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Jul 19, 2010

RASPBERRY SHERBET



10 oz Frozen raspberries, thawed
1 c Buttermilk
1/2 c Sugar

Combine raspberries, buttermilk and sugar in food processor or
blender. Blend 10-15 seconds or until well mixed. Transfer to
container and freeze. Serve in stemmed glasses and garnish with fresh
berries. Makes 4 serving.

CHOCOLATE CHIP PIE WITH FUDGE SAUCE

Ingredients

1/2 cup plus 1 tablespoon butter, melted
1 cup light brown sugar, firmly packed
2 eggs
1/2 teaspoon vanilla
1-1/3 cups flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 package semisweet chocolate chips (6 ounces)
1/2 cup walnuts, chopped



Preparation

1. Preheat the oven to 325°. Lightly butter a 9-in pie plate.

2. Beat 1/2 cup of the melted butter and the sugar together in a large
bowl. Add the eggs and vanilla, and mix thoroughly.

3. Sift the flour, baking powder, and salt together. Add to the
creamed mixture and mix together.

4. Stir in the chocolate chips and nuts. (The dough will resemble
chocolate chip cookie dough.)

5. Place the dough in the prepared pie plate. Flatten and smooth it
out with a broad wooden spoon or your hand. Bake at 325° for 30 to 40
minutes, or until a toothpick inserted in the center comes out clean.
Brush the pie with the remaining 1 tablespoon melted butter as soon as
it comes from the oven. Cool and serve with ice cream and hot fudge
sauce.



HOT FUDGE SAUCE

1/3 cup water
1 tablespoon butter
2 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
2 tablespoons light corn syrup
pinch of salt
1 teaspoon vanilla

1. In a heavy saucepan, over medium heat, bring the water and butter
to a simmer and heat until the butter is melted. Remove the pan from
the heat and stir in the chocolate. Continue stirring until it has
melted.

2. Add the sugar, corn syrup, and salt, and mix well. Return the pan
to the heat and bring the mixture to a boil without stirring. Cover
and cook for 3 minutes, then uncover and simmer for 2 minutes longer.
Remove from the heat and cool for 5 minutes. Stir in the vanilla and
serve.

Grilled Apples

These are amazingly good,  give them a try, I usually grill them and then make a mixed fruit salad from them and this works out good because of all the natural juices in them after they are grilled.




1/4 cup butter, melted
2 tbsp. packed brown sugar
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 medium cooking apples (about 1 pound), peeled, cut in half and cored


In a small bowl combine butter, brown sugar, lemon juice,
cinnamon, and nutmeg.
Place apples on cooking grate.
Brush with sauce.
Grill 30 minutes or until tender, turning and brushing with
sauce twice.

Hershey's Chocolate Kiss Cookies

This is a recipe that has been enjoyed from generations. Enjoy




1 1/4 cups Butter or margarine -- softn'd
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract
3 1/4 cups All-purpose flour
1 package (14 oz.) chocolate kisses

Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs and vanilla; blend well. Stir in flour.

Unwrap the foil from each individual Hershey's Kiss and take a small
handful of dough and wrap it around the Hershey's Kiss, covering the
Hershey's Kiss completely. Place on the cookie sheet. Time-consuming
but definitely worth it!

Bake at 375 degrees F. for 10-12 minutes. Remove to wire racks to
cool.

King Cake

This is a Cake that originally started in New Orleans, A signature cake recipe. This cake will take time to prepare and set up, It's not one of those store bought cakes, just whip it up and forget. To master it right you will have to take your time preparing it.

Ingredients

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more
softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll


Directions

Pour the warm water into a small shallow bowl, and sprinkle yeast and 2
teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes
then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast
bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of flour,
remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in
lemon zest. Seperate center of mixture to form a hole and pour in yueast mixture
and milk. Add egg yolks and using a wooden spoon slowly combine dry ingredients
into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons
butter, 1 talblesppon at a time and continue to beat 2 minutes or until dough
can be formed into a medium soft ball.
Place ball of dough on a lightly floured surface and knead like bread.
During this kneading, add up to 1 cup more of flour (1 tablespoon at a time)
sprinked over the dough. When dough is no longer sticky, knead 10 minutes more
until shiny and elasti c.
Using a pastry brush, coat the inside of a large bowl evenly with one
tablespoon softened butter. Place dough ball in the bowl and rotate until the
entire surface is buttered. Cover bowl with a moderately thick kitchen towel and
place in a draft fre e spot for about 1 1/2 hours, or until the dough doubles in
volume. Using a pastry brush, coat a large baking sheet with one tablespoon of
butter and set aside.
Remove dough from bowl and place on lightly floured surface. Using you fist,
punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and
shake dough into a cylinder. Twist dough to form a curled cylinder and loop
cylinder onto the b uttered baking sheet. Pinch the ends together to complete
the circle. Cover dough with towel and set it in draft free spot for 45 minutes
until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.
Brush top and sides of cake with egg wash and bake on middle rack of oven
for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If
desired, at this time, you can "hide" the plastic baby in the cake.


Colored sugars

Green, purple, & yellow paste
12 tablespoons sugar


Squeeze a dot of green paste in palm of hand. Sprinke 2 tablespoons sugar
over the paste and rub together quickly. Place this mixture on wax paper and
wash hands to remove color. Repeat process for other 2 colors. Place aside.



Icing

3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water


Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is
too stiff, add more water until spreadable. Spread icing over top of cake.
Immediately sprinkle the colored sugars in individual rows consisting of about 2
rows of green, p urple and yellow.
Cake is served in 2" - 3" pieces.