1 (29 ounce) can sliced peaches
1/4 cup chopped nuts
1/2 cup Log Cabin? Syrup
2 tablespoons Minute? Tapioca
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cups Log Cabin? Pancake and Waffle Mix
1/2 cup milk

Drain peaches, reserving 3/4 cup of the syrup. Place peaches in well-greased 9-inch square baking dish and sprinkle with nuts.

Combine measured peach syrup with 1/2 cup syrup and the tapioca. Pour over peaches; set aside.

Cream butter. Gradually beat in sugar. Add egg, vanilla extract and spices, beating until well blended. Add pancake mix alternately with milk, beating after each addition until smooth. Carefully spread over peach mixture. Bake at 350 degrees F for 45 to 55 minutes or until cake tester inserted into center of cake comes out clean.

Serve warm with additional pancake and waffle syrup, if desired.

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
1 cup granulated sugar
1/3 cup all-purpose flour
5 medium fresh peaches, peeled and sliced
1 cup whipping cream
1/2 teaspoon ground cinnamon

In a large bowl, combine the 2 cups flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13 x 9-inch rectangle. Place in an ungreased 13 x 9-inch baking pan.

Combine sugar and the 1/3 cup flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425 degrees F for 20 minutes. Reduce heat to 350 degrees F. Bake 25 minutes longer or until peaches are tender. Let stand 25 minutes before serving. Refrigerate any leftovers.

Yields 12 servings.

3 eggs, separated
1/2 cup granulated sugar
2 cups heavy cream, whipped
Finely grated zest and juice of 2 large oranges

Put egg yolks in a bowl. Beat, gradually adding sugar, until very light and thick.

In another bowl, whip egg whites until stiff. Fold cream, orange juice and zest into egg yolks followed by egg whites. Pour the mixture into a container. Cover and freeze until firm.

About 20 minutes before serving, transfer the ice cream to the refrigerator.

Serves 6.

Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites (at room temperature)
4 tablespoons granulated sugar

Reduce oven temperature to 300 degrees F.

Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and 2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour.

Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

1 package Betty Crocker supreme fudge brownie mix
    (with can of chocolate syrup)
3 tablespoons butter, melted
16 ounces cream cheese, softened
1 1/2 cups whipping cream
1 (21 ounce) can cherry pie filling

Preheat oven to 350 degrees F.

Mix 1 1/2 cups of the brownie mix (dry) and the butter thoroughly. Press into an ungreased square pan.

Beat cream cheese in large bowl on medium speed, scraping bowl often until smooth, about 2 minutes. Stir in remaining brownie mix, whipping cream and chocolate flavor syrup. Beat on medium speed about 5 minutes. Pour over crust in pan. Bake until set (35 to 40 minutes). Cool and spread pie filling over cheesecake. Refrigerate until chilled.

3/4 cup granulated sugar
2 tablespoons cornstarch
2 eggs, beaten
Juice of 1 lemon
Juice of 1 orange
2 tablespoons flour in a little water
1 cup whipped cream

Mix sugar and cornstarch. Cook all ingredients except whipped cream in a double boiler. Cool the mixture and fold in the whipped cream.

2 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon granulated sugar
1/2 cup butter or margarine
1 egg, slightly beaten
1/4 cup white wine
Vegetable oil
1 cup ricotta cheese
1 cup mascarpone cheese*
3/4 cup sifted confectioners? sugar
1 tablespoon amaretto (optional)
3 (1 ounce) squares semisweet chocolate, grated and divided
1/4 cup sifted confectioners’ sugar

Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes.

Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli form down the lengthwise center of oval, and roll dough around form. Moisten seam with water to seal.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely.

Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth.

Combine ricotta, mascarpone cheese, 3/4 cup confectioners’ sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours.

Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners’ sugar and exposed filling with remaining grated chocolate. Serve immediately.

* As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well. Use 1 cup mixture for recipe, reserving remainder for other uses.

Posted by kdipaolo at recipegoldmine.com 7/7/01 2:28:36 pm

Fill an old fashioned tin with this delicious topping and attach the recipe as a gift for friends and family. They will love sprinkling it over yogurt, ice cream and puddings.

1/2 cup flour
1/3 cup firmly packed light brown sugar
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees F. Cover a cookie sheet with foil.

In a medium bowl, combine flour and brown sugar. With pastry blender or fingertips, work in butter until mixture is crumbly; stir in pecans. Spread in a thin layer on prepared cookie sheet, patting evenly. Bake about 15 minutes, or until mixture is lightly toasted; cool on cookie sheet.

Store mixture in airtight container up to 3 weeks. Use as a topping for yogurt, ice cream, frozen yogurt or pudding.

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground round
1 (1/4 ounce) package taco seasoning, divided
1/3 cup salsa
16 ounces cream cheese
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoon flour
1/2 cup shredded lettuce
1 tomato, chopped
1/2 cup chopped bell pepper
4 slices avocado

Preheat oven to 325 degrees F.

Stir together crushed tortilla chips and butter; press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.

Cook beef in large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain, pat dry with paper towels. Return beef to skillet.

Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.

Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved teaspoon taco seasoning mix, beating until blended. Add Cheddar cheese; beat until blended.

Spread cream cheese mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.

Combine sour cream and flour; spread over cheesecake. Bake 25 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edges; release sides.

Serve warm with topping of lettuce, tomato, bell pepper and avocado.

Serves 10.

3 cups cold milk
2 (4 serving size) Jell-O chocolate flavor instant
    pudding & pie filling
1 (8 ounce) container Cool Whip French Vanilla
    whipped topping, divided
1 baked 9-inch square brownie layer, cut into
    1-inch cubes (about 5 1/2 cups)
1 pint (2 cups) raspberries

Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Refrigerate at least one hour.

Makes 16 (2/3 cup) servings.

NOTE: French Vanilla Cool Whip is available in Fall and Winter.