Some World Recipes

--------------------------CRUST:-------------------------- 1 1/2 c Graham cracker crumbs

1/2 c Pralines; crumbled

1 Stick butter; melted

-------------------------FILLING:------------------------- 2 1/2 c Milk

3/4 c Sugar

1 ts Vanilla

1 tb Steen's Pure Cane Syrup plus

-1 tb for the whipped cream 5 Egg yolks

1/2 c Cornstarch

1 c Pralines; crumbled

1 c Heavy cream

3 tb Sugar

--------------------------GARNISH-------------------------- Chocolate sauce in a squeeze -bottle Fresh mint sprigs Powdered sugar in a shaker Preheat the oven to 400 degrees. In a 9-inch pie pan, combine the crumbs, pralines and butter together until the mixture is bibded together. Spread and press the mixture evenly on the bottom and sides of the dish to make crust. Bake for 8-10 minutes, or until it is brown. Remove from oven and cool completely. For the filling: In a non-reactive sauce pan, combine milk, sugar, vanilla, and syrup over medium heat. Stir slowly to dissolve the sugar and heat long enough to scald the milk. Remove from the heat. In a mixing bowl, combine egg yolks with the cornstarch and mix well. Add 1/4 cup of the milk mixture at a time to the egg mixture, blending in between each addition, until all is combined. Pour the mixture into a saucepan and over medium heat, stir constantly for 1-2 minutes. Stir until smooth and thick. Remove from heat and put through a fine sieve to remove any lumps. Chill the filling in an ice bath until cold. Fold in the pralines and spread evenly into the pie crust. Refrigerate for 2 hours or until it sets. For the whipping cream: Using an electric mixer, whip the cream, sugar ans syrup until stiff peaks form. Spread the cream evenly of the top of the pie. Slice a piece of the pie and place on plate. Garnish with pralines, chocolate sauce, powdered sugar and fresh mint sprigs. Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96 -----

3 tb Margarine or butter,

-softened 2 1/2 c All-purpose flour*

2 tb Sugar

1 t Baking soda

1 t Baking powder

1/2 ts Salt

1/3 c Raisins, if desired

3/4 c Buttermilk

Heat oven to 375F. Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf, about 6 1/2 inches in diameter. Place on greased cookie sheet.

Cut an X about 1/2 inch deep through loaf with floured knife. Bake until golden brown, 35 to 45 minutes. Brush with margarine or butter., softened, if desired. 1 loaf (12 servings); 125 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

-------------------------------CREME FRAICHE------------------------------- 1 1/2 c Whipping cream

1/3 c Sugar, granulated

1/3 c Yogurt

2 tb Lemon juice;freshly squeezed

--------------------------------PHYLLO TARTS-------------------------------- 1/3 c Butter

4 Phyllo sheets

2 tb Sugar, granulated

----------------------------------FILLING---------------------------------- 1/2 c Whipping cream

2 tb Sugar, granulated

1 ts Vanilla

------------------------------RASPBERRY COULIS------------------------------ 1 pk Raspberries, frozen;7 1/2 oz

-225 g 2 tb Lemon juice;freshly squeezed

Sugar, granulated; optional ----------------------------------GARNISH---------------------------------- 3 c Mixed berries, raspberries,

Blackberries, blueberries Strawberries; sliced 2 tb Icing sugar

12 Mint sprigs; optional

*Store bought Creme Fraiche can be used *homemade Raspberry Coulis can be used CREME FRAICHE : In a small bowl, stir 1 1/2 cups whipping cream with 1/3 c granulated sugar, yogurt and lemon juice until blended and most of the sugar is dissolved. Cover loosely with cheesecloth or kitchen cloth. Let stand at room temperature until thickened, about 24 hours. Then line a sieve with a double layer of cheesecloth or a thin kitchen cloth. Place the sieve over a bowl and pour the thickened creme fraiche into the sieve. Refrigerate the bowl with the liquid until the liquid is drained off and the creme fraiche is as thick as ricotta cheese, about 2 hours. Discard the drained liquid. Remove the thickened creme fraiche from the cheesecloth and place it in a bowl. Refrigerate until ready to use. PHYLLO SHELLS: Preheat the oven to 350F. To prepare the phyllo tarts, melt the butter over low heat. Lay the 4 sheets of phyllo on the counter. Cover the entire surface of the phyllo sheets with wax paper and a damp kitchen cloth to prevent them from drying out and cracking. Place 1 sheet of phyllo on the counter and brush it with melted butter. Carefully lay another sheet of phyllo over the first so that the corners match perfectly. Brush with more butter. Cover with remaining two sheets of phyllo, brushing each with melted butter. Cut the phyllo into 12 4 X 3 inch rectangles. Lightly butter 12 large muffin or tart tins, approximately 3 inches wide. Carefully place the phyllo rectangles into the muffin cups, pressing them into the bottom to form a tart shell. Keep the edges of the phyllo upright, do not fold them over. Prick the bottom of the shells with a fork. Bake for 8 to 10 minutes until the edges are crisp and brown. Immediately remove the phyllo sheets from the muffin tins and cool them on a rack. The shells can made up to a day before serving. Store them in an airtight container at room temperature. Do not refrigerate. FILLING: In a small mixing bowl, using an electric mixer, beat 1/2 cup whipping cream with 2 Tbsp granulated sugar and vanilla until soft peaks form when the beaters are lifted. Fold in the Creme Fraiche just until blended. Refrigerate until ready to use. RASPBERRY COULIS: Place raspberries and lemon juice in a blender or processor. Whirl (using on -off motion) until smooth. Strain the remove the seeds. (Taste and add sugar if needed). Refrigerate if not using right away. ASSEMBLY: Just before serving, spoon 2 heaping teaspoonfuls of creme fraiche filling into each phyllo shell. Arrange a mixture of berries on top. Sprinkle with icing sugar. Spoon 3 Tbsp Raspberry Coulis onto each plate. Place the filled phyllo tarts on top of Raspberry Coulis and garnish with mint if desired. Serve immediately. MAKES: 12 TARTS

Macaroon topping 4 oz Fat-free cream cheese

1/3 c Sugar

1 Egg white

4 ts All-purpose flour

1/2 ts Coconut extract

3/4 c Flaked coconut

Brownies 1/4 c Whole-wheat flour

1/2 c All-purpose flour

1 c Sugar

1/2 c Unsweetened cocoa powder

1/2 ts Baking powder

4 Egg whites

1 (2 1/2-oz) j baby-food

-prunes 1/3 c Buttermilk

1 ts Vanilla extract

1/2 c Mini chocolate chips

1/4 c Toasted chopped almonds

Chocolate drizzle 1 tb Mini chocolate chips; melted

Recipe by: COOKING LIVE SHOW #CL8739 Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray. To make the macaroon topping: Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. Stir in the flaked coconut. Set aside. To make the brownies: In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder. In a medium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla. Add the egg white mixture to the flour mixture and mix until blended. Stir in the chocolate chips and almonds. Spread the batter in the prepared baking pan. Spread the macaroon topping over the brownie batter. Bake 25 to 30 minutes. Let cool, in the pan, on a wire rack. Drizzle with the melted chocolate chips. (Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.) brownie -----

1 tablespoon Unflavored gelatin

Few drops green food colorin 1/2 cup Sugar

4 Egg whites

1/4 teaspoon Salt

1/2 cup Sugar

4 Egg yolks

1 cup Heavy cream -- whipped

1/2 cup Lime juice

1 9-inch baked pie shell

1/4 cup Water

1 teaspoon Lime peel -- grated

1. Thoroughly mix the gelatin, sugar, and salt in a saucepan. 2. Beat together the egg yolks, lime juice, and water; stir into the gelat mixture. Cook over medium heat, stirring constantly, just until the mixtur comes to a boil. Remove from the heat; stir in the grated peel. 3. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. 4. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks.5. Fold the gelatin mixture into the egg whites; fold in the whipped cream Pile into the pastry shell. Chill until firm. 6. Spread with additional whipped cream and edge with grated lime.

***BISCUITS*** 250 grams self-raising flour

120 grams soft brown sugar

2 teaspoons spice mixture -- (see below)

1 pinch salt

160 grams cubed cold butter

***SPICE MIX*** 2 tablespoons ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 teaspoon ground mixed spices

* Mix together and use when required.

Easter Biscuit: Combine sugar, flour and spice mixture together. Add the salt . Rub in the butter and mix to a firm dough. Rest in the refrigerator for 24 hours. Roll dough out on a floured surface and cut to desired shapes and sizes . Cook at 160 C for 20-25 minutes. Leave to cool on baking racks. Sprinkle with icing sugar if desired.

Easter Strawberry Shortcakes: To make Easter strawberry shortcakes place halve d strawberries and whipped cream on two biscuits. Stack them and top with a plai n biscuit.

1/4 cup Milk -- cold

2 packages Unflavored gelatin

1 cup Milk -- heat to boiling

2 cups Vanilla ice milk

1/3 cup Sugar

2 tablespoons Instant coffee granules

1 teaspoon Vanilla extract

1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW. Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with whipped topping and chocolate curls.

2 1/4 c Sugar

4 T Cornstarch

4 T Flour

1/4 t Salt

2 c Water

4 Eggs, separated

1 T Grated lemon rind

6 T Lemon juice

2 T Lemon extract

4 oz Can toasted coconut chips

1 Recipe plain pastry for 1 9

-inch crust Prepare pastry recipe. Roll out to a 12 round on a lightly floured pastry cloth or board; fit into a 9 pie plate. Trim overhang to 1/2; turn under flush with rim & flute to make a stand-up edge;

prick well all over with a fork. Bake in hot oven, 425, for 15 minutes or until golden; cool completely on a wire rack Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a medium-size bowl. Heat water to boiling in a medium-size saucepan. Lower heat to medium; slowly add sugar mixture, stirring gently but constantly. Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once. Do not let mixture boil. Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan. Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens. Remove from heat. Stir in lemon rind, juice, butter or margarine until blended. Pour into cool pastry shell. Beat egg whites with lemon extract until foamy, white and double in volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. Pile onto hot filling, spreading to edge of crust. This keeps meringue from shrinking. Sprinkle with coconut chips, or place them in a pretty pattern on top. Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of meringue are a golden brown. Cool completely on a wire rack before cutting From: A Collection of the Very Finest Recipes (Ever assembled into one Cookbook) Shared By: Pat Stockett

1/2 pk Pillsbury pie crust

1/4 c Kahlua

1 c Evaporated milk

1/4 c Corn syrup

1/2 c Brown sugar

1/2 ts Salt

1 1/2 ts Pumpkin pie spice

1 1/2 c Pumpkin; canned

2 lg Eggs; beaten

Line 9 pie with crust and chill. Preheat oven to 450~. Combine milk, kahlua, sugar, corn syrup, spice and salt. Add pumpkin and eggs and set aside. Bake pastry for 7-8 mins until lightly browned. Don't take dish out of oven-instead, pull rack out and pour mixture in slowly. Reduce oven to 325~. Bake about 40 mins. KAHLUA CREAM TOPPING: Beat 1 c whipping cream

with 2 T kahlua until stiff. Turn into serving bowl and drizzle 1 T kahlua on top. -----

1 c Butter

Or margarine 1 1/2 c Sugar

3 Eggs; well beaten

1 c Cold black coffee

2 c Flour

1/2 c Cocoa

1/2 ts Salt

1/2 ts Vanilla

1 ts Baking soda

1 tb Vinegar

Cream butter and add sugar, a little at a time. Cream well; add eggs. Sift flour, salt, soda and cocoa together 3 times. Add coffee with flour mixture to batter, alternating. Then add vinegar and vanilla. Bake in 9-inch layer pan 20 to 35 minutes in 350 degrees oven or in loaf pan about 30 to 40 minutes in 350 degrees oven. -----