A2ZRecipes.net

Good morning and welcome to your Sunday issue of A to Z Recipes newsletter. Better yet, today's issue is the Monthly Theme issue, filled to the brim with recipes for Summer Desserts. You all really outdid yourselves with the submissions and I am so grateful. Even some folks who do not particularly like desserts sent in a few that they will, on occasion, use. What a collection is here!

Many of us in these fine United States of America are celebrating a birthday. The 4th of July marks the date in 1776 when we declared our independence. We do some fun stuff during this time as families and communities. I hope you will take a few moments to pray for those who so valiantly fought for the freedoms enjoyed today. You can start by praying for the thousands in the US Military who keep you safe, day and night. Without the sacrifices of them and those before them, it is beyond my imagination to describe what our world would be. I am grateful to them and their families and I will never take their gift for granted. And those who speak the loudest in protest of the current situation in our country should pray the hardest. It is through the unselfish efforts of our military that you even have that right to complain. A few more prayers and a lot less belly-aching in private and in the media will give our soldiers the resolve to return home safely... and with honor and dignity!

The new Monthly Theme topic is being announced today. I believe this is one that the guys will enjoy participating in as much as receiving. Please visit the Monthly Theme section to read all about it. And please take the time to read about how to make your submissions acceptable, and a little easier for the Mags to edit. Thanks!

The recipes in today's issue were exactly what I had in mind for the theme topic. I was afraid I had painted a picture of recipes using only fresh ingredients. You see, I use fresh fruits on occasion, but more often than not, they are frozen or canned. I have to schedule things when I buy fresh fruits for desserts as I work some really weird shifts and fresh fruits and vegetables don't take a liking to "tomorrow" when I am called in to work "today". You will love what is here and join me in thanking those who shared. A good way to say "thanks, Maggie!" for this collection of recipes that rivals those found in an entire cookbook (we have over 100 in this issue alone!) is to place a vote for this publication at the EzineFinder site. I would appreciate your help as your votes are the only form of advertising I do for the publication. More subscribers equals more recipes for YOU.

We will see you here on Wednesday when Linda from Michigan joins in. She gives me a "heads up" a few days before she sends in her notes. Believe me, the one for next Wednesday will delight the masses... especially people who, like me, live and work in the real world and need recipes that give us the edge on saving time. Take good care and enjoy a safe July 4th holiday!

Watermelon A-B-C

A-B-CDE
Watermelon is good for me!
F-G-HIJ
I can eat it everyday!
K-L-MNO
It's a fruit. Did you know?
P-Q-RST
Ripe and really juicy!
U-V-WXY
You will like it. Give it a try!
Z-Z-Z-Z-Z-Z-Z-Z

Missouri Kindergarten group

Independence Day, 2006

On July 4, 1776, our Nation's Founders declared "That these United Colonies are, and of Right, ought to be free and Independent States." This declaration marked a great milestone in the history of human freedom. On the 230th anniversary of the signing of the Declaration of Independence, we pay tribute to the courage and dedication of those who created this country, and we celebrate the values of liberty and equality that make our country strong. 

The patriots of the Revolutionary War acted on the beliefs that "all men are created equal" and "that they are endowed by their Creator with certain unalienable Rights." By advancing these ideals, generations of Americans have unleashed the hope of freedom for people in every corner of the world. 

As we celebrate our independence, Americans can take pride in our history and look to the future with confidence. We offer our gratitude to all the American patriots, past and present, who have sought to advance freedom and lay the foundations of peace. Because of their sacrifice, this country remains a beacon of hope for all who dream of liberty and a shining example to the world of what a free people can achieve. May God continue to bless the United States of America. 

NOW, THEREFORE, I, GEORGE W. BUSH, President of the United States of America, by virtue of the authority vested in me by the Constitution and laws of the United States, do hereby proclaim July 4, 2006, as Independence Day. I call upon the people of the United States to observe with all due ceremony our Independence Day as a time to honor our Founders and their legacy of freedom and remember with thankfulness the sacrifice of our men and women in uniform. 

IN WITNESS WHEREOF, I have hereunto set my hand this twenty-sixth day of June, in the year of our Lord two thousand six, and of the Independence of the United States of America the two hundred and thirtieth. 

GEORGE W. BUSH 

Source: The White House Site

Quick Maple-Nut Candy

This idea was shared by Treva, Eastern Tennessee

In a two-quart saucepan, heat one 16-ounce tub of ready-made vanilla frosting with 3/4 teaspoon of maple flavoring. When consistency is thin, stir in 1/2 cup of toasted chopped pecans. Drop level teaspoonfuls of the mixture onto a wax paper-covered baking sheet. Refrigerate until set and then store in a covered container.

Source: Hints from Heloise

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

The Best Funny Sayings
by Comedian Steven Wright

I spilled spot remover on my dog. Now he's gone. 

If you're not part of the solution, you're part of the precipitate.

"Did you sleep well?" "No, I made a couple of mistakes." 

My dental hygienist is cute. Every time I visit, I eat a whole package of Oreo cookies while waiting in the lobby. Sometimes she has to cancel the rest of the afternoon's appointments. 

Officer, I know I was going faster than 55MPH, but I wasn't going to be on the road an hour. 

I stayed up all night playing poker with tarot cards. I got a full house and four people died.

I used to work in a fire hydrant factory. You couldn't park anywhere near the place.

I went to the museum where they had all the heads and arms from the statues that are in all the other museums. 

Right now I'm having amnesia and deja vu at the same time.

What's another word for Thesaurus? 

When I was crossing the border into Canada, they asked if I had any firearms with me. I said, "Well, what do you need?" 

A lot of people are afraid of heights. Not me, I'm afraid of widths.

My aunt gave me a walkie-talkie for my birthday. She says if I'm good, she'll give me the other one next year. 

I went to the bank and asked to borrow a cup of money. They said, "What for?" I said, "I'm going to buy some sugar." 

I had amnesia once or twice. 

The sun never sets on the British Empire. But it rises every morning. The sky must get awfully crowded. 

I was in the grocery store. I saw a sign that said "pet supplies". So I did.Then I went outside and saw a sign that said "compact cars".

I wear my heart on my sleeve. I wear my liver on my pant leg.

Smoking cures weight problems...eventually... 

I took a course in speed waiting. Now I can wait an hour in only ten minutes.

I got a garage door opener. It can't close. Just open. 

You know how it is when you go to be the subject of a psychology experiment, and nobody else shows up, and you think maybe that's part of the experiment? I'm like that all the time. 

I went over to the neighbor's and asked to borrow a cup of salt. "What are you making?" "A salt lick." 

My friend Sally is a nudist. I went to her house. The closets have no doors.The walls are covered with see-through wallpaper. Sally plays strip poker. Whenever she loses, she has to put something on.

The sky is falling...no, I'm tipping over backwards. 

Droughts are because God didn't pay his water bill. 

Is "tired old cliche" one? 

I went to San Francisco. I found someone's heart. 

I know the guy who writes all those bumper stickers. He hates New York.

A beautiful woman moved in next door. So I went over and returned a cup of sugar. "You didn't borrow this." "I will." 

I had my coathangers spayed. 

I washed a sock. Then I put it in the dryer. When I took it out, it was gone.

I took lessons in bicycle riding. But I could only afford half of them. Now I can ride a unicycle. 

I had some eyeglasses. I was walking down the street when suddenly the prescription ran out. 

I got food poisoning today. I don't know when I'll use it. 

If you are in a spaceship that is traveling at the speed of light, and you turn on the headlights, does anything happen?

When I turned two I was really anxious, because I'd doubled my age in a year. I thought, if this keeps up, by the time I'm six I'll be ninety.

Sponges grow in the ocean. That just kills me. I wonder how much deeper the ocean would be if that didn't happen. 

I put instant coffee in a microwave oven and almost went back in time.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

KEY LIME PIE WITH GINGERSNAP CRUST

~Submitted by Vicki, Sarasota, FL

HI MAGS.... This is the most outrageous Key Lime Pie EVER..... Marie in Texas sent it to me, I made it right away..... It is positively the best Key Lime Pie I have ever put in my mouth!! I used to think my old, but a bit easier, pie was great, and it is, but...... This is the BEST!!! I think Key Lime Pie is a good representation for Florida, don't you?

Makes 1 pie

Gingersnap Crust
1 -1/2 cups gingersnap cookies, finely ground
1 -1/2 cups graham cracker crumbs
1/2 cup macadamia nuts, finely ground
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted

Key Lime Pie
2 teaspoons unflavored gelatin 
1 cup Key Lime juice, divided
6 eggs 
2 -1/4 cups sugar 
2 teaspoons lime zest 
2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick, melted
Whipped cream 
3 tablespoons plus 1 teaspoon coconut, toasted, for garnish
3 tablespoons plus 1 teaspoon lime zest 

Whipped Cream
1 cup heavy cream 
2 tablespoons powdered sugar 

Gingersnap Crust

Combine ingredients in a mixing bowl and mix well.

Press crumbs into the bottom of a 9-inch springform pan and 2 inches high along the sides.

Bake in a 300F oven for 5 minutes. Cool.

Key Lime Pie

Place gelatin and 1/4 cup of Key lime juice in a bowl and let stand for 5 minutes.

Whisk eggs and sugar until smooth and pale in a medium bowl.

Stir in gelatin and lime juice mixture, remaining lime juice and lime zest.

Cook until mixture is thick, using a double boiler. Remove from heat and immediately stir in Butter Flavor Crisco.

Pour into pre-baked pie shell.

Whipped Cream

Whip cream until stiff. Thoroughly mix in sugar.

Cool overnight in refrigerator. Chill for 24 hours before cutting.

Top pie with whipped cream, toasted coconut and lime zest.

WAIKIKI FREEZE

~Submitted by Larry Holmes, Ontario, Canada

1/3 cup sugar
1/8 teaspoon cardamom
1/4 teaspoon nutmeg
2 egg whites
1/4 teaspoon cream of tartar
1 can (20 ounces) crushed pineapple, drained
1 cartoon (8 ounces) plain yogurt

In small bowl combine sugar, cardamom and nutmeg. In large bowl beat egg whites until frothy. Add cream of tartar; beat until soft peaks form. Add sugar-spice mixture gradually, beating until stiff peaks form. Stir together drained pineapple and yogurt; fold into beaten egg whites. Spoon into 8-inch square pan. Freeze 1 to2 hours until almost firm. Spoon into mixing bowl; beat just until smooth. Return to pan and freeze until firm. Let stand 10 minutes at room temperature before serving.

Makes 6 servings.


BROWNIE MINT SUNDAE SQUARES

~Submitted by Larry Holmes, Ontario, Canada

1 (19.8 or 19.5-ounce, family-size) package fudge brownie mix
3/4 cup coarsely chopped walnuts
1 (14-ounce) can Eagle Brand sweetened milk (not evaporated milk)
2 teaspoons peppermint extract
4-6 drops green food coloring (optional)
2 cups (1 pint) whipping cream, whipped
1/2 cup mini chocolate chips
hot fudge sauce or chocolate flavored syrup (optional)

Prepare brownie mix as package directs; stir in walnuts. Turn into aluminum-foil lined 13x9-inch baking pan. Bake as directed. Cool thoroughly.

In large bowl, combine sweetened condensed milk, peppermint extract and food coloring. Fold in whipped cream and chocolate chips. Spoon over brownie layer.

Cover; freeze 6 hours or until firm. To serve, lift from pan with foil; cut into squares. Serve with hot fudge sauce (optional). Freeze leftovers.

Makes 10 to 12 servings.


PEPPERMINT PARFAIT PIE

~Submitted by Larry Holmes, Ontario, Canada

1 9-inch baked pie crust
1 (1-ounce) square unsweetened chocolate
1 (14-ounce) can Eagle Brand sweetened condensed milk, divided
(NOT evaporated milk)
1/2 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
3 tablespoons white creme de menthe
red food coloring (optional)
1 (8-ounce) carton frozen non-dairy whipped topping, thawed

In small saucepan, melt chocolate with 1/2 cup sweetened condensed milk; stir in vanilla. Spread on the bottom of prepared pie crust.

In large bowl, beat cream cheese until fluffy. Gradually beat in remaining milk. Stir in crème de menthe and food coloring (if using). Fold in whipped topping. Pour over chocolate layer in pie crust.

Chill 4 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.

Makes one 9-inch pie.


COOKIES AND CREAM CHEESECAKE

~Submitted by Angelique, TX

An easy no-bake cheesecake recipe.

INGREDIENTS:
24 chocolate sandwich cookies (Oreos), finely crumbled, about 2 cups
6 tablespoons margarine, room temperature
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup heavy cream, whipped
coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

PREPARATION:
Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended, Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust.


RASPBERRY FLUFF DESSERT

~Submitted by Angelique, TX

1 package (3 ounces) raspberry gelatin
1/2 cup boiling water
1 cup crushed ice, drained of excess water
fresh or frozen raspberries

Chill dessert dishes or sherbet glasses in refrigerator. Put gelatin in blender; add boiling water. Cover blender and blend until gelatin is dissolved. Keep blender running and slowly add the crushed ice. Blend for about 1 minute, or until container feels cool.

Place several fresh raspberries in chilled dessert dishes or sherbet glasses, pour raspberry fluff mixture over raspberries then garnish with a few fresh raspberries and a sprig of fresh mint, if desired.


LAYERED ICE CREAM DESSERT

~Submitted by Angelique, TX

INGREDIENTS:
1st layer - ice cream sandwiches
2nd layer - pour caramel ice cream syrup
3rd layer - ice cream sandwiches
4th layer - more ice cream syrup
5th layer - whipped topping
6th layer - crushed Skor or Heath candy bars

PREPARATION:
In a 9x13x2-inch pan, layer all ingredients in the order given. Freeze.


GRASSHOPPER DESSERT

~Submitted by Angelique, TX

INGREDIENTS:
1 cup chocolate wafer cookie crumbs
1/4 cup melted butter
1 jar (7 ounces) marshmallow creme
2 tablespoons creme de menthe
2 tablespoons creme de cacao
green food coloring
1 cup whipping cream

PREPARATION:
Reserve about 1 tablespoon of cookie crumbs for the topping; toss remaining crumbs with melted butter. Press crumbs in bottom of an 8-inch square baking pan. In a small bowl, combine marshmallow, liqueurs, and food coloring if using.


DATE AND NUT ROLL

~Submitted by Angelique, TX

No bake dessert date nut roll with vanilla wafer crumbs, dates, sweetened condensed milk and lemon juice.

INGREDIENTS:
2 cups vanilla wafer crumbs (about 8 ounces)
1 cup chopped dates
1/2 cup sweetened condensed milk
2 teaspoons lemon juice
1/2 cup chopped nuts

PREPARATION:
Combine vanilla wafer crumbs, dates, and chopped nuts. Blend condensed milk and lemon juice; add to crumb mixture and knead well to blend ingredients. Form into rolls about 3 inches in diameter. Roll in more wafer crumbs then wrap in waxed paper.


FROZEN BUTTER PECAN CRUNCH

~Submitted by Angelique, TX

Use your own favorite ice cream in this delicious frozen dessert.

INGREDIENTS:
2 cups graham cracker crumbs
1/2 cup melted butter
2 package (3.4 ounces each) instant vanilla pudding mix
2 cups milk
1 quart butter pecan ice cream, softened slightly (or other similar ice cream)
8 ounces frozen whipped topping, thawed
2 Heath candy bars (1.4 oz. each), crushed

PREPARATION:
In a bowl, combine graham cracker crumbs and melted butter. Pat graham cracker mixture into the bottom of an ungreased 9 X 13 inch baking pan; chill thoroughly in the freezer. In a large mixing bowl, beat pudding mixes and milk until well blended, about 1 minute.


BANANAS WITH VANILLA RUM SAUCE

~Submitted by Angelique, TX

Elegant, but easy.

INGREDIENTS:
4 medium firm, ripe bananas, peeled and split lengthwise
2 tablespoons butter
1/4 cup packed light brown sugar
1 pint vanilla ice cream, softened
1 to 2 tablespoons light rum

PREPARATION:
Directions for bananas with vanilla rum sauce.

Melt butter in a large skillet over low heat. Add sugar; stir until melted. Add bananas; saute for about 10 minutes, until just tender, turning once. In a medium bowl, stir together ice cream and rum.


LAYERED BANANA PUDDING DESSERT

~Submitted by Angelique, TX

A layered banana pudding dessert recipe with vanilla wafers, vanilla pudding, bananas, strawberry gelatin, and whipped topping.

INGREDIENTS:
1 cup vanilla wafer cookies, crushed
1 package vanilla pudding mix (cook and serve), 3 ounce
2 ripe but firm bananas
1 package strawberry-flavored gelatin powder, 3 ounce
1 cup whipped topping or sweetened whipped cream

PREPARATION:
Spread half the crushed wafers in the bottom of a buttered 8 x 8-inch square pan. Prepare pudding mix according to package directions; spoon hot pudding over crumbs. Slice one banana; arrange over pudding.


TANG PIE

~Submitted by Angelique, TX

INGREDIENTS:
1/4 cup Tang orange drink powder
8 oz. sour cream
12 oz. Cool Whip
1 can sweetened condensed milk
2 graham cracker pie crusts

PREPARATION:
Mix all ingredients together well. Pour in the 2 pie crusts and set in refrigerator overnight.

I put a twist of an orange slice in the middle of each pie for decoration.


COCONUT CARAMEL PIE

~Submitted by Angelique, TX

INGREDIENTS:
1 package flaked coconut, (7 ounces)
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping, (16 ounces)
1 package cream cheese, (8 ounce)
1 jar caramel topping, (12 ounces)
2 deep dish pie shells, baked

PREPARATION:
Melt butter in a heavy skillet. Add coconut and chopped pecans; cook until browned lightly then set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping.


CHERRY SUPREME PIE

~Submitted by Angelique, TX

This is a delicious and easy recipe for the 4th of July holiday.

INGREDIENTS:
2 graham cracker pie crust
1 large pkg. Dream Whip (has 2 packs in it)
1 cup milk
1 cup sugar
2 pkgs. (8 ounces each) cream cheese - softened
1 teaspoon vanilla
1 can of cherry pie filling
1 can of blueberry pie filling

PREPARATION:
Mix cream cheese and sugar in large bowl with wire whisk or electric mixer until smooth. In another bowl mix the Dream Whip pkgs. with the milk, using electric mixer beat until stiff peaks forms. Next carefully blend in the cream cheese mix and add the vanilla.


FRUIT SALAD

~Submitted by Brenda, AL

Here is a refreshing fruit salad.

2 papayas
2 guavas
2 mangos
2 bananas
1 cup green seedless grapes
2 Tablespoons lemon or lime juice
8 oz vanilla yogurt

Peel fruit and cut into bite size pieces. Put all in bowl. Mix yogurt and juice and pour over fruit and mix well. Chill.


ORANGE DELITE

~Submitted by Brenda, AL

This is really good taste like orange cheesecake.

1 cup vanilla wafer crumbs(32 wafers)
2 Tablespoons butter
3/4 cup orange juice (any kind)
1/3 cup sugar
2 envelopes unflavored gelatin
15 oz Ricotta cheese
16 oz vanilla yogurt
1 teaspoon orange zest
1/2 teaspoon orange extract
15 oz mandarin oranges, drained
2 Tablespoons orange marmalade

Mix crumbs and butter. Press in bottom of ungreased springform pan. Bake 375 for 10 minutes. Cool on wire rack.

In saucepan combine orange juice, sugar and gelatin. Let stand 5 minutes then cook and stir on low heat until gelatin is dissolved. Cool 10 minutes.

In blender process cheese until smooth, add yogurt, zest and extract with gelatin mixture. Set aside.

Put 1/3 of oranges aside for garnish. Add rest to blender and mix until well blended.

Spoon into crust. Chill 6 hours or overnight. Arrange oranges on top and serve.


PEANUT BUTTER PIE

~Submitted by Brenda, AL

Here is one of my all time favorites. I can't stay out of it. Hope everyone enjoys it as much as I do.

8 oz cream cheese, softened
3/4 cup peanut butter
1 cup powdered sugar
8 oz cool whip
Graham cracker cruse (can use chocolate for different taste)

Blend cream cheese, peanut butter and sugar. Mix until smooth. Fold in cool whip. Put in crust and freeze until firm.

To serve let sit out few minutes. I like to eat it frozen. 


APRICOT FOOL

~Submitted by Brenda, AL

(I haven't tried this yet a friend sent it.)

Use this apricot fool recipe for a fabulous easy no cook dessert. You can use other flavors of canned fruit pie filling in this easy and adaptable recipe.

INGREDIENTS:
21 oz. can apricot or other flavor fruit pie filling 
2 cups frozen whipped topping, thawed 
1/4 cup coconut or chopped walnuts, toasted

PREPARATION:
In medium bowl, fold together pie filling and thawed whipped topping. Spoon into parfait glasses and sprinkle each serving with coconut. Serve immediately or refrigerate until ready to serve. 

6 servings


CARROT CAKE

~Submitted by Brenda, AL

Here is a southern recipe I have eaten for as long as I can remember.

2 cups flour (all purpose)
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 teaspoons cinnamon
1 1/2 cups oil
4 beaten eggs
3 cups finely grated carrots

Sift dry ingredients. Add oil, eggs and carrots. Mix well. Grease and flour 3-8" pans or 9X13 inch pan. Bake in 3 layers at 350 for 25 to 30 minutes until done in center when toothpick in inserted. Bake 9X13 pan about 40 minutes. test with toothpick. Also makes about 60 cupcakes (bake them about 20 min). Remove from pan(s) cool.

Icing

1 box powdered sugar
8 oz cream cheese, softened
1 cup chopped pecans
1/2 cup butter (I use real) softened
3 1/2 oz can coconut
2 teaspoons vanilla

Cream butter with sugar. Add cream cheese. Beat until smooth. Add vanilla, nuts and coconut. Spread on cake.


AMBROSIA

~Submitted by Brenda, AL

2 dozen large California navel oranges
28 oz can crushed pineapple
3/4 cup coconut
1/2 cup maraschino cherries
1 oz cherry juice to add color saved from cherries
3/4 cup sugar (vary according to sweetness of oranges)

Peel oranges and section. Cut into small pieces. Put in large bowl and add other ingredients in order listed. Refrigerate overnight before serving.

A note for the ambitious, you can grate your own fresh coconut for really delicious Ambrosia (I use canned or frozen).


CONGEALED BLUEBERRY SALAD

~Submitted by Brenda, AL

An elderly lady I use to stay with use to have me make this for her to entertain. It is good if you like blueberries (I don't know anything I don't like). It also has a dressing to serve with it. Can use blackberries, too.

2 (3oz) pkg of blueberry Jell-O
2 cups boiling water
15 oz can drain, but reserve the liquid
8 3/4 oz can crushed pineapple, drain but reserve liquid

Topping

8 oz pkg cream cheese (softened)
1/2 cup sugar
1 cup sour cream
1/2 teaspoon vanilla
1/2 cup chopped pecans

For salad: Dissolve Jell-O in boiling water. Combine reserved juices and if necessary add enough water to make 1 cup. Add to Jell-O mixture. Stir in drained fruit. Pour into 9X13 inch dish. Refrigerate until firm.

Combine cream cheese, sugar, sour cream and vanilla. Spread on firm salad. Sprinkle pecans on top. Put back in refrigerator for an hour or more.

Cut into slices to serve.


GRANDMOTHER HOWELL'S TEACAKES

~Submitted by Brenda, AL

I don't know if this is considered a summer dessert or not but brings back memories of childhood (if you are from the south). These are a subtly sweet cookie. This is from community cookbook from the Plevna, TN area.

1 cup sugar
1 egg
1/4 cup butter (I only use real)
1 teaspoon vanilla
1/4 cup milk
sifted flour (read directions)

Combine sugar, egg, butter, vanilla and milk. Pour into a bowl of flour into a well made in center. Gradually mix by hand mixing flour in until thick enough to roll out. Roll very thin on floured surface. Cut into desired shapes. I use a round cutter. Bake on ungreased cookie sheet 350 until lightly brown.


MAMA'S COCONUT PIE

~Submitted by Brenda, AL

Here is the best and easiest and of course best coconut pie you will ever make. It is from a little community in Plevna, TN. My aunt lived there and sent me the book.

3 eggs
1 cup sugar
3/4 cut butter, melted( I only use real butter to cook)
1 1/2 cups flaked coconut
1/4 cup buttermilk
1 teaspoon vanilla
1 unbaked pie shell( I use 2 small ones or 1 large) 

Mix all ingredients except the crust. Pour into pie shell(s) Bake 10 minutes at 375, then reduce heat to 300.

Bake until golden brown and filling is set.

Follow baking time exactly. I cover the edges of my crust with foil for about half the cooking time and then remove or it gets too brown.


CARAMEL POUND CAKE

~Submitted by Brenda, AL

I hope I haven't sent this. I made this and took some to work and some to church and everyone wanted the recipe. Better made a day ahead...

2 1/4 cups packed dark brown sugar
1 cup white sugar
3 cups all purpose flour
1/2 teaspoon baking powder
1 cup butter
1/2 cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 325. Grease and flour 10 inch tube pan.

Cream butter, shortening, and sugars. Add eggs one at a time, beating well after each. Stir in vanilla.

Sift dry ingredients. Stir 1/2 cup of the flour with the pecans. Add remaining flour alternately with milk to creamed mixture. Fold in pecans with flour.

Pour into prepared pan.

Bake 60 to 90 minutes (mine took almost 90) or until toothpick comes out clean.

Let stand in pan 10 minutes then turn onto a wire rack and cool completely.

Frosting

1 cup white sugar
1 cup packed dark brown sugar
1/2 cup butter
1/2 cup evaporated milk (do not dilute)
1 teaspoon vanilla

In small saucepan beat all except vanilla; bring to boil over medium heat. When rolling boil cook 1 minute. Remove from heat and add vanilla. Cool and beat until thickened. Add a little more milk if too thick. Spread on cake.


CRAZY DESSERT

~Submitted by Brenda, AL

I haven't tried this recipe but plan to soon.

1 small box of strawberry Jell-O
1/2 cup water
1 box white cake mix (they say white works best)
Enough fruit to cover bottom of 9X13 inch dish. (can use one kind or mix)

Preheat oven 350. Layer fruit in bottom of baking dish.

Sprinkle dry Jell-O on top of fruit. Evenly pour water on top of Jell-O. DO NOT STIR.

Sprinkle a layer of cake mix enough to cover other ingredients; not really thick. You will have some left over. DO NOT STIR!

Bake 1 hour or until lightly brown.

Can serve warm or cold.


BAKED APPLES

~Submitted by Brenda, AL

I don't have a recipe for this but will try to tell you how to make it.

4 or 5 apples (as many as you want)
sugar
apple juice
cinnamon

Core apples and remove about 1/4 peel around top. Pour sugar in hole and sprinkle cinnamon on sugar. Put a dot of butter on top. Put apples in baking pan and pour apple juice about 1/4 up on side of apples.

Bake about 350 until soft.

You can also put red hot candies in center of apples instead of sugar and cinnamon and bake the same way.


BLUEBERRY FRITTERS

~Submitted by Carol, Upstate NY

2 tablespoons flour
1 cup fresh blueberries 
1 cup flour
2 1/2 teaspoons baking powder
1/4 cup sugar
pinch of salt
1 egg, beaten
1/3 cup milk
Vegetable oil, for frying
powdered sugar

Combine the 2 tablespoons flour with the blueberries and toss lightly. Set aside. 

Combine the 1 cup of flour, baking powder, sugar and salt in mixing bowl; mix well. 

Combine egg and milk; gradually add milk mixture to flour mixture; stir until smooth. Fold in the blueberries and their flour.

Heat 3-4 inches of oil to 375 in Dutch oven (or Maggie's favorite deep fryer). Drop 3-4 scant 1/4 cupfuls of batter at a time into the oil. Cook 3 minutes until golden brown on one side. Turn and cook another 3 minutes. Drain on paper towels. Sprinkle with powdered sugar. Yield: 1 dozen.


BANANA SPLIT PIE

~Submitted by Carol, Upstate NY

2 bananas, sliced
1 cup crushed pineapple, drained
1 cup vanilla pudding
1 cup Cool Whip
chocolate syrup
maraschino cherries
chopped nuts
Graham Cracker Crust

Layer graham cracker crust with vanilla pudding, crushed pineapple, then the bananas. Top with Cool Whip. Drizzle with chocolate syrup, sparingly with chopped nuts and maraschino cherries. Chill over night.

Makes 8 servings.

This can be made in a small 8" graham cracker crust, or in a 9"x13" cake pan. Of course, if you do a larger version, increase the ingredients.


SUMMER FRUIT SALAD

~Submitted by Carol, Upstate NY

There is really nothing to making this salad, just use your imagination. 

Combine: watermelon balls, cantaloupe balls, honeydew balls, blue berries, strawberries, kiwi fruit, peaches, pears, orange pieces, grapefruit pieces, and any other fruit you desire, in a large bowl, in their own juices. If you use nice ripe fruit, you won't need any sugar or a dressing at all. If you want to add bananas, add them just prior to serving. 


KOOL-AID ICE CREAM

~Submitted by Tami, West Valley City, UT

This is a recipe that my dear Aunt used to make and it is now a Family favorite. I get a lot of requests for this one.

1 Can Evaporated Milk
1 Cup Sugar
1 Pkg. Kool-Aid (any flavor) I really like the pink lemonade - it is quite refreshing on those hot summer days
1 Pkg. Graham Crackers (crushed)

Chill evaporated milk, Stainless steel bowl and metal beaters. (approximately 30 - 60 min.)

Beat milk till foamy & thickened, add sugar, beat well, add Kool-Aid, beat well.

Crush 1/2 pkg. graham crackers & spread on bottom of 13" X 9" X 2" pan. Spread filling over crushed crackers. Sprinkle with other 1/2 pkg. crushed graham crackers. Chill 2 hours. serve like you would a cake.


BANANA AND MASCARPONE CREAM

~Submitted by Jessica, Corfu, Greece

1 cup Mascarpone cheese (generous cup)
1 1/4 cup instant vanilla pudding (made)
2/3 cup plain yogurt
4 bananas
juice of 1 lime
1/2 cup pecans (chopped)
maple syrup

Combine mascarpone, pudding and yogurt in a large bowl and beat until smooth. Cover and chill.

Peel the bananas, slice, and place in a separate bowl. Pour the lime juice on top and toss until the bananas are coated in the juice.

Divide half the pudding mixture between 4 to 6 dessert dishes and top each portion with banana slices until you have used half of them.

Spoon the remaining pudding mixture into the dessert dishes and top with the remaining bananas. Sprinkle the nuts on top. Drizzle maple syrup on each portion and chill for 30 minutes before serving.


CARAMELIZED ORANGES

~Submitted by Jessica, Corfu, Greece

2 cups sugar
1 1/4 cup cold water
1 1/4 cup hot water
8 oranges peeled and thinly sliced

Dissolve the sugar in the cold water in a large heavy based saucepan over low heat. When the sugar has dissolved completely, bring the mixture to a boil. Let boil for about 15 minutes, or until the syrup has become a light caramel color. 

Pour two inches of cold water into a (larger than the saucepan) roasting pan. Remove the saucepan from the heat and set in the cold water to stop the caramel from cooking. Add the hot water immediately to the caramel [ BUT VERY CAREFULLY as it spits and sparks sometimes!]. Mix well.

Arrange the orange slices in a deep serving plate.

Pour the caramel sauce over the oranges, and let cool. 


COKE JELL-O

~Submitted by Catherine, Panama City, FL

(Don't substitute another product for Coke, it won't come out right)

1-4oz. pkg. any flavor Jell-O and hot water required on pkg. to dissolve
Amount of Coke that is needed to substitute for cold water required on Jell-O pkg.
1 can (about 15 oz.) of fruit cocktail (drained)
1-8oz. pkg. cream cheese cut in bite size chunks
1 cup pecans

Mix Jell-O as directed, but change cold water to Coke. Add other ingredients. Chill.


CAT'S FRUIT SALAD

~Submitted by Catherine, Panama City, FL

6 or more bananas (to taste) 
1 can fruit cocktail (about 15 oz.) drained
Miniature marshmallows (to taste)
Small container Cool Whip

Slice bananas into bite size pieces in large bowl. Add fruit cocktail. Stir in cool whip. Serve immediately or chill. If it sits in the fridge for a day of two, it can be freshened up by adding more cool whip and /or fresh marshmallows.


GEORGEE'S WALDORF SALAD

~Submitted by Catherine, Panama City, FL

For a different twist you can also add cooked sliced chicken to make a chicken Waldorf salad.

Add together the following ingredients in quantities you prefer, Chopped apples, raisins, nuts, shredded carrots, cabbage, salt (extra salt if using no fat mayo), chopped celery and mayo to combine. Chill.


CHOCOLATE COVERED CHERRIES

~Submitted by Catherine, Panama City, FL

5 c. powered sugar or a little more if necessary 
1 jar maraschino cherries (drained and dried on paper towels)
1 tsp. vanilla
2 tbsp. milk
4 king size Hershey bars

Have buttered tin foil spread on counter to place finished cherries on. In bowl mix sugar and vanilla and milk, add more sugar until a thick paste is formed that can be handled. Wrap paste around each cherry. Melt chocolate on stove or in microwave and dip each covered cherry in chocolate to cover and set on buttered tinfoil to harden. When dry, store in frig.


PEANUT BUTTER PIE

~Submitted by Lou, FL

This is a great one and satisfies all your sweet cravings. No oven to heat and about 10 minutes of your time. PERFECT for a hot day.

1/2 c Smooth peanut butter (chunky your choice )
3 oz Cream cheese, softened
1 c Powdered sugar
1 ts Vanilla
8 oz Cool Whip
1 9" graham cracker crust

Mix peanut butter and cream cheese till smooth. Blend in powdered sugar, add vanilla. Add Cool Whip and blend well. Pour into crust and refrigerate till set. It's important that the peanut butter, cream cheese and cool whip are at room temperature. Do not use fat free products as the pie won't set.

Drizzle with hot fudge syrup for an extra treat.


BANANA SPLIT CAKE

~Submitted by Lou, FL

Here is a favorite of mine for summer. Easy to do, no oven and everyone enjoys it. You can change fruit flavors if you would like , but then you would have to change the name. LOL, Lou, Fl.

Ingredients
1-1/2 c Graham cracker crumbs
6 tbs margarine, melted
5 bananas sliced
1 can crushed Pineapple (20 oz)
1- 8 or 12 oz container of Cool Whip
2 eggs
2 cups powdered sugar
1 tsp vanilla
1 stick of margarine, softened
1 Walnuts, crushed
1 cup maraschino Cherries ( halved )

Directions
Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine powdered sugar, eggs, vanilla and softened margarine. Beat until pudding like and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top with cool whip. Sprinkle with crushed walnuts and dot with cherries. 

Chill and serve. 



LEMON RASPBERRY RIBBON PIE

~Submitted by Bev, Canada

1 (9-inch/23 cm) deep dish pastry shell or prepared graham crust, baked 
1 pkg (280 g) frozen red raspberries, thawed 
1 tbsp (15 mL) cornstarch 
1 can (300 mL) Regular or Low Fat Eagle Brand
1/2 cup (125 mL) lemon juice (fresh-squeezed lemons best) 
Few drops yellow food colouring, if desired 
2 cups (500 mL) whipping cream, stiffly whipped

1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly about 20 minutes. 

2. In large bowl, combine Eagle Brand, lemon juice and food colouring, if desired. Fold in whipped cream. 

3. Spread one-third lemon mixture into baked prepared pastry shell; top with raspberry mixture then remaining lemon mixture. Chill 4 hours. Garnish as desired. Refrigerate leftovers. 


KANSAS DIRT CAKE

~Submitted by Marjorie H., Oskaloosa, KS

This recipe is one that is pretty easy to make and it can be kept in the freezer until ready to use. Eat it frozen or thawed.

3 cups milk, chilled 
8 ounces cream cheese (softened)
1 cup powdered sugar 
1/4 cup margarine
3 1/2 ounces instant vanilla pudding mix
12 oz. pkg. non-dairy whipped topping, at room temp for 30 min. 
3 cups chocolate cookie crumbs, divided (I just put Oreo type cookies in the food processor)

Directions:

Prepare pudding according to package instructions using the milk. 

In another bowl, mix the softened margarine and softened cream cheese together. 

Gradually mix in the powdered sugar to this mixture and blend well. Then mix the cheese/margarine/powdered sugar mixture to the pudding. Blend well. 

Slowly add non-dairy whipped topping until entire mixture is smooth and set aside. 

Spread 1/2 of cookie crumbs evenly in the bottom of a 9 x 13 baking dish. Spread the cream cheese mixture on top of crumbs and then add the rest of the cookie crumbs on top. 

Cover and refrigerate for 1 hour. 

Mixture can be layered if desired. 1/3 crumbs, 1/2 cream cheese mixture, 1/3 crumbs, rest cream cheese mixture, rest crumbs. 

This can also be made ahead and frozen. It is also good served frozen. 

Note: I saw this same recipe in Vestal Goodman's cookbook called Cooking with Vestal and Friends 1999, and this same dessert was made with Chocolate Instant Pudding instead of Vanilla, and it was called "Arkansas Dirt". The only differences were that it called for 3/4 stick of butter instead of 1/2 cup (which is 1/2 stick), and it also called for 4 cups milk instead of 3. It calls for it to be layered in a clean flowerpot. The rest of it was the same on how to make it. 


PEACH BAVARIAN

~Submitted by Jean, OH

Here is a simple, delicious dessert that I think all will enjoy.

Drain and save the juice from an 8oz can of sliced peaches.
Chop fruit into quite small pieces.
Dissolve 1 3oz package of Peach Jell-O in 1 cup boiling water
Add 1/4 cup sugar, and dissolve that
Add the saved juice. Chill to syrup consistency.
Fold in chopped peaches and 1/2 tsp almond extract.
Fold in 4 oz. whipped topping. Chill. Can be molded or cut in squares. We usually just spoon it into small dishes.
Can be easily doubled but go light on the sugar


STRAWBERRY CREAM CHEESE PIE

~Submitted by Lucy, OH

Hi !!! This is a family favorite.

1 package (8 oz.) cream cheese 
2 Tablespoons honey 
2 Tablespoons almond or orange flavored liqueur 
1/2 cup whipping cream 
1/2 teaspoon vanilla 
1/8 teaspoon salt 
1 9-inch chocolate cookie crumb crust or graham cracker crust 
1-1/2 pints fresh strawberries, washed and hulled 

Beat cream cheese with honey and liqueur. Add whipping cream, vanilla and salt. Whip until light. Spoon into prepared crust. Arrange whole or halved strawberries over pie and chill. 

Tip: For a "glazed" pie, melt 1/2 cups strawberry jelly with 2 Tablespoons honey. Combine with strawberries and toss lightly to coat berries. Arrange over pie filling. For best results, serve within 2 to 3 hours.

Note from Maggie: Lucy and her family own and operate OHIO-HONEY.COM. The honey products are shipped fresh per order and are wonderful. Me and my family love the honey and other goodies from OHIO-HONEY.COM. Try it... you'll like it!


'MALLOW TREAT

~Submitted by Joan, Savona, B.C., Canada

Crust: 1 1/2 c graham wafer crumbs 
1 tsp flour
1/2 c margarine, melted 
2 tsp sugar

Mix together; pat into bottom of 9 x 13 pan. Bake at 300F for 8 minutes. Cool.

Centre: 1 can pie filling, any flavor you choose. Spread over cooled crust.

Top: 1 small carton whipping cream
2 bag mini marshmallows (colored look best)
Whip cream then fold in marshmallows. Spread on top of pie filling
Chill well. Garnish before serving.


COOL FRUIT DELIGHT

~Submitted by Joan, Savona, B.C., Canada

Crust: 1 1/2 c graham wafer crumbs 
1 tsp flour
1/2 c margarine, melted 
2 tsp sugar

Mix together; pat into bottom of 9 x 13 pan. Bake at 300F for 8 minutes. Cool.

Filling: Blend 1 bag colored mini marshmallows
1 - 28 oz can fruit (fruit salad is best)
1 - 20 oz carton sour cream (not low fat)

Spread over cooled crust. Chill. Garnish and serve.


SEX IN A PAN

~Submitted by Joan, Savona, B.C., Canada

My personal favourite

Crust: 1 c flour
1/2 c margarine, melted
1/4 c finely chopped walnuts or pecans
Mix together; press into 9 x 13 pan. Bake 15 minutes at 350F.
Cool.

1st Layer: 2/3 c icing sugar
8 oz cream cheese, softened
1/2 large carton of Cool Whip
Beat together; spread on cooled crust.

2nd Layer: 2 pkg Instant Pudding (Pistachio, Chocolate or ???)
2 1/2 c cold milk
Beat together; spread on cooled 1st layer.

3rd Layer: Whip other half carton of Cool Whip. Spread on 2nd layer then top with chopped nuts or shaved chocolate. Chill well.

Cut into squares to serve. Enjoy!


BERRY FLUFF

~Submitted by Patti, Aurora, NB

1 cup berries (your choice)
1 egg white
1/16th tsp salt (use to call this a pinch)
1/3 cup sugar
Few whole berries

Clean and crush berries and chill. Beat egg white with salt until stiff.

Beat in sugar and add crushed berries. Serve in parfait glasses, and decorate with whole berries. 

Serves 4.

Tips - use whipped cream instead of egg. Top with grated coconut.


ROQUEFORT MOUSSE

~Submitted by Patti, Aurora, NB

5 oz Roquefort cheese
1/2 cup milk
1 cup heavy cream, whipped

Grate cheese and add to milk in top of double boiler. Stir until melted, then cool. 

Whip cream, fold into cheese mixture and freeze in refrigerator tray until firm. Slice and serve with crackers for dessert. 

Makes one pint mousse.

(My #10 son likes this one and I've been told that Maggie likes Roquefort Cheese.)


APPLE BUTTER REFRIGERATOR ROLL

~Submitted by Patti, Aurora, NB

1/3 cup apple butter
1 cup heavy cream, whipped
15 vanilla wafers
1/2 cup chopped nut meats.

Gradually fold apple butter into whipped cream. Spread wafers with mixture, arrange in piles or form into roll and cover top and sides with remaining filling. Sprinkled with chopped nut meats and chill about 3 hrs. Cut into diagonal slices. 

Serves 4.

Hints - Use apricot or strawberry jam instead of apple butter. Add chopped maraschino cherries. Use chocolate wafers instead of vanilla wafers. LOL not Oreos, Maggie. 


EASY ICE CREAM SHOP PIE

~Submitted by Pat, Ontario, Canada

I don't remember where I got it, but have had this recipe forever and I have made it several times.

1 1/2 cups cold half and half, light cream or milk
1 pkg. (4 serving size) instant pudding & pie filling, any flavor
3 1/2 cups cool whip, whipped topping, thawed
1 cookie crumb pie crust
1 cup add ins - such as cookies, marshmallows, nuts, chocolate chips etc............whatever you like. Use your imagination.

Pour half and half into large bowl, add pudding. Beat with a wire whisk until well blended. Let stand 5 minutes. Fold in whip topping and add ins. Spoon into crust. Freeze till firm about 6 hours. Remove from freezer and let stand 10 minutes to soften before serving. Enjoy!


MAMA ROSE'S SUMMER DELIGHT

~Submitted by Robbi, Lakewood, CO

This was a favorite of mine that my Mom would make for us in the summer when we were young. It is a very simple recipe that everyone will love. 

Depending on what size pan you use fill the bottom with whip cream or cool whip. 

Then line the bottom with Twinkies or lady fingers.

Next cover them with crushed (partially drained) pineapple

Next spoon on more whip cream and repeat remaining rows until you reach the top of the pan.

On the last layer of whip cream decorate with pineapple rings and maraschino cherries

Put in refrigerator for a minimum of 1 hour. 

Cut and serve


BANANA SORBET WITH KIWIFRUIT

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

2/3 cup sugar
2/3 cup water
2 large ripe bananas
1 cup orange juice
1 tablespoon lemon juice
2 tablespoons brandy
1 kiwifruit
2 teaspoons sugar, extra 

Combine sugar and water in pan, stir over heat without boiling until sugar is dissolved.

Bring sugar syrup up to the boil, remove from heat immediately, cool, refrigerate. 

Blend or process bananas until smooth, add orange and lemon juice, brandy and sugar syrup; blend until smooth.

Pour mixture into lamington tin or freezer trays, cover with foil, freeze several hours or overnight.

Blend or process kiwifruit with extra sugar, serve over Sorbet. 

Source: Australian Women's Weekly Cookbook


AMARETTO ZABAGLIONE WITH PEACHES AND ORANGE

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

(Use canned peaches if fresh peaches are out of season. Amaretto is an almond-flavoured liqueur). 

6 ripe peaches, peeled
2 tablespoons orange juice
4 egg yolks
1 tablespoon sugar
1/2 cup Amaretto
1 cup sugar, extra
1 cup (125g) blanched almonds
300ml carton thickened cream 

Slice peaches, place in bowl, add orange juice. 

Combine egg yolks and sugar in top of double boiler over simmering water.

Beat with rotary beater or electric mixer until pale in colour, gradually beat in Amaretto, beat constantly until mixture is thick.

Transfer to large bowl, cool to room temperature.

Combine extra sugar and almonds in heavy pan, cook over heat until sugar begins to turn brown, stir gently until sugar is dissolved and golden brown.

Pour toffee onto greased oven tray; cool.

Break almond toffee roughly, blend or process until coarsely crushed; whip cream until soft peaks form.

Stir in 1/2 cup of the almond toffee, fold into Amaretto mixture.

Serve over peaches, sprinkled with some of the remaining toffee.

Reserve any remaining toffee in jar for another use. 

Source: Australian Women's Weekly Cookbook


MARINATED FRESH FRUIT WITH CREME FRAICHE

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

Choose any combination of fresh summer fruit for this recipe. 
Prepare Creme Fraiche two to seven days before required if preferred.
Cointreau is an orange-flavoured liqueur. 

2 mangoes, sliced
2 kiwifruit, sliced
250g punnet strawberries
1/4 cup Cointreau

CREME FRAICHE
300ml carton thickened cream
3 tablespoons buttermilk 

Halve strawberries, combine all fruit in bowl, add Cointreau, cover, refrigerate several hours or overnight.

Serve with Creme Fraiche. 

Creme Fraiche: combine cream and buttermilk in bowl, whisk until smooth, cover, stand at room temperature for about 24 hours or until mixture is thick; 

Time will depend on room temperature.

Refrigerate until serving time.

Source: Australian Women's Weekly Cookbook


CHAMPAGNE AND ORANGE LIQUEUR JELLIES 

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

(Creme de Cassis is a blackcurrant flavoured liqueur; any fruit flavoured liqueur of your choice would be delightful in this recipe). 

3 teaspoons gelatine
2 tablespoons water
1/2 cup sugar
1/3 cup orange juice, strained
2 cups champagne
1 tablespoon Creme de Cassis 

Sprinkle gelatine over water, dissolve over hot water (or microwave on HIGH about 20 seconds).

Combine gelatine mixture, sugar and orange juice in pan, stir over low heat without boiling until sugar is dissolved.

Remove from heat, cool 5 minutes, add champagne and liqueur, stir gently until bubbles subside.

Pour mixture into 6 individual serving glasses, cover, refrigerate several hours or overnight.

Serve with fruit or whipped cream if desired.

Source: Australian Women's Weekly Cookbook


LIQUEUR JELLY JEWELS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

2 x 100g packets lemon jelly crystals
2 cups boiling water
1 cup dry white wine
2 tablespoons Grand Marnier
1 tablespoon Creme de Menthe
red food colouring
blue food colouring 

Place jelly crystals in bowl, add water, stir until crystals are dissolved, stir in wine.

Divide jelly evenly into 3 bowls, add Grand Marnier to 1 bowl and tint red with a little colouring.

Add Creme de Menthe to another bowl and tint to green using a little blue colouring 

Divide the green jelly evenly into 4 glasses; refrigerate until set.

Gently pour in yellow jelly, refrigerate until set.

Gently pour in red jelly, refrigerate until set.

Serve topped with whipped cream.

Source: Australian Women's Weekly Cookbook


COLD RASPBERRY SOUFFLE 

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

Any type of fresh or frozen berry can be used for this recipe. 

500g fresh or frozen raspberries
4 eggs, separated
2/3 cup castor sugar
1/2 cup milk
1 tablespoon gelatine
1/4 cup water
2 x 300ml cartons thickened cream 

Blend or process thawed raspberries, strain to remove seeds.

Whisk egg yolks and sugar together in pan, over low heat until pale in colour, whisk in milk, cook, stirring, with wooden spoon, until the custard thickens slightly; do not allow to boil.

Add raspberry puree, cool to room temperature.

Sprinkle gelatine over water, dissolve over hot water, cool to room temperature (do not allow to set); stir into raspberry mixture.

Beat cream until firm peaks form, fold in raspberry mixture in 2 lots.

Beat egg whites until firm peaks form, fold into raspberry mixture. 

Place a collar of foil around 6 individual dishes ( 1/2 cup capacity), secure foil with string.

Brush inside of foil very lightly with oil.

Pour raspberry mixture into the dishes; refrigerate several hours or overnight.

Cut string, remove foil collars.

Decorate Souffle with extra whipped cream, raspberries and chocolate curls if desired.

Source: Australian Women's Weekly Cookbook


FRESH FIG MOUSSE

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

2 tablespoons sugar
2 tablespoons plain flour
2/3 cup milk
2 egg yolks
1/2 cup sugar, extra
1/3 cup dry white wine
8 fresh figs, peeled, chopped
3 teaspoons gelatine
2 tablespoons water
1/2 cup thickened cream
red food colouring 

Mix sugar and flour together in pan, gradually blend in combined milk and egg yolks, stir until smooth.

Stir constantly over heat until mixture boils and thickens; cool to room temperature. 

Place extra sugar, wine and figs in pan, bring to the boil, reduce heat, cover, simmer 5 minutes; cool to room temperature.

Sprinkle gelatine over water, dissolve over hot water (or microwave on HIGH about 20 seconds). 

Blend or process egg mixture and fig mixture until smooth, add gelatine mixture, process until combined.

Transfer to large bowl, fold in whipped cream, tint pale pink with food colouring, spoon into serving glasses, refrigerate several hours or overnight.

Serve with extra whipped cream and extra figs if desired. 

Source: Australian Women's Weekly Cookbook


PASSIONFRUIT MOUSSE WITH MANGO COULIS 

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

3 teaspoons gelatine
2 tablespoons water
3/4 cup passionfruit pulp
1/2 cup thickened cream
1/4 cup castor sugar
2 tablespoons lemon juice

MANGO COULIS

1 mango, chopped
1/4 cup sugar
1/4 cup water
1 tablespoon lemon juice 

Sprinkle gelatine over water, dissolve over hot water (or microwave on HIGH for about 20 seconds), cool.

Combine passionfruit, cream, sugar and lemon juice in bowl.

Add gelatine to passionfruit mixture.

Lightly oil 6 egg rings, place on serving plates, pour passionfruit mixture into egg rings; refrigerate several hours.

Remove rings, serve with Coulis and fresh fruit.

Mango Coulis: Combine mango in pan with sugar and water, bring to the boil, reduce heat, simmer uncovered 2 minutes; cool.

Blend or process until smooth, add lemon juice.

Source: Australian Women's Weekly Cookbook


CHOCO-CARAMEL SWIRL
(like a cheese cake)

~Submitted by Robyn, Auckland, New Zealand

Serves 8-10 

1 x 400g tin sweetened condensed milk
2 tablespoons butter
4 tablespoons golden syrup
1/2 teaspoon gelatin
2 tablespoons water
150g easy to melt cooking chocolate
1/4 cup Kahlua
2 eggs
3 teaspoons gelatin
1/4 cup water
1 x 300 bottle cream
extra whipped cream
1/2 cup roasted hazelnuts 

BASE 

200g packet chocolate wheaten biscuits
50g butter
1 tablespoon baking cocoa 

Into saucepan put the condensed milk, butter and golden syrup. Cook stirring constantly for 5 minutes.

Swell first measure of gelatin in the first measure of water and stir into the hot mixture. Allow to cool.

Chop chocolate roughly. Put in the top of a double saucepan with the Kahlua. Melt slowly over simmering water.

Separate the eggs and stir the yolks into the chocolate. 

Swell the second measure of gelatin in the second measure of water and add. Allow to cool.

Whip cream until thick and whisk egg whites until soft peaks form.

Fold the cream and egg whites together, then fold in the chocolate mixture. Pour chocolate mixture into prepared base.

Spoon the cooled condensed milk mixture on top and fork through. Chill until set.

Decorate with whipped cream and roasted hazelnuts. 

BASE: Crush the biscuits finely. Melt butter, add cocoa and stir well.

Add crushed biscuits and mix thoroughly. Use to line the base of a greased 23cm round loose bottom tin.

Chill until needed.


APRICOT & GINGER MOUSSE 

~Submitted by Robyn, Auckland, New Zealand

12 ginger crunch biscuits
410g can apricot pieces, well drained
1 cup apricot yoghurt
grated rind and juice of 1 orange
1 cup cream 

Place the biscuits into a food processor and process to a fine crumb. Set aside. 

Place three-quarters of the apricots in the food processor with the apricot yoghurt and the orange rind and juice. Process until smooth. 

In a clean bowl, lightly whip the cream. Add the pureed mixture and pulse to mix. 

In 4 individual glasses (wine or parfait glasses) spread a layer of the apricot mousse. Sprinkle over a tablespoon of the crushed biscuits and repeat with a further layer of both, then top with a finishing layer of mousse. 

Slice the remaining apricots and arrange on top with grated orange rind to garnish. Refrigerate for 30 minutes before serving.


STRAWBERRY TART 

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

Macadamia Pastry 

1 cup raw macadamias, preferable pre-frozen or chilled
1 cup plain flour
1/4 cup cornflour
2 tablespoons sugar
1 egg, beaten
1/2 teaspoon vanilla essence
10-30ml chilled skim milk 

Filling 

1 cup (250g) low fat ricotta
1/4 cup light cream cheese
1 ripe banana
1 tablespoon icing sugar
1 teaspoon lemon juice
2-3 punnets strawberries, hulled

To make pastry, place the macadamias, flours and sugar in a food processor and process to a fine crumb. Add the egg and vanilla and pulse on and off until just incorporated. With motor running, add the milk in a slow continual stream until mixture just starts to come together. Transfer to a well-floured surface and knead gently to a soft smooth dough. Wrap in plastic and refrigerate for 30 minutes.

This can also be made a day in advance or even frozen. 

Preheat oven to 200C. 

Lightly grease a large 32 x 11cm tart or flan tin. Roll out pastry to fit tin, trim edges and prick base several times with a fork. Bake for 12-15 minutes or until golden brown. Allow to cool. 

In a food processor or electric mixer, whip the cheeses, banana, icing sugar and lemon until light and fluffy. Spread evenly on to pie shell and top with strawberries. Refrigerate till ready to serve.


TANGY CITRUS POTS 

~Submitted by Robyn, Auckland, New Zealand

Serves 4

2 cups freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
piece of lemon rind
2 tablespoons sugar
1/3 cup cornflour
1/3 cup skim milk
1/2 cup low fat yoghurt

In a small saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.

Dissolve the cornflour in the milk and gradually add to the juices.

Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil.

Simmer for 2-3 minutes then remove from heat. Place in a blender, add yoghurt and puree for 10 seconds.

Pour mixture into individual serving dishes or teacups, or one large bowl, and refrigerate until set and cold.

Serve simply with a few raspberries.

This dessert can be prepared the day before.


LIGHT WHITE CHOCOLATE & BLUEBERRY SEMIFREDDO 

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6 

TIP: Replace light sour cream with low-fat yoghurt to further reduce the fat content. 

3 eggs, separated
1/4 cup castor sugar
1 cup light sour cream
100g white chocolate
2 punnets blueberries, washed and dried
caramel sauce to serve 

In a bowl beat egg yolks and sugar for 3-4 minutes until thick and pale. Add sour cream, beat until combined.

Melt white chocolate in a bowl over a saucepan of simmering water. Whisk chocolate into cream mixture.

In a clean bowl, beat egg-whites with an electric mixer until stiff peaks form. Gently fold egg-whites into chocolate mixture. Fold in 1 punnet of blueberries. Cover bowl with plastic film. Freeze overnight.

Remove semifreddo from freezer 10 minutes before serving. Scoop into serving bowls. Top with extra blueberries and drizzle with caramel sauce if desired.


CHOC-HAZELNUT MOUSSE 

~Submitted by Robyn, Auckland, New Zealand

Serves 6-8 

1 1/2 x 200g blocks dark cooking chocolate, chopped
1 x 300ml carton thickened cream
4 eggs, separated
2 tablespoons hazelnut-flavoured liqueur
1/4 cup castor sugar
whipped cream to serve
chocolate curls, roasted hazelnuts and fresh raspberries to decorate. 

Combine chocolate and cream in a medium pan; stir over a low heat until smooth. Transfer mixture to a large bowl; cool for 5 minutes. Stir in egg yolks, then liqueur. 

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. 

In two batches, fold egg whites into chocolate mixture. 

Spoon mixture into medium serving bowl (7-cup capacity). Cover; refrigerate overnight. 

Serve mousse topped with whipped cream, chocolate curls, roasted hazelnuts and fresh raspberries.


KING SOUR STUFF

~Submitted by Rusty, Leesburg, FL

Drain:
30 oz can fruit cocktail
10 oz can mandarin oranges
20 oz can pineapple chunks
Mix with 9 oz mini marshmallows
Shredded coconut
8 oz sour cream

Mix all together and chill.


PICNIC DESSERT

~Submitted by Rusty, Leesburg, FL

1 can fruit cocktail
1 can mandarin oranges
1 can crushed pineapple
few cherries
1 small package lemon instant pudding.

Mix well. (For a picnic this can be put in a Ziploc bag to mix it.) This is a fun thing for kids to do.


SUMMER BERRY TERRINE

~Submitted by Suzy-Q, Cocoa Beach, FL

* I haven't tried this yet, but I'm thinking of having it ready for my dd when she gets back from her Mission trip.

Prep time: 20 minutes
Chill time: 45 minutes

4 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
2/3 cup water
1 envelope unflavored gelatin
2/3 cup Splenda Granular
1/4 teaspoon vanilla extract
1/4 cup whipping cream
Optional Garnish: reduced fat frozen whipped topping, sprigs of mint

Combine first 3 ingredients in a large mixing bowl; toss gently.

Sprinkle gelatin and Splenda Granular over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Stir in vanilla. Set aside.

Beat whipping cream until soft peaks form; set aside.

Place saucepan containing gelatin mixture in a bowl of ice water; stir with a rubber spatula until gelatin mixture is the consistency of unbeaten egg white. Remove from ice water; quickly stir in whipped cream. Spoon the cream mixture over berries; tossing gently to coat.

Spoon mixture into a lightly oiled 8" loaf pan; cover and chill for 45 minutes or until set. Unmold onto a cutting board and slice into 8 servings. Garnish, if desired.

Makes 8 servings
Nutritional information per serving: cal 80, cal from fat 30,
total fat 3g, sat fat 1.5g, chol 10mg, sodium 10mg, carb 12g,
fiber 3g, sugars 7g, protein 2g
Exchanges per serving: 1 fruit, 1 fat

Source: Bonnie A. posted to the Bakery Shoppe (Suzy-Q's forum)


BAKED APPLES

~Submitted by Suzy-Q, Cocoa Beach, FL

Hot tamales (cinnamon candies) 1 pound box
2 cups Water
1/4 cup Sugar
6 oz Cinnamon schnapps; or substitute non-alcoholic apple cider
2 Cinnamon sticks
Lady apples or any small, local apple peeled and cored

Place everything together in a pot except the apples. Bring to a boil. Add however many apples you desire to poach into the liquid.

Let simmer over low heat until the apples are soft, check by piercing with a paring knife.

For best possible flavor allow the apples to cool in the poaching liquid and refrigerate overnight. During this time they will pick up more of the cinnamon flavor and the red color.

Serve with your favorite apple crisp and vanilla ice cream.

Source: Los Angeles KCBS, courtesy of Pastry Chef Nancy Olson of Django in New York City. Posted to the Bakery Shoppe (Suzy-Q's forum) by Richard Lee 


CHERRY FRUIT SALAD 

~Submitted by Suzy-Q, Cocoa Beach, FL

1 can cherry pie filling
1 can Eagle Brand milk
1 can crushed pineapple, drained
1 c. coconut
1 c. pecans
1 (8 oz.) Cool Whip

Mix all ingredients and refrigerate for 1 hour. 

Source: Originally posted by Barb to the Bakery Shoppe (Suzy-Q's forum)


BANANA CARAMEL ICE CREAM

~Submitted by Fancy, Aurora, NB

1 cup mashed riped bananas (2-3)
2 tsps lemon juice
1/4 cup brown sugar
1/4 tsp salt
1/3 cup milk
2 eggs separated
1 cup heavy cream
1 tsp vanilla

Mix bananas and lemon juice. Add sugar, salt and milk, stirring until mixed. Beat egg whites until stiff, then whip cream until thickened but not stiff. Beat egg yolks until thick. Combine banana mixture, egg whites, egg yolks, cream and vanilla. Turn into refrigerator tray and freeze, stirring every 30 minutes until mixture holds its shape. Freeze until firm. Serves 8.


FROZEN STRAWBERRY CAKE

~Submitted by Fancy, Aurora, NB

1 1/2 cups crushed strawberries
2/3 cup sugar
1 tbs lemon juice
3 cups graham cracker crumbs
1/2 cup cream
1 1/2 tsp vanilla

Combine ingredients in order listed and blend well. Line a freezing tray with oiled paper, fill with the mixture and freeze until firm. Cut into squares, top with whipped cream and a few pecan meats if desired. Serves 6.

Note: This is an older recipe where Teflon and glass pans that could freeze without breaking, were non existent. I no longer used oiled paper.


HEAVENLY HASH

~Submitted by Fancy, Aurora, NB

16 marshmallows
1 cup milk
1 cup almonds (or pecans) chopped
1 cup walnuts chopped
1 cup maraschino or candied cherries
1 cup heavy cream, whipped

Dissolve marshmallows in milk over hot water. Cool. Add nuts and cherries. Fold in whipped cream. Freeze to mush in refrigerator tray, then beat well and freeze until firm. Serves 8.


OREO ICE CREAM DESSERT

~Submitted by Rita, Niceville, FL

I know I put this Oreo dessert out on the QT but here it is for all to share.

1 - 15 oz package Oreo cookies
1/3 cup melted butter
1/2 gallon vanilla ice cream (rectangular carton)
1 - 16 oz Hershey's flavored fudge topping
1 - 9 oz Cool Whip

Crush cookies in food processor (set aside 2 cups crushed cookies)
Combine remaining cookie crumbs & butter
Spread into bottom of 13 x 9 pan
Slice ice cream and place over cookie crumb layer
Top w/fudge topping
Spread on Cool Whip
Sprinkle the 2 cups reserved cookie crumbs on top
Cover and freeze

Tip: It is easier to spread the fudge topping if you place the pan in the freezer until the ice cream refreezes. Also heat the fudge topping in the microwave until it is soft enough to spread.


PEACH MELBA TRIFLE

~Submitted by Rita, Niceville, FL

I have to admit this Trifle recipe is one I found in a recent Woman's Day magazine. I made it for a work pot luck and everyone loved it!

1 Can (12 oz) evaporated milk
1 package (3.75 oz) instant vanilla pudding
2 cups heavy cream
5 tbsp orange juice 
1 prepared angel food cake (10 oz) cut into bite-size pieces 
1 can (29 oz) peach halves
1/2 cup seedless raspberry preserves
1/2 cup sliced almonds, toasted

1. In a large bowl, combine evaporated milk and 1 1/2 cups water. Add pudding mix; beat until blended. Chill 5 minutes.
2. Whip cream to stiff peaks. Fold whipped cream and 1 tbsp of orange juice into pudding mixture.
3. Place 4 cups cake cubes into a 16-cup trifle dish or bowl. Sprinkle with 2 tablespoons of orange juice. Drain and slice peaches; place half over cake. Top with 1/4 cup of the preserves and half the pudding mixture. Sprinkle with a few almonds. Repeat layering. Garnish top with remaining nuts. Cover and refrigerate at least 4 hours. 

Note: For easier drizzling, place preserves in a squeeze bottle or small plastic bag with a corner snipped off. 


MY MOM'S MANGO MOUSSE

~Submitted by Vicki, Sarasota, FL

1 large can drained mangoes
1 can condensed milk 
1/2 cup lime juice.

Whirl together in processor or blender.

Pour into individual or one large serving bowl.

Will thicken and Serve with whipped cream.


BERRY PIE
(using the berries of Summer!!!!!)

~Submitted by Vicki, Sarasota, FL

1 1/2 cups raspberries
1 1/2 cups sliced strawberries
1 cup blueberries
1 baked pastry shell (9 inch), cooled
3/4 cup sugar**
3 tbsp. cornstarch
1 1/2 cups water
1 package ( 4 serve size) Strawberry Jell-O**
1 tub (8 oz) Cool Whip

Mix the berries in a large bowl, and pour into the prepared pie shell.

Mix the sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in shell.

Refrigerate 3 hours. Spread whipped topping over pie before serving, and top with additional berries if desired.

Makes: 8 servings
Prep time: 20 minutes
Refrigeration time: 3 hours
Eating time: FAST

Source: Driscoll berry/Cool Whip Ad in magazine.... 1994, Southern Living

** NOTE: My husband is diabetic, so I use the Sugar Free Jell-O, and delete the sugar with no difference in the pie.


VERY BLUEBERRY PIE

~Submitted by Vicki, Sarasota, FL

1/4 cup water
5 tbsp. all purpose flour
Pinch of Salt
4 cups fresh blueberries, washed and drained
1 cup sugar
1/2 cup water
Baked 9 inch pie shell

Make a smooth paste with the 1/4 cup COLD water, flour and salt.

In a large saucepan, combine 1 cup of the blueberries with the sugar, and 1/2 cup of the water, and bring it to a boil. Add the flour paste and stir until it thickens and is smooth. Remove from heat, and cool, uncovered.

When completely cool, mix the remaining blueberries and the blueberry mixture in a large bowl to coat the berries.

Put into the baked and cooled pie shell, and refrigerate.

When cold, cut and serve, garnished with sweetened whipped cream or whipped topping.

Serves 6 to 8.

Source: The Orange County Register Newspaper, California, in the 90's



SOUR CREAM ICE CREAM WITH CARAMELIZED PEAR COMPOTE

~Submitted by Treva, Eastern, TN

Created by Gale Gand, From Great Food in the July 2006 issue of O, The Oprah Magazine

Serves 8

The ice cream recipe makes more than is needed for the dessert. In an airtight container, cover surface of leftover ice cream with plastic wrap, seal and freeze for up to one week.

Ice cream:

1 container (16 ounces) sour cream 
1 cup plus 2 Tbsp. sugar 
1 cup half-and-half 
2 Tbsp. fresh lemon juice 
1/4 tsp. salt 
1/2 vanilla bean, split open (or 1/2 tsp. vanilla extract) 

Pear compote:

4 Tbsp. (1/2 stick) unsalted butter 
1/2 cup sugar 
1 cinnamon stick (optional) 
2 tsp. brandy 
1 tsp. fresh lemon juice 
3 large, firm-ripe Bartlett pears, peeled, cored and thinly sliced 

To make ice cream: In a large bowl, whisk sour cream, sugar, half-and-half, lemon juice and salt until blended. Scrape vanilla bean seeds into mixture and whisk until blended. Cover and refrigerate until well chilled, about one hour, or overnight. 

Freeze sour cream mixture in an ice cream maker according to manufacturer's directions. In the meantime, place an 8-cup storage container in freezer. When ice cream is done, scoop into container and freeze at least four hours, or overnight, until solid. 

To make compote: In a large skillet, melt butter over medium heat. Stir in sugar and cinnamon stick, if using. Cook, stirring frequently, until sugar mixture turns caramel color, 3 to 5 minutes. Using a long-handled spoon, carefully stir in brandy and lemon juice (mixture will spatter). Add pears and cook, gently stirring occasionally, until pears are tender and juices thicken slightly, 8 to 10 minutes. Remove and discard cinnamon stick. 

To serve, scoop about 1/2 cup ice cream into each of eight dessert bowls and top with warm pear compote. 


DEEP-DISH APPLE PIE WITH CHEDDAR CRUST

~Submitted by Treva, Eastern, TN

Crust 
2 & 1/2 cups unbleached all purpose flour 
1/2 teaspoon salt 
1/2 cup chilled solid vegetable shortening, cut into pieces 
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 
1/2-inch pieces 
6 ounces extra-sharp cheddar cheese, coarsely shredded 
2/3 cup (about) ice water 

Fruit: 
4 pounds Granny Smith apples, peeled, cored, thinly sliced 
2/3 cup raisins 
1/2 cup (packed) golden brown sugar 
1/3 cup plus 2 teaspoons sugar 
3 tablespoons unbleached all purpose flour 
2 tablespoons fresh lemon juice 
3/4 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/4 teaspoon ground nutmeg 
3 tablespoons unsalted butter, cut into small pieces 
1 egg, beaten to blend with 1 tablespoon water (for glaze) 

For crust: 
Blend flour and salt in processor. Add shortening and butter and cut in using several on/off turns. Add cheese and cut in until shortening and butter resemble small peas. With machine running, gradually blend in enough water until soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours and up to 2 days. 

For fruit: 
Mix apples, raisins, brown sugar, 1/3 cup sugar, flour, lemon juice and spices in large bowl. Let stand 30 minutes at room temperature. 

Preheat oven to 400F. Remove dough from refrigerator and let stand 15 minutes. Spoon fruit and any accumulated juices into 13x9-inch oval baking dish. Dot fruit with 3 tablespoons butter. 

Roll out dough on floured surface to oval about 1/2 inch larger than baking dish. Fold in 1/2 inch of edge to form 
double-thick border; crimp. Cut out 1-inch-wide hole from center of crust. Using tart pan bottom as aid, lift dough and place atop fruit. Tuck in dough around edges. 

Bake pie 15 minutes. Brush crust with egg glaze. Top with 2 teaspoons sugar. Reduce oven temperature to 375 degrees F. Bake pastry until golden, about 35 minutes. Cool on rack 15 minutes. Serve warm. 

Yield: 8 servings


IRISH CREAM PIE

~Submitted by Treva, Eastern, TN

A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie!

Chocolate Pat-in-Pan Pie Crust (See Below)
1/2 cup milk
32 large jet-puffed marshmallows
1/3 cup Irish cream liqueur
1 & 1/2 cups whipping (heavy) cream
Grated semisweet baking chocolate, if desired

1. Make Chocolate Pat-in-Pan Pie Crust.

2. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.

3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with chocolate. Cover and refrigerate until set, at least 4 hours but no longer than 48 hours. Store covered in refrigerator.

Chocolate Pat-in-Pan Pie Crust

3/4 cup plus 2 tablespoons Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons baking cocoa

1. Heat oven to 400F. Mix all ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased pie plate, 9 x 1 & 1/4 inches. Bake 12 to 15 minutes or until light brown. Cool completely on wire rack, about 30 minutes.

Substitution: No liqueur in your house? Use 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the liqueur.

Prep: 25 min - Start To Finish: 5 hr 30 min

Makes 8 servings

Source: www.bettycrocker.com


CHOCOLATE PECAN PIE

~Submitted by Treva, Eastern, TN

Best Flaky Pastry
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Pecan Filling
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

1. Heat oven to 375F.

2. In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

3. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x1 & 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

4. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.

5. Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Time Saver
Use Betty Crocker pie crust mix for the scratch pie crust in this recipe and save time.
Prep: 20 min - Start To Finish: 3 hr 40 min
8 servings

Source: www.bettycrocker.com


BANANA PECAN STRUDELS (WITH HONEY)

~Submitted by Treva, Eastern, TN

4 sheets phyllo dough
5 tbsp. unsalted butter, melted
1/2 cup confectioners sugar
1/2 cup finely chopped toasted pecans
2 bananas, sliced lengthwise into quarters
2 tbsp. honey

Heat oven to 400. Line baking sheet with parchment paper. Cut phyllo sheets in half lengthwise to make 8 rectangles. Brush one phyllo sheet half with some of the melted butter. Sift 1 tbsp. confectioners sugar over top of buttered sheet. Sprinkle with 1 tbsp. nuts. Place a banana quarter along short edge of phyllo. Starting with short end, roll up banana in phyllo. Dab a little honey along the edge to help seal the packet. Repeat with remaining phyllo and other ingredients to make another seven strudels, for total of 8 strudels. Place strudels on baking sheet. Brush strudels with melted butter. Bake 15 min. or until strudels are golden brown and crisp. Serve warm. 

Makes 8 servings.


CARAMEL CHOCOLATE MOUSSE PIE

~Submitted by Treva, Eastern, TN

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup (6 ounces) semisweet chocolate chips
3 tablespoons butter or margarine, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate 
curls, optional

Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate.

In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired. 

Yield: 6-8 servings. 

Note: This recipe was tested with Hershey caramels.


BROWN SUGAR APPLE CRISP WITH VANILLA ICE CREAM

~Submitted by Treva, Eastern, TN

Servings: 8
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes 

8 large Golden Delicious Apples Peeled, Cored, and Thinly Sliced 
3/4 cup Dark Brown Sugar Packed 
2 tablespoons Fresh Lemon Juice 
1 teaspoon Lemon Zest 
1 cup Flour 
1 teaspoon Baking Soda 
1 teaspoon Ground Cinnamon 
1/2 cup Unsalted Butter Cut into Pieces 
1 large Egg Yolk 
Vanilla Ice Cream to taste 

Preheat oven to 375F. Butter 13 x 9 x 2-inch glass baking dish. Toss apples, 1/4 cup sugar, lemon juice, and lemon peel in prepared dish. Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl. Add butter and egg yolk and rub in with fingertips until mixture forms moist clumps. Sprinkle topping over apples. Bake until apples are tender and topping is golden and crisp, about 28 minutes. Cool 20 minutes. 
Serve crisp warm with vanilla ice cream. 



MAPLE SYRUP PECAN PIE

~Submitted by Treva, Eastern, TN

2 Tbs. butter
1 tsp. vanilla
1/2 cup sugar 
1 & 1/4 cups maple syrup
2 eggs
1 cup pecans
2 Tbs. flour
1/4 tsp. vinegar
1/4 tsp. salt
Unbaked 8" pie shell

Preheat oven to 350 degrees F. Cream the butter and sugar. add unbeaten eggs and stir. Add nut meats. Place in oven and bake about 1 hour or until when lightly shaken it remains solid.

Let it cool just a bit before eating. Like 20 minutes or so. It's actually good warm or chilled. Whipped cream or with some ice cream, it's delightful! 


CHOCOLATE-PEANUT BUTTER TRIFLE
(Cookie Mix)

~Submitted by Treva, Eastern, TN

Who wouldn't love cookies and cream layered in a giant serving bowl?

1 pouch (1 pound 1.5 ounces) Betty Crocker chocolate peanut butter chip cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 & 1/2 cups whipping (heavy) cream
2 tablespoons chopped chocolate-covered peanuts

1. Heat oven to 350F. Make cookies as directed on pouch, using oil, water and egg. Bake and cool as directed. Cut each cookie into fourths.

2. Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes.

3. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream into peanut butter mixture.

4. Place half of the cookie pieces in bottom of 2-quart glass bowl. Spoon half of peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no longer than 12 hours. Sprinkle with peanuts.

Tip from the Kitchen

Chill the mixing bowl and beaters for about 15 minutes in the freezer to get the best volume when whipping cream.

Makes 12 servings

Source: www.bettycrocker.com



FLORIDA KEY LIME PIE

~Submitted by Treva, Eastern, TN

Lime Filling
4 tsp grated lime zest
1/2 Cup strained lime juice
4 large egg yolks
1 14-oz can sweetened condensed milk

Graham Cracker Crust
11 full sized graham crackers, processed to fine crumbs (1 1/4 Cup)
3 Tbsp. granulated sugar
5 Tbsp. unsalted butter, melted

Whipped Cream Topping
3/4 Cup heavy cream
1/4 Cup confectioners sugar

For the Filling: Whisk zest and yolks in a medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 

For the Crust: Adjust oven rack to center position and heat to 325 degrees. Mix crumbs and sugar in a medium bowl. Add butter; stir with fork until well blended. Scrape mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form an even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature. 

Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. 

Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. 

For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Add confectioners sugar 1 tablespoon at a time, continue whipping to stiff peaks. Pipe whipped cream over filling or spread evenly with spatula. 


GRASSHOPPER PIE

~Submitted by Treva, Eastern, TN

Makes one 8-inch pie

2 chocolate wafer cookies, crushed 
1 & 1/2 cups cold skim milk 
1/4 teaspoon peppermint extract 
1 package (4-serving size) Jell-o Pistachio Flavor Sugar Free Instant Pudding and Pie Filling 
2 cups thawed Cool Whip Lite Whipped Topping 
1 square Baker's Semi-Sweet Baking Chocolate , chopped 
2 chocolate wafer cookies, quartered 

Sprinkle cookie crumbs into 8-inch pie plate which has been sprayed with no stick cooking spray; set aside. Pour milk and extract into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in whipped topping and chocolate. Spoon into prepared pie plate. Garnish with quartered wafers. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving. Store any leftover pie in freezer.


HONEY-WALNUT PIE

~Submitted by Treva, Eastern, TN

A simple combination of two favorite flavors is all wrapped up in a tasty custard pie!

Best Flaky Pastry (See Below)
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon Gold Medal all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 & 1/2 cups walnut pieces

1. Heat oven to 350F. Make Best Flaky Pastry.

2. Beat remaining ingredients except walnuts with hand beater in medium bowl. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 45 to 55 minutes or until set. Refrigerate at least 2 hours until chilled. Store covered in refrigerator.

Best Flaky Pastry

1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling..

3. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

4. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Do-Ahead Tip
Get a jump start on this creamy pie when you make the pastry ahead of time. Fit the pastry into the pie plate and seal the plate in a freezer bag. Freeze for up to 6 weeks. Add an extra 5 to 10 minutes to the bake time if you're using frozen pastry.

Prep: 25 min - Start To Finish: 4 hr 5 min

Makes 8 servings

Source: www.bettycrocker.com


STRAWBERRY CHEESECAKE

~Submitted by Treva, Eastern, TN

Servings: 8 
Preparation Time: 40 Minutes 
Cooking Time: 40 Minutes

1 packet Graham Crackers Crumbled 
1/4 cup Butter Melted 
12 ounces Cream Cheese Softened 
1 & 1/4 cup Sugar 
3 large Eggs 
1 tablespoon Vanilla 
1/2 pint Sour Cream 
1 & 1/2 tablespoon Cornstarch 
1 & 1/2 tablespoon Strawberry Gelatin 
1/2 cup Hot Water 
4 Drops Red Food Coloring 
1 pint Fresh Strawberries, Sliced 

Crust:
Mix crumbled crackers with melted butter, shape into a 10-inch pie plate to form crust.

Cheesecakes:
Combine softened cream cheese with sugar and beat until smooth. Add eggs one at a time, beating well after each addition. Add vanilla and mix. Pour into unbaked graham cracker crust and bake 30 minutes at 350 F.; cool for 10 minutes.

Sour Cream Topping:
Mix sour cream, sugar and vanilla and pour on top of cheesecake. Bake 15 minutes more at 350 F.; allow to cool.

Strawberry Topping:
Mix cornstarch, gelatin, hot water, sugar and food coloring. Cook over med. heat until thickened. Cool. Add sliced strawberries and spread over cheesecake. Chill until ready to serve. 


COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING

~Submitted by Treva, Eastern, TN

Quick and easy, this homey cake is rich in coffee, toffee and caramel flavors.

1/4 cup instant coffee granules
1/4 cups boiling water
1 box Betty Crocker SuperMoist white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) Betty Crocker Rich & Creamy vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

1. Heat oven to 350F (or 325F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.

2. In small cup, dissolve coffee granules in boiling water.

3. In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

5. In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): Bake 33 to 38 minutes.

Variation
For an Irish Cream Cake, substitute 1/4 cup Irish cream liqueur for the caramel topping.

Prep: 15 min - Start To Finish: 2 hr

15 servings

Source: www.bettycrocker.com


MILE HIGH STRAWBERRY PIE

~Submitted by Treva, Eastern, TN

Crust:
1 & 1/2 cups flour
1/2 cup oil
2 tablespoons sugar
2 tablespoons milk
1/4 teaspoon salt 

In medium bowl, mix the above crust ingredients. Press dough in a 9" pie dish. Bake at 375 degrees until crust is brown. Let cool.

Filling:
1 pint frozen strawberries
1 cup sugar
2 egg whites
1 teaspoon vanilla
1 tablespoon lemon juice
1/8 teaspoon salt
3 cups Cool Whip

Thaw and drain the juice of the strawberries. In a large mixing bowl add together the strawberries, sugar, egg whites, lemon juice, salt and beat on High Speed with electric mixer for 15 minutes. Gently fold into the above mixture Cool Whip and the vanilla until well blended. Pour filling in the cold pie crust. Store in the freezer covered with Saran Wrap.

When ready to serve, take pie out of freezer, let stand in room temperature for a few minutes, then cut desired pieces.


RICH 'N CREAMY CHOCOLATE PEANUT BUTTER STRUDEL

~Submitted by Treva, Eastern, TN

1 box (17.3 oz.) puff pastry sheets, thawed, divided
1 cup (6 oz.) NESTLE TOLL HOUSE SWIRLED Milk Chocolate & Peanut Butter Morsels, divided
4 oz. cream cheese, softened
1/4 cup creamy peanut butter
1 large egg
2 tablespoons powdered sugar
1 tablespoon all-purpose flour

PREHEAT oven to 400? F. Grease baking sheet.

UNFOLD one pastry sheet on baking sheet. Sprinkle 2/3 cup morsels over pastry to within 1/2-inch of edges. Combine cream cheese, peanut butter, egg, powdered sugar and flour in small bowl until smooth. Dollop over morsels and carefully spread to within 1/2-inch of edges.

DAMPEN pastry around edges with water. Cut remaining pastry sheet into 1-inch-wide strips. Place over filling diagonally in lattice fashion one inch apart. Trim strips and edges where needed. Press ends of lattice to seal.

BAKE for 20 to 25 minutes or until golden brown to the center. Place remaining morsels over filling between lattice strips while still hot out of oven.

Let stand for 10 minutes. Cut into pieces; serve warm.



CRUNCHY APPLE CHEDDAR COBBLER

~Submitted by Treva, Eastern, TN

Apple Layer:
1 cup sugar
1/4 cup flour
1/4 tsp cinnamon
6 cups peeled, thinly sliced firm, tart apples
1/2 cup dried cherries
1/2 cup cashew halves 

Topping:
1 1/2 cups shredded cheddar
1 cup flour
1/2 cup packed brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt 

1/3 cup butter melted
1/4 cup milk

Heat oven to 400 degrees. Oil a 9 inch square baking pan. Apple layer: Combine sugar, flour and cinnamon in bowl. Toss in apples, dried cherries and cashews. Place in baking pan.

Topping:
Mix cheddar, flour, brown sugar, baking powder and salt in a large bowl. Mix melted butter and milk in small bowl; stir into flour mixture. Spoon over apple mixture. Bake until puffed and golden, 25-30 minutes. Served warm with ice cream. Makes 8 servings.


APPLE CINNAMON YOGURT PIE

~Submitted by Treva, Eastern, TN

Butter Flavor Cooking Spray
3/4 cup graham cracker crumbs
2 cups peeled, cored and diced apples
1/2 teaspoon ground cinnamon
4 cups frozen vanilla yogurt, slightly thawed

Coat a 9-inch pie plate with cooking spray. Spread graham cracker crumbs into pie plate. Generously spray with cooking spray for 5 seconds until crumbs are moist. Press into pie crust. Freeze until firm, about 10 minutes.

Coat a small skillet with cooking spray. Saute apples and cinnamon until soft, about 5 minutes. Let cool. Combine apples with yogurt; spoon into frozen crust. Cover; freeze until firm, about 3 hours.

NOTE: Instead of making your own graham cracker crust, store bought can be used.


PEANUT BUTTER BON-BONS

~Submitted by Treva, Eastern, TN

Yield: 4 - 4 1/2 dozen

1 can vanilla frosting 
1 cup peanut butter 
1/4 cup butter, softened 
2 cups graham cracker crumbs 
1 can chocolate frosting 

Combine vanilla frosting, peanut butter and butter with a fork until well blended. Stir in graham cracker crumbs until well mixed. Form into 1" balls and refrigerate one hour. In a small sauce pan melt chocolate frosting over low heat, stirring occasionally. Use fork or toothpicks to dip chilled balls into melted frosting (allow excess to drip off). Place on wire racks over waxed paper. Let stand at room temperature until coating is set, about 6 hours. 


FROZEN PEANUT BUTTER PIE

~Submitted by Treva, Eastern, TN

3 Baked 9" pie shells or 3 graham cracker crusts
1 (8oz.) pkg. cream cheese (Philadelphia)
2 Cups powder sugar
2/3 Cups creamy peanut butter
1 Cup Milk
2 (9 oz.) pkgs (NON DAIRY WHIPPED TOPPING) (dream whip) 

Combine cream cheese, powdered sugar, Peanut butter, and milk. Whip until smooth. FOLD in whipped topping. Pour into pie shells and FREEZE.

** May garnish with chopped nuts **

LOW FAT TROPICAL DREAM CHEESECAKE

1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.) 
2/3 cup boiling water 
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin 
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese 
2 cups thawed COOL WHIP FREE Whipped Topping 
1/2 cup chopped fresh pineapple 
1 medium kiwi, peeled, sliced 

SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. 

STIR boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. 

REFRIGERATE 4 hours or until set. Remove side of pan. Top with fruit just before serving. Store leftover cheesecake in refrigerator. 

Source: www.kraftfoods.com


CAFE SORBET

This is another Kraft recipe that is perfect for summer.

1/2 cup GENERAL FOODS INTERNATIONAL, any coffee flavor 
2 cups hot milk 
2 Tbsp. sugar 

DISSOLVE flavored instant coffee in milk in large bowl. Add sugar; stir until dissolved. Pour into 8-inch square pan. 

FREEZE 1-1/2 hours or until almost firm. Break up mixture with fork.

FREEZE an additional 2 hours or until firm. Break mixture up again with fork. Spoon into 4 dessert dishes just before serving. 

Jazz It Up 
Serve topped with thawed COOL WHIP Whipped Topping.

Low Fat Granita 
Prepare as directed, using GENERAL FOODS INTERNATIONAL Sugar Free French Vanilla Cafe flavor, fat free milk and 1/2 tsp. sugar substitute.

Nutrition (per serving)
Calories 170 Total fat 5g Saturated fat 2g Cholesterol 10mg Sodium 115mg Carbohydrate 26g Dietary fiber 1g Sugars 23g Protein 5g Vitamin A 4%DV Vitamin C 0%DV Calcium 15%DV Iron 4%DV 


WATERMELON BLUEBERRY BANANA SPLIT

(Makes 3 cups)

~Submitted by Treva, Eastern TN

2 large bananas
8 "scoops" watermelon and/or cantaloupe
1 cup blueberries (or raspberries or strawberries)
1/2 cup low fat vanilla yogurt
1/4 cup granola

1. Peel bananas and cut in half crosswise, then cut each piece in half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish. 

2. To make watermelon "scoops" use an ice cream scoop to create balls of watermelon. Remove seeds, if needed. Place a watermelon "scoop" at each end of the dish. 

3. Fill the center space with berries. 

4. Stir yogurt until smooth, spoon over the watermelon "scoops". 

5. Sprinkle with granola. 

NUTRITION FACTS:
Serving Size: 1 split (166 g)
Servings Per Recipe: 4 splits 
Amount per serving 
Calories 151 
Calories from fat 26 
Total Fat 3 g 
Saturated Fat 1 g 
Cholesterol 2 mg 
Sodium 24 mg 
Total Carbohydrates 31 g 
Dietary Fiber 3 g 
Sugars 0 g 
Protein 3 g 
Vitamin A 4% 
Vitamin C 25% 
Calcium 6% 
Iron 4%



NO-GUILT WATERMELON CAKE

~Submitted by Treva, Eastern TN

A show-stopping dessert perfect for special occasions. 

Ingredients: 
1 watermelon 
1/2 container (8 ounces) fat-free frozen whipped topping, thawed 
1 container (8 ounces) nonfat light lemon yogurt 
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries) 
Instructions: 
Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. 

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve. 

Serves 10; Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol 


CHERRY CLAFOUTI

~Submitted by Treva, Eastern TN

2 large eggs (or egg substitute)
1/2 cup sugar
1/3 cup flax seed meal
1/3 cup flour
1/2 tsp baking powder
1 cup soymilk
1/2 tsp vanilla extract
1/8 tsp almond extract
2 cups pitted fresh cherries, halved
1 tbsp sugar (optional)

Preheat oven to 375. Pit and halve cherries. If sour, sprinkle with 1 tbsp of sugar, and set aside. In bowl, whisk eggs and sugar. Add flax seed meal, flour, and baking powder, and whisk well. Slowly add in milk, whisking constantly, until smooth batter forms. Stir in extracts.

Place cherries in the bottom of a greased 8" cake pan. Pour batter over top, and place into oven. Bake 25-30 minutes, until edges start to brown. Remove from oven and allow to cool. Dust with confectioners' sugar, if desired.

Source: Vegetarian deserts http://www.28cooks.com

DIABETIC NO-BAKE ORANGE CREAM CHEESECAKE

~Submitted by Lou, FL

Here is a diabetic recipe for summer. Light fluffy textured cheesecake filled with chopped oranges, reduced-fat cream cheese and ricotta cheese makes a great warm weather dessert.

Crust:
1 cup graham cracker crumbs
3 tablespoons stick butter or margarine, melted
3 tablespoons Equal? Spoonful*

Cheesecake:
1 cup orange juice
1 envelope (1/4 ounce) unflavored gelatin
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup part-skim ricotta cheese
3/4 cup Equal Spoonful or your choice
1 teaspoon orange extract (optional)
2 cups light whipped topping, thawed, if frozen
1 can (11 ounces) Mandarin oranges, drained, coarsely chopped
Oranges sections (optional)
Whipped topping (optional) 

For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350 F oven 10 minutes. Cool on wire rack while preparing cheesecake. 

For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust. 

Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges.

Source: Franksrecipes.com


ANGEL LUSH

Makes: 10 servings

1 can (20 oz.) crushed pineapple in juice, undrained 
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling 
1 cup thawed COOL WHIP LITE Whipped Topping 
1 pkg. (10 oz.) round angel food cake 
10 fresh strawberries 

MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping. 

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture. 

REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

Variation - Lush Dessert Cups 
Omit cake. Prepare pudding mixture as directed. Cover and refrigerate several hours or until chilled. Serve spooned into dessert dishes. 

How to Cut Angel Food Cake 
Use a serrated knife and gentle sawing motion to easily cut the angel food cake. 

Serve up this heavenly dessert for a low-fat cholesterol-free treat. As a bonus, the pineapple teams up with the strawberries to provide an excellent source of vitamin C.

Diet Exchange:
1 Carbohydrate,1 Fruit 

Nutrition (per serving)
Calories 140 Total fat 1g Saturated fat 1g Cholesterol 0mg Sodium 340mg Carbohydrate 31g Dietary fiber 1g Sugars 26g Protein 2g Vitamin A 0%DV Vitamin C 25%DV Calcium 6%DV Iron 2%DV 


DIABETIC STRAWBERRY CREME CAKE

~Submitted by Treva, Eastern TN

You will need:
2 pounds fresh strawberries
20 packets of equal
One package white cake mix
2 boxes instant (Jell-O) sugar-free vanilla pudding
1 (8oz.) container of cool whip
A 13 X 9 inch baking pan

The night before you make the dessert, wash, cap, and thinly slice the strawberries. Sprinkle with the equal, gently toss or stir to coat, and place in the fridge overnight. 

The next day:
Prepare the cake mix according to the package instructions in the 13 X 9 inch pan.

While the cake is baking, prepare the pudding. (If you prefer a richer, tastier pudding, you can substitute half-and-half instead of milk for one of the boxes. This, however, will increase the calories as well). 

When the cake is done, cool on a rack for 30 minutes. When cooled, take the handle of a wooden spoon and poke holes in the cake. (about 40 or so should do it. More or less won't hurt).

Pour the pudding over the cake, spreading with a rubber spatula, so that the pudding goes into the holes.

Pour the strawberries and syrup over the pudding, and evenly distribute them over the cake.

Spread the cool whip over the top, and refrigerate .


GUILT FREE CHEESECAKE

~Submitted by Treva, Eastern TN

1/2 cup vanilla wafer or chocolate cookie crumbs
2 8 oz pkg reduced fat cream cheese (do not use fat free)
2/3 cup Splenda
3/4 cup egg substitute (like egg beaters or great eggs-pectations)
2 tsp vanilla
2 tsp lemon extract
2 cups low fat yogurt
2 TBSP all purpose flour

Heat oven to 300 deg. Spray a 9 or 10" springform pan with cooking oil spray and sprinkle the crumbs evenly over the bottom. Beat cream cheese with an electric mixer until smooth. Add Splenda, eggs, vanilla and lemon extract. Beat on medium speed about 2 minutes or until well blended and smooth. Scrape down sides of bowl if necessary. Add yogurt and flour and continue to beat until smooth. Carefully spread the batter over the crumbs to avoid pushing them around too much. Bake 1 hour. Turn off oven and allow to stand 30 minutes. Remove from oven and cool another 30 minutes. Cover and refrigerate at least 3 or 4 hours and overnight will not hurt. You can serve this plain or heat a little sugar free jam and pour over the top. 


HEALTHY WHITE CHOCOLATE BANANA PUDDING

~Submitted by Treva, Eastern TN

This recipe is from the diabetic support group at Harriman, Tennessee.

2 pkg Jell-O fat free, sugar free, white chocolate pudding
1 8 oz fat free whipped topping
1 8 oz cup fat free sour cream
5 or 6 bananas, sliced
1 box vanilla wafers reduced fat
4 cups skim milk

Mix pudding mix with skim milk and beat until thick. Fold in about 2/3 of whipped topping, sour cream and sliced bananas. Line an attractive glass bowl with vanilla wafers. Pour in half of pudding mixture. Top with vanilla wafers. Add rest of pudding mixture. Top with remaining whipped topping. Chill before serving.


SUGAR FREE CHOCOLATE BANANA CREAM PIE

~Submitted by Treva, Eastern TN

--------------------------FILLING-------------------------------
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk
---------------------------CRUST--------------------------------
6 tb Peanut butter
1 tb Honey
2 c Rice crispies
--------------------------TOPPING-------------------------------
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie plate with metal spoon, build up edge. Slice banana over crust. Then mix pudding with milk and spread over bananas. Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.


--------------------------FILLING-------------------------------
1 pk Sugar free chocolate pudding
2 Bananas
2 & 1/4 cups Milk
---------------------------CRUST--------------------------------
6 tbsp. Peanut butter
1 tbsp. Honey
2 cups Rice crispies
--------------------------TOPPING-------------------------------
1 pkg. Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie plate with metal spoon, build up edge. Slice banana over crust. Then mix pudding with milk and spread over bananas. Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.


LOW SUGAR STRAWBERRY PIE

~Submitted by Treva, Eastern TN

1 quart strawberries, capped and sliced
3 TBSP cornstarch
1 (3 oz) pkg strawberry sugar free Jell-O
2 cups water
1/4 cup Splenda
1 deep dish pie shell, baked and cooled

Combine water and cornstarch. Bring to a boil. Remove from heat and stir in Jell-O and Splenda. Stir until Jell-O is completely dissolved. Allow to cool to room temperature. Stir in berries and turn into crust. Chill until firm.

PHILADELPHIA CHOCOLATE CHEESECAKES FOR TWO

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 
1 Tbsp. sugar 
1 square BAKER'S Semi-Sweet Baking Chocolate, melted 
1/2 cup thawed COOL WHIP Whipped Topping 
2 OREO Chocolate Sandwich Cookies

BEAT cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Add whipped topping; mix well. 

PLACE 1 cookie on bottom of each of 2 paper-lined medium muffin cups; fill evenly with cream cheese mixture. 

REFRIGERATE 2 hours or overnight. (Or, if you are in a hurry, place in the freezer for 1 hour.)

KRAFT KITCHENS TIPS 

Size-Wise 
One of these mini cheesecakes is all you need for big flavor.

Jazz It Up 
Dust surface with cocoa powder. Top with heart-shaped stencil; dust with powdered sugar. 

NUTRITION INFORMATION 

Nutrition (per serving)
Calories 290 Total fat 20g Saturated fat 13g Cholesterol 30mg Sodium 190mg Carbohydrate 28g Dietary fiber 2g Sugars 20g Protein 3g Vitamin A 8%DV Vitamin C 0%DV Calcium 2%DV Iron 6%DV 

Source: www.kraftfoods.com


FROZEN BLUEBERRY SMOOTHIE

~Submitted by Treva, Eastern TN

(Makes 2 servings)

1/2 cup frozen blueberries (unthawed) 
1/2 cup low-fat vanilla yogurt 
1/2 cup 1% skim or 1% milk 
2 tablespoons honey 
2-3 ice cubes (optional) 

Directions: 

1. Combine all ingredients in a blender and blend until smooth or to desired consistency then serve in glasses.

Serving Size: 1/2 of recipe (182 g)
Servings Per Recipe: 2 
Amount per serving 
Calories 161 
Calories from fat 11 
Total Fat 1 g 
Saturated Fat 1 g 
Cholesterol 4 mg 
Sodium 78 mg 
Total Carbohydrates 34 g 
Dietary Fiber 1 g 
Sugars 17 g 
Protein 6 g 
Vitamin A 4% 
Vitamin C 4% 
Calcium 20% 
Iron 0%

CHOCOLATE-PEANUT ICE CREAM DESSERT

Chocolate sandwich cookies layered with ice cream, fudge, caramel sauce, and peanuts makes for an ooey-gooey frozen treat. 

Ingredients:

1/3 cup butter
1 cup evaporated milk
1/2 cup chocolate chips
1 1/2 cup powdered sugar
1 1/2 tsp. vanilla
1/2 gallon vanilla ice cream
25 Oreo cookies
1/2 cup butter, melted
1 pt. caramel sauce
1 1/2 cup Spanish peanuts, crushed slightly 

Method:

Mix 1/3 cup butter, evaporated milk, chocolate chips and powdered sugar in a saucepan. Boil for 8 minutes, stirring constantly. Add vanilla and cool. Soften ice cream. Crush Oreo cookies and mix with 1/2 cup melted butter. Begin to layer in a 9x13 pan. 1 layer: crushed Oreos 2nd layer: softened vanilla ice cream 3rd layer: Spanish peanuts 4th layer: cooled Fudge sauce 5th layer: Caramel sauce Store in freezer until ready to serve. 

Number of Servings: 12 to 15



TOASTED PECAN ICE CREAM SAUCE

Toasted pecans in a rich caramel sauce; great over homemade ice cream on a make-your-own sundae bar.

1 cup light corn syrup 
1/2 cup sugar 
1/3 cup LAND O LAKES Butter 
1 egg, slightly beaten 
1 tablespoon vanilla 
1 cup pecan halves, toasted 

Combine all ingredients except pecans in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil (6 to 8 minutes). 

Just before serving, stir in pecans. Serve warm or cool over ice cream or cake.

Microwave Directions: Combine corn syrup, sugar and butter in 2-quart casserole. Microwave on HIGH 2 minutes; stir to mix well. Stir 1 tablespoon hot sugar mixture into beaten egg. Slowly stir egg mixture and vanilla into hot sugar mixture. Microwave on HIGH, stirring every minute, until mixture comes to a full boil (3 to 4 minutes). Just before serving, stir in pecans. Serve warm or cool over ice cream or cake.

TIP: Toasting pecans enhances the nut flavor. Place pecans on baking sheet. Bake at 325F for 8 to 10 minutes.

Makes 2 cups.
Nutrition Facts (1 tablespoon): 
Calories: 85 
Fat: 4 g 
Cholesterol: 14 mg 
Sodium: 29 mg 
Carbohydrates: 12 g 
Dietary Fiber: <1 g 
Protein: 1 g

Source: Land O Lakes


STRAWBERRY DELIGHT

This is easy and delicious. The kids can make it!

1 can strawberry pie filling 
1 small can crushed pineapple, drained 
1 can condensed milk 
1 pkg chopped pecans 
1 large carton Cool Whip 
1 graham cracker crust 

Combine all ingredients in a bowl and stir thoroughly. Pour into graham cracker crust and chill for at least 2 hours. Serve.



APPLE CARAMEL SUNDAE TART

35 KRAFT Caramels, unwrapped 
3 Tbsp. milk 
1 HONEY MAID Graham Pie Crust 
1/4 cup PLANTERS Pecans, chopped 
1 cup milk 
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 
1-1/2 cups (1/2 of 8-oz. tub) thawed COOL WHIP Whipped Topping 
1 can (21 oz.) apple pie filling*

PLACE caramels and 3 Tbsp. milk in medium microwaveable bowl. Microwave on HIGH 1 min. or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture in small microwaveable bowl; cover and refrigerate. Pour remaining caramel mixture into pie crust; top with pecans. 

POUR 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust. Freeze 4 hours or overnight. 

SPOON pie filling over pudding mixture. Microwave reserved 1/3 cup caramel mixture on HIGH 30 sec. or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 min. before serving. Serve immediately. Store leftover dessert in freezer.

KRAFT KITCHENS TIPS
Substitute 
This can be made with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.

Substitute 
For a new twist, try substituting cherry pie filling for the apple pie filling.

*I used cherry pie filling and it was a perfect balance for the sweetness of the pudding filling.


MISSISSIPPI MUD PIE

This rich ice cream dessert is made with an Oreo crust and filled with coffee ice cream then topped with fudge and almonds. Easy to make and definitely a hit. This is another treat the kids can make on their own.

Ingredients:

1 Oreo cookie pie crust 
2 pints coffee ice cream, softened 
1/3 cup chocolate fudge topping 
1 cup whipped cream 
1/4 cup slivered almonds, toasted

Method:

Spoon softened ice cream evenly into chilled crust. Drizzle fudge topping over ice cream then return pie to freezer for at least 1 hour. When ready to serve, decorate with whipped cream and sprinkle with almonds. Makes one 9-inch pie. 

Number of Servings: 8

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