


			     The Culinary Collection - Vol. II  03/95
                                 "DESSERTS"
            
            A Collection of World Class Recipes From the Users of
                        The Culinary Connection BBS
                                Chicago, IL
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      Title: ALMOND CHERRY CHEESECAKE
 Categories: Desserts, Cheesecakes
      Yield: 9 inch pie

-----------------PREPARATION TIME: 25 MIN.--------------------

-----------------BAKING TIME: 25 MIN.-------------------------

-----------------COOLING TIME: 10 MIN.------------------------

---------------------------CRUST:-----------------------------
    2/3 c  Graham cracker crumbs-
           -(about 14 squares)
    1/4 c  Butter or margarine, melted
    1/2 c  Slivered almonds, broken
    1/4 c  Sugar

--------------------------FILLING:----------------------------
      8 oz Cream cheese, softened
    1/4 c  Sugar
      2    Eggs
      1 c  Cherries

--------------------------TOPPING:----------------------------
      1 pt Sour cream
      5 T  Sugar
    1/2 t  Almond extract

----------------------OPTIONAL GARNISH------------------------
           Slivered almonds & maraschino
           - cherries

  1.  Mix crust ingredients and press onto bottom and side of pie pan.

  2.  Beat cream cheese and sugar until fluffy.  Mix in eggs until
  creamy and smooth.  Stir in cherries.

  3.  Pour cream cheese mixture into crust.  Bake at 375oF for 20
  minutes.

  4.  Let pie cool for 10 minutes.

  5.  Mix topping ingredients, except almonds.  Pour over pie.

  6.  Bake  at 375oF for 5 minutes.  Top or garnish with slivered
  almonds if desired.

  7.  Cool pie 8 hours pr over night before serving.

  8.  Garnish with cherries, if desired.

  NUTRITIONAL INFORMATION per serving:
  Calories...........464     Protein......8.1 g     Fat......34.2 g
  Carbohydrates.....34.5 g   Sodium.......238 mg

  Source:  "Great American Recipes"

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
   -               *       (315)786-1120      *            -




  Title: ANGEL FOOD CANDY
 Categories: Candies, Chocolate
      Yield: 10 servings
 
      2 c  Light Corn Syrup; Karo             12 oz Chocolate Chips; 1 Pk
      2 c  Brown Sugar; Firmly Packed        1/4 c  Butter Or Regular Margarine
      4 ts Baking Soda                              Paraffin; *
      4 oz Semi-Sweet Chocolate; Cut Up   
 
  NOTE:  The first 4-Oz of semi sweet chocolate is in the block style. Also
         the chocolate chips should be semi-sweet. *
       The paraffin should be a 2 1/2 X 3-inch piece that has been cut
  :       up. Combine the corn syrup and brown sugar in a 4-quart heavy Dutch
  oven. Cook over medium heat, stirring constantly, until the mixture boils.
  Continue cooking the mixture until it reaches the hard crack stage (300
  degrees F) on the candy thermometer, stirring occasionally. Remove from the
  heat and carefully stir in the baking soda being careful as the mixture
  will foam up.  Pour the mixture at once in to a greased 13 X 9 X 2-inch
  baking pan.  When cool, turn out of the pan. Break into pieces using a meat
  mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the
  chocolate chips, butter and paraffin wax in the top of a double boiler.
  Place over simmering water, stirring until melted. Remove form the heat,
  but keep over the hot water.  Dip the candy into the chocolate using a
  large cooking fork.  Place on waxed paper lined baking sheets. Let stand
  until chocolate is set. Store the candy in a cool place in covered
  containers.  If you wish, do not coat the candy with the chocolate Candy
  can be stored for several months in the freezer. Makes 3 pounds of candy.




    Title: APPLE-PEANUT BUTTER FUDGE
 Categories: Pnut butter, Chocolate, Fudge, Candies
      Yield: 36 servings
 
      6 oz Semisweet chocolate pieces          2 c  Sugar
    1/2    Marshmallow fluff jar             2/3 c  Apple juice
    1/2 c  Peanut butter                            Chopped peanuts (opt.)
      1 ts Vanilla                        
 
  Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter
  and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and
  apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to
  soft-ball stage or until candy thermometer registers 240 F, stir
  frequently. remove from heat, quickly add marshmallow mixture. stir until
  just blended. Pour into buttered 9" square baking pan. top fudge with
  chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2
  inch pieces.





    Title: Apple Chip Cookies
 Categories: Cookies
      Yield: 12 servings

      1 c  Brown sugar
    1/4 c  Butter
    1/2 c  Cream
      1    Egg
    1/2 ts Soda
    1/2 ts Salt
    1/4 ts Nutmeg
      1 c  Chopped,peeled apples
    1/2 c  Butterscotch Chips
      1 c  Walnuts, chopped
           Glaze:
      3 T  Butter, melted
      1 T  Cinnamon
      2 T  Cream
      2 c  Confectioners Sugar
     24    Walnut Halfs

  1. Heat oven to 350 F.
  2. Cream butter and sugar; add egg, beat well.
  3. Stir in dry ingredients.
  4. Add apples and nuts and chips.
  5. Drop by teaspoon full onto greased cookiesheet.
  6. Bake 10 to 12 minutes.
  7. Make glaze by mixing together the melted butter,cinnamon, cream
     confectioners sugar.
  8. Spread on cookies.
  9. Top each with a walnuthalf.
     Typed by Brigitte Sealing





     Title: Butterscotch Apple Pecan Cobbler
 Categories: Desserts
      Yield: 12 servings

     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)
    1/4 c  Brown Sugar, firmly packed
    1/4 c  All-purpose flour
    1/2 ts Cinnamon
  2 1/2 lb Tart Apples, peeled & diced

--------------------------TOPPING-------------------------------
    1/2 c  All-purpose Flour
    1/4 c  Brown sugar, firmly packed
      4 tb Butter (1/2 stick)
      1 c  Pecans, chopped
    3/4 c  Quick or Old Fashioned Oats,
           -uncooked

  Preheat oven to 375oF.  In small bowl, combine Butterscotch Morsels,
  brown sugar, flour and cinnamon; set aside.  Place apples in 13 x 9"
  baking pan; sprinkle morsel mixture over apples.  Bake 20 minutes.

  TOPPING:  Combine flour and brown sugar, cut in butter until crumbly.
  Stir in pecans and oats; sprinkle over apple mixture.  Bake 30-40
  minutes until apples are tender.  Cool slightly. Serve with ice cream
  or whipped cream.

  Makes 10-12 servings.





   Title: BOURBON BALLS (ADULTS ONLY)
 Categories: Candies
      Yield: 20 servings
 
      1 c  Chopped pecans                      1 lb Confectioner's sugar
      6 tb 100-proof Bourbon                   1 lb Dipping chocolate
    1/2 lb (1 stick) butter)              
 
  Soak pecans in Bourbon overnight. Melt butter. Mix sugar and butter well.
  Add bourbon-nut mixture. Line a cookie sheet with wax paper. Drop candy by
  teas. onto the wax p. Refrigerate until firm before rolling into balls.
  Melt chocolate in double boiler slowly, over hot water. Dip balls in
  chocolate, refrigerate until cool.





    Title: BEIGNETS OR FRENCH FRITTERS
 Categories: Breads
      Yield: 5 servings
 
      6 tb -water
      1 tb Butter
      6 tb All-purpose flour
      4    Eggs
      1 ts Vanilla
           Confectioner's sugar
 
   These are as light as air.  Heat deep fat to 370 degrees. Combine
  water, butter and flour in a saucepan and boil (stirring constantly)
  over low heat for about 5 minutes. Remove pan from heat and beat in
  one at a time, the eggs.  Beat the batter for about 3 minutes AFTER
  each egg. Add the vanilla and drop the batter from a teaspoon into
  the hot fat. Cook until golden, drain and dust with the
  confectioner's sugar To be good these must be delicate in flavor,
  therefore the frying fat must be impeccable. If you fry in the usual
  bland cooking oil, heat it to 365-70 degrees and cook the batter
  until almost golden. If you use butter or part butter for frying,
  start frying with the fat at 330 degrees and let the heat rise over a
  7 minute period to 360. Be sure to bring the heat of the fat DOWN to
  330 again between cookings.
  
  SOURCE;  JOY OF COOKING; author Irma S.  Rombauer and Marion Rombauer
  Becker;  published by BOBBS-MERRILL Company Inc.; 1964; Library of
  Congress #; 61-7902
 




   Title: Butterscotch Ice Cream Cake
 Categories: Cakes
      Yield: 10 servings

---------------------------CRUST--------------------------------
      1 c  Graham Cracker Crumbs
    1/3 c  Pecans, toasted and finely
           -chopped
    1/3 c  Butter, melted (5 1/3 tbs)
      2    Eggs
    1/3 ts Nutmeg
     12 oz Pkg. Nestle Toll House
           -Butterscotch flavored
           -Morsels (2 cups)

--------------------------FILLING-------------------------------
      2 c  Heavy Cream, divided
    2/3 c  Pecans, toasted and chopped

  CRUST:  In small bowl, combine graham cracker crumbs, pecans, and
  butter. Press firmly on bottom and 1" up side of 9" springform pan.
  Refrigerate.

  FILLING:  In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
  Cook over medium-low heat, whisking constantly, until mixture is
  slightly thickened, about 6 minutes.  Remove from heat.  Add
  Butterscotch Morsels; let stand 3 minutes.  Whisk until smooth.
  Transfer to large mixing bowl. Refrigerate 20 minutes.

  In mixer bowl, beat remaining 1r C heavy cream until stiff peaks
  form; fold into cooled mixture.  Pour 1/2 mixture into crust;
  sprinkle with 1/3 c chopped pecans.  Spoon remaining filling over nut
  layer. Garnish with remaining chopped pecans.  Cover; freeze 6 hours.

  Makes 8 to 10 servings.





   Title: Banana-Sour Cream Coffee Cake
 Categories: Breads, Cakes, Desserts
      Yield: 1 servings
 
    1/2 c  Pecans; chopped
    1/4 c  Sugar
    1/2 ts Cinnamon
    1/2 c  Shortening
      1 c  Sugar
      2    Eggs
      1 c  Bananas; mashed
      1 ts Vanilla extract
    1/2 c  Sour cream
      2 c  All-purpose flour
      1 ts Baking powder
      1 ts Soda
    1/4 ts Salt
 
  Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.
  
  Combine shortening and 1 cup sugar; cream until light and fluffy.
  Beat in eggs, bananas, and vanilla; stir in sour cream.
  
  Combine remaining dry ingredients; add to creamed mixture, and stir
  just enough to blend.
  
  Sprinkle half of reserved cinnamon mixture into bottom of a
  well-greased 10inch Bundt pan; spoon half of batter into pan.
  Sprinkle remaining cinnamon mixture over batter; spoon remaining
  batter into pan. Bake at 350 degrees for 40 to 45 minutes or until
  cake tests done.
  
  Cool cake 5 minutes in pan on a wire rack.  Loosen edges of cake, if
  necessary.  Invert cake on serving plate; serve warm or cold.
  
  Yield: one 10 inch coffee cake.
  
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.





   Title: CAPPUCCINO TRUFFLES
 Categories: Truffles
      Yield: 60 servings
 
      2 tb Instant coffee                      1 c  Chopped pecans
      2 tb Orange juice                        2 tb Orange peel
      2 tb Brandy flavoring                    2 tb Cocoa
      7 oz Marshmallow creme                   2 tb Confectioner's sugar
      3 c  Crushed chocolate wafers                 Coconut to coat
 
    Dissolve coffee in combined juice and flavorings. Gradually add to
  marshmallow creme with mixer. Add crumbs, pecans and peel. Shape into
  1-inch balls. Roll half of balls in combined cocoa and confectioner's
  sugar. Roll remaining balls in coconut. Makes about 5 dozen.





           CHOCOLATE-CHEESE MOUSSE PIE

1/4 c. skim milk                   1 tbsp. unsweetened cocoa
1 envelope unflavored gelatin      1 tbsp. vanilla
2/3 c. skim milk                   1 1/2 c. low-fat cottage cheese
2 eggs, separated                  1/3 c. graham cracker crumbs
6 Tbsp. sugar                      1/8 tsp. cinnamon

Pour 1/4 c. skim milk into blender container; sprinkle gelatin over
milk; allow to soften 5 minutes.  Heat 2/3 cup skim milk to boiling
point.  Pour into blender & blend until gelatin dissolves.  Add egg
yolks, 4 Tbsp. sugar, cocoa, and vanilla.  Blend at medium speed until
well mixed.  Add cottage cheese & blend until smooth.  Refrigerate until
thick.  Beat egg whites; add remaining sugar & fold into chocolate
mixture.  Mix crumbs & cinnamon & place in 8" pie pan.  Carefully pour
in chocolate mixture & refrigerate.

Only 105 calories per serving!





   Title: CHOCOLATE DIPPED PISTACHIO WAFERS
 Categories: Desserts
      Yield: 48 servings
 
           -the wafer:                         1    Egg yolk
    1/2 ts Baking powder                       4 oz Semisweet chocolate
      6 tb Unsalted butter                   1/2 ts Vanilla extract
    1/2 c  Pistachios; finely chop             2 ts Vegetable oil
    2/3 c  Granulated sugar                    1 c  All-purpose flour
           -chocolate glaze:                 1/4 c  Pistachios; finely chop
 
  1.  In a food processor or with an electric mixer, cream together the
  butter and sugar.   Add egg yolk and vanilla and mix till smooth. Add flour
  and baking powder, stirring baking powder in slightly to distribute it, and
  pulse or beat until flour is incorporated. Stir nuts in by hand. Turn out
  onto 2 sheets of plastic wrap and form two 6" logs. Wrap well and
  refrigerate for at least 2 hours or up to 3 days. Dough can be frozen for
  one month. 2. Preheat oven to 350~F. Using a sharp knife, cut chilled dough
  into rounds 1/4" thick.  Arrange 1-inch apart on ungreased cookie sheets,
  reshaping into rounds if needed. Bake 10-12 minutes, until edges are
  lightly browned and cookies are pale golden. Cool on a rack. 3. To make
  glaze, melt chocolate with oil. Dip with one half of each cookie. Roll
  glazed edges in chopped pistachios. Let stand for 2 hours or until glaze
  has set.  Store covered for 2 days at room temperature or freeze for 2
  weeks.





      Title: CHAMPAGNE TRUFFLES
 Categories: Candies
      Yield: 24 servings
 
           -PETER KUMP, GUEST CHEF                 

-------------------------------CENTER MIXTURE-------------------------------
      8 oz Cream                               1 oz Butter
      1 lb Bittersweet chocolate               1 oz Cognac

----------------------------------ENROBING----------------------------------
      1 lb Bittersweet chocolate               1 lb Cocoa
 
  BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to
  stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool
  to set. Beat with an electric mixer (using a paddle attachment if
  available) on medium speed until light. Beat in Cognac. Pipe out small
  truffles on parchment or waxed paper with a pastry bag fitted with a
  1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
  into a deep pan. Dip the truffles in the melted chocolate and then deposit
  them in the cocoa, shaking the pan to cover them. After the covering sets,
  shake the truffles in a strainer to remove the excess cocoa. Valhrona is my
  first choice and Callebaut is my second.





       Title: CHOCOLATE PATE
 Categories: Desserts, Chocolate
      Yield: 1 servings
 
           -Dorothy Cross TMPJ72B                   -chocolate, cut up
      1 c  Heavy cream                         2 tb Butter, softened
      6 oz Semisweet chocolate chips           1 ts Vanilla extract
           -(1 cup)                                 -or 1 T rum, Cognac, or Gran
      1    (1-ounce) square unsweetened             -Marnier
 
  1. In a 1-quart glass bowl, combine cream, semisweet chocolate, and
  unsweetened chocolate. Heat in a microwave oven on HIGH 1-1/2 to 2 minutes,
  stirring once or twice, until chocolate is melted and smooth. 2. Stir in
  butter until melted and mixture is smooth. Stir in vanilla. Turn into a
  2-or 2-1/2-cup cheese or pate crock or into 2 or 3 individual souffle
  dishes. Refrigerate until firm, 2 to 3 hours. Once firm, cover with plastic
  wrap and refrigerate until 1 hour before serving time. Store in
  refrigerator and use within 5 days. Note: Pate can also be heated in
  microwave oven on HIGH 1-1/2 to 2 minutes, until mixture reaches sauce
  consistency when stirred and is warm. Serve warm sauce over cakes,
  ice-cream, or fruits. Source: 365 Great Chocolate Desserts Reformatted by:
  CYGNUS, HCPM52C





      Title: Chocolate Moist Madeleines
 Categories: Cookies, Christmas
      Yield: 3 dozen

      3 tb (plus 1 1/2 teaspoons)
           Unsweetened cocoa
      3 tb Boiling water
      3    Large eggs
  1 1/2 ts Pure vanilla extract
  1 1/4 c  Sifted cake flour (sift into
           Cup and level off)
    3/4 c  (plus 2 tablespoons) sugar
    3/4 ts Baking powder
    1/4 ts Salt
     13 tb Unsalted butter (softened)

-----------------------------------SYRUP-----------------------------------
      2 tb Sugar
    1/4 c  Water
      1 tb Kahlua

  Preheat oven to 350F.

  In a medium mixing bowl, whisk together the cocoa and water until smooth.
  Allow the mixture to cool to room temperature, then lightly whisk in the
  eggs and vanilla extract.

  In a large mixing bowl, combine the remaining dry ingredients and mix on
  low speed for 30 seconds to blend.  Add half the chocolate mixture and the
  butter to the dry ingredients.  Mix on low speed until the dry ingredients
  are moistened.  On medium speed (high speed if using a hand-held mixer),
  beat for 1 minute to aerate and develop the structure.  Scrape the sides
  of the bowl.  Gradually add the remaining chocolate mixture in 2 batches,
  beating for 20 seconds after each addition to incorporate the ingredients
  and strengthen the structure.  Scrape the sides of the bowl.  Scrape the
  batter into a gallon capacity freezer bag, close it securely, and cut off
  a small piece from one of the corners of the bag.  Pipe the batter into
  buttered madeleine molds, filling them not quite full.  Leave the
  remaining batter in the bag, refrigerated, for the following batches.

  Bake for 10-12 minutes or until a tester inserted in the center comes out
  clean and the madeleines spring back when pressed lightly in the centers.
  For even baking, rotate the molds from top to bottom and front to back
  halfway through the baking time.

  Unmold madeleines onto wire racks to cool completely.

  If desired, these madeleines may be brushed with a Kahlua syrup made as
  follows:

  In a small pan, stir together the sugar and water.  Bring to a full
  rolling boil.  Cover immediately and remove the pan from the heat.  When
  cool, swirl in the Kahlua.

  If desired, brush the madeleines on both sides with the syrup.  Wrap each
  one separately in plastic wrap.  For the most attractive appearance, store
  them without the syrup and brush on the syrup a day or so before you plan
  to serve them.

  Store in an airtight container at room temperature, or in the refrigerator
  or freezer.

  Keeps 3 days without syrup, 1 week with syrup, at room temperature; 2
  weeks refrigerated; 3 months frozen.

  Tips: If you do not have enough madeleine molds to bake all the batter at
  one time, store the batter in the refrigerator and bake it in batches.
  Rinse out the molds after each batch and butter them.

  If you are planning to use the madeleines to dunk, omit the syrup;
  madeleines should be a little dry so that they act like sponges.  The
  syrup helps to preserve the moistness and will greatly extend their
  keeping qualities, which is helpful if you are planning to give them as
  gifts.

  The syrup allows the cookies to keep over 1 week at room temperature.  If
  you are planning the eat them the same day or the next, omit the syrup or
  use only a sprinkle of Kahlua.  The subtle coffee flavor accentuates the
  chocolate.

  From: Rose's Christmas Cookies by Rose Levy Beranbaum





    Title: CANDIED GRAPEFRUIT
 Categories: Fruits, Desserts, Candies
      Yield: 1 servings
 
      3    Plump, pink grapefruit,             2 tb Corn syrup
           - preferably organic                     Superfine sugar; for coating
  2 1/2 c  Sugar                               5 oz Semisweet chocolate
  1 1/4 c  Water                               1 tb Butter
 
  SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice
  fruits and cut halves again in half. Place peels in large pan, cover them
  with cold water and bring to boil. Simmer 25 minutes. Remove peels and let
  them cool until they are easy to handle. Hold peels firmly against counter
  and gently scrape away most of white pith just below skin. Cut cleaned
  peels into strips with knife or scissors as narrow or wide as you like. In
  2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
  When syrup is clear, add peels, lower heat and cook slowly until peels are
  translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
  few at a time and spread them out on rack to drain about 15 minutes. While
  they are draining, thickly cover large plate with super- fine sugar. Set
  several pieces at a time in sugar and turn them to coat them. When evenly
  coated, set them aside on another plate or piece of parchment paper thinly
  coated with sugar. This process will need to be done in several batches.
  If sugar become lumpy with beads of syrup, pass it through a strainer,
  then continue using it. Set aside sugared peels about 1 hour or until they
  are dried. Carefully package them in tin or plastic container and store
  either in cupboard or refrigerator. To dip peels in chocolate, melt
  semisweet chocolate over simmering water along with butter. Stir well to
  ensure that mixture is smooth before removing from heat. Dip each rind
  into chocolate, coating most of it but leaving a little "handle" to grasp.
  Or, completely immerse each rind in chocolate, then remove with 2 forks or
  pair of chopsticks. Set slices on parchment paper or cake rack and place
  in cool place to harden. Once chocolate has set, pieces can be stored in
  refrigerator. Chocolate will discolor when it cools but will become dark
  and glossy again once brought to room temperature. Makes 3 Cups





     Title: CARAMEL TURTLE TRUFFLE TART
 Categories: Desserts, Candies
      Yield: 12 servings
 
  1 1/2 c  Semisweet chocolate chips
      1    Stick (4 ozs) butter;                    -(9 ozs)
           -cut into 8 pieces                1/2 c  Heavy cream
    1/3 c  Sugar                             1/3 c  Heavy cream
      2 ts Vanilla extract                     1 pk (14 oz.) vanilla caramels
  1 1/3 c  Flour                               3 c  Chopped pecans
      1    Egg                            
 
     Preheat oven to 400 degrees. To make crust, in a food processor, combine
  butter, sugar, and vanilla. Process 1 minute. Add flour and process to
  blend. With machine on, add egg through feed tube, and process just until
  dough forms and leaves sides of bowl.
     Press dough evenly into bottom and all the way up sides of an 11-inch
  fluted metal tart pan with a removable bottom. Press a sheet of foil on top
  of crust and line with pie weights or dried beans. Bake 10 minutes. Remove
  foil and weights and bake 5 to 7 minutes longer, or until golden. Let cool.
     Meanwhile, prepare truffle mixture. In a 1-quart glass bowl, combine
  chocolate chips and 1/3 cup cream. Heat in a microwave oven on High 1 to
  1-1/4 minutes, or until chocolate is melted and smooth when stirred. When
  crust is cool, spread three-quarters of truffle mixture evenly over bottom
  of crust. Refrigerate 15 minutes, or until truffle mixture is set.
     In a large skillet, combine caramels and remaining 1/2 cup cream. Heat
  over medium-low heat, stirring often, until caramels are melted and mixture
  is smooth, about 3 minutes. Stir in pecans. Spread evenly over chilled
  truffle mixture.
     Heat remaining chocolate truffle mixture in microwave oven on High 15 to
  20 seconds, if necessary, to melt. Drizzle with a fork over top of tart.
  Refrigerate until filling is set, at least 1 hour. Before serving, remove
  side of pan, and using a sharp knife, cut tart into slices.
  
  COMMENTS: This caramel tart, which tastes almost like a piece of candy, is
  a breeze to prepare with store-bought caramels. Pile the caramel-pecan
  mixture on top of a chocolate truffle mixture spread on a butter cookie
  crust.
  
     Source: 365 Great Chocolate Desserts
  
  




      Title: Daiquiri Souffle
 Categories: Desserts
      Yield: 4 servings

    1/2 c  Cold water
      4 ea Large eggs, separated
      1 ea Rind of lemon and lime
      2 tb Lemon juice
      1 c  Whipped cream
      1 tb Unflavoured gelatin
    3/4 c  Sugar
      2 tb Lime juice
      4 tb Light rum

  Put water in a pan.  Sprinkle gelatin on top; let stand at least 5
  minutes. Beat egg yolks and sugar together until pale and fluffy.
  Add lime and lemon rind; mix to blend.  Cook gelatin mixture over low
  heat until dissolved.  Add egg yolk mixture; cook gently, stirring
  constantly, 3 to 5 minutes.  Don't let mixture boil or it may curdle.
  Remove from heat; stir in rum, lemon and lime juices.  Cool until
  just beginning to gel. This can be hastened by setting bowl on bed of
  ice.  Stir occasionally to prevent jelly forming.  Whisk cream in
  bowl until soft peaks form. Fold whipped cream and beaten egg whites
  into gelatin mixture. Pour into prepared dish. Chill.  Decorate with
  whipped cream, violets, and lime slices.





Hot Curried Fruit

l large can EACH -- pineapple chunks, sliced pears, sliced peaches and
apricot halves, drained WELL.  Save 1/2 cup liquid from any of the fruit.
1/2 Cup butter --not margarine
1/2 Cup light or dark brown sugar
Juice of 1 lemon
1 Tablespoon corn starch
1 - 3 Tablespoons curry powder, according to taste
About 12 maraschino cherries, red, green or combination of both

Arrange fruit in a greased baking dish.  Melt butter, add the brown sugar
and heat for about half minute just to dissolve the sugar.  Don't allow it
to come to a boil.  Remove from heat and and add lemon juice.  Dissolve the
cornstarch in the reserved 1/2 cup fruit liquid and add to the butter sugar
mixture.  Stir in curry powder.  Pour over the fruit and garnish with the
cherries.  It can be baked immediately at 375 for about 45 minutes until
hot and bubbly.  OR it can be covered and refrigerated overnight.  Bring to
room temperature before baking.

Serves 8 to 10.

PS.  Usually I don't have left overs, but once I did and my husband nuked
it and put it over vanilla ice cream.  It was good!





    Title: KAHLUA MOUSSE
 Categories: Desserts
      Yield: 4 servings

-----------------PREPARATION TIME: 45 MIN.----------------------

-------------------COOKING TIME:   15 MIN.----------------------

-------------------CHILLING TIME:  3 HOURS----------------------
      2    Eggs yolks
      2 T  Kahlua liqueur
      3 oz Semi-sweet chocolate
    1/4 c  Butter
      2 T  Kahlua liqueur
      2    Egg whites
  1 1/2 t  Sugar
      1 c  Whipping cream
           *   *   * Optional *   *   *
           Garnish -  Mint leaves and -
           - Mint chocolate sticks

  1.  Beat egg yolks and 2 tablespoons Kahlua in the top of a double
  boiler. Beat in 1/4 cup sugar and beat until slightly thickened and
  color lightens.

  2.  Place pan over boiling water.  Cook and stir until thickened,
  about 10 minutes.

  3.  Set top of double boiler in a bowl of cold water.  Beat until
  mixture is thick, 3 to 4 minutes.

  4.  Melt chocolate and butter together.  Stir in remaining 2
  tablespoons of Kuhlua.  Add egg mixture.

  5.  Beat egg whites until soft peaks form.  Add remaining sugar.  Beat
  until stiff peaks form.  Add to chocolate mixture.

  6.  Beat whipping cream until stiff.  Fold into chocolate mixture.

  7.  Spoon mousse unto parfait glasses or dessert cups.  Chill 3 hours
  before serving.

  NUTRITIONAL INFORMATION: Per Serving
  Calories........567     Carbohydrates...36.1 g
  Protein.........5.2 g   Sodium...........170 mg  Fat............44.0 g

  Source:  "Great American Recipes"

  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
                       (315)786-1120  





     Title: Kentucky Bourbon Truffles
 Categories: Candies, Christmas
      Yield: 24 truffles
 
    1/2 lb Dark semisweet chocolate*
    1/2 c  Heavy cream
  1 1/2 tb Finest Kentucky bourbon
           Droste cocoa or
           Shaved chocolate Drayettes
 
  *Callebaut, Lindt, Tobler or any fine imported chocolate.
  
  Break chocolate into small pieces.  Combine it with the cream in the
  top of a double boiler over simmering hot water (not boiling).  Stir
  the chocolate and cream constantly until chocolate has melted and
  ganache is smooth. Remove from heat and allow to cool.  When the
  ganache has cooled, stir in bourbon.
  
  Pour the mixture into a small bowl.  Cover with foil and refrigerate
  overnight or several days if desired.
  
  When ready to make the candy, line a baking sheet with foil.
  
  Working with a small amount of the ganache at a time, using about 1
  1/2 tsp. each, form into balls.  Place them on the sheet.  (Work
  quickly, using your fingertips and not the palm of your hands to help
  keep the mixture from becoming overly soft.)
  
  Keep the chocolate balls cold, if possible, by placing them a few at
  a time on a tray in the refrigerator.  Leave the chocolate balls
  lightly covered in the refrigerator for several hours or overnight,
  if desired.
  
  Sprinkle a pastry sheet with cocoa or chocolate shavings or Drayelle.
  Roll each ball into the cocoa or shavings, covering them well.
  Refrigerate at once and leave until the truffles are quite firm -
  several hours or overnight.
  
  Place each truffle in a fluted silver or paper cup in a tin box and
  keep refrigerated.
  
  Serve very cold.  Will keep several weeks under refrigeration.
  
  Glenn writes: "All the world loves chocolate, and chocolate truffles
  are the world's most luscious trompe l'oeil.  We have no clue as to
  the name of the clever cook who first created these candies so
  beautifully camouflaged in the shape of a truffle, but it would be a
  very safe bet that he was a Frenchman - and from truffle country.
  
  "In contrast to most hand-dipped chocolates, which, to a great extent
  belong in the province of the professional candy maker and should look
  precisely turned out, chocolate truffles are supposed to look somewhat
  rugged.  If they looked too neat and evenly rounded, they wouldn't
  resemble their namesake - the knobbly real-life Perigord truffle.
  
  "No pig is needed to sniff around in the deep forest of the Perigord
  to find where these truffles grow!  All one needs is a small kitchen
  space, a double-boiler of sorts, a spoon or two, a baking sheet, and
  a cold spot to let the candy chill."
  
  "In every phase of the culinary arts, flavor is everything; and
  premium ingredients must be used to achieve the subtle counterpoint
  of flavors that are possible with the candies given here.
  
  "The ideal way to store or to prepare truffles as gifts is to place
  each one in a tiny fluted silver or paper cup made for the purpose,
  then fit them in single layers in a tight tin box.  Wrap the box as
  happily as you wish.  Few gifts could say 'Have a Merry Christmas!'
  any better.
  
  "Bourbon whiskey has a great affinity for chocolate; however, no
  whiskey or liqueur can be added directly to any chocolate; it hardens
  it beyond repair.  In using liqueurs when making chocolate candies,
  frostings, etc., the alcohol must be combined with cream first.  The
  French call the combination of chocolate and cream a 'ganache' and
  that is the base of many candies, especially truffles."
  
  From Camille Glenn's 12/01/93 "Flavor to Taste" column called
  "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry
  Christmas'" in "The (Louisville, KY) Courier-Journal."  Pg. C1. Typed
  for you by Cathy Harned.





          Title: Mexican Mocha Pie
 Categories: Mexican, Pies, Desserts, New
      Yield: 12 servings

      1 pk Unflavored gelatin
    1/3 c  Coffee flavored liqueur
    1/2 c  Cold water
      4    Eggs
      3 oz Semisweet chocolate
    1/4 c  Sugar
      1 ts Butter or margarine
    1/4 c  Almonds; slivered
  1 1/2 c  Heavy cream
      1    9-in pie shell; baked

  Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let
  soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl
  of an electric mixer and 4 egg yolks in top of a double
  boiler.(refrigerate remaining whites for use in another recipe)  Let
  egg whites warm to room temerature.
    Beat yolks slightly with a wooden spoon; stir in gelatin mixture,
  semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not
  boiling water, stiring until melted, about 10 min. Remove mixture from
  heat, stir in coffee flavored liqueur.
    Pour chocolate mixture into a medium-sized bowl; place in a large
  bowl of ice water. Stir mixture occasionally until it cools and is
  the consistency of unbeaten egg whites, about 15 minutes. Toast
  almonds: In a small skillet over medium heat, melt the butter. Add
  almonds; cook, stirring, just until golden brown. Cool.
    In chilled bowl of an electric mixer, whip heavy cream until stiff;
  refrigerate. Meanwhile, with electric mixer (use clean beaters), beat
  egg whites just until soft peaks form when beaters are slowly raised.
  Gradually beat in remaining 2 tablespoons sugar, beating until stiff
  peaks form when beaters are raised.
    With wire whisk or rubber spatula, using an under-and-over motion,
  fold beaten egg whites and 1 1/2 cups of the whipped cream into the
  chocolet mixture. Cover and refrigerate remaining whipped cream. Turn
  filling into pie shell, spreading filling evenly. Refridgerate until
  filling is firm, about 3 hours.
    Chop the toasted almonds. Spoon the remaining whipped cream into a
  pastry bag fitted with a #6 tip; pipe whipped cream along inside edge
  of the pie crust. With a spoon, sprinkle almonds around tne inside
  edge of the whipped cream. Refridgerate until ready to serve.

  Variation: add 1/2 teaspoon cinnamon to chocolate mixture.

  NOTE: We advise caution when preparing recipes that call for raw eggs
  to avoid exposure to salmonella.

  Source: McCalls Cooking School, Newfield Publications





For those of you out there that like Rum Cake, this is for you.

1 or 2 Quarts Rum          1 tsp soda
1 cup butter               2 tlbs lemon juice
1 tsp sugar                1 cup brown sugar
2 lg eggs                  1 cup nuts
1 cup dried fruit          1 tsp baking powder

Before you start, sample the rum to check quality. Good, isn't it?
Select a large mixing bowl, measuring cup ect. Check the rum again. It
must be just right. To be sure rum is of the highest quality, pour one
level cup of rum into large glass and drink as fast as you can. With an
electric mixer, beat 1 cup butter in a large, fluffy bowl. Add 1 seaspon
of thugar and beat again. Meanwhile, make sure rum is of the finest
quality. Try another cup. Open secon quart if necessary. Add 2 arge
leggs, 2 cups fried druit and beat till high. If druit gest stuck in the
beaters, just pry it loose with a drewscriver. Sample rum again,
checking tonscisticity. Next sift 3 cups of pepper or salt (it really
doesn't matter which). Sample rum again. Sift 1/2 pint lemon juice. Fold
in chopped butter and strained nuts. Add 1 babblespoon of brown thugar,
or whatever color you find. Wix mell. Grease overn and turn cake pan to
350 gredees. Now pour the whole mess into boven and ake. Check rum again
and bo to ged.

Happy holidays!!!!!!!





      Title: STRAWBERRY BAKED ALASKA
 Categories: Cakes, Desserts
      Yield: 8 servings

-----------------PREPARATION TIME: 15 MIN.---------------------

-----------------BAKING TIME:  4 TO 5 MIN.---------------------

-----------------------YOU WILL NEED:--------------------------
      1    Pre-baked 9-inch pie shell

-------------------------FILLING:------------------------------
  1 1/2 qt (About 6 cups) Strawberry -
           - ice cream
      1 c  Strawberry jam or sundae -
           - topping

--------------------------TOPPING:-----------------------------
      3    Egg whites
        ds Cream of tarter
    1/4 c  Granulated sugar

---------------------OPTIONAL GARNISH:-------------------------
           Fresh strawberries &
           Strawberry jam

  1.  Chill pastry shell well after baking.

  2.  Spread bottom with strawberry jam or topping.  Reserve a little to
      drizzle over top.

  3.  Soften ice cream to room temperature.  Beat with electric mixer
      until smooth and creamy.

  4.  Spread ice cream evenly over bottom of pie shell, mounding it in
      the center.  Place in freezer immediately while preparing the
      meringue topping.

  5.  Whip eggs white in mixer bowl until very frothy.  Add cream of
      tarter and continue beating until stiff peaks form.

  6.  Add sugar, 1 tablespoon at a time and beat until stiff and glossy.

  7.  Spread meringue evenly over ice cream in shell to the edges to
      seal well.

  8.  Bake pie at 450oF until slightly browned, 4 to 5 minutes.

  9.  Drizzle strawberry jam or topping over top of meringue, if used.

  * TIP *  You may prepare pie ahead, freeze it and hold it for several
    days.  Brown meringue topping just before serving.

  NUTRITIONAL INFORMATION per serving:
  Calories.......530 Protein........5.5 g  Fat.......24.2 g
  Carbohydrates............75.3 g Sodium..............189 mg

  Source:  "Great American Recipes"

   Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY
  -    *        -         (315)786-1120        -        *   -





       Title: Sugarplum Bonbons
 Categories: Cookies, No-bake
      Yield: 36 cookies

      1 c  Butter or margarine; soft
  1 1/2 c  Sifted confectioners' sugar
    1/4 c  Cocoa
    1/4 ts Almond extract
    1/2 c  Chopped blanched almonds
      2 c  Quick Quaker Oats, uncooked
           Flaked or shredded coconut

  Beat butter and sugar together until creamy.  Blend in cocoa and
  almond extract; mix thoroughly.  Stir in almonds and oats.  Chill
  dough until stiff, at least 2 or 3 hours.

  Break off pieces of dough; shape to form 1-inch balls.  Roll in
  coconut. Chill.

  Source: Our Favorites for family and friends Reprinted with
  permission from The Quaker Oats Company Electronic format courtesy of
  Karen Mintzias





      Title: White Chocolate-Coffee Truffles
 Categories: Candies, Christmas
      Yield: 6 servings
 
    3/4 c  Whipping cream
      1 tb Instant espresso or coffee
           -powder
     14 oz White chocolate, very finely
           -chopped
      2 tb Kahlua
           Dipping chocolate:
      1 lb White chocolate, very finely
           -chopped
      2 ts Vegetable oil
      3 tb Chocolate-covered coffee
           -beans, very finely chopped
 
  1. To make the truffles: In a medium saucepan, bring the cream and
  espresso powder to a boil.  pour over the chocolate and whisk until
  completely melted.  whisk in the Kahlua. Refrigerate until completely
  chilled and firm.
  
  2. With a tsp, place pieces of the chocolate onto a foil-lined baking
  sheet.  Refrigerate to firm; roll into balls and refrigerate again for
  about 30 minutes.
  
  3. To prepare the dipping chocolate: In the top of a double boiler
  set over hot water, place the chocolate and oil. stir until almost
  melted. Remove the top of the double boiler from the heat and stir
  until the chocolate has completely melted.  continue to stir until
  the chocolate has cooled and reaches a temperature of 90 degrees.
  
  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each
  candy center in the melted chocolate, shake off the excess and place
  on the baking sheet.  When you have dipped a row of candies, top each
  with a little of the chocolate- covered coffee bean.  Before each
  dipping, stir the chocolate vigorously with your fingers.  If the
  centers become too soft, chill for about 30 minutes.
  
  5. Let the candies set for about 2 hours before storing in
  refrigeration. If the centers start to come through the bottoms of
  the chocolates, as often happens with soft mixtures, dip the bottoms
  again in melted and cooled chocolate.
  
  Source:  Seattle Times Kitchen
 
