GLAZE 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or […]

-FILLING – 3 1/2 lb Peaches; peeled and sliced 3/4 c Sugar 2 ts Finely grated lemon zest 1/2 ts Freshly grated nutmeg 1/2 ts Ground cinnamon 3 tb Unsalted butter -FOR FINISHING- Buttermilk Sugar FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to […]

Beat egg whites until foamy; add cream of tartar; beat until stiff. Add sugar as you beat. Fold in crackers, nuts, and vanilla. Bake in a well buttered 9×12 inch dish in a 325 degree oven for 35 minutes. Cool in dish. Whip cream; fold in pineapple and coconut. Spread over cooked, cooled dessert. Refrigerate. […]

In a bowl, combine flour, salt and 1/3 cup sugar. Cut in butter until the mixture resembles fine crumbs; press into the bottom of a greased 13x9x2-inch baking pan. Arrange the apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 cup sugar with cinnamon; sprinkle over apples. Bake at 375 deg. for […]

Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over med-high heat; coat with vegetable spray. Pour 2-3 tablespoons of batter in pan; swirling to form crepe. Cook 1 minute on each side or until golden. Repeat with remaining batter. Crepes may be stacked and freeze […]

Heat oven to 375 degrees. Beat margarine and sugar until fluffy. Stir in cornmeal and flour. Add almonds. Press evenly onto bottom of an ungreased 9×9-inch baking pan. Bake 25 to 30 minutes, or until the edges are light golden brown. Cool about 10 minutes; spread with peanut butter. Melt chocolate chips and shortening over […]

Pack prunes in pint jar. Heat remaining ingredients in 1-quart saucepan over low heat, stirring constantly, until sugar dissolves; pour over prunes. Cover and refrigerate several days to blend flavors. (Add more wine to cover prunes if necessary.)

In top of double boiler, melt chocolate over simmering water. Add milk. Remove from heat. Add Kahlua; whisk until smooth. Cool until thickened (about 1 hour). Makes about 1 cup sauce. Use only firm dry strawberries. Hand dip. Can be refrigerated up to 4 hours; excellent served chilled. Or, have guests dip their own.

Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce cream canister. Churn-freeze according to manufacturers directions. Pack into freezing containers; freeze until firm. To serve, […]

Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a […]