A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter.

I don't know about you, but this recipe collector is pooped. I don't think it is simply the hours I've been working, either. I think it is the weather! I have put off cranking up the air conditioner at home, using ceiling and box fans instead. My resolve to save money on cooling bills is melting...

The newest Monthly Theme topic is announced in the Monthly Theme section of this issue. This one is bound to get you off your duff and running to check for recipes for submitting. I do hope you'll read all about it and use that handy email link for sending them along. Thanks in advance.

Today's is no ordinary issue, by any stretch of the imagination. Our QT discussion forum got together and decided to do a very special Mother's Day issue for you. Since receiving recipes on or near the very day you will need to prepare them seems really silly to me, we've sent this along now to give you ample time for your Mother's Day menu. I hope you will enjoy all that has been shared. Thank these wonderful folks for their help, won't you?

Pam, OH
Larry Holmes, Ontario, Canada
Brenda, AL
Mary S., Nashville, TN
Luanne, FL
Aafrin, Pune, India
Jean, OH
Rita, Niceville, FL
Treva, Knoxville, TN

We'll see you here again on Sunday, God willing. We'll be posting the huge Monthly Theme for Potluck Pleasers then.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

Here are a few of my favorite quotes about mothers.

Shared by Pam, OH

"All that I am my mother made me." John Quincy Adams

"A mother is a mother still, the holiest thing alive." Samuel Taylor Coleridge 

"Mother Knows Best." Edna Ferber


"Who ran to help me when I fell,
And would some pretty story tell,
Or kiss the place to make it well?
My Mother."
by Ann Taylor




A PRAYER GARDEN OF HAPPINESS

~Submitted by Larry Holmes, Ontario, Canada

First plant 4 rows of peas:
Prayers
Promptness
Politeness
Purity

Next plan 4 rows of lettuce:
Let us be faithful in duty
Let us be unselfish
Let us be t ruthful
Let us follow Christ

Next plant 3 rows of squash:
Squash gossip
Squash criticism
Squash indifference

No garden is complete without turnips:
Turn up for church
Turn up with a smile
Turn up with new ideas
Turn up with determination for something good and worthwhile

Source: Best Recipes This Side of Heaven! Home Tested Recipes from Anglican Church Ladies.



My Mom

Shared by Brenda, AL

My mom is very special,
My mom is very kind,
My mom always tells me I'm special,
She's always on my mind.

My mom watches me grow,
My mom watches me cry,
Of course she'll always know,
She'll never have to tell me goodbye.

My mom will always hug and kiss,
My mom will always care.
My days she will never miss,
Cuz I'm her little teddy bear.

My mom is very special,
My mom is very kind,
My mom always tells me I'm special,
She's always on my mind.

~Melody C. Collopy 


Always Mom

Shared by Brenda, AL

You were my fairy tale princess,
So much larger than life.
You were my angel and my witness
Through all my pain and strife.
At times you made me angry,
Great words I would proclaim
How someday you'd be sorry.
You were the one to blame.
But when I needed comforting
You always found the time.
Your words were more soothing
Than days of childhood sublime.
Now the distance holds us apart,
The boundaries have no end.
I'll hold the memories in my heart.
You're my mother, my best friend.
~ Dawn Brant


Quotations on Mothers and Motherhood

Shared by Brenda, AL

A mother is the truest friend we have, when trials, heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine, desert us when troubles thicken around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts. ~Washington Irving 

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie. ~Tenneva Jordan 

Shared by Brenda, AL

Before you were conceived I wanted you
Before you were born I loved you
Before you were here an hour I would die for you
This is the miracle of life.
~Maureen Hawkins

Shared by Brenda, AL

Somebody said it takes about six weeks to get back to normal after you've had a baby. Somebody doesn't know that once you're a mother, "normal" is history. 
Somebody said you learn how to be a mother by instinct. Somebody never took a three-year-old shopping.
Somebody said being a mother is boring. Somebody never rode in a car driven by a teenager with a driver's permit.
Somebody said if you're a "good" mother, your child will "turn out good." Somebody thinks a child comes with directions and a guarantee.
Somebody said "good" mothers never raise their voices. Somebody never came out the back door just in time to see her child hit a golf ball through the neighbor's kitchen window.
Somebody said you don't need an education to be a mother. Somebody never helped a fourth grader with his math.
Somebody said you can't love the second child as much as you love the first. Somebody doesn't have two children.
Somebody said a mother can find all the answers to her child rearing questions in the books. Somebody never had a child stuff beans up his nose or in his ears.
Somebody said the hardest part of being a mother is labor and delivery. Somebody never watched her "baby" get on the bus for the first day of Kindergarten or on a plane headed for military "boot camp."
Somebody said a mother can do her job with her eyes closed and one hand tied behind her back. Somebody never organized seven giggling Brownies to sell cookies.
Somebody said a mother can stop worrying after her child gets married. Somebody doesn't know that marriage adds a new son or daughter-in-law to a mother's heartstrings.
Somebody said a mother's job is done when her last child leaves home. Somebody never had grandchildren.
Somebody said your mother knows you love her, so you don't need to tell her. Somebody isn't a mother.
~Unknown


"Beatitudes for a Housewife"

Shared by Brenda, AL

Blessed is she whose daily tasks are a labor of love; for her willing hand and happy heart translate duty into privilege, and her labor becomes a service to God and all mankind.

Blessed is she who opens the door to welcome both stranger and well-loved friend; for gracious hospitality is a test of brotherly love.

Blesses is she who mends stockings and toys and broken hearts, for her understanding is a balm to humanity.

Blessed is she who children love, for the love of a child is more to be valued that a fortune or fame.

Blessed is she who sings at her work; for music lightens the heaviest load and brightens the dullest chore.

Blessed is she who dusts away doubt and fear and sweeps out the cobwebs of confusion; for her faith will triumph over all adversity.

Blessed is she who serves laughter and smiles with every meal; for her buoyancy of spirit is an aid to mental and physical digestion.

Blessed is she who preserves the sanctity of the Christian home; for hers is a sacred trust that crowns her with dignity.


To My Mother

Shared by Mary S., Nashville, TN

For as long as I can remember
you were always by my side to give
me support to give me confidence
to give me help

For as long as I can remember
you were always the person
I looked up to so strong
so sensitive so pretty

For as long as I can remember
and still today you are
everything a mother should be...

For as long as I can remember
you always provided stability
within our family full of laughter
full of tears full of love

Whatever I have become is because of you
and I thank you forever for our relationship.

~Susan Polis Schutz

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The History of Mother's Day
By Cheri Sicard from Fabulous Foods
Shared by Mary S., Nashville, TN

While many people might assume that Mother's Day is a holiday invented by the fine folks at Hallmark, it's not so. The earliest Mother's Day celebrations can be traced back to the spring celebrations of ancient Greece, honoring Rhea, the Mother of the Gods. The Romans called their version of the event the Hilaria, and celebrated on the Ides of March by making offerings in the temple of Cybele, the mother of the Gods. Early Christians celebrated the festival on the fourth Sunday of Lent in honor of the Virgin Mary, the Mother of Christ. 

In more recent times, relatively speaking -- England in the 1600s--the celebration was expanded to include all mothers with "Mothering Sunday" being celebrated on the 4th Sunday of Lent (the 40 day period leading up to Easter). Besides attending church services in honor of the Virgin Mary, children returned home from the cities with gifts, flowers, and special Mothering Day cakes that were important parts of the celebration. 

Mother's Day festivities in the United States date back to 1872 when Julia Ward Howe (her other claim to fame was writing the lyrics for the "Battle Hymn of the Republic") suggested the day be dedicated to peace. Ms. Howe would hold organized Mother's Day meetings in Boston, Massachusetts ever year. 

In 1907, Ana Jarvis, a Philadelphia, Pennsylvania school teacher, furthered the cause by beginning a campaign to establish a national Mother's Day. Ms. Jarvis persuaded her mother's church in Grafton, West Virginia to celebrate Mother's Day on the second anniversary of her mother's death, which happened to be on the 2nd Sunday of May that year. By the following year, Mother's Day was also being celebrated in Philadelphia. 

Not content to rest on her laurels, Ms. Jarvis and her supporters began to write to ministers, businessman, and politicians in their quest to establish a national Mother's Day and in 1912, the Mother's Day International Association was incorporated for the purpose of promoting the day and its observance. By 1911, Mother's Day was celebrated in almost every state in the nation. In 1914, President Woodrow Wilson made it official by proclaiming Mother's Day a national holiday that was to be held each year on the 2nd Sunday of May. 

It is somewhat ironic that after all her efforts, Ana Jarvis ended up growing bitter over what she perceived as the corruption of the holiday she created. She abhorred the commercialization of the holiday and grew so enraged by it that she filed a lawsuit to stop a 1923 Mother's Day festival and was even arrested for disturbing the peace at a war mothers' convention where women sold white carnations -- Jarvis' symbol for mothers -- to raise money. Ana Jarvis' story is not a happy one. Things went from bad to worse and she eventually lost everything and everyone that was close to her and died alone in a sanatorium in 1948. Shortly before her death, Jarvis told a reporter she was sorry she had ever started Mother's Day. 

Ana may be gone, but Mother's Day lives on, regardless of whether it meets her approval. Many countries throughout the world celebrate Mother's Day at various times throughout the year, but some such as Denmark, Finland, Italy, Turkey, Australia, and Belgium also celebrate Mother's Day on the second Sunday of May.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
12th Jane S. Jamestown, Tennessee
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina

Mother's Day Aphorism:

Shared by Larry Holmes, Ontario, Canada

"The most remarkable thing about my mother is that for thirty years she serve the family nothing but leftovers. The original meal has never been found."
~Calvin Trillin



PERKS OF BEING OVER 50

Shared by Luanne, FL

1. Kidnappers are not very interested in you.
2. In a hostage situation you are likely to be released first. 
3. No one expects you to run--anywhere.
4. People call at 9 pm and ask, Did I wake you????
5. People no longer view you as a hypochondriac.
6. There is nothing left to learn the hard way.
7. Things you buy now won't wear out.
8. You can eat supper at 4 pm.
9. You can live without sex but not your glasses or chocolate.
10. You get into heated arguments about pension plans.
11. You no longer think of speed limits as a challenge. 
12. You quit trying to hold your stomach in no matter who walks into the room.
13. You sing along with elevator music.
14. Your eyes won't get much worse.
15. Your investment in health insurance is finally beginning to pay off. 
16. Your joints are more accurate meteorologists than the national weather service.
17. Your secrets are safe with your friends because they can't remember them either.
18. Your supply of brain cells are finally down to manageable size.
19. You can't remember who sent you this list
20. And you notice these are all in Big Print for your convenience.


Memory Fails

Shared by Mary S., Nashville, TN

A 65-year-old woman gave birth to a baby boy. 

When she was discharged from the hospital and went home, her relatives came to visit. 

''May we see the new baby?" one asked. 

"Not yet," said the mother. "I'll make coffee and we can visit for a while first." 

Thirty minutes had passed, and another relative asked, "May we see the new baby now?" 

"No, not yet," said the mother. 

After another few minutes had elapsed, they asked again, "May we see the baby now?" 

"No, not yet," replied the mother. 

Growing very impatient, they asked, "Well, when can we see the baby?" 

"WHEN HE CRIES!" she told them. 

"WHEN HE CRIES?" they demanded to know why. 

"Why do we have to wait until he CRIES?" 

"BECAUSE, I forgot where I put him!"

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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

ANCHO CHILE RUBBED AND PULLED PORK

~Submitted by Maggie, TX

This is a great recipe. The pork can be used in many ways, so a pork roast won't go to waste. We make quesadillas, soft flour tacos, and use bits of it in soups and casseroles. The rub is a perfect blend for chicken and beef, so make a big batch and seal up in a, airtight container with a shaker top.

Ancho Chile Rub:
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder

2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves

Cooking Directions
Combine all ingredients for rub; set aside. Cut each pork butt in half. Rub 1/4 of the rub over the pork butt, covering generously. Store remaining rub in an airtight container and save for another use. Meanwhile, line roasting pan with aluminum foil, leaving enough on the ends to fold up and seal; place pork in the center of the foil. Pour chicken stock and garlic cloves over pork. Bring the edges of the foil together and fold to seal. Cover roasting pan with another piece of foil. Bake at 300? for 5 hours. Cool slightly; shred. 

Serving Suggestions
Shredded pork that is roasted instead of on the grill. Serve with fresh rolls, potato salad and vegetable mix.

Makes 8 servings.
Nutrition Facts
Calories 251 calories 
Protein 27 grams 
Fat 14 grams 
Sodium 280 milligrams 
Cholesterol 93 milligrams 
Saturated Fat 5 grams 
Carbohydrates 2 grams 
Fiber 0 grams 

Source: Brian Olenjack, Executive Chef, The Chisholm Club (Fort Worth, TX)

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

SUBLIME CHOCOLATE CHEESECAKE

~Submitted by Aafrin, Pune, India

Makes: 12 to 14 servings
Prep: 40 minutes
Bake: 50 minutes
Cool: 45 minutes
Stand: 45 minutes

1 cup all-purpose flour 
1/4 cup finely chopped pecans, toasted 
1/4 cup sugar 
1/3 cup butter 
1 beaten egg yolk 
3 8-ounce packages cream cheese, softened 
1-1/2 cups sugar 
4 ounces semisweet chocolate, melted and cooled 
2 tablespoons all-purpose flour 
1 teaspoon vanilla 
4 eggs 
1/4 cup milk 
1 8-ounce carton dairy sour cream 
1 ounce bittersweet or semisweet chocolate (optional for chocolate curls)* 
Fresh raspberries (optional) 

1. For the crust, in a medium bowl, stir together the 1 cup flour, the pecans, and the 1/4 cup sugar. Cut in butter until mixture is crumbly. Stir in beaten egg yolk. Press one-third of the dough for the crust on the bottom of a 9-inch springform pan. Keep the remaining pastry dough covered.

2. Bake in a 375 degree F oven about 7 minutes or until golden. Cool on a wire rack. Reduce oven temperature to 350 degree F.

3. Butter side of pan. Attach to the bottom. Press remaining pastry dough 1-3/4 inches up side of pan.

4. For filling, in a large bowl, beat cream cheese, the 1-1/2 cups sugar, the melted chocolate, the 2 tablespoons flour, and the vanilla with an electric mixer on medium speed until smooth. Add eggs all at once. Beat on low speed until just combined. Don't overbeat. Stir in milk. Pour filling into the pastry-lined pan.

5. Bake in a 350 degree F oven about 45 minutes or until the center appears nearly set when you gently shake the pan. Carefully spread sour cream on top of cheesecake; bake for 5 minutes more.

6. Cool on a wire rack for 15 minutes. Loosen side of cheesecake from pan. Cool about 30 minutes more. Remove side of springform pan. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.

7. Garnish with some chocolate curls and fresh raspberries, if you like. Makes 12 to 14 servings.

*Note: To make chocolate curls, carefully draw a vegetable peeler across a bar of chocolate. 

Source: Midwest Living


CHOCOLATE HAZELNUT CHEESECAKE

~Submitted by Aafrin, Pune, India

1-1/2 cups crushed OREO Chocolate Sandwich Cookies (about 18 cookies)
2 tablespoons butter, melted
3- 8 ounce packages PHILADELPHIA brand Cream Cheese, softened 
1 cup sugar
1 teaspoon vanilla
3 eggs
1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (Frangelica)

Preheat oven to 325 degrees F. 

Mix cookies and butter; press onto bottom of 9-inch springform pan. 

Bake for 10 minutes if using a springform pan. 

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until well blended. Blend in melted chocolate and liqueur; pour over crust. 

Bake for 60 to 65 minutes or until center is almost set. Run knife or metal spatula around rim to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight before serving.

Source: Adapted from a BAKER'S Recipe


PEACH CHIFFON PIE WITH GINGERSNAP CRUST

~Submitted by Aafrin, Pune, India

In this recipe, the creamy peach filling is complemented perfectly by the gingersnap crust. The peach filling is fresh and sweet and the ginger creates a contrast. The crust is simply made with crushed gingersnaps and butter. The filling is chiffon with a fresh peach puree. While you have access to fresh peaches, try this pie. You will need a nine-inch, deep-dish pie pan for this pie. 

For the crust:
2 cups gingersnaps, crushed 
5 tablespoons butter, melted 

For the filling:
1 cup whipping cream 
1 teaspoon vanilla 
2 cups puree from ripe, peeled peaches 
1 tablespoon lemon juice 
2 drops red food coloring 
2 envelopes unflavored gelatin 
3 large egg whites 
1 cup granulated sugar 

Preheat the oven to 350 degrees 

1. In a nine-inch, deep-dish pie pan, mix the cookie crumbs and melted butter. With a large spoon or stiff spatula, press the crumbs into the bottom and up the sides of the pie pan. Bake the crust for ten minutes. 

2. Whip the cream until soft peaks form. Add the vanilla and continue whipping until mixed. 

3. Mix the puree, lemon juice, and red food coloring together. 

*Baker's Note:** The lemon juice helps the peach puree from turning dark. The touch of red food coloring should give the puree just a blush of pink.* 

4. Sprinkle the gelatin over 1/2 cup of the peach puree. Place the puree and gelatin in the microwave and heat for fifteen seconds. Take the puree out and stir it with a spoon. Heat it again for 15 seconds and stir again. Repeat the process until the mixture is very hot and the gelatin is dissolved. Mix the hot puree with the rest of the puree and refrigerate it for ten minutes. 

5. Place the egg whites in a metal or Pyrex bowl. Stir in the sugar. Place the bowl in a pan of water on the stove. Heat the water and stir the egg whites with a whisk until the egg white mixture reaches 160 degrees. (Use your insta-read thermometer. If you don't have a thermometer, the mixture will be very hot but not bubbling.) Remove from the heat. Beat with an electric mixer until soft peaks form. 

6. Fold the peach mixture into the egg white mixture. Fold the whipped cream into the mixture. Refrigerate for two or three hours or until firm. Store in the refrigerator. 

Source: The Prepared Pantry, 2002-2005


AWESOME DOUBLE CHOCOLATE VALENTINE'S BROWNIES

~Submitted by Aafrin, Pune, India 

This decadent and easy brownie recipe will delight Valentine sweethearts of all shapes and sizes and will surely become a new family favorite!

Servings: Makes 12 (3-inch) hearts
Prep Time: 15 minutes 
Cook Time: 15+20

1 1/4 cups all-purpose flour, separated 
1/4 cup sugar 
1/2 cup cold butter or margarine 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
1/4 cup unsweetened cocoa 
1 egg 
1 teaspoon vanilla extract 
1/2 teaspoon baking powder 
1 (8-ounce) milk chocolate bar, broken into chunks 
3/4 cup chopped nuts (optional) 
Icing or gels (optional) 

Preheat oven to 350?F. Line 13x9-inch baking pan with foil; set aside. 

In large bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes. 

In medium sized bowl, combine EAGLE BRAND, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set. 

Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or with knife, cut around waxed paper heart shape. Can also be cut into bars. Decorate with icing or gels (optional). Store leftovers covered.

Source: Eagle Brand Recipes


BEST AND MOISTEST CHOCOLATE CAKE

~Submitted by Aafrin, Pune, India

This is the only recipe I ever use, and it is so?.. moist and chocolaty that I sometimes prefer to eat it the second day!! 

3 ounces unsweetened chocolate squares 
1/2 cup water 
3/4 cup butter 
2 1/2 cups brown sugar 
2 eggs 
1 teaspoon vanilla extract 
2 cups flour 
1 teaspoon baking soda 
1 cup water 

Melt chocolate and 1/2 cup water together (can be done in microwave if you are careful not to burn it) and set aside to cool. 
Cream butter and brown sugar until light and fluffy. Add eggs and vanilla extract to butter mixture and beat well. Blend in cooled chocolate. 

Mix together flour and baking soda, and add alternately with 1 cup water on low speed. Pour batter into two 90-inch greased layer pans or two 8-inch square aluminum foil pans, or one 9 x 13-inch sheet cake pan. Bake at 350 degrees F for 25 minutes or until inserted wooden pick comes out clean. Cool 10 minutes before removing from 
pans for layering. 

Ice with your favorite icing. 

NOTE: This cake is so moist that I take care to line the bottoms of the cake pans with parchment paper or wax paper before pouring in the batter, or it sometimes sticks to the pans......even nonstick ones! 

Source: www.recipegoldmine.com 


BEST CHOCOLATE CAKE WITH FUDGE FROSTING

~Submitted by Aafrin, Pune, India

I have had this recipe for a long time but I don't remember it's source. Get ready for cake that's a chocolate powerhouse and discover why its called the best!

Total: 1 hr 15 min 
Prep: 20 min 
Bake: 45 min 
Cool: 10 min 
Makes 12 servings

2 cups Gold Medal all-purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
Fudge Frosting (below)

1. Heat oven to 350F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches, 2 round pans, 9x1 1/2 inches or 3 round pans, 8x1 1/2 inches. 

2. Beat all ingredients except Fudge Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely. 

4. Frost rectangle or fill and frost layers with Fudge Frosting. 

Fudge Frosting

2 cups sugar 
1/2 cup shortening 
3 ounces unsweetened baking chocolate 
2/3 cup milk 
1/2 teaspoon salt 
2 teaspoons vanilla 

Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla.


BITTERSWEET MOLTEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

~Submitted by Aafrin, Pune, India

For best results, use a dark baking chocolate with high cocoa butter content (about 30 percent), such as Valrhona or Callebaut. 

12 teaspoons plus 5 tablespoons sugar 
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour 
1 quart coffee ice cream 

Generously butter eight 3/4-cup souffle dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar. 

Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among souffle dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) 

Preheat oven to 425F. Place souffle dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. 

Top each cake with scoop of coffee ice cream and serve immediately. 

Makes 8 servings.

Source: Bon Appetit January 2003


BRANDIED APPLE AND BLACK WALNUT CAKE

~Submitted by Aafrin, Pune, India

Makes 16 servings
Prep: 50 minutes
Bake: 35 minutes

2 cups all-purpose flour 
2 cups granulated sugar 
2 teaspoons baking powder 
1-1/2 teaspoons ground cinnamon 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/4 teaspoon ground mace or ground nutmeg 
1/4 teaspoon ground cloves 
2 cups finely chopped peeled apples 
3 slightly beaten eggs 
3/4 cup chopped black walnuts or English walnuts, toasted 
1/2 cup buttermilk 
1/4 cup cooking oil 
1 recipe Apple Glaze 
1 recipe Brandied Cream Cheese Frosting 

1. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. 

2. In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, mace, and cloves. Stir in chopped apples, eggs, walnuts, buttermilk, and oil. Spread batter into prepared pans. 

3. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 15 minutes. Remove from pans; cool completely on wire racks. 

4. Place a cake layer on a serving platter. Spoon hot Apple Glaze over top of layer. Let stand about 20 minutes or until set. 

5. Meanwhile, prepare Brandied Cream Cheese Frosting. Spread about 3/4 cup of the frosting over glazed cake layer. Top with the remaining cake layer. Frost cake top and side with frosting. Cover and store any remaining cake in the refrigerator. 

Makes 16 servings. 

Apple Glaze: In a small saucepan, stir together 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons butter, 1 tablespoon buttermilk, and 1 teaspoon light-colored corn syrup. Bring to boiling; reduce heat. Cook and stir for 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat. Stir in 1 tablespoon apple brandy, apple juice, or apple cider. 

Brandied Cream Cheese Frosting: In a large bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 tablespoon apple brandy, apple juice, or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an additional 2 to 2-1/2 cups sifted powdered sugar to make a frosting of spreading consistency. 

Nutrition facts per serving: 
calories: 471
total fat: 21g
cholesterol: 76mg
sodium: 268mg
carbohydrate: 68g
total sugar: 53g
fiber: 1g
protein: 6g
vitamin C: 2%
calcium: 7%
iron: 8%

Source: Better Homes and Gardens


BLACK FOREST CHOCOLATE CAKE

~Submitted by Aafrin, Pune, India

Servings: Makes one (10-inch) cake 
Prep Time: 15 minutes 

1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
1/2 cup shortening 
2/3 cup packed brown sugar 
2 eggs 
1 3/4 cups all-purpose flour 
3/4 cup unsweetened cocoa 
2 teaspoons baking powder 
2 teaspoons baking soda 
1/2 teaspoon salt 
1 teaspoon vanilla 
1/4 cup hot water 
1 cup (6 ounces) semi-sweet chocolate chips 
1 (21-ounce) can COMSTOCK or WILDERNESS Cherry Pie Filling 

Preheat oven to 350F. In medium bowl, with electric mixer, combine EAGLE BRAND, shortening, brown sugar and eggs; mix well. 

In small bowl, combine dry ingredients; stir into milk mixture just until moistened. 

Gradually add vanilla and water. Stir in chocolate chips. Pour into 12-cup fluted tube pan coated with non-stick cooking spray. 

Bake 35 to 40 minutes or until wooden pick inserted near center comes out clean. Cool in pan 15 minutes; remove from pan. Cool for 30 minutes. 

Spoon some of the COMSTOCK or WILDERNESS cherry filling over the cake. Slice cake and serve with remaining cherry filling. Store leftovers covered in refrigerator.

Source: Eagle Brand Recipes


BUCHE DE NOEL

~Submitted by Aafrin, Pune, India

Make this Yule log cake a family tradition during the holidays. It is a bit involved, but the rave reviews will be worth it!

Yield: 10 servings

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup Gold Medal all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 cup whipping (heavy) cream
2 tablespoons sugar
1 1/2 teaspoons freeze-dried or powdered instant coffee (dry) 

Cocoa Frosting:
1/3 cup baking cocoa
1/3 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 to 2 tablespoons hot water
Chopped pistachio nuts or red and green candied cherries, if desired 

Heat oven to 375 F. Line jelly roll pan, 15 1/2 x 10 1/2 inch, with aluminum foil or waxed paper; grease.

Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1-cup sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.

Beat whipping cream, 2 tablespoons sugar and the coffee in chilled bowl until stiff. Unroll cake and remove towel. Spread whipped cream mixture over cake. Roll up cake. 

For Cocoa Frosting mix cocoa and butter thoroughly in medium bowl. Beat in sugar with electric mixer on low speed. Stir in vanilla and hot water. Beat until frosting is smooth and spreadable.

For tree stump, cut off a 2-inch diagonal slice from one end of cake. Attach stump to one side using 1 tablespoon Cocoa Frosting. Frost log with Cocoa Frosting. Make strokes in frosting to resemble bark, using a decorator's comb or tines of fork. Sprinkle with pistachio nuts. Store in refrigerator.

The chopped pistachio nuts give your yulelog a natural moss-covered appearance. Other edible natural-looking adornments include chocolate leaves, meringue mushrooms, mint gumdrop leaves and red cinnamon candies.

Source: Gold Medal Flour


CHOCOLATE CAKE
(Microwave)

~Submitted by Aafrin, Pune, India

1/4 cup Hershey's cocoa 
2/3 cup hot water, divided 
3/4 cup plus 2 tbsp. flour 
1 cup sugar 
1/2 teaspoon baking soda 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1/4 cup plus 2 tablespoons vegetable oil 
1 egg 
2 teaspoons vanilla extract 

Grease round micro-proof baking dish, 7 1/4 x 2 1/4 inch or 8 x 1 1/2 inches, line bottom with plastic wrap. In small micro-proof bowl combine cocoa and 1/3 cup water; microwave on high (full power) for 40 to 50 seconds. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. 

Add oil, remaining 1/3-cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.

Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing).

Let stand 5 minutes, invert onto serving plate.

Peel off plastic wrap; cool, frost.

Source: MomsMenu.com


CHOCOLATE TEA CAKE WITH CHOCOLATE GANACHE

~Submitted by Aafrin, Pune, India

Ever since we learned about this cake from Los Angeles chef Michael Roberts, it has served as our standby, quick-fix chocolate dessert. You can dress it up with a top coating of ganache or simply dust with confectioners' sugar -- either way it is perfect. 

6 ounces semisweet chocolate, chopped 
1 stick butter, softened 
2/3 cup sugar 
3 eggs 
1/2 cup cake flour 
confectioners' sugar for dusting

1. Preheat oven to 350 degrees F. Line a 9-inch round cake pan with parchment. Melt the chocolate in the top of a double boiler or in the microwave. Cool. 

2. Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine. Add the eggs, one at a time, beating well after each addition. Gently mix in the flour until it just disappears. 

3. Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper, and dust top with confectioners' sugar.

Serves 8. 

Chocolate Ganache

This updated ganache can be used as a filling and frosting for layer cakes, as a mousse dessert, as a cream puff filling, or as a pie filling in a baked and cooled pastry or crumb crust. 

2 cups heavy cream 
5 ounces semisweet chocolate, chopped 
1/2 teaspoon vanilla

1. In large bowl of electric mixer, combine 1-cup cream and the chocolate. Set over pan of simmering water until chocolate is melted, stirring to blend. Stir in remaining cream and vanilla. Chill at least 4 hours, stirring occasionally. With electric mixer, beat on high speed until stiff. 

2. Makes about 4-1/2 cups, enough for two 10-inch layer cakes.

Note: For classic ganache, use equal parts heavy cream and chocolate. Place chopped chocolate in a bowl and bring cream to a boil. Pour hot cream over chocolate, whisking until melted and smooth. Let sit at room temperature to thicken, and pour over cake. 

Source: Totally Chocolate Cookbook by Helene Siegel and Karen Gillingham


CLASSIC STRAWBERRY SHORTCAKES

~Submitted by Aafrin, Pune, India

This recipe features a traditional biscuit-style shortcake. When properly mixed, shortcake dough should be rough, even shaggy. You might be tempted to mix it more, but resist, or you won't end up with a flaky biscuit. Work the dough on a lightly floured work surface, gently pressing and patting it into a thick rectangle. Incorporating too much flour will make the dough tough. Cutting the dough into squares is preferable to rounds, which leave scraps that must be patted back together to form more cakes. The result is overworked dough and a few tough shortcakes. Squares will all turn out equally tender and delicious. 

For the shortcakes:
1 2/3 cups all-purpose flour
2 Tbs. Sugar
1 Tbs. baking powder
1 tsp. finely grated lemon zest
3/4 tsp. Salt
8 Tbs. (1 stick) cold unsalted butter, cut into small pieces 
3/4 cup buttermilk
1/2 tsp. vanilla extract 

For the strawberries:
4 cups strawberries, hulled and cut into slices 
1/4 inch thick
1/4 cup sugar 

For the whipped cream:
3/4 cup heavy cream, well chilled
2 Tbs. Sugar
1/2 tsp. vanilla extract

To make the shortcakes, preheat an oven to 400F. 

In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended. 

Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares. 

Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely. 

Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve. 

To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours. 

To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream. Top with the remaining shortcake halves, cut side down. Serve immediately. 

Serves 6. 

Source: Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ). 


SUPER-MOIST APPLE CAKE

~Submitted by Aafrin, Pune, India

2 cups sugar
12 tablespoons unsalted butter, at room temperature
3 large eggs
1 cup plus 1 tablespoon cake flour (not self-rising)
1 cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
Pinch of kosher salt
1/4 cup whole milk
1/4 teaspoon pure vanilla extract
3 medium baking apples, peeled, cored, halved, and thinly sliced (see Note)
3/4 cup heavy cream
1-1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round, 2-inch-deep cake pan and line the bottom with parchment paper. 

In a large bowl beat 1 1/2 cups of the sugar and the butter for 3 to 5 minutes until light in color. Scrape the bowl as needed with a rubber spatula and continue to beat the mixture until it is very light in texture and color, several minutes more. 

Beat in the eggs one at a time, scraping the bowl between additions. 

Sift together both flours, the baking powder, and salt. Mix the milk and dry ingredients alternately into the butter mixture, stopping to scrape the bowl as necessary. Add the vanilla and mix the batter just until smooth; do not overbeat it. 

Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Arrange the apple slices overlapping in concentric circles on top of the cake batter to completely cover it. Pour the cream evenly over the apples. 

Stir together the remaining 1/2 cup sugar and the cinnamon and sprinkle the mixture over the top of the cake. Bake for 45 minutes until a toothpick inserted in the center comes out clean. Remove the pan from the oven, transfer it to a rack, and let cool completely. 

Note: For different textures within the same cake, try baking with a combination of apples, such as Granny Smith (which is quite tart), Macintosh (which is firm), and Cortland (which gets very soft with cooking). 

Yield: 10 servings 

Source: The Arrows Cookbook by Clark Frasier and Mark Gaier (Scribner)


YOGURT BANANA CAKE
Food Processor 

~Submitted by Aafrin, Pune, India

Serving Size: 8 

1/2 cup butter or margarine -- cut in chunks 
1 1/2 cups sugar 
2 eggs 
1 teaspoon vanilla 
2 large ripe bananas 
1 teaspoon baking soda 
3/4 cup plain yogurt or sour cream 
1 teaspoon baking powder 
2 cups all-purpose flour 

Using steel knife in food processor, process butter, sugar, eggs and vanilla for 2 minutes, scraping bowl as needed. Do not insert feed tube. While processor is running, drop in chunks of banana and process until blended. Meanwhile, dissolve baking soda in yogurt. Let stand 1-2 minutes. (The yogurt will nearly double in volume, so use a 2-cup measure). Add to batter and process for 3 seconds. Add the flour and baking powder.

Process with 4 quick on/off turns, just until flour mixture disappears. Bake in a greased and floured 9-inch square pan at 350 F. for 50 minutes or until cake tests done. Cool 10 minutes. Remove from pan. Freezes well.

Source: Sandy's Recipe Journal 


GOOEY BUTTER CAKES AND VARIATIONS

~Submitted by Brenda, AL 

Cake 

1 (18.25-ounce) box yellow cake mix 
1 egg 
1/2 cup (1 stick) butter, melted 

Filling 

1 (8-ounce) package cream cheese, softened 
2 eggs 
1 teaspoon pure vanilla extract 
1 (16-ounce) box confectioners' sugar 
1/2 cup (1 stick) butter, melted 

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. 

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. 

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. 

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! 

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me! 

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! 

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. 

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. 

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. 

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. 

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. 

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. 

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. 

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above. 

Source: Soulful Recipes web site


RIBBON ANGEL FOOD SHERBET CAKE

~Submitted by Brenda, AL

You can use any combination of sherbet flavors, or use the same flavor throughout!

INGREDIENTS:
1 purchased angel food tube cake 
1 pint lime sherbet 
1 pint orange sherbet 
1 pint raspberry sherbet

PREPARATION:
Freeze cake in its pan. You can make your own angel food cake, if you'd like. Remove frozen cake from pan and cut into 4 layers. Reassemble cake with 1 pint each of softened sherbet spread between each layer. 

Reassemble cake and wrap in plastic wrap and aluminum foil; freeze again.

16 servings.

Source: Busy Cooks.


WHITE CHOCOLATE BREAD PUDDING

~Submitted by Brenda, AL

I haven't made this but sounds like a special thing to make for Moms.

16 slices firm white bread
1 quart heavy cream
1 1/2 cups whole milk
1/2 cup sugar
12 oz white chocolate, chopped (I would use the best)
3 large eggs
8 large egg yolks

Preheat oven to 350. Cut bread into 1/4 inch cubes. Place in 15 1/2x10 1/2 inch jelly roll pan and bake 15 minutes until toasted turning once.

Grease shallow 3 3/4 quart casserole. 

In 4 quart saucepan heat milk, cream and sugar to boiling over medium high heat. Remove from heat and stir in chocolate. 

In large bowl whisk eggs and egg yolks until blended, gradually stir in cream mixture (If still hot temper by adding a little of the hot mixture to the eggs to bring the temp of them up)

Place bread in casserole dish, pour custard on top, press down to coat. Refrigerate 1 hour.

Preheat oven to 300. Bake 1 hour or until knife comes out clean inserted in center. Cool 15 minutes.


CREME BRULE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

~Submitted by Brenda, AL

Here is a sinfully rich and sweet recipe for French toast. Perfect for special occasions or Sunday brunch. Easy to make.

INGREDIENTS:

Creme Brule French Toast:
1 loaf Challah or Brioche Bread, sliced into 1 1/2-inch thick slices 
1/2 cup Butter, unsalted (1 stick) 
1 cup Brown Sugar, packed 
2 tablespoons Corn Syrup 
5 large Eggs 
3/4 cup Heavy Cream 
3/4 cup Milk 
1 teaspoon Vanilla 
1/4 teaspoon Salt 
2 teaspoons Grand Marnier or Cointreau 
Powdered Sugar (optional) 

Drunken Strawberries:
1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise) 
1/4 cup Sugar 
1/4 cup Grand Marnier or Cointreau

PREPARATION:

Make the French Toast 

Butter a 9 by 13 baking dish. 

In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. 

Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. 

In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. 

Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. 

Bake for 30 to 40 minutes until French toast is golden and puffed. 

Serve hot with drunken strawberries and powdered sugar sprinkled on top. 

Drunken Strawberries 

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.


PEANUT NOSHES 

~Submitted by Larry Holmes, Ontario, Canada 

(Serve as a nibbler with a cocktail before dinner!)

18 slices Pepperidge Farm sandwich bread or other firm white bread 
1 1/2 cups chunky peanut butter 
1/3 cup vegetable oil 

Preheat oven to 350 degrees F. 

Trim the crusts from 12 slices of the bread and cut the trimmed bread into 1/2-inch squares. Place the squares flat on a baking sheet and bake just until lightly browned. 

Place the trimmed crusts and the remaining 6 slices of bread on another baking sheet and bake until golden. Process in a blender or food processor fitted with a steel blade to fine crumbs. Remove to a shallow bowl. 

Heat the peanut butter and oil in a small saucepan until blended and warm. Dip the bread squares completely into the peanut mixture and then coat with the bread crumbs. Let the bread dry flat on a baking sheet. Store in an airtight container. 

Makes about 8 dozen squares.


CHILLED GREENS SOUP 

~Submitted by Larry Holmes, Ontario, Canada 

4 tablespoons (1/2 stick) unsalted butter 
1 large yellow onion, chopped 
2 tablespoons chopped fresh tarragon 
2 tablespoons all-purpose flour 
6 cups chicken stock (canned or fresh) 
1 cup dry white wine 
2 cups diced celeriac 
2 cups diced jicama (yam bean) 
5 cups shredded lettuce (romaine, Boston, butter, red leaf, or a combination) 
1 bunch watercress, rinsed, patted dry and stems removed 
1 bunch arugula, rinsed, patted dry and stems removed 
2 cups half-and-half 
1 cup whipping cream salt and freshly ground black pepper, to taste finely shredded radicchio (garnish) 

Melt the butter in a large stock pot over medium heat. Add the onion and fresh tarragon and saute over medium-high heat until the onion is soft, about 10 minutes. 

Stir in the flour and cook 1 minute. Add the stock and wine and stir until well blended. Stir in the celeriac and the jicama. Reduce heat and simmer uncovered until the vegetables are tender, about 30 minutes. 

Add the shredded lettuce and the watercress and arugula leaves. Simmer uncovered for 15 minutes more. 

Remove from heat and stir in the half-and-half, cream and salt and pepper to taste. 

Puree the soup in batches in a food processor fitted with steel blade*. Pour into a bowl and refrigerate at least 3 hours or overnight. Taste and adjust seasonings. 

Ladle the soup into clear glass bowls and garnish with shredded radicchio. 

Makes 6 to 8 servings. 

*Note: It is better to use the food processor than the blander with this soup, for the processor will retain more of the slightly crunchy texture of the soup.) 


APRICOT & CURRANT CHICKEN 

~Submitted by Larry Holmes, Ontario, Canada 

2 chickens (2 1/2 to 3 pounds each) quartered 
salt and freshly ground black pepper to taste 
1 teaspoon ground ginger 
1 1/2 cups bitter orange marmalade 
1/3 cup apple juice 
1/3 cup fresh orange juice 
8 ounces dried apricots 
8 ounces dried currants 
1/4 cup brown sugar 

Preheat oven to 375 degrees F. 

Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then the ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. Bake 
20 minutes. 

Remove from the oven and add the apricots and currants to the pan, mixing the fruit evenly. Sprinkle the fruit with brown sugar and return to the oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top about 40 to 45 minutes. 

Remove the chicken, apricots and currants to a warmed serving platter. Pour some of the pan juices over top and pour the remaining juices into a sauceboat. Serve immediately. 

Makes 6 to 8 portions. 


LEMON CHICKEN 

~Submitted by Larry Holmes, Ontario, Canada 

2 whole chickens (2 1/2 to 3 pounds each), quartered 
2 1/2 cups fresh lemon juice (about 10 lemons) 
1 cup all-purpose flour 
1 tablespoon Hungarian sweet paprika 
salt and freshly ground black pepper, to taste 
1 cup fresh or canned chicken broth 
2 1/2 tablespoons brown sugar 
1 lemon thinly sliced 
1 tablespoon herbs de Provence 

One day before serving, place the chicken pieces in a shallow dish. Pour the lemon juice over the chicken and marinate in the refrigerator overnight, turning the pieces occasionally. 

Preheat oven to 375 degrees, F. 

Remove chicken from the lemon juice; reserve the lemon juice. Combine the flour, paprika, and salt and pepper to taste. Dredge the chicken with the seasoned flour and place skin side up in a shallow baking pan. 

Bake the chicken for 40 minutes. 

While chicken is baking, whisk the reserved lemon juice, the stock, brown sugar, and lemon slices together. 

Pour the lemon mixture over the chicken and sprinkle with the herbs de Provence. Bake 20 to 25 minutes more, basting occasionally with the pan juices. Serve hot, at room temperature, or cold. 

Makes 6 to 8 portions. 


BAKED LIMA BEANS WITH GINGERSNAPS 

~Submitted by Larry Holmes, Ontario, Canada 

2 packages (10 ounces each) frozen lima beans, thawed 
1 cup sour cream 
2 tablespoons brown sugar 
1 tablespoon grainy mustard 
dash Worcestershire sauce 
1 1/4 cups crush gingersnaps 
4 tablespoons (1/2 stick) unsalted butter, melted 

Preheat oven to 350 degrees, F. 

Place the lima beans in a 1-quart baking dish. Mix the sour cream, brown sugar, mustard and Worcestershire sauce and stir into the lima beans. Combine the gingersnaps and butter and sprinkle evenly over the beans. 

Bake uncovered for 45 minutes. Serve hot. 

Makes 6 to 8 portions. 


WILLIAMSBURG ORANGE-SHERRY CAKE 

~Submitted by Larry Holmes, Ontario, Canada 

1 cup golden raisins 
1/2 cup dry sherry 
2 1/2 cups sifted all-purpose flour 
1 1/2 teaspoon baking soda 
1/2 teaspoon salt 
3/4 cup unsalted butter, room temperature 
1/2 cup dark brown sugar 
1 cup granulated sugar 
3 eggs 
1 1/2 teaspoon vanilla extract 
finely grated zest of 1 orange 
1 1/2 cups buttermilk 
1/2 cup chopped pecans 

Frosting: 
1/2 cup unsalted butter, room temperature 
1 pound confectioner's sugar 
4 to 5 tablespoons Cointreau or other orange liqueur 
2 tablespoons finely grated orange zest orange slices and pecan halves (garnish) 

The night before you plan to make the cake, soak tame raisins in the sherry and continue soaking overnight. 

The following day, preheat oven to 350 degrees F. Butter and flour two 9-inch cake pans. 

To make the cake, sift the flour, baking soda, and salt together and set aside. Cream the butter and sugars in a large mixer bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange zest. 

Add the flour alternately with the buttermilk, beating well after each addition. Stir in the pecans and raisins with sherry. 

Pour batter into the prepared pans. Bake until the cake begins to pull away from the edge of the pan and springs back when lightly touched in the center, 35 to 40 minutes. 

Let cool 10 minutes . Invert onto wire racks to cool completely. 

To make the frosting, cream the butter, sugar and enough of the Cointreau to make the frosting spreadable but not runny. Beat in the orange zest. 

Place on cake layer on a serving plate and spread evenly with some of the frosting. Top with the second layer and frost the top and side of the cake. Decorate the top of the cake with orange slices and pecan halves. 

Makes 12 portions.


FRUIT DESSERT

~Submitted by Pam, OH

This is one of my mother, Martha's, favorites. She's been gone 9 years now and we still have this 'dessert' every holiday in Mom's memory. Mom got this one from Helen Howard, a woman she knew from work at the Ohio Injector Company, Wadsworth, Ohio which is no longer in business. It's been a favorite of ours for a long time.

Mix together one cup each:
Pineapple tidbits*
Mini marshmallows
Mandarin oranges*
Seedless grapes
Shredded coconut
Sour cream
* drain off juice

Let stand overnight or for several hours and serve to rave reviews.


FLORENCE HOPKINS' POTATO SALAD

~Submitted by Pam, OH 

This has always been Mom's standard "take it to the picnic" potato salad. We're glad she shared it with us. Florence is Pam's Mother-in-Law. 

2 1/2 pounds potatoes
1 cup finely diced celery
1 finely diced onion
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard boiled eggs (chop all but one)
Hellmann's Mayonnaise to moisten to desired consistency 
(I know Pam is a Miracle Whip Woman but it has to be Hellmann's for this salad!!)
1 1/2 teaspoons sugar
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup.)
chives to taste (We use about 1/2 a cup.) 

Cook the potatoes with the skins on after scrubbing them. Cool until comfortable to handle. Peel, then dice. Add all other ingredients and mix thoroughly. 

Enjoy. 

By the way, you can use this recipe for a really good macaroni salad. Just take about a half pound uncooked macaroni, then cook it to the consistency you like for macaroni, drain, then rinse it with cold water and substitute it for the potatoes above. Everything else stays the same. 


CRANBERRY PORK ROAST

~Submitted by Pam, OH

Bill was at the Fulton Co. Sheriff's Office trying to learn to be a dispatcher when he and Diana Zientek and Barb Vanetten got to talking about recipes and cooking and such. Diana shared this recipe with him that she found in an article about slow cooking. The original contributor is Kimberley Scasney (No, we don't have any idea who she is; we just like her pork roast.) of Douglasville, Georgia.

Pam did modify this a little since neither of us is supposed to have all that much salt. The original recipe called for 1/2 tsp. salt. She substituted 1/2 tsp. of vegetable bouillon for the salt. Also, although the original recipe doesn't call for it, she made gravy from the meat/cranberry juices. She then served the meat with real live mashed potatoes and skillet corn. The result was absolutely delicious and is definitely something we will make again.

One boneless rolled pork loin roast (2 1/2 to 3 lbs.) cut in half to fit your slow cooker. Ours is oval, so we cut the roast lengthwise.

1/2 tsp. vegetable bouillon
1/4 tsp. black pepper
1 can whole berry cranberry sauce
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Place roast in slow cooker; sprinkle with bouillon and pepper. Combine remaining ingredients; pour over roast. Cover and cook on low for 4 to 5 hours or until a meat thermometer reads 1600F. Let stand 10 minutes before slicing


LYDIA'S FRUIT SALAD

~Submitted by Jean, OH

These pretty salads make bright spots on the table at any time, but they are especially pretty for special dinners. Most can be either molded or chilled and cut in squares, then placed on ruffley lettuce leaves.

Drain #2 1/2 size can Apricots
#2 size can crushed pineapple
Save juices
Dissolve 2 small pkgs orange Jell-O in 2 cups boiling water
Add 1 cup mini-marshmallows and allow to thicken
Add fruit (cut apricots in pieces)

Mix together juice
3 tbs flour
1 whole egg and cook until thickened. Add 2 tbs butter and cool.

Blend in 1 cup Cool whip

Mix with thickened Jell-O.

Spread in glass dish to congeal. When ready to serve, cut in squares and place on lettuce leaf.


OLD-FASHIONED PERFECTION SALAD

~Submitted by Jean, OH

2 pkg orange or lemon Jell-O

Dissolve in 3 cups boiling water

Add 1/2 cup sugar
1/2 cup vinegar
2 tbs lemon juice
1 tsp salt (or to taste)

Stir well. Chill to consistency of egg whites.

Fold in 1 1/2 cup finely chopped cabbage
1 1/2 cups finely chopped celery
1/4 cup minced green pepper
1/4 cup minced pimiento
1 (4 oz. can) very well-drained crushed pineapple. Press juice out w/ back of spoon.

Be sure that vegetables are well distributed in mix.

Turn into molds or glass dish and chill 3 hours.

Unmold or cut in squares.

This is an old church dinner recipe !!


JELLIED BEET SALAD

~Submitted by Jean, OH

1 #2 can diced beets, or sliced and cut fine, drained and juice saved 
3 oz. box lemon Jell-O, made as pkg directs
Use beet juice as part of water
1/2 cup finely chopped celery
1/4 cup minced onion

Blend into partly congealed Jell-O with:
1/2 cup mayo
2 tbs horseradish
S and P to taste
1 tbs of lemon juice may be added for taste

Turn into lightly oiled molds or a glass dish.

Chill until set and serve on lettuce leaf with 1 tbs of slightly sweetened mayonnaise, or Cool whip, drizzled on each serving.


MOLDED CUCUMBER SALAD

~Submitted by Jean, OH

Dissolve 1 pkg lemon Jell-O in
2/3 cup boiling water

Add 3 tbs vinegar
1 to 2 tsp grated onion
Salt to taste

Let set til thickened

Fold in 2 cups sour cream
1/4 cup miracle whip
1 large cucumber, pared. seeded, shredded or minced, and very well drained
(I should have said to do this first so it could be draining); turn into oiled mold and chill until well set.


EASY EGGS BENEDICT

~Submitted by Mary S., Nashville, TN

4 English muffins, split
Butter, softened
8 sl Canadian bacon, cooked
8 Poached eggs

ORANGE HOLLANDAISE SAUCE

2 c Fresh orange juice
1 c Unsalted butter
1/2 ts Salt

Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce.

Serves 4. 

Orange Hollandaise: Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately.

Makes 2 cups; serves 4.


MOTHER'S DAY APPLE ALMOND PANCAKES

~Submitted by Mary S., Nashville, TN

1/2 c Whole-wheat flour
1/2 c Unbleached flour
1 tb Brown sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs, separated

4 tb Oil
1/2 c Buttermilk
1/2 c Apple Juice
1/4 c Chopped almonds

Combine flours, sugar, baking powder, and salt in a mixing bowl. Beat egg yolks with oil, buttermilk, and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.


EASY MOTHER'S DAY BREAKFAST PIZZA

~Submitted by Mary S., Nashville, TN

6 Eggs
8 oz Mozzarella Cheese, grated
1 1/2 c Milk
1 Onion*
Salt and Pepper, to taste
1 med Green pepper, ringed
Mushrooms
1 Pizza crust
Olive oil

*Chop up 1/4 of the onion and make onion rings out of the remaining 3/4. Prepare your favorite pizza crust and get ready to bake, as a regular pizza. 
Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza. Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set.


PINEAPPLE UPSIDE-DOWN BISCUITS

~Submitted by Mary S., Nashville, TN

1 (10-ounce) can crushed pineapple 
1/2 cup packed light brown sugar 
1/4 cup (1/2 stick) butter, at room temperature 
10 maraschino cherries 
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.


SPINACH QUICHES

~Submitted by Mary S., Nashville, TN

Makes 2 quiches, each serves 4. 

1 (10-oz.) box frozen chopped spinach 
1(15-oz.) pkg. refrigerated pie crusts, such as Pillsbury 
1 large onion (for about 1 c. chopped) 
1 c. shredded Swiss cheese (see Note) 
1 c. shredded Cheddar cheese 
6 eggs 
1 tbsp. flour 
1 2/3 c. half-and-half 
2 tsp. Worcestershire sauce 
1 tsp. dried basil 
1/4 tsp. garlic powder 
1/4 tsp. black pepper 

Preheat the oven to 350 degrees. Place the spinach on a microwave-safe plate and microwave on high for 2 minutes to thaw. Remove the spinach from the microwave and place in a colander to drain. Press well to remove excess water. Set aside. Place 1 crust in each of 2 deep-dish pie plates, following the directions on the package to form edges. Peel and coarsely chop the onion and divide it between the 2 crusts. Scatter 1/2 of each cheese over the onion in both pie crusts. Set aside. Break the eggs into a medium-size mixing bowl and whisk until light and foamy. Add the flour and vigorously whisk to blend well. (All of the lumps may not disappear.) Add the half-and-half, Worcestershire sauce, basil, garlic powder, pepper and reserved chopped spinach. Stir well to mix. Ladle (or spoon) half of the egg mixture into each crust. Bake, uncovered, until set and lightly browned, about 45 to 50 minutes. Let the quiche rest for 10 minutes before slicing and serving. To prepare ahead: Cool to room temperature and cover tightly with foil. Can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw frozen quiches in the refrigerator for 24 hours and reheat uncovered in a 325-degree oven for 20 minutes or until heated through. 


SPICED BACON TWISTS

~Submitted by Mary S., Nashville, TN

1 C. light brown sugar 
2 T. dry mustard 
1/2 t. ground cinnamon 
1/2 t. ground nutmeg 
1/4 t. cayenne pepper 
1 lb. sliced bacon 

Arrange oven racks in middle and bottom positions. Preheat oven to 350F. To make clean-up easy, line bottom of a broiler pan with foil. Place a sheet of waxed paper on shallow tray or counter. Place brown sugar, mustard, cinnamon, nutmeg and cayenne on waxed paper and rub together with your fingers until mixture is evenly blended. Dip bacon strips into sugar mixture, coating evenly. Twist each bacon strip several times. Arrange about half the slices in a single layer on rack of broiler pan. Bake 30 minutes or until bacon is almost crisp and sugar is bubbly. Carefully place hot bacon strips on a piece of clean aluminum foil to cool slightly before serving. Repeat with remaining bacon slices and sugar mixture. These may be served warm or a room temperature. 
Note: You also can line a 10- by 15-inch jelly roll pan with aluminum foil and position a large cake-cooling rack over the pan. (Make sure that the rack nests securely in the pan.) Arrange remaining half of prepared bacon on the cooling rack. Bake both pans of bacon at once, but alternate oven positions midway through cooking. 

Makes about 24 servings.


GLAZED BLUEBERRY BREAKFAST ROLLS

~Submitted by Mary S., Nashville, TN

1 (10 oz.) can refrigerated pizza crust dough 
vegetable cooking spray 
flour

Blueberry filling: 
3/4 C. blueberries, finely chopped 
2 T. orange juice 
2 T. sugar 
2 t. corn starch 
1 t. grated orange peel

Glaze: 
1/2 C. powdered sugar 
1 T. milk 
1/2 t. grated orange peel 

Preheat oven to 375F. Coat 12 muffin cups with vegetable cooking spray. In a small saucepan, combine blueberry-filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12-by-9-inch rectangle. Spread blueberry filling over dough, leaving a half-inch border along the sides. Beginning with a long side, roll up jellyroll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze. For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls

Yield: 12 rolls


CREME BRULEE FRENCH TOAST

~Submitted by Mary S., Nashville, TN

1/2 C. butter 
1 C. packed brown sugar 
2 T. maple syrup 
1/2 t. rum extract 
1 country-style bread (an 8- to 9-inch round)
6 eggs 
1 3/4 C. half-and-half 
1 t. vanilla extract 
2 t. Grand Marnier 
1/4 t. salt 

Butter a 9- by 13-inch baking dish. In a small saucepan over low heat, melt the butter with the sugar, maple syrup, and rum extract. Pour the mixture into the dish. Cut six 1 1/2-inch thick slices from the center of the bread. Arrange the bread slices in one layer in the baking dish, squeezing them slightly so they fit. In a bowl, whisk the eggs, half-and-half, vanilla, Grand Marnier, and salt. Pour the mixture evenly over the bread. Cover with plastic wrap and chill at least 8 hours and for up to one day. Let the dish sit at room temperature for 30 minutes. Set the oven at 350? F. Uncover the dish and bake the French toast for 35 to 40 minutes or until puffed and golden. Serve at once.


MARGARITA FRUIT SALAD

~Submitted by Mary S., Nashville, TN

Tequila Orange Liqueur Dressing:
3 T tequila 
3 T orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
3 T orange marmalade 
juice of 1 lime, approximately 2 T

Fruit Salad: 
4 C fresh strawberries, sliced
4 oranges, peeled, sectioned, and cut in small pieces
1 small honeydew melon, rind and seeds removed, and cut in small pieces
1 small cantaloupe melon, rind and seeds removed and cut in small pieces

In a large bowl, mix together tequila, orange-flavored liqueur, orange marmalade and lime juice. Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend. 


PEACH ALMOND CRISP

~Submitted by Mary S., Nashville, TN

2/3 c. packed brown sugar 
1/2 c. rolled oats 
3/4 c. all-purpose flour 
3 T. sugar 
1/2 c. butter (no substitutes) 
1/2 c. toasted sliced almonds 
1/3 c. sugar 
1/2 t. cinnamon 
1/4 t. nutmeg 
1/8 t. ginger 
8 medium peaches, peeled & sliced (8 cups) 
1/4 c. peach nectar or orange juice 
Vanilla ice cream 

Preheat oven to 375. For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour and 3 tablespoons sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds. For filling, stir together remaining flour, the 1/3 cup sugar, cinnamon, nutmeg and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat. Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.

Makes 12 servings. 


HAWAIIAN DESSERT

~Submitted by Mary S., Nashville, TN

1 package yellow cake mix -- 18.25 oz
3 packages instant vanilla pudding and pie filling -- 3.4 oz each
4 cups cold milk
1 1/2 teaspoons coconut extract
8 ounces cream cheese
20 ounces crushed pineapple -- well drained
2 cups heavy cream -- whipped
2 cups flaked coconut -- toasted

Mix cake batter according to pkg instructions. Pour into 2 greased 13x9 pans. Bake at 350 for 15 minutes or until cake tests done. Cool completely. In large mixing bowl, combine pudding, milk, and coconut extract, beat for 2 minutes. Add cream cheese and beat well. Stir in pineapple. Spread over cooled cakes. Top with whipped cream, sprinkle with toasted coconut. Chill for at least 2 hours. 


SNOW BALLS

~Submitted by Rita, Niceville, FL

I decided that there is no better way to celebrate Mother's Day than to remember my dear departed mother Edith Johnson and share a few of her favorite recipes. She was a member of the bridge club all her life and always had to have special desserts to serve when she was the hostess. It made me smile when I was searching for these recipes reading about oleo, whipped cream, Dream Whip and the "ice box"! I am sure this was the day before there was such a thing a "Cool Whip"!

Beat together 1/2 cup oleo and 1 cup sugar. Add 2 egg yolks (well beaten), 1 cup drained crushed pineapple, 1 cup chopped nuts. Blend. Add 2 beaten egg whites. 

Spread on large vanilla wafers or coconut cookies (45 each) using 3 cookies to make 1 ball. Spread mixture between each layer. Let chill in ice box for 24 hours. 

2 hours before serving cover with 1 pint whipped cream or Dream Whip. Cover entire cookies and sprinkle with coconut. Refrigerate until use. Makes 15 snowballs.


LEMON SAUCE FOR CAKE

~Submitted by Rita, Niceville, FL

1/4 cup oleo 
1/8 tsp salt 
3 eggs slightly beaten
Grated lemon rind of 1 lemon 
6 tbsp lemon juice
1/2 cup sugar 

Put oleo in double boiler to soften. Add remaining ingredients. Cook in double boiler about 10 minutes until thick stirring often. Serve over slices of angel food cake.

Serves 6.

FRUIT SALAD

~Submitted by Rita, Niceville, FL

1 Can Peach Pie Filling (16 oz can) 
1 Can Fruit Cocktail (drained) 
1 Can Sliced Peaches (drained) 
3 or 4 bananas sliced
1 package sweetened sliced strawberries 
Seedless grapes (optional) 

Mix together and chill several hours.


MOTHER'S DAY MENU

~Submitted by Luanne, FL

Here is a menu for Mothers Day. Our Mom loved Spinach salad and these recipes go well together.

CHEDDAR APPLE BREAD

~Submitted by Luanne, FL

2 1/2 cups flour 
1/3 cup melted margarine 
3/4 cups sugar 
2 cups shredded cheddar cheese 
2 tsp. baking powder 
1 1/2 cups peeled chopped apples 
1/2 tsp. salt 
3/4 cup chopped nuts (optional) 
1/2 tsp. cinnamon 
2 eggs beaten 
3/4 cup milk 

Combine dry ingredients except cheese and apples. Combine eggs, milk, and melted margarine. Add to dry ingredients. Stir in cheese and apples and nuts if using. Spoon into well greased and flour 9x5 inch loaf pan. 

Bake at 350 F. for 65 to 70 minutes. Knife should come out clean when inserted into center of loaf. Let stand for 5 minutes. Remove from pan. 


THREE-CHEESE WALNUT SPREAD

~Submitted by Luanne, FL

1/2 cup coarsely chopped walnuts, toasted 
1 package (8 ounces) cream cheese 
1/2 cup cheddar cheese 
1/2 cup (2 ounces) shredded mozzarella cheese 
1/8 teaspoon coarsely ground black pepper 
1 tablespoon snipped fresh parsley 

Preheat oven to 350F. Place walnuts in a small baking dish. Bake 18-20 minutes or until lightly toasted. Cool. 

Microwave cream cheese on HIGH 1 minute or until softened. Add blue cheese, mozzarella cheese and black pepper; mix well. 

Carefully pour walnuts into cheese mixture; mix well. Spread on the Cheddar- Apple bread to accompany the Spinach salad. 


SPINACH SALAD

~Submitted by Luanne, FL

1 lb spinach, broken into bite size pieces 
1/2 lb fresh mushrooms, sliced 
3 hard boiled eggs, cubed 
6 slices bacon, cooked crisp and crumbled (save 3 Tbsp of the fat) 
1/2 half red onion, sliced very thin 
5 oz can water chestnuts, sliced 
Sliced fresh strawberries goes well in this also. 

Put all in a serving bowl and pour dressing over. 

Serve at once. 

Dressing:
1/2 cup oil 
3 Tbsp bacon fat 
1/4 cup catsup 
1/4 cup vinegar 
1 Tbsp Worcestershire sauce 
3 Tbsp sugar 
optional: 1/2 cup grated onion 

Heat in saucepan until boiling and pour hot over salad mixture. 


AMBROSIA FILLED ANGEL CAKE

~Submitted by Luanne, FL

Serves: 8

1 large angel food cake 

Filling:
1 large container of Cool Whip 
3 cups crushed pineapple drained 
1 cup strawberries sliced 
1/4 cup shredded coconut 
1/2 cup blueberries 
1 kiwi fruit 

Starting 1 inch down from top, slice the top from cake. Lay aside to use later. Using a serrated knife and a spoon, cut out the inside of the cake, leaving a wall around all sides. Do not cut through to bottom. 

Using half the cream, gently fold in the fruit and coconut, leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity with this fruit filling. Replace the top you earlier cut away. Spread the remaining whipped cream on top and sides of cake; sprinkle a few blueberries around and decorate with overlapping slices of the thinly cut kiwi fruit. Chill for 4 hours.


BACON BREAKFAST PIE

~Submitted by Treva, Knoxville, TN

1 pound bacon
1 can chopped green Chiles
1 cup grated Monterey jack cheese
1 & 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
Salt and pepper to taste

Brown, drain and crumble bacon. 

Put in bottom of 11 x 7 greased dish. 

Top with onion and cheese. 

Put rest in blender for 1 min. Pour into pan. 

Bake at 350F until tests done with knife (35-45 min). 


CRUST-TOPPED BROCCOLI CHEESE BAKE 

~Submitted by Treva, Knoxville, TN 

1/2 cup chive & onion cream cheese spread 
1 can condensed cream of mushroom soup 
2 pkg. frozen broccoli florets, thawed, drained 
1 cup shredded cheddar cheese 
1 thawed frozen puff pastry sheet 
1 egg, lightly beaten 

Preheat oven to 400 degrees F. Mix cream cheese spread, soup and 1/2 cup water until well blended. Stir in broccoli and cheddar cheese. Spoon into 2 1/2 to 3 qt. rectangular or shallow oval baking dish. 

On lightly floured surface, roll sheet of pastry to fit baking dish. Cover completely with puff pastry sheet. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pieces with knife 5 to 6 times to vent. Bake 30 minutes or until heated through and pastry is puffed and golden brown.


SEAFOOD PASTA SALAD

~Submitted by Treva, Knoxville, TN

Slice a loaf of bread, pour a glass of white wine and enjoy this light, refreshing seafood salad. If you can't find bay scallops, simply cut larger scallops into pieces. And feel free to play around with the ingredients -- lobster, crabmeat and squid all work beautifully.

Servings: 4

Ingredients:

8 ounces pasta, cooked 
8 ounces cooked bay scallops 
8 ounces cooked peeled shrimp 
1/4 cup julienned carrot 
1/2 cup julienned zucchini 
1/4 cup finely diced red bell pepper 
1/4 cup finely diced yellow bell pepper 
1 tablespoon capers 
1/4 cup white wine Worcestershire sauce 
1/4 cup mayonnaise 

In a large bowl, combine all of the ingredients and toss until thoroughly coated with dressing. Chill. Serve immediately, or keep refrigerated and serve within 1 or 2 days.

Source: Lifestyle Cooks


CREAM CHEESE POUND CAKE

~Submitted by Treva, Knoxville, TN 

1 cup margarine softened 
1/2 cup butter 
8 ounces cream cheese, softened 
3 cups sugar 
1/4 teaspoon salt 
2 teaspoons lemon juice 
1 teaspoon vanilla 
6 large eggs 
3 cups all purpose flour 

In a large bowl combine the first four ingredients and beat well. Add the salt and flavorings. Add the eggs (one at a time). Add the flour slowly and beat well. Spray a fluted cake pan with cooking spray with flour (Bakers Joy). Spoon the batter into the prepared cake pan. Bake in a COLD oven at 275-degrees for 2 hours.

Cover cooled cake with Caramel Icing.

Caramel Icing

1 cup brown sugar 
1 stick margarine 
1 teaspoon vanilla 
1/4 cup evaporated milk 
1 box confectioner's sugar 

In a saucepan combine the brown sugar and margarine together and cook for 2 minutes. Add the evaporated milk and vanilla and let this come to a boil. 
Remove from heat and let cool. Then add all of the confectioner's sugar slowly and beat until spreadable. 

Spread over entire cake.


BRUSSELS SPROUTS GRATIN

~Submitted by Treva, Knoxville, TN

1 pound Brussels sprouts
2 ounces bacon
1 tablespoon unsalted butter, for greasing gratin dish
1/2 cup heavy cream
1 tablespoon fresh bread crumbs
4 tablespoons unsalted butter, in bits

PREHEAT OVEN TO 375F. Prepare the Brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice-cold water, and drain again. (Do not let the sprouts sit in water for more than a minute.) Saute bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with breadcrumbs and butter. Bake for 20 minutes or until hot.

6 Servings


OLD TIME RAISIN PIE 

~Submitted by Treva, Knoxville, TN 

1 cup orange juice 
1 cup water 
2 cups raisins 
1 & 1/2 cups sugar 
4 TBSP flour 
3 TBSP lemon juice 
1/8 tsp salt pastry for a double crust pie 

Place orange juice and water in a pan and bri