ALMOND PASTRY

Ingredients

4 ounces sweet almonds

2 bitter almonds
4 ounces flour
Whites of 3 eggs
teaspoon baking powder
4 ounces sugar

Instructions

1. Blanch the almonds, and put them through a nut mill; then pound them well in a
mortar, a little at a time, adding occasionally one drop of water to keep them from
oiling.
2. When they are well pounded, return the whole to the mortar, and add gradually the
flour, which must be sifted, and the sugar.
3. Stir in the whites of eggs, beaten to a stiff froth.
4. Drop one tablespoon for each cake on a cake tin, and bake immediately in a moderate
oven for about ten minutes.
5. The should be kept in a closed tin in a dry place.

CHOCOLATE MUFFIN RECIPE

Chocolate Muffin ingredients list:

2/3 cup of baking cocoa.

2 large eggs.
2 cups of flour.
1 cup of chocolate chips.
1/2 cup of sugar.
2 teaspoons of baking soda.
1 1/3 cups of milk.
1/3 cup of vegetable oil.
1 teaspoon of vanilla.
1/2 teaspoon of salt.

Instructions for Chocolate Muffin:

Preheat your oven to 400F.

Coat muffin tins with non-stick cooking spray.
In a large bowl, combine the cocoa, flour, sugar, baking soda, salt and vanilla.
Stir in half a cup of chocolate chips.
In a separate bowl, combine the eggs and milk.
Add the egg/milk mixtute to the other ingredients until moistened.
Scoop the batter evenly into the prepared pan.
Sprinkle with the remaining chocolate chips.
Bake for about twenty minutes or until a toothpick inserted in the middle comes out
clean.
Cool on a wire rack before removing from the pan.

1
 BLACKBERRY CAKE RECIPE(SPEED)

INGREDIENTS

1 1/4 cups sugar

8 tbsp. butter
2 large eggs
1 cup buttermilk
1 1/4 tsp. baking soda
1 cup blackberries, mashed
1 1/4 tsp. ground cinnamon
1/2 tsp. ground cloves
2 cups flour

DIRECTIONS

Preheat oven to 425F.

In large bowl, combine sugar and butter. Beat with an electric mixer until fluffy. Beat in
eggs.
In small bowl combine, buttermilk and baking soda, stirring to dissolve baking soda.
Add blackberries, buttermilk mixture, cinnamon and cloves to sugar mixture; mix well.
Add flour; mix well.
Spoon into a 128 inch baking dish. Bake for 20 minutes or until cake starts to pull away
from sides.
Serves 18

Total Time: 00:40

MULTI-GRAIN SOYBEAN BREAD (CONVENTIONAL RECIPE)

Ingredients:

1 1/2 tb Soy oil

1 1/2 tb Honey
2 c Warm water (105 F to 115 F)
1 pk (1/4 ounce) dry yeast
1 c Water
2 c Bread flour
1 c Whole wheat flour
1/2 c Soy flour
1 1/2 tb Nonfat powdered milk
2 ts Salt
1 1/2 ts Cornmeal
1/2 c Bran flakes
1 t Flax seeds
1 t Whole millet

Directions:

Combine warm water, soybean oil, honey, and dry yeast into measuring cup. Allow to stand 5
minutes. Measure flours and other ingredients into mixing bowl. Blend warm liquids into flour
mixture. Beat with an electric mixer at medium speed for two minutes, occasionally scraping

2
the sides of the bowl. The dough will be stiff. Turn out onto a lightly floured board and knead
mixture until it becomes smooth and elastic, and dough does not stick to the board. Place
dough in bowl that has been rubbed down with soy oil, and allow to double in volume. Punch
down. Knead lightly and shape into loaf. Place in greased 9" x 4 1/2" loaf pan and let rise to
double volume, approximately 30 minutes. Bake in 350 F oven for 35 to 40 minutes. Allow to
cool on rack.

Chocolate Chip Peanut Butter Squares Recipe

1 1/2 cups powdered sugar
1 1/2 cups creamy peanut butter
1 1/2 tsp. vanilla
1 roll (16.5 oz.) refrigerated chocolate chips cookies
Heat the oven to 350 F. In a medium bowl, mix the powdered sugar, peanut butter, and vanilla
with a spoon until well blended. Cut the cookie dough in half crosswise. In an ungreased 8 or 9
inch square pan, break up half of the dough. With floured fingers, press the dough evenly in the
bottom of the pan. Press the peanut butter mixture evenly over the dough. Crumble and
sprinkle remaining half of the dough over the peanut butter mixture. Carefully spread as evenly
as possible. Bake for 30 to 35 minutes or until golden brown and firm to the touch. Cool in the
pan on a cooling rack for 30 minutes. Refrigerate until chilled, about 1 hour.
Makes 12 bars

American Cheesecake Recipe

INGREDIENTS
4 oz. zwieback, crushed
1 cup plus 4 tbsp. sugar, divided
5 1/3 tbsp. butter, melted
3 packages (8 oz.) cream cheese, softened
1 1/2 tsp. vanilla extract, divided
1 tsp. lemon juice
4 egg whites, stiffly beaten
1 container (8 oz.) sour cream
DIRECTIONS
Preheat oven to 350F.
Reserve 1/4 cup zwieback crumbs. In small bowl combine remaining crumbs, 2 tbsp. sugar and
butter; mix well. Press onto bottom and partway up sides of 10 inch springform pan.
In large bowl combine cream cheese, 1 cup sugar, 1 tsp. vanilla extract and lemon juice. Beat at
medium speed with electric mixer until fluffy.
Fold in egg whites. Spoon into springform pan. Bake 25 minutes. Increase temperature to
475F.
In small bowl combine sour cream, remaining sugar and remaining vanilla extract; mix well.
Spread on top of cheesecake. Sprinkle with reserved crumbs. Bake 5 minutes or until lightly
browned. Chill, covered for 3 hours.
Serves 10
Total Time: 03:50

3
 Chiffon Cake Recipe
INGREDIENTS
1 1/4 cups flour
3/4 cup plus 2 tbsp. sugar, divided
1/2 tsp. salt
7 large eggs, separated
3 tbsp. water
1 1/2 tsp. vanilla extract
1/2 tsp. cream of tartar
DIRECTIONS
Preheat oven to 325F.
In large bowl sift flour, 3/4 cup sugar and salt; mix well. Make a well in the center.
In small bowl combine egg yolks and water. Beat on medium speed with an electric mixer until
blended. Beat in vanilla extract.
In large bowl combine egg whites and cream of tartar. Beat at high speed until stiff peaks form.
Slowly add remaining sugar, beating constantly.
Add egg yolk mixture to the well in flour mixture until blended. Fold into egg white mixture.
Spoon into a tube pan. Bake for 40 minutes or until toothpick inserted in center comes out
clean. Let cool for 1 1/2 hours.
Serves 16
Total Time: 02:30

Pineapple Upside Down Cake Recipe

INGREDIENTS
2 tbsp. plus 2/3 cup butter, divided
1/2 cup light brown sugar, firmly packed
1 can (20 oz.) sliced pineapple in heavy syrup
7 maraschino cherry halves
2 1/2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 large eggs
1 tsp. grated lemon zest
DIRECTIONS
Preheat oven to 350F. In 10 inch cast iron skillet heat butter until melted. Sprinkle brown sugar
over butter. Remove from heat.
Drain peineapple, reserving 7 slices of pineapple and 1 cup of syrup. Arrange reserved
pineapple slices in prepared skillet. Place cherry half in center of each slice.
Place remaining butter in large bowl. Beat with electric mixer set on high speed until creamy.
Sift flour, granulated sugar, baking powder and salt together. Add flour mixture to butter. Stir in
reserved syrup, eggs and lemon zest. Beat for 2 minutes.
Pour batter into skillet. Bake for 45 minutes or until toothpick inserted in center comes out
clean. Cool for 10 minutes.
Serves 8
Total Time: 01:00

Lemon Pound Cake Recipe

INGREDIENTS
2 cups flour
1tsp. baking powder
1 tsp. baking soda
4
1/2 tsp. salt
1/2 cup sour cream
1/2 cup milk
1/3 cup sugar
1/4 cup vegetable oil
1 large egg, beaten
2 tbsp. lemon juice
1 tsp. grated lemon zest
3 pints strawberries
DIRECTIONS
Preheat oven to 350F. Spray loaf pan with cooking spray.
In large bowl combine flour, baking powder, baking soda and salt.
In medium bowl combine sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest.
Stir sour cream mixture into flour mixture until blended; pour into loaf pan. Bake for 50 minutes
or until toothpick inserted in center comes out clean.
Cool for 25 minutes. Serve with strawberries.
Serves 16
Total Time: 01:00

Brown Sugar Pound Cake Recipe

INGREDIENTS
1 1/2 cups butter, softened
2 cups sugar
1 cup light brown sugar, firmly packed
3 cups cake flour
5 large eggs
1/4 cup dark rum
1 tsp. vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 325F. Grease and flour tube pan.
In large bowl combine butter, sugar and brown sugar. Beat with electric mixer set at medium
high speed until fluffy.
Beat in flour alternating with the eggs. Beat 3 minutes or until fluffy.
Add rum and vanilla extract; mix well. Fold in pecans. Spoon into tube pan.
Bake 2 hours or until toothpick inserted in center comes out clean.
Serves 16
Total Time: 02:20

Mexican Omelette Burrito Recipe

1/2 lb. chorizo sausage
6 eggs
1/2 cup milk
4 flour tortillas, warmed
1 pkg. (8 oz.) Cheddar cheese, shredded
1/2 cup salsa
Remove sausage from casings. In medium skillet, cook sausage on medium heat 10 minutes.
Drain on paper towels. Wipe out skillet with paper towel.
In medium bowl, beat eggs and milk. Season with salt and pepper. Heat skillet on medium heat.
Cook eggs 5 to 10 minutes until scrambled. Add sausage.
Spoon egg mixture onto tortillas; top with cheese and salsa. Fold in two opposite edges; roll up.
4 Servings
5
 Potatoes Baked in Cream (for 2 to 3 persons)
Ingredients :
4 potatoes, boiled
1/2 cups cream
1/2 tablespoons of salt pepper to taste some fresh coriander,
finely chopped (optional)
6 tablespoons grated cheese

Preparation :
Cool the potatoes, and peel them. make thick slices.
Beat the cream slightly, and mix it with salt, pepper, and coriander Lightly grease a baking dish
with a tablespoon of oil. Rub it all over the base. Put 1/3 of the potatoes into the dish. Put 1/3
of the cream over, and then add 2 tablespoons of the cheese. Repeat the layers, ending with
cheese When you are ready to eat and/or serve, preheat the oven to 180 C , Bake the potatoes
for about 20 minutes, or till the top is nicely browned.

Dry Cooked Potatoes

Ingredients :
4 medium sized potatoes
1.5 teaspoons of oil
1/2 teaspoons cumin seeds
1/4 teaspoon turmeric powder
red chili powder to taste
3/4 teaspoons of coriander powder
3/4 teaspoons of fenugreek
1 teaspoon salt

Preparation :

Boil the potatoes, cool and peel. Cut them into cubes. Put the pan on the fire, with the oil, and
let it heat up. Drop the cumin seeds, and within a few seconds, all the other ingredients. Fry for
a few more seconds. Now drop the potato cubes. Stir well to coat them with the spices. Cover
and simmer on a very low fire for about 10 minutes. (Stir often so as to make sure that the
potatoes are not sticking or burning. Add a few teaspoons of water if they are doing so.) Your
special potato dish is ready !

Potato Cutlets !
Ingredients :
2 Large potatoes
2 slices of bread
3/4 teaspoons of salt
1/2 teaspoons of mango powder (optional )
red chili powder to taste, or green chilies finely chopped
2-3 teaspoons fresh coriander
finely chopped. Oil for frying
Preparation :
Boil the potatoes (use the pressure cooker for efficiency), and wearing oven gloves, peel the
potatoes and put them onto the plate. Put the bread on a small bowl. and pour just bout
enough water to cover. Lift out one slice of bread at a time from the water, squeeze it hard to
remove as much as water possible, and drop in to hot potatoes. Ad also the rest of the
ingredients except the oil. Mix, and mash well. Check salt and other seasonings, and add
whatever is needed at this this point. Divide the mixture into 6 equal bits, and roll each one into

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smooth balls. (rub a little oil on your palms, so that they don't stick). As soon as you make a
smooth balls with almost no cracks, press slightly, so as to flatten it. Neaten the edges, and
keep them covered in napkin papers, until you are ready to eat. When you are ready to serve or
to eat, you will just need to fry them. Take a flat fry pan, and put in oil of about an inch deep.
Put in as many potato cutlets will fit in comfortably. Fry golden brown on each site, and a
slotted spoon will come real handy while frying. As soon as frying is complete, put the cutlets
on brown or napkin papers, to dry out the extra oil. Serve hot, with sauce.

Tomato blended potatoes

Ingredients :
3 Large potatoes
2 Large tomatoes
1.5 teaspoons cooking oil
3/4 teaspoons cumin seeds
1/4 teaspoons turmeric powder
1/2 teaspoons coriander powder
Green chilies to taste
salt to taste( normally 1/2 teaspoon reqd.)
3 teaspoons fresh, finely chopped coriander (optional)
Preparation :
Wash the tomatoes, and cut them in to small pieces, then add the green chilies, and blend in an
electric blender.
Wash and boil the potatoes. Cool and peel them, and cut into cubes, and keep them aside.
Take a pan, and put in the oil. Heat the pan. After theoil has warmed up, add coriander powder
and the turmeric powder, After another few seconds, add the tomato-chili paste, salt, and fresh
coriander. Stir well and cook on medium flame for sometime. Add the cubed potatoes, stir to
coat well with the paste, cook for sometime and serve. It will be a good idea if you make small
holes in the potato cubes with a fork.

Twice baked potatoes

Ingredients :
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish
Preparation :
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times.
Bake in 400 oven for 1 hour or until fork tender. When cool enough to handle, split potatoes
lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except
egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional
cheese and paprika, if desired. Bake at 375 until puffed and lightly browned.
Serves 4.

7
 Easy Oven Fried Potatoes
Ingredients :
4 medium potatoes
3 tablespoons melted butter or mixture of equal parts butter and oil
1 teaspoon salt
1/2 teaspoon pepper, or to taste
1/4 teaspoon paprika
Preparation :
Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil.
Bake at 425, basting frequently with butter or butter mixture until tender and golden brown
on both sides. Sprinkle with salt, pepper, and paprika; serve immediately.
Serves 4.

Lemony Potatoes
Ingredients :
2 pounds baking potatoes, peeled and cubed (1-inch pieces)
1 cup finely chopped onion
3 tablespoons butter
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation :
Cook potatoes in boiling water to cover for 3 minutes; drain well and set aside.
Saut chopped onion in melted butter in a large skillet over medium heat until tender. Add
lemon zest, lemon juice, salt, and pepper, and stir well.
Add potatoes, and stir gently to combine. Spoon potato mixture into a lightly greased 11- x 7-
x1/2-inch baking dish. Bake, uncovered, at 375 for 50 minutes or until potatoes are lightly
browned, turning occasionally.
Serves 6.

Garlic Roasted Potatoes

Ingredients :
3 tb Melted butter
3 tb Olive oil
4 Cloves garlic; minced
4 md Baking potatoes, cut in 1" pieces
1/4 ts Salt
1/4 ts Pepper
1/3 c Grated Parmesan
Preparation :
Toss all ingredients except cheese together in a 13x9x2" metal pan. Bake at 500. 25 minutes or
until potatoes are tender, stirring occasionally.Sprinkle with cheese, bake another 5 minutes.

Raw Fries
Ingredients :
6 To 8 potatoes
2 tb To 4 butter of lard
Salt & pepper
1 Onion; chopped

8
Preparation :
Peel and slice potatoes. Heat fat in a large skillet until hot, add potatoes. Fry well, turning
occasionally, until nice and brown. Add onion and fry a few minutes more. Season with salt and
pepper. These are really good. The kids even like them.

Clam Stuffed Mushroom Caps (valentines day)

Ingredients :
Appetizers
1/2 c Butter
2 lb Mushrooms, 1-1/2" to 2" in diameter
1 c Minced clams, with liquid
1 Clove garlic, minced
1/2 c Dried bread crumbs
1/3 c Parsley, chopped
3/4 ts Salt
1/4 ts Ground black pepper
Lemon juice

Preparation :
Melt butter in sauce pan. Remove and dice mushrooms stems. Dip mushroom caps in butter
and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In
melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom
stems are tender. Remove from heat and stir in the bread crumbs, parsley, salt and pepper.
Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until
mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on
each and serve hot.

Bacon and Smoked Oysters

Ingredients :
Appetizers, Seafood
2 cn Smoked oysters
1/4 c Light vegetable oil
1/2 lb Bacon strips
40 Round wooden toothpicks
3 tb Garlic, minced
Preparation :
Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through
to hold it in place. In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until
bacon is crisp. Remove from pan and drain on a paper towel to drain.

Blue Cheese and Walnuts Appetizers

Ingredients :
Appetizers, Cheese
1 c Walnuts
1 c Crumbled blue cheese
1 Egg beaten with 1 tb water
Preparation :
Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup
crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff
pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of
pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. Brush
9
with egg mixture. Bake on a cookie sheet covered with baking parchment in a 375 degree oven
for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish.)
Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little

Buffalo Wings with Blue Cheese Dipping Sauce

Ingredients :
Chicken, Appetizers
6 tb Butter or margarine
1/4 c Hot pepper sauce
Vegetable oil for frying
18 Chicken wings, disjointed, tips discarded

Preparation :
Blue Cheese Dipping Sauce: 1/4 lb Blue cheese, Roquefort or Gorgonzola
1/2 c Mayonnaise
1/2 c Sour cream
1 tb Lemon juice
1 tb Wine vinegar
Hot pepper sauce to taste
Melt butter in a small saucepan. Add hot sauce and remove from the heat. In a large frying pan
or deep-fat fryer, heat 1" of oil to 375. Fry wings in batches without crowding until golden
brown, 12 1/2 minutes. Drain on paper towels. Brush wings with spicy butter. Serve warm with
Blue Cheese Dipping Sauce.
For Blue Cheese Dipping Sauce:
In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until
blended. Add the sour cream, lemon juice, wine vinegar, and hot pepper sauce; whisk until well
blended. Cover and refrigerate until ready to serve

Caviar Heart Kisses

Ingredients :
Appetizers, Seafood
1 sm Cucumber, scrubbed and trimmed
1/3 c Sour Cream
1 ts Dried dill weed
Freshly ground black pepper to taste
1 Jar red salmon caviar
Fresh dill sprigs
8 Thin slices whole-wheat bread
Butter or margarine
Slice cucumber into 1/4-inch rounds.
Preparation :
In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour
cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill
sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices
in center of serving plate and surround with toast hearts.

10
 Cheddar and Broccoli Valentine's Day Appetizers
Ingredients :
Cheese, Appetizers
10 oz Frozen chopped broccoli*
8 oz Whole kernal corn; drained
1/4 c Onion; chopped
1/2 c Walnuts; coarsely chopped
1/2 c Milk
1/4 c Butter; melted
2 Eggs
1/2 c Bisquick
1/4 ts Garlic salt
1 c Cheddar cheese; shredded
Preparation :
*Thawed and drained. Heat oven to 375. Grease a 9x9x2" pan.
Mix broccoli, corn, onion and walnuts. Place in pan. Beat milk, butter, eggs, bisquick and garlic
salt until smooth, 15 seconds. in blender on high, stopping blender frequently to scrape sides if
necessary, or 1 minute. with electric mixer on high. Pour evenly into pan. Bake until knife
inserted in center comes out clean, 23-25 minutes.; sprinkle with cheese. Bake until cheese is
melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30
appetizers.

Heavenly Valentine's Day Chocolate Cheesecake

Ingredients :
Cakes, Cheesecake
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 ts Almond Extract
1/2 c Heavy Cream, Whipped
1 x Garnishes *

Preparation :
* Whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver
crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering
bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk
chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin over
top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set
aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until
fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared
pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan;
remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch

11
Cheesecake
Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it
taut, and gently press it through the cake. When you reach the bottom of the cheesecake,
simply pull the floss out from underneath.

Peanut Butter Cake

Ingredients :
Cakes
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c packed brown sugar
3 ea eggs
2 c all purpose flour
1 tb baking powder
1/2 ts salt
1 c milk
1 ts vanilla

Peanut Butter Filling:

1 c cream cheese, softened
1/2 c creamy peanut butter

Chocolate Glaze:
1/2 c water
4 tb unsalted butter
1/2 c cocoa
1 c powdered sugar
1 ts vanilla

Preparation :
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar.
Mix to blend. Add eggs, one at a time, mixing well after each addition. In a small bowl, combine
flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture
alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2
well greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests
done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake.
Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of Chocolate Glaze
over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze
over cake while glaze is warm. As glaze cools, it will thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar
and vanilla to water mixture. Mix until smooth. Note: This recipe will make two 9 inch cakes or
one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put
between the layers and on top of the cake before topping it with the Chocolate Glaze.

Valentine's Day Ambrosia Cake

Ingredients :
Cakes, Low-fat
1 c butter, softened

12
2 c sugar
4 ea eggs
1 ts butter flavoring
1 ts vanilla
3 c cake flour, sifted
2 1/2 ts baking powder
1/2 ts salt
1 c milk
1/2 c coconut, flaked

Orange Filling:
1 c sugar
3 tb cornstarch
1/4 ts salt
3/4 c orange juice
1/4 c lemon juice
1/2 c water
3 ea egg yolks, beaten
1 tb orange rind, grated

Divinity Frosting:
1 1/2 c sugar
1/2 ts cream of tartar
1/2 c water
3 ea egg whites
1/2 ts vanilla
Preparation :
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add
eggs, one at a time, beating after each addition. Add flavorings. Combine flour, baking powder,
and salt; add to creamed mixture alternately with milk, beginning and ending with flour
mixture. Mix on low speed after each addition just until blended. Pour batter into 3 greased and
floured 9-inch round cakepans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool
completely on wire racks. Spread Orange Filling between layers; spread top and sides of cake
with Divinity Frosting. Sprinkle with coconut. Yield: one 3 layer cake

Orange Filling: Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and
water. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Slowly stir
a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Boil 1 minute longer, stirring constantly. Remove from heat, and stir in orange rind. Let cool.
Yield: about 2 cups

Divinity Frosting: Combine all ingredients and blend until smooth and creamy.

Valentine's Day Pecan Cake

Ingredients :
2 1/2 c Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 ts Cinnamon
2 ts Hot Water

13
4 ea Egg Yolks
1 c Chopped Pecans
4 ea Egg Whites
1 x Powdered Sugar
Preparation :
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium
speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature)
until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1
hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of
cake with powdered sugar.

Blackberry Wine Cake for Valentines Day

Ingredients :
Cakes, Alcohol
1 ea Box white cake mix
1/2 c oil
1 c blackberry wine
3 oz pkg blackberry jello
1/2 c pecans
4 ea eggs

Glaze:
1 1/2 c powdered sugar
1/2 c blackberry wine
Preparation :
Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time.
Grease heavily and flour Bundt pan. Pour batter in pan (batter will be thin). Bake 50-60 min. at
325 degrees F.

Glaze: Mix together the powdered sugar and blackberry wine; bring to a boil. Leave cake in pan
and pour 1/2 mixture over the cake. Let stand 30 minutes. Turn out and pour remainder of
glaze over cake.

Fireside Coffee for a Romantic Valentine's Day

Ingredients :
Beverages, Alcohol-no
2 c Hot Cocoa Mix
1 c Instant Coffee
1 ts Cinnamon
2 Non-dairy Creamer
1/2 Sugar
1/2 Nutmeg
Preparation :
Mix together the cocoa mix, instant coffee, cinnamon, creamer, sugar, and nutmeg.

Strawberry Lemonade
Ingredients :
Beverages, Alcohol-no
1 x Juice of one lemon

14
1 tb Sugar
10 ea Ripe strawberries
1 c Water
Preparation :
Throw the lemon juice, sugar, strawberries, and water into a blender and mix until fairly
smooth. Serve over ice. Makes one glass.

Frosty Apple Delight

Ingredients :
Beverages, Alcohol-no
1 ga Cold skim milk
12 oz Apple juice concentrate
1 1/2 qt Vanilla ice cream
1 x Cinnamon
1 x Nutmeg
Preparation :
Add the milk, apple juice concentrate, ice cream, cinnamon, and nutmeg in a large bowl and
beat until frothy. Pour into a chilled punch bowl. Add cinnamon and nutmeg to taste. Serves 25.

Creamy Valentine's Day Peppermint Shake

Ingredients :
Beverages, Alcohol-no
2 c Milk
1/2 c Peppermint candy, crushed
1 1/2 pt Vanilla ice cream
Preparation :
Place milk and peppermint candy in electric blender; mix well. Add ice cream and process until
smooth and creamy. Makes six 6-oz servings.

Easy Bubbly Valentine's Day Punch Ingredients :

Beverages, Alcohol-no
2 qt White Grape Juice
2 l Diet 7-Up
1 l Bottle Club Soda

Preparation :
Mix together the grape juice, 7-up, and club soda. Chill well before serving. Tastes just like
champagne!!

Orange Sunrise
Ingredients :
Beverages, Alcohol-no
2 Eggs
1/4 c Frozen Orange Juice Concentrate
2 tb Honey
2 c Cold Milk
8 oz Orange flavoured yogurt

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Preparation :
Combine the eggs, orange juice and honey in the blender. Blend until smooth (about 1 minute).
Add the milk and yougurt. Blend until smooth and frothy. Serve at once in tall, chilled glass.

Creamsicle Frappe
Ingredients :
Beverages, Alcohol-no
2 c Vanilla ice cream
1 c Orange juice
1 c Cold water
1/4 c Undiluted Orange juice concentrate
Preparation :
In a blender or food processor, combine the ice cream, orange juice, water, and orange juice
concentrate. Blend until smooth. Divide into two glasses. Enjoy

Pecan Pudding
Ingredients :
Desserts, Low-fat
1 tb Butter Or Margarine
1 ea Large Beaten Egg White
1/3 c Dark Corn Syrup
1/4 ts Vanilla
2 tb Unbleached Flour
1/8 ts Baking Powder
1/4 c Chopped Pecans
1 x Powdered Sugar

Preparation :
In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for
30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and
bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn
syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture.
Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup.
Microwave, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set,
rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm
with light cream, if desired.

Meringue Tarts with Strawberries

Ingredients :
Desserts, Low-fat
1 c Sugar
1/2 ts Baking powder
1/8 ts Salt
3 ea Egg whites
1 ts Vanilla
1 ts Vinegar
1 ts Water
1 ea Fresh sliced strawberries

Preparation :
Sift the sugar with the baking powder and salt. Combine the egg whites, vanilla, vinegar, and
water. Add the sugar mixture, 1/2 teaspoon at a time, to the egg whites, alternating with a few

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drops of the liquid, beating constantly. When all combined, continue to beat for several
minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225
degrees F. for 45 minutes to 1 hour. Remove the meringues form the sheet quickly and cool
them on rack. Fill with the strawberries.

Quick Raisin Dessert for Valentine's Day

Ingredients :
Desserts, Low-fat
1 c white sugar
1 c flour
2 ts baking soda
1 pn salt
1 c raisins
1/2 c milk
Preparation :
Combine the sugar, flour, baking soda, and salt. Mix well; stir in raisins and milk. Put in a
greased 8"x11" pan and bake at 350 degrees for 30-35 minutes.

Peanut Butter Valentines Kiss Bars

Ingredients :
Desserts
1/2 c creamy peanut butter
1/4 c butter or margarine
1 c light brown sugar, packed
2 ea eggs
1 ts vanilla
2/3 c unsifted all-purpose flour
1 c chopped salted peanuts
16 ea chocolate kisses, unwrapped
Preparation :
Cream peanut butter, butter and brown sugar in mixer bowl until fluffy. Add eggs and vanilla;
beat well. Blend in flour, stir in 3/4 cup chopped peanuts. Spread evenly in greased 9x9x2-inch
square pan. Sprinkle with remaining peanuts. Bake at 350 F. for 25 to 30 minutes or until lightly
browned. Remove from oven; immediately press chocolate kisses in top allowing space for
cutting the bars into squares. Cool completely; remove from pan.

Red Hot Valentine's Day Salad

Ingredients :
Desserts, Low-fat
6 oz Cherry Jello; (2 Pkgs)
4 oz Red Hots Candy
3 c Boiling Water
20 oz Pineapple, Crushed, Undrained
2 c Applesauce
Preparation :
Dissolve jello and cinnamon red hots in boiling water; set aside and let cool till room
temperature When jello is cooled, add pineapple and applesauce. Pour into oiled 8-cup mold.
Chill before serving.

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Valentines Day Breakfast Dish
Ingredients :
Breakfast, Cheese/eggs
Filling:
1 1/2 c Finely chopped mushrooms
1/4 c Sliced green onion
1 tb Margarine or butter
1 tb All-purpose flour
Ds pepper
1/4 c Milk
Egg Mixture:
1/2 c All-purpose flour
2 c Milk
2 tb Margarine or butter
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
4 Eggs, slightly beaten
1 c Shredded cheddar cheese

Preparation :
Filling:
Cook mushrooms and onion in margarine or butter till tender (about 5 minutes). Stir in flour
and pepper. Stir in milk all at once. Cook, stirring over low heat until thickened and bubbly; set
aside. Egg Mixture: Combine flour and milk in medium saucepan. Cook and stir over medium
heat until thickened. Stir in the margarine or butter till melted. Stir in salt, pepper and nutmeg.
Add eggs, and stir until combined. Stir in 3/4 cup of the cheese. Pour half of the egg mixture
into a lightly greased 12x7-1/2x2-inch baking dish. Spoon mushroom mixture over egg mixture.
Top with the remaining egg mixture. Bake in 400-degree oven 20 minutes or until a knife
inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes.
If desired, garnish with finely chopped red pepper. Makes 6 servings

Valentine's Day Stuffed French Toast

Ingredients :
Breads, French, Breakfast
1 Loaf large diameter french bread
1/2 lb Breakfast sausage
1/2 Package bacon
1/2 c Milk
4 lg Eggs
1/4 c Sugar
1 ts Cinnamon
1 1/2 ts Vanilla
1/2 lb Boiled ham (thinly sliced)
1 Package American Cheese

Preparation :
In a large skillet fry the bacon and breakfast sausage, together but separately, until done. While
the meat is cooking, slice the french bread into eight slices approximately 1 1/2" to 2" thick;
then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and
vanilla togeather into a batter in a deep bowl; set aside. Take up the bacon, sausage and ham
and divide each into eight equal parts Dip each piece of bread into the batter and submerge it
so that both sides and edges are coated. Open each piece and put in one portion of the meat,

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bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed
batter-coated bread slices in a lightly oiled skillet until golden brown on the outside and the
cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and
condiments. (ie. home fries, maple syrup, confectioner's sugar etc...)

Valentine's Day Blueberry Muffins

Ingredients :
Breads, Fruits, Breakfast
1/2 c Butter
1 c Sugar
2 Eggs
2 c Flour
2 ts Baking powder
1/2 ts Salt
2 c Blueberries
1/2 c Milk
1 ts Vanilla
Sugar, for topping
Preparation :
Cream butter and sugar. Add eggs, one at a time. Mix until blended. Sift together the flour,
baking powder, and salt; add to butter mixture, alternating with the milk and vanilla. Mash 1/2
cup blueberries; stir into batter. Add remaining whole berries (coating the blueberries with
some flour will prevent them from sinking to the bottom of the bowl). Grease muffin tins; pile
batter high and sprinkle with sugar. Bake at 375 degrees F. for 25 to 30 minutes. Makes 12
muffins.

Breakfast Casserole
Ingredients :
Breakfast, Casseroles, Beef, Eggs
6 Large Eggs
2 c Milk
1 ts Salt
1 ts Dry Mustard
2 Slices White Bread, Cubed
1 lb Sausage Browned
1 c Sharp/mild Cheddar Cheese, shredded
Preparation :
* Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard,
mixing well. Grease bottom of 9 x 13 baking dish. Place in layers, first the bread cubes, then the
sausage, then the cheese; pour egg mixture over the top. Refrigerate overnight. Bake at 350
degrees F. for 45 minutes. Let stand about 5 minutes before cutting. Note: for 8 people use 3
slices of bread and 8 eggs.

Belgian Waffles with Cherry Sauce

Ingredients :
Breakfast, Pancakes/Waffles

Cherry Sauce:
1/4 c Sugar
2 ts Cornstarch
1/8 ts Cinnamon

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1/2 c Orange juice
2 c Sweet cherries, pitted and halved
1 ts Grated orange peel
Sweetened whipped cream

Waffles:
2 c Flour
2 tb Sugar
1 1/2 ts Baking powder
1/2 ts Salt
2 c Milk
1/2 c Melted butter/margarine
4 Egg separated
Preparation :
For Cherry Sauce: Combine sugar, cornstarch and cinnamon; add orange juice, cherries and
orange peel. Bring to a boil over medium high heat; boil until thickened. Serve warm cherry
sauce over waffles; top with sweetened whipped cream. For Waffles: Combine flour, sugar,
baking powder and salt. Combine milk, melted butter and egg yolks. Add to dry ingredients; stir
just to moisten. Fold in stiffly beaten egg whites. Bake in waffle iron according to
manufacturer's directions. TIP: Belgian waffles can be made ahead and frozen in freezer proof
plastic bags or aluminum foil. Toast frozen waffles in toaster oven or bake at 325 degrees for
12-15 minutes.

Unbaked Candy
Ingredients :
Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla

Preparation :
Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes. Add
peanut butter, oats, and vanilla. Drop on wax paper; cool.

Cinnamon Pecans
Ingredients :
Candies, Low-fat
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Preparation :
Combine sugar and water. Cook to soft ball stage. Add cinnamon and salt and mix well. Add the
pecans. Stir until it hardens. Pour out and let cool.

Coconut Bon Bons

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Ingredients :
Candies, Chocolate
15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening
Preparation :
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24
hours. Melt chocolate with shortening. Roll coconut mixture into balls and using a fork dip the
balls into the chocolate. Drop on wax paper to cool and dry.

White Chocolate-Coffee Truffles

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

Chocolate Sticks
Ingredients :

Candies, Chocolate
2 Squares bitter chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/4 ts Salt
1/2 ts Vanilla

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1/2 c Flour
1/2 c Chopped pecans or walnuts.

Preparation :
Melt chocolate with butter and add a cup of sugar. Stir well. Stir in the eggs, first the yolks and
then the whites which have been beaten with the 1/4 teaspoon of salt. Add vanilla, half a cup of
flour and fold in the nuts. Bake at 350 degrees for 20 to 30 minutes, or until done. Cut into slim
rectangular sticks.

UPSIDE-DOWN CHOCOLATE CAKE

Ingredients :
2 T. butter
1/2 c. brown sugar, packed
1 can (1 lb.) apricot halves, drained
8 to 10 maraschino cherries, halved
1/3 c. butter
3/4 c. granulated sugar
1/4 c. Hershey's cocoa
Dash of cinnamon
2 eggs
1-3/4 c. sifted cake flour
1 tsp. baking soda
3/4 c. milk
1/2 tsp. vanilla

Preparation :
Melt 2 tablespoons butter in a heavy frying pan or 9-inch square pan. Add brown sugar, then
arrange the apricot halves all over the bottom of pan on the brown sugar, placing cherry halves
between. Set aside while preparing the cake. For cake: cream the 1/3 cup butter, granulated
sugar, cocoa and cinnamon; add eggs, beaten very little, and whip the mixture vigorously. Then
add the flour and baking soda, sifted together, alternately with the milk. Add vanilla and pour
batter into the pan over the fruit. Bake in a 350~. Oven 35 to 40 minutes. Turn out immediately.
Serve warm.

FUDGY WUDGY CHOCOLATE COOKIES

Ingredients :
12 oz. semisweet chocolate chips (2 c.)
2 T. butter
3/4 c. flour
2 ts. vanilla extract
1 (14-oz.) can sweetened condensed milk
2 c. chopped pecans
Preparation :
1. Preheat oven to 350~. In a 2-quart glass bowl, cook chocolate with butter in a microwave
oven on High 1 to 2 minutes or until melted and smooth when stirred. Mix in flour until well
blended. Add vanilla and sweetened condensed milk and mix well. Stir in pecans.
2. Drop dough by tablespoonfuls 2 inches apart onto 2 greased and foil-lined cookie sheets.
Bake 9 to 10 minutes (cookies will be dull on top and soft). Let cookies cool on baking sheets.
Carefully remove from foil. Makes 45 cookies.
Click here for more cookie recipes.

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WHITE CHOCOLATE MOUSSE WITH RED RASPBERRY COULIS
Ingredients :
For the Raspberry Sauce:
Two 10-oz. pkg. frozen raspberries in syrup
Juice of 1/2 lemon
1/4 c. sugar
2 T. cornstarch
1/2 c. cold water
1 T. Grand Marnier or other liqueur (optional)

For the Mousse:

1 tsp. unflavored gelatin
1/4 c. water
1/4 c. milk
5 oz. white chocolate (such as Tobler, Lindt or Bakers), broken up
1-1/2 c. heavy whipping cream .
Preparation :
For the raspberry sauce, combine undrained berries and lemon juice in processor or blender;
puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend
well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and
continue stirring 1 minute. Remove from heat and allow to cool until ready to use. For the
mousse, in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften
for 1 to 2 minutes. Cook on high (100 percent power) for 20 seconds to 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.)
In a small saucepan, bring milk to the simmering point. Remove from heat and add white
chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into
chocolate mixture and refrigerate until slightly thickened but not gelled, about 10 minutes.
Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped
cream, Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into
four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen
whole berries, or fresh if available. Makes 4 servings.

Chocolate Toffee Icebox Cake

Ingredients :
Serving Size : 14
9 ounces Chocolate wafer cookies -- about 44
cookies
2 cups Heavy cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla extract
2 small Instant vanilla pudding
2 cups Half & half
4 Toffee bars; chopped -- about
1-1/4 cups
Powdered sugar (opt)
Chocolate heart candy (opt)
Edible flowers (opt)
Preparation :
No baking required....just assemble with love.
Sandwich vanilla pudding and crushed toffee bars between a chocolate cookie crust and
smother it all with cream frosting. Cupid extra: chocolate hearts.
Line a 9x5" loaf pan with plastic wrap to overhang sides and ends by 2". Use 20 cookies to line

23
bottom and sides of pan, overlapping slightly; set remaining cookies aside. In medium-size bowl
with electric mixer at high speed, beat 1 cup cream, 1 tablespoon confectioners' sugar, and 1/2
teaspoon vanilla until stiff peaks form; set aside. In large bowl with mixer at medium speed,
beat pudding mix and half-and-half until smooth. Using rubber spatula, gently but thoroughly
fold in whipped cream and chopped toffee bars. Spread one third of pudding mixture over
cookies in bottom of loaf pan; layer 8 of reserved cookies on top. Repeat layers twice, using half
of remaining pudding mixture for each and ending with final 8 cookies on top. Cover pan with
plastic wrap; refrigerate at least 4 hours or overnight until set. At serving time, remove and
discard top sheet of plastic wrap. Place serving plate, facedown, over loaf pan; invert pan onto
plate. Lift pan from cake; remove and discard remaining plastic wrap. In medium-size bowl with
mixer at high speed, beat remaining 1 cup cream, 1 tablespoon confectioners' sugar,and 1/2
teaspoon vanilla until stiff; using spatula, swirl decoratively over cake. If desired, decorate with
chocolate hearts and edible flowers; sprinkle lightly with additional confectioners' sugar.

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