Author: admin

Ingredients:

4 egg whites
2 cups whipping cream
dash of salt
111 cup amaretto
Y, cup sugar divided to asted sliced almonds

Instructions:

Beat egg whites (at room temp.) and saJt until foamy. Add 1/1 cu sugar, I T. at a time, beating until stiff peaks fonn. Set aside. B whipping cream until foamy; gradually add remaining 1/2i cup uga beating until soft peaks fonn. Fold in amaretto. Gently fold whippe cream mixture into egg whit s; blend well. Spoon into a bowl Sprinkl with sliced almonds. Freeze. Yields 8-10 serving.

Notes:

Servings Yield:

Yields 8-10 serving

Ingredients:

2 Tbsp. brown sugar dash cinnamon
1 Tbsp. butter
1⁄2 oL banana liqueur
l ripe banana, peeled and
1 OL white rum

Instructions:

sliced lengthwise 1 large scoop vanilla ice cream Melt brown sugar and butter in flat chafing dish. Add banana and saute until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame bums out. Serve immediately over ice cream. I serving.

Notes:

Tbsp. is included out of respect for the fine dining we have enjoyed at Brennan’s in New Orleans. Tbsp. is the original recipe served there in the French Quarter, but 1 can neverseem to match the ambience we experienced there. It is stiJI an elegant dessert that you wilt enjoy serving to your family or special guests.

Servings Yield:

Serve immediately over ice cream

Ingredients:

CHOCOLi- TE CREtUi ClffiESE

Instructions:

Heat tablespoon butter until golden brown. Beat in until moolh, 2 cups sifted confectioners sugar and 1/-i cup undiluted Carnation lilk may be used on cookies and angel food cake with great ucce:

Notes:

Tbsp. is a e y and quick substitute for icino and frostino’ It

Servings Yield:

Ingredients:

12 cup pitted fresh sweet cherries
’12 cup chocolate syrup
I qL vanilla ice cream
1 cup.

Instructions:

Combine cherries and chocolate syrup in container of electr!c blender; process on high 15 seconds. Serve over vanilla ice cream. Yields about

Notes:

Servings Yield:

Serve over vanilla ice cream

Ingredients:

cup shortening
1/2? cup sugar
eggs
V/, cups flour
tsp. soda
11.?tsp. salt

Instructions:

tsp. cream or tartar Mix together first 3 ingredients. Then mix together next four ingredients. Add second mix to the first. Store in refrigerator 1 1/2 hours. lake balls, and roll them in a cinnamon-sugar mixture made of 4 L ugar and 2 t. cinnamon. Place on cookie heet and bake at 350° for 8-10 minutes..

Notes:

One of my daughter’s favorite recipes so I am very familiar with this recipe. Michele loved these as a child and even has been seen to be nibbling on them as an adult.

Servings Yield:

Ingredients:

1 cup butter or margarine softened
1 cup sugar
2 eggs
3 cups nil-purpose flour
1 tsp. baking soda
1 (6-oz.) can lemonade
l.-oncentrate, thaw dh-ided additional sugar

Instructions:

In mixing bowl. cream butter and ugar; add egg. Combine tlour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minute-. Remove to wire racks. Bru h with remaining lemonade concentr.1te; prinlde with sugar. Cool. Yields 6 dozen.

Notes:

I got this reci(>’! and tried it and lo e

Ingredients:

1 cup flour
1 cup water
1⁄2 cup butter or margarine
4 eggs

Instructions:

Heat water and butter to rolJing boil. Stir in flour; stir vigorously over low heat about I minute or until mixture fonns into a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Dropdough by scant 1/2. cupfuls, 3″ ap onto ungreased baking sheet Bake 35-40 minutes at 400° or until puffed and golden. cut off tops. Fill with custard; dust with confectioners sugar.

Notes:

Servings Yield:

Ingredients:

J cup shortening
J cup brown sugar
1 cup white sugar
2 eggs
l-1/1 cups oatmeal
1 cup coconut
1 cup pecans, chopped
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla;., tsp. salt

Instructions:

Place all ingredients into large bowl. Mix with hands. Roll imo bal and flatten with bottom of glass. Bake in 350° oven 10-12 minutes.

Notes:

Tbsp. is one of the many recipes I got from my bter. Sharo Watkins. She issuchagreat cook that I treasure any recipe she giv me

Servings Yield:

Ingredients:

Sift together
2 cups sifted enriched flour and
1 t. salt. Cut in
2/3 cup shortening to size of small peas.

Instructions:

Sprinkle with 4 to 8 T. water, a little at a time, mixing lightly until dough begins to stick together. Roll out to 1/16″ thickness. Brush half of thedough with melted butter. Combine 1/4 cup sugar and 1 t. cinnamon and sprinkle half of it over the buttered dough. Fold un-spread portion over spread piece. Brush top with butter and sprinkle remaining cinnamon sugar over it. Place on ungreased baking sheet. Bake in preheated 450° oven for 12 to 14 minutes, or until the edges are lightly browned. For variation, substi. tute cocoa for the cinnamon in the sugar mixture.

Notes:

Servings Yield:

Ingredients:

1/2 cup butter
1/2 cup sugar
1 egg
2 oz. chocolate melted
2 cup flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 cup Dr. Pepper
2 tsp. vanilla
1 cup walnuts

Instructions:

Cream butter, sugar. Add egg; add chocolate. Sift dry ingredients; add alternately with Dr. Pepper. Add vanilla, 3/4. nuts. Place dough on 15 X 12″ cookie sheet. Cover with waxed paper; roJJ to within I” of edge; remove paper. Sprinkle dough with remaining nuts. BaJce at 375° for about 14 minutes. Cut into squares while hot; remove and cool on rack. Makes 3 to 31⁄2 dozen.

Notes:

Servings Yield:

Makes 3 to 31⁄2 dozen