Combine all ingredients in top of a double boiler. Cook over low heat, shicking constantly, until thickened (about 10 minutes). Cool and pour into container. Store in refrigerator.

-CHESTNUT BUTTERCREAM FILLING – 1/2 c Sugar, superfine 1 Egg yolks 1 pn Salt 1 1/2 ts Vanilla extract 2 tb Cream, heavy 1/2 c Butter 2 c Sugar, powdered 30 Chestnuts, whole cooked 2 tb Butter 4 tb Cream, heavy 1/3 c Sugar, powdered MOCHA SILK FROSTING 1 1/4 c Sugar, powdered 3 tb […]

RASPBERRY MOUSSE 2 c Raspberries;fresh or frozen -you may substitute mango, -strawberries or kiwi for -flavour & colour changes 1/4 c Sugar 1 c Whipping cream Melt 8 oz to 1 lb semisweet chocolate in heavy pot over low heat. Blow up as many balloons as cups you need. Use small balloons and dont blow […]

Heat the oil in a small saucepan and spften the oniuon, stirring. Add the sugar and vinegar and cook until the sugar dissolves and makes a syrup. While the liquid is still hot, stir in thediced pear and the remanining ingredients. Taste carefully for the blanace of sseasonings. Serve at room temperature.

Combine orange juice, strawberries, and frozen lemonade in a punchbowl with ice. Just before serving, add carbonated water and ginger ale. Garnish with orange and lemon slices. Makes 20 servings.

Preheat the oven to 325 degrees. Sprinkle each quail inside and out with salt and pepper. Heat the butter in a skillet, preferably of black cast iron, and when it is quite hot, add the quail. Brown the birds on all sides, turning occasionally to brown evenly, about 5 minutes. Transfer the quail to a […]

Wash cranberries. Combine with sugar, orange slices, pecan halves, orange juice and spices in a 2 quart casserole. Bake, uncovered, at 375 for 30 minutes. Stir yams into cranberry mixture; bake until hot through, about 15 minutes. 05/29

–CANDY MAKING– Cloves, whole Egg whites Food coloring, paste Kirsch; or vodka 1/2 c Water 1/4 c Syrup, corn, light Sugar, red TO AVOID HARMFUL BACTERIA, BE SURE EGGS ARE NOT CRACKED BEFORE USE. There are 4 steps to making colorful marzipan fruits: making basic marzipan, shaping fruits, coloring fruits; glazing fruits. MAKE THE BASIC […]

Mix all the ingredients together in a small bowl and taste carefully for the balance of seasonings, adjusting as needed. Let the flavors mellow fo about hanl an hour before serving. This salsa canb e kept for a day but i is best served soon after it is made. Makes 2 cups.

I like to use up the left over colors from making Easter candy and coat pretzil for the very little ones. They love the different colored pretzils, And especially the chocolate ones, so do the grown ups. Again just melt your coatings,chocolate or white, or color the white. Melt in small bowls in pan of […]