Serve warm with ice cream. Recipe Introduction Chef Sharon

1. 9 x 13 x 2 inch baking dish	6. 1 1/2 Cup sugar
2. 10 apples	7. 1 cube (1/4 cup) margarine
3. 1 Cup water	8. 1 1/2 Cup flour
4. 1/2 Tsp salt	9. vanilla ice cream
5. 1 Tsp cinnamon

1. Slice the apples and place in the baking dish.
2. Sprinkle the apples with 1 cup water, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 cup sugar.
3. Rub together the cube(1/4 cup) of margarine, 1 cup sugar and 1 1/2 cups flour.
4. Drop the mixture over the apples and sprinkle with cinnamon.
5. Bake at 350' for 40 minutes.

Milisa gardner says this is a recipe kids can make. This is a yummy apple dessert even the adults will love.

Apples	Walnuts
Vanilla Ice Cream	Maraschino Cherries
Caramel Sauce	Whipped Cream

Remove the cores from the apples.
Place apples on a cookie sheet and bake in the oven
until soft. Fill the center with vanilla ice cream. Pour
caramel sauce over the ice cream. Sprinkle with
nuts and cherries. Add whipped cream!

Linda Rhodes/ Texas sent this in

2 Granny Smith Apples	1 Can crescent rolls
1 Stick margarine	1 Cup of orange juice
3/4 Cup sugar or Splenda	cinnamon and sugar

Peel, core and quarter apples. Separate crescent rolls into 8 triangles and roll one around each piece of apple.Sprinkle with cinnamon & sugar before you roll up. If the apples are large cut the apple into 8 pieces. Combine sugar, margarine and orange juice in a sauce pan. Heat until sugar is dissolved and margarine is melted. Place apples in casserole dish. Pour orange juice mixture over apples.Sprinkle with cinnamon and sugar.
Bake at 300* until apples are done and rolls are brown.


Number Of Servings:8

Struesel topping with nuts takes apple pie beyond! [ DIABETIC] Sent in by Maxine Lauzon Ontario Canada

Apple Pie Filling	2 Tbl lemon juice
pastry for single crust pie[9 in]	3/4 Tsp cinnamon
3/4 Cup sweetner	1/4 Tsp salt
2 Tbl cornstarch	1/8 Tsp nutmeg

Combine ingredients and sprinle over apples in a large bowl. Toss to coat.Spoon apples into pie crust.


Struesel Topping
1/2 c. all purpose flour
1.2 c. sweetner [splenda/equal or what have you]
1/2 tsp ground cinnamon
1/4 tsp salt
4 tblsp stick butter or margarine melted
1/2 c. chopped nuts [optional but good]
Combine dry ing and add butter till like course crumbs.Stir in nuts.sprinkle over apples.
Bake in 375 deg. oven for about 55 min. or until apples are tender and crust is golden brown. Cool on wire rack. Serve warm or at room temp
31% reduction from normal recipe .
8 servings
calories 275
protein 3 g
carbs 33 g
fat 15 g
enjoy

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3 Pint vanilla ice cream, slightly	-chocolate chips
-softened	14 Drop green food color
3 Pint raspberry sherbet, softened	2 Cup frozen whipped topping,
1/2 Cup (3 ounces) miniature	-thawed
-semisweet

Line an 8-cup mold or mixing bowl completely with aluminum foil.

Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.)

Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm.

Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips;
blend until evenly mixed.

Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,
or until completely hard.

When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.

Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold.

Remove the mold and peel off the foil.

Spread the whipped topping evenly over the ice cream and serve immediately, or
freeze until the topping is firm, then cover and keep frozen until ready to serve.

Cut into wedges, just like fresh watermelon.

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1 Lb (450g) Broad Egg Noodles,	1 Can Crushed Pineapple, drained
-no-yolk noodles are nice	-(can=28oz or 875ml)
3 Cup (750ml) Sour Cream (2 1/2 pt)	1/2 Cup (125ml) Dried Apricots or
1 1/2 Cup Butter, melted	-Peaches, diced
1 1/2 Cup (300g) Sugar	2 Tsp Ground Cinnamon
1 Tsp Real Vanilla Extract	2 Tsp Sugar
5 Eggs, beaten

Cook the egg noodles in salted water per the package directions.

Preheat oven to 350F (180C).

Grease 9X13 inch (23x30cm) baking dish.

In a large bowl, toss together all the ingredients except the cinnamon and 2
teaspoons of sugar

Pour the noodle mixture into prepared pan.

Sprinkle with cinnamon and 2 teaspoon sugar.

Bake at 350F (180C) for 45 minutes to an hour until lightly brown.

Cut into squares and enjoy.

Pami of NY/ USA says: This cheesecake is best made the night before you want to serve it. and that they love it as adessert for Chicken with wine sauce

Filling:	2 8oz blocks of cream cheese
1 /2cup sugar	1 Tsp vanilla extract
3 Tbl flour	4 eggs
1/4 Tsp salt	1 Can crushed drained pineapple
1 Cup unwhipped heavy cream

Make a graham cracker crust


Blend sugar, flour, salt, cream cheese,and vanilla. Add egg yolks one at a time. Mix well. Add pineapple and heavy cream. Fold into cream cheese mixture.
Fold in stufffly beaten egg whites. Pour on top of graham cracker crust in

Recipe Link: http://www.nyromance.com/resipes1.asp By Yana Ostrovska Yes, apples can be baked too. In fact, it is much better to eat a baked apple than a baked cake because it does not contain fat and a lot of sugar. It is a delicious desert for your loved one and for you. Recipe Introduction BigSisPat

apples (desired amount)

sugar (optional)

Wash apples and take out the inside of them.
Put the apples on the baking rack without any oil or water. F
ill the insides of the apples with sugar. If you do not want any sugar, you can simply bake without it.
Then, bake the apples at 350-450 degrees for 30 min - 1 hour depending on the size of the apples. Cool 5 min before serving. What a delight!

Note: To check if the apples are fully baked, poke each apple with a fork. If the apples are soft, then they are ready. If they are still hard, prolong the time of baking.

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4 Cup whole milk	2 Tsp vanilla
4 eggs, beaten	1/4 Tsp salt
1/2 Cup sugar	Nutmeg for garnish

Butter melted or nonstick cooking spray to grease custard cups.
Heat milk until scalded but not boiling; gradually add eggs, sugar, vanilla and salt.
Stir mixture until sugar is melted. Pour into greased custard cups or ramekins and sprinkle with nutmeg.
Place cups in a pan half filled with water and bake at 300 degrees for 30
minutes.

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2 Cup cooked rice	1 1/3 Cup milk
1 Tbl butter, softened	1 Tsp lemon juice
1/2 Cup brown sugar or 1/4 cup	1/2 Tsp lemon peel
-plus 2 tbsp.	1/3 Cup chopped dried fruit or
-granulated sugar	-dates, or raisins (optional)
1/8 Tsp salt	1 1/2 Cup crumbled cookies,
4 eggs	-(optional)
2 Tsp vanilla

Heat the oven to 325 F.
Cut buter into sugar and slowly add salt, eggs, vanilla and milk.
Beat together well and stir in rice.
Add lemon juice and rind and fruit (if desired).
If you are using cookie crumbs, sprinkle a greased baking dish with half of the crumbs, spoon the rice mixture on top and then cover with the rest of the cookie crumbs.
Bake for 50 minutes.
Serve with whipped cream, ice cream or mashed, sweetened berries.

Calories: 294 Fat: 5.2 g

1 Cup sugar	1/2 Cup mashed ripe banana
1/2 Cup water	1 Tbl vanilla extract
Cooking spray	4 large eggs, lightly beaten
2 Cup 2% low-fat milk	Mint sprigs (optional)
6 Tbl sugar

Preheat oven to 350. Combine 1 cup sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves.
Continue cooking an additional 12 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of ramekins; set aside.
Heat milk over medium-high heat in a heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Remove from heat. Combine remaining ingredients in a medium bowl; stir well.
Gradually add hot milk, stirring with a whisk until blended.
Divide banana mixture evenly among ramekins.
Place ramekins in a 13 x 9-inch baking pan; add hot water to baking pan to a depth of 1 inch.
Bake at 350 for 50 minutes or until set. Remove from pan; let cool.
Cover and refrigerate 8 hours.
Loosen edges of custards with a knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint springs, if desired.

Kailah of England says: it's really easy - you don't need an ice cream maker! Make sure you use very ripe bananas to get the best flavour.

2 large, ripe bananas	1 Cup milk
1 Cup cream	1 1/2 to 2 tablespoons flour
2/3 Cup sugar	1 1/2 Tsp vanilla extract
2 large eggs	Pinch of salt

In a saucepan heat the milk, eventually bringing it to a boil.

In a bowl beat eggs and sugar together. Gradually add flour, then the salt. Add this mixture to the boiling milk. Turn heat down.

With a whisk, stir the contents constantly. Continue stirring until the mixture thickens.

Remove the pan from the heat and pour your thickened custard through a strainer and into a bowl.

In another bowl, mash the bananas until creamy, then add them to the bowl of stained custard and mix.

Set aside to cool for a few minutes.

After cooled, stir in the vanilla and cream.

Place the custard in a container and freeze.

Recipe from Carol in NY

2 Cup graham cracker crumbs	1 Cup chocolate chips
1 Cup butter or margarine 1/4 cup	2 Cup powdered sugar
-sugar	1 1/2 Cup evaporated milk
3 medium bananas	1 Tsp vanilla
1/2 Gal vanilla ice cream	2 Cup cool whip
1 Cup walnuts chopped	Maraschino cherries

Melt 1/2 cup margarine, add granulated sugar and crumbs. Press into bottom of 9x13 inch pan.
Slice banana to make a single layer of round pieces on crust.
Slice the slightly softened ice cream and spread on bananas.
Sprinkle with chopped nuts over that and freeze until ice cream is hard. About a half hour.
Melt chocolate chips and rest of butter. Add powered sugar and evaporated milk. Cook until thick and smooth, stirring constantly. Remove from heat ,add vanilla and let cool. Pour over ice cream. Top with cool whip and put back in freezer. Remove about 15 minutes before serving. Garnish with cherries. Takes about 60 minutes to prepare. and serves about 12 to 15 people.

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1 Banana	Graham cracker or cookie crumbs
2 Craft sticks (Ice cream sticks)	Crushed nuts (optional)
Favorite flavored yogurt

1. Carefully cut the banana in half lengthwise. Then insert a craft stick into each flat end of the banana halves.

2. Holding on to the craft stick spread on or dip the banana halves into the yogurt..


3. Roll the dipped banana halves in the crumbs and nuts to cover them.

NOTE: You can also use butterscotch or white chocolate chips for additional variety. Recipe Link: http://groups.msn.com/FullCircleofFriends/dessertsforall.msnw?action=view_list&row=7&viewtype=2&s ortstring=

1 large can of chow mein noodles	"Peeps" (marshmallow chicks)
4 Oz semi-sweet chocolate chips	some sort of egg-shaped candy
2 Tsp shortening	-(jellybeans, M&M's, etc.).

Directions: Melt the chips & shortening in a glass bowl in the microwave (usually about 1 min. to 1 1/2 min.). Sitr frequently to avoid burning.
Pour in the noodles & stir till coated.
Drop big spoonfuls on dessert paper plates. Let kids form into 'nests'.
Add eggs & marshmallow chicks as desired.
Place in fridge for 30 min. to harden.
Eat & enjoy!!

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1 1/2 Cup all-purpose flour 375 mL	3 Cup blueberries, fresh or frozen
1 1/2 Cup quick-cooking rolled	-750 mL
-oats (not	2 Tbl granulated sugar 30 mL
-instant) 375 mL	1 Tbl cornstarch 15 mL
1/2 Cup brown sugar 125 mL	1 Tsp lemon juice 5 mL
3/4 Cup Imperial margarine 175 mL

Preheat the oven to 350o F (180o C). Lightly grease an 8 or 9-inch (23 or 33 cm) square baking dish.

In a medium bowl, mix together the flour, oats, and brown sugar. Using a pastry blender or two knives cut the margarine into the flour mixture, until it forms a crumbly mixture. Transfer about two thirds of the crumble mixture into the prepared baking dish. Press down to form an even layer. (Reserve remaining crumble mixture.) Place pan in the oven and bake for 10 minutes.

In another bowl, toss together the blueberries, the granulated sugar, cornstarch and lemon juice. Sprinkle evenly over the partially baked crumble mixture in the pan. Cover with the remaining crumble mixture, pressing it firmly over the berries.

Place pan back in the oven and bake for 45 to 50 minutes, until it is lightly browned, and the blueberries are bubbly around the edges. Let cool for at least 10 minutes before cutting into squares. May be served warm or at room temperature.


Delicious as a dessert when served warm with ice cream; just as good served as a snack at room temperature.



Blueberry Facts:

Canada is the world's largest producer of wild blueberries.

Blueberries are low in sodium and high in dietary fibre and potassium. All this for only 40 calories per half-cup serving.

Using the microwave. Jeanette of Australia shared this dessert with us

4 Slice multigrain bread	21/2 Cup of milk
or you can use 4 slices of fruit	1.2 Tsp vanilla essence
-loaf	4 eggs slightly beaten
2 Tbl castor sugar	2 Tbl brown sugar
½ Cup sultanas (I use a good	nutmeg to taste (I like a lot).
-handful)

Spread bread with butter and cut into 2 cm cubes; place the bread into dish and sprinkle with castor sugar, and sultanas.
Add vanilla to the milk and heat milk on high for 3 minutes, gradually whisk into the eggs that are slightly beaten - pour the mixture over the bread. Sprinkle the top with nutmeg and brown sugar. Cook for 20 minutes on MEDIUM LOW. Allow to stand for 5 - 10 minutes before serving. Test pudding with a knife before removing from the microwave - that is place the knife into the mixture if it comes out with milk on the knife it is not cooked - cook a further 10 minutes until the knife is clean. To increase the size have 6 slices of bread, 6 eggs and 3 ¾ cups of milk, add a bit more castor sugar, brown sugar and nutmeg and place in a larger dish - the larger amount takes longer to cook.

Jen /USA

2 eggs, slightly beaten	1/4 Tsp ground cinnamon
1/3 Cup sugar	4 Slice cinnamon/raisin bread,
2 Cup milk	-cubed
1 Tsp vanilla extract

Combine first 5 ingredients, mix well. Add bread cubes, stir gently.

Spray 2 quart baking dish with cooking spray. Spoon mixture into dish.

Put dish in deep baking pan. Add water to baking pan to a depth of about 1"

Bake at 350 degrees for 40 minutes

This tempting combo of brownies and ice cream is sure to be a hit at any gathering! Recipe Introduction wwwcof msn Community

1 13.30-oz. bag MILKY WAY® Brand	1 half-gallon package vanilla ice
-Miniatures, chopped	-cream
1 14-oz. bag M&M'S® Brand Milk	2 10-inch round cake pans or
-Chocolate	-spring-form
-Candies	-pans
2 19.9-oz. boxes brownie mix	Waxed paper

1. Prepare the cake pans by greasing them and lining the bottoms (not the sides) with waxed paper.
2. Prepare brownie mix according to the package directions. Fold the chopped MILKY WAY Brand Miniatures into the batter before transferring it to the prepared cake pans.
3. Bake according to the package directions. Remove and cool completely.
4. Run a small paring knife around the edges of each brownie, loosening it from the pan.
5. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first).
6. Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours.
7. Just before serving, press M&M'S Brand Milk Chocolate Candies into the ice cream.
8. Cut into wedges and serve right away.

This came from our Rosie: MSN Community

1 Pint vanilla ice cream	1 Pint lemon sherbet
1 Pint orange sherbet	Candy corn, garnish

Line a glass loaf pan or a metal loaf pan with plastic wrap, allowing excess wrap to extend over the ends and edges.
Spread slightly softened vanilla ice cream evenly over the bottom, keeping the sides as free of excess ice cream as possible. Return the dish or pan to the freezer until the ice cream is hard.
Add a layer of orange sherbet, and then a layer of lemon sherbet in the same manner.
To serve, invert the dessert onto a serving plate. Remove the dish or pan and plastic wrap.
If necessary, use a knife or a narrow metal spatula to smooth sides and top before slicing.
Garnish with candy corns.

The queen of all southern Italian desserts is cannoli. These crisp, flaky cylinders are filled with sweetened ricotta cheese, nuts, citron, and bits of chocolate. Sicily lays claim to cannoli, which probably originally came from the Arabs, who influenced so much of Sicily's cooking.

FILLING:	DOUGH:
1 1/2 Cup whole-milk ricotta	1 Cup unbleached all-purpose flour
-cheese, well drained	1 Tbl sugar
3 Tbl sugar	1 Tbl butter or lard
1 1/2 Tsp cinnamon	4 -5 tablespoons dry white wine or
1 1/2 Cup coarsely chopped milk	-sweet
-chocolate (4-5	-Marsala wine
-small bars)	2 Cup vegetable oil
1/4 Cup pistachio nuts, coarsely	Colored sprinkles
-chopped	Confectioners' sugar

In a bowl, combine all the filling ingredients and mix well.
Refrigerate, covered, until ready to fill the cannoli shells.

To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap the dough and
refrigerate for 45 minutes.

Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide, either by hand or using a pasta machine set to the finest setting. Cut the dough into 3-inch squares. Place a cannoli form diagonally across 1 square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.

In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3 or 4 at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper. When they are cool enough to handle, carefully slide the cannoli off the forms.

To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioners' sugar over the tops. Serve at once.

Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will make the shells soggy.
Serving Information

Calories: 385 Fat: 8.0 g Serves: 6 Serving Information Nutritional Information Per Serving: 385 calories (70 calories from fat); 8 g fat (5 g saturated); 30 mg cholesterol; 140 mg sodium; (1 g dietary fiber); 11 g protein.

3 Cup cooked white rice	-(14 oz)
1/2 Cup raisins	1 Can evaporated milk - (12 oz)
1 Tsp vanilla	1 Tbl sugar
1 Can sweetened condensed milk -	1 Tsp ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in cooker.
Cover and cook on LOWheat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon. Serve warm.

Abiding by this large Mexican food chain's "no cans in the kitchen" edict, we'll craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes circulating out there. The canned stuff has a bit of a funky taste to it, plus it's much too sweet to be an accurate Chevy's knockoff. When you're ready to clone this one, be sure to get some parchment paper first (it's near the wax paper in the supermarket). When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from your ramekins of sweet, creamy goodness. Recipe Introduction wwwcof msn Community

2 1/2 Cup granulated sugar	4 eggs
1/2 Tsp ground cinnamon	3 egg yolks
1/4 Cup hot water	1 Tsp vanilla extract
3 Cup whole milk

Preheat oven to 300 degrees. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown.
Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins.
Swirl the sugar around the inside edge of each of the ramekins.
Arrange the ramekins in a 9x13-inch baking pan. Heat milk in another medium saucepan over medium heat until it starts to bubble. As milk heats up whisk together eggs, egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.
When milk starts to bubble remove it from the heat.
Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while add the rest of the hot milk.
Slowly add the remaining milk while mixing. Fill the ramekins to the top with the custard mixture.
Remove any foam from the top of each ramekin. Add water to the pan
so that it goes halfway up the sides of the ramekins.
Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.
Cool flan and cover each one with plastic wrap. Chill thoroughly before serving.
To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate.
The golden, caramelized sugar will spill down over the edges of the flan.
Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it.

Diabetic & Slenderizing

24 low-fat graham crackers	1 small sugar-free chocolate.
2 small sugar free vanilla instant	-instant
-pudding	-pudding
3 Cup skim milk	1 1/2 Cup skim milk
1 (12 oz) fat-free Cool Whip

Place 8 crackers in bottom of 13x9 in. pan. (double cracker) mix vanilla pudding and 3 cups milk; let set 2 minutes.
Gently fold in cool whip pour half on graham crackers.
Top with another layer of crackers. pour remaining pudding over crackers.
Top with last 8 crackers. Mix the small chocolate instant pudding with 1/1/2 cups milk let set 2 minutes spread over top layer of crackers.
Chill 6 hours or overnight to soften crackers.

Diabetic Exchange = 1 bread/starch, 1/4 milk

Talk about satisfying a craving for sweets without blowing it!

24 low-fat graham crackers	1 small sugar-free chocolate.
2 small sugar free vanilla instant	-instant
-pudding	-pudding
3 Cup skim milk	1 1/2 Cup skim milk
1 (12 oz) fat-free Cool Whip

Place 8 crackers in bottom of 13x9 in. pan. (double cracker) mix vanilla pudding and 3 cups milk; let set 2 minutes.
Gently fold in cool whip pour half on graham crackers.
Top with another layer of crackers. pour remaining pudding over crackers. Top with last 8 crackers.
Mix the small chocolate instant pudding with 1/1/2 cups milk let set 2 minutes spread over top layer of crackers. Chill 6 hours or overnight to often crackers.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Chef Gramma Claudia

/4 cup butter or margarine	8 ounces cream cheese
1/2 Cup powdered sugar	GLAZE:
1 -1/2 cup flour	1/4 Cup sugar
FILLING:	1 Tbl cornstarch
10 ounces chocolate chips	1/2 Cup pineapple juice
1/4 Cup whipping cream	1/2 Tsp lemon juice

Mix and press in pizza pan. Bake at 300 degrees for 15-20 minutes.
Melt chocolate chips and whipping cream in microwave.
Beat cream cheese into mixture and spread on top of crust. Place cut up fruit on top (strawberries, peaches, grapes, etc anything.)
Mix glaze and drizzle on top.

wwwcof msn Community

1/2 Cup chopped pecans	1 container Cool Whip
1 Stick margarine	2 small packages instant lemon
1 Cup flour	-pudding
1 Cup powdered sugar	3 Cup milk
1 (8-oz) package cream cheese

Mix together pecans, margarine and flour. Put into 9x13" pan and bake 15 minutes at 350 degrees.
Cool. Beat together powdered sugar, cream cheese and 1 cup Cool Whip.
Spread on cooled crust. Mix lemon pudding with milk. Spread over cheese layer.
Cover with remaining Cool Whip. May refrigerate up to 3 days before using.

wwwcof msn Community Source of Recipe

2 Cup graham cracker crumbs	1 20-oz can crushed pineapple,
1/2 Cup melted butter	-drained
2 Cup confectioners' sugar	1 Qt fresh strawberries, halved
2 eggs	1 16-oz package frozen whipped
1 Cup butter, softened	-topping, thawed
6 bananas, peeled and halved	1 Cup chopped walnuts
-lengthwise

Combine cracker crumbs and melted butter/margarine thoroughly and press into bottom of 9x12" baking pan. Chill in freezer for at least 15 minutes.

In a medium bowl of electric mixer combine confectioners sugar, eggs and softened butter/margarine; beat at medium speed for 20 minutes. This step is important, so do not try to save time.

Spread butter cream mixture evenly over chilled crust. Place bananas, cut side down, evenly on top of butter cream and spoon crushed pineapple evenly over top of bananas. Distribute strawberries over pineapple and spread whipped topping evenly all over. Sprinkle with walnuts and refrigerate for at least 3 hours or overnight before serving.

Slenderizing Note: This is easy enough by substituting the whipped topping with fat-free topping. Sugar substitute may be used for sweetening, but not for the "sprinkling garnish," which is easy on the calories anyway. Be sure fruits are packed in natural juices, of course. Butter/margarine substitute may be used as well, but be sure to spray the pan with cooking spray before doing the crust. Enjoy!

wwwcof msn Community Source of Recipe

1 1/2 Cup self rising flour	-softened
3/4 Cup butter, softened	1 (14 oz.) can sweetened condensed
3/4 Cup chopped pecans	-milk
1 (7 oz.) pkg. flaked coconut	1 (12 oz.) container frozen whipped
1/2 Cup chopped pecans	-topping, thawed
1 (8 oz.) pkg. cream cheese,	1 (12.25 oz.) jar caramel sauce

Combine first three ingredients; press into a lightly greased 13"x9"x2" baking dish.
Bake at 350 degrees for 18 to 20 minutes or until lightly brown; cool completely.
Melt 1/4 cup butter; add coconut and 1/2 cup chopped pecans. Cook over low heat, stirring often until coconut is golden brown; cool completely.

Combine cream cheese and sweetened condensed milk; beat at medium speed with an electric mixer until smooth. Fold in whipped topping. Layer one third each of cheese mixture, caramel sauce and coconut mixture, caramel sauce and coconut mixture over crust. Repeat procedure twice with remaining ingredients. Cover and freeze until firm.

Total Time: 30 minutes (plus chilling time) Cook Time: 10 minutes Prep Time: 20 minutes Serving: 12 to 15 Sweet and served cold, this dessert is perfect for a warm day. Plan ahead for chilling time, and you'll enjoy this luscious dessert for dinner. Presented by Milisa Gardner

3/4 Cup (1-1/2 sticks) butter,	3 Cup milk
-melted	12 ounces cream cheese, softened
1 -1/2 cups all-purpose flour	1 Cup confectioners' sugar
1 Cup chopped walnuts, divided	1 container (16 ounces) frozen
2 Pkg (4 servings each) instant	-whipped
-chocolate	-topping, thawed
-pudding mix

1. Preheat the oven to 350 F.
2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool.

3. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well.

4. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping. Sprinkle the remaining 1/4 cup walnuts over the top.

5. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator.

Slimming & Trimming Version Recipe Introduction

1 -1/2 cups boiling water	1 -1/2 cups graham cracker crumbs
1 8-serving or 2 4-serving	1/4 Cup sugar
-packages JELL	1/2 Cup (1 stick) melted butter or
-O Brand Cranberry Flavor Gelatin	-margarine
1 Can (16 oz) whole berry	1 (8 oz) package softened cream
-cranberry sauce	-cheese
1 -1/2 cups cold water	1/4 Cup sugar
1 Can (11 or 15 oz) DOLE Mandarin	1 tub (8 oz) COOL WHIP Whipped
-Oranges, drained	-Topping

Stir 1-1/2 cups boiling water into JELL-O cranbery flavor Gelatin in large bowl at least 2 minutes until completely dissolved. Stir in whole berry cranberry sauce until melted. Stir in 1-1/2 cups cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 1 can DOLE Mandarin Oranges, drained.

Meanwhile, stir together 1-1/2 cups graham cracker crumbs, 1/4 cup sugar and butter or margarine in 13x9" dish. Press firmly onto bottom. Refrigerate until ready to fill.

Beat 1 package softened cream cheese and 1/4 cup sugar in large bowl with whisk until smooth. Gently stir in 1 tub (8 oz) COOL WHIP Whipped Topping, thawed. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer.

Refrigerate 3 hours or until firm. Garnish with additional whipped topping if desired.

SLIMMING NOTE: Don't be afraid to substitute with all of the goodies here. Most of the calories and fats can be eliminated with no effort whatsoever!

Sugar-Free JELL-O Cranberry Flavored Gelatin
Equivalent of sugar with your favorite artificial sweetener
Reduced Fat Graham Cracker Crust (or do that yourself)
Fat-Free or Lite COOL WHIP Whipped Topping
DOLE Mandarin Oranges are a part of every diet, yes?

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Chef Gramma Claudia

2 -3 bananas	1 Cup cornflakes
1/2 Cup miniature marshmallows	1 Tbl butter/margarine, melted
2 Tbl brown sugar

Peel bananas and cut in half lengthwise.
Place, cut sides up, in buttered baking dish.
Sprinkle bananas with marshmallows and brown sugar.
Mix cornflakes and butter; and sprinkle over top.
Bake at 375 degrees for about 12 minutes or until bananas are tender.

Chef Lois

1 Cup light fruit cocktail	1 banana/sliced
1 Can pineapple tidbits	1 Cup light cottage cheese
1 Pint fresh strawberries/cut up	Light Cool Whip
1 Can mandarin oranges

In a large bowl blend the fruit cocktail, pineapple, strawberries, mandarin oranges, banana and cottage cheese together.

Place into 6 individual dessert dishes.
Chill for 30 minutes.
Top each dish with Light Cool Whip and serv

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 Lb whole-wheat lasagna noodles	1/2 Tsp cinnamon
2 Qt of your favorite low sugar	3 Tbl butter or margarine, softened
-pie filling	6 Tbl brown sugar replacement
2 Cup reduced-fat Ricotta cheese	1/4 Cup quick cooking oats
4 large eggs, lightly beaten	1/8 Tsp nutmeg
1 Tsp pure almond extract	1 Cup reduced-fat sour cream or
1/4 Cup Splenda	-plain yogurt
6 Tbl whole-wheat pastry flour	1/3 Cup brown sugar replacement

Pre-heat oven to 350 degrees F. Prepare lasagna noodles according to
package directions; drain. Spray a lasagna pan (9 X 13 X 2-inch)
lightly with cooking spray. In a mixing bowl, combine Ricotta cheese,
lightly beaten eggs, almond extract and Splenda until well-combined.
Spread one quart of the pie filling on the bottom. Top with half the
cooked lasagna noodles. Top with the one-half cheese mixture. Repeat.
In a mixing bowl, combine softened butter or margarine, brown sugar
replacement, oats and nutmeg until crumbly. Sprinkle crumbly topping
over this, patting down gently with your fingertips. Bake uncovered at
350 degrees F for 45-50 minutes or until golden brown. Let stand 15
minutes. In a small bowl, whisk together 1 cup reduced-fat sour cream
or yogurt and 1/3 cup brown sugar replacement. Cut into 12 to 14 equal
portions. Dollop each piece with an equal portion of the sweetened
cheese mixture. Serves 12 to 14. This can be served either warm or
cold. It is yummy either way.

wwwcof msn Community-Pami Source of Recipe

1 3/4 Cup flour	-removed
1/4 Cup sugar	-and skins pricked with a fork.
1/2 Tsp salt	3/4 Cup sugar
1/2 Cup butter (1 stick)	1 Tsp cinnamon
6 -10 Italian Plums (small ones)	2 egg yolks
-split	1 Cup heavy cream (small carton)
-in half with knife......pit

To make crust...

Sift flour, sugar and salt and cut in butter with a pastry bleneder or a fork. Try not to overwork the crust or it will get tough. Pack into a greased 9 by 9 by 2" round pie pan. Now place your plums in rows skin side up . In a bowl mix sugar and cinnamon together and sprinkle mixture over plums. Bake at 400 degrees for 15 minutes.

In another bowl beat egg yolks. Stir in heavy cream.....set aside. Remove crust from oven. Lower temperature to 350 degrees and pour cream mixture evenly over the plums. Return to oven for another 30 minutes until cream mixture is set. Remove from oven and cool

This was shared with us by Cindy, who has "tons" of Rhubarb

Pastry for 2 crust pie	4 Cup rhubarb, 1" pieces
1 1/4 Cup of sugar	1/8 Tsp salt
5 Tbl flour	1 Tbl Lemon Juice
1 Tsp cinnamon	2 Tbl butter

Combine sugar, flour, cinnamon and salt.
spread half this mixture in pie shell.
Add rhubarb and sprinkle the rest of the mixture over rhubarb.
Sprinkle with lemon juice;
Dot with butter.
Put on top crust and cut vents.
Bake at 425* for 30 - 40 minutes.

Ready in 4 hours and 10 minutes Preparation time: 10 minutes

2 containers (8 oz. each)	2 Cup strawberries, diced or
-Strawberry	-sliced, or finely chopped and s
-Lowfat Yogurt	1 ready-to-use graham cracker
1 tub (8 oz) Cool Whip topping,	-crumb crust
-thawed

Stir yogurt gently into whipped topping until well blended. Stir in strawberries.
Spoon into crust. (Or, spoon yogut mixture and strawberries alternately into crust.)
Cut through with spatula to marbelize.

Freeze 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily.

Garnish with additional whipped topping and whole strawberries, if desired. Store leftover pie in freezer.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html quart the last time I made these instead of pie filling. Yummy. preserves. I happen to put up kiwi pineapple preserves and have used a VARIATION: You may also mix and match the pie filling flavor with the Recipe Introduction

1 Qt of your favorite low sugar	1/2 Cup Splenda
-pie filling	1/2 Cup brown sugar replacement
1 Cup low sugar "matching" fruit	1/2 Cup water
-preserves	1/2 Cup chopped pecans or walnuts
1 Tsp cinnamon	2 containers "matching" fruit
12 (8-inch) whole-wheat tortillas	-flavored
1 Tbl pure vanilla extract	-yogurt
1/3 Cup butter or margarine

Pre-heat oven to 350 degrees F. In a mixing bowl combine pie filling,
preserves, chopped nuts, cinnamon, and vanilla and stir until
well-combined. Spoon about 1/3 cup of the pie filling evenly down the
center of each tortilla. Roll the tortilla up and place them, seam side
down, in a lasagna pan that has been lightly sprayed with cooking spray.
Bring the butter, Splenda, brown sugar replacement and water to a boil
in a saucepan. Reduce heat and simmer 3 minutes; stirring constantly.
Pour the mixture over the tortillas. Bake uncovered at 350 degrees F
for 20 minutes. Serves 6. These may be served warm or cold. You can
top each serving of two tortillas with your favorite matching fruit
flavored low fat yogurt.

Hamburg, NY/ Gerrie Olly shared this with us

2 Tbl unsalted butter, plus more	1/4 Cup light brown sugar
-for	1 Tbl freshly squeezed lemon juice
tin, and 2 tablespoons melted	1/2 Tsp ground cinnamon
-unsalted butter	2/3 Cup all-purpose flour
5 Tbl granulated sugar, plus more	1/2 Tsp salt
for tin	3 large eggs
2 Granny Smith apples (about 1	3/4 Cup milk
-pound)	Confectioners’ sugar, for dusting

1. Preheat oven to 450. Butter inside each muffin
cup of a 6-cup nonstick jumbo muffin tin; coat with
granulated sugar.

2. Peel, core, and slice apples into 12 wedges, then
cut wedges into 3 pieces. In a medium bowl, toss
apples with brown sugar, lemon juice, and cinnamon.

3. Melt 2 tablespoons butter in a 10-inch nonstick
skillet over medium heat. Add apples and saut,
turning occasionally, until caramelized, 10 to 12
minutes. Remove pan from stove; let cool 5 minutes.
Divide caramelized apples among prepared muffin cups.
Set aside.

4. In the bowl of a food processor, combine flour,
salt, 5 tablespoons granulated sugar, 2 tablespoons
melted butter, eggs, and milk; process for 3 minutes.

5. Pour batter over apples. Transfer tin to oven;
reduce heat to 400. Bake until pancakes puff up,
about 15 minutes.

6. Remove tin from oven; invert onto a flat work
surface. Dust with confectioners sugar; serve
immediately.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

8 large Granny Smith apples	1 Tbl lemon juice
1/2 Cup unsweetened applesauce	1/2 Tsp apple pie spice
1/4 Cup golden yellow raisins	4 Tsp butter or margarine, melted
1/4 Cup chopped dried apricots	1 Cup white wine or unsweetened
1/3 Cup chopped raw unsalted	-apple juice
-cashews	-or cider
1/2 Cup Splenda)

Pre-heat oven to 350 degrees F. Using an apple corer, remove core from
apples. Place in a lasagna-type baking pan lightly sprayed with cooking
spray. In a mixing bow, combine applesauce, raisins, apricots, cashews,
Splenda, lemon juice, and apple pie spice. Mix well and fill each hole
of the apples with this mixture. Place 1/2 teaspoon butter or margarine
on top. Pour wine or apple juice over filled apples. Bake uncovered
for 1 hour at 350 degrees or until apples are softened. Periodically
ladle sauce that has settled in bottom of pan over apples. When
serving, ladle reduced sauce over each apple.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =44&viewtype=2&sortstring= Gramma Claudia

1 Cup sugar	1/2 Cup milk
1 Cup flour	2 Cup water
1/8 Tsp salt	1 Cup brown sugar
2 Tsp baking powder	1 Tbl margarine
1 Cup chopped nuts	Whipped cream for serving
1 Cup chopped dates	-(optional)

Combine first seven ingredients. Batter will be thick.
Spread in 9x13" baking pan. In a pan, mix water, brown sugar and margarine.
Bring to a boil. Pour over batter mix and bake at 350 degrees for 30 minutes. Top with whipped cream.

wwwcof msn Community-Jeanette Australia

1 00g glace cherries	1/3 Cup shredded coconut lightly
8 glace figs	-toasted
2 glace pears	150 g white or dark chocolate
2 glace pineapple rings	-chopped
4 glace apricots	Frosted flowers
1/4 Cup chopped glace ginger	1 Tsp gelatine
1/3 Cup rum or brandy	1 Tsp rose water (I used ordinary
2 litres vanilla ice cream softened	-water)
1/3 Cup pistachios chopped	1 egg white at room temperature
7 5g slivered almonds slightly	pure icing sugar
-toasted	caster sugar

Roughly chop all the fruit into fairly small pieces and place int a bowl with the ginger. Pour in the liquor.
Cover and leave overnight.
Place ice cream into large bowl, and stir in soaked fruit.
Carefully fold in the nuts, coconut and chocolate.
Spoon into a 9 cup capacity bowl and freeze overnight.
Turn ice cream pudding onto a serving plate and wipe a warm cloth over the bottom to release the suction. Decorate with frosted fresh flowers of your choice.
To make frosted flowers - sprinke gelatine over the water in a small bowl standing in some hot water, stir to dissolve.
Whisk egg white into the gelatine mixture with a fork. Then whick all the mixture into the egg white. Lightly brush the flower petals with the mixture. Dust with some casteer sugar or the sifted ising sugar. Leave to dry. Use to decorate.

375 ml (1 1/2 cup) semi-sweet	-topping
-chocolate	1 l (4 cups) Rice Krispies cereal
-chips	500 ml (2 cups) ice cream or
125 ml (1/2 cup) butterscotch	-frozen yogurt

1. In saucepan over low heat, melt chocolate stirring constantly until smooth. Remove from heat.

2. In medium bowl, stir together melted chocolate and butterscotch topping. Add cereal and stir until well coated.

3. Lay wax paper in a 13" x 9" pan.

4. Using a spoon press mixture firmly and evenly into pan. Place in freezer until firm, about 15 minutes.

5. Cut cereal mixture into 3" x 3" squares.

6. Take two squares and spread ice cream between the two to make sandwiches.

7. Wrap individually in foil or freezer wrap.

8. Freezer until firm about 1/2 hour or eat right away.

3 Lb Ricotta cheese	Confectioners sugar
2 -1/2 cups confectioners sugar	Cannoli Shells:
1/4 Cup semi-sweet chocolate or	3 Cup sifted all-purpose flour
-grated sweet	1 Tbl sugar
-chocolate	1/4 Tsp ground cinnamon
2 Tbl chopped citron	3/4 Cup Port
10 Can cherries, finely chopped	Salad oil or shortening for deep
1/2 Tsp ground cinnamon	-frying
Cannoli Shells	1 egg yolk, slightly beaten
Chopped pistachio nuts (optional)

Filling: In a large bowl, with portable electric mixer, beat
Ricotta cheese, 1 minute. Add 2 1/2 cups confectioners sugar
and beat until light and creamy, about 1 minute. Add choco-
late, citron, cherries and cinnamon; beat at low speed until
well blended. Refrigerate, covered, until well chilled, at
least 2 hours. Meanwhile, make Cannoli Shells. Just before
serving, with teaspoon or small spatula, fill shells with
Ricotta mixture. Garnish ends with chopped pistachios; sprinkle tops with confectioners sugar.

Cannoli Shells: Sift flour with sugar and cinnamon onto a board. Make a well in center, and fill with Port. With a fork, gradually blend flour into Port. When dough is stiff enough to handle, knead about 15 minutes, or until dough is smooth and stiff (if too moist and sticky, knead in a little more sifted flour). Refrigerate dough, covered, 2 hours. In deep fat fryer, electric skillet or heavy saucepan, slowly heat salad oil (3 to 4-inches deep) to 400 degrees on deep frying thermometer. Meanwhile, on lightly floured surface, roll one third of dough to paper thinness, making a 16-inch round. Cut into eight 5" circles. Wrap a circle loosely around a 6" long cannoli form or a dowel 1-inch in diameter; seal with egg yolk. Gently drop dough-covered forms, two at a time into hot oil and fry 1 minute or until browned on all sides (turn, if necessary). With tongs or slotted utensil, lift out of oil and drain on paper towels. Carefully remove forms. Continue until all dough is used.

Note: Cannoli Shells can be made a day or two ahead and
stored, covered, at room temperature, then filled about 1 hour before serving.

wwwcof msn Community -Ivette Puerto Rico

5 eggs	1 1/2 Cup cooked mashed pumpkin
1 Stick butter	1 Cup sugar
1 Cup skimmed milk	vanilla and cinnamon to taste

Prepare the caramel with 3 spoons of sugar to one of water.
In the blender beat the softened butter with the eggs, the sugar, the milk vanilla and cinnamon, and finally the pumpkin. Once beaten pour into bowl where you have put the caramel. Cook in the oven at 350f for an hour or less, or until a toothpick comes out clean. Enjoy!

wwwcof Msn Community

2 eggs, slightly beaten	1/4 Tsp ground cinnamon
1/3 Cup sugar	4 Slice cinnamon/raisin bread,
2 Cup milk	-cubed
1 Tsp vanilla extract

Combine first 5 ingredients, mix well. Add bread cubes, stir gently.

Spray 2 quart baking dish with cooking spray. Spoon mixture into dish.

Put dish in deep baking pan. Add water to baking pan to a depth of about 1"

Bake at 350 degrees for 40 minutes

Recipe Link: http://www.kahlua.com/

BROWNIES -	2 Tbl Irish Cream Liquor
2 Cup all-purpose flour	2 Tbl vodka
1/2 Tsp baking powder	3/4 Cup coarsely chopped walnuts
1/2 Tsp salt	-(optional
2/3 Cup unsalted butter	Whole coffee beans (optional)
4 Oz unsweetened chocolate, chopped	GLAZE -- in a small bowl, blend
3 eggs	1 1/4 Cup powdered sugar and 3
1 1/2 Cup sugar	-tbsp Kahlua until
4 Tbl Kahlua	-smooth.

Sift flour with baking powder and salt. In small saucepan, combne butter and chocolate. Set over low heat, just until chocolate is melted. Set aside.

In bowl, beat eggs with sugar until light. Beat in dry ingredients, chocolate mixture, Kahlua, Irish Cream Liquor, and vodka.

Fold in nuts.

Pour into 13 x 9 inch pan and bake at 350F, about 25 minutes, cool in pan.

Spread with Kahlua Glaze.

Decorate with whole coffee beans, if desired. Cut into squares and serve.

wwwcof msn Community - Kailah -England

2 large, ripe bananas	1 Cup milk
1 Cup cream	1 1/2 to 2 tablespoons flour
2/3 Cup sugar	1 1/2 Tsp vanilla extract
2 large eggs	Pinch of salt

In a saucepan heat the milk, eventually bringing it to a boil.

In a bowl beat eggs and sugar together. Gradually add flour, then the salt. Add this mixture to the boiling milk. Turn heat down.

With a whisk, stir the contents constantly. Continue stirring until the mixture thickens.

Remove the pan from the heat and pour your thickened custard through a strainer and into a bowl.

In another bowl, mash the bananas until creamy, then add them to the bowl of stained custard and mix.

Set aside to cool for a few minutes.

After cooled, stir in the vanilla and cream.

Place the custard in a container and freeze.

wwwcof msn Community -Kailah- England

* 3 1/2 cups milk	* 1 teaspoon salt
* 1/2 cup yellow cornmeal	* 3/4 teaspoon cinnamon
* 2 eggs	* 3/4 teaspoon ground ginger
* 1/2 cup maple syrup	* 2 tablespoons butter or
* 1/4 cup dark molasses	-margarine, melted

Scald 3 cups of the milk in the top of a double boiler.
Mix remaining 1/2 cup milk with cornmeal.
Stir into scalded milk andgook over gently boiling water for 30 minutes, stirring occasionally.
Beat eggs slightly in a 1 1/2-quart baking dish; add syrup, molasses, salt, spices and butter.
Gradually stir in hot cornmeal mixture.
Place dish in a pan of hot water and bake at 350 for 1 hour or until firm in the centre.

This satisfying, spicy, old-time dessert will be loved by everyone!

Source: Better Homes and Gardens June 2005

1 Cup plain flour	2 eggs, lightly beaten
1/3 Cup shredded coconut	Topping
1/4 Cup caster sugar	2 eggs
9 0g butter, chopped	1 Cup caster sugar
Finely grated rind and juice from 2	2 Tsp vanilla essence
-lemons	2 1/2 Cup shredded coconut
3 95g tin condensed milk

1 Preheat oven to 180C. Line the base and two long sides of a 30cm x 20cm rectangular tin with baking paper.

2 Sift the flour into a large mixing bowl add the coconut and sugar. Add the butter and rub in with your fingertips until the mixture is crumbly. Add the lemon rind and toss to combine. Press the mixture into prepared tin. Cook for 12-15 minutes or until golden brown. Remove from the oven; stand on a wire rack.

3 Put the condensed milk in a medium bowl, add the beaten eggs and juice and stir until well combined. Pour the milk mixture over the base and spread out evenly.

4 Place the eggs, sugar and vanilla essence into the small bowl of an electric mixer and beat until the mixture increases in volume and becomes thick and pale yellow. Add the coconut and mix until well combined. Spoon mixture onto the milk mixture and spread out evenly, using two forks.

5 Return slice to the oven and cook for a further 20-25 minutes or until golden brown and crisp. Remove from the oven and stand on a wire rack until cold. Cut into squares to serve.

Cooks tips
* The coconut base can be made the day before topping with the lemon filling and coconut topping.
* The lemon coconut slice will keep for up to two days. Store covered in a cool dry place.

wwwcof msn Community

2 Pint lemon sherbet	1 fresh pineapple
2 Tbl green creme de menthe

1. Spoon 1 pint sherbet into a chilled medium size bowl; beat until smooth but not melted. Stir in creme de menthe. Spoon backinto sherbet container; re-freeze overnight or until firm.

2. Cut pineapple in half through top. Carefuly cut meat away from rind, leaving a shell about 1/2 inch thik. Wrap and refrigerate shells. Remove core from pineapple. Puree about half the pineapple in electric blender to make 1 cup. (Puree until smooth.) Slice remaining pineapple thinly.

3. Spoon remaining pint of sherbet into chilled medium size bowl; beat until soft but not melted; stir in pureed pineapple. Spoon into 3 cup freezer container. Freeze overnight or until firm.

4. Last minute touches. Arrange scoops of sherbets and sliced pineapple in chilled pineapple shells. Garnish with fresh mint.

Crust:	-brown sugar
1 Cup (250 mL) all purpose flour	3/4 Cup (175 mL) Lemon Juice
1 Cup (250 mL) rolled oats	1/3 Cup (75 mL) White (light) Corn
3/4 Cup (175 mL) lightly packed	-Syrup
-brown sugar	1/4 Cup (60 mL) melted butter
3/4 Cup (175 mL) softened butter	1 Tbl (15 mL) Corn Starch
Filling:	1/4 Tsp (1 ML) salt
5 eggs	2 (500 mL) cups sliced almonds
1 Cup (250 mL) lightly packed

1. Crust: Preheat oven to 350F (180C). Stir flour with oats and brown sugar. Using a pastry blender, blend in butter until mixture is crumbly. Butter and line a 9 x 13 baking dish with parchment paper. Press oats mixture into bottom of prepared dish. Bake for 15 minutes. Set aside.

2. Filling: Whisk eggs with sugar, lemon juice, corn syrup, butter, cornstarch and salt until well combined. Pour over the baked crust. Evening sprinkle the almonds over the surface of the filling.

3. Bake for 30 minutes or until golden and set. Cool completely. Slice into bars.

topping could be modified to other things I am sure like strawberries, raspberries etc. as the orange marmalade could be changed to the appropriate jam or jelly and the juice to a different type of juice. Sharon G/ Canada

18 Graham Wafers	1 Can (284) mandarin orange
1 Pkg Vanilla Instant Pudding	-segments, drained
-prepared	1/3 Cup orange marmalade
1 Cup Cool Whip, thawed	2 Tsp orange juice

Arrange half the wafer on bottom of 8-inch square pan
Prepare pudding according to package directions, reducing milk to 1 cup. Fold in whipped topping. Pour half of the pudding mixture over wafers in pan. Layer with remaining wafers and remaining pudding mixture. Top with orange segments.
Microwave marmalade with juice on HIGH for 1 minute. Stir until completely melted and drizzle over orange segments. Chill about 3 hours. Cut into squares.

Source: Better Homes and Gardens

Makes 2 servings
Prep: 25 minutes
Chill: 2 hours

1 Tsp finely shredded orange peel	2 medium pears
1/4 Cup orange juice	3 Tbl orange marmalade
2 Tbl water	Fresh mint leaves (optional)

1. Combine orange peel, juice, and water in a 1-quart saucepan. Bring to boiling. Meanwhile, core pears from bottom end, leaving stems intact. Peel pears and set in saucepan stem end up. Simmer, covered, for 10 to 20 minutes or just until tender. Remove to individual serving dishes using a slotted spoon, placing them stem end up. Discard liquid from saucepan; add orange marmalade to saucepan and heat just until marmalade melts. Spoon over pears. Cover and chill 2 to 8 hours.
2. To serve, garnish each pear with a mint leaf, if desired. Makes 2 servings.

Nutrition facts per serving:
calories: 129
total fat: 1g
saturated fat: 0g
cholesterol: 0mg
sodium: 4mg
carbohydrate: 33g
fiber: 4g
protein: 1g

Sweet and served cold, this dessert is perfect for a warm day. Plan ahead for chilling time, and you'll enjoy this luscious dessertfor dinner.

3/4 Cup (1-1/2 sticks) butter,	3 Cup milk
-melted	12 ounces cream cheese, softened
1 -1/2 cups all-purpose flour	1 Cup confectioners' sugar
1 Cup chopped walnuts, divided	1 container (16 ounces) frozen
2 Pkg (4 servings each) instant	-whipped
-chocolate	-topping, thawed
-pudding mix

1. Preheat the oven to 350 F.

2. In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press the mixture into a 9" x 13" baking dish. Bake for 10 to 12 minutes, until a firm crust forms; let cool.

3. In a medium bowl, whisk together the pudding mix and milk until thickened; set aside. In another medium bowl, combine the cream cheese, confectioners' sugar, and half of the whipped topping; mix well.

4. Using a wet table knife, spread the cream cheese mixture over the top of the cooled crust. Spoon the chocolate pudding mixture over the top of the cream cheese mixture, then top with the remaining whipped topping. Sprinkle the remaining 1/4 cup walnuts over the top.

5. Cover and chill for at least 6 hours, or overnight. Store any leftovers in the refrigerator.

From Nancy's Kitchen


Preparation Time: 10 minutes
Cooking Time: 1 hour to bake and 12 minutes to boil noodles
Serves: 12 or 10 Presented by Arlene

1 Lb (450g) Broad Egg Noodles,	1 Can Crushed Pineapple, drained
-no-yolk noodles are nice	-(can=28oz or 875ml)
3 Cup (750ml) Sour Cream (2 1/2 pt)	1/2 Cup (125ml) Dried Apricots or
1 1/2 Cup Butter, melted	-Peaches, diced
1 1/2 Cup (300g) Sugar	2 Tsp Ground Cinnamon
1 Tsp Real Vanilla Extract	2 Tsp Sugar
5 Eggs, beaten

Cook the egg noodles in salted water per the package directions.

Preheat oven to 350F (180C).

Grease 9X13 inch (23x30cm) baking dish.

In a large bowl, toss together all the ingredients except the cinnamon and
2
teaspoons of sugar

Pour the noodle mixture into prepared pan.

Sprinkle with cinnamon and 2 teaspoon sugar.

Bake at 350F (180C) for 45 minutes to an hour until lightly brown.

Cut into squares and enjoy.

submitted by Arlene

wwwcof msn Community

3 Pkg (3 ounces each) orange	1 Qt orange sherbet, softened
-gelatin	1 Can (11 ounces) mandarin
2 -1/4 cups boiling water	-oranges, drained and halved
1 Cup (8 ounces) sour cream	Red and green grapes, optional

Dissolve gelatin in water. Stir in sour cream until smooth. Mix in sherbet until melted.
Chill until partially set. Fold in oranges. Pour into a 7-cup ring mold coated with nonstick cooking spray.
Cover and chill 8 hours or overnight. Just before serving, unmold onto a platter; fill the center with grapes if desired.

Trimming Note: Use sugar-free Jello as well as fat-free sour cream!

wwwcof msn Community - Daphne-Argentina

4 small to medium sweet oranges	-(40grs- 1
2 Cup of orange juice	-¾ oz)
¾ Cup of sugar ( 150grs – 6oz)	2 egg yokes, beaten
-sugar	a spoon of margarine
4 level spoons of corn starch	2 stiffly whisked egg whites

Cut a thick top off the oranges and carefully squeeze the juice out, then scrape out the pith

Mix in a pan the orange juice and the sugar and bring to the boil

Remove from the heat, add the beaten egg yokes, the corn starch dissolved in two spoons of water and stir quickly

Cook for a further ten minutes with this pan standing in another of hot water, stirring all the time. Remove from heat, add the margarine, stir well in and leave to cool
Once this is cool whisk the whites stiffly, and slowly fold into the orange cream

Fill up the orange skins with the mixture and put in a cold place for about two hours.

Alternatively the mixture can be served in glasses or dessert bowls, and decorated with grated chocolate, coconut or thin slices of peel

Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:1002493975-5212.txt MomsMenu.com Source of Recipe

1/2 Cup shortening	1/2 Tsp vanilla extract
1/2 Cup peanut butter	1 1/2 Cup all purpose flour
1/2 Cup packed brown sugar	2 Cup miniature marshmallows
1/2 Cup sugar	1 Cup (6 oz.) semisweet chocolate
2 eggs -- lightly beaten	-chips

In a mixing bowl, cream shortening, peanut butter
and sugars. Beat in eggs and vanilla. Stir in flour
and mix well. Pat into a greased 12 inch pizza pan.
Bake at 375 for 12 minutes. Sprinkle evenly with the
marshmallows and chocolate chips. Return to the
oven for 4-6 minutes or until lightly browned. Yield

Milisa gardner says: This sounds nasty to me (but I am nto a fan of Mint). My daughter loves to make this kids recipe

3 Lb coffee can with plastic cover	1/2 Tsp vanilla extract
1 Lb coffee can with plastic cover	1/2 Tsp peppermint extract
Rock salt	Red food coloring
Crushed ice	Crushed peppermint stick (about 3
2 Cup whipping cream	-T.)
1/2 Cup sugar

Place 1 lb. can in center of 3 lb can. Fill 1 lb. can with ice cream ingredients. Layer crushed ice and rock salt around the small 1 lb. can. Cover both with their plastic lids. Sit in a circle on floor and roll the can back and forth for about 15 minutes.

wwwcof msn Community - Kailah-England

4 eggs	1 Tbl extra-fine instant coffee
3 Tbl sugar	1 Tbl kahlua (a coffee-type brandy)
3 Tbl strong-brewed coffee	2 Cup milk

Preheat oven to 275 degrees. Place eggs, sugar and coffees in a large mixing bowl. Mix well.
Add the Kahlua and milk. Fill 4 custard cups with the mixture.
Place in a deep baking pan filled with 1 inch hot water.
Bake in oven for 45 minutes or until a knife inserted in the center comes out clean.
Serving Information

wwwcof msn Community - Sharon

Recipe Introduction

This is an English recipe that has just the perfect blend of raspberries, pastry and almond flavoured topping.

For the pastry:	1 level teaspoon of cornflour
6 Oz plain flour	For the topping:
2 Oz of margarine	4 Oz of margarine
1 Oz of lard	4 Oz of fruit sugar
2 Oz of fruit sugar	1 egg, extra large
water for mixing	1/2 Tsp almond essence
For the filling:	1/2 Tsp of whole milk
1/2 Lb fresh raspberries (frozen	4 Oz of ground almonds
-will also do)	2 Oz of plain white flour
2 Tbl or orange juice	1/2 level teaspoon of baking powder
3 Oz of fruit sugar

Make the pastry: Sift flour into a bowl, cream in lard and margarine until mixture resembles fine bread crumbs. Stir in sugar and add sufficient water to form a soft, but not sticky, dough. Wrap in cling wrap and chill for 30 minutes.

Make the filling: Put the raspberries and 1 tablespoon of orange juice in a pan. Cover and simmer for 10 minutes. Stir in sugar and heat gently until dissolved. Mix the cornflour and remaining orange juice to a smooth paste and add to the raspberriers. Bring to the boil, stirring, until tickened. Then remove from the heat and allow to cool.

To Make the topping; Cream the margarine and sugar together until light and fluffy. Beat in the egg and almond essence; stir in the milk. Fold in the almonds, sifted flour and baking powder to form a fairly stiff dropping consistency.

Preheat oven to 400 F. Roll out pastry on a lightly floured surface, and use to line an 8-inch, round, loose-bottom flan tin that has been lightly greased. Trim the edges away and gather up the strips and roll out into an oblong shape that is 8-inches long and cut into 8 1/4 inch wide strips.
Spread the raspberry filling over the base of the pastry. Carefully spoon the cake topping in a thin layer evenly over the top.
Arrange the pastry strips in a lattice pattern over the cake topping and trim the edges.
Bake just above the centre of the oven for 35 to 45 minutes until firm to the touch.
If topping begins to brown, cover with wax paper towards the end of cooking.

wwwcof msn Community - Sharon

3 Cup of chopped rhubarb	1/4 Cup of all purpose flour
1/2 Cup of granulated sugar	1/4 Cup of chopped pecans
1 Tbl of quick cooking tapioca	1/4 Tsp of salt
1 Cup of rolled oats (not instant)	Pinch of nutmeg
1 /2 Cup of packed brown sugar	1/2 Cup of butter

In an 8 inch square pan, combine rhubarb, granulated sugar and tapioca; mix well and set aside.
In bowl, stir together rolled oats,brown sugar, flour, pecans, salt and nutmeg.
WIth pastry blender or 2 knives, cut in butter until mixture is crumbly; sprinkle over rhubarb.
Bake in a 375 F oven for 35 to 40 minutes or until top is golden and mixture bubbles.
Serve warm.
Substitute Rhubarb with apples if you prefer. This dessert is simply wonderful especially when served with a scoop of vanilla ice cream.

wwwcof msn Community - Ruth-MI/USA

2 Cup soft bread crumbs	2/3 Cup sugar
1 Qt milk	2 eggs beaten
1 Tbl butter, softened	1 Tsp vanilla
2 ounces unsweetened chocolate	Cream
-squares

Combine breadcrumbs and milk in a large bowl and allow to sit for about 30 minutes.
Meanwhile, spread butter along the bottom and sides ofa 1-quart baking dish.
Melt chocolate squares in the microwave or saucepan being careful not to scorch.
Add sugar to the chocolate and stir. Slowly stir in milk and bread mixture and eggs and vanilla.
Pour into baking dish and bake at 350 for about 2 hours or until deep brown.
Serve pudding warm with cream poured over the top.

The Skinny: Use low fat milk and your favorite sugar and egg substitute.
For those of you that might not know, the chocolate in this recipe is cooking chocolate. It usually comes in large bars that can be broken into ounce-sized pieces.

wwwcof msn Community Source of Recipe

1 Cup chopped pecans	1 Cup icing sugar Cool Whip(1/2 of
1 Cup flour	-large
1/2 Cup butter	-tub) Spread on cool base.
Press into 9 x 13 pan and bake at	1 pkg. instant chocolate pudding
-350	1 pkg. instant vanilla pudding 3
-F for 20 minutes	-cups milk
8 Oz Philadelphia cream cheese

Beat well and allow to thicken a little. Spread over first two layers.
Cool. Ice with rest of Cool Whip. Sprinkle with chocolate shavings if desired.

It's a basil watermelon sorbet. It's wild! People just love it: Recipe Introduction wwwcof msn Community

1 -1/4 cups sugar	1 Tbl lemon juice
1 -1/4 cups water	1 egg white
4 Cup pureed watermelon	3 Tbl finely chopped basil

Combine sugar and water in a saucepan; stir over heat until the sugar is dissolved.
Simmer for five miutes; cool.
Combine syrup, lemon juice and watermelon puree in a large bowl and freeze for several hours or until firm.
Place the mixture into the large bowl of an electric mixer or food processor with the egg white.
Beat until creamy. Stir in the basil. Return to the freezer for several hours or overnight.

Sharon says her mum used to mention this often also but I don't recall if I have ever eaten it. I thought this and Bubble & Squeak were British Recipes but according to the internet they are Irish. Amazing! My mum also used to make this, and there was nothing Irish about her!!D.

4 Cup plain white flour	-sultanas
2 Tsp sugar	1 1/2 Cup milk or buttermilk
1/2 Tsp salt	1 egg (optional, you will not need
1/2 Tsp baking soda	-all the milk if you us
1/2 Cup raisins, currants or

1. Sift the dry ingredients, add the fruit and mix well.

2. Make a well in the center and add the egg if you are using it, and most of the milk. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish but not too wet and sticky. When it all comes together, turn it out onto a floured board and knead lightly for a few seconds - just long to tidy it up.

3. Pat the dough into a round about 1 1/2 inches deep and cut a deep cross in it (to let the faeries out!). Let the cuts go over the sides of the bread.

4. Bake in a preheated 450 degree F oven for 15 minutes, then turn the oven down to 400 degrees F and bake for another 30 minutes or until cooked. If you are in doubt, tap the bottom: it will sound hollow when cooked.

5. Serve freshly baked, cut into thick slices and spread with butter.

SharonG7Canada Source of Recipe

2 Cup Nilla Vanilla Wafers (about	2 pkg. (4-serving size each) Jell-O
-45 wafers), broken into pieces	-Vanilla Instant Pudding
2 Tbl orange-flavoured liqueur or	3 Cup cold milk
-orange juice	1 pkg. (6 squares) Baker's White
3 Cup seasonal fresh fruit (such	-Chocolate, melted
-as peeled	3 Cup thawed Cool Whip Whipped
-kiwi slices, blueberries and	-Topping, divided
-strawberry slices)

1. Place broken wafers into 3-L glass serving dish; sprinkle with liqueur. Top with layers of fruit.

2. Prepare pudding mixes as directed on pkg., reducing milk to 3 cups. As pudding begins to thicken, beat in chocolate with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping; spoon over fruit. Top with the remaining 1-1/2 cups whipped topping. Cover.

3. Refrigerate at least 30 min. or overnight.

wwwcof msn Community -Sharon

1/2 Lb of fresh raspberries	1 Tbl of water
2 level teaspoons of redcurrant	To serve:
-jelly	1 1/2 Lb strawberries
juice of 1 lemon (4 tablespoons)	fruit sugar
2 Oz of fruit sugar	Recipe
2 level teaspoons of arrowroot

To make the sauce:

Put the fresh raspberries, red currant jelly and lemon juice in a pan, and heat gently until lthe jelly has melted.
Cover and simmer for 10 minutes.
Press the softened raspberries thrugh a sieve into a bowl. Rinse out the pan, and return the pureed rasperries.
Stir in the fruit sugar and heat gently until dissolved.
Mix the arrowroot and water together until smooth.
Add to the pureed mixture and bring to th eboil, stirring, until mixture thickens and appears to be translucent.
Remove from heat and allow to become cold, stirring occassionally to prvent a skin from forming.

To serve:

Arrange the strawberries in a serving bowl or individual dishes.
Sweeten with sugar if desired.
Then pour the cold raspberry sauce over the strawberries.

This recipe is deadly -- it is soooooooo good! Recipe Introduction wwwcof msn Community

4 Oz of cream cheese	-shells
2 Tsp of lemon juice	2 Cup of sliced fresh strawberries
1 Tbl of icing sugar	1/2 Cup of strawberry or red
8 baked 3 to 4 inch shortbread or	-currant jelly
-tart

In a bowl, beat together cream cheese, lemon juice and sugar until light and smooth.
Divide among the tart shells, spreading in thebottom of each. Top with berry slices.
Melt jelly over low heat. Spoon over berrier just to cover.
Set aside until the jelly has become firm.

submitted by Arlene

1 40 0Z CAN OF SWEET PATATOES	TOPPING
3/4 Cup WHITE SUGAR	1 Cup BROWN SUGAR
1/2 Cup MELTED BUTTER	1/3 Cup FLOUR
2 EGGS BEATEN	1/3 Cup MELTED MARGARINE
1/2 Tsp CINNAMON	1 Cup CHOPPED PECANS
1 Tsp VANILLA

DIRECTIONS
PERHEAT OVEN TO 350...DRAIN & MASH PATATOES.ADD ALL INGREDIENTS EXCEPT TOPPING.MIX THROUGHLY.SPREAD IN 9X13 BAKING PAN.CRUMBLE TOGETHER TOPPING INGRED.SPRINKLE OVER SWEET PATATOES.BAKE FOR 25-35 MINUTES
8 SERVINGS

Taz- IN/USA

1 small jar of chunky peanut butter	1 Pkg butterscotch bits
1 Cup of sugar	1 Pkg of semi sweet chocolate bits
1 Cup of Karo Syrup	Chopped nuts
5 Cup Special K Cereal

Melt chunky peanut butter, sugar and Karo syrup in a double boiler until sugar disolves.

Stir. Remove from stove.

Add 5 cups Special K Cereal and stir. Spread cereal mixture in buttered pans (2 - 8 x 8)

Melt butterscotch bits and chocolate bits.

Pour chocolate/butterscotch mixture over cereal mixture and sprinkle with chopped nuts.

Refrigerate about 10 minutes and cut into squares.

Keep refrigerated.