Preheat oven to 325F. Remove any of the loose, paper like skin and lightly baste bulbs of garlic with olive oil. Wrap in foil and poke a few holes to allow steam to escape. Bake for 1 1/4 hrs. Cut garlic in half horizontally. To serve, warm Brie in 325F oven until just start

Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust. Bake in a 400 degree oven 15 minutes, then lower the temperature to 350 degrees and continue baking 30 to 35 minutes more. The center should look "wobbly"; it will set as the

Cream butter. Add eggs, persimmon pulp and honey. Sift dry ingredients together and mix in. Stir in milk. Add nuts and raisins and stir well. Pour into greased 2 quart baking dish or bundt pan. Bake at 325F for 40 50 minutes until cake tester comes out clean. Serve warm with

Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap

Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden br

1 cup chopped nuts can be added to the batter. Preheat oven to 350. In a mixing bowl, whisk together oil, sugar and eggs; stir in bananas and chocolate chips. Combine flour, soda, salt and cinnamon; stir into mixture just to moisten. Spoon into 24 greased muffin cups. B

Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls about 1" in diameter. Roll in nuts; chill. Store in

Set oven to 425/F or Mark 7. Roll out the pastry on a floured surface and line a wide shallow dish or a pie plate. Spread the pastry with a thick layer of strawberry jam. Cream the butter and sugar in a bowl, mix in the egg yolks, the beaten egg whites and the almond essence.

Pre heat oven to 425oF or Mark 7. Roll out the pastry and line a wide shallow dish or a pie plate. Spread the pastry with a thick layer of jam. Cream butter and sugar, add the egg yolks, the beaten egg whites and the almond essence. Spread the mixture over the jam and bake for

Set oven to 375/F or Mark 5. Line a shallow pie dish with pastry and spread with a layer of jam. Mix all the other ingredients together and spread over the jam. Bake for 20 30 minutes until the fllling is set. This version of the Bakewell Pudding is often preferred both for

PASTRY: Measure out the flour and put to one side. In a large mixing bowl, place the fat, water and 3 heaped tablespoons of the flour you set to one side. Beat vigorously with a wooden spoon until all is well blended. The carefully add in the rest of the flour, rubbing the m

For unsweetened baking chocolate: substitute 3 level tablespoons HERSHEY S cocoa or HERSHEY S European Style cocoa plus 1 tablespoon shortening or oil for each 1 ounce square or bar of baking chocolate. For pre melted unsweetened chocolate: substitute 3 level tablespoons b

In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the

*Note Walnuts and almonds should be chopped medium fine. Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil. Lower the heat and simmer for 15 minutes, then remove the lemon peel and spices and cool. Meanwhile, in a lar

Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil. Lower the heat and simmer for 15 minutes, then remove the lemon peel and spices and cool. Meanwhile, in a large bowl, combine the nuts, remaining 1/2 cup sugar, a

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2 inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to

Preheat oven to 300 degrees. In saucepan, combine 1 cup sugar and 1 cup water; bring to a boil, stirring until sugar dissolves. Continue to cook over medium heat for about 20 minutes (until thickness of honey). Stir in honey, continue to cook about 10 minutes longer. Re

Ingredients: Fillo dough (pastry leaves). 1 1/4 cups butter/margarine 1/4 cup sugar 1 2 tsp cinnamon (ground) 4 cups almonds, slivered and chopped. cloves (NOT ground) For syrup: 4 cups sugar 3 cups water 1/2 cup honey 1 stick cinnamon 5 6 cloves (NOT

*Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2 inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future us

Ingredients: Syrup: 1.5 cups sugar 0.5 cup water 1 tblsp mazaher (orange blossom water) squeeze of lemon Baklava: 1 box phillo dough 3 cups chopped walnuts 1 tblsp cinnamon 2 tblsp mazaher 2 sticks melted unsalted butter honey 1. Cook syrup first

** CRUST     strongServings: 6/strong  

*Note: Either toasted blanched almonds, or walnut meats, or half of each, (finely chopped) may be used. Cooky Filling: Cream the 2 cups sweet butter until light. Gradually beat in the confectioners sugar and continue to beat until mixture is fluffy. Add egg yolk and van

From: Weight Watchers cookbook. Posted by: Donna Ransdell, COOKING echo Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. 1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with

Preheat oven to 350 F after the filling has been prepared. Divide the pastry into 2 equal parts. Lay 1 sheet on a well buttered 11 x 16 inch baking pan. Brush surface generously with melted butter. Lay second sheet on top of first and butter. Repeat until half of the pa

Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature. Meanwhile, chop cherries. In a 3 quart or larger ice crea

This is the ultimate coconut dessert++an adaptation of the classic "Creme renversee", or "Flan au caramel". The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and ref

In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into fre

CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c flour and set aside. Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas

In blender or food processor, coarsely chop peanut brittle. Cut bananas in half crosswise, then lengthwise. In large skillet, combine sugar, butter, lemon juice, rum and 2 tbsp. water; bring to boil over medium heat. Add bananas, gently turning to coat. Reduce

Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until b

FOR CAKE: Position rack in top third of oven; preheat to 350 deg. Butter two 9 inch diameter cake pans with 1 1/2 inch high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, b

FOR CAKE: Position rack in top third of oven; preheat to 350 degree F. Butter two 9 inch diameter cake pans with 1 1/2 inch high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixe

Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring cup. Add enough milk to make 2/3 cup and set aside. Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an ele

Preheat oven to 350F. Grease 9 inch loaf pan; dust with flour. Combine sour cream and baking soda in large bowl; let stand for 5 minutes. Mix butter, sugar, and eggs together in separate bowl; stir into sour cream mixture. Add mashed banana; mix well. Gradually add vanilla a

Recipe by: Woman s Day Cookbook 1. Fill a roasting pan or a 13x9 inch baking dish half full of hot tap water and place on an oven rack in the center of the oven. Heat the oven to 350F. 2. In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat for about 5

* Original recipe calls for "3 or 4 ripe bananas" Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter,

Blend all the ingredients in the blender until smooth and creamy. Pour into the pre baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banan

Grease two 8 in round pans well and dust with flour. Beat egg whites until frothy. Gradually beat in 1/3 c of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder, soda and salt into another bowl. Add oil, mased bananas, half of but

3 lg ripe bananas 1/2 c plain yogurt 3 lg eggs 2 ts vanilla extract 3 c cake flour 1 1/4 c sugar 1 1/2 ts baking powder 1 ts baking soda 1/2 ts salt 10 TB (1 1/4 sticks) unsalted : butter room = : temperature 3 oz bittersweet chocolate