Place chocolate in top of double boiler over warm water or in e on Medium. Cover until partially melted. Uncover and stir occasionally until melted. Set aside, uncovered. In small bowl of electric mixer, mix cream cheese until soft. Beat in vanilla and salt. Gradually add confectioners sugar. Then add chocolate mix in nuts. Place […]

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. […]

CHOCOLATE-RASPBERRY SAUCE 1/3 c Sugar 2 tb Unsweetened cocoa powder 3 tb Seedless raspberry jam 2 ts Framboise (optional) 1 ts Arrowroot – OR – 1 1/2 ts Cornstarch CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and […]

Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool dry place.

Crush blackberries and strain off juice. Add water to juice to make 3 1/2 cups liquid. Add garlic, cilantro, mint, thyme, onion, cucumber, salt to taste and vinegar. Stir well and chill. Pass with sour cream. Makes 6 servings. Each Serving Contains About: 56 calories; 52 mg sodium; 0 cholesterol; 0 fat; 13 grams carbohydrates; […]

–PASTRY CREAM– 1 c Milk 1/4 c Sugar 3 Egg yolks 3 tb Flour 1 ts Vanilla FINISHING 3 pt Fresh red currants – rinsed and stemmed 1/2 c Toasted, sliced almonds Confectioners sugar GLAZE 1 c Red currant jelly 2 tb Kirsch FOR THE DOUGH: Beat the butter and sugar with the paddle on […]

Peel and slice peaches to measure 10 cups. Put peaches in large saucepan. Add sugar and bring mixture to boil, stirring until sugar is dissolved. Working in batches, pour mixture into blender or food processor and puree. Cool to lukewarm. Meanwhile, prepare smooth, level drying surface in full sunlight. Cover baking sheets, jelly-roll pans or […]

Combine ingredients and blend until smooth. Roll into cylinder and chill.

Heat oven to 325~. Spread nuts on ungreased jelly-roll pan. Bake for 5 minutes or until lightly browned. Meanwhile, melt margarine in small skillet; stir in remaining ingredients. Pour over nuts; bake an additional 10-15 minutes, stirring twice. Makes 2-1/4 cups.

-CRUMB TOPPING- 1/2 c Butter 1/2 c Light brown sugar 1 1/4 c All-purpose flour -PEACH FILLING- 2 1/2 lb Ripe freestone peaches 1/4 c Sugar 1 tb Flour 1/4 ts Nutmeg 1 ts Finely grated lemon zest PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and stir in brown sugar evenly. […]