My Recipe Collection

Almond Cake in a Crust
by Merrijo T. Dean

1. Preheat oven to 350°F. In a medium bowl combine 1 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Use a pastry blender to cut 1/2 cup cold butter, cut up, into flour mixture until pieces are pea-size. Stir together 1 egg yolk and 1 tablespoon water. Sprinkle over flour mixture; toss with fork to combine (mixture will be crumbly). Press crumb mixture on bottom and up sides of greased 9×2-inch round cake pan or springform pan. Spread 1/4 cup peach, strawberry or raspberry preserves over bottom crust; set aside. For batter, in a large bowl combine 1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 cup finely chopped almonds, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. In small bowl combine 2 egg yolks, 1/2 cup milk, 1/3 cup cooking oil, and 1 teaspoon vanilla. Add to flour mixture, stirring just until combined; set aside.

2. In a medium mixing bowl beat 3 egg whites and 1/8 teaspoon cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into batter. Pour into crumb-lined pan.

3. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack. Place cake on serving plate, crust side down. Spread top with 1/4 cup peach, strawberry or raspberry preserves. Arrange 2 cups fresh, frozen, or canned cut up peaches, strawberries or raspberries, drained, atop cake. Heat 1/4 cup peach, strawberry or raspberry preserves over low heat until melted. Drizzle over fruit atop cake. Serve with sweetened whipped cream. Makes 8 servings.

Caramel Pecan Cheesecake

Prep: 15 minutes plus refrigerating
Bake: 1 hour 5 minutes
Serves: 16

1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
5 packages (8 oz each) cream cheese, softened
1 cup sugar
5 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4 eggs
12 caramels
32 pecan halves
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Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Beat cream cheese, 1 cup sugar, flour and vanilla until well blended. Add sour cream, mix well. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325°F for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Place caramels and 1 tablespoon water in microwavable bowl. Microwave on high 1 minute or until caramels are completely melted when stirred. Place pecan halves on cheesecake; drizzle caramel over cheesecake.

Double Raisin Bread Pudding
by Sun-Maid

6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
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Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:

Spirited Sauce

1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice

Golden Syrup Walnut Pie
by Karo

Prep time: 20 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie

3 eggs
1 1/2 cups light corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 9-inch unbaked pie crust
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Preheat oven to 350°F.

Beat eggs lightly with a fork in a medium bowl. Add corn syrup, butter, vanilla and salt; stir until well blended. Add nuts; stir. Pour into pie crust. bake for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Cranapple Meringue Pie
by Karo
Prep time: 60 minutes
Bake time: 10 to 12 minutes
Yield: 1 pie

1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon ground cinnamon
3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups)
2 cups cranberries, fresh or frozen
1/4 cup cornstarch
3 tablespoons cold water
1 9-inch baked pie crust
2 egg whites
1/4 cup light corn syrup
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Combine sugar, 1/2 cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix cornstarch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.

Preheat oven to 425°F.

Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.

Raisin Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 40 to 50 minutes
Yield: 1 pie

3 eggs
1/2 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 cup dark corn syrup
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped walnuts
1 9-inch unbaked pie crust
Prepared caramel topping, optional
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Preheat oven to 350°F.

Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust. Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired.

Coconut Oatmeal Pie

by Karo
Prep time: 20 minutes
Bake time: 45 to 50 minutes
Yield: 1 pie

2 eggs
1 cup sugar
1/8 teaspoon salt
1 cup dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup rolled oats
1 9-inch unbaked pie crust
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Preheat oven to 400°F.

Beat eggs slightly with a fork in a medium bowl. Add sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add coconut and oats, stir. Pour into pie crust. Bake for 15 minutes; reduce heat to 350°F and bake for 30 to 35 minutes longer, or until the outer edges of filling are set and the center is slightly soft.

Fried Ravioli
by Family Circle
Makes: 6 servings
Prep: 15 minutes
Fry: 3 minutes per batch

Parmesan Dipping Sauce:
1 cup grated Parmesan
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves

Fried Ravioli:
2 large eggs
1/4 cup milk
3/4 cup Italian-flavored dry bread crumbs
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
9 oz refrigerated cheese ravioli (uncooked)
4 cups vegetable oil, for frying
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1. Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving time.

2.Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350°F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500°F oven for 1 to 2 minutes.

Double Strawberry Ice Cream
Makes: 8 servings
Prep: 15 minutes
Cook: 12 minutes.
Refrigerate: 3 hours
Freeze: at least 4 hours or overnight

2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
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1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.

2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cups.) Cover; refrigerate until ready to use.

3. To finish: Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturer’s directions. Transfer to shallow 2 1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.

Rice Pudding
Makes 6 servings.

2 cups water
1 cup medium or short grain white rice
1 cinnamon stick, broken into pieces
12 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup raisins
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 large eggs, slightly beaten
Ground cinnamon
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Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12 to 15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.