Pecan Tarts 1 cups pecan halves 3 eggs 2 tablespoons butter (melted) 1 cup light corn syrup teaspoon vanilla

la extract 1 cup sugar 1 tablespoon flour

Line six 4 inch tart shells with tart pastry. Divide pecans among them. In a bowl beat eggs to mix. Add butter, corn syrup, and vanilla extract. In another bowl, sift together sugar and flour. Add to egg mixture and stir until evenly blended. Divide among the shells and let stand until the nuts rise to the surface. Bake in a preheated 350 degree oven, until a knife inserted in the filling near the center comes out clean, 35-40 minutes. Let cool on a wire rack before serving. Tart Pastry 1 cups flour teaspoon salt 8 tablespoons butter (chilled) 1 egg yolk teaspoon lemon juice 2-3 tablespoons iced water

Sift the flour and salt into a bowl. Add butter. Rub into the flour until the mixture resembles fine crumbs. In a small bowl, mix the egg yolks, lemon juice and 2 tablespoons water. Add to the flour mixture. With a fork toss gently to mix and moisten. Press the dough into a rough ball. If it is too dry to come together, add the remaining water. Turn onto the work surface or a pastry board. With the heel of your hand, push small portions of dough away from you, smearing them on the surface. Continue mixing the dough in this way until it feels pliable and can be peeled easily off the surface. Press the dough into a smooth ball. Wrap in plastic wrap and chill for at least 30 minutes. Variations: For Sweet Tart Pastry: Reduce the amount of salt to teaspoon; add 1 tablespoon sugar with the flour. For Rich Tart Pastry: Use 1 cups flour, teaspoon salt, 10 tablespoons butter, 2 egg yolks, and 1-2 tablespoons water For Rich Sweet Tart Pastry: Make rich tart pastry, adding 3 tablespoons sugar with the flour and, if desired, teaspoon vanilla extract with the egg yolks.

Crumb Crust 1 cups fine crumbs (see below) cup butter, melted Crumb Crust Flavourings Use graham crackers, plain or cinnamon flavoured. Sweeten with sugar to taste. For plain crackers add 1 teaspoon cinnamon, ginger, or freshly grated nutmeg. -OrUse plain graham crackers and sweeten with sugar to taste. Add 1 teaspoon grated lemon rind or 2 teaspoons grated orange rind -OrUse 1 cup graham crumbs and cup ground or finely chopped nuts (almonds, hazelnuts, pecans, or walnuts). -OrUse vanilla or chocolate wafers, gingersnaps, shortbread, amoretti cookies, or crisp macaroons. No sugar is needed. Combine the crumbs, butter, and sugar, plus other flavourings, if using any. Stir well to mix. Turn the crumb mixture into an 8 inch spring form pan or 9 inch pie plate. Spread it evenly over the bottom and up the side. With the back of a large spoon or your fingers, press the crumb mixture firmly against the pie plate, to pack the crumbs into a solid crust. Refrigerate to set, at least one hour, or bake the crust for 8-10 minutes in a 350 degree oven. Easy Chocolate Cream Pie 6 ounces semi sweet chocolate 3 tablespoons milk 2 cups heavy whipping cream 3-4 tablespoons sugar

Prepare crumb crust using chocolate wafers and pressing it into a 9 inch pie plate. Bake and let cool. Melt chocolate with milk; let cool. Whip cream until thick. Fold the cream into the cooled chocolate. Spread evenly over the crust. Cover and refrigerate until firm. Just before serving garnish with chocolate curls or grated chocolate.

Seven Minute Frosting 1 cups sugar teaspoon cream of tartar 2 egg whites cup cold water 1 tablespoon light corn syrup 2 teaspoon vanilla extract

Combine the sugar, cream of tartar, egg whites, water, and corn syrup in a large heatproof bowl or large double boiler. Stir just to mix. Set bowl over saucepan of boiling water. The base of the bowl should not touch the water. Beat with hand held electric mixer at high speed until the frosting is thick and white, and forms stiff peaks, about 7 minutes. Remove from heat. Add vanilla and continue beating until the frosting has cooled slightly, about 3 minutes. Use immediately. Pecan Tassies 4 ounces cream cheese cup room temperature butter 1 cup flour 2 eggs cup dark brown sugar 1 teaspoon vanilla extract 1/8 teaspoon salt 2 tablespoons melted butter 1 cup pecans

Place a baking sheet in the oven and preheat to 350 degrees. Grease two 12 cup mini muffin tins. Cut the cream cheese and butter in pieces. Put in mixing bowl. Sift over flour and mix to form dough. Roll the dough out thinly. With a fluted pastry cutter, stamp out 24 2 inch rounds. Line the muffin cups with the rounds and refrigerate while making the filling. For the filling, lightly whisk the eggs in a bowl. Gradually whisk in the brown sugar, a few tablespoons at a time, and add the vanilla, salt and butter. Set aside. Reserve 24 undamaged pecan halves and chop the rest coarsely with a sharp knife. Place a spoonful of chopped nuts in each muffin cup and cover with filling. Set a pecan half on top of each. Bake on hot baking sheet until puffed and set, about 20 minutes. Transfer to rack to cool. Serve at room temperature. Coconut Macaroons 1/3 cup flour 1/8 teaspoon salt 2 cups shredded coconut 2/3 cup sweetened condensed milk 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 2 cookie sheets. Sift the flour and salt into a bowl. Stir in the coconut. Pour in the milk. Add the vanilla and stir from center to make a thick batter. Drop heaped tablespoons of batter 1 inch apart on prepared sheets. Bake until golden brown, about 20 minutes. Cool on rack.

Chocolate Chip Brownies 4 ounces unsweetened chocolate cup butter 3 eggs 1 cups sugar 1 teaspoon vanilla extract Pinch of salt cup flour 1 cup chocolate chips

Preheat the oven to 350 degrees. Line the bottom and sides of a 13 x 9 pan with grease and wax paper. Melt the chocolate and butter in the top of a double boiler, or in a heatproof bowl set over a pan of gently simmering water. Beat together the eggs, sugar, vanilla, and salt. Stir the chocolate mixture. Sift over the flour and fold in. Add the chocolate chips. Pour the batter into prepared pan and spread evenly. Bake until just set, about 30 minutes. Do not over bake; the brownies should be slightly moist inside. Cool in the pan. Cut into squares for serving. Carrot Muffins cup margarine (room temperature) cup dark brown sugar 1 egg (room temperature) 1 tablespoon water 2 cups grated carrot 1 cups flour 1 teaspoon baking powder teaspoon cinnamon teaspoon nutmeg teaspoon salt

Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or use paper liners. With electric mixer, cream the margarine and sugar until light and fluffy. Beat in the egg and water. Stir in the carrots. Sift over the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to blend. Spoon the batter into prepared muffin cups. Fill them almost to the top. Bake until the tops spring back when touched lightly, about 35 minutes. Let stand for 10 minutes before transferring to a rack. Pumpkin Muffins cup butter (room temperature) cup dark brown sugar 1/3 cup molasses 1 egg (room temperature, beaten) 8 ounces canned pumpkin 1 cups flour teaspoon salt 1 teaspoon baking soda 1 teaspoons cinnamon 1 teaspoon nutmeg

Preheat oven to 400 degrees. Grease 14 muffin cups or use paper liners. With an electric mixer, cream the butter, add sugar and molasses and beat until light and fluffy. Add the egg and pumpkin and stir until well blended. Sift over the flour, salt, baking soda, cinnamon and nutmeg. Fold just enough to blend; do not over mix. Spoon batter into prepared muffin cups, filling full. Bake for 12-15 minutes.

Blueberry Streusel Bread 4 tablespoons butter (room temperature) cup sugar 1 egg (room temperature) cup milk cup sugar 1/3 cup flour 2 cups flour 2 teaspoons baking powder teaspoon salt 2 cups blueberries teaspoon ground cinnamon 4 tablespoons butter (cut into pieces)

Preheat oven to 375 degrees. Grease a 9 inch square baking dish. With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg, beat to combine, and then mix in the milk until blended. Sift over flour, baking powder, and salt. Stir just enough to blend the ingredients. Add the blueberries and stir. Transfer to baking dish. For the topping, place sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in pan. Bake until tester comes out clean from center of bread. About 45 minutes. Pear-Apple Crumb Pie 3 firm pears 4 tart cooking apples cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 cup flour teaspoon salt Grated rind of 1 lemon 2 tablespoons of lemon juice cup flour 1 teaspoon cinnamon 6 tablespoons butter (cold, cut in pieces) 1/3 cup shortening (cold, cut in pieces) 2 tablespoons ice water

For the crust, combine flour and salt in a bowl. Add shortening and cut in with pastry blender until mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough, gather into a ball and transfer to a lightly floured surface. Roll out to 1/8 inch thick. Transfer to 9 inch pie pan and trim to leave a an inch overhang. Fold the overhang under for double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in oven and preheat to 450 degrees. Peel and core the pears, slice them into a bowl. Peel core and slice the apples. Add to the pears. Stir in 1/3 a cup of sugar, the cornstarch, salt and lemon rind. Add the lemon juice and stir. For the crumb topping, combine the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with your fingertips until mixture resembles coarse crumbs. Set aside. Spoon fruit filling into pie shell. Sprinkle topping evenly over top. Bake for 10 minutes, and then reduce heat to 350 degrees. Cover top of pie loosely with sheet of foil and continue baking until browned, 35-40 minutes more.

Lemon Meringue Pie Grated rind and juice of 1 large lemon 1 cup plus 1 tablespoon cold water cup plus 6 tablespoons sugar 2 tablespoons butter 1 cup flour teaspoon salt 3 tablespoons cornstarch 3 eggs (separated) 1/8 teaspoon salt 1/8 teaspoon cream of tartar 1/3 cup shortening (cold) 2 tablespoons ice water

For the crust, sift the flour and salt into a bowl. Add shortening and cut in with pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough, and gather the dough into a ball. On a lightly floured surface, roll out the dough about 1/8 of an inch thick. Transfer to a 9 inch pie plate and trim edge to leave inch overhang. Fold the overhang under and crimp the edge. Refrigerate the pie shell for at least 20 minutes. Preheat the oven to 400 degrees. Prick the dough all over with a fork. Line with crumpled wax paper and fill with pie weights. Bake for 12 minutes. Remove paper and weights and bake until golden, 6-8 minutes more. In a saucepan, combine the lemon rind and juice, 1 cup of water, cup of sugar, and butter. Bring to a boil. Meanwhile in a mixing bowl, dissolve the cornstarch in the remaining water. Add the egg yolks. Add egg yolks to lemon mixture and return to a boil, whisking continuously until the mixture thickens, about 5 minutes. Cover the surface with wax paper to prevent skin from forming and let cool. For the meringue, using an electric mixer beat the egg whites with salt and cream of tartar until they hold stiff peaks. Add remaining sugar and beat until glossy. Spoon lemon mixture into pie shell and spread level. Spoon meringue on top, smoothing it up to the edge of crust to seal. Bake until golden, 12-15 minutes. Chocolate Cheesecake Pie 12 ounces cream cheese 4 tablespoons whipping cream 1 cup sugar cup cocoa teaspoon cinnamon 3 eggs Whipped cream Chocolate curls 1 cups graham cracker crumbs 6 tablespoons melted butter

Place baking sheet in oven and heat to 350 degrees. Mix crumbs and butter in a bowl and press evenly over the bottom and sides of a 9 inch pie plate. Bake for 8 minutes and let cool. Beat the cream cheese and cream together until smooth. Beat in the sugar, cocoa and cinnamon until blended. Add the eggs at a time, beating just enough to blend. Pour into the pie shell and bake on the hot sheet for 25-30 minutes. The filling will sink down as it cools. Decorate with whipped cream and chocolate curls.

Pumpkin Pie 2 cups canned pumpkin 1 cup whipping cream 2 eggs cup dark brown sugar 4 tablespoons light corn syrup 1 teaspoons cinnamon 1 teaspoon ginger teaspoon cloves tsp salt 1 cups flour teaspoon salt 6 tablespoon butter (cold, cut in pieces) 3 tablespoons shortening (cold, cut in pieces) 3-4 tablespoons ice water

For the crust, soft flour and salt into a bowl. Cut in butter and shortening with a pastry blender until the mixture resembles coarse crumbs. Stir in just enough water to bind the dough. Gather into a ball, wrap in wax paper and refrigerate for 20 minutes. Roll out the dough 1/8 of an inch thick. Transfer to 9 inch pie plate and trim the overhang. Roll out the trimmings and cut out leaf shapes. Moisten the edges with a brush dipped in water. Arrange dough leaves around the edge. Refrigerate for 20 minutes. Preheat the oven to 400 degrees. Prick the bottom with a fork and line with crumpled wax paper. Fill with pie weights and bake for 12 minutes. Remove paper and weights and bake until golden, 6-8 minutes more. Reduce the heat to 375 degrees. Beat together the pumpkin, cream, eggs, sugar, corn syrup, spices, and salt. Pour into shell and bake until set, about 40 minutes. Chocolate Chiffon Pie 6 ounces semisweet chocolate 1 ounce unsweetened chocolate 1 cup milk 1 tablespoon unflavoured gelatine 2/3 cup sugar 2 extra large eggs (separated) 1 teaspoon vanilla extract 1 cups whipping cream 1/8 teaspoon salt Whipped cream and chocolate curls for decoration

Preheat oven to 350 degrees. Make a graham cracker crust and bake. Let cool. Chop the chocolate, grind in a food processor. Set aside. Place milk in the top of double boiler. Sprinkle over the gelatine. Let stand 5 minutes to soften. Set the top of double boiler over hot water. Add 1/3 cup of the sugar, the chocolate and the egg yolks. Stir until dissolved. Add the vanilla. Set the top of the double boiler into ice water and stir until mixture reaches room temperature. Remove from ice and set aside. Whip the cream lightly, set aside, with an electric mixer, beat the egg whites, and salt until they hold soft peaks. Add remaining sugar and beat only enough to blend. Fold egg whites into chocolate mixture, then fold in the whip cream and pour into the crust. Put into the freezer until it is just set, about 5 minutes. Refrigerate for 3-4 hours. Decorate with whipped cream and chocolate curls.

Mississippi Mud Pie 3 ounces semi sweet chocolate 4 tablespoons butter 3 tablespoons corn syrup 3 eggs (beaten) 1 1/3 cups flour teaspoon salt 2/3 cup sugar 1 teaspoon vanilla extract 4 ounce chocolate bar 2 cups whipping cream cup shortening 2-3 tablespoons ice water

Preheat oven to 425. For the crust mix flour and salt into mixing bowl. Using a pastry blender cut in shortening until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time. Toss lightly with fingers or a fork until dough will form a ball. On a lightly floured surface, roll out the dough use to line a 9 inch pie plate, easing in the dough and being careful not to stretch it. With your thumbs make a fluted edge. Using a fork, prick the bottom and side of pie shell. Bake until lightly browned, 10-15 minutes. Let cool in pan on wire rack. In a heatproof bowl set over pan of boiling water, melt chocolate, butter, and corn syrup. Remove from heat and stir in eggs, sugar, and vanilla. Reduce oven temperature to 350 degrees. Pour chocolate mixture into pie shell. Bake until filling is set about 35-40 minutes. Let cool completely in pan on rack. For decoration, use the heat of your hands to soften chocolate bar. Draw the blade of a vegetable peeler along the side of the chocolate bar to shave off short, wide curls. Chill the curls until needed. Before serving, lightly whip the cream until soft peaks form. Using a rubber spatula spread the cream over surface of the chocolate filling. Decorate with chocolate curls. Banana Muffins 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda teaspoon salt teaspoon cinnamon teaspoon nutmeg 3 large ripe bananas 1 egg 1/3 cup dark brown sugar cup vegetable oil

Line 10 muffin cups with paper liners or grease. Sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Set aside. With an electric mixer, beat the peeled bananas at moderate speed until mashed. Beat in the egg, sugar, and oil. Add the dry ingredients and beat in gradually, on low speed. Mix just until blended. Fill the prepared cups two thirds full. For even baking fill empty cups with water. Bake for 20-25 minutes.

Black Bottom Pie 2 teaspoons unflavoured gelatine 3 tablespoons cold water 2 eggs (separated) 1 cup sugar 2 tablespoons cornstarch teaspoon salt 2 cups milk 2 ounces unsweetened chocolate (finely chopped) 3 tablespoons rum teaspoon cream of tartar 1 cups gingersnap cookie crumbs 1/3 cup melted butter

Preheat the oven to 350 degrees. For the crust mix the cookie crumbs and melted butter. Press the mixture evenly over the bottom and side of a 9 inch pie plate. Bake for 6 minutes and let cool. Sprinkle the gelatine over the water and let stand to soften. Beat the egg yolks in a large mixing bowl and set aside. In a saucepan, combine half the sugar, cornstarch, and salt. Gradually stir in milk. Boil for 1 minute, stirring constantly. Whisk the milk mixture into the yolks, then pour back into the saucepan and return to a boil, whisking. Remove from heat. Measure out 1 cup of the hot custard mixture and pour into a bowl. Add the chocolate to this mixture and stir until melted. Stir in half the rum and pour into the pie crust. Whisk the softened gelatine into the plain custard until it has dissolved, then stir in the remaining rum. Set the pan in cold water until it reaches room temperature. With an electric mixer, beat the egg whites and cream of tartar until the hold stiff peaks. Beat in half the remaining sugar until glossy, and then fold in remaining sugar. Fold the custard into the egg whites, then spoon over the chocolate mixture in the pie shell. Refrigerate until set, about 2 hours. Keep refrigerated until ready to serve. Decorate with chocolate curls. Banana Bread 1 cups flour 2 teaspoons baking powder teaspoon salt tsp cinnamon (optional) cup wheat germ 5 tablespoons butter (room temperature) 2/3 cup sugar teaspoon lemon rind 1 cups mashed banana 2 eggs (beaten)

Preheat oven to 350 degrees. Grease and flour a 8 x 4 inch loaf pan. Sift the flour, baking powder, salt, and cinnamon, if using, into a bowl. Stir in wheat germ. In another bowl beat the butter with the sugar and lemon rind until the mixture is light and fluffy. Add mashed bananas and eggs and mix well. Add the dry ingredients and blend quickly and evenly. Pour into prepared pan and bake for about 1 hour.

Coconut Cream Pie 2 cups flaked sweetened coconut 2/3 cup sugar 4 tablespoons cornstarch 1/8 teaspoon salt 2 cups milk cup whipping cream 2 egg yolks 2 tablespoons unsalted butter 2 teaspoons vanilla extract 1 cup flour teaspoon salt 3 tablespoons cold butter 2 tablespoons cold shortening 2-3 tablespoons ice water

Sift the flour and salt into a bowl. Add the butter and shortening, cut in with pastry blender until the mixture resembles coarse crumbs. With a fork stir in just enough water to bind the dough, gather into a ball, wrap in wax paper, and refrigerate for at least 20 minutes. Preheat oven to 425 degrees. Roll out the dough to 1/8 of an inch thick. Transfer to a 9 inch pie pan. Trim and flute the edges. Prick the bottom. Line with crumpled wax paper and fill with pie weights. Bake for 10-12 minutes. Remove the paper and weights, then reduce heat to 350 degrees and bake until brown, 10-15 minutes. Spread 1 cup coconut on a baking sheet and toast in the oven until golden, 6-8 minutes, stirring often. Set aside. Put the sugar, cornstarch, and salt in saucepan. In a bowl mix the milk, cream, and egg yolks. Add this to the saucepan. Cook over low heat stirring constantly, until the mixture comes to a boil. Boil for 1 minute, and then remove from heat. Add the butter, vanilla, and remaining coconut. Pour into the pie shell. When cool sprinkle toasted coconut over the top. Velvet Mocha Cream Pie 2 teaspoons instant espresso coffee 2 tablespoons hot water 1 cups whipping cream 6 ounces semisweet chocolate 1 ounce unsweetened chocolate cup whipped cream 1 cups chocolate wafer crumbs 2 tablespoons sugar 1/3 cup melted butter Mix the wafer crumbs and sugar together, and then stir in the melted butter. Press the crumbs into the bottom and sides of a 9 inch pie plate. Refrigerate until firm. In a bowl dissolve the coffee in the water and set aside. Melt both chocolates in top of a double boiler, remove from heat when nearly melted and stir to continue melting. Set the bottom of the pan in cool water to reduce temperature. Pour the cream into a bowl. Set the bowl in how water to warm the cream, bringing it closer to the temperature of the chocolate. Whip the cream until it is light and fluffy. Add the coffee and whip until the cream holds its shape. When the chocolate is at room temperature, fold it gently into the cream with a large metal spoon. Pour into crumb crust and refrigerate until firm. Add whip cream topping when ready to serve.

Pecan Tart 3 eggs 1/8 teaspoon salt 1 cup dark brown sugar cup dark corn syrup 2 tablespoons lemon juice 6 tablespoons melted butter 1 cups pecans (chopped) cup pecan halves 1 cups flour 1 tablespoon sugar 1 teaspoon baking powder teaspoon salt 6 tablespoons cold butter (cut into pieces) 1 egg yolk 3-4 tablespoons whipping cream

Mix flour, sugar, baking powder, and salt in a bowl. Add the butter and cut in with a pastry blender until it resembles coarse crumbs. In a bowl, beat together the egg yolk and cream until blended. Pour the cream mixture into the flour mixture and stir with a fork. Gather the dough into a ball. On a lightly floured surface, roll out to 1/8 inch thick and transfer to a 9 inch tart pan, trim the overhang and flute the edge with your fingers. Refrigerate for at least 20 minutes. Set a baking sheet in the middle of the oven and preheat top 400 degrees. In a bowl, lightly whisk the eggs and salt. Add the sugar, corn syrup, lemon juice, and butter. Mix well and stir in the chopped nuts. Pour into the pastry shell and arrange the pecan halves in circles on top. Bake for 10 minutes. Reduce the heat to 325 degrees and continue baking for 25 minutes more. Angel Food Cake 1 cup cake flour 1 cups superfine sugar 10-11 egg whites 1 teaspoons cream of tartar teaspoon salt 1 teaspoon vanilla extract teaspoon almond extract Icing Sugar for dusting

Preheat the oven to 325 degrees. Sift the flour with cup sugar 4 times. Transfer to a bowl. Beat the egg whites until foamy. Sift the cream of tartar and salt over the egg whites and continue to beat until they hold soft peaks when the beaters are lifted. Add the remaining sugar in 3 batches, beating well after each addition. Stir in vanilla and almond extracts. Add the flour mixture, cup at a time, and fold in with a large metal spoon after each addition. Transfer to an ungreased 10 inch tube pan and bake until lightly browned on top, about 1 hour. Turn the pan upside down onto a cooling rack and let cool for 1 hour. Remove from pan and sift icing sugar over the top.

Coconut Angel Food Cake 1 cups icing sugar 1 cup cake flour 12 egg whites 1 teaspoons cream of tartar 1 cup sugar teaspoon salt 2 teaspoons almond extract 1 cup flaked coconut 2 egg whites cup granulated sugar teaspoon salt 2 tablespoons cold water 2 teaspoons almond extract 2 cups toasted flaked coconut

Preheat the oven to 350 degrees. Sift the icing sugar and flour into a bowl. Set aside. Beat the egg whites and cream of tartar until very thick. Beat in sugar, 2 tablespoons at a time, reserving 2 tablespoons. Continue beating until stiff and glossy. Swiftly beat in the reserved sugar, salt, and almond extract. Using a cup measure, sprinkle the flour mixture over the meringue, quickly folding until just combined. Fold in flaked coconut in 2 batches. Transfer to a 10 inch tube pan and cut through batter with a metal spatula. Bake until top of cake springs back when touched lightly, 30-35 minutes. As soon as the cake is done, turn the pan upside down and suspend over neck of a funnel or bottle. Let cool, 1 hour. For the frosting, combine 2 egg whites, sugar, salt, and water in a heatproof bowl. Beat until blended. Set the bowl over the pan of boiling water and continue beating on medium speed until the frosting is stiff, about 3 minutes. Remove from heat and stir in almond extract. Unmold the cake and frost then sprinkle with toasted coconut. Cloverleaf Honey Rolls 1 1/3 cup skim milk 1/3 cup margarine cup liquid honey 1 teaspoon salt 2 cups whole wheat flour 3 cups flour ounce instant yeast 2 eggs

Heat first four ingredients in a small saucepan until margarine is melted and mixture is very warm but not hot. Put whole wheat flour, yeast and 1 cup flour in a large bowl. Add wet ingredients. Beat well. Add eggs and beat well. Add remaining flour one cup at a time. Work in by mixing and kneading until soft dough is formed. Turn out and knead on floured surface for 5-10 minutes until dough is smooth and elastic. Place in greased bowl, turning once to coat top. Cover with a tea towel let rise for 1 hour until doubled in size. Punch down. Divide dough into 4 equal portions. Work with 1 portion at a time, keeping remainder covered. Shape into long roll. Cut into 9 pieces. Cut each piece into 3 equal pieces. Roll into balls and place 3 balls in each greased muffin cup. Repeat with remaining portions. Cover with tea towel and let rise until doubled in size. Bake in 400 degree oven for 10 minutes until golden brown. Makes 3 dozen rolls.

Honey Wheat Bread 1 cup hot water cup liquid honey 2 tablespoons oil 1 teaspoon salt 1 large egg (beaten) 2 cups flour ounce instant yeast 1 cups whole wheat flour

Combine first 4 ingredients in bowl. Put egg in large bowl. Slowly add hot water and whisk until frothy. Combine flour and yeast in small bowl. Add to liquids. Mix well until smooth. Slowly add whole wheat flour. Mix until soft dough is formed. Add more or less flour as needed, until soft but not sticky. Turn out and knead on floured surface for 10 minutes until smooth and elastic. Place in greased bowl, turning once to coat top. Cover and let rise until doubled. Punch down and shape into loaf and place in bread pan. Cover and let rise until doubled. Bake at 350 degrees for 40-45 minutes until hollow sounding when tapped. Chocolate Mousse 2 tablespoons cocoa 1 tablespoon cornstarch 1 tablespoon flour 1/8 teaspoon salt 13 ounces skim evaporated milk 2 eggs 1 envelope unflavoured gelatine cup cold water cup sugar 1 teaspoon vanilla 3 egg whites

Combine first four ingredients in medium saucepan. Slowly whisk in evaporated milk until smooth. Heat on medium, stirring frequently until boiling and slightly thickened. Remove from heat. Crack eggs into small bowl. Stir in 2 large spoonfuls of the chocolate mixture. Slowly whisk back into chocolate mixture. Combine gelatine and water in a small dish. Let stand for 5 minutes. Whisk into chocolate mixture. Heat and stir on medium for 2-3 minutes until slightly thickened. Do not boil. Stir in sugar and vanilla. Cover with plastic wrap directly on surface to prevent skin from forming. Cool for about 30 minutes until starting to set around the edges. Beat on high speed in large bowl for several minutes until thickened and creamy. With clean beaters, beat egg whites until soft peaks form. Gently fold egg whites into chocolate mixture. Cover and chill for several hours until set. Garnish with whipped topping and shaved chocolate. Makes 4 cups.

Chocolate clair Dessert 1/3 cup cocoa 2 tablespoons cornstarch 2 tablespoons flour cup sugar 1/8 teaspoon salt 1/8 teaspoon cinnamon 1 cup skim milk 13 ounces skim evaporated milk 2 eggs 1 teaspoon vanilla 1 cup nutriwhip 1 tablespoon cocoa 28 graham wafers

Combine first 6 ingredients in medium saucepan. Whisk in both milks until smooth. Heat and stir on medium until boiling and thickened. Remove from heat. Add 2 large spoonfuls of cocoa mixture to eggs in small bowl. Mix well. Whisk into cocoa mixture until smooth. Heat for 2 minutes. Stir in vanilla. Cover and let stand until cooled to room temperature. Beat nutriwhip with second amount of cocoa in medium bowl until stiff. Arrange the graham wafers in a single layer in a 9 x 9 pan. Cut to fit if needed. Whisk cocoa mixture until smooth. Spread half of this mixture onto crackers evenly. Spread half of topping mixture on top of cocoa mixture cover with a layer of crackers, remaining cocoa mixture, and remaining topping mixture. Cover with plastic wrap and refrigerate for 24 hours to allow crackers to soften completely. Serves 16. Pumpkin Mousse in a Ginger Crust 3 cups gingersnap crumbs cup melted margarine 1/3 cup brown sugar teaspoon salt teaspoon nutmeg teaspoon cinnamon 2 envelopes unflavoured gelatine cup evaporated skim milk 2 eggs 14 ounces pumpkin puree 3 egg whites cup sugar

Combine gingersnap crumbs and margarine in medium bowl. Press into bottom and sides of 2 9 inch pie plates. Bake in 350 degree oven for 8-10 minutes until firm. Cool. Combine next 6 ingredients in medium saucepan. Slowly stir in next 3 ingredients. Whisk together until smooth. Heat and stir on medium until thickened and gelatine is dissolved. Chill stirring occasionally, until mixture mounds when dropped from spoon. Beat egg whites in large clean bowl until soft peaks start to form. While beating, add sugar, 1 tablespoon at a time, until stiff peaks form. Fold in pumpkin mixture. Divide filling between the crusts and chill for several hours until set, each pie serve 8.

Caesar Chicken

Creamy Garlic Penne

Creamy Pasta Sauce

Spicy Potato Bumps

Caesar Salad Dressing

Cheese Spirals

Mashed Garlic Potatoes