Title: MIDNIGHT MINT PIE
Categories: Pies
Yield: 4 servings

———————————–CRUST———————————–
1 1/4 c Thin Mint cookies, finely cr
1/4 c Butter or margarine, melted

———————————-FILLING———————————-
1 c Butter
2 c Sifted powdered sugar
4 oz Unsweetened chocolate,melted
4 ea Eggs
1 t Peppermint extract

Preheat oven to 350 degrees.Blend cookie crumbs with butter and press
into bottom and sides of a 9″ pie pan.Bake 5 to 7 minutes and cool
thoroughly.
Beat butter and sugar until light and fluffy.Add chocolate,eggs and
peppermint extract,beating until well combined.Mound filling into the
baked pie shell.Freeze until firm.

—–

Title: DOWNEAST BLUEBERRY BREAD PUDDING
Categories: Desserts, Fruits
Yield: 6 servings

-Della Masia-TXBG93A
2 tb Sugar-or use equivalent
-sweetener amount
1 tb Cornstarch
10 pk Diatetic sweetener
1 pt Fresh blueberries, sorted
– and stemmed
1 ts Lemon juice, fresh
4 Slices stale white bread
1 1/2 tb Margarine, room temperature
1/2 c Evaporated skimmed milk

Combine the sugar, cornstarch and sweetener, pressing out all lumps.
Dump the blueberries into a 6-cup shallow casserole that has been
lightly sprayed with nonstick vegetable cooking spray. Dump in the
sugar mixutre, add the lemon juice, and toss well to mix. With a
potato masher, lightly mash the blueberries, set aside. Butter the
bread,(with the margarine) lightly on one side, stack the slices and
cut into 1/2″ cubes.Dump into the casserole and toss well to mix.
Bake the pudding uncovered in a moderate 350 F oven for 30 minutes,
remove from oven, add the evaporated skim milk and stir well to mix.
Return to to oven and bake uncovered for 15 minutes.Serve warm,
topped, if you like, by a little whole milk. Makes 6 servings.

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MILKY CHOCOLATE MOUSSE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE MYERS (FTTT35B)
3 1/2 oz Milk chocolate
-(broken into pieces)
3 1/2 oz Semi-sweet chocolate
-(broken into pieces)
3 lg Eggs — separated
ds Salt
1 c Whipping cream — chilled

Melt the chocolates in top of a double boiler over
hot, not> boiling water, stirring often. As soon as
the chocolates melt, transfer to a 5- to 6-cup serving
dish. Set aside and cool.

Use a fork to froth egg yolks. Use a rubber spatula to
combine egg yolks with cooled chocolate. Beat egg
whites with salt until the hold their shape, but are
still moist and shiny. Use a spatula to stir in 1/4
egg whites into chocolate mixture. Fold in remaining
whites. Whip cream until thickened. Fold into
chocolate mixture. Use a spatula to smooth surface.
Clean around the bowl with paper towel.>> Cover with
plastic. Refrigerate overnight.

Served chilled.
Makes 8 servings.
Joyce
(waiting for the rains in So. Ca.)
Formatted by Elaine Radis BGMB90B; MARCH ’93

– – – – – – – – – – – – – – – – – –

Title: Lemon Drops
Categories: Candies
Yield: 60 servings

-Nancy Speicher DPXX20A
2 c Sugar
1 c Light corn syrup
1/2 c Water
1/2 ts Oil of lemon*
2 dr Yellow food coloring

1. Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny
fancy metal molds with vegetable oil. OR: You may drop the mixture by
teaspoonfuls onto oiled cooky sheets to make patties.
2. Combine sugar, corn syrup and water in a medium-size heavy
saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork
with damp paper toweling; wipe sugar crystals from side of pan as
mixture cooks.
3. Reduce heat to medium and cook, without stirring, to 300F on a
candy thermometer. (A teaspoonful of syrup will separate into threads
that are hard and brittle when dropped in cold water.)
4. Remove saucepan from heat and stir in oil of lemon and yellow food
coloring until mixture stops bubbling.
5. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too
hard, return saucepan to very low heat, just until mixture thins, but
not long enough for syrup to darken.) Cool candies in molds at least
one hour.
6. To remove candies: Insert the pointed tip of a small paring knife
around edge of molds and press to loosen. Store in layers, separated
by aluminum foil, in a tight-fitting container.
Orange Drops – Follow above directions for Lemon Drops, increasing
the yellow food coloring to 1/4 tsp and adding 2 drops red food
coloring and substituting 1/2 tsp oil of orange* for the 1/2 tsp oil
of lemon.
*Oil of lemon and oil of orange are products that can be purchased
in any drug store. You can also substitute 1 1/2 tsp lemon extract or
orange extract for the oils, if you wish.

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FRESH FRUIT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar
3 tb Cornstarch
1/8 ts Salt
1 c Water
1 1/4 c Rose wine
1 1/2 c Cranberry juice
3 c Fresh fruit

Mix sugar, cornstarch and salt in 3-quart saucepan;
stir in water and wine. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Remove from heat.
Stir in cranberry juice. Cover loosely and refrigerate
until chilled.
Stir in fruit. Serve with sour cream or whipped cream
if desired.

– – – – – – – – – – – – – – – – – –

Title: Berks County Potato Custard Pie
Categories: Penndutch, Pies
Yield: 1 servings

1 md Potato
2 tb Butter
3/4 c Sugar
2 Egg yolk
2 Egg white
1/2 Lemon, juice of
1/2 Lemon, grated rind of
1/2 c Milk
*pastry

Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Title: Applesauce Oat Bran Muffins
Categories: Diabetic, Breads/bm
Yield: 12 servings

1 c All purpose flour Pie spice
1 c Oat bran 1/2 c Unsweetened applesauce
1/4 c Packed brown sugar 1/2 c Water
4 ts Baking powder 1/4 c Vegetable oil
1 ts Ground cinnamon or pumpkin 2 Large egg whites

Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: CAL 120; CHO 18 gm; PRO 3 gm;
FAT 5 gm; NA 120 mg Food exchanges per serving: 1 bread, 1 fat

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

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Carol’s Gold Mine Pie

Recipe By : from Gloria Talley, 1990
Serving Size : 1 Preparation Time :0:00
Categories : Pies, Tarts, And Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1 7 oz package flaked coconut
1/2 cup chopped pecans
1 8 oz cream cheese, softened
2 baked pie crusts
1 14 oz Eagle Brand Sweet Condensed Milk
1 16 oz frozen whipped topping
1 12 oz jar caramel ice cream topping

Melt margarine in large skillet. Add coconut and chopped nuts. Cook until
golden brown, stirring frequently. Set aside.

Combine cream cheese and condensed milk. Beat until smooth, fold in whipped
topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of
caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over pie.

Repeat layers with remaining ingredients. Cover. Freeze until firm. Let
stand at room temperature for 5 minutes before serving. Keep refrigerated.
Pies can be kept in freezer for several days before using.

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Balls
Categories: Candies
Yield: 6 servings

1 1/2 c Peanut butter
2 c Icing sugar
1/4 c Butter/margarine , softened
1 ts Vanilla
2 c Semi-sweet chocolate chips
1/3 c Grated Parowax (sealing wax)

Mix first 4 ingredients together. Shape into 1 inch balls. (may be
shaped into logs). Melt chocolate chips and wax in small heavy
saucepan over low heat. Dip balls into choc/wax. Drain place on
waxed paper. Let cool and harden. ENJOY!

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Title: Gluten-Free Bread
Categories: Allergy, Diabetic, Breads/bm
Yield: 16 servings

1 ts Granulated sugar 2 tb Cornstarch
1/2 c Warm water 2 ts Gluten-free baking powder
1 Envelope active dry yeast 1 ts Salt
1 c Water 2 Egg whites
2 tb Minute tapioca 1/2 c Skim milk
2 c Whole bean flour 1 ts Poppy seeds
1/4 c Cornmeal

Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with
cornmeal and set aside.

Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
top. Set aside for 10 minutes or until frothy. Stir well.

Combine water and minute tapioca in a saucepan. Bring to a boil.
Cook for 1 to 2 minutes or until thickened and clear.

Stir together bean flour, cornmeal, corstarch, baking powder and salt
in a mixing bowl.

In separate bowl, whisk together egg whites and milk. Whisk in yeast
and tapioca mixture. Stir into dry ingredients, beating until
smooth. Set aside for 10 minutes.

Turn out onto surface generously dusted with cornstarch. Dust hands
with cornstarch and sprinkle a little over dough. Knead 4 to 5 times
and fit into prepared pan. Brush top with milk and sprinkle with
poppy seeds.

Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped. Makes 1 loaf, 16 slices.

Variations seed bread, herb bread, Foccacia pizza crust to be added
to recipe after testing.

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94.

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