Helen Ginger


Welcome to the Website of Author and Editor HELEN GINGER

Welcome

Happenings

Editing Services

Workshops

Books

Doing It Write

Blog: Straight From Hel

Blogging Advice

Contests for Writers

Events for Writers

Resources for Writers

Helen's Twitters

Email Helen

Bunko

To sign up for Doing It Write, Helen's free e-newsletter for writers, send an email to:

doingitwrite-subscribe@topica.com

To find out more about this weekly e-newsletter, check out the Doing It Write page.

In addition to Twitter, you can join Helen on:

You can also listen to Helen read three of her Mermaid Tales on the Story Circle Network podcast site.

BUNKO AND OTHER VICES

RULES & HISTORY

SALADS

HIDDEN TREASURE STRAWBERRY SALAD
Served by HELEN GINGER

3 (3 oz) pkgs strawberry-flavored gelatin
2 C. boiling water
1 (10 oz) pkg frozen sliced strawberries, partially thawed
1 (15 & 1/4 oz) can crushed pineapple, drained
3 medium bananas, mashed
1/2 C. coarsely chopped pecans
1 (8 oz) carton commercial sour cream

Dissolve gelatin in boiling water, stir in fruit and pecans. Pour half of gelatin mixture into oiled 12 X 8 X 2-inch dish; chill until firm. Store remaining mixture at room temperature.
Spread sour cream over congealed fruit mixture. Spoon remaining gelatin mixture over sour cream; cover and chill until firm. (Yield: 12 servings.)

FIESTA ZUCCHINI COLESLAW
Served by CATHY WALLACE

2 C. coarsely shredded zucchini
2 C. shredded cabbage
1 med. carrot, shredded
2 green onions, sliced
1/2 C. thinly sliced radishes
1/3 C. mayonnaise or salad dressing
1/3 C. picante sauce
1/2 t. ground cumin

Drain shredded zucchini by gently pressing between layers of paper towels. Combine zucchini and next 4 ingredients; set aside. Combine mayonnaise and remaining ingredients; add to zucchini mixture, and toss gently. Cover and chill at least 1 hour. (Yield: 6 servings.)

STRAWBERRY-ROMAINE SALAD
Served by CATHY WALLACE

1 C vegetable oil
½ C red wine vinegar
½ t. salt
¼ t ground white pepper
¾ C sugar
2 cloves garlic, minced
½ t paprika

Combine these 7 ingredients in a large jar. Cover tightly, and shake vigorously.
To Store: Refrigerate up to 1 week.

1 large head romaine lettuce
1 pint strawberries, sliced
½ C chopped walnuts, toasted
1 head Boston lettuce
1 C (4 oz) shredded Monterey Jack Cheese

To Serve: Tear lettuce into bite-size pieces. Combine torn lettuce, strawberries, cheese, and walnuts in a large bow. Shake dressing vigorously; pour over salad, and toss gently.
Yield: 12 servings.

CRANBERRY SALAD
Served by CATHY WALLACE

12 oz. package fresh cranberries
1 pound can crushed pineapple
2 cups sugar
1 cup pecan pieces, chopped
1 cup small marshmallows
1 1/2 pints whipping cream

Coarsely chop the fresh cranberries. Add the can of crushed pineapple, including the juice, in a glass or ceramic bowl. Add sugar and mix. Cover with plastic wrap and refrigerate for one day. Drain the mixture thoroughly in a strainer or colander. Add the coarsely chopped pecans and the cup of small marshmallows to the mixture. Chill a bowl and your mixer beaters in the freezer for an hour or more. Use these to whip the cream. Whip the 1 1/2 pints whipping cream until it holds stiff peaks. Gently fold into the cranberry mixture. Refrigerate at lease 2 hours before serving. Serve in clear glass bowl.

Serves 6-8.

From an entry in the Austin American-Statesman Christmas Cooking contest in 1993

BROCCOLI SALAD
Served by CATHY WALLACE

1 bunch broccoli
1 cup raisins
1/2 bunch green onions
1/2 cup dry roasted peanuts
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons wine vinegar
1/2 pound bacon, cooked and crumbled

Cut the broccoli into small flowerets. Combine the first four ingredients. Mix mayonnaise, sugar and vinegar. Gently toss together to mix. Sprinkle the bacon on top.

BROCCOLI & CAULIFLOWER SALAD
Served by HELEN GINGER

2 C. Miracle Whip
1/2 C. sugar
2 T. cider vinegar
1/2 - 1 lb. bacon, fried & crumbled with drippings reserved
2 C. broccoli flowerets (raw)
2 C. cauliflower flowerets (raw)
1/2 C. green onions, chopped (opt.)
Raisins, to taste

Fry bacon until crisp; crumble & set aside. Combine Miracle Whip, sugar, vinegar & 2 T. bacon drippings; mix well. In a large bowl, combine the broccoli, cauliflower, raisins, bacon & green onions. Pour sauce over the top & toss to coat. Refrigerate 3 hours before serving.

Serves about eight.

Adapted from Recipes for Happiness

STRAWBERRY PRETZEL SALAD
Served by HELEN GINGER

2 C. broken pretzels, nut size
3/4 C. melted butter
1 T. sugar
8 oz. cream cheese
1 C. sugar
8 oz. Cool Whip
1 lg. strawberry Jello
2 C. boiling water
2 (10 oz.) frozen strawberries
1 sm. can drained pineapple

Combine pretzels, butter & sugar and press into bottom of a 9 X 13-inch pan. Bake at 400* for 8 minutes. Remove from oven & allow to cool. Cream together cream cheese & sugar. Add Cool Whip. Spread on top of cooled pretzel crust. Mix Jello, boiling water, strawberries & pineapple. (Do not thaw strawberries before adding them; they help the mixture set.) Cool until slightly thickened. Ladle over cream cheese mixture. Chill until set.

Note from Helen: Don't make the day before -- it will absorb the salt of the pretzels.

Taken from Recipes for Happiness

RICE AND ARTICHOKE SALAD
Served by CATHY WALLACE

1 cup uncooked rice
2 cups chicken broth
¼ cup green onion, chopped
¼ cup green pepper, chopped
1 6-oz. jar marinated artichoke hearts, drained and chopped
¼ cup sliced pimiento-stuffed olives
½ cup mayonnaise
¼ teaspoon dried dill weed
½ teaspoon salt
1/8 teaspoon pepper

Boil broth and stir in rice. Cook 20 minutes or until done, covered. Cool. Stir in remaining ingredients. Chill.

TERRACE TEA SALAD
Served by ANNE HART

DRESSING:
1 C. Hellmans
1/2 small onion, minced
2 T. red wine vinegar
1 T. sugar
3/4 t. Italian seasoning
1/4 t. salt
1 big clove garlic, chopped fine
1/2 t. pepper

SALAD:
1 & 1/2 bunch read leaf lettuce
croutons
1 pkg. bacon, cooked
shredded provolone & swiss cheeses
fresh musrooms, sliced
red pepper, sliced

Blend dressing ingredients and serve over salad.

CRANBERRY SALAD
Served by CATHY WALLACE

12 oz. pkg. Fresh cranberries
1 pound can crushed pineapple
2 cups sugar
1 cup pecan pieces, chopped
1 cup small marshmallows
1 ½ pints whipping cream

Coarsely chop the fresh cranberries. Add the can of crushed pineapple, including the juice, in a glass or ceramic bowl. Add sugar and mix. Cover with plastic wrap and refrigerate for one day.

Drain the mixture thoroughly in a strainer or colander. Add the coarsely chopped pecans and the cup of small marshmallows to the mixture. Whip the cream in a chilled bowl until it holds stiff peaks. Gently fold into the cranberry mixture. Refrigerate at least 2 hours before serving. Serve in a clear glass bowl. Serves 6-8.

(from 1992 Austin American-Statesman Christmas Cooking Contest)

CARROT SALAD
Served by HELEN GINGER

2 pounds carrots, sliced
Cook until tender. Cool well and drain.

Add:
½ C oil
½ C sugar
1 bell pepper, chopped
salt and pepper to taste
1 can tomato soup
½ onion, chopped
1 T. Worchestershire sauce

Let stand overnight.

BROCCOLI PEANUT SALAD
Served by HELEN GINGER

4 C green cabbage, shredded, packed
½ C plump raisins
4 C broccoli, broken into small florets
½ C chopped sweet onion
¾ C slaw dressing
2 T sugar or to taste
½ C dry-roasted peanuts
8 slices bacon, cooked crisp, drained, crumbled

Mix cabbage, broccoli, raisins and onion. Mix slaw dressing and sugar. Add dressing to vegetables; toss and refrigerate 2 hours or overnight. Just before serving, stir in peanuts and sprinkle crumbled bacon over top.

Serves 8.

SOUTHWEST PEBBLE SALAD
Served at Cathy Wallace's 2005 Bunco

6 oz. package long grain and wild rice mix
11-oz. can Mexicorn, drained (or any canned corn with red and green bell peppers)
1 cucumber, seeded and chopped into small pieces
2 carrots, scraped and coarsely chopped
2 green onions with tops, thinly sliced
½ cup chopped fresh cilantro
1/3 cup olive oil
¼ cup lemon juice or more to taste
2 cloves garlic, minced
½ teaspoon (heaping) dill weed
¼ teaspoon (rounded) dry mustard
¼ teaspoon (rounded) black pepper
1/3 cup lightly roasted pine nuts (or sliced almonds)
½ cup dry-roasted sunflower seeds

Prepare long grain and wild rice mix according to package directions. Let cool in a large bowl. Stir corn, cucumber, carrots, green onions and cilantro into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in a small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds and pine nuts. Taste. Correct seasoning as needed. Can be served on lettuce-lined plate or bowl garnished with pita chips and some cherry tomatoes or a diced large tomato. Serves 8.

From the 1992 Austin American-Statesman Christmas Cookin' contest

TWENTY-FOUR HOUR SALAD
Served at Cathy Wallace's April 2005 Bunco

3 beaten egg yolks
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons pineapple syrup
1 tablespoon butter
Dash salt
* * * * * * * * * * * *
2 cups drained canned pitted white cherries
2 cups drained canned pineapple tidbits
2 pared oranges, cut up, drained (or 2 cups canned oranges)
2 cups tiny marshmallows or 16 large ones cut in eighths
1 cup whipping cream, whipped

Combine first 6 ingredients in top of double boiled. Cook and stir over hot, not boiling water till thick. Cool. Stir in fruits and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours.

Trim with orange sections and green seedless grapes. Makes 6 to 8 servings.

From Better Homes and Gardens New Cookbook I received in 1968 from my husband-to-be. I think he was hoping I would learn to cook. We always have this salad at Christmas.

SUMMER FRUIT SALAD
Served by HELEN GINGER

1 fresh pineapple, peeled, cored, and cubed
1 quart fresh, hulled strawberries
½ C. fresh or frozen blueberries, thawed
½ C. fresh or frozen raspberries, thawed
1 (11-oz) can mandarin oranges, drained
2 C. orange juice
½ C. sugar
¼ C. sherry
½ t. almond extract
½ t. vanilla extract

Combine first 5 ingredients in a large bowl. Combine remaining ingredients, stirring until sugar dissolves. Pour sherry mixture over fruit mixture, tossing lightly. Cover and chill 2 to 3 hours. Serve salad mixture with a slotted spoon.

Yield: 10 servings.

Taken from The Southern Living Cookbook

ZUCCHINI SALAD
Served by HELEN GINGER

6 small zucchini, thinly sliced
1 sweet red or green pepper, sliced into thin strips
¼ C. chopped green onions
½ C. vegetable oil
3 T. vinegar
½ t. salt
½ tr. Pepper
1/8 t. garlic powder

Combine zucchini, red pepper, and green onions; toss lightly. Combine remaining ingredients mix well, and pour over vegetables. Cover and chill at least 8 hours, stirring occasionally.

Yield 6 to 8 servings.

From The Southern Living Cookbook

CORN, AVOCADO, AND TOMATO SALAD

Served by HELEN GINGER

2 C. cooked corn, fresh or frozen
2 avocado, diced into ½ -inch pieces
1 pint cherry tomatoes, halved
½ C. finely diced red onion

Combine the corn, avocado, tomatoes, and onion, in a large glass bowl.

Whisk together the dressing ingredients in a glass bowl or measuring cup. Pour over the salad and toss gently to mix.

DRESSING:
2 T. olive oil
2 T. fresh lime juice
½ t. grated lime zest
1/3 C. chopped cilantro (or to taste)
¼ t. salt
1/8 t. pepper

Serves 4 to 6

(Adapted from the Paula Deen & Friends Living It Up, Southern Style cookbook)

STRAWBERRY SALAD

Served by HELEN GINGER

2 pkgs. (3 oz.) strawberry Jello, sugar free
1 C. boiling water
2 pkgs. (10 oz) frozen strawberries
1 & ½ C. crushed pineapple, in juice
2 ripe bananas, diced
1 C. sour cream, light
½ C. chopped pecans

Dissolve Jello in water.

Add strawberries and stir until thawed.

Add pineapple and bananas and nuts.

Pour ½ of mixture into an 8X8X2 pan. Chill until firm.

Spread sour cream over Jello mixture in an even layer. Pour remaining Jello over sour cream.

Chill until firm. Garnish with sour cream and strawberries, if desired.

Serves 8 – 10.

(You can also make this in individual glasses, such a small wine glasses.)

(Adapted from the Hill Elementary Dillo Delights cookbook)

BLACK BEAN AND CORN SALAD
Served by CATHY WALLACE

2 cans black beans, drained and rinsed
1 can sweet whole kernel corn, drained
1 can garbanzo beans, drained
½ bell pepper, minced (or mix red and green pepper)
½ tomato, chopped
4 green onions minced
2 Tablespoons black olives, chopped

Dressing:
¼ cup vegetable oil
2 Tablespoons Balsamic vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
dash Tabasco
1 teaspoon sugar
½ teaspoon garlic powder
salt and pepper to taste

Mix vegetables together in large bowl. Mix dressing and toss together.

PECAN GRILLED CHICKEN SALAD
Served by DONNA LEWIS

Use the proportions you want on this one.

1 used the precut spring mix

Sugared Pecans (1 egg white - 4 cups pecan halves, 1/3 cup granulated sugar and 1/3 cup firmly packed light brown sugar. ) Wisk the egg white until foamy then stir pecans in egg white until evenly coated. Sprinkle with the 2 mixed together sugars. Place in a jelly roll pan that has been foil lined (or a cookie sheet) just make sure you single layer the pecans onto the sheet. Bake at 350 degrees for 18 to 20 minutes (turn after the first 10 minutes). Just make sure the coating is dry. Cool for 30 minutes and then store in a freezer bag. Up to 3 days on the shelf or freeze up to 3 weeks.

Crumbled plain goat cheese
croutons
grilled chicken

(can serve with thin sliced apples around the salad bowl)

Serve with Raspberry Dressing.

CITRUS SALAD

Served by HELEN GINGER

To prepare Salad, combine:
1 orange, peeled, sectioned, pulp & seeds removed
1 tangerine, peeled, sectioned, pulp & seeds removed
1 grapefruit, peeled, sectioned, pulp & seeds removed
2 slices of pineapple, chunked
Fresh mint leaves, if desired

To prepare Drizzle combine:
Juice of 1 lime
2 T. honey

Salad and Drizzle can be prepared ahead of time and refrigerated to give flavors time to meld.

Topping:
Brown coconut flakes by sprinkling with powdered sugar (if coconut is unsweetened) and baking on a cookie sheet in 325* oven for about 4 minutes. Stir every 30 seconds! Don’t burn.

To serve:
Drain salad then scoop into individual dishes, such as clear wine glasses or small clear bowls. Top with browned coconut and pecans. Then drizzle one tablespoon of lime and honey Drizzle.

Servings: 3

Taken from February 2009 Better Homes & Gardens magazine

MISSISSIPPI SALAD

Served by HELEN GINGER

2 pkgs romaine lettuce
1 pkg broccoli flowerets
½ red onion, diced
1 pkg ramen noodles (without seasoning)
¼ C. soy sauce
1 (8-oz) bottle olive oil
½ C. red wine vinegar
1 C. sugar
¼ C. butter
1 C. chopped walnuts or pecans

Break romaine lettuce into bite-sized pieces. Add broccoli and diced red onions. Set aside.

Sauté ramen noodles and nuts in butter. Drain on paper towel.

Mix olive oil, red wine vinegar, 1 C. sugar and ¼ C. soy sauce. Pour over lettuce mixture when ready to eat.

Add noodles and pecans and toss.

Adapted from the Recipes for Happiness cookbook

CRANBERRY-GORGONZOLA GREEN SALAD
Served by CATHY WALLACE

1/3 cup vegetable oil
1/4 cup seasoned rice vinegar
3/4 tsp Dijon mustard
1 clove garlic, pressed
1 small head Bibb lettuce, torn
1 small head green leaf lettuce, torn
1 apple, chopped
1/3 c. coarsely chopped walnuts, toasted
1/3 c. dried cranberries
1/3 c. crumbled Gorgonzola cheese

Whisk together first 4 ingredients in a small bowl; set aside.

Just before serving, combine Bibb lettuce and next 5 ingredients in a large bowl. Pour dressing over salad; toss gently. Serves 8.

CUCUMBER SALAD WITH DILL
Served by CATHY WALLACE

4 cucumbers
salt, to taste
3 garlic cloves
2/3 cup plain yogurt
1 Tbl fresh lemon juice
2 Tbl minced fresh dill
Freshly ground white pepper, to taste
3 Tbl. extra-virgin olive oil

Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour.

Pass the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill, salt and white pepper and stir until well mixed. Add the olive oil and stir vigorously until blended.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for about 1 hour to allow the flavors to marry, then serve.

Serves 4.

ROASTED VEGETABLE SALAD STUFFED AVOCADOS
Served by CATHY WALLACE

4 medium carrots, cut into 1/2” rounds, then in half
1 medium zucchini cut into 1/2” dice
1 medium yellow squash, cut into 1/2” pieces
1 medium red pepper, cut into 1/2” dice
3 Tbl olive oil, divided
Coarse salt black pepper
2 ripe avocados
1 lemon, zested and juiced (2-3 Tbl juice and 1 Tbl zest)
1 ear fresh corn, husk and silk removed
1 1/2 Tbl chopped parsley leaves
1 1/2 Tbl chopped chives
1 Tbl. chopped dill
Mixed greens or arugula, optional

Preheat oven to 450 degrees.

In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 Tbl. olive oil, salt and pepper. Mix well. Spread in a1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool.

Remove the corn kernels and set aside. Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tbl. of lemon juice to prevent discoloring.

In a large bowl, mix roasted vegetables, corn, remaining lemon juice the remaining 1 tbl. olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed.

Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve.

TIPSY RED-AND-YELLOW WATERMELON SALAD
Served by JOYCE EDWINSON

Makes 6-8 servings
Hands-on-time: 20 min
Total time: 1 hr., 20 min.

1/2 (6 lb.) red watermelon
1/2 (6 lb.) yellow watermelon
1 cup fresh lemon juice (about 10-12 lemons)
2/3 cup sugar
1/2 cup vodka
1/3 cup black raspberry liqueur
Pinch of fine sea salt
1 Tbsp. chopped fresh mint

Garnish: fresh mint sprigs

1. Scoop watermelons into balls using various size melon ballers, and place watermelon in a large bowl. Note: I could not find a yellow watermelon, so I used all red. AND I am NOT GOOD with melon ballers, so I switched to just cutting up the watermelon into about 1 inch size pieces.

2. Whisk together lemon juice and next four ingredients in a medium bowl until sugar dissolves. Pour lemon juice mixture over watermelon balls; gently stir to coat. Cover and chill 1-2 hours.

3. Gently toss watermelon balls. Sprinkle with chopped fresh mint. Serve immediately with a slotted spoon.

This Recipe is fro the AUGUST 2012 SOUTHERN LIVING MAGAZINE.

BREADS

BREAKAWAY VEGETABLE BREAD
Served by HELEN GINGER

3 (10 oz) cans refrigerated buttermilk biscuits
½ C. grated Parmesan cheese
1 small green pepper, finely chopped
½ C. margarine, melted
1 small onion, finely chopped
½ lb. Bacon, cooked & crumbled

Cut biscuits into quarters, dip each piece in butter, and layer one-third in a lightly greased 10-inch Bundt pan. Sprinkle with half each of bacon, cheese, onion, and green pepper. Repeat layers until all ingredients are used, ending with biscuits. Bake at 350 degrees for 40 to 45 minutes or until done. Yield: one 10-iinch ring, about 12 servings.

CHEESE FILLED BACON MUFFINS
Served by HELEN GINGER

1 lb. bacon
1 & 1/2 C. Hungry Jack Buttermilk or Extra Light Pancake & Waffle Mix
1/2 C. milk
1/3 C. bacon grease
1 egg
1/3 C. green pepper, chopped
1/3 C. onion, chopped
2 oz. American cheese, cut into 12 1/2-inch cubes

Fry bacon until crisp, reserving grease. Crumble bacon & set aside. Preheat oven to 425 degrees. Line muffin pan with paper baking cups, or grease. Lightly spoon pancake mix into measuring cup; level off. In large bowl combine pancake mix, milk, bacon grease & egg. Stir until blended. Add bacon, green pepper & onion; mix well. Fill prepared muffn cups 2/3 full. Press a cheese cube in center of batter. Bake at 425 degrees for 15-20 minutes or until golden brown. Remove from pan immediately. Serve warm or at room temperature. (Makes 12 muffins.)

For appetizers, cut cheese into smaller pieces & bake batter in miniature muffin pans. (Makes 48 mini muffins.)

LA TOMBA MONKEY BREAK
Served by Linda Lear

1 pkg. dry yeast
1 C. milk, scalded & cooled to lukewarm
4 T. sugar
1 t. salt
1/2 C. melted butter
3 & 1/2 C. sifted enriched flour

Dissolve yeast in lukewarm milk in a large bowl. Stir in sugar, salt, melted butter, and flour. Beat well. Cover & let rise in a warm place until almost double in bulk, about an hour.

Punch down and roll out on a lightly floured board to 1/4 inch thckness.

Cut into diamond shaped pieces about 2 & 1/2 inches long. Dip each piece in more melted butter and arrange in layers in a 9 inch ring mold. The mold should be half-full.

Let rise until almost doubled in bulk.

Bake in hot 400 degree oven -- 30 minutes or until golden brown.

BROCCOLI CORNBREAD
Served by KATHY MORELAND

2 boxes Jiffy cornbread mix
1 onion, chopped
4 eggs
1 pkg. frozen chopped broccoli
8 oz. cottage cheese
1-1/2 sticks butter

Mix together cornbread mix, onion, eggs, broccoli, and cottage cheese. Melt butter in a 9x13" pan; pour mixture over butter. Bake at 350E until brown, about 25 min. Leave in refrigerator and microwave to reheat, about 3 minutes.

BROCCOLI - COTTAGE CHEESE CORNBREAD
Served by DONNA LEWIS

2 boxes jiffy corn bread mix
2 sticks butter
4 eggs
12 oz cottage cheese
10 oz chopped broccoli
1 can green chiles

Bake in a greased 9 x 13 pan at 350 degrees for 45 min - 1 hour
(I've found the best way is to make sure it is brown all across the top - because sometimes the 1 hour is just not quite enough baking). Keep your leftovers in the fridge. Also, it still tastes good cold out of the fridge.

DESSERTS

FIVE FLAVOR POUND CAKE
Served by HELEN GINGER

2 sticks soft butter
1/2 C. oil
3 C. sugar
5 eggs, well-beaten
3 C. flour
1/2 t. baking powder
1 C. evaporated milk
1 t. vanilla
GLAZE:
1 C. sugar
1 t. each extract of coconut, butter, vanilla, lemon & almond
1/2 C. water

Combine butter & oil; cream together. Gradually add sugar and beat until fluffy. Add eggs. Mix well. Combine flour and baking powder; add alternately with milk, beginning and ending with dry ingredients. Mix in vanilla. Pour batter into a well-greased tube or Bundt pan. Bake at 325 degrees for 1 & 1/2 hours or until done.

For glaze: Combine sugar and water. Boil until sugar dissolves and mixture is clear. Remove from het. Add extracts, stirring to blend. Pour mixture over cake while it is still warm in the pan. Let sit for 10-15 minutes, then turn cake out. Store tightly covered. (Serves 10-12)

MISSISSIPPI MUD
Served by PATTY JACKSON

4 eggs
2 C. sugar
2 sticks butter or margarine, melted
1 & 1/2 C. flour
1/3 C. cocoa
1 t. vanilla
1 C. pecans, chopped
1 (7 oz) jar marshmallow creme

Beat eggs with sugar. Add rest of ingredients to eggs; mix well and pour into a greased 9 X 12 pan. Bake 30 minutes at 350 degrees. While hot, cover with marshmallow creme.

ICING
1 stick butter or margarine, melted
6 T. milk
1/3 C. cocoa
1 t. vanilla
1 box powdered sugar
3/4 C. chopped pecans

Mix icing together and spread over marshmallow creme.

From Our Daily Bread -- a cookbook from St. Andrews Episcopal Church, Farmers Branch, Texas

TIPSY CHIP PIE
Served by DONNA LEWIS

3/4 C sugar
1/2 C butter, melted & cooled
1/2 C flour
2 eggs, lightly beaten
1 C. semisweet chocolate chips
1 C. pecans or walnuts
2 T. bourbon or 1 t. vanilla
1 baked 9-inch pie shell
Whipped cream or vanilla ice cream, to garnish

Combine sugar, butter, flour & eggs, beat smooth.
Add chocolate chips, nuts & bourbon.
Pour into pie crust & bake at 350 degrees for 30-35 minutes.
Serve at room temperature topped with whipped cream or vanilla ice cream.
Serves 6 - 8.

LEMON ANGEL PIE
Served by CATHY WALLACE

4 egg whites
1/2 teaspoon cream of tartar
Pinch of salt
1 cup sugar
4 egg yolks
1/2 cup sugar
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 cup whipping cream, whipped

Whip egg whites with cream of tartar and pinch of salt until frothy. Slowly beat in the 1 cup sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy.

Spread into a well-buttered and floured 9-inch pie plate.

Bake at 300 degrees for 40 to 45 minutes, or until dry and crisp.

Meanwhile, beat the egg yolks with the 1/2 cup sugar, lemon rind and lemon juice until fluffy. Place over boiling water and beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill.

Fold whipped cream into lemon pudding mixture. Turn into meringue shell. Cover and chill 4 hours or overnight. Garnish with fresh mint or fresh strawberries or both (optional).

CHOCOLATE CARAMEL CREAM DESSERT SQUARES
Served by HELEN GINGER

18 1/4-oz. pkg. devil's food cake mix
1/2 C. margarine, softened
2 eggs
1/2 C. plus 1 T. water
2 (3 oz.) pkgs cream cheese, softened
1 t. vanilla
18-oz. container old-fashioned caramel apple dip, heated
1/3 C. firmly packed light brown sugar
1 C. semisweet chocolate chips
1 C. chopped pecans

Preheat oven to 350 degrees. In large mixer bowl, beat cake mix and margarine on low until well blended & crumbly. Press half of the mixture on bottom of greased 13-by-9-inch baking pan. Bake 10 minutes or until set. Meanwhile, to remaining cake mix mixture in bowl, add 1 egg & water; beat on low until well blended. Beat on high 2 minutes; set aside.

In small mixer bowl, beat cheese & vanilla until fluffy. Add remaining 1 egg; mix well. Add apple dip; beat on high until well blended. Pour evenly over baked crust; top evenly with chocolate batter. Combine brown sugar; chocolate chips and pecans. Sprinkle evenly over chocolate batter. Bake 30 minutes or until set. Cool. Serve warm, at room temperature or chilled. Store covered in refrigerator. Makes 10 - 12 dessert servings or 6 dozen smaller bars.

Taken from the Austin American-Statesman

FLAN
Served by DONNA LEWIS

1 & 1/4 C. white sugar
2 T. almond extract
1 T. water

Custard:
7 oz. cream cheese
3 egg yolks
2 whole eggs
1 can sweetened condensed milk (Eagle brand)
2 T. vanilla extract
3/4 C. heavy cream (half & half)

1. Base for bottom of the pan: place the sugar in a two-inch sauce pan. Cook until amber in color. Remove from heat. Quickly add the almond extract & water. BE CAREFUL -- IT CAN FLARE UP WITH FIRE. Put in pan & put in the freezer to cool.

2. Custard: Blend cream cheese & the heavy cream. Blend until smooth. In a large mixing bowl add the remaining ingredients, mixing very well.

3. Preheat oven to 350 degrees. Pour the custard mixture onto the hardened bottom lining. Place the pie pan in a water bath. Cook it at 350 degrees for 55 minutes to an hour. Check with a toothpick in the center. Should come out clean. Invert onto a serving dish.

PEACH CRISP
Served by PATTY JACKSON

FOR FILLING:
8 C. fresh sliced peches (free stone peaches)
2 T. fresh lemon juice
1/4 C. sugar
2 t. flour

TOPPING:
1&1/2 C. all-purpose flour
3/4 C. sugar
1/2 C. light brown sugar
1&1/2 t. baking powder
1/2 t. baking soda
1&1/2 t. cinnamon
Dash of fresh grated nutmeg
3/4 C. chilled unsalted butter, cut into 1/2-inch pieces
1 large egg

Preheat oven to 350 degrees F.

Combine all of the filling ingredients in a large bowl & gently mix.

Pour the filling ingredients into a 9 X 13-inch baking pan and set aside while making the topping.

In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon & nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.

Taken from Food Network.

FUDGE PIE
Served by KATHY MORELAND

3/4 c. butter or margarine
3 (1-oz) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 c. all purpose flour
1 tsp. vanilla extract
3/4 c. chopped pecans, toasted and divided
Toppings: vanilla ice cream and chocolate syrup or fudge sauce

Cook butter and chocolate in a small saucepan over low heat, stirring often until melted.
Beat eggs at medium speed with an electric mixer 5 min. Gradually add sugar, chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.
Pour mixture into a lightly greased 9-inch pieplate.
Bake at 350 for 35 - 40 min. or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining 1/4 c. chopped pecans.

----from Southern Living 2001 Annual Recipes

COBBLER
Served by Donna Lewis

(Note: Donna doesn't make this dish from a recipe, but from memory. She tries to recreate here for us, though)

I use about 4 to 6 cups of fruit (this makes the size we had at bunko) and add water to cover the fruit and plenty of sugar and bring to a boil - then set aside.

Melt one stick of butter in the bottom of the baking dish. Next take a couple of the ready made pie crusts - the ones that are folded. Sprinkle a little flour and then roll out the crusts just a little bit thinner than they already are.
I have a dough recipe from Penny's Mom but I have found the pie crusts taste just as good.

Over the melted butter, put strips of the dough, then add berries with some juice, then more sugar. The amount of sugar you boil your fruit with and the amount you layer with depends on how sweet you want the cobbler. It does take quite a bit to make the cobbler really sweet.

Keep layering like this until you get to the top. Then over the top strips of dough brush butter on the strips and sprinkle a little more sugar.

Bake at about 375 degrees until the top strips are brown and the cobbler is bubbly.

Hints: I do save the extra juice that's left in the pan I boil the fruit in and use it in the cobbler if it appears the cobbler is getting a bit too dry while cooking - just add it around the edges with a big spoon by pressing it in the cobbler.

You can use any fruit - sometimes I mix the fruits and make two berry or three berry cobblers - sometimes not. I make peach cobblers the same way.
When I am using berries - I add a little vanilla and some almond extract. (Maybe about a 1/2 teaspoon each)
When I am using peaches - I add cinnamon (to taste)

I hope all of this makes sense...Donna

RED,WHITE AND BLUEBERRY TRIFLE
Served by CATHY WALLACE

1 (4.6 -oz.) pkg. Vanilla pudding and pie filling mix (not instant)
3 cups milk (or you can use your favorite vanilla custard recipe)
2 pints of blueberries (4 cups)
1/3 cup sugar
¼ cup orange-flavored liqueur or orange juice
1 pint raspberries (2 cups)
3 tablespoons sugar
2 tablespoons orange-flavored liqueur or orange juice
1 (1 lb. 2.25-oz.) pkg. pudding-included white cake mix
1 ¼ cups water
¼ cup oil
3 egg whites
1 cup whipping cream
2 tablespoons powdered sugar

In medium saucepan, combine pudding mix and milk. Prepare as directed on package. Cover and refrigerate until cool.

Meanwhile, reserve ½ cup blueberries for garnish. In medium bowl, combine remaining 3 ½ cups blueberries, 1/3 cup sugar and ¼ cup liqueur; stir to mix, crushing berries slightly. Set aside.

Reserve ½ cup raspberries for garnish. In another medium nonmetal bowl, combine remaining 1 ½ cups raspberries, 3 tablespoons sugar and 2 tablespoons liqueur; stir to mix, crushing berries slightly. Set aside.

Heat oven to 350 degrees. Spray two 8 or 9 inch round cake pans with nonstick cooking spray. Prepare cake mix as directed on package using water, oil and egg whites. Pour batter evenly into sprayed pans. Bake at 350 degrees for 30-40 minutes or until toothpick (or straw from your cake-testing broom) inserted in center comes out clean. Cool in pan or on wire racks for 15 minutes. Remove cakes from pans; cool 30 minutes or until completely cooled.

Break cakes into chunks. Place 1 layer in bottom of trifle bowl, layer half of crushed blueberry mixture; top with 1/3 of pudding. Top with second layer of cake chunks, all of the crushed raspberry mixture and 1/3 of pudding. Top with third layer of cake, remaining crushed blueberry mixture and remaining pudding. Top with fourth layer of cake chunks. Cover; refrigerate at least 1 hour before serving.

In medium bowl, whip cream until soft peaks form. Gradually add powdered sugar; beating until stiff peaks form. Top trifle with whipped cream. Sprinkle with reserved blueberries and raspberries. Store in refrigerator.

12 servings. I have made it using strawberries, blueberries and raspberries. It just depends on the availability of the fruit.

HOT FUDGE CAKE
Served by Linda Lear

1 C. all-purpose flour
3/4 C. sugar
6 T. baking cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 C. milk
2 T. vegetable oil
1 t. vanilla extract
1 C. packed brown sugar
1 & 3/4 C. hot water
Whipped cream, or Ice cream, optional

In a medium bowl, combine flour, sugar, 2 T. cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9 inch square baking pan.

Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350 degrees for 35 - 40 minutes.

Serve warm. Top with whipped cram or ice cream, if desired.

Yield: 9 servings.

BERRY COOKIE COBBLER
Served by HELEN GINGER

2 bags (12 oz. each) frozen mixed berries, thawed
1 container (21-oz.) applie pie filling
1/3 C. granulated sugar
1 & 1/2 t. ground cinnamon
1 roll (18-oz.) prepared sugar cookie dough
Vanilla ice cream

Preheat oven to 350 degrees.
In a large bowl, mix berries, apple pie filling, sugar, & cinnamon.
Transfer fruit mixture to an 8x8x2-inch baking dish.
Crumble cookie dough over fruit, covering thickly & completely.
Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 mintues.
Serve warm with ice cream.

From Semi-Homemade Cooking by Sandra Lee

ESTHER'S ORANGE-MARMALADE LAYER CAKE
Served by PATTY JACKSON

For the Cake:
3 C. cake flour
1/2 t. baking soda
1/2 t. salt
1 C. (2 sticks) softened unsalted butter
2 C. granulated sugar
3 large eggs, at room temperature, beaten lightly
1 T. grated orange zest
1 & 1/2 t. vanilla
1 C. buttermilk, at room temperature

For the Orange Syrup:
1 C. freshly squeezed orange juice
1/4 C. granulated sugar

For the Filling:
1 C. orange marmalade

For the Frosting:
3/4 C. well-chilled heavy cream
3/4 cup well-chilled sour cream
3 T. sugar

1. Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.

2. In a bowl, sift the flour, baking soda, and salt.

3. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.

4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.

To Make the Orange Syrup:
5. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved.

6. With a toothpick or wooden skewer, poke holds at 1/2-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.

To Make the Filling:
7. In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.

To Make the Frosting:
8. In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.

To Assemble the Cake:
9. Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the reamaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 & 1/4-inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

Yields: 1 cake, 10 - 12 servings

From the Mitford Recipe book, online

MERINGUE SHELLS WITH FRUIT TOPPING
Served by Connie King

MERINGUE SHELLS:
6 egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups sugar

Cover 2 baking sheets with parchment paper.
Beat egg whites (at room temperature) in a large bowl at high speed until foamy. Sprinkle cream of tartar, salt and vanilla over egg whites, continue beating until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Using the back of a spoon, shape mixture into circles, mounding sides 1 1/4 inches higher than centers.

Bake 275 for 1 hour. Turn oven off, and let shells cool at least 2 hours before opening oven door. Use immediately or store in an airtight container.

FRUIT TOPPING:

I peeled fresh peaches and cored and sliced strawberries in bowl and added sugar and slightly stirred. Wait about 15 to 30 minutes and the fruit begins to make a juicy sauce. Continue to add sugar every 15 minutes or so until it has the desired consistency and taste. Let stand at least several hours--or overnight.

CHOCOLATE ECLAIR DESSERT
Served by KATHY MORELAND

1 box instant vanilla pudding, lg
1 (8-oz.) ctn. Cool Whip
1/2 can sweetened condensed milk
1-1/2 c. milk
1 can dark chocolate frosting
graham crackers

Line the bottom of a 9 x 13 pan with graham crackers. Mix vanilla pudding mix, sweetened condensed milk and milk with mixer until smooth. Fold in Cool Whip. Pour evenly over graham crackers. Heat can of frosting in microwave for 30 to 45 seconds. Pour frosting evenly over pudding mixture. Cover before refrigerating.

OATS 'N HONEY GRANOLA PIE
Served by CATHY WALLACE

Crust:
1 Pillsbury Refrigerated Pie Crust (from 15 oz. box), softened as directed on box

FILLING:
½ cup butter or margarine
½ cup packed brown sugar
¾ cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley Oats 'n Honey Crunchy Granola Bars (2 pouches from 8.9 oz. box), crushed*
½ cup chopped walnuts
¼ cup quick-cooking or old-fashioned oats
¼ cup chocolate chips

TOP WITH:
Whipped cream or ice cream, if desired

Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie.

In large microwaveable bowl, microwave butter on High until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars and all remaining filling ingredients into brown sugar mixture, except whipped cream. Pour into pie crust-lined pan.

Bake at 350 F. for 40 to 50 minutes or until filling is set and crust is golden brown, covering crust edge with foil during last 15 to 20 minutes of baking to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled. Serve with whipped cream or ice cream. Store in refrigerator.

8 servings.

*To easily crush granola bars, do not unwrap. Use rolling pin the crush bars.

(41st Bake-Off Contest, 2004 $1 million winner-Suzanne Conrad)

SUMMER SURPRISE DESSERT
Served by HELEN GINGER

1 C fresh seedless grapes, halved
1 C fresh whole blueberries
1 C fresh peaches, cut in bite-sized pieces
1 C fresh strawberries, halved
1 C firmly packed brown sugar
2 C dairy sour cream

In shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit.

To serve, gently stir the fruit; spoon into sherbet glasses.

Note: Use fresh fruit, not frozen or canned.

TEXAS BIG HAIRS CHOCOLATE HAZELNUT MERINGUE TARTS
Served at Cathy Wallace's April 2005 Bunco

CRUST
1/3 cup hazelnuts
½ cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon for greasing tart pans
½ cup powdered sugar
2 teaspoons Frangelico
¼ teaspoon salt
¾ cup all purpose flour

GANACHE
1 cup heavy whipping cream
1 tablespoon unsalted butter
¼ teaspoon salt
1 vanilla bean, halved lengthwise
7 ounces bittersweet chocolate, finely chopped

MERINGUE
4 large egg whites, at room temperature
¾ cup sugar

TO MAKE THE CRUSTS: Preheat the oven to 350oF. With your fingers, butter four 4 3/8", 1-cup capacity tart pans, using about 1 generous tablespoon softened unsalted butter total.

Arrange the hazelnuts on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, unt5il golden brown and aromatic. Immediately gather the nuts in a kitchen towel and rub vigorously to remove the skins. Chop the nuts.

Cream the butter and sugar in a large bowl at medium-high speed until fluffy, about 3 minutes. Mix in the Frangelico and salt. Gradually add the flour and combine on low speed until just incorporated. Add the hazelnuts and mix on low speed just until incorporated. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Remove dough from refrigerator, divide into 4 equal portions, and press into the prepared pans, making sure the dough comes up to the top edge of the pans. Bake 12 to 15 minutes, until golden brown. Remove from oven and cool for 30 minutes on racks. (Don't worry if the tart bottoms look wrinkly.) At this point, the crusts can be cooled and stored in airtight containers for up to 2 days.

TO MAKE THE GANACHE: In a heavy-bottomed saucepan, combine the cream, butter, slat, and vanilla bean. Bring to a gently boil over medium heat. Remove the pan from the heat and take out the vanilla bean halves. Using a paring knife, scrape out the vanilla pod's tiny black beans and add them to the cream mixture. Put the chopped chocolate in a large bowl and pour the hot cream over it. Let stand for 5 minutes, then whisk until smooth. Spoon the ganache into the tart shells, dividing it evenly among them. Refrigerate the tarts at least 30 minutes, or until the ganache is set.

TO MAKE THE MERINGUE: Set a large, perfectly clean metal bowl over a pot of simmering water. Pour in the egg whites and sugar. Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue. Take a little meringue mixture and rub it between your fingers to make sure all sugar grains have melted. Remove the meringue from over the simmering water and whip it with a mixer on low speed for 5 minutes; increase the speed to high and beat 5 minutes longer, until the meringue is stiff and shiny.

Position the oven rack in the center of the oven and preheat the broiler. Pile the meringue on top of the tarts, being sure to seal each tart by spreading the meringue to the edge of the pan. Style the meringue with your fingers or the back of a wooden spoon by plucking at it to tease the meringue into jagged spikes.

Broil the tarts until the meringue turns golden brown, about 1 minute. Watch the tarts carefully as they can burn in a matter of seconds. (If you are using a kitchen torch, hold it 2 to 3 inches from the meringue and move the flame slowly around the meringue until it is browned all over.) The tarts should be served the day they are assembled.

From The Pastry Queen, by Rebecca Rather.

GERRY'S MERRY BERRIES - SAUCE
Served byDONNA LEWIS

1 egg beaten well
1 C powdered sugar
1/2 C melted butter
1 Jigger dry or cream sherry (3 Tbsp)
1 C whipping cream

BERRIES
Raspberries, Strawberries, Blackberries, Blueberries, or a combination thereof

Beat egg, powdered sugar, melted butter and sherry.
Beat very well.
Refrigerate for 4 hours or overnight.
Whip cream and fold gently into sherry mixture, let your guests pour it on!

This sauce works well with any fruit, but particularly well with berries!

Harvey's Bristol Cream sherry is recomended.

ITALIAN CREAM CAKE
Served by BELINDA WILLIAMS

Cake
2 c of sugar
20 oz of crushed pineapple with juice
1 t of soda
1 t vanilla
2 c flour
1 c chopped pecans for cake
9X13 pan for 30 minutes at 350 degrees

Icing
1- 8oz cream cheese (very soft)
1 stick of butter- melted
three fourths cup sugar
1 c chopped pecans
Mix together and pour over hot cake.

OH MY GOD PIE
SERVED by CATHY WALLACE

Crust:
1 stick butter
1 cup flour
1 cup walnuts or pecan pieces

Bake for 10 minutes or until browned at 375.

Middle:
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
16 oz Cool Whip

Blend until smooth and pour into cooled crust.

Topping:
7 oz. coconut
½ stick melted butter
1 cup walnut or pecan pieces
caramel sauce

Mix together and toast in the oven. Be careful as it can scorch quickly. Keep turning and tossing mixture until all is browned.

Add toping to the pie and cover with caramel sauce. Store in freezer until serving. Adding the caramel just before serving works best, otherwise the topping will sink into the pie.

CINN-FUL BAKED APPLES
Served by HELEN GINGER

4 large Rome apples
1/3 C. raisins
½ C. dark brown sugar
Grated zest of 1 lemon
¼ t. ground nutmeg
¼ C. pineapple rum
2 T. melted butter
1/3 C. apple cider
½ C. red hot cinnamon candies
¼ C. caramel ice cream topping

Preheat oven to 350 degrees. Lightly butter a baking pan just large enough to hold the 4 apples easily.

Remove the entire core from the center of the apples and place in the prepared pan. (Discard cores.)

In a medium bowl, combine the raisins, brown sugar, lemon zest and nutmeg. Stuff each of the centers of the apples with ¼ of this mixture.

In the same bowl, combine the rum, butter and juice. Pour over the apples in the pan.

Sprinkle the cinnamon red hot candies in the juice.

Cover the pan with its lid, or a sheet of aluminum foil, pressed tightly around the edges.

Bake, covered, 25 minutes.

Remove cover and return to oven for 15 minutes more, or until desired doneness.

Heat caramel topping.

To serve, put an apple in a bowl, spoon some of the sauce over, then drizzle with the caramel topping. Can be served with ice cream, if desired.

Serves 4.

KEY LIME PIE
Served by DONNA LEWIS

1 9" graham cracker pie shell
4 extra large egg yolks
1 14 oz sweetened condensed milk
1/2 cup fresh key lime juice (approx. 12 key limes)
2 tsp grated lime peel, green portion only

Whipping cream for garnish (optional)

Beat the egg yolks with an electric mixer until they are thick, don't overmix. Add the sweetened condensed milk and half the lime juice; mix on low speed. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended, just a few seconds. Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes.

Serve with sweetened whipped cream if desired.

Raspberry Sauce

1 10oz pkg. frozen raspberries, thawed and drained, juice reserved
1/4 c. sugar
2 T. cornstarch
2 T. raspberry flavoring or liquer

Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1 qt. saucepan. Stir in juice. Heat to boiling over medium heat. Boil and stir 1 minute; (re-
strain if there are still seeds in the mixture). Stir in flavoring or liquer.

Cool slightly before serving. Refrigerate any remaining sauce. This is good with chocolate pound cake and whipped topping.

PUNCH BOWL CAKE
Served by CATHY WALLACE

1 box yellow cake mix
2 large pkgs. vanilla instant pudding mix
2 cans cherry pie filling
2 large cans crushed pineapple, drained
1 cup pecan pieces
2 small cartons or 1 large carton non-dairy whipped topping
2 bananas, sliced and sprinkled with Fruit Fresh to keep from turning dark
1 large can Angel Flake coconut

Bake cake according to package directions. After cake cools, crumble up finely and set aside. Layer ingredients in large glass bowl. Start with crumbled cake, add 1 can cherry pie filling, 1 can pineapple, 1 sliced banana, 1 package of prepared pudding (mix pudding 1 box as a time), a layer of pecans, a layer of non-dairy whipped topping, and coconut.

Continue layering and finish with the non-dairy whipped topping. Cover with plastic wrap and chill overnight. Yields 24 servings. Make this in a large punch bowl, so the layers will show up. (I used a large trifle bowl.)

COCO TRES LECHES CAKE
Served by HELEN GINGER

1 & 1/2 C. all-purpose flour
1 t. baking powder
½ C. unsalted butter
2 C. granulated sugar (divided)
5 eggs
1 & ½ t. vanilla extract (divided)
1 C. milk
½ C. Coco Lopez Cream of Coconut
6 oz. evaporated milk
1 & ½ C. heavy (whipping) cram

Preheat oven to 350 degrees. Grease and flour a 9X13-inch baking pan.

Sift flour and baking powder together and set aside. Cream butter and 1 C. of the sugar together until fluffy. Add the eggs and ½ t. of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 T. at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 mins.

When cake is finished baking, pierce it in 8 or 10 places with a fork, and let it cool.

Combine the whole milk, evaporated milk, and Coco Lopez Cream of Coconut, and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 t. of vanilla and 1 C. of sugar, whipping until thick. Spread on top of the cake.

Taken from Texas Cooking, Dorothy Sibole, pastry chef

BUTTERMILK BISQUICK PIE
Served by JOYCE EDWINSON

1 & 1/2 C. sugar
1 C. buttermilk
1/2 C. Bisquick
1/3 C. melted butter
1 t. vanilla
3 eggs

Mix all. Pour into a 9-inch greased or buttered pie pan.

Bake at 350 degrees for 30 minutes. Knife will be shiny, not totally clean when inserted as a test of doneness.

PINEAPPLE COCONUT PECAN PIE
Served by DONNA LEWIS

3 eggs, beat well
1 C. sugar
2/3 C. white Karo
1 t. vanilla
1 C. pecans, chopped
Pinch of salt
1 C. coconut
1 small can of drained pineapple

Combine all ingredients and pour into crust.

Bake at 300 degrees for approximately 1 hour or until firm -- don't overcook. Pie will continue to set a bit more as it cools.

Donna uses ready-made Pillsbury roll-out pie crusts -- don't poke the crust.

MISSISSIPPI MUD CAKE |
(From Shirley Hicks in Alabama)
Served by HELEN GINGER

1 & ½ C. flour
2 C. sugar
4 eggs
2 sticks melted butter
1/3 C. cocoa
2 t. vanilla
1 C. chopped nuts

Mix together in large bowl. Bake at 350 degrees until done.

ICING:
1 pkg. marshmallows
1 box powdered sugar
1 stick butter, melted
½ C. cocoa
1 t. vanilla
½ C. milk

When cake is done, top with large package of marshmallows. Return to oven to brown marshmallows. Mix well: one box of powdered sugar, 1 stick butter, ½ C. cocoa, 1 t. vanilla and ½ C. milk. Pour over top of cake.

STRAWBERRY-BANANA CHOCOLATE BROWNIES
TRIFLES WITH VANILLA PUDDING

Served by CATHY WALLACE

1 ½ pints fresh strawberries, rinsed, wiped dry, hulled and sliced (about 3 cups)
¼ cup sugar
¼ cup orange juice
1 ½ pounds bananas, sliced ½ inch thick (about 3 cups)
Chocolate brownies (I used Ghiradelli)
Vanilla pudding (homemade or “3 cup of milk” size Jello Cook ‘N Serve)
Chocolate sauce, recipe below
1 ½ cups cold heavy cream
2 tablespoons confectioners sugar
Sugared almond slices, garnish

In a bowl, combine the strawberries with the sugar and 1 Tablespoon of the orange juice. Cover and refrigerate for at least 1 and up to 3 hours.

In another bowl, toss the sliced bananas with the remaining 3 Tablespoons orange juice. Cover and refrigerate for up to 1 hour.

Cut each 3-inch piece of brownie in half horizontally. Place the bottom halves, cut side up, in the bottom of 6 individual dessert bowls. Arrange about ¼ cut each of the bananas and strawberries over each brownie portion. Top with about ¼ cut of the vanilla pudding. Arrange another brownie half over each pudding layer and repeat layering with the fruit, drizzling the fruit with any juices that remain in the bowls. Top with the pudding and drizzle about 2 tablespoons of cooled chocolate sauce over the top of each portion.

To make the sweetened whipped cream, in a large bowl, beat the cream until frothy and starting to thicken. Beat in the confectioners’ sugar and continue beating until thickened and soft peaks form, about 2 minutes.

Spread 1/3 to ½ cup of whipped cream on top of each trifle and garnish with the sugared almond slices.

Refrigerate for up to 2 hours, or serve immediately.

CHOCOLATE SAUCE:
1 cup heavy cream
8 ounces bitter-sweet chocolate, chopped
2 teaspoons vanilla extract

In a small, heavy saucepan, bring the cream to a bare simmer over low heat.

Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickens.

Let the sauce cool to room temperature before serving.

TROY AIKMAN’S CHOCOLATE CHERRY CAKE

Served by HELEN GINGER

18-oz. pkg. chocolate fudge cake mix
21-oz. can cherry pie filling
1 t. almond extract
2 eggs, beaten

FROSTING:
1 C. sugar
5 T. margarine or butter
1/3 C. milk
6-oz. pkg. semisweet chocolate chips

Heat oven to 350*. Using solid shortening, grease 9X13-in. pan. In bowl, combine cake mix, pie filling, extract and eggs by hand; stir until well-blended. Pour into pan; bake 25-30 minutes, or until cake tests done. When cake comes out of the oven, begin making the frosting.

Frosting: In small saucepan, combine sugar, margarine and milk. Boil, stirring constantly, for 2 minutes. Remove from heat; stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

CHOCOLATE PRALINE LAYER CAKE
Served by CATHY WALLACE

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (1 lb. 2.25 oz) pkg pudding-included devils food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

TOPPING:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
12 to 16 whole pecans, if desired
12 to 16 chocolate curls, if desired

Heat oven to 325 0. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water oil and eggs at low speed until moistened; beat 2 minutes at high speed. Carefully soon batter over pecan mixture.

Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

In a small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up; spread top with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

16 servings.

BROWNIE TRIFLE
Served by KATHY MORELAND

1 (19.8 oz.) pkg. fudge brownie mix
1/4 to 1/2 c. Kahlua or other coffee-flavored liqueur (optional)
3(3.9 oz) pkg. chocolate instant pudding mix
1 (12 oz.) container frozen whipped topping, thawed
6 (1.4 oz) Heath candy bars, crushed

Prepare and bake brownie mix according to package directions in a 13x9 inch pan. Prick top of warm brownies and brush with Kahlua.

Cool brownies, and crumble into small pieces. Prepare 3 pkg. pudding mix according to pkg. directions, using a total of 4 cups milk instead of 6 cups, and omitting chilling procedure. Place one-third of crumbled brownies in a 3 qt. trifle bowl; top with one-third each of pudding, whipped topping, and crushed candy bars. Repeat layers twice using remaining ingredients, ending with crushed candy bars.

Cover and chill trifle at least 8 hrs. You can make ahead and chill up to 24 hrs. Yield 16 servings.

GERMAN CHOCOLATE CAKE ROLL

Served by CATHY WALLACE

1 cup evaporated milk
2 ¼ cups granulated sugar
3 large egg yolks plus 3 large eggs, room temp.
1 ¼ cups (2 ½ sticks) unsalted butter; 1 stick
cubed, 1 ½ sticks softened
3 teaspoons vanilla extract
1 2/3 cups sweetened coconut, toasted
1 cup chopped pecans
1 ¼ cups all-purpose flour ½ teaspoon baking soda
½ teaspoon salt
¼ cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioners’ sugar, for dusting

Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.

For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.

Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.

Using a mixer, beat the softened butter and the remaining 1 ¼ cups sugar in a bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.

Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.

Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners’ sugar or cocoa.

From Food Network Magazine

EXTRAS

MUSTARD CREAM SAUCE
Served by CATHY WALLACE with PORK LOIN ROAST

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half
1/4 cup dry white wine
1/4 cup Dijon mustard
2 tablespoons butter
1 tablespoon capers

Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in wine, mustard, and 2 tablespoons butter; cool slightly. Fold in capers. Yield: 1 2/3 cups.

From Southern Living, March 1988

RED SANGRIA
Served by HELEN GINGER

1 (25.4-oz) bottle Burgundy or other dry red wine, chilled
1/2 C. sugar
1 orange, thinly sliced
1 lemon, thinly sliced
1 (10 oz) bottle club soda, chilled

Combine wine, sugar, orange, & lemon in a large pitcher, stirring to dissolve sugar. Add club soda just before serving. Serve over ice. Yield 1 1/2 quarts.

Taken from The Southern Living Cookbook

HOUSTON'S SPINACH-ARTICHOKE DIP
Served by HELEN GINGER

2 pkgs. frozen chipped spinach
1 1/2 cans artichokes, chopped & strained
1 chopped onion
1 stick butter
1/2 t. cayenne pepper
salt/pepper to taste
Onion & garlic powder, optional
8 oz. cream cheese, softened
8 oz. shredded Monterey Jack cheese
4 oz. shredded Swiss cheese
4 oz. shredded Mozzarella cheese
4 - 6 oz. heavy whipping cream or sour cream
4 oz. shredded Parmesan cheese

Cook spinach according to package directions, drain & set aside. Saute chopped onion in stick of butter until tender.

With beater/mixer, beat cream on medium speed & gradually blend in cream cheese until mixture is creamy. Mix in all of the above ingredients except the Parmesan cheese. Season to taste.

Chill in refrigerator for at least 2 hours (the longer the better). Top with Parmesan cheese and heat in microwave oven for 5 minutes until dip is hot and cheese is melted. Or put in 350 degree oven until bubbly. Serve with tortilla chips.

Taken from the Austin American-Statesman

JEZEBEL SAUCE
Served by HELEN GINGER

1 (18 oz) jar pineapple preserves
1 (18 oz) jar apple jelly
1 (1.12-oz) can dry mustard
1 (5 oz) jar prepared horseradish
1 T. cracked peppercorns

Combine all ingredients; stir well. (Helen recommends that you start with about half the mustard and horseradish, then add to taste.) Pour sauce into airtight containers; store in refrigerator. Serve sauce over cream cheese with crackers as an appetizer spread or with pork or beef. Yield: 3 2/3 C.

Taken from The Southern Living Cookbook

DONNA'S SPINACH-ARTICHOKE DIP
Served by Donna Lewis

1 (14 oz) can artichoke hearts, drained and chopped
1/2 (10 oz) package frozen chopped sinach, thawed (I also pressed the liquid out of the spinach before adding to mix)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic

1. Preheat oven to 375 degrees
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish
3. Bake until heated through and bubbly, about 25 minutes

CANDIED WALNUTS
Served by HELEN GINGER

Nonstick vegetable cooking spray (Pam)
4 T. granulated sugar
1 T. orange-tangerine juice
1 C. walnut halves
1/4 t. ground cinnamon

Preheat oven to 375 degrees.
Line a large cookie sheet with foil and spray with nonstick spray.
In a 10-inch skillet over medium heat, add 3 T. sugar and orange-tangerine juice.
Bring to a simmer, then add walnuts.
Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
In a small bowl, mix cinnamon and remaining 1 T. sugar.
Toss walnuts in cinnamon-sugar.
Place walnuts in single layer on preapred cookie sheet.
Bake until walnuts appear crystallized and toasted, about 8 minutes.
Cool. Use as topping for a salad, or make enough for gift tins for the holidays.

From Semi-Homemade Cooking by Sandra Lee

PEACH BELINI
Served at Cathy Wallace's April 2005 Bunco

1 lb. bag frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle champagne

In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce heat to medium low and simmer for 5 minutes. Remove from heat and cool. In a blender or food processor, puree the mixture until smooth.

STRAWBERRY BELINI

Same as for peach, except substituting 1 lb. fresh strawberries for peaches.

MOJITO DRINKS
Served by HELEN GINGER

1 C sugar (raw if possible)
1 C. water
1 C. chopped mint leaves
Zest of 1 lime
Juice of 1 lime

Make a Mint Syrup by mixing 1 cup of sugar with 1 cup of water. To this mixture add 1 cup of chopped mint leaves, the zest of 1 lime and the juice of 1 lime. Bring to a boil and simmer about 5 minutes. Allow to cool to room temperature, and strain through cheese cloth or a very small-holed strainer.

1/8 C. raw sugar
¾ - 1 oz of Mint Syrup (see above)
1 & ½ oz light rum
Chilled Club soda
Sliced lime and mint leaves

Using the raw sugar, muddle one or two mint leaves, then put the leaves into the bottom of a glass. Add 3/4 to 1 oz. of the Mint Syrup and 1-1/2 oz. light rum to the glass, along with crushed ice. Top up with chilled club soda to taste, stir and garnish with a slice of lime and a mint leaf.

BEER CHEESE
Served by CONNIE KING

2 lb. medium Cheddar
8 oz. sharp Cheddar
16 oz. cream cheese
3 Tbs. Worschestershire
4 heaping tsp. garlic
1 - 12 oz. bottle Miller Lite
Cheyenne pepper to taste
1 tsp. dried mustard

TEXAS CAVIAR
Served by LINDA LEAR

Mix together 1 can each of the following:

- small can diced green chilies
- small can diced jalapenos
- white shoe peg corn (or regular white corn)
- black-eyed peas (rinse & drain)
- small can sliced black olives
- small jar pimientos

Add:

- 1 medium onion, diced
- 1 Cup diced celery
- 1 each: red, yellow, and green pepper, diced

Make sauce:
Bring the following to boil (warning: it boils faster than water!)

- 3/4 Cup white vinegar
- 1/2 Cup olive oil
- 1 Cup sugar
- 1 tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Boil sauce until sugar dissolves, cool, then pour over mixture.
Marinate overnight. Drain before serving.

STUFFED JALAPENOS
Served by LINDA LEAR

Use fresh jalapenos

Half and remove seeds (use gloves so you don't get the juice on your skin)

Filled halves with cream cheese

Wrap each jalapeno half with half a slice of bacon

Place on a foil-lined cookie tray and bake for 1 hour at 300 to 325 degrees.

Serve warm (can be made the day before and re-heated)

RASPBERRY DRESSING
Served by DONNA LEWIS

I used about 3/4 of a bottle of Ken's Raspberry Pecan Dressing and 1 recipe of raspberry sauce mixed together.

Raspberry Sauce

1 10 oz pkg. frozen raspberries, thawed and drained, juice reserved
1/4 cup sugar
2 Tbls cornstarch
2 Tbls raspberry flavoring or liquer

Add enough water to reserved juice to measure 1 cup. Stir together sugar and cornstarch in 1 quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. boil and stir 1 minute. Stir in flavoring or liquer. Cool before adding Ken's Dressing to the sauce.

(Great with Pecan Grilled Chicken Salad)

AL'S EGGNOG
Served by JOYCE EDWINSON

Nutmeg
1 qt. whiskey
1 qt. whipping cream
1 qt. half-and-half cream
12 eggs
1 & 1/2 C. sugar

Separate egg yolks (remove eyes)

Mix 2 C. sugar with the egg yolks. Stirring constantly and slowly as you do.

Pour in whiskey at a steady stream.

Whip half of the heavy cream.

Whip egg whites with the remaining sugar.

Stir together in a chilled serving dish.

(This makes a lot. You can make a half-serving instead.)

1997 - 2013