Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11 inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom b

Cream together until light and fluffy, then add: 3 lb Confectioner s sugar Cream and scrape bowl, then add: 12 T Water 6 T Karo Do not over mix or icing will contain air. Does not need to be refrig erated. (This is very similar to "Basic Buttercream", which is

Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture. Now fold the whipped topping, th

1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scrapi

Heat oven to 350øF. Line muffin cups (2 1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20 min

Cream butter and sugars. Beat in eggs. Combine dry ingredients. Blend. Stir in chocolate chips. Bake at 375* for 12 minutes or until soft in center. Posted to MC Recipe Digest V1 Recipe by: Cathy Original From: Cathy <[email protected]>

Mix ingredients and pour into greased tube pan. Bake approximately 30 minutes at 350 degrees. ICING: mix lemon juice and powdered sugar. While still warm, Punch cake with skewer (or a chopstick) to make holes, pour icing on top. When cool, sprinkle with powdered sugar. NOTE:

MIX IN THE PAN OR A BOWL BAKE 350 FOR 25 MIN 9 X 13 PAN DO NOT GREASE PAN     strongServings: 1/strong  

Cream sugar and shortening and add eggs, one at a time. Sift flour three times with cocoa and salt. Add alternatley with buttermilk. Add soda and water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness.

Mix together flour, baking soda and cinnamon. Beat together buttter, brown sugar and sugar at med speed til light and fluffy. beat in egg and vanilla at low speed, beat in flour mixture til blended. fold in oats and chips. cover with plastic wrap, chill for 1 hr. Preheat ove

: crust: 1/2 c unsalted butter 1/4 c white sugar 1 lg egg yolk 1 ts pure vanilla extract 1 c cake flour 1/8 ts salt : Filling: 1/2 c white sugar 1 TB cornstarch 6 lg egg yolks 1 ts almond extract 1 c whipping cream 6 oz miniature semi

Preheat oven to temperature recommended on cake mix box. Combine oil, cake mix, eggs, water, & 3/4 of the coconut. Mix well but it will be lumpy. Pour into one large cake pan. Bake for 30 min. Remove cake from oven, & while still hot, poke holes in cake. Pour th

Adjust oven racks to divide oven into thirds. Heat oven to 350 F. Grease three 8 inch layer cake pans. Line bottoms with waxed and grease paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess. Mix the first 5 ingredients until well blended. Bea

1. Preheat oven to 350¡. Spray Bundt pan with Pam. 2. Cream margarines and sugar. Add eggs. 3. Combine dry ingredients and add to mixture. 4. Add buttermilk. Mix well and pour into sprayed Bundt pan. 5. Bake 40 minutes at 350¡. Cool 15 minutes and then remove fro

Note: If desired, spray tube pan or kugelhopf pan with nonstick baking spray before filling with batter and baking. To cool, DO NOT invert on bottle. Instead place pan on wire rack to cool 30 minutes. Turn cake out onto wire rack and cool completely. In large bowl of electric b

Before you start, sample the Rum to check for quality. Good, isn t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the Rum again. It must be just right. To be sure Rum is of the highest quality, pour 1 level cup of Rum into a glass, and drink it br

Servings: 60 COOKIES Preheat oven to 400 degrees. *melted and cooled Cream butter and sugar together until light and fluffy. Add eggs, melted chocolate, and vanilla; mix well. Combine soda and flour together. Alternately add flour mixture and milk

Before you start, sample the rum to check for quality. Good, isn t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour one level cup of rum into a glass and drink it

Gently mix together and put in pie shell of your choice. Maybe you could figure out the amount of key lime juice to substitute for the limeade. This recipe is a little better for those of us who watch our cholesterol no eggs. Lesley Rackowski FROM: LESLEY RACKOWSKI (VTHG1

Before you start, pour one level cup of Rum and check for quality. GOOD, isn t it? Select one large mixing bowl and spoon. Check the rum again. It must be just right. For this cake the rum must be of the highest quality, so check it one more time drinking it as fast as you c

Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into grease

Preheat oven to 375 F. Beat eggs until thick and fluffy. Gradually add sugar, beating well after each addition. Beat in milk and vanilla. Mix together flour, baking powder and salt. Add to egg mixture and beat until smooth. Spread in a greased and floured 12.5 x 10

Mix first 6 ingredients together and beat with electric mixer until smooth; add next 3 ingredients. Pour batter into greased and floured Bundt pan. Bake at 325 degrees for 55 minutes. Use toothpick to check for doneness. Let cool; remove from pan. Keep tightly covered for fr

Preheat Oven to 375* Chocolate Chips First Layer: Combine flour, butter and 1 cup Pecans in a 9 x 13 pan. Bake at 375, for 20 min...........let cool. Second Layer: Beat cream cheese and sugar together......add 10 oz. of Cool Whip.....spread on first layer. Third Layer: Mix

Mix cake mix according to directions, using milk instead of water. Bake in 13x9 inch pan. When done, punch holes into it with a fork. Heat pineapple and sugar, just to a boil. Pour this over hot cake. Let cake cool completely Mix cream cheese with mixer until smooth. Slowly

Bake cake according to directions is a 9x13 pan. In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cale and spread evenly. Cool

Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9x13" pan. Cool 5 10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened

Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make

Preheat oven to 350 degrees. Combine flour, chopped nuts and butter, mix thoroughly. Press into ungreased 9 by 13 inch baking pan. Bake 15 20 minutes (watch carefully). Cool completely. In mixing bowl, beat together cream cheese, powdered sugar and 1 8 oz. package Cool

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix cake mix, instant pudding, Crisco oil, water and eggs (add eggs one at a time) beating well after each. Fold in chocolate chips, sour cream, chopped walnuts, coconut and grated German chocolate. Pour into

Bake cake according to boxdirections in a 9 by 13 inch pan. Meanwhile, bring undrained pineapple to a boil with sugar and cook over medium heat, stirring, until mixture is syrupy and thick, about 3 minutes, When cake is down, remove from oven, poke holes in it with a fork and b

Either bake german chocolate cake according to directions on german sweet chocolate package or from a mix. Bake in a 9 x 13 pan. Cool 5 10 minutes. Then, using the end of a wooden spoon, poke holes in the cake every 1/2 to 1 inch. Cool another 20 minutes. Drizzle sweetened c

This comes from the Harvard Yale Princeton Club in Pittsburgh: Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn

Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X 13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool real good.Spread coolwhip into cool crust. Soften cheese and mix with pudding and milk. Mix well. Let cool until real cool. To

1. Preheat oven to 400 F. 2. Beat eggs until blended, add sugar, syrup, salt, and beat thoroughly. Stir in butter. 3. Put 1 cup of pecans in each pie shell. Pour liquid mixture equally over each. 4. Place pies on a cookie sheet on middle rack of oven, bake

Use any amounts of roast beef and vegetables you want. Mix all ingredients and put in a greased casserole. Put in oven until hot, then top with mashed potatoes.     strongServings: 1/strong  

Heat oven to 350F. Grease and flour a 12 cup Bundt cake pan. Beat all ingredients except Brown Butter Glaze in large mixer bowl on low speed, scraping bowl several times, for 30 seconds. Beat on med. speed, scraping bowl occasionally, for three min. Spread batter in pan. Bak

Mix eggs, sugar and butter well in large bowl of electric mixer. Add remaining ingredients and mix well. Bake 30 minutes at 350 F in greased 9 x 13 pan. Cool and frost with: 1 Cup sugar, 6 Tablespoons butter, 6 Tablespoons milk. Mix and bring to boil. Boil 1 minute. Remove f

Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts. Dissolve the jaggery in 375 ml water in a pan, add

Reserve 1/2 cup coconut milk & 1/2 cup brown sugar for topping. Wash rice & let stand in cold water (while cooking coconut milk). Cook 3 1/2 cups coconut milk in top of double boiler for 30 minutes, stirring constantly. Note: Keep water in lower portion at constant b