delicious dessert recipes

8/15/2019 delicious dessert recipes

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* Exported from MasterCook *

All-American No-Bake Blueberry Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Fruit Pies The N. A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 (3 ounce) package raspberry or strawberry-flavored gelatin2 1/2 cups fresh or frozen blueberries* -- divided1 (6 ounce) ready-to-use 9-inch graham cracker pie

crust1 cup whipped cream

Prepare gelatin according to package directions. Refrigerate until gelatinmounds when dropped from spoon and is almost set, about 2 hours. Stirgently to break up gelatin; stir in 2 cups of the blueberries. Spoon into

pie crust; cover and refrigerate until set, 3 to 4 hours.

To serve: Top pie with whipped cream dolloped with a spoon or piped with adecorative star tip. Decorate pie with remaining blueberries.

Description:"Celebrate Independence Day with this no-bake blueberry pie toppedwith whipped cream. What could be more American?"

Source:"The North American Blueberry Council"

S(Internet address):"http://www.webcom.com/bberry/"

Copyright:

" The North American Blueberry Council"

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Per serving: 222 Calories (kcal); 11g Total Fat; (43% calories from fat); 2gProtein; 30g Carbohydrate; 20mg Cholesterol; 157mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2Other Carbohydrates

NOTES : *If using frozen blueberries, thaw and drain well before adding tothe gelatin.

Nutr. Assoc. : 5144 3338 3543 0


Almond Honey Rugelach

Recipe By :Serving Size : 32 Preparation Time :0:00Categories : Cookies and Bars The National Honey Board

Amount Measure Ingredient -- Preparation Method


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-------- ------------ --------------------------------1 cup butter or margarine -- softened3 ounces cream cheese -- softened

1/2 cup honey -- divided2 cups flour1 teaspoon lemon juice1 teaspoon ground cinnamon1 cup almonds -- finely chopped

1/2 cup dried cherriesOR

1/2 cup dried cranberries

Cream butter and cream cheese until fluffy. Add 3 tablespoons honey andmix well. Mix in flour until dough holds together. Form into a ball, wrapand refrigerate 2 hours or longer.

Divide dough in 4 portions; on a floured board roll each portion into a9-inch circle. Combine 2 tablespoons honey and lemon juice; mix well.Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entiresurface.

Combine almonds and dried cherries; drizzle remaining honey over mixtureand mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wideouter edge toward tip. Gently bend both ends to form a crescent. Place onoiled parchment paper-lined baking sheet and refrigerate 20 minutes orlonger. Repeat with remaining dough and filling.

Bake at 350 F 20 to 25 minutes or until golden brown. Cool on racks.

Source:"The National Honey Board"

S(Internet address):"http://www.honey.com/"

Yield:"32 Cookies"

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Per serving: 138 Calories (kcal); 9g Total Fat; (57% calories from fat); 2gProtein; 13g Carbohydrate; 18mg Cholesterol; 68mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

NOTES : Freezing tip: For longer storage, package unfrozen crescents infreezer-safe container or bags and freeze until ready to bake.

Nutr. Assoc. : 0 0 0 0 0 0 18 996 0 2130706543


Almond Macaroons

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Cookies and Bars Rag


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups finely ground almonds3 cups sugar

1/2 teaspoon salt1/2 teaspoon almond extract

8 egg whites1/2 cup all-purpose flour

Preheat oven to 350 degrees F. Grease and flour a 17 11 1-inch baking sheet; set aside. In a medium bowl, combine first 4 ingredients; mix well.Add egg whites; beat on high speed 5 minutes. Fold in flour. Drop dough bytablespoons onto baking sheet. Bake 20 minutes, or until lightly browned.

Source:"Rag "

S(Internet address):"http://www.eat.com/index.html:"

Yield:"2 dozen cookies"

T(Baking Time):

"0:20"

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Per serving: 160 Calories (kcal); 4g Total Fat; (22% calories from fat); 3gProtein; 29g Carbohydrate; 0mg Cholesterol; 63mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 2033 0 0 0 0 0


Almond-Filled Peaches

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fruit Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup sugar

2/3 cup slivered almonds

2/3 cup coarsely crushed amaretti cookies3 egg yolks6 large ripe peaches -- sliced in half and pitted

1/2 cup dry white wine1/2 cup water

2 tablespoons butter

Preheat oven to 375 degrees F.

In a medium bowl, thoroughly combine 1/2 cup sugar, almonds, crushedcookies, and egg yolks; set aside.


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Place peach halves in buttered 13 9-inch baking dish. Evenly spoon nutmixture onto peach halves; set aside.

In a small saucepan, combine wine, water and 1/2 cup sugar; heat untilsugar dissolves. Lightly spoon 1 teaspoon sugar syrup over each peachhalf; pour remaining liquid around peaches. Dot with butter and bake 40minutes, basting occasionally. Serve warm or at room temperature.

Source:"Rag "

S(Internet address):"http://www.eat.com/index.html"

T(Baking Time):"0:40"

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Per serving: 192 Calories (kcal); 8g Total Fat; (38% calories from fat); 3gProtein; 27g Carbohydrate; 58mg Cholesterol; 37mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1

1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 2856 0 26349 0 0 0


Alpine White Hazelnut Cake

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cakes Dundee Hazelnuts

The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 18.5-ounce package white cake mix

1/4 cup hazelnut liqueur or extract1/4 cup roasted and finely chopped Oregon

hazelnuts1/2 cup fresh or thawed frozen raspberries

1 Alpine White candy bar -- warmed and shaved into curlsWhole roasted Oregon hazelnuts -- for garnish

FROSTING

1 8-ounce package cream cheese1/2 cup butter

1 16-ounce box powdered sugar1 teaspoon vanilla1 teaspoon hazelnut liqueur or extract

Prepare and bake white cake mix in two layers according to packagedirections, except substitute 1/4 cup hazelnut liqueur or extract for 1/4cup water. Cool on racks.

For frosting, cream together butter and cream cheese, then add remaining


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frosting ingredients. (Add a few drops of milk or cream if it becomes toothick.) Frost center of bottom layer of cake, sprinkle with choppedhazelnuts (reserving 2 teaspoons), and arrange raspberries over all. Topwith 2nd layer of cake and continue icing. When finished, arrange candybar curls in center of cake, and sprinkle remaining chopped Oregonhazelnuts and whole hazelnuts. Cut into slices and serve.

Source:

"Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address):"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"

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Per serving: 501 Calories (kcal); 22g Total Fat; (38% calories from fat); 4gProtein; 75g Carbohydrate; 41mg Cholesterol; 425mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 5 OtherCarbohydrates

Nutr. Assoc. : 0 1273 3677 3398 5519 0 0 0 0 0 0 1273


Apple Brioche Pizza

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Fleischmann's Yeast Pizza


-------- ------------ --------------------------------CRUST

2 2/3 cups bread flour1/4 cup sugar

1 package Fleischmann's Rapid Rise Yeast1/2 teaspoon salt1/2 cup butter (1 stick) -- cut up1/4 cup milk1/4 cup water

2 eggs

TOPPING3 tablespoons sugar

2 tablespoons bread flour1/4 cup whipping cream

1 tablespoon Calvados (apple brandy)OR

2 teaspoons pure vanilla extract2 cups thinly sliced, cored and peeled apples

(about 2 medium apples)1/4 cup apricot preserves -- warmed

To make crust: In large bowl, combine 1 cup flour, sugar, undissolvedyeast and salt. Heat butter, milk, and water until very warm (120 to


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130 F). Butter does not need to melt. Gradually stir into dry ingredients.Stir in eggs and remaining flour to make soft dough. Knead 5 minutes.(Dough will be buttery; do not add additional flour.) With floured hands,press dough to form 12-inch circle on lightly greased pizza pan or cookiesheet. Cover; let rest 30 minutes.

To make topping: In small bowl, combine sugar and flour. Gradually addcream and Calvados or vanilla extract; stir until smooth. Set aside.

Preheat oven to 400 F.

Form 3/4-inch high rim along edge of dough. Arrange apples on dough,overlapping slightly; carefully spoon cream mixture over top. Bake onmiddle oven rack 18 to 22 minutes or until crust is golden brown andapples are almost tender. Remove from pan; place on wire rack to coolslightly. Spread apricot preserves over top.

Source:"Fleischmann's Yeast"

S(Internet address):"http://www.breadworld.com/index.html"

Yield:"1 (12-inch) pizza"

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Per serving: 427 Calories (kcal); 16g Total Fat; (34% calories from fat); 8gProtein; 61g Carbohydrate; 89mg Cholesterol; 280mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1Other Carbohydrates

NOTES : * To measure flour, spoon into standard dry-ingredient measuringcup; level with straight-edged knife.

Nutr. Assoc. : 0 0 0 26366 0 222 0 0 0 0 0 0 0 0 26029 0 2130706543 20176

0


Apple Cinnamon Cheese Cake

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Baked Cheese Cakes

Stash Tea


-------- ------------ --------------------------------6 Stash Apple Cinnamon tea bag contents2 8-ounce packages cream cheese softened (Fat-free may be

used with only a slight difference inappearance and texture.)

1/2 cup sugar2 eggs1 9-inch graham cracker pie crust

In a large bowl, combine the contents of 6 Apple Cinnamon tea bagcontents, cream cheese and sugar. Mix well with an electric mixer. Add


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eggs and mix until blended. Pour mix into pie crust and bake at 350degrees for 40 minutes. Cool in refrigerator at least 3 hours.

Source:"Stash Tea"

S(Internet address):"http://www.stashtea.com/"

T(Refrigerate Time):

"3:00"

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Nutr. Assoc. : 5263 473 0 3218 3543


Apple Cinnamon Dessert Sauce

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Sauces and Toppings Stash Tea

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/2 cup water2 tablespoons butter

2 tablespoons brown sugar8 Stash Apple Cinnamon tea bags

In a sauce pan, combine water, butter and brown sugar. Bring to a boil.Add the contents of 8 Stash Tea Apple Cinnamon tea bags. Mix well. Simmerfor 2 minutes. Use as a dessert topping.

Source:"Stash Tea"

S(Internet address):"http://www.stashtea.com/"

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Per serving: 39 Calories (kcal); 3g Total Fat; (63% calories from fat); traceProtein; 3g Carbohydrate; 8mg Cholesterol; 33mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 5263



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Apple Cobbler

Recipe By :Ruth B, Rinker, Rinker Orchards, Stephens City, VAServing Size : 8 Preparation Time :0:00Categories : Baked Cobblers

Virginia Apple Growers


1/2 cup sugar1/2 teaspoon cinnamon

4 cups thinly-sliced pared apples1 cup sifted all-purpose flour1 cup sugar1 teaspoon baking powder

1/4 teaspoon salt1 well-beaten egg

1/2 cup evaporated milk1/3 cup melted butter

Place apples in bottom of a greased 8 1/4 1 3/4-inch round baking dish.Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredientstogether.

Combine egg, milk and butter. Add dry ingredients all at once, and mixuntil smooth. Pour over apples. Bake at 325 degrees for about 1 hour, oruntil a toothpick inserted in the middle comes out clean. Serve warm.

Source:"Virginia Apple Growers Association"

S(Internet address):"http://www.vvac.org/vaapples/index.html"

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Per serving: 327 Calories (kcal); 10g Total Fat; (26% calories from fat); 3gProtein; 58g Carbohydrate; 49mg Cholesterol; 230mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 21/2 Other Carbohydrates

NOTES : The addition of a handful of black walnuts to the apples makes formighty good eating!

Nutr. Assoc. : 0 0 1080 26379 0 0 0 3218 0 0


Apple Crumb Kuchen

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cakes Fleischmann's Yeast


NUTTY CRUMB TOPPING


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1/2 cup chopped pecans1/4 cup light brown sugar -- firmly packed1/4 cup all-purpose flour

2 tablespoons granulated sugar1/4 teaspoon ground cinnamon

2 tablespoons margarine

DOUGH

1 3/4 cups all-purpose flour1/3 cup granulated sugar

1 package Fleischmann's Rapid Rise Yeast1/2 teaspoon salt

1 cup bran1/2 cup margarine1/2 cup water1/4 cup milk

2 eggs2 cups thinly sliced unpeeled baking apples

(about 2 apples)

Prepare Nutty Crumb Topping; Combine 1/2 cup pecans, chopped, 1/4 cup

firmly packed light brown sugar, 1/4 cup all-purpose flour, two tablespoongranulated sugar and 1/4 teaspoon ground cinnamon; cut in 2 tablespoonsmargarine until crumbly. Set aside.

In large bowl, mix 3/4 cup flour, sugar, undissolved yeast and salt; setaside.

In small saucepan, heat bran, margarine, water and milk until very warm(125 F to 130 F); margarine does not need to melt. With electric mixer at medium speed, beat bran mixture and yeast mixture for 2 minutes, scrapingbowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2minutes, scraping bowl occasionally. With spoon, stir in remaining flourto make a stiff batter.

Spread in greased 9-inch spring form pan. Arrange apple slices over batterin a circular pattern, overlapping slightly; top with Nutty Crumb Topping.Cover; let rise in warm, draft-free place until almost doubled in size,about 40 to 50 minutes.

Bake at 375 F for 35 to 45 minutes or until toothpick inserted in centercomes out clean. Let cool in pan on wire rack for 10 minutes. Remove sideof pan; cool completely on wire rack. Garnish as desired.


S(Internet address):

"http://www.breadworld.com/index.html"

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Per serving: 272 Calories (kcal); 14g Total Fat; (45% calories from fat); 5gProtein; 34g Carbohydrate; 32mg Cholesterol; 214mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 26366 0 0 0 0 0 0 900028


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Apple Lasagne

Recipe By :Serving Size : 12 Preparation Time :0:00

Categories : National Pasta Association Other DessertsPasta

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 pieces Lasagne -- uncooked2 20-ounce cans apple pie filling

CHEESE FILLING

1 cup part-skim Ricotta cheese1/4 cup egg substitute

1 teaspoon almond extract1/4 cup white sugar

TOPPING

6 tablespoons flour1/2 teaspoon cinnamon

3 tablespoons margarine6 tablespoons brown sugar

1/4 cup quick oatsDash nutmeg

OPTIONAL SOUR CREAM GARNISH: (mix andchill)

1 cup sour cream1/3 cup brown sugar

Prepare lasagne according to package directions; drain. Spread one canapple pie filling in a greased 9 13 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl,mix together cheese filling ingredients; spread evenly over lasagne andtop with the remaining four pieces of lasagne. Spoon remaining can ofapple pie filling over lasagne. In a small bowl, crumble together toppingingredients. Sprinkle over apple filling. Bake at 350 F for 45 minutes.Let stand 15 minutes. Cut into serving pieces and top with a dollop ofsour cream mixture.

Source:"National Pasta Association"

S(Internet address):"http://ilovepasta.org/"

T(Baking Time):"0:45"

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Per serving: 242 Calories (kcal); 5g Total Fat; (18% calories from fat); 5gProtein; 45g Carbohydrate; 6mg Cholesterol; 112mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2Other Carbohydrates


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Nutr. Assoc. : 306 0 0 0 20167 3230 0 1440 0 0 0 0 0 0 20223 0 0 02130706543 2130706543


Apple-Cranberry Casserole

Recipe By :Holly DillenderServing Size : 8 Preparation Time :0:00Categories : Fruit Other Desserts

Virginia Apple Growers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups chopped apples -- (I use Golden Delicious)2 cups raw whole cranberries1 1/2 cups sugar

TOPPING1/2 cup brown sugar1/3 cup flour

1 stick melted margarine3/4 teaspoon salt

1 1/2 cups Quaker oats1/2 cup chopped pecans

Mix chopped apples and cranberries together with 1 1/2 cups sugar. Put in1 1/2-quart casserole dish. Make topping by mixing all topping ingredientstogether. Put on top of apple-cranberry mixture. Bake at 350 degrees for50 minutes.

Source:"Virginia Apple Growers Association"

S(Internet address):"http://www.vvac.org/vaapples/index.html"

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Per serving: 444 Calories (kcal); 18g Total Fat; (34% calories from fat); 4gProtein; 71g Carbohydrate; 0mg Cholesterol; 338mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 3Other Carbohydrates

Nutr. Assoc. : 30 2928 0 0 0 0 0 4098 0 970 0


Applesauce Cake

Recipe By :Serving Size : 18 Preparation Time :0:00Categories : Cakes Indiana Soybean Board


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 3/4 cups sugar

1/2 teaspoon allspice1 1/2 cups unbleached flour

1/2 teaspoon nutmeg1 cup soy flour

1/4 teaspoon baking powder1 1/2 teaspoons baking soda2 cups applesauce1 1/2 teaspoons salt

1/2 cup vegetable oil1 teaspoon cinnamon

1/2 cup soft tofu1/2 teaspoon cloves

1 cup raisins -- chopped

Preheat the oven to 350 F. In a large bowl, combine the sugar, unbleachedflour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg,and baking powder; mix thoroughly. Add the applesauce and vegetable oil;

mix well, then beat about 300 strokes.

In a small bowl, mash the tofu until creamy; add to the batter. Beat thebatter about 300 strokes. Fold the raisins into the batter. Pour thebatter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes.Cool before serving.

Source:"Indiana Soybean Board"

S(Internet address):"http://www.soyfoods.com/index.html"

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Per serving: 239 Calories (kcal); 8g Total Fat; (27% calories from fat); 4gProtein; 41g Carbohydrate; 0mg Cholesterol; 293mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat;1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 3309 0 0 0 0 0 0 0 0 5290 0 0


Apricot Fingers

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Candies Marshmallow Fluff


Fluff Fondant1 8-ounce package dried apricots


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Flatten each apricot half slightly. Shape 1 level measuring teaspoonfulFluff Fondant into a small oval; use to stuff apricots.

Source:"Marshmallow Fluff "

S(Internet address):"http://www.marshmallowfluff.com"

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Per serving: 182 Calories (kcal); trace Total Fat; (0% calories from fat); 1gProtein; 46g Carbohydrate; 0mg Cholesterol; 12mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2Other Carbohydrates

Nutr. Assoc. : 0 3090


Fluff Fondant

Recipe By :Serving Size : 28 Preparation Time :0:00Categories : Candies Marshmallow Fluff

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 7 1/2- ounce jar Marshmallow Fluff

1/4 teaspoon vanilla2 cups confectioners sugar (about)

In small bowl mix Marshmallow Fluff with 1/4 teaspoon vanilla. Graduallystir in enough confectioners' sugar (about 2 cups) until stiff enough toknead. Knead until mixture loses stickiness, adding more confectioners'sugar if necessary. Put fondant in a bowl or jar; place a damp cloth overit and cover tightly. Store in a cool place 2-3 days before using.



Yield:"3 1/2 Cups"

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Per serving: 59 Calories (kcal); trace Total Fat; (0% calories from fat); 0gProtein; 15g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 OtherCarbohydrates

Nutr. Assoc. : 5776 0 1191


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Banana Creme Anglaise

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : California Egg Commission Fruit

Other Desserts


FOR CREME ANGLAISE1 pint heavy cream6 ounces liquid or frozen whole egg yolk

OR8 large California Fresh Eggs

1/4 cup granulated sugar1/8 teaspoon salt

2 tablespoons banana Liqueur

FOR BANANAS

2 tablespoons unsalted butter2 bananas

1/3 cup Banana Cream ANGLAISE

FOR CREME ANGLAISE:Scald cream.

Beat egg yolks with sugar and salt until blended.

Rapidly stir egg yolk/sugar mixture into scalded cream.

Place in top of double boiler and stir over boiling water until mixturecoats spoon.

Remove from heat and cool.

Stir in banana liqueur. Refrigerate.

FOR BANANA CREME ANGLAISE:For each serving: Melt butter in saut pan.

Peel bananas and slice in half lengthwise.

Place bananas in pan and saut until warm and slightly softened.

Pour banana creme ANGLAISE on serving plate. Arrange bananas on top.

Source:"California Egg Commission"

S(Internet address):"http://www.eggcom.com "

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Per serving: 471 Calories (kcal); 40g Total Fat; (76% calories from fat); 6gProtein; 22g Carbohydrate; 403mg Cholesterol; 85mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 7 1/2 Fat;


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1/2 Other Carbohydrates

NOTES : Banana desserts are popular again! This twist on banana puddingcombines ripe banana saut ed lightly and served in a pool of silkycreme ANGLAISE.

Nutr. Assoc. : 0 0 2130706543 0 536 0 0 0 0 0 0 0 0


Banana Nut Cake

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cakes Turbana Corporation

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups bananas2 cups sugar

2 cups flour2 teaspoons cinnamon1 1/2 cups vegetable oil1 teaspoon salt2 teaspoons baking soda4 eggs1 cup nuts

Mix and bake at 350 degrees for 40 minutes or until done.

Source:"Turbana Corporation"


"http://www.turbana.com/index.html"T(Bake):"0:40"

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Per serving: 595 Calories (kcal); 36g Total Fat; (52% calories from fat); 7gProtein; 66g Carbohydrate; 62mg Cholesterol; 409mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 7 Fat; 2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Banana Sunset

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Cakes Turbana Corporation


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 very ripe bananas2 tablespoons rum2 tablespoons honey

1/2 pound butter3 ounces raisins2 ounces cherries

4 eggs1/2 cup sugar1/2 pound flour3/4 pint milk1/2 tablespoon lime juice

1 ounce mixed nuts1/2 teaspoon vanilla1/2 cup grated coconut

Cream bananas and sugar, add eggs beaten well. Add milk, vanilla, limejuice, and flour. Mix well. Add raisins, cherries, and nuts, blendslightly. Turn out mixture in 9 inch baking dish. Bake at 400 degrees for1 hour and 20 minutes. Allow to cool. Cover top with whipped cream and

coconut. Decorate with six carambola slices.


S(Internet address):"http://www.turbana.com/index.html"

T(Bake):"1:20"

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Per serving: 500 Calories (kcal); 25g Total Fat; (44% calories from fat); 8gProtein; 64g Carbohydrate; 129mg Cholesterol; 232mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 4 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 2142 0 0 0 0 0 0 0 0 0 0 0 0 399


Bean and Maple Syrup Bars


Categories : Cookies and Bars Ontario White Bean Producers


BASE2 cups all-purpose flour1 cup brown sugar

1/2 cup butter -- cut into pieces, at room temperature

FILLING


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1 1/2 cups white pea beans -- soaked and cookedOR

1 1/2 cups canned white pea beans -- drained and rinsed2/3 cup maple syrup

3 eggs1/2 cup brown sugar1/2 cup melted butter

1 cup chopped pecans

OPTIONAL GARNISH

2 ounces semi-sweet chocolate24 halved pecans

Preheat oven to 350 degrees F (180 degrees Celsius).

In a food processor or mixing bowl, combine the flour and sugar. Add thebutter pieces and pulse or cut in until crumbly. Transfer into a greased9" 13" pan and press evenly into bottom. Set aside.

Filling: In a food processor or blender, pur e beans and maple syrup. Whensmooth, add the eggs, sugar and butter and blend well.

Sprinkle chopped pecans evenly over base then pour filling over top. Bakefor 30 minutes or until set in the middle and lightly browned. Cool toroom temperature.

In a double boiler, melt chocolate over barely simmering water. Drizzlechocolate over bars in a criss-cross pattern. Refrigerate bars until thechocolate has set. Cut bars into triangles and garnish each one with apecan half.

Description:

"A source of folate and iron."Source:"Ontario White Bean Producers"

S(Internet address):"http://users.imag.net/~lon.whitepeabeans/"

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Per serving: 244 Calories (kcal); 13g Total Fat; (48% calories from fat); 4gProtein; 29g Carbohydrate; 44mg Cholesterol; 91mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1Other Carbohydrates

NOTES : Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 0 0 0 0 0 0 5512 0 2130706543 0 0 0 0 0 0 0 1353 4431



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Bean and Maple Syrup Pie

Recipe By :Serving Size : 18 Preparation Time :0:00Categories : Ontario White Bean Producers Pies


-------- ------------ --------------------------------1 cup well cooked white pea beans

1/2 cup maple syrup2 eggs

1/3 cup brown sugar1/3 cup melted butter1/2 cup raisins

OR1/2 cup chopped pecans

1 (9-inch) unbaked pastry pie shellOR

18 unbaked tart shellsPecan halves (optional)

Pur e beans in food processor or blender with maple syrup until smooth.Add eggs, sugar and butter and mix just until well blended. Sprinkleraisins or chopped pecans in bottom of pie or tart shells. Pour filling ontop of raisins. Garnish with pecan halves if desired. Bake pie in a 350degrees F (180 degrees C) oven for 35-40 minutes or tarts for 20 minutesor until set in center. Cool. Serve at room temperature plain or withwhipped or ice cream.

Makes 1 pie or 18 tarts.

Source:"Ontario White Bean Producers"


Yield:"1 Pie"

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Per serving: 141 Calories (kcal); 7g Total Fat; (41% calories from fat); 2gProtein; 19g Carbohydrate; 30mg Cholesterol; 109mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

NOTES : Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 5513 0 0 0 0 0 0 2130706543 1119 0 2130706543 2130706543



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Bean Pudding with Butterscotch Sauce

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Custards/ Puddings/ Mousses Ontario White Bean Producers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups well-cooked white pea beans

3/4 cup evaporated skim milk2 eggs

1/4 cup granulated sugar1/4 cup brown sugar

2 tablespoons apple butter -- * see note1 teaspoon vanilla

1/2 teaspoon cinnamon1/2 teaspoon nutmeg

6 teaspoons chopped pecans

BUTTERSCOTCH SAUCE2 tablespoons butter

1/2 cup brown sugar1 tablespoon corn syrup2 tablespoons whipping cream

Place the beans in a food processor. Pur e until smooth along with 1/2 cupof the evaporated skim milk. Add the eggs, sugars, applesauce, vanilla,cinnamon, nutmeg and process using several on/off turns until combined.Gradually add remaining evaporated milk and process until combined.

Spoon mixture into 6 - 1/2 cup (125 ml) ramekins. Place ramekins in ashallow baking dish. Pour hot water to reach halfway up the sides. Place

in a preheated 350 F (180 C) oven for 35 minutes. Remove from oven and let cool slightly. Serve drizzled with butterscotch sauce and topped with1 teaspoon (5 ml) chopped pecans.

Butterscotch Sauce: In a small saucepan, melt the butter. Add the brownsugar and corn syrup and cook gently until the sugar dissolves. Stir inthe whipping cream and bring to a boil. Let cool slightly before serving.Makes 1/2 cup

Source:"Ontario White Bean Producers"


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Per serving: 342 Calories (kcal); 9g Total Fat; (23% calories from fat); 11gProtein; 56g Carbohydrate; 81mg Cholesterol; 112mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2Fat; 2 Other Carbohydrates

NOTES : *substitute applesauce if apple butter is not available.


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____________________

Ontario White Bean Producers4206 Raney CrescentLondon, Ontario N6L 1C3 CanadaTel: (519) 652-3566Fax: (519) 652-9607E-mail: [email protected]

Nutr. Assoc. : 5512 0 0 0 0 2057 0 0 0 0 0 0 0 0 0 0


Best Banana Fritters

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Fritters Turbana Corporation


-------- ------------ --------------------------------1 cup sifted all-purpose flour1 tablespoon sugar

1/2 teaspoon salt2 eggs

1/2 cup milk2 tablespoons vegetable oil6 medium firm, ripe bananas

Oil -- for fryingConfectioners' sugar

Into a small bowl sift flour, sugar, baking powder and salt. In anothersmall bowl, beat eggs, milk and oil together with a rotary beater or

whisk. Combine liquid ingredients with dry ingredients; stir until allflour is moistened.

Slice bananas in half lengthwise; dip into batter using fingers. Drain anyexcess butter. Drop bananas into at least 2 inches hot oil (375 degreesF. on deep frying thermometer) in a deep skillet or deep-fat fryer. Fry afew at a time, turning once, 2 to 3 minutes or until golden brown. Drainon paper towels. Serve immediately, sprinkled with confectioners' sugar.

Yields - 6 to 8 servings.


S(Internet address):"http://www.turbana.com/index.html"

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Per serving: 196 Calories (kcal); 6g Total Fat; (24% calories from fat); 4gProtein; 34g Carbohydrate; 49mg Cholesterol; 156mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 2142 0 1191


Best Ever Snickerdoodles

Recipe By :

Serving Size : 40 Preparation Time :0:00Categories : Cookies and Bars Indiana Soybean Board


1/2 cup margarine -- soft1/2 cup soy flour -- sifted1/2 cup all-purpose flour

1 cup sugar1 egg

1/2 teaspoon vanilla1/4 teaspoon baking soda

1/2 teaspoon baking powder1/2 cup wheat flour, whole-grain

2 tablespoons sugar1 teaspoon cinnamon

Mix margarine on high speed for 30 seconds. Add soy flour, all-purposeflour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beattogether. Beat in the whole wheat flour.

Chill dough for 1 hour. Shape into 1" balls. Roll the balls insugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375 Foven for 10 minutes. Cool on a wire rack.

Source:"Indiana Soybean Board"

S(Internet address):"http://www.soyfoods.com/index.html"

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Per serving: 59 Calories (kcal); 3g Total Fat; (39% calories from fat); 1gProtein; 8g Carbohydrate; 5mg Cholesterol; 42mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Big Chief Blueberry Topping

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Monitor Sugar Sauces and Toppings


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pint fresh or frozen blueberries

1/2 cup water1/4 cup Big Chief granulated sugar

1 tablespoon fresh lemon juice1 tablespoon cornstarch

2 tablespoons cold water

In a medium saucepan over medium-high heat bring blueberries, water, BigChief granulated sugar, and lemon juice to a boil. If using freshblueberries reduce heat and simmer 1-2 minutes or until berries soften. Ifusing frozen berries, there is no need to simmer.

In a small bowl, combine cornstarch and water. Add to blueberry mixtureand cook over low heat 1-2 minutes more, stirring until thick and smooth.Serve hot or cold.

Description:"Just 64 calories per serving!"

Source:"Monitor Sugar"

S(Internet address):"http://www.monitorsugar.com/"

Yield:"1/3 cup"

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Per serving: 65 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 17g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 175 0 0 0 0 0


Black Forest Mousse

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Cherry Marketing Institute Custards/ Puddings/ Mousses

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package (4-serving size) chocolate instant pudding

and pie filling2 cups cold milk1 21-ounce can cherry filling and topping2 cups frozen whipped topping -- thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beaton low speed 1 to 2 minutes, or until well blended. Allow pudding to


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thicken slightly, then stir in cherry filling. Gently fold in whippedtopping.

Spoon into parfait glasses or other dessert dishes; let chill untilserving time.

Serving size: 3/4 cup

Description:"This heavenly dessert is quick and convenient."

Source:"Cherry Marketing Institute"

S(Internet address):"http://www.cherrymkt.org/index.html"

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Nutr. Assoc. : 2646 4138 2555 3452


Blackberry Fruit Tart

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Fruit Pies Oregon Raspberry & Blackberry


FOR CRUST1 1/2 cups all-purpose flour

1/2 cup sugar1/2 cup butter -- cut into 1" pieces

1 egg -- slightly beaten1 egg white -- slightly beaten

FOR FILLING

12 ounces cream cheese1/3 cup sour cream

1/2 cup sugar1 1/2 teaspoons grated orange rind3 tablespoons orange juice

FOR PUR E

2 cups frozen whole blackberries6 tablespoons sugar1 1/2 tablespoons cornstarch and1 1/2 tablespoons cold water

FOR GARNISH


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3 cups frozen whole blackberries -- partially thawed, drained(Fresh may also be used if available)

For crust: In large mixing bowl combine flour, sugar and butter. Beat atmedium speed, scraping bowl often until mixture is crumbly 2 to 3minutes. (If using food processor, combine same ingredients in processorbowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer

bowl.) Make well in center of flour mixture and pour in egg, reserving eggwhite for later. Blend with fork until incorporated thoroughly. Mixturewill be very dry. Press dough to 1/4" thickness on bottom and sides of 10"tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degreesF. Brush crust with beaten egg white and bake 15 to 20 minutes or untilgolden brown. Cool.

For filling: Beat together softened cream cheese with sour cream. Addsugar, grated rind and juice and beat until smooth. Spread evenly overprepared crust and refrigerate.

For pur e: Rinse processor. Place berries in bowl and process untilpur ed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add

sugar and continue to cook another 5 minutes. Gradually add cornstarchmixture to thicken. Cool.

Pour cooled pur e over filling. Just before serving, garnish by placingfresh or partially thawed individual berries over top. Refrigerate untilserving time.

Just before serving, remove sides of pan. Best when served same day.

Serves 8-10

Description:"Create a gorgeous work of art with this striking combination of

colors and flavors a real show-stopper."Source:"Oregon Raspberry & Blackberry Commission"

S(Internet address):"http://www.oregon-berries.com/"

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Per serving: 455 Calories (kcal); 24g Total Fat; (45% calories from fat); 7gProtein; 57g Carbohydrate; 84mg Cholesterol; 211mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 2Other Carbohydrates

NOTES : For a more colorful approach, try using different color fruitpur es to adorn filling. While pur e is cooling, rinse processor and pur e 16 oz. can drained peaches, reserving 4-5 peach quartersfor garnish. Cover half the filling with blackberry pur e andother half with peach pur e. Garnish with fresh or partiallythawed blackberries, diced peaches and sliced or diced kiwi in adecorative line where the two colors meet.

Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 3435 0 439 0 0 0 2269 0



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Blackberry Peach Crisp

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Oregon Raspberry & Blackberry Other Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup rolled oats1 cup brown sugar

3/4 cup flour -- divided1/2 cup butter or margarine

4 cups blackberries -- fresh, whole frozen or canned2 cups sliced peaches

Preheat oven to 350 . Combine oats, brown sugar and 1/2 cup flour. Cut inbutter with pastry blender or two knives until well blended and moistenough to form a ball. Place well drained berries in bottom of 8" X 8"baking dish and toss with remaining 1/4 cup flour. Add peaches to baking

dish. Sprinkle crumb mixture evenly over fruit and bake in 350 oven for35-40 minutes or until golden brown.

Serves 6-8

Description:"This juicy and highly flavored crisp becomes thicker upon cooling.Delicious served with vanilla ice cream or frozen yogurt."

Source:"Oregon Raspberry & Blackberry Commission"

S(Internet address):"http://www.oregon-berries.com/"

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Nutr. Assoc. : 0 0 0 0 0 0


Blackberry Peach Parfait

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Custards/ Puddings/ Mousses Oregon Raspberry & Blackberry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups blackberries -- fresh, or whole frozen berries1 6-ounce package berry gelatin -- (any berry gelatin may be substituted)


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1 envelope unflavored gelatin2/3 cup water

2 tablespoons lemon juice1 cup heavy cream6 ounces low-fat cream cheese

OR6 ounces regular cream cheese -- softened2 cups peaches -- peeled and sliced

Sugar the berries according to taste. (If using frozen sweetened berries,drain well, using juice as part of the cold water for the gelatin.)Dissolve berry gelatin in 2 cups boiling water. Stir in 1 cup cold water,and chill until partially set; fold in berries. Set aside.

Soften unflavored gelatin in 2/3 cup cold water; stir to dissolve.Microwave 40 seconds at high setting (Full Power). Stir thoroughly and addin lemon juice. Cool. Set aside.

Whip cream until stiff; beat in cream cheese. Slowly pour in cooled lemonjuice-gelatin mixture, beating continuously to blend. Chill 10-15 minutesuntil partially set. Fold in peaches.

Drop berry mixture alternately with peach mixture into parfait glasses,finishing with peach layer. Chill until set. Garnish top with freshberries, if available.

Serves 8-10

Description:"An old fashioned parfait featuring a timeless favorite of fruitcombinations in a lovely summer dessert."

Source:"Oregon Raspberry & Blackberry Commission"


"http://www.oregon-berries.com/"

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Per serving: 226 Calories (kcal); 12g Total Fat; (46% calories from fat); 5gProtein; 27g Carbohydrate; 42mg Cholesterol; 173mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 4683 26353 0 0 0 4049 0 2130706543 4980


Blueberries 'n Jam Topping

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Sauces and Toppings The N. A. Blueberry Council



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1/4 cup raspberry, strawberry or apricot jam orpreserves

2 tablespoons fruit flavored liqueur (optional)1 cup fresh or frozen blueberries

Range top method: In a small saucepan over medium heat, bring jam andliqueur to a boil, stirring occasionally. Stir in blueberries; return to aboil. Remove from heat. Spoon into a bowl. Serve at room temperature or

chilled over ice cream, pound cake, cut up fruit, etc.

Microwave method: In a medium microwavable bowl; combine preserves andliqueur. Microwave on HIGH (100% POWER) until mixture liquefies, about 1minute. Add blueberries, toss to coat. Serve at room temperature orchilled.



Copyright:" The North American Blueberry Council"

Yield:"1 Cup"

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Per serving: 34 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 9g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 5147 27043 3338


Blueberry Cream Dessert

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Fruit Monitor Sugar

Other Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/4 cups graham cracker crumbs

1/4 cup Big Chief sugar6 tablespoons butter or margarine -- melted

1/2 cup Big Chief sugar1 envelope unflavored gelatin

3/4 cup cold water1 cup sour cream1 8 ounce container blueberry yogurt

1/2 teaspoon vanilla1/2 cup whipping cream

1 cup fresh or frozen blueberries


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In a bowl, combine cracker crumbs, the 1/4 cup Big Chief sugar and themelted butter. Reserve 1/4 cup crumb mixture; press remaining crumbs inbottom of a 10" 6" 2" pan. In a saucepan, mix the 1/2 cup Big Chief sugar and gelatin; add the water. Heat and stir until gelatin and BigChief sugar is dissolved. Combine sour cream and yogurt; gradually blendin gelatin mixture. Add vanilla. Chill until partially set. Whip cream;fold in yogurt mixture. Stir in blueberries. Turn into crust and top withreserved crumbs.

Description:"A dessert using either fresh or frozen blueberries!"


S(Internet address):"http://www.monitorsugar.com/"

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Per serving: 402 Calories (kcal); 22g Total Fat; (48% calories from fat); 4gProtein; 48g Carbohydrate; 58mg Cholesterol; 233mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 1/2 Fat;

2 Other Carbohydrates

Nutr. Assoc. : 0 27112 0 27112 0 0 0 0 0 0 175


Blueberry Crisp

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Other Desserts The Rice Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups cooked brown rice3 cups fresh blueberries*

1/4 cup plus 3 tablespoons firmly packed brownsugar -- dividedVegetable cooking spray

1/4 cup whole-wheat flour1/4 cup chopped walnuts

1 teaspoon ground cinnamon3 tablespoons margarine

Combine rice, blueberries and 3 tablespoons sugar.

Coat 8 individual custard cups or 2-quart baking dish with cooking spray.Place rice mixture in cups or baking dish; set aside.

Combine flour, walnuts, remaining 1/4 cup sugar and cinnamon in bowl. Cutin margarine with pastry blender until mixture resembles coarse meal.Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or untilthoroughly heated. Serve warm.


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Source:"The Rice Council"

S(Internet address):"http://www.usarice.com/domestic/recipes/"

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Per serving: 213 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g

Protein; 35g Carbohydrate; 0mg Cholesterol; 57mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;1/2 Other Carbohydrates

NOTES : *Substitute frozen unsweetened blueberries for the freshblueberries, if desired. Thaw and drain before using. Or,substitute your choice of fresh fruit or combinations of fruit forthe blueberries, if desired.

Variations: Use your choice of fresh fruit or combinations offruit instead of blueberries, if desired.

Microwave Oven Instructions:

Prepare as directed using 2-quart microproof baking dish. Cook,uncovered, on HIGH 4 to 5 minutes, rotating dish once duringcooking time. Let stand 5 minutes. Serve warm.

Nutr. Assoc. : 0 3338 20142 0 0 0 0 0


Blueberry Maple Mousse


Categories : Custards/ Puddings/ Mousses Massachusetts Maple Prod Assn.

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 egg yolks1 pint heavy cream

3/4 cup maple syrup -- heated1 pint blueberries

Beat yolks in bowl or top of a double boiler until thick. Beat in hotsyrup. Put over simmering water and cook, beating constantly untilslightly thickened. Cool.

Beat cream until it forms stiff peaks and fold into the yolk mixture. Foldin half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Beforeserving, garnish with remainder of berries.

Serves 8-10

Source:"Massachusetts Maple Producers Association"

S(Internet address):"http://www.massmaple.org/index.html"


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Per serving: 278 Calories (kcal); 21g Total Fat; (65% calories from fat); 3gProtein; 21g Carbohydrate; 193mg Cholesterol; 26mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1Other Carbohydrates

Nutr. Assoc. : 3232 0 0 175


Blueberry Orange Sauce

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Sauces and Toppings The N. A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 tablespoons sugar1 tablespoon cornstarch

1/8 teaspoon salt -- optional1/4 cup orange juice

1 cup fresh or frozen blueberries1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside. In a smallsaucepan bring orange juice and 1/4 cup water to a boil. Add blueberriesand orange sections. Return to a boil; cook until liquid is released fromfruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly,

until sauce thickens, 1 to 2 minutes.




Yield:"2 cups"

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Per serving: 23 Calories (kcal); trace Total Fat; (2% calories from fat); traceProtein; 6g Carbohydrate; 0mg Cholesterol; 17mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0 3338 1013



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Blueberry Sally Lunn

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Cakes Fleischmann's Yeast

Sweet Breads and Coffee Cakes


-------- ------------ --------------------------------DOUGH

3 1/2 cups all-purpose flour (3 1/2 to 4 cups)2/3 cup sugar

2 packages Fleischmann's Rapid Rise Yeast1 teaspoon salt

1/2 cup butter or margarine (1 stick) -- cut up1/2 cup milk1/2 cup water

3 eggsPowdered sugar -- optional

FILLING

1/3 cup sugar1 tablespoon all-purpose flour1 1/2 teaspoons ground cinnamon2 cups fresh or frozen blueberries -- thawed and drained

To make dough: In large bowl, combine 1 1/2 cups flour, 2/3 cup sugar,undissolved yeast and salt. Heat butter, milk and water until very warm(120 to 130 F); stir into dry ingredients. Stir in eggs and remainingflour to make soft batter. Cover; let rest 10 minutes.

To make filling: In small bowl, combine 1/3 cup sugar, 1 tablespoon flourand cinnamon; stir in blueberries. With spoon, stir batter down and beatfor about 30 seconds. Spoon half the batter into greased 12-cup fluted

tube pan; top with blueberry mixture. Spoon remaining batter evenly intopan. Cover with greased plastic wrap; let rise in warm, draft-free placeuntil doubled in size, about 30 to 45 minutes.

Bake at 325 F for 50 to 55 minutes or until done. Cool in pan 5 minutes;turn out onto rack to cool completely. If desired, sprinkle with powderedsugar.



Yield:

"1 Coffee Cake"

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Per serving: 231 Calories (kcal); 7g Total Fat; (27% calories from fat); 5gProtein; 37g Carbohydrate; 36mg Cholesterol; 216mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 4098 0 0 0 0 0 0 0 0 0 175


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Blueberry-Pineapple Topping


Categories : Sauces and Toppings The N. A. Blueberry Council

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 8-ounce can crushed pineapple -- drained

1/4 cup pineapple preserves1 cup fresh or frozen blueberries

In a small saucepan over medium heat bring pineapple and preserves to aboil. Stir in blueberries; remove from heat. Spoon into a bowl. Serve atroom temperature or chilled over ice cream, pound cake, cut up fruit, etc.




Yield:"1 1/2 Cups"

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Per serving: 36 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 9g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 4496 3338


Blueberry-Studded Honey Peach Sauce


Categories : Sauces and Toppings The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup honey

1/4 cup fresh or frozen blueberries1 teaspoon ground cinnamon1 quart fresh or frozen sliced peaches

Combine honey, blueberries and cinnamon in large saucepan; mix well. Bring


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mixture to a boil over medium-high heat. Reduce heat to low; simmer 10minutes or until flavors are blended. Remove from heat. Add peaches andmix well. Serve sauce over waffles, pancakes or ice cream.



T(Simmer):"0:10"

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Per serving: 161 Calories (kcal); trace Total Fat; (0% calories from fat); 1gProtein; 43g Carbohydrate; 0mg Cholesterol; 6mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 2 1/2Other Carbohydrates

Nutr. Assoc. : 0 175 0 4380


Broiled Fluff -Frosting

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Frostings/Glaze Marshmallow Fluff


1/3 cup butter or margarine -- softened

1 cup Marshmallow Fluff1/4 teaspoon salt

1 cup shredded coconut1/2 cup chopped walnuts

Combine all ingredients; spread over the top of hot cake. Broil slowly,about 2 minutes until golden brown. Makes enough to frost one 9-inchsquare cake.



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Nutr. Assoc. : 0 5776 0 4923 20187


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Butterscotch Sauce

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Marshmallow Fluff Sauces and Toppings

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup firmly packed brown sugar

1/2 cup water2 tablespoons butter or margarine

1/2 cup Marshmallow Fluff

Cook sugar and water to 235 F. on candy thermometer or soft ball stage(when a small amount of mixture dropped into very cold water flattens onremoval from water) about 4 to 5 minutes. Remove from heat; stir intobutter and Fluff . Serve hot or cold.



Yield:"1 Cup"

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Per serving: 159 Calories (kcal); 3g Total Fat; (15% calories from fat); traceProtein; 34g Carbohydrate; 8mg Cholesterol; 45mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2

Other Carbohydrates

Nutr. Assoc. : 0 0 0 5776


Candy and Hazelnut Cake

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cakes Dundee Hazelnuts


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 10 3/4-ounce package frozen pound cake1 8-ounce container light Cool Whip

1/3 cup chocolate fudge topping1/2 cup mini-chocolate chips

1 cup roasted and chopped Oregon hazelnuts

Thaw the Cool Whip and fold in chocolate fudge topping. Add the


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mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the poundcake into serving size pieces and top with topping. If desired, you mayalso serve Vanilla wafers to dip into the topping mixture.

Source:"Dundee Hazelnuts & The Oregon Hazelnut Industry"

S(Internet address):"http://www.teleport.com/~nuts/index.html;

http://www.oregonhazelnuts.org/"

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Nutr. Assoc. : 0 2861 2640 741 3677


Candy Cane Coffee Cakes

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday



FRUIT NUT FILLING* -- *see notes2 cups chopped mixed candied and/or dried fruits

1 cup chopped pecans or walnuts -- toasted2/3 cup firmly packed light brown sugar

2 1/2 teaspoons ground cinnamon1 egg white

DOUGH

5 cups all-purpose flour (5 to 5 1/2 cups)1/2 cup granulated sugar

2 packages Fleischmann's Rapid Rise Yeast1 teaspoon salt

1/2 cup water1/2 cup butter or margarine

4 eggs

GLAZE

1 cup confectioner's sugar5 teaspoons milk

1/2 teaspoon vanilla extract1/4 teaspoon almond extract

Mix 1 1/2 cups of the flour, the granulated sugar, undissolved yeast andsalt in large bowl. Heat water and butter until very warm (125 to 130 F); butter does not need to melt. Stir into flour mixture. Stir in eggs andenough of remaining flour to make dough easy to handle.


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Knead on lightly floured surface about 4 to 6 minutes or until smooth andelastic. Cover and let rest 10 minutes.

Mix remaining ingredients except Glaze to make filling; reserve.

Divide dough into three equal parts. Roll each part into rectangle, 15- 7-inches. Place 1/3 of filling lengthwise in 2-inch strip down center of

each rectangle. Make cuts with sharp knife from dough edges to filling at1-inch intervals. Alternating sides, fold strips at an angle over filling.Carefully stretch each to 18-inch length. Curve one end of each to formcane handle. Gently lift coffeecakes onto 2 greased cookie sheets. Coverand let rise in warm place 30 to 45 minutes or until double.

Bake at 350 F for 15 minutes; cover with aluminum foil and switch positionof cookie sheets in oven. Bake 10 to 20 minutes longer or until done.Remove from cookie sheets; cool on wire racks. Prepare Glaze; drizzle overcoffeecakes. If desired, decorate with candied cherries.____________________

To Make Glaze: Mix all ingredients until desired consistency.



Yield:"3 Coffee Cakes"

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Per serving: 260 Calories (kcal); 8g Total Fat; (28% calories from fat); 4gProtein; 43g Carbohydrate; 42mg Cholesterol; 154mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

1 1/2 Other Carbohydrates

NOTES : *As an alternate filling, try this cherry-almond mixture:

Cherry-Almond Filling: With fork, beat 1 cup (8 ounces) almondpaste with 1 egg white. Stir in 1 cup chopped, blanched almonds,toasted. Divide and spread over each rectangle as directed above.Evenly divide 1 1/2 cups chopped candied cherries over almondmixture on each rectangle. Make cuts in dough; continue asdirected above.

Nutr. Assoc. : 0 2431 20148 0 0 0 0 0 14 0 26366 0 0 0 0 0 0 0 0 0 0


Caramel Ice Cream Sauce

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Monitor Sugar Sauces and Toppings



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-------- ------------ --------------------------------1/4 cup butter or margarine1/3 cup almonds1/3 cup light corn syrup1/3 cup Big Chief golden brown sugar

1 tablespoon water

In a medium skillet, melt butter or margarine. Add almonds, cook and stir

over medium low heat about 5 minutes or until browned.

Add the corn syrup, Big Chief golden brown sugar and water to the skillet.Heat and stir till bubbly and the brown sugar is dissolved (about 4-5minutes). Serve immediately over ice cream.

This recipe makes about one cup.

Description:"A crowd-pleasing ice cream topping!"



"http://www.monitorsugar.com/"Yield:"1 cup"

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Nutr. Assoc. : 0 0 0 0 0


Caramelized Oregon Hazelnuts

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Candies Dundee Hazelnuts



10 Oregon hazelnuts -- toast and rub off skins or leave skinson

1/2 cup sugar1/2 cup water

Skewer each nut on a wooden or metal skewer. In a small saucepan overmedium heat, dissolve 1/2 cup sugar in 1/2 cup water. Cover and bring to aboil, cook for 4 to 5 minutes. Uncover, but do not stir. Wash sugarcrystals from the sides of the pan with a wet pastry brush. Continue tocook without stirring until syrup is a medium dark amber color. Removefrom heat and quickly dip each skewered nut in the syrup. Prop skewer so


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the nuts can drip and harden. Snip off any caramel tails that may haveformed. Store in airtight container. Can be used as a garnish for cakesand desserts.


S(Internet address):"http://www.teleport.com/~nuts/index.html;

http://www.oregonhazelnuts.org/"

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Per serving: 475 Calories (kcal); 9g Total Fat; (15% calories from fat); 2gProtein; 102g Carbohydrate; 0mg Cholesterol; 5mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 61/2 Other Carbohydrates

Nutr. Assoc. : 3677 0 0


Carrot Fruitcake

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cakes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup grated carrots1 cup seedless raisins

3/4 cup honey1 teaspoon cinnamon1 teaspoon allspice

1/2 teaspoon ground nutmeg1/4 teaspoon cloves

2 tablespoons margarine1 1/2 cups water1 1/2 cups whole wheat flour1 teaspoon baking soda

1/2 cup wheat germ1/2 cup chopped walnuts

Preheat oven to 300 F. Cook carrots, raisins, honey, margarine and spices

in the water for 10 minutes, then allow to cool.

Mix together the flour, baking soda, wheat germ, and walnuts and combinewith other ingredients. Pour into two small well-greased loaf pans. Bakefor 45 minutes.



T(Baking time):


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"0:45"

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Per serving: 223 Calories (kcal); 6g Total Fat; (21% calories from fat); 5gProtein; 42g Carbohydrate; 0mg Cholesterol; 136mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 4680 0 0 0 0 0 0 0 0 0 0 0


Cassata

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Ice Cream / Frozen Yogurt Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 quart vanilla ice cream -- softened1 cup whipping cream1 teaspoon vanilla extract1 egg white2 tablespoons confectioners sugar

1/4 cup chopped almonds1/4 cup chopped maraschino cherries

1 quart chocolate ice cream -- softened2 tablespoons chopped pistachio nuts

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.

In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; setaside.

In a small bowl, whip egg white until soft peaks form; add sugar and beatuntil stiff. Fold egg white into whipped cream; add almonds and cherries.Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm.Spread chocolate ice cream over egg white mixture; freeze 2 hours, oruntil firm.

In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.

Quickly dip mold into hot water (about 8 seconds). Invert onto chilledplatter. Spread with whipped cream and sprinkle with pistachio nuts.

Serves 10 to 12.

Source:"Rag "


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Per serving: 291 Calories (kcal); 19g Total Fat; (57% calories from fat); 5gProtein; 27g Carbohydrate; 62mg Cholesterol; 84mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 3231 2788 0 4097 0 1139


Cherries in the Snow

Recipe By :Serving Size : 9 Preparation Time :0:00Categories : Monitor Sugar Other Desserts


1/2 angel food cake -- cut in bite-size pieces2 packages whip topping mix1 cup Big Chief powdered sugar8 ounces cream cheese -- (room temperature)1 can cherry pie filling

Mix whip topping as directed. Add Big Chief powdered sugar and creamcheese. Fold in the cake pieces. Top mixture with pie filling. Veryattractive in a glass bowl.

Description:"Shake off the winter blues with a sweeter kind of snow!"

Source:

"Monitor Sugar"S(Internet address):"http://www.monitorsugar.com/"

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Nutr. Assoc. : 0 0 0 0 0


Cherry Almond Christmas Wreath

Recipe By :Serving Size : 18 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday



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"http://www.breadworld.com/index.html"Yield:"1 Coffee Cake"

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Per serving: 226 Calories (kcal); 8g Total Fat; (32% calories from fat); 5gProtein; 34g Carbohydrate; 13mg Cholesterol; 104mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 1394 4098 0 2428 0 0 5022 0 0 0 0 0 0 0


Cherry Cashew Cookies


Categories : Cherry Marketing Institute Cookies and Bars

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup butter or margarine -- softened

3/4 cup granulated sugar3/4 cup firmly packed brown sugar

2 eggs1 teaspoon vanilla extract2 1/4 cups all-purpose flour1 teaspoon baking soda1 10-ounce package vanilla milk chips

OR1 2/3 cups coarsely chopped white chocolate1 1/2 cups dried tart cherries1 cup lightly salted cashews

In a large mixing bowl, combine butter, granulated sugar, brown sugar,eggs and vanilla. Mix with electric mixer on medium speed until thoroughlymixed. Combine flour and baking soda; gradually add flour mixture tobutter mixture. Stir in vanilla milk chips, dried cherries and cashews.Drop by rounded tablespoonfuls onto ungreased baking sheets.

Bake in a preheated 375 oven 12 to 15 minutes, or until golden brown. Letcool on wire racks; store in a tightly covered container.

Serving size: 1 cookie

Description:"Better than everyday chocolate chip cookies!"



Yield:"4 1/2 Dozen"


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Per serving: 127 Calories (kcal); 6g Total Fat; (43% calories from fat); 2gProtein; 17g Carbohydrate; 16mg Cholesterol; 62mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 3218 0 0 0 927 0 2130706543 26525 2505


Cherry Clafoutis

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : California Egg Commission Other Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound fresh, frozen or canned black cherries2 California Fresh Eggs

1/2 cup sugar1/4 teaspoon salt

3 teaspoons vanilla extract1/2 cup flour -- sifted

1 cup non-fat evaporated milk

Pit the cherries, or drain the canned cherries, or thaw the frozencherries. In a bowl, beat the eggs as for an omelet, add the sugar, saltand vanilla extract. In another bowl, put the sifted flour, add the eggs

and mix well, add the non-fat evaporated milk. Spray a baking dish withvegetable oil, add the cherries, pour the batter over.

Bake in a pre-heated oven at 400 F., for about 45 minutes. The color mustbe golden brown. A knife slid in the middle should come out dry. Servelukewarm.

Serves 6-8

Source:"California Egg Commission"

S(Internet address):"http://www.eggcom.com "

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Per serving: 176 Calories (kcal); 1g Total Fat; (7% calories from fat); 5gProtein; 35g Carbohydrate; 55mg Cholesterol; 120mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1Other Carbohydrates

Serving Ideas : You can also add some kirsch, to taste, in the batter.

NOTES : Favorite recipe of Mary Donkersloot, RD. This country French dish


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traditionally made with cream and butter, has been lightened up byusing non-fat evaporated milk, omitting the butter and adding abit of vanilla and kirsch for extra flavor. This cuts the fat andcalories by over 50%.

Nutr. Assoc. : 3447 3854 0 0 0 0 551


Cherry Good Cobbler

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cherry Marketing Institute Cobblers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 21-ounce cans cherry filling and topping1 teaspoon almond extract1 cup all-purpose flour

2 tablespoons granulated sugar2 teaspoons baking powder

1/2 cup orange juice

TOPPING1 tablespoon slivered almonds -- coarsely chopped1 tablespoon granulated sugar1 teaspoon grated orange peel

1/2 teaspoon ground cinnamon

Combine cherry filling and almond extract in an ungreased 8 8 2-inch baking pan.

Combine flour, sugar and baking powder in a medium mixing bowl; mix well.Add orange juice, stirring just until dry ingredients are moistened. Dropbatter by tablespoonfuls over cherry filling, making at least 8 dumplings.

For the topping: Combine almonds, sugar, orange peel and cinnamon in asmall bowl; mix well. Sprinkle on top of cobbler.

Bake in a preheated 350 oven 30 to 35 minutes, or until filling is bubblyand dumplings are brown.

Description:"Great tasting dessert with less than 1 gram of fat per serving."

Source:

"Cherry Marketing Institute"S(Internet address):"http://www.cherrymkt.org/index.html"

T(Baking time):"0:30"

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Per serving: 175 Calories (kcal); 1g Total Fat; (3% calories from fat); 2gProtein; 42g Carbohydrate; 0mg Cholesterol; 91mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2


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Other Carbohydrates

Nutr. Assoc. : 2555 0 0 0 0 0 0 0 0 0 0 0


Cherry Hazelnut Balls

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Cookies and Bars Dundee Hazelnuts


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup butter or margarine -- softened1 cup confectioners' sugar2 cups sifted all-purpose flour

1/4 teaspoon salt

1/2 cup roasted and finely chopped Oregonhazelnuts

1 8-ounce jar red maraschino cherries -- drained and chopped1/2 teaspoon vanilla

Cream butter and sugar until light and fluffy. Add flour and salt; blendthoroughly. Stir in hazelnuts, cherries and vanilla; chill. Shape intosmall balls and place on ungreased baking sheets. Bake in a 275 oven for30 minutes, or until cookies are lightly browned.



"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"

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Per serving: 152 Calories (kcal); 10g Total Fat; (55% calories from fat); 1gProtein; 16g Carbohydrate; 21mg Cholesterol; 105mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 2788 26379 0 3677 4097 0


Cherry Hazelnut Crunch Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Dundee Hazelnuts Pies




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-------- ------------ --------------------------------1/2 10-ounce package pie crust mix1/4 cup packed light brown sugar3/4 cup roasted Oregon hazelnuts -- chopped

1 ounce semi-sweet chocolate -- grated4 teaspoons water1 teaspoon vanilla1 8-ounce jar red maraschino cherries

2 teaspoons cornstarch1/4 cup water

Dash salt1 tablespoon Kirsch -- optional1 quart vanilla ice cream

Combine pie crust mix with sugar, nuts and chocolate using a pastryblender. Mix water with vanilla. Sprinkle over crumb mixture and mix untilwell blended. Turn into a well-greased 9-inch pie plate; press mixturefirmly against bottom and side. Bake in a 375 oven for 15 minutes. Coolon rack. Cover and let stand several hours or overnight. Drain cherries,reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4cup water and salt in saucepan; add cherries. Cook on low until thickened

and clear. Remove from heat and cool thoroughly. Add Kirsch and chill.Spoon ice cream into pie shell. Pour cherry glaze over pie and serveimmediately.


S(Internet address):"http://www.teleport.com/~nuts/index.html;http://www.oregonhazelnuts.org/"

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Per serving: 387 Calories (kcal); 22g Total Fat; (49% calories from fat); 5g

Protein; 45g Carbohydrate; 29mg Cholesterol; 204mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 2Other Carbohydrates

Nutr. Assoc. : 0 0 3677 1353 0 0 4097 0 0 0 2130706543 0


Cherry Lattice Coffee Cake

Recipe By :

Serving Size : 16 Preparation Time :0:00Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

1/2 cup sugar1 package Fleischmann's Active Dry or Rapid Rise

Yeast1/2 teaspoon salt


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1/3 cup milk1/2 cup butter or margarine1/4 cup water

3 eggs -- at room temperature1 21-ounce can cherry pie filling

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.Heat milk, butter and water until hot to touch (125 to 130 F). Butter

does not need to melt. Gradually add to dry ingredients; beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add eggs and1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.With spoon, stir in enough additional flour to make stiff batter. Reserve2/3 cup batter.

Spread remaining batter in greased 13- 9- 2-inch baking pan. Spread with cherry pie filling.

Stir enough additional flour into reserved batter to make soft dough;knead on lightly floured surface until smooth and elastic. Divide dough inhalf. Roll 1/2 dough to 13- 3-inch rectangle; cut into 3 (1-inch wide)strips. Twist strips and arrange lengthwise over filling. Roll remaining

dough to 9- 4-inch rectangle; cut into 4 (1-inch wide) strips. Twiststrips and arrange crosswise over filling. Cover; let rise in warm,draft-free place until doubled in size, about 1 hour.

Bake at 350 F for 35 minutes. Cover with foil to prevent excess browning;bake an additional 10 minutes or until done. Cool in pan on wire rack.

Makes 1 large coffeecake



Yield:"1 Coffee cake"

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Per serving: 234 Calories (kcal); 7g Total Fat; (27% calories from fat); 4gProtein; 39g Carbohydrate; 51mg Cholesterol; 142mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;1 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0


Cherry Pinwheels

Recipe By :Serving Size : 36 Preparation Time :0:00Categories : Cherry Marketing Institute Cookies and Bars



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-------- ------------ --------------------------------1/2 cup 4% fat cream-style cottage cheese (no

substitutions)1 cup all-purpose flour1 cup butter (no substitutions)

1/2 cup cherry preserves1 egg white

Granulated sugar

In a large mixing bowl, combine cottage cheese and flour. Cut in butter.Press dough together and flatten. Divide dough into quarters; wrap inplastic wrap. Refrigerate 4 hours or overnight.

On a well-floured surface, roll out 1 piece of dough into a rectangleabout 1/16-inch thick. Dough will be sticky. Keep remaining doughrefrigerated. With a sharp knife, cut rectangle into 2 1/2-inch squares.Transfer squares to greased baking sheets.

Make 1-inch diagonal cuts from each corner toward the center of eachsquare. Place 1/4 teaspoon jam in the center. Fold every other tip tocenter over the jam to form a pinwheel. Refrigerate 10 minutes.

Lightly brush tops of dough with egg white; sprinkle with sugar. Bake in apreheated 350 oven 12 to 15 minutes, or until golden brown. Let cool.

Makes about 3 dozen cookies.

Description:"End a special-occasion meal with these delicate, flaky cookies."



Yield:

"3 dozen cookies"

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NOTES : Serving size: 1 cookie.Nutr. Assoc. : 2905 0 222 0 0 0


Cherry-Apple Pie

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Cherry Marketing Institute Fruit Pies



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1 cup dried tart cherries4 cups peeled, cored and sliced apples1 cup granulated sugar

1/4 cup all-purpose flour1/2 teaspoon ground cinnamon

1 tablespoon butter or margarine1 Pastry for 9-inch 2-crust pie

Combine cherries and apple slices in a large bowl. Stir together sugar,flour and cinnamon. Pour over fruit mixture; mix well. Let stand 15minutes.

Put fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Coverwith top crust which has slits cut in it. Seal and flute.

Bake in a preheated 425 oven 40 to 50 minutes, or until edge is goldenbrown and apples are tender.

Makes 6 to 8 servings.

Description:

"What better way to celebrate fall than with an all-Americanfavorite."



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Per serving: 349 Calories (kcal); 8g Total Fat; (19% calories from fat); 2gProtein; 69g Carbohydrate; 4mg Cholesterol; 170mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 11/2 Other Carbohydrates

Nutr. Assoc. : 26525 20176 0 0 0 0 4472


Chilled Zabaglione

Recipe By :Serving Size : 4 Preparation Time :0:00Categories : Custards/ Puddings/ Mousses Rag

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 tablespoons sugar1 teaspoon unflavored gelatin

1/2 cup Marsala wine6 egg yolks -- beaten until thick1 cup whipping cream1 teaspoon vanilla extract4 egg whites

1/8 teaspoon salt


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1/8 teaspoon cream of tartarFresh strawberries or raspberries

In double boiler, combine 4 tablespoons sugar and gelatin. Add Marsalawine and beaten egg yolks. Cook over hot water, stirring constantly, untilmixture thickens. Remove from heat and chill until cool but not set.

In a chilled medium bowl, whip cream and vanilla until stiff. Add chilled

egg yolk mixture to cream and beat until smooth.

In another bowl, beat egg whites until foamy. Add salt, cream of tartarand 2 tablespoons sugar; beat until stiff peaks form. Fold beaten eggwhites into cream mixture. Spoon into dessert glasses. Chill. Serve withberries.

Source:"Rag "


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Per serving: 412 Calories (kcal); 30g Total Fat; (67% calories fro

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