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napoleon trifle

Napoleon Trifle

10 to 12 servings

1 (17 1/4 ounce) package frozen puff pastry, thawed
1 small box instant vanilla pudding and pie filling
1 1/2 cups milk
1 (12 ounce) frozen whipped topping, thawed *
1/2 cup chocolate flavor syrup

Unfold the puff pastry and place each sheet on a baking sheet. Bake according to the package directions until golden. Allow the pastry to cool.

In a large bowl, whisk the pudding mix and milk until thickened. Stir in half of the whipped topping until thoroughly mixed.

Break the cooled pastry into large pieces and place one third of them in the bottom of a large glass bowl or trifle dish. Spoon half of the pudding mixture over that and drizzle with one third of the chocolate syrup. Repeat the layers then top with the remaining broken-up pastry, the whipped topping, and the remaining chocolate syrup. Cover and chill for at least 2 hours before serving.

* For extra-rich flavor and texture, whip a pint of heavy cream and use instead of whipped topping.

As a matter of principle, I never attend the first annual anything. — George Carlin

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Meltaway Bars

Meltaway Bars

1 egg, separated
2 cups all-purpose flour
1 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup chopped walnuts
Colored sugar

In large mixing bowl, combine egg yolk and remaining ingredients except nuts and colored sugar. Blend well at low speed. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15 x 10-inch jellyroll pan.

Beat egg white until frothy; spread over bars. Sprinkle remaining walnuts and colored sugar. Bake at 350 degrees F for 25 to 30 minutes. Cool slightly; cut into bars.

Yield: 40 bars

Lifes a tough proposition, and the first hundred years are the hardest. — Wilson Mizner

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almond macaroon slices

Almond Macaroon Slices

7 1/2 ounces (1 1/2 cups) blanched almonds
1/3 cup granulated sugar
2 egg whites, divided
1/3 cup apricot preserves
Sliced almonds (not blanched)

Line cookie sheet with parchment paper.

Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don cut through the ends. Stand uncovered overnight.

Stir preserves well. Place in trench, top with sliced almonds.

Bake 25 to 28 minutes at 350 degrees F, or until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle with confectioners sugar. Cut into diagonal slices.

Makes 12 servings.

Millions saw the apple fall, but Newton was the one who asked why. — Bernard Mannes Baruch

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banana toffee blondies

Banana-Toffee Blondies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter (room temperature)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
3 eggs
1 1/4 cups toffee bits
1 cup finely diced banana (1/4-inch cubes)
Confectioners sugar

Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan.

Whisk flour, baking powder and salt in a bowl.

In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla extract. Beat in eggs briefly, one at a time, until blended.

Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana.

Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.) Sprinkle remaining 1/4 cup toffee bits on top.

Bake at 350 degrees F for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.

I love my past. I love my present. Im not ashamed of what Ive had, and Im not sad because I have it no longer. — Colette

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orange dreamsicle pudding

Orange Dreamsicle Pudding

1 small box instant vanilla pudding
1 can mandarin oranges, drained well
1 (8 ounce) container Cool Whip
1 small box orange Jell-O

Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved. Let set for 5 minutes to cool.

With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes.

Fold in thawed Cool Whip and then the oranges. Refrigerate.

Censorship, like charity, should begin at home but, unlike charity, it should end there. — Clare Booth Luce

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Applesauce Peanut Butter Squares

1/4 c Butter Or Margarine; Softened 1 c Granulated Sugar 3/4 c Peanut Butter 1 lg Egg 1 1/4 c Unbleaced All-Purpose Flour 1 ts Baking Soda 1/2 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1 c Applesauce Cream the butter. Gradually add the granulated sugar, blending well. Add the peanut butter and egg and blend well. Combine the flour, baking soda, salt, cinnamon and nutmeg, mixing well. Add to the creamed mixture alternately with the applesauce. Pour the batter into a greased 8-inch square pan. Bake in a preheated 350 Degree F. oven for about 40 minutes or until a wooden pick inserted in the center comes out clean. Cool, in the pan, for 10 minutes and cut into squares.

Go ahead, kill without mercy. After all, who remembers today the Armenian Genocide — Adolf Hitler

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Old Fashioned Soft Sugar Cookies

Old-Fashioned Soft Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries

In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.

Preheat oven to 375 degrees F.

In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.

Add flour mixture alternately with sour cream, mixing until smooth after each addition.

Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.

Makes about 5 dozen 2 3/4-inch cookies.

Many people never stop to realize that a tree is a living thing, not that different from a tall, leafy dog that has roots and is very quiet. — Jack Handey Deep Thoughts

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Baileys Truffle Bars

Baileys Truffle Bars

Softened butter for preparing baking pan
2 tablespoons granulated sugar
1 (4 ounce) bar Swiss dark chocolate, chopped
3 (1 ounce) squares unsweetened chocolate, chopped
1/4 cup plus 2 tablespoons butter, softened and divided
3/4 cup granulated sugar
2 large eggs
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 cup Baileys Irish Cream
1/2 cup semisweet chocolate mini-chips

Grease an 8-inch square pan and line with aluminum foil, allowing foil to extend over edges. Grease the foil with softened butter; sprinkle the 2 tablespoons sugar onto foil. Set aside.

Preheat oven to 350 degrees F.

Combine dark and unsweetened chocolates with 2 tablespoons butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate and butter melt. Remove from heat; let cool.

Beat remaining 1/4 cup butter at medium speed with an electric mixer for 2 minutes. Gradually add 3/4 cup sugar, beating at medium speed for 5 minutes. Add eggs, one at a time, beating until blended.

Combine flour and salt; add to butter mixture, alternating with melted chocolate mixture and Baileys, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in mini-chips. Spoon batter into prepared pan.

Bake for 18 minutes. Do not overbake. Let cool completely. Cover and chill at least 2 hours.

Invert uncut brownies in foil onto a cutting board. Peel off foil. Invert brownies again. Using a sharp knife cut into small squares or 2 x 1-inch sticks.

Makes 32 cookies.

Approximate values per serving (1 brownie): 105 calories, 7 g fat, 18 mg cholesterol, 1 g protein, 12 g carbohydrates, 1 g fiber, 49 mg sodium, 53 percent calories from fat

No one ever gets far unless he accomplishes the impossible at least once a day. — Elbert Hubbard

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peanut butter pudding cake

Peanut Butter Pudding Cake

1 cup roasted peanuts, chopped & divided
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup creamy peanut butter
8 ounces cream cheese
1 cup confectioners sugar
1 (4.5 ounce) container frozen whipped topping
1 (3 ounce) box instant vanilla pudding
1 (3 ounce) box instant chocolate pudding
2 3/4 cups milk
1 (9 ounce) container frozen whipped topping
1 ounce chocolate, grated

Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and softened butter. Press into bottom of 8 x 12 inch baking dish. Bake for 20 minutes at 350 degrees F. Cool thoroughly.

Layer 2: Cream peanut butter and cream cheese. Add sugar and mix well. Fold in 4 1/2 ounces frozen whipped topping. Spread over cooled layer 1.

Layer 3: Mix puddings with milk until thickened. Spread over layer 2.

Layer 4: Top with 9 ounces frozen whipped topping. Sprinkle with chocolate and 1/3 cup peanuts. Chill 2 to 3 hours.

Makes 12 servings.

Without accepting the fact that everything changes, we cannot find perfect composure. But unfortunately, although it is true, it is difficult for us to accept it. Because we cannot accept the truth of transience, we suffer. — Shunryu Suzuki

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Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients
1/2	cup	butter + 2 tb
1/2	cup	peanut butter + 2 tb
3/4	cup	brown sugar, firmly packed
1/2	cup	sugar
1	each	egg
1	teaspoon	vanilla
1 1/2	cup	flour, all-purpose
1	teaspoon	baking soda
1	teaspoon	salt (optional)
3	cup	old-fashioned oats, uncooked
1	pk	semisweet chocolate chips (12 oz)
Directions:
Heat oven to 375 F. Beat butters and sugar until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt. Mix well. Stir in oats and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet, remove to wire rack, cool, store tightly covered. Makes 4-1/2 dozen cookies.

Like its politicians and its wars, society has the teenagers it deserves. — J. B. Priestley

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m&ms hot chocolate

M&MS Hot Chocolate

1/2 cup M&Ms plain chocolate candies
2 cups hot milk

Place candy in blender. Add hot milk. Whir until smooth. Pour into mugs.

Serves 2.

In creating, the only hard thing is to begin a grass blades no easier to make than an oak. — James Russell Lowell

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Chocolate Kiss Cookies

1/2 c Shortening 1/2 c Peanut butter 1 3/4 c Flour 2 tb Milk 1 sm Bowl sugar 1 Egg 1 ts Vanilla 1/2 c Brown sugar 1/2 ts Baking soda Hersheys Kisses Combine all ingredients except the small bowl of sugar and Hersheys Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additional 2 minutes. Randy Rigg

Three passions, simple but overwhelmingly strong, have governed my life the longing for love, the search for knowledge, and unbearable pity for the suffering of mankind. — Bertrand Russell

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empanadas de camote con pina - pineapple-yam turnovers

Pineapple-Yam Turnovers (Empa?adas de Camote con Pi?a)

Filling
1 cup cooked sweet potato, mashed
1/2 cup crushed pineapple, drained
1 tablespoon Mexican lime juice
1/4 teaspoon salt
1 egg, beaten
1/2 cup light brown sugar
1/2 cup blanched almonds, chopped
1/2 teaspoon cinnamon

Combine mashed sweet potato with remaining ingredients. Set aside.

Pastry
2 cups sifted all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup vegetable shortening
5 or 6 tablespoons ice water

Preheat oven to 375 degrees F.

Sift together the dry ingredients. Cut in shortening with a pastry blender until mixture looks mealy. Add water, just enough to hold the pastry together when kneaded lightly. Roll as thin as pie pastry on a lightly floured board and cut into 3- to 4-inch diameter circles. Spoon filling on one half of the circle, wet edge of the pastry with a little water, then fold the other half of the pastry over; press edges together with fork times. Prick pastry tops. Bake for 15 to 20 minutes or until delicately browned. Serve at room temperature.

Makes 15.

Every man is the architect of his own fortune. — Appius Claudius

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Tropical Bread Pudding

6 oz French bread, sliced 1/2″ Thick 3 Medium bananas, sliced 1/2 c Flaked or shredded coconut 1 tb Fresh lemon juice 4 Eggs 1/3 c Packed brown sugar 1 1/2 c Half-and-half 1 c Milk 1 ts Vanilla Powdered sugar Banana slices Arrange half the bread in the bottom of a greased 9-inch square baking pan. In a bowl, toss the bananas, coconut, and lemon juice; distribute evenly over the bread layer, and top with the remaining bread. In a bowl, beat the eggs and brown sugar. Beat in the half-and-half, milk, and vanilla to blend thoroughly. Pour over the bread, and press the bread down slightly to saturate it completely. Bake in a 400F oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly. Dust with powdered sugar, and garnish with additional banana slices. Serve warm. Top with whipped cream or vanilla ice cream, if desired.

After 3, a body has a mind of its own. — H Hahn Blavatsky

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Soft Oatmeal Cookies

Soft Oatmeal Cookies

1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 banana (optional)
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 cups oats
1/2 cup nuts (optional)
1/2 cup coconut (optional)
2 tablespoons wheat germ (optional)
5 to 6 dates (optional

Simmer raisins and water over low heat until plump (20 to 30 minutes). Add 5 or 6 chopped dates the last 5 minutes, if desired. Drain liquid into cup and add water to measure 1/2 cup.

Cream shortening, sugar, egg and vanilla extract. Stir in hot raisin liquid. Blend in dry ingredients and stir in oats, raisins and optional ingredients. Bake at 400 degrees F on ungreased cookie sheet for 8 to 10 minutes.

Makes 6 to 7 dozen cookies.

While we have the gift of life, it seems to me that only tragedy is to allow part of us to die - whether it is our spirit, our creativity, or our glorious uniqueness. — Gilda Radner

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Key Lime Roll

3/4 c Flour 3/4 ts Baking powder 4 Eggs 3/4 c Sugar FILLING: 1 pk Jello lemon pie filling 3 tb Lime juice 3/4 ts Grated lime rind 2 c Prepared dream whip topping CAKE: green food coloring, lime slices, optional for garnish CAKE: Grease a 15×10 jelly roll pan, line with waxed paper; grease and flour paper. Sift flour with baking powder. Beat eggs until foamy at high speed of electric mixer. Gradually add sugar; continue beating until mixture becomes thick and light in colour about 5 minutes. Carefully fold in flour mixture. Pour cake batter into prepared pan. Bake at 400 F for 12-15 minutes, or until cake springs back when lightly touched. Immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. Qucikly remove waxed paper. Starting with narrow end, roll cake in cloth and cool for 1 hour. FILLING AND FROSTING: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. Add lime juice and rind. Add enough food coloring to tint light green. Chill 1 hour. Set aside 1/2 cup of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into prepared dessert topping; and use this to frost the roll. Chill. Garnish with lime slices. Store left-over cake in refrigerator. (Ha ha, there never is ANY left-over!!) Origin: Recipes Only, Oct/87 Shared by: Sharon Stevens Oct/91

Integrity combined with faithfulness is a powerful force and worthy of great respect. — Real Live Preacher

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honey dressing

Honey Dressing

This is great served on fruit salads.

1/4 cup vinegar
1 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon granulated sugar
1 teaspoon minced onion
1/2 cup orange blossom honey
1/4 teaspoon mined parsley
Salt and pepper
1/2 cup vegetable oil

Mix vinegar, mayonnaise and mustard until smooth. Add sugar, onion, honey and parsley and season to taste with salt and pepper. Slowly beat in oil until well blended.

Makes 2 cups.

Only the mediocre are always at their best. — Jean Giraudoux

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pecan fudge cheesecake pie

Pecan Fudge Cheesecake Pie

Source: Kingarthurflour.com

This rich, dense pie combines chocolate, pecans and cheesecake to wonderful effect.

Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 cup chocolate cookie crunch, or any crushed chocolate cookies
1/4 cup pecan meal or finely ground pecans
1/2 cup butter or vegetable shortening
4 to 6 tablespoons cold water
1/2 cup semisweet chocolate chips

Cheesecake Layer
8 ounces cream cheese, softened
1 egg yolk (save the white)
1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Pecan Layer
1 cup chopped pecans
1/4 cup firmly packed light brown sugar
2/3 cup golden syrup or light corn syrup
2 teaspoons vanilla extract
2 eggs plus 1 egg white

Crust: In a medium-size mixing bowl, whisk together the flour, salt, chocolate crunch and pecan meal. Using your fingers, a pastry fork, pastry blender or mixer, work in the butter or vegetable shortening. Sprinkle with 4 tablespoons of cold water while tossing with a fork; add additional water if the dough isn cohesive. Flatten the dough into a disk, and refrigerate it for 30 minutes or so.

On a well-floured surface, roll the crust into a 12-inch circle, then fit it into a 9-inch pie pan thats at least 1 inch deep. Crimp the outside edge, and prick the bottom with a fork. Line the crust with a nesting pie pan, or the weights of your choice, and "blind-bake" it (bake it without filling) in a preheated 425 degree F oven for 10 minutes. Remove it from the oven, allow it to cool for 5 minutes, then remove the weights and sprinkle the chips over the bottom of the pie shell. Spread the chocolate into an even layer once its melted. Refrigerate for 30 minutes, or until the chocolate is set.

Cheesecake Layer: Mix all of the cheesecake ingredients together gently just till blended. Spread this mixture into the bottom of the chilled crust. Bake the pie in a preheated 350?F oven for 25 minutes, covering the edge with a pie crust shield to prevent burning. The cheesecake will still be slightly soft.

Pecan Layer: Sprinkle the pecans over the cheesecake layer. Whisk together the sugar, syrup, vanilla, eggs, and egg white, and gently pour the mixture over the pecans. Garnish with pecan halves, if desired. Return the pie to the oven, and bake it for an additional 20 to 25 minutes, or until its puffed. Keep the crust shield on to protect the edge of the crust. Remove it from the oven; the filling will fall (which is Okay). Refrigerate the pie for several hours before serving, and keep any leftovers refrigerated.

Yield: about 8 servings

Come to the edgeHe said. They said We are afraid.Come to the edgeHe said. They came.He pushed them, andthey flew… — Guillaume Apollinaire

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san francisco fudge foggies

San Francisco Fudge Foggies

Source: Barbara Feldman of San Francisco, winner of Best Overall Recipe in Chocolatier magazines Great Chocolate Challenge, 1986

Makes 16 foggies.

1 pound bittersweet chocolate, finely chopped
1 cup (2 sticks) unsalted butter, cut into tablespoons
1/3 cup strong brewed coffee
4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
8 ounces (about 2 cups) walnut halves, coarsely chopped

Position a rack in the center of oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with a double thickness of aluminum foil so foil extends 2 inches beyond sides of pan. Butter bottom and sides of foil-lined pan.

In top of a double boiler set over hot, not simmering water, melt chocolate, butter and dissolved coffee, stirring frequently, until smooth. Remove pan from the heat. Cool mixture, stirring it occasionally for 10 minutes.

In large bowl, using a hand-held mixer set at high speed, beat eggs 30 seconds. Gradually add sugar and continue to beat 2 minutes, or until mixture is light and fluffy. Reduce mixer speed to low and gradually beat in chocolate mixture until just blended. Using a wooden spoon, stir in flour. Stir in walnuts. Do not over-beat. Transfer batter to pan. Bake 28 to 30 minutes, or until Foggies are just set around the edges. They will remain moist in the center.

Cool the Foggies in a pan on a wire rack for 30 minutes. Cover pan tightly with aluminum foil and refrigerate overnight, or at least 6 hours.

Remove top foil and run a sharp knife around edge of Foggies. Using two ends of foil as handles, lift Foggies onto a plate and peel off foil. Invert them again onto a smooth surface and cut into 16 rectangles.

Nothing is so bitter that a calm mind cannot find comfort in it. — Lucius Annaeus Seneca

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Gumdrop Cookies

Gumdrop Cookies

2 cups all-purpose flour
2 1/4 cups brown sugar
4 eggs
Pinch of salt
1 teaspoon vanilla extract
18 gumdrops, chopped

Use scissors dipped in hot water to cut gumdrops. Beat eggs slightly. Mix and drop by teaspoon onto a well-greased cookie sheet. Bake at 350 degrees F until done. DO NOT OVERBAKE.

No man is a failure who is enjoying life. — William Faulkner

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Frozen Chocolate Banana Loaf

Frozen Chocolate Banana Loaf

1 1/2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
3 tablespoons butter, melted
1 (14 ounce) can sweetened condensed milk
    (NOT evaporated milk)
2/3 cup chocolate-flavored syrup
2 ripe bananas, mashed
2 cups (1 pint) whipping cream, whipped (do not use
    non-dairy whipped topping)

Line a 9 x 5-inch loaf pan with aluminum foil, extending foil above sides of pan; butter foil.

Combine crumbs, sugar and butter; press firmly on bottom and halfway up sides of pan.

In bowl, combine sweetened condensed milk, syrup and bananas; fold in whipped cream. Pour into pan; cover. Freeze 6 hours or until firm.

To serve, remove from pan; peel off foil. Garnish as desired. Freeze leftovers.

Makes 8 to 10 servings.

Oh, thou hast a damnable iteration, and art indeed able to corrupt a saint. Thou hast done much harm upon me Hal, God forgive thee for it. Before I knew thee Hal, I knew nothing, and now am I, if a man should speak truly, little better than one of the wicked. — William Shakespeare

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mexican chocolate cheesecake

Mexican Chocolate Cheesecake

16 squares cinnamon graham crackers
3 tablespoons butter
1/2 cup finely chopped almonds
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon

Crush graham crackers into fine crumbs.

In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.

Butter the bottom and sides of a 9-inch spring-form pan. Pat the crumb mixture in an even layer over the bottom of the pan.

In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven to 350 degrees F.

Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the center is no longer liquid. Cool, then chill thoroughly before unmolding.

Glaze, if desired, with 2 to 4 ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.

If you can force your heart and nerve and sinew to serve your turn long after they are gone, and so hold on when there is nothing in you except the will which says to them Hold on — Rudyard Kipling

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Ooey Gooey Karo Krisper Bars

Ooey Gooey Karo Krisper Bars

Source: Karo 100th Anniversary Recipe Favorites (2002)

1 cup corn syrup
1 cup granulated sugar
1/2 teaspoon salt
1 cup peanut butter
1 cup quick-cooking oats
2 cups corn flakes
2 cups Rice Krispies?
1 cup semisweet chocolate chips
1/2 cup peanut butter chips (optional)

Combine corn syrup, sugar, and salt in a large saucepan and cook over medium heat until it begins to boil. (Or microwave on HIGH for 2 to 2 1/2 minutes until syrup bubbles form around the edge of the pan). Stir mixture until sugar dissolves. Stir in peanut butter and remove from heat.

Stir in oats, corn flakes, Rice Krispies (or substitute 5 to 6 cups of your favorite cereal). Pour mixture into greased 8-inch square pan and set aside.

Melt chocolate chips in small saucepan over lowest heat, stirring constantly. (Or microwave on MEDIUM-HIGH (70%) for 1 minute. Stir, then microwave at additional 10 to 20 second intervals, stirring until smooth). Spread over bars. If desired, melt peanut butter chips and use small spoon to dot or drizzle onto bars in any design you prefer. Cut into squares or triangles.

If Ive got correct goals, and if I keep pursuing them the best way I know how, everything else falls into line. If I do the right thing right, Im going to succeed. — Dan Dierdorf

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sweetened condensed milk caramel sauce

Sweetened Condensed Milk Caramel Sauce

For safety reasons, heating the unopened can (an old cooking method) is NOT recommended.

1 (14 ounce) can sweetened condensed milk

Oven Method
Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.

Stovetop Method
Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.

Microwave Method
Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

If you are idle, be not solitary if you are solitary be not idle. — Samuel Johnson

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cake mix cheesecake

Cake Mix Cheesecake

The variations of this are endless.

1 (18.25 ounce) box cake mix of your choice
2 eggs
1/3 cup vegetable oil
16 ounces cream cheese, (at room temperature)
1 cup milk
3/4 cup granulated sugar
2 cups yogurt (any flavor)
1 container Cool Whip?

Mix cake mix, eggs and oil. Pour into greased cake pan of any shape. Bake at 325 degrees F for 10 minutes.

Mix cream cheese, milk and sugar. Pour over baked crust. Bake for 25 to 30 minutes. Cool.

Mix yogurt with Cool Whip?. Spread over cheese filling. Chill and serve.

Politics has got so expensive that it takes lots of money to even get beat with. — Will Rogers

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Platanos Con Crema

6 Bananas 1 c Butter 1/4 c Sweet sherry 1/2 c Sugar 1 c Whipping cream 1/2 ts Vanilla Bananas with Cream xxxxxxxxxxxxxxxxxx Melt butter in microwave 30 seconds. Peel bananas, slice legthwise or crosswise, add to melted butter and heat 2 minutes. Place on serving platter, discarding butter, sprinkle with sherry and 1/4 cup sugar. Whip cream, add vanilla and remaining sugar. Cover bananas with cream.

By the time Id grown up, I naturally supposed that Id be grown up. — Eve Babitz

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Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Posted by Marla at recipegoldmine.com 11/25/2001,1:28 pm

Cookies
2 (10 ounce) packaged raspberry-flavored
    semisweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt.
1 cup coarsely chopped macadamia nuts

Icing
1 cup sifted confectioners sugar
3 tablespoons raspberry-flavored liqueur
Burgundy paste food coloring

Preheat oven to 375 degrees F.

For cookies, place 1 package of chocolate chips in a small microwave-safe bowl. Microwave on medium-high power 1 minute; stir. Microwave 1 minute longer; stir until melted.

In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; beat until smooth. Stir in melted chocolate.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in remaining package of chocolate chips and macadamia nuts. Drop tablespoonfuls of dough 2 inches apart onto an undressed baking sheet. Bake 7 to 9 minutes or until bottoms rare lightly browned. Transfer cookies to a wire rack with wax paper underneath to cool.

For icing, combine confectioners sugar and liqueur in a small bowl; stir until smooth. Tint burgundy. Spoon icing into a pastry bag fitted with a small round tip. Pipe icing onto cookies. Allow icing to harden. Store in an airtight container.

Yield: about 7 dozen cookies.

Love flies, runs, and rejoices it is free and nothing can hold it back. — Thomas a Kempis

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almond joy chocolate pie

Almond Joy Chocolate Pie

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

6 to 8 servings

Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs

Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hersheys cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
    cut into 1/2-inch pieces (place candy in
    freezer 15 minutes for easy cutting)

Sweetened whipped cream or whipped topping

Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.

Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.

Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

Be a first rate version of yourself, not a second rate version of someone else. — Judy Garland

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brownie icing

Brownie Icing

4 (1.55 ounce) milk chocolate bars
4 tablespoons milk
2 tablespoons butter
2 cups confectioners sugar

Melt milk chocolate bars in milk and butter. Add confectioners sugar. Mix well and spread over warm brownies.

I believe the destiny of your generation-and your nation-is a rendezvous with excellence. — Lyndon B. Johnson

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creme de menthe balls

Creme de Menthe Balls

1 cup crushed vanilla wafers
1 cup confectioners? sugar
1/2 cup crushed pecans
1/3 cup cr?me de menthe (see note)
2 tablespoons corn syrup
1/2 cup grated chocolate

In bowl, mix together all ingredients except chocolate. Refrigerate 1 hour.

After refrigeration, scoop out dough by the half tablespoon. Roll into 1/2-inch balls. Roll balls in grated chocolate.

Makes about 30 balls.

NOTE: Cr?me de Menthe Balls can be made without the liqueur. Instead, substitute mint or cr?me de menthe coffee syrup.

I have built my organization upon fear. — Al Capone

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banana split supreme

Banana Split Supreme

1 small box vanilla wafers
8 ounces cream cheese, softened
2 egg whites
1 box confectioners sugar
4 or 5 bananas
1 (1 pound 5 ounce) can strawberry pie filling
1 (8 ounce) can crushed pineapple
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans

Layer bottom of 13 x 9-inch dish with vanilla wafers.

In a small bowl, mix cream cheese egg whites and confectioners sugar. Pour over vanilla wafers. Slice bananas and place over cream cheese layer. Pour strawberry pie filling over bananas. Pour crushed pineapple over bananas (drain some of liquid first). Top with thawed whipped topping and pecans.

If faith cannot be reconciled with rational thinking, it has to be eliminated as an anachronistic remnant of earlier stages of culture and replaced by science dealing with facts and theories which are intelligible and can be validated. — Erich Fromm

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ribbon loaf

Ribbon Loaf

1 small box lime-flavored gelatin
1 small box raspberry-flavored gelatin
1 (15 ounce) jar applesauce, divided
18 double graham crackers
2 cups frozen nondairy whipped topping

Place lime gelatin in a medium bowl and combine with 3/4 cup applesauce, stirring well. In another medium bowl, combine raspberry gelatin with 3/4 cup applesauce and blend well.

Place 2 double graham crackers (unbroken), end to end on a serving platter. Spread with 1/4 cup of lime gelatin-mixture. Top with 2 double graham crackers laid end to end to cover. Spread 1/4 cup of the raspberry gelatin-mixture over crackers and top with two more crackers laid end to end. Repeat layers ending with a plain cracker top.

Cover entire loaf with whipped topping and chill several hours or overnight.

To serve, slice across the loaf into 3/4-inch slices and place on individual serving plates.

We learn and grow and are transformed not so much by what we do but by why and how we do it. — Sharon Salzberg

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cinnamon nutella cake

Cinnamon Nutella Cake

Source: BBCS Good Food

6 ounces softened butter
6 ounces caster sugar or fine sugar
3 eggs
4 tablespoons milk
8 ounces self-rising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
6 tablespoons Nutella
2 ounces hazelnuts, roughly chopped

Preheat the oven to 185 degrees F. Grease and line the base of an 8-inch round cake pan.

Put butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes until light and fluffy. Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four dollops. Top with the remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the pan for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double-thick foil to keep fresh for up to a week.

This cake freezes well!

It isn what you know that counts, its what you think of in time. — Benjamin Franklin

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snickers bar fudge

Snickers Bar Fudge

1 (6 ounce) bag semisweet chocolate chips
1 cup butterscotch chips
1 can Pillsbury Chocolate Fudge Frosting Supreme
2 (about 2 ounce) Snickers candy bars, cut up

Line an 8-inch square pan with foil, extending foil over edges; lightly butter foil. Set aside.

In large microwave-safe bowl, combine chocolate chips and butterscotch chips; microwave on MEDIUM for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in frosting and all but 2 tablespoons candy bar until mixed. Spread in foil-lined pan; sprinkle with reserved candy bar. Refrigerate 1 hour or until firm.

Remove fudge from pan by lifting foil; remove foil from fudge. Cut into squares.

The world is dying for want, not of good preaching, but of good hearing. — George Dana Boardman

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Fairfax Chocolate Icing

2 Chocolate, bitter squares 2 Chocolate, semi-sweet square 3 tb Butter 6 tb Water 6 Marshmallows 1/2 c Confectioners sugar 1 ts Vanilla Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook

The people of the South have rejected the constitutional amendment, and therefore we will march upon them and force them to adopt it at the point of the bayonet, and establish military power over them until they do adopt it. — John Whitehead

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Authentic Pennsylvania Dutch Shoo Fly Pie

1/2 c Baking Molasses 1 Egg Yolk 1/2 t Baking Soda 3/4 c Boiling Water 3/4 c Flour 1/2 c Brown Sugar 2 T Butter 1/8 t Nutmeg 1/8 t Ground Ginger 1/8 t Ground Cloves 1/2 t Cinnamon 1/4 t Salt 1 Pastry for 9 inch pie Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve.

The heart that is to be filled to the brim with holy joy must be held still. — George Seaton Bowes

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Chocolate Banana Custard

1 Litre (2 US pints) chocolate Milk (skimmed or Semi-skimmed) 2 tb Custard powder 2 sm (125 g, 5 oz) cartons Low-fat toffee-flavoured Yogurt 3 Bananas Make the custard with the chocolate milk and the custard powder - no sugar is necessary. Allow to become cold. When it is, pour over the sliced bananas, and stir in the yogurt. Refrigerate until wanted. Serves 6 or more, I should think.

Age does not make us childish, as some say it only finds us true children still. — Johann Wolfgang von Goethe

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coconut brownies

Coconut Brownies

3 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
1/8 teaspoon salt
12 tablespoon unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs (at room temperature)
1 1/2 teaspoons vanilla extract
1 1/4 cups sweetened shredded coconut

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Dust the pan with flour and tap out the excess. Melt chocolate together.

In a small bowl, using a wire whisk, stir together the flour and salt.

In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and sugar for 2 to 3 minutes, until the mixture is light in color and texture. Scrape down the side of the bowl with a rubber spatula. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract, then beat in the melted chocolate.

At low speed, beat in the flour mixture in two additions, scraping down the side of the bowl after each addition. Using a wooden spoon, stir in the coconut. Scrape the batter into the prepared pan and smooth the top with the rubber spatula. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool the brownies completely in the pan on a wire rack.

Using a large sharp knife, cut brownies lengthwise into 4 strips, then cut each strip into 5 pieces, to make 20 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

Atheism leaves a man to sense, to philosophy, to natural piety, to laws, to reputation, all which may be guides to an outward moral virtue, though religion were not but superstition dismounts all these, and erects an absolute monarchy in the minds of men…the master of superstition is the people and arguments are fitted to practice, in a reverse order. — Francis Bacon

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Mini Morsel Granola Cookies

2 1/2 c All-purpose flour 2 t Baking powder 1 t Baking soda 1 t Cinnamon 1 c Butter, softened 1 1/4 c Firmly packed brown sugar 2 Eggs 1 pk NESTLE Toll House semi-sweet -chocolate mini morsels 2 c Granola cereal 1 c Raisins Prehea oven to 375F. In small bowl, combine flour, baking powder, baking soda and cinnamon; set aside. In large mixer bowl, beat butter and brown sugar until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate mini morsels, granola and raisins. Drop by rounded measuring tablespoonfuls ont ungreased cookie sheets. Bake 9-11 minutes until edges are golden brown. Let stand on cookie sheets 5 minutes. Remove from cookie sheets; cool. Makes about 4 dozen cookies.

I demand more of myself than anyone else could ever expect. — Julius Irving

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fresh apricot souffle

Fresh Apricot Souffle

This is a favorite recipe from the California Apricot Advisory Board.

1 pound fresh California apricots, peeled and pitted
Granulated sugar
1/4 cup water
1 envelope plus 1 teaspoon unflavored gelatine
5 eggs, separated
1 or 2 tablespoons apricot brandy
1/8 teaspoon salt
1 cup heavy cream, whipped

Pur?e apricots in electric blender. There should be about 1 1/2 cups pur?e. Add 1/2 cup sugar. Combine water and 1/2 cup sweetened pur?e; sprinkle gelatine over pur?e to soften. Set aside.

Beat egg yolks with 1/2 cup sugar in top of double boiler. Cook over boiling water, stirring frequently, for 10 minutes or until thickened. Add brandy and gelatine mixture; stir until gelatine dissolves. Cook, then combine with remaining pur?e in large bowl; chill until mixture mounds slightly. Beat egg whites with salt until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff and shiny. Fold egg whites into gelatine mixture, then fold in whipped cream. Turn into 1-quart souffl? dish with collar. Chill several hours, until set. Remove collar before serving.

Makes 10 servings.

To make with canned apricots:  If desired, use 1 (30 ounce) can apricot halves instead of fresh apricots. Pur?e fruit in electric blender; do not sweeten. Sprinkle gelatine over pur?e to soften. Set aside. Proceed with recipe.

Makes 1 1/2 cups.

Don gamble take all your savings and buy some good stock and hold it till it goes up, then sell it. If it don go up, don buy it. — Will Rogers

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dirt cake

Dirt Cake

This cake is a joke, a bit of whimsy to lighten up any party. It is really a dessert. You may substitute vanilla pudding for the chocolate if you want and use up to 20 ounces of Oreo cookies. Use a clean new plastic flower pot or take the precaution of lining a new clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.

1 new flower pot
1 new garden trowel
5 gummy worms
1 bunch plastic flowers
16 ounces Oreo cookies
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
1 cup confectioners? sugar
1 teaspoon vanilla extract
2 (4 ounce) packages instant chocolate fudge pudding
1 (12 ounce) container whipped topping, thawed

Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla extract until smooth and fluffy. Set aside. Combine pudding mix and milk until well blended. Fold in whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the ?cake? together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the remaining pudding mixture and topping with the remaining crumbs.

Refrigerate 10 to 12 hours before serving. Remove from refrigerator. Decorate with flowers and stick gummy worms into the ?dirt? with a little of each worm showing. Serve by digging out portions with the trowel.

Serves 10 to 12.

No need to teach an eagle to fly. — Greek Proverb

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Hawaiian Salad

2 Apples 2 Bananas 1 cn Of fruit cocktail 1 Bag of mini-marshmallows -(optional) 1 Container of Cool whip -(optional)(use my mock cool -whip…) Cut fruit into bite-size pieces. Mix with fruit cocktail aand marshmallows. Add Cool Whip and stir until mixed well. Refrigerate before serving.

The society of women is the element of good manners. — Johann Wolfgang von Goethe

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Reese Peanut Butter Bars

1 c Melted Margarine 1 c Peanut butter 2 c Graham cracker crumbs 2 1/2 c Powdered sugar 12 oz Chocolate chips Mix first 4 ingredients and put into a greased 9 by 13 inch pan. Melt chips and spread over bars. Ready to eat. ( Does not need baking). Cut into bars. Yield: 24 to 30.

In religion and politics, peoples beliefs and convictions are in almost every case gotten at second hand, and without examination. — Mark Twain

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the best chocolate ice cream

"The Best" Chocolate Ice Cream

2 eggs
2 cups granulated sugar, divided
2/3 cup Hersheys? Cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
1 tablespoon vanilla extract
4 cups light cream
1 cup whipping cream

In a small bowl, combine eggs and 1/2 cup sugar; beat well. In large saucepan, stir together remaining 1 1/2 cups sugar, cocoa, cornstarch and salt; gradually stir in milk. Over medium heat, cook until mixture boils, stirring constantly, for 1 minute. Blend about half of hot mixture into beaten eggs; return hot mixture to saucepan. Blend in vanilla extract, light cream and whipping cream. Refrigerate until cold. Fill ice cream freezer container 2/3 full; freeze according to manufacturers directions. Remove lid; take out dasher. Pack mixture down; replace lid. Repack in ice and salt. Let stand several hours to ripen.

Chocolate-Marshmallow Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Stir together 2 cups marshmallow creme with 2 tablespoons milk. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peanut Butter Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. In small saucepan, stir together 1 1/2 cups Reeses Peanut Butter Chips, 1/2 cup sugar and 1/2 cup milk. Over low heat, stir until blended; cool. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

Chocolate-Peppermint Ice Cream
After basic recipe is frozen, remove dasher; allow ice cream to ripen one hour. Crush hard peppermint candies to equal 3/4 cup. Gradually add to partially ripened ice cream, swirling gently to marble. If more firm ice cream is desired, allow additional time to ripen.

When a person can no longer laugh at himself, it is time for others to laugh at him. — Thomas Szasz

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honey spice dressing

Honey Spice Dressing

1/2 cup French dressing
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ginger

Combine all ingredients and mix well.

Excellent on fruit salads.

Makes about 1/2 cup.

We may lay in a stock of pleasures, as we would lay in a stock of wine but if we defer tasting them too long, we shall find that both are soured by age. — Charles Caleb Colton

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Raspberry Meringue Squares

Raspberry Meringue Squares

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup confectioners sugar
1/4 teaspoon salt
2 cups all-purpose flour
3 large egg whites, at room temperature
1/2 cup granulated sugar
Generous 1/3 cup raspberry jam
Confectioners sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

In a medium bowl, beat butter, confectioners sugar and salt with an electric mixer until light and fluffy. On low speed, gradually add the flour, beating just until incorporated; the mixture should still be somewhat crumbly. Press the mixture evenly over the bottom of the pan. Bake for 14 to 16 minutes, until lightly golden around the edges. Set pan on a wire rack.

In a large bowl, beat the egg whites with an electric mixer until frothy. Increase speed to medium-high and beat until whites begin to form soft peaks. Add the sugar about 1 tablespoon at a time, and continue beating until the whites form stiff, glossy peaks. Spread the jam evenly over the warm crust. Using a large metal spoon, drop the meringue in large dollops on the jam, and using the back of the spoon, carefully spread the meringue over the crust, making sure to seal the edges. Bake for 25 minutes, or until meringue is golden brown. (The meringue will puff up as it bakes and sink as it cools.) Set the pan on a wire rack to cool completely.

Using a large sharp knife, cut into 24 squares. Dust the tops of the bars with confectioners sugar. Store the bars, well covered, in the refrigerator.

Makes 2 dozen squares.

Per serving: 148 calories; 8 g fat (5 g saturated fat; 49 percent calories from fat); 17.6 g carbohydrates; 22 mg cholesterol; 34 mg sodium; 2 g protein; 0.3 g fiber

Id like to see a nature film where an eagle swoops down and pulls a fish out of a lake, and then maybe hes flying along, low to the ground, and the fish pulls a worm out of the ground. Now thats a documentary — Jack Handey Deep Thoughts

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raspberry napoleons

Raspberry Napoleons

4 sheets phyllo dough
1/2 cup clarified butter, melted
1 teaspoon cinnamon combined with
    1 cup granulated sugar
1/4 cup ground almonds
4 cups fresh raspberries
1 cup whipped cream

Preheat oven to 450 degrees F.

Place one sheet of phyllo dough on a large flat work surface and brush lightly with clarified butter. Sprinkle evenly with three or four tablespoons of cinnamon sugar and one tablespoon of ground almonds. Repeat with three more sheets of phyllo dough ending with just butter on the top layer. Cut into three to four inch rounds (or any shape you choose) using a cookie cutter. Transfer the phyllo dough to a parchment lined cookie pan and bake until lightly browned, about two to three minutes (to keep the phyllo dough from curling as it bakes, place another sheet of parchment paper on top of the phyllo and then put a baking pan upside down over the parchment).

Assemble the pastries by placing one circle of phyllo on a serving plate. Cover with raspberries and top with a dollop of whipped cream. Repeat two more times. Dust the final layer of phyllo with confectioners sugar before topping the napoleon. Garnish with a trio of raspberries and sprig of fresh mint.

You cannot run away from a weakness you must sometimes fight it out or perish. And if that be so, why not now, and where you stand — Robert Louis Stephenson

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Chocolate Caramel Pecan Rolls

3 To 3 1/2 cups sifted flour 1/4 c Sugar 1 ts Salt 1 pk Active dry yeast 1 c Water 2 tb Butter 1 Egg 1/2 c Semi-sweet chocolate chips 2 tb Butter 1/2 c Pecans, chopped In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl. On floured surface, knead about 2 minutes. Roll dough into a 15×7″ rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices. Sprinkle a greased 13×9″ pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls. TOPPING: 1/2 cup brown sugar 1/4 cup pecans, chopped 1/2 cup butter, softened 2 Tb corn syrup In a small bowl, combine all topping ingredients and mix well. CHOCOLATE GLAZE: 1/3 cup semi-sweet chocolate chips 1 Tb butter In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter. Source: Chocolate Mousse Cookbook Makes: 1 dozen rolls

I realized that If I had to choose, I would rather have birds than airplanes. — Charles Lindbergh

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pastel meltaways

Pastel Meltaways

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup confectioners sugar
1/2 cup cornstarch
1 cup all-purpose flour
Icing

In large bowl, combine butter and confectioners sugar and blend well with electric mixer. Stir in cornstarch and flour. Form dough into ball, cover with plastic wrap; chill 30 minutes.

Preheat oven to 325 degrees F.

Shape dough into 1/2-inch balls and flatten into rounds. Place 2 inches apart on parchment-lined or ungreased cookie sheets. Bake 10 to 15 minutes, until lightly browned on edges. While cookies bake, prepare icing.

When cookies are done, remove from oven and cool about 2 minutes on baking sheets. Remove from baking sheets and cool completely on wire racks. When cooled, frost with icing.

Makes about 4 dozen cookies.

Icing
1 cup confectioners sugar
2/3 teaspoon vanilla extract
2 teaspoons butter, room temperature
2 tablespoons milk (about)
Food coloring of your choice

In bowl, mix confectioners sugar, vanilla extract, butter and milk. Add 1 to 2 drops of food coloring and mix well. Icing can be divided and each part tinted a different color. Frost cooled cookies and refrigerate or freeze.

We are not retreating - we are advancing in another Direction. — Douglas MacArthur

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