Desserts Berries in White Chocolate Meringue Shells 3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 1 cup sugar 1 ounce white baking square, grated (about 6 tablespoons) 3/4 of an 8-ounce package reduced-fat cream cheese, softened 1/2 cup light dairy sour cream 2 tablespoons sugar 1/2 teaspoon vanilla 1/4 of an 8-ounce container frozen reduced fat whipped topping, thawed 1 ounce semisweet chocolate, cut up 1/2 teaspoon shortening 3 to 4 cups hulled small strawberries 1/4 cup strawberry jelly 1 to 2 teaspoons water -Let egg whites stand in a large mixing bowl for 30 minutes. Cover a baking sheet with parchment paper or foil; draw eight 3-inch circles. Add 1/2 teaspoon vanilla and the cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 cup sugar, a tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in grated white chocolate. Spread or pipe meringue over circles on paper and shape into shells. Bake in a 300 degree F oven for 30 minutes. Turn oven off; let meringues dry in oven with door closed for at least 1 hour (do not open door). Peel off paper. Store in an airtight container. -In a mixing bowl beat together the cream cheese, sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth. Fold in thawed topping. Spread evenly in the meringue shells. Cover and chill about 1 hour. -In a small heavy saucepan melt the semisweet chocolate with shortening; cool. Drizzle over tops and sides of filled shells. Arrange berries, hulled end down, over cream cheese filling. In a small saucepan heat the jelly just until melted. Add 1 to 2 teaspoons water to thin. Drizzle over the arranged berries. Brown Sugar Peach Ice Cream 4 large peaches, pureed or chopped fine 1 1/4 cups brown sugar, firmly packed 1 tablespoon lemon juice 1 1/2 cups milk 3 eggs, beaten 1 1/2 cups whipping cream 1 tsp. vanilla extract To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside. In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker. Banana Split Dessert 8 tablespoons butter or margarine 2 cups graham cracker crumbs 2 1/3 cups confectioner's sugar 8 ounces (1 pkg) cream cheese, softened 1, 5-ounce can crushed pineapple 1 cup prepared whipped cream 3-6 bananas, sliced 1 package instant chocolate pudding 1 1/2 cups milk Topping: additional whipped cream maraschino cherries and chopped nuts or favorite garnish To prepare the first layer of your banana split dessert, melt butter in a 9-inch by 13-inch glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust. Bake for about 5 minutes in a pre-heated 200-F degree oven. Set aside to cool. Prepare the second layer by combining sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl. Beat with a mixer to thoroughly combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust. Slice enough bananas to completely cover the pineapple-cream layer of your dessert. Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store. Just prior to serving, top with additional whipped cream, and sprinkle with nuts and maraschino cherries. Refrigerate to store. Fig Pudding with a Red Wine Sauce 2-1/2 cup sifted all-purpose flour 1/2 teaspoon baking soda 2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 cup butter 2 eggs 1 teaspoon vanilla 1 cup molasses 2 cup finely chopped dried figs grated zest of 1/2 lemon or orange 1 cup buttermilk sauce 1/2 cup butter 1 cup granulated sugar 2 eggs 3/4 cups dry red wine grated zest of 1/2 lemon or orange 1/4 teaspoon nutmeg -Preheat oven to 325°F. Grease a baking pan. Combine baking soda, baking powder, cinnamon and salt, set aside. Cream butter until soft. Beat in eggs, vanilla, and molasses until fluffy. Stir in figs, lemon zest and buttermilk. Stir in the dry ingredients. Pour into baking pan and bake about 1 hour or until done. -Cream butter and sugar until light. Beat in the eggs. Stir in the red wine, lemon zest and nutmeg. Just before serving, beat sauce over hot water in double boiler. Heat thoroughly. Serve over with hot pudding. Blueberry-Peach Gallettes 1 (15-ounce) package refrigerated pie dough (such as Pillsbury) 6 cups fresh or frozen peeled and sliced peaches, thawed 1 cup fresh or frozen blueberries, thawed 1/4 cup sugar 2 tablespoons apricot preserves, melted and divided 1 tablespoon turbinado or granulated sugar Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture). Brush half of melted preserves over peach mixture and edges of dough. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges. Lemon Cheese Spritz Cookies 1 cup softened sweet butter 3 ounces softened cream cheese 1-cup sugar 1 egg 1 teaspoon grated lemon peel 1-tablespoon fresh lemon juice 2-1/2 cups flour 1-teaspoon baking powder Preheat oven to 375°F. Cream butter, cream cheese and sugar until light and fluffy. To the creamed mixture, add egg, lemon peel, lemon juice, flour and baking powder, beating until creamy smooth. Fill press with dough and form desired shapes onto ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned on edges. Tart Lemon Ice Cream 1 large lemon, juiced and zested 1 cup white sugar 1 cup milk 1 cup heavy cream, chilled Combine the lemon zest and sugar in the container of a food processor. Blend until the zest is very fine. In a medium bowl, stir together the sugar and milk until sugar has dissolved, then stir in the lemon juice. In a separate bowl, whip the heavy cream until stiff but not grainy. Gently fold the whipped cream into the lemon mixture until evenly blended. Pour the mixture into a 9x5 inch loaf pan, and cover with plastic wrap. Freeze for 3 hours, or until firm. Strawberry Freeze 1 8-oz. package of softened cream cheese 2 cups sliced strawberries 1 cup sugar Whipped Cream Line two muffin tins with aluminum foil. Mix cream cheese until smooth. Add strawberries, and sugar to cream cheese and blend. Fold 1 cup of whip cream into the strawberry mixture. Spoon into foil lined muffin tins. Freeze for at least 2 hours. To serve, remove the foil, and top with whipped cream. Cinnamon Sandies 1 cup butter or margarine, softened 1 1/2 cups confectioners' sugar, divided 2 teaspoons Pure Vanilla Extract 1 tablespoon water 2 cups all-purpose flour 1 cup finely chopped pecans or walnuts 2 teaspoons Ground Cinnamon Place butter and 1/2 cup sugar in large mixer bowl and cream until light and fluffy. Stir in vanilla and water. Gradually add flour and mix well. Stir in nuts. Shape teaspoonfuls of dough into crescents and place 1 inch apart on ungreased cookie sheets. Bake in preheated 300°F oven 20 minutes or until very lightly browned. Combine remaining 1 cup sugar with cinnamon and roll hot cookies into mixture. Place on wire racks to cool. When cool, roll again in cinnamon sugar mixture. Makes 20 (3 cookie) servings Angel Shortcake 'n' Lemon Cream 1-1/2 cups egg whites (10 to 12 large eggs) 1-1/2 cups sifted powdered sugar 1 cup sifted cake flour or sifted all-purpose flour 1-1/2 teaspoons cream of tartar 1 teaspoon vanilla 1 cup granulated sugar 4 cups sliced strawberries Lemon peel strips (optional) 1/2 cup whipping cream 1/4 cup sifted powdered sugar 1/2 cup low-fat lemon yogurt Let egg whites stand at room temperature 30 minutes. Sift powdered sugar and flour together 3 times. In an extra large mixing bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). By hand, sift about one-fourth of the flour mixture over egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter with metal spatula to remove air bubbles. Bake on lowest rack in a 350 degree F oven for 40 to 45 minutes or until golden brown and top springs back when lightly touched. Immediately invert cake (leave in pan). Cool completely. For Lemon Cream, in a chilled mixing bowl beat whipping cream and powdered sugar just until soft peaks form. By hand, fold in yogurt. Loosen cake from pan with narrow spatula and gently invert onto serving plate. Serve slices with Lemon Cream and sliced strawberries. Garnish each serving with a lemon peel curl, if desired. Makes 12 servings. Make-Ahead Tip: Up to 24 hours ahead, make and bake cake. Cool, then remove cake from pan. Cover and store at room temperature. Up to 4 hours ahead, prepare Lemon Cream. Cover and chill. Gingerbread 1/4 cup sugar 1/2 cup butter 1/2 cup molasses 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1-1/2 cups flour 1 teaspoon baking soda 1/2 cup boiling water Mix together sugar, butter, molasses, spices, and flour. Add baking soda to boiling water, then add to mix. Turn into a square baking pan, and bake at 325 degrees for 30 minutes. Cinnamon Ice Cream 2 c. milk 2 c. whipping cream 2 teaspoons cinnamon 2/3 c. sugar Combine all ingredients and stir until sugar dissolves. Freeze in your ice cream maker, according to manufacturer's directions. Serve tiny scoops with gingerbread. Cinnamon-Pumpkin Drop Cookies 1 cup brown sugar, packed (dark is best) 3/4 cup margarine 2 eggs 1 cup canned pumpkin 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 cup raisins 1/2 cup chopped nuts Cream together sugar and butter. Beat in eggs. Mix in pumpkin. Combine dry ingredients. Blend into creamed mixture. Mix well. Stir in raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake in 375 degree F oven until lightly browned, 12 to 15 minutes. Makes about 5 dozen. Cinnamon-Spice Shortbread 1 cup sugar 2 cups margarine 4 cups flour 2 teaspoons cinnamon 1 teaspoon each allspice and nutmeg 1/2 teaspoon cloves 2 teaspoons cinnamon sugar Cream together sugar and butter. Combine flour and spices and add to the sugar mixture, 1 cup at a time. Lightly oil a 9x12" cake pan, and press dough evenly into pan. Cut dough into small squares or diamonds. Sprinkle with cinnamon sugar and bake in a preheated 300 degree oven for 50-55 minutes, or until lightly browned. When you take this out of the oven, cut the shortbread along the original marks and remove from the pan to cool. Feather Cake http://www.geocities.com/Athens/Parthenon/7039/AshlinCF.html First, rub to a cream 2 tablespoons soft butter and a cup of sugar. Next, add a beaten egg yolk, half a cup of water and whole milk mixed, 1 and 1/2 cups of sifted flour, and a teaspoon each of baking powder and vanilla. Beat an egg white stiff as meringue and fold it gently into the mixed batter. Bake it at a low heat--325 degrees Farenheit--for 25 minutes. Don't jump up and down or jar the cake while it's baking or it'll fall and be full of holes. You can add chocolate glaze and/or candied violets when it comes out of the oven. Ultimate Caramel Apples From: The Daily Recipe Categories: Apples, Desserts, Treats 1 cup water 1 cup sugar 1/2 cup heavy cream 10-inch square piece of styrofoam 6 popsicle sticks or small wooden dowels 6 Red Delicious or Golden Delicious apples 3 ounces white chocolate 3 ounces semi-sweet chocolate, finely chopped 1/4 cup chopped nuts In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples). Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip. Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts. YIELD: 6 Servings Baked Apples Preheat oven to 350º Wash and core a Rome Apple for each person. Be careful not to pierce the bottom of the apple when you use the corer. You want the juices to stay inside. Scoop out a little more of the flesh for the stuffing using a melon baller. Cut a very thin strip of peel from the top to the bottom of the apple in three or four equally spaced places depending on the size of the apple. This keeps the apple intact. If you don't do this the peel will most likely rupture on its own and it's not pretty. Rub the outside of the apple with a generous amount of room temperature butter. Roll in coarse Demeara Sugar (a blond, rough, crystal sugar available in most better groceries) until the apple is lightly covered all round in the sugar. Place on a baking sheet lined with aluminum foil. Stuffing, pick your favorites: 1/2 t. dark brown sugar per apple chopped pecans dried cherries or cranberries dried apricots chopped crystallized ginger and add 1/2 t. per apple of fine bread crumbs to bind the mixture Spoon mixture into the apple. If you can find Boiled Cider at a specialty store, buy it. It really adds a punch to apples, pork roasts, etc. So if you've got the Boiled Cider, pour about 1/2 t. on top of the stuffed mixture (into the apple; not around it) or a touch of rum or bourbon can be very nice. Top with a chunk of butter.Bake for 30 to 45 minutes. This will depend on the number and size of the apples; and how "cooked" you like your Baked Apples. Honey Bars 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 eggs 1 cup honey 2 teaspoons almond extract 1 cup dates, pitted and chopped 1 cup chopped almonds 1/3 cup confectioners' sugar for decoration Combine flour, baking powder and salt and set aside. Beat eggs in a large bowl until thick and lemon colored. Beat in honey and almond extract. Gradually add in dry ingredients blending well. Stir in dates and almonds. Spread evenly in a 13 x 9 inch greased pan. Bake at 350 degrees F (175 degrees C) 12-15 minutes until lightly brown on top. Cool 2 minutes in pan. Cut into bars. When cool, sprinkle with confectioners' sugar. Makes 2 - 4 dozen Apple Butter Pumpkin Pie By Joyce Lowe 1 cup canned pumpkin puree 1 cup apple butter 1/4 cup dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 eggs, beaten 1 cup evaporated milk 1 (9 inch) unbaked deep dish pie crust STREUSEL TOPPING: 3 tablespoons butter 1/2 cup all-purpose flour 1/3 cup dark brown sugar 1/2 cup chopped pecans 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell. 3. Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes. 4. To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans. Servings: 8 Marbled Chocolate Cheesecake Bars ¾ C of water 1/3 C butter 1-1/2 squares unsweetened chocolate 2 C of all purpose flour 1-1/2 C packed brown sugar 1 tsp. Baking soda ½ tsp. Salt 1 Egg 1 Egg white ½ C reduced fat sour cream Cream Cheese Mixture: 1 pkg reduced fat cream cheese, softened 1/3 C sugar 1 egg white 1 Tbs vanilla extract 1 C miniature semisweet chocolate chips In a small saucepan, combine the water butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool. In a mixing bowl, combine the flour, brown sugar, baking soda and salt. Add egg, egg white and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. In another mixing bowl, beat cream cheese, sugar, egg white and vanilla; set aside. Spread chocolate batter in 15in. x 10-in. x 1-in. baking pan coated with non-stick cooking spray. Drop the cream cheese mixture by tablespoons full over the batter; cut the batter with a knife to swirl. Sprinkle with chocolate chips. Bake at 375 degrees. For 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield about 4 dozen. From Light and Tasty magazine Autumn Popcorn Mix 24 cups popped popcorn 2 cups walnut halves 1 cup butter or margarine 2 cups firmly packed brown sugar 1/2 cup molasses 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon apple pie spice 1/2 teaspoon baking soda 2 packages (12 1/2 ounces each) candy corn Preheat oven to 250 degrees. Combine popcorn and walnuts in a lightly greased large roasting pan. In a heavy large saucepan, melt butter over medium-high heat. Stir in brown sugar, molasses, and salt. Stirring constantly, bring mixture to a boil. Boil 5 minutes without stirring. Remove from heat; stir in vanilla, apple pie spice, and baking soda (mixture will foam). Pour syrup over popcorn mixture; stir until well coated. Bake 1 hour, stirring every 15 minutes. Spread on lightly greased foil to cool. Sprinkle candy corn over popcorn mixture. Store in an airtight container. Yield: about 30 cups popcorn mix >From Gifts of Good Taste Cookbook. Mocha Cream Icebox Pie by Sandy Poletta, owner of Edgewood Bakery, Inc. in Jacksonville, Florida; http://www.hgtv.com/HGTV/ 1/2 cup strong coffee, espresso, or coffee liqueur 1 half-gallon vanilla ice cream, softened 2 chocolate premade cookie crusts whipped topping liquid chocolate topping Blend strong coffee with softened ice cream. Divide ice-cream mixture into two premade cookie crusts. Top with whipped topping, cover with plastic lid and pop into the freezer. When guests arrive, cut out a wedge and drizzle with liquid chocolate topping. Blackberry Cream Cheese Pie from PaganTable 2 cans (21 oz) blackberry pie filling 9 inch pie crust 1 pkg 8 0z cream cheese, softened 1/4 cup sugar 1 egg 1 TB lemon juice Beat cream cheese till fluffy; add sugar, beat well, add egg and lemon juice and beat till smooth. Pour into unbaked pie shell. Bake at 350 for 15 minutes. Spread pie filling over Cream cheese mixture. Continue to bake at 400 for 20 minutes or until crust is golden brown. Fresh Peach and Rhubarb Pie Source: Casual Cuisines of the World - Diner, Reprinted by permission of Weldon Owen. All rights reserved. http://www.cooking.com/recipes/static/recipe156.htm More than the perfect ingredient for a summertime pie, rhubarb may hold significant promise in treating kidney disorders. Rhubarb extract, often used as an anti-inflammatory agent, antibiotic and laxative, may help the kidneys function more effectively and protect against scarring, or fibrosis, of the kidneys (Nephrology Dialysis Transplantation, vol. 11, 1996). Renal fibrosis, often caused by hypertension and various drugs, can decrease the kidneys' abilities to filter toxins from the blood. Rhubarb extract offers an alternative to the various drugs commonly used to treat the condition. Tangy rhubarb pie has long been a favorite of the Pennsylvania Dutch. Adding fresh summertime peaches to this dessert only makes it better. Peel the peaches only if you care to, as the best end result is a matter of taste. Serve the pie slightly warm, with a big scoop of vanilla ice cream or frozen yogurt. Makes one 9-inch pie; serves 6-8. Ingredients for Crust: 2 cups all-purpose flour, plus flour for rolling 1/2 teaspoon salt 1/2 cup unsalted butter, chilled, cut into small pieces 3 tablespoons vegetable shortening, chilled 1 egg yolk 1 tablespoon fresh lemon juice 4-5 tablespoons ice water Ingredients For Filling: 3 rhubarb stalks, cut into 1/2-inch pieces (about 2 cups) 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch thick (about 4 cups) 3 tablespoons fresh lemon juice 3/4 cup sugar 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/3 cup all-purpose flour 1 egg beaten with 1 tablespoon water TO MAKE CRUST: In a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice, and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours. TO MAKE FILLING: In a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour and toss until mixed. TO MAKE PIE: On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches in diameter. Gently ease the pastry round into a deep 9-inch pie plate and press into the plate, crimping the edges about 1/2 inch above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish. On the lightly floured work surface, roll out the remaining disk into a round about 10 inches in diameter. Using another pie plate as a guide, cut out a 9-inch round from the dough. Cut the round into strips 1 inch wide. Preheat an oven to 425 degrees F.. Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture. Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.) TO SERVE: Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature. Alisha's Five-Ingredient Ice Cream By Alisha 1/2 cup cold milk 1 T vanilla extract 1 (14-oz) can sweetened condensed milk 1/8 tsp salt 1 pint heavy cream In a medium bowl, stir together cold milk, vanilla, condensed milk, and salt. Set aside. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. Pour into shallow, 2-quart dish, cover, and freeze for 4 hours, stirring once after 2 hours, or when edges start to harden. Serve or store in an airtight container up to 10 days. Frosty Strawberry Pie http://www.pierecipe.com/AZ/FrostyStrawberryPie.asp 1 (3-oz) package strawberry flavored gelatin 2 cups sliced fresh strawberries 2 cups vanilla ice cream 1-1/4 cups boiling water 1 (9-inch) prepared graham cracker crust whipped cream walnut halves (optional) Dissolve gelatin in boiling water and gradually add ice cream, stirring until melted. Note: If pie is to be chilled 3-4 hours before serving, increase to 1-1/2 cups water. Chill until thick but NOT set (15-25 minutes), and then fold in strawberries and pour into pie crust. Chill until firm; garnish with whipped cream and walnut halves. Deep Chocolate Cake with Rosewater Cream 1 3/4 c Coffee -- strong 1/4 c Bourbon 5 oz Unsweetened chocolate 8 oz Butter 2 c Flour 1 t Baking soda 1 pinch Salt 2 c Sugar 2 Eggs 1 t Vanilla 1/3 c Cocoa powder 2 c Heavy cream 2 tsp. Rosewater Preheat oven to 275. Put coffee, bourbon, chocolate and butter in bowl over simmering water. Let chocolate melt, stirring to keep smooth. Sift flour, soda and salt into another bowl. When chocolate is melted, scrape into bowl of mixer. At low speed add the sugar, little by little, until dissolved. Add sifted flour mixture, bit by bit, to make a batter. Beat in eggs and vanilla until smooth. Butter a bundt or tube pan and dust with cocoa powder. Pour in batter. Bake for 1 1/2 hours, or until cake just shrinks from sides of pan. Do not over bake. Cool completely on a rack before turning out. Dust with more cocoa powder. For service, whip cream, flavor with rosewater. Serve cake slice with cream, garnish with berries and mint sprig. You can also sift a little powdered sugar over the cake. This cake keeps very well. Wrap tightly in plastic wrap, keep at room temperature for up to 3 days. CRYSTALLIZED VIOLETS 1 tbsp Powdered gum arabic 1 tbsp Rose water Violet blooms Superfine sugar NOTE: Both gum arabic and rose water are available from drugstores or cake decorating supply stores. Dissolve the gum arabic in the rose water and leave until the solution becomes a paste. Using a small brush, paint each violet all over with the solution, then dip the flowers in superfine sugar. Leave to dry on a wire rack in a warm place. Store the petals in an airtight container, and use them on desserts as an edible garnish. Rose Cake Cottage cheese and oil Pastry (2) FOR BRUSHING THE PASTRY : 2 1/2 oz (75g) soft butter or margarine Filling: 2 tb Heaping of sugar 1 pk Vanillin sugar 2 1/2 oz (75g) currants (Washed and well drained) 2 1/2 oz (75g) sultanas (washed and well drained) 3 1/2 oz (100g) almonds blanched and Finely chopped FOR BRUSHING THE CAKE : 1 Small amount of canned milk Roll out the pastry to a rectangle 20X15 in. (50x40cm) and brush with the soft fat. Sprinkle evenly with the ingredients for the filling and roll up like a swiss roll, starting from the longer side. Cut the roll into 15 equal pieces. Grease a round cake tin with removable rim (bottom) diameter 10 in (26cm) and place the pastry pieces upright in it. Brush the surface with milk. OVEN: moderately hot BAKING TIME: 35-55 min. PROFITEROLES WITH HONEY LAVENDER ICE CREAM For ice cream: 1 1/2 cups heavy cream 1/2 cup half-and-half 1 tablespoon dried lavender leaves (pesticide-free) 5 large egg yolks 5 tablespoons honey 1 tablespoon Benedictine liqueur For profiteroles: 3/4 stick unsalted butter, cut into pieces 1 cup water 1 tablespoon sugar 1/8 teaspoon salt 3/4 cup all-purpose flour 4 large eggs Special equipment: parchment paper and large pastry bag fitted with a plain 1/2-inch tip Garnish: confectioners sugar Make ice cream: Bring cream, half-and-half, and lavender just to a boil in a heavy saucepan. Pour through a fine sieve into a measuring cup. Whisk together yolks, honey, and Benedictine in a bowl, then add hot cream mixture in a slow stream, whisking. Pour custard into pan and cook over moderately low heat, stirring constantly, until slightly thickened and a thermometer registers 175°F (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. Chill, covered, until cold, at least 2 hours. Freeze custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden Make profiteroles: Preheat oven to 400°F. Bring butter, water, sugar, and salt to a boil in a 3-quart heavy saucepan over high heat, stirring, until butter is melted. Reduce heat to moderate and add flour all at once, stirring. Cook, beating with a wooden spoon, until mixture pulls away from side of pan, forming a ball, about 1 minute. Transfer to a bowl and add eggs, 1 at a time, beating well with wooden spoon after each addition. Transfer mixture to pastry bag and pipe 20 mounds (about 1 1/4 inches in diameter) about 1 inch apart on a parchment-lined large baking sheet. Bake profiteroles in upper third of oven 10 minutes. Reduce temperature to 300°F and continue to bake until outside of puffs are crisp and golden, about 15 minutes. Transfer profiteroles on baking sheet to a rack to cool. Increase oven temperature to 400°F and make another batch in same manner. Halve each profiterole horizontally with a serrated knife and sandwich a small scoop (about 1 1/2 teaspoons) ice cream between halves (or pipe it with pastry bag). Sprinkle with confectioners sugar and drizzle with chocolate sauce or honey. Prep: 35 minutes Chill: 4 hours Bake: 40 minutes Cool: 1 hour 45 minutes Stand: 1 hour 45 minutes Almond Brickle Cheesecake This rich and creamy cheesecake is decadently topped with almond brickle pieces. Source: Better Homes and Gardens 1-3/4 cups finely crushed graham crackers (about 25 squares) 1 7-1/2-ounce package almond brickle pieces, finely chopped (about 1-1/2 cups) 1/2 cup butter, melted 3 8-ounce packages cream cheese, softened 3/4 cup packed brown sugar 2 tablespoons all-purpose flour 3 eggs 1/4 cup milk Thinly sliced apple (optional) -For crust, in a mixing bowl combine graham crackers and 1/3 cup of the chopped brickle pieces. Stir in melted butter. Press onto bottom and 2 inches up sides of an 8- or 9-inch springform pan. -In a medium mixing bowl combine the cream cheese, brown sugar, and flour. Beat with an electric mixer on medium speed until fluffy. Add the eggs all at once, beating on low just until combined. Stir in the milk and 2/3 cup brickle pieces. Pour mixture into prepared pan. Place on a shallow baking pan in oven. -Bake in a 375 degree F oven until center appears nearly set when shaken, allowing 45 to 50 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan. Cool in the pan on a wire rack for 15 minutes. Loosen sides. Cool 30 minutes more. Remove sides; cool completely. Cover and chill 4 hours or until serving time -Before serving, place the cheesecake on a baking sheet. Sprinkle with remaining brickle pieces (about 1/2 cup). Broil 4 to 5 inches from heat for 1 to 3 minutes or until pieces begin to melt and form a crust. Transfer to a serving plate. Slice to serve. If desired, garnish with apple slices. Makes 12 to 16 servings Make-Ahead Tip: Prepare, bake, and cool the cheesecake. Cover and chill 4 hours ahead. Broil on the topping before serving. Back