<link href="../Styles/Style0001.css" rel="stylesheet" type="text/css"/> <style type="text/css"> /*<![CDATA[*/ div.sgc-1 {text-align: center;} span.sgc-3 {font-size: 24px; font-weight: bold;} div.sgc-2 {font-weight: bold} /*]]>*/ </style> <meta content="urn:uuid:eb7c92ef-dd0c-4e0b-af23-8ad06f6d784c" name="Adept.expected.resource"/> </head> <body> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_2">Jersey Cream Pudding</h2> <div> A light and fluffy pudding, this is delicious served with most fresh fruits. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2–3 eggs, separated </div> <div> 3 cups milk </div> <div> ⅓ cup sugar </div> <div> ¼ tsp. salt </div> <div> 2 heaping Tbsp. flour </div> <div> ¼ cup cream </div> <div> 1 tsp. vanilla </div> <div> Nutmeg </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat egg whites until stiff and set aside. Scald together the milk, sugar and salt in a double boiler. Mix together flour and cream to form a thin batter. Add egg yolks and stir until smooth. Slowly add hot milk to yolk mixture and stir until smooth. Return to heat, over hot water, and continue cooking and stirring until thick, at least 5 to 10 minutes. Add vanilla, fold in egg whites, pour into a bowl and top with nutmeg. </div> <div> Serves 4 to 6. </div> <div> —B. Caldwell </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_3">Chocolate Pudding</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup flour </div> <div> 2 tsp. baking powder </div> <div> ½ tsp. salt </div> <div> ¾ cup sugar </div> <div> 6 Tbsp. cocoa </div> <div> ½ cup milk </div> <div> 4 Tbsp. melted butter </div> <div> ½ tsp. vanilla </div> <div> 1 cup brown sugar </div> <div> 1¾ cups hot water </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine flour, baking powder, salt, sugar, 2 Tbsp. cocoa, milk, butter and vanilla. Spread in greased 8-inch square pan and sprinkle with brown sugar combined with remaining cocoa. Pour hot water over this. Do not stir. Bake at 350°F for 40 to 45 minutes. </div> <div> —Rae Anne Huth </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/> </div> <h2 id="heading_id_4">Fruit Bread Pudding</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 6 slices bread </div> <div> 1 banana, sliced </div> <div> ½ cup raisins </div> <div> ¼ cup walnuts </div> <div> 1 apple, cored & diced </div> <div> 1 cup brown sugar </div> <div> ⅔ cup water </div> <div> ½ tsp. cinnamon </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Toast bread at 325°F for 15 minutes. Cut into cubes and combine with fruit and nuts. </div> <div> Mix sugar, water and cinnamon together and add to fruit mixture. Toss to coat evenly. Let stand 5 minutes and stir again. Turn into a greased 8-inch square casserole dish. </div> <div> Bake uncovered at 325°For 30 to 35 minutes. </div> <div> —Helen Potts </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_5">Orange Cake Pudding</h2> <div> Lemon juice and rind can be substituted for orange in this dessert for an equally delicious pudding. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ¼ cup flour </div> <div> 1 cup sugar </div> <div> ¼ tsp. salt </div> <div> 1 Tbsp. grated orange rind </div> <div> ½ cup orange juice </div> <div> 2 eggs, separated </div> <div> ¾ cup milk </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Sift flour, sugar and salt together. Stir in orange rind and juice, egg yolks and milk. Blend well. </div> <div> Beat egg whites until stiff but not dry. Pour orange mixture over egg whites and fold gently to blend. </div> <div> Pour into a greased 1-quart baking dish. Set in a pan of hot water. Bake at 350°F for 50 minutes or until a knife inserted into the cake comes out clean. </div> <div> —Johanna Vanderheyden </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_6">Baba au Rhum</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 tsp. sugar </div> <div> 1 envelope dry yeast </div> <div> ½ cup lukewarm water </div> <div> ¼ cup soft butter </div> <div> 2 cups granulated sugar </div> <div> 3 eggs </div> <div> ¼ tsp. salt </div> <div> ½ tsp. vanilla </div> <div> ½ tsp. grated lemon rind </div> <div> 2–3 cups flour </div> <div> 4 Tbsp. chopped red & green glazed cherries </div> <div> 2 Tbsp. chopped light raisins </div> <div> ½ cup corn syrup </div> <div> 2½ cups apricot nectar </div> <div> Grated rind of 1 orange </div> <div> 1½ cups light rum </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Dissolve 1 tsp. sugar and yeast in water. Let stand until foamy — 10 minutes. Beat together butter, ½ cup sugar and eggs until fluffy. Add salt, vanilla, lemon rind and ½ cup flour. Beat in yeast mixture and enough flour to make a drop-type batter. Add cherries and raisins. </div> <div> Half-fill 30 small greased muffin tins. Let stand until batter fills tins. Bake at 375°F for 8 to 10 minutes, until golden. Remove from tins when cool. </div> <div> To make rum sauce, combine in a heavy saucepan the remaining 1½ cups sugar, corn syrup, apricot nectar and orange rind. Bring to a boil and simmer until sugar dissolves — 5 minutes. Remove from heat and stir in rum. Cool. </div> <div> One hour before serving, place the baba cakes in wide-mouthed jars or deep mixing bowls. Pour the sauce over them slowly, allowing it to soak in. Serve topped with whipped cream or lemon sauce. </div> <div> Makes 30 baba cakes. </div> <div> —Shirley Hill </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_7">Maple Mousse Glacée</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 eggs, separated </div> <div> 1 cup pure maple syrup </div> <div> ½ tsp. vanilla </div> <div> 1½ cups whipping cream </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat egg yolks thoroughly and add maple syrup. Beat well to blend. In a heavy saucepan cook over very low heat, stirring constantly, until the consistency of a soft custard sauce is reached. Remove from heat, add vanilla and cool thoroughly. </div> <div> Whip cream and fold in. Beat egg whites until stiff but not dry and fold in. Pour into parfait glasses and freeze until very firm. Let stand a few minutes at room temperature before serving. Garnish with whipped cream and toasted almonds. </div> <div> Serves 6. </div> <div> —Julienne Tardif </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_8">Raspberry Sherbet</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup sugar </div> <div> 1 cup water </div> <div> 1 tsp. gelatin </div> <div> 2 Tbsp. water </div> <div> ¾ cup corn syrup </div> <div> 1 pint raspberries, crushed </div> <div> ¼ cup lemon juice </div> <div> ¼ cup orange juice </div> <div> 2 egg whites </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Simmer sugar and 1 cup water for 5 minutes. Soften gelatin in 2 Tbsp. water, then dissolve in hot sugar and water. Add corn syrup and cool. </div> <div> Stir berries and juices into cooled syrup and freeze until firm. Beat until light and fluffy. Beat egg whites, and fold into berry mixture. Spoon into individual serving dishes and freeze. </div> <div> Serves 8. </div> <div> —Elizabeth Vigneault </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_9">Gooseberry Fool</h2> <div> This dessert can be made equally successfully with almost any fruit. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 lb. ripe gooseberries </div> <div> 3 Tbsp. water </div> <div> ½ cup sugar </div> <div> 1 cup whipping cream </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Top and tail gooseberries. Combine with water and sugar and stew until tender. Press through sieve and chill the purée. Beat cream until stiff. Carefully fold in gooseberry purée. Serve in individual dishes with more whipped cream. </div> <div> Serves 4. </div> <div> —Sheila Bear </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_10">Raspberry Bombe</h2> <div> Many berry juices other than raspberry can be used in this recipe. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 envelopes plain gelatin </div> <div> 3 cups raspberry juice </div> <div> ½ pint whipping cream </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Soften gelatin in small amount of cold water. Add ¼ cup boiling water to dissolve. Add gelatin mixture to berry juice. Cool until syrupy, then whip until frothy. </div> <div> Whip cream until stiff. Add one quarter of juice-gelatin mixture to whipped cream and stir, then add remaining juice. </div> <div> Pour into a mold or individual serving dishes and refrigerate until set. Serve topped with whipped cream and fresh raspberries. </div> <div> Serves 4. </div> <div> —Signe Nickerson </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_11">Syllabub</h2> <div> This old English dish is a frothy chilled dessert which separates into two layers. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 egg whites </div> <div> ½ cup sugar </div> <div> Juice of ½ lemon </div> <div> 1 cup whipping cream </div> <div> ½ cup white wine </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Whip egg whites until stiff, then carefully fold in sugar and lemon juice. Whip cream until peaks form and fold this into the egg whites along with the wine. Pour into individual glasses and chill for 2 hours before serving. </div> <div> Serves 4. </div> <div> —Sheila Bear </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_12">Chocolate Cheesecake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 3 eggs, separated </div> <div> 8 oz. cream cheese, mashed </div> <div> 1 cup sour cream </div> <div> ½ cup sugar </div> <div> 1½ Tbsp. flour </div> <div> ½ tsp. vanilla </div> <div> 1 Tbsp. lemon juice </div> <div> 1 cup chocolate chips </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat egg yolks and add to cream cheese. Add sour cream, sugar, flour, vanilla and lemon juice. Mix well. </div> <div> Beat egg whites until stiff peaks form, and gently but thoroughly fold into batter. </div> <div> Melt chocolate chips in saucepan over low heat. Swirl through batter. Pour into a lightly greased 10-inch springform pan. </div> <div> Bake at 300°F for 1 hour, turn off heat and leave cake in oven for 1 more hour. Cool cheesecake, then refrigerate until serving time. </div> <div> Serves 10 to 12. </div> <div> —Melissa Eder </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_13">Streusel Squares</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup butter </div> <div> 1 cup granulated sugar </div> <div> 2 eggs </div> <div> 1 tsp. vanilla </div> <div> 1 cup sour cream or buttermilk </div> <div> 2 cups flour </div> <div> ¼ tsp. salt </div> <div> 1 tsp. baking powder </div> <div> 1 tsp. baking soda </div> <div> ⅓ cup brown sugar </div> <div> 1 tsp. cinnamon </div> <div> ¼ cup chopped walnuts </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cream together butter and granulated sugar. Mix in eggs, one at a time. Add vanilla to sour cream or buttermilk. Sift together flour, salt, baking powder and baking soda. Add dry Ingredients to butter mixture gradually, alternating with cream. Combine lightly. </div> <div> Place half this mixture in 9” x 13” pan. Combine remaining ingredients and sprinkle half over the batter. Spread with remaining batter and top with sugar mixture. </div> <div> Bake at 350°F for 30 minutes. Cool in pan. </div> <div> —Nel vanGeest </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_14">Mincemeat Squares</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups brown sugar </div> <div> 2 eggs </div> <div> 2 Tbsp. molasses </div> <div> 1 Tbsp. butter </div> <div> 1 tsp. vanilla </div> <div> 2 cups flour </div> <div> ½ tsp. salt </div> <div> ½ tsp. baking soda </div> <div> 1 tsp. cinnamon </div> <div> 1 tsp. cloves </div> <div> 3 Tbsp. hot water </div> <div> ½ cup chopped walnuts </div> <div> ¼ cup raisins </div> <div> 1½ cups mincemeat </div> <div> 1½ cups icing sugar </div> <div> 3 Tbsp. hot milk </div> <div> ½ tsp. vanilla </div> <div> ½ tsp. almond extract </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Mix thoroughly brown sugar, eggs, molasses, butter and 1 tsp. vanilla. Add flour, salt, baking soda, cinnamon, cloves, hot water, walnuts, raisins and mincemeat and mix well. </div> <div> Spread smoothly in 2 well-greased 9” x 13” pans. Bake at 400°F for 12 to 15 minutes. </div> <div> Combine remaining <div> <br/> </div><b>Ingredients</b> and spread over squares while they are still warm. </div> <div> —Dawn Livingstone </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_15">Kiffle</h2> <div> These filled crescents have a rich, sour cream dough. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 envelope dry yeast </div> <div> 1 Tbsp. water </div> <div> 2 cups flour </div> <div> ½ cup butter </div> <div> 2 eggs, separated </div> <div> ½ cup sour cream </div> <div> Icing sugar </div> <div> 1 cup finely chopped walnuts </div> <div> ½ cup sugar </div> <div> 1 tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Dissolve yeast in water and let stand for 10 minutes. </div> <div> Cut butter into flour until crumbly. Combine egg yolks and sour cream and add dissolved yeast. Pour over flour and butter. Mix in and knead for 5 minutes. Form into a ball, place in a greased bowl, cover with wax paper and then a tea towel. Chill for 1 hour. </div> <div> Divide dough into 3 equal parts. Sprinkle icing sugar onto board, roll each part into a 10-inch circle and cut into 8 wedges. </div> <div> Combine walnuts, sugar, stiffly beaten egg whites and vanilla. Place some of this filling on each piece of dough and roll up from the wide end in. </div> <div> Place well apart on greased cookie sheets and bake at 375°F for 25 minutes or until golden brown. </div> <div> Makes 24. </div> <div> —Mrs. Ed Stephens </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_16">Apple-Oat Squares</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ⅓ cup butter </div> <div> ½ cup brown sugar </div> <div> 1 cup flour </div> <div> ½ tsp. baking soda </div> <div> ½ tsp. salt </div> <div> 1 cup rolled oats </div> <div> 2½ cups peeled, sliced tart apples </div> <div> 2 Tbsp. butter </div> <div> ¼–⅓ cup sugar </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cream butter and mix sugar in gradually. Sift flour, add baking soda and salt, and combine with creamed mixture until crumbly. Stir in rolled oats. Spread half the mixture into a greased 8-inch square cake pan. Cover with sliced apples. Dot with butter and sprinkle with sugar (and cinnamon if desired). Spread remainder of crumb mixture on top. </div> <div> Bake at 350°F for 40 to 45 minutes. </div> <div> —Johanna Vanderheyden </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_17">Baklava</h2> <div class="sgc-2"> Ingredients </div> <div> ¾ lb. butter, cut into ¼-inch pieces </div> <div> ½ cup vegetable oil </div> <div> 40 sheets filo pastry </div> <div> 4 cups walnuts, crushed </div> <div> ¾ cup honey </div> <div> 1 Tbsp. lemon juice </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Melt butter over low heat, removing foam as it rises to the surface. Remove from heat, let rest 2 to 3 minutes and spoon off clear butter. Discard milky solids. </div> <div> Stir oil into butter and coat 9” x 13” baking dish with 1 Tbsp. of mixture, using a pastry brush. Lay a sheet of pastry in baking dish, brush with butter, lay down another sheet and brush with butter. Sprinkle with 3 Tbsp. of walnuts. Repeat this pattern to make 19 layers. Top with 2 remaining sheets of filo and brush with remaining butter. </div> <div> Score top of pastry with diagonal lines ½-inch deep, 2 inches apart, to form diamond shapes. </div> <div> Bake at 350°F for 30 minutes, reduce heat to 300° and bake 15 minutes longer, or until top is golden brown. </div> <div> Remove from oven. Combine honey and lemon juice and pour slowly over baklava. Slice when cool. </div> <div> —Carol Gasken </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_18">Rhubarb Squares</h2> <div> This recipe originated with the author’s grandmother, who owned a bakery in Toronto in the 1940s. It has been adapted to make use of whole grains and natural sweeteners. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 3 cups chopped rhubarb </div> <div> ¾ cup water </div> <div> Honey </div> <div> 3 Tbsp. cornstarch </div> <div> 1 cup whole wheat flour </div> <div> 1 cup rolled oats </div> <div> ½ tsp. baking powder </div> <div> ¼ tsp. salt </div> <div> ¼ tsp. nutmeg </div> <div> ½ tsp. cinnamon </div> <div> 2 Tbsp. demerara sugar </div> <div> ½ cup melted butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cook rhubarb in ½ cup water, with honey to taste. Mix cornstarch in ¼ cup water and add to stewed rhubarb. Cook, stirring, until thickened, and set aside. </div> <div> Mix remainin ingredients together. Put half the oat mixture on the bottom of an 8-inch square baking dish. Pat down and fill with rhubarb. Sprinkle remaining oat mixture on top. </div> <div> Bake 35 minutes at 350°F. Allow to cool for 30 minutes before cutting into squares. </div> <div> —Sandra James-Mitchell </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_19">Scotch Apple pudding</h2> <div class="sgc-2"> Ingredients </div> <div> 2 cups sliced apples </div> <div> ½ cup granulated sugar </div> <div> ¼ tsp. cinnamon </div> <div> 1 egg </div> <div> ½ cup milk </div> <div> ¼ tsp. salt </div> <div> ½ cup brown sugar </div> <div> ½ cup rolled oats </div> <div> ½ cup flour </div> <div> 2 tsp. baking powder </div> <div> ½ tsp. vanilla </div> <div> ⅓ cup butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Arrange apples in bottom of buttered baking dish. Sprinkle with sugar and cinnamon. </div> <div> Mix remaining ingredients and pour over apples. Bake at 350°F for 1 hour or until apples are tender. </div> <div> —Barb Curtis </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_20">Peach Crumble</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 6 medium-sized peaches, peeled, pitted & </div> <div> thinly sliced </div> <div> ½ cup brown sugar, firmly packed </div> <div> Dash mace </div> <div> 1 cup flour </div> <div> ½ tsp. salt </div> <div> 4 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Toss peach slices with ¼ cup of the brown sugar and the mace in a buttered 6-cup baking dish. </div> <div> Mix flour, remaining sugar and salt in a bowl. Cut in butter. Spread over the peaches and pat down lightly. Bake at 350°F for 45 minutes or until golden. Serve warm with cream. </div> <div> —Erika Johnston </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_21">Apple Brown Betty</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups brown sugar </div> <div> 1¼ cups flour </div> <div> ⅔ cup butter </div> <div> 2 cups thinly sliced apples, pared & cored </div> <div> Cream or milk </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Rub flour, sugar and butter together to form a corn meal texture. Press half of mixture into bottom of a 10-inch square pan. Spread apples evenly on top. Cover with rest of flour mixture and pat flat with hand or fork. </div> <div> Bake 15 to 20 minutes at 350°F until lightly browned and apples are tender. Serve warm with milk or cream. </div> <div> —Deborah Exner </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_22">Blueberry Crisp</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 cups blueberries </div> <div> 2 Tbsp. tapioca </div> <div> ⅓ cup sugar </div> <div> 1 Tbsp. lemon juice </div> <div> ½ tsp. lemon peel </div> <div> ⅔ cup brown sugar </div> <div> ¾ cup rolled oats </div> <div> ½ cup flour </div> <div> ½ tsp. cinnamon </div> <div> ⅛ tsp. salt </div> <div> 6 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine blueberries, tapioca, sugar, lemon juice and lemon peel and mix well. Pour into greased 9-inch square baking pan. </div> <div> Mix together remaining ingredients and place on top of berries. </div> <div> Bake at 375°F for 40 minutes. </div> <div> —Ken Parejko </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_23">Blueberry Buckle</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ¼ cup butter </div> <div> ¼ cup honey </div> <div> 1 egg </div> <div> Salt </div> <div> 1 cup flour </div> <div> 1 tsp. baking soda </div> <div> ⅓ cup buttermilk or yogurt </div> <div> 2 cups blueberries </div> <div> ¼ cup butter </div> <div> 2 Tbsp. honey </div> <div> ⅓ cup flour </div> <div> ½ tsp. cinnamon </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cream together ¼ cup butter, ¼ cup honey, egg and salt. Add 1 cup flour, baking soda, buttermilk or yogurt and mix well. Spread in a greased 8-inch square cake pan. Cover with blueberries. </div> <div> Combine remaining ingredients and spread over blueberries. </div> <div> Bake at 350°F for 40 minutes. </div> <div> —Water Street Co-op </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_24">Fresh Apple Fritters</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ⅝ cup flour </div> <div> ½ tsp. baking powder </div> <div> ½ tsp. salt </div> <div> 1 egg, separated </div> <div> 3 Tbsp. milk </div> <div> 1 cup chopped apples </div> <div> Oil for deep frying </div> <div> Powdered sugar </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine flour, baking powder and salt and mix well. Beat egg yolk and milk together and stir into dry ingredients. Add apples. Beat egg white until stiff and fold into batter. </div> <div> Drop by spoonfuls into oil heated to 350°F. Fry until golden brown, drain well and roll in powdered sugar. Serve with maple syrup or honey. </div> <div> Serves 4 to 6. </div> <div> —Janis Huisman </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/> </div> <h2 id="heading_id_25">Strawberry Shortcake</h2> <div> This shortcake has a muffin-like texture and a rough exterior—all the better to trap the whipped cream and strawberries. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ tsp. salt </div> <div> 3 cups flour </div> <div> 1 Tbsp. baking powder </div> <div> 4 Tbsp. granulated sugar </div> <div> 1 cup soft shortening </div> <div> 1 egg, slightly beaten with enough milk to make 1 cup of liquid </div> <div> ½ tsp. vanilla </div> <div> 1 qt. strawberries, cleaned & hulled </div> <div> 2 cups whipping cream, whipped </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Sift together salt, flour, baking powder and sugar. Cut in shortening with pastry blender. When well blended, add egg-milk mixture and vanilla. Mix only until flour is moistened. Spoon into a greased 8-inch square pan, leaving dough in clumps. Bake at 350°F for 30 to 40 minutes. Cool. To serve, cut cake into 9 pieces, split each piece open and top with whipped cream and strawberries. </div> <div> Serves 9. </div> <div> <br/> </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_26">Pastry</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 5¼ cups flour </div> <div> 1 Tbsp. salt </div> <div> 1 Tbsp. sugar </div> <div> 1 lb. shortening </div> <div> 1 large egg </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Sift dry <div> <br/> </div><b>Ingredients</b> into a large bowl. Cut in the shortening. </div> <div> Beat egg and add water to make 1 cup. Pour slowly into flour mixture, stopping to mix with a fork. Add only enough liquid to make pastry form a ball. </div> <div> Turn out onto a floured board and knead until mixture is smooth. Divide into 4 portions, wrap well and refrigerate or freeze. </div> <div> Makes enough pastry for 4 double-crust pies. </div> <div> —Carolyn Hills </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_27">Sautéed Bananas</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup softened butter </div> <div> ½ cup firmly packed brown sugar </div> <div> ½ tsp. cinnamon </div> <div> ½ tsp. nutmeg </div> <div> ¼ tsp. cloves </div> <div> Salt </div> <div> 4–6 bananas </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine all ingredients except bananas and mix well. </div> <div> Peel and slice the bananas in half lengthwise. To cook each banana, melt 2 Tbsp. butter-sugar mixture and sauté banana over high heat. </div> <div> Serve with vanilla ice cream. </div> <div> Serves 4 to 6. </div> <div> —Jill den Hertog </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_28">Apple Pan Cake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 Tbsp. butter </div> <div> 2 apples, quartered & thinly sliced </div> <div> ¼ cup firmly packed brown sugar </div> <div> ¼ tsp. cinnamon </div> <div> 3 eggs </div> <div> ½ cup milk </div> <div> ½ cup flour </div> <div> ¼ tsp. salt </div> <div> 1 Tbsp. brown sugar </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Melt butter in a 9-inch round cake pan. Add apples and coat with butter. Sprinkle with ¼ cup brown sugar and cinnamon. Place in 400°F oven while preparing batter. </div> <div> Mix eggs, milk, flour and salt together. Pour over the apples, sprinkle with 1 Tbsp. brown sugar, dot with butter and bake 15 to 20 minutes. </div> <div> Serves 2. </div> <div> —Lisa Fainstein </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_29">Fresh Raspberry Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch double-crust pie </div> <div> 4 cups raspberries </div> <div> ⅔ cup sugar </div> <div> 2 Tbsp. quick-cooking tapioca </div> <div> 1 Tbsp. lemon juice </div> <div> 2 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Toss berries lightly with sugar and tapioca. Line a pie dish with pastry and fill with berries. Sprinkle with lemon juice and dot with butter. </div> <div> Cover with top crust. Slash crust. Bake at 425°F for 20 minutes, then reduce heat to 350° and bake until filling has thickened and pastry is golden, about 40 minutes. Cool before cutting. </div> <div> —Joan Airey </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_30">Raspberry Sour Cream Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 2 eggs </div> <div> 1⅓ cups sour cream </div> <div> 1 tsp. vanilla </div> <div> 1 cup sugar </div> <div> ⅓ cup flour </div> <div> Salt </div> <div> 3 cups fresh raspberries </div> <div> ½ cup loosely packed brown sugar </div> <div> ½ cup flour </div> <div> ½ cup chopped walnuts or pecans </div> <div> ¼ cup chilled butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry. </div> <div> Beat eggs and whisk in sour cream and vanilla. Mix sugar, flour and salt and add to egg mixture. Gently stir in raspberries. Pour into pie shell and bake at 400°F for 30 to 35 minutes or until center is almost set. </div> <div> Mix brown sugar, flour and nuts. Cut in butter until mixture is crumbly. Sprinkle over pie and return to oven for another 10 to 15 minutes. </div> <div> —Carol Parry </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_31">Raspberry Flan</h2> <div> This recipe is fast and easy to make and there is no pastry to roll. It makes a wonderful dessert in the winter with frozen berries. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup flour </div> <div> Salt </div> <div> 2 Tbsp. sugar </div> <div> ½ cup butter </div> <div> 1 Tbsp. vinegar </div> <div> 1 cup sugar </div> <div> 2 Tbsp. flour </div> <div> 3 cups raspberries </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine 1 cup flour, salt and 2 Tbsp. sugar. Add butter and vinegar and mix well with hands. Press gently into 9-inch pie plate. </div> <div> Mix together gently 1 cup sugar, 2 Tbsp. flour and 2 cups raspberries. Place in pie plate. Bake at 400°F for 50 to 60 minutes. Sprinkle with remaining berries after removing from oven. </div> <div> —Donna Gordon </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_32">Fresh Strawberry Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Baked 8-inch pie shell </div> <div> 1 qt. strawberries, cleaned & hulled </div> <div> 1 cup sugar </div> <div> ⅓ cup cornstarch </div> <div> 1 Tbsp. lemon juice </div> <div> Whipped cream to garnish </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Mix strawberries with sugar and let sit overnight. In morning, drain off juice and add water to make 1¾ cups of liquid. </div> <div> Blend cornstarch to a paste with ¼ cup liquid in double boiler. Add remaining liquid and cook over direct heat, stirring constantly, until sauce boils and is clear. Place in double boiler, cover and cook another 15 minutes. Remove from heat, add lemon juice and fold in berries. </div> <div> Cool to lukewarm, then pour into pie shell. Garnish with whipped cream. </div> <div> —Cindy McMillan </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_33">Blueberry Chantilly Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Baked 9-inch pie shell </div> <div> 4 cups blueberries </div> <div> ½ cup honey </div> <div> ½ cup water </div> <div> 2 Tbsp. cornstarch </div> <div> 1 Tbsp. butter </div> <div> 2 Tbsp. Cointreau or Grand Marnier </div> <div> 1 cup whipping cream </div> <div> 2 Tbsp. honey </div> <div> ¼ tsp. almond extract </div> <div> ½ cup sliced almonds </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Blend together 1 cup blueberries, honey and water. Add cornstarch and cook until thick. Stir in butter and Cointreau or Grand Marnier. Cool. </div> <div> Fold in remaining 3 cups of blueberries and pour into baked pie shell. </div> <div> Whip cream with honey and almond extract. Spoon on top of pie and sprinkle with almonds. </div> <div> —David Slabotsky </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/> </div> <h2 id="heading_id_34">Crabapple Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch double-crust pie </div> <div> 4 cups sliced crabapples </div> <div> ¾ cup sugar </div> <div> 1 tsp. cinnamon </div> <div> 1 tsp. nutmeg </div> <div> 1 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry and fill with sliced crabapples. Combine sugar and spices and sprinkle over the crabapples. Dot with butter and top with pastry. Crimp edges and slash top. </div> <div> Bake at 425°F for 15 minutes, reduce heat to 350° and bake 45 minutes longer. </div> <div> —Sandra Lloyd </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_35">Sour Cream Peach Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 1 Tbsp. flour </div> <div> ¾ cup sour cream </div> <div> ½ cup granulated sugar </div> <div> ⅓ cup flour </div> <div> ¼ tsp. almond extract </div> <div> 4 cups peeled, sliced peaches </div> <div> ¼ cup brown sugar </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Sprinkle pie crust with 1 Tbsp. flour. </div> <div> Combine sour cream, sugar, ⅓ cup flour and almond extract and stir until smooth. In pie shell, alternate layers of peaches with cream mixture, ending with cream. </div> <div> Bake at 425°F for 20 minutes, reduce heat to 350° and bake another 35 minutes. Sprinkle with brown sugar and broil until golden. </div> <div> Cool before serving. </div> <div> —Shirley Thomlinson </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_36">Apple Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch double-crust pie </div> <div> 8 cups pared, cored & thinly sliced cooking </div> <div> apples </div> <div> ⅓ cup firmly packed brown sugar </div> <div> ⅓ cup granulated sugar </div> <div> 1 Tbsp. cornstarch or 2 Tbsp. flour </div> <div> 1 tsp. cinnamon </div> <div> ¼ tsp. nutmeg </div> <div> ¼ tsp. salt </div> <div> 2 Tbsp. butter </div> <div> Water or milk </div> <div> Sugar to sprinkle on top </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Place sliced apples in a large bowl. Mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a small bowl and sprinkle over the apples. Let stand for 10 minutes, until a little juice forms. </div> <div> Line pie plate with pastry and pile apple mixture into it. Dot with butter and top with pastry. Seal. </div> <div> Brush top of pastry with a little milk or water and sprinkle lightly with sugar. Slash top. </div> <div> Bake at 375°F for 40 to 50 minutes or until juice bubbles through slashes and apples are tender. </div> <div> —Marva Blackmore </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_37">Rhubarb Strawberry Crumb Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 3 cups chopped rhubarb </div> <div> 2 cups strawberries, sliced </div> <div> 1½ cups sugar </div> <div> ⅓ cup flour </div> <div> 1 cup sour cream </div> <div> ½ cup flour </div> <div> ½ cup brown sugar </div> <div> ¼ cup soft butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Arrange rhubarb and strawberries in unbaked pie shell. Mix sugar and ⅓ cup flour with sour cream and pour evenly over fruit. </div> <div> Combine ½ cup flour, brown sugar and butter until crumbly and sprinkle over top. </div> <div> Bake at 450°F for 15 minutes, reduce heat to 350° and bake another 30 minutes, until fruit is tender. </div> <div> Chill before serving. </div> <div> —Margaret Silverthorn </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_38">Pecan Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 9-inch pie shell, baked for 5 minutes </div> <div> ½ cup granulated sugar </div> <div> 3 Tbsp. butter </div> <div> 1 cup corn syrup </div> <div> 3 eggs </div> <div> 1 cup pecan halves </div> <div> 1 tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Boil together sugar, butter and corn syrup for 2 minutes. Beat eggs and mix with pecans. Pour sugar mixture over eggs and nuts. Add vanilla. Pour mixture into partially baked pie shell and bake at 350°F for 35 to 40 minutes. </div> <div> —Shirley Hill </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_39">Frozen Yogurt Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ¾ cup ground walnuts </div> <div> ½ cup flour </div> <div> 2 Tbsp. oil </div> <div> 1 cup tofu </div> <div> ¾ cup plain yogurt </div> <div> ¼ cup powdered milk </div> <div> ½ cup honey </div> <div> Almond extract </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine walnuts, flour and oil. Press into 9-inch pie plate. Bake at 450°F for 10 to 15 minutes, being careful not to burn. Cool. </div> <div> Thoroughly drain the tofu and combine with yogurt. Stir with a whisk until smooth. Add milk powder 1 Tbsp. at a time. Add honey and almond extract to taste. Mix well. </div> <div> Pour into pie crust and freeze overnight. Allow to stand at room temperature for 15 minutes before serving. </div> <div> —Janet Flewelling </div> <div> <br/> </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_40">French Silk Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Graham cracker crust for 9-inch pie </div> <div> 2 oz. unsweetened chocolate </div> <div> 2 Tbsp. brandy </div> <div> 2 Tbsp. instant coffee </div> <div> 1 cup butter </div> <div> 1 cup sugar </div> <div> 2 eggs </div> <div> ½ cup ground almonds </div> <div> ½ cup ground hazelnuts </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with graham cracker crust; refrigerate. </div> <div> In double boiler, melt chocolate, then stir in brandy and coffee. Cream butter and sugar together. Beat in eggs one at a time. Stir in chocolate mixture and nuts. Pour filling into shell and chill. Serve cold. </div> <div> —Michael Bruce-Lockhart </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_41">Pumpkin Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 2 eggs, lightly beaten </div> <div> 2¾ cups cooked mashed pumpkin </div> <div> ¾ cup brown sugar </div> <div> ½ tsp. salt </div> <div> 1 tsp. cinnamon </div> <div> ½ tsp. ginger </div> <div> ¼ tsp. cloves </div> <div> 1⅔ cups light cream </div> <div> Whipped cream to garnish </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine all ingredients except pastry in order given. Pour into pie shell. Bake at 350°F for 45 minutes or until knife inserted in filling comes out clean. Cool. Top with whipped cream. </div> <div> —Shirley Morrish </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_42">Custard Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 1¾ cups milk </div> <div> 3 eggs </div> <div> ⅓ cup honey </div> <div> ½ tsp. salt </div> <div> ⅛ tsp. nutmeg </div> <div> ½ tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Heat milk until lukewarm. Beat eggs, then add honey, salt, nutmeg, vanilla and milk. Blend thoroughly and pour into pie shell. </div> <div> Bake at 450°F for 10 minutes. Reduce heat to 325° and bake until custard is set 30 to 40 minutes. </div> <div> —Winona Heasman </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_43">Butter Tarts</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 14–16 tart shells </div> <div> 1½ cups brown sugar </div> <div> 2 eggs </div> <div> 1–2 tsp. butter, softened </div> <div> 1 tsp. vanilla </div> <div> 1 tsp. vinegar </div> <div> ½ cup raisins </div> <div> 4 Tbsp. milk </div> <div> ½ cup chopped walnuts </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine all ingredients except pastry and mix until just blended. </div> <div> Line tart shells with pastry and fill two-thirds full with mixture. Bake at 350°F for 15 minutes, until filling is firm. </div> <div> Makes 14 to 16 tarts. </div> <div> —Mary McEwen </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_44">Rhubarb Custard Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for double-crust 9-inch pie </div> <div> 2 eggs </div> <div> 1 cup granulated sugar </div> <div> 1 Tbsp. melted butter </div> <div> 2 Tbsp. flour </div> <div> 2½ cups rhubarb </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat together eggs, sugar, flour and butter. Mix in rhubarb and pour into pie shell. Top with upper crust. Bake at 400°F for 15 minutes, reduce heat to 350° and cook for another 15 minutes. </div> <div> —Sharron Jansen </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_45">Walnut Cranberry Pie</h2> <div> Tangy, tart and attractive, this pie, with its garnish of orange slices and whole berries, will be a festive addition to the Christmas menu. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 3½ cups fresh cranberries </div> <div> ½ cup seedless raisins </div> <div> 1½ cups sugar </div> <div> 2 Tbsp. flour </div> <div> ¼ cup corn syrup </div> <div> 1 tsp. grated orange rind </div> <div> ¼ tsp. salt </div> <div> 1 Tbsp. soft butter </div> <div> ¾ cup walnuts, coarsely chopped </div> <div> Orange slices & whole cranberries to garnish </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Grind cranberries and raisins together. Add sugar, flour, corn syrup, orange rind, salt and butter and mix well. Stir in nuts and turn into pie shell. </div> <div> Bake at 375°F for 40 to 45 minutes. Cool. </div> <div> Garnish with orange slices and whole cranberries and serve with ice cream. </div> <div> —Nina Kenzie </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_46">Pumpkin Cheesecake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups zwieback crumbs </div> <div> 3 Tbsp. sugar </div> <div> 3 Tbsp. melted butter </div> <div> 16 oz. cream cheese, softened </div> <div> 1 cup light cream </div> <div> 1 cup cooked pumpkin </div> <div> ¾ cup sugar </div> <div> 4 eggs, separated </div> <div> 3 Tbsp. flour </div> <div> 1 tsp. vanilla </div> <div> 1 tsp. ground cinnamon </div> <div> ½ tsp. ground ginger </div> <div> ½ tsp. ground nutmeg </div> <div> ¼ tsp. salt </div> <div> 1 cup sour cream </div> <div> 2 Tbsp. sugar </div> <div> ½ tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine crumbs, 3 Tbsp. sugar and melted butter. Press into bottom and 2 inches up the sides of a 9-inch spring pan. Bake for 5 minutes at 325°F. </div> <div> Combine cream cheese, cream, pumpkin, ¾ cup sugar, egg yolks, flour, vanilla, spices and salt. Fold in stiffly beaten egg whites and turn into crust. Bake at 325°F for 1 hour. </div> <div> Combine sour cream, 2 Tbsp. sugar and vanilla. Spread over cheesecake and return to oven for 5 more minutes. Chill before serving. </div> <div> —Elizabeth Clayton </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_47">Lemon Meringue Pie</h2> <div> Lemon meringue pie is a particularly fascinating dessert as it can turn out wretchedly — </div> <div> gelatinous and oversweet (as it is served in most restaurants) — or, if made properly, can be a creamy ambrosia of lemony custard, delicate crust and fluffy meringue. This recipe will produce the gourmet result. It takes more time than opening a package of lemon filling, but the result is incomparable. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Baked 9-inch pie shell </div> <div> 1 cup sugar </div> <div> 6 Tbsp. cornstarch </div> <div> ¼ tsp. salt </div> <div> 2 cups milk </div> <div> 3 eggs, separated </div> <div> 3 Tbsp. butter </div> <div> ⅓ cup lemon juice </div> <div> 1 Tbsp. grated lemon rind </div> <div> ¼ tsp. cream of tartar </div> <div> 3 Tbsp. sugar </div> <div> ½ tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine the sugar, cornstarch and salt in the top of a double boiler. Slowly add the milk, stirring constantly. Cook and stir these ingredients over hot water until the mixture thickens — about 15 minutes. Cover the pan and allow to cook 10 minutes longer. Stir occasionally. Remove from heat. Beat the egg yolks in a separate bowl and add about ½ cup of the thickened milk. Then stir this mixture back into the double boiler. Cook and stir over boiling water for 5 to 6 minutes. Remove from heat and stir in butter, lemon juice and lemon rind. Cool this custard, stirring gently every 10 minutes or so. When cool, pour into pie shell. </div> <div> For the meringue, beat egg whites with cream of tartar until they are stiff but not dry. Beat in sugar, ½ tsp. at a time, followed by vanilla. Heap onto pie and spread with spatula so that meringue goes all the way out to the crust, around the whole pie. Use a light back-and-forth motion of the spatula to make decorative waves in the meringue. Bake at 350°F for 12 to 15 minutes until the meringue is delicately browned on top. </div> <div> Serves 6. </div> <div> —Alice O’Connell </div> <div> <br/> </div> <div><img alt="" src="../Images/red_line.jpg"/></div> <h2 id="heading_id_48">Frozen Blueberry Ripple Cheesecake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup sugar </div> <div> ⅓ cup water </div> <div> ⅛ tsp. cream of tartar </div> <div> 3 egg whites </div> <div> 16 oz. cream cheese </div> <div> ½ cup sour cream </div> <div> 2 tsp. vanilla </div> <div> 1 Tbsp. grated lemon rind </div> <div> ½–1 cup blueberry preserves or blueberry jam </div> <div> Whipped cream </div> <div> Blueberries </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine sugar, water and cream of tartar in a small saucepan and bring to a boil. Boil rapidly until syrup registers 236°F on a candy thermometer — 5 to 9 minutes. </div> <div> Meanwhile in large bowl of electric mixer, beat egg whites until stiff. Pour hot syrup in a thin stream over egg whites while beating constantly. Continue beating until very stiff peaks form and mixture cools — 10 to 15 minutes. </div> <div> Beat cream cheese, sour cream, vanilla and rind until light and fluffy. Gently fold meringue into cheese mixture until well blended. </div> <div> Spoon one-quarter of blended mixture into a decorative serving dish or bowl and drizzle blueberry preserves over this. Continue to layer in this manner, then run knife through completed layering to give a swirl effect. Freeze overnight or until firm. Decorate with whipped cream and berries and serve. </div> <div> Serves 12. </div> <div> —Joann Alho </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_49">Chocolate Amaretto Cheesecake</h2> <div> Already a rich dessert, this cheesecake is made even more delicious by the addition of chocolate and amaretto. As cheesecakes are egg-based, it is very important to cook at a low temperature and to store in the refrigerator. </div> <div> <br/> </div> <div> <i>Crust</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1¼ cups chocolate wafer crumbs or 1 cup graham wafer crumbs & ¼ cup cocoa </div> <div> 2 Tbsp. sugar </div> <div> ¼ cup melted butter </div> <div> <br/> </div> <div> <i>Filling</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 16 oz. cream cheese </div> <div> ½ cup sugar </div> <div> 2 large eggs </div> <div> 6 oz. semisweet chocolate, melted & cooled </div> <div> ½ tsp. almond extract </div> <div> 1 tsp. vanilla </div> <div> ⅓ cup amaretto </div> <div> ⅔ cup sour cream </div> <div> <br/> </div> <div> <br/> </div> <div> <i>Topping</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 oz. semisweet chocolate </div> <div> 1 tsp. shortening </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine crumbs, sugar and melted butter and press into bottom and halfway up sides of greased 8-inch springform pan. Chill while making filling. </div> <div> Beat cream cheese until smooth. Beat in sugar gradually. Beat in eggs one at a time at low speed. Add cooled chocolate, flavorings, amaretto and sour cream. Beat at low speed until thoroughly blended then pour into prepared pan. </div> <div> Bake at 300°F for 1 hour. Turn off heat and leave cake in oven for 1 hour longer. Cool in pan at room temperature, then chill for at least 24 hours in refrigerator. </div> <div> For topping, melt chocolate with shortening and spread over top of cake. </div> <div> Serves 8. </div> <div> —Vanessa Lewington </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_50">Chocolate Mousse Torte</h2> <div> This dessert is so rich that it will easily serve 12 chocolate-loving people. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Butter </div> <div> Fine bread crumbs </div> <div> 6 oz. unsweetened chocolate </div> <div> 2 oz. semisweet chocolate </div> <div> 1 Tbsp. dry instant coffee </div> <div> ¼ cup boiling water </div> <div> 8 eggs, separated </div> <div> ⅔ cup sugar </div> <div> 1 tsp. vanilla </div> <div> ⅛ tsp. salt </div> <div> 1 cup whipping cream, whipped </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Butter a 9-inch pie plate and dust with bread crumbs. Place chocolate in top of double boiler over hot water. Dissolve coffee in boiling water and stir into chocolate. Cover and melt over low heat, stirring occasionally. Cool slightly. </div> <div> Beat egg yolks for 5 minutes or until pale and thickened. Gradually add sugar, beating on high for another 5 minutes. Add vanilla and chocolate mixture. Beat slowly until smooth. </div> <div> Add salt to egg whites and whip until whites hold shape but are not stiff. Fold half the egg whites into chocolate mixture in three additions, then fold chocolate into remaining whites. Remove 3½ cups of mousse, cover and refrigerate. </div> <div> Line pie plate with remaining mousse and bake at 350°F for 25 minutes. Turn oven off, but leave torte there for 5 more minutes. Remove and cool completely. Place chilled mousse in baked shell and refrigerate for at least 2 to 3 hours. Top with whipped cream and serve. </div> <div> Serves 12. </div> <div> —Brenda Kennedy </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_51">Bakewell Tart</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 2 Tbsp. jam </div> <div> ⅓ cup butter </div> <div> ½ cup sugar </div> <div> ½ cup rice flour </div> <div> ¼ cup ground almonds </div> <div> 1 egg, beaten </div> <div> Almond extract </div> <div> Blanched almonds </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry and spread with jam. Cream butter and sugar. Add rice flour and ground almonds alternately with beaten egg. Add a few drops of almond extract. </div> <div> Spread mixture over jam and decorate with a lattice of pastry strips and blanched almonds. Bake at 375°F for 40 to 45 minutes. </div> <div> —Sue Davies </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_52">Raspberry Blueberry Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for double 9-inch pie shell </div> <div> 1½ cups raspberries </div> <div> 2 cups blueberries </div> <div> ⅔ cup sugar </div> <div> 2 Tbsp. instant tapioca </div> <div> ½ tsp. grated lemon rind </div> <div> 2 Tbsp. lemon juice </div> <div> 2 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Lightly toss together berries, sugar, tapioca, lemon rind and lemon juice. Place in pastry-lined pie shell and dot with butter. Cover with top crust, flute edges and cut vents. Bake at 425°F for 15 minutes, reduce heat to 350° and bake for 30 more minutes. </div> <div> —Valerie Gillis </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_53">Grasshopper Pie Crust</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1¼ cups finely crushed chocolate wafers </div> <div> ¼ cup sugar </div> <div> 3 Tbsp. melted butter </div> <div> <br/> </div> <div> <br/> </div> <div> <i>Filling</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ tsp. gelatin </div> <div> 6 Tbsp. cold water </div> <div> ¼ cup sugar </div> <div> 1 egg yolk, slightly beaten </div> <div> ⅓ cup crème de menthe </div> <div> ¼ cup white crème de cacao </div> <div> 1 cup whipping cream </div> <div> <br/> </div> <div> <br/> </div> <div> <i>Topping</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup whipping cream </div> <div> 2 Tbsp. sugar </div> <div> 1 square semisweet chocolate, shaved </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine crust ingredients and press into bottom and sides of well-buttered 9-inch pie plate. Bake at 450°F for 2 to 3 minutes and cool. </div> <div> To make filling, sprinkle gelatin over cold water in small saucepan. Place over low heat and stir until dissolved. Combine sugar and egg yolk in a bowl and add gelatin and liqueurs. Chill until the consistency of unbeaten egg whites. Whip cream and fold into gelatin mix. Pour into crust and chill for 3 to 4 hours. </div> <div> For topping, whip cream and sugar. Spoon onto pie and top with shaved chocolate. </div> <div> —Kirsten McDougall </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_54">Gerri’s Banana Cream Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 10-inch pie shell </div> <div> ¾ cup sugar </div> <div> ¼ cup cornstarch </div> <div> ½ tsp. salt </div> <div> 1 Tbsp. gelatin </div> <div> 4 egg yolks </div> <div> 3 cups milk </div> <div> 2 Tbsp. butter </div> <div> 1 tsp. vanilla </div> <div> 1 cup whipping cream </div> <div> 4 medium bananas, thinly sliced </div> <div> Lemon juice </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry and bake at 325°F for 20 minutes, or until done. Combine sugar, cornstarch, salt and gelatin. Beat in egg yolks and milk until very smooth. Cook mixture over low heat until thickened — 15 minutes — stirring constantly. Stir in butter and vanilla. Cover and chill. </div> <div> Whip cream. Reserving some banana for garnish, fold cream and bananas into custard and spoon into pie crust. Chill. </div> <div> Dip remaining banana slices into lemon juice and garnish top of pie. </div> <div> —Eila Koivu </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_55">Orange Chiffon Pie</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> Pastry for 9-inch pie shell </div> <div> 3 Tbsp. flour </div> <div> ⅓ cup sugar </div> <div> Salt </div> <div> 3 eggs, separated </div> <div> 2 Tbsp. lemon juice </div> <div> 1 cup orange juice </div> <div> ½ tsp. vanilla </div> <div> 1 Tbsp. butter </div> <div> 3 Tbsp. cream </div> <div> Sesame seeds </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry and bake at 325°F for 20 minutes, or until golden. In top of double boiler, combine flour, sugar, salt, egg yolks, lemon juice and orange juice. Cook, stirring, over boiling water until very thick. Remove from heat and stir in vanilla, butter and cream. Cover pan and set in cold water. Beat egg whites until stiff and fold into orange mixture. Pour into pie shell and garnish with sesame seeds. Bake at 400°F for 10 minutes. Cool before serving. </div> <div> —Lisa Calzonetti </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_56">Danish Rice Dish</h2> <div> This dish is traditionally served as part of a Danish Christmas dinner. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ¾ cup brown rice </div> <div> 4 cups milk </div> <div> 2 tsp. vanilla </div> <div> 2 tsp. almond extract </div> <div> 1½ Tbsp. sugar </div> <div> 1 cup whipping cream </div> <div> 1 cup ground almonds </div> <div> 2 cups raspberries </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cook rice in milk over low heat until tender — this will take a long time. Cool. Add vanilla, almond extract and sugar. Blend well. Whip cream and fold into mixture along with almonds. Refrigerate. </div> <div> When ready to serve, warm raspberries and serve on top of pudding. </div> <div> Serves 8. </div> <div> —G.L. Jackson </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_57">Rich Ricotta Custard</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup ricotta cheese </div> <div> 3 egg yolks </div> <div> 1 cup milk </div> <div> ⅓ cup sugar </div> <div> 1 Tbsp. rum </div> <div> Grating of orange rind </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat together cheese, egg yolks, milk and sugar. Add rum and orange rind to flavor. Bake at 325°F until set — about 45 minutes. Serves 4 to 6. </div> <div> —Elizabeth Templeman </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_58">Mandarin Mousse</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 10-oz. cans mandarin orange sections, </div> <div> well drained </div> <div> 2 Tbsp. lemon juice </div> <div> 2 Tbsp. orange liqueur </div> <div> 1 tsp. vanilla </div> <div> ¼ cup cold water </div> <div> 1 envelope gelatin </div> <div> ½ cup sugar </div> <div> 2 cups whipping cream </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Purée mandarins until smooth. Turn into large bowl and add the lemon juice, liqueur and vanilla. Pour water into measuring cup and add gelatin to soften. Turn into saucepan and heat, stirring constantly, over medium heat until mixture becomes almost clear — approximately 2 minutes. Add sugar and stir until dissolved. </div> <div> Stir into fruit mixture and cool to room temperature. Whip cream until it will hold soft peaks. Stir in quarter of mixture, then fold in remaining cream. Turn into dessert dishes and chill until set, approximately 2 hours. </div> <div> Serves 6. </div> <div> —Judy Black </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_59">Lemon Snow Pudding with Custard Sauce</h2> <div> <br/> </div> <div> <i>Pudding</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 Tbsp. cornstarch </div> <div> 1 cup sugar </div> <div> Salt </div> <div> ½ cup cold water </div> <div> 1¾ cups hot water </div> <div> 4 Tbsp. lemon juice </div> <div> 2 tsp. grated lemon peel </div> <div> 2 egg whites </div> <div> <br/> </div> <div> <br/> </div> <div> <i>Sauce</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 egg yolks </div> <div> 1 tsp. cornstarch </div> <div> 2 Tbsp. sugar </div> <div> Salt </div> <div> ¾ cup milk </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Mix cornstarch, sugar and salt in saucepan. Add cold water, mix until smooth and then add hot water. Stir over medium heat until thickened. </div> <div> Remove from heat and add lemon juice and peel. Fold into stiffly beaten egg whites and chill. </div> <div> To make custard sauce, combine all ingredients and heat slowly, until mixture coats spoon. Chill. Serve over pudding. </div> <div> Serves 6 to 8. </div> <div> —Patricia E. Wilson </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_60">Pavlova and Yogurt Chantilly</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 egg whites </div> <div> 1 tsp. white wine vinegar </div> <div> 3 Tbsp. hot water </div> <div> 1 cup sugar </div> <div> 1 tsp. cornstarch </div> <div> 1 tsp. vanilla </div> <div> ⅔ cup whipping cream </div> <div> ⅔ cup unflavored yogurt </div> <div> 2 Tbsp. confectioners’ sugar </div> <div> 2 kiwi fruit, peeled and sliced </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine egg whites, vinegar, water, sugar, cornstarch and ½ tsp. vanilla in large bowl and beat until mixture holds a firm peak. Mark an 8-inch circle on a piece of foil on a cookie sheet. Heap the meringue onto the foil and spread it evenly within the circle. Bake at 250°F for 1½ hours. When cool, transfer to a serving plate. </div> <div> Whip the cream until stiff. Fold in yogurt, sugar and remaining ½ tsp. vanilla. Chill well. Just before serving, pile the whipped cream mixture onto the meringue and top with sliced fruit. </div> <div> Serves 6 to 8. </div> <div> —Sylvia Petz </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_61">Kiwi Sherbet</h2> <div> Invented at Christmastime, when kiwi are very cheap, this is a light, fruity dessert, the perfect end to a heavy meal. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 envelope gelatin </div> <div> ½ cup cold water </div> <div> ½ cup boiling water </div> <div> Juice of 1 lemon </div> <div> 1 cup milk </div> <div> 1 cup sugar </div> <div> 7 kiwi fruit </div> <div> ¼ cup white rum </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Soften gelatin in cold water. After 20 minutes, add boiling water and whisk to dissolve. Add lemon juice, milk and sugar. Mash 3 peeled kiwi and add to mixture. Add about ¼ cup white rum and place sherbet in freezer in a shallow pan or metal bowl. </div> <div> Rewhisk when it forms crystals — at least twice. Do not let it freeze hard — keep breaking up the crystals. Allow about 4 hours for freezing. Just before serving, slice 1 kiwi into each of 4 individual serving dishes, placing slices in bottom and up sides. Add sherbet and top with a kiwi slice. </div> <div> Serves 4. </div> <div> —Randi Kennedy </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_62">Hot Fudge Cake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup flour </div> <div> 2 tsp. baking powder </div> <div> ¼ tsp. salt </div> <div> ¾ cup sugar </div> <div> 5 Tbsp. cocoa </div> <div> ½ cup milk </div> <div> 2 Tbsp. melted butter </div> <div> 1 cup brown sugar </div> <div> 2 cups boiling water </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Sift together flour, baking powder, salt, sugar and 1 Tbsp. cocoa. Stir in the milk and melted butter. Place in an ungreased, square cake pan. Combine the brown sugar and 4 Tbsp. cocoa. Spread over the mixture in the pan. Pour the boiling water over the whole mixture just before putting it into the oven. Do not stir. </div> <div> Bake at 350°F for 45 to 55 minutes. </div> <div> Serves 4 to 6. </div> <div> —Catherine Gardner </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_63">Rhubarb Apple Compote</h2> <div> This rhubarb-apple sauce is delicious served with warm custard for dessert, or served over pancakes for Sunday brunch. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 5 rhubarb stalks, chopped </div> <div> ½ cup water </div> <div> 5 apples, diced </div> <div> ½ tsp. cinnamon </div> <div> ⅛ tsp. coriander </div> <div> ¼ cup honey </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cook rhubarb in water for 10 minutes. Add diced apples and spices. Cook for 20 more minutes, then add honey. </div> <div> Serves 6. </div> <div> —Louise Carmel </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_64">Honey Cake</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 3 eggs </div> <div> 1 cup sugar </div> <div> ¾ cup oil </div> <div> ½ cup honey </div> <div> ¼ cup maple syrup </div> <div> 3 cups flour </div> <div> 2 tsp. baking powder </div> <div> 1 tsp. cinnamon </div> <div> 1 cup warm coffee or tea </div> <div> 1 tsp. baking soda </div> <div> 1 tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine eggs and sugar on high speed of mixmaster. Add oil, honey and maple syrup on low speed. Sift together flour, baking powder and cinnamon. Combine coffee or tea and baking soda and let cool. Add to creamed mixture alternately with dry ingredients. Add vanilla. </div> <div> Bake in greased tube pan lined with wax paper at 350°F for 1¼ hours. Let cool for at least 1 hour before removing from pan. </div> <div> Serves 10 to 12. </div> <div> —Kathryn MacDonald </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_65">Baked Pears</h2> <div> <i>Main</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 pears </div> <div> ½ cup sugar </div> <div> 1 cup water </div> <div> Grated peel of ½ lemon </div> <div> Ginger </div> <div> <br/> </div> <div> <br/> </div> <div> <i>Sauce</i> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup sugar </div> <div> ¼ cup Grand Marnier </div> <div> ½ cup whipping cream </div> <div> 2 egg yolks </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cut pears in half and core. Combine sugar, water, lemon peel and ginger and heat to dissolve sugar. Pour over pears and bake at 350°F for 20 minutes. Drain and cool. </div> <div> Prepare cream sauce by combining all ingredients and whipping until stiff peaks form. Spoon over pears. </div> <div> Serves 4. </div> <div> —Jill Harvey-Sellwood </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_66">Blueberry Cobbler</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 3 cups blueberries, fresh or frozen </div> <div> ½ cup water </div> <div> ½ cup sugar </div> <div> 1 tsp. lemon juice </div> <div> ½ tsp. cinnamon </div> <div> 1½ cups flour </div> <div> 2 Tbsp. butter </div> <div> 2 tsp. baking powder </div> <div> ¼ tsp. salt </div> <div> 2 Tbsp. sugar </div> <div> ⅓–½ cup milk </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Wash blueberries and mix with the water, sugar and lemon juice in bottom of 8-inch pan. Sprinkle with cinnamon. </div> <div> Stir together flour, butter, baking powder, salt and sugar with a fork until mixture is consistency of corn meal. Stir in milk. Roll dough on floured board, cut into serving-sized squares to fit pan and place over berries. Sprinkle with a little sugar and brush with some melted butter. </div> <div> Bake uncovered at 400°F for 25 minutes. </div> <div> Serves 6. </div> <div> —Janet Ueberschlag </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_67">Fruit Fritters</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 eggs, separated </div> <div> ½ cup milk </div> <div> 1 cup flour </div> <div> ½ tsp. salt </div> <div> 2 tsp. sugar </div> <div> 2 Tbsp. melted butter </div> <div> Oil </div> <div> 2 bananas, sliced </div> <div> 2 apples, peeled, cored & quartered </div> <div> 2 pears, peeled, cored & quartered </div> <div> 2 peaches, peeled, pitted & quartered </div> <div> Sugar </div> <div> Custard </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Beat egg yolks until light, then add milk. Sift together flour, salt and sugar and add to milk-egg mixture. Add butter. Beat egg whites until stiff and fold into batter. </div> <div> Heat oil. Dip fruit in batter and fry in hot oil a few at a time. Cook until golden brown. Remove and drain on paper towels. Roll in sugar, then keep warm while making remaining fritters. Serve with custard if desired. </div> <div> Serves 4. </div> <div> —Patricia E. Wilson </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_68">Maple Cheesecake</h2> <div> Truly a cheesecake for maple-syrup lovers, this one is rich, creamy and smooth. </div> <div> <br/> </div> <div> <i>Crust</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1¾ cups graham wafer crumbs </div> <div> ¼ cup butter, melted </div> <div> 3 Tbsp. brown sugar </div> <div> <br/> </div> <div> <i>Filling</i> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup flour </div> <div> ¼ tsp. baking soda </div> <div> ¼ tsp. salt </div> <div> 3 eggs </div> <div> ¾ cup sugar </div> <div> 8 oz. cream cheese </div> <div> 1¼ cups heavy cream </div> <div> 1 cup maple syrup </div> <div> 1 tsp. vanilla </div> <div> <br/> </div> <div> <i>Topping</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1 cup heavy cream </div> <div> ½ cup maple syrup </div> <div> pecans for garnish </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> For crust: Mix together crust ingredients and press into springform pan. Bake at 350°F for 10 minutes. </div> <div> For filling: Sift together flour, baking soda and salt. Beat eggs thoroughly. Add sugar and blend well. Cream the cream cheese until fluffy. Add cream slowly and beat until smooth. Blend in 1 cup maple syrup, egg mixture and flour mixture. Add vanilla and mix well. </div> <div> Pour filling into crust. Bake at 350°F for 1½ hours, or until center has set. Turn off oven and let sit for 15 minutes. Chill. </div> <div> Just before serving, whip cream and ½ cup maple syrup together and spread over cheesecake. Garnish with pecans. </div> <div> —Jane Durward </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_69">Honey Cheesecake</h2> <div> <i>Crust</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups graham cracker crumbs </div> <div> ½ cup butter, melted </div> <div> 2 Tbsp. sugar </div> <div> <br/> </div> <div> <i>Filling</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 16 oz. cream cheese </div> <div> ⅓ cup honey </div> <div> 2 tsp. cinnamon </div> <div> 2 eggs </div> <div> 2 heaping Tbsp. sour cream </div> <div> 1 tsp. vanilla </div> <div> <br/> </div> <div> <i>Topping</i> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ pint plus 2 Tbsp. sour cream </div> <div> 1 tsp. vanilla </div> <div> 2 Tbsp. honey </div> <div> juice of ⅓ lemon </div> <div> <br/> </div> <div> <i>Sauce</i> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups sliced strawberries </div> <div> ½ cup brandy </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine crust ingredients and press into large springform pan. Bake at 350°F for 10 minutes, then cool for 5 minutes. </div> <div> Mix all filling ingredients together and spoon into cooled crust. Bake at 325°F for 30 minutes. Turn heat off and leave pie in oven for 10 more minutes. </div> <div> Combine topping ingredients and pour over filling. Bake for 8 minutes at 400°F. or until set. Combine berries and brandy, and spoon over cake. </div> <div> —Lisa Reith </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_70">Rhubarb Cream Pie</h2> <div> Developed by the contributor’s Pennsylvanian mother-in-law for farmhands during haying, this rhubarb pie is for cinnamon lovers. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> pastry for 9-inch pie shell </div> <div> 2 lbs. rhubarb, cut into ½” pieces </div> <div> 1½ cups brown sugar </div> <div> 3 Tbsp. quick-cooking tapioca </div> <div> 2 eggs </div> <div> ¼ cup heavy cream </div> <div> 2 Tbsp. cinnamon </div> <div> 2 Tbsp. butter </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Line pie plate with pastry. Combine rhubarb, sugar, tapioca, eggs, cream and cinnamon. Toss gently to coat rhubarb. Place in pastry and dot with butter. Bake at 425°F for 10 minutes, reduce heat to 350° and bake for another 20 to 30 minutes. </div> <div> —Patricia P. Marzke </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_71">Maple Custard</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ½ cup maple syrup </div> <div> 3 eggs, beaten </div> <div> 2 cups milk </div> <div> salt </div> <div> mace </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Add syrup to eggs and beat well. Beat in milk and salt. Spoon into 4 custard cups and sprinkle with mace. Place cups in pan with 1 inch water. Bake at 350°F for 40 minutes. </div> <div> Serves 4. </div> <div> —Mrs. L.M. Cyre </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_72">Lemon Custard Pudding</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> ¾ cup sugar </div> <div> 1 Tbsp. butter </div> <div> 2 eggs, separated </div> <div> 2 Tbsp. flour </div> <div> 1 cup milk </div> <div> juice of 1 lemon </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Cream sugar and butter together. Beat egg yolks and add to sugar-butter mixture. Mix in flour, milk and lemon juice. Beat egg whites until stiff and fold into batter. Pour into small, buttered ovenproof dish. Place dish in pan containing ½ inch water. Bake at 325°F for about 50 minutes. </div> <div> Serves 2 to 3. </div> <div> —Ruth Henly </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_73">Berries in Lemon Mousse</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 cups blueberries, raspberries or strawberries </div> <div> 1 cup sugar </div> <div> 5 eggs, separated </div> <div> juice of 2 large lemons </div> <div> 1 cup heavy cream, whipped </div> <div> 2 Tbsp. grated lemon rind </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Wash berries, remove stems and drain well. Pour into glass serving bowl and sprinkle with ¼ cup sugar. In top of double boiler, beat egg yolks with remaining ¾ cup sugar until light yellow in color. Add lemon juice and continue to cook over simmering water, whisking constantly, until mixture is thick enough to heavily coat a spoon. Remove from heat and allow to cool. Beat egg whites until stiff but not dry. Fold gently into cooled lemon mixture. Fold in whipped cream and lemon rind. Be sure everything is well incorporated and the mousse is very smooth. Chill well. Immediately before serving, cover berries with mousse. </div> <div> Serves 4 to 6. </div> <div> —Holly Andrews </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_74">Blueberry Crisp</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 cups blueberries, fresh or frozen </div> <div> ¾ cup sugar </div> <div> 1 tsp. nutmeg </div> <div> ⅓ cup butter </div> <div> ⅓ cup brown sugar </div> <div> 6 Tbsp. flour </div> <div> ¾ cup oatmeal </div> <div> 1 tsp. cinnamon </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Place berries in greased 9-inch casserole dish. Mix sugar and nutmeg and pour over berries. Cream butter and brown sugar. Add flour, oatmeal and cinnamon. Crumble over berries. Bake at 350°F for 30 minutes. Good warm or cold, topped with ice cream or yogurt. </div> <div> Serves 4 to 5. </div> <div> —Valerie L. Arnason </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_75">Crème Brûlée</h2> <div> Serve this very rich pudding with fresh fruit for a tasty and colorful dessert. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 egg yolks </div> <div> 1 Tbsp. castor sugar </div> <div> 2 cups heavy cream </div> <div> 1 vanilla bean, split </div> <div> handful unblanched almonds </div> <div> sugar </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Mix egg yolks and castor sugar well. Place cream and vanilla bean in top of double boiler. Cover and bring to scalding point, remove vanilla bean and pour cream onto egg yolks, whisking well. Return to pan and cook until thickened, stirring constantly. Do not allow to boil. Pour into serving bowl and let stand overnight. </div> <div> Prepare praline: Place almonds in heavy saucepan. Heat until nuts begin spitting. Add sugar to cover nuts and bottom of pan. Cook without stirring over medium heat until sugar has turned dark caramel in color. Pour onto well-oiled plate and cool. When cold, pound in mortar and pestle until praline is in small pieces. Two hours before serving, place pralines on pudding. </div> <div> Serves 6. </div> <div> —Crissie Hunt </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_76">Poppy Seed Fruit Salad Dressing</h2> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 3 Tbsp. onion juice </div> <div> 1 cup honey </div> <div> 1 Tbsp. dry mustard </div> <div> 2 tsp. salt </div> <div> ⅔ cup cider vinegar </div> <div> 2 cups oil </div> <div> 3 Tbsp. poppy seeds </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Make onion juice by grinding a large onion in a blender or food processor, then scraping pulp into a strainer over a bowl. Press pulp with a spoon to remove juice. Set aside. </div> <div> Mix honey, mustard, salt and vinegar in blender on slow speed. Add onion juice and continue blending. Add oil to blender a few drops at a time, still on slow speed, then in a thin stream, until dressing is thick. At the very last, add poppy seeds, blending just to incorporate. Store in refrigerator. Serve on fruit such as melons, green grapes, pineapple, pears or as a dressing for fruit salad. </div> <div> —Kristine Marie Halls Reid </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_77">Lemon Ice Cream</h2> <div> This recipe will last for months in the freezer—but is not likely to if ice-cream lovers know where it is. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 2 lemons </div> <div> 3 eggs, separated </div> <div> ¾ cup sugar </div> <div> 1 cup heavy cream </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Squeeze juice from lemons to make 5 Tbsp. Finely grate peel from 1 lemon. Place egg whites in large bowl and beat until stiff peaks form. Gradually add ¼ cup sugar, continuing to beat. Sprinkle with lemon peel. Place yolks in another bowl and whisk with remaining ½ cup sugar and lemon juice. Fold into egg whites until just blended. </div> <div> In another bowl, whip cream until soft peaks form. Fold into egg mixture, gently but thoroughly. Place in freezer container and freeze for several hours. </div> <div> Serves 6 to 8. </div> <div> —Laurabel Miller </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_78">Ruth’s Pecan Ice Cream</h2> <div> “I developed this recipe when I was a teenager, somehow managing to convince my mother that just one more test was needed to make sure I had it right! One day I ran out of ice for the ice-cream machine in the midst of the procedure, which would have been disastrous except that, just then, it began to hail. I was able to finish cranking using hailstones instead of ice, and the ice cream turned out just fine.” Make vanilla sugar by placing a vanilla bean in a jar of white sugar and letting it sit for several weeks. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 4 cups milk </div> <div> 2 cups heavy cream </div> <div> 1 small vanilla bean </div> <div> 2 egg yolks </div> <div> 4 eggs </div> <div> 2 cups vanilla sugar </div> <div> 1 Tbsp. cornstarch </div> <div> ½ tsp. salt </div> <div> ¼ cup sugar </div> <div> ¼ lb. pecans </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Scald milk and cream with vanilla bean. Discard bean (or rinse well and keep for re-use). </div> <div> Blend together yolks, eggs, vanilla sugar, cornstarch and salt. Cook in top of double boiler, stirring constantly. When warm, slowly stir in milk-cream mixture. Continue heating until thick enough to coat the back of a spoon. Chill. </div> <div> Place sugar and pecans in heavy skillet and cook over low heat until sugar has melted and is light brown. Cool, then crush. </div> <div> When custard is very cold, freeze in ice-cream machine, following manufacturer’s instructions. Mix in pecans when done. </div> <div> Makes approximately 3 quarts. </div> <div> —Ruth Ellis Haworth </div> <div> <br/> </div> <div> <img alt="" src="../Images/red_line.jpg"/><br/> </div> <h2 id="heading_id_79">Best Vanilla Ice Cream</h2> <div> Topped with rhubarb sauce, this ice cream makes a very special early-summer treat. Simply cook sliced rhubarb until tender, then add sugar and cinnamon to taste. The use of buttermilk makes this recipe very unusual — the result is less rich and the taste is lovely. </div> <div> <div> <br/> </div><b>Ingredients</b> </div> <div> 1½ cups sugar </div> <div> 1 Tbsp. flour </div> <div> ¼ tsp. salt </div> <div> 4–5 eggs, beaten </div> <div> 3 cups milk </div> <div> 2 cups cold buttermilk </div> <div> 3 cups heavy cream </div> <div> 3 tsp. vanilla </div> <div> <div> <br/> </div><b>Directions</b> </div> <div> Combine sugar, flour and salt, then add to beaten eggs. Heat milk to scalding and slowly add egg mixture. Cook over low heat, stirring constantly, until thick enough to coat a spoon. Set pot in ice water and stir until cooled to room temperature. </div> <div> Add buttermilk, cream and vanilla, then churn in ice-cream maker, following instructions on machine. </div> <div> Makes approximately 1 gallon. </div> <div> —Susan Hodges & Tim Denny </div> <div> <br/> </div> </body> </html>