Cook fruit, sugar & water together slowly, stirring constantly, until thickened. Cool.

Combine the 3 cheeses in a bowl & cream with wooden spoon. Beat in yolks. Add zest & spices. Cover & refrigerate until ready to use.

Mix 1/2 cup sugar, 2 Tbls. cornstarch & dash of salt. Add 1/2 cup water, 2 Tbls. butter, 2 teapoons grated lemon rind, 3 Tbls. lemon juice & 3 drops of yellow food coloring. Bring to rolling boil, stiring constantly; boil & stir 1 minute. Cool.

Whip ricotta. Beat in eggs, salt, pepper & marjoram. Spoon filling on Palacsintas & roll into tubes. Place side by side in a buttered baking dish. Mix some milk into sour cream to thin it just a bit & pour over rolls. Bake 325 for 20 minutes. Serve warm.

In a saucepan, slowly bring 3 cups of the milk and sugar to a boil. Combine the remaining 1 cup of milk, eggs and, cornstarch add to milk sugar mixture, stirring until thicken. Mix in salt and vanilla. Cool in refrigerator. Fold in whipped cream. Fill Puff Shells.

Combine all cake ingredients and pour into an ungreased, 13×9 inch Pyrex pan. Bake at 350^ for 45-50 minutes. Combine frosting ingredients and spread on cooled pineapple cake. Berkshire Seasonings

Mix & cook until very thick. Cool.

Cook 1 pack (9 oz) frozen artichoke hearts until soft following pack directions. Drain. Combine 2 oz Neufchatel cheese, 1/2 small chopped onion, 2 tsp. lemon juice, 1/8 tsp. liquid red pepperseasoning & drained artichoke hearts in food processor. Whirl until smooth & blended.

Mix 1 cup cooked pumpkin, 1/2 cup sugar, 1/2 teapoon cinnamon, 1/2 tsp. ginger & 1/4 tsp. nutmeg.

In med pan, combine sugar, starch & salt. Gradually add milk, stirring constantly. Cook & stir over med heat until mixture is thick & begins to bubble. Remove from heat. Add a few Tbls. of hot mixture to the yolks & stir to blend. Slowly pour warmed yolks into saucepan, stirring constantly. Cook & stir […]