Pare, core and half the peaches; cut each half in thirds lengthwise. Heat butter in a beavy skillet; add pears and cook about 1 to 2 minutes, turning once, until slices are golden and almost tender. (Cover while cooking.) Uncover; mix in sugar, lemon juice and jelly. Heat gently, spooning sauce over pears. Cook until […]

Dissolve gelatine in cold water. Pour on that 1 1/4 cups boiling water, 3/4 cup sugar and 1/2 cup lemon juice. Mix well. Let stand until almost set then beat. Add 2 beaten egg whites to beaten gelatine. Let set in refrigerator. For Sauce: Mix milk, flour and sugar in saucepan and heat until it […]

Each envelope of unflavored gelatin will set 2 cups of liquid. In bowl sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completly dissolved. Pour into 13X9 baking pan. chill until firm. Cut into 1″ squares. Makes about 9 dozen. Variation: With flavored Jello, omit fruit juice. […]

Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside. Reserve 3/4 cup for topping. Cut butter into flour; add egg yolks, milk, and yeast dissolved in warm water blending well. Line jelly roll pan with foil. Roll out 1 part dough and line pan bottom. Spread nut mixture less 3/4 cup […]

–BUTTER CREAM FROSTING– 3/4 c Margarine; softened 3 oz Cream cheese; softened pn Salt 16 oz Powdered sugar; plus 1/2 c Powdered sugar 1/4 c Milk; to 1/2 cup 1 ts Vanilla extract Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well […]

–CRANBERRY-MAPLE SAUCE– 1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries – if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling […]

BROWNIES: Grease and flour a 13×9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 […]

Use this in recipes calling for prepared fondant and in chocolate- covered cherry recipes using prepared fondant. Also good to flavor and color many ways. Pure white when finished. In a saucepan, combine all ingredients except vanilla. Mix well; cover and cook 3 minutes, then remove lid. Continue cooking without stirring to 240 degrees F. […]

FILLING: Thoroughly blend sugar and 1 tb. liqueur. Add mixture to well-beaten egg yolk to make a paste; beating untill smooth (abt. consistency of mayonnaise). CREPES: Combine milk and egg yolks. Mix flour with sugar and salt. Add liquid mixture to dry ingreds., and mix thoroughly. Preheat griddle to med heat and grease lightly with […]

Drain pears, aprictos and cherries, reserving syrup. Combine syrups in a saucepan with lemon juice, cinnamon stick, apricot preserves and 2 tb of the rum. Bring to a boil and cook until reduced by half. Remove cinnamon stick and pour over fruits. Refrigerate until about 30 minutes before serving. Place fruit and syrup in an […]