ANISE PINE NUT COOKIES

APRICOT LINZER BARS

BAKED HAM WITH BOURBON GLAZE

BROWNIE PUDDING

CALLALOO

CHEESE AND VEGGIE PASTA

CHEESE BISCUITS

CHICKEN ADVICE

CHICKEN AND LENTIL SOUP

CHILES RELLENOS AL HORNO

CHRISTMAS TREE BREAD

CHURROS

CINNAMON BLOSSOMS

COCONUT BALLS

COCONUT SQUARES

COFFEE CRISPS

COUNTRY FRIED CHICKEN

CRABMEAT DIP

CREAM CHEESE MINTS

CREAMED CORN

CREAMY WALDORF SALAD

DIVINITY

DREAMY CHOCOLATE MINT BROWNIES

EASY TRUFFLES

EGG CASSEROLE

FARMERS CASSEROLE

FORTUNE COOKIES

FRUIT PIZZA

FRUIT PUNCH

FRUITCAKE

FUDGE RUM BALLS

GINGERBREAD COOKIES WITH CHOCOLATE

GINGERBREAD COOKIES

GREEK HONEY NUT WEDGES

HERBED POTATO AND YAM BAKE

HOLIDAY CUT

HONEY BALL

HOT FUDGE PUDDING CAKE

LAYERED ONION BAKE

LEBKUCHEN

LECHE FLAN

LEMON SQUARES

LINZERTORTE

LUMPIA

MICROWAVE CARAMEL POPCORN

MISSISSIPPI MUD COOKIES

MOLASSES BAKED BEANS

MULTI GRAIN BREAD

OATMEAL TIP

OVERNIGHT STOLLEN COFFEE CAKE

PEANUT BUTTER BALLS

PECAN PIE MINI MUFFINS

PERFECT CHOCOLATE CAKE

PERFECT PEPPERMINT PATTIES

PINE NUT CARAMEL BARS

PINE NUT CARDAMOM SCONES

PIZZELLES

PLUM PINE NUT TART

PORTOBELO CHICKEN WITH ALFREDO PASTA

QUICK CHICKEN AND CORN CHOWDER

REINDEER DROPPINGS

SCHOKOLADENMAKERONEN

SNOWBALLS

SNOWMAN POOP

STICKY ICKIES

STREUSEL TOPPED PUMPKIN PIE

SWEET POTATO LATKES

TRUFFLES

TWO LAYER FUDGE

VEGETABLE GRATIN

ANISE PINE NUT COOKIES    Back to Top

1/2 stick (1/4 cup) unsalted butter, softened

1/4 cup vegetable shortening

1/3 cup confectioners' sugar

1/4 cup granulated sugar

1 teaspoon vanilla

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon double-acting baking powder

1/2 teaspoon aniseed

3/4 cup pine nuts, toasted lightly and cooled

In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture. In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.

Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325°F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden. Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely. The cookies keep in an airtight container for 4 days. Makes about 55 cookies.

APRICOT LINZER BARS    Back to Top

1 cup hazelnuts

1 1/4 cups all-purpose flour

3/4 cup butter

1 cup sugar

4 teaspoons unsweetened cocoa powder

3/4 teaspoon ground cinnamon

1/4 to 1/2 teaspoon ground cloves

1/8 teaspoon salt

1 egg

1 egg yolk

1/2 cup apricot preserves

Sifted confectioners' sugar for coating

Preheat the oven to 350 degrees. Grease and lightly flour an 11-by-7-inch baking dish; set aside. Place the hazelnuts on a baking sheet and place in oven to 12 to 15 minutes or until skins begin to pop. Remove from the oven -- leave oven on -- and roll hazelnuts in a clean kitchen towel to remove skins. It's OK if all the skin is not removed. Grind the nuts in a blender or food processor. Transfer to a bowl and stir in the flour; set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cocoa powder, cinnamon, cloves and salt. Beat until combined, scraping sides of the bowl occasionally. Beat in the egg and egg yolk until combined. Beat in as much of the flour-nut mixture as you can with the mixer and, if necessary, use a wooden spoon to stir in any remaining flour. Evenly spread about 2 cups of the batter into the prepared pan. Spoon the apricot preserves over the batter to within inch of the edges. Drop remaining batter by spoonfuls over the preserves.

Bake for 35 to 40 minutes or until lightly browned and a wooden pick inserted into the batter comes out clean. Cool completely in the pan on a wire rack. Sift powdered sugar over the top before cutting into bars. Store in the refrigerator or freezer. 24 bars

BAKED HAM WITH BOURBON GLAZE    Back to Top

One 12-14 pound smoked ham, precooked

1 T dry mustard

3/4 c whole cloves

3/4 c bourbon whiskey

2 navel oranges, peeled and sectioned

2 c dark brown sugar

Preheat the oven to 325 degrees. Place the ham, fat side up, on a rack set in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork. For greater cooking certainty, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130-140 degrees when the ham is done. When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions 1/2-inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450 degrees. With a pastry brush, paint the ham on all sides with 1/2 cup of the whiskey. Then combine the sugar and mustard and 1/4 cup of the whiskey, and pat the mixture firmly into the scored fat. Stud the fat

at the intersections or in the center of each diamond with a whole clove, and arrange the orange sections as decoratively as you can on the top of the ham with toothpicks or small skewers to secure them. Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven for 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze. Yield: 12-14 Servings

BROWNIE PUDDING    Back to Top

1 cup flour

3/4 cup sugar

2 tbsp cocoa (dry)

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 tbsp oil

1 tsp vanilla

3/4 cup chopped walnuts

3/4 c brown sugar

1/4 c cocoa (dry)

1 3/4 cup hot water

Mix dry ingredients, add milk, oil, and vanilla. Stir in walnuts. Pour mixture into a 9-inch square baking pan or dish. Mix 3/4 cup brown sugar and the 1/4 cup cocoa, and sprinkle over the first mixture. Pour the 1 3/4 cup hot water over the mixture, and bake at 350 deg. F. for 45 minutes.

CALLALOO    Back to Top

Serves 4 or 5

1 bundle Calaloo Bush (Dasheen) OR: fresh Spinach Leaves (an acceptable substitute)

10 fresh Ochroes (Okra) OR

canned Ochroes or Okra

1 Onion, chopped

1/4 cup (or more) chopped Green Onions, Chives, or Scallions, including the green stems

3 cloves Garlic, minced

3 Tbs. Butter

Salt and Black Pepper to taste

Dash Tabasco Sauce (or to taste)

1 tsp. Worcestershire Sauce

1 Chicken Bouillon Cube, crushed

Up to 3 cups Coconut milk

Clean callaloo bush or spinach by rinsing and draining well. Remove the skin from the callaloo stalks and also the ribs from the leaves; or, if using spinach, remove any tough stems. Clean and cut up ochroes if using the vegetable fresh, and add to callaloo bush or spinach. If using canned ochroes, rinse, drain and chop about 10 vegetables. Add the chopped onion, chives, and garlic to the leafy mixture. In a large soup pot, warm the butter over medium-high heat until bubbling. Add the callaloo or spinach mixture to the pot and toss the leaves until they cook down and change color. When the leaves are fully wilted and reduced, add the salt, pepper, Tobasco, and Worcestershire sauce. Sprinkle the crushed chicken bouillon cube over the top of the simmering brew.

Stir the mixture, and pour on coconut milk, a little at a time [see below for suggestions as to amount], until a soup-like consistency is produced. The seeds of the ochroes will turn pink during the cooking process. Utilize this visual aid to determine when the soup is warmed through and ready. Either use less coconut milk and serve "dry" as a side dish with a bowl of steamed white rice and pepper sauce; or pour some of the hot soup with more coconut milk into a blender and puree. Whichever way you choose to serve Callaloo, always include white rice on the side to temper the heat of the dish.

Kitchen Staff Tips: The ingredient known as Ochroes, or Okra, is a staple in Louisiana's famed Creole cooking. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra secretes a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. If using fresh okra, try to select pods that are about 3 inches long and have a firm, deep-green, blemish-free skin. When fresh, the pods should snap very easily. Don't wash the okra until you're ready to cook it, because the moisture will make the pods a bit slimy. Also, try not to cook okra in brass, iron, or copper pots -they'll discolor the pods, although they won't affect their flavor.

CHEESE & VEGGIE PASTA    Back to Top

1 12-ounce can evaporated skim milk

4 teaspoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

3/4 cup shredded Jarlsberg cheese

1 7.25-ounce jar roasted red sweet peppers, drained and chopped

10 ounces pasta (fettuccine, rotini, or bow ties)

1 16-ounce package loose-pack frozen mixed vegetables (4 cups), such as

Italian or California blend

Toasted sliced almonds (optional)

In a screw-top jar shake together milk, flour, salt, pepper, and nutmeg. Pour into a saucepan. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in cheese until just melted. Stir in roasted sweet peppers.

In a 4-quart Dutch oven or large pot cook pasta according to package directions, adding vegetables the last 5 minutes of cooking time; drain. Place pasta mixture on a serving platter; spoon cheese mixture atop. Sprinkle with almonds, if desired. Serves 4

CHEESE BISCUITS    Back to Top

2 cups self-rising flour

1/3 cup shortening

1/2 cup shredded Cheddar Cheese

3/4 cup milk

Combine flour and shortening in a medium bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese and milk. Turn dough out onto a floured surface, and knead lightly 3 to 4 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-3/4-inch biscuit cutter. Place biscuits on an ungreased baking sheet; bake at 450 degrees F. for 10 to 12 minutes. Yield: about 1 dozen.

CHICKEN ADVICE    Back to Top

I think the chicken you're referring to is cooked in a way that most home cooks don't have the equipment for. It is a process of pressure frying which is similar to pressure cooking, but on a much larger scale than our 6 quart pressure cookers. You cannot duplicate this process exactly, but with just your regular skillet, you can make the chicken more tender for sure. Be sure to flavor your breading with salt, pepper, whatever herbs that your family likes best etc....I also add a bit of corn meal or corn flour to the wheat flour. To 1 cup of wheat flour, I would add 2 TBS of corn flour or meal. It isn't an exact science. Soaking the chicken for an hour or more...even overnight in buttermilk adds a lot of moisture and flavor too. Drain and bread as usual....allow to sit for a bit, then bread again before frying it. After the chicken is fully done, drain it on paper towels, and when all the chicken has been cooked, pour off all the grease, and allow the pan to return to hot....being very careful not to let it scorch. Put all the

chicken pieces back into the skillet...and have the tight fitting lid ready to pop on as soon as you add about 1/4 cup of hot water to the skillet. Turn the burner off, and allow the chicken to steam. It will not be as dry and crunchy as it might be otherwise, but that little steaming step makes a lot of difference in tenderness.

CHICKEN AND LENTIL SOUP    Back to Top

1 19-ounce can ready-to-serve lentil soup

1 cup loosely packed frozen crinkle-cut carrots

1/4 teaspoon dried thyme, crushed

8 slices French bread

2 tablespoons butter or margarine

1/4 teaspoon garlic powder

3/4 cup shredded mozzarella or cheddar cheese

1 5-1/2-ounce can tomato juice (about 2/3 cup)

1 cup cubed cooked chicken

Preheat broiler. In a medium saucepan stir together soup, carrots, and thyme. Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until carrots are tender.

Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a broiler pan. Spread with margarine or butter; sprinkle with garlic powder. Broil 5 inches from heat for 1 minute or until golden brown. Top with cheese. Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly and edges are golden brown. Stir tomato juice and chicken into soup; heat through. Serve toasts with soup. Serves 4

CHILIES RELLENOS AL HORNO    Back to Top

Yield: 8 servings

1 1/2 cups (6 ounces) SARGENTO(r) Fancy Shredded Monterey Jack or ChefStyle

Shredded Mild Cheddar Cheese, divided

1/2 cup (4-ounce can) ORTEGA(r) Diced Green Chiles

2 tablespoons all-purpose flour

1 1/2 cups milk

3 eggs, lightly beaten

ORTEGA(r) Thick & Chunky Salsa

Toppings: sour cream, sliced ripe olives, chopped green onions

PREHEAT oven to 325º F. SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chiles and remaining cheese. Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes. SERVE with salsa and desired toppings.

CHRISTMAS TREE BREAD    Back to Top

2/3 cup milk

1/2 cup granulated sugar

1 large egg, yolk and white separated

3/4 cup (4 ounces) diced dried fruit mix

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons pumpkin pie spice

(or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves)

1/2 teaspoon salt

1 stick cold, unsalted butter, cut to small pieces

Granulated sugar

Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F. Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well. Stir in dried fruit. Let stand until ready to use. Put flour, baking powder, spice, and salt into a large bowl, stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture. Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center. Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." Dough may now be covered with plastic wrap and

refrigerated for a couple of hours or frozen for up to 2 weeks. Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar.

Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving. Let guests break off

small pieces. Yield: 10-12 Small Servings

CHURROS    Back to Top

(Crullers)

Makes about 4 Dozen Crullers

Vegetable Oil for Frying

2 1/4 cups All-purpose Flour

1 Tbs. Baking Powder

1/2 tsp. Salt

2 large Eggs

2/3 cups Granulated Sugar

3/4 cup Milk

2 Tbs. Butter, melted

1/2 tsp. Vanilla Extract

Confectioner's Sugar for dusting

Pour vegetable oil into a heavy skillet or electric frypan to a depth of 2 inches, and heat to 375-F degrees. While the oil is warming, mix together the flour, baking powder, and salt. In a separate bowl, beat the eggs with the sugar until thick and lemon-colored. Beat in the flour mixture alternately with the milk. Stir in the melted butter and vanilla.

Fit a pastry tube with a large star tip. Fill the pastry tube with the dough. Squeeze the dough carefully into the hot oil in 6-inch lengths, cutting off the end of each length

with a knife, if necessary. Fry the crullers until golden brown, about 90 seconds on

each side. Remove the hot crullers from the oil with a slotted spoon, and drain on paper towels. Just before serving the warm, sweet fried dough, sprinkle the crullers with a dusting of confectioners' sugar.

CINNAMON BLOSSOMS    Back to Top

1 cup butter, softened

3/4 cup sugar

1 egg yolk

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

60 chocolate chips or mega morsels

Preheat the oven to 375 degrees. In a large bowl, combine the butter, sugar, egg yolk and vanilla. Beat at medium speed, scraping the bowl often, until the mixture is creamy, about 2 to 3 minutes. Reduce the speed to low: add the flour, cinnamon and salt. Beat until well mixed, about 1 to 2 minutes. Fit a cookie press with the desired template and fill with dough. Press out cookies 1 inch apart onto ungreased baking sheets. Bake for 8 to 11 minutes or until the edges are lightly browned. Remove from oven and immediately place 1 chocolate chip in the center of each cookie. Transfer to a wire rack to cool. Makes about 5 dozen cookies.

COCONUT BALLS    Back to Top

1/2 lb butter

1 lb confectioners sugar

1 lb flaked coconut

1/2 cup (7 oz) sweetened condensed milk

1 cup chopped walnuts (or replace with more coconut)

1 tsp vanilla

Coating: 1 pkg (12 oz) semi-sweet chocolate chips

2 Tbsp shortening

Cream together butter and sugar. Add coconut, milk, walnuts and vanilla. Chill until slightly firm. Roll into walnut size balls. Insert toothpick in each ball, and place in freezer on cookie sheets. Melt chocolate chips and shortening in microwave for about 1 minute. Using toothpicks as handles, dip frozen balls into chocolate and place on waxed paper lined cookie sheets. Chill until firm. Makes about 7 dozen.

COCONUT SQUARES    Back to Top

1 1/4 cup flour, divided

1 1/4 cup brown sugar, packed and divided

1/3 cup butter or margarine, softened

2 eggs

1/2 tsp baking powder

1 1/3 cups flaked coconut

1 tsp vanilla

1 cup walnuts, chopped

Preheat oven to 350 degrees F. Combine 1 cup of the flour and 1/4 cup of the brown sugar, add butter and blend well. Press firmly into a 9 inch square baking pan and bake for 15 minutes. Meanwhile, beat the eggs until thick and light yellow. Gradually add the 1 cup of remaining brown sugar, beating until mixture is light and fluffy. In a separate bowl mix together the remaining 1/4 of the flour and the baking powder, gently stir into the egg mixture. Add the coconut, vanilla and nuts. Spread over the baked crust in the pan, and bake for 20 to 25 minutes or until lightly browned. Cool and cut into squares.

makes about 2 dozen

COFFEE CRISPS    Back to Top

4 teaspoons water

2 teaspoons instant coffee crystals or 1 teaspoon instant espresso powder

(use more if you want a strong coffee-flavored cookie)

1/2 cup unsalted butter, softened

1 cup sugar

1/4 teaspoon salt

2 eggs

1 1/2 cups all-purpose flour

Icing:

1/8 teaspoon instant coffee crystals or dash of instant espresso

3 tablespoons whipping cream or milk, divided

1 cup sifted confectioners' sugar

Preheat the oven to 350 degrees. Line baking sheet with parchment paper or greased foil. In a small bowl, stir together the water and coffee crystals until dissolved; set aside. In a large mixing bowl, beat the butter on medium to high speed for 30

seconds. Add the sugar and salt and beat until combined, scraping the sides of the bowl occasionally. Add the eggs and coffee mixture and beat until combined. Beat in as much of the flour as you can with the mixer; if necessary, stir in any remaining flour with a wooden spoon. Drop dough by slightly rounded teaspoonfuls 2 inches apart onto the

prepared baking sheets; spread the dough into 2-inch circles. Bake for 9 to 11 minutes or until browned around the edges. Remove and cool for 2 minutes, then transfer cookies to a wire rack to cool completely. To make the icing: Stir together the coffee crystals and 1 tablespoon of the whipping cream or milk until the coffee dissolves. Stir in the confectioners' sugar and enough additional whipping cream or milk to make an icing of piping consistency. When cookies are cool, pipe icing in a zigzag pattern over cookies. Sprinkle with additional coffee powder if desired. 2 dozen

COUNTRY FRIED CHICKEN    Back to Top

1. Use whatever chicken parts you like. Clean chicken.

2. Dredge in flour (I am lazy and put flour in my oil in the frypan and add

the chicken and more flour as desired over top of chicken.

3. Generously salt and pepper.

4. Brown all pieces pretty quickly without burning.

5. Transfer the browned pieces into a baking dish any size will do.

6. When all the chicken is done, add water to the skillet "washing" the sides down and getting all the fry bits.... then, pour this over the chicken in the baking pan. Add enough water to at least come up half way on chicken....

7. Bake slowly until tender... the time will vary depending on how much chicken you have in the pan, whether it is in two layers, etc. You can't make a mistake on this recipe EXCEPT burning the chicken! This makes wonderful gravy while it is baking.

CRABMEAT DIP    Back to Top

2 cans crabmeat (5-6 oz.)

1 minced green onion

2 pkgs. (8 oz) cream cheese

1 tsp. Worcestershire

Black pepper and paprika to taste

Drain crabmeat. Mix all ingredients. Bake at 350 for 35 minutes Serve with Wheat Thins.

CREAM CHEESE MINTS    Back to Top

1 pkg. ( 8 oz) cream cheese

1/4 c. soft butter or margarine

2 lb. powered sugar

Few drops food coloring: red, yellow, green or as desired

1/2 tsp. peppermint, wintergreen or lemon extract

Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese in melted and the mixture is thoroughly blended. Add the powered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. Roll into 1 inch balls. Place on waxed paper. Press with fork or stamp with decorative cookie stamp to form design on top. Let stand about 4 hrs, or overnight until mints are

firm and outside is dry, but inside is still moist and creamy.

CREAMED CORN    Back to Top

2 (15 oz) cans whole kernel corn, drained

2 Tblsps butter or margarine

2 Tblsps flour

1/4 tsp salt

1 cup milk

1 cup cheddar cheese, shredded

Pour corn into a medium size baking dish. In a small saucepan, melt butter, mix in flour add milk and mix well to make a white sauce. Remove from heat when thickened. Add this and cheese to corn in baking dish and mix well. Cover and bake in 350 degree F oven for about 20 minutes.

CREAMY WALDORF SALAD    Back to Top

1 (3-oz) pkg cream cheese, softened

1-1/2 tsp sugar

1-1/2 tsp orange juice or pineapple juice

3 large apples, cubed

1 (8-oz) can pineapple tidbits, drained

2 tbs chopped celery

2 tbs chopped pecans

2 tbs raisins

Leaf lettuce

Combine cream cheese, sugar, and juice in a small bowl; stir well, and set aside. Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving in a lettuce-lined bowl. Serves 6 to 8.

DIVINITY    Back to Top

2 cups Sugar

1/2 cup Water

1/2 cup Corn Syrup

1 Egg White -- stiffly beaten

1 teaspoon Vanilla

1/2 cup Nuts -- chopped (optional)

1 pinch Salt

Beat the egg white until stiff in a large sized bowl and set aside. In a medium sized saucepan, boil the sugar, water and syrup while stirring constantly. The mixture is done at 235 degrees or at soft ball stage. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the

teaspoonful onto waxed paper. Store in an airtight container to prevent candy from getting hard.

DREAMY CHOCOLATE MINT BROWNIES    Back to Top

1 cup all-purpose flour

1 cup white sugar

1/2 cup butter or margarine, softened

4 eggs

1 1/2 cups chocoate syrup e.g. Hershey's

2 cups confectioners' sugar

1/2 cup butter or margarine, softened

2 tablespoons green creme de menthe

6 tablespoons butter or margarine

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease one 13x9 inch baking dish. In a large mixer bowl combine the flour, white sugar, 1/2 cup butter or margarine, eggs and chocolate syrup. Beat until smooth. Pour batter into the prepared pan. Bake at 350 degrees for 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan then spread with Mint Cream. Chill then pour Chocolate Topping over chilled brownies.

Cover and chill for at least 1 hour. To Make Mint Cream: In a small mixer bowl combine the confectioners' sugar, 1/2 cup butter or margarine and crème de menthe. Beat until smooth. To Make Chocolate Topping: In a small saucepan over very low heat or in a water bath melt the butter and the chocolate chips. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies. Yield: 1 9x13 pan

EASY TRUFFLES    Back to Top

1 pkg (8 Oz) unsweetened chocolate

1 pkg (4 Oz) sweet cooking chocolate

1 can (14 oz) Eagle Brand (sweetened condensed milk)

chopped pecans, walnuts, or coconut

Melt chocolates, add Eagle Brand, and mix until smooth. Cool a few minutes, then shape into 1-tsp. balls. Roll in nuts. Store in airtight containers. Makes 6 dozen

EGG CASSEROLE    Back to Top

1 1/2 pound pork sausage (or ham or crumbled bacon)

6 eggs

2 cups milk

6 slices bread, cubed

1 1/2 cup grated Cheddar cheese

1 teaspoon salt

1/2 teaspoon dry mustard

Brown and drain pork sausage. Beat eggs and fold in rest of ingredients. Put mixture in a 9x13 inch pan. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 350 degrees F. Cut into squares and serve hot.

FARMERS CASSEROLE    Back to Top

3 c frozen shredded hash browns

3/4 c shredded pepper jack or cheddar cheese

1 c fully cooked ham or Canadian bacon

1/4 c sliced green onion

4 beaten eggs or egg substitute equivalent

1 12 oz can evaporated milk

salt & pepper to taste

Grease 9x13 baking dish. Layer potatoes, cheese, ham, green onions. Combine eggs, milk, salt & pepper. Pour over potato mixture. Bake, uncovered, @ 350,40 - 45 minutes unless chilled; 55 - 60 minutes if chilled, or until center appears set. Let stand 5 minutes before serving. This can be made the night before, and taken out of the fridge about 1 to 1 1/2 hours before serving. I like to add about 1/4 c finely diced green pepper to this. In addition to flavor, any peppers would add a lot to color and presentation.

FORTUNE COOKIES    Back to Top

Prepare your personalized fortunes on small strips of paper.

Preheat oven to 350 degrees

3 egg whites

1/2 cup flour

3/4 cup sugar

1/4 teaspoon almond extract

Place egg whites in food processor and blend 30 seconds, add remaining ingredients and blend one more minute. Drop the batter by scant tablespoons onto a greased cookie sheet. (It's a good idea to place only four cookies on each cookie sheet to allow room for expansion, and so that there aren't too many to work with when filling with the fortunes.) Bake in preheated oven for 8 to 10 minutes, until edge of cookies are golden

brown. As soon as cookies are removed from the oven, insert fortunes one at a time

by picking up a warm cookie with a spatula and placing one of your fortunes in the center of the underside of the cookie. Fold the cookie in half and then drape the folded cookie over the handle of a wooden spoon, pinch the two points together so the cookie takes on the shape of a fortune cookie, then slide the formed cookie off the end of the spoon. If the remaining cookies cool off too much while you're working, put the cookie sheet back into the oven for a minute or two to warm them again. After cookies are

filled and formed, reduce oven heat to 200 degrees. Place formed cookies back onto the cookie sheet and into the oven for an hour to dry completely. After cookies are completely cooled, pack in airtight container. About 16 cookies. You can use a Chinese take-out container, decorated with Christmas stickers or stamped designs for a fun gift package.

FRUIT PIZZA    Back to Top

1 recipe of your favorite sugar cookie dough ( or Pillsbury refrigerated dough)

Roll this out on a pizza pan and bake at 35 degrees till golden. Let cool.

Mix 8 oz cream cheese, softened, with 1/2 cup powdered sugar. Spread this on top of cookie. Top with any kind of fruit. Make a pattern that is attractive. You can use mangoes, kiwi, mandarin oranges, blueberries, cherries, star fruit (this is exceptionally pretty). Remember if you use bananas, dip the slices in lemon juice to avoid browning.

For glaze, mix:

1/2c sugar

2 T cornstarch

1/4c lemon juice

1/2c orange juice ( or other fruit juice; i.e., cherry, pineapple, and strawberry)

1/4c water

Cook until it is thick and clear. Pour over fruit. Chill.

FRUIT PUNCH    Back to Top

1 ( 6-oz) frozen Orange Juice

2 (6-oz) can frozen Limeade

1 (6-oz) Lemonade

1 (30-oz) can Pineapple juice

1 (16-oz) Cranberry juice Cocktail

2 to 4 cups Water

2 qts Gingerale chilled

1 qt plain Soda Water

Mint and fruit for garnish if desired

Mix all the fruits juices until all frozen juices are thawed. Stir well. Add ice cubes and before serving gently add gingerale and soda water. Can use a fruit ring or other garnish for serving. Serves 30. (Make a fruit ice ring. Put lime, lemon or orange slices or any combination in a 8 inch mold and cover with water. Freeze).

FRUITCAKE    Back to Top

1 large, ripe, Pear, peeled and diced into 3/4 inch cubes

1 large tart Apple same as above

6 oz ( 1 1/2 cup) fresh Cranberries

1 cup plus 2 tablespoon Sugar divided

2 teaspoon Cinnamon

5 tablespoon Butter softened

1/3 cup Butter Milk

2 large Eggs

2 large Egg Whites

2 cups Cake Flour

2 teaspoon baking powder

Spray a 9x2 inch round cake pan with bakers joy. (Can use pam but if you do you will need to put a layer of parchment paper or wax paper on the sprayed pan and then spray the paper as well.) In medium bowl mix the diced pear, apples and cranberries with 1 tablespoon sugar and the cinnamon. Let set. In large bowl beat the butter until creamy. Gradually beat in 1 cup sugar and the buttermilk. Beat in eggs and egg whites until all is combined. Beat in the flour and baking powder. Stir in the fruit. Spoon into the prepared pan and sprinkle the top with the rest of the sugar. Bake at 350 degrees for 1

hour or until a cake tester inserted comes out clean. Let cool in pan for about 15 to 30 minutes on rack. Invert on plate and remove paper if used. Invert back on another plate to get the top back on top. Let cool completely before serving. Serves 10 to 12.

FUDGE RUM BALLS    Back to Top

(Makes about 6 dozen)

1 pkg deluxe butter fudge cake mix

1 cup finely chopped pecans or walnuts

1 Tbsp rum extract

2 cups sifted confectioners sugar

1/4 cup unsweetened cocoa

Preheat oven to 375 degrees. Grease and flour 13x9x2 inch pan. Prepare, and

bake the cake following package directions. Cool. Crumble cake into large bowl. Stir with fork to break up into fine crumbs. Add 1 cup nuts, rum extract, sugar, and cocoa. Stir until well blended. Shape heaping tablespoonfuls mixture into balls. Garnish by rolling balls into finely ground nuts or chocolate sprinkles, or just leave plain. Note: You may substitute REAL RUM for the extract if desired.

GINGERBREAD COOKIES WITH CHOCOLATE    Back to Top

1/2 cup butter or margarine

1/2 cup molasses

2 (1 ounce) squares unsweetened chocolate

2 1/2 cups all-purpose flour

2/3 cup white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup milk

white sugar

Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth. Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm. Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. 3 dozen

GINGERBREAD COOKIES    Back to Top

2 sticks (1 cup) unsalted butter, slightly softened

3/4 cup light brown sugar, packed

1 egg

1/2 cup dark molasses (not blackstrap)

1/2 teaspoon vanilla extract

3 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon each: salt, ground cloves

Cream butter in large bowl of electric mixer until smooth; beat in sugar until light and fluffy, about 4 minutes. Mix in egg. Mix in molasses and vanilla. Sift flour, ginger, cinnamon, baking soda, salt and cloves into medium bowl. Add flour mixture to butter mixture in batches; mix until just combined. Shape dough into two discs. Wrap in plastic wrap; refrigerate 1-2 hours. Heat oven to 350 degrees. Roll dough on lightly floured surface to 1/4-inch thick. Cut into shapes. Place on greased cookie sheets. Bake 12-15

minutes, until firm. Cool on wire rack before icing. Yield: 18 large cookies

GREEK HONEY NUT WEDGES    Back to Top

8 oz cream cheese softened

1/2c butter no substitutes, softened

2 T sugar

2 T milk

2 c flour

2/3 c sugar

1 1/2 t cinnamon

1/3 c honey

2 T lemon juice

2 c finely chopped walnuts

Milk

1 T sugar

1/8 t cinnamon

Beat cream cheese and butter in a bowl with an electric mixer on medium to high speed for 30 seconds. Beat in 2 T sugar and 2 T milk. Beat in as much of the flour as you can with the mixer. Stir or knead in remaining flour. (If you are using a kitchen-aid there is no problem with this step). Divide dough into four portions. If necessary, cover and chill for 1 to 2 hours or till easy to handle. Combine 2/3 c sugar, 1 1/2 t cinnamon, honey and lemon juice in a bowl. Stir in walnuts. Set aside.

Roll one portion of dough on a lightly floured surface into an 8 inch circle. Transfer the circle to an ungreased cookie sheet. Spread half of the nut mixture to within 1/2 inch of edges. Roll another portion of dough into an 8 in circle. Place over the nut-topped circle. Seal edges with a fork. Brush with milk and sprinkle with a mixture of 1 T sugar and 1/8 t cinnamon. Repeat with remaining dough and filling. Bake in a 350 degree oven for 15-20 minutes or till edges start to brown. Cool on cookie sheet for 10 minutes or longer. Cut each round into 12 wedges. Transfer onto wire racks to cool completely. Makes 24.

HERBED POTATO AND YAM BAKE    Back to Top

8 large cloves garlic

3 tablespoons olive oil

1 1/2 pounds baking potatoes, peeled and cut into cubes

1 1/2 pounds yams, peeled and cut into cubes

1/2 cup milk

1/4 cup butter or margarine

1/2 teaspoon dried rosemary

1/2 cup grated parmesan cheese

salt

ground black pepper

Preheat oven to 350 degrees. Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil. Cook potatoes and

yams in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid. Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in 1/4 cup cheese. Salt and pepper to taste. Transfer to a buttered or oiled 8x8x2 inch baking dish. Sprinkle with remaining cheese. Bake for 45

minutes, until heated through and golden on top. 10 Servings

HOLIDAY CUT-OUT COOKIES    Back to Top

3 cups all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter

1 cup sugar

1 egg

2 1/4 teaspoons vanilla

1 tablespoon milk

2 to 3 drops lemon or almond extract, optional

Sift flour, baking powder and salt into medium bowl; set aside. Cream butter and sugar in electric mixer until smooth and fluffy. Beat in egg, vanilla, milk and, if using, lemon or almond extract. Slowly mix in flour. Divide dough in half. Wrap in plastic wrap; refrigerate 1 hour. Heat oven to 350 degrees. Roll dough on lightly floured surface to

1/8-inch thick. Cut into desired shapes with 4-inch cutters. Bake on sheets until firm in center and golden around edges, 6-10 minutes. Cool on wire rack before icing. Yield: 2 dozen cookies

HONEY BALL    Back to Top

(Pignolata)

Yield: One or more cones

2 1/2 cup all-purpose flour

4 eggs plus 1 egg yolk

1/4 cup vegetable shortening

1/2 tablespoon sugar

Dash salt

1/2 teaspoon freshly grated lemon rind

2 cups peanut oil, for frying

1 1/2 cup honey, preferably orange blossom honey

1 teaspoon freshly grated orange rind

1 1/2 tablespoon colored sprinkles

1. Place the flour on a flat surface or in a large bowl. Make a well in the center.

2. Put the eggs, shortening, sugar, salt, and lemon rind into the well. Mix well to make a dough. Knead the dough with the heel of your hand until smooth.

3. Shape the dough into marble-size balls.

4. Heat the oil in a deep skillet until very hot. Fry the balls, a few at a time, until they are golden brown. Remove with a slotted spoon, and drain on paper towels.

5. Heat the honey in a wide saucepan. Remove from the heat, and stir in orange rind.

6. Stir the fried balls in the honey mixture until they are well coated. Remove them with a slotted spoon to a platter.

7. Chill at least 2 hours.

8. On a large serving platter, arrange the balls in a cone shape to resemble a Christmas tree.

9. Shake the sprinkles over the cone.

HOT FUDGE PUDDING CAKE    Back to Top

1 1/4 c all purpose flour

3/4 c sugar

2 tbsp unsweetened cocoa

1 1/2tsp baking powder

1/2tsp salt

1/2c milk

2 tbsp butter or margarine, melted

1 tsp vanilla

1 c sugar

2 tbsp unsweetened cocoa

dash salt

1 1/3 c water, heated to 120 to 130 F

Heat oven to 350F. In a small bowl, combine flour, 3/4 cup sugar, 2 tablespoons cocoa, baking powder, and 1/2 teaspoon salt. Stir in milk, margarine and vanilla; blend well. Spread batter in an ungreased 9-inch round or square pan. In a small bowl, combine 1 cup sugar, 2 tablespoons cocoa and dash salt; mix well. Sprinkle evenly over cake batter. Pour hot water over sugar mixture. Bake at 350F for 35-45 minutes or until centre is set and firm to the touch. Serve warm. Serve with whipped cream or ice cream

if desired. Serves: 8

LAYERED ONION BAKE    Back to Top

2 cups Bisquick baking mix

1/2 cup cold water

1 (3 oz) French fried onions

1-1/2 cups shredded Swiss cheese

4 eggs

1 (10-3/4 oz) condensed cream of onion soup

1/2 tsp salt

1/8 tsp ground black pepper

Heat oven to 375 degrees F. Grease 13- x 9- x 2-inch pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt, and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25 to 30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. Yield: 6 to 8 servings.

LEBKUCHEN    Back to Top

(Ginger Cookies) Makes About 3-Dozen Cookies

Cookie Ingredients:

1 large Egg

3/4 cup Brown Sugar, firmly packed

1/2 cup Dark Molasses

1/2 cup Honey

3 Tbs. Brandy

1 tsp. fresh Lemon Juice

1/2 tsp. grated Lemon Rind - the "zest"

4 cups All-purpose Flour

1/2 tsp. Baking Soda

1/2 tsp. ground Ginger

1/2 tsp. ground Cloves

1 tsp. ground Cinnamon

1/4 tsp. ground Cardamom

1/2 cup ground Almonds

1/4 cup Citron, chopped

1/4 cup Candied Orange Peel, chopped

1/4 cup Candied Lemon Peel, chopped

Lemon Glaze Ingredients:

1 Egg White

1 Tbs. fresh Lemon Juice

Dash of Salt

1 1/2 cups Confectioner's sugar, sifted

Beat the egg until light and fluffy in a good-sized mixing bowl. Add the brown sugar, and beat to combine. Stir in the molasses, honey, brandy, lemon juice and lemon zest. Thoroughly combine the ingredients, then set aside.

In a separate bowl, stir together the flour, baking soda, ginger, cloves, cinnamon, and cardamom. Blend the dry ingredients with the honey mixture. Stir in the slivered

almonds, citron and candied lemon and orange peel. Refrigerate the dough overnight.

Pre-heat the oven to 350-F degrees and lightly grease several cookie sheets; set aside.

Divide the cookie dough in half. On a lightly floured surface, roll each half out to about a 1/3-inch thickness. Cut into 3-inch by 2-inch cookies. Bake the cookies on the prepared baking sheets for 10 to 12 minutes. Allow the cookies to cool slightly on the pan, before removing to a rack to completely cool.

Prepare the Lemon Glaze while the cookies are baking: In a small bowl, combine the egg white, lemon juice, and salt. Stir in the confectioner's sugar and mix well.

Brush the cookies with the glaze while they're still a bit warm. Store the glazed cookies in an airtight container.

LECHE FLAN    Back to Top

(Creme Caramel) Serves 8 to 10

1/2 cup Granulated sugar

2 Tbs. Water

12 Egg Yolks

2 12-oz. cans Evaporated Milk

14-oz. can Sweetened Condensed Milk

1 tsp. Vanilla Extract

Sprig of fresh Mint, optional garnish

Combine the sugar and water in a small saucepan. Bring the mixture to a boil, stirring constantly to dissolve the sugar. Continue to cook over moderate heat without stirring until the mixture has turned amber in color. This usually takes about 8 to 10 minutes.

Pour the caramel into a 1 1/2-quart baking dish, tilting the bowl to evenly coat the bottom and sides of the bowl. Be sure to exercise care to avoid burns.

Pre-heat the oven to 325-F degrees. Combine the egg yolks, evaporated milk, sweetened condensed milk, and vanilla in a large mixing bowl. Strain the mixture slowly while pouring it into the caramel-lined baking dish. Place the dish in a larger baking pan and fill the pan with enough water to cover up to one-third of the side of the bowl. Bake for 75 to 90 minutes, or until the custard is set and wiggles only slightly at the center of the bowl when shaken. Remove the custard from its water bath and let cool for 1 hour, then refrigerate overnight. To serve, run the tip of a knife around the sides of the

custard to loosen it from the bowl. Briefly dip the bottom of the bowl in hot water to facilitate loosening its grip from the bowl. Invert the bowl onto a serving plate, letting the caramel run and puddle attractively on the top and sides of the flan. Garnish with a sprig of fresh mint, if desired, and spoon out or serve in wedges.

LEMON SQUARES    Back to Top

crust:

1 cup Butter or Margarine -- softened

1/2 cup Powdered Sugar

2 cups Flour

1 dash Salt

filling:

4 Eggs -- beaten slightly

2 cups Sugar

6 tablespoons Lemon Juice

1/4 cup Flour

Crust:

Mix first four ingredients together in a medium sized bowl. Press into bottom of a 9 x 13 inch cake pan. Bake at 350 degrees F for 15 minutes.Set aside.

Filling:

Beat all remaining ingredients together in a large mixing bowl. Spread onto top of hot bottom layer. Bake at 350 degrees F for 25 minutes. Sprinkle powdered sugar onto cooled squares just before serving.

LINZERTORTE    Back to Top

Serve 10 to 12

1 cup Butter, softened (2 sticks)

1 cup Granulated Sugar

1 tsp. Vanilla

3 Egg Yolks

2 cups unblanched Almonds, finely ground

1 Tbs. Lemon Rind, grated zest

1 tsp. ground Cinnamon

1/2 tsp. ground Cloves

1/2 tsp. ground Nutmeg

2 cups All-purpose flour, sifted

20-oz. jar Raspberry Preserves

1 Egg White, slightly beaten

Confectioner's Sugar for dusting

Pre-heat the oven to 350-F degrees and prepare a 12-inch spring form pan for baking; set aside.

Cream together the butter, sugar, and vanilla in a large mixing bowl. Beat in the egg yolks, one at a time, blending well after each addition. Mix in the almonds, lemon zest, cinnamon, cloves, and nutmeg. Gradually mix in the flour, beating slowly until the mixture is well combined. Wrap one-third of the dough in wax paper and refrigerate for about a half hour. Press the remaining two-thirds of the dough evenly over the bottom and sides of the spring form pan. Cover the dough with a layer of raspberry preserves, using about three-quarters of the jar.

Working on a lightly floured pastry cloth, divide the remaining refrigerated dough into 16 even pieces. Knead each piece with your fingers to form a long strand. Place the strands over the layer of jam in a latticework pattern. Brush the dough with the beaten

egg white. Bake the torte for 35 to 40 minutes, until the crust is golden brown. Let the torte cool in the pan for about 10 minutes, then pop out the bottom of the pan and

place the torte on a serving plate. Spoon some of the remaining preserves into each open square of the lattice-work top. Or if you prefer, use a frosting tube and large

tip to neatly squeeze the jam into the open squares. Let the Linzertorte cool completely, then sift a light dusting of confectioner's sugar over the top, just prior

to serving.

LUMPIA    Back to Top

(Shrimp and Vegetable Wraps with Sauce) Serves 8 to 10

Lumpia Sauce Ingredients:

2 Tbs. Cornstarch

1/4 cup Brown Sugar, firmly packed

1/2 cup Water

1/2 cup Pineapple Juice

1/4 cup Soy Sauce

2 Tbs. Vinegar mixed with

2 Tbs. Water

1 tsp. Vegetable Oil

2 cloves Garlic, minced

Lumpia Ingredients:

2 Tbs. Vegetable Oil

1 medium Onion, diced

2 cloves Garlic, minced

6 oz. raw Shrimp, rinsed, shelled, and deveined

4 oz. boneless Pork

8-oz. can Bamboo Shoots, drained and julienned

1/2 cup Carrots, julienned

1/2 cup Green Beans, julienned

Salt and freshly ground Black Pepper

10 to 12 Lumpia Wrappers

10 to 12 Lettuce leaves

Lumpia Sauce

To prepare the Lumpia Sauce, blend the cornstarch and brown sugar together in a small saucepan. Stir in the water, pineapple juice, soy sauce, and vinegar-water mixture.

Heat the mixture to a boil over moderate heat, stirring frequently. Boil the sauce for 2 minutes to thicken. Meanwhile, warm the oil in a small skillet. Sauté the garlic in the warm oil for 2 or 3 minutes. Add the garlic to the sauce and keep warm while you prepare your Lumpia.

To prepare the Lumpia, warm the oil in a large skillet over medium-high heat. Sauté the onion and garlic until tender, about 2 or 3 minutes. Add the shrimp and pork, and cook for about 8 to 10 minutes.

Stir in the bamboo shoots, carrots, and green beans. Sauté until the vegetables are tender, yet still crisp. Season to taste with salt and pepper.

To assemble your Lumpia, place a single wrapper flat on a clean surface. Place a lettuce leaf on the wrapper. Spoon about one-quarter cup of the filling onto the lettuce. Fold the lower half of the wrapper over the filling, then overlap the sides to enclose the filing with the wrap. Seal the wrap with a dab of water on the edges. Serve warm with Lumpia sauce.

MICROWAVE CARAMEL POPCORN    Back to Top

Melt 1 stick butter in microwaveable bowl. Stir in 1 c brown sugar and

1/4 c white syrup; cook on HIGH for 4 minutes. Stir in 1 tsp baking soda.

Place 4-6 qts. popped corn in brown grocery bag. Pour syrup onto popcorn

and shake. Put bag in microwave and cook on HIGH for 1-1/2 minutes. Remove

from microwave and shake. Cook on HIGH for another 1-1/2 minutes.

MISSISSIPPI MUD COOKIES    Back to Top

1/2 cup milk

2 cups sugar

1 stick butter

3 tablespoons cocoa powder

1/2 cup peanut butter

1 teaspoon vanilla

3 cups oats

In saucepan mix together the milk, sugar, butter and cocoa. Boil (rolling) for 1 minute; remove from heat and stir in peanut butter and vanilla. Stir in oats. Drop by teaspoonfuls onto waxed paper. Allow to cool (to hasten cooling, refrigerate).

MOLASSES BAKED BEANS    Back to Top

1 (16oz) pkg dried navy beans

2 tsp salt

1/3 cup firmly packed brown sugar

1/3 cup molasses

1/2 tsp dried mustard

1/4 tsp ground cloves

1/2 lb bacon, diced

1 medium onion, sliced

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Add salt to beans, and bring to a boil. Cover, reduce heat, and simmer 45 minutes. Drain, reserving liquid. Add next 4 ingredients, mixing well. Layer half each of bean mixture, bacon, and onion in a greased 2-1/2 quart casserole. Repeat layers. Add reserved liquid to barely cover beans. Cover and bake at 300 degrees F. for 2 hours and 15 minutes. Uncover and bake an additional 15 minutes or

until liquid is absorbed. Serves 10 to 12.

MULTI GRAIN BREAD    Back to Top

2-1/4 cups warm water (120° to 130°)

2 packages active dry yeast

1/2 cup honey

1/3 cup cooking oil

2 eggs

1 teaspoon salt

1 cup nonfat dry milk powder

1/2 cup rolled oats

1/2 cup cornmeal

1/2 cup toasted wheat germ

3-1/4 to 3-3/4 cups all-purpose flour

2 cups whole wheat flour

1 cup rye flour

1 tablespoon butter

In a bowl stir together warm water and yeast. Add honey, oil, eggs, and salt; beat until combined. Add dry milk powder, oats, cornmeal, and wheat germ; beat until combined.

Add 1 cup of the all-purpose flour and all of the whole wheat flour; beat on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in rye flour and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining

all-purpose flour to make a moderately stiff dough that is smooth and elastic (6

to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 to 1-1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Shape each half into a loaf. Place in 2 greased 8x4x2-inch loaf pans. Cover; let rise in a warm place until nearly double (30 to 45 minutes).

Bake in a 375 degree F. oven for 35 to 40 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 20 minutes of baking to prevent over-browning.) Remove from pans; place on a wire rack. Brush with butter. Cool completely.

Multi-Grain Cloverleaf Rolls: Prepare dough as directed through first rising and

resting. Divide each half into 36 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Lightly grease 24 muffin cups. Place 3 balls in each cup, smooth sides up. Let rise in a warm place until nearly double (about 30 minutes). Bake in a 375 degree F. oven for 12 to 15 minutes or until tops are golden brown. Remove from pans; place on a wire rack. Brush with butter or margarine. Serve warm. 24 rolls

OATMEAL TIP    Back to Top

Grind oatmeal in the blender and put the "oatmeal flour" in a jar. When making a cake or muffins from a mix, add about a fourth cup of the "oatmeal flour" to the mix. It doesn't seem to change the outcome of the cake or muffins. Also, add some of this "flour" to the pancakes and banana breads made from scratch.

OVERNIGHT STOLLEN COFFEE CAKE    Back to Top

2/3 cup margarine or butter

1 cup granulated sugar

2 eggs or 1/2 cup frozen egg product, thawed

8-oz. container dairy sour cream

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup raisins

1/2 cup red candied cherries, chopped

1/2 cup green candied cherries, chopped

1/2 cup packed brown sugar

1/2 tsp. ground cinnamon

1/2 cup chopped pecans

In a medium mixing bowl beat margarine or butter and granulated sugar with electric mixer on medium-high speed until light and fluffy. Add eggs or egg product, sour cream, and vanilla; beat until well combined. Stir together flour, baking powder, baking soda, and salt. Add to sugar mixture; beat until combined. Stir in raisins and 1/3 cup each of the red and green cherries; set remaining cherries aside. Pour batter into a greased 13x9x2-inch baking pan.

Stir together brown sugar, cinnamon, pecans, and reserved cherries; sprinkle evenly over batter. Cover and refrigerate overnight. Preheat oven to 350º F. Remove pan from refrigerator. Uncover and bake for 35 to 40 minutes. Serve warm or cool. Makes 12 to 16 servings.

PEANUT BUTTER BALLS    Back to Top

1 cup confectioners sugar

1/2 cup peanut butter (crunchy or smooth)

3 Tbsp butter or margarine, softened

1 lb dipping chocolate or white confectionery coating

Mix sugar, peanut butter and butter; mix well. Shape into 1" balls and place on waxed paper lined cookie sheet. Chill for about 30 minutes or until firm. Meanwhile, melt the chocolate in microwave for 1 minute intervals (be careful, it burns quick!), stirring after each minute. Dip balls into chocolate and place on waxed paper lined cookie sheets.

Note: For Christmas, I usually dip the peanut balls into white chocolate so I can tell the difference between them and the coconut balls. Then I drizzle the left over white chocolate over the dark chocolate coconut balls, and drizzle the left over dark chocolate over the white chocolate peanut balls. Makes 2 dozen

PECAN PIE MINI MUFFINS    Back to Top

2 Eggs -- beaten

2/3 cup Butter or Margarine -- melted

1 cup Pecans -- chopped

1/2 cup Flour

1 cup Brown Sugar -- packed

In a medium sized bowl, combine brown sugar, flour and pecans. Set aside. In another medium sized bowl, combine butter and eggs; stir in flour mixture. Fill greased and floured miniature muffin tins about 2/3 full. Bake at 350 degrees F for 20-25 minutes, or until muffins test done. Remove muffins from tins immediately and cool on wire racks.

PERFECT CHOCOLATE CAKE    Back to Top

Cake:

1 cup cocoa

2 cups boiling water

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 3/4 cups all-purpose flour

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. vanilla

whipped cream filling (recipe below)

frosting (recipe below)

Combine cocoa and boiling water, stirring until smooth; set aside. Cream butter, gradually adding sugar; beating well at med. speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt in med. bowl; add to creamed mixture, beating at low speed of electric mixer, beginning and ending with flour mixture. Stir in vanilla, do not over-beat. Pour batter into 3 greased and floured 9" round cake pans. Bake at 350 F degrees for 20-25 min. or until wooden pick inserted in center comes out clean. Cool in pans 10 min.; remove from pans, and cool completely on wire racks. Spread whipped cream filling between layers; spread frosting on top and sides. Refrigerate until ready to serve. one 3-layer cake.

Whipped Cream filling

1 cup whipping cream

1 tsp. vanilla extract

3/4 cup sifted powdered sugar

Beat whipping cream and vanilla until foamy; gradually add powdered sugar, beating until soft peaks form. Chill. makes 2 cups.

Frosting

1 (6oz) pkg. semisweet chocolate. morsels

1/2 cup half and half

3/4 cup butter

2 1/2 cups sifted powdered sugar

Combine first 3 ingredients in heavy saucepan; cook over medium heat, stirring until chocolate melts. Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of electric mixer until frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency.

PERFECT PEPPERMINT PATTIES    Back to Top

1 lb confectioners sugar

3 Tbsp butter or margarine, softened

2-3 tsp peppermint extract

1/2 tsp vanilla extract

1/4 cup evaporated milk

2 cups (12 oz) semi-sweet chocolate chips

2 Tbsp shortening

In bowl, combine sugar, butter, and extracts. Add milk and mix well. Roll into 1" balls and place on waxed paper lined cookie sheets. Chill for about 20 minutes. Flatten with glass to 1/4" and chill another 20-30 minutes. In microwave melt shortening and chocolate chips on high for about 1 minute. Dip patties into chocolate and place on waxed paper lined sheets to harden. Makes about 5 dozen

PINE NUT CARAMEL BARS    Back to Top

Pastry

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/3 cup sugar

2 1/4 teaspoons grated lemon peel

1 1/2 cups all purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

Topping

6 tablespoons (3/4 stick) unsalted butter

6 tablespoons firmly packed dark brown sugar

1/4 cup honey

1 3/4 cups pine nuts (about 8 1/2 ounces)

1 1/2 tablespoons whipping cream

For pastry:

Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.

Topping:

Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.

Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.) Makes 16.

PINE NUT CARDAMOM SCONES    Back to Top

1/2 cup milk

1 large egg

3 tablespoons light brown sugar

1 teaspoon vanilla

2 1/4 cups cake flour (not self-rising)

1/2 teaspoon salt

1 tablespoon double-acting baking powder

1/2 teaspoon baking soda

2 teaspoons ground cardamom

1/4 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

2 teaspoons freshly grated lemon zest

3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

1/3 cup pine nuts, toasted lightly

an egg wash made by beating 1 large egg with 2 tablespoons milk

granulated sugar for sprinkling the scones

In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, the baking soda, the cardamom, the cinnamon, the nutmeg, and the zest and blend in the butter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and with a 2 1/2-inch fluted cutter cut it into rounds. On an ungreased baking sheet press the remaining pine nuts lightly into the scones, brush the scones with the egg wash, and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden. Makes about 12 scones.

PIZZELLES    Back to Top

3 eggs, beaten

3/4 cup sugar

3/4 cup butter, melted

1 and 1/2 cups flour

1 tsp. baking powder

2 tsp. vanilla

1 tsp. anise seed, optional

Add ingredients in order listed, mixing well after each addition. Preheat pizzelle iron and spray with nonstick coating spray. Drop by tablespoon onto hot iron.

PLUM PINE NUT TART    Back to Top

sweet pastry dough

1/4 cup plus 2 tablespoons pine nuts

2 pounds firm-ripe red or purple plums (about 8)

1/2 cup confectioners sugar plus additional for dusting

1/2 teaspoon anise seeds

Special equipment: a 14-inch pizza pan or a large baking sheet

Let dough stand at room temperature until softened and malleable, about 30 minutes to 1 hour.

While dough is standing, preheat oven to 375°F.

In a baking pan toast 2 tablespoons pine nuts in middle of oven until golden, about 5 minutes, and reserve. Cut each plum lengthwise into 12 wedges. In a food processor pulse together remaining 1/4 cup pine nuts, 1/2 cup confectioners sugar and anise seeds until pine nuts are finely ground.

Knead dough on a lightly floured surface 3 or 4 times to help it roll out smoothly, and form it into a disk. On a work surface overlap 2 pieces of wax paper to make a 17- to 18-inch square and dust with flour. Put dough on wax paper and dust dough lightly with flour. With a floured rolling pin roll out dough into a 17-inch round (about 1/8 inch thick).

To transfer dough to pizza pan, slide a large baking sheet under wax paper and invert pizza pan onto dough. Holding baking sheet and pizza pan together, flip dough onto pizza pan and carefully peel off wax paper. (Unwieldy as it may sound, use this same method for transferring dough to a baking sheet if you aren't using a pizza pan.)

Sprinkle dough with all but 2 tablespoons nut mixture, leaving a border of about 2 inches. Scatter plums over nut mixture and turn edge of dough over plums. Sprinkle plums with remaining nut mixture and reserved toasted pine nuts.

Bake tart in middle of oven until crust is golden and juices are bubbling, 35 to 40 minutes. Cool tart in pan on a rack at least 20 minutes and transfer to a large wooden board. Tart may be made 4 hours ahead and kept, uncovered, at room temperature.

Just before serving, lightly dust tart with additional confectioners sugar. Serves 8.

PORTOBELO CHICKEN WITH ALFREDO PASTA    Back to Top

Part One:

2 large Chicken Breasts, no skin, no bone -- cut in halves

2 large Portobelo Mushrooms -- sliced 1/4" thick

1/2 cup Flour

1/4 teaspoon Parsley -- dried

1/2 teaspoon Salt

1/8 teaspoon Black Pepper -- freshly ground

2 tablespoons Green Onion -- sliced thin

1/3 cup Olive Oil

Part Two:

2 cups Half and Half -- (or light cream)

6 tablespoons Butter or Margarine

4 servings Angel Hair Pasta

1 cup Parmesan Cheese -- grated

2 tablespoons Flour

Part One:

Rinse chicken, and pat dry with paper towels. Place each breast half into a heavy duty plastic bag, unsealed, and pound lightly with a heavy object (I use my rolling pin) until 1/8 inch thick. Set aside. In a medium sized bowl, mix flour, parsley, salt and pepper, and then press chicken pieces into flour mixture, pressing flour into chicken on both sides. Set aside. In a large skillet, saute mushrooms and onion in about 2 Tbsp. olive oil, until tender, then remove from skillet and set aside. (You may have a dark residue from the mushrooms- this is okay). In the same skillet (don't wash or wipe out), add remaining olive oil and place chicken pieces into pan, then cook about 4 minutes on each side, over medium-high heat. Reduce heat to 'simmer' or very low, and return mushrooms and onions to skillet, smothering the chicken. Cover skillet, and turn heat off. Leave skillet on burner while you make the pasta and sauce.

Part Two:

Allow half & half and butter or margarine to stand at room temperature for 30 minutes. Meanwhile, cook pasta according to package directions, until pasta is tender, but still firm. (My preference is to use freshly made pasta, but you can also use dried fettuccine noodles if you wish). Drain pasta and set aside. In a medium saucepan, melt butter or margarine, then add half & half to pan. Stir over medium heat, until half & half becomes

very warm (be careful not to scorch). Remove 1/2 cup of mixture from pan, and place into a small bowl. Using a wire whisk, add flour, and mix briskly until lump-free, then add to mixture in pan, using wire whisk, and heat until mixture thickens slightly. Continue to cook, stirring constantly, and add 2/3 of Parmesan cheese. Continue to cook and stir, as mixture continues to thicken, and cheese melts into sauce. Once sauce is as thick as you desire, remove from heat.

To serve:

Place one cooked chicken breast, smothered in mushrooms & onions, and one

serving of pasta onto each dinner plate. Now, ladle Alfredo sauce onto pasta, and also onto chicken if desired. Serve immediately with a fresh garden salad. Remaining Parmesan cheese can be sprinkled onto chicken, pasta or salad as desired.

QUICK CHICKEN AND CORN CHOWDER    Back to Top

Serve this soup to company by using 4 individual round sourdough bread loaves as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a 1/2-inch-thick shell), and use the crowns as whimsical covers.

1 cup loosely packed frozen crinkle-cut carrots

1/2 cup chopped frozen or fresh onion

2 tablespoons margarine or butter

2 tablespoons all-purpose flour

1-1/2 cups milk

1 16-1/2-ounce can cream-style corn

1 14-1/2-ounce can chicken broth

2 5-ounce cans or 1 12-1/2-ounce can chunk-style chicken, undrained

1 2-ounce jar diced pimiento, drained

1/8 to 1/4 teaspoon pepper

Breadsticks (optional)

In a large saucepan, cook and stir carrots and onion in hot butter or margarine for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer 3 minutes. Ladle into bowls. Serve with breadsticks, if desired. Servings: 4

REINDEER DROPPINGS    Back to Top

In a small decorative container, or zip baggie, place small, round chocolate candies (Whoppers, Raisinettes, chocolate covered peanuts, etc.) You could also use Cocoa Puff cereal or unwrapped miniature Mounds, Almond Joy or Baby Ruth candy bars. Seal/cover container, and decorate as desired. Then attach one of the following poems:

#1

I woke up with such a scare when I heard Santa call...

"Now dash away, dash away, dash away all!

I ran to the lawn and in the snowy white drifts,

those nasty reindeer had left "little gifts".

I got an old shovel and started to scoop

neat little piles of "reindeer poop".

But to throw them away, seemed such a waste,

So I saved them, thinking ~ you might like a taste!

As I finished my task, which took quite awhile,

Old Santa passed by and he sheepishly smiled.

And I heard him exclaim as he rose in the sky ~

"Well, they're not potty trained, but at least they can fly!"

#2

For all the souls who hate the noise

Of Christmas cheer and lights and toys

For Mr. Scrooge, and Mrs. too,

Here's a little gift for you...

A lump of coal won't be enough

To make up for the shine and fluff,

So, here's a scoop of reindeer poop

To offset all that Christmas Goop!!!

#3

Christmas is coming

and so are the deer

listen closely and you

will hear,

And 'long with them

comes a special treat,

Reindeer droppings

for you to eat!!!!!

SCHOKOLADENMAKERONEN    Back to Top

(Chocolate Macaroons) Makes About 3 Dozen Cookies

4 Egg Whites

1/2 cup Granulated Sugar

2 cups Almonds, finely chopped

5 squares Unsweetened Chocolate, finely grated

3 Tbs. Water

1/4 tsp. ground Cinnamon

Dash of ground Allspice

Dash of ground Cardamom

Dash of ground Nutmeg

Pre-heat oven to 300-F degrees and a line a cookie sheet with wax paper. In a large mixing bowl, beat the egg whites until stiff. While still beating, gradually add the sugar.

Fold in the almonds, chocolate, water, cinnamon, allspice, cardamom, and nutmeg.

Drop the mixture by the teaspoonful on the prepared cookie sheets. Bake for about 20 to 25 minutes. Cool the cookies on racks. Store cookies in an airtight container.

SNOWBALLS    Back to Top

1/2 cup pecan halves, lightly toasted

1 cup confectioners' sugar

Pinch of salt

1 cup (2 sticks) unsalted butter

1/2 teaspoon vanilla

1 3/4 cups all-purpose flour (see note)

To coat:

1 1/2 cups confectioners' sugar

Place two oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Place the pecans on a baking sheet and bake for 10 minutes or until lightly browned. Cool completely. In a food processor fitted with the metal blade, process the sugar with the toasted pecans and salt until the pecans are powder fine. Cut the butter into a few pieces and add it with the motor running, processing until smooth and creamy. Scrape the sides of the bowl, then add the vanilla. Add the flour and pulse until a dough forms. If using an electric mixer, soften the butter and cream it with the sugar until light and fluffy. Beat in the vanilla extract and scrape the sides of

the bowl. Grate the nuts until powder fine and whisk them with the flour and salt. Add the flour mixture to the butter mixer on low speed until a dough forms.

Chill the dough at least one hour and no longer than three hours. Roll the dough into 1-inch balls, lightly flouring your hands if needed. Place the balls 1 inches apart on ungreased baking sheets. Bake for 15 to 20 minutes or until they barely begin to brown. For even baking, rotate the baking sheets from top to bottom and front to back halfway through baking. Remove from the oven and cool the cookies on the sheets for 2 to 3

minutes. Place the confectioners' sugar for the coating in a bowl. While cookies are still hot, roll them in the sugar and transfer to wire racks to cool completely. Roll again in the sugar. Makes about 4 dozen 1-inch cookies.

SNOWMAN POOP    Back to Top

In a small decorative container, or zip baggie, place miniature white marshmallows, white mints, white chocolate covered raisins or peanuts, or other white candies. Seal/cover container, and decorate as desired. Then attach one of the following poems:

#1

Heard you've been naughty

so here's the scoop

all you get for Christmas is

snowman poop

#2

Santa's been makin' his list

And checkin' it twice

He knows that you've been naughty

Not nice. . . . .

Since coal is so expensive

Here's the scoop

Santa has left you

Snowman Poop!

#3

I heard you've been naughty,

So listen: here's the scoop.

I'm running short on coal this year,

So you get snowman poop.

Love, Santa

#4

In the cold of winter when snow arrives,

All the snowman dance and feel alive.

If you follow in their tracks,

You will find little droppings from their cracks.

Round and white

So sweet and light

Eat one eat two

And have sweet dreams tonight!

#5

Santa came and went last night

Traveling on his worldwide loop

Because you weren't so good this year

You get no coal just snowman poop

Round and white so sweet and light

Eat some and have good dreams tonight

STICKY ICKIES    Back to Top

Boil together one cup of white sugar and one cup light Karo(r) syrup. Remove from heat and add one and one-half cups peanut butter. Stir until blended. our six cups of Special K cereal into a buttered jelly roll pan. Pour syrup over this and stir until it is well distributed. When cool, melt one 12-ounce package chocolate chips and spread over top of cereal mixture. Then melt one 6-ounce package butterscotch chips and swirl into chocolate. Refrigerate at least one hour before cutting into squares.

STREUSEL-TOPPED PUMPKIN PIE    Back to Top

1 frozen pie crust (in pan), thawed

Filling

1 can (16-oz) pumpkin

1 can (12-oz) evaporated milk

1/2 cup sugar

2 eggs, slightly beaten

1-1/2 tsp pumpkin pie spice

1/4 tsp salt

Streusel

1/4 cup firmly packed brown sugar

2 tbs flour

2 tbs butter or margarine, softened

1/2 cup chopped pecans

Topping

1 tsp grated orange peel

1 (8-oz) container frozen whipped topping

Preheat oven to 425 degrees F. In large bowl, combine all filling ingredients; blend well. Pour into pie crust-lined pan. Bake at 425 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F.; continue baking for another 15 minutes. Meanwhile, in a small bowl combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. Gently fold orange peel into whipped topping. Garnish pie with whipped topping. Store in refrigerator. Serves 6 to 8.

SWEET POTATO LATKES    Back to Top

6 cups peeled and finely shredded sweet potatoes

2 cups finely shredded zucchini

1 cup finely shredded onions

1/4 cup lemon juice

1 tsp no-salt herb blend

1 1/2 cups egg substitute

1 2/3 cups unbleached flour

1/4 cup chopped fresh flat-leaf parsley

6 tsp canola oil, divided

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley. In a large no-stick frying pan or griddle over medium-high heat, warm

2 teaspoons of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the

pancakes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 teaspoons oil as needed, until all the batter has been used. Yield: 6 Servings

TRUFFLES    Back to Top

Chop into very tiny pieces and place in a medium mixing bowl:

8 oz bittersweet or semisweet chocolate

Scald in a small saucepan over medium heat:

1/2 c heavy cream

Pour the hot cream all at once over the chocolate and stir gently with a rubber spatula until the ganache mixture is smooth and thoroughly blended. Tightly cover, let cool to room temperature, and refrigerate until thick and quite stiff; 3 to 4 hours.

Refrigerate a baking sheet until cold; line it with waxed or parchment paper. Use a

melon baller or pastry bag fitted with a 1/2 inch plain tip to shape the ganache into

3/4-inch balls on the lined baking sheet. Cover loosely with plastic wrap and

refrigerate until firm, but not stiff; 2 to 3 hours.

Temper 1 lb. bittersweet or semisweet chocolate couverture, as follows: Set

aside 4 oz chocolate cut into 1-inch chunks, in case you need it. Microwave

1 (additional) pound chopped dark chocolate, uncovered, in a microwave-safe plastic bowl on medium* power for about 3 minutes; stir. (*Use low power for milk and white chocolates.) Continue microwaving in increasingly shorter increments until two-thirds of the chocolate is melted. Stir gently to coax the remaining soft pieces to melt. Insert the thermometer. If the temperature is no higher than 90 deg. F (88 deg F. for milk and white chocolates), the chocolate is in temper, and ready to be tested and used. If it is warmer, cool it with the reserved chunks until it reaches the proper temperature.

Using your hands or a candy dipper, dip the centers, one by one. Place on a waxed or parchment paper lined baking sheet. Cover and refrigerate until set, 2 to 3 minutes. Place the truffles in candy cups. Serve right away or store between layers of waxed or parchment paper in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 2 months. If frozen, thaw for 24 to 48 hours in the fridge. Remove the truffles from the fridge 30 to 45 minutes before serving.

TWO-LAYER FUDGE    Back to Top

1-1/2 cups sugar

1-1/2 cups firmly packed brown sugar

1 cup evaporated milk

1/2 cup butter or margarine

1 (7 oz) jar marshmallow crème

1-1/2 tsp vanilla

1 cup butterscotch chips

2 tbs peanut butter

1/2 cup chopped nuts

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts

Line 9- or 8-inch square pan with foil; grease foil. In large, heavy saucepan, combine sugar, brown sugar, milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches soft ball stage (234 to 240 degrees F.), about 20 minutes. Remove from heat; stir in marshmallow crème and vanilla. Pour half of hot mixture (about 2 cups) into medium bowl. Add butterscotch chips and peanut butter, stirring until melted; add 1/2 cup chopped nuts, mixing well.

Pour into prepared pan. To remaining hot mixture, add chocolate chips and 1/2 cup nuts. Pour over first layer; spread evenly. Cover; refrigerate about 4 hours or overnight. Cut into squares with knife dipped in warm water. Yield: about 64 pieces.

VEGETABLE GRATIN    Back to Top

serves 6-8 (but adjust accordingly for a larger dish)

500g(1 lb) tinned tomatoes

1 cup vege. stock

1 1/4 cups red lentils, washed and drained

1 tsp. tabasco sauce

1/4 tsp. salt

1/4 cup olive oil

1 small head of broccoli

2 large carrots, sliced

1 large leek, trimmed and thinly sliced

2 cloves of garlic, crushed

1 red bell pepper, sliced

3 zucchini, sliced

1 cup grated tasty cheese

1 cup fresh breadcrumbs

*you can also use asparagus, aubergine (eggplant), parsnips, etc.

In a saucepan mash up tomatoes until the form a thickish puree, then add stock and lentils. Bring to the boil. Reduce the heat then simmer, stirring twice, for 20 min., or until lentils are tender. Stir in Tabasco and salt. Preheat oven to 180C(350F). Heat the oil in a large frying pan (skillet) or wok. Add the broccoli, carrots and leek and stir fry over a med. heat for 3 minutes. Add the zucchini, garlic, and pepper, stir-fry for a further 3 minutes.

Spoon the veggie mixture into a 2 litre oven proof gratin (lasagna) dish and level. Pour the lentil mixture over the top of the veggies. Combine grated cheese and breadcrumbs then sprinkle evenly over the lentil mixture and gently press down. Bake for 30 mins.,or until golden brown. For a really crisp topping place under a hot grill for 2-3 mins.