The Online Recipe Book

————————–TOPPING————————– 1/4 c Sugar

1/4 c Brown Sugar

2 ts Cinnamon

1 c Flour; Unbleached, Unsifted

1/2 c Butter Or Margarine

—————————CAKE————————— 2 1/4 c Flour; Unbleached, Unsifted

1/4 c Sugar

1/4 ts Salt

1 pk Yeast; Dry

3/4 c Milk

1/2 c Butter Or Margarine

1 ea Egg; Large

TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let

rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. —–

1 pk Cake mix; spice flavor

- 18 1/4 oz. 1 c Pumpkin, canned

1/2 c Vegetable oil

1 pk Vanilla pudding mix; instant

3 Eggs

1 ts Cinnamon

1/2 c Water

12 c Pecans; chopped

Powdered sugar Combine all ingreds except nuts & pwd sugar. Blend well, then beat 5 min. Fold in nuts. Grease & flour Bundt pan. Bake @ 350 for 45 min. Cool in pan 15 min. Remove from pan & sprinkle with powdered sugar when cool. Posted on

Prodigy by Kim Clegg. —–

CRUST: 3 tb Butter, melted

1 1/2 c Oreo cookie crumbs

FILLING: 2 lb Deli cream cheese

1 Tub mascarpone cheese

1 c Granulated sugar

1 ts Vanilla

8 Eggs

10 oz. semisweet chocolate,

-melted LYCHEE LOVE LIQUID: 8 oz. cleaned, pitted lychee

-fruit Juice of 1 lemon

To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan. Chill.

To make filling, cream the cheeses on slow speed of mixer, then add sugar. Blend until smooth, add vanilla. Beat in eggs one at a time. Remove one-third of the cheese mixture, set aside.

Add warm, not hot, melted chocolate to remaining cheese mixture. Pour into springform pan. Transfer reserved cheese mixture into piping bag. Place tip well into chocolate cheese mixture and squeeze a large even dot in center. Continue making smaller dots in batter around cake and rim. Bake in a 250F oven for 1 1/2 hours or until firm in center. Chill.

To make lychee sauce, blend lychee fruit and lemon in food processor until smooth. Serve each slice surrounded by a pool of sauce. Makes 12 to 16 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Restaurant at the CN Tower Toronto Star Magazine.

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1/3 cup crackers, saltines — crushed & divided

3 whole egg WHITES

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 cup sugar

1 teaspoon vanilla extract

1/2 cup pecans toasted — chopped

1 pkg (4oz) German sweet chocolate

2 tablespoons butter

4 cups strawberries — halved

1 cup whipping cream

2 tablespoons confectioners’ sugar

Sprinkle 2 tablespoons cracker crumbs into a greased 9 pie plate. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in the vanilla, pecans and remaining cracker crumbs. Spread meringue onto the bottom and up the sides of prepared pan. Bake at 300 deg F for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight . Melt chocolate and butter; drizzle over shell. Let stand 15 minutes or until set. Top with berries. Whip the cream and confectioners’ sugar until soft peaks form; spoon over berries.

2 cups shortening

2 cups sugar

2 cups brown sugar

2 cups peanut butter

2 teaspoons vanilla

4 eggs

5 cups flour

4 teaspoons baking soda

Cut four 14×12 pieces of waxed paper or plastic wrap; set aside. Cream shortening, sugars, and peanut butter in a large bowl. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine dry ingredients. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10 inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.

To make cookies: Slightly thaw dough. Preheat oven to 350F. Cut dough into slices or chunks. Roll each piece into a ball. Place balls on an ungreased baking sheet about 1 1/2 inches apart. Use fork tines to flatten cookies in a crisscross design. Bake 8 to 10 minutes until lightly browned around edges. Remove cookies from baking sheet and cool on wire racks.

-MARY WILSON BWVB02B 2 Env. Knorr gelatin

1/2 c Cold water

1/2 c Boiling water

6 Eggs; separated

7 – 8 tbsp. whiskey

1 c Sugar

1 ts Lemon juice

1 pt Whipping cream

3 pk Lady fingers; split

Soak gelatin in cold water. Then add boiling water and dissolve. Beat egg yolk until thick. Add whiskey very slowly. Beat in sugar; add lemon juice. Stir in gelatin and chill a short time. Whip cream and fold into mixture. Beat egg whites and fold in. Line sides and bottom of a 12-inch spring form pan with split lady fingers. Pour the mixture in slowly. When about halfway filled, put in layer of lady finger. When filled, place a design of lady finger on top. Chill overnight in refrigerator. Unmold before serving. —–

–Crust– 1 C Flour

1/2 C Butter Or Margarine

1/4 C Powdered Sugar

1 Pn Salt

–Filling- 2 Eggs

1 C Sugar

2 tbsp Flour

3 tbsp Lemon Juice

1 tsp Lemon Rind — grated

1/4 tsp Baking Powder

Oven 350 degrees F.

FOR CRUST:

Cream butter, sugar, add flour and salt. Press into 8 x 8 inch pan. Bake 20 minutes at 350=B0.

FOR FILLING:

Combine ingredients. Pour over hot crust. Bake 20-25 minutes. Sprinkle with 4z sugar. Cool in pan. Cut in squares.

Store in tin box between layers of wax paper.

3/4 c Shortening

1/2 c Granulated sugar

1 c Packed brown sugar

1 lg Egg

1/4 c Water

1 ts Vanilla extract

1/4 c Cocoa

1/2 c Peanut butter

1/4 c Molasses

1 c Flour

1/2 ts Baking soda

1 ts Salt

3 c Uncooked quick oats

Chopped nuts; optional Beat together with a wooden spoon, shortening, 2 sugars, egg, water, vanilla, cocoa, peanut butter and molasses until creamy. Combine flour, baking soda and salt and add to mixture. Add oatmeal and nuts, and blend well. Chill dough for 15 minutes. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350` for 12 to 15 minutes. Makes 4-5 dozen cookies.

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36 Reese’s peanut butter cups

1 lb Refrigerated cookie dough

* – (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350? oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH !

2 sticks unsalted butter

4 ounces unsweetened chocolate

2 cups sugar

1 teaspoon vanilla

3 eggs

1 cup cake flour

1 1/2 teaspoons salt

1/4 cup walnut pieces

FROSTING: 4 ounces semisweet chocolate

12 walnuts

Melt one stick of butter with the four ounces unsweetened chocolate. Let cool. Cream the remaining one stick of butter with sugar, salt, and cake flour. Add the eggs slowly and blend until smooth. Add the melted chocolate mixture, the vanilla and the walnuts. Fold in by hand with a rubber spatula. Spray sides and bottom of an 8-inch square pan. Pour the brownie mixture into the pan and spread out evenly with your spatula. Bake at 350 degress for 30 to 40 minutes. You may also use a 9-by-13 pan, but brownies will be thinner. Adjust your time accordingly. Cool and cut into 12 servings. Top each brownie with a whole walnut and drizzle with melted semisweet chocolate. Serve cold or warm with ice cream and hot fudge sauce. Recipe can be doubled. Use a 12-by-16-by-1 inch pan.