Club Food

2 c Dry white wine

1/2 c Sugar

4 Eggs

1 ts Grated lemon rind

1 ts Grated orange rind

Wine Cream–(German) Combine all of the ingredients in top of a
double boiler.
Cook, beating with a whisk or fork until frothy and
thickened.
Pour into serving dishes and chill.
Serve with whipped
cream if you like.

———————————-FILLING———————————-
1/2 c Sugar

3 tb Flour

1/4 ts Nutmeg

1/4 ts Cinnamon

Salt 4 c Peaches, sliced & peeled

2 ts Margarine

———————————–CRUST———————————–
5 1/2 c Flour

2 ts Salt

1 lb Shortening

1 ts Vinegar

1 c Water

CRUST: Combine salt & flour.
Cut in shortening.
Add water
& vinegar.
Mix.
It should be a firm dough, ready to be rolled.
If not firm, add a little more flour.
Divide into 2.
Roll one ball
thinly & fit into the bottom of a 8″ pie plate.
FILLING:
Combine peaches with sugar, flour, nutmeg, cinnamon & salt.
Mix
well & add to pie crust.
Roll out remaining pastry & cover
pie, seal.
Pierce the top of the pie in the centre with a sharp
knife.
Bake at 400F for 35-40 minutes.

1/4 c Shortening

1/4 c Brown sugar

1 Egg yolk

1/2 ts Vanilla

1/2 c Flour

1/4 ts Salt

2 tb Diet raspberry spread

Cream shortening and sugar together.
Beat in yolk and vanilla.
Stir in flour and salt.
Roll dought into 20 balls and place on
ungreased baking sheets.
Dent the top with the end of a table
knife.
Bake at 350F for 5 min then dent tops again.
Continue to
bake another 5 min or until lightly browned.
Spoon 1/2 tsp diet
spread in depressions while still hot.
Makes 20 cookies.
One
serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils
Choice Source: Measure for Measure and Other “Stirring” Things
Calgary General Hospital copyright 1984 Shared by Elizabeth Rodier
4/93 NOTE: Double recipe can use either 2 yolks or one whole
egg.

1 1/2 c Plain flour

1/2 c Chopped pecans

1/4 c Packed brown sugar

1/2 c Melted butter

8 oz Cream cheese, softened

8 oz Whipped topping

2 c (3c) Peaches & sugar

1 3/4 c Powdered sugar

1/2 t Almond flavoring

FOR CRUST: Combine flour, sugar and pecans.
Add the butter.
Mix
well and press mixture in bottom of 13 x 9 baking dish.
Bake at
350F for 18-20 minutes.
Cool.

FOR FILLING: Beat cream cheese and powdered sugar at medium
speed until light and fluffy.
Fold in whipped topping and almond
flavoring.
Drain peaches and add to whipped topping mixture.
Spoon
over cooled crust and chill for several hours.

10 Slices stale bread

3 Eggs, beaten

2 c Sugar

1/2 c Oleo

1 c Raisins

1 c Pecan pieces

1 cn (16 oz) fruit cocktail/juice

1 cn Pet milk (12 oz)

1 c Water

2 T Vanilla butternut flavouring

Put everything in a large bowl and mix it up.
Yeola says that
she uses her hands to make sure it’s well blended.
Then turn into a
greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour
and 20 minutes.
From Justin Wilson’s “Outdoor Cooking with Inside
Help” I’ve had this with a delicious Jack Daniels sauce.
I’ve
looked high and low, but can’t find the recipe.
If you’re ever in
Lafayette Louisiana go to Prejeans, one of the nicest Cajun
restaurants around.
They serve a great bread pudding there, maybe
you can talk them into giving you their sauce recipe.

1 3/4 c All-purpose flour

1 tb Granulated sugar

1 tb Baking powder

1 ts Baking soda

3/4 ts Salt

1/4 c Butter; cold

3/4 c Cheddar cheese; shred

1 c 1% plain yogurt

in large bowl, mix together flour, sugar, baking powder, baking
soda and salt; cut in butter until mixture resembles coarse crumbs.
Stir in cheese.
Add yogurt all at once; stir with fork to make
soft, slightly sticky dough.
On lightly floured surface, knead
dough gently 6 times or until smooth.
Gently pat out dough to
1-inch thick round.
Using 2-inch round cutter, cut out rounds.
Gather up scraps and pat out dough once morel; cut into rounds.
Bake on ungreased baking sheet at 425F 220C for 12 to 15 minutes or
until puffed and golden.
Transfer to racks and let cool.

1 Envelope of Gelatin

1/4 c Cold Water

1 1/2 c Skim Milk

1/3 c Granulated Sugar

2 1/4 c Plain Yogurt

1 ts Vanilla Extract

1 Strawberry Coulis recipe

Fresh Strawberries Rinse a 1 quart heart shaped mold under cold
water, do not dry.
Soak the unflavoured gelatin in 1/4 cup cold
water.
Mix milk and sugar together in a saucepan and heat until
sugar dissolves.
Remove from heat, add gelatin mixture and stir
until gelatin dissolves.
Empty gelatin mixture into a large bowl
and let cool for 5 minutes.
Stir in yogurt and vanilla.
Pour into
rinsed mold and refrigerate for at least 2 hours or until set.
Unmold by placing bottom of mold in warm water for a few seconds,
then turning out onto serving plate.
Pour strawberry coulis around
mold.
Decorate with fresh strawberries.
Serves 6.
From The Gazette,
91/02/06.

2 c Fine vanilla-

Wafer crumbs 1/4 -cup sugar 1/3 c Melted but- 2 tablespoons

-cocoa Ter or margarine 1 -cup heavy cream .
.
.
1 cup -chopped
Cali- 1/2 c Butter or fornia walnuts

Margarine 1 -fully ripe banana, 1 1/2 c Sifted con- mashed

Fectioners’ sugar 1/4 -cup sliced mara- 2 Eggs schino
cherries

Source: BETTER HOMES & GARDENS, DECEMBER, 1956 Mix together
crumbs and melted butter; reserve 2 tablespoons for top.
Press
remainder in bottom of 1-quart refrigerator tray.
Cream together
1/2 cup butter and confectioners’ sugar.
Add eggs, one at a time,
beating well after each.
Spread over crumbs.
Combine sugar, cocoa,
and cream; whip.
Fold in nuts and fruits; pile atop mixture in pan.
Sprinkle reserved crumbs over.
Chill 24 hours or freeze.
Cut in
wedges.
Makes 9 to 12 servings.

1 ts Unflavored gelatin

4 c Watermelon cubes

2 tb Lime juice (or lemon)

2 tb Honey

Lime twists for garnish In a micro-safe cup, soften gelatin in 2
tb water by heating briefly.
Stir until gelatin is dissolved.
(Suggestion: cut up melon in a sieve to catch the seeds, over a
bowl to catch the juice or you will have lots of juice around the
cutting board.) In a blender container, combine 1 cup of melon
cubes, lime (or lemon) juice, honey and gelatin mixture.
Cover and
blend at high speed for 30 sec or until smooth.
Add remaining melon
in batches, cover and blend at high speed until smooth.
Pour into a
8x8x2″ pan and freeze until almost firm.
Remove from freezer and
transfer mixture to a large chilled bowl.
Beat at high speed with
an electric mixer or food processor until smooth.
Return to pan or
pour into serving size cups or pour into plastic ice cube trays and
freeze several hours until firm.
To serve let stand 15-20 min at
room temperature.
Scrape surface (if you used 8×8 pan) and spoon
into serving dishes.
Garnish.
Yield 6 servings, about 6 cups (I
only got about 4 cups) One serving: Calories 58, Protein 1 g, Fat
<1g, Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4 mg,
Potassium 133 mg.
Diabetic Exchange: 1 fruit Source: Univ.
of
Calif.
San Diego UCSD Healthy Diet for Diabetes c.
1990

2/3 c Sugar

1/2 c Water

2/3 c Light corn syrup

2 tb Lemon juice

1/4 Large watermelon

In a medium saucepan, combine sugar, water and corn syrup.
Stir
over medium heat until mixture comes to a boil.
Without stirring,
simmer over low heat 5 minutes.
Stir in lemon juice; cool to room
temperature.
Cut melon from rind, reserving only red fruit.
Remove
and discard seeds.
Cut fruit into 1-inch cubes, making about 8
cups.
Puree melon cubes about 2 cups at a time in blender or food
processor fitted with metal blade.
Stir into cooled syrup.
Pour
into ice cream canister.
Freeze in ice cream maker according to
manufacturer’s directions.
Makes about 2 quarts.
Per Serving: 88
calories – 0 protein – 23 g.
carb.
~ 0 fat – 0 chol – 11 mg.
calcium.

4 Stick-type rolls*

200 g Flour (1 3/4 cups)

2 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 pn Salt

Fat for deep-frying 1/2 l Wine OR cider (2 cups plus 2

-Tbsp) Sugar to taste From the Allgaeu area.
From grandmother’s
more thrifty times; rarely encountered today.
Combine the flour,
eggs, milk, and salt into a batter.
Cut the rolls into 4 slices.
Dip the slices into the batter, then fry until golden brown.

Arrange fritters in a bowl, and pour hot, sweetened wine or
cider over them.
Give them time to soak up the wine before serving.
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard
Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 9/92

1 Egg, separated

2 tb Milk

50 g Flour (1/2 cup less 1 Tbsp)

1 ds Salt

10 tb Liquid honey

Fat for frying From grandmother’s more thrifty times; rarely
encountered today.
From the Oberallgaeu region.
Make a batter of
the flour, egg yolk, milk, salt, and sugar.
Beat the egg whites,
and add to the mixture.
Take five wooden spoons and stick the
handles about 1/3 to 3/4 inch deep into the dough, twisting the
handles as you do so.
Immediately transfer them to fat that has
been heated to 390 degrees F.
As soon as the dough has browned,
once again dip into the dough, then back into the hot fat.
Repeat
the process 5 to 6 times.
When the very outside layer has turned
crisp and brown, remove the pastry from the spoon handle, fill with
honey, and serve hot, dusted with crushed sugar.
Makes 8 wasp
nests, for dessert.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb
and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92

3/4 c Butter or margarine

– softened 1/2 c Powdered sugar

1 1/2 c All-purpose flour

——————————-WHITE
FILLING——————————-
10 oz Premier White
Chips

- (Hershey’s) 1/4 c Whipping cream

8 oz Softened cream cheese

——————————-FRUIT
TOPPING——————————-
1/4 c Sugar

1 tb Cornstarch

1/2 c Pineapple juice

1/2 ts Lemon juice

Assorted fresh fruit – sliced Heat oven to 300 degrees
Fahrenheit.
In small mixer bowl, beat butter and powdered sugar
until smooth; blend in flour.
Press mixture onto bottom and up side
of 12-inch round pizza pan.
Flute edge, if necessary.
Bake 20 to 25
minutes or until lightly browned; cool completely.
Prepare white
filling; spread on cooled crust.
Cover; refrigerate.
Prepare fruit
topping.
Cover; refrigerate assembled tart until just before
serving.
10 to 12 servings.
White Filling: In microwave-safe bowl,
place Hershey’s Premier White Chips and whipping cream.
Microwave
at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and
mixture is smooth when stirred vigorously.
Beat in cream cheese.
Fruit Topping: In small saucepan, stir together sugar and
cornstarch; stir in juices.
Cook over medium heat, stirring
constantly, until thickened; cool.
Meanwhile, arrange fruit on top
of filling; carefully pour or brush juice mixture over fruit.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias

1 Roll, 10″ long and 2 1/2″

In diameter or the equi- Valent amount of bread 2 c Heavy
cream

1/2 c Milk

1/4 c Sugar

9 oz White chocolate, chopped

1 Egg

4 Egg yolks

Semi-sweet chocolate for Garnish (optional) Cut the roll into
eight slices; place on middle rack of a 250F oven and leave until
dry, about 20 minutes.
In a saucepan, heat 1 1/2 cups of the heavy
cream, the milk, and the sugar over low heat, stirring until sugar
is dissolved.
Add 5 oz.
of the white chocolate, stir until melted,
and remove from the heat.
In a large bowl, whisk the egg and yolks
together.
Whisk the chocolate mixture into the eggs a little at a
time.
Tear the bread into 1″ pieces, add to the white chocolate
custard, and stir to mix.
Leave to soak, stirring occasionally,
until all the custard has been absorbed by the bread, 1 to 2 hours.
Put the mixture into an 8″ square, 2″ deep baking dish.
Put the
dish in a slightly large pan and add hot water to come halfway up
the sides of the baking dish.
Bake the pudding in the water bath at
350F for 45-50 minutes, until the custard is set and the top is
golden brown.
Serve warm or cold.
If you chill it, loosen the sides
with a metal spatula and invert the pudding onto a cutting surface.
Cut into four squares and cut each square into a triangle.
For the
sauce, heat the remaining cream in a small pan.
Add the remaining 4
oz.
white chocolate and melt.
If desired, grate some semi-sweet

chocolate and sprinkle on top of the pudding.

6 T Unsalted butter

8 oz Grated white chocolate

2 ea Eggs

1/2 c Sugar

1 T Vanilla

1 c Flour

1 c Heaped semi-sweet choc chunk

1.
Preheat oven to 350.
Grease and flour an 8 inch square baking
pan.

Melt butter and 4 oz of white chocolate together in top of
double boiler over hot water.
When melted remove from heat and add
balance of white chocolate.
Stir to blend well.
Set aside.
2.
Beat
eggs.
Add sugar.
Beat 2-3 minutes.
Add white chocolate and

butter mixture, vanilla and flour.
Beat just until smooth.
Add
chocolate chunks and mix in by hand — do not beat.
3.
Pour into
prepared pan and bake 35 minutes or until toothpick inserted

in center comes out clean.
Cool on wire rack.
Cut into squares
or bars.
from: _Cookiemania_

6 T Unsalted butter

8 oz Grated white chocolate

2 Eggs

1/2 c Sugar

1 T Vanilla

1 c Flour

1 c Heaped semi-sweet choc chunk

1.
Preheat oven to 350.
Grease and flour an 8 inch square baking
pan.

Melt butter and 4 oz of white chocolate together in top of
double boiler over hot water.
When melted remove from heat and add
balance of white chocolate.
Stir to blend well.
Set aside.
2.
Beat
eggs.
Add sugar.
Beat 2-3 minutes.
Add white chocolate and

butter mixture, vanilla and flour.
Beat just until smooth.
Add
chocolate chunks and mix in by hand — do not beat.
3.
Pour into
prepared pan and bake 35 minutes or until toothpick inserted

in center comes out clean.
Cool on wire rack.
Cut into squares
or bars.
from: _Cookiemania_

2 1/2 c Water

1/3 c Sugar

1/2 ts Vanilla

6 oz White chocolate

1 ts Creme de cassis

-(black currant) 1/4 c Chocolate chips or

-grated semi-sweet -chocolate Boil water and sugar.
Simmer 5
min.
Move to double boiler, add white chocolate and melt.
Cool.
Add
creme de cassis and vanilla.
Freeze in ice cream maker.
Fold in
chips.
Freeze again.

5 oz White chocolate

3 Egg yolks

4 tb Sugar

1/3 c Frangelico

2 tb Lemon juice (fresh squeezed)

2 Clear gelatin sheets

1/4 c Water

3 c Heavy cream; whipped

In the top of a simmering double boiler place the white
chocolate and melt it.
Keep it warm.
In the top of another
simmering double boiler place the white chocolate and melt it.
Keep
it warm.
Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water.
Heat
them slightly and mix them together so that the gelatin is totally
dissolved.
Let the mixture cool to room temperature.
Add it to the
egg-yolk-chocolate mixture and stir it in well.
Carefully fold the
whipped cream into the mixture.
Place the mousse in the
refrigerator for 1 hour, or until it is firm.

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves

200 g (7oz) white chocolate

1 Egg

1 Egg yolk

1 tb Cointreau or Grand Marnier

300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits

Icing sugar
———————————-GARNISH———————————-
Lemon slices Sliced strawberries or kiwi – fruit slices To Drink: -
Sweet white wine.
Level of Difficulty: Medium difficult Preparation
Time: 1 hour + setting time Prepare in Advance: Yes Soak the
gelatine leaves in cold water for 10 mins to soften.
Melt the
chocolate in a heatproof bowl over a pan of hot, but not boiling,
water.
Allow to cool but not to set.
Beat the egg and egg yolk in a
stainless steel bowl over a pan of hot, but not boiling, water
until thickened.
Squeeze the gelatine leaves and stir into the warm
egg mixture until melted.
Allow to cool while still beating.
Add
the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even.
Stir in the liqueur.
Whip the cream
until thick and carefully fold into the chocolate mixture.
Put the
mousse in the fridge for 2 hours, until it has set.
Meanwhile, make
the sauce.
Peel the kiwi fruit and pure them in a mixer or food
processor.
Add icing sugar to taste, if required.
Keep the sauce
cold until ready to serve.
Pour a little sauce on 4 individual
dishes.
Shape the mousse into egg-shaped balls, using two warm
tablespoons, and place them on top of the sauce.
Garnish with a few
lemon leaves, sliced strawberries or slices of kiwi fruit.
Posted
by : Sue Rykmans.
Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK)
On THU, 2 MAR 1995 205648 GMT

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves

200 g (7oz) white chocolate

1 Egg

1 Egg yolk

1 tb Cointreau or Grand Marnier

300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits

Icing sugar
———————————-GARNISH———————————-
Lemon slices Sliced strawberries or kiwi – fruit slices Level of
Difficulty: Medium difficult Preparation Time: 1 hour + setting
time Prepare in Advance: Yes Soak the gelatine leaves in cold water
for 10 mins to soften.
Melt the chocolate in a heatproof bowl over
a pan of hot, but not boiling, water.
Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened.
Squeeze the gelatine
leaves and stir into the warm egg mixture until melted.
Allow to
cool while still beating.
Add the melted chocolate to the mixture,
a little at a time, until the mixture is smooth and even.
Stir in
the liqueur.
Whip the cream until thick and carefully fold into the
chocolate mixture.
Put the mousse in the fridge for 2 hours, until
it has set.
Meanwhile, make the sauce.
Peel the kiwi fruit and pur
e them in a mixer or food processor.
Add icing sugar to taste, if
required.
Keep the sauce cold until ready to serve.
Pour a little
sauce on 4 individual dishes.
Shape the mousse into egg-shaped
balls, using two warm tablespoons, and place them on top of the
sauce.
Garnish with a few lemon leaves, sliced strawberries or
slices of kiwi fruit.

1 1/4 c Walnuts, chopped fine

3/4 c Unsalted butter, softened

3 tb Sugar

1 1/2 c Flour

1 ts Freshly grated orange zest

1 lg Egg, beaten lightly

3 c Fresh raspberries

12 oz White chocolate, chopped

1/2 c Heavy cream, warmed

1/2 c Whipped cream as garnish

In a bowl with an electric mixer, blend walnuts, 3/4 of the
butter, sugar, flour, zest and egg until combined well, and press
into an 11 inch tart pan with removable bottom.
Freeze shell 15
minutes.
While shell is freezing, preheat oven to 375F.
Bake shell
in middle of the oven 25-30 minutes, or until golden brown.
Cool on
a rack.
Remove side of pan and transfer shell to a plate.
Fill
shell with 2 1/2 cups of raspberries.

In a large metal bowl set over a saucepan of barely simmering
water, melt the chocolate.
Remove bowl from the heat and whisk in
the cream and the remaining butter, whisking until smooth.
Spread
chocolate mixture over the raspberries, smoothing top and chill,
covered, for 3 hours or overnight.

Garnish tart with whipped cream and remaining 1/2 cup of
raspberries.
Serve at room temperature.

1 Envelope unflavored gelatin

1/4 c Cold water

1/2 c Sugar

1/4 c All-purpose flour

1/2 t Salt

1 1/2 c Milk

3/4 t Vanilla extract

1/4 t Almond extract

3 Egg whites

1/4 t Cream of tartar

1/4 c Sugar

1/2 c Whipping cream, whipped

1 c Flaked coconut

1 Baked 9-inch pastry shell

Additional flaked coconut -(opt.) Red & green candied
-cherries Soften gelatin in cold water, and set aside.
Combine 1/2
C sugar, flour, and salt in a saucepan; gradually add milk,
stirring until blended.
Cook over medium heat, stirring constantly,
until mixture thickens and comes to a boil.
Boil 1 minute, stirring
constantly.
Remove from heat; stir in softened gelatin and
flavorings.
Cool.
Beat egg whites (at room temperature) and cream
of tartar until foamy; gradually add 1/4 C sugar, 1 T at a time,
beating until soft peaks form.
Fold egg whites, whipped cream, and
1 C coconut into gelatin mixture; pour into crust.
Sprinkle with
additional coconut, if desired.
Chill until set.
Garnish with
candied cherries.
Di Note: Made this one Christmas and received
rave reviews.
Very pretty pie.
Di Pahl’s personal recipes-1994

3/4 c Sugar

1 c Dry white wine

2 c Water

1 Grated peel of lemon

1 Orange in slices

2 pk Unflavored gelatin

1 cn Frozen orange juice(6oz)

2 tb Lemon juice

2 c Whipping cream,whipped

Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange
juice concentrate, water and lemon juice.
Heat to boiling, stirring
constantly.
Boil and stir 1 minute.
Remove from heat.
Stir in lemon
peel.
Refrigerate until mixture mounds slightly when dropped from
spoon, about 2 1/2 hours.
Fold chilled gelatin mixture into whipped
cream.
Pour into 7-cup mold.
Refrigerate until firm, about 12
hours.
Unmold and garnish with orange slices.

1 t Clear vanilla extract*

4 T Water

1/2 c Shortening

1/2 c Butter

3 oz Melted bittersweet

-chocolate 1 T Wilton Meringue Po

1 Pkg Fillo Sheets

1 lb Butter, melted

1 lb Walnuts, chopped

3 c Sugar, white granulated

1/2 ts Ground Cloves

1 ts Ground Cinnamon or

1/4 ts Ground and 1 Stick Cinnamon

9 x 13 Pyrex Baking Dish

Pastry Brush 1.
Chop walnuts to medium fine and mix with 1 cup
sugar, 1/4 Teaspoon

ground Cinnamon and 1/4 Teaspoon ground Cloves.
2.
Melt Butter.
3.
Cut Fillo in half so that each sheet fits the bottom of the
Baking Pan.
4.
Generously butter the bottom and sides of the baking
pan and place the Fillo, one sheet ata a time, in the baking pan.
Generously spread butter on each sheet of fillo as it is placed in
the pan.
Every 6 to 8 sheets of Fillo sp[read a layer of walnut
mix.
Continue layering Fillo sheets and walnuts until Fillo is
complete.
Pour any remaining butter over top of the Baklava.
The
secret to good flaky Baklava is to have each sheet of Fillo well
buttered so that the sheets do not stick together.
5.
With a sharp
knife, cut the Baklava diagonally to form diamond shaped pieces.
6.
Preheat oven to 350 degrees and bake the Baklava for 40 to 45
minutes or until golden brown on top.
Remove from oven and allow to
cool completely.
7.
SYRUP Mix one cup water, two cups sugar, 1/4
teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the
Cinnamon stick in a sauce pan and bring to a bnoil.
Simmer for 20
minutes.
8.
Pour the boiling syrup over the cool Baklava and allow
to cool completely again.
When cool serve individual pieces with
strong (Turkish) sweet coffee and dried apricots for an exquisite
dessert.

1/2 Grapefruit

1 Orange

1 c Fresh pineapple

6 Marshmallows

6 Maraschino cherries

1/2 c Moist shredded coconut

2 tb Maraschino juice

3 Egg whites

6 tb Confectioner’s sugar

Remove segments from membrane of grapefruit and orange, slice
pineapple and cut marshmallows and cherries into eighths.
Soak
marshmallows and coconut in combined juices.
Beat egg whites until
stiff and fold in sugar.
Combine with fruits and coconut
marshmallow mixture.
Freeze in refrigerator tray until firm.
For an
extra taste treat add 1 tb of brandy or some people like to add 1/2
cup of seedless raisins.

Butter 9 Twinkies

3 Eggs; Large, Seperated

Cream Of Tartar; Dash of 1/2 c Sugar

1/2 t Vanilla Extract

6 oz Chocolate Chips; Semisweet

1 c Pecans; Chopped

1 c Heavy Cream; Whipped

Grease pyrex square or rectangular casserole with butter.
Cut 8
Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of
the casserole.
Beat egg whites, with the cream of tartar and sugar,
adding vanilla.
Melt chocolate chips in the top of a double boiler.
Add egg yolks to chocolate, slowly, continuing to stir over boiling
water.
Fold chocolate into egg whites.
Spread over Twinkies, then
sprinkle with about half of the nuts.
Layer on more twinkies, more
chocolate, more nuts.
Continue layering.
Top with whipped cream and
a single whole Twinkie.
Chill and serve.