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From Cookbook Club Dessert Recipes
From Cookbook Club Dessert Recipes
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Dessert Recipes
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Table Of Contents
Dessert Recipes
Almond Honey Rugelach Almond-Filled Peaches Alpine White Hazelnut Cake Apple Brioche Pizza Apple Cinnamon Cheese Cake Apple Cinnamon Dessert Sauce Apple Cobbler Apple Crumb Kuchen Apple Lasagne Apple-Cranberry Casserole Applesauce Cake Apricot Fingers Banana Creme Anglaise Banana Nut Cake Banana Sunset Bean and Maple Syrup Bars Bean and Maple Syrup Pie Bean Pudding with Butterscotch Sauce Best Banana Fritters Best Ever Snickerdoodles Big Chief Blueberry Topping Black Forest Mousse Blackberry Fruit Tart Blackberry Peach Crisp Blackberry Peach Parfait Blueberries 'n Jam Topping Blueberry Cream Dessert Blueberry Crisp Blueberry Maple Mousse Blueberry Orange Sauce Blueberry Sally Lunn Blueberry-Pineapple Topping Blueberry-Studded Honey Peach Sauce Broiled Fluff-Frosting Butterscotch Sauce Candy and Hazelnut Cake
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10 11 12 13 14 15 16 17 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 35 36 37 38 39 40 41 42 43 44 45 46 47
Candy Cane Coffee Cakes Caramel Ice Cream Sauce Caramelized Oregon Hazelnuts Carrot Fruitcake Cassata Cherries in the Snow Cherry Cashew Cookies Cherry Clafoutis Cherry Good Cobbler Cherry Hazelnut Balls Cherry Hazelnut Crunch Pie Cherry Lattice Coffee Cake Cherry Pinwheels Cherry-Apple Pie Chilled Zabaglione Chocolate Amaretti Pie Chocolate Applesauce Cake Chocolate Cheesecake Chocolate Cherry Cake Chocolate Cherry Heart Chocolate Chocolate Crescents Chocolate Coated Hazelnuts Chocolate Coconut Ladder Loaf Chocolate Crumb Crust Chocolate Fondue Chocolate Hazelnut Clusters Chocolate Hazelnut Cookie Dough Chocolate Hazelnut Toffee Chocolate Rum Raspberry Cake Roll Chocolate Swirl Braid Chocolate Truffle Cake Chocolate-Raspberry Truffles Christmas Bows Cinnamon Apples Citrus Baba Citrus Berry Mimosas Classic Stollen Clove and Honey-Preserved Oranges Cocoa-Fluff Chewies
48 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 73 74 75 76 77 78 81 82 83 84 85 86 88 89 90 91
Cocoa-Fluff Truffles Coconut Cherry Bars Coconut Kringles Coconut Macaroons Coconut Tea Ice Cream Coconut-Hazelnut Pie Shell Coconut-Popcorn Crunch Pie Coffee Cakes Coffee Hazelnuts Conchas Cookie Crumb Crust Cranberry Pecan Pie Cream Cheese Brle in Merinque Shells Cream Cheese-Fluff Sauce Crumbed Bananas Crunchy Hazelnut Meringue Cookies Crunchy Hazelnut Pastry Shell Dark Chocolate Pav with Raspberry Sauce Date Cheese Coffee Cake Date Cheese Filling Date Filling Date Nut Christmas Tree Date Nut Spread Date-Cheese Coffee Cake Date-Nut Ring Date-Nut Streusel Cake Decadent Brownies Decadent Mixed Nut Chocolate Tart Delectable Chocolate Wreath Double Cherry Pie Dutch Babies with Quick Blackberry Syrup Easy Berry Tarts Easy Fruit Medley Easy Maple Squares Egg Nest Coffee Cake Fanned Date Cake Favorite Fudge-y Brownies Festival Pie Fluff Fondant
92 93 94 95 96 97 98 99 100 101 103 104 105 106 107 108 109 110 112 114 115 116 118 119 120 122 123 124 125 127 128 129 130 131 132 134 136 137 138
Fluff Seven-Minute Frosting Fluff-Chocolate Sauce Fluff-Fudge Sauce Fluff-Hard Sauce Fluff-Rum Sauce Fluffernutter Frosting Fluffernutter Pie Fluffy Peach Sorbet Fortune Cookies Fresh Berry Shortcake Fresh Fruit Kchen Frozen Coconut Mousse with Marionberry Coulis Fruit and Hazelnut Cheesecake Ginger Pudding Glace Hazelnuts Graceland Carrot Cake Graham Cracker Crust Grasshopper Pie Green Apple Cake Harvard Squares Hazelnut Apricot Torte Hazelnut Butterscotch Sauce Hazelnut Caramel Roll Hazelnut Carrot Cake Hazelnut Cherubs Hazelnut Chocolate Pastry Shell Hazelnut Christmas Balls Hazelnut Coconut Creams Hazelnut Cream Candy Hazelnut Cream Caramels Hazelnut Fudge Hazelnut Ice Cream Cake Hazelnut Pie Crust Hazelnut Poppy Seed Cake Hazelnut Pound Cake Hazelnut Praline Sauce Hazelnut Pumpkin Spice Cake Hazelnut Sponge Cake Hazelnut-Apple Cotlets
139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177
Heavenly Nonfat Chocolate Honey Dip Holiday Nut Wreath Holiday Peace Doves Honey Apricot Ring Honey Berry Pure Honey Bread Pudding Honey Caramel Sauce Honey Cherry Champagne Sauce Honey Citrus Syrup Honey Cream Sauce Honey Fig Bars Honey Noodle Kugel Honey Nut Crisp Topping for Fruit Honey Oatmeal Bars Honey Orange Sundae Sauce Honey Plum Sauce Honey Pumpkin Pie Honey Rhubarb Compote Honey Roasted Apples Honey Turtle Sauce Honey-Baked Apples Honey-Caramelized Bananas and Oranges Honey-Spiced Fruit Compote Hot Banana Souffl Hot Cross Carrot Bun (Healthy Hot Cross Bun) Indian Chai Cheese Cake Individual Cheesecake Delights Kate's Apple Cake Kiwi-Lime Sorbet with Whole Blackberries Lacy Valentine Cake Lattice Cheese Pie Lemon Bean Cake with Fresh Fruit Sauce Lemon Blossom Bars Lemon Blossom Blaster Lemon Blossom Cheese Cake Lemon Meringue Pie Lemon Spice Puffs Lemon Strawberry Napoleon Triangles Lemon-Apple-Hazelnut Sauce
178 179 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 205 206 207 208 209 211 212 213 214 215 216 217 218 219
Licorice Spice Dessert 220 Light Fruit Pastry 221 Light-Hearted Swiss Meringues with Raspberries 222 Low-Fat Summer Trifle 224 Lynne's Cheesecake 225 Mammy Shanty's Apple Pie 226 Mango Passionfruit Fiesta 227 Mango/ Passionfruit Cheese Cake 228 Maple Bars 229 Maple Bread Pudding 230 Maple Butter Frosting 231 Maple Macadamia Nut Parfait 232 Maple Mocha Topping 233 Maple Oatmeal Drops 234 Maple Syrup Nut Cake 235 Maple Walnut Cream Pie 236 Maple Walnut Ice Cream 237 Maple Walnut Pie 238 Maple Walnut Squares 239 Margarita-Berry Pie 240 Marionberry Peach Crisp with Marionberry Ice Cream 242 Marshmallow Fluff Treats 243 Meringue Shells 244 Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce 245 Mini Noodle Kugels with Raspberry Filling 247 Never Fail-Fudge 248 No-Bake Cherry Cheese Squares 249 No-Fat Chocolate Angel Food Cake 250 No-Fat Chocolate Glaze 251 Nutty Apricot Coffee Cakes 252 Oatmeal Hazelnut Macaroons 254 Old-fashioned Oatmeal Pie 255 Orange Date Palm Leaves 256 Oregon Hazelnut Butter Cookies 258 Oregon Hazelnut Cheesecake 259 Oregon Hazelnut Crunch 260 Oregon Hazelnut Meringue Bits 261 Oregon Hazelnut Penuche Fudge 262
Oregon Hazelnut Pie Oregon Hazelnut Praline Powder Oregon Hazelnut Raisin Cookies Peachy-Keen Honey Topping Pear Tart with Burnt Hazelnut Ice Cream Pears with Blackberry Sauce Pecan Crescents Penuche Poached Pears with Anisette Pretty In Pink Salad Pull-Apart Pecan Crescents Pumpkin Cheesecake Raspberry Cheese Coffee Cake Raspberry Cranberry Cheesecake Raspberry Orange Sorbet Raspberry Streusel Cake Ribbon of Cherry Cheesecake Rich Date Pastry Squares Ricotta Pie Roasted Oregon Hazelnut Torte Rocky Road Pie Rosy Oregon Hazelnut Kraut Cake Seasonal Fresh Fruit Salad Simple Fruit Glaze for Tarts Simple Maple Sponge Cake Slimmin' Sweet Potato Tart Star-Spangled Cherry Pie Strawberries Romanoff Strawberries with Balsamic Vinegar Strawberry Cake Strawberry Pie Streusel Topping Summer Berries with Yogurt-Citrus Sauce Summer Fruit Salad Summer Peach Compote Sundae Pie Swedish Egg Cake with Wild Blackberries Sweet Cheese Coffee Cake Sweet Heart Pastry
263 264 265 266 267 268 269 271 272 273 274 276 277 279 281 282 283 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 307
Sweet Orange Marmalade Sorbet Sweet Potato Cake Sweetheart Meringues with Crme Brle and Raspberry Sauce The Olympia Thickened Red Raspberry Pure Tortoni Cups Traditional Cherry Pie Trifle Tropical Fruit Flamb Valentine's Day Red Cake Vanilla Pastry Cream for Tarts Very Cherry Pie Volcano Cake White Chocolate Pudding Whoopie Pies Wild Black Currant Cake Wild Black Currant Dessert Sauce Wild Raspberry Cake Wild Raspberry Dessert Sauce Yogurt Torte
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Dessert Recipes
Almond Honey Rugelach Almond-Filled Peaches Alpine White Hazelnut Cake Apple Brioche Pizza Apple Cinnamon Cheese Cake Apple Cinnamon Dessert Sauce Apple Cobbler Apple Crumb Kuchen Apple Lasagne Apple-Cranberry Casserole Applesauce Cake Apricot Fingers Banana Creme Anglaise Banana Nut Cake Banana Sunset Bean and Maple Syrup Bars Bean and Maple Syrup Pie Bean Pudding with Butterscotch Sauce Best Banana Fritters Best Ever Snickerdoodles Big Chief Blueberry Topping Black Forest Mousse Blackberry Fruit Tart Blackberry Peach Crisp Blackberry Peach Parfait Blueberries 'n Jam Topping Blueberry Cream Dessert Blueberry Crisp Blueberry Maple Mousse Blueberry Orange Sauce Blueberry Sally Lunn http://www.recipesnoop.com
Blueberry-Pineapple Topping Blueberry-Studded Honey Peach Sauce Broiled Fluff-Frosting Butterscotch Sauce Candy and Hazelnut Cake Candy Cane Coffee Cakes Caramel Ice Cream Sauce Caramelized Oregon Hazelnuts Carrot Fruitcake Cassata Cherries in the Snow Cherry Cashew Cookies Cherry Clafoutis Cherry Good Cobbler Cherry Hazelnut Balls Cherry Hazelnut Crunch Pie Cherry Lattice Coffee Cake Cherry Pinwheels Cherry-Apple Pie Chilled Zabaglione Chocolate Amaretti Pie Chocolate Applesauce Cake Chocolate Cheesecake Chocolate Cherry Cake Chocolate Cherry Heart Chocolate Chocolate Crescents Chocolate Coated Hazelnuts Chocolate Coconut Ladder Loaf Chocolate Crumb Crust Chocolate Fondue Chocolate Hazelnut Clusters Chocolate Hazelnut Cookie Dough Chocolate Hazelnut Toffee http://www.recipesnoop.com
Chocolate Rum Raspberry Cake Roll Chocolate Swirl Braid Chocolate Truffle Cake Chocolate-Raspberry Truffles Christmas Bows Cinnamon Apples Citrus Baba Citrus Berry Mimosas Classic Stollen Clove and Honey-Preserved Oranges Cocoa-Fluff Chewies Cocoa-Fluff Truffles Coconut Cherry Bars Coconut Kringles Coconut Macaroons Coconut Tea Ice Cream Coconut-Hazelnut Pie Shell Coconut-Popcorn Crunch Pie Coffee Cakes Coffee Hazelnuts Conchas Cookie Crumb Crust Cranberry Pecan Pie Cream Cheese Brle in Merinque Shells Cream Cheese-Fluff Sauce Crumbed Bananas Crunchy Hazelnut Meringue Cookies Crunchy Hazelnut Pastry Shell Dark Chocolate Pav with Raspberry Sauce Date Cheese Coffee Cake Date Cheese Filling Date Filling Date Nut Christmas Tree http://www.recipesnoop.com
Date Nut Spread Date-Cheese Coffee Cake Date-Nut Ring Date-Nut Streusel Cake Decadent Brownies Decadent Mixed Nut Chocolate Tart Delectable Chocolate Wreath Double Cherry Pie Dutch Babies with Quick Blackberry Syrup Easy Berry Tarts Easy Fruit Medley Easy Maple Squares Egg Nest Coffee Cake Fanned Date Cake Favorite Fudge-y Brownies Festival Pie Fluff Fondant Fluff Seven-Minute Frosting Fluff-Chocolate Sauce Fluff-Fudge Sauce Fluff-Hard Sauce Fluff-Rum Sauce Fluffernutter Frosting Fluffernutter Pie Fluffy Peach Sorbet Fortune Cookies Fresh Berry Shortcake Fresh Fruit Kchen Frozen Coconut Mousse with Marionberry Coulis Fruit and Hazelnut Cheesecake Ginger Pudding Glace Hazelnuts Graceland Carrot Cake http://www.recipesnoop.com
Graham Cracker Crust Grasshopper Pie Green Apple Cake Harvard Squares Hazelnut Apricot Torte Hazelnut Butterscotch Sauce Hazelnut Caramel Roll Hazelnut Carrot Cake Hazelnut Cherubs Hazelnut Chocolate Pastry Shell Hazelnut Christmas Balls Hazelnut Coconut Creams Hazelnut Cream Candy Hazelnut Cream Caramels Hazelnut Fudge Hazelnut Ice Cream Cake Hazelnut Pie Crust Hazelnut Poppy Seed Cake Hazelnut Pound Cake Hazelnut Praline Sauce Hazelnut Pumpkin Spice Cake Hazelnut Sponge Cake Hazelnut-Apple Cotlets Heavenly Nonfat Chocolate Honey Dip Holiday Nut Wreath Holiday Peace Doves Honey Apricot Ring Honey Berry Pure Honey Bread Pudding Honey Caramel Sauce Honey Cherry Champagne Sauce Honey Citrus Syrup Honey Cream Sauce http://www.recipesnoop.com
Honey Fig Bars Honey Noodle Kugel Honey Nut Crisp Topping for Fruit Honey Oatmeal Bars Honey Orange Sundae Sauce Honey Plum Sauce Honey Pumpkin Pie Honey Rhubarb Compote Honey Roasted Apples Honey Turtle Sauce Honey-Baked Apples Honey-Caramelized Bananas and Oranges Honey-Spiced Fruit Compote Hot Banana Souffl Hot Cross Carrot Bun (Healthy Hot Cross Bun) Indian Chai Cheese Cake Individual Cheesecake Delights Kate's Apple Cake Kiwi-Lime Sorbet with Whole Blackberries Lacy Valentine Cake Lattice Cheese Pie Lemon Bean Cake with Fresh Fruit Sauce Lemon Blossom Bars Lemon Blossom Blaster Lemon Blossom Cheese Cake Lemon Meringue Pie Lemon Spice Puffs Lemon Strawberry Napoleon Triangles Lemon-Apple-Hazelnut Sauce Licorice Spice Dessert Light Fruit Pastry Light-Hearted Swiss Meringues with Raspberries Low-Fat Summer Trifle http://www.recipesnoop.com
Lynne's Cheesecake Mammy Shanty's Apple Pie Mango Passionfruit Fiesta Mango/ Passionfruit Cheese Cake Maple Bars Maple Bread Pudding Maple Butter Frosting Maple Macadamia Nut Parfait Maple Mocha Topping Maple Oatmeal Drops Maple Syrup Nut Cake Maple Walnut Cream Pie Maple Walnut Ice Cream Maple Walnut Pie Maple Walnut Squares Margarita-Berry Pie Marionberry Peach Crisp with Marionberry Ice Cream Marshmallow Fluff Treats Meringue Shells Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce Mini Noodle Kugels with Raspberry Filling Never Fail-Fudge No-Bake Cherry Cheese Squares No-Fat Chocolate Angel Food Cake No-Fat Chocolate Glaze Nutty Apricot Coffee Cakes Oatmeal Hazelnut Macaroons Old-fashioned Oatmeal Pie Orange Date Palm Leaves Oregon Hazelnut Butter Cookies Oregon Hazelnut Cheesecake Oregon Hazelnut Crunch Oregon Hazelnut Meringue Bits http://www.recipesnoop.com
Oregon Hazelnut Penuche Fudge Oregon Hazelnut Pie Oregon Hazelnut Praline Powder Oregon Hazelnut Raisin Cookies Peachy-Keen Honey Topping Pear Tart with Burnt Hazelnut Ice Cream Pears with Blackberry Sauce Pecan Crescents Penuche Poached Pears with Anisette Pretty In Pink Salad Pull-Apart Pecan Crescents Pumpkin Cheesecake Raspberry Cheese Coffee Cake Raspberry Cranberry Cheesecake Raspberry Orange Sorbet Raspberry Streusel Cake Ribbon of Cherry Cheesecake Rich Date Pastry Squares Ricotta Pie Roasted Oregon Hazelnut Torte Rocky Road Pie Rosy Oregon Hazelnut Kraut Cake Seasonal Fresh Fruit Salad Simple Fruit Glaze for Tarts Simple Maple Sponge Cake Slimmin' Sweet Potato Tart Star-Spangled Cherry Pie Strawberries Romanoff Strawberries with Balsamic Vinegar Strawberry Cake Strawberry Pie Streusel Topping http://www.recipesnoop.com
Summer Berries with Yogurt-Citrus Sauce Summer Fruit Salad Summer Peach Compote Sundae Pie Swedish Egg Cake with Wild Blackberries Sweet Cheese Coffee Cake Sweet Heart Pastry Sweet Orange Marmalade Sorbet Sweet Potato Cake Sweetheart Meringues with Crme Brle and Raspberry Sauce The Olympia Thickened Red Raspberry Pure Tortoni Cups Traditional Cherry Pie Trifle Tropical Fruit Flamb Valentine's Day Red Cake Vanilla Pastry Cream for Tarts Very Cherry Pie Volcano Cake White Chocolate Pudding Whoopie Pies Wild Black Currant Cake Wild Black Currant Dessert Sauce Wild Raspberry Cake Wild Raspberry Dessert Sauce Yogurt Torte
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Almond-Filled Peaches
1 cup sugar 2/3 cup slivered almonds 2/3 cup coarsely crushed amaretti cookies 3 egg yolks 6 large ripe peaches, sliced in half and pitted 1/2 cup dry white wine 1/2 cup water 2 Tbs butter Preheat oven to 375 degrees F. In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed cookies, and egg yolks; set aside. Place peach halves in buttered 13 9-inch baking dish. Evenly spoon nut mixture onto peach halves; set aside. In a small saucepan, combine wine, water and 1/2 cup sugar; heat until sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach half; pour remaining liquid around peaches. Dot with butter and bake 40 minutes, basting occasionally. Serve warm or at room temperature. Serves 12 Cooking time: 40 minutes
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Apple Cobbler
1/2 cup sugar 1/2 tsp cinnamon 4 cups thinly-sliced pared apples 1 cup sifted all-purpose flour 1 cup sugar 1 tsp baking powder 1/4 tsp salt 1 well-beaten egg 1/2 cup evaporated milk 1/3 cup melted butter Place apples in bottom of a greased 8 1/4 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples. Bake at 325 degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm. Serves 8
Recipe Source
Author: Ruth B, Rinker, Rinker Orchards, Stephens City, VA
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Serves 12
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Apple Lasagne
8 pieces Lasagne, uncooked 2 20-ounce cans apple pie filling CHEESE FILLING 1 cup part-skim Ricotta cheese 1/4 cup egg substitute 1 tsp almond extract 1/4 cup white sugar TOPPING 6 Tbs flour 1/2 tsp cinnamon 3 Tbs margarine 6 Tbs brown sugar 1/4 cup quick oats dash nutmeg OPTIONAL SOUR CREAM GARNISH: (mix and chill) 1 cup sour cream 1/3 cup brown sugar Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 13 2inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture. Serves 12 Cooking time: 45 minutes
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Apple-Cranberry Casserole
3 cups chopped apples, (I use Golden Delicious) 2 cups raw whole cranberries 1 1/2 cups sugar TOPPING 1/2 cup brown sugar 1/3 cup flour 1 stick melted margarine 3/4 tsp salt 1 1/2 cups Quaker oats 1/2 cup chopped pecans Mix chopped apples and cranberries together with 1 1/2 cups sugar. Put in 1 1/2-quart casserole dish. Make topping by mixing all topping ingredients together. Put on top of apple-cranberry mixture. Bake at 350 degrees for 50 minutes. Serves 8
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Author: Holly Dillender
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Applesauce Cake
1 3/4 cups sugar 1/2 tsp allspice 1 1/2 cups unbleached flour 1/2 tsp nutmeg 1 cup soy flour 1/4 tsp baking powder 1 1/2 tsp baking soda 2 cups applesauce 1 1/2 tsp salt 1/2 cup vegetable oil 1 tsp cinnamon 1/2 cup soft tofu 1/2 tsp cloves 1 cup raisins, chopped Preheat the oven to 350F. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving. Serves 18
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Apricot Fingers
Fluff Fondant 1 8-ounce package dried apricots Flatten each apricot half slightly. Shape 1 level measuring teaspoonful Fluff Fondant into a small oval; use to stuff apricots. Serves 12
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Mix and bake at 350 degrees for 40 minutes or until done. Serves 12
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Banana Sunset
8 very ripe bananas 2 Tbs rum 2 Tbs honey 1/2 lb butter 3 oz raisins 2 oz cherries 4 eggs 1/2 cup sugar 1/2 lb flour 3/4 pint milk 1/2 Tbs lime juice 1 oz mixed nuts 1/2 tsp vanilla 1/2 cup grated coconut Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime juice, and flour. Mix well. Add raisins, cherries, and nuts, blend slightly. Turn out mixture in 9 inch baking dish. Bake at 400degrees for 1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and coconut. Decorate with six carambola slices. Serves 10
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Pour cooled pure over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.Just before serving, remove sides of pan. Best when served same day.Serves 8-10 Serves 10
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Blueberry Crisp
3 cups cooked brown rice 3 cups fresh blueberries* 1/4 cup plus 3 tablespoons firmly packed brown sugar, divided Vegetable cooking spray 1/4 cup whole-wheat flour 1/4 cup chopped walnuts 1 tsp ground cinnamon 3 Tbs margarine Combine rice, blueberries and 3 tablespoons sugar. Coat 8 individual custard cups or 2-quart baking dish with cooking spray. Place rice mixture in cups or baking dish; set aside. Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Serves 8
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Blueberry-Pineapple Topping
1 8-ounce can crushed pineapple, drained 1/4 cup pineapple preserves 1 cup fresh or frozen blueberries In a small saucepan over medium heat bring pineapple and preserves to a boil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Serves 12
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Broiled Fluff-Frosting
1/3 cup butter or margarine, softened 1 cup Marshmallow Fluff 1/4 tsp salt 1 cup shredded coconut 1/2 cup chopped walnuts Combine all ingredients; spread over the top of hot cake. Broil slowly, about 2 minutes until golden brown. Makes enough to frost one 9-inch square cake. Serves 8
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Butterscotch Sauce
1 cup firmly packed brown sugar 1/2 cup water 2 Tbs butter or margarine 1/2 cup Marshmallow Fluff Cook sugar and water to 235F. on candy thermometer or soft ball stage (when a small amount of mixture dropped into very cold water flattens on removal from water) about 4 to 5 minutes. Remove from heat; stir into butter and Fluff. Serve hot or cold. Serves 8
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coffeecakes. If desired, decorate with candied cherries. ____________________To Make Glaze: Mix all ingredients until desired consistency. Serves 24
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Carrot Fruitcake
1 cup grated carrots 1 cup seedless raisins 3/4 cup honey 1 tsp cinnamon 1 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp cloves 2 Tbs margarine 1 1/2 cups water 1 1/2 cups whole wheat flour 1 tsp baking soda 1/2 cup wheat germ 1/2 cup chopped walnuts Preheat oven to 300F. Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Serves 12 Cooking time: 45 minutes
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Cassata
1 quart vanilla ice cream, softened 1 cup whipping cream 1 tsp vanilla extract 1 egg white 2 Tbs confectioners sugar 1/4 cup chopped almonds 1/4 cup chopped maraschino cherries 1 quart chocolate ice cream, softened 2 Tbs chopped pistachio nuts Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze. In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside. In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm. In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside. Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts. Serves 10 to 12. Serves 12
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Cherry Clafoutis
1 lb fresh, frozen or canned black cherries 2 California Fresh Eggs 1/2 cup sugar 1/4 tsp salt 3 tsp vanilla extract 1/2 cup flour, sifted 1 cup non-fat evaporated milk Pit the cherries, or drain the canned cherries, or thaw the frozen cherries. In a bowl, beat the eggs as for an omelet, add the sugar, salt and vanilla extract. In another bowl, put the sifted flour, add the eggs and mix well, add the non-fat evaporated milk. Spray a baking dish with vegetable oil, add the cherries, pour the batter over. Bake in a pre-heated oven at 400F., for about 45 minutes. The color must be golden brown. A knife slid in the middle should come out dry. Serve lukewarm.Serves 6-8 Serves 8
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Cherry Pinwheels
End a special-occasion meal with these delicate, flaky cookies. 1/2 cup 4% fat cream-style cottage cheese (no substitutions) 1 cup all-purpose flour 1 cup butter (no substitutions) 1/2 cup cherry preserves 1 egg white Granulated sugar In a large mixing bowl, combine cottage cheese and flour. Cut in butter. Press dough together and flatten. Divide dough into quarters; wrap in plastic wrap. Refrigerate 4 hours or overnight. On a well-floured surface, roll out 1 piece of dough into a rectangle about 1/16-inch thick. Dough will be sticky. Keep remaining dough refrigerated. With a sharp knife, cut rectangle into 2 1/2-inch squares. Transfer squares to greased baking sheets. Make 1-inch diagonal cuts from each corner toward the center of each square. Place 1/4 teaspoon jam in the center. Fold every other tip to center over the jam to form a pinwheel. Refrigerate 10 minutes. Lightly brush tops of dough with egg white; sprinkle with sugar. Bake in a preheated 350 oven 12 to 15 minutes, or until golden brown. Let cool.Makes about 3 dozen cookies. Serves 36
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Cherry-Apple Pie
What better way to celebrate fall than with an all-American favorite. 1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1 Tbs butter or margarine 1 Pastry for 9-inch 2-crust pie Combine cherries and apple slices in a large bowl. Stir together sugar, flour and cinnamon. Pour over fruit mixture; mix well. Let stand 15 minutes. Put fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Bake in a preheated 425 oven 40 to 50 minutes, or until edge is golden brown and apples are tender.Makes 6 to 8 servings. Serves 8
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Chilled Zabaglione
6 Tbs sugar 1 tsp unflavored gelatin 1/2 cup Marsala wine 6 egg yolks, beaten until thick 1 cup whipping cream 1 tsp vanilla extract 4 egg whites 1/8 tsp salt 1/8 tsp cream of tartar Fresh strawberries or raspberries In double boiler, combine 4 tablespoons sugar and gelatin. Add Marsala wine and beaten egg yolks. Cook over hot water, stirring constantly, until mixture thickens. Remove from heat and chill until cool but not set. In a chilled medium bowl, whip cream and vanilla until stiff. Add chilled egg yolk mixture to cream and beat until smooth. In another bowl, beat egg whites until foamy. Add salt, cream of tartar and 2 tablespoons sugar; beat until stiff peaks form. Fold beaten egg whites into cream mixture. Spoon into dessert glasses. Chill. Serve with berries. Serves 4
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Author: Graves' Mountain Lodge
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Chocolate Cheesecake
1 12-ounce package semisweet-chocolate pieces 24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff 2 eggs 1 8-ounce container sour cream 1 ready-to-use crust or 1 9-ounce readyto-use crust Heat oven to 375F.In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.)In a large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate. Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving. Makes 12 to 14 servings. Serves 14
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Bake at 375F for 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Chocolate Glaze, if desired. ___________________To Make Chocolate Glaze: Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce) unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk; blend until smooth. Serves 24
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Chocolate Fondue
1/4 cup Sue Bee Honey 1/2 cup half and half 9 oz chocolate bar, broken into pieces 1 tsp vanilla extract 1/4 cup chopped toasted almonds Heat Sue Bee Honey and half and half in fondue pot over direct heat. Reduce heat, add chocolate and stir constantly until melted. Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake. Serves 24
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Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature. Separate eggs. In small narrow bowl, blend together yolks, rum flavoring and coffee granules. Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes. Set aside. Clean beaters well in preparation for next step. In larger bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form. Briefly fold yolks into whites without being too thorough. Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated. Turn into prepared pan, and smooth to edges with as few strokes as possible. Bake for 12 to 15 minutes, until top springs back when gently pressed with finger. Do not overbake. As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar. As cake is removed from oven, immediately turn cake out onto prepared cloth. Gently remove parchment or wax paper from bottom. Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll. Set aside to cool, seam side down. Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Combine reserved pure with gelatin mixture. Refrigerate until syrupy. (If it gels too quickly, simply warm again.) Whip cream with sugar and vanilla until stiff. Fold pure/gelatin mixture into sweetened whipped cream. Refrigerate until ready to use. Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake, remove towel and spread jam over unrolled cake. Top with mousse, sprinkle with fresh raspberries, if available. Roll up again, seam side down. Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth. Brush all crumbs from surface of cake roll. Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface. Refrigerate cake for 10 minutes. Reheat glaze so that it pours easily. (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum. Refrigerate until ready to serve. http://www.recipesnoop.com
To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Pass raspberry sauce around the table. Serves 8
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Chocolate-Raspberry Truffles
The most beloved of French candies, the Truffle is fast becoming one of America's favorites, too. Our version has an optional cocoa powder dusting, (although in France, it is considered by many to be a requirement!) or a crunchy hazelnut outer coating. 3/4 cup unsalted butter 1 lb semi-sweet chocolate, finely chopped 1/2 cup seedless raspberry jam 1/4 cup Raspberry Chambord or 1/4 cup Raspberry Chambord 1/2 cup Dutch-process cocoa powder, (optional) 1 cup hazelnuts, roasted and finely chopped Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat. Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight. Place the cocoa or hazelnuts in a wide shallow pie pan. Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving. Serves 36
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Christmas Bows
These tender cookies are made with a rich yeast dough that requires no kneading or rising. DOUGH 2 cups all-purpose flour (2 to 2 1/4 cups) 1 package Fleischmann's Rapid Rise Yeast 1/2 cup sour cream 1 Tbs water 1/2 cup butter or margarine (1 stick), softened 1 egg Granulated sugar Powdered sugar FRUIT FILLING 1/3 cup cherry or raspberry preserves 1/4 cup dry bread crumbs 1/4 cup granulated sugar 2 Tbs butter or margarine, softened 1/2 tsp pure almond extract To make dough: In a large bowl, combine 1/2 cup flour and undissolved yeast. Heat sour cream and water until very warm (120 to 130F); stir into dry ingredients. Stir in butter, egg and enough remaining flour to make soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2 to 24 hours. To make filling: In small bowl, combine cherry preserves, bread crumbs, 1/4 cup sugar, butter and almond extract. To shape: Sprinkle work surface with granulated sugar. Roll one half of dough to 18 8-inch rectangle. Spread half of filling lengthwise over half of dough. Fold dough, lengthwise in half, to form 18 4-inch rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1 1/2-inch wide) strips; twist each in center to form "bow". Place on lightly greased baking sheets. Bake at 375F for 15 to 20 minutes or until golden brown, switching position of pans halfway through baking for more even browning. Remove from pans; cool on wire racks. Sift powdered sugar over cookies before serving. Serves 24 Cooking time: 20 minutes
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Cinnamon Apples
2 tart green apples, sliced into rings 1 Tbs butter 1 Tbs brown sugar 1 tsp cinnamon Core 2 tart green apples. Slice thinly into rings. Melt 1 tablespoon butter in heavy skillet over medium heat. Saut apple rings until tender, 5 to 6 minutes. Sprinkle with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Stir gently to blend. Serves 4 Cooking time: 60 minutes
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Citrus Baba
GRAPEFRUIT JULIENNE 1/2 cup grapefruits or orange peel, thin strips 1 cup sugar 1/2 cup water 1/2 cup fresh squeezed grapefruit or orange juice 3 Tbs honey DOUGH 1/3 cup warm water (105 to 115F) 1 package Fleischmann's Active Dry Yeast*, * see notes 2 Tbs sugar 1/4 tsp salt 1/2 cup butter or margarine, softened 3 lightly beaten eggs, at room temperature 1 1/2 cups all-purpose flour Peeled grapefruit or orange sections Fresh mint sprigs Prepare Grapefruit Julienne and syrup: Use vegetable peeler to remove thin strips of peel from 2 grapefruits or 4 oranges to measure 1/2 cup strips (remove colored part only). Set aside. Combine 1 cup sugar and 1/2 cup water in saucepan over medium-high heat. Bring to boil, stirring occasionally. Boil 1 minute, add grapefruit or orange strips and continue boiling for 3 minutes, stirring occasionally. Remove pan from heat. With fork, transfer strips to wax paper to cool, reserving syrup. Stir 1/2 cup freshly squeezed grapefruit or orange juice and 3 tablespoons honey into syrup; reserve. Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt and butter; beat at medium speed until well blended. Stir in eggs and flour to make thick batter. Beat at high speed of electric mixer 2 minutes, scraping bowl occasionally. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Stir batter down. Spoon batter into 12 greased 2 1/2-inch muffin cups. Let rise in warm, draft-free place until doubled in size, about 15 minutes. Bake at 450F for 10 to 12 minutes or until done. Makes 12 babas. Prick babas all over with skewer, turn upside down in pan and slowly spoon reserved grapefruit syrup, one http://www.recipesnoop.com
spoonful at a time, over warm babas. Continue spooning syrup over babas until all syrup is absorbed (this takes up to 30 minutes). When syrup is absorbed, remove from pans. Serve garnished with grapefruit julienne, grapefruit or orange sections and fresh mint sprigs. Serves 12
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Classic Stollen
5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup sugar 2 packages Fleischmann's Rapid Rise Yeast 2 tsp grated lemon peel 1 1/2 tsp ground mace or ground nutmeg or 3/4 teaspoon ground mace or ground nutmeg 1/2 tsp salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine, cut-up 2 eggs 1 egg white 3/4 cup golden or dark raisins 1/2 cup finely chopped candied orange peel 1/2 cup blanched slivered almonds, toasted 16 candied cherry halves, optional Powdered sugar In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in two eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half. Roll each to 12 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen. Bake at 350F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens. Serves 24 http://www.recipesnoop.com
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Cocoa-Fluff Chewies
1/4 cup unsweetened cocoa 2 Tbs water 1/4 cup peanut butter 2 Tbs (large) Marshmallow Fluff 3/4 cup bran flakes cereal 1/2 cup seedless raisins 1 cup shredded coconut Blend cocoa with water. Stir in peanut butter (mixture will be thick). Add Fluff. Stir until thoroughly blended. Add bran, raisins and half of coconut. Form into 1-inch balls. Roll in remaining coconut Let stand 1 hour. Serves 30
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Cocoa-Fluff Truffles
1 16-ounce package semisweet-chocolate pieces 1 7 1/2-ounce jar Marshmallow Fluff In double boiler top over hot, not boiling water, melt chocolate. Blend in Fluff, add flavorings (see Notes). Cool slightly. Shape into 1/2-inch balls. Serves 8
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Coconut Kringles
4 1/2 cups plus 1/3 cup all-purpose flour 1/3 cup plus 1/4 cup sugar 2 packages Fleischmann's Rapid Rise Yeast 1 tsp salt 1/2 cup butter or margarine 3/4 cup milk 1/2 cup water 3 eggs 1 cup flaked coconut, toasted or chopped Slivered almonds, toasted In large bowl, combine 1 1/2 cups flour, 1/3 cup sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105 to 115F). Stir into dry ingredients. Stir in 2 eggs, coconut and additional 2 1/2 to 3 cups flour to make stiff batter; grease top. Cover bowl tightly with plastic wrap; refrigerate for 2 to 24 hours. Combine 1/3 cup flour and remaining 1/4 cup sugar. Cut in remaining butter until crumbly. Reserve. On floured surface, roll dough to 14- 12-inch rectangle. Cut into 14 (1-inch wide) strips. Roll to (14-inch length) ropes. Shape as pretzels: Form each rope into "U". Lift ends of each rope, cross twice and fold back over center of rope. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 15 to 30 minutes. Lightly beat remaining egg; brush on rolls. Sprinkle sugar mixture on rolls. Bake at 375F for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks. Serves 14
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Coconut Macaroons
1 14-ounce can sweetened and condensed milk 1 egg white 4 cups angel coconut (about 10 oz.) 1/4 cup Sue Bee Honey 1 tsp almond extract 1/3 cup flour 1/2 tsp baking powder pinch salt 48 Maraschino cherry halves, optional Combine first 5 ingredients. Stir in flour, baking powder and salt. Drop by teaspoonfuls on a well greased baking sheet. Lightly press a Maraschino cherry half into each unbaked cookie. Bake at 350 degrees for about 12 minutes or until coconut is lightly browned. Remove from sheet immediately and let cool on waxed paper. Serves 48
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Coffee Cakes
COFFEE CAKE 2 cups all-purpose flour 2 Tbs sugar 1 package Fleischmann's Active Dry Yeast 1/2 tsp salt 1/3 cup milk 1/3 cup water 2 Tbs butter or margarine 1 egg, at room temperature TOPPING 1/2 cup firmly packed brown sugar 1/2 cup all-purpose flour 1/4 cup flaked coconut 3 Tbs butter or margarine, melted 1/2 tsp ground cinnamon 1/2 cup preserves Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, Fleischmann's Active Dry Yeast and salt. Heat milk, water and butter until hot to touch (120 to 130 degrees F); add to dry mixture. Beat 2 minutes to blend well. Add egg. Stir in enough remaining flour to make a soft batter. Spread batter in greased 9-inch square pan. Cover; let rise in warm draft-free place until doubled in size, about 35 to 40 minutes. In medium bowl, stir together brown sugar, flour, coconut, butter and cinnamon until well combined. Carefully spread preserves over batter; sprinkle with coconut mixture. Bake at 350 degrees for 35 to 40 minutes, until done. Serve warm. Serves 8
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Coffee Hazelnuts
1 cup brown sugar 1/2 cup sugar 1/2 cup dairy sour cream 1 Tbs instant coffee 1 tsp vanilla 2 1/2 cups roasted Oregon hazelnuts In a saucepan, combine sugars, sour cream and coffee. Cook and stir until mixture reaches softball stage (236F). Remove from heat and add vanilla and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto large buttered shallow pan or platter. With two forks, separate nuts. Cool until coating sets. Serves 24
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Conchas
DOUGH 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/2 sugar 2 packages Fleischmann's Active Dry or Rapid Rise Yeast 1/2 tsp salt 1/2 cup water 1/2 cup milk 1/4 cup butter or margarine 2 eggs, at room temperature 1 cup chopped dates or pitted dates CINNAMON TOPPING 1/2 cup sugar 1/4 cup butter or margarine, softened 1 egg yolk 1/2 cup all-purpose flour 1 tsp ground cinnamon To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120 to 130F). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 35 to 45 minutes. (For Rapid Rise Yeast, cover dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. On floured surface, knead in dates. Divide dough into 14 equal pieces; form into smooth balls. Place on greased baking sheets. With palm of hand, flatten each ball slightly. To make topping: In medium bowl, combine sugar and butter. Stir in egg yolk, flour and cinnamon; blend well. Divide into 14 equal portions. With palm of hand, flatten each portion of topping into a 2 1/2-inch round; place a topping on each dough piece. With sharp knife, make 1/4-inch cuts on each roll to resemble shell shape. Cover; let rise in warm, draft-free place until doubled in size, about 25 to 35 minutes. http://www.recipesnoop.com
Bake at 375F for 15 to 18 minutes or until golden. Remove from baking sheets; cool on wire racks.____________________Cinnamon-Chocolate Topping: Stir 2 tablespoons unsweetened cocoa into Cinnamon Topping. Serves 14
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Crumbed Bananas
4 peeled bananas Lemon juice Salt and pepper, to taste Cake flour 1 beaten egg Bread crumbs Oil Parsley, for decoration Sprinkle both sides of the bananas with lemon juice, salt, and pepper. Roll completely in flour, egg and crumbs. Put in fridge for an hour. Fry in hot oil until golden brown. Drain on brown paper. Decorate with parsley and serve immediately. Serves 4
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frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool. Makes about 3 cups. TO SERVE: Remove from freezer approximately 20 minutes before serving time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest, and partially frozen whole frozen raspberries. Pass any extra raspberry sauce around the table.Serves (16) 1/2" Slices Serves 16
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Beat remaining egg; brush on dough. If desired, sprinkle with Crumb Topping, dividing evenly. Bake at 375F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks. ____________________CRUMB TOPPING: In small bowl, combine all-purpose flour and sugar. Stir in butter or margarine, softened, until mixture resembles coarse crumbs. Serves 16
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Date Filling
1 8-ounce package chopped dates or pitted dates, snipped 2/3 cup water 2 Tbs lemon juice 1/2 cup chopped walnuts Combine package chopped dates, water and lemon juice in saucepan over medium heat. Cook and stir until mixture boils and thickens to spreadable consistency. Stir in chopped walnuts. Serves 8
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rolls in second row, three rolls in third row, two rolls in fourth row and one for top of tree. Place remaining roll at bottom center of tree to make trunk. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draftfree place until doubled in size, about 30 to 45 minutes. Bake at 375F for 15 to 20 minutes or until done; switch positions of sheets halfway through baking time for even browning. Remove from sheets; cool on wire racks. Makes 2 trees. Decorate as desired with Vanilla Icing and candied fruits or small colored candies.____________________VANILLA ICING: Combine powdered sugar, 2 to 3 tablespoons milk and vanilla extract. Stir until smooth. Serves 16
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Date-Nut Ring
DOUGH 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/3 cup sugar 2 packages Fleischmann's Rapid Rise Yeast 1/2 tsp salt 1/2 cup milk 1/2 cup water 1/3 cup vegetable oil 2 eggs DATE-ALMOND FILLING 2 Tbs apricot jam or preserves 1 8-ounce package chopped dates or pitted dates, snipped 1/2 cup chopped blanched almonds, toasted APRICOT GLAZE 1/4 cup apricot jam 1 Tbs vegetable oil 2 tsp lemon juice In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18- 9-inch rectangle. Spread with apricot jam to within 1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Bake at 350F for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Brush with Apricot Glaze while warm.____________________APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil and lemon juice. Stir well.
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Serves 18
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Decadent Brownies
1 21 1/2-ounce package brownie mix 1/2 cup water 1/4 cup vegetable oil 1 egg 1 21-ounce can cherry filling and topping 1/3 cup sliced almonds 1 1 1/2-ounce bar milk chocolate, chopped Prepare brownie mix according to package directions using water, oil and egg. Spread dough evenly in a lightly greased 13 9 2-inch baking pan. Dot batter with cherry filling. Bake in a preheated 350 degree oven about 45 minutes, or until brownie is firm. Remove from oven and sprinkle with almonds and chocolate. Cool completely before cutting.Makes 12 (3-inch) squares. Serves 12
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Serves 16
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Recipe Source
Author: Submitted by: Vera Lesure
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color using food coloring. Frost each egg a different color. Tint coconut with green food coloring; sprinkle in ring around egg cluster.____________________LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1 tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons softened butter until smooth. Serves 12
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dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges. Place on greased baking sheets. Using scissors, cut 8 strips along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with prepared topping. Bake at 350F for 25 minutes or until done. Remove from baking sheets and cool on wire racks. Serves 16
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Festival Pie
1 cup dried tart cherries 4 cups peeled, cored and sliced apples 1 cup granulated sugar 1/4 cup all-purpose flour 1/2 tsp ground cinnamon 1 Tbs butter or margarine 1 Pastry for 9-inch, 2-crust pie In a large mixing bowl, combine cherries and apple slices. in a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes. Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown and apples are tender.Makes 6 to 8 servings. Serves 8
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Fluff Fondant
1 7 1/2- ounce jar Marshmallow Fluff 1/4 tsp vanilla 2 cups confectioners sugar (about) In small bowl mix Marshmallow Fluff with 1/4 teaspoon vanilla. Gradually stir in enough confectioners' sugar (about 2 cups) until stiff enough to knead. Knead until mixture loses stickiness, adding more confectioners' sugar if necessary. Put fondant in a bowl or jar; place a damp cloth over it and cover tightly. Store in a cool place 2-3 days before using. Serves 28
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Fluff-Chocolate Sauce
1/4 cup light cream 1/4 cup water 1 cup semisweet-chocolate pieces 1/2 cup Marshmallow Fluff In small saucepan mix cream and water. Heat to boiling. Remove from heat and stir in chocolate pieces until melted. Add Fluff and blend until smooth and thick. Serve hot or cold. Serves 12
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Fluff-Fudge Sauce
1 cup unsweetened cocoa 1 5.33-ounce can evaporated milk (3/4 cup) 1 7 1/2-ounce jar Marshmallow Fluff 1/2 cup sugar 1/3 cup butter or margarine 1/2 tsp vanilla In medium saucepan over medium-low heat, combine cocoa and evaporated milk until well blended. Add Fluff, sugar and butter or margarine. Cook, stirring constantly, until mixture is smooth and boils. Remove from heat; stir in vanilla. Serve warm. Serves 16
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Fluff-Hard Sauce
1 7 1/2-ounce jar Marshmallow Fluff 1/4 cup butter or margarine, softened 1 1/2 cups confectioners' sugar 1 Tbs brandy In a small bowl with mixer at medium speed, beat Fluff with butter or margarine and confectioners' sugar. Add brandy. Serve on hot plum pudding. Serves 16
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Fluff-Rum Sauce
1 egg white, at room temperature 1/4 tsp salt 1 cup Marshmallow Fluff 1 tsp rum extract 1/2 cup heavy or whipping cream, whipped In a small bowl with mixer at high speed, beat egg white and salt until foamy. Gradually beat in Marshmallow Fluff and rum extract. Continue beating until stiff peaks form. Fold in whipped cream. Serves 16
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Fluffernutter Frosting
1 cup Marshmallow Fluff 1/2 cup peanut butter 1/3 cup butter or margarine, softened 1/4 tsp vanilla 1/4 tsp salt 1 1/3 cups confectioners' sugar 2 Tbs milk In small bowl with mixer at low speed, combine Fluff, peanut butter and butter until blended. Increase speed to medium. Beat in confectioners' sugar, alternately with milk, adding just enough milk to make frosting smooth and spreadable. Beat in vanilla. Makes enough to fill and frost 2 8-or 9-inch layers. Serves 16
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Fluffernutter Pie
1 1 3 1 1 1 2 1 envelope unflavored gelatin cup cold water Tbs sugar tsp vanilla extract cup peanut butter cup Marshmallow Fluff cups heavy or whipping cream Chocolate Crumb Crust
In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat Stir in sugar, vanilla and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set.Makes 6 to 8 servings. Serves 8
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Fortune Cookies
24 large California Fresh Egg Whites* 1 quart granulated sugar plus 3 cups granulated sugar 1 lb butter, melted 4 cups all purpose flour 3 cups ground, blanched almonds 1 tsp almond extract 1 tsp lemon juice Preheat oven to 350F. Beat egg whites and sugar together until sugar is dissolved. Do not whip. Blend in remaining ingredients to make a thin batter. Spoon one heaping tablespoon of batter onto a nonstick baking sheet for each cookie. Spoon cookies 2" apart. Bake 8 - 10 minutes until edges brown. Remove from heat and bend** over wooden spoon handle to make first curve. Remove and pinch ends together. Let cool.**If cookies cool and become inflexible, place back in oven for a minute or two. Serves 12
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Ginger Pudding
18 large California Fresh Eggs Yolks* 3 cups heavy cream 1 1/2 cups half and half cream 1 cup butter 1 cup sugar 1/3 cup fresh ginger pure 1 Tbs vanilla extract 2 mangos, sliced Beat all ingredients, except vanilla and mango, together in top of double boiler. Place over boiling water and stir constantly until mixture thickens and will coat a spoon. Remove from heat Beat in vanilla. Pour into serving dishes and refrigerate until set. Garnish with mango slices just before serving.8 1-cup servings or 11 6-ounce servings Serves 11
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Glace Hazelnuts
3/4 cup sugar 1/4 cup water 1 tsp cream of tartar or 1/8 teaspoon cream of tartar 3/4 cup Oregon hazelnuts Coat 2 sheets of wax paper heavily with butter and set aside. In a small saucepan, combine sugar, water and corn syrup. Stir over medium heat until sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover and stir in hazelnuts. Continue cooking without stirring until mixture begins to turn a rich brown. Immediately pour hazelnut mixture into a sieve held over one sheet of buttered paper. Quickly shake sieve several times to drain excess syrup from hazelnuts, then turn hazelnuts out onto remaining sheet of buttered paper. Quickly separate hazelnuts with a fork. Cool. Lift from paper and store in covered container. Use for garnishing cakes or other desserts, add to a cookie assortment or serve as candy. Serves 8
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Grasshopper Pie
1/2 cup cold water 1 envelope unflavored gelatin 1/2 cup green creme de menthe 1 7 1/2-ounce jar Marshmallow Fluff 1 1/2 cups heavy or whipping cream 1 Chocolate Crumb Crust In medium saucepan combine water and gelatin; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in creme de menthe and Fluff. Chill until mixture mounds when dropped from a spoon. Beat heavy cream until soft peaks form. Fold into thickened gelatin. Pour into crust. Refrigerate until set. Serves 10
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Recipe Source
Author: Eva Drumheller, Drumheller's Orchard, Lovingston, VA
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Harvard Squares
1/3 cup butter or margarine 1 1/2 cups graham cracker crumbs 1 7 1/2-ounce jar Marshmallow Fluff 1/3 cup milk 1 6-ounce package semisweet-chocolate pieces 1 3 1/2-ounce can flaked coconut 1 cup chopped walnuts Heat oven to 350F. In 13" 9" baking pan, melt butter or margarine. Sprinkle crumbs over butter. In small saucepan, over low heat, combine Fluff and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Serves 24
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Hazelnut Cherubs
1 1/3 cups sifted flour 1/2 tsp salt 1/2 cup butter or margarine, soft 1/2 cup brown sugar, packed 1 cup raspberry jam TOPPING 1 cup chopped Oregon hazelnuts 1 egg 1/2 cup sugar dash salt Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10" 12". Spread with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm. Serves 12
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Hazelnut Fudge
3 cups sugar 1 cup milk 1/2 cup corn syrup 3 squares unsweetened chocolate 1 cup butter 2 tsp vanilla 1 cup Oregon hazelnuts Cook sugar, milk, corn syrup and butter to 238F. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan. Serves 24
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Hazelnut-Apple Cotlets
2 envelopes unflavored gelatin 1 Tbs cornstarch 1 cup grated apple 2 cups sugar 1 tsp lemon juice 1 cup finely chopped Oregon hazelnuts 1 tsp vanilla extract 1/2 cup confectioners' sugar Soften gelatin using package directions. Combine 1/2 of the apple with gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple, sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add hazelnuts and vanilla; mix well. Pour into greased 8 8" pan. Let stand for 24 hours. Cut into squares. Roll in mixture of confectioners' sugar and cornstarch. Serves 20
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Bake at 375 for 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Switch position of sheets halfway through baking. Remove from sheets; cool on wire racks. Serves 24
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Honey-Baked Apples
3 apples, peeled and cored 1 tsp lemon juice 1/2 cup honey 3/4 cup cranberries 1/4 cup chopped walnuts 1/4 cup fresh bread crumbs 1 Tbs butter or margarine, melted 1 tsp ground cinnamon dash salt dash ground ginger dash ground nutmeg Halve 2 apples lengthwise; brush with lemon juice. Place apples cut-side down in oiled baking dish and brush with honey. Bake, covered, at 400F 15 minutes. Chop remaining apple; toss with remaining ingredients. Turn apples over and mound apple mixture on center of cut apple halves. Bake 10 minutes more or until topping browns. Serve with ice cream for dessert or with sausage for breakfast or brunch. Serves 4
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sugar, 1 teaspoon butter or margarine and 1/2 to 1 teaspoon milk. Serves 12 Cooking time: 55 minutes
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Bake at 350F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.____________________Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth. Serves 24
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Lemon-Apple-Hazelnut Sauce
3/4 cup sugar 3 Tbs cornstarch 1/4 tsp salt 3/4 cup water 1/2 cup lemon juice 1 20-ounce can apple pie filling 1/2 cup Oregon hazelnuts, roasted and chopped Mix together sugar, cornstarch and salt in a 1-quart glass bowl. Gradually stir in the water. Microwave for 3 to 4 minutes or until thick and clear. Stir a couple of times while cooking. Gradually add the lemon juice and stir to blend. Add the pie filling and hazelnuts.Spoon over gingerbread, pound cake or use as pie filling. Serves 8
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smooth when tested between thumb and index finger. (If meringue feels grainy, continue beating.) When meringue is smooth and stands up in stiff, glossy peaks, beat in almond extract. Sift powdered sugar over meringue and fold in until barely incorporated. Fill pastry bag with meringue and starting at top of heart, on outside edge, trace heart shape. Continue to inside without lifting tip they need not be perfect. (COOK'S NOTE: When tested, we found it easiest to start with bottom tip of heart facing you.) Repeat this procedure seven more times for a total of eight meringue hearts. With remaining meringue, pipe at least two small mounds about 1 1/2" in diameter amid hearts on each baking sheet. (These will be used to test meringues toward the end of baking time.) Bake 1 to 1 1/4 hours, rearranging baking sheets after 30 minutes so that the lower sheet is in middle position, and middle sheet in lower position. Meringues should be checked after one hour, and are done when test meringue is easily removed from baking sheet and breaks crisply after cooling for 5 minutes . Remove baking sheets from oven and allow meringues to remain on parchment for approximately 30 minutes, until cool. (At this point, if wrapped in plastic freezer bags and stored in airtight containers, meringues will keep for months.) Melt chocolate in double boiler over low heat. Dip four hearts so that about half of the heart is covered in chocolate, or use a spoon to drizzle chocolate over top. Set on waxed or parchment to harden. When chocolate has hardened, place in airtight containers until ready to serve. Sauce: Pure raspberries and syrup in blender or processor until smooth. Strain to remove seeds. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups. Filling: When ready to serve, spread softened frozen yogurt or whipped topping over four plain meringue hearts. Spoon raspberry sauce over this filling, adding partially thawed raspberries. Top each with chocolate-covered heart. Set meringues on dessert plates decoratively finished with raspberry sauce. Garnish with pistachio nuts. Serves 4
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Lynne's Cheesecake
24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff 2 eggs 3 Tbs flour ready-to-use crust or 1 9-ounce ready-touse crust Heat oven to 350F. In large mixing bowl beat cream cheese, Fluff, eggs and flour until smooth. Pour into pie shell. Bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Refrigerate at least 4 hours before serving.Makes 12 to 14 servings. Serves 14
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Maple Bars
1/2 cup sugar 2/3 cup sifted flour 1/2 cup soft shortening, (I use 1/4 cup butter and 1/4 cup shortening) 1 cup nutmeats 1 cup rolled oats 1/2 tsp baking powder 1/2 cup maple syrup 1 tsp vanilla 1 egg Heat oven to 350F. Grease a square pan, 8 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm. Serves 16
Recipe Source
Author: This recipe came from the Howard J. Grover Farm. Similar recipes were submitted by Debbie Burnett and Paul and Nancy Lukaskiewicz.
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Recipe Source
Author: Submitted by: Bill and Tina Schneider
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Recipe Source
Author: Submitted by: Jo Burnett
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Recipe Source
Author: Submitted by: Mrs. Forrest Curtis
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Recipe Source
Author: Submitted by: Judy Haupt and Tom McCrumm
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Author: Submitted by: Patricia Wells
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Margarita-Berry Pie
A light and luscious lime mousse pie punctuated by the flavors of berry and Triple Sec (orange-flavored) liqueur. CRUST 2 cups graham cracker crumbs (25 - 26 cracker squares) 1/3 cup sugar 5 Tbs butter or margarine, melted 2 Tbs Triple Sec (2 to 3 tablespoons) BERRY FILLING 1 1/2 cups raspberries or blackberries, frozen, thawed 1/4 cup raspberry or blackberry jam, seedless 1/4 cup Triple Sec 3 Tbs sugar 2 Tbs cornstarch plus 1/4 tsp cornstarch LIME FILLING 1 1/4-ounce packet unflavored gelatin 1/3 cup fresh lime juice, strained (approximately 2 medium limes) Finely grated zest of 2 limes (approximately 1 teaspoon) 4 drops green food coloring (optional) 1 cup sugar, divided 1/2 cup + 2 tablespoons pasteurized egg substitute (5 oz.) 2 cups heavy whipping cream or 1 cup heavy whipping cream, whipped Crust: Grease sides of 10" springform pan with shortening or cooking spray. Cut strips of wax paper about 2 inches wide and totaling 31 inches long. Place strip(s) on inside edge of pan, forming a protective shield for side crust. In small bowl, stir together cracker crumbs and sugar. Add Triple Sec to melted butter and pour over crumb mixture, using fork to thoroughly combine. Pat crust onto bottom and sides of pan, forming a fairly even 1 3/4-inch side crust. Set aside. Berry Filling: Pure thawed berries in food processor or blender until smooth. Strain through a fine sieve into small saucepan. Add Triple Sec, sugar, jam and cornstarch. After cornstarch has dissolved, cook over medium-high heat, stirring constantly, until mixture is thickened and begins http://www.recipesnoop.com
to boil. Continue stirring while mixture boils slowly for one minute. Remove from heat and cool to room temperature. Lime Filling: Squeeze limes and strain juice through fine sieve. Sprinkle gelatin over lime juice and allow to stand 2 minutes. Heat in small saucepan over low heat, stirring until completely dissolved. (Or microwave on HIGH [full power] 40 seconds; stir thoroughly, then allow to stand 2 minutes until gelatin is completely dissolved.) Stir in 1/3 cup of the sugar, lime zest and food coloring. Set aside. In separate small bowl, beat egg substitute on low speed for about 30 seconds until eggs begin to foam. Gradually sprinkle in remaining 2/3 cup sugar, a few teaspoons at a time, increasing mixer speed to medium as mixture thickens. Beat 4-5 minutes in all, until eggs are very thick and soft peaks form. Fold whipped topping into egg mixture and set aside. At this point, microwave lime/gelatin for 20 -30 seconds to warm and liquefy. Fold about 3/4 cup of whipped egg mixture into lime/gelatin to lighten, then fold lime/gelatin back into egg mixture. (COOK'S NOTE: Recipe may be made in pie plate, if desired. If pie plate is used, omit greasing of pan, and wax strips.) Spoon half the lime filling into graham cracker crust, making edges slightly higher than center of pie. Reserve about 1/4 cup berry filling for pie surface and pour remaining berry filling into center, leaving 1" border of lime filling around outer edge. Top with remaining lime filling and smooth with metal spatula or similar tool. Drop spoonfuls of reserved berry filling onto pie surface. Using sweeping circular motions with the tip of a clean toothpick, chopstick or barbecue skewer, create a beautiful swirling effect. Refrigerate 4-6 hours until set. Garnish with fresh lime wheels and berries, if desired. Best if served same day.Serves 8-10 Serves 10
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Meringue Shells
3 egg whites, at room temperature 1/2 tsp cream of tartar 1/4 tsp salt 1/4 tsp vanilla extract 1 7 1/2-ounce jar Marshmallow Fluff Heat oven to 200F. Line a large cookie sheet with aluminum foil. In large bowl with mixer at high speed, beat egg whites until foamy; add cream of tartar and salt, then vanilla. Gradually beat in Fluff. Continue beating until stiff peaks form. Spoon into six large mounds on baking sheet Use teaspoon to shape into shells. Bake 1 hour. Turn oven off and let stand 1 hour longer. Carefully slide spatula under each shell to loosen. Fill with sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet. Serves 6
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To assemble Meringue Tortes:Place one meringue individual serving plate. Top with 1 1/2 tablespoons sauce and top with some of the fruit or berries and meringue. Repeat to make a second layer, then top third meringue.Repeat to make 7 more meringue tortes. Serves 8
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Never Fail-Fudge
2 1/2 cups sugar 1/2 stick butter or margarine 1 5.33-ounce can evaporated milk (3/4 cup) 1 7 1/2-ounce jar Marshmallow Fluff 3/4 tsp salt 3/4 tsp vanilla 1 12-ounce package semisweet-chocolate pieces 1/2 cup chopped walnuts Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Serves 20
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coffeecake. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes. Bake at 375F for 25 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Brush with Honey Glaze.____________________Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter or margarine over medium heat until butter melts. Serves 20 Cooking time: 25 minutes
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Bake at 375F for 20 minutes or until done. Remove from baking sheets and place on wire racks to cool. Top with Orange Glaze. Makes 16 rolls.____________________Orange Glaze: Blend 2 cups sifted confectioners' sugar with 1/3 cup orange juice until smooth. Serves 16
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Pecan Crescents
1/2 cup warm water (105 to 115F) 2 packages Fleischmann's Active Dry Yeast 3/4 cup warm milk (105 to 115F) 3/4 cup butter or margarine, softened 1/3 cup sugar 1 tsp salt 4 3/4 cups all-purpose flour* 3 eggs PECAN DATE FILLING 1 8-ounce package chopped dates or pitted dates, snipped 3/4 cup orange juice 1 Tbs lemon juice 1/2 cup Pecan-Poppy Seed Filling (recipe follows) or Pecan-Poppy Seed Filling (recipe follows) 1/3 cup chopped pecans, lightly toasted PECAN-POPPY SEED FILLING 3/4 cup poppy seeds (3 3/4-ounces) 1/3 cup powdered sugar, sifted 3 Tbs honey 1/2 cup chopped pecans, toasted Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make very stiff batter. Cover tightly with plastic wrap. Refrigerate dough at least 2 hours or up to 2 days. Prepare Pecan-Date filling: In small saucepan, combine chopped dates or pitted dates, snipped and orange juice in saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Remove from heat and let cool. Reserve. Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15-inch circle. Cut each circle into six wedges. Place 1 rounded tablespoon filling at wide end of each wedge; starting at wide end, roll up to enclose filling. Place, with points down, on large greased baking sheet; curve ends of each to make a crescent. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. http://www.recipesnoop.com
Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans. Bake at 375F for 15 minutes or until done. Remove from sheet; cool on wire rack. ____________________PECAN-POPPY SEED FILLING: In small bowl, combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup powdered sugar, sifted and 3 tablespoons honey; stir well. Stir in 1/2 cup chopped, toasted pecans. Serves 12
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Penuche
3 cups firmly packed brown sugar 1 cup light cream 1 Tbs light corn syrup 2 Tbs butter or margarine 1/2 tsp vanilla extract 1 cup Marshmallow Fluff Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235F. on candy thermometer or soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110F.) about 45 minutes (bottom of pan will feel comfortably warm). Add vanilla and Fluff, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool. Serves 18
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center to seal. Curve each crescent slightly. Repeat with remaining crescents on separate greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans. Bake at 375F for 15 minutes or until done. Carefully slide cakes onto wire racks to cool. Makes 2 coffee cakes.____________________Pecan-Poppy Seed Filling: Combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup unsifted confectioners' sugar and 3 tablespoons honey until well blended. Stir in 1/2 cup chopped, toasted pecans. Serves 12 Cooking time: 15 minutes
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Pumpkin Cheesecake
24 oz cream cheese, softened 1 7 1/2-ounce jar Marshmallow Fluff 4 eggs 1 15-ounce can pumpkin pure (15 to 16 ounces) 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp grated nutmeg 1/4 tsp ground cloves 1/8 tsp salt ready-to-use crust or 1 9-ounce ready-touse crust Heat oven to 350F. In large bowl with mixer at medium speed, beat cream cheese and Fluff until smooth. Add remaining ingredients and mix just until blended. Pour into crust and bake 45 minutes to 1 hour or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour. Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving.Makes 12 to 14 servings. Serves 14
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Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350F for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack. Remove sides of pans; cool completely. In small saucepan, warm raspberry jam; evenly spread over Cheese Filling. Decorate with remaining almonds. Serves 20
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pan. Return pan to warm oven for one hour. Chill while glaze is made. (Cake may be frozen at this point.) Glaze: In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon juice and 1 cup red raspberries. Heat slowly until steam rises from top and berries are soft. Do not boil. Remove from heat and strain through a fine sieve to remove seeds. Return to saucepan. Combine remaining 1/4 cup concentrate with cornstarch, and stir until dissolved. Add to raspberry/lemon juice mixture and cook over low heat until slightly thickened. Cool to room temperature. Glaze cheesecake and chill, uncovered, until serving time. Serves 12
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To serve, spoon a generous tablespoon of pure on serving plate. Place cheesecake wedge on top of pure.Serving size: 1 wedge Serves 12
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Ricotta Pie
2 cups all-purpose flour 6 Tbs sugar 1 tsp baking powder 1/8 tsp salt 1/2 cup shortening 1/4 cup milk 2 tsp grated orange rind 1 1/2 lbs Ricotta cheese 1/4 cup mini chocolate morsels 3/4 tsp vanilla extract Preheat oven to 375 degrees F. In a medium bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add milk, 1 egg and 1 teaspoon orange rind; mix until dough forms a ball. Roll out 2/3 of dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; set aside. In a large bowl, beat cheese until smooth. Add 2 eggs, 4 tablespoons sugar, chocolate morsels, 1 teaspoon orange rind and vanilla extract. Mix well; pour into pie shell. Roll out remaining dough and cut into 1-inch wide strips; chill 10 minutes. Place strips over filling in lattice design; crimp edges. Bake 50 to 60 minutes, or until set. Cool. Serves 8
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Recipe Source
Author: From Karin Cook
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Strawberries Romanoff
This great dessert can also be served as a breakfast treat; just leave out the liqueur and top with crunchy whole-grain cereal. For flavor variety, try substituting other fresh fruit. SAUCE 1 cup plain non-fat yogurt 1/4 cup firmly packed Big Chief golden brown sugar 1/2 tsp ground cinnamon 1 tsp vanilla extract 2 Tbs strawberry liqueur, (optional) 2 12-ounce pints fresh strawberries, hulled, and cut in bite-sized pieces GARNISH 2 Tbs pecan pieces, lightly toasted In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm. Divide berries evenly into four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately. Serves 4
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Strawberry Cake
An old-fashioned crowd-pleaser! 1 box white cake mix 1 small box strawberry gelatin 3/4 cup oil 3/4 cup milk 4 eggs, separated 1 cup shredded coconut 2 cups strawberries, halved 1 cup pecans, chopped FROSTING 4 Tbs (1/2 stick) margarine, softened 3 3/4 cups Big Chief powdered sugar 1/2 strawberry mixture (leftover from cake preparation) Make Cake: Combine cake mix and gelatin. Mix together by hand. Add oil, milk and egg yolks; beat just enough to mix. In a separate bowl, mix coconut, nuts, and strawberries. Add half of this mixture to batter (reserving remaining half for frosting.) Beat egg whites until stiff but not dry and fold into batter. Pour into three 8 or 9-inch greased and floured cake pans. Bake 20 to 25 minutes at 350 degrees. Make Frosting: Cream margarine. Stir in Big Chief powdered sugar. Add remaining half of strawberry mixture and beat well. Ice cooled cake. Serves 16
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Strawberry Pie
1/2 cup Sue Bee Honey 1/2 cup sugar 3 Tbs cornstarch 1 cup water dash salt 1 baked 9-inch pie shell 1/4 tsp vanilla 3 Tbs strawberry gelatin red food coloring 1 1/2 pints fresh strawberries (3 cups) Combine Sue Bee Honey, sugar, cornstarch, water and salt and bring to a boil. Remove from heat and mix in gelatin, vanilla and a few drops of red food coloring. Cool. Fold in strawberries and pour into baked pie shell. Keep refrigerated until ready to serve. Top with whipped cream if desired. Serves 8
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Streusel Topping
1/4 cup flour 2 Tbs softened butter or margarine 2 Tbs firmly packed brown sugar 2 Tbs chopped walnuts Combine 1/4 cup flour, 2 tablespoons softened butter or margarine and 2 tablespoons firmly packed brown sugar; stir until crumbly. Mix in 2 tablespoons chopped walnuts. ____________________Variations:Combine 1/3 cup flour and 1/3 cup sugar in small bowl. Cut in 3 tablespoons cold butter or margarine with pastry blender or two knives until mixture forms fine crumbs. Stir in 1/3 cup chopped walnuts.Combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar and 1 teaspoon ground cinnamon. Cut in 3 tablespoons cold butter or margarine until mixture is crumbly.Combine 1/3 cup flour, 2 tablespoons sugar and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter or margarine until mixture is crumbly. Serves 12
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Sundae Pie
A special dessert for family get-togethers or neighborhood parties. 1 (9-inch) baked pie shell 1 16-ounce can dark sweet cherries, drained 4 cups vanilla ice cream, softened 1/2 cup chocolate ice cream topping 1/2 cup chopped pecans Place one-half of the cherries in baked pie shell; top with 2 cups of the ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over pie. Drizzle with remaining chocolate topping. Freeze several hours or overnight. Let thaw 5 to 10 minutes before serving. Garnish with whipped cream and maraschino cherries, if desired. Serves 8
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Recipe Source
Author: Rancho San Gregorio * Route 1, Box 54 * 5086 San Gregorio Road * San Gregorio, CA 94074 * (415) 747-0810
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Cover tightly with plastic wrap; place in freezer. Repeat with remaining pieces of dough, filling and topping to make 3 braids. When firm, remove each braid from baking sheet, wrap with plastic wrap and place in freezer bag or wrap in foil. Keep frozen up to 4 weeks. Remove from freezer; unwrap and place on ungreased baking sheets. Let stand, covered loosely with plastic wrap, at room temperature until fully thawed, about 2 hours. Let rise in warm, draft-free place until doubled in size, about 40 minutes. Bake at 375F for 15 to 20 minutes. Cover with foil to prevent excess browning; bake additional 10 to 15 minutes or until done. Remove from baking sheets and cool on wire racks. Serves 20
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the pastry cream, starting around the outside edge and working towards the center. Raspberries should be arranged in two layers, while blackberries may be arranged in a single layer due to their larger size. (Ideas for berry combinations might include all raspberry, all blackberry, half raspberry and half blackberry.) Refrigerate until ready to serve. Just prior to serving, spoon glaze generously over berries. Garnish with your choice of orange zest, fresh mint leaf or kiwi. For red raspberry pure tartlets, spoon 5-6 tablespoons pure into each pastry shell. Make decorative hearts by running a toothpick through droplets of vanilla cream you have strategically placed on pure surface. For vanilla cream tartlets, reverse this process, using red raspberry pure droplets on surface of the vanilla cream. (This procedure is not time-consuming, but you may want to practice a few times on the surface of a plate to perfect your technique.) Chill until serving time. Serves 6
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Use caution and care when separating eggs. Make sure that no egg yolk gets into the white. The fat in the egg yolk will prevent the whites from whipping. If suitable for the recipe, add a source of acid, such as lemon juice or cream of tartar before you begin the whipping process. This stabilizes the foam and prevents it from separating quickly after whipping. Start whipping slowly to begin the aeration process, then increase the speed to a rapid whip to develop the foam. When adding the sugar, test the meringue by rubbing a little between the fingers. Serves 8
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The Olympia
1 cup buttermilk baking mix 1 cup 2% low-fat milk 1 egg 2 Tbs butter or margarine 2 large apples, peeled, cored and thinly sliced 1/2 cup honey 1/2 cup apple juice 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 pint vanilla ice cream, frozen yogurt or whipped cream To prepare crpe wraps: In medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat a 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake out of pan when second side is done. Continue cooking batter to form 4 crpe wraps. Set aside. To prepare filling: Melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes. To assemble wrap, place one scoop of ice cream in center of each crpe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap. Serves 4
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Tortoni Cups
1 cup crushed amaretti cookies 1/2 cup peach jam 1 cup whipping cream 2 Tbs confectioners sugar 1/2 tsp vanilla extract 1 quart toasted almond or butter almond ice cream, softened 1/4 cup flaked coconut In a medium bowl, thoroughly combine crushed cookies and peach jam; set aside. In a chilled medium bowl, whip cream, sugar and vanilla until stiff peaks form; set aside. Spoon about 1 tablespoon crumb mixture into each of 8 muffin cup liners. Evenly top each with softened ice cream, whipped cream and coconut. Cover lightly with waxed paper. Freeze about 1 hour, or until firm. Remove from freezer 5 minutes before serving. Serves 8
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Trifle
1 cup your favorite sweetened fresh fruit such as strawberries or kiwi (1 to 2 cups) 10 3/4 oz pound cake Your favorite fruit jam such as strawberry. CUSTARD RECIPE 3 Tbs granulated sugar 1 1/2 Tbs cornstarch 3 California Fresh Egg Yolks 2 1/2 cups milk 1 tsp vanilla extract Cut the pound cake into 1/4" thick slices and allow to dry for several hours. Prepare custard below. (See custard recipe below). Spread thin layer of jam on half of the pound cake slices and top with the remaining slices. Cut into one-inch cubes and scatter into the trifle bowl. Arrange slices of fruit with cake cubes. Pour the custard mixture over the cake. Garnish with whipped cream and/or fruit slices. Cover with plastic wrap and refrigerate until ready to serve. Custard: In a saucepan, whisk together the granulated sugar, cornstarch and egg yolks. Whisk in milk in a continuous stream. Stir constantly over medium heat until thickened to a custard consistency. Whisk in the vanilla after removing from heat. Allow to cool completely. Serves 8
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Volcano Cake
Your kids will "erupt" with cheers when they see this clever cake idea. 1 box chocolate cake mix 1 can cherry pie filling Chocolate cookie crumbs Chocolate ice cream Prepare a chocolate cake mix according to the package directions. Bake in a bundt pan; invert onto serving platter and cool completely. Fill hole in the center of the cake with scoops of ice cream. Top with cherry pie filling (lava) and drizzle down sides of the cake. Sprinkle top of volcano with crushed cookie crumbs. Serves 16
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Whoopie Pies
1 egg 1/3 cup vegetable oil 1 cup sugar 2 cups unsifted all-purpose flour 1/3 cup unsweetened cocoa 1 tsp baking soda 1/4 tsp salt 3/4 cup milk 1 tsp vanilla Filling (recipe follows) FILLING 1/2 cup butter or margarine 1 cup confectioners' sugar 1 cup Marshmallow Fluff (about 1/2 of a 7 1/2-ounce jar) 1 tsp vanilla Heat oven to 350F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. To Make Filling: In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy. Serves 15
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Yogurt Torte
1 6-ounce can walnuts, ground (1 1/2 cups) 1/4 cup sugar 1/4 cup butter or margarine, softened 2 8-ounce packages cream cheese 1 7 1/2-ounce jar Marshmallow Fluff 2 8-ounce containers lemon yogurt Heat oven to 350F. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish.Makes 10 to 12 servings. Serves 12
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Index
A
Almond Honey Rugelach 10 Almond-Filled Peaches 11 Alpine White Hazelnut Cake 12 Apple Brioche Pizza 13 Apple Cinnamon Cheese Cake 14 Apple Cinnamon Dessert Sauce 15 Apple Cobbler 16 Apple Crumb Kuchen 17 Apple Lasagne 19 Apple-Cranberry Casserole 20 Applesauce Cake 21 Apricot Fingers 22 Broiled Fluff-Frosting Butterscotch Sauce 45 46
C
Candy and Hazelnut Cake 47 Candy Cane Coffee Cakes 48 Caramel Ice Cream Sauce 50 Caramelized Oregon Hazelnuts 51 Carrot Fruitcake 52 Cassata 53 Cherries in the Snow 54 Cherry Cashew Cookies 55 Cherry Clafoutis 56 Cherry Good Cobbler 57 Cherry Hazelnut Balls 58 Cherry Hazelnut Crunch Pie 59 Cherry Lattice Coffee Cake 60 Cherry Pinwheels 61 Cherry-Apple Pie 62 Chilled Zabaglione 63 Chocolate Amaretti Pie 64 Chocolate Applesauce Cake 65 Chocolate Cheesecake 66 Chocolate Cherry Cake 67 Chocolate Cherry Heart 68 Chocolate Chocolate Crescents 69 Chocolate Coated Hazelnuts 70 Chocolate Coconut Ladder Loaf 71 Chocolate Crumb Crust 73 Chocolate Fondue 74 Chocolate Hazelnut Clusters 75 Chocolate Hazelnut Cookie Dough 76 Chocolate Hazelnut Toffee 77 Chocolate Rum Raspberry Cake Roll 78 Chocolate Swirl Braid 81 Chocolate Truffle Cake 82
B
Banana Creme Anglaise 23 Banana Nut Cake 24 Banana Sunset 25 Bean and Maple Syrup Bars 26 Bean and Maple Syrup Pie 27 Bean Pudding with Butterscotch Sauce 28 Best Banana Fritters 29 Best Ever Snickerdoodles 30 Big Chief Blueberry Topping 31 Black Forest Mousse 32 Blackberry Fruit Tart 33 Blackberry Peach Crisp 35 Blackberry Peach Parfait 36 Blueberries 'n Jam Topping 37 Blueberry Cream Dessert 38 Blueberry Crisp 39 Blueberry Maple Mousse 40 Blueberry Orange Sauce 41 Blueberry Sally Lunn 42 Blueberry-Pineapple Topping 43 Blueberry-Studded Honey Peach Sauce 44 http://www.recipesnoop.com
Chocolate-Raspberry Truffles 83 Christmas Bows 84 Cinnamon Apples 85 Citrus Baba 86 Citrus Berry Mimosas 88 Classic Stollen 89 Clove and Honey-Preserved Oranges 90 Cocoa-Fluff Chewies 91 Cocoa-Fluff Truffles 92 Coconut Cherry Bars 93 Coconut Kringles 94 Coconut Macaroons 95 Coconut Tea Ice Cream 96 Coconut-Hazelnut Pie Shell 97 Coconut-Popcorn Crunch Pie 98 Coffee Cakes 99 Coffee Hazelnuts 100 Conchas 101 Cookie Crumb Crust 103 Cranberry Pecan Pie 104 Cream Cheese Brle in Merinque Shells 105 Cream Cheese-Fluff Sauce 106 Crumbed Bananas 107 Crunchy Hazelnut Meringue Cookies 108 Crunchy Hazelnut Pastry Shell 109
Decadent Mixed Nut Chocolate Tart 124 Delectable Chocolate Wreath 125 Double Cherry Pie 127 Dutch Babies with Quick Blackberry Syrup 128
E
Easy Berry Tarts Easy Fruit Medley Easy Maple Squares Egg Nest Coffee Cake 129 130 131 132
F
Fanned Date Cake 134 Favorite Fudge-y Brownies 136 Festival Pie 137 Fluff Fondant 138 Fluff Seven-Minute Frosting 139 Fluff-Chocolate Sauce 140 Fluff-Fudge Sauce 141 Fluff-Hard Sauce 142 Fluff-Rum Sauce 143 Fluffernutter Frosting 144 Fluffernutter Pie 145 Fluffy Peach Sorbet 146 Fortune Cookies 147 Fresh Berry Shortcake 148 Fresh Fruit Kchen 149 Frozen Coconut Mousse with Marionberry Coulis 150 Fruit and Hazelnut Cheesecake 151
D
Dark Chocolate Pav with Raspberry Sauce 110 Date Cheese Coffee Cake 112 Date Cheese Filling 114 Date Filling 115 Date Nut Christmas Tree 116 Date Nut Spread 118 Date-Cheese Coffee Cake 119 Date-Nut Ring 120 Date-Nut Streusel Cake 122 Decadent Brownies 123
G
Ginger Pudding Glace Hazelnuts Graceland Carrot Cake Graham Cracker Crust Grasshopper Pie Green Apple Cake 152 153 154 155 156 157
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H
Harvard Squares 158 Hazelnut Apricot Torte 159 Hazelnut Butterscotch Sauce 160 Hazelnut Caramel Roll 161 Hazelnut Carrot Cake 162 Hazelnut Cherubs 163 Hazelnut Chocolate Pastry Shell 164 Hazelnut Christmas Balls 165 Hazelnut Coconut Creams 166 Hazelnut Cream Candy 167 Hazelnut Cream Caramels 168 Hazelnut Fudge 169 Hazelnut Ice Cream Cake 170 Hazelnut Pie Crust 171 Hazelnut Poppy Seed Cake 172 Hazelnut Pound Cake 173 Hazelnut Praline Sauce 174 Hazelnut Pumpkin Spice Cake 175 Hazelnut Sponge Cake 176 Hazelnut-Apple Cotlets 177 Heavenly Nonfat Chocolate Honey Dip 178 Holiday Nut Wreath 179 Holiday Peace Doves 181 Honey Apricot Ring 182 Honey Berry Pure 183 Honey Bread Pudding 184 Honey Caramel Sauce 185 Honey Cherry Champagne Sauce 186 Honey Citrus Syrup 187 Honey Cream Sauce 188 Honey Fig Bars 189 Honey Noodle Kugel 190 Honey Nut Crisp Topping for Fruit 191 Honey Oatmeal Bars 192 Honey Orange Sundae Sauce 193 Honey Plum Sauce 194 Honey Pumpkin Pie 195 Honey Rhubarb Compote 196 Honey Roasted Apples 197 http://www.recipesnoop.com
Honey Turtle Sauce 198 Honey-Baked Apples 199 Honey-Caramelized Bananas and Oranges 200 Honey-Spiced Fruit Compote 201 Hot Banana Souffl 202 Hot Cross Carrot Bun (Healthy Hot Cross Bun) 203
I
Indian Chai Cheese Cake 205 Individual Cheesecake Delights 206
K
Kate's Apple Cake 207 Kiwi-Lime Sorbet with Whole Blackberries 208
L
Lacy Valentine Cake 209 Lattice Cheese Pie 211 Lemon Bean Cake with Fresh Fruit Sauce 212 Lemon Blossom Bars 213 Lemon Blossom Blaster 214 Lemon Blossom Cheese Cake 215 Lemon Meringue Pie 216 Lemon Spice Puffs 217 Lemon Strawberry Napoleon Triangles 218 Lemon-Apple-Hazelnut Sauce 219 Licorice Spice Dessert 220 Light Fruit Pastry 221 Light-Hearted Swiss Meringues with Raspberries 222 Low-Fat Summer Trifle 224 Lynne's Cheesecake 225
M
Mammy Shanty's Apple Pie 226 Mango Passionfruit Fiesta 227 Mango/ Passionfruit Cheese Cake 228 Maple Bars 229 Maple Bread Pudding 230 Maple Butter Frosting 231 Maple Macadamia Nut Parfait 232 Maple Mocha Topping 233 Maple Oatmeal Drops 234 Maple Syrup Nut Cake 235 Maple Walnut Cream Pie 236 Maple Walnut Ice Cream 237 Maple Walnut Pie 238 Maple Walnut Squares 239 Margarita-Berry Pie 240 Marionberry Peach Crisp with Marionberry Ice Cream 242 Marshmallow Fluff Treats 243 Meringue Shells 244 Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce 245 Mini Noodle Kugels with Raspberry Filling 247
Orange Date Palm Leaves 256 Oregon Hazelnut Butter Cookies 258 Oregon Hazelnut Cheesecake 259 Oregon Hazelnut Crunch 260 Oregon Hazelnut Meringue Bits 261 Oregon Hazelnut Penuche Fudge 262 Oregon Hazelnut Pie 263 Oregon Hazelnut Praline Powder 264 Oregon Hazelnut Raisin Cookies 265
P
Peachy-Keen Honey Topping 266 Pear Tart with Burnt Hazelnut Ice Cream 267 Pears with Blackberry Sauce 268 Pecan Crescents 269 Penuche 271 Poached Pears with Anisette 272 Pretty In Pink Salad 273 Pull-Apart Pecan Crescents 274 Pumpkin Cheesecake 276
N
Never Fail-Fudge 248 No-Bake Cherry Cheese Squares 249 No-Fat Chocolate Angel Food Cake 250 No-Fat Chocolate Glaze 251 Nutty Apricot Coffee Cakes 252
R
Raspberry Cheese Coffee Cake 277 Raspberry Cranberry Cheesecake 279 Raspberry Orange Sorbet 281 Raspberry Streusel Cake 282 Ribbon of Cherry Cheesecake 283 Rich Date Pastry Squares 285 Ricotta Pie 286 Roasted Oregon Hazelnut Torte 287 Rocky Road Pie 288
O
Oatmeal Hazelnut Macaroons 254 Old-fashioned Oatmeal Pie 255 http://www.recipesnoop.com
T
The Olympia Thickened Red Raspberry Pure Tortoni Cups Traditional Cherry Pie Trifle Tropical Fruit Flamb 313 314 315 316 317 318
S
Seasonal Fresh Fruit Salad 290 Simple Fruit Glaze for Tarts 291 Simple Maple Sponge Cake 292 Slimmin' Sweet Potato Tart 293 Star-Spangled Cherry Pie 294 Strawberries Romanoff 295 Strawberries with Balsamic Vinegar 296 Strawberry Cake 297 Strawberry Pie 298 Streusel Topping 299 Summer Berries with YogurtCitrus Sauce 300 Summer Fruit Salad 301 Summer Peach Compote 302 Sundae Pie 303 Swedish Egg Cake with Wild Blackberries 304 Sweet Cheese Coffee Cake 305 Sweet Heart Pastry 307 Sweet Orange Marmalade Sorbet 309 Sweet Potato Cake 310 Sweetheart Meringues with Crme Brle and Raspberry Sauce 311
V
Valentine's Day Red Cake 319 Vanilla Pastry Cream for Tarts 320 Very Cherry Pie 321 Volcano Cake 322
W
White Chocolate Pudding 323 Whoopie Pies 324 Wild Black Currant Cake 325 Wild Black Currant Dessert Sauce 326 Wild Raspberry Cake 327 Wild Raspberry Dessert Sauce 328
Y
Yogurt Torte 329
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