4 tb Yeast

2 c -water, warm

1/2 c Sugar

1 ts Salt

1 ts Baking soda

1/4 c Dill; 1/2 c fresh

4 Eggs

4 c Cottage cheese

10 c Flour

Butter Dissolve yeast in warm water with 1/2 ts sugar.
Heat cottage cheese to lukewarm.
Beat in remaining sugar, salt, baking soda, dill and eggs.
Stir in cheese.
Beat 4 cups flour, add rest of flour 1 cup at a time.
Spoon thick batter into greased bowl.
Let rise double.
Stir down and spoon into 4 greased loaf pans.
Let rise, bake 30 minutes.
Brush with butter.
Bake 10 minutes more From “Kitchen with a View” by Judi Burke, “The Keeper’s House” at Robinson Point Light on Isle au Haut, ME 04645.
—–

8 oz Sweet baking chocolate

Broken in pieces 1 c Butter or margarine; diced

2 Eggs

1/4 c Sugar

1/3 Candied fruit peel

12 Candied cherries; quartered

2 1/2 oz Blanched almonds; chopped

1 ts Grated orange peel

8 oz Butter cookies; coarsely

Crushed \Grease an 8″ round springform pan.
Line the base with waxed paper and grease the paper.
Put chocolate and butter in top of double boiler.
Place over simmering water, stirring occasionally, until melted.
Set aside to cool slightly.
In large bowl, beat eggs and sugar together until pale and fluffy.
Slowly stir in melted chocolate, then stir in candied fruit peel, cherries, almonds and orange peel.
Add the coarsely crushed cookies and stir them in gently.
Pour the batter into prepared pan.
Cover it with plastic wrap and refrigerate at least 8 hours, until firm. Loosen edge of cake and remove side of pan.
Cut cake into wedges and serve.
NOTEs.
Do not let the cake stand at room temperature too long as it softens and becomes difficult to slice and serve.
Do not be tempted to cut large wedges; this cake is very very rich! —–

1 c Butter

(or butter substitute 1/2 Egg

1/4 ts Nutmeg

1 c Brown sugar

3 c Flour

1/4 ts Salt

1 ts Vanilla

1 ts Black walnut flavoring

Cream butter and sugar.
Add egg and beat well.
Sift flour, measure, and sift with salt and nutmeg.
Add to creamed mixture.
Add flavorings.
Mix thoroughly.
Form into rolls 1 1/2 inches in diameter.
Chill overnight.
Cut in thin slices.
Place on slightly oiled baking sheet.
Bake in hot oven (410 F) about 10 minutes.
48 servings.
—–

1 1/4 cups sugar

3 tablespoons cornstarch

1/2 teaspoon instant coffee crystals

1/4 teaspoon salt

2 cups 1% lowfat milk

1 cup canned light or regular coconut milk

3 ounces unsweetened chocolate — cut up

3 slightly beaten egg yolks

1 tablespoon butter — cut up

1 teaspoon vanilla

1/4 cup coconut

1 baked 9-inch pastry shell

In saucepan stir together sugar, cornstarch, coffee crystals, and salt.
Stir i n 1% lowfat milk, coconut milk, and chocolate. Cook and stir until thickened a nd bubbly.
Cook and stir 2 minutes more.
(If chocolate flecks remain, whisk g ently until smooth.)

Stir about 1 cup of the chocolate mixture into beaten egg yolks. Return to sau cepan.
Cook and stir just until mixture bubbles; cook and stir 2 minutes more.
Remove from heat.
Stir in butter and vanilla; fold in coconut.
Pour hot mix ture into baked pastry shell.
Cool.
Cover and refrigerate at least 6 hours or until thoroughly chilled.
Makes 8 servings.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com

-Pat Dwigans fwds07a- 2 pk Active dry yeast

1/2 c Warm water

1 c Milk; Warm

1 c Sugar

1 c Butter; melted, or

- shortening 1 ts Salt

Grated rind of 1 lemon 6 Eggs; beaten

6 tb Orange flower water; OR

- orange juice 8 c Flour; to 9 cups

3/4 c Raisins; scaled, drained,

- diced 1/2 c Pecans; chopped

1 Dried beans; or 2, covered

- in foil

———————————–ICING———————————– 1 c Confectioners’ icing

2 ts Lemon juice

Water Combine yeast and water in a small bowl, stirring until dissolved and set aside.
In a large mixing bowl, combine the milk, sugar and butter stirring until dissolved.
Add the salt, grated rind, eggs, orange flower water and yeast mixture and blend thoroughly.
Beat in 3 cups of flour to make a smooth batter.
Add the raisins pecans and sufficient flour to make a soft dough.
Turn on a floured board and knead 8 minutes or until smooth.
Round into a ball and place in a warm buttered bow, turning to coat top.
Cover loosely with plastic wrap and towel and let rise until doubled.
The coffee cake may be formed in two different shapes; free form round loaves or molded rings.
Punch down the dough and divide in half. Knead the bean or beans (which will bring good luck to the person or persons who receive the slice) into one or both halves.
Round into loaves and place on a buttered baking sheet.
Cover and let rise until doubled about 1 hour.
Preheat the oven to 375~ bake the loaves 15 minutes.
Reduce heat to 350~ and bake 30 minutes.
Let loaves cool on wire racks and frost with confectioners’ icing while warm.
To prepare rings, divide dough in half and roll each piece into a rope 24-26 inches long.
Place in 2 buttered 5 1/2-cup ring or savarin molds,

pinching ends together.
Cover and let rise until double, about 1 hour.
Preheat the oven to 350~; bake rings 40 minutes.
Remove and let cool on wire racks.
Frosting.
Combine 1 cup of confectioners’ sugar with 2 teaspoons lemon juice and enough water to make a paste —–

6 ounces graham crackers

3 tablespoons sugar

1/2 cup melted butter

—filling—
2 1/2 tablespoons gelatin

1/4 cup water

1 1/2 cups crushed pineapple

milk 1/4 cup milk

2 1/2 tablespoons custard powder

1 pound cottage cheese

2 egg whites

1/4 cup sugar

1 cup cream

sweetened whipped cream — to garnish crystallized ginger — chopped

1.
Make the crust by crushing the graham crackers and mixing with the sugar and the melted butter.
Press 3/4 of the mixture on the bottom and sides of a 9 inch springform pan.
Set aside the remaining crust mixture.

2.
Mix the gelatin and the water and allow to soak for 5 minutes.

3.
Drain the pineapple and add enough milk to the pineapple liquid to

make 2 cups.
Put into a saucepan and heat.

4.
Add the gelatin and mix until the gelatin is dissolved.

5.
Mix the custard powder with the 1/4 cup of milk and add to the

saucepan.
Stir constantly until thick.

6.
Stir in the cheese and pineapple.
Cool.

7.
Beat the egg whites until almost stiff.
Beat in the sugar.

8.
Whip 1 cup of cream and fold into cheese mixture with beaten egg

whites.

9.
Pour into the crust and sprinkle the remaining crust mixture on

top.
Refrigerate until firm.

10.
Serve garnished with sweetened whipped cream and ginger. Serves

8.

busted by sooz

10 oz Mint chocolate wafers

3/4 c Butter; softened

2/3 c Sugar

1 Egg

1/4 ts Salt

1 1/3 c All-purpose flour; unsifted

3/4 c Walnuts; finely chop

Melt 5 oz of the Mint Wafers (Ghiradelli brand is good) in a double boiler, stirring constantly or microwave on medium for about 3 minutes.
Set aside.
Cream butter with sugar, egg and salt.
Mix in melted chocolate.
Gradually add flour.
Chill dough at least 1 hour. Shape dough into balls, using 1 level Tbsp for each cookie.
Roll balls into nuts.
Place on greased baking sheets.
Flatten slightly with the palm of hand.
Bake at 350-F for only 8 minutes.
Remove from oven and place Mint Wafer on top of each cookie, pressing slightly.
Continue baking 3-5 minutes longer or until cookie is firm.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco Makes 3 dozen
—–

1 c Margarine; softened

2 c Sugar

3 Eggs

1/2 c Water

1 tb Vanilla

2 1/2 c Flour

2 tb Cocoa; sifted

1 ts Baking soda

1 ts Cinnamon

1 ts Nutmeg

2 c Chopped,peeled,cored apples

1 6 oz semisweet chocolate chi

Recipe by: South Bend Tribune In large bowl cream oleo and sugar.
Beat in eggs, then water and vanilla.
In separate bowl, stir together dry ingredients.
Beat into creamed mixture.
Stir in apples and chips.
Spread into greased and floured tube pan.
Bake at 325^ for 75 minutes or until cake tests done.
Cool on rack.
—–

5 Egg whites

1 1/2 c Sugar

1/4 ts Salt

1 c Unsalted butter

= melted and cooled 1 c Flour

1/2 ts Almond extract

Messages/5 dozen Preheat oven to 375 degrees.
Place the egg whites in a bowl.
Add the sugar and salt and stir until the sugar has dissolved and the mixture is thick and shiny.
Gradually beat the butter into the egg white mixture.
Stir in the flour and add almond extract.
Using a measuring spoon, drop by teaspoonfuls, well apart, onto a greased or non-stick baking sheet.
Bake 1 sheet at a time for 7 to 8 minutes, or until the edges are lightly browned. Working quickly, place a message in the center of each cookie, and fold in half while still warm.
Place the still-warm folded cookies in cool muffin tins to shape.
Cool completely before storing.
Yield 5 dozen cookies NATHALIE DUPREE COOKS SHOW#ND7092

—–

3 c All purpose flour; spooned

Cup 1 ts Soda

1 ts Salt

1 1/2 c Corn oil

2 c Sugar

3 lg Eggs; room temperature

2 ts Vanilla

1 1/4 c Pecans; medium-fine chopped

2 c Pared apples; finely chopped

—–brown sugar topping—-
1/2 c Butter or margarine

1/2 c Light brown sugar; firmly

2 ts Milk

Sift flour, soda and salt onto a platter or waxed paper.
In a large bowl beat oil, sugar, eggs and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended.
Gradually add flour mixture; beat until smooth.
Fold in pecans and apples.
Pour batter into a greased and floured bundt pan.
Bake in a preheated 325~ oven about 1 hour and 20 minutes or until cake tests done. Cool on wire rack 20 minutes.
Topping: Combine all ingredients and bring to a boil over medium heat; cook 2 minutes, stirring 10 inch bundt cake, 24 servings

—–