Delicious Dessert Recipes

* Exported from MasterCook *
All-American No-Bake Blueberry Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Pies The N. A. Blueberry Council
Amount Measure Ingredient -- Preparation Method

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1 (3 ounce) package raspberry or strawberry-flavored gelatin
2 1/2 cups fresh or frozen blueberries* -- divided
1 (6 ounce) ready-to-use 9-inch graham cracker pie
crust
1 cup whipped cream
Prepare gelatin according to package directions. Refrigerate until gelatin

mounds when dropped from spoon and is almost set, about 2 hours. Stir
gently to break up gelatin; stir in 2 cups of the blueberries. Spoon into
pie crust; cover and refrigerate until set, 3 to 4 hours.
To serve: Top pie with whipped cream dolloped with a spoon or piped with a
decorative star tip. Decorate pie with remaining blueberries.
Description:
"Celebrate Independence Day with this no-bake blueberry pie topped
with whipped cream. What could be more American?"
Source:
"The North American Blueberry Council"
S(Internet address):
"http://www.webcom.com/bberry/"
Copyright:
"� The North American Blueberry Council"
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Per serving: 222 Calories (kcal); 11g Total Fat; (43% calories from fat); 2g
Protein; 30g Carbohydrate; 20mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2
Other Carbohydrates
NOTES : *If using frozen blueberries, thaw and drain well before adding to
the gelatin.
Nutr. Assoc. : 5144 3338 3543 0
Almond Honey Rugelach
Recipe By :
Categories : Cookies and Bars The National Honey Board

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1 cup butter or margarine -- softened
3 ounces cream cheese -- softened
1/2 cup honey -- divided
2 cups flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 cup almonds -- finely chopped
1/2 cup dried cherries
OR
1/2 cup dried cranberries
Cream butter and cream cheese until fluffy. Add 3 tablespoons honey and
mix well. Mix in flour until dough holds together. Form into a ball, wrap
and refrigerate 2 hours or longer.
Divide dough in 4 portions; on a floured board roll each portion into a

9-inch circle. Combine 2 tablespoons honey and lemon juice; mix well.
Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire
surface.
Combine almonds and dried cherries; drizzle remaining honey over mixture
and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping
1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide
outer edge toward tip. Gently bend both ends to form a crescent. Place on
oiled parchment paper-lined baking sheet and refrigerate 20 minutes or
longer. Repeat with remaining dough and filling.
Bake at 350�F 20 to 25 minutes or until golden brown. Cool on racks.
Source:
"The National Honey Board"
"http://www.honey.com/"
Yield:
"32 Cookies"
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
NOTES : Freezing tip: For longer storage, package unfrozen crescents in

freezer-safe container or bags and freeze until ready to bake.
Nutr. Assoc. : 0 0 0 0 0 0 18 996 0 2130706543
Almond Macaroons
Recipe By :
Categories : Cookies and Bars Rag�
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3 cups finely ground almonds
3 cups sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
8 egg whites
1/2 cup all-purpose flour
Preheat oven to 350 degrees F. Grease and flour a 17 � 11 � 1-inch baking

sheet; set aside. In a medium bowl, combine first 4 ingredients; mix well.
Add egg whites; beat on high speed 5 minutes. Fold in flour. Drop dough by
tablespoons onto baking sheet. Bake 20 minutes, or until lightly browned.
Source:
"Rag�"
"http://www.eat.com/index.html:"
Yield:
"2 dozen cookies"
T(Baking Time):
"0:20"
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Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Nutr. Assoc. : 2033 0 0 0 0 0
Almond-Filled Peaches
Recipe By :
Categories : Fruit Rag�

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1 cup sugar
2/3 cup slivered almonds
2/3 cup coarsely crushed amaretti cookies
3 egg yolks
6 large ripe peaches -- sliced in half and pitted
1/2 cup dry white wine
1/2 cup water
2 tablespoons butter
Preheat oven to 375 degrees F.
In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed

cookies, and egg yolks; set aside.
Place peach halves in buttered 13 � 9-inch baking dish. Evenly spoon nut
mixture onto peach halves; set aside.
In a small saucepan, combine wine, water and 1/2 cup sugar; heat until
sugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peach
half; pour remaining liquid around peaches. Dot with butter and bake 40
minutes, basting occasionally. Serve warm or at room temperature.
Source:
"Rag�"
"http://www.eat.com/index.html"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1
Nutr. Assoc. : 0 0 2856 0 26349 0 0 0
Alpine White Hazelnut Cake
Recipe By :
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry

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1 18.5-ounce package white cake mix
1/4 cup hazelnut liqueur or extract
1/4 cup roasted and finely chopped Oregon
hazelnuts
1/2 cup fresh or thawed frozen raspberries
1 Alpine White candy bar -- warmed and shaved into curls
Whole roasted Oregon hazelnuts -- for garnish
FROSTING
1 8-ounce package cream cheese
1/2 cup butter
1 16-ounce box powdered sugar
1 teaspoon vanilla
1 teaspoon hazelnut liqueur or extract
Prepare and bake white cake mix in two layers according to package
directions, except substitute 1/4 cup hazelnut liqueur or extract for 1/4
cup water. Cool on racks.
For frosting, cream together butter and cream cheese, then add remaining
frosting ingredients. (Add a few drops of milk or cream if it becomes too
thick.) Frost center of bottom layer of cake, sprinkle with chopped
hazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Top
with 2nd layer of cake and continue icing. When finished, arrange candy
bar curls in center of cake, and sprinkle remaining chopped Oregon
hazelnuts and whole hazelnuts. Cut into slices and serve.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 5 Other
Carbohydrates
Nutr. Assoc. : 0 1273 3677 3398 5519 0 0 0 0 0 0 1273
Apple Brioche Pizza
Recipe By :
Categories : Fleischmann's Yeast Pizza

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CRUST
2 2/3 cups bread flour
1/4 cup sugar
1 package Fleischmann's� Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter (1 stick) -- cut up
1/4 cup milk
1/4 cup water
2 eggs
TOPPING
3 tablespoons sugar
2 tablespoons bread flour
1/4 cup whipping cream
1 tablespoon Calvados (apple brandy)
OR
2 teaspoons pure vanilla extract
2 cups thinly sliced, cored and peeled apples
(about 2 medium apples)
1/4 cup apricot preserves -- warmed
To make crust: In large bowl, combine 1 cup flour, sugar, undissolved

yeast and salt. Heat butter, milk, and water until very warm (120 to
130�F). Butter does not need to melt. Gradually stir into dry ingredients.
Stir in eggs and remaining flour to make soft dough. Knead 5 minutes.
(Dough will be buttery; do not add additional flour.) With floured hands,
press dough to form 12-inch circle on lightly greased pizza pan or cookie
sheet. Cover; let rest 30 minutes.
To make topping: In small bowl, combine sugar and flour. Gradually add
cream and Calvados or vanilla extract; stir until smooth. Set aside.
Preheat oven to 400�F.
Form 3/4-inch high rim along edge of dough. Arrange apples on dough,
overlapping slightly; carefully spoon cream mixture over top. Bake on
middle oven rack 18 to 22 minutes or until crust is golden brown and
apples are almost tender. Remove from pan; place on wire rack to cool
slightly. Spread apricot preserves over top.
Source:
"Fleischmann's Yeast"
"http://www.breadworld.com/index.html"
Yield:
"1 (12-inch) pizza"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1
Other Carbohydrates
NOTES : * To measure flour, spoon into standard dry-ingredient measuring

cup; level with straight-edged knife.
Nutr. Assoc. : 0 0 0 26366 0 222 0 0 0 0 0 0 0 0 26029 0 2130706543 20176
0
Apple Cinnamon Cheese Cake
Recipe By :
Categories : Baked Cheese Cakes
Stash Tea

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6 Stash Apple Cinnamon tea bag contents
2 8-ounce packages cream cheese softened (Fat-free may be
used with only a slight difference in
appearance and texture.)
1/2 cup sugar
2 eggs
1 9-inch graham cracker pie crust
In a large bowl, combine the contents of 6 Apple Cinnamon tea bag

contents, cream cheese and sugar. Mix well with an electric mixer. Add
eggs and mix until blended. Pour mix into pie crust and bake at 350
degrees for 40 minutes. Cool in refrigerator at least 3 hours.
Source:
"Stash Tea"
"http://www.stashtea.com/"
T(Refrigerate Time):
"3:00"
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Carbohydrates
Nutr. Assoc. : 5263 473 0 3218 3543
Apple Cinnamon Dessert Sauce
Recipe By :
Categories : Sauces and Toppings Stash Tea

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1/2 cup water
2 tablespoons brown sugar
8 Stash Apple Cinnamon tea bags
In a sauce pan, combine water, butter and brown sugar. Bring to a boil.
Add the contents of 8 Stash Tea Apple Cinnamon tea bags. Mix well. Simmer
for 2 minutes. Use as a dessert topping.
Source:
"Stash Tea"
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Per serving: 39 Calories (kcal); 3g Total Fat; (63% calories from fat); trace
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5263

Apple Cobbler
Recipe By :Ruth B, Rinker, Rinker Orchards, Stephens City, VA

Categories : Baked Cobblers
Virginia Apple Growers

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1/2 cup sugar
1/2 teaspoon cinnamon
4 cups thinly-sliced pared apples
1 cup sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 well-beaten egg
1/2 cup evaporated milk
1/3 cup melted butter
Place apples in bottom of a greased 8 1/4 � 1 3/4-inch round baking dish.

Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients
together.
Combine egg, milk and butter. Add dry ingredients all at once, and mix
until smooth. Pour over apples. Bake at 325� degrees for about 1 hour, or
until a toothpick inserted in the middle comes out clean. Serve warm.
Source:
"Virginia Apple Growers Association"
"http://www.vvac.org/vaapples/index.html"
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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 2
NOTES : The addition of a handful of black walnuts to the apples makes for
mighty good eating!
Nutr. Assoc. : 0 0 1080 26379 0 0 0 3218 0 0
Apple Crumb Kuchen
Recipe By :
Categories : Cakes Fleischmann's Yeast

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NUTTY CRUMB TOPPING
1/2 cup chopped pecans
1/4 cup light brown sugar -- firmly packed
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons margarine
DOUGH
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1 cup bran
1/2 cup margarine
1/2 cup water
1/4 cup milk
2 eggs
2 cups thinly sliced unpeeled baking apples
(about 2 apples)
Prepare Nutty Crumb Topping; Combine 1/2 cup pecans, chopped, 1/4 cup
firmly packed light brown sugar, 1/4 cup all-purpose flour, two tablespoon
granulated sugar and 1/4 teaspoon ground cinnamon; cut in 2 tablespoons
margarine until crumbly. Set aside.
In large bowl, mix 3/4 cup flour, sugar, undissolved yeast and salt; set
aside.
In small saucepan, heat bran, margarine, water and milk until very warm
(125�F to 130�F); margarine does not need to melt. With electric mixer at
medium speed, beat bran mixture and yeast mixture for 2 minutes, scraping
bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2
minutes, scraping bowl occasionally. With spoon, stir in remaining flour
to make a stiff batter.
Spread in greased 9-inch spring form pan. Arrange apple slices over batter
in a circular pattern, overlapping slightly; top with Nutty Crumb Topping.
Cover; let rise in warm, draft-free place until almost doubled in size,
about 40 to 50 minutes.
Bake at 375�F for 35 to 45 minutes or until toothpick inserted in center

comes out clean. Let cool in pan on wire rack for 10 minutes. Remove side
of pan; cool completely on wire rack. Garnish as desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26366 0 0 0 0 0 0 900028

Apple Lasagne
Recipe By :
Categories : National Pasta Association Other Desserts
Pasta

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8 pieces Lasagne -- uncooked
2 20-ounce cans apple pie filling
CHEESE FILLING
1 cup part-skim Ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar
TOPPING
6 tablespoons flour
1/4 cup quick oats
Dash nutmeg
OPTIONAL SOUR CREAM GARNISH: (mix and

chill)
1 cup sour cream
1/3 cup brown sugar
Prepare lasagne according to package directions; drain. Spread one can

apple pie filling in a greased 9 � 13 � 2-inch pan, slicing any
extra-thick apples. Layer four pieces of lasagne over apples. In a bowl,
mix together cheese filling ingredients; spread evenly over lasagne and
top with the remaining four pieces of lasagne. Spoon remaining can of
apple pie filling over lasagne. In a small bowl, crumble together topping
ingredients. Sprinkle over apple filling. Bake at 350�F for 45 minutes.
Let stand 15 minutes. Cut into serving pieces and top with a dollop of
sour cream mixture.
Source:
"National Pasta Association"
"http://ilovepasta.org/"
T(Baking Time):
"0:45"
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Other Carbohydrates
Nutr. Assoc. : 306 0 0 0 20167 3230 0 1440 0 0 0 0 0 0 20223 0 0 0
2130706543 2130706543
Apple-Cranberry Casserole
Recipe By :Holly Dillender

Categories : Fruit Other Desserts
Virginia Apple Growers

-------- ------------ --------------------------------
3 cups chopped apples -- (I use Golden Delicious)
2 cups raw whole cranberries
1 1/2 cups sugar
TOPPING
1/2 cup brown sugar
1/3 cup flour
1 stick melted margarine
3/4 teaspoon salt
1 1/2 cups Quaker oats
Mix chopped apples and cranberries together with 1 1/2 cups sugar. Put in
1 1/2-quart casserole dish. Make topping by mixing all topping ingredients
together. Put on top of apple-cranberry mixture. Bake at 350� degrees for
50 minutes.
Source:
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Other Carbohydrates
Nutr. Assoc. : 30 2928 0 0 0 0 0 4098 0 970 0
Applesauce Cake
Recipe By :
Categories : Cakes Indiana Soybean Board
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1 3/4 cups sugar
1/2 teaspoon allspice
1 1/2 cups unbleached flour
1/2 teaspoon nutmeg
1 cup soy flour
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
2 cups applesauce
1 1/2 teaspoons salt
1/2 cup vegetable oil
1 teaspoon cinnamon
1/2 cup soft tofu
1/2 teaspoon cloves
1 cup raisins -- chopped
Preheat the oven to 350�F. In a large bowl, combine the sugar, unbleached
flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg,
and baking powder; mix thoroughly. Add the applesauce and vegetable oil;
mix well, then beat about 300 strokes.
In a small bowl, mash the tofu until creamy; add to the batter. Beat the
batter about 300 strokes. Fold the raisins into the batter. Pour the
batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes.
Cool before serving.
Source:
"Indiana Soybean Board"
"http://www.soyfoods.com/index.html"
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Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat;
1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 3309 0 0 0 0 0 0 0 0 5290 0 0
Apricot Fingers
Recipe By :
Categories : Candies Marshmallow Fluff�

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Fluff� Fondant
1 8-ounce package dried apricots
Flatten each apricot half slightly. Shape 1 level measuring teaspoonful
Fluff� Fondant into a small oval; use to stuff apricots.
Source:
"Marshmallow Fluff�"
"http://www.marshmallowfluff.com"
- - - - - - - - - - - - - - - - - - -
Per serving: 182 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 0 3090
Fluff� Fondant
Recipe By :

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1 7 1/2- ounce jar Marshmallow Fluff�
1/4 teaspoon vanilla
2 cups confectioners sugar (about)
In small bowl mix Marshmallow Fluff� with 1/4 teaspoon vanilla. Gradually
stir in enough confectioners' sugar (about 2 cups) until stiff enough to
knead. Knead until mixture loses stickiness, adding more confectioners'
sugar if necessary. Put fondant in a bowl or jar; place a damp cloth over
it and cover tightly. Store in a cool place 2-3 days before using.
Source:
Yield:
"3 1/2 Cups"
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Carbohydrates
Nutr. Assoc. : 5776 0 1191

Banana Creme Anglaise
Recipe By :
Categories : California Egg Commission Fruit
Other Desserts

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FOR CREME ANGLAISE
1 pint heavy cream
6 ounces liquid or frozen whole egg yolk
OR
8 large California Fresh Eggs
1/8 teaspoon salt
2 tablespoons banana Liqueur
FOR BANANAS
2 tablespoons unsalted butter
2 bananas
1/3 cup Banana Cream ANGLAISE
FOR CREME ANGLAISE:

Scald cream.
Beat egg yolks with sugar and salt until blended.
Rapidly stir egg yolk/sugar mixture into scalded cream.
Place in top of double boiler and stir over boiling water until mixture
coats spoon.
Remove from heat and cool.
Stir in banana liqueur. Refrigerate.
FOR BANANA CREME ANGLAISE:

For each serving: Melt butter in saut� pan.
Peel bananas and slice in half lengthwise.
Place bananas in pan and saut� until warm and slightly softened.
Pour banana creme ANGLAISE on serving plate. Arrange bananas on top.
Source:
"California Egg Commission"
"http://www.eggcom.com "
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Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 1/2 Fat;
NOTES : Banana desserts are popular again! This twist on banana pudding
combines ripe banana saut�ed lightly and served in a pool of silky
creme ANGLAISE.
Nutr. Assoc. : 0 0 2130706543 0 536 0 0 0 0 0 0 0 0
Banana Nut Cake
Recipe By :
Categories : Cakes Turbana Corporation

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3 cups bananas
2 cups sugar
2 cups flour
2 teaspoons cinnamon
1 1/2 cups vegetable oil
1 teaspoon salt
2 teaspoons baking soda
4 eggs
1 cup nuts
Mix and bake at 350� degrees for 40 minutes or until done.
Source:
"Turbana Corporation"
"http://www.turbana.com/index.html"
T(Bake):
"0:40"
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Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Banana Sunset
Recipe By :
Categories : Cakes Turbana Corporation
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8 very ripe bananas
2 tablespoons rum
2 tablespoons honey
1/2 pound butter
3 ounces raisins
2 ounces cherries
4 eggs
1/2 cup sugar
1/2 pound flour
3/4 pint milk
1/2 tablespoon lime juice
1 ounce mixed nuts
1/2 cup grated coconut
Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, lime
juice, and flour. Mix well. Add raisins, cherries, and nuts, blend
slightly. Turn out mixture in 9 inch baking dish. Bake at 400�degrees for
1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and
coconut. Decorate with six carambola slices.
Source:
T(Bake):
"1:20"
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Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 2142 0 0 0 0 0 0 0 0 0 0 0 0 399
Bean and Maple Syrup Bars
Recipe By :
Categories : Cookies and Bars Ontario White Bean Producers

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BASE
2 cups all-purpose flour
1 cup brown sugar
1/2 cup butter -- cut into pieces, at room temperature
FILLING
1 1/2 cups white pea beans -- soaked and cooked
OR
1 1/2 cups canned white pea beans -- drained and rinsed
2/3 cup maple syrup
3 eggs
1/2 cup brown sugar
1 cup chopped pecans
OPTIONAL GARNISH
2 ounces semi-sweet chocolate
24 halved pecans
Preheat oven to 350 degrees F (180 degrees Celsius).
In a food processor or mixing bowl, combine the flour and sugar. Add the
butter pieces and pulse or cut in until crumbly. Transfer into a greased
9" � 13" pan and press evenly into bottom. Set aside.
Filling: In a food processor or blender, pur�e beans and maple syrup. When
smooth, add the eggs, sugar and butter and blend well.
Sprinkle chopped pecans evenly over base then pour filling over top. Bake
for 30 minutes or until set in the middle and lightly browned. Cool to
room temperature.
In a double boiler, melt chocolate over barely simmering water. Drizzle

chocolate over bars in a criss-cross pattern. Refrigerate bars until the
chocolate has set. Cut bars into triangles and garnish each one with a
pecan half.
Description:
"A source of folate and iron."
Source:
"Ontario White Bean Producers"
"http://users.imag.net/~lon.whitepeabeans/"
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Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1
Other Carbohydrates
NOTES : Ontario White Bean Producers

4206 Raney Crescent
London, Ontario N6L 1C3 Canada
Tel: (519) 652-3566
Fax: (519) 652-9607
E-mail: whitepeabeans@wwdc.com
Nutr. Assoc. : 0 0 0 0 0 0 5512 0 2130706543 0 0 0 0 0 0 0 1353 4431

Bean and Maple Syrup Pie
Recipe By :
Categories : Ontario White Bean Producers Pies

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1 cup well cooked white pea beans
1/2 cup maple syrup
2 eggs
1/3 cup brown sugar
1/2 cup raisins
OR
1 (9-inch) unbaked pastry pie shell
OR
18 unbaked tart shells
Pecan halves (optional)
Pur�e beans in food processor or blender with maple syrup until smooth.
Add eggs, sugar and butter and mix just until well blended. Sprinkle
raisins or chopped pecans in bottom of pie or tart shells. Pour filling on
top of raisins. Garnish with pecan halves if desired. Bake pie in a 350
degrees F (180 degrees C) oven for 35-40 minutes or tarts for 20 minutes
or until set in center. Cool. Serve at room temperature plain or with
whipped or ice cream.
Makes 1 pie or 18 tarts.
Source:
Yield:
"1 Pie"
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NOTES : Ontario White Bean Producers

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 5513 0 0 0 0 0 0 2130706543 1119 0 2130706543 2130706543

Bean Pudding with Butterscotch Sauce
Recipe By :
Categories : Custards/ Puddings/ Mousses Ontario White Bean Producers

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2 cups well-cooked white pea beans
3/4 cup evaporated skim milk
2 eggs
1/4 cup brown sugar
2 tablespoons apple butter -- * see note
1 teaspoon vanilla
1/2 teaspoon nutmeg
6 teaspoons chopped pecans
BUTTERSCOTCH SAUCE
1/2 cup brown sugar
1 tablespoon corn syrup
2 tablespoons whipping cream
Place the beans in a food processor. Pur�e until smooth along with 1/2 cup
of the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla,
cinnamon, nutmeg and process using several on/off turns until combined.
Gradually add remaining evaporated milk and process until combined.
Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in a
shallow baking dish. Pour hot water to reach halfway up the sides. Place
in a preheated 350�F (180� C) oven for 35 minutes. Remove from oven and
let cool slightly. Serve drizzled with butterscotch sauce and topped with
1 teaspoon (5 ml) chopped pecans.
Butterscotch Sauce: In a small saucepan, melt the butter. Add the brown
sugar and corn syrup and cook gently until the sugar dissolves. Stir in
the whipping cream and bring to a boil. Let cool slightly before serving.
Makes 1/2 cup
Source:
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Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 2 Other Carbohydrates
NOTES : *substitute applesauce if apple butter is not available.

____________________
Ontario White Bean Producers

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 5512 0 0 0 0 2057 0 0 0 0 0 0 0 0 0 0
Best Banana Fritters
Recipe By :
Categories : Fritters Turbana Corporation

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1 cup sifted all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 eggs
1/2 cup milk
2 tablespoons vegetable oil
6 medium firm, ripe bananas
Oil -- for frying
Confectioners' sugar
Into a small bowl sift flour, sugar, baking powder and salt. In another
small bowl, beat eggs, milk and oil together with a rotary beater or
whisk. Combine liquid ingredients with dry ingredients; stir until all
flour is moistened.
Slice bananas in half lengthwise; dip into batter using fingers. Drain any
excess butter. Drop bananas into at least 2 inches hot oil (375� degrees
F. on deep frying thermometer) in a deep skillet or deep-fat fryer. Fry a
few at a time, turning once, 2 to 3 minutes or until golden brown. Drain
on paper towels. Serve immediately, sprinkled with confectioners' sugar.
Yields - 6 to 8 servings.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 2142 0 1191
Best Ever Snickerdoodles
Recipe By :
Categories : Cookies and Bars Indiana Soybean Board

-------- ------------ --------------------------------
1/2 cup margarine -- soft
1/2 cup soy flour -- sifted
1 cup sugar
1 egg
1/4 teaspoon baking soda
1/2 cup wheat flour, whole-grain
2 tablespoons sugar
1 teaspoon cinnamon
Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose
flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat
together. Beat in the whole wheat flour.
Chill dough for 1 hour. Shape into 1" balls. Roll the balls in
sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375�F
oven for 10 minutes. Cool on a wire rack.
Source:
"Indiana Soybean Board"
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Big Chief Blueberry Topping
Recipe By :
Categories : Monitor Sugar Sauces and Toppings
-------- ------------ --------------------------------
1 pint fresh or frozen blueberries
1/2 cup water
1/4 cup Big Chief granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water
In a medium saucepan over medium-high heat bring blueberries, water, Big

Chief granulated sugar, and lemon juice to a boil. If using fresh
blueberries reduce heat and simmer 1-2 minutes or until berries soften. If
using frozen berries, there is no need to simmer.
In a small bowl, combine cornstarch and water. Add to blueberry mixture

and cook over low heat 1-2 minutes more, stirring until thick and smooth.
Serve hot or cold.
Description:
"Just 64 calories per serving!"
Source:
"Monitor Sugar"
"http://www.monitorsugar.com/"
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -
Per serving: 65 Calories (kcal); trace Total Fat; (2% calories from fat); trace
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 175 0 0 0 0 0
Black Forest Mousse
Recipe By :
Categories : Cherry Marketing Institute Custards/ Puddings/ Mousses

-------- ------------ --------------------------------
1 package (4-serving size) chocolate instant pudding
and pie filling
2 cups cold milk
1 21-ounce can cherry filling and topping
2 cups frozen whipped topping -- thawed
In a small bowl with an electric mixer, combine pudding mix and milk. Beat
on low speed 1 to 2 minutes, or until well blended. Allow pudding to
thicken slightly, then stir in cherry filling. Gently fold in whipped
topping.
Spoon into parfait glasses or other dessert dishes; let chill until
serving time.
Serving size: 3/4 cup
Description:
"This heavenly dessert is quick and convenient."
Source:
"Cherry Marketing Institute"
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2646 4138 2555 3452
Blackberry Fruit Tart
Recipe By :
Categories : Fruit Pies Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
FOR CRUST
1/2 cup sugar
1/2 cup butter -- cut into 1" pieces
1 egg -- slightly beaten
1 egg white -- slightly beaten
FOR FILLING
12 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice
FOR PUR�E
2 cups frozen whole blackberries
6 tablespoons sugar
1 1/2 tablespoons cornstarch and
1 1/2 tablespoons cold water
FOR GARNISH
3 cups frozen whole blackberries -- partially thawed, drained
(Fresh may also be used if available)
For crust: In large mixing bowl combine flour, sugar and butter. Beat at
medium speed, scraping bowl often until mixture is crumbly� 2 to 3
minutes. (If using food processor, combine same ingredients in processor
bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer
bowl.) Make well in center of flour mixture and pour in egg, reserving egg
white for later. Blend with fork until incorporated thoroughly. Mixture
will be very dry. Press dough to 1/4" thickness on bottom and sides of 10"
tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees
F. Brush crust with beaten egg white and bake 15 to 20 minutes or until
golden brown. Cool.
For filling: Beat together softened cream cheese with sour cream. Add
sugar, grated rind and juice and beat until smooth. Spread evenly over
prepared crust and refrigerate.
For pur�e: Rinse processor. Place berries in bowl and process until
pur�ed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add
sugar and continue to cook another 5 minutes. Gradually add cornstarch
mixture to thicken. Cool.
Pour cooled pur�e over filling. Just before serving, garnish by placing
fresh or partially thawed individual berries over top. Refrigerate until
serving time.
Just before serving, remove sides of pan. Best when served same day.
Serves 8-10
Description:
"Create a gorgeous work of art with this striking combination of
colors and flavors� a real show-stopper."
Source:
"Oregon Raspberry & Blackberry Commission"
"http://www.oregon-berries.com/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : For a more colorful approach, try using different color fruit
pur�es to adorn filling. While pur�e is cooling, rinse processor
and pur�e 16 oz. can drained peaches, reserving 4-5 peach quarters
for garnish. Cover half the filling with blackberry pur�e and
other half with peach pur�e. Garnish with fresh or partially
thawed blackberries, diced peaches and sliced or diced kiwi in a
decorative line where the two colors meet.
Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 3435 0 439 0 0 0 2269 0

Blackberry Peach Crisp
Recipe By :
Categories : Oregon Raspberry & Blackberry Other Desserts

-------- ------------ --------------------------------
1 cup rolled oats
1 cup brown sugar
3/4 cup flour -- divided
1/2 cup butter or margarine
4 cups blackberries -- fresh, whole frozen or canned
2 cups sliced peaches
Preheat oven to 350�. Combine oats, brown sugar and 1/2 cup flour. Cut in
butter with pastry blender or two knives until well blended and moist
enough to form a ball. Place well drained berries in bottom of 8" X 8"
baking dish and toss with remaining 1/4 cup flour. Add peaches to baking
dish. Sprinkle crumb mixture evenly over fruit and bake in 350� oven for
35-40 minutes or until golden brown.
Serves 6-8
Description:
"This juicy and highly flavored crisp becomes thicker upon cooling.
Delicious served with vanilla ice cream or frozen yogurt."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Blackberry Peach Parfait
Recipe By :
Categories : Custards/ Puddings/ Mousses Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
3 cups blackberries -- fresh, or whole frozen berries
1 6-ounce package berry gelatin -- (any berry gelatin may be substituted)
1 envelope unflavored gelatin
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
6 ounces low-fat cream cheese
OR
6 ounces regular cream cheese -- softened
2 cups peaches -- peeled and sliced
Sugar the berries according to taste. (If using frozen sweetened berries,
drain well, using juice as part of the cold water for the gelatin.)
Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water,
and chill until partially set; fold in berries. Set aside.
Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve.

Microwave 40 seconds at high setting (Full Power). Stir thoroughly and add
in lemon juice. Cool. Set aside.
Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemon
juice-gelatin mixture, beating continuously to blend. Chill 10-15 minutes
until partially set. Fold in peaches.
Drop berry mixture alternately with peach mixture into parfait glasses,
finishing with peach layer. Chill until set. Garnish top with fresh
berries, if available.
Serves 8-10
Description:
"An old fashioned parfait featuring a timeless favorite of fruit
combinations in a lovely summer dessert."
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 4683 26353 0 0 0 4049 0 2130706543 4980
Blueberries 'n Jam Topping
Recipe By :
Categories : Sauces and Toppings The N. A. Blueberry Council

-------- ------------ --------------------------------
1/4 cup raspberry, strawberry or apricot jam or
preserves
2 tablespoons fruit flavored liqueur (optional)
1 cup fresh or frozen blueberries
Range top method: In a small saucepan over medium heat, bring jam and
liqueur to a boil, stirring occasionally. Stir in blueberries; return to a
boil. Remove from heat. Spoon into a bowl. Serve at room temperature or
chilled over ice cream, pound cake, cut up fruit, etc.
Microwave method: In a medium microwavable bowl; combine preserves and

liqueur. Microwave on HIGH (100% POWER) until mixture liquefies, about 1
minute. Add blueberries, toss to coat. Serve at room temperature or
chilled.
Source:
Copyright:
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 5147 27043 3338
Blueberry Cream Dessert
Recipe By :
Categories : Fruit Monitor Sugar
Other Desserts

-------- ------------ --------------------------------
1 1/4 cups graham cracker crumbs
1/4 cup Big Chief sugar
6 tablespoons butter or margarine -- melted
3/4 cup cold water
1 cup sour cream
1 8 ounce container blueberry yogurt
In a bowl, combine cracker crumbs, the 1/4 cup Big Chief sugar and the
melted butter. Reserve 1/4 cup crumb mixture; press remaining crumbs in
bottom of a 10" � 6" � 2" pan. In a saucepan, mix the 1/2 cup Big Chief
sugar and gelatin; add the water. Heat and stir until gelatin and Big
Chief sugar is dissolved. Combine sour cream and yogurt; gradually blend
in gelatin mixture. Add vanilla. Chill until partially set. Whip cream;
fold in yogurt mixture. Stir in blueberries. Turn into crust and top with
reserved crumbs.
Description:
"A dessert using either fresh or frozen blueberries!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat;
2 Other Carbohydrates
Nutr. Assoc. : 0 27112 0 27112 0 0 0 0 0 0 175
Blueberry Crisp
Recipe By :
Categories : Other Desserts The Rice Council

-------- ------------ --------------------------------
3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup plus 3 tablespoons firmly packed brown
sugar -- divided
Vegetable cooking spray
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
Combine rice, blueberries and 3 tablespoons sugar.
Coat 8 individual custard cups or 2-quart baking dish with cooking spray.
Place rice mixture in cups or baking dish; set aside.
Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cut
in margarine with pastry blender until mixture resembles coarse meal.
Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until
thoroughly heated. Serve warm.
Source:
"The Rice Council"
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
NOTES : *Substitute frozen unsweetened blueberries for the fresh

blueberries, if desired. Thaw and drain before using. Or,
substitute your choice of fresh fruit or combinations of fruit for
the blueberries, if desired.
Variations: Use your choice of fresh fruit or combinations of

fruit instead of blueberries, if desired.
Microwave Oven Instructions:
Prepare as directed using 2-quart microproof baking dish. Cook,

uncovered, on HIGH 4 to 5 minutes, rotating dish once during
cooking time. Let stand 5 minutes. Serve warm.
Nutr. Assoc. : 0 3338 20142 0 0 0 0 0
Blueberry Maple Mousse
Recipe By :
Categories : Custards/ Puddings/ Mousses Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
6 egg yolks
1 pint heavy cream
3/4 cup maple syrup -- heated
1 pint blueberries
Beat yolks in bowl or top of a double boiler until thick. Beat in hot
syrup. Put over simmering water and cook, beating constantly until
slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold
in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before
serving, garnish with remainder of berries.
Serves 8-10
Source:
"Massachusetts Maple Producers Association"
"http://www.massmaple.org/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 3232 0 0 175
Blueberry Orange Sauce
Recipe By :

-------- ------------ --------------------------------
3 tablespoons sugar
1/8 teaspoon salt -- optional
1/4 cup orange juice
1 cup orange sections (about 2 oranges)
In a cup combine sugar, cornstarch and salt; set aside. In a small

saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries
and orange sections. Return to a boil; cook until liquid is released from
fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly,
until sauce thickens, 1 to 2 minutes.
Source:
Copyright:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 3338 1013

Blueberry Sally Lunn
Recipe By :
Sweet Breads and Coffee Cakes

-------- ------------ --------------------------------
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
2/3 cup sugar
2 packages Fleischmann's� Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine (1 stick) -- cut up
1/2 cup milk
1/2 cup water
3 eggs
Powdered sugar -- optional
FILLING
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
2 cups fresh or frozen blueberries -- thawed and drained
To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar,
undissolved yeast and salt. Heat butter, milk and water until very warm
(120 to 130�F); stir into dry ingredients. Stir in eggs and remaining
flour to make soft batter. Cover; let rest 10 minutes.
To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flour
and cinnamon; stir in blueberries. With spoon, stir batter down and beat
for about 30 seconds. Spoon half the batter into greased 12-cup fluted
tube pan; top with blueberry mixture. Spoon remaining batter evenly into
pan. Cover with greased plastic wrap; let rise in warm, draft-free place
until doubled in size, about 30 to 45 minutes.
Bake at 325�F for 50 to 55 minutes or until done. Cool in pan 5 minutes;

turn out onto rack to cool completely. If desired, sprinkle with powdered
sugar.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 14 0 26366 0 4098 0 0 0 0 0 0 0 0 0 175

Blueberry-Pineapple Topping
Recipe By :

-------- ------------ --------------------------------
1 8-ounce can crushed pineapple -- drained
1/4 cup pineapple preserves
In a small saucepan over medium heat bring pineapple and preserves to a

boil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve at
room temperature or chilled over ice cream, pound cake, cut up fruit, etc.
Source:
Copyright:
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 4496 3338
Blueberry-Studded Honey Peach Sauce
Recipe By :
Categories : Sauces and Toppings The National Honey Board

-------- ------------ --------------------------------
1 cup honey
1/4 cup fresh or frozen blueberries
1 quart fresh or frozen sliced peaches
Combine honey, blueberries and cinnamon in large saucepan; mix well. Bring
mixture to a boil over medium-high heat. Reduce heat to low; simmer 10
minutes or until flavors are blended. Remove from heat. Add peaches and
mix well. Serve sauce over waffles, pancakes or ice cream.
Source:
T(Simmer):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 175 0 4380
Broiled Fluff�-Frosting
Recipe By :
Categories : Frostings/Glaze Marshmallow Fluff�

-------- ------------ --------------------------------
1/3 cup butter or margarine -- softened
1 cup Marshmallow Fluff�
1/4 teaspoon salt
1 cup shredded coconut
Combine all ingredients; spread over the top of hot cake. Broil slowly,
about 2 minutes until golden brown. Makes enough to frost one 9-inch
square cake.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 5776 0 4923 20187

Butterscotch Sauce
Recipe By :
Categories : Marshmallow Fluff� Sauces and Toppings

-------- ------------ --------------------------------
1 cup firmly packed brown sugar
1/2 cup water
2 tablespoons butter or margarine
1/2 cup Marshmallow Fluff�
Cook sugar and water to 235�F. on candy thermometer or soft ball stage
(when a small amount of mixture dropped into very cold water flattens on
removal from water) about 4 to 5 minutes. Remove from heat; stir into
butter and Fluff�. Serve hot or cold.
Source:
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5776
Candy and Hazelnut Cake
Recipe By :

-------- ------------ --------------------------------
1 10 3/4-ounce package frozen pound cake
1 8-ounce container light Cool Whip
1/3 cup chocolate fudge topping
1/2 cup mini-chocolate chips
1 cup roasted and chopped Oregon hazelnuts
Thaw the Cool Whip and fold in chocolate fudge topping. Add the
mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound
cake into serving size pieces and top with topping. If desired, you may
also serve Vanilla wafers to dip into the topping mixture.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2861 2640 741 3677
Candy Cane Coffee Cakes
Recipe By :
Categories : Fleischmann's Yeast Holiday

-------- ------------ --------------------------------
FRUIT NUT FILLING* -- *see notes
2 cups chopped mixed candied and/or dried fruits
1 cup chopped pecans or walnuts -- toasted
2/3 cup firmly packed light brown sugar
1 egg white
DOUGH
5 cups all-purpose flour (5 to 5 1/2 cups)
1 teaspoon salt
1/2 cup water
4 eggs
GLAZE
1 cup confectioner's sugar
5 teaspoons milk
1/2 teaspoon vanilla extract
Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast and
salt in large bowl. Heat water and butter until very warm (125� to 130�F);
butter does not need to melt. Stir into flour mixture. Stir in eggs and
enough of remaining flour to make dough easy to handle.
Knead on lightly floured surface about 4 to 6 minutes or until smooth and
elastic. Cover and let rest 10 minutes.
Mix remaining ingredients except Glaze to make filling; reserve.
Divide dough into three equal parts. Roll each part into rectangle, 15- �
7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of
each rectangle. Make cuts with sharp knife from dough edges to filling at
1-inch intervals. Alternating sides, fold strips at an angle over filling.
Carefully stretch each to 18-inch length. Curve one end of each to form
cane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Cover
and let rise in warm place 30 to 45 minutes or until double.
Bake at 350�F for 15 minutes; cover with aluminum foil and switch position
of cookie sheets in oven. Bake 10 to 20 minutes longer or until done.
Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle over
coffeecakes. If desired, decorate with candied cherries.
____________________
To Make Glaze: Mix all ingredients until desired consistency.
Source:
Yield:
"3 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
NOTES : *As an alternate filling, try this cherry-almond mixture:
Cherry-Almond Filling: With fork, beat 1 cup (8 ounces) almond

paste with 1 egg white. Stir in 1 cup chopped, blanched almonds,
toasted. Divide and spread over each rectangle as directed above.
Evenly divide 1 1/2 cups chopped candied cherries over almond
mixture on each rectangle. Make cuts in dough; continue as
directed above.
Nutr. Assoc. : 0 2431 20148 0 0 0 0 0 14 0 26366 0 0 0 0 0 0 0 0 0 0
Caramel Ice Cream Sauce
Recipe By :
Categories : Monitor Sugar Sauces and Toppings

-------- ------------ --------------------------------
1/3 cup almonds
1/3 cup light corn syrup
1/3 cup Big Chief golden brown sugar
1 tablespoon water
In a medium skillet, melt butter or margarine. Add almonds, cook and stir
over medium low heat about 5 minutes or until browned.
Add the corn syrup, Big Chief golden brown sugar and water to the skillet.
Heat and stir till bubbly and the brown sugar is dissolved (about 4-5
minutes). Serve immediately over ice cream.
This recipe makes about one cup.
Description:
"A crowd-pleasing ice cream topping!"
Source:
"Monitor Sugar"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Caramelized Oregon Hazelnuts
Recipe By :
Categories : Candies Dundee Hazelnuts

-------- ------------ --------------------------------
10 Oregon hazelnuts -- toast and rub off skins or leave skins
on
1/2 cup sugar
1/2 cup water
Skewer each nut on a wooden or metal skewer. In a small saucepan over

medium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to a
boil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugar
crystals from the sides of the pan with a wet pastry brush. Continue to
cook without stirring until syrup is a medium dark amber color. Remove
from heat and quickly dip each skewered nut in the syrup. Prop skewer so
the nuts can drip and harden. Snip off any caramel tails that may have
formed. Store in airtight container. Can be used as a garnish for cakes
and desserts.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 3677 0 0
Carrot Fruitcake
Recipe By :
Categories : Cakes The National Honey Board

-------- ------------ --------------------------------
1 cup grated carrots
1 cup seedless raisins
3/4 cup honey
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1 1/2 cups water
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 cup wheat germ
Preheat oven to 300�F. Cook carrots, raisins, honey, margarine and spices
in the water for 10 minutes, then allow to cool.
Mix together the flour, baking soda, wheat germ, and walnuts and combine
with other ingredients. Pour into two small well-greased loaf pans. Bake
for 45 minutes.
Source:
T(Baking time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 4680 0 0 0 0 0 0 0 0 0 0 0
Cassata
Recipe By :
Categories : Ice Cream / Frozen Yogurt Rag�

-------- ------------ --------------------------------
1 quart vanilla ice cream -- softened
1 cup whipping cream
1 teaspoon vanilla extract
1 egg white
2 tablespoons confectioners sugar
1/4 cup chopped almonds
1/4 cup chopped maraschino cherries
1 quart chocolate ice cream -- softened
2 tablespoons chopped pistachio nuts
Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.
In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set
aside.
In a small bowl, whip egg white until soft peaks form; add sugar and beat
until stiff. Fold egg white into whipped cream; add almonds and cherries.
Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm.
Spread chocolate ice cream over egg white mixture; freeze 2 hours, or
until firm.
In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.
Quickly dip mold into hot water (about 8 seconds). Invert onto chilled
platter. Spread with whipped cream and sprinkle with pistachio nuts.
Serves 10 to 12.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3231 2788 0 4097 0 1139
Cherries in the Snow
Recipe By :
Categories : Monitor Sugar Other Desserts

-------- ------------ --------------------------------
1/2 angel food cake -- cut in bite-size pieces
2 packages whip topping mix
1 cup Big Chief powdered sugar
8 ounces cream cheese -- (room temperature)
1 can cherry pie filling
Mix whip topping as directed. Add Big Chief powdered sugar and cream
cheese. Fold in the cake pieces. Top mixture with pie filling. Very
attractive in a glass bowl.
Description:
"Shake off the winter blues with a sweeter kind of snow!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Cherry Almond Christmas Wreath
Recipe By :
-------- ------------ --------------------------------
3 tablespoons sugar
1 package Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup dairy sour cream
1 egg
1/2 cup chopped red candied cherries
ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white
1/2 cup blanched almonds -- toasted
ICING
1 cup confectioner's sugar
2 tablespoons milk
In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.
Heat water, sour cream and butter until very warm (120� to 130�F).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;
beat 2 minutes at high speed. With spoon, stir in enough remaining flour
to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6

minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (With Rapid
Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes.
Proceed with recipe.)
Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with
fork until blended. Stir in chopped, blanched almonds, toasted.
Punch dough down. On lightly floured surface, roll dough to 9- � 16-inch

rectangle. Spread filling to within 1/2-inch of edges; sprinkle with
cherries. Roll up from long side as for jelly roll; pinch seam to seal.
Form into ring and pinch ends to seal. Place ring, seam side down, on
greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at
1-inch intervals. Turn each section on its side. Cover; let rise in warm,
draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375�F for 25 minutes or until done. Remove from baking sheet; cool
on wire rack. Frost with Almond Icing.
____________________
Almond Icing: In small bowl combine confectioners' sugar with milk and
almond extract. Beat with fork until smooth.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 1394 4098 0 2428 0 0 5022 0 0 0 0 0 0 0
Cherry Cashew Cookies
Recipe By :
Categories : Cherry Marketing Institute Cookies and Bars

-------- ------------ --------------------------------
3/4 cup firmly packed brown sugar
2 eggs
1 10-ounce package vanilla milk chips
OR
1 2/3 cups coarsely chopped white chocolate
1 1/2 cups dried tart cherries
1 cup lightly salted cashews
In a large mixing bowl, combine butter, granulated sugar, brown sugar,

eggs and vanilla. Mix with electric mixer on medium speed until thoroughly
mixed. Combine flour and baking soda; gradually add flour mixture to
butter mixture. Stir in vanilla milk chips, dried cherries and cashews.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake in a preheated 375� oven 12 to 15 minutes, or until golden brown. Let

cool on wire racks; store in a tightly covered container.
Serving size: 1 cookie
Description:
"Better than everyday chocolate chip cookies!"
Source:
Yield:
"4 1/2 Dozen"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3218 0 0 0 927 0 2130706543 26525 2505
Cherry Clafoutis
Recipe By :
Categories : California Egg Commission Other Desserts

-------- ------------ --------------------------------
1 pound fresh, frozen or canned black cherries
2 California Fresh Eggs
1/2 cup sugar
1/4 teaspoon salt
3 teaspoons vanilla extract
1/2 cup flour -- sifted
1 cup non-fat evaporated milk
Pit the cherries, or drain the canned cherries, or thaw the frozen
cherries. In a bowl, beat the eggs as for an omelet, add the sugar, salt
and vanilla extract. In another bowl, put the sifted flour, add the eggs
and mix well, add the non-fat evaporated milk. Spray a baking dish with
vegetable oil, add the cherries, pour the batter over.
Bake in a pre-heated oven at 400�F., for about 45 minutes. The color must
be golden brown. A knife slid in the middle should come out dry. Serve
lukewarm.
Serves 6-8
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1
Other Carbohydrates
Serving Ideas : You can also add some kirsch, to taste, in the batter.
NOTES : Favorite recipe of Mary Donkersloot, RD. This country French dish
traditionally made with cream and butter, has been lightened up by
using non-fat evaporated milk, omitting the butter and adding a
bit of vanilla and kirsch for extra flavor. This cuts the fat and
calories by over 50%.
Nutr. Assoc. : 3447 3854 0 0 0 0 551
Cherry Good Cobbler
Recipe By :
Categories : Cherry Marketing Institute Cobblers

-------- ------------ --------------------------------
2 21-ounce cans cherry filling and topping
1 cup all-purpose flour
2 teaspoons baking powder
TOPPING
1 tablespoon slivered almonds -- coarsely chopped
1 tablespoon granulated sugar
1 teaspoon grated orange peel
Combine cherry filling and almond extract in an ungreased 8 � 8 � 2-inch

baking pan.
Combine flour, sugar and baking powder in a medium mixing bowl; mix well.
Add orange juice, stirring just until dry ingredients are moistened. Drop
batter by tablespoonfuls over cherry filling, making at least 8 dumplings.
For the topping: Combine almonds, sugar, orange peel and cinnamon in a
small bowl; mix well. Sprinkle on top of cobbler.
Bake in a preheated 350� oven 30 to 35 minutes, or until filling is bubbly

and dumplings are brown.
Description:
"Great tasting dessert with less than 1 gram of fat per serving."
Source:
T(Baking time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2555 0 0 0 0 0 0 0 0 0 0 0
Cherry Hazelnut Balls
Recipe By :
Categories : Cookies and Bars Dundee Hazelnuts

-------- ------------ --------------------------------
1 cup confectioners' sugar
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup roasted and finely chopped Oregon
hazelnuts
1 8-ounce jar red maraschino cherries -- drained and chopped
Cream butter and sugar until light and fluffy. Add flour and salt; blend
thoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape into
small balls and place on ungreased baking sheets. Bake in a 275� oven for
30 minutes, or until cookies are lightly browned.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2788 26379 0 3677 4097 0
Cherry Hazelnut Crunch Pie
Recipe By :
Categories : Dundee Hazelnuts Pies

-------- ------------ --------------------------------
1/2 10-ounce package pie crust mix
1/4 cup packed light brown sugar
3/4 cup roasted Oregon hazelnuts -- chopped
1 ounce semi-sweet chocolate -- grated
4 teaspoons water
1 teaspoon vanilla
1 8-ounce jar red maraschino cherries
2 teaspoons cornstarch
1/4 cup water
Dash salt
1 tablespoon Kirsch -- optional
1 quart vanilla ice cream
Combine pie crust mix with sugar, nuts and chocolate using a pastry
blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until
well blended. Turn into a well-greased 9-inch pie plate; press mixture
firmly against bottom and side. Bake in a 375� oven for 15 minutes. Cool
on rack. Cover and let stand several hours or overnight. Drain cherries,
reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4
cup water and salt in saucepan; add cherries. Cook on low until thickened
and clear. Remove from heat and cool thoroughly. Add Kirsch and chill.
Spoon ice cream into pie shell. Pour cherry glaze over pie and serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 3677 1353 0 0 4097 0 0 0 2130706543 0
Cherry Lattice Coffee Cake
Recipe By :
Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

-------- ------------ --------------------------------
1/2 cup sugar
Yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup water
3 eggs -- at room temperature
1 21-ounce can cherry pie filling
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, butter and water until hot to touch (125� to 130�F). Butter
does not need to melt. Gradually add to dry ingredients; beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add eggs and
1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in enough additional flour to make stiff batter. Reserve
2/3 cup batter.
Spread remaining batter in greased 13- � 9- � 2-inch baking pan. Spread

with cherry pie filling.
Stir enough additional flour into reserved batter to make soft dough;
knead on lightly floured surface until smooth and elastic. Divide dough in
half. Roll 1/2 dough to 13- � 3-inch rectangle; cut into 3 (1-inch wide)
strips. Twist strips and arrange lengthwise over filling. Roll remaining
dough to 9- � 4-inch rectangle; cut into 4 (1-inch wide) strips. Twist
strips and arrange crosswise over filling. Cover; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 35 minutes. Cover with foil to prevent excess browning;
bake an additional 10 minutes or until done. Cool in pan on wire rack.
Makes 1 large coffeecake
Source:
Yield:
"1 Coffee cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0
Cherry Pinwheels
Recipe By :
Categories : Cherry Marketing Institute Cookies and Bars

-------- ------------ --------------------------------
1/2 cup 4% fat cream-style cottage cheese (no
substitutions)
1 cup butter (no substitutions)
1/2 cup cherry preserves
1 egg white
Granulated sugar
In a large mixing bowl, combine cottage cheese and flour. Cut in butter.
Press dough together and flatten. Divide dough into quarters; wrap in
plastic wrap. Refrigerate 4 hours or overnight.
On a well-floured surface, roll out 1 piece of dough into a rectangle

about 1/16-inch thick. Dough will be sticky. Keep remaining dough
refrigerated. With a sharp knife, cut rectangle into 2 1/2-inch squares.
Transfer squares to greased baking sheets.
Make 1-inch diagonal cuts from each corner toward the center of each
square. Place 1/4 teaspoon jam in the center. Fold every other tip to
center over the jam to form a pinwheel. Refrigerate 10 minutes.
Lightly brush tops of dough with egg white; sprinkle with sugar. Bake in a
preheated 350� oven 12 to 15 minutes, or until golden brown. Let cool.
Makes about 3 dozen cookies.
Description:
"End a special-occasion meal with these delicate, flaky cookies."
Source:
Yield:
"3 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Serving size: 1 cookie.

Nutr. Assoc. : 2905 0 222 0 0 0
Cherry-Apple Pie
Recipe By :
Categories : Cherry Marketing Institute Fruit Pies

-------- ------------ --------------------------------
1 cup dried tart cherries
4 cups peeled, cored and sliced apples
1 cup granulated sugar
1 tablespoon butter or margarine
1 Pastry for 9-inch 2-crust pie
Combine cherries and apple slices in a large bowl. Stir together sugar,
flour and cinnamon. Pour over fruit mixture; mix well. Let stand 15
minutes.
Put fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover
with top crust which has slits cut in it. Seal and flute.
Bake in a preheated 425� oven 40 to 50 minutes, or until edge is golden

brown and apples are tender.
Makes 6 to 8 servings.
Description:
"What better way to celebrate fall than with an all-American
favorite."
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 26525 20176 0 0 0 0 4472
Chilled Zabaglione
Recipe By :
Categories : Custards/ Puddings/ Mousses Rag�

-------- ------------ --------------------------------
6 tablespoons sugar
1 teaspoon unflavored gelatin
1/2 cup Marsala wine
6 egg yolks -- beaten until thick
4 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Fresh strawberries or raspberries
In double boiler, combine 4 tablespoons sugar and gelatin. Add Marsala

wine and beaten egg yolks. Cook over hot water, stirring constantly, until
mixture thickens. Remove from heat and chill until cool but not set.
In a chilled medium bowl, whip cream and vanilla until stiff. Add chilled
egg yolk mixture to cream and beat until smooth.
In another bowl, beat egg whites until foamy. Add salt, cream of tartar
and 2 tablespoons sugar; beat until stiff peaks form. Fold beaten egg
whites into cream mixture. Spoon into dessert glasses. Chill. Serve with
berries.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Chocolate Amaretti Pie
Recipe By :
Categories : Cream Pies Rag�

-------- ------------ --------------------------------
1 cup all-purpose flour (1 to 1 1/3 cups)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
1 1/2 cups slivered almonds -- finely chopped
1 1/4 cups sugar
3/4 cup crushed amaretti cookies
1/3 cup unsweetened cocoa
1/3 cup milk
1/3 cup unsalted butter -- softened
2 tablespoons freeze-dried instant coffee
Whipped cream
Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8
teaspoon salt. Cut in shortening with pastry cutter or 2 knives until
mixture resembles coarse meal. Add water; mix until dough forms a ball.
Roll out dough on lightly floured surface into a 14-inch circle. Line a
9-inch pie pan with dough; crimp edges and set aside.
In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk,

butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt.
Mix well; pour into pie shall.
Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 3309 0 1368 0 0 0 2856 0 0 0 750 0 0 0
Chocolate Applesauce Cake
Recipe By :Graves' Mountain Lodge

Categories : Cakes Virginia Apple Growers

-------- ------------ --------------------------------
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
2 cups flour
1 teaspoon salt
2 cups applesauce
1 6-ounce package chocolate chips
2 tablespoons more sugar -- for topping
1/2 cup nuts
Cream shortening and 1 1/2 cups sugar. Add eggs, then add next five
ingredients. Mix well. Add applesauce. Mix. Pour into greased 8 � 12-inch
pan. Sprinkle with remaining sugar, chocolate chips and chopped nuts. Bake
for 40 minutes at 350� degrees.
Source:
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1440 0
Chocolate Cheesecake
Recipe By :
Categories : Cheese Cakes Marshmallow Fluff�

-------- ------------ --------------------------------
1 12-ounce package semisweet-chocolate pieces
1 7 1/2-ounce jar Marshmallow Fluff�
2 eggs
1 8-ounce container sour cream
1 Chocolate Crumb Crust
OR
1 9-ounce ready-to-use crust
Heat oven to 375�F.
In a double boiler top over hot, not boiling water, melt chocolate; set
aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until
shiny. Stir until smooth.)
In a large bowl with mixer at medium speed, beat cream cheese and Fluff�
until smooth. Add eggs and sour cream and beat until blended. Beat in
chocolate. Pour into crust and bake 45 minutes or just until edges begin
to brown. Turn off heat and let cheesecake cool in oven with the door
cracked open for about 1 hour.
Remove to wire rack and cool completely. Cover and refrigerate at least 4
hours before serving.
Source:
T(Bake):
"0:45"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4886 473 5776 3218 0 0 0 2130706543
Chocolate Crumb Crust
Recipe By :
Categories : Marshmallow Fluff� Pie Crust

-------- ------------ --------------------------------
20 Oreos
Crush cookies to fine crumbs and combine with melted butter. Pour into a
8- or 9-inch springform pan. Using the back of a spoon, press onto bottom
and side of pan up to one inch of top. Or, press crumbs into a deep-dish
9-inch or a 10-inch pie plate.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0
Chocolate Cherry Cake
Recipe By :
Categories : Cakes Monitor Sugar
-------- ------------ --------------------------------
2 cups Big Chief granulated sugar
2 cups flour
3/4 cup oil
2 eggs
6 ounces chocolate chips
1 cup nutmeats -- chopped
2 teaspoons vanilla
1 teaspoon cinnamon
Pinch salt
Combine all ingredients, leaving cherry pie filling and chips to the end.
Pour into a greased and floured bundt pan. Bake at 350�F for 1 hour until
done. Cool. Sprinkle with Big Chief powdered sugar, or make a glaze to
drizzle on cake. This makes a very moist cake.
Description:
"A sweet something for your valentine!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 4248 0 0 0 0
Chocolate Cherry Heart
Recipe By :
Categories : Cherry Marketing Institute Holiday

-------- ------------ --------------------------------
1 15-ounce package refrigerated pie crusts
1 8-ounce package cream cheese -- softened
2/3 cup hot fudge ice cream topping
Allow both crust pouches to stand at room temperature 15 to 20 minutes.

Remove one crust from pouch; unfold. Press out fold lines.
If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon
flour over crust. Turn crust, floured side down, on ungreased cookie
sheet. Using paper pattern as guide, cut crust into heart shape.*
Generously prick heart crust with fork. Bake in a preheated 450 degree
oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the
remaining crust.
Combine cream cheese, confectioners' sugar and almond extract in a small

bowl; beat until smooth. Add whipping cream and beat until thickened.
To assemble, place one heart-shaped pie crust on serving plate; spread

with 1/3 cup of the hot fudge. Carefully spread half of cream cheese
mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese.
Spread second crust with remaining hot fudge and place over filling.
Carefully spread with remaining cream cheese mixture. Spoon remaining
cherry filling about 1 inch from edge. Refrigerate until serving time.
Store any remaining torte in refrigerator.
Description:
"Taste-tempting flavors of hot fudge sauce and whipped cream pair up
with cherries for a dessert that is guaranteed to melt hearts."
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : *To make pattern, cut a piece of paper into a heart shape about 10
1/2 inches high and 10 inches wide.
Nutr. Assoc. : 4474 473 2788 0 0 5893 2555
Chocolate Chocolate Crescents
Recipe By :
Categories : Fleischmann's Yeast Pastry

-------- ------------ --------------------------------
3 1/4 cups all-purpose flour (3 1/4 to 3 1/2 cups)
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
3/4 cup semi-sweet chocolate chips
1/4 cup water
CHOCOLATE FILLING
1 cup flour
3/4 cup sugar
3 tablespoons unsweetened cocoa
3 egg yolks
In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.
Combine milk, chocolate chips, water and butter in small saucepan. Stir
over medium-low heat until chocolate melts and temperature reaches 125� to
130�F. Gradually add to dry ingredients; blend well. Stir in enough
remaining flour to make soft dough.
Knead dough on lightly floured surface 4 minutes or until smooth and

elastic. Cover; let rest 10 minutes.
Prepare Chocolate Filling: In small bowl combine flour, sugar and

unsweetened cocoa. With fork or pastry blender, cut in butter or
margarine; blend well. Stir in egg yolks.
Divide dough into 10 pieces. Roll each piece into 4 � 8-inch oval. Crumble
about 3 tablespoons Chocolate Filling over each oval. Roll up from short
end. Pinch seam to seal. Place rolls, seam side down, on greased baking
sheets. With sharp knife, make 5 slits in top of each roll, cutting
halfway through roll. Curve ends to make crescent shape.
Cover, let rise in warm place, free from draft until almost doubled in
size, about 45 minutes. Bake at 375�F. 15 to 18 minutes or until done.
Cool on wire rack. Top with sieved confectioners' sugar, if desired.
Source:
Yield:
"10 Crescents"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 26366 0 0 0 4886 0 222 1191 0 0 0 0 0 0 0
Chocolate Coated Hazelnuts

Recipe By :

-------- ------------ --------------------------------
2 cups roasted Oregon hazelnuts
1 cup semisweet chocolate pieces
1/3 cup sweetened condensed milk
1 teaspoon vanilla
Salt
Melt chocolate over hot water. Stir in condensed milk, vanilla and a few
grains of salt. Cool mixture until easy to shape. Mold around the nuts.
Roll in powdered sugar, cinnamon, cocoa or finely grated coconut, if
desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 4886 0 0 0
Chocolate Coconut Ladder Loaf
Recipe By :
Categories : Baked Fleischmann's Yeast
Other Desserts

-------- ------------ --------------------------------
1/4 cup sugar
1 package Fleischmann's� Quick-Rise Instant Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
1 egg -- at room temperature
CHOCOLATE FILLING
1/2 cup sour cream
3/4 cup semisweet chocolate chips
3/4 cup shredded coconut meat
Chocolate Glaze -- (recipe follows)
CHOCOLATE GLAZE
1 cup confectioners' sugar -- sifted
1 teaspoon butter or margarine -- softened
1 tablespoon cocoa
OR
1/2 ounce unsweetened chocolate (1/2-square) -- melted
1 tablespoon water (1 to 2 tablespoons) -- hot
OR
1 tablespoon milk (1 to 2 tablespoons) -- hot
Set aside 1 cup flour from total amount. Mix remaining flour, sugar,
undissolved yeast and salt in large bowl. Heat water, milk and butter
until hot to touch, 125� to 130�F. Butter does not need to melt. Gradually
add to dry ingredients; blend well. Stir in egg and enough additional
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Prepare Chocolate Filling: Combine sour cream and softened cream cheese in
small bowl; blend well. Stir in semi-sweet chocolate morsels, shredded
coconut and ground cinnamon.
Divide dough in half. Roll each half to 10 � 8-inch rectangle. Spread half
of Chocolate Filling in a 3-inch strip down center length of dough. Cut
1-inch wide strips along both sides of filling, cutting from filling out
to edges of dough. Fold strips at an angle across filling, alternating
from side to side. Cover; let rise in warm, draft-free place until doubled
in size, about 45 minutes.
Bake at 375�F for 15 minutes or until done. Remove from pan; cool on wire
rack. Drizzle with Chocolate Glaze, if desired.
___________________
To Make Chocolate Glaze:
Combine 1 cup sifted confectioners' (icing) sugar, 1 teaspoon softened

butter or margarine, 1 tablespoon cocoa or 1/2 square (1/2 ounce)
unsweetened chocolate (melted) and 1 to 2 tablespoons hot water or milk;
blend until smooth.
Source:
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 3614 2130706543 0 1191 0 0
0 2130706543 1582 0 2130706543
Recipe By :

-------- ------------ --------------------------------
20 Oreos
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0
Chocolate Fondue
Recipe By :
Categories : Other Desserts Sue Bee Honey

-------- ------------ --------------------------------
1/4 cup Sue Bee Honey
1/2 cup half and half
9 ounces chocolate bar -- broken into pieces
1/4 cup chopped toasted almonds
Heat Sue Bee Honey and half and half in fondue pot over direct heat.
Reduce heat, add chocolate and stir constantly until melted.
Add remaining ingredients. Serve with fruit slices, strawberries,

marshmallows, cookies or pieces of cake.
Source:
"Sue Bee Honey"
"http://www.suebee.com/"
Yield:
"3 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 731 0 1542 0 20020
Chocolate Hazelnut Clusters
Recipe By :

-------- ------------ --------------------------------
1/2 pound milk chocolate (8 ounces)
2 cups roasted Oregon hazelnuts
Melt chocolate in double boiler over low heat. Add roasted hazelnuts. Stir
until nuts are heavily coated. Using a teaspoon, form clusters of 4 or 5
nuts and drop onto waxed paper. Cool.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 27122 3677

Chocolate Hazelnut Cookie Dough
Recipe By :

-------- ------------ --------------------------------
3/4 cup roasted Oregon hazelnuts
1 3/4 cups plus 2 tablespoons all-purpose flour
Pinch salt
3 tablespoons unsweetened cocoa
1 cup unsalted butter (2 sticks) -- room temperature
1/2 cup sugar
1 large egg
Preheat oven to 350 degrees. Finely chop hazelnuts with 1/2 cup flour and
salt in food processor. Blend in remaining flour and cocoa. Using an
electric mixer, cream butter with sugar in large bowl until light,
stopping occasionally to scrape down sides. Beat in egg until well
blended. Add flour and nut-cocoa mixture until dough just begins to come
together. Form dough into cylinder about 1 1/2 to 2 inches wide, 10 to 12
inches long, and wrap in plastic wrap. Refrigerate until firm enough to
slice, about 30 minutes. Slice into 1/4-inch slices. Place on ungreased
cookie sheet and bake for 4 to 7 minutes or just until set. Remove from
sheet and cool on rack. Dip the ends in melted semisweet chocolate, or use
it to glaze the tops of the cookies for a fancy finish.
Source:
Yield:
"42 cookies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 3309 0 0 1553 0 0
Chocolate Hazelnut Toffee
Recipe By :

-------- ------------ --------------------------------
1 cup butter
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped Oregon hazelnuts
6 squares semisweet chocolate (6 to 8 squares)
2/3 cup finely chopped Oregon hazelnuts
Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290� or
until a small amount forms a brittle thread in cold water. Remove from
heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet.
Melt chocolate over hot water. Break toffee into small pieces and coat
with chocolate, then roll in finely chopped hazelnuts.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 3677 4887 3677
Chocolate Rum Raspberry Cake Roll
Recipe By :
Categories : Cakes Fruit
Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
1 10 1/2" � 15 1/2" Jelly Roll Pan
SIMPLE RASPBERRY SAUCE

1 12-ounce package whole frozen raspberries (about 2 1/2
cups) -- thawed
4 tablespoons Chambord or other berry liqueur
1/3 cup sugar
CAKE
1/2 cup flour
1/4 cup cocoa -- unsweetened
1/4 teaspoon salt
4 large eggs -- separated
1 teaspoon rum flavoring
1 1/2 teaspoons dry instant coffee
3/4 cup sugar -- divided
RASPBERRY MOUSSE FILLING

1 3-ounce package whole frozen raspberries (about 1/2 cup)
1 tablespoon sugar
1 tablespoon water
1 tablespoon raspberry liqueur
2 tablespoons sugar
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur
Fresh raspberries, if available
EASY CHOCOLATE RUM GLAZE

8 ounces semi-sweet chocolate -- about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring
Simple Raspberry Sauce: Pur�e thawed raspberries in food processor or

blender until smooth. Strain to remove seeds. At this point (before
liqueur is added), remove 1/4 cup (60 mL) of the pur�e and reserve for
filling. Stir liqueur into remaining pur�e. Refrigerate until ready to
serve. (Best if made 24 hours ahead.)
Cake Roll: Preheat oven to 375�. Prepare baking pan by greasing sides and
placing parchment or wax paper in bottom of pan. Stir together dry
ingredients except coffee and sugar. Set aside.
Place eggs in a bowl of hot tap water for 3 minutes to bring to room
temperature. Separate eggs.
In small narrow bowl, blend together yolks, rum flavoring and coffee
granules. Gradually add 1/4 cup sugar and beat on high speed until thick,
about 5 minutes. Set aside. Clean beaters well in preparation for next
step.
In larger bowl, beat egg whites on medium speed until foamy. Gradually add
remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
Briefly fold yolks into whites without being too thorough. Sift dry
ingredients over egg mixture in three parts, and gently fold in until
barely incorporated. Turn into prepared pan, and smooth to edges with as
few strokes as possible. Bake for 12 to 15 minutes, until top springs back
when gently pressed with finger. Do not overbake.
As cake is baking, lay out a linen cloth larger than the baking pan, and
sprinkle with sifted confectioners' sugar. As cake is removed from oven,
immediately turn cake out onto prepared cloth. Gently remove parchment or
wax paper from bottom. Grasping cake from the shortest side, (the 10"
side), roll cake and towel together, so that towel remains inside the cake
roll. Set aside to cool, seam side down.
Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin
over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds
and allow to stand for 2 minutes or until granules are completely
dissolved. Combine reserved pur�e with gelatin mixture. Refrigerate until
syrupy. (If it gels too quickly, simply warm again.)
Whip cream with sugar and vanilla until stiff. Fold pur�e/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.
Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake,

remove towel and spread jam over unrolled cake. Top with mousse, sprinkle
with fresh raspberries, if available. Roll up again, seam side down.
Glaze: Warm glaze ingredients together in heavy saucepan over low heat,
just until melted and smooth. Brush all crumbs from surface of cake roll.
Pour approximately 1/4 of the glaze over the cake surface, using spatula
to smooth a thin glaze, just barely sealing the surface. Refrigerate cake
for 10 minutes. Reheat glaze so that it pours easily. (A small amount of
half and half or light cream may be used if necessary to thin glaze.) Pour
over entire cake roll (except ends) and allow to drip over and down sides,
keeping use of spatula to a minimum. Refrigerate until ready to serve.
To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place

2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean
knife dipped in warm water and place a slice on each plate. Pass raspberry
sauce around the table.
Source:
Yield:
"1 Cake roll"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 Fat;
NOTES : Reminiscent of the French B�che de No�l in its basic method of

preparation, this recipe uses the same jelly roll technique to
create a special holiday dessert with the season's two favorite
ingredients� chocolate and raspberries. A high proportion of egg
to flour is the key to creating an elastic batter that will yield
and curve into the classic jelly or cake roll. Although daunting
to many a home cook, the technique itself is not hard, but
requires a few extra steps because the cake is filled and glazed.
The final festive result is worth the extra effort.
The optional stenciled garnish of confectioners' sugar is sifted

over the glaze after it has set, and while still cold. A handmade
paper stencil, doily or plastic stencil (available at craft
stores) will all give satisfactory results after a little practice
on a clean plate. Serving this dessert cold will prevent
condensation from forming on the surface.
Nutr. Assoc. : 0 0 0 1233 4687 0 0 0 0 0 0 0 0 4794 750 1233 0 0 1233 0 0
0 0 0 0 0 4684 4687 0 0 0 1353 0 0 4794
Chocolate Swirl Braid
Recipe By :
Categories : Breads Fleischmann's Yeast
Sweet Breads and Coffee Cakes Yeast Bread

-------- ------------ --------------------------------
3 tablespoons sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1 cup semi-sweet chocolate chips -- divided
1 egg white -- lightly beaten
In large bowl thoroughly mix 2 cups flour, undissolved yeast, sugar and
salt.
Heat milk, water, butter and 1/2 cup chocolate chips in saucepan over
medium heat, stirring occasionally, until chocolate melts and temperature
reaches 125� to 130�F. Gradually add to dry ingredients; blend well. Stir
in enough remaining flour to make a soft dough.
Knead on lightly floured surface 2 minutes. Sprinkle with remaining

chocolate chips; continue kneading until smooth and elastic, about 4
minutes. Kneading will melt chocolate and swirl throughout dough. Cover;
let rest 10 minutes.
Divide dough into 3 pieces. Roll each piece into a 18-inch rope. Braid
ropes. Pinch ends and tuck under to seal. Place on lightly greased baking
sheet.
Cover; let rise in warm place, free from draft 45 minutes. Dough will rise
slightly but not double in size.
Brush with egg white. Bake at 350�F 30 to 40 minutes or until done. Cool
on wire rack.
Source:
Yield:
"1 Braid"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 14 26366 0 0 0 0 0 4886 0
Chocolate Truffle Cake
Recipe By :
Categories : Cakes California Egg Commission

-------- ------------ --------------------------------
14 ounces semi-sweet chocolate -- broken up
1 2/3 cups granulated sugar
10 ounces unsalted butter
3/4 cup strong coffee -- preferably espresso
OR
10 1/2 ounces liquid or frozen whole egg product
ZABAGLIONE SAUCE
12 California Fresh Egg Yolks
8 1/2 ounces liquid or frozen whole egg
2 cups Marsala wine
Preheat oven to 250 degrees F.
Grease a 10" � 3" inch spring-form cake pan.
Place chocolate, sugar, butter and coffee together in pan and heat gently
until the mixture has melted together and is smooth. Remove from heat and
let cool slightly.
In a separate bowl, beat eggs until they are well mixed.
Add eggs to melted chocolate mixture, beating constantly .
Pour mixture into pan and bake for two hours.
Cool and cut into portions.
DIRECTIONS FOR ZABAGLIONE SAUCE:

Mix egg yolks, granulated sugar and Marsala together until the mixture is
smooth and pale and forms a ribbon when the whisk is lifted.
Place over boiling water and whisk constantly until mixture has thickened
and is creamy.
Refrigerate until needed.

Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1353 0 0 26396 3218 0 2130706543 0 0 3232 2130706543 0 0
Chocolate-Raspberry Truffles
Recipe By :
Categories : Candies Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
3/4 cup unsalted butter
1 pound semi-sweet chocolate -- finely chopped
1/2 cup seedless raspberry jam
1/4 cup Black Raspberry Liqueur
OR
1/4 cup Raspberry Chambord
1/2 cup Dutch-process cocoa powder -- (optional)
1 cup hazelnuts -- roasted and finely chopped
Cut butter into pieces and melt in top of double boiler or metal bowl over
(but not touching) hot water. Add chocolate, stirring occasionally until
smooth. Remove from heat.
Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze
until firm, about 2 hours; or refrigerate until firm, 4 hours or
overnight.
Place the cocoa or hazelnuts in a wide shallow pie pan.
Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold

chocolate mixture between your palms and roll to form a round ball. Roll
in desired coating and place on a sided baking sheet. Repeat until all the
chocolate mixture is gone. Cover tightly with plastic wrap until ready to
serve. Remove from refrigerator about 10 minutes before serving.
Description:
"The most beloved of French candies, the Truffle is fast becoming one
of America's favorites, too. Our version has an optional cocoa powder
dusting, (although in France, it is considered by many to be a
requirement!) or a crunchy hazelnut outer coating."
Source:
Yield:
"36 Bite-size truffles"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : This recipe may be prepared up to 5 days ahead if truffles are

covered tightly and refrigerated. They may also be frozen for up
to a month, double wrapped in plastic.
Nutr. Assoc. : 0 1353 4684 4687 0 2130706543 2130706543 0
Christmas Bows
Recipe By :

-------- ------------ --------------------------------
DOUGH
1/2 cup sour cream
1 tablespoon water
1/2 cup butter or margarine (1 stick) -- softened
1 egg
Granulated sugar
Powdered sugar
FRUIT FILLING
1/3 cup cherry or raspberry preserves
1/4 cup dry bread crumbs
2 tablespoons butter or margarine -- softened
1/2 teaspoon pure almond extract
To make dough: In a large bowl, combine 1/2 cup flour and undissolved
yeast. Heat sour cream and water until very warm (120 to 130�F); stir into
dry ingredients. Stir in butter, egg and enough remaining flour to make
soft dough. Divide dough in half; wrap each in plastic wrap. Refrigerate 2
to 24 hours.
To make filling: In small bowl, combine cherry preserves, bread crumbs,

1/4 cup sugar, butter and almond extract.
To shape: Sprinkle work surface with granulated sugar. Roll one half of
dough to 18 � 8-inch rectangle. Spread half of filling lengthwise over
half of dough. Fold dough, lengthwise in half, to form 18 � 4-inch
rectangle; trim uneven edges, if desired. Cut crosswise into 12 (1
1/2-inch wide) strips; twist each in center to form "bow". Place on
lightly greased baking sheets.
Bake at 375�F for 15 to 20 minutes or until golden brown, switching

position of pans halfway through baking for more even browning. Remove
from pans; cool on wire racks. Sift powdered sugar over cookies before
serving.
Description:
"These tender cookies are made with a rich yeast dough that requires
no kneading or rising."
Source:
Yield:
"24 cookies"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : For Currant Filling, omit above filling. In small bowl, combine
1/4 cup each: graham cracker crumbs, packed brown sugar, red
currant jelly and currants (dried); proceed as recipe directs for
fruit filling.
Nutr. Assoc. : 0 14 5626 0 0 4098 0 0 0 0 0 4685 0 0 0 2029
Cinnamon Apples
Recipe By :
Categories : Fruit Nat. Pork Producers Council

-------- ------------ --------------------------------
2 tart green apples -- sliced into rings
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon cinnamon
Core 2 tart green apples. Slice thinly into rings. Melt 1 tablespoon
butter in heavy skillet over medium heat. Saut� apple rings until tender,
5 to 6 minutes.
Sprinkle with 1 tablespoon brown sugar and 1 teaspoon cinnamon. Stir

gently to blend.
Source:
"National Pork Producers Council"
"http://www.nppc.org"
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 3545 0 0 0
Citrus Baba
Recipe By :
Categories : Fleischmann's Yeast Yeast Bread

-------- ------------ --------------------------------
GRAPEFRUIT JULIENNE
1/2 cup grapefruits or orange peel -- thin strips
1 cup sugar
1/2 cup water
1/2 cup fresh squeezed grapefruit or orange juice
3 tablespoons honey
DOUGH
1/3 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast* -- * see notes
2 tablespoons sugar
1/4 teaspoon salt
3 lightly beaten eggs -- at room temperature
Peeled grapefruit or orange sections
Fresh mint sprigs
Prepare Grapefruit Julienne and syrup: Use vegetable peeler to remove thin
strips of peel from 2 grapefruits or 4 oranges to measure 1/2 cup strips
(remove colored part only). Set aside. Combine 1 cup sugar and 1/2 cup
water in saucepan over medium-high heat. Bring to boil, stirring
occasionally. Boil 1 minute, add grapefruit or orange strips and continue
boiling for 3 minutes, stirring occasionally. Remove pan from heat. With
fork, transfer strips to wax paper to cool, reserving syrup. Stir 1/2 cup
freshly squeezed grapefruit or orange juice and 3 tablespoons honey into
syrup; reserve.
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add sugar, salt and butter; beat at medium speed until well
blended. Stir in eggs and flour to make thick batter. Beat at high speed
of electric mixer 2 minutes, scraping bowl occasionally. Cover; let rise
in warm, draft-free place until doubled in size, about 1 hour.
Stir batter down. Spoon batter into 12 greased 2 1/2-inch muffin cups. Let
rise in warm, draft-free place until doubled in size, about 15 minutes.
Bake at 450�F for 10 to 12 minutes or until done. Makes 12 babas. Prick

babas all over with skewer, turn upside down in pan and slowly spoon
reserved grapefruit syrup, one spoonful at a time, over warm babas.
Continue spooning syrup over babas until all syrup is absorbed (this takes
up to 30 minutes). When syrup is absorbed, remove from pans. Serve
garnished with grapefruit julienne, grapefruit or orange sections and
fresh mint sprigs.
Source:
Yield:
"12 Babas"
- - - - - - - - - - - - - - - - - - -
NOTES : *To save up to 50% rising time use Fleischmann's� Rapid Rise
Yeast. Follow Quick Mix steps on package back.
Nutr. Assoc. : 0 665 0 0 3410 0 0 0 1582 26366 0 0 0 3235 0 0 0
Citrus Berry Mimosas
Recipe By :
Categories : Beverages Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
6 ounces frozen orange juice concentrate
6 ounces frozen pineapple juice concentrate
2 cups raspberry juice
1 12-ounce can Lemon-lime soda -- chilled
Orange slices and fresh or frozen
raspberries for garnish
In pitcher or punch bowl combine all juices. Just before serving, add
soda,orange slices and raspberries.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 4497 0 0 0 0
Classic Stollen
Recipe By :

-------- ------------ --------------------------------
1/3 cup sugar
2 teaspoons grated lemon peel
1 1/2 teaspoons ground cardamom
OR
3/4 teaspoon ground mace or ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine -- cut-up
2 eggs
1 egg white
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds -- toasted
16 candied cherry halves -- optional
Powdered sugar
In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel,
cardamom and salt. Heat milk, water and butter until very warm (120 to
130�F); stir into dry ingredients. Stir in two eggs, raisins, candied
orange peel, almonds and enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each to 12 � 8-inch oval. Fold dough in half
lengthwise, slightly off center, so top layer is set back 1/2-inch from
bottom edge; pinch to seal. Place on large greased baking sheet. Cover;
let rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.
Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a
row, along bottom edge of each stollen. Bake at 350�F for 35 to 40 minutes
or until done, covering with foil after 25 minutes to prevent excess
browning. Bread is done if it sounds hollow when tapped. Remove from
baking sheet; cool on wire rack. Sift powdered sugar over stollens.
Source:
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3
NOTES : * To measure liquids, pour into transparent liquid-ingredient

measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring
Nutr. Assoc. : 14 0 5626 0 253 3609 2130706543 0 0 0 0 0 0 4680 2430 4982
902428 0
Clove and Honey-Preserved Oranges
Recipe By :
Categories : Fruit The National Honey Board

-------- ------------ --------------------------------
3/4 cup honey
1/4 cup lemon juice
2 navel oranges -- washed, unpeeled
4 whole cloves
1 cinnamon stick
Whisk together honey, orange juice and lemon juice in medium saucepan
until well blended. Cut oranges in half lengthwise; cut each half into
1/8- to 1/4-inch-thick slices. Stir into honey mixture. Add cloves and
cinnamon stick. Bring mixture to a boil over medium heat. Reduce heat to
low; simmer 10 to 15 minutes or until oranges are tender. Remove from
heat; cool. Refrigerate until ready to serve.
Source:
Yield:
"2 1/4 Cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 3
NOTES : Makes about 2 1/4 cups.

Nutr. Assoc. : 0 0 0 904212 0 2130706543
Cocoa-Fluff� Chewies
Recipe By :

-------- ------------ --------------------------------
2 tablespoons water
1/4 cup peanut butter
2 tablespoons (large) Marshmallow Fluff�
3/4 cup bran flakes cereal
1/2 cup seedless raisins
Blend cocoa with water. Stir in peanut butter (mixture will be thick). Add
Fluff�. Stir until thoroughly blended. Add bran, raisins and half of
coconut. Form into 1-inch balls. Roll in remaining coconut Let stand 1
hour.
Source:
Yield:
"30 Chewies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5776 2004 4680 4923

Cocoa-Fluff� Truffles
Recipe By :

-------- ------------ --------------------------------
In double boiler top over hot, not boiling water, melt chocolate. Blend in
Fluff�, add flavorings (see Notes). Cool slightly. Shape into 1/2-inch
balls.
Source:
Yield:
"1 Pound"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : FLAVORINGS:
PEPPERMINT: Knead in 2 teaspoon peppermint extract. Shape into

balls. Roll in chocolate sprinkles.
COCONUT: After shaping plain chocolate truffles roll in flaked

coconut
WALNUT: After shaping plain chocolate truffles roll in minced

walnuts.
Nutr. Assoc. : 1353 5776
Coconut Cherry Bars
Recipe By :
Categories : Cookies and Bars Monitor Sugar

-------- ------------ --------------------------------
1 cup butter or margarine
1 1/4 cups Big Chief granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup chopped nuts
1/2 cup maraschino cherries -- chopped
2/3 cup flaked coconut
6 ounces miniature chocolate chips
Cream butter or margarine. Add Big Chief granulated sugar gradually. Add
egg and vanilla; mix well. Sift together flour, baking powder and salt.
Stir into creamed mixture. Stir in nuts, cherries, coconut and chocolate
chips. Spread dough in a greased 9 � 13-inch pan. Bake at 375� for 25
minutes or until bars are firm in the center. Cool slightly. Cut.
Description:
"A cherry and coconut lover's delight!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2737 0
Coconut Kringles
Recipe By :
Categories : Fleischmann's Yeast

-------- ------------ --------------------------------
4 1/2 cups plus 1/3 cup all-purpose flour
1/3 cup plus 1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/2 cup water
3 eggs
1 cup flaked coconut -- toasted or chopped
Slivered almonds -- toasted
In large bowl, combine 1 1/2 cups flour, 1/3 cup sugar, undissolved yeast
and salt. Cut 1/3 cup butter into small pieces; combine with milk and
water. Heat butter mixture until warm (105� to 115�F). Stir into dry
ingredients. Stir in 2 eggs, coconut and additional 2 1/2 to 3 cups flour
to make stiff batter; grease top. Cover bowl tightly with plastic wrap;
refrigerate for 2 to 24 hours.
Combine 1/3 cup flour and remaining 1/4 cup sugar. Cut in remaining butter
until crumbly. Reserve.
On floured surface, roll dough to 14- � 12-inch rectangle. Cut into 14

(1-inch wide) strips. Roll to (14-inch length) ropes. Shape as pretzels:
Form each rope into "U". Lift ends of each rope, cross twice and fold back
over center of rope. Place on two large greased baking sheets. Cover; let
rise in warm, draft-free place until doubled in size, about 15 to 30
minutes.
Lightly beat remaining egg; brush on rolls. Sprinkle sugar mixture on

rolls. Bake at 375�F for 15 to 20 minutes or until done, switching
position of sheets halfway through baking. Remove from sheets; cool on
wire racks.
Source:
Yield:
"14 Rolls"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 14 1440 26366 0 0 0 0 0 2737 0
Coconut Macaroons
Recipe By :
Categories : Cookies and Bars Sue Bee Honey

-------- ------------ --------------------------------
1 14-ounce can sweetened and condensed milk
1 egg white
4 cups angel coconut (about 10 oz.)
1/3 cup flour
Pinch salt
48 Maraschino cherry halves -- optional
Combine first 5 ingredients.

Stir in flour, baking powder and salt.
Drop by teaspoonfuls on a well greased baking sheet. Lightly press a

Maraschino cherry half into each unbaked cookie. Bake at 350 degrees for
about 12 minutes or until coconut is lightly browned. Remove from sheet
immediately and let cool on waxed paper.
Source:
"Sue Bee Honey"
Yield:
"4 Dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 412 0 2737 731 0 0 0 0 2130706543
Coconut Tea Ice Cream
Recipe By :
Categories : Ice Cream / Frozen Yogurt Stash Tea

-------- ------------ --------------------------------
5 Stash Lemon Spice tea bags
1/2 teaspoon allspice
1 cup boiling water
1 cup evaporated milk -- scalded
3 eggs -- separated
1 1/2 cups sugar
1/4 teaspoon salt
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 cup heavy cream
1 cup coconut finely chopped
Put tea bags and allspice in bowl. Pour boiling water over tea,
immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room
temperature.
Beat egg yolks, 1 cup sugar, and salt. Add cooled tea mixture and cook in
double boiler until thickened, stirring constantly. Cool.
Add lemon juice and rind. Beat egg whites until stiff and beat in
remaining sugar. Whip cream until thick enough to hold a soft peak. Fold
egg whites and whipped cream into tea mixture, put in freezer. When 1/2
frozen, stir in coconut. Freeze until firm.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 5263 0 0 0 3218 0 0 0 0 0 4923
Coconut-Hazelnut Pie Shell
Recipe By :

-------- ------------ --------------------------------
1 cup Oregon hazelnuts -- sliced
1 1/2 cups coconut -- shredded
1/2 cup margarine or butter -- melted
Combine coconut and sliced hazelnuts. Add melted margarine or butter and
mix well. Press into greased pie tin and refrigerate until firm (2-3
hours).
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 0 2394
Coconut-Popcorn Crunch Pie

Recipe By :
Categories : Pies The Popcorn Institute

-------- ------------ --------------------------------
2 quarts popped popcorn -- unsalted
1 4-ounce can flaked coconut -- toasted
1 cup sugar
1 cup light corn syrup
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh fruit, or defrosted frozen
fruit, or chocolate sauce -- if desired
1 12-inch pizza pan
Mix popcorn and coconut in a large buttered bowl.
Combine sugar, syrup, butter or margarine, water and salt in saucepan.

Bring to boil over low heat, stirring until sugar dissolves. Continue
cooking until syrup reaches the hard crack stage (290-295� Fahrenheit).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir
until particles are evenly coated with syrup.
Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in
thin layer covering bottom of pan. Mark off into wedge-shaped servings.
Repeat using remaining popcorn mixture; cool.
Cover one layer with ice cream; top with second popcorn layer. Store in
freezer. To serve, cut in wedges. Serve plain or with desired fruit or
sauce.
Source:
"The Popcorn Institute"
"http://www.popcorn.org/mpindex.htm"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 3
Other Carbohydrates
Nutr. Assoc. : 2025 2737 0 0 0 0 0 0 5407 0 2130706543
Coffee Cakes
Recipe By :

-------- ------------ --------------------------------
COFFEE CAKE
2 tablespoons sugar
1 package Fleischmann's� Active Dry Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water
TOPPING
1/2 cup preserves
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar,
Fleischmann's� Active Dry Yeast and salt. Heat milk, water and butter
until hot to touch (120 to 130 degrees F); add to dry mixture. Beat 2
minutes to blend well. Add egg. Stir in enough remaining flour to make a
soft batter.
Spread batter in greased 9-inch square pan. Cover; let rise in warm
draft-free place until doubled in size, about 35 to 40 minutes.
In medium bowl, stir together brown sugar, flour, coconut, butter and
cinnamon until well combined. Carefully spread preserves over batter;
sprinkle with coconut mixture. Bake at 350 degrees for 35 to 40 minutes,
until done. Serve warm.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 26366 0 0 0 0 0 0 0 0 0 2737 0 0 0

Coffee Hazelnuts
Recipe By :

-------- ------------ --------------------------------
1 cup brown sugar
1/2 cup sugar
1 tablespoon instant coffee
1 teaspoon vanilla
2 1/2 cups roasted Oregon hazelnuts
In a saucepan, combine sugars, sour cream and coffee. Cook and stir until
mixture reaches softball stage (236�F). Remove from heat and add vanilla
and hazelnuts. Gently stir until all nuts are coated. Pour mixture onto
large buttered shallow pan or platter. With two forks, separate nuts. Cool
until coating sets.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 1394 0 0 3677
Conchas
Recipe By :
Other Desserts

-------- ------------ --------------------------------
DOUGH
1/2 sugar
2 packages Fleischmann's� Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1 cup chopped dates or pitted dates
CINNAMON TOPPING
1/2 cup sugar
1 egg yolk
To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast and salt. Heat water, milk and butter until very warm (120� to
130�F). Add to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2
minutes at high speed, scraping bowl occasionally. With spoon stir in
enough remaining flour to make soft dough.

warm, draft-free place until doubled in size, about 35 to 45 minutes. (For
Rapid Rise Yeast, cover dough and let rest on floured surface 10 minutes.
Proceed with recipe.)
Punch dough down. On floured surface, knead in dates. Divide dough into 14
equal pieces; form into smooth balls. Place on greased baking sheets. With
palm of hand, flatten each ball slightly.
To make topping: In medium bowl, combine sugar and butter. Stir in egg
yolk, flour and cinnamon; blend well. Divide into 14 equal portions.
With palm of hand, flatten each portion of topping into a 2 1/2-inch

round; place a topping on each dough piece. With sharp knife, make
1/4-inch cuts on each roll to resemble shell shape. Cover; let rise in
warm, draft-free place until doubled in size, about 25 to 35 minutes.
Bake at 375�F for 15 to 18 minutes or until golden. Remove from baking

sheets; cool on wire racks.
____________________
Cinnamon-Chocolate Topping: Stir 2 tablespoons unsweetened cocoa into

Cinnamon Topping.
Source:
Yield:
"14 rolls"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2
Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 2662 0 0 0 0 0 0 0
Cookie Crumb Crust
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups vanilla wafer crumbs
1/2 cup Oregon hazelnuts -- finely chopped
1/4 cup margarine -- melted
Combine crumbs, hazelnuts and margarine. Press mixture onto bottom of a 9"
pie plate. Bake at 350�F for 10 minutes. Cool.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3677 0
Cranberry Pecan Pie
Recipe By :
Categories : Pies The National Honey Board

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2 cups fresh cranberries
OR
2 cups frozen cranberries
1 cup orange juice
1/2 cup honey
2 tablespoons cornstarch
1/2 teaspoon orange extract
1 (9-inch) baked pie shell
PECAN TOPPING
1/2 cup honey
1 3/4 cups pecan halves
Combine cranberries, juice and honey in medium saucepan. Cook, covered,

over low heat 15 minutes if using fresh cranberries or 20 minutes if using
frozen berries. Cool. Pur�e cranberry mixture in blender; return to
saucepan. Combine cornstarch and water in cup. Stir into cranberry
mixture. Bring mixture to a boil over high heat and cook until thickened.
Stir in orange extract. Cool; then pour into pie shell. Spoon Pecan
Topping evenly over cranberry mixture. Bake in preheated 350�F oven 20
minutes or until top is bubbly. Cool on wire rack. Serve at room
temperature or chilled.
Pecan Topping: Combine 1/2 cup honey and 3 tablespoons butter or margarine
in medium saucepan. Cook and stir over medium heat 2 minutes or until
mixture is smooth. Add 1-3/4 cups pecan halves and stir until well coated.
Source:
T(Baking time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2928 0 2130706543 0 0 0 0 0 1119 0 0 0 0 1089
Cream Cheese Br�l�e in Merinque Shells
Recipe By :

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FOR MERINGUE SHELLS
6 California Fresh Egg Whites
OR
7 ounces liquid or frozen egg whites
1 1/4 cups Granulated sugar
FOR CREAM CHEESE BRULEE

OR
3 ounces liquid or frozen egg yolks
1 1/2 cups whipping cream
1 1/2 pounds cream cheese (room temperature)
1 1/2 tablespoons lemon juice
1/4 cup honey
FOR RASPBERRY SAUCE

6 cups raspberries -- fresh or frozen
1/3 cup sugar
FOR MERINGUE SHELLS: Preheat oven to 200 degrees F.
Line baking sheets with parchment paper. Draw 2-1/2 inch circles on the
paper.
Whip egg whites to the soft peak stage.
Add sugar a little at a time, whipping until stiff peaks form and sugar is
dissolved.
Fit pastry bag with large star tip and using circles as a guide, pipe
meringue out to fill the circle. Pipe around the edges, making shells 2
inches high.
Place in 200 degrees F. oven and bake for 1-1/2 to 2 hours until shells
are crisp and dry. Turn oven off and leave shells in for an additional
hour to dry completely.
FOR CREAM CHEESE BRULEE: Blend eggs and whipping cream well.
Place in top of double boiler and heat until thickened. Cool to room
temperature.
Whip cream cheese, lemon juice and honey until light.
Add cooled egg/cream mixture slowly and blend well.
Pour into meringue shells and refrigerate at least 2 hours.
FOR RASPBERRY SAUCE:

Pur�e raspberries until smooth.
Mix with sugar. Strain through a fine mesh strainer to remove all seeds.
ASSEMBLY:
Pour 2 ounces raspberry sauce on plate. Top with filled meringue. Garnish
with berries.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0 3220 0 0 0 2130706543 0 3220 0 947 0 0 0 0 0

0
Cream Cheese-Fluff� Sauce
Recipe By :

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3 tablespoons orange juice
In small bowl combine one 7 1/2-ounce jar Marshmallow Fluff�, one 8-ounce
package cream cheese softened, 3 tablespoon orange juice and 1 teaspoon
grated orange peel. Makes about 2 cups.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4107 0 0 0
Crumbed Bananas
Recipe By :
Categories : Fruit Turbana Corporation

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4 peeled bananas
Lemon juice
Salt and pepper -- to taste
Cake flour
1 beaten egg
Bread crumbs
Oil
Parsley -- for decoration
Sprinkle both sides of the bananas with lemon juice, salt, and pepper.
Roll completely in flour, egg and crumbs. Put in fridge for an hour. Fry
in hot oil until golden brown. Drain on brown paper. Decorate with parsley
and serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2142 0 0 0 3218 196 0 0
Crunchy Hazelnut Meringue Cookies
Recipe By :

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3 egg whites
Dash salt
1 2/3 cups firmly packed light brown sugar -- sifted
(about 4 ounces)
2 cups corn flakes
Beat egg whites and salt together until soft peaks form. Gradually add
brown sugar, about 3 tablespoons at a time, beating well after each
addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping
teaspoonful onto greased baking sheets. Bake in a 325� oven for 20
minutes, or until lightly browned.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 3677 0
Crunchy Hazelnut Pastry Shell
Recipe By :

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1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup butter
1/4 cup Oregon hazelnuts -- roasted & diced
3 tablespoons water
Combine flour, sugar and salt. Cut in butter until mixture looks like
coarse corn meal. Stir in hazelnuts. Blend in water to form crumbly dough.
Pat into bottom and sides of a 9" tart or pie pan. Chill 20 minutes. Bake
in a 400� oven 15 minutes or until lightly browned. Cool.
Makes 1 (9-inch) tart.
Source:
Yield:
"1 tart"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 3677 0

Dark Chocolate Pav� with Raspberry Sauce
Recipe By :
Categories : Fruit Oregon Raspberry & Blackberry

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PAV�
2 cups milk
6 ounces bittersweet chocolate
1 cup sugar
1/2 cup butter
1 cup cocoa
1 teaspoon orange flavoring
OR
2 drops orange oil
2 teaspoons unflavored gelatin
1 cup heavy whipping cream
RASPBERRY SAUCE
3 10-ounce packages frozen raspberries in syrup -- thawed
Juice of 1/2 orange
1/2 cup sugar -- or to taste
1 1/2 tablespoons cornstarch
Pav�: Prepare 8 1/2" � 4 1/2" loaf pan by lining bottom and long sides
with a double layer of wax paper which extends over each edge of pan. Set
aside.
In a small heavy saucepan over medium-low heat, bring the milk to

simmering. Add the bittersweet chocolate and stir occasionally until
chocolate is melted, and mixture is smooth. Add sugar, butter and cocoa,
and stir until completely dissolved. Do not allow this mixture to boil.
When mixture is smooth, add orange flavoring and set aside to cool. In a
small heatproof cup, sprinkle the gelatin over 3 tablespoons of cold water
and allow mixture to soften for 2-3 minutes. Microwave on high for 20
seconds and allow to stand for 2 minutes or until granules are completely
dissolved. Blend into chocolate mixture and set aside.
Beat the heavy cream in a chilled bowl with chilled beaters until nearly
stiff and peaks hold their shape. Cool chocolate mixture to room
temperature and fold in whipped cream. Pour into loaf pan and freeze 6
hours or overnight.
Raspberry Sauce: Process undrained berries and orange juice in processor

or blender until smooth. Strain. In a small saucepan, blend sugar,
cornstarch and strained berries. Place over medium heat and bring to a
simmer, stirring frequently. Reduce heat and continue stirring until sauce
thickens. Remove from heat and allow to cool. Makes about 3 cups.
TO SERVE: Remove from freezer approximately 20 minutes before serving

time. Place 2-3 tablespoons raspberry sauce on each dessert plate. Slice
with a clean knife dipped in warm water and place a slice on each plate.
Garnish with thin slices of orange zest, and partially frozen whole frozen
raspberries. Pass any extra raspberry sauce around the table.
Serves (16) 1/2" Slices
Description:
"This memorable combination of dark chocolate, orange and raspberry is
perfect for the fanciest of dinner parties. It's also easy to prepare
and can be made ahead."
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : A vibrant red pool of raspberry sauce surrounding a frozen blend

of orange and dark chocolate flavors at its center make the
following sumptuous dessert a fitting conclusion to any holiday
gathering this season. French dessert "pav�s" usually describe a
collection of sweetened sponge cakes which are always cut or
molded into square or rectangular shapes. Our version of this
culinary confection is not a true pav�, but more of a "paver" � a
rectangular brick of dense fudge-like chocolate set into a
rectangular mold (a standard loaf pan) and served in a luscious
pool of orange-accented red raspberry sauce.
Nutr. Assoc. : 0 0 0 0 0 0 4302 0 2130706543 0 0 0 0 1233 2130706543 0 0
Date Cheese Coffee Cake
Recipe By :

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1/4 cup sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine -- cut into pieces
3 eggs
FILLING
2 6-ounce packages cream cheese
1/3 cup sugar
1 egg white
1 cup chopped dates or pitted dates -- snipped
2 teaspoons all-purpose flour
1 1/2 teaspoons grated lemon peel
TOPPING
3 tablespoons sugar
Heat water and butter until very warm (120� to 130�F). Gradually add to
dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes
at high speed, scraping bowl occasionally. With spoon, stir in enough
remaining flour to make soft dough.

minutes. Cover; let rest on floured surface 10 minutes.
Prepare Date Cheese Filling: In medium bowl, beat 12 ounces cream cheese,
softened, with sugar and egg white until smooth. Stir in chopped dates or
pitted dates, all-purpose flour and grated lemon peel.
Divide dough in half; roll each to 12- � 7-inch rectangle. Place on two
greased baking sheets. Spread half of Date Cheese Filling over
center-third (lengthwise portion) of each rectangle. Along sides of each
coffee cake, cut 12 (1-inch wide) strips from edge of filling to edge of
dough. Alternating sides, fold strips at an angle across filling.*(see
notes) Cover; let rise in warm, draft-free place until doubled in size,
about 30 to 45 minutes.
Beat remaining egg; brush on dough. If desired, sprinkle with Crumb

Topping, dividing evenly. Bake at 375�F for 30 to 35 minutes; cover with
foil during last 10 minutes to prevent excess browning. Remove from
sheets; cool on wire racks.
____________________
CRUMB TOPPING: In small bowl, combine all-purpose flour and sugar. Stir in
butter or margarine, softened, until mixture resembles coarse crumbs.
Source:
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
NOTES : *To Freeze: After shaping, cover tightly with plastic wrap; place
in freezer. When firm, remove braids from baking sheets, wrap
airtight in plastic wrap, freezer bags or heavy-duty aluminum
foil. Return to freezer for up to 4 weeks. When ready to bake,
remove from freezer. Unwrap and place on baking sheets. Cover
loosely; let stand at room temperature until fully thawed, about 2
hours. Let rise; bake and cool as directed.
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 2662 0 20084 0 0 0 0 0
Date Cheese Filling
Recipe By :
Categories : Filling Fleischmann's Yeast

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1 3-ounce package softened cream cheese
1/4 cup sugar
1 teaspoon ground lemon peel
3/4 cup chopped dates
Beat softened cream cheese with sugar and lemon peel until smooth. Stir in
chopped dates.
Makes scant 1 cup
Source:
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 473 0 800 0
Date Filling
Recipe By :
Categories : Baked Filling
Fleischmann's Yeast

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1 8-ounce package chopped dates or pitted dates -- snipped
2/3 cup water
Combine package chopped dates, water and lemon juice in saucepan over
medium heat. Cook and stir until mixture boils and thickens to spreadable
consistency. Stir in chopped walnuts.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2662 0 0 0
Date Nut Christmas Tree
Recipe By :

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4 1/2 cups all-purpose flour*
1/3 cup sugar
Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup plus 1/4 cup butter or margarine -- softened
2 eggs
DATE NUT FILLING

1 package chopped dates or pitted dates -- snipped
1 cup chopped pecans or walnuts -- toasted
1/2 cup sugar
ICING
2 cups sifted powdered sugar
3 tablespoons milk
Candied fruits or small colored candies
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, water and 1/3 cup butter until warm (105� to 115�F).
Butter does not need to melt. Gradually add to dry ingredients; beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally. Add
eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in remaining flour to make stiff batter;
grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to
2 days.
Prepare Cinnamon Date Filling: In small bowl, combine 1 (8-ounce) package

chopped dates or pitted dates, chopped pecans or walnuts, sugar and ground
cinnamon; stir well.
Remove dough from refrigerator. Punch dough down. Remove dough to lightly
floured surface; divide in half. Reserve one half. Roll remaining dough to
16- � 10-inch rectangle. Melt remaining 1/4 cup butter; brush 2
tablespoons on dough to within 1/2-inch of edge. Evenly sprinkle with half
of the Cinnamon-Date Filling.
Beginning at long end, roll up tightly as for jelly roll; pinch seam to
seal. With sharp knife, cut roll into 16 equal pieces. On lower third of
large greased baking sheet, arrange five rolls, cut sides up, in a row,
with edges touching. Form tree with additional rows of rolls - four rolls
in second row, three rolls in third row, two rolls in fourth row and one
for top of tree. Place remaining roll at bottom center of tree to make
trunk. Repeat with remaining dough, butter and filling. Cover; let rise in
Bake at 375�F for 15 to 20 minutes or until done; switch positions of

sheets halfway through baking time for even browning. Remove from sheets;
cool on wire racks. Makes 2 trees. Decorate as desired with Vanilla Icing
and candied fruits or small colored candies.
____________________
VANILLA ICING: Combine powdered sugar, 2 to 3 tablespoons milk and vanilla

extract. Stir until smooth.
Source:
Yield:
"1 Tree"
- - - - - - - - - - - - - - - - - - -
NOTES : *To measure flour: spoon into standard dry-ingredient measuring

Nutr. Assoc. : 14 0 26366 0 0 0 2394 0 0 0 2662 20187 0 0 0 0 0 0 0 2431
Date Nut Spread
Recipe By :
Categories : Filling Fleischmann's Yeast

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3/4 cup pitted dates or chopped dates -- finely snipped
1/2 cup chopped walnuts -- toasted
In a medium bowl, beat cream cheese until smooth and light. Stir in dates,
walnuts and cinnamon. Blend well.
Makes about 1 1/2 cups
Source:
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2662 0 0
Date-Cheese Coffee Cake
Recipe By :
Categories : Breakfast/ Brunch Fleischmann's Yeast

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1/4 cup sugar
1/2 teaspoon salt
2/3 cup water
3 eggs
CHEESE FILLING
1/3 cup sugar
1 egg white
2 teaspoons all-purpose flour
3/4 teaspoon grated lemon peel
Heat water and butter until very warm (120� to 130�F). Add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high
speed. With spoon, stir in enough remaining flour to make soft dough.

Prepare Cheese Filling: Beat 12 ounces cream cheese, softened, with sugar
and egg white until smooth. Stir in chopped dates or pitted dates,
snipped, flour and grated lemon peel.
Divide dough into 2 pieces; roll each to 12- � 7-inch rectangle. Place on
2 greased baking sheets. Spread Cheese Filling down center third of each
rectangle length, dividing equally. Make cuts from filling to dough edges
at 1-inch intervals along sides of filling. Alternating sides, fold strips
at an angle across filling. Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 45 minutes.
Beat remaining egg; brush on dough. Bake at 375�F for 30 to 35 minutes,

covering with foil during last 10 minutes. Remove from sheets; cool on
wire racks.
Source:
Yield:
"2 Coffecakes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 2662 0 20084
Date-Nut Ring
Recipe By :
Categories : Breakfast/ Brunch Cakes
Fleischmann's Yeast

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DOUGH
1/3 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
2 eggs
DATE-ALMOND FILLING
2 tablespoons apricot jam or preserves
1/2 cup chopped blanched almonds -- toasted
APRICOT GLAZE
1/4 cup apricot jam
1 tablespoon vegetable oil
2 teaspoons lemon juice
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat milk, water and oil until very warm (120� to 130�F); stir into dry
ingredients. Stir in eggs and enough remaining flour to make soft dough.

Roll dough to 18- � 9-inch rectangle. Spread with apricot jam to within
1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end,
roll up tightly as for jelly roll. Pinch seam to seal. Form into ring;
pinch ends together to seal. Place, seam side down, on greased baking
sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the
way through dough, at 1-inch intervals. Turn each section on its side to
show filling. Cover; let rise in warm, draft-free place until doubled in
size, about 20 to 40 minutes.
Bake at 350�F for 35 to 40 minutes or until done, covering with foil after
15 minutes to prevent excess browning. Remove from sheet; cool on wire
rack. Brush with Apricot Glaze while warm.
____________________
APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil
and lemon juice. Stir well.
Source:
Yield:
"1 Coffeecake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 2074 2662 20020 0 0 0 0 0

Date-Nut Streusel Cake
Recipe By :

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3 tablespoons sugar
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
1/4 cup margarine
1 package chopped dates or pitted dates -- snipped
STREUSEL
1/2 cup margarine
1/2 cup sugar
1 cup chopped walnuts or pecans
In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat
water, milk and margarine until very warm (125� to 130�F); margarine does
not need to melt. Stir into dry ingredients. Stir in egg, dates and enough
remaining flour to make stiff batter. Cover; let rest 10 minutes. Spread
batter in bottom and 1-inch up sides of greased 9-inch springform pan.
Cover; let rise until almost doubled in size, about 45 minutes.
Prepare Streusel: With electric mixer, beat margarine until light. Slowly
add sugar and continue beating until creamy. Stir in flour, chopped
walnuts or pecans and ground cinnamon.
While batter rises, prepare streusel. Drop streusel by spoonfuls over

batter. Bake at 400�F for 40 minutes or until golden. If needed, cover
with foil during last 10 minutes to prevent excess browning. Remove sides
of pan; cool on base on wire rack.
Source:
Yield:
"1 Cake"
T(Baking Time):
"0:40"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 26366 0 0 0 0 0 2662 0 0 0 0 0 20187 0
Decadent Brownies
Recipe By :
Categories : Brownies Cherry Marketing Institute

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1 21 1/2-ounce package brownie mix
1/2 cup water
1 egg
1/3 cup sliced almonds
1 1 1/2-ounce bar milk chocolate -- chopped
Prepare brownie mix according to package directions using water, oil and
egg. Spread dough evenly in a lightly greased 13 � 9 � 2-inch baking pan.
Dot batter with cherry filling.
Bake in a preheated 350 degree oven about 45 minutes, or until brownie is

firm. Remove from oven and sprinkle with almonds and chocolate. Cool
completely before cutting.
Makes 12 (3-inch) squares.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2555 0 0
Decadent Mixed Nut Chocolate Tart
Recipe By :

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1 refrigerated pie crust (1/2 of a 15-ounce
package)
5 semisweet chocolate baking squares
(1-ounce each) -- chopped
3 tablespoons powdered sugar -- sifted
2 tablespoons orange-flavored liqueur
OR
2 tablespoons orange juice concentrate -- thawed
1 1/2 tablespoons unsalted butter -- melted
1 tablespoon water
2 teaspoons grated orange zest
3/4 cup roasted mixed nuts (Oregon hazelnuts,
almonds and walnuts)
Heat oven to 450�. Line an 8-inch tart pan (removable bottom) with pie
crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and
press crust firmly against sides of pan. To keep sides from falling, line
crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes.
Remove foil and rice. Prick bottom of crust with fork; return to oven for
8 to 10 minutes or until edge is light golden brown. Cool. For chocolate
filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes.
Immediately add remaining ingredients except nuts; whisk until smooth.
Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart;
spread to make even layer. Gently press whole cracked nuts into chocolate
filling covering entire surface. To glaze tart, whisk enough very hot
water into the reserved filling to make a pourable glaze. Drizzle over
nuts, using the tines of a fork. Refrigerate 1 hour before serving.
Makes 6-8 servings
Source:
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Carbohydrates
Nutr. Assoc. : 364 4887 0 2130706543 0 1007 0 0 1012 909
Delectable Chocolate Wreath
Recipe By :
Yeast Bread

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2 1/2 cups bread or all-purpose flour (2 1/2 to 3
cups)
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
1 large egg
FILLING
3/4 cup white chocolate chips
1/2 cup chopped pecans -- toasted
2 tablespoons seedless red raspberry jam
FROSTING
1 cup sifted powdered sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast
and salt. Heat milk, water and butter until very warm (120� to 130�F).
Butter does not need to melt. Stir into dry ingredients. Stir in egg and
enough remaining flour to make soft dough.

Prepare White Chocolate, Raspberry and Pecan Filling: Combine white

chocolate morsels, chopped pecans, toasted, and seedless red raspberry
jam.
Roll dough to 22- � 6-inch rectangle. With sharp knife, cut in half
lengthwise to make two 22- � 3-inch strips. Spread one-half filling down
center length of each strip. Fold long sides of dough over filling; pinch
seams and ends to seal.
Place ropes, seam sides down, on greased baking sheet. Twist ropes
together. Form into wreath; pinch ends to seal. Cover; let rise in warm,
draft-free place until risen slightly, about 1 hour.
Bake at 350�F for 35 to 40 minutes or until done. Remove from baking sheet
and cool on wire rack. Drizzle with Frosting.
Make Frosting: Combine sifted powdered sugar, 1 to 2 tablespoons milk and

pure vanilla extract.
Source:
Yield:
"1 Wreath"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2339 0 0 26366 0 0 0 0 0 0 0 5519 0 4684 0 0 0 0 5403
Double Cherry Pie
Recipe By :
Categories : Cherry Marketing Institute Pies

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4 cups frozen unsweetened tart cherries
2 tablespoons quick-cooking tapioca
1 Pastry for 2-crust 9-inch pie
1 tablespoon butter
Combine frozen cherries, dried cherries, granulated sugar, tapioca and

almond extract in a large mixing bowl; mix well. (It is not necessary to
thaw cherries before using.) Let cherry mixture stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle
with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to
escape.
Bake in a preheated 375 degree oven about 1 hour, or until crust is golden
brown and filling is bubbly. If necessary, cover edge of crust with
aluminum foil to prevent overbrowning.
Description:
"Dried cherries add a tangy flavor to traditional cherry pie."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : 2 (16-ounce) cans unsweetened tart cherries, well drained, can be

substituted for frozen tart cherries.
Nutr. Assoc. : 1085 26525 0 5255 0 4472 0 0
Dutch Babies with Quick Blackberry Syrup
Recipe By :
Categories : International Oregon Raspberry & Blackberry

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FOR SYRUP
1 cup blackberries (1-2 cups, fresh or frozen)
1 1/2 cups sugar
FOR DUTCH BABIES

4 eggs
1 cup low-fat milk
1 cup flour
2 tablespoons sugar
1 teaspoon sugar
For syrup: Pur�e blackberries in food processor or blender and strain to

remove seeds. (An alternate method is to heat berries with 1/4 cup water
until they release their juice. Strain.) Measure and add enough water to
equal 1 cup.
Combine pur�e/juice with all other ingredients and bring to a rolling

boil. Boil for exactly one minute, counting the time after the mixture
comes to a rolling boil that cannot be stirred down. Skim foam. Store in
refrigerator. (Yield: approx. 1 pint).
For Dutch Babies: Melt butter in a 10.5" skillet in preheated 425 degree
oven. While butter is melting, combine eggs in food processor or blender
and process for 1 minute. With motor running, alternately add flour and
milk. Add sugar and vanilla and process 30 seconds more. Pour batter into
hot buttered pan and bake for 20-25 minutes until puffed and golden brown.
Serve immediately topped with syrup.
Description:
"Legend has it that the first Dutch Babies were the innovation of an
early 20th century Seattle chef for his children, who christened the
recipe with its unusual name."
Cuisine:
"Dutch"
Source:
- - - - - - - - - - - - - - - - - - -
Fat; 7 1/2 Other Carbohydrates
Nutr. Assoc. : 0 166 0 0 0 0 0 0 0 4038 0 0 0
Easy Berry Tarts
Recipe By :

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2 16 1/2-ounce cans raspberries, blackberries or boysenberries
Optional flavorings*
Drain berries, reserving syrup. Blend syrup into cornstarch and mix well.
Cook and stir over medium heat until thickened and clear. Remove from
heat. Add desired flavoring and gently stir in berries. Pour or ladle warm
filling into baked tartlet shells and chill until serving time. Garnish
with whipped cream if desired.
Enough for 6 Sweet Heart tartlets
Description:
"If you're really rushed and haven't the time for whole berry tarts,
try this simple version using canned berries and "Sweet Heart Pastry"
or your favorite prepared pastry."
Source:
Yield:
"3 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : *Optional flavorings (add one of the following): 1 teaspoon ground

cinnamon or nutmeg, 1 teaspoon grated lemon or orange peel, 2
tablespoons liqueur, 2 tablespoons lemon juice.
Nutr. Assoc. : 26989 0 0
Easy Fruit Medley
Recipe By :

-------- ------------ --------------------------------
3/4 cup sugar
2 cups water
2 tablespoons orange juice concentrate
2 tablespoons lemonade concentrate
1/4 watermelon
1/2 cantaloupe
1/2 honeydew melon
3/4 pound whole red and green grapes
3/4 pound peaches -- sliced
2 cups whole frozen blackberries
2 cups whole frozen raspberries
Heat sugar, corn syrup and water until sugar is dissolved. Remove from
heat and add juice concentrates. Set aside to cool. Slice and seed all
melons. Cut into small bite-sized pieces, or use a melon baller if
desired. Add whole grapes, sliced peaches. Add frozen berries last,
pouring flavored syrup over all. Freeze in 1 quart freezer bags until
ready to use. (Do not freeze in larger quantities, as does not thaw
properly.)
To serve, remove from freezer about 30 minutes before serving time. Fruit
should be slushy when served.
Serves 10-12
Description:
"Great to keep on hand in your freezer for lazy summer afternoons or
unexpected guests."
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 1007 3912 0 0 0 3556 0 2269 1233

Easy Maple Squares
Recipe By :Submitted by: Vera Lesure

Categories : Cookies and Bars Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
3 beaten eggs
1/2 teaspoon salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark maple syrup
1 teaspoon vanilla
2 cups flour
Mix in order given. Pour into 13 � 9 pan, bake at 350�F for 30 minutes. Do
not overbake.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3218 0 0 2633 866 20187 0 0 0
Egg Nest Coffee Cake
Recipe By :

-------- ------------ --------------------------------
1/2 cup sugar
3/4 teaspoon salt
1 package Fleischmann's� Active Dry Yeast*
1/2 cup milk
1/4 cup water
1/4 cup plus 4 teaspoons butter or margarine
1/2 cup chopped dates
LEMON FROSTING
1 1/2 cups confectioner's sugar
1 teaspoon lemon extract
2 teaspoons softened butter
Food coloring
In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and undissolved
yeast. Heat milk, water and 1/4 cup butter until very warm, 120� to 130�F;
stir into dry ingredients. Mix in egg and enough additional flour to make
soft dough.

warm, draft-free place until doubled in size, about 1 hour.
Pinch off 5 pieces of dough the size of small eggs; shape into smooth egg
shapes. Roll remaining dough to 18 � 7-inches. Melt remaining 4 teaspoons
butter; brush on dough. Combine remaining 1/4 cup sugar, cinnamon and
nutmeg. Sprinkle sugar mixture and dates over dough.
Roll up from long edge as for jelly roll; seal seam. Arrange in circle,
seam-side down on greased baking sheet; seal ends to join. Cut 1/2-inch
deep slashes at 2-inch intervals on top of ring. Place dough eggs inside
ring. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Bake at 350�F for 20 minutes or until done. Remove from sheet; cool on
wire rack. Makes 1 coffee cake.
Frost the ring with half the Lemon Frosting. Divide remaining frosting
into 5 parts; tint each a different color using food coloring. Frost each
egg a different color. Tint coconut with green food coloring; sprinkle in
ring around egg cluster.
____________________
LEMON FROSTING: In small bowl, beat 1 1/2 cups confectioners' sugar, 1

tablespoon light corn syrup, 1 teaspoon lemon extract and 2 teaspoons
softened butter until smooth.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow directions except reduce first rise; cover kneaded
dough and let rest on floured surface 10 minutes. Proceed as
directed.
Nutr. Assoc. : 0 0 0 26366 0 0 2394 0 0 0 0 0 0 0 0 0 222 0 2737
Fanned Date Cake
Recipe By :

-------- ------------ --------------------------------
2 packages Fleischmann's� Active Dry Yeast
1/2 cup warm milk (105� to 115�F)
1/2 cup sugar
1/4 cup butter or margarine -- at room temperature
2 eggs (at room temperature) -- beaten
1 egg yolk
2 tablespoons milk
DATE FILLING
1 8-ounce package chopped dates
2/3 cup water
CRUMB TOPPING
1/3 cup flour
2 tablespoons sugar
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until
dissolved. Stir warm milk, sugar, butter and salt into yeast mixture. Add
eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour
to make stiff dough.

warm, draft-free place until doubled in size, about 1 hour. Meanwhile,
prepare Date Filling and Crumb Topping.
Date Filling: Combine 1 package (8 ounces) chopped dates, 2/3 cup water
and 2 tablespoons lemon juice in saucepan over medium heat. Cook and stir
until mixture boils and thickens to spreadable consistency. Stir in 1/2
cup chopped walnuts.
Crumb Topping: Combine flour, sugar and ground cinnamon. Cut in butter or
margarine until mixture is crumbly.
Punch dough down; divide in half. Roll each half into an oblong, 9- �
18-inches. Spread 1/2 prepared filling in 2/3 of length of dough. Fold
unspread dough over 1/2 of spread dough. Then fold again, making 3 layers
of dough and 2 layers of filling. Seal edges.
Place on greased baking sheets. Using scissors, cut 8 strips along length
of rectangle to within 1 inch of opposite side. Separate strips slightly
and twist to show filling. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Brush cakes with egg yolk beaten with 2 tablespoons milk. Sprinkle with
prepared topping. Bake at 350�F for 25 minutes or until done. Remove from
baking sheets and cool on wire racks.
Source:
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1582 26366 4138 0 0 0 3218 14 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Favorite Fudge-y Brownies
Recipe By :
Categories : Brownies Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
1/2 cup margarine
1 cup brown sugar
1/2 cup white sugar
1/4 cup buttermilk
3/4 cup European-style cocoa
2 eggs
2 teaspoons vanilla
1 cup flour
1 cup chocolate chips
Preheat oven to 350�. Grease 9 " � 13" baking pan with cooking spray. In a
saucepan, combine sugars, margarine and buttermilk together. Cook and stir
over medium heat, just to boiling. Remove from heat, allowing mixture to
cool slightly. Stir in cocoa, then eggs and vanilla. Mix flour and baking
soda together, then incorporate into cocoa mixture with 25-30 strokes.
Fold in chocolate chips. Spread evenly in prepared pan. Bake 18-20
minutes. (Do not overbake.) Allow to cool before cutting.
Makes 24 pieces
Description:
"These dark brownies will satisfy the chocolate cravings of the most
serious chocoholic. (See "Valentine's Day Trifle for Two")"
Source:
Yield:
"24 Pieces"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 1440 0 2727 0 0 0 0 0
Festival Pie
Recipe By :

-------- ------------ --------------------------------
4 cups peeled, cored and sliced apples
1 Pastry for 9-inch, 2-crust pie
In a large mixing bowl, combine cherries and apple slices. in a small

bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture;
toss to blend. Let stand 15 minutes.
Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter.
Cover with top crust which has slits cut in it; seal and flute. Bake in a
preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown
and apples are tender.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 26525 20176 0 0 0 0 2009
Fluffernutter� Frosting
Recipe By :

-------- ------------ --------------------------------
1/4 teaspoon salt
1 1/3 cups confectioners' sugar
2 tablespoons milk
In small bowl with mixer at low speed, combine Fluff�, peanut butter and
butter until blended. Increase speed to medium. Beat in confectioners'
sugar, alternately with milk, adding just enough milk to make frosting
smooth and spreadable. Beat in vanilla.
Makes enough to fill and frost 2 8-or 9-inch layers.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5776 0 0 0 0 2788 0

Fluffernutter� Pie
Recipe By :
Categories : Marshmallow Fluff� Pies

-------- ------------ --------------------------------
1 cup cold water
3 tablespoons sugar
1 cup peanut butter
2 cups heavy or whipping cream
In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1
minute. Cook stirring constantly, until gelatin is completely dissolved.
Remove from heat Stir in sugar, vanilla and remaining water. Beat in
peanut butter and Fluff�. Chill until mixture mounds when dropped from
spoon. Fold in whipped cream. Turn into crust; chill until set.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 26353 0 0 0 0 5776 720 0
Recipe By :

-------- ------------ --------------------------------
20 Oreos
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0
Fluffy Peach Sorbet
Recipe By :
Categories : Marshmallow Fluff� Other Desserts

-------- ------------ --------------------------------
1 29-ounce can peaches in juice -- drained
In a blender or food processor, combine peaches and lemon juice until

fairly smooth but some chunks of fruit remain. Whirl in Fluff� until
blended. Pour into an ice cream maker and freeze as manufacturer directs.
Or, pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat
with electric mixer or in food processor to break up ice crystal. Return
to freezer and freeze until firm.
Source:
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4387 0 5776
Fluff� Fondant
Recipe By :

-------- ------------ --------------------------------
1 7 1/2- ounce jar Marshmallow Fluff�
2 cups confectioners sugar (about)
In small bowl mix Marshmallow Fluff� with 1/4 teaspoon vanilla. Gradually
stir in enough confectioners' sugar (about 2 cups) until stiff enough to
knead. Knead until mixture loses stickiness, adding more confectioners'
sugar if necessary. Put fondant in a bowl or jar; place a damp cloth over
it and cover tightly. Store in a cool place 2-3 days before using.
Source:
Yield:
"3 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5776 0 1191
Fluff� Seven-Minute Frosting
Recipe By :

-------- ------------ --------------------------------
2 egg whites -- at room temperature
1 cup sugar
1/8 teaspoon salt
1/4 cup water
In double-boiler top over hot, not boiling water, combine all ingredients
except vanilla. With hand mixer, beat until soft peaks form. Remove from
heat and continue beating until stiff. Beat in vanilla.
Makes enough to fill and frost two 8-or 9-inch layers.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5776 0 0 0 0 0 0
Fluff�-Chocolate Sauce
Recipe By :

-------- ------------ --------------------------------
1/4 cup light cream
1/4 cup water
1 cup semisweet-chocolate pieces
In small saucepan mix cream and water. Heat to boiling. Remove from heat
and stir in chocolate pieces until melted. Add Fluff� and blend until
smooth and thick. Serve hot or cold.
Source:
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 1353 5776
Fluff�-Fudge Sauce
Recipe By :

-------- ------------ --------------------------------
1 cup unsweetened cocoa
1 5.33-ounce can evaporated milk (3/4 cup)
1/2 cup sugar
In medium saucepan over medium-low heat, combine cocoa and evaporated milk
until well blended. Add Fluff�, sugar and butter or margarine. Cook,
stirring constantly, until mixture is smooth and boils. Remove from heat;
stir in vanilla. Serve warm.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5390 3254 5776 0 222 0
Fluff�-Hard Sauce
Recipe By :

-------- ------------ --------------------------------
1 tablespoon brandy
In a small bowl with mixer at medium speed, beat Fluff� with butter or
margarine and confectioners' sugar. Add brandy. Serve on hot plum pudding.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5776 0 1191 0
Fluff�-Rum Sauce
Recipe By :

-------- ------------ --------------------------------
1 egg white -- at room temperature
1/4 teaspoon salt
1 teaspoon rum extract
1/2 cup heavy or whipping cream -- whipped
In a small bowl with mixer at high speed, beat egg white and salt until
foamy. Gradually beat in Marshmallow Fluff� and rum extract. Continue
beating until stiff peaks form. Fold in whipped cream.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 5776 0 720
Fortune Cookies
Recipe By :
Categories : California Egg Commission Cookies and Bars

-------- ------------ --------------------------------
24 large California Fresh Egg Whites*
1 quart granulated sugar plus
3 cups granulated sugar
1 pound butter -- melted
4 cups all purpose flour
3 cups ground, blanched almonds
Preheat oven to 350�F.
Beat egg whites and sugar together until sugar is dissolved. Do not whip.
Blend in remaining ingredients to make a thin batter.
Spoon one heaping tablespoon of batter onto a nonstick baking sheet for
each cookie. Spoon cookies 2" apart.
Bake 8 - 10 minutes until edges brown.
Remove from heat and bend** over wooden spoon handle to make first curve.
Remove and pinch ends together. Let cool.
**If cookies cool and become inflexible, place back in oven for a minute
or two.
Source:
Yield:
"1 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Aren't we lucky to have fortune cookies! Great after a Chinese
meal, but an appropriate light sweet for any grand or not-so-grand
finale. Crunchy fortune cookies melt in your mouth! What's in your
future? Crack a cookie and find the answer.
*If using frozen or liquid egg whites: 1 pound 12 ounces.

Nutr. Assoc. : 3231 652 0 0 14 20094 0 0
Fresh Berry Shortcake
Recipe By :

-------- ------------ --------------------------------
1 cup plus 1 tablespoon sugar -- divided use
1/2 cup butter or margarine (1 stick) -- softened
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 cups fresh sliced strawberries or other berries
2 cups sweetened whipped cream
Place warm water in large warm bowl. Sprinkle in yeast and 1 tablespoon
sugar; stir until yeast is dissolved. Add 1 cup flour; stir until smooth.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.
Using electric mixer, beat butter and remaining sugar until light.
Gradually add eggs, vanilla and salt, beating until well blended.
Gradually add to yeast mixture with remaining flour, mixing well. Pour
into 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free
place until doubled in size, about 1 1/2 hours.
Bake at 350�F for 25 to 30 minutes or until done. Cool 5 minutes in pan;

invert onto wire rack to cool.
To serve, cut cake into wedges; top with strawberries and whipped cream.
Source:
Yield:
"2 (8-inch) Shortcakes"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 5472 26366 1440 0 4098 0 5403 0 20229 1611
Fresh Fruit K�chen
Recipe By :

-------- ------------ --------------------------------
1/2 Master Sweet Dough
3 cups mixed fruit slices
CRUMB TOPPING
3 tablespoons sugar
ALMOND ICING
1 cup powdered sugar
5 teaspoons milk
Roll dough to 15- � 10-inch rectangle. Place on large greased baking

sheet.
Cut fresh fruits (such as apples, pears, plums, peaches or nectarines)

into 1-inch slices to measure 3 cups fruit. Arrange in lengthwise rows on
dough.
Sprinkle Crumb Topping (recipe follows) between rows of fruit. Cover; let
rise in warm, draft-free place until doubled in size, about 20 to 40
minutes. Bake at 375�F for 20 minutes or until done. Remove from pan; cool
on wire rack. Brush fruit with sieved apricot jam or melted jelly and/or
drizzle with Almond Icing (recipe follows).
____________________
CRUMB TOPPING: In small bowl, combine all-purpose flour, sugar, ground

cinnamon and ground nutmeg. Cut in softened butter or margarine until
mixture resembles coarse crumbs.
ALMOND ICING: In small bowl, combine powdered sugar, sifted, 4 to 5

teaspoons milk and almond extract; stir until smooth.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : BOUQUET COFFEE CAKE:
Use all dough. Makes 1 coffee cake.
Roll dough to 14- � 7-inch rectangle. Cut into 14 (1-inch) strips.

Twist two strips together. Form into coil and tuck end underneath.
Repeat with remaining strips to make seven coils. Place one coil
in center of greased baking sheet. Arrange remaining coils around
center coil in circle with sides lightly touching. Cover; let rise
in warm, draft-free place until doubled in size, about 20 to 40
minutes. Lightly beat 1 egg with 1 tablespoon water; brush on
cake. With thumb, press deep indentations into centers of coils.
Fill each with about 2 teaspoons raspberry or strawberry jam. Bake
at 375�F for 20 minutes or until done. Remove from baking sheet;
cool on wire rack.
Nutr. Assoc. : 0 4157 0 0 0 0 0 0 0 0 0 0 0 0
Frozen Coconut Mousse with Marionberry Coulis
Recipe By :

-------- ------------ --------------------------------
MARIONBERRY SAUCE
1 16-ounce package whole frozen Marionberries -- thawed
4 tablespoons berry liqueur
1/3 cup sugar
MOUSSE
1/4 cup fresh lime juice
1/3 cup light coconut milk (canned)
1/4 teaspoon coconut flavoring
3 tablespoons sugar
1 cup heavy whipping cream
4 tablespoons shredded coconut (for garnish)
Reserved frozen berries for garnish
For Marionberry Sauce, pur�e thawed berries in food processor or blender,

reserving some frozen berries for garnish. Strain to remove seeds. Stir in
liqueur and sugar. Refrigerate until ready to serve. (Best if made 24
hours ahead.)
In a glass measuring cup sprinkle gelatin over lime juice and allow
mixture to soften for 1-2 minutes. Microwave on high for 20-40 seconds and
allow to stand for 2 minutes or until granules are completely dissolved.
(Alternatively, place cup in a bowl of hot water and stir until completely
dissolved). Combine lime-gelatin mixture, coconut milk, coconut flavoring,
and sugar in medium size mixing bowl and set aside until thickened and
just beginning to gel (about 15 minutes). Whip cream until stiff and peaks
hold their shape. Fold whipped cream into thickened coconut - lime
mixture. Pour into four large muffin tins lined with paper baking cups.
Freeze at least 2 hours, or until firm.
TO SERVE: Remove mousse from freezer and allow to thaw for 3-4 minutes.
Carefully remove paper lining, level top with knife and invert onto
dessert plate. Spoon sauce onto serving plate and drizzle over mousse.
Garnish with shredded coconut and a few reserved partially thawed berries.
Description:
"This cool coconut mousse is perfectly complemented by the intense
blackberry flavor and vibrant purple color of the Marionberry "coulis"
or sauce."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : On a hot summer day there is nothing like a cold creamy dessert to
bring the mercury down. This summer recipe features the soothing
coolness of a Frozen Coconut Mousse which is perfectly
complemented by the intense blackberry flavor and vibrant purple
hue of an accompanying Marionberry "Coulis." (Coulis is merely a
fancy French word for a thick sauce; in this case, pur�ed
Marionberries.)
Nutr. Assoc. : 0 3435 2272 0 0 0 0 0 564 0 0 0 4923 0
Fruit and Hazelnut Cheesecake
Recipe By :

-------- ------------ --------------------------------
8 ounces Neufch�tel cheese
2 eggs
1 cup undiluted evaporated milk
1/2 cup sugar
3 tablespoons hazelnut liqueur
2 tablespoons flour
3 cups sliced fruit (fresh or canned)
2 tablespoons apricot preserves
2 teaspoons water
3 tablespoons chopped or sliced Oregon hazelnuts
PASTRY
1 1/4 cups flour
2 tablespoons sugar
1/2 cup chilled butter
1 egg yolk
3 tablespoons ice water (3 to 4 tablespoons)
To make pastry, combine flour, hazelnuts and sugar in medium bowl. Cut in
butter. Beat together egg yolk and ice water; stir into flour mixture.
Form into a ball. Roll dough on floured surface with floured rolling pin.
Transfer to 9-inch pie plate; trim and flute edges. For filling, place
cheese, eggs, milk, sugar, liqueur and flour in a blender container.
Cover; blend until smooth. Pour into unbaked hazelnut pastry. Bake at 325�
for 40 minutes, or until tests done. Chill. Layer fruit over cheesecake.
Stir together preserves and water; brush over fruit. Sprinkle with
hazelnuts.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 3254 0 2044 0 904980 0 0 926787 0 0 0 926787 0 222 0

1582
Ginger Pudding
Recipe By :
Categories : California Egg Commission Custards/ Puddings/ Mousses

-------- ------------ --------------------------------
18 large California Fresh Eggs Yolks*
3 cups heavy cream
1 1/2 cups half and half cream
1 cup butter
1 cup sugar
1/3 cup fresh ginger pur�e
1 tablespoon vanilla extract
2 mangos -- sliced
Beat all ingredients, except vanilla and mango, together in top of double
boiler.
Place over boiling water and stir constantly until mixture thickens and
will coat a spoon. Remove from heat
Beat in vanilla.
Pour into serving dishes and refrigerate until set.
Garnish with mango slices just before serving.
8 1-cup servings or 11 6-ounce servings
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Eggs can be used to make the silkiest, creamiest puddings

possible. Flans, creme br�l�es and dessert cr�mes all achieve
their luscious textures with eggs. And they can be combined with
so many other exotic, interesting flavors like ginger, mango and
papaya. Very cool!
*If using fresh or frozen yolks: 13 ounces.
Nutr. Assoc. : 536 0 704 0 0 0 0 0
Glace Hazelnuts
Recipe By :

-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup water
1 teaspoon light corn syrup
OR
3/4 cup Oregon hazelnuts
Coat 2 sheets of wax paper heavily with butter and set aside. In a small
saucepan, combine sugar, water and corn syrup. Stir over medium heat until
sugar dissolves and mixture boils. Cover for 2 to 3 minutes, then uncover
and stir in hazelnuts. Continue cooking without stirring until mixture
begins to turn a rich brown. Immediately pour hazelnut mixture into a
sieve held over one sheet of buttered paper. Quickly shake sieve several
times to drain excess syrup from hazelnuts, then turn hazelnuts out onto
remaining sheet of buttered paper. Quickly separate hazelnuts with a fork.
Cool. Lift from paper and store in covered container. Use for garnishing
cakes or other desserts, add to a cookie assortment or serve as candy.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 2130706543 3677
Graceland Carrot Cake
Recipe By :

-------- ------------ --------------------------------
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup salad oil
2 cups Big Chief granulated sugar
4 eggs -- beaten
1 tablespoon cinnamon
1 1/2 cups Graceland dried carrots *
1/2 cup raisins
2 teaspoons vanilla
FROSTING
1/2 cup margarine
2 cups Big Chief powdered sugar
1 teaspoon vanilla
Mix flour, baking soda, and salt. Mix in the cooking oil and Big Chief
sugar. Then add the cinnamon and beaten eggs. Finally, add the Graceland
dried carrots and raisins. Pour into an ungreased 9" � 13" layer pan and
bake at 350�F for 30-45 minutes.
____________________
Frosting:
Mix ingredients well and frost.
Description:
"A classic for the holiday season!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2
NOTES : * Graceland dried carrots are a product of Graceland Fruit

Cooperative, Inc. Graceland can be contacted at (616) 352-7181.
Visit their Web site at http://www.gracelandfruit.com
Nutr. Assoc. : 0 0 0 0 0 0 0 2497 0 0 0 0 0 0 0 0 0
Graham Cracker Crust
Recipe By :

-------- ------------ --------------------------------
24 (2-inch) graham crackers -- crushed
1/3 cup butter or margarine -- melted
1/4 cup sugar
Mix cracker crumbs with butter and sugar until blended. Pour into a 8-or
9-inch springform pan and using the back of a spoon, press onto bottom and
side of pan up to one inch of top. Or, press crumbs into deep-dish 9-inch
or a 10-inch pie plate.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : For a prebaked crust, bake in preheated 350�F. oven 10 minutes.

Nutr. Assoc. : 649 0 0
Grasshopper Pie
Recipe By :

-------- ------------ --------------------------------
1/2 cup cold water
1/2 cup green creme de menthe
1 1/2 cups heavy or whipping cream
In medium saucepan combine water and gelatin; let stand 1 minute. Cook
over low heat, stirring constantly, until gelatin is completely dissolved;
remove from heat. Stir in creme de menthe and Fluff�. Chill until mixture
mounds when dropped from a spoon. Beat heavy cream until soft peaks form.
Fold into thickened gelatin. Pour into crust. Refrigerate until set.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 26353 2974 5776 1617 0
Recipe By :
-------- ------------ --------------------------------
20 Oreos
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0
Green Apple Cake
Recipe By :Eva Drumheller, Drumheller's Orchard, Lovingston, VA


-------- ------------ --------------------------------
CAKE
5 eggs
1 cup margarine
2 cups sugar
3 cups flour
1 teaspoon (heaping) soda -- (dissolved in 1/2 cup cold water)
2 cups apples -- chopped fine
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
TOPPING
1 cup coconut
1 cup light brown sugar
3/4 stick margarine
4 tablespoons milk
Dashes salt
Cream margarine and sugar, add eggs one at a time, add spices that have
been mixed in 1/2 cup of the flour, then add the soda dissolved in cold
water, chopped apples and the rest of the flour.
Bake in sheet cake pan in 325� degree oven for approximately 30 minutes or
until done.
Topping: Combine all ingredients and cook over medium heat until sugar
melts, keeping it stirred. Spread over warm cake and return to oven under
broiler to brown top of cake. Cool and cut into squares.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 27252 0 0 0 0 0 0 0 0 0 0 0
Harvard Squares
Recipe By :
Categories : Cookies and Bars Marshmallow Fluff�

-------- ------------ --------------------------------
1/3 cup milk
1 3 1/2-ounce can flaked coconut
1 cup chopped walnuts
Heat oven to 350�F. In 13" � 9" baking pan, melt butter or margarine.
Sprinkle crumbs over butter. In small saucepan, over low heat, combine
Fluff� and milk, stirring until smooth. Pour over crumbs. Top evenly with
remaining ingredients; press down gently. Bake 25 to 30 minutes or until
lightly browned. Cool completely; cut into 2-inch squares.
Source:
Yield:
"24 Squares"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3542 5776 0 4886 2737 0
Hazelnut Apricot Torte
Recipe By :

-------- ------------ --------------------------------
3 ounces white chocolate
5 egg whites
1/2 cup sugar -- divided
2 tablespoons butter -- softened
4 egg yolks
1/3 cup cake flour
1 teaspoon baking flour
1/8 teaspoon salt
3/4 cup roasted Oregon hazelnuts -- finely ground
FILLING
3 cups heavy cream
10 ounces white chocolate
3 tablespoons hazelnut liqueur
3/4 cup apricot jam
1 1/2 cups roasted Oregon hazelnuts -- coarsely chopped
Melt white chocolate in double boiler, cool to lukewarm. Beat egg whites
until frothy. Add cream of tartar and gradually add 2 tablespoons of the
sugar. Whip to firm, but not dry peaks; set aside. Cream butter and
remaining sugar. Beat in egg yolks and mix in along with the hazelnuts.
Lighten batter by whisking in 1 cup of the egg whites. Gently fold in
remaining egg whites. Pour into greased, parchment-lined 11�17�1-inch
baking pan. Bake in 375� oven for 10 to 12 minutes, or until golden and
set. Cool.
For filling, heat cream to simmering. Remove from heat and stir in white
chocolate until melted. Chill. When cold, beat to medium whipped cream
consistency. Beat in liqueur. Remove 1 1/2 cups of the filling and whisk
in 1/4 cup apricot jam. To assemble, trim edges off cake. Slice vertically
in four equal pieces, about 3 1/2 inches wide and 10 inches long. Stack
three layers, spreading each with apricot jam and 1/3 of the apricot
filling. Place fourth layer on top and spread top and sides with white
chocolate cream. Press chopped hazelnuts into sides and decorate top with
apricot jam and white chocolate rosettes. Keep refrigerated.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 2
Nutr. Assoc. : 0 3231 0 0 0 3232 0 3309 0 3677 0 0 0 0 2044 0 3677
Hazelnut Butterscotch Sauce
Recipe By :
Categories : Dundee Hazelnuts Sauces and Toppings

-------- ------------ --------------------------------
1 cup firmly packed dark brown sugar
Dash salt
1/3 cup milk
1/2 cup roasted and coarsely chopped Oregon
hazelnuts
1 teaspoon vanilla
Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a
boil, stirring constantly; cook about 5 minutes, or until thickened.
Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream.
Source:
Yield:
"1 1/3 cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 3036 0 0 0 0 3677 0
Hazelnut Caramel Roll
Recipe By :

-------- ------------ --------------------------------
1 cup roasted sliced Oregon hazelnuts
1/4 cup butter
3 cups powdered sugar
1/8 teaspoon salt
1/4 teaspoon rum flavoring
2 tablespoons hot milk
1 cup brown sugar
1/4 cup milk
1 tablespoon corn syrup
1/4 cup roasted and chopped Oregon hazelnuts
1/2 pound package caramels
1 tablespoon water (1 to 2 tablespoons)
Cream together butter, powdered sugar, salt and rum flavoring. Stir in hot
milk, beat until creamy and smooth. Combine brown sugar, butter, milk and
corn syrup. Cook, stirring occasionally, until mixture reaches firm ball
stage (248� - 250�). Pour over first mixture, beating until smooth and
thick. Pour out on buttered platter. When set and easily handled, knead in
the chopped hazelnuts and form two rolls. Chill. Heat caramels with water
in top of double boiler. Spread caramel mixture on top side of roll. Press
on sliced hazelnuts. Turn roll over, spread with more caramel and sliced
hazelnuts. Repeat process for other roll. Chill and slice.
Source:
Yield:
"2 1/4 pounds"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 0 0 0 4794 4138 0 0 0 0 3677 251 1582

Hazelnut Carrot Cake
Recipe By :

-------- ------------ --------------------------------
2 cups sugar
4 eggs
1 1/2 cups oil
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons soda
3 cups grated carrots
2 teaspoons vanilla
ICING
1/2 cup butter
4 ounces cream cheese
1 teaspoon vanilla
Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt
together. Add to creamed mixture. Fold in grated carrots and vanilla and
mix well. Bake at 325� for 1 hour in a greased 9 � 13-inch pan. Spread on
the cream cheese icing and serve.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat;
Nutr. Assoc. : 0 3218 0 0 0 0 81 26083 0 3677 0 0 0 0 0 3677 0
Hazelnut Cherubs
Recipe By :
Categories : Dundee Hazelnuts Other Desserts

-------- ------------ --------------------------------
1 1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup butter or margarine -- soft
1/2 cup brown sugar -- packed
1 cup raspberry jam
TOPPING
1 cup chopped Oregon hazelnuts
1 egg
1/2 cup sugar
Dash salt
Mix flour, sugar, salt and margarine with a pastry blender until all
combined. Pack into the bottom of a greased shallow pan 10" � 12". Spread
with jam. Bake in a 350� oven for 8 minutes. Spread with topping, then
bake for 20 minutes. Cut while warm.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 26379 0 0 0 0 0 0 3677 0 0 0
Hazelnut Chocolate Pastry Shell
Recipe By :

-------- ------------ --------------------------------
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons cocoa
1/4 cup shortening
1 cup Oregon hazelnuts -- roasted and ground
1/2 cup cold water
Sift flour with salt, sugar and cocoa. Cut in shortening until coarse meal
texture. Blend in hazelnuts and vanilla. Sprinkle water over and mix
lightly. Shape into a ball. Pat mixture over bottom and sides of a 9" pie
plate. Prick crust. Bake at 400� for 8 to 10 minutes. Cool thoroughly
before filling.
Source:
T(Baking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
Nutr. Assoc. : 0 0 0 0 0 3677 0 0
Hazelnut Christmas Balls
Recipe By :
Holiday The Oregon Hazelnut Industry

-------- ------------ --------------------------------
1/2 cup shortening
1/4 cup sugar
1 beaten egg yolk
1 teaspoon grated lemon peel
1 tablespoon grated orange peel
1 cup cake flour
1/8 teaspoon salt
1 egg white -- slightly beaten
1/2 cup finely diced Oregon hazelnuts
9 candied cherries
Cream shortening with sugar. Add egg yolk, orange and lemon peels, and
lemon juice. Beat until fluffy. Add flour and salt. Chill dough for
approximately 1 hour. Form small balls with teaspoon. Dip in egg white and
roll in chopped nuts. Press half candied cherry in each cookie. Bake at
375� for 1 minute.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 3232 20084 0 0 0 0 3231 3677 2428
Hazelnut Coconut Creams
Recipe By :

-------- ------------ --------------------------------
2 cubes butter
1 can Eagle Brand milk
2 pounds powdered sugar
3 teaspoons vanilla
2 large bags coconut
4 cups ground Oregon hazelnuts
Mix above ingredients together and form into small balls. Chill
thoroughly. Melt 3 small packages chocolate chips and 3/4 stick paraffin
in double boiler. Keep warm over low heat. Dip creams and put on wax
paper. Dry at room temperature 5-6 hours.
Source:
Yield:
"250 balls"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : These keep well in the freezer.

Nutr. Assoc. : 0 1465 0 0 0 3677

Hazelnut Cream Candy
Recipe By :

-------- ------------ --------------------------------
1 cup roasted & chopped Oregon hazelnuts
1 6-ounce package semisweet chocolate pieces
1/2 cup heavy cream -- whipped
1 tablespoon sugar
1/4 teaspoon rum flavoring
Melt chocolate in double boiler or small bowl over hot water. If chocolate
should stiffen, stir in 1 to 2 tablespoons vegetable shortening until
smooth. Whip cream, add sugar and flavoring. Fold in slightly cooled
chocolate. Chill until mixture is firm enough to form into balls, then
roll in finely chopped hazelnuts. Chill until firm. Store in refrigerator.
Source:
Yield:
"32 candies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 3677 4886 0 0 4794
Hazelnut Cream Caramels
Recipe By :

-------- ------------ --------------------------------
2 cups sugar
1/2 cup butter
2 cups light cream
Butter a square 8-inch pan. Spread chopped hazelnuts evenly over bottom.
Combine sugar, corn syrup, butter and half the cream in a large, heavy
saucepan. Heat to boiling over medium heat, stirring constantly. Stir in
remaining cream and cook to 245� on candy thermometer. Immediately spread
mixture over nuts in pan. Cool and cut into squares.
Source:
Yield:
"5 dozen caramels"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3677 0 0 0 0
Hazelnut Fudge
Recipe By :

-------- ------------ --------------------------------
3 cups sugar
1 cup milk
1/2 cup corn syrup
3 squares unsweetened chocolate
1 cup butter
2 teaspoons vanilla
1 cup Oregon hazelnuts
Cook sugar, milk, corn syrup and butter to 238�F. Pour into mixing bowl;
add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into
buttered pan.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 3677
Hazelnut Ice Cream Cake
Recipe By :
Ice Cream / Frozen Yogurt The Oregon Hazelnut Industry

-------- ------------ --------------------------------
1 cup chopped dates
1 cup boiling water
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup sugar
2 eggs
2 squares semisweet chocolate -- grated
1 pint coffee ice cream
Combine dates, soda and boiling water; cool. Sift together flour, cocoa
and salt. Cream butter with sugar, beat in eggs and orange extract. Add
flour mixture alternately with date mixture, beating after each addition.
Pour into 2 greased and floured 8-inch round cake pans. Sprinkle hazelnuts
on batter. Bake in 350� oven for 30 to 35 minutes, or until cake tests
done. Cool layers thoroughly on racks. Then sprinkle with chocolate.
Spread ice cream on top of one cake layer and top with second layer, nut
side up. Freeze several hours or overnight. Take cake from freezer and let
stand in refrigerator 1 hour before serving.
Source:
Yield:
"1 8-inch cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2662 0 0 26379 0 0 0 0 3218 0 3677 4887 0
Hazelnut Pie Crust
Recipe By :

-------- ------------ --------------------------------
1 cup Oregon hazelnuts -- roasted and ground
1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon allspice -- ground
Mix together hazelnuts, crumbs, sugar and allspice; blend in butter to

form a crumbly mixture. Press against bottom and sides of a 9" pie plate.
Bake in 400� oven 5 minutes, or until lightly browned. Cool thoroughly.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 3677 0 0 0 0
Hazelnut Poppy Seed Cake
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups sugar
1 1/2 cups butter -- softened
5 eggs
1 teaspoon vanilla
3 cups flour
3/4 cup milk
1/4 cup hazelnut liqueur
1 1/2 cups roasted and coarsely chopped Oregon
hazelnuts
1/4 cup poppy seeds
Powdered sugar
Preheat oven to 350�. Butter and flour a 10-inch tube pan. In a large
bowl, with electric mixer at low speed, beat together sugar, butter, eggs
and vanilla, just until blended. Increase speed to high. Beat until light
and fluffy, about five minutes; scrape bowl occasionally. In separate
bowls, combine flour with baking powder, and milk with liqueur. With mixer
at low speed, add liquids alternately with flour mixture; beat until well
blended. Stir in hazelnuts and poppy seeds. Pour into prepared pan. Bake
for about 1 hour, 25 minutes. Cool on wire rack for 20 minutes; remove
from pan and invert on rack to cool completely. Dust with powdered sugar.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2
Nutr. Assoc. : 0 0 3218 0 0 0 0 2044 3677 0 0
Hazelnut Pound Cake
Recipe By :

-------- ------------ --------------------------------
1 3/4 cups sugar
4 eggs
3 cups sifted cake flour
1/4 teaspoon mace
1/2 cup milk
1 teaspoon vanilla
1 cup roasted and ground Oregon hazelnuts
Cream butter until light and fluffy. Gradually beat in sugar and continue
beating until very light and fluffy. Add eggs one at a time, beating well
after each addition. Sift together flour, baking powder, salt and mace.
Stir into creamed mixture alternately with milk, to which vanilla has been
added, stirring until smooth after each addition. Stir in hazelnuts. Pour
batter into lightly greased and floured 9�5�3" loaf pan. Bake in 375�F
oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in
pan; cool thoroughly on cake rack.
Source:
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 3218 0 0 0 0 0 0 3677
Hazelnut Praline Sauce
Recipe By :
Categories : Dundee Hazelnuts Other Desserts
Sauces and Toppings The Oregon Hazelnut Industry

-------- ------------ --------------------------------
Dash salt
1 1/4 cups undiluted evaporated milk
1 teaspoon vanilla
Saut� hazelnuts in butter over medium heat in saucepan 2 to 3 minutes,

stirring frequently. Remove hazelnuts and reserve. Add sugar, corn syrup
and salt to butter in saucepan. Stir over low heat until mixture boils.
Gradually add milk and bring to a full boil, stirring constantly. Stir in
hazelnuts and vanilla. Serve warm.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 3677 0 0 0 0 3254 0
Hazelnut Pumpkin Spice Cake
Recipe By :

-------- ------------ --------------------------------
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs -- beaten
1 cup cooked, mashed pumpkin
3 cups sifted flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift
together dry ingredients and add alternately with milk to creamed mixture.
Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured
8-inch layer cake pans. Bake in 350� oven for 30 minutes. Cool 5 minutes
in pans, then remove to cooling racks to cool completely. Add roasted,
chopped hazelnuts to butter icing for frosting and garnish with sliced
hazelnuts.
Makes 1 8-inch layer cake.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 3218 4653 26379 0 0 0 0 0 2719 0 3677
Hazelnut Sponge Cake
Recipe By :

-------- ------------ --------------------------------
5 eggs -- separated (room temperature)
1 cup sugar
2 tablespoons water
1 cup sifted cake flour
1/4 teaspoon salt
3/4 cup roasted and ground Oregon hazelnuts
Beat egg yolks with 1/2 cup of the sugar until very thick and lemon
colored. Blend in lemon juice and water. Fold in flour. Beat egg whites
with salt and cream of tartar until soft peaks form; gradually add
remaining 1/2 cup of the sugar, beating constantly until egg whites are
stiff, but not dry. Fold into egg yolk mixture, along with ground
hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350� oven for
40 minutes, or until cake tests done. Invert in pan and cool thoroughly.
Remove from pan and sprinkle with confectioners' sugar, if desired.
Source:
Yield:
"1 9-inch Cake"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 3677 2788

Hazelnut-Apple Cotlets
Recipe By :

-------- ------------ --------------------------------
2 envelopes unflavored gelatin
1 cup grated apple
2 cups sugar
1 cup finely chopped Oregon hazelnuts
1/2 cup confectioners' sugar
Soften gelatin using package directions. Combine 1/2 of the apple with
gelatin in bowl. Let stand 10 minutes. Combine remaining 1/2 cup apple,
sugar and lemon juice in large saucepan; mix well. Stir in gelatin-apple
mixture. Bring to a boil. Simmer 15 minutes. Cool for 30 minutes. Add
hazelnuts and vanilla; mix well. Pour into greased 8 � 8" pan. Let stand
for 24 hours. Cut into squares. Roll in mixture of confectioners' sugar
and cornstarch.
Source:
Yield:
"20 candies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 26658 0 0 3677 0 2788
Heavenly Nonfat Chocolate Honey Dip
Recipe By :
Categories : Sauces and Toppings Sweet Treats
The National Honey Board

-------- ------------ --------------------------------
1 cup nonfat sour cream
1/2 cup honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
Combine all ingredients in medium bowl until well blended. Cover and
refrigerate until ready to serve. Serve with assorted fruits and chunks of
angel food cake.
Source:
Yield:
"1 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 20186 0
Holiday Nut Wreath
Recipe By :
Holiday

-------- ------------ --------------------------------
1 cup 100% bran
3/4 cup sugar
2/3 cup chocolate chips
OR
2/3 cups butterscotch chips
3/4 teaspoon salt
3/4 cup milk
1/2 cup water
2 eggs
1/2 cup chopped candied cherries
Cooking spray
Process bran cereal in blender or food processor for 30 to 60 seconds or

until ground and reduced to 2/3 cup (some coarse pieces will remain).
In small saucepan, combine ground bran, 1/4 cup sugar, 1/2 cup butter,
nuts and chocolate chips. Cook and stir over low heat until butter and
chips melt. Reserve.
In large bowl, combine 2 cups flour, remaining 1/2 cup sugar, undissolved
yeast and salt. Heat milk, water and remaining 1/2 cup butter until very
warm (125� to 130�F). Butter does not need to melt. Stir into dry
ingredients. Stir in eggs and enough remaining flour to make soft dough.
Divide dough in half; cover one half. Roll remaining half to 8- � 24-inch
rectangle. Evenly spread 1/2 filling over dough to within 1/2 inch of
edges. Sprinkle with 1/4 cup cherries. Roll up tightly from long end as
for jelly roll; pinch seam to seal. With sharp knife, cut roll lengthwise
in half, making 2 ropes. With cut sides up, cross ropes in center. Loosely
twist ropes together: start at center and work to outside, making 4 twists
on each end.
Place on large baking sheet sprayed with cooking spray. Shape into circle
and pinch ends to seal. Repeat with remaining dough. Spray top of wreaths
with cooking spray. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.
Bake at 375� for 30 minutes or until done, covering with foil after 15
minutes to prevent excess browning. Switch position of sheets halfway
through baking. Remove from sheets; cool on wire racks.
Source:
Yield:
"2 Wreaths"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2005 0 0 0 0 0 2130706543 14 26366 0 0 0 0 2428 0
Holiday Peace Doves
Recipe By :

-------- ------------ --------------------------------
1/2 cup sugar
1 teaspoon salt
2 tablespoons grated lemon peel
1 package Fleischmann's� Rapid Rise Yeast*
1/2 cup water
1/2 cup milk
12 almonds
24 raisins
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt,
lemon peel and yeast. Heat water, milk and butter until hot to touch (125�
to 130�F); stir into dry mixture. Mix in 2 eggs and enough reserved flour
to make soft dough. Knead on lightly floured surface 8 to 10 minutes,
until smooth and elastic. Cover; let rise 10 minutes.
Divide dough into 12 pieces. Roll one piece to 10-inch rope which is
slightly thicker at both ends; tie knot at center. To form dove tail,
flatten lower, thick end of knot; with sharp knife make 2 cuts and fan out
to resemble feathers. Shape upper thick end of rope into round shape for
head. Repeat with remaining dough pieces. Make small cut in front of each
head; insert wide end of almond for beaks. Make additional two cuts on
sides of each head; insert raisins for eyes.
Place on greased baking sheets; cover. Let rise in warm, draft-free place
until doubled in size, about 45 minutes. Lightly beat remaining egg; brush
on rolls. Press almonds and raisins in dough to secure. Bake at 375�F for
15 minutes or until done. Remove from sheets; cool on wire racks.
Source:
Yield:
"12 Doves"
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
NOTES : *To use Fleischmann's� Active Dry Yeast: Dissolve yeast in 1/4 cup
warm water. Heat remaining water, milk and butter until lukewarm;
add to dissolved yeast with sugar, salt, lemon peel and 3 1/2 cups
flour. Beat well. Mix in eggs and enough remaining flour to make
soft dough. Knead as above. Place in greased bowl; turn to grease
top. Cover; let rise in warm, draft-free place until doubled in
size, about 45 minutes. Bake as directed.
Nutr. Assoc. : 0 0 0 20084 26366 0 0 0 0 5897 2130706543

Honey Apricot Ring
Recipe By :
Categories : Baked Breads
Fleischmann's Yeast

-------- ------------ --------------------------------
1/4 cup honey
2 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup pecan pieces
HONEY GLAZE
1/4 cup honey
1/2 teaspoon ground coriander
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Heat sour cream, honey and 4 tablespoons butter until warm to
touch, 105� to 115�F. Add sour cream mixture, 1 1/2 teaspoons coriander,
salt, egg and 1 1/2 cups flour to yeast mixture; beat until smooth. Mix in
enough additional flour to make soft dough.

warm, draft-free place until doubled in size, about 30 minutes.
Punch dough down. Roll dough to 16 � 9-inch rectangle. Melt remaining

butter; brush on dough. Sprinkle apricots, pecan pieces, brown sugar and
remaining coriander on dough. Roll up from long side as for jelly roll;
seal seam. Place roll, seam side down, on greased baking sheet. Form a
ring; pinch ends to seal. Cut slits, 2/3 of the way through dough, at
1-inch intervals; turn each section on its side. Cover; let rise in warm,
draft-free place until almost doubled in size, about 20 minutes.
Bake at 375�F for 25 minutes or until done. Remove from baking sheet; cool
on wire rack. Brush with Honey Glaze while warm.
____________________
Honey Glaze: Heat honey with butter or margarine and ground coriander.
Bring to boil, then remove from heat; reserve.
Source:
Yield:
"1 Coffee cake"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1582 26366 1394 0 0 0 0 0 14 0 4431 0 0 0 0 0 0
Honey Berry Pur�e
Recipe By :

-------- ------------ --------------------------------
2 cups blackberries
OR
2 cups raspberries
1/4 cup honey
2 tablespoons fruit-flavored brandy
OR
2 tablespoons regular brandy (optional)
Pur�e blackberries in blender or food processor. If desired, press through

sieve to remove seeds. Or, mash berries with fork. Stir in honey and
brandy, if desired, until blended. Serve over angel food cake or sliced
fruit.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 166 0 0 0 2130706543 0 2330
Honey Bread Pudding

Recipe By :
Categories : Custards/ Puddings/ Mousses The National Honey Board

-------- ------------ --------------------------------
8 cups egg bread -- cubed
1 cup raisins
3 cups 2% low-fat milk
1 cup evaporated low-fat milk
6 eggs -- beaten
1/2 cup honey
1 teaspoon vanilla
Arrange bread and raisins in bottom of lightly greased shallow 2 quart

baking dish. Beat remaining ingredients in large bowl until well blended;
pour over bread cubes in baking dish and let stand 1 hour or until liquid
is absorbed. Bake at 375�F 45 to 50 minutes or until knife inserted near
center comes out clean.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 198 0 4039 551 0 0 0 0 0
Honey Caramel Sauce
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups honey
1/2 cup heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
Combine honey and cream in heavy saucepan; cook and stir over medium-high
heat until mixture reaches 238�F. Stir in butter, vanilla and salt. Cool.
Source:
Yield:
"1 3/4 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve warm over ice cream, custard or pudding.
Nutr. Assoc. : 0 0 222 0 0
Honey Cherry Champagne Sauce
Recipe By :

-------- ------------ --------------------------------
1 16-ounce can tart red cherries
1/4 cup honey
1/4 cup chilled dry champagne
Drain cherries reserving 1/4 cup liquid. Pur�e cherries in blender or food
processor; add reserved liquid and honey. Transfer mixture to large
saucepan; bring to a boil over medium-high heat. Reduce heat to low.
Simmer 15 to 20 minutes or until reduced by half. Remove from heat; cool.
Just before serving, stir in champagne. Serve over ice cream, flan, pound
cake or sliced fruit.
Source:
Yield:
"1 1/4 Cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2444 0 2528
Honey Citrus Syrup
Recipe By :

-------- ------------ --------------------------------
1/2 cup honey
1/4 cup lemon juice
Combine all ingredients in small bowl; stir until well blended.

Refrigerate in airtight container until ready to use. Use syrup to sweeten
tea and glaze fruits.
Source:
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Honey Cream Sauce
Recipe By :

-------- ------------ --------------------------------
1/4 cup honey
1 tablespoon rum*
Beat whipping cream until fluffy; add honey slowly and beat until stiff.
Fold in rum.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *One-half teaspoon rum extract can be substituted.

Nutr. Assoc. : 0 0 4793
Honey Fig Bars
Recipe By :
Categories : Cookies and Bars Sweet Treats

-------- ------------ --------------------------------
1 1/4 cups honey -- divided
1 egg
2 cups whole-wheat flour
1 pound dried figs
In medium bowl, cream 3/4 cup honey with butter until light and fluffy.
Beat in egg. Add flours, baking powder and baking soda; mix until
combined. Wrap dough in plastic wrap and freeze until firm (about 2 hours)
or refrigerate overnight. Meanwhile, in food processor with metal blade,
place remaining 1/2 cup honey, figs, lemon juice and lemon peel. Process
until figs are finely chopped. Set aside.
When dough is well chilled, dust work surface and dough with flour.
Working quickly, roll dough to 1/4-inch thick. With sharp knife, trim
dough into two 12 � 3-inch rectangles. (Dough trimmings can be used to
make cut-out cookies.) Spread half of fig mixture evenly down center of
one rectangle. Gently fold right side of rectangle over filling, then fold
left side over right so they overlap. Pinch ends to seal. Repeat with
remaining rectangle and fig mixture. Carefully place logs seam-side down
on greased baking sheet. Bake at 350�F for 15 minutes, until lightly
browned. Remove sheet from oven; allow logs to cool 5 minutes on sheet.
Transfer to wire rack; cool completely. Cut into 2-inch bars.
Source:
Yield:
"16 Bars"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20084
Honey Noodle Kugel
Recipe By :
Categories : Pastry The National Honey Board

-------- ------------ --------------------------------
8 ounces medium noodles
4 eggs -- lightly beaten
1/2 cup honey
1/2 cup raisins
4 apples -- coarsely grated
1 teaspoon salt
CRISP TOPPING
1/3 cup bread crumbs
1/4 cup honey
Cook noodles according to package directions. Drain and place in large

bowl. Add butter; mix well. Cool 10 minutes. Add eggs, honey, raisins,
apples, salt and cinnamon; mix well. Place noodle mixture in greased
9-inch square baking pan. Top with Crisp Topping and cover with foil. Bake
at 350�F 50 minutes. Uncover and bake 10 to 15 minutes more or until
browned on top.
Crisp Topping: Combine 1/3 cup bread crumbs and 1 teaspoon ground
cinnamon; mix well. Drizzle 1/4 cup honey over mixture and stir until
crumbs are coated. Makes 1/3 cup.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 530 0 0 0 0 0 0 0 0 0 0 0 0
Honey Nut Crisp Topping for Fruit
Recipe By :

-------- ------------ --------------------------------
1/3 cup old-fashioned rolled oats -- (uncooked)
3 tablespoons chopped walnuts -- about 3/4 ounce
1/4 cup honey
1 egg white
Dash salt
Non-stick cooking spray
Preheat oven to 325�F. In medium bowl, combine oats and walnuts; set
aside. In small bowl, mix together honey, egg white, cinnamon, vanilla and
salt until blended. Add honey mixture to oats, stir to mix well. To
facilitate cleanup, line 11 � 17-inch baking sheet with foil and spray
with non-stick cooking spray. Spread oat mixture into even layer. Bake
about 15-17 minutes until golden brown, tossing mixture 3-4 times during
cooking. Remove from oven and cool until crisp and crunchy.
Source:
Yield:
"1 Cup"
T(Cooking time):
"0:17"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Honey Oatmeal Bars
Recipe By :
Categories : Cookies and Bars Sue Bee Honey

-------- ------------ --------------------------------
1 cup brown sugar
3/4 cup margarine
1 tablespoon vanilla
1/2 teaspoon salt
4 1/2 cups uncooked oatmeal
1 12-ounce package chocolate chips (2 cups)
Beat together honey, sugar, margarine, vanilla and salt.
Stir in oatmeal and 1 cup chocolate chips.
Press mixture into a 9 � 13-inch buttered baking dish. Bake at 350 degrees
for about 30 minutes.
Cool slightly. Melt remaining chips and peanut butter together and spread
over top of bars. Cut into bars when cold and topping is set.
Source:
"Sue Bee Honey"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 731 0 0 0 0 970 2633 0
Honey Orange Sundae Sauce
Recipe By :

-------- ------------ --------------------------------
1/4 cup honey
1 teaspoon cornstarch
1 orange -- peeled and cut into 1-inch pieces
Mix orange juice and honey in small saucepan; stir in cornstarch and
orange peel. Cook and stir over medium heat until mixture boils. Reduce
heat and simmer 1 minute. Add orange pieces; heat thoroughly. Serve over
frozen yogurt or pound cake.
Source:
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1008 0 0 20085 1014 0
Honey Plum Sauce
Recipe By :

-------- ------------ --------------------------------
1 cup pitted, chopped plums
1/3 cup honey
1 tablespoon minced onion
1/2 teaspoon grated lemon peel
1/4 teaspoon grated fresh gingerroot
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Pepper -- to taste
Combine all ingredients in medium saucepan; mix well. Bring mixture to a

boil over medium heat; reduce heat to low and simmer 15 minutes or until
plums are completely cooked. Transfer mixture to blender or food
processor; process until smooth. Press plum mixture through sieve. Adjust
sweetness with additional honey, if desired. Return plum mixture to
saucepan and simmer 5 minutes. Serve with duck, chicken or lamb.
Source:
Yield:
"3/4 Cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1021 0 0 0 20084 20060 0 3615 0 0
Honey Pumpkin Pie
Recipe By :

-------- ------------ --------------------------------
1 16-ounce can solid pack pumpkin
1 cup evaporated low-fat milk
3/4 cup honey
3 eggs -- slightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon rum extract
1 Pastry for single 9-inch pie crust
Combine all ingredients except pastry in large bowl; beat until well
blended. Pour into pastry-lined 9-inch pie plate. Bake at 400�F 45 minutes
or until knife inserted near center comes out clean.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 26007 551 0 3218 0 0 0 0 2009
Honey Rhubarb Compote
Recipe By :
Categories : Other Desserts The National Honey Board

-------- ------------ --------------------------------
2/3 cup honey
1 cup water
4 cups coarsely chopped rhubarb (1/2-inch pieces)
2 pints nonfat frozen yogurt
Dissolve honey in water in large non-aluminum saucepan. Bring to a boil

over medium-high heat. Add rhubarb. Reduce heat to low; simmer, uncovered,
15 to 25 minutes or until rhubarb is tender but still intact. Stir in
vanilla. Combine cornstarch with 3 tablespoons water; mix well. Gradually
stir cornstarch mixture into rhubarb; cook and stir until mixture comes to
a boil. Reduce heat; simmer 3 to 5 minutes or until mixture thickens. Pour
into serving bowl and refrigerate until cold. Serve over frozen yogurt.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 3058 0 0 0 26479
Honey Roasted Apples
Recipe By :

-------- ------------ --------------------------------
4 medium baking apples
1/2 cup honey
1/3 cup hot water
Pare top 1/3 of apples and remove core leaving 1/2-inch of core on bottom.
Place apples in oiled baking dish. Combine honey, orange juice, lemon
juice, orange peel and ginger; mix well. Spoon over apples allowing
mixture to fill centers and coat entire surface. Pour water into baking
dish. Bake, covered, at 400�F 15 minutes. Remove cover and bake 30 minutes
longer or until apples are glazed and tender; baste with liquid from
baking dish every 15 minutes.
Microwave Method: Pare and core apples and mix glaze ingredients following
directions above; omit water in pan. Arrange apples in a circle, 1/2-inch
apart, in a microwave-safe pan. Cover tightly with plastic wrap. Microwave
at HIGH (100%) 8 to 12 minutes (depending on size of apples) until apples
are tender; baste apples and rotate dish every 2 to 3 minutes. Let stand 3
to 5 minutes before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Serving Ideas : If desired, serve Honey Roasted Apples with plain or vanilla
yogurt and granola.
Nutr. Assoc. : 30 0 0 0 0 0 0
Honey Turtle Sauce
Recipe By :

-------- ------------ --------------------------------
Honey Caramel Sauce -- see recipe
Honey Chocolate Sauce -- see recipe
3/4 cup pecan pieces
Combine all ingredients and mix well. Pour into sterilized gift jars.
Source:
Yield:
"3 Cups"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 1089
Honey Caramel Sauce
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups honey
1/2 cup heavy cream
1 teaspoon vanilla
1/8 teaspoon salt
Combine honey and cream in heavy saucepan; cook and stir over medium-high
heat until mixture reaches 238�F. Stir in butter, vanilla and salt. Cool.
Source:
Yield:
"1 3/4 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve warm over ice cream, custard or pudding.
Nutr. Assoc. : 0 0 222 0 0

Honey Chocolate Sauce
Recipe By :
Categories : Desserts Microwave
Sauces The National Honey Board

-------- ------------ --------------------------------
1 1/2 cups honey
1 1/2 cups unsweetened cocoa powder
Combine all ingredients in small bowl; mix well. Cover with waxed paper
and microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring after 1 minute.
Pour into sterilized gift jars. Keep refrigerated.
Source:
Yield:
"2 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 3
Other Carbohydrates
Honey-Baked Apples
Recipe By :
Categories : Fruit Sweet Treats

-------- ------------ --------------------------------
3 apples -- peeled and cored
1/2 cup honey
3/4 cup cranberries
1/4 cup fresh bread crumbs
1 tablespoon butter or margarine -- melted
Dash salt
Dash ground ginger
Dash ground nutmeg
Halve 2 apples lengthwise; brush with lemon juice. Place apples cut-side
down in oiled baking dish and brush with honey. Bake, covered, at 400�F 15
minutes. Chop remaining apple; toss with remaining ingredients. Turn
apples over and mound apple mixture on center of cut apple halves. Bake 10
minutes more or until topping browns. Serve with ice cream for dessert or
with sausage for breakfast or brunch.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Honey-Caramelized Bananas and Oranges
Recipe By :
Categories : Fruit Sweet Treats

-------- ------------ --------------------------------
2 large bananas
1 orange -- peeled and sliced
1/4 cup honey
2 tablespoons chopped walnuts
3 tablespoons brandy (optional)
Peel and cut bananas in half lengthwise; place in small flameproof dish
with orange slices. Drizzle with honey; sprinkle with walnuts. On top rack
of preheated broiler, broil fruit about 5 minutes or until heated but not
burnt. Remove from broiler. If desired, pour brandy over top and flame.
Source:
T(Broiling time):
"0:05"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2142 0 0 20187 0
Honey-Spiced Fruit Compote
Recipe By :

-------- ------------ --------------------------------
1 1/4 cups honey
1 cup orange juice
2 cups dried fruits, such as pears, apricots,
apples or peaches
2 cinnamon sticks
OR
1/2 teaspoon whole cloves
1/2 cup port wine
Combine honey, orange juice and orange peel in large saucepan. Bring to a
boil over medium-high heat. Add fruit. Add cinnamon and cloves, tied in
cheesecloth. Reduce heat to low; simmer 5 minutes. Remove from heat; add
wine. Marinate overnight to allow flavors to blend; remove spice bag.
Serve warm or cold.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 3139 2130706543 0 0 5563 0
Hot Banana Souffl�
Recipe By :
Categories : Souffl� Turbana Corporation

-------- ------------ --------------------------------
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs -- separated
1 egg white
1/2 cup sugar
RUM SAUCE
1 egg -- beaten
2 tablespoons rum
In a large saucepan melt butter or margarine; blend in the cornstarch. Add

the mashed bananas. Cook the mixture 2 to 3 minutes over low heat,
stirring constantly. Stir in rum, lemon or lime juice and peel. Remove
from heat. Beat the 5 egg whites until stiff peaks form; set aside. With
same beaters, beat egg yolks and sugar until light and thick. Stir into
banana mixture. Fold in the reserved beaten eggs whites. Turn into a
buttered 2 quart souffl� dish. Bake at 350� degrees F. 30 to 40 minutes,
or until center is set. While souffl� is baking, prepare the Rum Sauce.
Serve immediately with Rum Sauce.
To Make Rum Sauce: In top of double boiler, mix together butter and
confectioners' sugar. Stir in the egg and Rum. Place over boiling water
and cook, stirring constantly, until slightly thickened.
Serves - 6 to 8
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 4111 3378 20084 0 0 0 0 0 0 1191 0 0
Hot Cross Carrot Bun (Healthy Hot Cross Bun)
Recipe By :
Categories : Baked Breakfast/ Brunch
Dough Fleischmann's Yeast

-------- ------------ --------------------------------
1/4 cup firmly packed light brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
Yeast
1 1/3 cups water
3/4 cup grated carrots
3/4 cup chopped dates or pitted dates -- snipped
1 cup whole wheat flour
1 egg white -- for glazing
Confectioners' sugar frosting
CONFECTIONERS' SUGAR FROSTING

1/2 cup confectioners' sugar -- sifted
1 teaspoon butter or margarine
1/2 teaspoon milk (1/2 to 1 teaspoon)
In large bowl, combine 1 1/2 cups all-purpose flour, sugar, salt, cinnamon
and undissolved yeast.
Heat water and butter to 120� to 130�F. Butter does not need to melt.
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in carrots, whole wheat flour and enough additional all-purpose flour to
make soft dough.

minutes. Placed in greased bowl, turning to grease top. Cover; let rise
until doubled in size, about 45 minutes.*
Punch dough down. Knead in dates. Shape dough into 6-inch diameter ball.
Place in greased 9-inch round cake pan. Cover; let rise until doubled in
size, about 30 minutes.
Brush with egg white. Bake at 375�F for 55 minutes or until done. Cover
lightly with foil after 30 minutes to prevent overbrowning. Remove from
pan and cool on wire rack. Pipe frosting on bun to make cross.
____________________
Confectioners' Sugar Frosting - In small bowl, stir together 1/2 cup

sifted confectioners' sugar, 1 teaspoon butter or margarine and 1/2 to 1
teaspoon milk.
Source:
Yield:
"1 Loaf"
T(Baking Time):
"0:55"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;
NOTES : *To save up to 50% rising time, use Fleischmann's� Rapid Rise
Yeast. Follow above directions except reduce first rise; cover
kneaded dough and let rest on board 10 minutes. Proceed with
recipe.
Nutr. Assoc. : 14 0 0 0 26366 0 0 0 0 2662 0 0 2130706543 0 0 1191 0 4138
Indian Chai Cheese Cake
Recipe By :
Categories : Cakes Stash Tea

-------- ------------ --------------------------------
6 Stash Tea Chai Spice tea bags
2 8-ounce containers cream cheese -- softened (Fat-free may be used with
only a slight difference in appearance and texture.)
1 egg
1/2 cup water
1/2 cup sugar
1 6-ounce (9-inch) graham cracker pie crust
Place the six Chai Spice tea bags in a cup with 1/2 cup boiling water. Let
steep for 5 minutes. In a large bowl, combine the concentrate of Chai tea,
cream cheese and sugar. Blend well with an electric mixer. Add eggs and
mix again until blended smooth.
Pour mix into pie crust and bake at 350 degrees for 40 minutes. Cool in
refrigerator approximately 3 hours or overnight.
Cuisine:
"Indian"
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5262 473 0 0 0 27046
Individual Cheesecake Delights
Recipe By :

-------- ------------ --------------------------------
10 gingersnaps
1/2 cup part-skim ricotta cheese
3 ounces Neufch�tel cheese
1 egg
1/4 cup nonfat vanilla yogurt
3/4 cup frozen raspberries
OR
1 ripe nectarine
Preheat oven to 375 degrees. Line muffin tins with paper baking liners.
Place 1 gingersnap in the bottom of each.
In food processor or blender, blend cheeses, sugar, egg, lemon juice and
vanilla extract. Pour mixture evenly over gingersnaps into muffin tins.
Bake for 15-20 minutes until cheesecakes set.
Remove muffin tins from oven, cool, and chill thoroughly. When chilled
remove individual cheesecakes from muffin tins and discard paper liners.
In food processor blend vanilla yogurt and raspberries. Or, mash nectarine
and stir in with vanilla yogurt. Spread over individual cheesecakes.
Description:
"Just 117 calories per serving!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 3523 0 0 27112 0 0 0 1232 0 2130706543

Kate's Apple Cake
Recipe By :

-------- ------------ --------------------------------
CAKE
5 apples (5 or 6 apples) -- sliced
1 cup flour
1 cup sugar
2 eggs -- beaten
1/4 teaspoon salt
TOPPING
1/4 cup sugar
3 tablespoons butter -- melted
Cinnamon -- to taste
Pecans (optional) -- crushed
1/4 cup cold water
Whipped cream (optional)
Place apple slices in bottom of greased 11 � 7-inch baking dish. Combine

remaining ingredients and smooth over apples.
For topping: Mix sugar, butter and nuts. Sprinkle over top of cake
mixture. Sprinkle water over all and bake in 350� degree oven until done,
about 25 minutes. Top with whipped cream if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1
Nutr. Assoc. : 0 30 0 0 0 0 0 0 0 0 0 0 0 0 0
Kiwi-Lime Sorbet with Whole Blackberries
Recipe By :
-------- ------------ --------------------------------
1 1/2 cups peeled pur�ed kiwi -- with seeds (approx. 6 to 7 kiwi)
4 tablespoons lime juice (approx. 1 lime)
1 cup sugar
1/2 cup water
1 tablespoon blackberry liqueur
1 cup frozen marionberries (generous cup)
For best consistency, all ingredients should be chilled. Combine all

ingredients except frozen berries and stir for several minutes until all
sugar is dissolved. Transfer kiwi/lime mixture to ice cream freezer and
process according to manufacturer's instructions. Layer sorbet with frozen
berries into container, cover tightly and freeze at least two hours to
harden.
ICE TRAY METHOD � If you do not have an ice cream freezer, here's an
alternate method:
Reserving frozen marionberries, pour the kiwi-lime mixture into a shallow
pan so that the mixture is no more than 2" deep. An 8" cake pan, bread
loaf pan or an ice cube tray with slats removed all make suitable
containers.
Cover with foil and freeze about 1 1/2 to 2 hours � mixture will be almost
firm, but still soft and pliable. (If you've waited a little too long,
simply allow to thaw on counter a few minutes before cutting.)
Remove from freezer, cut into chunks and transfer to mixing bowl. Beat
with hand mixer just until slushy and smooth. Gently fold in frozen
marionberries.
Return to original pan, cover with foil and freeze until firm � at least
two hours.
Remove sorbet from freezer 15 to 20 minutes before serving time, and place
in refrigerator to soften before scooping.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 3435
Lacy Valentine Cake

Recipe By :
Holiday Sweet Breads and Coffee Cakes

-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine -- softened
2 eggs
1/2 cup chopped maraschino cherries -- drained
1/2 cup chopped slivered almonds -- toasted
Almond Icing
ALMOND ICING
1 1/2 cups powdered sugar -- sifted
3 tablespoons milk (2 to 3 tablespoons)
Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1
1/2 cups flour; blend well. Stir in enough remaining flour to make soft
dough.

warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In

medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll one piece to 24- � 7-inch oblong. Melt remaining butter; brush half
on dough to within 1/2-inch of edges. Sprinkle half of cherry mixture on
surface. Beginning at long end, roll up tightly as for jelly roll. Pinch
seam to seal; carefully roll back and forth to stretch to 26-inch rope.
Place, seam side down, on greased baking sheet. Form into ring; pinch ends
together to seal. Shape into heart.
With sharp knife, cut slits starting at outside edge of heart, 2/3 of the
way through dough, at 3/4-inch intervals. Turn each section on its side to
show filling. Repeat with remaining dough, butter and filling. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 20 to 25 minutes or until done; switch positions of

sheets in oven halfway through baking time for even browning. Remove from
sheets; cool on wire racks. Frost with Almond Icing.
____________________
Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon
almond extract and 2 to 3 tablespoons milk. Stir until smooth.
Source:
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5472 26366 4138 0 2394 0 0 14 4097 20020 2130706543 0 0 0

4138
Lattice Cheese Pie
Recipe By :
Categories : Fleischmann's Yeast Pies

-------- ------------ --------------------------------
1/4 cup sugar
3/4 teaspoon salt
Yeast
1/3 cup milk
1/4 cup water
1 egg
CHEESE FILLING
1 8-ounce package softened cream cheese
2 eggs
1 tablespoon lemon peel
In small bowl, combine 1/2 cup flour, sugar, salt and undissolved yeast.
Heat milk, water and butter to 120� to 130�F. Butter does not need to
melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;
beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir
in enough remaining flour to make stiff batter. Cover tightly with
aluminum foil and refrigerate 2 to 24 hours.
Prepare Cheese Filling: Beat 1 (8-ounce) package softened cream cheese

until light. Beat in 2 eggs and lemon peel. Stir in chopped dates or
pitted dates, snipped. Refrigerate until ready to use.
Remove dough from refrigerator. Reserve 1/4 dough for lattice top. Roll
remaining dough on lightly floured surface to 10-inch circle; fit into
9-inch pie plate. Pour filling into shell. Roll reserved dough to 10-inch
circle; cut into 1/2-inch strips. Arrange strips on pie in lattice
pattern.
Bake at 350�F for 35 minutes. Cover with foil; bake additional 10 minutes
or until skewer inserted in center comes out clean. Cool in pan on wire
rack.
Source:
Yield:
"1 9-inch pie"
T(Baking Time):
"0:35"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 0 26366 0 0 0 0 0 0 473 0 0 20027
Lemon Bean Cake with Fresh Fruit Sauce
Recipe By :
Categories : Cakes Fruit

-------- ------------ --------------------------------
1 lemon
2 cups white pea beans -- well-cooked
3 eggs
Icing sugar
FRUIT SAUCE
2 cups fresh raspberries
OR
2 cups fresh blueberries
1/4 cup water
1 tablespoon sugar
Using a zester or grater, remove the bright outer layer of the lemon. Set
aside. Juice the lemon and reserve (you should have 1/4 cup of lemon
juice.)
In a food processor, process the beans with the lemon zest and juice until
smooth. Add eggs, sugar and baking powder, and process just until all
ingredients are well blended.
Pour batter into a greased 8-inch springform pan and bake in a preheated
350�F (180 C) oven for 45 minutes or until a cake tester inserted in
center comes out clean. Let cool. Dust with icing sugar. Serve with fresh
fruit sauce.
____________________
Fruit Sauce
In small saucepan, place 1 cup (250 ml) of the berries, along with the
water and sugar. Bring to a boil and cook for 3-5 minutes until thick. Let
cool. Spoon remaining berries into sauce or use as a garnish.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : � An excellent source of Folate.

� A good source of Magnesium.
� A high source of dietary fibre.
____________________

4206 Raney Crescent
Tel: (519) 652-3566
Fax: (519) 652-9607
Nutr. Assoc. : 0 5513 0 0 0 2130706543 0 0 0 0 2130706543 0 0
Lemon Blossom Bars
Recipe By :
Categories : Baked Cookies and Bars
Stash Tea

-------- ------------ --------------------------------
1 1/4 cups powdered sugar
3/4 cup softened butter
1 8-ounce package cream cheese
2 eggs
1/4 teaspoon salt
12 Stash Tea Lemon Blossom tea bags
To Prepare Crust
Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until
crumbly. Pat into a greased 13 � 9-inch baking pan. Bake at 375 degrees
for 7 to 10 minutes or until lightly browned.
___________
For the Filling

Combine 1 cup granulated sugar and cream cheese. Blend well. Beat in eggs,
2 tablespoons flour, 1/2 teaspoon baking powder, salt, contents of 10
Stash Lemon Blossom tea bags and 2 tablespoons melted butter until mixture
is well blended. Spread over crust in pan. Return to oven 15 to 20 minutes
or until set.
__________
For Frosting
Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon lemon
juice and the contents of 2 Stash Lemon Blossom tea bags until smooth.
Spread over the filled crust while still warm. Let cool.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 222 0 0 3218 0 0 0 5263
Lemon Blossom Blaster
Recipe By :
Categories : Beverages Stash Tea

-------- ------------ --------------------------------
FOR EACH 16-OUNCE GLASS
2 cups vanilla ice cream
2 Stash Lemon Blossom tea bags
1/4 teaspoon lemon juice (optional)
In a blender, mix ingredients until fully blended. (Cut open tea bags and
mix contents with ice cream.) Garnish with lemon wedges.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 5263 797
Lemon Blossom Cheese Cake
Recipe By :

-------- ------------ --------------------------------
6 Stash Tea Lemon Blossom tea bag contents
2 8-ounce packages cream cheese (Fat-free may be used with
only a slight difference appearance and
texture.) -- softened
1/2 cup sugar
2 eggs
1 (9-inch) graham cracker pie crust
In a large bowl, combine the contents of 6 Lemon Blossom tea bag contents,
cream cheese and sugar. Mix well with an electric mixer. Add eggs and
blend until smooth. Pour into pie crust and bake at 350 degrees for 40
minutes. Cool in refrigerator for at least 3 hours.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5263 473 0 3218 3543
Lemon Meringue Pie
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
1/2 cup cold water
3 eggs yolks -- slightly beaten
1 1/2 cups boiling water
Fluff� Meringue
FLUFF MERINGUE
In medium saucepan combine sugar, cornstarch and salt. Add lemon juice,
cold water and egg yolks; stir in boiling water. Cook over medium heat,
stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes
more. Stir in butter until melted. Remove from heat. Heat oven to 350�F.
Prepare Fluff� Meringue. Pour filling into pie shell. Spread meringue over
hot filling; seal well to crust Bake 10 to 12 minutes or until meringue is
golden. Cool completely on wire rack.
FLUFF� MERINGUE: In medium bowl beat egg whites, . Beat in Marshmallow

Fluff�, a little at a time, until whites stand in stiff glossy peaks.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3378 0 0 0 0 2009 0 0 0 3231 5776

Lemon Spice Puffs
Recipe By :

-------- ------------ --------------------------------
1 cup warm milk (105� to 115�F)
1/2 cup sugar
2 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 teaspoon salt
3 cups all-purpose flour -- * see note
2 eggs
2 teaspoons ground nutmeg
dissolved. Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds,
lemon peel, salt and 2 cups flour; blend well. Add eggs and remaining
flour; stirring until smooth. Cover; let rise in warm, draft-free place
until doubled in size, about 1 hour.
Stir batter down. Grease 18 (2 1/2-inch) muffin pan cups. Spoon batter
into cups, filling half full. In small bowl, combine remaining 2
tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture
evenly over each cup. Cover; let rise in warm, draft-free place until
Bake at 375�F for 20 minutes or until done. Remove from muffin cups; cool
on wire racks.
Source:
Yield:
"18 Puffs"
T(Baking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : * To measure flour: Spoon into standard dry-ingredient measuring

cup; level with straight-edge knife.
Nutr. Assoc. : 5472 26366 4138 0 0 1156 20084 0 0 0 0
Lemon Strawberry Napoleon Triangles
Recipe By :
Categories : Pastry Pepperidge Farms

-------- ------------ --------------------------------
1 17 1/4-ounce package Pepperidge Farm� Frozen Puff Pastry Sheets
(2 sheets)
2 tablespoons sugar
1/3 cup prepared lemon curd
3 cups sweetened whipped cream or whipped topping
3 tablespoons strawberry fruit spread or preserves
2 tablespoons water
3 1/2 cups sliced fresh strawberries
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400�F.
Unfold pastry on lightly floured surface. Roll each sheet into 1 4- by

12-inch rectangle. Sprinkle each sheet with 1 tablespoon sugar. Place on
baking sheets. Place a wire rack on top of each pastry. Bake 15 minutes or
until golden. Remove wire racks. Remove from baking sheets and cool on
wire racks.
Cut each pastry sheet crosswise diagonally forming an X; then cut in half
lengthwise and crosswise, making 16 triangles in all.
In medium bowl gently fold lemon curd into whipped cream. Set aside. In
small saucepan over medium-high heat, heat fruit spread and water,
stirring constantly. Stir in strawberries. Remove from heat.
Spread each of 8 pastry triangles with about 1/3 cup lemon mixture and top
with about 1/4 cup strawberries. Cover with remaining pastry triangles.
Serve with remaining strawberries.
TIP: For 3 cups sweetened whipped cream, in chilled bowl beat 1 1/2 cups
heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract until
stiff peaks form.
Source:
"Pepperidge Farms"
Yield:
"8 napoleons"
T(Thaw time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per serving: 12 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
3g Carbohydrate; 0mg Cholesterol; trace Sodium
Carbohydrates
NOTES : Nancy Silverton's specialty is Napoleon Triangles-a do-ahead
dessert that is popular at husband Mark Peel's restaurant
Campanile, located next door to her bakery. She rolls out the puff
pastry, places it on a baking sheet, sprinkles granulated sugar on
top and then weighs it down with a wire rack during baking to make
it thinner and crisper than usual. Right before serving, Silverton
either cuts the golden pastry into triangles or breaks it into
shards, then layers it with fruit and cream. Lemon Strawberry
Napoleon Triangles is the perfect solution for a spectacular party
dessert.
Nutr. Assoc. : 0 0 0 0 0 0 0
Lemon-Apple-Hazelnut Sauce
Recipe By :
Categories : Dundee Hazelnuts Sauces and Toppings

-------- ------------ --------------------------------
3/4 cup sugar
1/4 teaspoon salt
3/4 cup water
1/2 cup lemon juice
1 20-ounce can apple pie filling
1/2 cup Oregon hazelnuts -- roasted and chopped
Mix together sugar, cornstarch and salt in a 1-quart glass bowl. Gradually
stir in the water. Microwave for 3 to 4 minutes or until thick and clear.
Stir a couple of times while cooking. Gradually add the lemon juice and
stir to blend. Add the pie filling and hazelnuts.
Spoon over gingerbread, pound cake or use as pie filling.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 3677

Licorice Spice Dessert
Recipe By :
Categories : Ice Cream / Frozen Yogurt Stash Tea

-------- ------------ --------------------------------
2 Stash Licorice Spice tea bags
1/4 teaspoon cinnamon (optional)
mix contents with ice cream.) Garnish with whipped cream.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 5263 385
Light Fruit Pastry
Recipe By :

-------- ------------ --------------------------------
1 teaspoon water
1 teaspoon sugar
1 package Fleischmann's� Rapid Rise yeast
2 egg yolks -- at room temperature
FILLING
1/2 cup sugar
TOPPING
2 1/2 cups fresh fruit pieces (select from
raspberries, blueberries or blackberries)
1/2 cup sieved apricot preserves
10 mint sprigs
To make pastry, in small saucepan combine sour cream, water and sugar over
medium heat; heat to lukewarm, 105� to 115�F. Remove from heat. Stir in
yeast; let stand 3 minutes. Stir until yeast is completely dissolved; set
aside.
Place butter and 1/2 cup flour in bowl. Add sour cream mixture and egg
yolks; beat 1 minute at low speed of electric mixer, scraping bowl
occasionally. Stir in enough remaining flour to make a soft dough. Turn
out onto lightly floured surface; knead 5 minutes. Wrap securely in wax
paper. Chill at least 2 hours or up to 2 days.
To make filling, in bowl beat cream cheese, sugar and vanilla until smooth
and creamy; cover and refrigerate. Roll dough to about 1/4 inch thickness;
with 4-inch fluted tart pan cut 10 pastry rounds, rerolling dough as
needed. Place rounds on greased baking sheets; prick with fork. Bake at
375�F for 25 minutes or until done. Cool on wire racks.
To serve, spread filling over crust, dividing equally. Arrange fruits over
filling and brush with preserves. Plate; garnish with mint sprigs.
Source:
Yield:
"10 Pastries"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1394 0 0 26366 0 14 0 0 0 0 0 0 0 0 1232 2075 3385
Light-Hearted Swiss Meringues with Raspberries
Recipe By :
Categories : Filling Fruit
Oregon Raspberry & Blackberry Other Desserts

-------- ------------ --------------------------------
MERINGUES
4 large egg whites -- room temperature
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup powdered sugar
RASPBERRY SAUCE
2 10-ounce packages frozen raspberries in syrup -- thawed
FILLING
1 pint frozen raspberry yogurt -- softened
OR
1 pint light whipped topping -- thawed
1 12-ounce bag whole frozen raspberries -- partially thawed, so that ice
crystals still remain
7 ounces bittersweet chocolate -- (such as Lindt or Tobler)
1/4 cup shelled and chopped pistachio nuts (for
garnish) -- optional
Place oven racks in lower and middle positions, and preheat oven to 225�.
Using waxed or parchment paper cut to fit baking sheets, trace eight 4"
heart shapes about 1/2" apart. (Tart molds work great for this purpose.)
Lightly grease waxed or parchment paper with cooking spray. Fit large
pastry bag with 3/8" plain tip. Set aside.
Meringue: Place egg whites in large mixing bowl and beat on low speed of
electric mixer until foamy and white. Sprinkle cream of tartar over
surface and continue beating. Sprinkle 2 tablespoons granulated sugar over
egg whites and increase mixer speed to medium, whipping until soft peaks
form.
(COOK'S NOTE: Soft peaks are identified by meringue tips that fall over
when mixer is lifted. Stiff peaks are identified by meringue tips which
stand up and do not fall over when mixer is lifted.) Gradually add
remaining 1/2 cup granulated sugar, 2 tablespoons at a time, beating after
each addition until sugar is dissolved and meringue feels smooth when
tested between thumb and index finger. (If meringue feels grainy, continue
beating.)
When meringue is smooth and stands up in stiff, glossy peaks, beat in

almond extract. Sift powdered sugar over meringue and fold in until barely
incorporated.
Fill pastry bag with meringue and starting at top of heart, on outside
edge, trace heart shape. Continue to inside without lifting tip � they
need not be perfect.
(COOK'S NOTE: When tested, we found it easiest to start with bottom tip of
heart facing you.)
Repeat this procedure seven more times for a total of eight meringue
hearts. With remaining meringue, pipe at least two small mounds about 1
1/2" in diameter amid hearts on each baking sheet. (These will be used to
test meringues toward the end of baking time.) Bake 1 to 1 1/4 hours,
rearranging baking sheets after 30 minutes so that the lower sheet is in
middle position, and middle sheet in lower position. Meringues should be
checked after one hour, and are done when test meringue is easily removed
from baking sheet and breaks crisply after cooling for 5 minutes . Remove
baking sheets from oven and allow meringues to remain on parchment for
approximately 30 minutes, until cool. (At this point, if wrapped in
plastic freezer bags and stored in airtight containers, meringues will
keep for months.)
Melt chocolate in double boiler over low heat. Dip four hearts so that
about half of the heart is covered in chocolate, or use a spoon to drizzle
chocolate over top. Set on waxed or parchment to harden. When chocolate
has hardened, place in airtight containers until ready to serve.
Sauce: Pur�e raspberries and syrup in blender or processor until smooth.

Strain to remove seeds. (Can be prepared 1 day ahead. Cover and
refrigerate.) Makes about 2 cups.
Filling: When ready to serve, spread softened frozen yogurt or whipped

topping over four plain meringue hearts. Spoon raspberry sauce over this
filling, adding partially thawed raspberries. Top each with
chocolate-covered heart.
Set meringues on dessert plates decoratively finished with raspberry

sauce. Garnish with pistachio nuts.
Description:
"Treat your valentine with these melt-in-your-mouth meringues adorned
with the flavor of raspberry and a thin layer of bittersweet
chocolate. For a decadent dessert that is virtually fat-free, simply
omit chocolate and nuts."
Source:
Yield:
"8 Meringues"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Delicate, fragile, light and airy . . . Like that famous Forrest
Gump feather, floating effortlessly and mysteriously across our
movie screens, these words likewise describe that enigmatic
cloud-like stuff that dessert dreams are made of � meringue. Not
only is meringue a perfect partner for luscious fruits like
raspberries in the special Valentine's Day dessert that follows,
but it's also light and low in fat, relatively simple to make, and
can be made ahead � a big plus for busy cooks bent on creating a
romantic dinner for two.
The meringue in this raspberry dessert is not the soft meringue

often seen in pie toppings, but the hard, or "Swiss meringue,"
which is frequently used as an edible foundation or container for
the rest of the dessert. These little "sweet hearts" act as a base
for a filling of luscious raspberries and frozen raspberry yogurt
or whipped topping. If you're really pressed for time, don't
bother piping out perfect hearts; simply free-form the base with
the back of a spoon, top with the raspberry filling and drizzle
with sauce.
Nutr. Assoc. : 0 0 0 1440 0 0 0 0 1233 0 0 2130706543 0 2861 1233 0
2130706543 0
Low-Fat Summer Trifle
Recipe By :
Categories : Oregon Raspberry & Blackberry Other Desserts

-------- ------------ --------------------------------
2 12-ounce packages whole frozen raspberries
1/2 cup sugar -- or to taste
1/2 angel food cake -- cut into 1" cubes
1 teaspoon cream sherry per glass (raspberry,
blackberry, or other liqueurs may be
substituted, with good results.)
8 ounces light whipped topping
6 (2 inch) ginger snaps -- crushed
Gently wash and drain berries. Set aside.
Process thawed raspberries in food processor or blender until smooth,

about 10 seconds. Strain, if desired, using fine sieve to remove seeds.
Stir in sugar. Set aside.
Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry

pur�e. Add angel food cake cubes and fill to half full. Sprinkle with
Cream Sherry. Drizzle 3 to 4 tablespoons raspberry pur�e over cake. Fill
remainder of glass with mixed berries, leaving room for topping. Top with
whipped topping. Sprinkle with ginger snaps.
Description:
"This simple American version of an old English favorite will wow your
guests � and they'll never know it was so easy! Made in individual
parfait glasses."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : This is the type of versatile recipe every cook loves to have in
their repertoire. It has endless possibilities � Angel food cake
can be replaced with pound cake, muffins, or whatever sweet cake
you happen to have on hand. In addition to the liqueurs listed
above, Kahlua has also been used with positive ratings.
(Cointreau, kirsch, or amaretto would also be good choices.)
Frozen yogurt makes a wonderful addition as well, with or without
the whipped topping.
Nutr. Assoc. : 1233 0 0 1363 2861 3523 0
Lynne's Cheesecake
Recipe By :
Categories : Cakes Marshmallow Fluff�

-------- ------------ --------------------------------
2 eggs
3 tablespoons flour
Graham Cracker Crust -- unbaked (see recipe)
OR
Heat oven to 350�F. In large mixing bowl beat cream cheese, Fluff�, eggs
and flour until smooth. Pour into pie shell. Bake 45 minutes or just until
edges begin to brown. Turn off heat and let cheesecake cool in oven with
the door cracked open for about 1 hour. Remove to wire rack and cool
completely. Refrigerate at least 4 hours before serving.
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : Variation: MOCHA CHEESECAKE-To above recipe blend in one 6-ounce

pkg. semisweet-chocolate pieces, melted and 314 teaspoon instant
coffee granules dissolved in 1/3 cup water when adding Fluff�.
Nutr. Assoc. : 0 5776 0 0 0 0 2130706543
Recipe By :

-------- ------------ --------------------------------
1/4 cup sugar
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Mammy Shanty's Apple Pie
Recipe By :
Categories : Pies Virginia Apple Growers

-------- ------------ --------------------------------
4 cups vacuum-cured, frozen apples
OR
4 cups fresh York apples
1 cup sugar
1/2 pound butter
Fit prepared bottom crust pastry into deep pie pan. Fill heaping full of
apples, packed tight. Spread butter evenly over filling.
Place top pie crust on, pressing edges down with fork or fingers to assure
a leak-proof crust. Slice two holes in top of crust around edges, Place in
a preheated oven set at 325� degrees. Bake for approximately three hours.
The apples will caramelize with the sugar and butter. Cool to room
temperature before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2130706543 0 900030 0 0
Mango Passionfruit Fiesta
Recipe By :
Categories : Beverages Ice Cream / Frozen Yogurt
Stash Tea

-------- ------------ --------------------------------
2 Stash Mango Passionfruit tea bags
1/4 teaspoon Passionfruit syrup (optional)
mix contents with ice cream.) Garnish with whipped cream.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 5263 4362
Mango/ Passionfruit Cheese Cake
Recipe By :
-------- ------------ --------------------------------
6 Stash Tea Mango / Passionfruit tea bag
contents
2 8-ounce packages cream cheese (Fat-free may be used with
only a slight difference in appearance and
texture.) -- softened
1/2 cup sugar
2 eggs
1 6-ounce (9-inch) graham cracker pie crust
In a large bowl, combine the contents of 6 Mango / Passionfruit tea bag

contents, cream cheese and sugar. Mix well with an electric mixer. Add
eggs and blend until smooth. Pour into pie crust and bake at 350 degrees
for 40 minutes. Cool in refrigerator at least 3 hours
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5263 473 0 3218 3543
Maple Bars
Recipe By :This recipe came from the Howard J. Grover Farm. Similar recipes
were submitted by Debbie Burnett and Paul and Nancy Lukaskiewicz.

-------- ------------ --------------------------------
1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening -- (I use 1/4 cup butter and 1/4 cup
shortening)
1 cup nutmeats
1 cup rolled oats
1/2 cup maple syrup
1 teaspoon vanilla
1 egg
Heat oven to 350�F. Grease a square pan, 8 � 8 inches. Mix all ingredients
thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares
while still warm.
Source:
Yield:
"16 Bars"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 26379 1368 5471 0 0 0 0 0
Maple Bread Pudding
Recipe By :Submitted by: Bill and Tina Schneider

Categories : Custards/ Puddings/ Mousses Massachusetts Maple Prod Assn.
Other Desserts

-------- ------------ --------------------------------
3/4 cup maple syrup
3 slices bread without crusts
2 eggs
2 cups milk
1 tablespoon butter
1/4 teaspoon salt
1/2 cup nutmeats
OR
1/2 cup raisins
Pour maple syrup in top of double boiler. Butter each slice of bread and
cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together
eggs, milk, salt and vanilla and pour over bread mixture. Do not stir.
Set over gently boiling water. Cook 1 hour. This makes its own sauce.
Spoon it over each serving.
Serves 4 to 6
Source:
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 2342 3218 0 0 0 2130706543 0 4680 0
Maple Butter Frosting
Recipe By :Submitted by: Jo Burnett

Categories : Frostings/Glaze Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
1/2 cup butter
OR
3 cups confectioners sugar
4 tablespoons maple syrup (4 to 6 tablespoons)
Thoroughly cream butter and sugar, adding maple syrup until light and
spreadable. Add nuts and frost cake.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 2130706543 2788 866
Maple Macadamia Nut Parfait
Recipe By :Submitted by: Mrs. Forrest Curtis

Categories : Massachusetts Maple Prod Assn. Other Desserts

-------- ------------ --------------------------------
1 package Knox gelatin
1 cup maple syrup
Macadamia nuts or other available nuts
1 cup cold water
Soak gelatin in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in
gelatin; stir until clear. Add remaining cold water. Stir. Refrigerate.
When mixture is almost set, beat until fluffy. Put in glasses, then into
refrigerator. When serving, decorate with whipped cream, nuts, or cherries
as desired.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 26354 866 0 0
Maple Mocha Topping
Recipe By :
Categories : Massachusetts Maple Prod Assn. Sauces and Toppings

-------- ------------ --------------------------------
2 egg whites -- (beaten until stiff)
2 teaspoons instant coffee
1/4 cup sugar
3/4 cup maple syrup
Beat until thickened; serve over ice cream or angel cake.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3231 0 0 0 866
Maple Oatmeal Drops
Recipe By :

-------- ------------ --------------------------------
1/2 cup butter (1 stick)
1 egg
1/2 cup maple syrup (dark)
1/4 teaspoon salt
1 1/4 cups rolled oats (quick)
In a small bowl or mixer, cream butter and sugar until light and fluffy.
Add egg, maple syrup and sour cream. Beat well.
Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture.
Stir in oats. Drop by spoonful on greased pan. Bake at 375�F 8 to 10
minutes. Sprinkle cinnamon and sugar.
Source:
Yield:
"4 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 222 0 0 0 0 0 0 866 0 1394 4776

Maple Syrup Nut Cake
Recipe By :
Categories : Cakes Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
2 1/4 cups flour
2/3 cup white sugar
1 teaspoon salt
1 cup maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts
Sift dry ingredients together into bowl.
Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2
minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9"
pans. Bake in 350�F oven for 25 to 30 minutes. Frost.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 1440 0 0 0 1368 0 3218 2677
Maple Walnut Cream Pie
Recipe By :
Categories : Massachusetts Maple Prod Assn. Pies

-------- ------------ --------------------------------
2 cups milk
Dash salt
2 cups maple syrup
1 teaspoon vanilla
3 well-beaten egg yolks
6 tablespoons flour
1/2 cup yogurt
OR
1/2 cup whipped cream
Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over
simmering water�about 1/2 hour. Add dash of salt and vanilla. Pour in
baked pie shell. Sprinkle with half the nuts. Chill. Shortly before
serving spread on yogurt or whipped cream and sprinkle on the rest of the
nuts.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 866 0 3232 20187 0 0 0 2130706543
Maple Walnut Ice Cream
Recipe By :Submitted by: Judy Haupt and Tom McCrumm

Categories : Ice Cream / Frozen Yogurt Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
1 quart cream
Pinch salt
1/2 cup granulated maple sugar
1/2 cup chopped hard maple sugar
1/4 cup maple syrup
Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple
syrup (or use 3/4 cup maple syrup) and the salt.
Chill overnight in a glass container. Freeze in a crank ice cream freezer,

adding nuts and chopped hard maple sugar before the last 20 cranks. Pack
and freeze until hard.
Source:
Yield:
"3 Pints"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 4095 0 27127 0
Maple Walnut Pie
Recipe By :Submitted by: Patricia Wells

Categories : Massachusetts Maple Prod Assn. Pies

-------- ------------ --------------------------------
1/4 cup flour
1 cup maple syrup
1/2 cup water (use fresh maple sap in season)
3/4 cup walnut halves or pieces
1 Pastry for one 8" or 9" pie shell
Melt butter in small saucepan. Add flour all at once. Cook, stirring
constantly, until mixture is golden brown. Add syrup and water and cook,
whisking constantly until thickened. Allow to cool for 10 minutes. Add
nuts.
Pour warm filling into prepared pie shell. Bake at 350�F on center rack of
oven 35 to 40 minutes or until filling is set and crust is golden brown.
Cool on wire rack. May be decorated with nuts, pastry maple leaves, etc.
Best if garnished with whipped cream.
Serves 6 to 8.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 222 0 866 1582 5471 2009
Maple Walnut Squares
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups flour
2 eggs -- beaten
1/4 cup brown sugar
2 tablespoons flour
1/2 cup butter
1/4 teaspoon salt
1 cup maple syrup
1/3 cup maple sugar
1/3 cup brown sugar
1 cup walnuts -- chopped
Combine flour, 1/4 cup sugar and butter in bowl. With fork, mix until
consistency of fine corn meal. Press mix into greased 9" � 13" pan. Bake
at 350�F for 15 minutes.
Combine 1/3 cup maple sugar, 1/3 cup brown sugar and syrup in small
saucepan. Simmer 5 minutes. Pour over beaten eggs, stirring constantly.
Stir in remaining ingredients, except nuts. Pour mix over baked crust.
Sprinkle with nuts and bake at 350�F for 20-25 minutes. Cool in pan and
cut in bars.
Source:
Yield:
"24 bars"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3218 0 0 0 0 866 0 4095 0 0
Margarita-Berry Pie
Recipe By :
Pies

-------- ------------ --------------------------------
CRUST
2 cups graham cracker crumbs (25 - 26 cracker
squares)
1/3 cup sugar
2 tablespoons Triple Sec (2 to 3 tablespoons)
BERRY FILLING
1 1/2 cups raspberries or blackberries -- frozen, thawed
1/4 cup raspberry or blackberry jam -- seedless
1/4 cup Triple Sec
3 tablespoons sugar
2 tablespoons cornstarch plus
1/4 teaspoon cornstarch
LIME FILLING
1 1/4-ounce packet unflavored gelatin
1/3 cup fresh lime juice -- strained (approximately 2 medium
limes)
Finely grated zest of 2 limes
(approximately 1 teaspoon)
4 drops green food coloring (optional)
1 cup sugar -- divided
1/2 cup + 2 tablespoons pasteurized egg substitute
(5 oz.)
2 cups light whipped topping
OR
1 cup heavy whipping cream -- whipped
Crust: Grease sides of 10" springform pan with shortening or cooking

spray. Cut strips of wax paper about 2 inches wide and totaling 31 inches
long. Place strip(s) on inside edge of pan, forming a protective shield
for side crust. In small bowl, stir together cracker crumbs and sugar. Add
Triple Sec to melted butter and pour over crumb mixture, using fork to
thoroughly combine. Pat crust onto bottom and sides of pan, forming a
fairly even 1 3/4-inch side crust. Set aside.
Berry Filling: Pur�e thawed berries in food processor or blender until

smooth. Strain through a fine sieve into small saucepan. Add Triple Sec,
sugar, jam and cornstarch. After cornstarch has dissolved, cook over
medium-high heat, stirring constantly, until mixture is thickened and
begins to boil. Continue stirring while mixture boils slowly for one
minute. Remove from heat and cool to room temperature.
Lime Filling: Squeeze limes and strain juice through fine sieve. Sprinkle
gelatin over lime juice and allow to stand 2 minutes. Heat in small
saucepan over low heat, stirring until completely dissolved. (Or microwave
on HIGH [full power] 40 seconds; stir thoroughly, then allow to stand 2
minutes until gelatin is completely dissolved.) Stir in 1/3 cup of the
sugar, lime zest and food coloring. Set aside. In separate small bowl,
beat egg substitute on low speed for about 30 seconds until eggs begin to
foam. Gradually sprinkle in remaining 2/3 cup sugar, a few teaspoons at a
time, increasing mixer speed to medium as mixture thickens. Beat 4-5
minutes in all, until eggs are very thick and soft peaks form. Fold
whipped topping into egg mixture and set aside. At this point, microwave
lime/gelatin for 20 -30 seconds to warm and liquefy. Fold about 3/4 cup of
whipped egg mixture into lime/gelatin to lighten, then fold lime/gelatin
back into egg mixture.
(COOK'S NOTE: Recipe may be made in pie plate, if desired. If pie plate is
used, omit greasing of pan, and wax strips.)
Spoon half the lime filling into graham cracker crust, making edges
slightly higher than center of pie. Reserve about 1/4 cup berry filling
for pie surface and pour remaining berry filling into center, leaving 1"
border of lime filling around outer edge. Top with remaining lime filling
and smooth with metal spatula or similar tool. Drop spoonfuls of reserved
berry filling onto pie surface. Using sweeping circular motions with the
tip of a clean toothpick, chopstick or barbecue skewer, create a beautiful
swirling effect. Refrigerate 4-6 hours until set. Garnish with fresh lime
wheels and berries, if desired. Best if served same day.
Serves 8-10
Description:
"A light and luscious lime mousse pie punctuated by the flavors of
berry and Triple Sec (orange-flavored) liqueur."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : The approach of May brings with it the perpetual rites of Spring �
the glorious appearance of flowers, streamer-laden children
gathered around maypoles, and now the fiesta celebration known as
"Cinco de Mayo," or "5th of May." Established to commemorate the
victory of a poor and ragged Mexican army in the small town of
Puebla, Mexico, back in 1862, the fiesta is complete with special
foods, bright costumes, mariachi music and . . . more food! Frozen
raspberries or blackberries are featured in the recipe for
Margarita-Berry Pie, a variation of the popular drink, and a
fitting centerpiece for your Cinco de Mayo celebration. This
dessert is a light and luscious lime mousse pie punctuated by the
flavors of berry and Triple Sec, or other orange liqueur.
Nutr. Assoc. : 0 3542 0 0 5320 0 0 1232 4684 0 0 0 439 0 0 0 0 0 0 0 20075
2861 0 2130706543
Marionberry Peach Crisp with Marionberry Ice Cream

Recipe By :

-------- ------------ --------------------------------
13" � 9" Pan
4 cups marionberries -- frozen, canned or fresh
4 cups peaches -- peeled and sliced
Juice of 1/2 lemon
1 3/4 cups flour -- divided
1 1/2 cups old-fashioned oats
2 1/4 cups brown sugar
1 tablespoon cinnamon
2 1/4 teaspoons nutmeg
Preheat oven to 350�. Place peaches in 13" � 9" pan. Layer Marionberries
over peaches. (If canned berries are used, drain well before use.)
Sprinkle with lemon juice and 1/4 cup flour. Combine remaining flour,
oats, brown sugar and spices. Cut in butter with pastry blender or two
knives until well blended. Sprinkle topping mixture evenly over fruit and
bake for 35-40 minutes or until golden brown.
Description:
"This juicy and highly flavored crisp can be enjoyed any time of year.
Oregon Marionberries and a generous measure of rich topping are the
secret to this recipe's success."
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 166 0 0 0 4776 0 0 0 0
Marshmallow Fluff� Treats
Recipe By :

-------- ------------ --------------------------------
1/4 cup margarine or butter
5 cups crispy rice cereal
Melt margarine in large saucepan over low heat. Add Marshmallow Fluff� and
cook over low heat about 5 minutes, stirring constantly. Remove from heat.
Add crispy rice cereal. Stir until well coated. Using buttered spatula or
waxed paper, press mixture evenly into buttered 13 � 9 � 2-inch pan. Cut
into squares when cool.
Yield: 24 squares, 2 � 2 inches
Source:
Yield:
"24 Squares"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 4098 5776 0
Meringue Shells
Recipe By :

-------- ------------ --------------------------------
1/4 teaspoon salt
Heat oven to 200�F. Line a large cookie sheet with aluminum foil. In large
bowl with mixer at high speed, beat egg whites until foamy; add cream of
tartar and salt, then vanilla. Gradually beat in Fluff�. Continue beating
until stiff peaks form. Spoon into six large mounds on baking sheet Use
teaspoon to shape into shells. Bake 1 hour. Turn oven off and let stand 1
hour longer. Carefully slide spatula under each shell to loosen. Fill with
sweetened fresh berries, cut-up fruit, whipped cream pudding or sorbet.
Source:
Yield:
"6 Shells"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 5776
Meringue Tortes with Fresh Fruit and Apricot-Lemon Sauce
Recipe By :
Categories : Fruit The J. M. Smucker Company

-------- ------------ --------------------------------
INGREDIENTS FOR MERINGUES
4 egg whites
1 cup sugar
INGREDIENTS FOR APRICOT-LEMON SAUCE

1 1/4 cups Smucker's Apricot Preserves
3/4 cup sugar
1/4 cup lemon juice
3 egg yolks -- slightly beaten
GARNISH
2 cups fresh seasonal fruit or berries -- sliced. Set aside until
serving time.
Directions for Meringues:
Line two large cookie trays with baking parchment paper; set aside.
Preheat oven to 275 degrees.
With an electric beater on medium-high, in a medium mixing bowl, beat the

eggs and cream of tartar until foamy. Beat in vanilla. (Note: both beaters
and mixing bowl must be very clean and dry, and egg whites must not
contain any egg yolk or mixture will not achieve the desired volume.)
While beating, gradually add the sugar; continue to beat on medium-high

until stiff peaks form and the mixture is very shiny, about 6-8 minutes.
Using a spoon, drop large spoonfuls of mixture onto the parchment paper,
shaping with a spatula or knife to make 24 3-inch diameter cookies (12
cookies per tray).
Place trays in oven and bake for 1 hour until cookies are very lightly
browned; turn oven off, but leave cookies in until the oven completely
cool. (You can even leave them overnight, if desired.)
Carefully remove meringues from parchment and store in an airtight

container until serving time.
Directions for Apricot-Lemon Sauce:
In a medium sauce pan, over medium heat, stir together the first three
ingredients until sugar is dissolved. Heat mixture to a simmer, stirring
constantly.
Add butter: stir until melted.
In a small bowl, mix one cup of the hot mixture into the egg yolks; stir
to combine. Then, mix egg yolk mixture into the remaining hot mixture.
Turn heat down to low, bring mixture just to a simmer, then immediately
remove from heat. Transfer mixture to a bowl and chill in the
refrigerator.
Yield: 1-1/2 cups
To assemble Meringue Tortes:
Place one meringue on an individual serving plate. Top with 1 1/2

tablespoons of the sauce and top with some of the fruit or berries and
second meringue. Repeat to make a second layer, then top with a third
meringue.
Repeat to make 7 more meringue tortes.
Source:
"The J.M. Smucker Company"
Yield:
"24 Meringues"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 2075 0 0 0 0 0 2241
Mini Noodle Kugels with Raspberry Filling
Recipe By :
Categories : National Pasta Association Other Desserts
Pasta

-------- ------------ --------------------------------
4 ounces Medium or Wide Egg Noodles -- uncooked
1/2 cup egg substitute
3 tablespoons white sugar
Pinch nutmeg
1/2 cup low-fat cottage cheese
1/3 cup applesauce
1/4 cup chopped dried apples
OR
1/4 cup raisins
Vegetable oil cooking spray
18 teaspoons raspberry jam
Preheat oven to 350�F. Prepare egg noodles according to package

directions. While the noodles are cooking, beat the egg substitute, sugar,
cinnamon and nutmeg in a large bowl until the sugar is dissolved and the
mixture is foamy. Fold in the cottage cheese, applesauce and chopped dried
apple or raisins. Lightly spray a muffin tin (preferably non-stick) with
the vegetable oil cooking spray. (Do not use baking cups.)
Drain the noodles in a colander and immediately add them to the egg
mixture. Fill each muffin tin 1/2 full. Add 2 teaspoons raspberry jam to
each cup, then fill the muffin cups to full. Bake until firm and the tops
are golden brown, about 45 minutes. Serve warm.
Source:
"National Pasta Association"
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 530 3220 1440 0 0 4047 0 514 0 2130706543 5443 0
Never Fail-Fudge
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 stick butter or margarine
1 5.33-ounce can evaporated milk (3/4 cup)
3/4 teaspoon salt
Grease a 9-inch square baking pan; set aside. In large saucepan combine
first 5 ingredients. Stir over low heat until blended. Heat to a
full-rolling boil being careful not to mistake escaping air bubbles for
boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat,
stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn
into greased pan and cool.
Source:
Yield:
"2 1/2 Pounds"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 3254 5776 0 0 4886 0
No-Bake Cherry Cheese Squares
Recipe By :
Categories : Cherry Marketing Institute Other Desserts

-------- ------------ --------------------------------
1/2 cup granulated sugar -- divided
2 cups frozen whipped topping -- thawed
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted
butter; mix well. Press crumb mixture firmly into the bottom of a 9 � 9 �
2-inch baking pan. Let crust chill while preparing the rest of the
ingredients.
In a mixing bowl with an electric mixer, combine cream cheese, remaining

1/4 cup sugar, lemon peel and vanilla; beat until light and fluffy. Fold
in whipped topping. Pour into prepared crust.
Combine cherry filling and almond extract. Pour over cheese filling. Let
chill until ready to serve.
Serving size: 1 (3-inch) square
Description:
"Fluffy, light and just a hint of lemon."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 473 800 0 3452 2555 0
No-Fat Chocolate Angel Food Cake
Recipe By :
Categories : Cakes Sue Bee Honey

-------- ------------ --------------------------------
1 angel food mix -- any brand
1/4 cup cocoa powder
3/4 cup water
No-Fat Chocolate Glaze
Mix all ingredients together on low speed for 30 seconds. Beat on high for
another 2 minutes.
Pour batter into ungreased angel food cake pan. Bake at 350 degrees for 35
to 45 minutes, or until top is browned and cracked. Do not underbake.
Remove from oven and set upside-down until cooled. Remove from pan and
drizzle with No-Fat Chocolate Glaze (see recipe) if desired.
Source:
"Sue Bee Honey"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2052 731 0 0 0
Recipe By :
Categories : Frostings/Glaze Sue Bee Honey

-------- ------------ --------------------------------
2 tablespoons water
1 teaspoon vanilla extract or vanilla flavoring
Mix all ingredients together until smooth.
Source:
"Sue Bee Honey"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5403
Recipe By :
Categories : Frostings/Glaze Sue Bee Honey

-------- ------------ --------------------------------
2 tablespoons water
1 teaspoon vanilla extract or vanilla flavoring
Mix all ingredients together until smooth.
Source:
"Sue Bee Honey"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5403
Nutty Apricot Coffee Cakes
Recipe By :

-------- ------------ --------------------------------
DOUGH
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 cups whole wheat flour
FILLING
1 cup chopped dried apricot, dates, prunes or
pears
1 cup chopped pecans -- toasted
Honey Glaze
HONEY GLAZE
1/4 cup honey
Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in
yeast; stir until dissolved. Add remaining water, warm milk, honey,
vegetable oil, salt and 1 1/2 cups all-purpose flour; blend well. Stir in
whole wheat flour and enough remaining all-purpose flour to make soft
dough.
To fill and shape: Punch dough down. Remove dough to lightly floured
surface; divide in half. Roll each half to 13- � 8-inch rectangle;
transfer to two greased baking sheets. Brush rectangles with melted
butter. In small bowl, combine brown sugar, cinnamon, apricots and pecans;
stir well. Sprinkle half of brown sugar mixture over center-third
(lengthwise portion) of each rectangle.
Along each 13-inch side of coffeecake, cut 13 (1-inch wide) strips from
edge of filling to edge of dough. Starting at one end, alternately fold
six strips from each side across filling toward opposite end. Repeat from
other end using six strips from each side. Loosely tie together remaining
two center strips on top of loaf. Repeat with second coffeecake. Cover;
let rise in warm, draft-free place until almost doubled in size, about 20
to 40 minutes.
Bake at 375�F for 25 minutes or until done; switch positions of sheets

halfway through baking for even browning. Remove from sheets; cool on wire
racks. Brush with Honey Glaze.
____________________
Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter
or margarine over medium heat until butter melts.
Source:
Yield:
"2 Coffee Cakes"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 5472 26366 4138 0 0 0 14 0 0 0 0 0 0 3090 0 2130706543 0

0 4098
Oatmeal Hazelnut Macaroons
Recipe By :

-------- ------------ --------------------------------
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg
3/4 cup ground Oregon hazelnuts
2/3 cup sifted flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup coconut
Combine shortening, sugars, almond extract and egg. Beat well. Sift flour,
soda and salt. Add to shortening mixture and mix well. Stir in rolled
oats, coconut and ground hazelnuts. Drop onto greased cookie sheet. Bake
at 350�F for 12 minutes, or until golden.
Source:
Yield:
"4 dozen"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 1440 0 0 3677 26379 0 0 0 0
Old-fashioned Oatmeal Pie
Recipe By :

-------- ------------ --------------------------------
3/4 cup honey
2 eggs -- beaten
3/4 cup quick cooking rolled oats
3/4 cup coconut
3/4 cup dried cranberries, currants or raisins
1 9-inch unbaked pie shell
Whipped cream -- if desired
Combine all ingredients except pie shell and whipped cream; mix well. Pour
into pie shell. Bake at 350�F 40 to 45 minutes or until filling browns and
knife blade inserted near center comes out clean. Cool. Top with whipped
cream, if desired, and serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 4776 0 4680 0 1119 0
Orange Date Palm Leaves
Recipe By :

-------- ------------ --------------------------------
1/2 cup sugar
Yeast
1 cup milk
2/3 cup water
2 tablespoons orange peel
1/4 cup melted butter or margarine
Orange Glaze
ORANGE GLAZE
2 cups confectioners' sugar -- sifted
In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.
Heat milk, water and 1/4 cup butter until very warm (120� to 130�F).
Butter does not need to melt. Gradually add liquids to dry ingredients;
beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes,
scraping bowl occasionally. With spoon, stir in enough additional flour to
make soft dough. Knead on lightly floured surface until smooth and
elastic, about 8 to 10 minutes. Cover; let rest 20 minutes (10 minutes for
Rapid Rise Yeast).
Meanwhile, mix dates with orange peel; reserve.
Punch dough down; divide dough in half. On lightly floured surface, roll
each half to 12-inch square; brush each with 2 tablespoons melted butter.
Divide date mixture evenly over each square to within 1 inch of edge. Roll
up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 8
equal pieces (about 1 1/2-inches wide). Make two cuts through each piece,
parallel to cut sides and extending to within 1/2-inch of other side. Turn
each leaf on its side and spread the three leaves apart into fan shape.
Place on greased baking sheets, about 2 inches apart. Cover; let rise
until doubled in size, about 50 minutes or refrigerate for 24 hours.
Refrigerated Dough: Uncover dough carefully. Let stand, uncovered, 10

minutes at room temperature.
Bake at 375�F for 20 minutes or until done. Remove from baking sheets and
place on wire racks to cool. Top with Orange Glaze. Makes 16 rolls.
____________________
Orange Glaze: Blend 2 cups sifted confectioners' sugar with 1/3 cup orange
juice until smooth.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 14 0 0 26366 0 0 0 0 2662 0 4131 0 0 1191 0
Oregon Hazelnut Butter Cookies
Recipe By :
Other Desserts The Oregon Hazelnut Industry

-------- ------------ --------------------------------
1 cup unsalted butter -- softened
1/2 cup sugar
2 tablespoons pure maple syrup
2 teaspoons vanilla
2 cups unbleached all-purpose flour
1 1/4 cups finely chopped Oregon hazelnuts
1/2 cup semisweet chocolate chips -- (optional)
In a mixing bowl, cream the butter and sugar. Add syrup and vanilla. Mix
in the flour just until combined, then fold in the nuts. Shape into two
long rolls, about 9 inches long and 1 1/2 inches in diameter, and wrap
them in wax paper. Chill until very firm, at least 2 hours. Preheat oven
to 350�F. Cut the dough into 1/4-inch slices and place an inch apart on
ungreased baking sheets. Bake for 10 to 12 minutes, until the edges are
just beginning to brown. Cool on a wire rack. If desired, melt the
chocolate chips slowly, stirring often until smooth. Using a butter knife,
spread a thin layer of melted chocolate over the bottom of each cookie.
Place on wax paper and chill Briefly to harden the chocolate. Peel from
the paper and store airtight in a cool place.
Source:
Yield:
"6 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 866 0 14 3677 0
Oregon Hazelnut Cheesecake
Recipe By :

-------- ------------ --------------------------------
2 tablespoons melted butter
1/2 pound cream cheese -- softened
1/3 cup sour cream
1/3 cup sugar
2 teaspoons flour
2 tablespoons fresh lemon juice
2 large egg yolks
2 tablespoons roasted and ground Oregon hazelnuts
2 large egg whites -- room temperature
Pinch cream of tartar
Combine crumbs and butter, and press mixture in bottom of 8-inch

springform pan, three inches deep. With electric mixer, beat cream cheese
and sour cream until smooth, then add sugar and flour. Beat in lemon juice
and vanilla, then egg yolks, one at a time, and stir in nuts. In another
bowl, beat egg whites with cream of tartar and pinch of salt until they
hold stiff peaks, then fold into cream cheese mixture gently and
thoroughly. Spoon into pan and bake in a 275�F oven for 1 hour, 15
minutes, or until firm in center. Let cool in pan on a rack and chill,
covered loosely, for at least 6 hours.
Source:
Yield:
"1 8-inch Cake"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3677 0 0
Oregon Hazelnut Crunch
Recipe By :

-------- ------------ --------------------------------
1 1/4 cups sugar
1/4 cup hazelnut liqueur
OR
1/4 cup hazelnut extract
1/4 cup corn syrup
2 tablespoons water
1/8 teaspoon salt
Combine sugar, liqueur or extract, corn syrup, water and salt in a 1-quart
saucepan and bring to a boil. Cook to 300�F (syrup will be golden color)
without stirring. Remove from heat and add hazelnuts and soda (mixture
will foam); stir briskly and pour into buttered pan. Let cool. Break into
coarse crumbs with rolling pin. Store in airtight container until used.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2130706543 0 2029 0 0 0 0 3677
Oregon Hazelnut Meringue Bits
Recipe By :

-------- ------------ --------------------------------
3 egg whites
1/4 teaspoon salt
1/2 cup Oregon hazelnuts -- finely chopped
1/2 cup semisweet chocolate morsels
1/3 cup saltine cracker crumbs
Beat egg whites and salt until very stiff. Add sugar slowly and keep
beating. Fold in Oregon hazelnuts, chocolate and cracker crumbs. Drop by
teaspoonfuls onto a lightly greased cookie sheet. Bake 13 to 15 minutes at
350�F.
Source:
Yield:
"4 dozen cookies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3677 4886 467

Oregon Hazelnut Penuche Fudge
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups sugar
1/4 cup brown sugar
2 tablespoons water
1/3 cup dark corn syrup
2 tablespoons butter -- browned
1/2 cup evaporated milk
1/4 cup marshmallow topping
3/4 cup Oregon hazelnuts -- roasted and chopped
1/2 teaspoon salt
Put sugars, water and syrup into a pot and stir over medium heat. When the
batch boils up, wash the sugar crystals from the sides of the pot and the
stirring paddle, then add the butter. When the batch boils up again, start
slowly adding the milk a little at a time. Keep the batch boiling and stir
vigorously. (It should take 3 to 4 minutes to add all of the milk.) When
milk has been added, put in thermometer. Keep stirring and cook to 240�F.
Pour the batch out onto the baking sheet, which should be moistened
lightly with water (by wiping with moist cloth), just before the batch is
poured on. Let the batch cool until it is just warm. Cream the batch. When
it starts getting opaque and dull, shortly before setting up, add the
marshmallow topping. Cream the batch 1 to 2 minutes longer and mix in the
nuts, salt and flavoring. Spread the batch about 3/4-inch thick in a
lightly greased, wax paper-lined baking pan (approximately 8" � 12" � 2").
Let cool and set completely. Remove from pan, cut into squares and wrap in
wax paper or foil, or keep in a closed jar or tin.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 4107 3677 0 0
Oregon Hazelnut Pie

Recipe By :

-------- ------------ --------------------------------
4 eggs
1 cup sugar
1/8 teaspoon salt
1 1/2 cups dark corn syrup
2 tablespoons butter -- melted
1 teaspoon vanilla
2 cups roasted and finely chopped Oregon
hazelnuts
2 unbaked 8-inch pie shells
Preheat oven to 350�. Beat eggs until blended, but not frothy. Add, in
order: sugar, salt, corn syrup, melted butter and vanilla, mixing to
blend. Stir in hazelnuts. Divide filling between two pie shells. Place in
oven and reduce heat to 325�. Bake 50 to 60 minutes.
Source:
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 26787 4474
Oregon Hazelnut Praline Powder
Recipe By :

-------- ------------ --------------------------------
1 cup whole roasted Oregon hazelnuts
3/4 cup sugar
3 tablespoons water
1/4 teaspoon salt -- optional
Butter a cookie sheet lightly. Spread the roasted Oregon hazelnuts on it
and place them in a 250� oven to warm through. Leave them for 10 minutes,
shaking the pan once or twice. Turn off oven, open the door, and leave the
pan in it. Combine sugar, corn syrup and water in a small heavy saucepan.
Bring mixture to a boil over high heat; after boiling starts, wipe down
with wet pastry brush any sugar crystals on the sides of the pan. Boil the
syrup until it begins to turn a light caramel color; it will register
between 320� and 340� degrees on a candy/jelly thermometer. Remove from
heat and quickly add the salt, and the warmed nuts. Stir the mixture
quickly (it hardens fast!), then pour it onto the buttered cookie sheet
that held the nuts; spread it out with a wooden spoon or spatula. Cool the
brittle completely, then break it into small pieces. Working in batches,
grind it into a fine powder in a food processor or blender. Store the
Praline Powder in an airtight container. Will keep several months at room
temperature, or at least 2 years in freezer.
Source:
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2
Nutr. Assoc. : 3677 0 0 0 0
Oregon Hazelnut Raisin Cookies
Recipe By :

-------- ------------ --------------------------------
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 tablespoon water
1 cup flour
1/2 teaspoon salt
1 cup oatmeal
1 cup raisins
Cream shortening; add sugars, vanilla, egg and water. Sift flour, salt and
baking soda together; add to creamed mixture. Stir in oatmeal, raisins and
hazelnuts. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches
apart. Bake at 375�F for 10-12 minutes.
Yield: 3 to 4 dozen cookies.
Source:
T(Baking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3677
Peach Cobbler
Recipe By :
Categories : Cobblers Monitor Sugar

-------- ------------ --------------------------------
4 cups fresh peaches -- peeled and sliced
Cinnamon -- to taste
1 cup Big Chief granulated sugar
1/2 cup butter
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup vegetable shortening
1/4 cup plus 1 tablespoon cold water
Preheat oven to 350 degrees. Combine peaches, cinnamon, sugar and butter
in medium saucepan. Bring to boil and immediately reduce heat. Simmer
until peaches are tender and mixture thickens, about 20 minutes. Pour
mixture into buttered 10 � 6 � 2 inch baking dish. Set aside.
In mixing bowl, combine flour and salt. Cut in shortening with 2 knives
until mixture resembles coarse crumbs. Sprinkle water over flour mixture
until ingredients are moistened. Shape pastry into ball. Roll out to 1/8
inch thickness on lightly floured board. Cut into 1 inch strips. Arrange
1/2 strips in lattice design over peaches. Bake 35 minutes. Remove from
oven. Gently press remaining strips over baked strips in lattice pattern.
Press pastry into peach mixture. Return to oven and bake for 40 minutes
more. Serve with ice cream.
Description:
"A crowd-pleasing pastry delight."
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 1582
Peachy-Keen Honey Topping
Recipe By :

-------- ------------ --------------------------------
1/4 cup dried cranberries
1 cup honey
4 cups fresh, ripe, sliced peaches
Combine cranberries, honey and cinnamon; mix well. Bring mixture to a

boil, reduce heat and simmer 10 minutes or until flavors are blended. Add
peaches and mix well. Serve at breakfast or brunch over waffles, pancakes
or French toast. For dessert, serve over ice cream, frozen yogurt,
shortcakes or pound cake.
Source:
Yield:
"4 Cups"
T(Simmer):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 26507 0 0 4980
Pear Tart with Burnt Hazelnut Ice Cream
Recipe By :

-------- ------------ --------------------------------
PASTRY
10 tablespoons unsalted butter -- chilled
1 large egg yolk
FILLING
1/2 cup unsalted butter
8 Bartlett pears -- slightly under-ripe
Butter (for greasing)
Combine flour and sugar in food processor and pulse to mix. Cut chilled
butter into cubes and scatter over dry mixture. Pulse until mixture
resembles coarse meal. Beat in egg yolk with motor running and process
until pastry just binds together. Turn dough out, knead 3 turns, bring
dough together and wrap in plastic wrap. Refrigerate 30 minutes or for up
to 8 hours.
To prepare filling, peel, core and quarter pears. Butter a 10" pie pan 2 "
deep. Melt the butter in a large frying pan. Add sugar and shake pan to
combine butter and sugar. Cook over medium heat until caramel turns a
deep, tawny brown. Immediately add the pears. Cook, shaking the pan until
pears are brown and tender and juices are reduced. Transfer browned pears
to prepared pan. Cook caramel 1-2 minutes to thicken, taking care not to
burn. Pour caramel over cooked pears in pie pan. Roll out chilled pastry
into a circle slightly larger than the pan. Place pastry over the top of
pears. Trim pastry flush with rim of pan. Tuck pastry into pan, and slash
in several places. Bake in middle of 400� oven 30 minutes. (Check after 20
minutes, and cover loosely with foil if too brown). Remove tart from oven.
Let stand 30 minutes. Invert onto platter. Pear tart is best if served
within 4 hours of baking.
Makes 6 - 8 servings.
Source:
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 5 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Pears with Blackberry Sauce
Recipe By :

-------- ------------ --------------------------------
FOR PEARS
2 cups water
1 1/4 cups sugar
1 one-inch piece vanilla bean
OR
6 fresh pears (6 to 8 pears)**
FOR SAUCE
6 tablespoons sugar
1/4 cup water
1 pint blackberries (or red raspberries)
1/2 teaspoon lemon juice (optional)
2 tablespoons Blackberry Liqueur
For pears: Combine water and sugar in saucepan and bring to a boil,
stirring until sugar has dissolved. Add vanilla bean or extract; lower
heat and simmer for 5 minutes. Meanwhile peel, halve and core pears. Place
them in saucepan with syrup, and simmer gently until tender. Poach half
the pears at a time if necessary, turning them to poach on both sides.
(MICROWAVE INSTRUCTIONS: Combine water and sugar in microwavable bowl.
Cover and cook on High (100% power) until mixture boils. Remove lid, stir,
and add vanilla bean. Cook at 50% power for 1-2 minutes longer. Peel,
halve and core pears; place in syrup, spooning syrup over pears. Cover and
cook on High 15 to 20 minutes, turning pears once, until nearly
fork-tender.) Transfer pears to a bowl. Cool, cover and chill.
For sauce: Pur�e blackberries in food mill, processor or blender. Strain

through medium sieve into saucepan containing sugar, water and lemon
juice. Adjust sweetness to taste. Heat, stirring until the sugar has
dissolved. Add Blackberry liqueur or Chambord. Cover and chill.
To serve: Place 2-3 pear halves on each dessert plate. Just before
serving, spoon berry sauce over pears to cover completely. Garnish with
fresh spring violets or fresh fruits.
Serves 6-8
Description:
"This is a delicious and colorful recipe that is easy to prepare and
has virtually NO FAT � a great dessert, salad or side dish."
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : ** Although fresh pears are preferable, this dish may also be
prepared easily with canned pears.
Nutr. Assoc. : 0 0 0 2130706543 0 0 4410 0 0 0 0 166 2130706543 2272
Pecan Crescents
Recipe By :
Pastry

-------- ------------ --------------------------------
1/3 cup sugar
1 teaspoon salt
4 3/4 cups all-purpose flour*
3 eggs
PECAN DATE FILLING

OR
Pecan-Poppy Seed Filling (recipe follows)
1/3 cup chopped pecans -- lightly toasted
PECAN-POPPY SEED FILLING

3/4 cup poppy seeds (3 3/4-ounces)
1/3 cup powdered sugar -- sifted
3 tablespoons honey
dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend
well. Stir in 2 eggs and enough remaining flour to make very stiff batter.
Cover tightly with plastic wrap. Refrigerate dough at least 2 hours or up
to 2 days.
Prepare Pecan-Date filling: In small saucepan, combine chopped dates or

pitted dates, snipped and orange juice in saucepan over medium heat.
Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon
juice and chopped, toasted pecans. Remove from heat and let cool. Reserve.
Remove dough from refrigerator. Punch dough down. Remove dough to lightly
floured surface; divide in half. Roll each half to 15-inch circle. Cut
each circle into six wedges. Place 1 rounded tablespoon filling at wide
end of each wedge; starting at wide end, roll up to enclose filling.
Place, with points down, on large greased baking sheet; curve ends of each
to make a crescent. Cover; let rise in warm, draft-free place until
Lightly beat remaining egg; brush on crescents. Sprinkle with chopped

pecans. Bake at 375�F for 15 minutes or until done. Remove from sheet;
cool on wire rack.
____________________
PECAN-POPPY SEED FILLING: In small bowl, combine 3/4 cup (3 3/4-ounces)

poppy seeds, 1/3 cup powdered sugar, sifted and 3 tablespoons honey; stir
well. Stir in 1/2 cup chopped, toasted pecans.
Source:
Yield:
"12 Crescents"
- - - - - - - - - - - - - - - - - - -
NOTES : *To measure flour: Spoon into standard dry-ingredient measuring

Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 2662 0 0 2130706543 0
2130706543 0 0 1156 0 0 0
Penuche
Recipe By :
-------- ------------ --------------------------------
3 cups firmly packed brown sugar
1 cup light cream
Grease 8-inch square baking pan; set aside. In large saucepan over medium
heat combine sugar, cream and corn syrup. Heat to full boil, stirring
constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to
235�F. on candy thermometer or soft-ball stage (when a small amount of
mixture dropped into very cold water forms a ball which flattens on
removal from water). Add butter or margarine and cool, without stirring,
until lukewarm (110�F.) about 45 minutes (bottom of pan will feel
comfortably warm). Add vanilla and Fluff�, beat with wooden spoon until
thickened and begins to loose some of its gloss. Turn into pan; cool.
Source:
Yield:
"1 3/4 Pounds"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 5776
Poached Pears with Anisette
Recipe By :
Categories : Fruit Rag�

-------- ------------ --------------------------------
2 cups Anisette
1 1/2 cups water
1 1/2 cups sugar
6 strips lemon peel
1 cinnamon stick
6 ripe Bartlett pears -- with stems
3/4 cup crushed amaretti cookies
Finely grated lemon rind
Fresh mint leaves
In a large saucepan, combine 1 1/2 cups Anisette, water, 1/2 cup sugar,
lemon peel, lemon juice and cinnamon. Heat until sugar is dissolved; set
aside.
Core pears from bottom, leaving stems intact. Peel pears and place in
poaching liquid. Poach 10 to 12 minutes, or until pears are tender. (If
pears are firm, poach 20 to 25 minutes, or until tender.) Remove from heat
and let pears stand in poaching liquid 30 to 40 minutes. Drain pears,
reserving poaching liquid; cover pears and chill.
Strain poaching liquid; add 1 cup sugar. Over low heat, reduce to a medium
thick syrup. Add 1/2 cup Anisette. Chill.
Arrange 2 tablespoons crushed cookies on each dessert plate. Trim pear

bottom to stand upright; place on crumbs. Spoon 1 tablespoon glaze over
each pear. Garnish with lemon rind and mint leaves.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 1078 2856 0 0
Pretty In Pink Salad
Recipe By :
Categories : Cherry Marketing Institute Other Desserts

-------- ------------ --------------------------------
1 14-ounce can sweetened condensed milk (not evaporated
milk)
1 8-ounce can crushed pineapple -- well drained
1 cup chopped walnuts
1 8-ounce container frozen whipped topping -- thawed
In a mixing bowl, combine cherry filling, sweetened condensed milk,

pineapple and walnuts; mix well. Gently fold in whipped topping. Spoon
into a glass serving bowl or individual parfait glasses. Let chill before
serving.
Serving size: 3/4 cup

Description:
"Quick and easy, this dish can be a salad or dessert."
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2555 1465 0 0 3452
Pull-Apart Pecan Crescents
Recipe By :

-------- ------------ --------------------------------
1/3 cup sugar
1 teaspoon salt
Yeast
3/4 cup milk
1/2 cup water
PECAN DATE FILLING

1 package chopped or pitted dates (8 ounce) -- snipped
OR
Pecan Poppy Seed Filling (recipe follows)
1/3 cup chopped pecans -- lightly toasted
PECAN-POPPY SEED FILLING

3/4 cup poppy seeds (3 3/4-ounces)
1/3 cup confectioners' sugars -- unsifted
3 tablespoons honey
In large bowl mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
Heat milk, butter and water until very warm (125� to 130�F). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat at high
speed 2 minutes, scraping bowl occasionally. Stir in enough additional
flour to make very stiff batter. Cover tightly. Refrigerate dough at least
2 hours or up to 2 days.
Prepare Pecan Date Filling: Combine 1 (8-ounce) package chopped dates or

pitted dates (snipped) and orange juice in saucepan over medium heat.
Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon
juice and chopped, toasted pecans. Cool.
Punch dough down. Turn out onto lightly floured surface. Divide dough into
two equal pieces; roll each piece to 15-inch circle. Cut each piece into 6
pie-shaped wedges. Place 1 rounded tablespoon filling at wide end of each
wedge; roll up from wide end to make crescent. Arrange 6 crescents on
greased baking sheet in a circle, spoke-fashion, with one end of each
crescent meeting at center. Pinch ends at center to seal. Curve each
crescent slightly. Repeat with remaining crescents on separate greased
baking sheet. Cover; let rise in warm, draft-free place until doubled in
Lightly beat remaining egg; brush on crescents. Sprinkle with chopped

pecans. Bake at 375�F for 15 minutes or until done. Carefully slide cakes
onto wire racks to cool. Makes 2 coffee cakes.
____________________
Pecan-Poppy Seed Filling: Combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3
cup unsifted confectioners' sugar and 3 tablespoons honey until well
blended. Stir in 1/2 cup chopped, toasted pecans.
Source:
T(Baking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 5626 0 0 0 0 0 0 2662 0 0 2130706543 0 2130706543 0 0

1156 27231 0 0
Pumpkin Cheesecake
Recipe By :
Categories : Cakes Marshmallow Fluff�
-------- ------------ --------------------------------
4 eggs
1 15-ounce can pumpkin pur�e (15 to 16 ounces)
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
Graham Cracker Crust -- unbaked (see recipe)
OR
Heat oven to 350�F. In large bowl with mixer at medium speed, beat cream
cheese and Fluff� until smooth. Add remaining ingredients and mix just
until blended. Pour into crust and bake 45 minutes to 1 hour or just until
edges begin to brown. Turn off heat and let cheesecake cool in oven with
the door cracked open for about 1 hour. Remove to wire rack and cool
completely. Cover and refrigerate at least 4 hours before serving.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
Nutr. Assoc. : 0 5776 3218 4652 0 0 962 0 0 0 0 2130706543
Recipe By :

-------- ------------ --------------------------------
1/4 cup sugar
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Pumpkin Chiffon Pie
Recipe By :

-------- ------------ --------------------------------
1/2 cup cold water
1 16-ounce can pumpkin
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1/2 cup heavy or whipping cream -- whipped
1 prebaked Graham Cracker Crust (see recipe)
In medium saucepan combine gelatin and cold water; let stand I minute.
Cook over low heat, stirring constantly, until gelatin is completely
dissolved. Blend in Marshmallow Fluff�, pumpkin, spices and salt Chill
until mixture mounds when dropped from a spoon. Fold in whipped cream.
Turn into pie crust and chill until set, about 2 hours.
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : VARIATIONS: STRAWBERRY, RASPBERRY OR BANANA CHIFFON PIE:

In place of pumpkin and spices, substitute
2 cups mashed fruit
and 1 teaspoon grated lemon peel.
Nutr. Assoc. : 0 0 5776 0 0 0 962 0 720 0 0
Recipe By :

-------- ------------ --------------------------------
1/4 cup sugar
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Raspberry Cheese Coffee Cake
Recipe By :

-------- ------------ --------------------------------
CHEESE FILLING
2 8-ounce packages cream cheese -- softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg white
DOUGH
4 cups all-purpose flour* (4 to 4 1/2 cups)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup butter or margarine -- cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds -- toasted
1 cup raspberry or cherry jam or preserves
Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages cream

cheese, softened, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg
white and 2 teaspoons grated lemon peel. Beat with electric mixer until
smooth. reserve.
Heat butter, milk and water until very warm (120� to 130�F). Butter does
not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds
and additional 2 1/2 to 3 cups flour to make stiff batter. Cover; let rest
10 minutes.
Spoon 1 cup batter into each of two (9-inch round) greased springform
pans. Grease top of batter to prevent sticking; evenly spread batter in
pans. Reserve.
Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead
on lightly floured surface until smooth and elastic, about 3 to 5 minutes.
Divide dough into four equal pieces; roll each to 30-inch rope. Twist two
ropes together; pinch ends to seal. Repeat with remaining ropes. Place one
twist in each pan, forming a border around edge of batter; pinch ends
together to seal. Spread half of Cheese Filling in center of each. Cover;
let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350�F for 40 to 45 minutes or until done. Cool 5 minutes in pans

on wire rack. Remove sides of pans; cool completely. In small saucepan,
warm raspberry jam; evenly spread over Cheese Filling. Decorate with
remaining almonds.
Source:
Yield:
"2 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
NOTES : *To measure flour: Spoon into standard dry-ingredient measuring

Nutr. Assoc. : 0 0 0 0 0 20084 0 0 14 0 26366 0 0 0 0 0 0 4684
Raspberry Cranberry Cheesecake
Recipe By :

-------- ------------ --------------------------------
9-inch springform pan
CRUST
1 3/4 cups crushed vanilla wafers (about 3/4 of a
12-ounce box)
3 tablespoons chopped almonds
CHEESECAKE
1 1/2 cups whole frozen red raspberries
24 ounces lowfat cream cheese
3/4 cup sugar
4 eggs
1 tablespoon finely shredded lemon peel
GLAZE
1 cup whole frozen red raspberries
1/2 cup frozen cranberry raspberry juice cocktail -- thawed
2 teaspoons lemon juice
Crust: In a small bowl combine crushed wafers and almonds. Add in melted
butter or margarine and mix until thoroughly combined. Using a rubber
spatula, press mixture evenly onto bottom of a greased 9-inch springform
pan. Set aside.
Cheesecake: Thaw and drain whole frozen red raspberries by spreading on 4

layers of paper toweling placed on a plate or cookie sheet. Set aside.
In a large bowl, combine cream cheese, sugar and cornstarch. With electric
mixer on medium speed, beat until smooth. Reduce mixer speed to low, and
add eggs, one at a time, beating after each addition just until
incorporated. Stir in lemon peel and vanilla extract. Set aside.
Place thawed red raspberries evenly on crust, leaving a 1" margin around
edge. (To create an attractive, evenly colored crust, avoid placing
berries closer to the edge than this specified margin.) Pour cream cheese
mixture over berries and crust.
Bake at 350�F for 15 minutes. Lower temperature to 225�F and bake for 1
hour and 10 minutes more, or until center no longer looks wet or shiny.
Turn off oven. Remove cheesecake from oven and run a knife carefully
around inside edge of pan. Return pan to warm oven for one hour. Chill
while glaze is made. (Cake may be frozen at this point.)
Glaze: In a small saucepan, combine 1/4 cup concentrate, 2 teaspoons lemon

juice and 1 cup red raspberries. Heat slowly until steam rises from top
and berries are soft. Do not boil. Remove from heat and strain through a
fine sieve to remove seeds. Return to saucepan.
Combine remaining 1/4 cup concentrate with cornstarch, and stir until
dissolved. Add to raspberry/lemon juice mixture and cook over low heat
until slightly thickened. Cool to room temperature. Glaze cheesecake and
chill, uncovered, until serving time.
Description:
"The beautiful red glaze adds a stunning finish to any holiday meal or
gathering."
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 1
Nutr. Assoc. : 0 0 0 5410 0 0 0 0 1233 0 0 0 0 800 0 0 0 1233 2811 0 0
Raspberry Orange Sorbet
Recipe By :
Categories : Frozen Fruit
Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
3 cups raspberries
1 cup sugar
1/2 cup water
1/4 teaspoon orange oil
OR
AND
1 teaspoon finely grated orange zest
2 tablespoons raspberry liqueur
For best consistency, all ingredients should be chilled. Pur�e raspberries
and strain through a fine sieve. Combine pur�e with other ingredients and
stir for several minutes until all sugar is dissolved. Transfer berry
mixture to ice cream freezer and process according to manufacturer's
instructions. Spoon berry sorbet into covered airtight container and
freeze at least two hours to harden.
ICE TRAY METHOD � If you do not have an ice cream freezer, here's an
alternate method:
(1) Pour the berry mixture into a shallow pan so that the mixture is no
more than 2" deep. An 8" cake pan, bread loaf pan or an ice cube tray with
slats removed all make suitable containers.
(2) Cover with foil and freeze about 1 1/2 to 2 hours � mixture will be
almost firm, but still soft and pliable. (If you've waited a little too
long, simply allow to thaw on counter a few minutes before cutting.)
(3) Remove from freezer, cut into chunks and transfer to mixing bowl. Beat
with hand mixer just until slushy and smooth.
(4) Return to original pan, cover with foil and freeze until firm � at
least two hours.
Remove sorbet from freezer about 15 to 20 minutes before serving time, and
place in refrigerator to soften before scooping.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 1012 0
Raspberry Streusel Cake
Recipe By :

-------- ------------ --------------------------------
CRUST
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup milk
1/3 cup water
2 tablespoons butter or margarine -- cut up
1 egg
STREUSEL
1/4 cup flaked coconut or lightly toasted chopped
nuts
TOPPING
1/2 cup raspberry preserves
To make crust: In large bowl, combine 1 cup flour, sugar, undissolved

yeast and salt. Heat milk, water and butter until very warm (120� to
130�F); stir into dry ingredients. Stir in egg and remaining flour to make
soft dough. Spread dough in greased 9-inch springform or square pan.
Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes.
To make streusel: In medium bowl, combine ingredients for streusel; blend

well. Set aside.
Carefully spread preserves over batter; sprinkle with streusel. Bake at

350�F for 40 to 45 minutes or until done. Place on wire rack and remove
side of springform pan. Serve warm or cool.
Source:
Yield:
"1 Coffee Cake"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 26366 0 0 0 0 0 0 0 0 0 2737 0 0 0 0 4684
Ribbon of Cherry Cheesecake
Recipe By :
Categories : Cakes Cherry Marketing Institute

-------- ------------ --------------------------------
1 cup sliced almonds
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons granulated sugar -- divided
3 tablespoons amaretto liqueur
3 eggs -- slightly beaten
In a skillet over medium heat, toast almonds. Remove from heat; finely
chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and
butter; mix well. Press crumb mixture evenly 2 inches up the sides and
over the bottom of a 10-inch springform pan. Set aside.
In an electric blender or food processor container, pur�e cherry filling

until smooth. Pour pur�ed cherry filling into a medium saucepan. Combine 2
tablespoons granulated sugar and cornstarch; stir into cherry filling.
Cook, stirring constantly, over low heat until mixture is thick and
bubbly. Remove from heat. Stir in almond extract. Set aside to cool.
In a mixing bowl with an electric mixer, combine cream cheese, remaining

3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and
fluffy. Add eggs all at once, beating on low speed just until mixed. Do
not overbeat.
To assemble the cheesecake, pour one-third of the cream cheese mixture

into prepared crust. Top with about 1/3 cup of the cherry pur�e. Swirl
cherry mixture into cream cheese mixture using a knife or spatula. Repeat
layers twice, ending with cherry pur�e. Reserve remaining pur�e.
Bake in a preheated 350� oven 60 to 65 minutes or until the center appears

nearly set when gently shaken. Do not let the top crack. Cool on a wire
rack. Let chill.
To serve, spoon a generous tablespoon of pur�e on serving plate. Place

cheesecake wedge on top of pur�e.
Serving size: 1 wedge
Description:
"Swirls of cherry give cheesecake new dimension."
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2
Other Carbohydrates
NOTES : When baking cheesecake, set a shallow baking dish filled with
water on the lower shelf of the oven. Bake cheesecake on shelf in
middle of the oven. The resulting cheesecake will be creamy
without the usual dry outer edge.
Nutr. Assoc. : 0 0 0 2555 652 0 0 473 2044 0 0 3218
Rich Date Pastry Squares
Recipe By :
Pastry

-------- ------------ --------------------------------
2 eggs
1 tablespoon sugar
Frosting
FROSTING
1 cup powdered sugar -- sifted
1 tablespoon milk (1 to 2 tablespoons)
In small bowl, beat sour cream and cream cheese until smooth. Stir in
dates and cinnamon; reserve.
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Stir in butter, milk, eggs, sugar, and 2 cups flour. Stir in
enough remaining flour to make soft dough. Cover bowl; let rise in warm,
draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide dough in
half, roll one half to fit greased 15- � 10-inch baking pan. Place dough
in pan. Spread evenly with date mixture to within 1/2-inch of edges. Roll
remaining half to 15- � 10- inches; place on filling. Press edges to seal.
With scissors, snip surface of dough through to filling to allow steam to
escape. Cover; let rise in warm, draft-free place until doubled in size,
about 1 hour.
Bake at 375�F for 30 to 35 minutes or until done. Cool cake in pan on wire
rack. Drizzle with Frosting. Cut into 24 squares.
____________________
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and

1/2 teaspoon vanilla extract. Beat until smooth.
Source:
Yield:
"24 Squares"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat;
Nutr. Assoc. : 1394 0 2662 0 5472 26366 0 4138 0 0 0 0 0 0 4138 0
Ricotta Pie
Recipe By :
Categories : Pies Rag�

-------- ------------ --------------------------------
6 tablespoons sugar
1/8 teaspoon salt
1/2 cup shortening
1/4 cup milk
2 teaspoons grated orange rind
1 1/2 pounds Ricotta cheese
1/4 cup mini chocolate morsels
Preheat oven to 375 degrees F. In a medium bowl, combine flour, 2

tablespoons sugar, baking powder and salt. Cut in shortening with pastry
cutter or 2 knives until mixture resembles coarse meal. Add milk, 1 egg
and 1 teaspoon orange rind; mix until dough forms a ball. Roll out 2/3 of
dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie
pan with dough; set aside.
In a large bowl, beat cheese until smooth. Add 2 eggs, 4 tablespoons

sugar, chocolate morsels, 1 teaspoon orange rind and vanilla extract. Mix
well; pour into pie shell. Roll out remaining dough and cut into 1-inch
wide strips; chill 10 minutes. Place strips over filling in lattice
design; crimp edges. Bake 50 to 60 minutes, or until set. Cool.
Source:
"Rag�"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2633 0
Roasted Oregon Hazelnut Torte
Recipe By :

-------- ------------ --------------------------------
4 large eggs
1 1/4 cups roasted and ground Oregon hazelnuts
Pinch salt
1/3 cup butter (warm, room temperature)
Grease 8-inch springform pan or nonstick cake pan. With a mixer, beat
eggs, ground nuts, sugar and salt until light and fluffy, about 5 to 7
minutes. Add butter; beat until smooth. Gently fold in flour. Pour into
prepared pan; sprinkle with chopped nuts. Bake in a 350� oven for 25 to 30
minutes, or until top springs back when gently pressed. Run thin spatula
around sides of pan to loosen cake; cool before removing rim.
Source:
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3677 0 0 222 0 3677
Rocky Road Pie

Recipe By :

-------- ------------ --------------------------------
1 quart chocolate ice cream -- softened
1/2 cup chopped peanuts
1/4 cup chopped semisweet-chocolate pieces
1/4 cup chocolate syrup
1 (9-inch) prebaked Graham Cracker Crust -- see recipe
In large bowl mix ice cream with peanuts and chopped chocolate. Spoon
Marshmallow Fluff� and chocolate syrup into ice cream swirling gently to
create a marbling effect Spoon into prepared shell. Freeze until firm.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 1353 5776 0 0
Recipe By :

-------- ------------ --------------------------------
1/4 cup sugar
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Rosy Oregon Hazelnut Kraut Cake
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups chopped Oregon hazelnuts -- divided
1 cup Steinfeld's Winekraut -- rinsed and drained
1/2 cup cranberry juice
2 cups sugar
3 eggs
2 teaspoons vanilla
1 package raspberry gelatin (4 serving size)
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 cups peeled, chopped apples
1 cup dried cranberries
Grease 10-inch Bundt pan with tablespoon of butter. Sprinkle with 1/2 cup
hazelnuts and set aside. Mix winekraut with cranberry juice and set aside.
Place butter in large bowl and beat in sugar and cream until fluffy. Add
eggs one at a time, mixing well after each. Add vanilla. Sift dry
ingredients together and add to batter. Stir in apples, cranberries,
remaining cup of nuts, and the winekraut mixture. Mix well. Pour batter
into prepared pan and bake at 325� for 1 1/2 hours or until cake tester
inserted in center of cake comes out clean. Remove from oven and cool on
wire rack, in pan, for at least 15 minutes. Run knife along edge of cake
to loosen, then invert onto a serving plate. When cake is completely cool,
drizzle with Rosy Glaze: mix 2-3 tablespoons cranberry juice and 1 cup
powdered sugar to drizzle consistency.
Source:
"Dundee Hazelnuts"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 3677 1335 0 0 0 0 0 4683 26379 0 0 26658 0
Seasonal Fresh Fruit Salad
Recipe By :

-------- ------------ --------------------------------
2 ripe nectarines -- pitted and sliced
2 plums, whole -- pitted and sliced
1 cup fresh raspberries
1 1/2 teaspoons sugar
1/2 teaspoon balsamic vinegar
In serving bowl, gently mix all ingredients together. Serve slightly

chilled or at room temperature.
Source:
- - - - - - - - - - - - - - - - - - -
18g Carbohydrate; 0mg Cholesterol; trace Sodium
Carbohydrates
Nutr. Assoc. : 4216 0 0 0 0
Simple Fruit Glaze for Tarts
Recipe By :
Categories : Frostings/Glaze Oregon Raspberry & Blackberry
-------- ------------ --------------------------------
1/2 cup seedless raspberry jelly or jam -- melted
1 tablespoon black raspberry liqueur
OR
1 tablespoon water
Combine ingredients for a simple glaze.
Makes 1/2 cup
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4684 2130706543 0 0
Simple Maple Sponge Cake
Recipe By :From Karin Cook

Categories : Cakes Massachusetts Maple Prod Assn.

-------- ------------ --------------------------------
1 cup maple syrup
6 eggs
1 cup flour
1 teaspoon vanilla -- optional
Separate eggs. Put whites in large bowl, yolks in medium bowl.
Sift flour several times, put in small bowl.
Beat egg whites until stiff, but not dry. Set aside.
Beat yolks until light, add syrup (and vanilla if desired). Beat again to
mix well. Pour yolk syrup mixture into whites and fold gently with wire
whip until blended.
Gradually add flour 1 tablespoon at a time while folding mixture. When

blended, pour in large tube pan. (It seems to come out best for me if this
pan is lightly greased with butter and dusted with flour). Bake at 325�F
for about 1 hr. Cool on rack, then remove cake from pan.
Serves 10-12
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : This cake is especially good with no frosting but with berries and
whipped cream.
Nutr. Assoc. : 0 3218 0 5401
Slimmin' Sweet Potato Tart
Recipe By :
Categories : Nat. Pork Producers Council Pies

-------- ------------ --------------------------------
CRUST
1 1/2 cups flour
1/2 cup brown sugar
1 egg
2 tablespoons finely chopped pecans -- roasted
FILLING
1 17-ounce can sweet potatoes -- in light syrup
1/3 cup plain lowfat yogurt
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon ground ginger, nutmeg and cinnamon
2 egg whites
1/2 cup milk
Heat oven to 400�F. In mixer bowl, combine crust ingredients, mixing at

medium speed of electric mixer until crumbly. Press mixture onto bottom
and along sides of 9-inch springform pan. Bake at 400�F for 8-10 minutes
or until lightly browned.
Drain sweet potatoes, reserving 1/4 cup syrup. Using food processor,
process potatoes until mashed. Combine potatoes and yogurt, tablespoon of
flour and spices.
Stir in egg whites, milk and 1/4 cup reserved sweet potato syrup, blend
well. Pour sweet potato mixture into crust. Bake at 400�F for 10 minutes.
Reduce heat to 350�F and continue baking for 50-60 minutes, or until knife
inserted in center comes out clean.
Source:
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 20148 0 0 5216 0 0 0 27171 0 0 0
Star-Spangled Cherry Pie
Recipe By :

-------- ------------ --------------------------------
1 Pastry for 2-crust, 9-inch pie
In a medium bowl, combine cherries, granulated sugar, tapioca and almond

extract; mix well. (It is not necessary to thaw cherries before using.)
Let cherry mixture stand 15 minutes.
*2 cans (16 ounces each) unsweetened tart cherries, well drained, can be
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with
butter. Adjust top crust, cutting slits for steam to escape.
Bake in a preheated 400� oven 50 to 55 minutes, or until crust is golden

brown and filling is bubbly.
Serving size: 1 wedge.

Description:
"An all-American tradition worth repeating."
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : Sugarless Cherry Pie: A pleasing alternative for special diets.
Replace 1 cup granulated sugar with an equivalent amount of dry

sugar substitute.
Prepare pie as directed at right. Bake in a preheated 375� oven 50
to 55 minutes, or until juice begins to bubble through slits in
crust.
Nutr. Assoc. : 1085 0 5255 0 900575 0
Strawberries Romanoff
Recipe By :
Categories : Monitor Sugar Other Desserts

-------- ------------ --------------------------------
SAUCE
1 cup plain non-fat yogurt
1/4 cup firmly packed Big Chief golden brown sugar
2 tablespoons strawberry liqueur -- (optional)
2 12-ounce pints fresh strawberries -- hulled, and cut in bite-sized
pieces
GARNISH
2 tablespoons pecan pieces -- lightly toasted
In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate

for at least 1 hour to make the sauce slightly firm. Divide berries evenly
into four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with
nuts and serve immediately.
Description:
"This great dessert can also be served as a breakfast treat; just
leave out the liqueur and top with crunchy whole-grain cereal. For
flavor variety, try substituting other fresh fruit."
Source:
"Monitor Sugar"
T(Refrigeration):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 20137 27114 0 0 0 0 0 0 1089
Strawberries with Balsamic Vinegar
Recipe By :

-------- ------------ --------------------------------
1 quart fresh strawberries -- hulled and sliced
6 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon coarsely ground black pepper
Toss strawberries with vinegar, sugar and black pepper. Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 20072
Strawberry Cake
Recipe By :
-------- ------------ --------------------------------
1 box white cake mix
1 small box strawberry gelatin
3/4 cup oil
3/4 cup milk
4 eggs -- separated
2 cups strawberries -- halved
1 cup pecans -- chopped
FROSTING
4 tablespoons (1/2 stick) margarine -- softened
3 3/4 cups Big Chief powdered sugar
1/2 strawberry mixture (leftover from cake
preparation)
Make Cake: Combine cake mix and gelatin. Mix together by hand. Add oil,
milk and egg yolks; beat just enough to mix. In a separate bowl, mix
coconut, nuts, and strawberries. Add half of this mixture to batter
(reserving remaining half for frosting.) Beat egg whites until stiff but
not dry and fold into batter. Pour into three 8 or 9-inch greased and
floured cake pans. Bake 20 to 25 minutes at 350 degrees.
Make Frosting: Cream margarine. Stir in Big Chief powdered sugar. Add
remaining half of strawberry mixture and beat well. Ice cooled cake.
Description:
"An old-fashioned crowd-pleaser!"
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 5144 0 0 0 4923 0 0 0 0 4098 0 2130706543
Strawberry Pie
Recipe By :
Categories : Pies Sue Bee Honey

-------- ------------ --------------------------------
1/2 cup sugar
1 cup water
Dash salt
1 baked 9-inch pie shell
3 tablespoons strawberry gelatin
red food coloring
1 1/2 pints fresh strawberries (3 cups)
Combine Sue Bee Honey, sugar, cornstarch, water and salt and bring to a
boil. Remove from heat and mix in gelatin, vanilla and a few drops of red
food coloring. Cool.
Fold in strawberries and pour into baked pie shell. Keep refrigerated
until ready to serve. Top with whipped cream if desired.
Source:
"Sue Bee Honey"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 731 0 0 0 0 2009 0 5144 0 1436
Streusel Topping
Recipe By :
Categories : Fleischmann's Yeast Sauces and Toppings

-------- ------------ --------------------------------
1/4 cup flour
2 tablespoons softened butter or margarine
2 tablespoons firmly packed brown sugar
2 tablespoons chopped walnuts
Combine 1/4 cup flour, 2 tablespoons softened butter or margarine and 2

tablespoons firmly packed brown sugar; stir until crumbly. Mix in 2
tablespoons chopped walnuts.
____________________
Variations:
Combine 1/3 cup flour and 1/3 cup sugar in small bowl. Cut in 3
tablespoons cold butter or margarine with pastry blender or two knives
until mixture forms fine crumbs. Stir in 1/3 cup chopped walnuts.
Combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar and 1
teaspoon ground cinnamon. Cut in 3 tablespoons cold butter or margarine
until mixture is crumbly.
Combine 1/3 cup flour, 2 tablespoons sugar and 1/4 teaspoon ground
cinnamon. Cut in 2 tablespoons butter or margarine until mixture is
crumbly.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 2394 0 0
Summer Berries with Yogurt-Citrus Sauce
Recipe By :

-------- ------------ --------------------------------
Raspberries, blackberries, blueberries,
strawberries
Green grapes
Butter cookie or shards of waffle cone
SAUCE
1 cup plain yogurt
1/4 cup honey
2 teaspoons lemon juice -- fresh squeezed
2 teaspoons lime juice -- fresh squeezed
1/2 teaspoon lemon peel -- finely shredded
1/2 teaspoon lime peel -- finely shredded
Divide fruit between 4 goblets or parfait glasses. Spoon sauce over each
and garnish with cookie.
Description:
"Finely shredded lime zest adds a special "zing" to this berry
dessert. For a refreshingly different dessert in summer or winter, try
using frozen, partially thawed berries."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Summer Fruit Salad
Recipe By :

-------- ------------ --------------------------------
1 papaya -- diced
2 oranges -- diced
2 tins sliced peaches
2 tins guavas -- cut into pieces
4 Turbana bananas -- sliced
1/2 cup Turbana bananas -- smashed
3/4 cup apricot flavored yogurt
Red or green cherries
Mix all the ingredients lightly with two forks. (Do not drain the tinned
fruit.) Decorate with cherries. Serve with whipped cream or ice cream.
Yields - 10 to 12 portions
Source:
- - - - - - - - - - - - - - - - - - -
22g Carbohydrate; 2mg Cholesterol; 9mg Sodium
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2142 4111 0 1671 27023
Summer Peach Compote
Recipe By :
Categories : Fruit The J. M. Smucker Company

-------- ------------ --------------------------------
1 1/4 cups Smucker's Sweet Orange Marmalade
1 cup canned coconut milk
1/4 teaspoon nutmeg
4 cups peeled, sliced ripe pitted peaches (about
2 pounds)
GARNISH
1 pint fresh blueberries
In a medium sauce pan over medium heat, stir together all ingredients
except the peaches. Bring mixture to a simmer, stirring constantly.
Add peaches and return mixture to a low simmer. Cook, uncovered, for 5
minutes. Remove from heat and set aside to cool. Compote should not be
served hot.
Serving Size: 8 1/2-cup servings
Source:
Yield:
"4 cups"
T(Cook):
"0:05"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Pour over sliced pound cake or frozen yogurt. Serve with a dollop
of whipped cream
Nutr. Assoc. : 4306 0 0 0 4980 0 0
Sundae Pie
Recipe By :

-------- ------------ --------------------------------
1 16-ounce can dark sweet cherries -- drained
4 cups vanilla ice cream -- softened
1/2 cup chocolate ice cream topping
Place one-half of the cherries in baked pie shell; top with 2 cups of the
ice cream. Drizzle 1/3 cup chocolate topping over ice cream. Add remaining
cherries. Sprinkle pecans on top. Spoon remaining ice cream evenly over
pie. Drizzle with remaining chocolate topping.
Freeze several hours or overnight. Let thaw 5 to 10 minutes before

serving. Garnish with whipped cream and maraschino cherries, if desired.
Description:
"A special dessert for family get-togethers or neighborhood parties."
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4472 5191 0 370 20148
Swedish Egg Cake with Wild Blackberries
Recipe By :
Categories : Bed and Breakfast Inns California Egg Commission

-------- ------------ --------------------------------
1 1/3 cups flour
1/2 teaspoon salt
4 cups milk
Blackberry sauce (recipe follows)
Whipped cream
BLACKBERRY SAUCE
2 cups fresh blackberries
OR
2 cups frozen blackberries
1/2 cup sugar
Preheat oven to 375�. Blend flour and salt with 2 cups of the milk. Add
remaining milk to eggs and beat well, then add flour/milk mixture and beat
until smooth. Pour melted butter into 9" � 13" casserole, then add egg
mixture. Bake 45 minutes until top is golden brown and puffed. Serve with
blackberry sauce and whipped cream or as pictured with blueberries and
raspberries.
Blackberry Sauce: Combine all ingredients in small saucepan and simmer

until thickened (about 20 minutes).
Makes 8-10 servings.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Rancho San Gregorio * Route 1, Box 54 * 5086 San Gregorio Road *
San Gregorio, CA 94074 * (415) 747-0810
Nutr. Assoc. : 0 0 0 3854 4098 2130706543 0 0 0 166 0 2130706543 0 0
Sweet Cheese Coffee Cake
Recipe By :
Categories : Baked Cakes
Fleischmann's Yeast Sweet Breads and Coffee Cakes

-------- ------------ --------------------------------
SWEET CHEESE FILLING
1/2 cup sugar
1 egg white
1 tablespoon flour
2 teaspoons lemon peel
1 cup raisins
CRUMB TOPPING
3 tablespoons sugar
3 tablespoons softened butter or margarine
DOUGH
5 1/2 cups all-purpose or bread flour (5 1/2 to 6
cups)
1/3 cup sugar
1 teaspoon salt
1 cup water
Prepare Sweet Cheese Filling and Crumb Topping.

Sweet Cheese Filling: Beat 2 packages softened cream cheese with sugar and
1 egg white until smooth. Stir in flour, lemon peel and raisins.
Refrigerate until ready to use.
Crumb Topping: Combine flour and sugar. Stir in softened butter or

margarine until mixture is crumbly.
In large bowl, combine 1 1/2 cups flour, sugar, salt and undissolved
yeast. Heat water and butter until very warm, 120� to 130�F. Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at
high speed, scraping bowl occasionally. With spoon, stir in enough
additional flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 6 to 8 minutes.*
Divide dough into 3 equal pieces. Roll one piece to 12- � 7-inches.
Transfer to greased baking sheet. Starting at short side, spread 1/3
prepared filling down center third of rectangle length. Cut 1-inch wide
strips along both sides of filling, cutting from filling out to edges of
dough. Fold strips at an angle across filling, alternating from side to
side. Sprinkle with 1/3 prepared topping.
Cover tightly with plastic wrap; place in freezer. Repeat with remaining
pieces of dough, filling and topping to make 3 braids. When firm, remove
each braid from baking sheet, wrap with plastic wrap and place in freezer
bag or wrap in foil. Keep frozen up to 4 weeks.
Remove from freezer; unwrap and place on ungreased baking sheets. Let
stand, covered loosely with plastic wrap, at room temperature until fully
thawed, about 2 hours. Let rise in warm, draft-free place until doubled in
Bake at 375�F for 15 to 20 minutes. Cover with foil to prevent excess

browning; bake additional 10 to 15 minutes or until done. Remove from
baking sheets and cool on wire racks.
Source:
Yield:
"2 Cakes"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1/2
Other Carbohydrates
NOTES : *To bake immediately: Follow directions through kneading step,

then if:
Made with Active Dry Yeast: After kneading, place dough in greased
bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour. Punch dough down.
Shape, fill and place on greased baking sheets as directed. Cover;
let rise in warm, draft-free place until doubled in size, about 40
minutes. Bake and cool as directed.
Made with Rapid Rise Yeast: Cover kneaded dough, let rest 10
minutes. Shape, fill and place on greased baking sheets as
directed. Cover; let rise in warm, draft-free place until doubled
in size, about 40 minutes. Bake and cool as directed.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2394 0 0 14 0 0 26366 0 0 0
Sweet Heart Pastry
Recipe By :
Categories : Oregon Raspberry & Blackberry Pastry

-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- unsifted
4 tablespoons sugar (4 to 5 tablespoons)
1/2 teaspoon salt
1 cup butter -- well-chilled, 2 cubes
4 tablespoons orange juice -- (water may be substituted)
Combine first three ingredients in mixing bowl, and stir to blend. Slice
each butter cube into 7-8 pieces. Using pastry blender or two knives, cut
butter into flour mixture until all resembles coarse meal. Add orange
juice (or water) by tablespoons, mixing gently with a fork just until
dough begins to hold together in clumps. Gather pastry and divide into six
4 oz. disks. Wrap each disk in plastic. Chill for 30 minutes.
On lightly floured wax paper, roll each disk into a circle at least 6" in
diameter, and slightly less than 1/8" thick. Transfer to tart pans and
gently press dough into each one, being careful not to stretch pastry.
Trim the overhanging pastry dough by rolling over edges with a rolling
pin, creating a finished look. Pierce the bottoms with a fork, place on a
rimmed baking sheet, and freeze at least 30 minutes.*
Preheat oven to 375�. Transfer tarts to another rimmed baking sheet which
is at room temperature, line tarts with a light-weight aluminum foil or
crumpled parchment, and fill with beans, rice or other pie weights. Bake
while still frozen, on the lowest oven rack for 15 minutes. Carefully
remove weights and foil or parchment. Return tarts to oven and bake
approximately 15 minutes more, until deep golden brown. Cool on wire rack.
*Pastry may be frozen at this point for up to 2 months, if wrapped well.
Chocolate Pastry: For light chocolate pastry, replace 1/4 cup of flour
with 1/4 cup of cocoa and use the higher amount of sugar. For darker
chocolate crusts, replace 1/2 cup of flour with 1/2 cup of cocoa and use
the higher amount of sugar.
TART ASSEMBLY DIRECTIONS: Begin assembly 1-2 hours before serving time.
Each 4" heart-shaped tart will require approximately 1 cup frozen berries.
This is equivalent to about 4 oz. frozen raspberries or 5 oz. frozen
blackberries for each tart.
Spoon 3-4 tablespoons pastry cream into each pastry shell. Arrange evenly
shaped frozen berries, stem-side down, over the pastry cream, starting
around the outside edge and working towards the center. Raspberries should
be arranged in two layers, while blackberries may be arranged in a single
layer due to their larger size. (Ideas for berry combinations might
include all raspberry, all blackberry, half raspberry and half
blackberry.) Refrigerate until ready to serve. Just prior to serving,
spoon glaze generously over berries. Garnish with your choice of orange
zest, fresh mint leaf or kiwi.
For red raspberry pur�e tartlets, spoon 5-6 tablespoons pur�e into each
pastry shell. Make decorative hearts by running a toothpick through
droplets of vanilla cream you have strategically placed on pur�e surface.
For vanilla cream tartlets, reverse this process, using red raspberry
pur�e droplets on surface of the vanilla cream. (This procedure is not
time-consuming, but you may want to practice a few times on the surface of
a plate to perfect your technique.) Chill until serving time.
Source:
Yield:
"6 4" heart-shaped shells"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 14 1440 0 0 0 0
Sweet Orange Marmalade Sorbet

Recipe By :
Categories : Frozen The J. M. Smucker Company

-------- ------------ --------------------------------
1 cup water
1/2 cup sugar
1/4 cup Smucker's Sweet Orange Marmalade
3/4 cup Smucker's Concord Grape Jelly
1 1/2 cups cranberry juice cocktail
In a medium sauce pan over medium heat, stir together water and sugar
until sugar is dissolved.
Add marmalade and grape jelly, stirring to blend until marmalade and jelly
melt. Stir in cranberry juice cocktail.
Place mixture in a 9 � 9-inch metal baking pan and freeze for 30 minutes.
Remove pan from freezer. Using a spoon, mound mixture into the center of
the pan; stir mixture briefly with a wire whisk to aerate. Return pan to
freezer for another 20 minutes, then whisk again. Repeat freezing and
whisking process every 20 minutes for a total of 2 1/2 hours. Cover
tightly with plastic wrap and freeze until serving.
Serving Size: 8 1/2-cup servings
Source:
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *Sorbet can also be made in an ice cream maker. Remove from heat
and follow manufacturer's directions for freezing.
Nutr. Assoc. : 0 0 4306 3549 0
Sweet Potato Cake
Recipe By :
Categories : Cakes Nat. Pork Producers Council

-------- ------------ --------------------------------
1 whole sweet potatoes (8 ounces)
8 whole white potatoes -- thinly sliced
1 whole onion -- thinly sliced
1/4 cup olive oil -- saut�
1 cup cream
4 eggs
1 cup aged Swiss cheese -- shredded
Thinly slice 8 ounces of sweet potatoes, 8 white potatoes and 1 onion.

Saut� in olive oil until golden brown, layer in a greased half-sheet pan.
Beat cream with eggs; stir in shredded aged Swiss cheese, pour over
potatoes. Bake in a 350�F oven for 30-40 minutes, until firm.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5212 0 0 0 0 0 26154
Sweet Potato Pie
Recipe By :
Categories : Monitor Sugar Pies

-------- ------------ --------------------------------
1/2 tablespoon ground cinnamon
2 eggs
1 12-ounce can evaporated milk
1 1/2 cups cooked and mashed sweet potatoes
1 (9-inch) unbaked pie crust
TOPPING
1/2 cup Big Chief brown sugar -- packed
1/2 cup shredded coconut
Whipped topping or ice cream
In a mixing bowl blend Big Chief granulated sugar and spices. Beat eggs,
add evaporated milk and vanilla. Combine with sugar mixture. Stir in
potatoes, beat until smooth. Pour into the pie shell. Bake at 425 degrees
for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes.
Combine topping ingredients. Remove pie from the oven, sprinkle with
topping. Bake 10-15 minutes or until topping is golden. Cool on rack.
Refrigerate. Serve with whipped topping or ice cream.
Description:
"A sweet or spicy picnic dessert."
Source:
"Monitor Sugar"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 5216 1119 0 0 0 0 0 4923 0 1612
Sweetheart Meringues with Cr�me Br�l�e and Raspberry Sauce
Recipe By :

-------- ------------ --------------------------------
8 large California Fresh Egg Whites
2 cups granulated sugar
CREAM BRULEE
3 cups heavy cream
8 large California Egg Yolks
3 tablespoons Raspberry Sauce
RASPBERRY SAUCE
1 10-ounce package red raspberries frozen in syrup
2 tablespoons orange flavored liqueur
Preheat oven to 325�F
Whip egg whites until frothy, then gradually add sugar a little at a time,
until sugar is dissolved and whites are very stuff.
Using pastry bag and large plain tip, pipe meringue into 8 heart shapes
about 3 inches across on parchment-lined baking sheet. Build the hearts up
to about 1/2" in height. Bake about 20-25 minutes or until lightly
browned. Let sit in oven with door open until cool. (This helps the
meringues dry out thoroughly.)
Place hearts on serving plates.
Cr�me Br�l�e Instructions: Mix egg yolks with granulated sugar until
thoroughly blended.
Whip in cream.
Place in top of double boiler and heat, stirring constantly until the
mixture coats the spoon in a thick layer.
Remove from heat and stir in liqueur. Let cool slightly.
Pour into meringue hearts and refrigerate for several hours. Place a piece
of plastic wrap directly onto the surface of the brulee to prevent a skin
from forming or dot the surface, while still warm, with a stick of butter
so that a thin film of fat is on the surface, protecting it from the air.
Raspberry Sauce Instructions: Thaw raspberries.
Dessert Assembly: Place two or three dollops of raspberry sauce around the
brulee-filled hearts. Garnish with a couple of fresh raspberries and mint
leaves.
Use caution and care when separating eggs. Make sure that no egg yolk gets
into the white. The fat in the egg yolk will prevent the whites from
whipping.
If suitable for the recipe, add a source of acid, such as lemon juice or
cream of tartar before you begin the whipping process. This stabilizes the
foam and prevents it from separating quickly after whipping. Start
whipping slowly to begin the aeration process, then increase the speed to
a rapid whip to develop the foam.
When adding the sugar, test the meringue by rubbing a little between the
fingers.
Description:
"This is a special occasion dessert great for Valentines day!"
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : Although there are three components, the preparation is simple.

The cr�me br�l�e is cooked on the stove top, requiring no water
bath or oven time. The meringues can be made up to a day ahead, if
the weather is not too humid. The simple raspberry sauce will keep
for several days in the refrigerator.
Meringues
Recipe Corner (New) January, 1998
Cooking Hints
Whipping Egg Whites
Use very clean bowls and beaters. Any foreign material, but
particularly grease or soap file can inhibit foaming. Metal or
glass bowls are the best. Plastic is not recommended because
grease may cling to plastic surfaces, even after cleaning.
Nutr. Assoc. : 3231 0 0 0 0 3232 0 0 0 0 1233 4305
The Olympia
Recipe By :
Categories : Nat. Pork Producers Council Wrap Recipes

-------- ------------ --------------------------------
1 cup buttermilk baking mix
1 cup 2% low-fat milk
1 egg
2 large apples -- peeled, cored and thinly sliced
1/2 cup honey
1/2 cup apple juice
1 pint vanilla ice cream, frozen yogurt or
whipped cream
To prepare cr�pe wraps: In medium bowl, whisk together baking mix, milk
and egg until thoroughly mixed.
Heat a 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup
batter into center of pan, swirl pan gently to coat thinly and evenly.
When edges are brown, gently flip. Slide pancake out of pan when second
side is done. Continue cooking batter to form 4 cr�pe wraps. Set aside.
To prepare filling: Melt butter in medium pan. Add apples and cook over
high heat until apples are lightly browned, about 3 minutes.
Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5
minutes.
To assemble wrap, place one scoop of ice cream in center of each cr�pe
wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in
sides to wrap.
Source:
Yield:
"4 wraps"
- - - - - - - - - - - - - - - - - - -
NOTES : The concept of wraps is nothing new. Their popularity reaches

around the globe with almost every ethnic cuisine contributing its
own wrap version � from burritos to sushi to spring rolls. Wraps
shops have cropped up around the country, but you don't have to
eat out to enjoy the flavors of the world. Wraps are quick and
healthy, and easy to make at home when using versatile,
good-for-you ingredients like pork and naturally fat-free honey.
Pork, the world's most popular meat, is frequently featured in

wrap recipes because it pairs so well with a broad range of
seasonings and flavors. Easy-to-prepare pork roast is shredded and
combined with fillings like vegetables, rice and beans. Quick
sauces with the diverse flavors of Thai, Tex-Mex and Mediterranean
cuisines, can be tempered with the natural sweetness of honey.
Choose a tortilla, pita or lettuce leaf and you're ready to roll.
Healthful, tasty fillings wrapped into a neat, hand-held package �

that's how the world wraps.
Nutr. Assoc. : 0 0 0 0 3545 0 0 0 0 3479 0
Thickened Red Raspberry Pur�e
Recipe By :
Categories : Oregon Raspberry & Blackberry Sauces and Toppings

-------- ------------ --------------------------------
2 cups whole frozen raspberries (about 8 oz.) -- thawed
2 tablespoons black raspberry liqueur
3 tablespoons sugar (3 to 4 tablespoons)
Pur�e thawed berries in food processor or blender. Strain through a fine

sieve to remove seeds. Place pur�e in small saucepan. Stir sugar and
cornstarch together and add to pur�e, along with liqueur. Heat until
thickened and glossy. Can be refrigerated for later use. (If pur�e is
cold, it may be slightly too thick to create decorative hearts � microwave
30 to 40 seconds before use.)
Source:
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1233 4687 1440 0
Tiramisu
Recipe By :
Categories : Cakes California Egg Commission

-------- ------------ --------------------------------
LADYFINGER CAKE
2 2/3 cups cake flour
OR
7 ounces liquid or frozen whole egg product
16 large California Fresh Eggs -- separated
OR
11 1/2 ounces liquid or frozen egg yolks
AND
18 1/2 ounces liquid or frozen egg whites
1 cup Kahl�a or coffee liqueur
FILLING
1 1/2 pounds cream cheese
OR
1 1/2 pounds Marscapone
1 1/2 cups granulated sugar
3/4 cup Marsala wine
OR
6 1/2 ounces liquid or frozen egg yolks
FOR LADYFINGER CAKE: Beat egg whites until soft peaks form.
Fold in confectioners' sugar and then beat until mixture is stiff.
Beat egg yolks with whole eggs until thick and lemon colored.
Fold yolks into white mixture.
Fold flour into white/yolk mixture.
Spread thinly (about 1/4-inch deep) over the surface of a well greased
full size sheet pan.
Bake at 375 degrees F. for 12-14 minutes or until surface is lightly

browned.
Turn out of pan and allow to cool.
Cut into even quarters. Brush with coffee liqueur just before assembling.
FOR FILLING: Whip egg yolks, sugar and Marsala wine until fluffy.
Add cream cheese or Mascarpone in small pieces, beating continuously until

mixture is thick and smooth.
Chill until consistency of icing.
ASSEMBLY: Spread cheese mixture about 1/4 inch thick over surface of first
cake layer.
Add second layer and spread cheese. Continue three times until the cake is
four layers high ending with a cake layer.
Glaze with dark chocolate or sift dark cocoa powder over the top.
Cut into portions. KEEP REFRIGERATED AT ALL TIMES.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 2788 3218 0 2130706543 3854 0 2130706543 0 2130706543

3805 0 0 0 0 2130706543 0 0 3854 0 2130706543
Tortoni Cups
Recipe By :
Categories : Ice Cream / Frozen Yogurt Rag�

-------- ------------ --------------------------------
1 cup crushed amaretti cookies
1/2 cup peach jam
2 tablespoons confectioners sugar
1 quart toasted almond or butter almond ice cream -- softened
In a medium bowl, thoroughly combine crushed cookies and peach jam; set
aside.
In a chilled medium bowl, whip cream, sugar and vanilla until stiff peaks
form; set aside.
Spoon about 1 tablespoon crumb mixture into each of 8 muffin cup liners.
Evenly top each with softened ice cream, whipped cream and coconut. Cover
lightly with waxed paper. Freeze about 1 hour, or until firm. Remove from
freezer 5 minutes before serving.
Source:
"Rag�"
T(Freezing Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2856 0 0 1191 0 740 2737
Traditional Cherry Pie
Recipe By :

-------- ------------ --------------------------------
4 cups frozen unsweetened tart cherries *
Pastry for 2-crust, 9-inch pie
Combine cherries, granulated sugar, tapioca and almond extract in a large

mixing bowl; mix well. (It is not necessary to thaw cherries before
using.) Let cherry mixture stand 15 minutes.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Dot with
butter. Adjust top crust, cutting slits for steam to escape.
Bake in a preheated 400 degree oven 50 to 55 minutes, or until crust is
golden brown and filling is bubbly.
Description:
"A Midwest favorite that always gets rave reviews."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *2 (16-ounce) cans unsweetened tart cherries, well drained, can be

Nutr. Assoc. : 1085 0 5255 0 364 0
Trifle
Recipe By :

-------- ------------ --------------------------------
1 cup your favorite sweetened fresh fruit such
as strawberries or kiwi (1 to 2 cups)
10 3/4 ounces pound cake
Your favorite fruit jam such as
strawberry.
CUSTARD RECIPE
1 1/2 tablespoons cornstarch
2 1/2 cups milk
Cut the pound cake into 1/4" thick slices and allow to dry for several
hours. Prepare custard below. (See custard recipe below). Spread thin
layer of jam on half of the pound cake slices and top with the remaining
slices. Cut into one-inch cubes and scatter into the trifle bowl. Arrange
slices of fruit with cake cubes. Pour the custard mixture over the cake.
Garnish with whipped cream and/or fruit slices. Cover with plastic wrap
and refrigerate until ready to serve.
Custard: In a saucepan, whisk together the granulated sugar, cornstarch

and egg yolks. Whisk in milk in a continuous stream. Stir constantly over
medium heat until thickened to a custard consistency. Whisk in the vanilla
after removing from heat. Allow to cool completely.
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : Option: You may sprinkle the cake slices with rum for additional
flavor.
Nutr. Assoc. : 3473 0 5147 0 0 0 0 3232 0 0
Tropical Fruit Flamb�
Recipe By :

-------- ------------ --------------------------------
1 large fresh pineapple
2 oranges -- peeled, sectioned
1/2 cup triple sec or any orange-flavored liqueur -- divided
1/2 teaspoon freshly grated orange peel
2 bananas -- sliced
Cut pineapple in half lengthwise through crown. With sharp knife, remove
pineapple flesh in chunks. Trim and discard core. Reserve shells. In
medium bowl combine pineapple, orange sections, 1/4 cup liqueur and orange
peel; mix well. Chill several hours, stirring occasionally to blend
flavors. Just before serving, stir in banana slices. Spoon into reserved
pineapple shells. Heat remaining 1/4 cup liqueur, ignite with a match and
pour over fruit.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 4305 1009 0

Valentine's Day Red Cake
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups self-rising flour
1 1/2 cups vegetable oil
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup buttermilk
1/4 cup red food coloring (2 1-oz bottles)
1 teaspoon cocoa
2 large eggs
FROSTING
1 1/2 sticks butter -- softened
1 pound Big Chief powdered sugar
2 cups chopped pecans
Heat oven to 350� degrees. Mix together all cake ingredients with mixer
until well blended. Spray 3 (9-inch) round cake pans with non-stick
coating. Pour batter into the pans. Bake for 20 minutes. Cool 10 minutes
and remove from pans to cool completely before frosting.
To prepare frosting, combine butter, cream cheese and Big Chief powdered
sugar in a bowl and beat until very fluffy. Fold in 1/2 cups pecans to
decorate top of cake. Refrigerate at least 1 hour before serving.
Description:
"For your sweetest of sweets!"
Source:
"Monitor Sugar"
T(Refrigerate):
"1:00"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 4706 0 0 0 0 0 0 0 0

Vanilla Pastry Cream for Tarts
Recipe By :
Categories : Oregon Raspberry & Blackberry Pastry

-------- ------------ --------------------------------
3 cups 1% milk -- divided
2/3 cup sugar
3 eggs -- (2 whole eggs, 1 yolk)
1 1/2 tablespoons vanilla -- (Clear vanilla provides best color in finished
product)
Using double boiler, heat 2 1/2 cups milk until steam rises from the
surface.
In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in
cornstarch, and whisk until well blended. Add eggs, and whisk again until
all is combined.
Remove milk from heat, and gradually whisk in egg mixture. Return pan to
top of double boiler and whisk constantly over medium heat until thickened
and smooth, about 5 minutes. Remove from heat and stir in vanilla.
Transfer to bowl, press plastic wrap onto pastry cream surface, and
refrigerate for up to 3 days.
Source:
Yield:
"3 Cups"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : Tarts are edible art in its purest form. An attractive arrangement
of colorful fruits and/or custard in a pastry crust, the
"tartlet," (a diminutive version of the tart), originated as early
as the 16th century and has been a highly prized fruit dessert
ever since. These desserts not only provide a vehicle to showcase
your favorite fruits � in this case, frozen or canned raspberries
and blackberries � but the versatile tart pastry is perfect for a
plan-ahead event such as Valentine's Day. That's because the
pastry preparation can be interrupted, and the dough frozen at any
of three different points in the baking process, allowing
flexibility for a hectic schedule. The filled tarts are assembled
as close to serving time as possible to avoid soggy pastry.
Nutr. Assoc. : 0 0 0 0 0 0
Very Cherry Pie
Recipe By :

-------- ------------ --------------------------------
1 Pastry for 2-crust 9-inch pie
1 tablespoon butter
Combine frozen cherries, dried cherries, granulated sugar, tapioca and

almond extract in a large mixing bowl; mix well. (It is not necessary to
thaw cherries before using.) Let cherry mixture stand 15 minutes.
*2 (16-ounce) cans unsweetened tart cherries, well drained, can be

substituted for frozen tart cherries. Dried cherries are available at
gourmet and specialty food stores and at selected supermarkets.
Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle
with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to
escape.
Bake in a preheated 375 degree oven about 1 hour, or until crust is golden
brown and filling is bubbly. If necessary, cover edge of crust with
aluminum foil to prevent overbrowning.
Description:
"Dried cherries add a tangy flavor to traditional cherry pie."
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1085 26525 0 5255 0 364 0 0

Volcano Cake
Recipe By :
Categories : Kids Recipes Nat. Pork Producers Council

-------- ------------ --------------------------------
1 box chocolate cake mix
Chocolate cookie crumbs
Chocolate ice cream
Prepare a chocolate cake mix according to the package directions.
Bake in a bundt pan; invert onto serving platter and cool completely. Fill
hole in the center of the cake with scoops of ice cream. Top with cherry
pie filling (lava) and drizzle down sides of the cake. Sprinkle top of
volcano with crushed cookie crumbs.
Description:
"Your kids will "erupt" with cheers when they see this clever cake
idea."
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 2856 0
White Chocolate Pudding
Recipe By :
Categories : Custards/ Puddings/ Mousses Oregon Raspberry & Blackberry

-------- ------------ --------------------------------
2 cups milk
1/3 cup sugar
2 ounces white chocolate chips
Scald 1 1/2 cups milk for 3-4 minutes in microwave or in a saucepan on

medium low. Add sugar and white chocolate to dissolve. In a small bowl
whisk cornstarch and remaining milk. Combine both milk mixtures and cook
in a double boiler at medium heat for 5 minutes or until thickened. Pour
into a shallow dish to cool. Stir occasionally to release steam.
Refrigerate.
Description:
"A velvety-smooth pudding that tastes great alone or paired with other
dessert items such as raspberries. (See Valentine's Day Trifle for
Two)"
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4039 0 0 5519
Whoopie Pies
Recipe By :

-------- ------------ --------------------------------
1 egg
1 cup sugar
2 cups unsifted all-purpose flour
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Filling (recipe follows)
FILLING
1 cup Marshmallow Fluff� (about 1/2 of a 7
1/2-ounce jar)
1 teaspoon vanilla
Heat oven to 350�F. Grease two large cookie sheets and set aside. In a
large bowl with mixer at medium speed, beat egg and vegetable oil.
Gradually beat in sugar and continue beating until pale yellow in color.
In another bowl, combine flour, cocoa, baking soda and salt In a measuring
cup combine milk and vanilla. Add flour and milk mixtures alternately to
eggs and sugar, beginning and ending with dry ingredients. Drop by
tablespoons onto cookie sheet These will spread a lot, so make 6 cakes per
sheet at a time. Bake about 5 minutes or until top springs back when
lightly touched with finger. Remove to wire racks to cool. When cool, use
filling and two cakes to make sandwiches.
To Make Filling: In a medium bowl with mixer at medium speed, beat butter
and remaining ingredients until light and fluffy.
Source:
Yield:
"15 Pies"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 3309 0 0 0 0 0 2130706543 0 0 0 1191 5776 0
Wild Black Currant Cake
Recipe By :
Stash Tea

-------- ------------ --------------------------------
3/4 cup butter
3/4 cup superfine sugar
4 Stash Wild Black Currant tea bags
3 eggs
2 1/2 pints vanilla ice cream
2 1/2 cups heavy cream
2 cups fresh currants
Combine the butter and sugar together and add the flour, the contents of 2
Stash Wild Black Currant tea bags, then the eggs. Pour the mixture into a
greased baking pan. Bake for 20 to 25 minutes, or until done.
Turn out onto a wire rack to cool. When cool, carefully split cake
horizontally into two equal halves. Place the bottom half of the cake back
into the pan. Spread ice cream on and place top half of cake on top. Place
the pan in the freezer for 3 to 4 hours.
Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Black
Currant tea bags with cream. Quickly spread a layer of whipped cream all
over the cake, leaving a rough finish. Place the cake back into the
freezer until about ten minutes before serving. Decorate the cake with
fresh currants.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 1440 0 5263 3218 0 0 3024
Wild Black Currant Dessert Sauce
Recipe By :

-------- ------------ --------------------------------
1/2 cup water
8 Stash Wild Black Currant tea bags
Add the contents of 8 Stash Tea Wild Black Currant tea bags. Mix well.
Simmer for 2 minutes.
Spoon over ice cream or create your own dessert pasta by mixing the sauce
into your favorite pasta and top with your favorite fruits.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 5263
Wild Raspberry Cake
Recipe By :
Stash Tea

-------- ------------ --------------------------------
3/4 cup butter
3/4 cup superfine sugar
4 Stash Wild Raspberry tea bags
3 eggs
2 1/2 pints raspberry ice cream
2 1/2 cups heavy cream
2 cups fresh raspberries
Combine the butter and sugar together and add the flour, the contents of
two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a
greased baking pan. Bake for 20 to 25 minutes, or until done.
Turn out onto a wire rack to cool. When cool, carefully split cake
horizontally into two equal halves. Place the bottom half of the cake back
into the pan. Spread ice cream on and place top half of cake on top. Place
the pan in the freezer for 3 to 4 hours.
Remove cake from freezer and pan. Mix the contents of 2 Stash Wild
Raspberry tea bags with cream. Quickly spread a layer of whipped cream all
over the cake, leaving a rough finish. Place the cake back into the
freezer until about ten minutes before serving.
Decorate the cake with fresh raspberries.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 1440 0 5263 3218 740 0 3398
Wild Raspberry Dessert Sauce

Recipe By :

-------- ------------ --------------------------------
8 Stash Wild Raspberry tea bags
1/2 cup water
Add the contents of 8 Stash Tea Wild Raspberry tea bags. Mix well. Simmer
for 2 minutes.
Spoon over ice cream or create your own dessert pasta by mixing the sauce
into your favorite pasta and top with your favorite fruits.
Source:
"Stash Tea"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5263 0 0 0
Yogurt Torte
Recipe By :

-------- ------------ --------------------------------
1 6-ounce can walnuts -- ground (1 1/2 cups)
1/4 cup sugar
2 8-ounce containers lemon yogurt
Heat oven to 350�F. Reserve 1/4 cup ground nuts for garnish later. In
small bowl with fork mix sugar, butter or margarine and remaining walnuts;
press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15
minutes or until lightly golden; cool. In large bowl beat cream cheese and
Marshmallow Fluff� until smooth. Stir in lemon yogurt. Spread evenly over
crust. Freeze until firm, about 2 1/2 hours. Garnish.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5471 0 0 0 5776 0

Delicious Dessert Recipes

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Delicious Dessert Recipes

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* Exported from MasterCook *

All-American No-Bake Blueberry Pie

Amount Measure Ingredient -- Preparation Method

Prepare gelatin according to package directions. Refrigerate until gelatin

* Exported from MasterCook *

Almond Honey Rugelach

Amount Measure Ingredient -- Preparation Method

Divide dough in 4 portions; on a floured board roll each portion into a

Bake at 350�F 20 to 25 minutes or until golden brown. Cool on racks.

NOTES : Freezing tip: For longer storage, package unfrozen crescents in

* Exported from MasterCook *

Preheat oven to 350 degrees F. Grease and flour a 17 � 11 � 1-inch baking

Nutr. Assoc. : 2033 0 0 0 0 0

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Preheat oven to 375 degrees F.

In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushed

Nutr. Assoc. : 0 0 2856 0 26349 0 0 0

* Exported from MasterCook *

Alpine White Hazelnut Cake

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 0 1273 3677 3398 5519 0 0 0 0 0 0 1273

* Exported from MasterCook *

Apple Brioche Pizza

Amount Measure Ingredient -- Preparation Method

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved

Preheat oven to 400�F.

NOTES : * To measure flour, spoon into standard dry-ingredient measuring

* Exported from MasterCook *

Apple Cinnamon Cheese Cake

Amount Measure Ingredient -- Preparation Method

In a large bowl, combine the contents of 6 Apple Cinnamon tea bag

Nutr. Assoc. : 5263 473 0 3218 3543

* Exported from MasterCook *

Apple Cinnamon Dessert Sauce

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 0 0 0 5263

* Exported from MasterCook *

Recipe By :Ruth B, Rinker, Rinker Orchards, Stephens City, VA

Amount Measure Ingredient -- Preparation Method

Place apples in bottom of a greased 8 1/4 � 1 3/4-inch round baking dish.

* Exported from MasterCook *

Apple Crumb Kuchen

Amount Measure Ingredient -- Preparation Method

Bake at 375�F for 35 to 45 minutes or until toothpick inserted in center

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26366 0 0 0 0 0 0 900028

Amount Measure Ingredient -- Preparation Method

OPTIONAL SOUR CREAM GARNISH: (mix and

Prepare lasagne according to package directions; drain. Spread one can

* Exported from MasterCook *

Recipe By :Holly Dillender

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 30 2928 0 0 0 0 0 4098 0 970 0

* Exported from MasterCook *

Nutr. Assoc. : 0 0 3309 0 0 0 0 0 0 0 0 5290 0 0

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 0 3090

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 5776 0 1191

Banana Creme Anglaise

Amount Measure Ingredient -- Preparation Method