CookBook Heaven/COOKBOOK HEAVEN.iso/mm/desserts.txt

Text File | 1992-12-10 | 121KB | 2,275 lines

PRODIGY(R) interactive personal service         12/10/92         4:44 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  9:33 AM

TO:      JO ANNE HARFORD   (GTRM82B)
FROM:    REEVA BABCOCK   (GSKT84B)
SUBJECT: AMISH FRIENDSHIP RR

Hi JoAnne,
   I know this recipe as HERMAN starter. It is very good and
have buscuits baking even as we speak.
                  HERMAN STARTER
2 c. flour              1 pkg. dry yeast
3 T. sugar              2 c. warm water (105 to 115 degrees)
1 t. salt      NOTE: For high altitude use 2 1/4 c. flour

In large bowl mix flour, sugar, yeast and salt. Gradually
stir in water; beat or whisk until smooth. Cover with towel;
set in warm (80 to 85 degree) draft- free place. Stir 2-3
times a day for about 3 days or until starter is bubbly and
produces a yeasty aroma. Transfer to larger bowl, large jar,
or plastic container. Cover partially (tilt lid or punch
holes in plastic cover); refrigerate. Makes about 1 1\2 to
2 cups starter, depending on thickness. It can be creamy or
thick as dough because of room conditions, the age of
"Herman" and other variables.                        >

CARE AND FEEDING OF "HERMAN":
Starter should be used within 14 days and replenished or fed
immediately after each use. To feed starter, stir in 1 c.
each milk and flour and 1/2 c sugar; mixture need not be
completely smooth. Wait at least 24 hours before using
again. If you do not plan to use the starter within 14 days,
cover tightly and freeze. Freezing slows down the
fermentation, so let stand several hours at room temperature
till thawed and bubbly before reusing.                    >
                    HERMAN COFFEE CAKE
1st DAY    Feed 1/2 c sugar, 1 c. flour, 1 c. milk, stir
2nd DAY    stir
3rd DAY     "
4th DAY     "
5th DAY    feed again
6th DAY    stir
7th DAY     "
8th DAY     "
9th DAY     "
10thDAY     Take 2 cups batter out, one to keep, the other
to give away. To the remainder add:
2 c. flour           2 t baking powder
1 c. sugar           1 1/2 t cinnamon
1/2 t. baking soda,  2/3 c oil
1/2 t. salt
PRODIGY(R) interactive personal service         12/10/92         4:45 PM

Stir and pour into greased and floured 9x13 cake pan, then
top with:  Mix together: 1 stick butter, melted, 1 c. brown
sugar, 1 T. flour 1/2 c. chopped nuts; spread over batter.
Bake 350-30 min or until done.
           NOTE: If you are not giving a cup away, the cake
can be made after the first feeding. But be sure to let it
set long enough to work and remember to take out 1 c.to keep
your Herman supply going. Feed "him" and replace in the
fridge.


 I have more recipies for "his" use if anyone is interested.
 He make the best hot rolls I 've ever tasted!

                               Reeva in Denver
PRODIGY(R) interactive personal service         12/10/92         4:45 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/03  8:14 AM

TO:      BARBARA MEEK   (XMNM74B)
FROM:    REEVA BABCOCK   (GSKT84B)
SUBJECT: AMISH FRIENDSHIP RR

Barbara, In answer to your request here are two more
recipies to be used with Herman starter.
                    Herman Biscuits
2 1/2 c. flour            1/4 c. + 2 T. butter
3/4 t. salt               1/2 c. buttermilk
1/2 t. soda               1 c. Herman
1 t. baking powder        2 T. butter, melted
Combine first 4 ingredients. Mix well. Cut in 1/4 c.+ 2 T.
butter. Combine buttermilk and Herman. Add to dry
ingredients. Stir until moistened. Knead dough on
lightly floured surface 10 or 12 times. Pat dough to 1/2"
thickness and cut into biscuits. Place in pan and coat tops
with melted butter. Cover and let rise 30 min in warm place.
Bake 425 for 15 to 17 min

           BETCHA CAN'T EAT JUST ONE!
                                                   >
                 Herman Hot Rolls
2 c. flour                1 1/2 t. baking powder
dash salt                 3 T. oil
1 pkg dry yeast           1 c. Herman

     Dissolve yeast in 1/2 c. lukewarm water to which 1 t.
sugar has been added. Combine dry ingredients, mixing well.
Stir in Herman and oil. Turn dough on a floured surface and
knead until smooth and elastic (about 10 min). Shape into 2"
balls and cover and let rise for 1 hour Bake at 350 for 20
min or until brown. This can also be used for cinnamon rolls
I will try to send more the first of next week. I'm sorry I
can't this week as I have to two craft shows to do this
weekend so will be off the board for a few days.
       I might add that I have made this starter and let it
set at room temp just until it starts to work. I then use a
cup of it to bake with immediately. I feed it again and
refrigerate the remainder until ready to use  again. Maybe
by the time I am back you will have had time to see how you
like it. Let me know if you still want more. I will watch
for your answer. I will post the next ones under "Herman".
Hope you enjoy this as much as my family does. Reeva 10:18pm
PRODIGY(R) interactive personal service         12/10/92         4:47 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  8:28 AM

TO:      ALL
FROM:    NANCY BENNETT   (NWMB51B)
SUBJECT: AMISH SUGAR COOKIES

1 C. Granulated Sugar               1 t. Creme Of Tartar
1 C. Confectioner's Sugar           1 t. Vanilla
1 C. Butter or Margarine (softened) 4 1/2 C. All-Purpose
1 C. Oil                                     Flour
2 Large Eggs                        Granulated sugar
1 t. Baking Soda                    (Colored would be nice)
1/2 t. Salt           PREHEAT OVEN-375 Degrees.
Combine the granulated sugar, confectioner's sugar, butter,
or margarine, oil, eggs; beat well. Add the bakinf soda,
salt, creme of tartar, vanilla & flour. mixing until every-
thing is well combined.

Refrigerate dough for 3-4 hours (preferably overnight) or
until well chilled. This dough MUST be well chilled or it
will be hard to work with.

Roll dough into balls & dip into the granulated sugar. Place
balls onto a cookie sheet & flatten with the bottom of a
glass which has been dipped in sugar. One gal used a glass
which had a design etched in the bottom, gave the cookies a
decorative touch. I've not tried rolling the dough out &
cutting it but I'm sure it would work. IF the dough's
CHILLED.

Bake 8-10 minutesor until the edges are lightly browned. DO
NOT over-bake!

One lady who tried these said she won 2nd place at a bake
contest. She said she would've won 1st prize but she froze
them first--she now thinks that's a mistake.  I've never
frozen them, they don't last long around here!

I received this recipe from Ellie Collin on this BB.  I, my-
self HAVE tried rolling them was kind of difficult!  The
dough WAS chilled well.  The dough kept sticking to the
rolling pin!  The cookies are the best you'll ever eatr
though!  I QUADRUPLED the recipe & family ate them as fast
as I could bake them!  They VANISHED!!!!!
                 ENJOY!!!!!  Happy Holidays Everyone!!!!!
                        Nancy-Ill.
PRODIGY(R) interactive personal service         12/10/92         4:47 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  8:49 PM

TO:      BARBARA RHONE   (GNCR03B)
FROM:    BETTY HAHN   (RTKD98B)
SUBJECT: ANISE COOKIE RECIPE

Hi Barbara,  I want to tell you I hadn't tried this recipe
yet.  I had plans of trying it, just hadn't gotten to it
yet.  Hope you like it!

                        ANISE DROPS

1 1/2 cups flour
1/4 teaspoon baking powder
2 eggs
1 cup sugar
1/4 teaspoon anise extract

   Combine flour and baking powder, set aside.  In a large
mixing bowl, beat eggs, sugar, and anise extract until
light-colored.  Stir in dry ingredients.  Drop batter by
teaspoonfuls about 2 inches apart onto a greased and floured
baking sheet.  Let stand at room temperature for 6 hours.
Bake at 350 for 6 minutes.  Remove from baking sheet
to a wire rack to cool.



   Sure sounds different from any other cookie I've tried.
Let me know how they are!

                           Betty in wi.
PRODIGY(R) interactive personal service         12/10/92         4:48 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09 12:06 PM

TO:      ALL
FROM:    KATHY FIETE   (PCVV25F)
SUBJECT: APPLE CHEDDAR CHESCK

NEW ENGLAND APPLE CHEESECAKE

Crust:
3/4 c. flour
2 1/2 Tbsp. sugar
1/2 tsp.  cinnamon
1 egg, lightly beaten
1/4 c. butter or margarine, softened
1/2 c. shredded cheddar cheese
2 Tbsp. chopped walnuts

In medium bowl stir together flour, sugar and cinnamon. Add
egg and butter.  Beat with electric mixer until well
combined. Stir in cheddar cheese and walnuts.  With greased
fingers, press dough evenly onto the bottom of a greased 9"
springform pan.  Bake at 350 for 15 - 20 minutes or until
lightly browned.  Remove from oven and set aside.
Filling:
18 oz cream cheese
2/3 c. light brown sugar
5 tsp. cornstarch
4 eggs
2/3 c. applesauce
1/3 c. frozen apple juice concentrate, thawed
2 tsp. ground cinnamon
2 tsp. vanilla
1 tsp. nutmeg
1/4 tsp. ground cloves
1 c. shredded cheddar cheese
1/4 c. chopped walnuts

In a large bowl combine cream cheese, brown sugar and
cornstarch.  Beat with electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Beat in applesauce, apple juice concentrate, vanilla,
cinnamon, nutmeg and cloves. Stir in cheese and walnuts.
Pour mixture over the crust.
Bake at 350 for 15 minutes.  Lower the temperature to 225
and bake for 1 hour and 10 minutes, or until the center no
longer looks wet and shiny.  Remove cake from the oven; run
knife along inside edge of the pan.  Turn the oven off;
return cake to oven for an additional hour.  Chill,
uncovered, overnight.

PRODIGY(R) interactive personal service         12/10/92         4:48 PM

Topping:

1/3 c. frozen apple juice concentrate, thawed
1 Tbsp. light brown sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
2 Tbsp. port wine
1/4 c. chopped walnuts

In a small saucepan stir together apple juice concentrate,
brown sugar, cornstarch and cinnamon.  Cook and stir until
thickened and bubbly.  Cook and stir 2 minutes more.  Stir
in port wine.  Pour over cheesecake.  Sprinkle with walnuts.
 Chill until serving time.  Makes 12 - 18 slices.
PRODIGY(R) interactive personal service         12/10/92         4:49 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  7:55 AM

TO:      REBEKAH RISING   (HVHF37A)
FROM:    SHAUNA HEFNER   (KKCS05B)
SUBJECT: BAKING W/ANDESMINTS?

Rebekah--I don't know why you couldn't use Andes mints in
cookies, brownies, and other bake goods. In regards to your
second request, I have a rec for Butterfinger cookies. This
one I recieved from the company. I have not tried it yet. I
deciced, if I don't like their cookies, I'm going to sub in
Butterfingers for the choc. chips.
   TITLE: Butterfinger Cookies
3/4 c sugar
1/2 c butter or margarine, softened
1 egg
1 3/4 c all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 pkg (8oz.) Butterfinger Chips, coarsely chopped

Preheat oven to 375 degrees. In large mixer bowl, beat sugar
and butter until creamy. Beat in egg until light and fluffy.
Blend in flour, baking soda and salt. Stir in chopped
Butterfinger Chips. Drop dough by rounded measuring
tablespoonfuls onto ungreased cookie sheet.

Bake 11 to 13 minutes or until cookies are lightly browned.
Let stand on cookie sheet 2 minutes. Cool on wire rack.
Makes about 30 cookies.

Glad I could return the favor by supplying you with a rec
and an idea.
Happy Holiday!!
TTFN.......Shauna (kkcs05b).
PRODIGY(R) interactive personal service         12/10/92         4:50 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  7:37 PM

TO:      REBEKAH RISING   (HVHF37A)
FROM:    CHARLES WALDRON   (KPJV65A)
SUBJECT: BAKING W/ANDESMINTS?

Rebekah, I have a small recipe booklet that I obtained a few
years ago from the Andes Co. Many recipes using Andes
candies to make cookies, candies, breads, desserts etc. The
following recipe is from this booklet.
"Chocolate Chunk Cookies"
   Makes about 3 1/2 dozen
2 cups flour               1 teaspoon baking powder
1 cup butter softened            1 teaspoon baking soda
1/2 cup granulated sugar         3/4 cup light brown sugar
2 teaspoons vanilla              2 eggs
1 package(6 ounces) Andes Candies any flavor, coarsely
chopped.
1 1/2 cup coarsely chopped walnuts
1 cup raisins
--------------------
Preheat oven to 350. Stir together flour, baking powder and
baking soda, set aside. In large mixer bowl, beat butter and
sugars until light. Beat in vanilla and eggs. Gradually
stir in flour mixture, then Andes, walnuts and raisins. Drop
onto ungreased baking sheet by tablespoonfuls. Bake in
preheated oven 7-8 minutes or until cookies brown. Cool on
sheet 2-3 minutes. For thicker cookies, refrigerate dough
15-20 minutes before baking.
---------------
Other cookies using Andes candies listed in booklet:
Chewy Brownies       Chocolate Macaroons
Chocolate Pineapple Raisin Bars
Toffee Mint Bars
Chocolate Studded Lemon Squares
The recipe book is called "Sweet Elegance"
It was obtained from Andes Candies
                     1400 E. Wisconsin Street
                     Delavan, Wisconsin  53115

Is dated 1985, however it or an updated version might still
be available.
          Charles--- Berks County Penna.
PRODIGY(R) interactive personal service         12/10/92         4:52 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05 12:10 PM

TO:      ALL
FROM:    BETTE LELAND   (CGVH43B)
SUBJECT: CARAMEL APPLE CHCAKE

This is super:
                Caramel Apple Cheesecake
Crust:
1-1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter or margarine, melted
Filling:
1 lb. caramels (48 pieces)
1 can (5 oz.) evaporated milk
1 c. pecans
 2 pkg. (8 oz each) cream cheese, softened
1/2 c. sugar
 2 eggs
 1-1/2 c. chopped golden Delicious apples (about 2 med.)
1 tbl. flour
 1/2 tsp. cinnamon
 Preheat oven to 350. Combine graham cracker crumbs, 1/4 c.
sugar and butter; press onto sides and bottom of a 9"
springform pan. Unwrap caramels; place in a 2-qt. heavy
saucepan. Add evaporated milk. Melt caramels over low heat,
stirring until smooth. Reserve 1/2 c. melted caramel
mixture. Pour remaining caramel mixture over crust in pan.
Sprinkle half of the chopped pecans (1/2 c.) over the
caramel in the crust. Beat cream cheese and 1/2 c. sugar
until smooth. Add eggs, one at a time, beating until smooth
after each addition. Toss together 1 c. chopped apple, flour
and cinnamon; fold into cream cheese mixture. Spoon cream
cheese mixture over caramel crust. Bake 40 min. Combine
reserved caramel and remaining 1/2 c. chopped apple. Spread
over cheesecake; sprinkle with remaining pecans. Continue
baking 15 min. Loosen cake from rim of pan. Chill before
serving. Refrigerate unused portion. Makes 12 servings.
                   Doesn't this sound good?
                           Well, it is good!
                                            Bette..NM
PRODIGY(R) interactive personal service         12/10/92         4:53 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  2:13 PM

TO:      ALL
FROM:    SUZANNE WALKER   (NSWC39A)
SUBJECT: CHOC.TEXAS BROWNIES

Does anyone NOT have this recipe??  If not, here 'tis:
For one 17 1/2 by 11 in. baking pan (jelly-roll pan)
makes 48 brownies-great for a carry-in.
2 C flour, 2 C sugar, 1/2 C butter or marg. 1/2 C
shortening, 1 C strong coffee OR water, 1/4 C dark,
unsweetened cocoa, 1/2 C buttermilk (can use 2 tsp vinegar
mixed with milk to make buttermilk), 2 eggs, >>>>>
1 tsp. baking soda, 1 sp. vanilla, walnuts or pecans to
suit taste.
FROSTING: 1/2 C butter or marg., 2 Tbsp. dark cocoa, 1/4 C
milk, 3 1/2 C unsifted powdered sugar, 1 tsp. vanilla.

CAKE PREPARATION: In large bowl, combine flour and sugar. In
saucepan, combine butter, shortening, coffee (or water) and
cocoa.  Stir and heat to boiling.  Pour boiling mixture over
flour and sugar mixture.  Add the buttermilk, eggs, baking
soda and vanilla.  Mix well, using wooden spoon or high
speed on mixer.  Pour into well-buttered jelly-roll pan.>>>
Bake at 400 for 20 min., or until brownies test done in the
center.  While brownies bake prepare the frosting:

FROSTING PREPARATION:
In a saucepan, combine the butter, cocoa and milk.  Heat to
boiling, stirring.  Mix in powdered sugar and vanilla until
frosting is smooth.  Pour warm frosting over brownies as
soon as you take them out of the oven.  Cool and cut into 48
bars.              Sue in Mo.
PRODIGY(R) interactive personal service         12/10/92         4:54 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05 11:54 AM

TO:      MARJORIE THRASHER   (JWSC79A)
FROM:    B CHRISTENSEN        (CPVM71A)
SUBJECT: FRUIT COCKTAIL CAKE

Marjorie, here is one that my neighbor gave me back in the
late 50's.  Hope it is as good now as it was then.
               FRUIT COCKTAIL CAKE
1 cube oleo (1 stick margarine or butter)
2 eggs
1 1/2 teaspoon (baking) soda
1 1/2 cup sugar
1 3/4 cup flour
1 15-ounce can fruit salad and juice - medium size.

Mix as for cake.  Pour in greased and floured 9x13 inch pan.
(Cream oleo-sugar, etc.)
Mix the following and sprinkle on cake before baking.
3/4 cup brown sugar
1/2 cup chopped nuts
1 teaspoon cinnamon
Preheat oven to 375 degrees.
Bake for about 35 to 40 min.
..
I seem to remember having soft, slightly sweetened, made
from heavy cream, whipped cream with this.

Hope you enjoy it

Bev in Orange - CPVM71A - 12/05/92 - 6:00AM - PT
PRODIGY(R) interactive personal service         12/10/92         4:55 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07 11:15 AM

TO:      MARJORIE THRASHER   (JWSC79A)
FROM:    MARILYN MCLAUGHLIN   (TGJX44B)
SUBJECT: FRUIT COCKTAIL CAKE

Marjorie - my Fruit Cocktail Cake recipe is a bit different
from that of Bev:
1 1/2 cup sugar
2 cups flour
2 Tsp Baking Soda
1  15 oz can fruit coctail - undrained
2 eggs   [Note: There is no shortening in this part]
Mix above ingredients and pour into oblong pan. Sprinkle
with mixture of 1 cup coconut
                1/2 c. nuts
                1/2 cup brown sugar
Bake for 45 minutes at 350 degrees.  This will be very
brown.
Boil 2 minutes: 1 stick margarine, 3/4 c. sugar & 1/2 cup
evaporated milk. [I do this while cake is baking]
Pour over cake immediately after removing from oven.
Serve Warm (or cold) with ice cream or whipped topping.
This cake is VERY heavy - and very good. The men in my
family who do not generally like cake (they want pie,
please) love this one.

Hope you enjoy it - if you try it.

Marilyn - Gladstone, MO 12/07/92 07:49 cst
PRODIGY(R) interactive personal service         12/10/92         4:55 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05  1:53 PM

TO:      ALL
FROM:    LINDA DOUGHERTY   (FDRK29C)
SUBJECT: FUDGE CHRISTMAS SNOW

Christmas Snow Fudge

4 c. sugar             1/4 tsp. vanilla
2 c. milk              1/2 c. chopped walnuts
1/2 c. butter          3/4 c. flaked coconut
1/4 tsp. salt                                    =========>
Put sugar, milk, butter and salt into large saucepan. Bring
to boiling point, stirring constantly only until sugar is
dissolved. Then cook over moderate heat, stirring
occasionally until candy reaches soft ball stage (238
degrees). Remove from heat and set pan in cold water. DO NOT
STIR or BEAT until cooled  to lukewarm. Add vanilla and beat
until candy becomes thick and creamy and loses its shine.
When on the point of "setting", add coconut and walnuts and
fold quickly. Spread into buttered 8 inch square pan. Let
stand at room temperature to cool.  Recipe by Dorothy
Hilliard.....
PRODIGY(R) interactive personal service         12/10/92         4:57 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06 10:20 AM

TO:      GAIL WHITE   (SPDN50B)
FROM:    DOLORES MCCANN   (BSWN00A)
SUBJECT: GLASS CANDY - RR

Hi Gail,
  If it is what I am thinking of, it may be also called
"Hard Tac"  Just cook, pour out & break up. She COULD be
talking about the ahrd candy "windows" in cookies. Thats
just sour balls broken/melted as baked. <repost of my rec>:
---------- Pro-Exchange format from Meal-Master (tm) v6.41
     Title: Hard Candy BSWN00A
Categories: Candies
  Servings:  1

---------------STIR TOGETHER BEFORE HEATING---------------
      2 c  cane sugar
    2/3 c  light Karo
    3/4 c  water
      1 t  oil flavor* & color
      1 t  or more citric acid**
  Have color/flavor/citric acid ready when finished
  cooking! *More or less, some flavors are stronger than
  others. **Put citric acid in fruit-flavored candies
  for tartness. TEST YOUR THERMOMETER EVERY DAY! To
  test: Place it in cold water & bring to boil. If water
  boils at- say 210 instead of 212, reduce cooking time
  2 degrees. ***I use a TAYLOR thermometer. Wilton sells
  them now. Spray *PAM in molds & on surface. Not too
  much & only once per session.
  USE A THIN PAN, NOT HEAVY! Candy must set a few
  minutes in the pan & the temp will rise, burning the
  candy in a thick pan.
  Bring mixture to boil. Put lid on for 3 minutes <to
  wash down sugar crystals>, add thermometer & DON'T
  STIR. When therm. reaches 285-290D. remove pot from
  stove.Wait for temp. to lower below 260^ before adding
  color/flavor/citric acid. <Will cook flavor out if too
  hot.> Cover pan after adding citric acid so it won't
  fade the taste. I add about 2 ts citric acid.
        DON'T STIR!  Use the tiny viles of Lorann oils.
  Avail. in cake supply shop or drug store.
   I pour the cooked candy into a GUTTMAN candy funnel
  <holds entire recipe.> Thats the quickest way to get
  it in molds befor it cools & hardens. *Of course,
  spray funnel!  I pour some into molds & the rest onto
  my marble slab. The part on the slab: I roll it into a
  long cylinder & cut  into "pillows" w/scissors.
  Dust finished candies with powdered sugar so they won't
PRODIGY(R) interactive personal service         12/10/92         4:57 PM

  "melt" together.
  There is one very nice sucker mold. It is a white ring
  w/ a slit for the stick. <Don't spray stick.>  All you
  do is spray mold, add stick, fill w/candy, cool &
  remove easily Comes in 2-3 sizes, round or
  heart-shaped. I beleive it is Guttman Brand &
  available here at Sugarcraft. About 2 dz in a pack.
  This is my kids favorite Christmas candy. You will
  want to make several flavors. Experiment on how-much
  flavor. All vary. *Don't add too much on the mints.
  Takes more on the cherry/strawberry/lemon/orange, etc.
  There are at least 50 oil flavors available to choose
  from! Shared by Dolores McCann, Hamilton OH

-----
PRODIGY(R) interactive personal service         12/10/92         4:58 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  6:48 PM

TO:      ALL
FROM:    REEVA BABCOCK   (GSKT84B)
SUBJECT: HERMAN STARTER R'S

Here are the additional recipies I promised. The recipe for
the main starter is given under Amish Friendship.
                  BANANA BREAD
1/3 c. shortening                1 t. vanilla
1 c. sugar                       1 c. HERMAN
1 egg                            2 c. flour
1 c. mashed bananas              1 t. salt
1 t. baking powder
1/2 t. soda
3/4 c. walnuts
    Cream shortening and sugar. Add egg and mix. Stir in
bananas and HERMAN. Add vanilla. Sift dry ingredients and
add to first mixture. Add nuts and stir until blended. Bake
at 350 in 9x5 loaf pan 1 hour or until done.
                 Pancakes
1 c. Herman                   1/4 t. ea soda and salt
1 c. flour                    1 egg
2 1/4 t. baking powder        2 T. oil
1/2 to 3/4 c. milk (depending on desired thickness)
    Mix well all ingredients. Using scant 1/4 batter per
pancake, bake on well greased, preheated griddle or skillet
about 3 minutes or until tops are bubbly and edges are
brown. Turn; bake other side about 3 min or until golden.
Makes 10 large pancakes.
                 Herman Cookies
1 1/2 c. flour                       1 c. packed brown sugar
2 T. unsweetened cocoa               1/2 c. shortening
1/2 t. ea. baking powder and soda    2 eggs
1/8 t. salt                          3/4 t vanilla
1/2 c. Herman
1/2 c. chopped nuts
Chocolate frosting (recipe follows)
   In medium bowl mix flour, cocoa, baking powder, baking
soda and salt; set aside. In large bowl mix well sugar,
shortening, eggs, vanilla and starter. Stir in flour mixture
and nuts until welll blended. Drop by teaspoonfuls 2 inches
apart on greased cookie sheets. Bake in preheated 350 oven
8-10 min or until bottoms of cookies and edges are lightly
brown. Remove to racks to cool.
                  Chocolate Frosting
In small bowl mix well 3/4 c. powdered sugar, about 2 T.
milk (or more is needed for spreading consistency) and 1/2
square unsweetened chocolate, melted.  NOTE: If desired,
omit frosting and garnish each cookie with a walnut half
PRODIGY(R) interactive personal service         12/10/92         4:58 PM

before baking.
                  WHOLE WHEAT BREAD
1 env. dry yeast                 1 1/2 t. salt
1 1/2 c. warm water              about 2 1/2 c. all-purpose
3 1/4 c. whole wheat flour       flour, divided
1 c. HERMAN                      1/2 t. soda
3 T. ea molasses and soft butter
In large bowl dissolve yeast in warm water. Stir in whole
wheat flour, starter, molasses, butter and salt. Combine 1
c. of the flour, 1/4 c. at a time until stiff dough is
formed and leaves sides of bowl. On lightly floured surface
knead dough 5-7 min or until smooth. Shape into ball; place
in greased bowl. Turn to grease top. Cover and let rise in
warm place until doubled (1-1 1/2 hrs.) Punch down & divide
in half. Shape into 2 loaves. Place in 9x5x3 loaf pans. Let
rise again until doubled (about 1 hour) Bake in preheated
375-35 min or until browned and loaves sound hollow when
tapped on topped. Remove to rack to cool.
PRODIGY(R) interactive personal service         12/10/92         4:59 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  2:34 PM

TO:      MARCI ADERIYE   (VKFD29A)
FROM:    JOAN CLOUD   (SSMW41A)
SUBJECT: HERMIT COOKIES

Marcie, there are several different cookies called Hermits
here is mine about 80 yrs old in our family, can't be beat
if you like minature fruit cakes, cause that is what they
are like.
HERMITS
4 cups brown sugar
2 cups butter                               >>>>>>>>more
1 cup sour milk ( 1 tsp vinegar will do it)
3 boxes raisens
1 box currants
5 1/2 cupd flour
2 cups chopped nuts
4 eggs
3 jars citrus fruit can sub candy cherries and pineapple
                    chopped up
2 tsp soda
2 tsp cinnamon and nutmeg.
Cream sugar and butter, beat in eggs until fluffy>>>>>
add sour milk(can sub 1/2c orange juice 1/2 cup brandy UMMMM
              instead of the sour milk)
mix in dry ingred's and than add fruit, nuts, raisens even
some dates if you want.
Place on greased cookie sheet by spoonfull. Bake for 12-15
min(don"t over bake)
in a 375 degree oven. Enjoy, and Good Luck. Hope this is the
one you want.
Joni in S. Jersey Happy Holidays
PRODIGY(R) interactive personal service         12/10/92         5:00 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  1:36 PM

TO:      ALL
FROM:    NAN HENRY   (JVTK40A)
SUBJECT: LANE CAKE

This is for Joy in FF, but anybody can make it.
               Lane Cake
                1 cup butter
                2 cups sugar
                1 t vanilla
               3 1/4 cups all-purpose flour
               3 1/2 t baking powder
                3/4 t salt
                1 cup milk
                8 egg whites, beaten
Cream butter until smooth; add sugar gradually and beat
until light and fluffy. Add van.  Combine dry ingredients
and add to creamed mixture alternately with milk, beating
until smooth.  Fold in beaten egg whites.  Pour batter into
four round 9" cake pans.(I use parchment paper in bottom of
my pans, but you can grease and flour them.)  Bake at 375o
for about 2O minutes. (If you have only two pans, bake half
the batter at a time.) After removing cakes from oven, let
stand 5 mins; then turn out on racks to cool. Spread Lane
Frosting between layers and on top and sides of cake.  Cake
is best if stored for several days before serving.

                Lane Frosting:
                 8 egg yolks
                1 1/4 cups sugar
                 1/2 cup butter or oleo
                 1 cup chopped pecans
                 1 cup finely chopped seedless raisins
                 1 cup flaked or fresh grated coconut
                 1 cup finely cut candied cherries (I don't
                       use these)
                 1/4 t salt
                 1/3 cup WHISKEY or fruit juice
Beat egg yolks slightly; add sugar and butter. Place in
saucepan and cook over medium heat, stirring constantly, for
about 5 minutes or until sugar is dissolved and mixture is
slightly thickened. (Do not overcook or let egg yolks become
scrambled in appearance. Mixture should be almost
transparent.)  Remove from heat and add remaining
ingredients. Let cool before spreading. Merry Christmas,Nan
PRODIGY(R) interactive personal service         12/10/92         5:01 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  8:31 AM

TO:      REBECCA WEST   (VRCX33A)
FROM:    LAURIE MARTINEZ   (CRCX90A)
SUBJECT: LEMON-POPPYSEED RR

Hi Beckie-
Here are a couple of the recipes you are requesting.  These
are my favorites to give out at the holidays too!
---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: CRANBERRY BREAD
Categories: Breads
  Servings:  8

      1 x  -Laurie Martinez CRCX90A
    1/2 c  Butter or margarine
    3/4 c  Sugar
      2 x  Eggs
    1/4 t  Almond extract
    1/4 c  Orange juice
    1/2 t  Baking soda
    1/8 t  Salt
    1/4 t  Cinnamon
      2 c  Flour
      1 c  Whole berry cranberry sauce

  Melt butter and add to sugar, mixing well. Add eggs,
  almond extract and orange juice. Sift together dry
  ingredients, add to batter and mix just until blended.
  Fold in cranberry sauce. Pour into greased loaf pan,
  bake at 350 degrees for 1 hour or until toothpick
  inserted in center comes out clean. Remove from pan
  and cool on rack.
-----
---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: LEMON POPPYSEED CAKE
Categories: Cakes
  Servings: 12

      1 x  -Laurie Martinez CRCX90A
      1 pk Lemon cake mix
      1 pk Instant lemon pudding (sm)
    1/3 c  Crisco oil
      1 c  Water
      4 x  Eggs
    1/2 t  Almond extract
      4 T  Poppyseeds

PRODIGY(R) interactive personal service         12/10/92         5:01 PM

  Preheat oven to 350 degrees.  Generously grease and
  flour pan. Blend all ingredients in large bowl; beat
  at medium speed 2-3 minutes, or until well blended.
   Pour into pan and bake 45 minutes or until toothpick
  inserted in cake comes out clean.



-----
Enjoy and Happy Holidays to you and your family!!

Laurie - Lancaster, CA  12/05 08:01 pm
PRODIGY(R) interactive personal service         12/10/92         5:02 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/08 11:25 AM

TO:      PATRICIA LEGRAND   (JPCF24B)
FROM:    MARY WALMAR   (NKJF28B)
SUBJECT: LOST MOLASSES COOKIE

I'm happy to repost this recepi for you Patti:
1 cup sugar,  3/4 cup margarine, 1 egg:  cream together very
well.  Then add, sifted together 2 1/2 cups flour, 2 tsps.
soda, 2 tsps. cloves, 2 tsps ginger, 2 tsps. cinamon.  Chill
very well, roll into balls and roll in sugar.  Bake at 350
degrees about 10 - 12 min.  I made a double batch last week
and they are almost gone.  Aren't they great!!!  Mary
PRODIGY(R) interactive personal service         12/10/92         5:02 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/01 10:18 PM

TO:      JOYCE FRECH   (XWJT54A)
FROM:    KAREN GARBACK   (BWBT10A)
SUBJECT: MALLOMARS-WHAT ARE?

Joyce!!!!!.....Long time, no read........After I wrote the
mini-Bundt-cake-comment, I wondered if I was thinking of the
right thing. You're back there on the ``mainland'', so are
the Mallomars the ones that are a smooth round shape? If so,
then the CHOCOLATE PINWHEELS are definately cuter... A big
YUP! to the ``busy'' question. We doubled our Thanksgiving
from last year, and we were expecting to do a greater>>>
Christmas based on that projection. But, I just got some
disturbing news from my main catering customer, that puts my
figures way below estimates. I was amazed at how little she
ordered from last year. So, now I have to put on a big push
``through the door'' to take up the slack. The up-side to
this is that I can service more of the ``front door''
customers, since I won't be trapped by huge catering orders.
All of the FUN stuff that I wanted to make last Christmas is
going to be possible THIS Christmas. I spent the weekend
after Thanksgiving decorating the store ``big time''..... As
I was telling one of the other merchants on my block, I>>
finally have a handle on the FOOD end of Christmas, so I
decided to spend some extra time on the ``marketing'' this
time around. This is our third Christmas at the store, so my
menus and supplies and estimates and Rolaid Bottle are
already in place. I did MAJOR window displays (I have 2
picture windows) and they really caught everyone's attention
when we opened.
So, I'm keeping my fingers crossed that they boost traffic
for spur of the moment gift items.
            How are you doing? You are probably up to your
``tips'' in Buttercreme, too! >>>>>>>>>>>>>>>>>>>>>
I don't know how much I'll be on the ``machine'' during the
rest of the month, so if I don't talk to you again, have a
great holiday..( but, ya know, I'll most likely be on this
thing more than I think........)

               Happy, Happy.....Joy, Joy.......

                         Karen in Cleveland
PRODIGY(R) interactive personal service         12/10/92         5:06 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/03  8:11 PM

TO:      BRIAN GRETZLER   (CSWH30B)
FROM:    HEIDI ARMBRUSTER   (PKDN28B)
SUBJECT: NEEDED FOR CONTEST!!

Hi Brian,
         I just posted the following recipe to someone else,
it's really good and VERY EASY to make.
                   STRAWBERRY FLUFF
1 - 14 oz. can sweetened condensed milk
1 - 8-12 oz. container cool whip
1 can strawberry pie filling
1 can crushed pineapple (DRAINED)

With electric mixer, mix on medium speed 2-3 minutes.

*CHERRY PIE FILLING MAY BE SUBSTITUTED FOR THE STRAWBERRY
PIE FILLING.I like strawberry more!

Good luck in the contest!!!!!!!!!!!!!
                             Heidi in Pa.
PRODIGY(R) interactive personal service         12/10/92         5:07 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/08  7:39 AM

TO:      ALL
FROM:    LAURIE MARTINEZ   (CRCX90A)
SUBJECT: NORWEGIAN BUCKLES???

Could this be the one you are thinking of?
              FATTIGMANDS BAKKELS
3 egg yolks
1 whole egg
1/2 tsp salt
1/4 cup powdered sugar
1 T rum extract
1 tsp vanilla
1 cup flour

Heat oil in a deep fat fryer to 375 degrees.  Beat together
egg yolks, whole egg and salt until very stiff, about 10
minutes.  Blend in powdered sugar and extracts thoroughly.
Add flour, mixing well.  Knead dough on a well floured
surface until blistered in appearance, about 7 minutes.
Divide in half, roll out each half very thin.  With pastry
wheel or knife, cut dough into 4x2 inch diamonds.  Make a
1-inch slit in the center of each, draw a long point
of diamond through the slit and curl back in the opposite
direction.  Fry about 30 seconds in the hot oil.  Turn over
and fry for 30 more seconds.  Drain well on paper towels and
sprinkle with powdered sugar.  Makes 2-3 dozen cookies.


Laurie - Lancaster, CA  12/07 07:00 pm
PRODIGY(R) interactive personal service         12/10/92         5:08 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  7:29 PM

TO:      ALL
FROM:    GRETEL BLAIS   (CGMX21A)
SUBJECT: P.B. CUPS

With the holidays coming up, these are fun and easy to make,
and everyone thinks I'm a genius!  Little do they know! (G).

                     PEANUT BUTTER CUPS

1/2 lb. Soft Oleo
1/2 lb. Graham Cracker Crumbs
1 lb. Confectionery Sugar
12 oz. Crunchy Peanut Butter
1 tsp. Vanilla

Mix all above ingredients and refrigerate 1/2 hour.  Form
into balls.

COATING:  Melt 1/2 bar Parafin & 16 oz. Chocolate Chips in
top of double boiler.  Dip the balls into coating, then let
cool.  They taste like the "real" thing. Happy Holiays!!
                          Gretel (Boston)
PRODIGY(R) interactive personal service         12/10/92         5:08 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/08 12:37 PM

TO:      ALL
FROM:    RICHARD WOLF   (JPVR83A)
SUBJECT: PEAR/CRAN-ORNGE TART

---------- Recipe via Meal-Master (tm) v7.01 (*P)

     Title: Pear and Cranberry-Orange Tart Categories:
Desserts, Low-cal
  Servings:  8

    3/4 c  Cake flour, sifted
      3 tb Margarine
      2 tb Ice water
      1 c  Relish, cranberry-orange
    1/4 c  Orange juice, unsweetened
      2    Pears

  Cut margarine into pieces and chill.

  Place flour in a large bowl; cut in chilled margarine
  with a pastry blender until mixture resembles coarse
  meal and is pale yellow (about 3 1/2 minutes).
  Sprinkle ice water, 1 tablespoon at a time, over
  surface, toss with a fork until flour is moistened and
  mixture is crumbly. (Do not form a ball.)

  Gently press mixture into a 4-inch circle on
  heavy-duty plastic wrap; cover with additional
  heavy-duty plastic wrap, and chill 15 minutes. Roll
  dough, still covered, into a 10-inch circle, and place
  in freezer 5 minutes or until plastic wrap can be
  easily removed. Remove bottom sheet of plastic wrap;
  fit dough onto a 9-inch round tart pan, and remove top
  sheet of plastic wrap. Bake at 375 degrees for 18
  minutes or until lightly browned; cool completely on a
  wire rack.

  Combine relish and 2 tablespoons orange juice in a
  bowl; stir well. Spoon into pastry shell.

  Peel and cut each pear in half lengthwise; core and
  cut lengthwise into thin slices. Arrange slices on top
  of filling, and brush with 2 tablespoons orange juice.
  Yield: 8 servings (about 162 calories per serving, 25%
  from fat) Protein 1/ Fat 4.6/ Carbohydrate 29.7/
  Cholesterol 0/ Iron 0.2/ Sodium 54/ Calcium 8
  -----
PRODIGY(R) interactive personal service         12/10/92         5:10 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/04 10:09 AM

TO:      LINDA OWENS   (KDDB88A)
FROM:    CINDY DECESARE   (MHCG16A)
SUBJECT: PIZZELLE COOKIE-HELP

Linda.....sure thing!
                 Pizzelles
6 eggs               1 t. vanilla
1 1/2 cups sugar     zest of an orange  (optional)
1 cup veg. oil       3 1/2 - 4 cups flour
4 t. b.powder        1 t. anise OIL
                     2 T to 1/4 cup anise seeds
  Mix together all ings except the flour.  Gradually add the
flour until the batter holds firmly to a spoon.  Preheat the
pizzelle maker. When hot, drop a heaping tsp. of batter on
each plate.  Hold the lid down tightly, for about 25
seconds. (You will find the best length of time for your
pizzelle maker).

  Our family likes the anise seeds and stronger flavor of
the anise oil.  If you'd like you can use the orange zest
only and leave out the anise flavors.
  Usually I use the full four cups flour.....Cindy..mpls...
PRODIGY(R) interactive personal service         12/10/92         5:10 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/04  7:49 AM

TO:      TERESA PATTON   (SPCM79A)
FROM:    JUNE JAMES   (GNDR31B)
SUBJECT: POPCORN SNOWMEN

Hi Terri!,
   Think I have what you are looking for...!
            ** Frosty The Popcorn Man **
3 quarts (12 cups) popped popcorn
1/3 cup margarine or butter
3 cups miniature marshmallows
   *Assorted candies or icing, ribbon can be used too!  >>
Directions: Place popcorn in a large bowl or container. In a
heavy saucepan over medium heat, melt margarine and
marshmallows. Cook 2 minutes; remove from the heat. Pour
mixture evenly over the popcorn; stir quickly to coat. With
wet hands, quickly shape popcorn into one 4-inch and one
6-inch ball.*  Flatten one side of the 6-inch ball and place
on waxed paper.  Top with the 4-inch ball to form the head.
Decorate as desired.
   TIP: *Popcorn mixture can be divided in half and shaped
into 2 smaller popcorn men. Make a 4-inch ball for the base
and a 3-inch ball for the head. Decorate as desired...   >
Hints for decorations: The one pictured in my book has 2
round sugar gumdrop types of candies on each side of the
head for ear-muffs, with a black small string of licorice
over the top of the head connecting the two. The ear-muffs
are those flatten types of sugar gumdrops about 1 inch
around.  Face features made out of various round small
candies.  /\  < Nose cut out of a sugar gumdrop shaped some-
thing    /  \   like this...  This snowman is on two candy
cane     ~~~~   skies, and has those two tone mint sticks as
his poles. The hands someone creatively took two green sugar
candies and cut so as to make fingers to hold the pole with.
Dots is the name of the candy that is used to make the eyes.
(Finally just came to me!) They also gave him a pipe using a
toothpick with a yellow dot candy hung upside down. Two
little candies are on the lower body part, like two buttons
on a shirt. Sorry I can't be more specific with the types of
candy used and how they cut them, but no names were given.
Just the picture to describe to you! This snowman is on top
of a white cake frosted with coconut... You can tie a ribbon
around his neck to look like a bowtie, or again flatten and
cut gumdrops to do the same. I'd opt for the ribbon! Good
luck and hope you remember from when you did them how and
what to decorate with. I'm sure my description was
confusing!
                           With Regards,
                            ** June **
PRODIGY(R) interactive personal service         12/10/92         5:11 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/10 12:32 PM

TO:      ALL
FROM:    DAWN FLOWERS   (PDNV56D)
SUBJECT: PUMPKIN PIE


  Sensational Double Layer Pumpkin Pie

   1 pkg. Cream cheese, softened
   l cup + l Tbsp. cold half/half or milk
   l Tbsp. sugar
   l l/2 c. thawed Cool Whip
l Keebler Graham Cracker Pie Crust (6 oz.)
2 pkg. (4 serving size)
     Vanilla/Instant pudding
l can (l6 oz) pumpkin
l teaspoon ground cinnamon
l/2 teaspoon ground ginger
l/4 teaspoon ground cloves

1).  Mix cream cheese, l Tbsp. half/half and sugar with wire
     whisk until smooth.  Gently stir in whipped topping.
     Spread on bottom of crust.


2).  Pour l cup Half/Half into mixing bowl.  Add pudding
     mix.  Beat with wire whisk until well blended, l to
     2 minutes.  Let stand 3 minutes.

3).  Stir in pumpkin/spices; mix well.  Spread over cream
     cheese layer.  Refrigerate at least 2 hrs.

Found this in a "Woman's Day magazine.  I'm going to make
this for X-mas.  Let me know if any of you try it.
PRODIGY(R) interactive personal service         12/10/92         5:11 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  4:35 PM

TO:      HARRY MINNELLA   (NCDK70A)
FROM:    MARY LOU PARKS   (FFVF83C)
SUBJECT: PUMPKIN SQUARES ??

Hi Linda,
     These are sooo good!

Pumpkin Pie Squares
~~~~~~~~~~~~~~~~~~~
1 cup flour, sifted
1/2 cup quick-cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter or margarine (I use 1/4 each)
1 (1 lb.) canned pumpkin  (2 cups)
1 (13-1/2 oz.) can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup chopped pecans  (I use more)
1/2 cup brown sugar, firmly packed
2 tablespoons butter or margarine

Combine flour, oats, 1/2 cup brown sugar and 1/2 cup
butter; mix until crumbly. Press into ungreased 13x9x2
inch pan. Bake for 15 minutes at 350~.

Combine pumpkin, evaporated milk, eggs, sugar, salt,
cinnamon, ginger and cloves; blend well. Pour into
crust and bake for 20 minutes at 350~.
Combine pecans, 1/2 cup brown sugar and 2 tablespoons
butter; sprinkle over pumpkin filling. Return and bake
for 15 to 20 minutes more or until filling is set.
Place pan on rack to cool. When fully cooled, cut into
2 inch squares. Makes approximately 2 dozen squares.

Enjoy!
PRODIGY(R) interactive personal service         12/10/92         5:12 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/08  2:23 PM

TO:      ALL
FROM:    MAUREEN JARVIE   (KNMR48A)
SUBJECT: PUMPKIN STREUSAL SQ

Hi All!  Someone requested this recipe and by the time I was
able to dig it up the original note was gone.  So here's the
recipe for her and anybody else who would like it.
1 3/4 c. unsifted flour
1/3 c. packed brown sugar
1/3 c. granulated sugar
1 c. cold margarine cut into small pieces
2 c. Comstock pumpkin (1 16-oz. can)
1 c. chopped nuts
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt, optional
Preheat oven to 350. In medium bowl, combine flour and
sugars.  Cut in margarine until crumbly.  Stir in nuts.
Reserving 1 c. crumb mixture, press remainder firmly on
bottom and halfway up sides of 12x7 baking dish.  In large >
mixer bowl, combine remaining ingredients.  Mix well.  Pour
into prepared dish.  Top with reserved crumb mixture.  Bake
55 min. or until golden.  Cool.  Serve with ice cream, if
desired.  Refrigerate leftovers.

                                Enjoy!

                                      Maureen
PRODIGY(R) interactive personal service         12/10/92         5:12 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07 11:50 AM

TO:      MARION KULIK   (GTRV43A)
FROM:    MARYLU SHIPMAN   (XGMV51B)
SUBJECT: PUPPY CHOW

               PUPPY CHOW
1 cup peanut butter  1 stick butter
1 large pkg milk chocolate chips  1 box crispix cereal
1 lb. powdered sugar
Melt peanut butter butter & chocolate in micro.  Pour over
cereal toss mixing well or put mixture in something you can
shake.  Sprinkle powdered sugar.  Coat well  Refrigerate
PRODIGY(R) interactive personal service         12/10/92         5:13 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    11/27  7:50 AM

TO:      ALL
FROM:    ROBYN LAWRENCE   (SCRB03B)
SUBJECT: R-ELEGANT TOFFEE

ELEGANT TOFFEE

1 cup unblanched whole almonds
1 cup butter
1 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 12-ounce package real milk-chocolate pieces
1/2 pound walnuts (2 generous cups), finely ground

Line a baking sheet with foil. Arrange almonds in a single
layer over an area measuring 12 X 7 inches; set aside.

Combine butter, sugar, vanilla, and salt in a heavy 2-quart
saucepan. Cook over high heat, stirring constantly with a
wooden spoon till butter is melted. Continue cooking and
stirring for 5 to 7 ninutes or till candy is the color of
unblanched almonds. IMMEDIATELY pour candy, without >>>>>
scraping the pan, over the almonds, covering all nuts. Let
candy cool completely.

Meanwhile, melt milk-chocolate pieces in the top part of a
double boiler, over hot (not boiling) water. (Or, melt
chocolate in a heavy saucepan over low heat, or in microwave
oven in a 1-cup glass measure, uncovered, on 100 percent
power (high) for 1 to 2 minutes or till chocolate is soft
enough to stir smooth, stirring every minute.)

Break toffee into large pieces. Transfer the top part
of the double boiler containing the chocolate to the work
surface. Place ground walnuts in a large bowl near the
chocolate.

Using a fork, dip each piece of toffee into melted
chocolate, spreading chocolate over toffee in thin, even
layer. Scrape off excess choclate with another fork.

Using two other forks, coat each piece very lightly with
ground walnuts. Place on foil or waxed paper to set. Break
into serving-size pieces. Store in tightly covered >>>>>
container in the refrigerator. Makes 2 pounts or 25 pieces.
PRODIGY(R) interactive personal service         12/10/92         5:14 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  3:51 PM

TO:      ALL
FROM:    MONA HOFFMAN   (BTMF00B)
SUBJECT: R-MM C.C.UPSIDE D.C.

Hi everyone,
    I haven't posted a recipe in quite a while, so try this
one. Copied it off the "LOW CHOLESTROL GOURMET" show.
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: CHOCOLATE CHERRY UPSIDE CAKE
Categories: Cakes, Low-cal
  Servings:  8

  1 1/2 c  Cake flour (not all-purpose)
    3/4 c  Sugar
    1/4 ts Salt
      1 ts B. soda
  1 1/3 c  Cocoa
      1 ts Vinegar
      1 ts Cinnamon
    1/3 c  Oil
      1 ts Vanilla
    3/4 c  Water
      1 cn Cherry pie filling

  Mix & sift all dry ingredients. Slowly mix in
  remaining ingredients. Put 3/4 c of cherry pie filling
  in bottom of microwave bundt cake dish. Put the rest
  of cherry pie filling in cake batter. Pour into the
  cake dish & bake in microwave for 9 min on 50% heat.
  Than turn & bake for an additional 3-4 on high. Top
  may look moist. That is ok. Cover cake while still in
  dish with a towel for about 1-2 min., then turn out on
  dish.

-----
Enjoy  Mona in Mich  12/06/92 03:41 pm
PRODIGY(R) interactive personal service         12/10/92         5:15 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  8:03 AM

TO:      ALL
FROM:    LAURIE MARTINEZ   (CRCX90A)
SUBJECT: R-RIBBON CAKE

I made this over the weekend for a Christmas party, and it
was such a hit, I thought I would share it with you all!
It comes from a booklet put out by Duncan Hines, Winter 1992
                      RIBBON CAKE
CAKE
1 pkg white cake mix
1/4 cup shredded coconut, chopped
1/4 cup natural pistachio nuts; finely chopped
1/4 cup maraschino cherries, drained and finely chopped
5 drops green food coloring
2 drops red food coloring
FROSTING
3-1/4 cups powdered sugar
1/2 cup Crisco shortening
1/3 cup water
1/4 cup powdered non-dairy creamer
1-1/2 tsp vanilla extract
1/4 tsp salt
5 drops green food coloring
3/4 cup cherry jam
1/2 cup pistachio nuts, finely chopped
Preheat oven to 350 degrees. Grease and flour three 8-inch
square cake pans. Prepare cake mix according to package
directions.  Combine 1-3/4 cup batter with coconut in a
small bowl; put in one of the prepared pans. Combine 1-3/4
cup batter with 1/4 cup pistachio nuts and green food color
in small bowl; pour into second cake pan. Combine remaining
batter with maraschino cherries and red food color.  Pour
into last pan.  Bake for 18 minutes, or until toothpick
inserted in cake comes out clean. Cool on wire racks.  Trim
edges of cake and cut each layer in half to make 6
rectangles.  Combine frosting ingredients in large bowl.
With electric mixer on medium speed, beat for 3 minutes.
Beat for 5 more minutes on high speed.  Add remaining
pistachio nuts, stir until blended.  To assemble, spread 5
rectangles with cherry jam.  Stack layers in alternating
colors.  Top with remaining rectangle; turn cake over so
layers are vertical. Frost sides and top of cake.  Garnish
with whole maraschino cherries and mint leaves.  Slice cake
to reveal ribbon layers.  Makes 12-16 servings.      >>>
This is a great holiday cake, and it looks fancy, but really
is easy to make!!

Have a Merry Christmas!!
PRODIGY(R) interactive personal service         12/10/92         5:15 PM


Laurie - Lancaster, CA  12/06 09:46 pm
PRODIGY(R) interactive personal service         12/10/92         5:18 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/10 10:51 AM

TO:      PETER PASSAFARO   (PTJK53A)
FROM:    EILEEN MOFFETT   (FJKR99A)
SUBJECT: RICE PUDDING

Here is a very creamy and easy to make rice pudding recipe.
 You do not bake this.         1/4 teaspoon nutmeg
     2 1/2 Cups milk           1/8 teaspoon salt
     2/3 Cups minute rice      1 egg yolk
     1/4 cup sugar             2 tablespoon milk
     1 tablespoon butter
     1 teaspoon vanilla
Combine 2 1/2 cups milk,
rice,sugar,butter,vanilla,nutmeg,and salt in sausepan.
Bring to a boil.  Cook over low heat for 20 minutes,
stirring frequently.  Meanwhile blend egg yolk and 2
tablespoon milk.  Remove rice mixture from heat and slowly
add egg mixture, stirring rapidly or remove some rice
mixture and stir into egg mixture so eggs do not curdle.
then stir this into rest of rice mixture. You can also add
some raisins to this  I love raisins.  Serve warm or cold.
This is delicious.            Eileen Moffett
PRODIGY(R) interactive personal service         12/10/92         5:21 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/03  8:16 AM

TO:      CINDY ZELLICK   (PMPB23A)
FROM:    B RISH   (DBXJ84D)
SUBJECT: RR CHOC. COOKIES

Cindy I save everything and have had this recipe for nearly
40 years Make them every christmas.  They are called:
         Bon Bons
1/2 cup butter        3/4 cup sifted confectioners sugar
1 tablespoon vanilla (3 teasp)  food coloring if desired
1 1/2 cup sifted flour  1/8 teaspoon salt
Heat oven to 350 degrees.(moderate)  Mix butter, sugar,
vanilla, food coloring. Blend in flour and salt thoroughly
with hand.

1. Wrap level tablespoon dough around filling (cherry, date,
nut, chocolate piece, ball of dough,etc.)  Bake 1 inch apart
on ungreased baking sheet 12 to 15 minutes, until set but
not brown.
2. Dip tops of warm cookies in icing.
      Icing:  Mix 1 cup sifted confectioners' sugar, 2
tablespoons cream, 1 teaspoon vanilla.  Add food coloring.
For chocolate: Add 1 square unsweetened chocolate (1 oz)
melted and use 1/4 cup cream.

3. Top each cooky with coconut, nuts, colored sugar,
chocolate pieces or any other colorful topping you choose.
Makes 20-25 cookies.
These Bon Bon cookies will keep a week or so in a cool
place or indefinitely in a freezer. For prettiest colors
make the dough with half shortening and half butter.

(They will only keep that long if you hide them from
everyone and you yourself can leave them alone)
PRODIGY(R) interactive personal service         12/10/92         5:22 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05  7:28 AM

TO:      JENI JOHNSON   (PJFK65A)
FROM:    LUCINDA LEWIS   (XWDF83A)
SUBJECT: RR PEPPERMINT COOKIE

Hi Jeni; Here is a peppermint cookie recipe the kids and I
bake every Christmas. We all love them and they never even
have a chance to cool!!

Candy Cane Twists

2 1/2 C all purpose flour  >>
1 C butter
Pinch of salt
3/4 cup sugar
1 egg
1/2 tsp vanilla
1 tsp pepermint extract (or enough crushed candy canes to
                         flavor the dough)
Preheat oven to 350. Combine flour and salt. Beat butter,
sugar. Add pepermint to butter and sugar. Beat in egg and
vanilla. Mix in dry ingredients until just incorporated.
Divide dough in half. Blend in 1/4 tsp red food coloring>
in half of this mix. Regrigerate dough 30 minutes. Roll 1
scant teaspoon each white and red dough into 6" long ropes.
Place ropes side by side, press lightly together and twist.
Curve ends on cookie sheet. Bake 8-10 minutes. (4 doz)

My recipe doesn't call for rolling them in powdered sugar,
however. But maybe I'll try that this year anyway and see
what happens! These have to be my all time favorite cookies
but I only bake them at Christmas time.

                Cindy
PRODIGY(R) interactive personal service         12/10/92         5:23 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  7:29 PM

TO:      CHRISTY HARRIS   (VWXH95E)
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: RR-CHOC.RASP.BROWNIE

This is the only brownie recipe that I have with
raspberries. Hope this is what you are looking for.

---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Creamy, Fudgy, Nutty Brownies
Categories: Brownies, Chocolate
  Servings: 16

     16 oz unsweetened chocolate, chopp
    1/2 c  magarine or butter
      1 c  all-purpose flour
    1/2 c  nuts, chopped & toasted
    1/4 ts baking powder
  1 1/2 c  sugar
      3    eggs
      1 ts vanilla
--------------------------TOPPING--------------------------
      3 oz bittersweet chocolate, chopp
      6 oz cream cheese
      1    egg
    1/4 c  sugar
      1 tb milk
    1/2 ts vanilla
---------------------------GLAZE---------------------------
      2 oz semisweet chocolate
      1 ts shortening
           Fresh raspberries
  In a small saucepan melt unsweetened chocolate and the
  margarine or butter over low heat, stirring
  occasionally. Remove from heat; cool. Grease and
  lightly flour an 8x8x2-inch baking pan; set aside. In
  a medium mixing bowl stir together flour, walnuts or
  pecans, and baking powder; set aside. In a large
  mixing bowl stir together the cooled melted chocolate
  mixture and the sugar. Add the eggs and vanilla. Using
  a wooden spoon, lightly beat mixture just till
  combined. (Do not overbeat or brownies will rise
  during baking, then fall and crack.) Stir in the flour
  mixture. Pour the batter into the prepared pan; spread
  to edges. Bake in a 350 degree oven for 40 minutes.
  Meanwhile, for topping, in a small saucepan melt the
  semisweet or bittersweet chocolate over low heat,
  stirring occasionally; cool slightly. In a medium
PRODIGY(R) interactive personal service         12/10/92         5:23 PM

  mixing bowl beat cream cheese with electric mixer on
  medium speed about 30 seconds or till softened. Add
  the melted semisweet or bittersweet chocolate, egg,
  sugar, milk, and vanilla. Beat until combined.
  Carefully spread topping evenly over hot brownies.
  Bake in the 350 degree oven about 10 minutes more or
  till topping is set. Cool in pan on a wire rack.
  Cover; chill at least 2 hours. To serve, cut brownies
  into triangles or bars. (To cut into triangles, first
  cut into rectangles, then cut in half diagonally.) If
  desired, in a small saucepan melt 2 squares chocolate
  and shortening; drizzle over brownies and onto plate.
  Garnish with raspberries, if desired. Cover and
  refrigerate to store. Makes 12 to 16 servings.

-----
     12/02/92 19:15  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/10/92         5:23 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05  5:20 PM

TO:      CHRISTY HARRIS   (VWXH95E)
FROM:    PATTI ANDERSON   (VDRJ67A)
SUBJECT: RR-CHOC.RASP.BROWNIE

I found another one, and I think that this isexactly what
you are looking for!!!!!
---------- Recipe via Meal-Master (tm) v7.02 (*P)

     Title: Walnut Raspberry Brownies
Categories: Brownies
  Servings: 12

      3    Squares chocolate
           - unsweetened
    1/2 c  Crisco
      3    Eggs
  1 1/2 c  Sugar
  1 1/2 ts Vanilla
    1/2 ts Salt
      1 c  Flour
  1 1/2 c  Walnuts, chopped
    1/3 c  Raspberry jam

  Melt chocolate and Crisco over warm water; cool
  slightly. Blend together eggs, vanilla, sugar and
  salt; stir in chocolate mixture, then flour. Fold in
  walnuts. Turn into well greased 8-inch square pan.
  Bake at 325~F for about 40 minutes. Spoon jam over hot
  brownies; spread carefully. Let cool.

-----
 12/05/92 17:06  Patti from Clearwater, Fl.
PRODIGY(R) interactive personal service         12/10/92         5:26 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/08  7:39 AM

TO:      PAIGE HAMILTON   (VPSM98D)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: RR-CHOCOLATE WAFERS


 Hi Paige,

    Try these...

 CHOCOLATE THINS
 ---------------
 1       cup    BUTTER or MARGARINE, softened
 3/4     cup    LIGHT CORN SYRUP
 1/2     cup    GRANULATED SUGAR
 3      cups    ALL-PURPOSE FLOUR
 3/4     cup    COCOA
 1/2     tsp    BAKING POWDER
 1/4     tsp    SALT
 1       cup    PECANS, chopped (optional)

 Cream butter in a large mixing bowl; gradually add syrup
 and sugar, beating until smooth.

 Combine the flour, cocoa, baking powder, salt and pecans
 (if used) in a medium mixing bowl, stirring well. Gradually
 add to creamed mixture, mixing well.

 Shape dough into 2 rolls, 2 inches in diameter; wrap in
 waxed paper. Chill dough for several hours.

 Preheat oven to 400-degrees.

 Remove waxed paper. Cut into 1/8-inch thick slices.

 Place cookies, 1 inch apart, onto ungreased cookie sheets.

 Bake for 5 minutes. Leave the cookies in the cookie sheets
 for a couple of minutes before removing.

 Remove to wire racks to cool.

 Makes about 10 dozen cookies.

 Hope this is one fits the bill...              Ellie
PRODIGY(R) interactive personal service         12/10/92         5:27 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05  9:25 PM

TO:      DEBI COATAR   (VFBS25C)
FROM:    CLIDDIE ESTES   (NBTB20A)
SUBJECT: RR-FLOURLESS CAKE

HI Debi, This is a good really, flourless cake. A friend
made it for her father who cannot tolerate flour.
---------- Pro-Exchange format from Meal-Master (tm) v6.30

     Title: Hazelnut Au Chocolat *NBTB20A*
Categories: Desserts Chocolate Flourless
  Servings:  8

           CAKE:
      7 oz semi-sweet chocolate
    1/2 c  butter
    2/3 c  sugar
      5 ea eggs; separated
      1 c  hazelnuts; ground filberts
      1 t  vanilla
      2 T  vanilla
           CUSTARD SAUCE:
      1 c  whipping cream
      2 ea egg yolks
    1/3 c  sugar
           RASPBERRY SAUCE:
     10 oz raspberries; frozen,
      1 x  thawed and drained
    1/2 c  seedless raspberry jam
      1 T  cherry flavor liqueur;
      1 x  if desired
    Heat oven to 250 F. Grease and dust bottom only of 9
  1/2" springform pan with cocoa. In medium saucepan
  over low heat, melt chocolate and butter, stirring
   constantly. Stir in 2/3 cup sugar and continue stirring
   until sugar is dissolved. In small bowl, beat 5 egg yolks
   at highest speed for 2-3 minutes. Blend a small amount of
   chocolate mixture into yolks. Blend yolk mixture into
   chocolate and cook over low heat, stirring constantly,
   until slightly thickened. Remove from heat; stir in
   vanilla and ground filberts.
     In small bowl, beat 5 egg whites at highest speed
   until soft peaks form. Gently fold egg whites into
   chocolate. Pour into prepared pan and bake at 250 F.
   for 2 hrs. (yes, 250 F)  Cool completely; cover and
  refrigerate until ready to serve.
  CUSTARD SAUCE:
   In medium saucepan, bring cream just to a boil. In
  small bowl, combine egg yolks and sugar. Blend a small
PRODIGY(R) interactive personal service         12/10/92         5:27 PM

  amount of cream into yolks. Blend yolk mixture into
  cream and cook over low heat about 10 minutes. or
  until custard coats a spoon, stirring constantly. DO
  NOT BOIL. Remove from heat. Cool to room temperature
  and refrigerate.
    RASPBERRY SAUCE:
    In blender, puree raspberries. Strain ingredients.
Refrigerate until ready to serve.
   TO SERVE:
    Remove sides from springform pan. Cut cake into
  wedges. To serve, pour small amount of custard and
  raspberry sauce onto cake plate. Marble a creative
  pattern with knife if desired. Place wedge of cake on
  top. Garnish with white chocolate rose and shavings if
  desired. Pillsbury Chocolate Lovers II cookbook.
-----
  Hope your friend likes this.
         Cliddie in FL   12/05/92 09:14 pm
PRODIGY(R) interactive personal service         12/10/92         5:29 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  5:50 PM

TO:      DANNY MCGOVERN   (BTTK39B)
FROM:    LIZ JONES   (VXRF36B)
SUBJECT: SNICKER CAKE

Hi Dan,
 I have a Snicker Cake recipe but it is not made with
snicker bars. It does sound good though. I will also post
my Snicker Pie recipe made w/snickers.
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Snicker Cake
Categories: Cakes, Chocolate
  Servings: 10

------------------ARLENE ANDERSEN GWWC38B------------------
      1 pk Cake mix, German Chocolate
    1/2 c  Butter
     14 oz Caramels, unwrap first
    1/3 c  Milk
      1 c  Chocolate chipe
      1 c  Nut, chopped
  Mix cake as directed on package. Pour 1/2 of batter in
  9 x 13" greased pan. Bake at 350 for 20 minutes. While
  cake is baking, melt caramels, butter and milk. Stir
  till smooth. Pour over cake that is baked. Dot with
  chocolate chips and nuts. Pour remaining batter on top
  and bake at 275 for 20 minutes and then at 350 for 10
  minutes. Good when served with whipped cream.

-----
* Mele Kalikimaka * Liz in FL * 12/09/92 05:46 pm
PRODIGY(R) interactive personal service         12/10/92         5:30 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  6:02 PM

TO:      DANNY MCGOVERN   (BTTK39B)
FROM:    LIZ JONES   (VXRF36B)
SUBJECT: SNICKER CAKE

Here's the other one, Dan:

---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Snicker Pie
Categories: Chocolate, Pies, Easy-quick
  Servings:  4

---------------------LIZ JONES VXRF36B---------------------
      5    Snicker bars; king size
  1 1/2 T  Half & half
    1/2 c  Peanut butter
      4 c  Cool whip
      1    Graham cracker crust *

   * The crust could be Deep Dish Graham Cracker or a
  Chocolate crust.
  In double boiler, melt together snicker bars, peanut
  butter and half & half. Fold in 4 cups cool whip. Pour
  into crust and freeze 4-5 hours before serving. Top
  with cool whip and chocolate syrup. MMMmmmmm.

-----
 Enjoy!!!

 * Mele Kalikimaka * Liz in FL * 12/09/92 05:48 pm *
PRODIGY(R) interactive personal service         12/10/92         5:30 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/10 10:22 AM

TO:      LIZ JONES   (VXRF36B)
FROM:    MAUREEN MATTERA   (FHDG43B)
SUBJECT: SNICKER CAKE

Hi Dan, I got this off the FOOD SOFTWARE topic the other
day. It was given by Patti Anderson, VDRJ67A.
                      SNICKER CAKE
4 eggs, separated
16  1 1/2 oz snicker bars, cut up
1/4 c water
2 tbs smooth peanut butter                   >>>>>>>>>>>>>>>
2 c flour, unsifted
3/4 tsp baking soda
1/4 tsp salt
1 c butter
2 c sugar
3 tsp vanilla
1 1/4 c buttermilk, divided

Combine, in the top of a double boiler, the cut up snicker
bars, water and peanut butter; heat and stir until well
melted and blended. Cool. Mix together the flour,  >>>>>>>>>
baking soda and the salt. Set aside. In a large bowl,
cream butter thoroughly; gradually add sugar and beat until
fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat
in the cooled candy bar mix, mixing until smooth and adding
1/4 cup buttermilk. Stir in the flour mix alternately with
the remaining cup of buttermilk; mix only until blended.
Gently fold in 4 stiffly beaten egg whites. Divide batter
evenly into 2 greased and floured 9 inch SQUARE pans and
bake in a preheated 350~ oven for 45 to 55 minutes. Cool in
pans on rack for 5 minutes, turn out and finish cooling on
rack. Serve with sweetened whip cream.        >>>>>>>>>>>
Well I hope that's what you're looking for. Good luck.

                          Maureen in the Sunshine State
PRODIGY(R) interactive personal service         12/10/92         5:31 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  9:14 PM

TO:      ALL
FROM:    MARIAN COLLINS   (MHNS87A)
SUBJECT: SOFT PEANUT BRITTLE

Here's one to try for the Holidays:

    Soft Peanut Brittle

   2  c creamy peanut butter
   1 1/2 c sugar
   1 1/2 c light corn syrup
   1/4 c   water plus 2 tsps divided
   2   tbsp butter
   2   c   peanuts, raw or roasted
   1   tsp baking soda
   1   tsp vanilla

  In a double boiler over hot water, place peanut butter to
heat while preparing syrup.
  In a large saucepan combine sugar, corn syrup and 1/4 c
water.  Cook over high heat to 275 deg. on candy therm.
Lower heat to med, add butter, stirring until melted.  Add
peanuts, cook stirring for about 5 minutes until candy
starts turning brown and reaches 300 deg. on therm.
  Remove from heat, sitr in baking soda that has been
dissolved in the 2 tsps water.  Add vanilla.
  Working quickly, fold in warm peanut butter, stirring
gently.  At once, pour candy mixture onto well greased
marble slab or cookie sheet.  Quickly spread as thin as
possible.  The secret of the candy is quick cooling.  When
cold, break into serving size portions.
  Makes about 3 pounds.
                            Enjoy....Marian/SoCal
PRODIGY(R) interactive personal service         12/10/92         5:31 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  8:41 PM

TO:      BARBARA MINTMIRE   (NKKC65B)
FROM:    LINDA RUPENA   (JBNC96B)
SUBJECT: SPICED PECANS - RR

Hi Barbara, this is the recipe I've been using for the last
few years, and yes, they are addicting!
       Spiced Pecans
    6 c  Pecans            1 tsp nutmeg
    3 ea egg whites        1 tsp cloves
    3 Tb water         1 1/2 tsp salt
1 1/2 c  sugar             1 Tb  cinnamon
Beat egg whites with water with wire whisk til frothy. Coat
nuts with egg whites.  Blend spices and sugar.  Toss nuts
with sugar mixture til coated.  Spread on teflon coated
cookie sheet and bake 15 minutes; stir and bake an
additional 15 minutes.  Cool and spread on waxed paper.
Bake at 325 degrees.

Hope this is what you're looking for!
       Linda in Eastlake, OH
PRODIGY(R) interactive personal service         12/10/92         5:32 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  2:39 PM

TO:      ALL
FROM:    HERB HERVET   (BMBT59A)
SUBJECT: STUPID PIE

3 EGG WHITES
1 CUP SUGAR
20 RITZ CRACKERS
1/2 CUP CHOPPED NUTS
1 (4 OZ.) CARTON COOL WHIP
1-9IN UNBAKED PASTRY SHELL
BEAT EGG WHITES UNTIL STIFF.  ADD SUGAR AND BEAT UNTIL
SMOOTH.  BREAK RITZ CRACKERS COARSELY INTO EGG WHITES.  ADD
NUTS, MIX AND POUR IN PASTRY.  BAKE IN 350 DEGREE OVEN FOR
30 MINUTES OR UNTIL BROWN.  LET COOL, PUT COOL WHIP ON
TOP.  CHILL AND KEEP IN REFIGERATOR.  EVERYONE LOVES THIS
PIE.  FOR MORE OF MY SPECIAL RECIPES, LEAVE A MESSAGE.

BMBT59A
PRODIGY(R) interactive personal service         12/10/92         5:34 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  6:39 PM

TO:      REBECCA KENT   (CFTT57A)
FROM:    RHONDA CASAS   (BXVF44A)
SUBJECT: TOMATO SOUP CAKE???

This is a recipe for Tomato Soup Cake that I have used
for years

TOMATO SOUP CAKE
2 cups cake flour
1 teas. baking soda
2 teas baking powder
1 teas cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1/2 cup shortening
1 cup sugar
1 cup condensed tomato soup
1 cup chopped walnuts
1 cup raisins

Sift flour, soda, baking powder and spices.  Cream shorten-
ing aaaaand sugar until fluffy.  Add to dry ingredients
slowly.  Stir in nuts and raisins.  Pour into small greaded
tube pan or loaf pan and bake in 350 degree oven for 50 to
sixty minutes.  Let stand 24 hours before cutting.


Hope this helps.

Rhonda in Maryland
PRODIGY(R) interactive personal service         12/10/92         5:34 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/07  7:58 AM

TO:      ALL
FROM:    JANICE NIMS   (PMXT45B)
SUBJECT: TURTLE CAKE

I have a great recipe utilizing the "Tupperware" Stack
Cooker.  "Turtle Cake"

Ingredients:  1 box Chocolate Cake Mix
              1 Cup of Sour Cream
              3 Eggs
              1 Cup of Water
1 Jar of Caramel Ice Cream Topping
1/2 Cup Chopped Pecans

Combine Cake Mix, Sour Cream, Eggs and Water.  Mix Well.
Sprinkle Chopped Pecans in bottom of 3 Qt. "Tupperwave
Casserole, with cone".  Pour Cake Mix over the Pecans.
Spoon 2/3 Jar Caramel Topping in a circle pattern on top of
the batter.  (Don't touch sides of pan).  Place cover on top
and place in microwave.  Cook on Medium power, 50%, for
8 minutes, then high for 7 and 1/2 minutes.  cool 10 minutes
and flip onto plate.
After you flip the "Turtle Cake" over, drizzle the remainder
of the Caramel Topping over the top.  You will have a
wonderfully, moist (Bundt Cake)... showing Pecans all over
the top, dripping with Caramel, in only, 15 and 1/2
minutes!*!*!.

Enjoy!
Janice Nims, Tupperware Consultant!*
PRODIGY(R) interactive personal service         12/10/92         5:34 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/06  8:30 AM

TO:      ALL
FROM:    TRACY DALE   (WGRG95A)
SUBJECT: UGLY CAKE

This is a recipe from my roomie - I took it to work and they
loved it!

=================UGLY CAKE==================================

 INGREDIENTS:  1 pkg. yellow cake mix
               3 eggs                    >>>>>
       2 sticks butter (or margarine)
       1 pound of powdered sugar
       8 oz of cream cheese
       Will need a glass baking dish (9 X 13) - works best

To make:

   Mix yellow cake mix, 1 egg and 1 stick of butter together
   (electric beater works good for this) until all lumps are
   gone.  >>>>>>>
   Take this mixture and put it in the bottom of the glass
   pan (that should be greased and floured) - press the
   mixture to the bottom...so it kind of forms to the bottom
   of the pan (like a normal cake mix would).  Then mix (and
   beat, too) the other 2 eggs, the cream cheese and the one
   pound of powdered sugar.  Then pour this mixture on top
   of the cake mix mixture.  Put this in the oven (Pre-
   heated at 325 degrees) and bake for approx. 30-45
   minutes.  You can tell when this is done when the top is
   light to medium brown, bubbly and the cake mix has risen
   and browned on the edges.  HOPE YOU LIKE!!!!  TRACY
PRODIGY(R) interactive personal service         12/10/92         5:35 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/02  7:37 PM

TO:      MAVIS KNIGHT   (GHGV00C)
FROM:    DOLORES MCCANN   (BSWN00A)
SUBJECT: WEDDING MINTS

Hi Mavis, Here is the recipe we use:
-------Recipe via Meal-Master v7.1 (tm) (*P)
     Title: Eagle Brand Wedding Butter Mints
Categories: Candies
  Servings: 30
           -Dolores McCann BSWN00A
           -Bk:Guide to planning your wedding reception
           -by Pansy D. Michael
    1/2 c  butter or margarine
      1 ts salt
    2/3 c  sweetened condensed milk
      7 c  sifted confectioners' sugar

In medium-size bowl, cream botter & salt. Blend in milk
unyil smooth. Gradually add sugar; nlend well after each
addition until mixture becomes very stiff. Turn onto clean
pastry board and carefully knead in remaining sugar. Mixture
should be smooth, not sticky. Divide into 3 equal parts &
add desired flavorings & colorings. With palms of hand,
shape small pieces into balls or patties. Place on wax paper
 lined sheet. If desired, decorate tops of candies with
chocolate sprinkles, red or green cherries or nut meats. The
tops may also be decorated with icing flowers (royal icing
is best for this) to match the wedding cake. Small candy
molds in the shapes of bells, flowers, leaves, doves, or any
other shapes you desire may be used instead of hand-molding.
Refrigerate several hours or overnight.
  Reprint from Mail Box News, Maid Of Scandanavia.
  NOTES:
Using a 12" tray <hearts & roses> = 110 mints per tray.

Recipe makes 3 trays, 12" diameter (over 300 mints).

Half the recipe for 100 mints- 1 tray.

  I use peppermint Lorann oil to flavor the mints. Paste
food coloring.
  Leave uncovered awhile for them to crust over. Must be
refrigerated or used right away. We sell them for $15.00 per
tray of approximetely 100-110 mints.
  I use the "yellow" rubber molds by Guttman & Ervan.
  Also, I ONLY touch the BOTTOM of the ball of candy into
granulated sugar. Then, when placed on the tray, they remain
in place. <Must use gran sugar or they stick in the mold>
PRODIGY(R) interactive personal service         12/10/92         5:35 PM


Confectionately Yours, Dolores in Hamilton OH
-----
PRODIGY(R) interactive personal service         12/10/92         5:36 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/03  8:34 PM

TO:      MAVIS KNIGHT   (GHGV00C)
FROM:    HEIDI ARMBRUSTER   (PKDN28B)
SUBJECT: WEDDING MINTS

Here's one from Lorann Oils:
     CREAM CHEESE MINTS    40-50 pieces
3 ounce package cream cheese-- room temperature
2 and a half cups confectioners sugar
Lorann Flavoring
Lorann Food Coloring
granulated sugar
Mix cream cheese and confectioners sugar together. Start
with 4 drops of flavoring, and then carefully add flavoring
and color as desired. Knead until pie dough consistency is
achieved. Add sugar to make softer or decrease sugar for a
firmer consistency. Take small pinch and roll into a ball in
granulated sugar. Press into mold, remove excess and unmold
at once onto waxed paper.

           Hope you can use this,
                            Heidi in Pa.
P.S. They mean oil when it says flavoring.You can buy the
rubber molds at any candy/cake store. Make sure you ask for
the mint molds, they're only about 50-75 cents each.
PRODIGY(R) interactive personal service         12/10/92         5:36 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/03  8:45 PM

TO:      MAVIS KNIGHT   (GHGV00C)
FROM:    HEIDI ARMBRUSTER   (PKDN28B)
SUBJECT: WEDDING MINTS

Just found some more on mints.
DIRECTION FOR MINT MOLDING
Follow chosen recipe, roll in marble size ball, roll in
granulated sugar or jello, press into mold, turn mold over,
tap gently to release. Let air dry for a few hours to
harden.
                   >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
               MARSHMALLO CREMES
2 POUNDS CONFECTIONARY SUGAR
7 and a half ounce jar marshmallo
half pound oleo
flavoring and color

Cream sugar and oleo, gradually add marshmallo. Follow
directions for mint molding.


                       >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
              BUTTER MINTS
1 cup butter
half cup whipping cream
5-6 cups confectionary sugar
flavoring and color

Mix butter, sugar, add cream, mix well. Follow directions
for mint molding.

                      Heidi in Pa.
PRODIGY(R) interactive personal service         12/10/92         5:38 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/05 11:55 AM

TO:      BRENDA TAUBE   (PHBJ94D)
FROM:    CANDACE CEDOTAL   (MDHJ71A)
SUBJECT: X-MAS COOKIES

Brenda,
  Although I DO agree with you, I, too, use this form when I
get in a hurry. The answer to 1-4 is no.
  Getting back to the subject of cookies, I'm really upset
at myself as every year I bake upwards of 20 different kinds
of cookies and candy around the holidays to give to friends,
family and co-workers. This year, as you know, I have gotten
myself so overextended that there's no way I'll be able to
do any of the baking I usually do.
  Anyway, here's one of my favorites, that's so quick and
easy, I may STILL have time to make some. It's really candy,
not cookies, but what the hay<VBG>.

                   FOOL PROOF FUDGE
 3 cups ( or 1 12oz. pkg plus 1 6oz. pkg )
     semi sweet chocolate chips
 1 can sweetened condensed milk
 1 tsp vanilla                                     >>>>>>>
 pinch of salt

 Melt ss choco pieces in condensed milk over low heat,
stirring constantly until melted and smooth. Remove from
heat and stir in vanilla and salt. Turn into wax paper lined
square cake pan and spread until even. Chill, cut into bite
sized pieces. Store in frig.
 You can also add anything your heart desires: chopped nuts,
raisins, marshmallows, cherries, peanut butter, coconut,
etc.
                                  Candace
PRODIGY(R) interactive personal service         12/10/92         5:39 PM

         FOOD AND WINE CLUB
TOPIC:   DESSERTS & SWEETS
TIME:    12/09  9:35 AM

TO:      SANDY GETZ   (CXVB28B)
FROM:    DAN PURSGLOVE   (WNKR55B)
SUBJECT: YOGURT CHEESECAKE

Sandy: Got it for you, just had to run upstairs and find
it.I got it from my local agricultural/home extension
agent's office. So if I mess it up you can call your local
agnent.

Light Microwave Cheesecake   next page
1 nine inch graham cracker crust
15 oz part-skim ricotta cheese
1 cup plain low fat yogurt
3 egg whites
1/3 cup sugar
1 tespoon sugar
1     "   vanilla
1/2   "   almond extract
10 fresh strawberries (for topping) use what you want
 next page
In a medium bowl combine all filling ingredients.  Beat at a
high speed with a mixer until smooth.  Microwave on high for
4 to 7 minutes or until very hot, stirring every two minutes
with a whisk. Pour into prepared crust. Microwave at 50%
(medium) for 7 to 15 min. or until center is almost set,
rotating dish 1/4 turn after every 3 minutes. Filling
becomes firm as it chills. Chill for at least 6 hours.
Garnish with fresh strawberries (or whatever)
Makes 10 servings.
                   Please let me know how it turns out, I'm
Dan in Seymour, TN  only one in family that eats cheesecake