Mai Mai Sweet Potato Pie No. 2298 Yields 2 9″ Pies

CRUST: 1/2 Cup Whole Milk
2 Ready Made 9″ Pie 1/2 Cup Half Half
Crusts 1/2 Cup Coconut Milk
1/4 Cup Coconut 1/2 Cup Maple Syrup
1 Tbls Sugar 1/2 Cup Orange Juice
2 Tbls Maple Syrup 2 Tbls Candied Ginger, Minced
FILLING: 1 tsp Vanilla
3 1/2 Cups Hot Cooked Mashed 1 tsp Orange Extract
Sweet Potatoes 1 Cup Walnuts, Chopped
1/2 Cup Butter, Melted TOPPING:
6 Eggs 1 Tbls Orange Peel, Grated
1 Cup Sugar 1 Cup Whipping Cream,
1 tsp Cinnamon Whipped
1/2 tsp Salt
1/2 tsp Cloves

Prepare the pie crusts according to package instructions for one crust pies.
Place the crusts in the (9") pie pans.
Flute the edges to form high rims.
Combine the remaining crust ingredients in a small bowl.
Mix well.
Spread half the mixture evenly over the bottom of each pie pan.
Refrigerate.
Preheat the oven top 425 degrees.
Combine the sweet potatoes and butter in a medium bowl.
Mix well.
Set aside.
Combine the eggs and sugar in a large bowl.
Beat thoroughly.
Add the sweet potato mixture and all the other remaining filling ingredients
except the walnuts.
Mix thoroughly.
Stir in the walnuts.
Pour into the crust lined pans.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees.
Bake until a knife inserted near the center comes out clean (another 45-55
minutes).
Cool the pies completely.
Fold the orange peel into the thoroughly whipped cream and spread over the
pies just before serving.

Sour Cream Coffee Cake

Recipe By : Martha Suther
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c butter — softened
1 1/2 c sugar
1 1/2 tsp vanilla
3 eggs
1 1/2 c sour cream
3/4 c chopped pecans
1 1/2 tsp cinnamon
3/4 c packed brown sugar
2 tbsp vanilla
2 tbsp water

Heat over to 325. Grease 10-inch tube pan. Sift flour, baking powder, baking
soda, salt in bowl. Beat butter and sugar until fluffy, add vanilla. Add eggs,
one at a time. Blend in sour cream. Gradually add flour mixture. Spoon 1/3
battter into pan. Mix together-cinnamon, brown sugar, nuts. Sprinkle 1/3 over
batter. Spoon over 1/2 remaining batter, half nut mixture. Repeat with
remaining batter; and nut mixture. Mix remaining 2 tablespoons vanilla and
water, spoon over batter. Bake for 60-70 minutes until top springs back when
touched. Let cool 10 minutes. Remove to plate. Dust with confectioners sugar.

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Title: COOL WHIP COOKIES
Categories: Cookies
Yield: 1 servings

4 oz Cool Whip
2 Eggs
1 Lemon cake mix
Powdered sugar

Beat together Cool Whip and eggs with electric mixer.
Add lemon cake mix. Continue mixing with mixer (this
will be thick!). Drop by teaspoonfuls into bowl of
powdered sugar. Use fork to roll around in sugar.
Bake on greased cookie sheet at 350 degrees for 8
minutes on top rack in oven. This recipe makes about 3
dozen. Randy Rigg

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Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Vegetables
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Wilson (BWVB02B)
1 tablespoon Fresh parsley — chopped
1/4 cup Olive oil
2 teaspoon Dried basil leaf
1 md Onion — sliced
1 teaspoon Dried oregano leaf
2 Garlic cloves — minced
1 teaspoon Salt
2 Carrots — sliced
1/4 teaspoon Pepper
2 Celery stalks — sliced
2 can (15-oz) Cannellini beans or
1 Leek — sliced
dark-red kidney beans
1 can (28 oz) Italian plum
drained
tomatoes
2 cup Cabbage — shredded
1 quart Chicken broth -OR-
1/2 cup Uncooked elbow or small-
2 can (14-1/2 oz) regular strength
shell macaroni
chicken broth
Fresh Paresan cheese — grated

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek.
Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes
with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper.
Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in
beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni.
Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup)
servings.

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Title: ORANGES WITH MAPLE CARMEL
Categories: Low-cal, Fruits, Two
Yield: 2 servings

2 md Naval oranges
1/4 c Firmly packed light-brown
-sugar
2 tb Maple syrup
1 tb Lemon juice
1 tb Water

Makes 2 servings Nutrient Value Per Serving: 218 calories, 1 g
protein, 0 g fat, 56 g carbohydrate, 13 mg sodium, 0 mg cholestterol.
Exchanges: 3 3/4 fruit

1. Peel oranges, and slice, or section. Divide between two dessert
dishes. 2. Bring to boiling sugar, maple syrup, lemon juice and water
in small saucepan; cook 3 to 4 minutes until thick syrup forms. Spoon
over oranges.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

MMMMM

Title: Plum Pudding
Categories: Penndutch, Puddings
Yield: 1 servings

1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts
and fruit peel and sprinkle with 1/2 cup of the sifted dry
ingredients. Add oraange juice to suet mixture; then add the milk and
rest of dry ingredients alternately. Mix thoroughly. Stir in the
fruits. Fill greased pudding molds about 1/2 full; cover tightly and
steam for 3 hours. Serve with any desired pudding sauce.

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

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Blueberry French Toast Cobbler

Recipe By : Me
Serving Size : 6 Preparation Time :0:25
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 french bread loaf
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
4 1/2 cups blueberries — fresh or unthawed
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter — melted
powdered sugar for sprinkling

Slice bread diagonally into 10 to 14 slices, about 3/4 inch thick. Place bread
slices on rimmed 10 – 1/2 x 15 – 1/2 x 1 -inch baking sheet. In medium bowl,
whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread,
turning slices to coat completely. Cover with plastic wrap and let stand at
room temperature 1 to 2 hours or refrigerate overnight.

Preheat oven to 350 F. Butter 13 x 9 baking dish. Place blueberries, sugar,
cinnamon and cornstarch in dish. Stir to coat berries, spreading to cover
bottom of dish evenly. Place bread slices, wettest side up, atop berry mixture,
wedging slices in tightly and if necessary, cutting some slices to fit. (you
may
not use all of the bread). Brush tops of bread slices with melted butter.
Bake
in center of oven 20 to 25 minutes or until toast is golden and berries are
bubbling. Let stand 5 minutes before serving. To serve, life toast onto
plates, spooning blueberry sauce over top. Source: Milwaukee Journal

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Tree Appetizer Torte

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Appetizers Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cheesecloth
4 Pkgs. (8 Oz.Each) Cream Cheese — softened
8 Oz. Goat Cheese — softened
15 Slices Provolone Cheese (Approx.3/4 Lb.)
1 1/4 Cups Prepared Pesto
1 Cup Sun-Dried Tomatoes, Oil-Packed — chopped and
drained
1/2 Cup Pine Nuts — toasted
Thinly Sliced French Bread, Toasted
(Brush With Olive Oil Before Toasting If
Desired)

Wet a single layer of cheesecloth and squeeze dry. Line pan with
cheesecloth, allowing cloth to extend over sides. Beat cream cheese and
goat cheese until very creamy and smooth, about 3 minutes. Layer
ingredients in prepared pan as follows:
2 cups cream cheese mixture
5 slices provolone
3/4 cup pesto
5 slices provolone
a cup cream cheese mixture
chopped sun-dried tomatoes
pine nuts
5 slices provolone
3/4 cup (remaining pesto)
2 cups (remaining) cream cheese mixture

Fold hanging cheesecloth over top. (For the holiday’s I like to use my
Wilton’s Christmas tree shaped pan to make this in) Refrigerate several
hours or overnight. Unwrap top of mold. Unmold appetizer onto serving
platter; remove cheesecloth. Garnish with roasted red pepper circles and
star at top, fresh basil leaves and additional toasted pine nuts. Serve
with toasted French bread slices.
Makes 25 appetizer-size servings.

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MICROWAVE BUTTERSCOTCH APPLESAUCE BARS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
3 c Vanilla wafers
1/2 c Raisins
1 c Butterscotch morsels
1/4 c Wheat germ
2 c Applesauce
1/2 c Chopped nuts
-or sunflower seeds

From the International Apple Institute

1. Spray the bottom of an 8×8″ glass pan or a 9″ glass pie pan with
cooking spray. Crush the wafers into large chunks. Put half the
wafers in the pan.
2. In a bowl, mix the raisins, butterscotch morsels, wheat germ and
applesauce. Add the nuts or sunflower seeds if desired. Spread over
the wafers in the pan. Press the remainder of the wafers evenly over
the applesauce mixture.
3. Microwave for 8 minutes. Let cool for at least 15 minutes before
cutting into bars. Store any leftovers in the refrigerator.

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Fettuccine w/Lentil Sauce No. 1810 Yields 4 Servings

SAUCE: 15 oz Canned Tomatoes
2 Tbls Olive Oil 2 Cups Water
2 Onions, Chopped PASTA:
2 tsp Garlic, Minced 1/2 lb Green Fettuccine
1/2 tsp Cinnamon, Ground 1 tbls Butter
1 Cup Dried Red Lentils,
Rinsed

Start with the sauce: Heat the olive oil in a large pan.
Saute the onion for 10 minutes.
Add the garlic, cinnamon, lentils, tomatoes and water.
Bring to a boil.
Simmer until the lentils are tender (about 20 minutes).
Cook the fettuccine according to package directions.
Drain.
Add the butter.
Turn out into individual dinner plates.
Top with the sauce.
Serve.