -- from 3 lemons
3 Cups Whipping Cream
3 Cups Sugar
3 Cups Milk

Blend bananas and orange juice in blender. Add remaining ingredients and
put in ice cream churn.

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* Exported from MasterCook *

Banana Mocha Ice Cream *

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium bananas, extra ripe -- peeled
4 eggs; clean -- uncracked
2 cups whipping cream
1 cup half & half
1 cup sugar
1/2 cup chocolate syrup
2 tablespoons instant coffee crystals
2 teaspoons vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs;
process to blend. Pour banana mixture and remaining ingredients into ice
cream freezer container. Stir until sugar dissolves and mixture is
blended. Freeze according to manufacturer's directions. Makes 1-1/2
quarts.

Yield:
"1 1/2 quarts"
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* Exported from MasterCook *

Banana Pudding Supreme

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Box Vanilla Pudding Mix -- large
1 Carton Cool Whip. -- large
1 Can Eagle Brand Milk
6 Bananas
1 Box Vanilla Wafer Cookies

Mix pudding according to directions on package.

Stir in Eagle Brand milk.

Fold in cool whip.

Layer with bananas and wafers.

Let set overnight.

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* Exported from MasterCook *

Berry Fillings For Pierogies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh blueberries
alternate berries are
blackberries - or
raspberries - or
sliced strawberries
3 teaspoons sugar
Wash berries; drain. In a medium bowl, sprinkle berries with sugar. Mix
lightly. Fill pierogi shells and process immediately, before juice is
drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45
pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks
"POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie -
CBTN00C on *P* 09/21/92

Source:
"Jeanne Ziola"

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* Exported from MasterCook *

Berry Good Ice Cream

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Quart Berries -- ripe
2 Tablespoons Sugar
1 Recipe Good Ol' Vanilla Ice Cream -- see Recipe

Stir sugar into cleaned and sliced berries. Let stand while preparing
vanilla ice cream.

Add berries to chilled vanilla base and freeze in churn according to


manufacturer's instructions.

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* Exported from MasterCook *

Blueberry-Peach Cobbler

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Duncan Hines Wild Blueberry Muffin Mix
1/4 Cup sugar
1/2 Teaspoon cinnamon
4 Tablespoons butter or margarine
1/2 Cup chopped pecans
2 Cans peach pie filling
1/4 Cup sugar
1 Teaspoon cinnamon
1 Teaspoon almond extract
Ice cream -- if desired

Preheat oven to 350 degrees.

Wash blueberries and set aside to drain.

In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon.
Cut in butter, then stir in nuts.

In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon,
the almond extract and the drained blueberries.

Spoon the crumb topping over the peach mixture.

Bake at 350 degrees for 35-40 minutes, until topping is golden brown.

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Serving Ideas : Serve with ice cream, if desired.

* Exported from MasterCook *

Cafe Au Lait Ice Cream

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee granules
1/2 teaspoon vanilla
1/4 cup miniature marshmallows
1 cup half & half -- or whipping crm

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir
over low heat until mixture thickens and coats a spoon. Add coffee
granules; stir in vanilla and marshmallows until melted. Set aside to cool
15 minutes. Add half & half or whipping cream. Pour into ice-cream
canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 1 quart.

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* Exported from MasterCook *

Cherry Cobbler

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cherries -- seeded & drained
3/4 cup sugar
1 cup cherry juice
3 tablespoons flour
1 cup flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
3 tbsp. butter
1/3 cup milk -- about

Put cherries and cherry juice in baking dish.

Combine 3/4 cup sugar and 3 Tbsp. flour, and sprinkle over top.

Put in oven and stir occasionally until mixture is heated.

Sift flour once, measure, add baking powder, sugar and salt, and sift
again.

Cut in butter.

Add milk gradually until soft dough is formed.

Roll 1/3 inch thick on slightly floured board.

Place on hot cherry mixture.


Bake in hot oven (425 degrees) 30 minutes.

Busted by Barb

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* Exported from MasterCook *

Cherry Filling For Pierogies

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups dark sweet cherries *or*
red tart cherries
1 teaspoon lemon juice if sweet *or*
sugar to taste if tart

Wash, drain and pit cherries. Lightly press cherries in a strainer or


colander to remove some juice. Place cherries in a medium bowl. If sweet
cherries are used, sprinkle with lemon juice. If tart cherries are used,
add sugar. Fill pierogi shells and process immediately, before juice is
drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45
pierogies.Recipe by Marianna Olszewska Heberle. Published in HPBooks
"POLISH COOKING" ISBN 0-89586-272-7. Jeanne in Jersey, J.ZIOLA on GEnie -
CBTN00C on *P* 09/21/92

Source:
"Jeanne Ziola"

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* Exported from MasterCook *

Cherry-Chocolate Ice Cream


Recipe By : Kathy Wierman,m Fordland, MO
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- slightly beaten
4 cups milk
2 cups whipping cream
1 cup sugar
1 cup chocolate syrup
10 ounces maraschino cherries -- drained and chopped
3 1/8 ounces milk chocolate bars -- chopped
1 tablespoon vanilla

In large bowl combine the eggs, milk, whipping cream, sugar, chocolate
syrup, cherries, chopped chocolate bars and vanilla. Pour mixture into
ice cream freezer can. fit can into freezer. Adjust dasher; cover.
Prepare ice cream according to ice cream freezer manufacturer's
directions. makes about 3 quarts.

Better Homes & Garden

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* Exported from MasterCook *

Chocolate Dessert Crepes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 1/2 cups milk
1/3 cup presweetened instant cocoa powder
2 Eggs
1 tablespoon oil
1 teaspoon vanilla

Combine all ingredients, beating until blended.

Heat a greased 6" skillet.

Pour 2 Tbsp. of batter into skillet for each crepe.

Lift and tilt skillet quickly to spread batter.


Brown on one side; then flip to brown second side.

Yield: 16 to 18 crepes

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Chocolate Ice Cream #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
5 cups evaporated milk
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 Squares chocolate

Scald the milk.

Dissolve the sugar in 2 cups of the scalded milk.

pour sugar and milk mixture slowly over melted chocolate, stir constantly
to avoid dark specks.

Add the remaining three cups of milk.

Stir in vanilla and salt.

Churn in ice cream freezer.

Makes about 2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Chocolate Ice Cream #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 tablespoon flour
1/8 teaspoon salt
2 Eggs
1 cup half-and-half -- or milk, heated
9 ounces unsweetened chocolate -- melted and cooled
2 teaspoons vanilla
1 cup heavy cream

In heavy saucepan with wooden spoon beat sugar, flour, salt and eggs until
blended.

Beat in half-and-half.

Cook and stir over low heat until mixture coats spoon and is smooth (do
not overcook). Beat in chocolate and vanilla until well blended.

Pour in loaf pan, cover airtight and freeze.

Let stand at room temperature 15 minutes before serving.

Makes 3 cups.

NOTES : To make ice cream in electric ice-cream maker do not whip cream.
Follow manufacturer's directions, setting freezer at coldest setting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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NOTES : To make ice cream in electric ice-cream maker do not whip cream.
Follow manufacturer's directions, setting freezer at coldest
setting.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

</DirT>
</DirS>
</RcpE>
<RcpE name="Chocolate Pudding" author="Bisquick. Ad">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Chocolate Pudding

Recipe By : Bisquick. Ad
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup Bisquick. baking mix
1/3 cup cocoa
2 cups milk
1 cup cold water

Mix sugar, baking mix and cocoa in 3 quart saucepan. Gradually stir in
milk and water.

Cook over medium-high heat, stirring constantly, until mixture thickens


and boils. Boil and stir 1 minute.

Cool, stirring occasionally to prevent film form forming.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Chocolate Steamed Pudding

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cake flour
1/2 teaspoon soda
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1/2 cup sugar
1 Egg -- well beaten
3 Squares Baker's Unsweetened Chocolate -- melted
1 1/2 cups milk

Sift flour once, measure, add soda, baking powder, and salt and sift
together three times.

Cream butter, add sugar gradually, and cream together thoroughly.

Add egg and chocolate, beating until smooth.

Add flour, alternately with milk, a small amount at a time. Beat well
after each addition.

Turn into greased mold, cover, and steam 2 hours.

Serve hot with chocolate sauce.

Serves 10.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Chocolate-Nut Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces sweet cooking chocolate -- melted and cooled
1/4 cup finely chopped nuts
4 Eggs -- separated
1/8 teaspoon salt
Whipped cream -- optional
Chocolate Curls -- optional

Combine chocolate and nuts; set aside.

Beat egg whites and salt in large bowl of mixer at high speed until stiff
but not dry; set aside.

Beat egg yolks in small bowl of mixer until thick and lemon-colored, then
stir in chocolate-nut mixture.

Fold into whites until very well blended.

Spoon into 4 individual dessert dishes.

Chill at least 2 hours.

Serve with dollop of whipped cream garnished with chocolate curls.

Makes 4 servings.

CHOCOLATE CURLS: Hold wrapped square or bar of semisweet, sweet or milk


chocolate in hands to warm slightly. Unwrap and with vegetable peeler or
small sharp knife shave chocolate in long thin strokes to form curls.
Shave directly onto dessert. (NOTE: unsweetened chocolate can be used
but is more brittle and harder to shave.)

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Coffee Brickle Ice Cream *

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons instant coffee
2 teaspoons water -- hot
1 can sweetened condensed milk
4 cups half & half
3/4 cup almonds; chopped -- toasted
1/3 cup brickle chips
2 teaspoons vanilla
1 teaspoon almond extract

In small bowl, dissolve coffee in water. In ice cream freezer container,


combine all ingredients; mix well. Freeze according to manufacturer's
directions. Makes 2 quarts.

Yield:
"2 quarts"

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* Exported from MasterCook *

Coffee-Almond Tortoni

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whipping cream
1/2 cup sugar -- divided
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 egg whites
1/4 cup almonds; finely chopped -- toasted
1/4 cup flaked coconut -- toasted
1 teaspoon instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing
bowl; beat at high speed until soft peaks form. Beat egg whites (at room
temperature) at high speed of electric mixer just until foamy. Gradually
add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaks
form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir
coffee granules into remaining half of tortoni mixture; spoon over whipped
cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2
Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni
from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove
from freezer 15 minutes before serving. Makes 8.

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* Exported from MasterCook *

Cream Puff Recipe

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Water
1/2 Cup Butter
1/2 Teaspoon Salt
1 Cup Flour
4 Eggs

Preheat oven to 425 degrees.

Bring water to a boil; add the salt and butter. Break the butter up to
speed melting. It is important that as little as possible of the water
boil away.

Dumb the flour into the boiling liquid and stir rapidly. As soon as the
mixture holds together and looks like corn meal mush, remove it from the
heat.

Beat in the eggs, one at a time, until the mixture is smooth.

Droop by tablespoonfuls onto a shiny cookie sheet. Allow room for


expansion.

Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake
for 20 minutes longer, or until golden and crisp.

Remove to cooling racks. Make a slit in each puff or cut off the top to
spread cooling and drying.
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* Exported from MasterCook *

Creamy Lemon Sherbet

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2 cups Borden Whipping Cream
1/2 cup ReaLemon Reconstituted Lemon Juice
Few drops yellow food coloring

In medium bowl, combine sugar and cream, stirring until dissolved.

Stir in lemon juice and food coloring.

Pour into 9 inch square pan or directly into sherbet dishes.

Freeze 3 hours or until firm.

Remove from freezer 5 minutes before serving.

Return leftovers to freezer.

Makes about 3 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Crumb Topping #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons flour
2 tablespoons butter or margarine

Combine all ingredients.

Mix with fingertips until crumbly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Custard-Based Rice Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup rice
1 1/3 cups milk
1/8 teaspoon salt
3 1/2 tablespoons sugar
1 tablespoon soft butter
1 teaspoon vanilla
2 Eggs
1/3 cup raisins

Cook rice according to package directions; drain it and rinse it with


cold water.
combine milk, salt, sugar, butter, vanilla and eggs with rice; beat well.

Add raisins; mix lightly with fork.

Grease a baking dish and pour mixture in.

Bake at 350 degrees until it is set and a knife inserted in center comes
out clean.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Doughnuts

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Flour -- sifted
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/2 Cup Sugar
1 Egg -- well beaten
1 Tablespoon Melted Butter
1/2 Cup Milk

Sift flour once, measure, add baking powder, salt, nutmeg, and cinnamon,
and sift together three times.

Combine sugar and egg; add butter.

Add flour, alternately with milk, a small amount at a time. Beat after
each addition until smooth.

Knead lightly 2 minutes on slightly floured board.

Roll 1/3 inch thick.


Cut with doughnut cutter. Let rise for several minutes.

Fry in deep fat (385 degrees) until golden brown.

Drain on unglazed paper.

Sugar if desired.

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* Exported from MasterCook *

Easy Chocolate Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sugar
1/4 cup corn starch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine
1 teaspoon vanilla

In saucepan mix first 4 ingredients.

Gradually stir in milk until smooth.

Cook and stir over medium heat until mixture boils 1 minute.

Remove from heat; stir in margarine and vanilla.

Chill.

Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Easy Homemade Chocolate Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
2/3 cup chocolate flavored syrup
2 cups Borden Whipping Cream -- whipped

In large bowl, stir together sweetened condensed milk and syrup.

Fold in whipped cream.

Pour into aluminum foil-lined 9x5 inch loaf pan. Cover.

Freeze 6 hours or until firm.

Scoop ice cream from pan or remove from pan, peel off foil and slice.

Return leftovers to freezer.

Makes 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Easy Vanilla Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sugar
1/4 cup corn starch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine
1 teaspoon vanilla

In saucepan mix first 3 ingredients.

Gradually stir in milk until smooth.

Cook and stir over medium heat until mixture boils 1 minute.

Remove from heat; stir in margarine and vanilla.

Chill.

Makes 2 1/2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

French Vanilla Ice Cream #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
2 tablespoons water
2 Egg yolk -- beaten
4 teaspoons vanilla extract
2 cups Borden Whipping Cream -- whipped

In large bowl, combine sweetened condensed milk, water, egg yolks and
vanilla extract.
Fold in whipped cream.

Pour into aluminum foil lined 9x5 loaf pan. Cover.

Freeze 6 hours or until firm.

Remove from pan, peel off foil and slice.

Makes about 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

French Vanilla Ice Cream #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups heavy cream
1 Cup milk
1/4 cup sugar
2 Vanilla beans -- split lengthwise,
-- or
2 tablespoons vanilla extract
4 large egg yolks

NOTE: To make a lighter ice cream, use 2 cups of milk and 2 cups of
cream. To make a richer ice cream, add 2 more egg yolks.

In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla


beans. (If you're using vanilla extract, do not add it until later on in
the recipe.) Stir occasionally until sugar is dissolved and mixture is
hot but not boiling.

Whisk yolks together in bowl. Continue whisking and very slowly pour in
about 1 cup of the cream mixture. When smooth, pour back into to the
saucepan.

Whisk constantly over low heat until mixture thickens slightly and coats
the back of a spoon (about 5 minutes). Take care that mixture doesn't
boil, or it will curdle. Draw your finger across the back of the coated
spoon. If the line you make remains, custard is done.

Remove vanilla beans; or is you're using vanilla extract, add it now.

Freeze in ice cream churn according to manufacturer's instructions.

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* Exported from MasterCook *

Fresh Berry Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pints fresh berries
1/4 cup sugar -- or to taste
1 Recipe French vanilla ice cream #2 -- see recipe
2 teaspoons lemon juice -- optional

In large bowl, mash the clean sliced berries with the sugar. Allow to
stand for 1 hour.

Meanwhile prepare French vanilla ice cream according to directions.


Strain into a clean bowl and let cool thoroughly.

If berries aren't very flavorful, stir in the lemon juice to perk up the
flavor.

Puree berries in food processor or blender, then strain. Add puree to


ice cream.

Transfer to ice cream churn and freeze according to manufacturer's


instructions.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Frozen Milky Way Mousse

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----chocolate sauce-----
1 cup whipping cream
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon instant coffee powder
-----mousse-----
1 1/2 cups milky way bars -- cut in 1/2" pieces
6 ounces semisweet chocolate -- chopped
3 ounces unsweetened chocolate -- chop
4 tablespoons unsalted butter
1/2 cup sugar
3 tablespoons water
3 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cups whipping cream -- chilled
1 teaspoon vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and
unsalted butter in heavy medium saucepan. Bring to simmer over medium-low
heat, whisking constantly until butter melts and sugar and cocoa dissolve.
Remove from heat and whisk in vanilla extract and instant coffee powder.
Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate) FOR
MOUSSE: Line 9x5" loaf pan with parchment paper. Combine Milky Way pieces,
semisweet chocolate, unsweetened chocolate and unsalted butter in large
heatproof bowl set over pan of simmering water. Stir constantly until
melted (mixture will look grainy). Remove bowl from over water and cool
mixture slightly. Combine sugar and water in heavy small saucepan. Stir
over low heat until sugar dissolves. Increase heat to high, and boil syrup
until temperature reaches 230: on candy thermometer. Meanwhile, beat egg
whites and cream of tartar to soft peaks in bowl. Gradually pour boiling
syrup into egg whites, beating until stiff peaks form and whites are cool,
about 5 minutes. Using rubber spatula, fold whites into chocolate mixture
in 2 additions. Beat chilled whipping cream and vanilla extract to soft
peaks in medium bowl. Using rubber spatula, fold cream into chocolate
mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic
wrap & freeze until firm, at least 6 hours. (Can be prepared 1 week ahead.
Keep frozen.) Heat sauce to lukewarm over low heat. Remove plastic wrap
from top of mousse. Invert mousse onto platter. Remove pan and peel off
parchment paper. Slice mousse crosswise into 12 slices. Cut each slice
diagonally into 2 triangles. For each serving arrange 2 mousse triangles
on plate; spoon warm chocolate sauce over and around mousse and serve.

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* Exported from MasterCook *

Frozen Passion

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Bottles -- (28 oz. each)
-- carbonated
-- beverage, any
-- flavor
2 cans sweetened condensed milk

FOR REFRIGERATOR FREEZER:

Blend ingredients well.

Pour into ice cube trays.

Freeze until firm mush forms. Turn into chilled mixing bowl.

Break up and beat until smooth with rotary or electric beater.

Quickly return to ice cube trays.

Freeze until firm.

FOR HAND OR ELECTRIC FREEZER:

Pour into freezer.

Proceed according to the operating instructions for using your hand or


electric home freezer.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Fudge Batter Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1/2 cup packed brown sugar
1/2 cup chopped nuts
3 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
Cocoa Syrup
Cream or half-and-half

In greased 2-quart casserole stir together flour, sugar, nuts, cocoa,


baking powder and salt.

Combine milk, oil and vanilla and stir into dry mixture until well
blended.

Pour cocoa syrup on top.

Wipe edges of casserole and bake in preheated 350 degree oven 40 minutes
or until pick inserted in center comes out clean.

Serve warm in bowls, spooning a portion of cake with syrup. Pass cream.

Makes 6 servings.

COCOA SYRUP: Combine 1/2 cup packed brown sugar and 1/4 cup cocoa. Stir
in 1 2/3 cups hot water and 1 Tsp. vanilla until smooth and well blended.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Good Ol' Vanilla

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Milk
3/4 Cup Sugar
3 Tablespoons Flour
1 Dash Salt
2 Eggs -- beaten
2 Teaspoons Vanilla
2 Cups Heavy Cream -- or half & half

Combine milk, sugar, flour and salt in a 2-quart batter bowl. Using a
wire whisk to stir midway through cooking, microwave on high 5 minutes, or
until slightly thickened.

Pour about 1/4 of the heated mixture into eggs; blend thoroughly.

Pour egg mixture into hot mixture. Whisking midway through cooking,
microwave on 70% (medium high) for 2 minutes, or until thickened. Cool to
room temperature. Stir in vanilla and cream.

Pour into ice cream canister. Chill until mixture is cold. Freeze in ice
cream maker according to manufacturer's directions.

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* Exported from MasterCook *

Grandmother's Egg Custard


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
4 eggs
4 tablespoons cornstarch
1 tablespoon vanilla
2 tablespoons butter
3 cups milk

Mix sugar and egg yolks. Measure out 3 cups milk and use some of it to
dissolve cornstarch, then add to milk and butter, mix well.
Beat egg whites and add to milk mixture.
Pour into pan and bake at 350 degrees for 30 to 35 minutes.

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* Exported from MasterCook *

Granny's Peaches & Cream Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----filling-----
1 cup sugar
2 eggs
2 tablespoons all-purpose flour
1/2 teaspoon nutmeg
4 cups fresh peaches (4 to 6)
-----cobbler-----
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine -- softened
1 egg -- slightly beaten
3 tablespoons milk
3 tablespoons sugar

Heat oven to 400 degrees. Peel and slice peaches. In large bowl stir
together all filling ingredients except peaches. Stir in peaches. Pour
into 13 x 9 inch pan. In medium bowl stir together all cobbler ingredients
except butter, egg and milk. Cut in butter until crumbly. Stir in egg and
milk just until moistened. Crumble mixture over peaches; sprinkle with 3 T
sugar. Bake for 40 to 45 minutes or until golden brown and bubbly around
edges. Serve with whipped cream or vanilla ice cream. May use 2 (16 oz.)
pkg.sliced frozen peaches for 4 c sliced fresh peaches. Makes 8 servings.
Preparation time 60 minutes.

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* Exported from MasterCook *

Harriet Foster's Sour Cream-Cherry Coconut Mold

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1/4 cup cold water
2 cups sour cream
1/2 cup sugar
1 can flaked coconut -- (3 1.2 oz.)
1 can Comstock Cherry Pie Filling -- chilled (21 oz.)

In medium saucepan, soften gelatin in water. Stir over low heat until
gelatin is dissolved. Remove from heat.

Blend sour cream into gelatin mixture; mix well.

Stir in sugar and coconut.

Turn mixture into lightly oiled 3 cup mold.

Chill 3 hours, or until firm.

Unmold onto serving dish.

Top with chilled pie filling.

If you like, garnish with extra coconut.

NOTE: If desired, recipe may be doubled using 6 cup mold.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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* Exported from MasterCook *

Honey And Nut Pasta Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked orzo -- also called
-- rosmarina pasta or
2 1/2 cups cooked small pasta
2 Eggs -- slightly beaten
1 can evaporated skim milk -- (12 oz.)
3/4 cup honey
1/2 cup slivered almonds -- toasted
1/4 cup raisins
Whipped cream -- optional
Slivered almonds -- toasted, optional

Cook orzo according to package direction. Drain.

In medium mixing bowl stir together the eggs, cooked pasta, milk, honey,
the 1/2 cup almonds, and raisins; mix well.

Pour into a greased 1 1/2 quart casserole.

Bake uncovered in 350 degree oven about 20 minutes. Stir mixture to


evenly distribute the raisins.

Bake for 20 to 25 minutes more or till nearly set (the center of this
pudding remains soft set with the outside edge somewhat firmer).

Cool slightly on a wire rack; serve warm with whipped cream and remaining
almonds.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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* Exported from MasterCook *

Honey Buns

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Bisquick baking mix
1/3 cup sugar
2/3 cup whipping cream
1/2 teaspoon ground nutmeg
1 Egg
3 tablespoons honey
3 tablespoons chopped pecans

Heat oven to 425 degrees.

Grease round 9" pan.

Mix baking mix, sugar, whipping cream, nutmeg and egg until soft dough
forms.

Gently smooth dough into ball on cloth-covered board dusted with baking
mix.

Knead 10 times.

Divide dough into 16 equal parts; shape each part into a ball.

Place 12 balls around edge of pan; place 4 balls in center.

Bake until golden brown, 15 to 17 minutes; remove from pan.

Spread honey over buns; sprinkle with pecans.

Makes 16 buns.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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* Exported from MasterCook *

Hot Chocolate Souffle

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
1 Cup milk
3 ounces unsweetened chocolate
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 Egg yolks -- beaten
6 Egg whites
1/4 teaspoon cream of tartar
Chilled rum-flavored custard sauce -- or
whipped cream -- optional

Put cornstarch in 3-quart heavy saucepan. Gradually blend in milk.

Cook and stir over medium heat until thickened and smooth. Add chocolate
and cook and stir over low heat until chocolate is melted and well
blended; remove from heat.

With small whisk beat in 1/4 cup sugar, the vanilla, salt and egg yolks;
set aside.

In large bowl of mixer beat egg whites with cream of tartar until foamy.
Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.
Lightly but thoroughly fold chocolate mixture into egg-white mixture.

Pour into well-buttered and sugared 1 1/2 quart souffle# dish.

Bake in center of preheated 325 degree oven 40 minutes for slightly


creamy center, 50 minutes for firm center.

Serve at once with custard sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


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* Exported from MasterCook *

Idat's Delight

Recipe By : Ella Bailey, Anniston, Alabama


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces jello -- package mix
1 large fruit cocktail in juice -- drained, reserve jui
1 cup reserved fruit cocktail juice
8 ounces cream cheese
1/3 cup mayonnaise
1 cup chopped pecans
1 large crushed pineapple -- canned, drained
1/2 pint Cool Whip.
2 cups marshmallows -- small
1 bottle maraschino cherries

Boil liquid and dissolve jello, let congeal slightly.


Blend cream cheese and mayonnaise until smooth, add all other ingredients
and pour into large mold or pan. Place in refrigerator and chill for
about 4 hours. Do not freeze.

Serves about 8

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* Exported from MasterCook *

Indian Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups milk
1/3 cup cornmeal
1/4 cup sugar
1/4 cup molasses
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon baking soda

Heat oven to 275 degrees.

Heat milk in large, heavy saucepan over medium heat until bubbles appear
around edge of pan.

Stir cornmeal slowly into milk.

Cook about 10 minutes or until thickened, stirring constantly.

Remove from heat.

Mix in sugar, molasses, salt, cinnamon, ginger and soda.

Pour into greased 1 quart casserole.

Bake 2 hours or until knife inserted in center comes out clean.

Serve warm with whipped cream, if desired.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Kahlua Mocha Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 ounces bittersweet chocolate -- cut in small pieces
1 1/2 ounces unsweetened chocolate -- cut in small pieces
2 tablespoons coffee -- very strong brew
2 tablespoons kahlua
2 eggs; room temperature -- separated
1/4 cup sugar
1 pinch cream of tartar
1/2 cup heavy cream -- well chilled
-----chocolate leaves (garnish)-----
3 ounces bittersweet chocolate
24 decorative leaves -- non-poisonous lemon
florists leaves

For the Mousse: In the top of a double boiler, set over barely simmering
water, melt the chocolates with the coffee and the Kahlua, stirring
occasionally. In a bowl with an electric mixer, beat the egg yolks with 3
tb. of the sugar until the mixture is thick and pale and stir in the
chocolate mixture. In another bowl, beat the egg whites with a pinch of
salt until they are frothy, add the cream of tartar, and beat the whites
until they hold soft peaks. Beat in the remaining 1 tb. sugar gradually
and beat the whites until they just hold stiff peaks. Stir 1/4 of the
whites into the chocolate mixture, then fold in the remaining whites and
the whipped cream, gently but thoroughly. Pour the mousse into a 1 qt.
shallow dish and chill, covered, for at least two hours. (This may be made
a day in advance) Before serving, arrange some of the chocolate leaves on
the mousse, and serve the remaining leaves separately. Chocolate leaves:
In the top of a double boiler set over barely simmering water, melt the
chocolate. with a spoon, coat the back (non-shiny) side of each leaf with
the chocolate, being careful not to let the chocolate drip onto the shiny
side. Place the leaves, chocolate side up on a jelly roll pan lined with
wax paper, and prop the edges of the leaves with pieces of foil or paper
towel to allow the edges to curl. Chill the leaves for 20 minutes, or
until the chocolate has hardened, and, working quickly, peel off the lemon
leaves. (If the chocolate gets too soft, chill the leaves for 5 minutes
more, or until hardened). Keep the leaves chilled until just before
serving. Makes 24 leaves.

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* Exported from MasterCook *

Kahlua Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dark sweet chocolate
3 ounces butter or margarine
1/2 cup powdered sugar -- sifted
3 eggs -- separated
1/4 cup kahlua
1 teaspoon instant coffee
2 cups heavy whipping cream

In top of double boiler, melt chocolate & butter over simmering water.
Combine sugar, egg yolks, Kahlua & coffee powder. Blend in chocolate
mixture. Whip cream until stiff peaks form; fold into Kahlua-chocolate
mixture. Beat egg whites until soft peaks form; fold into mixture. Spoon
into serving bowl or dessert glassed. Refrigerate 4 hours or overnight.

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* Exported from MasterCook *

Lemon Fluff

Recipe By : Beddie Ivey


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large can Pet milk - chill 3 hours
1 4 ounces pkg lemon jello
1 1/3 cups hot water
1/4 cup lemon juice
1 cup sugar
2 1/2 cups vanilla wafers -- crush into crumbs

Dissolve jello in hot water. Chill till partly set, whip till fluffy.

Add lemon juice and sugar.

Whip chilled milk, fold into jello.

Line bottom of dish (9x13 pan) with vanilla wafers crumbs, pour jello
mixture on top of wafers, top with crumbs.

Chill until firm.

Cut in squares to serve.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Luscious Layers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package jello instant pudding and pie filling
1 1/2 cups cold milk
1 cup thawed cool whip topping

Prepare pudding mix as directed on package, using 1 1/2 cups milk. Spoon
1/4 cup of the pudding into each of 4 dessert glasses.

Fold whipped topping into remaining pudding. Spoon over plain pudding in
glasses.

Garnish each with additional whipped topping if desired.

Makes 2 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Maids Of Honor

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sifted flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons cold milk -- up to 3
1/3 cup soft butter
1/2 cup sugar
1 1/2 teaspoons grated lemon peel
2 large eggs
1 tablespoon cream sherry
3/4 cup finely ground blanched almonds
1/4 teaspoon salt
1/4 cup flour
4 teaspoons red or green jelly

Combine 1 cup sifted flour with 1 Tbsp. sugar and 1/2 Tsp. salt. Cut in
shortening until particles are size of peas. Stir in 2 to 3 Tbsp. cold
milk, add just enough to make a stiff dough.

Divide dough into 8 portions and shape each into a small ball.

Roll, 1 at a time, on lightly floured board to 4" circle.

Fit into plain or fluted tart pans (3 1/2" in diameter, 1 1/4" deep).
Trim edges.

Set tarts on baking sheet and partially bake pastry in center of


moderately hot oven, 375 degrees for 12 minutes.

Meanwhile, cream butter with sugar and lemon peel until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Beat in sherry, almonds and salt.

Gradually beat in flour (Batter may appear curdled).

Spoon into hot, partially baked tart shells.

Return to moderately hot oven for 20 minutes.

Remove from oven and spoon 1/2 Tsp. jelly onto center of each.

Return to oven for 3 to 5 minutes longer, until tarts are golden brown.

Remove from oven.

Let stand 10 minutes, then remove from pans.

Cool on wire rack.

Yield: 8 tarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Minced Fruit

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups prunes
2 cups dried apples
2 cups raisins
1 cup white corn syrup
1/4 teaspoon mace
1/4 cup vinegar
7 1/2 cups water
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon cloves

Wash prunes. Remove pits. Chop prunes. Wash apples. Remove cores.
Combine apples and 6 cups water. Simmer 40 minutes. Combine sirup,
vinegar, 1 1/2 cups water, spices, and salt. Boil 2 minutes. Add prunes.
Simmer 10 minutes. Add apples and raisins. Simmer about 20 minutes, or
until flavors are blended. Pack in freshly sterilized jars. Seal.

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* Exported from MasterCook *

Mocha Jova Sorbet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 ounce semi-sweet chocolate -- broken in 1/2 oz pie
2 cups sugar
1 1/2 cups brewed coffee -- full strength
6 ounces unsweetened chocolate -- broken into 1/2-oz
pieces
1 teaspoon pure vanilla extract

Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high
heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the
unsweetened and semisweet chocolate in a stainless steel bowl. Remove the
boiling liquid from the heat and pour 1 cup over the chocolate. Allow to
stand for 5 minutes. Vigorously whisk until completely smooth, about 3
minutes. Add the remaining hot liquid and whisk until smooth. Cool in an
ice-water bath to a temperature of 40-45:, about 18-20 minutes. When cold,
add the vanilla and stir to incorporate. Freeze in an ice cream freezer
following the manufacturer's instructions. Transfer semi-frozen sorbet to
a plastic container, securely cover the container, then place for several
hours before serving. Serve within 2 days. Makes 2 quarts.

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* Exported from MasterCook *

Mocha Rum Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces unsalted butter
3 tablespoons myer's dark rum
1 1/3 cups sugar
1/4 teaspoon salt
1 1/3 cups heavy cream
1 1/4 teaspoons instant coffee
8 tablespoons unsweetened cocoa -- sifted
1 teaspoon pure vanilla extract

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted,
add the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stir
with a whisk to combine. Bring to a boil, then adjust the heat and allow
to simmer for 5 minutes, stirring occasionally. Remove the saucepan from
the heat. Add the instant coffee, vanilla extract, and the remaining
tablespoon of rum, and stir until smooth. Allow to cool to room
temperature before serving.
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* Exported from MasterCook *

Mocha Walnut Sauce *

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon instant coffee
1 tablespoon water -- boiling
1/2 cup whipping cream
1/2 cup sugar
1/2 cup butter
6 ounces semi-sweet chocolate pieces
2 egg yolks
3/4 cup walnuts -- chopped

In measuring cup, dissolve coffee in boiling water; set aside. In heavy


saucepan, combine cream and sugar. Bring just to boil, stir constantly,
over medium heat. Add butter, chocolate pieces and coffee; stir until
smooth. Remove from heat. In small bowl, beat egg yolks. Gradually stir in
2 tbls chocolate mix; mix well. Return to chocolate mix in pan. cook over
low heat, stirring constantly, for 3 minutes; remove from heat. Stir in
walnuts. Serve warm over ice cream. Cover and store in refrigerator. Makes
2-1/4 cup sauce. To reheat, microwave on HIGH for 1 minute for each 1 cup
of sauce.

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* Exported from MasterCook *

Mocha-Raspberry Trifle **

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chocolate sponge cake
1/3 cup kahlua
1 pound raspberries -- fresh or frozen
3 1/2 ounces dark chocolate
1 1/3 cups whipping cream
-----coffee custard-----
4 egg yolks
1/4 cup cornstarch
3/4 cup sugar
1 1/2 cups milk
1 tablespoon instant coffee powder
1 tablespoon water -- hot
2 teaspoons vanilla
1 1/3 cups whipping cream

Cut cake into 10-12 slices. Place half the slices in trifle bowl. Sprinkle
evenly with half of the Kahlua, top with half of the raspberries, sprinkle
with 1/3 of the chocolate, spread with half of the custard. Repeat layers.
Decorate with whipped cream, remaining dark chocolate and extra
raspberries. Coffee Custard: Whisk egg yolks, cornstarch and sugar
together in pan until smooth. Heat milk in separate pan, gradually stir
into egg yolk mixture. Cook, stirring constantly until mixture boils and
thickens. Add combined coffee, water and vanilla; cover surface with
plastic wrap to prevent skin from forming, and cool to room temperature.
Beat whipping cream until soft peaks form and fold into custard.

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* Exported from MasterCook *

Mock Mousse

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream
1 can desired flavor Pillsbury Ready-To-Spread
-- Frosting Supreme
Garnish as desired

In small bowl, blend sour cream and frosting; beat at highest speed until
smooth and creamy.

Spoon into serving dishes.


Chill 30 minutes before serving.

Store leftovers, covered in refrigerator.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Notre Souffle Au Chocolat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup brewed coffee
1 1/4 cups half-and-half
6 ounces semisweet chocolate -- cut
into small chunks
3 tablespoons butter
1/4 cup flour
4 egg yolks
1/4 cup sugar
1/4 teaspoon salt
6 egg whites
1/4 teaspoon cream of tartar

Heat the coffee and half-and-half almost to a boil. Remove from heat and
stir in the chocolate until melted. Heat the butter to bubbling. Stir in
the flour thoroughly. Remove from heat and add the chocolate mixture,
stirring well. Beat the egg yolks with 3 tbs. sugar and the salt until
light. Stir into the chocolate mixture. Set aside to cool. Preheat oven to
400:. Beat the egg whites with the cream of tartar until soft peaks form.
Add the remaining 1 tbs. sugar and beat until incorporated. Fold the egg
whites into the cooled chocolate mixture. Prepare 4 individual souffle
cups by buttering the bottoms and sides, then swishing 1 tsp. granulated
sugar into each. Pour out any excess sugar. Place the batter in cups and
bake in preheated oven for 25-30 min., or until well puffed and lightly
browned. Serve immediately.
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* Exported from MasterCook *

Nursery Chocolate Pudding

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup cornstarch
Sugar
1/4 teaspoon salt
1 Qt. milk
6 ounces semisweet chocolate pieces
2 tablespoons orange marmalade or chopped candied
-- orange peel or
2 Tsp. vanilla
Half-and-half or milk

In 3-quart heavy saucepan stir together cornstarch, 1/4 cup sugar and the
salt.

Gradually stir in milk and cook and stir over medium heat until mixture
thickens and is smooth.

Add chocolate and stir until melted.

Stir in marmalade.

Pour into serving dish and sprinkle with about 1 Tbsp. sugar to prevent
skin form forming.

Serve slightly warm or chilled with half-and-half.

Makes 8 to 10 servings.

MICROWAVE DIRECTIONS: Combine cornstarch, sugar, salt and milk as above


in 3-quart glass casserole; cook 10 minutes or until thickened and smooth,
stirring 3 times with wire whisk. Add chocolate; stir until melted and
smooth. Stir in flavoring.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Old-Fashioned Rice Custard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins

Break eggs into 2 quart buttered casserole; beat slightly with a fork.

Add milk, sugar, vanilla and salt. Blend well.

Stir in rice and raisins.

Set casserole dish in a pan of water.

Bake uncovered at 350 degrees 1 hour and 15 minutes, stirring once after
30 minutes of baking.

Yield: 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Orange Balls

Recipe By : Hazel
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces vanilla wafer crumbs
6 ounces orange juice, canned
1/4 cup butter
1 cup chopped nuts
1 cup powdered sugar
1 box orange jello

Mix together first four ingredients. roll into balls.

Mix together powdered sugar and jello.

Coat balls with sugar and jello mixture by placing in a jar or plastic bag
and shaking to coat on all sides.

NOTE: you can freeze balls before coating with sugar mixture. When ready
to serve thaw and coat with sugar mixture.

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* Exported from MasterCook *

Orange-Cinnamon Butter

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Butter -- softened
2 Tablespoons Honey
1 1/2 Teaspoons Orange Peel -- grated
1/4 Teaspoon Cinnamon

Beat all ingredients in small bowl on high speed until fluffy.

Makes 2/3 cup spread.


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* Exported from MasterCook *

Orange-Rhubarb Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup granulated sugar
6 tablespoons cornstarch
1/2 cup water
2 tablespoons butter or margarine, melted -- (divided use)
1/2 teaspoon ground nutmeg or mace
8 cups chopped naval orange flesh -- drained well (7 to 9
2 cups diced fresh rhubarb -- or
thawed
1 cup old fashioned oats
1/2 cup firmly packed light -- brown sugar
2 tablespoons orange juice

Preheat oven to 450 degrees.

Combine sugar, cornstarch and water in saucepan. Bring to boiling; cook,


stirring, 3 minutes; mixture will be thick. Stir in 1 tablespoon butter
and ginger or mace.

Combine orange and rhubarb in 13 x 9 x 2 inch baking dish. Pour corn-


starch mixture over; combine.

Combine oats, brown sugar, juice and remaining 1 tablespoon butter.


Sprinkle over fruit.

Bake in lower third of preheated oven for 25 to 35 minutes or until hot


and bubbly and topping is golden brown.

289 calories, 3 g protein, 4 g fat, 63 g carbohydrate, 36 mg sodium, 8 mg


cholesterol Posted on GEnie's Food & Wine RT by C.FERRELL2 [CAROL] on
10/1/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS;
SWOODWARD/NVN)
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* Exported from MasterCook *

Pareve Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chocolate chips
5 tablespoons hot coffee
4 eggs -- separated
2 tablespoons orange liquor

Over very hot water, melt chocolate with hot coffee. (I melt the chocolate
in the microwave--High for 1 minute--and then stir in coffee.) Add liquor.
(Original recipe called for rum.) Add egg yolks, and beat very well. Beat
egg whites separately and fold chocolate mixture into whites. Pour into
sherbet glasses and chill. Serves 4-6. NOTE: The first 4 ingredients may
be combined in blender and mixed on high speed for about 1 minutes. (This
is how I do it.) Garnish with dollop of non-dairy Cool Whip and some
shaved chocolate. I like to serve it in stemmed glasses.

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* Exported from MasterCook *

Peach Cobbler

Recipe By : Irene
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart peaches
water
1/2 cup sugar
1/4 pound butter
1 1/4 cups self-rising flour
1 1/4 cups milk
1 cup sugar

Place peaces in a saucepan with just a little water (do not cover peaches)
and 1/2 cut sugar and cook for 45 minutes.
Melt butter and pour into a 13x9 inch pan.

Mix flour, milk and 1 cup sugar well. Put on top of butter. Do not stir.
Put peaches on top of flour mixture. Do not stir.

Cook in a 375 degree oven until brown about 45 minutes.

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* Exported from MasterCook *

Peaches 'n' Yogurt Frozen Dessert

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can fruit cocktail -- (17 oz.)
1 package peach-flavored gelatin -- (3 oz.)
1 cup Borden Lite-line Peach Yogurt -- (8 oz.)
1/2 cup coconut
1/2 cup chopped nuts
1 cup Borden whipping cream -- whipped (1/2 pt.)

Drain syrup from fruit cocktail into medium saucepan, heat.

Add gelatine; stir until dissolved.

Cool.

In large bowl, combine fruit, yogurt, coconut, nuts and gelatine mixture;
mix well.

Fold in whipped cream. Turn into lightly oiled 8x9-inch square baking
dish.

Freeze 4 hours or until firm.

Makes 9 to 12 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Pear 'n Cranberry Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING:
1/2 cup light corn syrup
1/3 cup granulated sugar
1 tablespoon cornstarch
1 1/2 cups fresh Ocean Spray cranberries
2 medium pears -- sliced
TOPPING:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup butter
1 cup Quaker Oats -- (quick or old
-- fashioned,
-- uncooked)
1/4 teaspoon almond extract
1 Egg -- slightly beaten (or
-- 1/4 cup Scramblers
-- egg substitute)

Heat oven to 400 degrees.

Grease 9" square or round baking pan.

For filling, combine first 3 ingredients in medium saucepan; stir in


cranberries. Heat to boil; reduce heat. Simmer 5 minutes, or until
cranberries pop open; stir in pears. Pour into pan.

For topping, combine flour and sugar; cut in butter until crumbly. Stir
in oats; mix well. Add egg mixing until moistened.

Crumble over fruit.

Bake 30 to 35 minutes or until top is golden.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Pear Tart For Two

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
All purpose flour
Sugar
Salt
1/4 cup shortening or butter flavor shortening
1 teaspoon distilled white vinegar
1 1/2 small pear
1 tablespoon dried currants or chopped raisins
2 teaspoons lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon milk
1 tablespoon chopped pecans

About 1 hour before serving or early in day:

1.In large bowl, stir 2/3 cup flour, 1 Tsp. sugar, and 1/8 Tsp. salt.
With pastry blender or two knives used scissor-fashion, cut in shortening
until mixture resembles coarse crumbs.

2. In cup, mix vinegar and 1 Tbsp. cold water. Add vinegar mixture to
flour mixture, 1 tsp. at a time, mixing lightly with a fork until dough is
just moist enough to hold together. Pat dough into 4" round; wrap in
plastic wrap and place in freezer while preparing filling.

3. Peel and core pears; cut into 1/4 inch thick slices. In medium bowl,
toss pear slices with currants, lemon juice, cinnamon, 3 Tbsp. sugar and 1
TB. flour. Set aside.

4. Preheat oven to 400 degrees. On well floured large cookie sheet with
floured rolling pin, roll dough into 10" round. With spatula, loosen
round from cookie sheet. Mound pear mixture in center of dough round;
fold dough up around pears, leaving a 2 1/2" opening in center. Brush
crust with milk; sprinkle with 2 Tsp. sugar.

5. Bake tart 20 minutes. Mix chopped pecans with 1 Tbsp. sugar;


sprinkle opening in center with pecan mixture. Bake tart 10 minutes
longer or until crust is browned.
6. Cool tart on cookie sheet on wire rack 10 minutes. Serve tart warm,
or cool tart completely to serve later.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Pecan Tarts

Recipe By : Gene's Friend


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese
1/2 cup butter
1 cup all-purpose flour -- sifted
1 egg
3/4 cup brown sugar
1 tablespoon soft butter
1 teaspoon vanilla
1 Dash salt
2/3 cup chopped pecans

Let cheese and butter soften to room temperature. Blend and stir in
flour. chill for 1 hour. Shape dough into 2 dozen 1 inch balls. Press
balls on bottom and sides of small muffin tins. Beat eggs, sugar,
vanilla, salt and 1 Tablespoon soft butter until smooth. Add nuts and
fill muffin cups. Place 1 nut on top of each muffin. Bake 25 minutes in
a 350 degree oven.

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* Exported from MasterCook *

Peppermint Candy Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Eagle Brand Sweetened Condensed Milk -- (14 oz.)
2 tablespoons water
2 Egg yolks -- beaten
4 teaspoons vanilla extract
2 cups whipping cream -- whipped
1/4 cup crushed hard peppermint candy.

In large bowl, combine condensed milk, water, egg yolks and vanilla
extract.

Fold in whipped cream and peppermint candy.

Pour into aluminum foil-lined 9x5 inch loaf pan.

Cover.

Freeze 6 hours or until firm.

Remove ice cream from pan, peel off foil and slice.

Return leftovers to freezer.

Makes about 1 1/2 quarts.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Philadelphia-Style Chocolate Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces semisweet chocolate
1/2 cup sugar
1 quart half and half
1 pinch salt

Melt chocolate in top of double boiler or in the microwave. Set aside.

Combine sugar, half and half, and salt. Stir until sugar is completely
dissolved. Add chocolate, stirring until well mixed.

Transfer to an ice cream machine and freeze according to manufacturer's


instructions.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Plum Pierogi

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
4 cups potatoes; raw -- grated
2 cups flour
1 teaspoon salt
-----sauce-----
1/2 cup sweet cream
1/4 cup sugar
1 tablespoon (heaping) butter
1/2 teaspoon cinnamon

Pour brown water off potatoes. Add eggs, flour, salt and mix thoroughly.
Make a long narrow roll on a floured board. Cut into 1" pieces and into
the center of each press a whole plum. Pull up edges of dough and seal.
Drop into boiling salted water and cook for 8 to 10 minutes, until they
come to the surface. SAUCE: Mix all ingredients together and heat. When
dumplings are done open with two forks, pour sauce over them.You may
substitute 4 cups of mashed, cooked potatoes for the raw potatoes and add
1 tablespoon of milk.These may be filled with chopped meat or chopped fish
and fried in butter or deep fried. Note: No servings amount was given.
The 1 stands for 1 batch of pierogies.Recipe from " Treasured Polish
Recipes For Americans " Published by Polanie Publishers, Minneapolis,
Minnesota. Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*

Source:
"jeanne ziola"

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* Exported from MasterCook *

Praline Toffee Sundae Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces praline liquor
1 tablespoon instant coffee powder
1 dash salt
1/4 cup water
1 1/4 cups lt brown sugar
1 can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla

Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat,


stirring constantly, to boil. Cook without stirring to 230 deg. on candy
therm. Blend syrup slowly into milk. Add pecans and vanilla. Serve over
ice cream.

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* Exported from MasterCook *

Quick Chocolate Mousse


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Egg
2 Egg yolks
1/4 teaspoon salt
6 ounces semisweet chocolate -- melted and slightly
-- cooled
1/2 cup heavy cream
2 teaspoons vanilla -- or
4 teaspoons brandy -- or light rum
Whipped cream -- (optional)

In mixing bowl beat eggs, yolks and salt with rotary beater or electric
mixer until fluffy.

Add cream and vanilla and beat unit mixture mounds and is smooth.

Spoon into serving bowl or 4 individual dessert dishes; chill.

Garnish with dollop of whipped cream.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Quick Fruit Cobbler

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick oleo
1 Cup milk
1 cup self-rising flour
1 cup sugar
1 quart peaches -- cherries, or apples

Melt oleo in baking dish.


Mix milk, flour, and sugar thoroughly. Pour into baking dish evenly over
melted oleo.

Pour fruit over batter.

Bake 1 hour in a 350 degree oven.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Rhubarb Compote

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh rhubarb -- chopped
1/2 cup light brown sugar
2 tablespoons fresh ginger -- peeled & diced
1/4 cup plain yogurt
1/4 cup creme fraiche or sour cream

1. Heat oven to 350 degrees. Combine rhubarb and brown sugar in a baking
pan or souffle dish. Cover with foil and bake for 25 minutes, or until
rhubarb is soft.

2. Remove pan from oven. Stir in ginger, re-cover the pan and leave
until at room temperature.

3. When ready to serve, portion into bowls. Mix yogurt and creme
fraiche, adding a little brown sugar if you wish. Spoon over compote or
pass at the table.

Note: This compote also makes an excellent base for ice cream. Chicago
Tribune, 8/15/93.
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* Exported from MasterCook *

Rhubarb Crunch

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- diced
1 cup sugar
3 tablespoons flour
-----topping-----
1 cup brown sugar
1 cup old-fashioned rolled oats
1 1/2 cups flour
1/2 cup butter -- or margarine
1/2 cup vegetable shortening

Combine rhubarb, sugar and flour. Place in a greased 9x13-inch pan.

Combine brown sugar, oats and flour; cut in butter and shortening until
crumbly. Sprinkle over rhubarb mixture.

Bake at 375 degrees for 40 minutes.

Serve warm, with ice cream, whipped cream or milk. Formatted by Elaine
Radis BGMB90B; JUNE, 1993

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* Exported from MasterCook *

Rhubarb Crunch #2

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups rhubarb -- cut into 1/" pieces
to 6 cups
3 eggs
2 cups sugar
2 teaspoons vanilla
1 pkg. (18.5 oz.) yellow cake
1 stick butter or margarine -- m

Ice cream or Cool Whip Fill a greased 9x13-inch pan 2/3 full with
rhubarb. Beat eggs, sugar and vanilla. Drizzle this mixture over rhubarb.
Sprinkle with dry cake mix. Pour melted butter over mix.

Bake at 350 degrees for 45 to 50 minutes. Cool, and serve with ice cream
or whipped topping.

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* Exported from MasterCook *

Rhubarb Dumplings

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1 1/2 cups sugar
1 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups water
1/3 cup butter
1 teaspoon vanilla
1 red food coloring
-----dough-----
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold butter
1/2 cup milk (may need up to 3/4 cup
-----filling-----
2 tablespoons butter -- softened
2 cups finely chopped rhubarb
1/2 cup sugar
cinnamon

Preheat oven to 350 F. Prepare sauce first. In a small saucepan, combine


sugar,flour, cinnamon, and salt. Gradually mix in the water, and add the
butter. Bring to a boil over high heat and cook for 1 minute. Add the
vanilla and,if desired, food coloring to tint dark pink. Let cool. Prepare
the dough. In a medium mixing bowl or food processor, combine the flour,
sugar, baking powder, and salt. Cut or process in the butter until the
mixture resembles small corn niblets. Add the milk and mix quickly. Roll
out dough onto a flowered surface to a 12 x 10 inch rectangle Spread the
dough with the softened butter, and arrange the rhubarb on top. Sprinkle
sugar all over, and dust liberally with cinnamon. Roll up from the
07/01/92 9:24 PM long side, and place on a cutting board, seam side
down. Cut the roll into 12 slices. Arrange cut side up on an oiled 3 qt.
flat glass baking dish. Poor cooled sauce over the top. Bake for 35
minutes, until the dumplings are puffy and golden brown. Serve with cream
if desired. NOTE: Frozen rhubarb can be used. Do not thaw before
arranging on dough. Cook the same length of time. From Cooking from Quilt
Country by Marcia Adams

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* Exported from MasterCook *

Rhubarb Heavenly Hash

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cream -- whipping
2 tablespoons confectioners sugar
1/2 teaspoon vanilla
1/2 cup marshmallows -- miniature
1 1/2 cups rhubarb sauce -- thickened *
2 tablespoons almonds; whole -- toasted

* Rhubarb sauce
In a medium bowl with elec mixer, beat cream, sugar, and vanilla until
stiff peaks form. Fold in marshmallows In a 1 qt compote dish, layer 1/4
of the cream, 1/3 of Rhubarb sauce, and 1/4 of almonds. Repeat twice. Top
with remaining cream and almonds. Refrigerate until ready to serve.

Source:
"joyce alenskis"
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* Exported from MasterCook *

Rhubarb Pan Dowdy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- cut in chunks
1/2 cup sugar
-----cake-----
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg -- well beaten
1/2 cup milk
1/2 cup butter -- melted

Stew the fruit, sweeten to taste and pour into a 9x9 cake pan. I
frequently do this in the microwave. Sift dry cake ingredients together.
Mix the egg, milk and butter and stir gently into the flour mixture. Pour
the cake mixture over the rhubarb and cook at 400 for 20 to 25 minutes
until the top is golden brown. For a real cholesterol disaster, pour heavy
cream over this while warm for serving. It tastes great without it but I
like the cream for company. The cake can be baked by itself in an 8x8 pan.
Bake about 20 - 25 minutes. It makes a wonderful shortcake for fruit. The
cookbook (Fanny Farmer) calls it Cottage Pudding.

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* Exported from MasterCook *

Rhubarb Pudding

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rhubarb -- stewed
cake -- stale
OR
bread -- stale
2 egg white

Line a buttered baking dish with slices of plain stale cake or bread. Fill
with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a
meringue of the egg whites by beating until very stiff and adding 4 Tbsp
sugar. Remove pudding from oven and cover with the meringue. Return to
oven to brown.

Source:
"James Prince"

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* Exported from MasterCook *

Rhubarb Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rhubarb -- cut in 1 inch pieces
1/3 cup sugar
1/8 teaspoon cinnamon
1 pinch salt

Wash and cut rhubarb and combine, in a 2 qt saucepan, with sugar,


cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until
saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE:
TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and
stir into rhubarb mixture as soon as it's saucy. Cook, stirring until
clear and thickened. Cool and store. Yield=1 3/4 cups.

Source:
"joyce alenskis"
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* Exported from MasterCook *

Rhubarb-Strawberry Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----filling-----
1 1/4 cups sugar
1 1/2 teaspoons cinnamon
6 cups rhubarb -- coarsely chopped
3 tablespoons flour -- all purpose
1 1/2 teaspoons orange rind
3 cups strawberries -- sliced
-----topping-----
1 1/2 cups flour -- all purpose
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
3 tablespoons sugar
1/2 teaspoon baking soda
3 tablespoons margarine -- chilled

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5
L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large
bowl, combine flour, sugar, baking powder, baking soda and salt. Using
fingers or two knives, cut in margarine until mixture resembles small
peas. With fork, stir in buttermilk just until soft dough forms. Drop by
tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in
400F(200C) oven 25 minutes or until topping is golden brown and has risen.

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* Exported from MasterCook *

Ripe Plum Filling For Pierogies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 plums
sugar as needed
cinnamon to taste

Peel plums and remove pits. Fill with sugar and cinnamon. Dip in sugar.
Cover with dough and seal edges with egg white. Serve with whipped
cream.Recipe from "TREASURED POLISH FOR AMERICANS" Published by Polanie
Publishing Company, Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on
GEnie - CBTN00C on *P*

Source:
"Jeanne Ziola"

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* Exported from MasterCook *

Ruston Peach Cobbler

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for double crust pie
5 cups peaches -- peeled and sliced
1 cup sugar
1/2 cup water
3 tablespoons flour
1/4 cup sugar
1 teaspoon cinnamon -- or 1/2 Tsp. nutmeg
1 teaspoon vanilla extract
2 tablespoons butter

Roll half of the pastry to fit sides and bottom of 2 Qt. shallow glass
baking dish. Chill.

Roll remaining pastry into strips. Place half of the strips on a baking
sheet and bake in preheated 350 degree oven until lightly browned.
Reserve remaining strips for top of cobbler.

Bring water and 1 cup of sugar to a boil in medium sized saucepan.

Add peaches. Cook until tender - about 5 minutes. Remove form heat.

Mix flour, sugar and spice and add to peaches. Cook until slightly
thickened.

Stir in flavoring and pour into shell. Add baked pastry strips.
Dot with butter.

Cover with uncooked strips and bake until strips are puffed and golden
brown - about 45 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Scrumptious Mocha Ice-Cream Dessert

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 oreo cookies -- crushed
1/3 cup butter -- melted
1/2 gallon coffee ice cream
3 ounces unsweetened chocolate
2 tablespoons butter or margarine
1 cup sugar

pn Salt 12 oz Evaporated milk 1/2 ts Vanilla extract 1 1/2 c Heavy cream;


whipped 1 1/2 oz Kahlua liqueur Powdered sugar to taste 3/4 c Nuts;
chopped Combine cookie crumbs and butter and press into the bottom of a
buttered 9x13" pan. Refrigerate. When chilled, spoon on softened ice cream
and freeze. Melt chocolate and butter. Add sugar, salt and milk. Bring to
a boil stirring until thickened. Remove from heat and add vanilla. Chill
and spread on top of ice cream. Freeze. Whip cream. Add Kahlua and
powdered sugar to taste. Spread over chocolate layer and sprinkle top with
chopped nuts. Freeze.

VARIATION: Excellent with peppermint stick ice cream, garnished with


cookie crumbs or shavings of semi- sweet chocolate.
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* Exported from MasterCook *

Simple Strawberry Cobbler

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced fresh strawberries
1 cup all purpose flour
1/2 teaspoon baking powder
1 cup sugar
egg -- beaten
1/4 cup butter or margarine
whipped topping -- or
vanilla ice cream

Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir
together flour, baking powder, and sugar in a bowl. Add egg, mix with fork
until crumbly. Spread over berries. Dot with small pieces of butter or
margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped
cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices
may be used instead of fresh.

Source:
"judy vocelka"

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* Exported from MasterCook *

Steamed Mince Meat Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package None Such Condensed Mince Meat -- (9 oz.)
1 cup orange juice
1 teaspoon grated orange rind
2 Eggs
1/2 cup firmly packed dark brown sugar
1 tablespoon rum flavoring
1/2 cup dry bread crumbs
1 cup unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

In small saucepan, break mince meat into pieces; add juice and rind.
Boil briskly 2 minutes, stir occasionally. Cool.

In large mixer bowl, beat eggs until lemon-colored: add sugar and
flavoring. Stir in crumbs and mince meat.

Sift together dry ingredients; blend into egg mixture. Stir in nuts.

Turn into well-buttered 1 quart mold; cover with aluminum foil.

Place a trivet in a deep kettle; add hot water to a depth of 2". Place
mold on trivet. Cover kettle. Bring water to a boil; reduce heat to low
and steam 1 hour. Remove from kettle; unmold.

Serve with Brandied Hard Sauce (see recipe).

Garnish as desired.

Refrigerate leftovers.

TIP: This pudding can be made ahead and frozen.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Strawberries #2

Recipe By : Hazel
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large box strawberry jello
1 can condensed milk, sweetened
1 can coconut flakes
**Red Sugar**
powdered sugar
strawberry gelatin powder

Mix first 2 ingredient together and refrigerate overnight.

Next day add coconut and shape into berries and roll in red sugar. (Make
of powered sugar and strawberry jello)

Take almond slivers died green from stems

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* Exported from MasterCook *

Strawberry-Lemon Parfait

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons grated lemon rind
1 cup thawed Bird's Eye cool Whip Whipped
-- Topping
2 cups sliced fresh strawberries -- or peaches
-- sweetened

Fold lemon rind into whipped topping.

Layer in 4 dessert glasses with strawberries.

Chill.

NOTE: Recipe may be doubled, using 1 3/4 cups thawed whipped topping.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98


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* Exported from MasterCook *

Summer Ambrosia

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Orange Gelatin Powder
1 Cup Boiling Water
2 Cans Crushed Pineapple In Syrup
2/3 Cup Coconut Flakes

Dissolve gelatin in boiling water.

Add pineapple with syrup; chill until thickened.

Stir in coconut.

Pour into a 1 quart mold or serving bowl.

Chill until firm, about 4 hours.

Unmold, if necessary.

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* Exported from MasterCook *

Tartufo

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup cocoa
2 teaspoons instant expresso or coffee
1/3 cup water
4 egg yolks
10 maraschino cherries
1 cup heavy cream
2 tablespoons rum
2/3 cup chocolate -- coarse chop

Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and
place in a heavy sauce pan. Add the water and mix well. Bring to a boil
and cook until everything is well mixed. While syrup is cooking, whip the
egg yolks until light and fluffy. Reduce the speed of the beaters to the
lowest level and add the hot syrup in a continuous fine stream. Continue
beating until the mixture is thick and forms a ribbon pattern when the
beater is pulled away. Chill well. Whip the cream with the 2 tablespoons
of rum until stiff. Fold into the chocolate mixture. Fold in the chopped
chocolate. Arrange foil lined paper cups in a muffin pan. Fill each cup
1/3 of the way full. Place a cherry in each cup then fill the rest of the
way. Freeze at least 4 hrs. Before serving pipe whipping cream on top if
desired. It will keep in the freezer for about a month.

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* Exported from MasterCook *

Tirami Su With Coffee

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 egg yolks
1 1/4 cups sugar
1 1/4 cups mascarpone cheese -- softened
12 ounces whipped cream or non dairy -- topping (cool whip)
1 1/2 cups espresso coffee -- cold
4 tablespoons brandy
powdered unsweetend cocoa
48 ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 minutes. Fold in cream (or whipped topping). Combine coffee
and brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture
and line up on a platter to make a rectangle about 7x13". Cover with 1/2
the mascarpone/cream mixture. Repeat with another layer and top with
remaining cream mixture. Sift chocolate on top. With remaining
ladyfingers, cut them in half and arrange around your rectangle with cut
side down. The cream acts as a "glue".
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* Exported from MasterCook *

Tiramisu #2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pan di spagna -- baked and cooled
-----espresso syrup-----
1/4 cup water
1/3 cup sugar
1/2 cup very strong brewed espresso
1/4 cup italian brandy
-----filling-----
3 egg yolks
1/3 cup sugar
1/3 cup sweet marsala
1/2 pound mascarpone -- room temperature
1 cup heavy cream
-----finishing-----
1 cup heavy cream
2 tablespoons sugar
cinnamon
coffee grounds

FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a
boil. Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the
yolks in the bowl of an electric mixer and whisk in the sugar and Marsala.
Whisk over a pan of simmering water until thickened. Remove and beat by
machine until cold. Smash the Mascarpone smooth in a bowl with a rubber
spatula. Fold in the filling. Whip the cream and fold it in. Cut the Pan
di Spagna into thin, vertical slices. Place a layer of the slices in the
bottom of a gratin dish and soak with the syrup, using a brush. Spread
with half the filling. Repeat with the Pan di Spagna, syrup and filling.
Place a last layer of Pan di Spagna on the top and soak with the remaining
syrup. Whip the cream with the sugar and spread it on the surface of the
dessert. Decorate with the cinnamon and coffee grounds. Refrigerate
several hours before serving.
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* Exported from MasterCook *

Tiramisu #3

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sponge cake -- 3 inch tall
3 ounces coffee -- strong
3 ounces kahlua
8 ounces cream cheese
1 1/2 cups powdered sugar
cocoa powder

Cut the cake across the middle to form 2 halves. Blend the coffee and
kahlua together. Sprinkle the one half of the cake with the coffee and
kahlua mix, enough to strongly flavor the cake, but do not saturate the
cake so much that it collapses. Mix the cream cheese and sugar, beating
until light and spreadable. Spread over this half of the cake in a fairly
thick layer. Set the other half on top of this. Repeat the process. Put
the cocoa powder in a wire strainer and coat the top layer of cream cheese
completely with cocoa. Refrigerate the cake for at least 2 hours before
serving. May use favorite liqueur or rum or brandy instead of kahlua.

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* Exported from MasterCook *

Tiramisu #4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lady fingers -- hard
8 egg yolks
1/4 cup sugar
1 pound mascarpone cheese
2 cups cream heavy
2 cups coffee -- strong cooled
2 tablespoons sugar
2 ounces kahlua
2 ounces rum

Whip heavy cream until stiff. Whip egg yolks with 1/4 cup sugar until pale
yellow. Add mascarpone and whip until mixed well. Whip in the stiffly
beaten heavy cream until all is mixed well. Use almost any size container,
usually a 9 x 13 clear dish. Put half of the cheese mixture on the bottom,
spreading evenly. Mix the coffee with the kahlua, rum and 2 tbls sugar.
Soak the lady fingers, with the coffee mix, one at a time, until they
absorb some of the liquid, but still feel a little crisp. Place the soaked
lady fingers over the cheese layer in the dish. Top with the rest of the
cheese mixture and smooth over all with the back of a spoon. Coarsely chop
some bittersweet chocolate and sprinkle it over the top. Let stand chilled
at least 6 hours before serving.

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* Exported from MasterCook *

Toffee Fondue

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package kraft caramels (large)
1/4 cup milk
1/4 cup strong black coffee
1/2 cup milk chocolate chips -- (opt)
apple wedges
banana chunks
marshmallows
angel food cake -- 1" cubes

Place caramels, milk, coffee and chocolate chips in top of double boiler;
cook over boiling water, stirring, until melted and blended. Place in
fondue pot. Spear fruits, marshmallows and cake on fondue forks; dip into
fondue.
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* Exported from MasterCook *

Tropfkrapfen (Drop Donuts)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter; softened
1 cup sugar
2 egg yolks; large, beaten
1 egg; large, whole, beaten
4 cups flour; unbleached
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
3/4 cup butter
confectioners' sugar

Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a
separate bowl, sift all dry ingredients except the confectioners' sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix all
ingredients. Cook by dropping spoonfuls of dough into 375 degree F deep
fat. Fry a few at a time, to keep fat temperature constant. Turn to
brown on all sides. Drain on paper towels; sprinkle with confectioners'
sugar.

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