Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. Thi

Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9 inch tart pan or pieplate. Bake at 350F for 6 to 8 minutes. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended.

Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat b

Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight. In the morning, cream butter with sugar and

Mix sugar and Crisco together. Heat milk until hot on finger. (Do not boil.) Add half of the milk to sugar ~ Crisco mixture and beat 2 minutes. Add rest of milk and beat 8 minutes longer (a total of 10 minutes all together). The beating breaks up the sugar granules to a whip

MELTING CHOCOLATE Chocolate scorches easily, so always melt it over hot not boiling ~ water. It is best to use a double boiler, but you can improvise by using a c or bowl in a small saucepan over very gentle heat. The water must be kept below simmering to prevent stea

UNSWEETENED CHOCOLATE: The basic chocolate from which all other porducts are made. It is molded into 1 ounce blocks and sold in 8 ounce packages. It may also be sold melted and packaged in envelopes. SEMISWEET CHOCOLATE: Unsweetened chocolate with sugar, extra cocoa butter,

TO SUBSTITUTE FOR: 1 (1 ounce) square unsweetened chocolate use 3 tablespoons unsweetened cocoa and 1 tablespoon shortening. 1 ounce semisweet chocolate use 3 tablespoons semisweet chocolate chips or 1 (1 ounce) square unsweetened chocolate and 1 tablespoon sugar.

Store chocolate tightly wrapped or covered in a cool, dry place or in the refrigerator. If refrigerated, let it warm to room temperature before using. Occaionally, there may be a slight graying or "bloom" on chocolate. This does not alter the quality or flavor and

Always melt chocolate with gentle heat because it scorches easily. If chocolate is to be melted alone, make certain that the container and utensils are absolutely dry; a tiny drop of moisture will cause the chocolate to become lumpy and stiff. If this should happen, stir in

CHOCOLATE LEAVES: Select non poisonous leaves such as mint or rose leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2 (1 ounce) squares semisweet chocolate over hot water in a double boiler; let cool slightly. Using a small spatula, spread a thin layer of cho

PREHEAT OVEN TO 350F. In a small, heavy bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk an

In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt; stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2" apart, onto greased baking sheets. Bake in 350 F. oven 8 1

Dissolve each flavor of jello completely in 2 cups of boing water in separate bowls. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans. Refrigerate at least 3 hours until firm. Cut into 1/2" cubes. Place blue jello cubes in bottom of clear glass b

To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust. PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2 3 times. Scatter the lard or shortening over the flour mixture.

WHIPPED CREAM: whip cold cream (with sugar) until soft peaks form. 1. Combine sliced berries; sugar or honey; and orange juice. Let stand at room temp. for 1 hr. 2. Sift all dry ingredients together into a med bowl. Add orange rind. Add butter and shortening; and work thme i

Preheat the oven to 325 F. Spray a 9" square pan with a non stick coating spray. Blend the butter, cocoa, and Fruit Sweet. Add the eggs, one at a time, beating well after each addition. Mix the flour, baking powder and salt; add to the mixture. Fold in the nuts. Pour in

1. Preheat oven to 35 F.&20; 2. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas.&20; 3. Sift flour with baking powder and salt. Mix milk and vanilla together. Add ea

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Preparation: Pre heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flou

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour

Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 1/2 hours. Knead down and let ri

FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11 or 12 inch pie or tart pan. Prick the base and chill for 15 to 20 minutes. Preheat oven to 375F. FOR THE FILLING: Hea

Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately.   b

Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep fryer. Roll each ice cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep fry for a few seconds only. Serve immediately.   b

Mix ingredients together well with electric mixer, then sprinkle remaining 1/2 cup almonds to decorate. Hope you enjoy this. I do! Betty Garnes, Gatlinburg, TN Dolores, Ohio 04/29 07:28 pm     strongServings: 12/strong  

Make chocolate cake according to package directions in 2 round pans. Make favorite chocolate frosting for cake. While cake is cooling, heat evaporated milk, sugar and marshmallows in a very large pan to avoid spilling over. When marshmallows are melted, add coconut and almonds.

Heat oven to 350F. Generously grease bundt or 10 inch tube pan. Gently press 1/2 c. chopped almonds in bottom and half way up sides of pan. In large bowl, combine cake mix, 1/2 c orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes a

Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and remaining butter (4 T) over low heat,

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until bl

Preheat the oven to 325 Butter and flour a baking sheet or line with parchment paper. In a mixer, beat the egg whites at medium speed until they hold soft peaks. Gradually beat in the sugar until the whites are glossy and stiff. Using a rubber spatula, fold in the groud alm

Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into choc

Grease 13x9x2 inch baking pan. In medium bowl stir together first 4 ingredients. Stir in mayonnaise and extract until mixture resembles coarse crumbs; set aside. In large bowl with mixer at low speed beat cake mix, milk and eggs just until blended. Increase speed to medium;

Resift flour with soda, salt and cinnamon. Beat eggs until light. Beat in sugar. Stir in persimmon pulp and melted butter. Add flour mixture alternately with milk and beat until smooth. Fold in raisins and almonds. Pour batter into well greased 9 x 5 inch loaf pan and set i

Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, with an electric mixer, blend flour, sugar, salt and baking powder on low until all ingredients are well mixed. Add butter, sour cream, and 3 eggs. Mix on medium until dry ingredients are moistened and beat on

Preheat oven to 350F. Grease and lightly flour a 10 inch tube or bundt pan. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Beat in almond filling, and poppyseed filling. Sift together flour, baking powd

: crust: 1 c graham cracker crumbs 1 TB sugar 1/4 c almonds finely chopped 1/2 ts almond extract 1/4 c margarine : Filling: 1 1/2 lb cream cheese at room : temperature 1 c sugar 4 eggs at room temperature 1/3 c whipping cream 2

Cream sugar and shortening. Add eggs and salt, cream well. Add remaining ingredients. Pour into a very lightly greased 12 cup bundt pan. Put into cold oven; set temperature at 320F. Bake 1 hour and 30 minutes. Cool 15 minutes and remove from pan.    br

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9 inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10 minute

Prepare cake mix according to package instructions. Bake in 9x13" pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly