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1 cup red wine,

1 cup OJ

 1 cup Sprite

 1/4 cup Blackberry Brandy (more or less)

 Put sliced fruit and/or grapes in pitcher with mixture


Heat together stirring occasionally until margarine is melted:

Pour hot mixture over the flour mixture and mix well

2 sticks margarine


½ c. water

2 eggs, beaten

¼ c. cocoa

1 c. buttermilk

Meanwhile mix together:

Bake in greased and floured jelly roll pan 350 degrees for 20 minutes. (Cake should just begin pulling away from sides of pan) Do not overbake. Frost while warm

2 c. flour

2 c. sugar

1 t. soda

¼ t. salt


Heat together stirring occasionally until margarine is melted:

Pour this mixture over:

1 stick margarine

1 lb. bag powdered sugar (more or less)

¼ c. cocoa


1/3 c. milk

1 t. vanilla

1 c. chopped nuts (optional)


Mix together and beat well

Sauce for Cake

1 box Betty Crocker Super Moist Golden Vanilla Cake Mix

While cake is cooking mix & boil 5 min.

1-2 T. flour

1 stick oleo

¼ c. sugar

1 c sugar

1 pkg. Instant Vanilla Jello Pudding

Remove from heat and add

½ cup cold water

½ cup rum

½ c. oil

4 eggs

Mix in: ½ cup Bicardi Rum, light

Pour into greased and floured bundt cake pan to which ½ c. chopped pecans have been added in bottom.     Bake 1 hour at 325.
While cake is hot put holes in top with skewers or chopsticks, pour sauce over cake.
Leave in pan until cool


Mix together:

Mix together dry ingredients:

½ cup sugar

1 cup flour

½ cup brown sugar, packed

½ tsp. baking powder

Add & mix in:

½ tsp. soda

½ cup shortening

½ tsp. salt


Stir well into wet ingredients and add:

1 egg

1 ½ cups rolled oats

1 teaspoon vanilla

Bake at 350 for 8 minutes or until done


Mix together


1 cup Flour

1 cup Brown sugar

1 tsp Baking powder

1 cup Rolled oats

½ tsp Salt

¼ cup Vegetable Oil

½ tsp Cinnamon

Mix and add:

½ tsp ginger

2 Tablespoons Milk

1 egg

Bake at 350 for 10 minutes or less



Mix together & stir in

1 cup shortening

2 ¾ cup flour

1 ½ cup sugar

2 tsp. cream of tartar

Mix in:

1 tsp soda

2 eggs

¼ tsp salt

Roll into balls.

Roll each ball in 2T. sugar & 2 t. cinnamon.

Bake at 400 for 8 minutes


Boil for 2 minutes

Remove from heat and add:

2 cups sugar

½ cup Peanut butter

¼ cup Cocoa

2 tsp vanilla

½ cup milk

3 cups rolled oats

½ cup oleo

Drop by spoonfuls on waxed paper. Let cool until set.


Cook in saucepan 10 minutes or until water cooks  in:

Cream together:                                            

2 ½ cups Chopped dates

1 cup Shortening

1 cup Sugar

2 cups Brown sugar

1 cup water


 Let cool and add:

3 eggs

1 cup Chopped pecans

½ tsp vanilla

Sift and add:

4 cups flour

½ tsp salt

½ tsp soda

Bake at 350 – 375 for 10 – 12 minutes.

Mix together and chill.

Divide dough into two halves. Roll out, spread with filling, roll into logs, chill overnight, then slice and bake.


Cream together:

Mix together and add:

1 cup Sugar

2 cups Flour

¾ cup Shortening

2 tsp Soda


¼ tsp Salt

1 Egg

1 tsp Cinnamon

¼ cup molasses

3/4 tsp Cloves

¾ tsp Ginger

Bake at 350

Pinch of cayenne, and/or black pepper (optional)

10 minutes or until done.

Fresh or candied ginger (optional)

Stir-N-Roll Pastry

One Crust

Two Crust Pie


1 1/3 c. flour

2 c. flour

4 c. flour

½ t. salt

¾ t. salt           

1 t. salt

1/3 c. oil

½ c. oil

1 c. oil

3 T. milk

¼ c. milk

½ c. milk

Mix flour and salt together,

Pour oil up to 1/3 c. mark in measuring cup. Add milk.

Pour oil and milk all together into flour mixture. Mix with fork

Roll out between 2 pieces of wax paper or plastic wrap.

Peel off top piece of wax paper. Lift crust (along with bottom wax paper) and turn over onto pie plate, Peel off bottom piece of paper. Fit into pie plate. Patch holes, crimp edge

For pre-baked shells prick with fork and bake at 475, 8-10 minutes.

Pecan Pie

3 eggs, beaten

Stir in:

Mix together and add:

1 cup light corn syrup

1 cup sugar

1 T. melted butter, cooled

1 T. flour

1 t. vanilla

½ t. salt


1 c. chopped pecans

Pour into uncooked pie shell. Bake 350, 45 min-1 hour. (Until it is not shaky)

Eagle Brand Lemon Pie (From inside can label)

One can Eagle Brand sweetened condensed milk.

½ cup lemon juice

1t. lemon zest or 1/4 t. lemon extract (optional)

Mix together, pour into pie crust (either pastry or graham cracker crumbs)

Top with Cool Whip, whipped cream or meringue. Chill and serve.



Boil until thick and clear.


1 c. sugar

3 T. strawberry Jello

2 T. cornstarch

Cool & pour over prebaked pie shell filled with

1 c. water

Fresh strawberries (or other berries)

Refrigerate 2 hours and top with whipped cream or Cool Whip


Scald (heat until skin forms across top):

Mix together and add to eggs:

2 2/3 c milk

2/3 c. sugar


1 T. flour

4 eggs

½ t. salt

1 t. vanilla

¼ t. nutmeg

Mix dry ingredients and beat into eggs, add cooled milk.

Bake 350, 30-45 minutes (until it is not too soft any more.)


Combine in medium saucepan

Beat & stir into cocoa mixture

4 tablespoons cocoa

4 egg yolks, beaten

1 1/2 cups sugar

2 cups milk

6 heaping teaspoons all-purpose flour

1 tablespoon butter or margarine

Cook over medium heat until thick, stirring constantly.

Remove from heat, and stir in:

1 teaspoon vanilla extract

Cool and pour into one baked 9-inch pastry shell

Beat until foamy:

Gradually add:

4 egg whites

1/2 cup sugar

1/4 teaspoon cream of tartar

Continue beating until stiff peaks form. Spread over pie, being careful to seal edges.

Bake at 400 degrees 10 minutes or until lightly browned.
Cool to room temperature; then chilI until serving time.

Coconut Supreme Cream Pie

Combine in double boiler:

Gradually add:

1/4 cup cornstarch

3 cups milk

2/3 cup sugar

Stir til smooth, cook til thick,

1/2 teaspoon salt

Cover and cook 10 minutes longer

Blend a small amount of hot mixture into: 3 egg yolks, beaten

Mix well; stir egg yolks into remaining hot mixture. Cook 2 more minutes stirring constantly.

Stir in: 1 teaspoon vanilla extract, 1 tablespoon butter, 3/4 cup flaked coconut

Cool. Pour into 9 inch pastry shell.

Beat 3 egg whites until foamy. Gradually add 6 tablespoons sugar; continue beating until stiff peaks form. Spread meringue over pie; sprinkle 1/4 cup coconut over top.
Bake at 425 degrees for 5 minutes.


COMBINE in small bowl:

Beat lightly in large bowl:

3/4 cup granulated sugar

2 eggs

1/2 teaspoon salt

Stir in:

1 teaspoon ground cinnamon

l can pumpkin

11/2 teaspoon ground ginger

Stir in sugar spice mixture

1/4 teaspoon ground cloves

Gradually stir in

1 1/2 cups evaporated milk

Pour into 1 9 inch unbaked pie shell. BAKE: at 425 degrees for 15 minutes.

Reduce temperature to 350 degrees and bake for 40 to 50 minutes or
until knife inserted near center comes out clean. Cool on wire rack for 2 hours.


Berry Pie

Apple Pie

4 cups berries or cherries (fresh or frozen)

6-7 apples, sliced

1c. sugar

¾ c. sugar, 1 t. cinnamon

1/3 c. flour (or 3 T. tapioca)

1/3 c. flour

1 T. Lemon juice or zest and/or
½ -1 t. almond extract

I T. orange or lemon juice (optional)

Mix together, put into uncooked pie shell. Cut 1 ½ T. butter in pieces over the top.

Put pie shell on top, Bake 425, 35-45 minutes.

Lemon Filling


cup granulated sugar 


cup cornstarch 


teaspoon table salt 

1 1/2

cups cold water 


large egg yolks 


tablespoon lemon zest from 2 lemons


cup lemon juice from 2 to 3 lemons or more


tablespoons unsalted butter 

Meringue Topping


tablespoon cornstarch 


teaspoon cream of tartar 


cup granulated sugar 


large egg whites  (or 5)


teaspoon vanilla extract 

For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.


6 c. berries 1 1/2 c. sugar
2 t. almond extract
and/or 2 T. Lemon juice
1/4 c. tapioca
Mix together, put in crust-lined 11" x 9" pan. Dot with butter.
Put crust on top. Bake 350, 30-40 minutes.


melt in 1 quart casserole

Melt in 2 quart casserole

¼ cup butter

½ cup butter

Mix together and pour over butter:

Mix together and pour over butter

½ cup milk

1 cup milk

½ cup flour

3 eggs

½ cup sugar

1 cup flour (part cornmeal)

1 t. baking powder

½ t baking powder

Pour over batter:

Pour over batter:

1 pint fruit

3 cups fruit

Sprinkle sugar and cinnamon on top. Bake at 350, 40-45 minutes


Crumble together and pat into 9x13 pan

Mix well, pour on crust

¾ c. butter or margarine

5 c rhubarb

2 c flour

6 egg yolks

¼ c. sugar

2 c sugar

Bake 350, 10-15 minutes

¼ c. flour

¼ t. salt

¾ c cream

Bake 350, 45 minutes or longer

Beat 6 egg whites until frothy

Add 12 T. sugar (2 T at a time)

Dash salt

Beat till stiff

Pour over filling and bake at 350 for 15 minutes. Optional: sprinkle with nuts or coconut

Pumpkin Bread Pudding with Crème Vanilla


Spray a 9X13 pan.

2 ½ cups half & half

Tear or cut into 1” pieces:

8 eggs, beaten lightly

1 # French bread,

1 ½ cups canned pumpkin

Add liquid mixture, stirring to cover bread

1 teaspoon vanilla
1 cup sugar

Let stand until bread absorbs most of the liquid, about 10 minutes.

1 tablespoon pumpkin pie spice

Pour into pan.

Put 1 bag, 12 oz, white chocolate chips (optional) and 1 cup chopped pecans on top
and slightly push them into the pudding.
Bake 35-45 minutes until puffed and golden and toothpick inserted in center comes out clean.

Crème Vanilla: Warm 2 cups whipping cream, Stir 2-3 teaspoons vanilla into cream.
Serve alongside pudding.

Creme Brulee
(from the Julia Child Cookbook)

Yield: Eight 4-ounce ramekins

3 cups heavy cream

1 vanilla bean, or 2 tsp vanilla extract

Grated zest of a large orange

6. large egg yolks

1/2 cup granulated sugar

1/2 cup light-brown sugar, or more if needed

Equipment: Eight 4-ounce ramekins (small souffle molds); a wire whisk; a sieve; a mixing bowl and a large (4-cup) measuring cup; a baking pan with 2-inch sides, large enough to hold all the ramekins; a propane blowtorch (optional)

Making the custards: Preheat the oven to 350. Pour the cream into a 6-cup saucepan, stir in the vanilla bean or vanilla extract and the orange zest, and bring to the simmer. Remove from heat, cover the pan, and let steep for 5 minutes.

Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow, and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.

Remove the vanilla bean from the hot cream (save it-you can use it again). So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating--you do not want to form bubbles). Adding it in a slow stream, stir in the rest of the cream. Set the sieve over the quart measure and strain the custard mixture through it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard.

Arrange the ramekins in the baking pan and pour or ladle 1/2 cup of custard into each, leaving 1/4 inch at the top for the glaze. Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.

Bake the custards for 30 to 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch. Carefully remove the baking pan from the oven, and lift the ramekins from the hot water. Let them cool briefly, then chill thoroughly in the refrigerator, at least 4 hours. Either serve them as pots de creme, or glaze them as follows.

Forming the brown-sugar crust: Loosen the brown sugar if packed and break up any lumps with your fingers. Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.

To make the crust with a blowtorch: Ignite the torch and direct the flame downward over a ramekin, always keeping the tip of the flame about 8 inches above the sugar. Move the torch around constantly, shifting the focus of the heat as the sugar melts. Heat each custard gradually-for 10 seconds or longer, depending on the power of the torch-until lightly caramelized all over.

If one section of sugar is darkening too fast, move the flame to another area, or start heating another ramekin. When all the custards have been crusted, give them a few moments to harden, then serve. .

To make the crust under a broiler: Set the ramekins in a heatproof tray or baking dish (lor 2 at a time if you are not sure how quickly your broiler will crust them). Turn on the broiler and place the ramekins underneath, so the surface of the sugar is about 5 inches below the heat. Leave the door open so you can watch as the sugar melts and starts

to caramelize. Turn the ramekins around if one side gets too brown, so that the glaze is consistent around. Remove the custards as soon as the sugar is turned to a smooth sheet of brown glaze. If it has blackened in spots, set the remaining custards lower or reduce the glazing time. If the ramekins have been heated by the broiler, chill them briefly before serving.

Light New York Cheesecake

Be sure to use light cream cheese, which is commonly sold in tubs. Don’t confuse light cream cheese with Neufchatel cheese, which is sold in blocks and is higher in fat. Allowing the cottage cheese to drain on towels for at least 30 minutes will ensure a firm cheesecake. You can buy yogurt cheese (also called Labne) or make your own, (see related recipe). If making your own cheese, you will need to allow at least 12 hours for the yogurt to drain. You can substitute fat free cream cheese for the yogurt cheese, but the cheesecake will have a slightly firmer texture.
This recipe was published in The Best Light Recipe,
Serves 12



whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups)


tablespoons unsalted butter (1/2 stick), melted


tablespoon sugar 



tablespoon fresh lemon juice 


pound 1% cottage cheese 


pound light cream cheese , at room temperature


ounces yogurt cheese (see note)


teaspoon table salt 

1 1/2

cups sugar (10 1/2 ounces)

1/2 - 1

teaspoon lemon zest 


tablespoon vanilla extract 


large eggs , at room temperature

Vegetable cooking spray 

Fresh Strawberry Topping


pound fresh strawberries , hulled and cut lengthwise into 1/4- to 3/8-inch wedges


cup sugar 

Pinch table salt 


cup strawberry jam 

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Let cool on a wire rack while preparing the filling.
2. For the filling: Increase the oven temperature to 500 degrees. Line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl once or twice. Add the cream cheese and yogurt cheese and process until smooth, 1 to 2 minutes, scraping down the work bowl once or twice. Add the salt, sugar, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the work bowl once or twice. With the processor running, add the eggs, one at a time and process until smooth.
4. Being careful to not disturb the baked crust, spray the sides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the filling into the cooled crust and bake 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, 1 to 1 1/2 hours.
5. Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours.
6. To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges.
8. For the Topping: Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
9. Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.

Rasberry Sauce

2 c. raspberries

¼ c. raspberry liquer

1 c. powdered sugar

3 T. lemon juice

Process in food processor and strain seeds out.

Optional—add raspberry seedless jelly

Add water if too thick


½ cup Dutch-processed cocoa

2 large eggs

1 ½ teaspoon instant espresso (optional)

2 large egg yolks

½ cup plus 2 tablespoons boiling water

2 teaspoons vanilla extract

2 ounces unsweetened chocolate, finely chopped

2 ½ cups sugar

4 tablespoons unsalted butter, melted

1 ¾ cup unbleached all-purpose flour

½ cup plus 2 tablespoons vegetable oil

¾ teaspoon table salt

6 oz bittersweet chocolate, cut into ½ inch pieces

Adjust oven rack to lowest position and heat oven to 350 degrees.

Make a foil sling for baking pan by putting two pieces of foil perpendicular to each other in a 9X13 pan pushing it into the corners and letting excess to overhang pan edges. Spray with nonstick cooking spray.

Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached 30 -35 (or even 40) minutes. Transfer pan to wire rack and cool 1½ hours.

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Can be frozen.

From the March & April 2010 Issue of “Cook’s Illustrated” Magazine Page 23 and



Sift together:

1 package German Sweet Chocolate

2 ½ cups flour

½ cup boiling water

1 teaspoon soda

Cream till fluffy:

Pinch of salt

1 cup margarine

Add to mixture alternately with:

2 cups sugar

1 cup buttermilk

Add and beat well:

Add melted chocolate mixture and:

4 egg yolks, well beaten

1 teaspoon vanilla

Fold in 4 stiffly beaten egg whites

Bake in 3 ten inch layer pans at 350 degrees for 25 – 30 minutes.

When cool, put coconut filling between layers and on top.

German Chocolate Cake Filling

Bring to a boil:

Cook over very low heat 15 minutes stirring constantly

1 small can evaporated milk

Remove from heat and add:

1 cup sugar

1 teaspoon vanilla

4 Tablespoons butter

1 cup coconut

Blend a little of hot mixture quickly into:

1 cup sliced pecans

3 egg yolks, beaten

Beat until cooled and thick.

Stir quickly and add to rest of hot mixture.

Spread between layers and on top.


Sift flour and sugar together three times. Set aside

Add:  ¾ c. sugar (2 T. at a time)

1 cup sifted cake flour

Continue beating until holds stiff peaks.

7/8 cup sugar

With slotted whisk/spoon, fold in:

Beat until foamy

1 ½ t. vanilla

1 ½ cups egg whites at room temp (10-12 eggs)

½ t. almond extract

1 ½ t. cream of tartar

Gently fold in flour/sugar mixture,3 T. at a time

1/3 t. salt

until dry ingredients disappear

Push batter into ungreased angel food cake pan.
Gently cut through batter with a table knife to get rid of any large air holes.

Bake 30 minutes - 350 degree convection oven on bottom rack (up to45 min@400 in conventional oven) until no imprint remains when finger lightly touches top of cake.

Invert immediately on funnel or bottle. Let hang in pan until cold.

Can be glazed with a couple of tablespoons milk and butter melted together and enough powdered sugar, vanilla and almond extract to make a glaze about as thick as yogurt.   Drizzle and drip over the top.  The cake can be frozen with or without the glaze.

(If out of cake flour, put 2 T. cornstarch in cup, then fill with sifted all-purpose flour)