Hot Food & Recipes

Servings: 10 servings
Category: Desserts
Ingredients

• 3 c Half and half (light cream)
• 6 lg Eggs
• 1/2 c Sugar
• 1/2 c Firmly packed golden brown
• -sugar
• 6 tb Unsulfured (light) molasses
• 1 1/2 ts Ground cinnamon
• 1 1/2 ts Ground ginger
• 3/4 ts Ground nutmeg
• 1/8 ts Ground cloves
• 1/4 ts Salt
• 1 1/2 lb Solid pack pumpkin (24 oz)
• Walnut Cream:
• 1 1/2 c Chilled whipping cream
• 3 tb Powdered sugar
• 1 1/2 tb Dark rum
• 3/4 c Walnuts, toasted, finely
• -chopped

Directions
Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and half to simmer in small saucepan. Set aside. Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set dish in large baking pan. Add enough hot water to pan to come halfway up sides of dish. Bake until custard is set and knife inserted 2 inches from centre comes out clean, about 50 minutes. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature with Walnut Cream. Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill.) Source: Bon Appetit, Nov/91 Posted by Linda Davis Posted to MM-Recipes Digest by “Rfm” on Sep 25, 98

Servings: 6 Servings
Category: Desserts | Fruits
Ingredients

• 6 lg Tart apples, peeled and cut
• -into chunks
• 1 c Golden raisins
• 2/3 c Apple juice
• 2 tb Sugar
• 2 ts Ground cinnamon
• 1/8 ts Ground allspice
• Ice cream
• Granola or wheat germ, opt.

Directions
In a saucepan, combine the first six ingredients. Cover and cook over medium heat until the apples are tender. Remove from the heat; mash apples slightly. Let stand for 20 minutes. Serve over ice cream. Sprinkle with granola if desired. Yield: 6-8 servings. Typed in MMFormat by cjhartlin@msn.com Source: Quick Cooking. Posted to MM-Recipes Digest V4 #3 by “Cindy Hartlin” on Jan 11, 1999

Servings: 6 Servings
Category: Desserts
Ingredients

• 1 Baked 9 inch pie shell
• 1 c Granulated sugar
• 3 tb Cornstarch
• 1 tb All-purpose flour
• 1 tb Grated lemon peel
• 1/3 c Fresh lemon juice
• 1 c Light cream
• 1/4 c Butter
• 1 c Sour cream

Directions
—————————–SOUR CREAM TOPPING—————————– 1 c Whipping cream 2 tb Icing sugar 1/2 c Sour cream 1/2 ts Almond extract Grated lemon peel In saucepan over medium heat, combine sugar, cornstarch, flour, lemon peel, lemon juice, and light cream. Bring slowly to boil, stirring constantly with wire whisk. Add butter and cook until thick and smooth. Remove from heat and let cool. Stir in sour cream and pour filling into baked pie shell. Refrigerate, covered, until ready to serve. (SOUR CREAM TOPPING): Whip cream and fold in sugar, sour cream and almond extract. Spoon over lemon filling. Sprinkle with grated lemon filling. Sprinkle with grated lemon peel and garnish with lemon slices. Makes 6 to 8 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Magazine Summertime Cooking. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999

Servings: 6 1/2 dozen
Category: Desserts | Cookies | Christmas
Ingredients

• 2 c Sifted confectioners sugar
• 6 c Crisp rice cereal
• 1 c Raisins
• 1 c Chopped pecans
• 4 c Miniature marshmallows
• 1/4 c Butter or margarine
• 1 ts Vanilla extract
• 1/2 ts Almond extract

Directions
Place confectioners sugar in a large bowl. In another large bowl, combine cereal, raisins, and pecans. In a medium saucepan, combine marshmallows and butter. Stirring constantly, cook over medium heat until smooth. Remove from heat; stir in extracts. Pour marshmallow mixture over cereal mixture; stir until well coated. Using greased hands, shape mixture into 1 1/2 inch balls. Coat with sugar. Store in an airtight container. Yield: about 6 1/2 dozen cookies. Typed in MMFormat by cjhartlin@email.msn.com Source: Christmas Cheer Posted to MM-Recipes Digest by “Cindy Hartlin” on Nov 14, 1999