From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Peel, core and cut pineapple wedge in half crosswise. Insert stick into end of fruit. Roll in wheat germ. Stand in jar and freeze. Nutrient Analysis: 1 pop, Calories: 97, Fat: 0.8g, Cholesterol: 0, Sodium: 2mg, Dietary Fiber: 3g, Calcium: 27mg, Diabetic Exchange:1 1/2 […]

Mix together and add enough cold water to moisten, about 1 to 2 tbs. Mixture should be moist–not wet. Will fill 1/2 of #164 dough.

Combine cherries, liqueur & 1 Tbls. water in small pan. Bring to simmering. Remove from heat & set aside. Peel pears, leaving stems intact. Remove core from bottom end. Cut a thin slice from bottom if necessary, so pears stand upright. Combine 1 cup water, 1/2 cup sugar & vanilla in med size pan. Bring […]

0.00 -chocolate,cut-up 5.00 Eggs Preheat oven to 350 F. Grease a 9-inch springform pan. Line bottom with a round of parchment or wax paper. In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water. Heat in e on HIGH 1 1/2 minutes, or until boiling. Stir in semisweet and unsweetened […]

A light, sweet, gelatinous pudding of very delicate texture, totally unlike a typical gelatin dessert – Jello it is not. Have large cooled bowl or (preferably) 9″ x 9″ glass dish ready for gelatin mixture. Add agar-agar to boiling water and stir until thoroughly dissolved. (Watch for burning on bottom.) At this stage, agar-agar will […]

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. […]

Rye Popovers Combine eggs, milk, and butter in mixing bowl. Add flours and salt. Beat with rotary beater or wire whisk until smooth. Pour batter into 6 greased muffin cups, stirring through batter often to prevent settling. Bake at 375 degrees for 40 to 50 minutes or until golden brown. Pierce each popover to let […]

Prepare cake mix according to the directions on the box. Pour batter into greased 15″x 10″ pan. Bake at 350* for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top […]

–CUSTARD MIX– 2 c Sugar 1 ts Salt 8 x Eggs, large 5 1/2 c Milk 1 ts Vanilla -WHISKEY SAUCE- 8 oz Butter, melted 2 c Powdered sugar, sifted 2 x Eggs, large, beaten well 1 oz Whiskey CUSTARD: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9×13 pan. Blend […]

-FILLING – 1/2 c Butter or margerine 12 oz Package caramels, -unwrapped 1 cn Sweetened condensed milk -(not evaporated) Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a […]