baking recipes

TipWorld Tip Archive - Baking Recipes

November 1999●

December 1999●

January 2000●

February 2000●

March 2000●

TipWorld Tip Archive - Baking Recipes

http://www2.tipworld.com/tiparchive/tips/bakerec-html/ [3/23/2000 16:30:49]

TipWorld Tip Archive - Baking Recipes - November 1999

Baking Recipes [100-YEAR-OLD JAM CAKE - 11/15/99]●

Baking Recipes [GERMAN HONEY COOKIES - 11/16/99]●

Baking Recipes [SWEET POTATO BREAD - 11/17/99]●

Baking Recipes [RHUBARB CUSTARD PIE - 11/18/99]●

Baking Recipes [POTATO SPICE CAKE - 11/19/99]●

Baking Recipes [CHOCOLATE THUMBPRINT COOKIES - 11/22/99]●

Baking Recipes [CHEESE BREAD - 11/23/99]●

Baking Recipes [PUMPKIN ROLL - 11/24/99]●

Baking Recipes [MINCEMEAT - 11/29/99]●

Baking Recipes [BUTTER DROPS - 11/30/99]●

TipWorld Tip Archive - Baking Recipes - November 1999

http://www2.tipworld.com/tiparchive/tips/bakerec-html/nov99/ [3/23/2000 16:30:51]

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100-YEAR-OLD JAM CAKEThe recipe for this dark, spicy cake may be a century old, but the cakeitself probably won't last ten minutes when your family catches thearomas coming from the kitchen. You can frost the cake with caramelfrosting or other icing if you like, but it's marvelous all alone, warmfrom the oven. And it's a big cake, so it's suitable for dinner parties orholiday get-togethers.

1 cup butter, at room temperature2 cups sugar1 teaspoon vanilla5 eggs, at room temperature1 cup buttermilk, at room temperature2 teaspoons baking soda4 cups flour1/2 teaspoon salt1 teaspoon allspice1 teaspoon cinnamon1/2 teaspoon cloves1/2 teaspoon nutmeg1 cup raisins1 cup nuts2 cups blackberry jam

Preheat oven to 350 degrees. Grease and flour four 8-inch or 9-inchcake pans, or line them with parchment paper.

Combine buttermilk and baking soda; set aside. Sift together flour,salt, and spices; set aside.

Cream butter, sugar, and vanilla until light and fluffy. Add the eggsone at a time, beating well and scraping the bowl after each addition.To the butter mixture, add half the flour mixture and mix untilcombined. Add half the buttermilk mixture and mix until combined.Add the rest of the flour mixture and mix; then add the rest of thebuttermilk and mix. Scrape the bowl and mix well.

Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25to 30 minutes, until a tester inserted in the center comes out clean.Place pans on wire racks to cool.

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GERMAN HONEY COOKIESThese cookies keep almost forever in a sealed container. Over time,they become softer and chewier--perfect for dunking in your tea orcoffee. Makes four dozen.

1-1/3 cups honey2-1/4 cups sugar2 cups ground walnuts4 cups flour1/2 teaspoon nutmeg1/2 teaspoon ginger1/2 cup candied fruit

Preheat oven to 350 degrees. Lightly grease cookie sheets, or line withparchment paper.

Warm honey in a saucepan. Stir in sugar until melted. Let mixturecool.

Sift together flour and spices. Place honey mixture in mixing bowl;gradually add flour mixture and stir until well blended. Stir in candiedfruit.

Roll dough about 1/4-inch thick on a floured board; cut into squaresand rectangles with a pastry wheel or sharp knife. (If you prefer, youcan also make drop cookies, dropping the dough by teaspoonful.)Bake ten minutes.




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SWEET POTATO BREADHere's an unusual bread that your family and friends probably haven'ttasted before. It's dark and very flavorful, studded with raisins andnuts, and tangy from the apples.

3/4 cup cooked, mashed sweet potatoes, at room temperature2 eggs, at room temperature1/2 cup butter, at room temperature1 cup sugar6 tablespoons evaporated milk2 cups self-rising flour1 teaspoon baking soda1 teaspoon baking powder3/4 cup grated or finely chopped apples1/2 cup raisins1/2 cup nuts

Preheat oven to 350 degrees. Grease a 9-inch loaf pan.

Sift together flour, baking soda, and baking powder; set aside.

Cream butter and sugar; add eggs one at a time, scraping the bowlafter each addition. Add milk and mix well. Add potatoes and mixagain.

Gradually add flour mixture, mixing well. Add apples, raisins, andnuts, and stir until blended. Bake 45 minutes, until a tester inserted inthe center comes out clean.




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RHUBARB CUSTARD PIEThere's nothing quite like the tart flavor of rhubarb. Whether you pickthe long red stems out of your own garden or buy your rhubarb at thegrocery store, this pie will quickly become a family favorite.

1-1/2 cups rhubarb1 tablespoon flour1 cup sugar4 tablespoons melted butter3 egg yolks, beaten1 unbaked 9-inch pie shell

Meringue:1 tablespoon cornstarch2 tablespoons sugar1/2 cup water3 egg whites1/8 teaspoon salt4 to 6 tablespoons sugar

Preheat oven to 350 degrees.

Cut rhubarb in one-inch pieces. Cover with cold water. Place in asaucepan over medium heat until bubbles begin to form; do not boil.Drain and cool.

Mix together flour, sugar, and melted butter; add cooled rhubarb. Addegg yolks. Mix until rhubarb is evenly coated. Place in pie shell; bake45 minutes or until bubbly all over.

Meringue: Mix cornstarch, two tablespoons sugar, and water in asmall saucepan; boil until clear. Set aside to cool slightly. Whip eggwhites and salt until foamy. Add sugar mixture; beat until creamy.Gradually add four to six tablespoons sugar; beat until creamy. Coverbaked pie with meringue; brown in oven at 325 degrees (watchcarefully so it doesn't burn!).



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POTATO SPICE CAKEPotatoes may not be your usual cake ingredient, but in this case, theyhelp create a very moist, dense cake that's also quick to make. Thecake keeps beautifully like most fruitcakes, so it's good to have onhand for holiday visitors. No icing is needed; but if you want to, youcan put together the cake layers with a thin layer of caramel frosting.

1-3/4 cups sugar1 cup cold mashed potatoes3/4 cup shortening1 teaspoon cinnamon1/2 teaspoon salt1/2 teaspoon nutmeg3 eggs, at room temperature1 teaspoon baking soda1 cup buttermilk, at room temperature2 cups plus 2 tablespoons sifted flour3/4 cup nuts

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pansor one 9-inch loaf pan, or line with parchment paper.

Combine sugar, salt, potatoes, shortening, cinnamon, and nutmeg.Cream four minutes. Add eggs; blend well.

Combine baking soda and buttermilk; add alternately with flour tocreamed mixture, beginning and ending with flour. Add nuts; mixwell.

Bake 50 to 60 minutes, until a tester inserted in the middle comes outclean.




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CHOCOLATE THUMBPRINTCOOKIESThis is an old recipe, the kind that's a favorite at church cookieexchanges and is handed down through generations. These cookies area lot of fun to make with children, who love to make the thumbprintsand then fill them in with chocolate. Makes five dozen.

1 cup butter, at room temperature1 cup brown sugar1 teaspoon salt2 teaspoons vanilla3 cups sifted flour4 tablespoons milk, at room temperature1/2 cup chocolate chips, finely chopped powdered sugar

Filling:1-1/2 cups chocolate chips2 tablespoons shortening4 tablespoons white corn syrup2 tablespoons water1-1/2 teaspoons vanilla

Preheat oven to 350 degrees. Use ungreased cookie sheets.

Cream butter, sugar, salt, and vanilla until fluffy. Blend in flour, milk,and chopped chocolate chips; mix well.

Shape dough into one-inch balls and place on cookie sheet. Use yourthumb to make a depression in each. Bake 10 to 12 minutes. Whilestill warm, roll cookies in powdered sugar. Cool, then fill depressionswith chocolate filling.

Filling: Melt chocolate chips and shortening over hot water or in amicrowave oven. Cool slightly; add corn syrup, water, and vanilla.Mix well.

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CHEESE BREADThese small, very cheesy loaves are wonderful with pasta dishes of alltypes. Be sure you make plenty!

4 cups bread flour1 teaspoon salt2 teaspoons melted butter1 cup shredded Swiss cheese1 egg, beaten, at room temperature1 package dry yeast1 cup warm water (120 degrees)2 tablespoons sugar1/2 cup grated parmesan cheese

Preheat oven to 375 degrees. Grease four 6-inch or 8-inch loaf pans.

Combine and mix well two-cups flour, sugar, salt, and yeast.Gradually add butter and water; mix until soft dough forms. Combinecheeses and reserve 1/4 cup. Add rest of cheese mixture, egg, and onecup flour to dough. Mix thoroughly.

Knead ten minutes, using remaining flour as needed, until dough issmooth and elastic. Place dough in greased bowl and turn once togrease surface. Cover and let rest 20 minutes.

Knead lightly again and divide into fourths. Cover and let rest 15minutes. Roll each section into a rectangle, and roll from short side.Seal ends; place seam side down in pans. Cover; let rise until double.

Slit each loaf lengthwise; sprinkle remaining cheese into slits. Bake 20to 25 minutes. Remove from pans and brush with additional meltedbutter.




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PUMPKIN ROLLMany bakers are intimidated by the thought of making any sort ofrolled dessert. (What if it falls apart when I have a houseful ofguests?) Don't worry--this cake is both delicious and sturdy. Just besure you leave it rolled up until it's completely cool, and your roll willlook like a pro made it.

3 eggs1 cup sugar3/4 cup flour2 teaspoons cinnamon1/2 teaspoon salt1 teaspoon baking soda2/3 cup canned pumpkin1 teaspoon lemon juicepowdered sugar

Filling:1 cup powdered sugar6 ounces cream cheese, at room temperature4 tablespoons butter, at room temperature1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease and line a 15-1/2-inch x10-1/2-inch x 1-inch jelly roll pan with waxed paper or parchmentpaper.

Sift together flour, cinnamon, salt, and baking soda; set aside.

In a large bowl, beat eggs for five minutes. Add sugar; mix well.Gradually add flour mixture. Add pumpkin and lemon juice; beat untilwell blended. Spread batter evenly in pan; bake 15 minutes.

Invert cake onto a tea towel sprinkled with powdered sugar. Removewaxed paper, sprinkle the roll with more powdered sugar, and roll upin towel to cool.

Beat filling ingredients together until smooth. When cake iscompletely cool, unroll and spread with filling. Re-roll (without thetowel this time) and chill. Store in refrigerator.



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MINCEMEATThis is the real thing: a recipe handed down from generations gone by,when you couldn't waltz over to the store and buy commerciallypackaged "mincemeat." Try making your own--you won't believe theflavor difference. If you like, add a little cider, bourbon, or winebefore storing the mincemeat or when you use the mincemeat. It'sdelicious hot over ice cream, or, of course, made into a pie.

1-1/2 pounds lean beef1/4 pound suet2 pounds apples2 cups raisins1 can sour cherriessmall amount citron, if desired1-1/2 cups sugar1 tablespoon salt1 teaspoon cloves1 tablespoon allspice1 tablespoon cinnamon

Boil meat until tender; grind fine. Chop suet and apples fine; addraisins and cherries. Cook until apples are barely tender. Combine allingredients and mix well.

Pack into pint jars and pressure can at ten pounds pressure for onehour; or, freeze.




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BUTTER DROPSThese cookies are thin, crisp, and delicate. Perfect with a cup ofcoffee.

1/2 cup butter, at room temperature1/2 cup sugar (superfine, if available)2 large eggs, beaten, at room temperature1 cup plus 2 tablespoons flour1/2 teaspoon baking powder

Preheat oven to 325 degrees. Grease cookie sheets or line withparchment paper.

Melt butter slowly in saucepan until it turns pale brown. Remove fromheat; cool ten minutes. Beat in sugar and eggs. Sift flour and bakingpowder together; add to butter mixture and mix well.

Place rounded teaspoonfuls on cookie sheets--only five per sheet,because they spread while baking. Bake 20 minutes, until goldenbrown around edges. Place on wire racks to cool.




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TipWorld Tip Archive - Baking Recipes - December 1999

Baking Recipes [ALMOND APPLESAUCE BREAD - 12/01/99]●

Baking Recipes [CHOCOLATE FRUITCAKE - 12/02/99]●

Baking Recipes [MINTY FROSTED BROWNIES - 12/03/99]●

Baking Recipes [APPLE CRISP - 12/06/99]●

Baking Recipes [PUMPKIN CAKE - 12/07/99]●

Baking Recipes [DIOS SZELET - 12/08/99]●

Baking Recipes [LEMON CHESS PIE - 12/09/1999]●

Baking Recipes [HOT CRANBERRY CASSEROLE - 12/10/1999]●

Baking Recipes [LAVASH BREAD - 12/13/1999]●

Baking Recipes [PECAN PICKUPS - 12/14/1999]●

Baking Recipes [BIG EASY BREAD PUDDING - 12/15/1999]●

Baking Recipes [SWEDISH RYE BREAD - 12/16/1999]●

Baking Recipes [MOLASSES COOKIES - 12/17/1999]●

Baking Recipes [BANANA DATE BREAD - 12/20/1999]●

Baking Recipes [APPLE CAKE - 12/21/1999]●

Baking Recipes [DARK, SPICY PUMPKIN PIE - 12/22/1999]●

Baking Recipes [CARAMEL OAT BARS - 12/23/1999]●

Baking Recipes [BRAN MUFFINS - 12/27/1999]●

Baking Recipes [APRICOT BREAD - 12/28/1999]●

Baking Recipes [CINNAMON SHORTBREAD COOKIES - 12/29/1999]●

Baking Recipes [DIOS TORTA (WALNUT CAKE) - 12/30/1999]●

Baking Recipes [BEER BREAD - 12/31/1999]●

TipWorld Tip Archive - Baking Recipes - December 1999

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ALMOND APPLESAUCEBREADA hearty winter loaf, spicy and sprinkled with almonds. Just the thingfor breakfast on a chilly morning.

2 cups flour3/4 cup sugar3 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon cardamom1/2 teaspoon cinnamon1 egg, beaten, at room temperature1 cup applesauce, at room temperature3 tablespoons shortening, melted1 5-ounce can diced toasted almonds

Preheat oven to 350 degrees. Grease a 9-inch loaf pan or two 6-inch or8-inch pans.

Mix and sift dry ingredients. Measure and reserve three tablespoonsalmonds; stir remainder into flour mixture.

Combine egg and applesauce; stir in melted shortening. Gradually adddry ingredients and stir until well blended. Do not overmix! Pour intopan(s). Sprinkle reserved almonds over batter. Bake for one hour, untila tester inserted in the center comes out clean.




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CHOCOLATE FRUITCAKEThe world seems to be divided into two sorts of people: those wholove fruitcake and those who won't touch it. However, faced with athick slice of this chocolatey, fruity cake, full of walnuts and dates,even the most hardened individual will succumb. The cake will keepfor a week or more in the refrigerator or indefinitely in the freezer.

2 cups flour1-1/2 cups sugar1/2 cup cocoa1 teaspoon baking soda1 teaspoon salt1 cup sour cream2 eggs, at room temperature1 teaspoon vanilla1/4 cup butter, at room temperature2 cups diced candied fruit1-1/2 cups chopped walnuts1 cup thinly sliced dates1 cup raisins

Preheat oven to 300 degrees. Place a baking pan half full of water onlowest rack of oven. Grease and flour a 9-inch tube pan. (You can alsouse mini-bundt pans; this recipe makes 12 mini-cakes.)

Sift together flour, sugar, cocoa, baking soda, and salt; set aside.

In large bowl at medium speed, beat sour cream, eggs, and vanillauntil blended. Add butter; beat well. At low speed, gradually add flourmixture until blended. Beat two minutes. By hand, stir in fruit andnuts. Spoon into pan.

Bake in center of oven 1-1/2 to 2 hours or until a toothpick inserted inthe center comes out clean. Cool 20 minutes; remove from pan andcool completely. Wrap with plastic wrap, then foil.

































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Copyright(c) 1999 PC World Communications, Inc. All RightsReserved. Reproduction in whole or in part in any form or mediumwithout express written permission of PC World Communications,Inc., is prohibited. TipWorld is a registered trademark of InternationalData Group, Inc. Dummies Daily is a trademark of IDG Books















http://www.idg.net/



Worldwide, Inc. All trademarks used on TipWorld are the property oftheir respective owners.





FILEWORLD'STop TenEssentialWindowsTools1. PowerDesk 98This file-managementtoolset includesExplorerPlus, aWindows Explorersubstitute; Toolbar,which provides quickaccess to programs,documents, and systemfunctions; the extensivesearch utility FileFinder; and SizeManager, a program thatexamines how d2. DisktectiveThis utility can create areport that displays thereal sizes of alldirectories andsubdirectories on yoursystem.

MINTY FROSTED BROWNIESThese brownies are like those yummy two-layer, after-dinnermints--the ones with chocolate on the bottom and a thin, green layerof mint on top. When you bite into the brownie, you get that samedouble-taste sensation: cool mint from the frosting, plus plenty ofchewy chocolate.

1/2 cup unsalted butter, cut in pieces2 ounces unsweetened chocolate, finely chopped1 cup brown sugar, packed2 large eggs, at room temperature1 tablespoon green creme de menthe liqueur1/2 teaspoon vanilla2 cups flour1/4 teaspoon salt

Frosting:1-1/2 cups confectioner's sugar, sifted3 tablespoons unsalted butter, at room temperature2 tablespoons green creme de menthe liqueur1/2 cup miniature chocolate chips

Preheat oven to 350 degrees. Lightly butter an 8-inch square bakingpan.

In a medium saucepan over low heat, melt butter. Remove from heat.Add chocolate; let stand one minute, then whisk until smooth. Letcool ten minutes. Whisk in brown sugar. One at a time, whisk in eggs,followed by creme de menthe and vanilla. Stir in flour and salt, justuntil blended.

Spread batter evenly in pan. Bake 20 to 25 minutes, until a toothpickinserted in the center comes out with a moist crumb. Cool on a wirerack before frosting.

Frosting: Beat sugar, butter, and creme de menthe until fluffy. Spreadfrosting evenly over top of brownie; sprinkle with chocolate chips.Refrigerate about one hour, until frosting is firm.



























3. MasterBooterThis boot managercomes with a powerfulparitioning program. Itlets you install and runup to six operatingsystems on a single PC.You canpassword-protectoperating systems, hideand unhide FATpartitions forcompatibility, set up acustom delay time,4. Exits 95 and 98This utility lets youchange the options forshutting down Windows.By double-clicking theicon in the system tray,you can shut down,reboot, restart, exit toDOS, log off, activateyour screen saver, turnyour computer tostandby, force exit, ejectremo5. System AnalyzerProvides comprehensiveinfo about your system'sCPU/FPU, cache, drives,CD-ROM drive,memory, video, I/O,modem, sound, SCSI,APM, PCI, PCMCIA,Plug-and-Play support,IRQ, DMA, Cmos,network, DOS, BIOS ...and lots more.6. Mem ViewerFind out how muchmemory is currentlybeing used by yoursystem. Mem viewerplaces an unobtrusiveicon in your system trayand shows memoryusage with a small bargraph.7. WinGoForget the documentsmenu and your foldershortcuts. WinGo easilycreates custom menuswith submenus that youcan access from thesystem tray. Any


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shortcut on yourcomputer can belaunched from Wingowith a quick click of themouse.8. Compare CopyMake sure matchingfiles between differentdrives and directoriesare truly up to date onboth systems: CompareCopy will copy files tothe destination directoryonly if the source filedate and time is newerthan the destination file.9. Reveal ItLaunch basic systemutilities such as RegEdit,SysEdit, and MkCompatfrom this handy buttonbar. You can also viewthe Windows 95 logs forSetup, Scandisk, andmore.10. Voice ClockUse a male or femalevoice for this talkingclock that operates fromyour system tray. It willannounce the time at 15,30, or 60 minutes.


TIPWORLDTRAVELGET AWAY from it allwith TipWorld's all-newTravel channel. Choosefrom daily expert adviceand tips on FamilyTravel, TravelResources, andTipWorld's own traveladvisory service.

TIPWORLDRECIPESEAT WELL withTipWorld's collection offine recipe newsletters.

without express written permission of PC World Communications,Inc., is prohibited. TipWorld is a registered trademark of InternationalData Group, Inc. Dummies Daily is a trademark of IDG BooksWorldwide, Inc. All trademarks used on TipWorld are the property oftheir respective owners.












In addition to theTipWorld recipe of theday, now choose fromBaking, Low-Fat, andVegetarian varieties.








APPLE CRISPThis is a great recipe when you have company, because you can makeit quickly and eat it almost as soon as it comes out of the oven. If youdon't want to slice up apples, use a couple cans of peaches, instead.

4 cups sliced apples1 teaspoon cinnamon1/2 teaspoon salt1/4 cup water3/4 cup flour1 cup sugar2/3 cup butter

Preheat oven to 350 degrees. Grease 10-inch x 6-inch baking pan.

Place sliced apples in baking pan; sprinkle with cinnamon, salt, andwater. Mix together flour and sugar; cut in butter with pastry blenderor two forks. Drop mixture over apples.

Bake 40 minutes, until golden. Serve warm with milk or ice cream.Serves six.




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PUMPKIN CAKEPumpkin pie may be a traditional favorite, but this flavorful cake runsin a close second. It's great either as a sheet cake at family gatheringsor baked in layers for more formal occasions. Top it with creamcheese frosting, and everyone will come back for a second piece!

4 eggs, at room temperature2 cups sugar1 cup vegetable oil2 cups flour2 teaspoons baking soda1/2 teaspoon salt2 teaspoons cinnamon2 cups pumpkin

Preheat oven to 350 degrees. Grease and flour a 9-inch x 13-inch panor two round 8-inch or 9-inch cake pans.

Beat eggs with sugar for two minutes. Add oil and beat well. Sifttogether dry ingredients and add gradually to egg mixture. Addpumpkin; beat well. Pour into pan(s).

Bake 55 minutes, or until a tester inserted in the center comes outclean.




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DIOS SZELETThis recipe comes from Hungary, where it's a traditional favorite.These thin buttery cookies with their glaze of sweet jam and toppingof nutty meringue will melt in your mouth.

6 egg whites1-1/2 cups sugar4 ounces walnuts, ground2/3 cup butter, at room temperature2 egg yolks1/3 cup sugar1 tablespoon lemon juice1 teaspoon vanilla1-1/2 cups flourapricot jam

Preheat oven to 350 degrees. Butter a 10-inch x 15-inch baking pan.

Beat egg whites until stiff; slowly add 1-1/2 cups sugar, stirringconstantly. Fold in ground walnuts; set aside.

Cream together butter, egg yolks, and 1/3 cup sugar; add lemon juiceand vanilla and beat until fluffy. Add flour; mix well. Spread doughevenly in pan with your hand; put flour on your palm to spread moreeasily.

Bake several minutes until dough is set and edges begin to turngolden. Remove from oven and spread a thin layer of apricot jam ontop; then spread egg-white mixture with a spatula. Bake 25 to 30minutes, until golden.

When cool, slice with a sharp knife into small oblongs. (Slice onlywhat you need.) Store in an airtight container.




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LEMON CHESS PIEChess pies have a plain look to them. When surrounded by other,fancier pies, filled with fruit and nuts, the chess pie is likely to bepassed over. But give this rich, tart pie a taste, and you'll never thinkof it as plain again.

grated rind of 1 lemonjuice of 3 lemons1/2 pound butter, at room temperature3 cups sugar6 eggs, at room temperature2 unbaked 9-inch pie shells


Cream butter and sugar until light and fluffy. Add one egg at a time,mixing well after each addition. Add lemon juice and rind; mix untilblended. Pour into pie shells and bake 45 minutes.




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WebShopper: WebShopper Product FinderIntroducing WebShopper's Product Finder. With this new, easy to useinterface you have access to our expert buying advice, reports onindustry buzz, and top-notch product picks. With the Product Finder,

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FILEWORLD'STop TenHoliday Files1. Shopping ExplorerNo time to go shopping?Tell this tool what you'relooking for and it willsearch hundreds ofonline shopping sitesuntil it finds what you'relooking for.2. Click the ButtonThis Internet shoppingcompanion helps youfind the best bargains onthe Web. Just select aproduct you're interestedin, and the programgives you pricecomparison fromvarious supportedelectronic-commercesites.3. Auction ExplorerCatch the buzz ofInternet auctions withthis free search tool.

HOT CRANBERRYCASSEROLEWho says cranberries only belong next to turkey as a side dish? Theyalso make a dandy dessert, especially when combined with apples,nuts, and brown sugar. This dessert is especially good served warmwith ice cream. And, even better, you make it using a single dish!

3 cups chopped apples2 cups whole, raw cranberries1 teaspoon lemon juice1-1/2 cups sugar1 cup quick-cooking oats1 cup chopped nuts3/4 cup brown sugar1/2 cup butter, melted

Preheat oven to 325 degrees. Butter a 2-quart casserole dish.

Place apples and cranberries in pan; sprinkle with lemon juice andsugar. Add oats and nuts; blend just to moisten oatmeal. Sprinkle withbrown sugar. Pour melted butter evenly over top. Bake uncovered1-1/4 hours. Serves eight.




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Auction Expresssimplifies finding,watching, and biddingon auctions at E-Bay,Amazon, and Yahoo.4. AuctionTamerKeep track of multipleonline auctions with thisutility. A built-inbrowser lets you monitora variety of auctionvariables, including itemnumber, description,time left, last bid,number of bids, highestbid, quantity, and seller.Sites supported inclu5. FunE-Cards:Christmas Set 1Create personalizedChristmas cards thatinclude clip art or yourown images, fonts, andbackground colors. Youcan even attach soundfiles. When you'refinished, send your cardelectronically to therecipient.6. Barking CardsThis is a 15-day trialversion of an electronicgreeting-card maker.You can samplepredesigned cards orimport your owngraphics, text, sound,and animation. Finishedcards are small enoughto send by e-mail or on afloppy.7. Winter ImpressionsScreen SaverSee polar bears, seals,caribou, and bear cubs intypical wintery scenes.This screen saver alsoincludes Christmasimages to get you in theholiday spirit.8. BarBack for WindowsView over 3000 drinkrecipes by name, byliquor, or by glasswareand add or removedrinks as you like. The





























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extensive searchcapabilities let yousearch by anycombination of name,liquor, ingredient, glasstype, and recipe.9. From ScratchThis recipe programlooks like a three-ringbinder. You can enter anunlimited number ofrecipes and ingredients.Ingredient quantities areautomatically adjustedbased on the number ofservings.10. Twinkle BulbsDisplay Christmas lightsall around the border ofyour display with thisunique Christmas toy.You can select from avariety of bulbsincluding holly,snowflakes, snowmen,traditional, and others.



TIPWORLDRECIPESEAT WELL withTipWorld's collection offine recipe newsletters.In addition to theTipWorld recipe of theday, now choose fromBaking, Low-Fat, andVegetarian varieties.
















LAVASH BREADLight and crusty, Lavash is the oldest known bread in the Middle East.It keeps well for a long time, so traditionally, it's baked only every fewmonths, wrapped in clean cloths, and eaten as needed. This recipemakes 20 flat loaves; you may want to cut the recipe in half.

1/2 package or 1/2 scant tablespoon dry yeast1 teaspoon sugar1 cup warm water8 cups flour1 teaspoon salt1/2 cup melted butter2 cups milk, at room temperature1 cup plain yogurt, at room temperature

Dissolve yeast and sugar in water in a bowl; let sit ten minutes in awarm place. In a large bowl or in a food processor, sift the flour withthe salt. Gradually add the yeast mixture, butter, and milk, stirringconstantly. Add more warm water if necessary to make a firm dough.

Knead on a floured surface until dough is supple and elastic. Coverand allow to rise for two hours in a warm place. Turn onto a flouredsurface and knead for three minutes. Cover again and leave to rise forone hour.

Working on a floured surface, knead dough for 15 minutes. Divideinto approximately 20 pieces, the size of an apple. Place each ball on alightly floured wooden board with a handle; use a rolling pin to rollout as thin as possible to a diameter of about 12 inches. Paint loaveswith yogurt.

Place a cookie sheet in the oven and preheat to 500 degrees. Flipdough off the board onto cookie sheet; bake five to seven minutes.Remove from oven. Wrap lavash in a clean towel and set aside for tenminutes while the towel absorbs the moisture, then remove towel andwrap the bread in aluminum foil, a plastic bag, or a clean cloth.Continue until all dough is baked.



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Copyright(c) 1999 PC World Communications, Inc. All RightsReserved. Reproduction in whole or in part in any form or mediumwithout express written permission of PC World Communications,















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Inc., is prohibited. TipWorld is a registered trademark of InternationalData Group, Inc. Dummies Daily is a trademark of IDG BooksWorldwide, Inc. All trademarks used on TipWorld are the property oftheir respective owners.








PECAN PICKUPSThese delightful, nutty little desserts are perfect for company or aholiday open house. Each one is like a bite-sized pecan pie!

Crust:1 3-ounce package cream cheese, at room temperature1/2 cup butter, at room temperature1 cup flour

Filling:1 egg1 tablespoon butter, melted1 teaspoon vanilla1/2 cup chopped pecans3/4 cup brown sugar, packed

Preheat oven to 350 degrees. Lightly spray miniature muffin pans withvegetable oil.

Blend cream cheese and butter. Gradually add flour. Press dough intomuffin pans.

Beat egg and add other filling ingredients. Pour into crust in muffinpans. Bake 30 minutes. Makes 24.

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BIG EASY BREAD PUDDINGThis New Orleans recipe gives traditional bread pudding some extrakick with its buttery bourbon sauce. Pass the sauce in a sauce boat sofolks can drizzle on as much as they please... come to think of it,maybe you'd better double those sauce ingredients. Serves 12.

1 loaf French bread (1-1/2 feet long)1 quart milk3 eggs, beaten2 cups sugar2 tablespoons vanilla1 teaspoon cinnamon1 cup raisins3 tablespoons butter

Sauce:1/2 cup butter1 cup sugar1 egg, beaten1/4 cup bourbon


In a large bowl, break bread into bite-size pieces. Cover with milk;soak one hour. Mix well. Add eggs and sugar. Stir in vanilla,cinnamon, and raisins. Melt butter in 13-inch x 9-inch baking pan,tilting to coat all sides. Pour in pudding and bake one hour.

Sauce: In top of a double boiler, melt butter and sugar. Graduallywhisk in egg; cool slightly. Add bourbon. If serving right away, pourwarm sauce over pudding.




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SWEDISH RYE BREADThis is an old, traditional Swedish recipe. The round loaves are darkand distinctive and infused with the essence of oranges.

1 naval orange2 cups milk1 heaping tablespoon butter1 package yeast1/4 cup warm water (115 degrees)1 teaspoon salt1/2 cup brown sugar1/2 cup molasses3 cups rye flour3 cups white flour

Preheat oven to 350 degrees. Lightly grease cookies sheets.

Remove rind from orange; boil the rind under tender. Scrape out pulp.Cut rind fine.

Scald milk and butter. Cool. Dissolve yeast in warm water; let sit untilbubbly.

Mix remaining ingredients. Stir in milk mixture, yeast, and orangerind. Mix and knead, adding as much as another cup of flour asneeded, until dough is no longer sticky and is smooth and elastic.

Let rise until double. Shape into three loaves (round). Let rise untildouble again. Bake one hour.




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FILEWORLD'STop TenHoliday Files1. Shopping ExplorerNo time to go shopping?Tell this tool what you'relooking for and it willsearch hundreds ofonline shopping sitesuntil it finds what you'relooking for.2. Click the ButtonThis Internet shoppingcompanion helps youfind the best bargains onthe Web. Just select aproduct you're interestedin, and the programgives you pricecomparison fromvarious supportedelectronic-commercesites.3. Auction ExplorerCatch the buzz ofInternet auctions withthis free search tool.

MOLASSES COOKIESThese wonderful cookies are dark, chewy, and spicy. Some childrenprefer the mix of spices over the taste of gingerbread--so consider thisan alternative recipe when you want to cut and decorate people-shapedcookies. Note: You can use all-purpose flour in place of the wholewheat flour, but the cookies will have a less chewy texture.

3 cups flour1 cup whole wheat flour1 teaspoon baking soda1/2 teaspoon salt1-1/2 teaspoons cinnamon1 teaspoon nutmeg1/2 teaspoon cloves1 cup butter, at room temperature1/2 cup brown sugar1/2 cup sugar1 egg, at room temperature1/2 cup molasses1 teaspoon vanilla

Sift together dry ingredients; set aside.

Beat butter and both sugars until fluffy. Add egg, molasses, andvanilla; mix well. Gradually add dry ingredients, mixing on low speeduntil completely incorporated.

Form dough into a ball, wrap in plastic wrap, and chill for at least onehour.

Preheat oven to 350 degrees. Roll dough between pieces of waxedpaper (or on a lightly floured surface) until 1/4-inch thick. Cut outcookies; place on ungreased baking sheets. Sprinkle with sugar. Bake8 to 10 minutes, until almost firm.






























Auction Expresssimplifies finding,watching, and biddingon auctions at E-Bay,Amazon, and Yahoo.4. AuctionTamerKeep track of multipleonline auctions with thisutility. A built-inbrowser lets you monitora variety of auctionvariables, including itemnumber, description,time left, last bid,number of bids, highestbid, quantity, and seller.Sites supported inclu5. FunE-Cards:Christmas Set 1Create personalizedChristmas cards thatinclude clip art or yourown images, fonts, andbackground colors. Youcan even attach soundfiles. When you'refinished, send your cardelectronically to therecipient.6. Barking CardsThis is a 15-day trialversion of an electronicgreeting-card maker.You can samplepredesigned cards orimport your owngraphics, text, sound,and animation. Finishedcards are small enoughto send by e-mail or on afloppy.7. Winter ImpressionsScreen SaverSee polar bears, seals,caribou, and bear cubs intypical wintery scenes.This screen saver alsoincludes Christmasimages to get you in theholiday spirit.8. BarBack for WindowsView over 3000 drinkrecipes by name, byliquor, or by glasswareand add or removedrinks as you like. The

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Copyright(c) 1999 PC World Communications, Inc. All RightsReserved. Reproduction in whole or in part in any form or mediumwithout express written permission of PC World Communications,Inc., is prohibited. TipWorld is a registered trademark of InternationalData Group, Inc. Dummies Daily is a trademark of IDG BooksWorldwide, Inc. All trademarks used on TipWorld are the property of






















http://www.idg.net/


extensive searchcapabilities let yousearch by anycombination of name,liquor, ingredient, glasstype, and recipe.9. From ScratchThis recipe programlooks like a three-ringbinder. You can enter anunlimited number ofrecipes and ingredients.Ingredient quantities areautomatically adjustedbased on the number ofservings.10. Twinkle BulbsDisplay Christmas lightsall around the border ofyour display with thisunique Christmas toy.You can select from avariety of bulbsincluding holly,snowflakes, snowmen,traditional, and others.




their respective owners.
















BANANA DATE BREADHere's a new twist on an old classic. This version of banana breadincludes crunchy nuts and chewy dates, as well as some unexpectedspices. The recipe makes one large loaf, but you can also make severalmini loaves--eat one today, and freeze the others to enjoy the taste offresh bread again later.

2-1/2 cups sifted flour1/2 teaspoon salt2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon ground mace3/4 cup light brown sugar, packed1/2 cup chopped walnuts or pecans2 eggs, lightly beaten, at room temperature1/4 cup buttermilk, at room temperature3/4 cup butter, melted and cooled1 cup pitted dates, snipped1 cup ripe bananas (about three), mashed

Preheat oven to 350 degrees. Grease a large (9-inch by 5-inch) loafpan.

Sift together first six ingredients. Stir in sugar and nuts. In separatebowl, mix remaining ingredients. Add to dry ingredients; mix until alldry ingredients are moistened.

Pour into prepared pan; bake one hour. Let cool in pan five minutes,then remove to a wire rack to cool completely.




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APPLE CAKEThis cake is a hearty, old-fashioned favorite. It's a single layer thatbegs to be cut into big hunks and eaten warm--no frosting oraccompaniment needed!

2 cups Granny Smith apples, peeled and chopped3/4 cup sugar1-1/2 cups flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon cinnamon1/2 teaspoon salt1/4 cup vegetable oil1/2 teaspoon vanilla1 egg white, lightly beaten, at room temperature

Preheat oven to 350 degrees. Grease 8-inch square pan or coat withvegetable cooking spray.

Combine apples and sugar; let stand 10 minutes. Combine flour andnext four ingredients; make a well in the center. Combine oil, vanilla,and egg white; stir well. Add to dry ingredients, stirring just untilmoistened. Stir in apple mixture.

Spoon batter into pan. Bake 40 minutes, or until a tester inserted in thecenter comes out clean.




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DARK, SPICY PUMPKIN PIEThis is a very old recipe. The result is a deep, dark pie filled withtexture and flavor--it's far, far more satisfying than any store-boughtpie could ever hope to be. Note: The recipe makes two pies, so youmay want to halve it.

2 unbaked, deep-dish pie crusts4 cups milk, at room temperature2 cups brown sugar1 tablespoon dark molasses4 eggs, at room temperature2 15-ounce cans pumpkin puree1 tablespoon cinnamon1 tablespoon ginger1-1/2 teaspoons allspice3/4 teaspoon cloves3/8 teaspoon nutmegdash saltwhipped cream


Scald milk (heat until almost but not quite boiling); mix in sugar andmolasses. Pour into a large mixing bowl. Beat eggs; stir in a little ofthe milk mixture. Add egg mixture to milk mixture. In a small bowl,mix spices with pumpkin; add to milk mixture. Mix well.

Pour into pie shells; bake 45 minutes, or until a table knife inserted inthe middle comes out clean. Serve warm or cold with whipped cream.




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CARAMEL OAT BARSWhen you need something sweet to feed a crowd, give these bars atry. The recipe makes a big pan full in no time. You can also vary thetopping: In place of caramels, use two cups seedless raspberry jam ortwo cups chocolate chips. Or, spread a different topping on each halfor fourth.

1-1/2 pound caramels1/4 cup cream1-1/2 cups butter, at room temperature2 cups firmly packed brown sugar3 cups flour3 cups quick-cooking oats2 teaspoons salt1 teaspoon baking soda

Preheat oven to 400 degrees. Grease a 10-1/2-inch by 15-1/2-inchbaking pan.

Place caramels and cream in a microwave-safe bowl; cook in30-second increments, stirring in between, until caramels are meltedand mixture is smooth. (Or, melt in a saucepan over very low heat,stirring constantly, or in a double boiler.) Set aside.

Cream butter. Gradually add sugar, beating until light and fluffy.Combine flour, oats, salt, and baking soda. Add to creamed mixture;stir to form a stiff dough.

Press half of dough onto bottom of pan. Spread caramel mixtureevenly over dough. Sprinkle remaining dough on top. Bake 20minutes.




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BRAN MUFFINSWith the whole wheat flour, the bran, and the fruit, these muffins arejust the healthful choice to get you started in the morning. To makethem fat-free, substitute 1/4 cup applesauce, at room temperature, forthe butter. Makes 10 to 12.

1 cup whole wheat flour3-1/2 teaspoons baking powder1/4 teaspoon salt2 tablespoons sugar1 egg, well beaten3 tablespoons butter, melted1 cup bran flakesraisins, dates, or other fruit

Preheat oven to 450 degrees. Grease muffin tins or line with paperliners.

Sift together flour, baking powder, and salt; stir in sugar. Combineegg, milk, and butter; add to flour mixture. Mix just until dryingredients are moistened. Add bran flakes and fruit mix untilcombined.

Fill muffin tins 2/3 full. Bake 20 minutes.




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APRICOT BREADWith its delicate orange flavor and chewy bits of apricot, this deliciousbread makes a wonderful breakfast, dessert, or snack for guests. You'llfind it soon becomes a family favorite.

1 cup dried apricots, cut in pieces1 cup sugar2 tablespoons butter, at room temperature1 egg, at room temperature1/4 cup water1/2 cup orange juice, at room temperature2 cups flour2 teaspoons baking powder1/8 teaspoon salt

Soak apricots in water for 30 minutes; drain. Preheat oven to 350degrees. Grease and flour an 8-inch by 4-inch loaf pan.

Cream sugar and butter. Add egg; mix well. Add water and orangejuice; mix well, scraping bowl often. Sift together dry ingredients; addto sugar mixture and beat well.

Pour into loaf pan. Bake 50 to 60 minutes, until a tester inserted in thecenter comes out clean. Remove to a wire rack to cool.




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CINNAMON SHORTBREADCOOKIESThese cookies are very adaptable. If you prefer chewy cookies, rollthem thick; if you like your cookies crispy, roll them thin. Cut theminto shapes appropriate to the season, and sprinkle with colored sugarbefore baking for a festive touch. Note: You can easily mix the doughin a mixer, rather than using a food processor. Makes about 30cookies.

1 cup flour1-1/2 teaspoons cinnamonpinch salt1/2 cup unsalted butter1/2 cup packed light brown sugar1 egg yolk2 tablespoons sugar

Preheat oven to 350 degrees; lightly grease baking sheets.

Place flour, cinnamon, and salt in work bowl of food processor; pulsefive or six times until blended. Remove to a small bowl. Process butterand brown sugar about 30 seconds, scraping down sides once or twice,until light and fluffy. Add egg yolk and process about 10 seconds toblend. Add flour mixture and pulse six to eight times, just untilblended. Wrap dough in plastic wrap and chill at least one hour orovernight. (Dough may also be frozen up to a month.)

Roll out dough, half at a time, to 1/8-inch thick. Cut with cookie cutterand place cookies two inches apart on baking sheets. Sprinkle withsugar. Bake seven to eight minutes until firm and just beginning todarken at edges. Cool on wire racks.

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DIOS TORTA (WALNUTCAKE)This recipe comes from Hungary. It features a light sponge cake filledand frosted with a veneer of semisweet chocolate. The cake requiressome care and effort, but the result is elegant and out of the ordinary.(It also keeps for days.) Serves 10 to 12.

7 eggs, separatedpinch salt3/4 cup sugar3/4 cup (3 ounces) coarsely chopped walnuts1/4 cup fine bread crumbs

Filling/frosting:1/4 pound semisweet chocolate1/2 cup sugar1/2 cup butter2 eggs

Butter two 9-inch layer pans; line bottoms with buttered waxed paper.Preheat oven to 375 degrees.

Beat egg whites with a pinch of salt until very stiff. Beat egg yolkswith sugar until light yellow and very creamy. Blend walnuts andbread crumbs together; fold into egg yolk mixture. Mix a heapingtablespoon of beaten egg whites into batter to lighten it; lightly fold inremaining whites. Batter should be evenly mixed but not overworked.

Pour into pans; bake 20 minutes until cake springs back whentouched. Cool 10 minutes in pans, then invert onto a cake rack andquickly remove paper from the bottoms of the layers. Cool completelybefore frosting.

Filling: Melt chocolate and sugar in the top of a double boiler untilsatiny smooth. Remove from heat and beat in butter, one tablespoon ata time. Beat in eggs, one at a time. Refrigerate until ready to use. Iffilling gets too hard, let it return to room temperature and beat briefly.Fill and frost cake layers; keep cake in a cool place until ready toserve.


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FILEWORLD'STop Ten PIMs1. Calendar+ 2000Display yourappointments and itemsin your to-do list withinthe format of a calendar.The PIM also lets youview contacts' addressesand phone numbers. Foreach appointment entry,you can record thedescription, time, dateand notes.2. RedBox OrganizerGet organized with thisInternet-enabled,customizable personalinformation manager. Ataskbar gives you quickaccess to calendar,to-do, address, andreminder functions,among others. Dialphone numbers, andaccess your e-mail andWeb browser.

BEER BREADIt may sound ridiculous, but beer is made with yeast--and it producesa delicious, dense loaf of bread. (Note: You'll still like the bread evenif you don't drink beer. The alcohol and most of the beer flavor bakeaway.) You can substitute whole wheat or rye flour for up to half ofthe all-purpose flour; you can also use honey or molasses in place ofthe sugar. While you're experimenting, stir in one tablespoon each ofminced dry garlic, oregano, and parmesan cheese.

3 cups all-purpose flour1 tablespoon baking powder3 tablespoons sugar2 tablespoons gluten flour1-1/2 teaspoons salt1 12-ounce can beer, at room temperature

Preheat oven to 375 degrees. Grease 9-inch by 5-inch loaf pan.

Sift together all dry ingredients. Add beer. Stir just until well mixedand all dry ingredients are moistened. Turn into pan and bake 55minutes. Cool in pan one hour.




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TipWorld Tip Archive - Baking Recipes - January 2000

Baking Recipes [PINEAPPLE UPSIDE DOWN CAKE - 01/03/2000]●

Baking Recipes [BAKED CRANBERRIES - 01/04/2000]●

Baking Recipes [GYPSY JOHN SQUARES - 01/05/2000]●

Baking Recipes [CHOCOLATE PECAN PIE - 01/06/2000]●

Baking Recipes [WHOLE EARTH BREAD - 01/07/2000]●

Baking Recipes [GRAHAM CRACKER BROWNIES - 01/10/2000]●

Baking Recipes [KEY LIME PIE - 01/11/2000]●

Baking Recipes [SOUR MILK SCONES - 01/12/2000]●

Baking Recipes [BASIC BUTTERMILK BISCUITS - 01/13/2000]●

Baking Recipes [SESAME SEED COOKIES - 01/14/2000]●

Baking Recipes [TOM THUMB COOKIE BARS - 01/18/2000]●

Baking Recipes [MORNING GLORIOUS MUFFINS - 01/19/2000]●

Baking Recipes [GOUGERES - 01/20/2000]●

Baking Recipes [BIG, THICK SUGAR COOKIES - 01/21/2000]●

Baking Recipes [LADY'S WHIM - 01/24/2000]●

Baking Recipes [SPICY PUMPKIN BARS - 01/25/2000]●

Baking Recipes [CRANBERRY COFFEE CAKE - 01/26/2000]●

Baking Recipes [POTATO ICEBOX ROLLS - 01/27/2000]●

Baking Recipes [LEMON TORTE - 01/28/2000]●

Baking Recipes [NUT SLICES WITH MOCHA TOPPING - 01/31/2000]●

TipWorld Tip Archive - Baking Recipes - January 2000

http://www2.tipworld.com/tiparchive/tips/bakerec-html/jan00/ [3/23/2000 16:33:20]






PINEAPPLE UPSIDE DOWNCAKEHere's an excellent recipe for an old favorite. Important note: Be surethe skillet you're using is oven-safe!

1/3 cup butter1/2 cup brown sugar, packed8 slices pineapple8 cherries or pecan halves2 eggs2/3 cup sugar1 cup flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup pineapple juice or milk

Preheat oven to 350 degrees. Melt butter and brown sugar in 9-inch or10-inch skillet. Remove from heat; arrange pineapple slices inmixture. Place cherries or nuts in middles of pineapple slices.

Beat eggs until fluffy; add sugar in two or three portions, and beatuntil thick and spongy. Sift together dry ingredients. With woodenspoon, fold dry ingredients into egg mixture, alternating withadditions of juice or milk. Pour batter over pineapple.

Bake 20 to 25 minutes. Cool 10 minutes; invert cake onto servingplate.




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BAKED CRANBERRIESIs this a dessert or a side dish? It can serve equally well as either one,providing a hearty ending to a meal or adding a touch of sweet to ameal with saltier foods. You can serve the dish hot or cold.

2 cups cranberries, sorted and washed1 cup water1 cup plus 2 tablespoons sugar1/2 teaspoon cinnamon1/2 cup chopped walnuts

Preheat oven to 400 degrees. Combine cranberries, water, and sugar inone-quart casserole. Bake for 45 minutes. Remove from oven;sprinkle with cinnamon. Bake another 10 minutes. Sprinkle withwalnuts.

Whoops! In the December 27 recipe for Bran Muffins, we neglectedto include one of the ingredients: 3/4 cup of milk. The instructions,which mention the milk, remain the same. Sorry for this oversight!"

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GYPSY JOHN SQUARESThis dessert is named after the gypsy violinist Jancsi (John) Rigo, whoseduced and married the wife of the Belgian prince Chimay. Thesensational marriage with an American millionaire's daughter didn'tproduce offspring, but the world gained a rich, delicious pastry. Thesesquares are a lot of work, but you'll get plenty of ooos and ahhhs whenyou serve them. Serves 20.

2-1/2 cups heavy cream4 eggs, separated3/4 cup confectioner's sugar7 tablespoons melted butter3/4 cup flour3 tablespoons cocoa1 tablespoon flour3-1/2 ounces unsweetened baking chocolate1/2 cup confectioner's sugar1-1/2 tablespoons apricot jam2/3 cup chocolate fondant

Preheat oven to 400 degrees. Boil and cool cream.

Cream egg yolks and 1/4 cup confectioner's sugar. Whip egg whiteswith 1/2 cup confectioner's sugar until stiff; add to yolk mixture. Foldin melted butter; mix in flour and cocoa.

Cover a baking sheet with buttered parchment paper and spread batterabout 3/4-inch thick. Bake until cake springs back when touched.Sprinkle one tablespoon flour over top and turn out onto a board. Pullpaper off and let cool.

Melt baking chocolate in a double boiler. Whip cooled cream and 1/2cup confectioner's sugar. Mix a small amount of whipped cream intowarm chocolate, then fold in the rest lightly.

Cut cake in half. Spread one half lightly with jam, then cover withchocolate fondant. When fondant has cooled, cut cake in 2-1/2-inchsquares. Spread chocolate whipped cream on other half of cake, thenplace fondant covered squares tightly on top. Refrigerate cake well,then cut around squares with a knife that has been dipped into hotwater and dried.

































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Copyright(c) 2000 PC World Communications, Inc. AllRights Reserved. Reproduction in whole or in part in anyform or medium without express written permission of PCWorld Communications, Inc., is prohibited. TipWorld is aregistered trademark of International Data Group, Inc. Alltrademarks used on TipWorld are the property of theirrespective owners.














CHOCOLATE PECAN PIEIf you love chocolate and you love nuts, this pie is definitely for you.It's got a little kick of bourbon flavor, too. Serve warm with whippedcream or ice cream.

4 eggs, at room temperature3/4 cup sugar1 teaspoon vanilla2 tablespoons bourbon1 cup white corn syrup1 tablespoon flour1/3 cup butter, at room temperature1 cup chocolate chips1 cup chopped pecans1 unbaked pie shell


Beat eggs. Add sugar, vanilla, bourbon, corn syrup, flour, and butter;mix well. Stir in chips and nuts. Pour into pie shell; bake 40 minutes.




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WHOLE EARTH BREADThis recipe makes a hearty loaf that's both good for you and filledwith flavor. Whether you're making sandwiches or toast, this breadwill fit the bill.

1 cup oats, cornmeal, or wheat germ, or 1/3 cup each1-1/2 cups warm water1/4 cup sugar1 package yeast (2-1/4 teaspoons dry yeast)2 teaspoons salt2 egg yolks1/3 cup canola oil1 cup powdered milk4 cups flour

Grease two 9-inch by 5-inch loaf pans. In a large bowl, lightly stirtogether grain(s), water, sugar, and yeast. Wait 10 minutes for yeast tobubble.

Add salt, egg yolks, corn oil, and milk powder. Mix to blend. Stir inflour. Knead until smooth and elastic, about 10 minutes. Cover bowlwith towel; let rise in a warm place until doubled, about one hour.

Punch down, knead briefly again, and let rise about 1/2 hour. Separatedough into two masses. Form each into a loaf and place in loaf pan.Let rise to top of pan.

Bake at 350 degrees for 40 to 45 minutes. Turn out onto a wire rack tocool.




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GRAHAM CRACKERBROWNIESNope, no ingredients are missing from the list. You may wonder howthese bars can possibly turn out--but they will, and they'll disappear soquickly you'll have to make more. If you're inclined, you can add 1/2cup of shredded coconut.

12 whole graham crackers1 can sweetened condensed milk6 ounces chocolate chips1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease an 8-inch baking pan well.

Put graham crackers in a plastic or paper bag and crush into crumbswith a rolling pin. Empty into mixing bowl; break up any remaininglarge pieces. Add chips, milk, and vanilla. Mix well (as well aspossible; it will be very chunky).

Bake 20 to 25 minutes; do not overbake. Let cool 5 minutes, thenloosen sides from pan; after another 5 to 10 minutes, slice intosquares. Remove from pan after no more than another 10 to 15minutes of cooling.




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KEY LIME PIEDespite Florida's claims to the contrary, you really can make KeyLime Pie with juice from ordinary limes. Sure, you can't tell yourfriends how you personally picked the limes down on the sunny Keys(or bought the juice in a Key West supermarket), but the pie is sodelicious they won't mind a bit.

1 graham cracker pie crust1 can sweetened condensed milk1/2 cup fresh lime juice3 eggs, separated, at room temperature2 extra egg whites1/4 teaspoon cream of tartar1/3 cup sugar1 tablespoon cornstarch

Preheat oven to 325 degrees. Pour condensed milk into a small mixingbowl. Add egg yolks; blend with spoon or whisk. Gradually add limejuice; stir after each addition. Mixture will thicken a little.

Whip egg whites and cream of tartar in a separate bowl. Gradually addsugar and cornstarch. Pour lime mixture into crust. Top withmeringue. Bake slowly 35 to 45 minutes to cook filling and meringue.Cool at room temperature, then refrigerate. Serve cold.




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SOUR MILK SCONESTry out this British recipe on a weekend morning. Serve your familyscones with butter and jam, and you may find the scones permanentlyreplace pancakes, cereal, and other ordinary breakfast fare!

1/4 cup sugar2 cups flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda3/4 cup milk, at room temperature1 tablespoon vinegar3/4 cup shortening


Sift together dry ingredients. Cut in shortening with pastry blender ortwo forks until mixture firms when pinched between finger andthumb. Add vinegar to milk; mix milk into dry ingredients untilmixture leaves bowl and is easy to handle.

Form dough into flat rounds; press by hand until about 3/4-inch thick.Cut into pie-shape sections. Place on baking sheet; bake about 20minutes, until lightly browned.




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BASIC BUTTERMILKBISCUITSOf course you can make biscuits quickly and easily with commercialbaking mix. But guess what? This recipe doesn't take much longer,and the flavor difference is extraordinary. Makes 10.

1/3 cup butter2 cups self-rising soft-wheat flour3/4 cup buttermilk, at room temperaturemelted butter


Cut butter into flour with a pastry blender or two forks until mixture iscrumbly. Add buttermilk, stirring just until dry ingredients aremoistened.

Turn dough onto a lightly floured surface; knead three or four times.Roll dough to 3/4-inch thickness; cut with a 2-1/2-inch round cutterand place on an ungreased baking sheet. Bake 12 to 14 minutes, untilgolden; brush with melted butter.




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SESAME SEED COOKIESThese cookies are unusual, simple to make, and sure to receive ravereviews. They're quite flat, or just a little rounded in the middle. Note:You can find unhulled sesame seeds at health food stores. To roast theseeds, bake them at 200 degrees for seven minutes.

1/2 cup butter, at room temperature1/2 cup brown sugar1 egg, at room temperature1 teaspoon vanilla2 tablespoons cream or milk, at room temperature3/4 cup flour (unbleached white or whole wheat)1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup sesame seeds (unhulled), roasted


Sift together flour, baking powder, and salt; stir in sesame seeds. Setaside.

Cream butter and sugar; add egg, vanilla, and milk, and mix well. Adddry ingredients and mix well; mixture will be soft but not gooey.

Drop by spoonfuls onto cookie sheet. Bake 10 minutes or until edgesare light brown.




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TOM THUMB COOKIE BARSThis is an old recipe, and the source of its name is hidden in the past.However, the deliciously mingled flavors of brown sugar and coconutwill be very much in the present, as family and friends demand youshare the recipe.

Crust:1/2 cup shortening1/2 cup brown sugar1 cup flour1/2 teaspoon salt

Top:1 cup brown sugar1 teaspoon vanilla2 eggs, beaten, at room temperature2 tablespoons flour1/2 teaspoon baking powder1/4 teaspoon salt1-1/2 cups coconut

Preheat oven to 325 degrees. Grease 8-inch by 12-inch baking pan.

To make crust, cream together shortening and brown sugar; blend inflour and salt. Press into bottom of pan; bake 15 minutes, until golden.Cool.

Mix brown sugar, vanilla, and eggs; beat until thick and foamy. Addremaining ingredients; mix well. Spread over cooled crust. Bake 25minutes until brown and fairly firm.




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MORNING GLORIOUSMUFFINSThis recipe is highly adaptable as well as delicious and healthful.Can't eat the nuts? Use Grapenuts or a similar cereal, instead. Don'tlike coconut? Add more fruit!

2 cups flour2 teaspoons baking soda2 teaspoons cinnamonpinch salt1-1/2 cups sugar3 eggs, beaten, at room temperature1 teaspoon vanilla2/3 cup vegetable oil1-1/2 cups grated carrots3/4 cup flaked coconut1/2 cup snipped dates1-1/2 cups grated apple1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease muffin tins, or line with paperliners.

Sift together dry ingredients in a large bowl. In another bowl, mixeggs, vanilla, and oil. Add egg mixture to dry mixture; stir just untildry ingredients are moistened. Stir in fruit and nuts until combined.

Fill muffin tins 3/4 full. Bake 25 to 30 minutes.




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GOUGERESThese rich cheese puffs will be the hit of any gathering. They're alsovery nice alongside a hot bowl of soup. Note: You should do all themixing by hand--the puffs just aren't the same if you use a mixer. It'squite a workout for the upper arm, but the results are worth the effort!Makes 36.

1 cup water5 tablespoons butter1 teaspoon salt1/4 teaspoon pepper, freshly ground1/4 teaspoon nutmeg, freshly ground1 cup flour1 cup Swiss or Gruyere cheese, grated5 large eggs, at room temperature

Preheat oven to 425 degrees. In a medium-sized saucepan, bring thewater, butter, salt, pepper, and nutmeg to a boil. When butter hasmelted, remove from heat. Add the flour and beat with a woodenspoon until mixture leaves sides of pan clean. Add cheese and beatuntil incorporated. Beat in four of the eggs one by one untilthoroughly absorbed. Beat until mixture is smooth, shiny, and firm.

Drop by small spoonfuls onto a greased cookie sheet. Beat remainingegg with 1/2 tablespoon water, then brush tops of uncooked puffs withegg wash. Bake in upper third of oven for about 20 minutes or untilgolden and doubled in size. Remove from oven and serve.




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BIG, THICK SUGARCOOKIESTalk about your chewy, delicious, satisfying cookies. The secret to theincredible texture lies in the shortening--this is one recipe where butterjust won't work. You can cut the cookies bite-sized to accompanycoffee, or make them large to go in lunchboxes. Just keep in mindthese cookies grow significantly as they bake, so you'll need to leaveplenty of space between them on the pan if you use a large cutter.

1 cup butter-flavored shortening3 cups flour1 cup sugar3 teaspoons baking powder2 eggs, at room temperature1 teaspoon vanilla1 teaspoon milk

Icing:1 cup powdered sugar2 tablespoons hot milk1/2 teaspoon vanilla

Preheat oven to 350 degrees. In a large bowl, mix flour, sugar, andbaking powder. Cut in shortening with a pastry blender. Beat togethereggs, vanilla, and milk; add to flour mixture. Mix dough with yourhands to thoroughly blend ingredients.

Roll dough 1/4-inch thick (or thicker, if you like) between sheets ofwaxed paper and cut with cookie cutters. Bake 10 to 12 minutes, thenremove to wire racks. Ice while still warm.

Icing: Mix all ingredients. Add a few drops of food coloring, ifdesired. Icing will be thin; spread a little at a time to keep it fromrunning off the sides of cookies. Icing will harden to a glossy finish asit cools.



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LADY'S WHIMIn the realm of pastry, at any rate, a lady's whim is painfullysweet--and her lovers keep coming back for more. Everyone who triesa bite of these luscious bars, with their shortbread crust, jam filling,and meringue top, will definitely be back for more. The cake bottom isso rich it will stay moist for days.

3 cups flour, sifted1/4 teaspoon salt1-1/2 teaspoons baking powder1 cup butter1 cup sugar or vanilla sugar6 egg yolks1 12-ounce jar raspberry jam9 egg whites1-1/2 cups powdered sugar1-1/2 cups (6 ounces) coarsely ground walnuts or hazelnuts

Preheat oven to 350 degrees. Sift together flour, salt, and bakingpowder. Cut butter into small pieces and work into flour, usingfingertips or a pastry blender. Work in sugar and egg yolks; squeezedough together into a mound.

Pat dough into an unbuttered jelly roll pan (10-1/2-inch by15-1/2-inch) and bake ten minutes. Let cake cool ten minutes, thenspread jam evenly over entire surface.

Turn down oven temperature to 300 degrees. Beat egg whites untilfrothy. Add powdered sugar 1/4 cup at a time; continue beating untilvery stiff. Fold in ground nuts; spread mixture evenly over jam. Bake20 minutes or until meringue is lightly browned.

Cool in pan; cut into neat squares. DO NOT cover cake or meringuewill collapse.



































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SPICY PUMPKIN BARSThis recipe is kind of like pumpkin pie in a bar form. However, it addsan extra bonus: spicy caramel frosting. Makes 9 to 16 bars, dependinghow big you cut them.

3/4 cup sugar1/4 cup margarine, at room temperature1 egg, at room temperature3/4 cup pumpkin1 teaspoon vanilla1-1/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/4 cup chopped walnuts

Spice Frosting:1/4 cup brown sugar3 tablespoons butter or margarine2 tablespoons milk1/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon vanilla1 cup powdered sugar, sifted

Preheat oven to 375 degrees. Grease a 9-inch by 9-inch by 2-inchbaking pan.

Cream sugar and margarine. Beat in egg, pumpkin, and vanilla. Stirtogether flour, baking soda, salt, and spices. Add to creamed mixture;mix just until blended. Stir in nuts.

Spread in pan. Bake 17 to 20 minutes. Cool slightly; cut into bars.

Spice Frosting: In a saucepan, combine sugar, butter, milk, and spices.Cook and stir until mixture bubbles. Remove from heat; stir in vanilla.Slowly beat in powdered sugar until frosting is of spreadingconsistency.


































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CRANBERRY COFFEE CAKEThis elegant coffee cake features a layer of tangy cranberries and nuts.It's perfect for breakfast, brunch, or tea time. Serves 8 to 12.

1 cup butter, at room temperature1/4 cup sugar2 eggs, lightly beaten, at room temperature1 teaspoon vanilla1 cup sour cream, at room temperature2 cups flour1/2 teaspoon baking soda1-1/2 teaspoons baking powder2/3 of 16-ounce can whole cranberry sauce1 teaspoon cinnamon1 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour a bundt pan.

In a large mixing bowl, cream butter and sugar. Add eggs, vanilla, andsour cream; mix well. In another bowl, mix flour, baking soda, andbaking powder.

Blend wet and dry ingredients just until moistened--don't overbeat.Spoon half of batter into pan. Mix cranberry sauce, cinnamon, andnuts and spread over the batter in the pan. Spoon remaining batter ontop.

Bake 55 minutes. Let cool completely before removing from pan.




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POTATO ICEBOX ROLLSBreads made with potatoes have an extra rich, yeasty flavor and adelicate texture. In this recipe, you can substitute instant mashedpotatoes if you absolutely have to (but it's worth the extra few minutesto cook and mash the real thing). If you do use instant potatoes, don'tforget to use one cup plain cool water, because you won't have anypotato water. Makes 50 or 60 rolls, so you may want to halve therecipe (or freeze the extra rolls).

Potatoes2 packages dry yeast1 cup warm water1 cup butter or margarine, at room temperature1/2 cup sugar2 eggs, well beaten, at room temperature1 tablespoon salt6 or 7 cups flour, sifted

Cook and put through a ricer enough potatoes to yield one cup; saveone cup of the potato water.

Dissolve yeast in warm water. Cream butter, sugar, eggs, and salt.Add potatoes, cooled potato water, and yeast mixture. Stir in flour.

You can make this dough the night before use and keep it in therefrigerator, or you can let it rise three to four hours. Roll out doughabout 1/2-inch thick and cut with a wide glass or biscuit cutter; makeit into Parker House rolls by folding each circle almost in half.

Let rolls rise on baking sheets until doubled in bulk. Bake at 450degrees for 12 to 15 minutes.




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LEMON TORTEThis torte requires a number of steps, but it really isn't difficult tomake. The end result looks extremely elegant, with its layers of jellyand cream. Serves 6 to 8.

6 large eggs, separated1 cup sugarJuice and grated rind of 1 lemon2/3 cup cake flour

Filling:2-1/4 cups milk1/4 cup flour3/4 cup butter3/4 cup vanilla-powdered sugarCurrant jelly1/2 cup blanched almonds, gratedCandied lemon peel

Preheat oven to 350 degrees. Butter and flour a 10-inch by 15-inchpan.

Beat egg whites until stiff; gradually add 1/3 cup sugar, beating well.Set aside in a cool place.

Combine egg yolks, 2/3 cup sugar, and lemon juice; beat until thickand lemon colored. Fold in egg whites alternating with flour andlemon rind. Bake in prepared pan for 25 to 30 minutes.

Filling: Bring two cups milk to a boil. Combine remaining milk andflour to make a smooth paste; add to hot milk, stirring constantly untilmixture thickens. Remove from heat; cool. Cream butter and sugar;add to milk; beat until fluffy.

Cut cake lengthwise into three strips. Spread first the currant jelly andthen the cream filling on the first strip; place second strip on top andrepeat. Cover with third strip; spread currant jelly and cream on topand sides. Sprinkle with almonds and garnish with candied lemonpeel.



































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TIPWORLDRECIPESEAT WELL withTipWorld's collection offine recipe newsletters.In addition to theTipWorld recipe of the


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NUT SLICES WITH MOCHATOPPINGThese bars combine several favorite flavors--nuts, spices, andmocha--in a somewhat unexpected way. The recipe, which originatedin Hungary, will be unlike anything your friends and family havetasted before. Serves 6 to 8.

6 eggs, separated1-1/4 cups sugar6-1/2 ounces walnuts, grated2 tablespoons fine bread crumbs1 teaspoon cinnamon1/4 teaspoon ground cloves

Mocha Cream:3/4 cups unsalted butter, at room temperature1/2 cup sugar2 tablespoons instant coffee1/2 cup strong coffee

Preheat oven to 350 degrees. Butter and flour a 9-inch by 12-inchbaking pan.

Beat egg whites until stiff; add 1/4 cup sugar and beat another two tothree minutes. Set aside.

Cream egg yolks and remaining sugar; gently fold in egg whitesalternating with nuts, bread crumbs, cinnamon, and cloves. Pour intopan; bake 30 minutes.

Mocha Cream: Cream butter and sugar. Dissolve instant coffee in 1/2cup coffee; simmer until reduced by half. Cool; gradually add to buttermixture, stirring constantly.

When cake is cool, spread mocha cream on top. Decorate with a forkdipped in hot water, making long lines across the top. Cut with a sharpknife into small squares or oblongs along the lines.

































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TipWorld Tip Archive - Baking Recipes - February 2000

Baking Recipes [APPLE DUMPLINGS - 02/01/2000]●

Baking Recipes [TEA SCONES - 02/02/2000]●

Baking Recipes [BANBURY CAKE - 02/03/2000]●

Baking Recipes [FABULOUS NO-FRY DOUGHNUTS - 02/04/2000]●

Baking Recipes [BREAD PUDDING WITH YOUR CHOICE OF FRUIT - 02/07/2000]●

Baking Recipes [AMARETTO CHEESECAKE - 02/08/2000]●

Baking Recipes [PEACH PASTRY - 02/09/2000]●

Baking Recipes [HUNGARIAN COFFEE CAKE - 02/10/2000]●

Baking Recipes [GINGERBREAD WITH RUM SAUCE - 02/11/2000]●

Baking Recipes [SWEDISH DREAM CAKE - 02/14/2000]●

Baking Recipes [WALNUT TART - 02/15/2000]●

Baking Recipes [LEMON BARS - 02/16/2000]●

Baking Recipes [PREMIUM COOKIES - 02/17/2000]●

Baking Recipes [NEW YORK STYLE CHEESECAKE - 02/18/2000]●

Baking Recipes [DILLY CHEESE RING - 02/22/2000]●

Baking Recipes [FILLED CHOCOLATE DOME - 02/23/2000]●

Baking Recipes [LEMON MERINGUE PIE - 02/24/2000]●

Baking Recipes [MEXICALI CORNBREAD STICKS - 02/25/2000]●

Baking Recipes [LAZY DAISY CAKE - 02/28/2000]●

Baking Recipes [HOT FUDGE SUNDAE CAKE PUDDING - 02/29/2000]●

TipWorld Tip Archive - Baking Recipes - February 2000

http://www2.tipworld.com/tiparchive/tips/bakerec-html/feb00/ [3/23/2000 16:35:14]






APPLE DUMPLINGSWe recommend using a generous amount of cinnamon and nutmeg tomake these delicious dumplings spicy. Serve warm, with whippedcream or ice cream, if you like. Serves 8.

2 cups sugar2 cups waterCinnamon and nutmeg, to taste1/4 cup butter2 cups flour1 teaspoon salt2 teaspoons baking powder3/4 cup shortening1/2 cup milk4 large baking apples (such as Granny Smith)

In a saucepan, combine sugar, water, and spices. Bring to a boil;simmer ten minutes. Add butter and remove from heat.

Preheat oven to 375 degrees. Grease a large baking casserole.

Sift together flour, salt, and baking powder. Cut in shortening withtwo forks or a pastry blender. Add milk; blend well.

Divide pastry in half. Roll each half into a large square; divide eachsquare into quarters. Peel and slice apples. Put slices of apple intoeach square. Bring corners of pastry together and pinch.

Place dumplings in casserole; pour syrup over them. Bake 35 to 40minutes.

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TEA SCONESA traditional English staple at tea time, a scone is a cross between abiscuit and a muffin. You may prefer scones for breakfast or brunch;or make them with cheddar cheese, and serve with crunchy apples fora light lunch. Makes about 14 scones.

3 cups flour1/2 cup sugar5 teaspoons baking powder1/2 teaspoon salt3/4 cup butter1 egg, slightly beaten1 cup milk or half-and-half


Sift together dry ingredients. Using two forks or a pastry blender, cutin butter until mixture resembles coarse crumbs.

In another bowl, combine egg and milk. Stir into dry ingredients untilmoistened.

Place dough on a floured surface and knead 12 times. Roll dough intoa circle about 1/2-inch thick; cut into triangular wedges. Bake 15minutes, until lightly browned.




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BANBURY CAKEThis is an old English recipe that has been updated for modern cooks.Banbury cake is like a small fruit cake; it ages well if you store it in anairtight container. To make the cake extra special, you can soak it withbrandy, rum, or cognac. Serves 8 to 12.

4 pounds currants3/4 cup cream, at room temperature1/2 teaspoon cinnamon1/4 teaspoon mace1/4 teaspoon nutmeg3/4 cup butter, at room temperature.1 cup sugar3 well-beaten eggs, at room temperature2-1/4 cups flour2 teaspoons baking powderPinch salt

Preheat oven to 275 degrees. Grease and flour a 9-inch springformpan.

Place currants in a bowl; add cream and spices. Stir and set aside.

Cream butter, sugar, and eggs. Sift together flour and baking powder;add to creamed mixture, stirring well. Fold in currants and spicedcream. Bake in prepared pan two to three hours.




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FABULOUS NO-FRYDOUGHNUTSThese doughnuts have the distinctive flavor and texture of the realthing--but without all the fat and calories that come from frying in hotoil. The doughnuts are best eaten the day you make them. Note: Youcan make bite-size doughnuts using a mini-muffin pan; the recipemakes 12 doughnuts in a standard muffin pan or 24 minis.

1/3 cup vegetable shortening1/2 cup sugar1 egg, at room temperature1-1/2 cups flour1-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon nutmeg1/2 cup milk, at room temperature

Topping:1/2 cup butter1/2 cup sugar1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease muffin pans.

Cream together shortening, sugar, and egg. Beat well. Sift together dryingredients and add to creamed mixture. Add milk; beat until smooth.

Pour batter into muffin pans, to about 2/3 full. Bake 20 minutes untillight brown.

Meanwhile, melt butter in a small pan. On waxed paper, mix sugarand cinnamon. As soon as the doughnuts finish baking, dip each onein melted butter; then roll it in the cinnamon/sugar mixture. Cool on awire rack.
































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BREAD PUDDING WITHYOUR CHOICE OF FRUITThis is a true "designer" dessert, because you design the flavor withyour own favorite combination of dried fruits. The pudding's texture ismuch like creme caramel; it's wonderful served warm, drizzled with alight butterscotch sauce. Note: If you can't find coffee cream at yourstore, you can make it by combining two cups heavy cream with fourteaspoons espresso or coffee powder. Serves 6 to 8.

2 cups milk, at room temperature2 cups coffee cream1 teaspoon vanilla6 eggs, at room temperature1 cup sugar3 to 4 croissants1 cup dried fruit, such as raisins, currants, cherries, blueberries, orprunes

Preheat oven to 325 degrees. Grease a 9-inch by 13-inch baking pan.

Combine milk, cream, vanilla, eggs, and sugar with an electric mixer.

Slice croissants in half, about 1/2-inch thick. Layer half of them in thebottom of the baking dish, overlapping slightly. Distribute half of fruiton top of croissants; cover with the rest of the croissants; and then topwith the rest of the fruit. Pour egg mixture over the layers.

Place baking dish in a deep, large pan; pour hot water half way up thesides of the dish. Bake 45 to 50 minutes.




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AMARETTO CHEESECAKEThis dessert isn't for the little ones! It's very rich and filled with theessence of Amaretto. Note: It's very important to beat the filling wellin order to break up the ricotta cheese and achieve a smooth filling.Serves 8 to 12.

Crust:1-1/2 cups crushed plain chocolate wafer cookies1/3 cup ground almonds1/4 cup Amaretto liqueur3 tablespoons melted butter

Filling:1 pound ricotta cheese, at room temperature8 ounces cream cheese, at room temperature4 eggs, at room temperature1/3 cup Amaretto liqueur1 cup sugar1/4 teaspoon salt

Preheat oven to 325 degrees. Grease a 9-inch or 10-inch springformpan.

Combine all crust ingredients; mix well. Press mixture firmly intobottom of pan and one inch up the sides.

Combine all filling ingredients in a large bowl. Beat five minutes withan electric mixer on high speed. Pour batter into crust-lined pan.

Bake in the center of oven for one hour. Turn off the oven, open thedoor, and leave the cake in the oven another 15 minutes. Remove fromoven and let cool; then cover pan tightly with plastic wrap and chill atleast eight hours before serving.




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PEACH PASTRYNot quite a cobbler, not quite a tart, but somewhere in between. Thispastry combines a slightly sweetened crust with peaches and the tangof sour cream. Note: You may want to use additional sugar (about 3/4cup) if you use fresh peaches rather than canned. The pastry isespecially good served warm. Serves 9 to 12.

2 cups flour1/2 teaspoon salt1/4 teaspoon baking powder2 tablespoons sugarCold water as needed (1/4 cup or less)1/2 cup butter1 large can peach halves or 6 fresh peaches, peeled and halved2/3 cup sugar1 teaspoon cinnamon1 egg, at room temperature1 cup sour cream, at room temperature

Preheat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.

Sift together flour, salt, baking powder, and sugar. Using two forks ora pastry blender, cut in butter until mixture resembles coarse crumbs.Add water a little at a time until mixture has a dough-like consistency.Press dough evenly over bottom and up sides of pan.

Place peach halves on pastry, "cup" side down. Mix sugar andcinnamon; sprinkle over peaches. Bake 15 minutes.

Blend egg and sour cream; pour over hot peaches. Return to oven;bake another 30 to 40 minutes until topping is set.




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HUNGARIAN COFFEE CAKEThe filling of this luscious cake has something for everyone:chocolate, spices, raisins, almonds, and jam. It's especially good whenserved very warm--you might not even wait ten minutes after baking.Serves 9 to 12.

Cake:1 cup unsalted butter1 cup packed brown sugar4 eggs, at room temperature1 teaspoon vanilla1 cup plain yogurt, at room temperature3 cups flour2-3/4 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon saltPinch cinnamonPinch mace

Filling:1/4 cup packed brown sugar2 teaspoons unsweetened cocoa1/2 cup semisweet chocolate chips1 teaspoon cinnamon1/2 cup raisins1/2 cup chopped, toasted almonds1/3 cup apricot jam


Cream butter. Add brown sugar and beat until fluffy. Add eggs andvanilla; mix well. Stir in yogurt. In a separate bowl, sift together dryingredients. Fold into batter.

Combine all filling ingredients in a bowl; mix well.

Spread 1/3 of cake mixture in pan; top with half of filling. Addanother 1/3 of cake batter, remaining filling, and remaining batter.Bake 50 to 60 minutes.

Cool for ten minutes, then dust with powdered sugar.

































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Copyright(c) 2000 PC World Communications, Inc. AllRights Reserved. Reproduction in whole or in part in anyform or medium without express written permission of PCWorld Communications, Inc., is prohibited. TipWorld is aregistered trademark of International Data Group, Inc. Alltrademarks used on TipWorld are the property of their











respective owners.





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GINGERBREAD WITH RUMSAUCEIt's important not to overcook this gingerbread, so it doesn't becomedry or crumbly. You want the consistency of a chewy brownie. Whenyou take it out of the oven, the center will sink slightly. To serve, cutthe cake into squares and spoon over sauce. (The sauce is alsodelicious on fresh fruit.) Note: If you don't want to buy self-risingflour, for each cup you can substitute one cup all-purpose flour mixedwith 1/2 teaspoon baking powder and 1/2 teaspoon salt. Serves 8 to12.

Gingerbread:2-1/2 cups self-rising flour2 teaspoons ground ginger1 teaspoon ground allspicePinch salt1/2 cup butter3/4 cup molasses1/2 cup brown sugar1/2 cup milk, at room temperature1 egg, at room temperature

Sauce:2 eggs1/2 cup brown sugar1 cup whipping cream2 tablespoons rum


Sift together flour, spices, and salt. In a saucepan, melt butter; addmolasses and brown sugar, stirring well to blend. Cool slightly.

Beat egg and milk together; add to flour mixture. Blend in buttermixture, stirring well. Pour into pan and bake 40 to 45 minutes. Cool.

For sauce, separate eggs into two bowls. Beat egg yolks with 1/4 cupbrown sugar until light and fluffy. Beat egg whites into soft peaks.Add remaining brown sugar; beat to dissolve sugar.

Beat whipping cream to stiff peaks, adding rum. Fold yolks intowhites, then fold in whipped cream. Refrigerate sauce several hours.



























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Copyright(c) 2000 PC World Communications, Inc. AllRights Reserved. Reproduction in whole or in part in anyform or medium without express written permission of PCWorld Communications, Inc., is prohibited. TipWorld is aregistered trademark of International Data Group, Inc. All
























trademarks used on TipWorld are the property of theirrespective owners.








SWEDISH DREAM CAKEThis fruit-filled cake with cream cheese frosting is already yummy.But if you want to make it even yummier, add a little light or dark rumto the cake mixture. Note: You don't use the canned pineapple in thisrecipe--just the juice. So, you might want to make chicken withpineapple or some other main course that will use the fruit, then havethis cake for dessert. Serves 12 to 24.

2 cups sugar2 cups flour2 teaspoons baking soda1/2 teaspoon salt2 eggs, at room temperature1/2 teaspoon vanillaJuice from 16-ounce can crushed pineapple1 peeled, shredded apple1 cup dried coconut1/2 cup raisins1 cup shredded carrots

Frosting:8 ounces cream cheese, at room temperature1 cup butter, at room temperature1-3/4 cups powdered sugarFinely chopped nutsFinely grated orange and/or lemon peel


Sift together sugar, flour, baking soda, and salt. Mix together eggs,vanilla, and pineapple juice; add to dry ingredients. Add apple,coconut, raisins, and carrots; mix well.

Pour into pan; bake 35 to 40 minutes, until a test inserted in the centercomes out clean. Remove from oven and cool slightly.

To make frosting, cream butter and cream cheese until smooth. Addsugar and nuts; blend well. Frost cake; sprinkle with fruit peel.
































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WALNUT TARTThis recipe is a definite winner for the nut-lovers in your family. Ifyou prefer, you can use small (3 inch) tart pans to make six individualservings. Note: You must not overcook the cream sauce or the tart willbe too hard. If you want to make the tart even more decadent, usepecans instead of walnuts. Serves 4 to 6.

1/3 cup butter, at room temperature1/4 cup sugar1 egg yolk, at room temperature1 cup flour

Filling:2 cups coarsely chopped walnuts2/3 cup packed brown sugar1/4 cup butter1/4 cup corn syrup2 tablespoons heavy cream

Preheat oven to 375 degrees. Grease a 9-inch tart pan with removablebottom.

Beat butter and sugar until light and fluffy. Add egg yolk; beat well.Gradually beat in flour just until blended; mixture will be crumbly.Press dough into bottom and up sides of pan. Bake 12 minutes.

Toast walnuts and cool. Sprinkle over bottom of baked tart shell.

In a heavy saucepan, combine brown sugar, butter, corn syrup, andcream. Bring to a boil over medium heat, stirring constantly. Boil forone minute only.

Pour mixture over walnuts. Bake ten minutes, until bubbly. Coolthoroughly before slicing.



































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LEMON BARSThis is an excellent recipe for an old favorite. Note: You'll have aneasier time removing the crust from the pan if you line the pan withparchment paper and grease the paper, as well. It's also much easier tocut the bars if you use a hot knife. For a nice final touch, sprinklepowdered sugar over the cooled bars. Makes 16.

Crust:1-3/4 cups flour3/4 cup unsalted butter1/3 cup sugar

Filling:1/2 cup flour2-1/2 cups sugar6 large eggs, at room temperature1 cup lemon juice (preferably freshly squeezed)Pinch lemon zest


Combine crust ingredients in a food processor and blend untilcrumbly. Press evenly into the bottom of pan. Bake 20 minutes.

Meanwhile, whisk together flour and sugar. Add eggs, lemon juice,and zest; mix well. Pour onto crust; bake 20 minutes, until top nolonger jiggles.

Allow bars to cool. Run a knife around the edges of the pan; invertbars onto a cookie sheet, then re-invert onto a cutting board.




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PREMIUM COOKIESIt's easy to see how these cookies got their name: They're chock full ofsuper-premium delicious goodies. Leave a couple of inches betweenthe cookies on the baking sheet, because they will spread some.Makes about 60.

2-1/2 cups flour1 teaspoon baking soda1/8 teaspoon salt1 cup unsalted butter, at room temperature3/4 cup sugar1 cup packed brown sugar2 eggs, at room temperature2 teaspoons vanilla6 ounces chopped nuts (such as pecans, walnuts, or almonds)8 ounces semisweet chocolate chips2 ounces chopped white chocolate (or white chocolate chips)8-ounce chocolate bar (such as Heath, Toblerone, or Snickers),chopped small4 ounces milk chocolate, chopped

Preheat oven to 350 degrees. Use ungreased baking sheets.

Sift together flour, baking soda, and salt. Cream butter; add sugars andbeat until light and fluffy. Add eggs one at a time, beating well andscraping the bowl after each addition. Add vanilla.

At low speed, stir in flour mixture. Add nuts and chocolates; combinewell by hand using a wooden spoon or rubber spatula.

Drop dough by rounded spoonful onto baking sheet. Bake 11 to 13minutes, until edges are slightly browned. Cool on a wire rack; storein an airtight container.




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NEW YORK STYLECHEESECAKEHere's the original kind of rich, creamy cheesecake, unadorned byfancy flavorings. Be sure to remove the cake from the oven as soon asthe center is set (no jiggling). It's better to undercook it a little than toovercook. To help prevent the cake from cracking, cover it withplastic wrap while still warm. Serve with raspberry sauce or whippedcream. Serves 12 to 16.

Crust:1-1/2 cups flour1/4 cup sugar1/2 cup butter1 egg yolk

Filling:2 pounds cream cheese, at room temperature1-1/3 cups sugar3 eggs, at room temperature2 egg yolks, at room temperature3 tablespoons flour1 teaspoon lemon zest1 teaspoon orange zest1/3 cup whipping cream, at room temperature

Preheat oven to 400 degrees. Grease a 9-inch springform pan.

Combine crust ingredients in a food processor and blend untilcrumbly. Press mixture evenly over bottom and one inch up sides ofpan. Bake ten minutes.

Increase oven temperature to 425 degrees.

Cream cheese with sugar until fluffy. Add eggs and yolks one at atime, mixing well and scraping the bowl after each addition. Addflour, zests, and cream; mix just until blended.

Pour into baked crust; bake ten minutes. Lower oven temperature to200 degrees. Bake one hour longer. Remove from oven and coolcompletely before refrigerating.
































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DILLY CHEESE RINGThis recipe has several things going for it. First, it uses a shortcut:refrigerated biscuit dough. Second, the bundt pan makes abeautiful-looking bread. And third, the seasonings make ordinarybiscuits taste delicious (and homemade!).

1/4 cup butter, melted1/4 cup parmesan cheese1 teaspoon dill weed1/4 teaspoon garlic powder2 10-ounce cans refrigerated biscuit dough

Preheat oven to 350 degrees. In a small bowl, combine butter, cheese,dill weed, and garlic powder.

Separate each can of biscuit dough into 10 biscuits. Cut each biscuit inhalf and place the pieces in the bottom of a bundt pan. Spoon half ofcheese mixture over biscuit halves. Repeat with remaining biscuithalves and cheese mixture.

Bake 20 to 30 minutes, until golden brown. Cool one minute, thenremove from pan.




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FILLED CHOCOLATE DOMEOK, this recipe looks like a lot of work, but it isn't that bad. Honest.And the results are downright spectacular, earning you many kudosfrom whatever family and friends get to enjoy the fruits of your labor.It's wise to prepare this dessert a day ahead--that way you won't be ina hurry, and the flavors will benefit from having some time to meld.Serves 6 to 10.

6 large eggs, separated1 cup sugar1/2 cup flour1/2 cup cocoa2 tablespoons rum

Filling:1 pint whipping cream1/2 cup cocoa1/2 to 3/4 cups sugar

2 to 3 tablespoons currant jellyChocolate frosting of your choice

Preheat oven to 350 degrees. Line the inside of a 9-inch colander withwell-buttered foil. Beat egg whites until stiff; add 1/4 cup sugar, andbeat for two minutes. Set aside in a cool place. Cream together eggyolks and remaining sugar; fold in flour and cocoa alternately withbeaten egg whites.

Pour mixture into lined colander and bake 15 minutes; reduce heat to325 degrees and bake 30 to 35 minutes, until cake springs back whentouched. Cool, leaving cake in colander.

Cut off top of cake in the shape of a circle, about one-inch deep; setaside. Carefully scoop out insides of cake, leaving one-inch crust allaround. Sprinkle scooped-out cake with rum.

Filling: Whip cream until stiff; gently fold in cocoa and sugar to taste.Put 3/4 of filling into cake cavity, along with sliced insides of cake.Cover with cut-off top.

Turn cake onto platter; carefully peel off foil. Spread outside withcurrant jelly. Pour chocolate frosting over top and cool in refrigerator.When frosting is hard, decorate cake with remaining filling, using adecorator bag.



























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Copyright(c) 2000 PC World Communications, Inc. AllRights Reserved. Reproduction in whole or in part in anyform or medium without express written permission of PCWorld Communications, Inc., is prohibited. TipWorld is a













registered trademark of International Data Group, Inc. Alltrademarks used on TipWorld are the property of theirrespective owners.








LEMON MERINGUE PIELemon meringue pie is, of course, a classic of family dinners andpotlucks. Watch carefully when you're baking the meringue to be sureit doesn't get too brown. Note that the grated lemon peel is optional;some people prefer not to have little chewy bits of rind in theirotherwise smooth lemon custard.

1/4 cup cornstarch2 tablespoons flour1-1/3 cups sugar1/4 teaspoon salt1-1/2 cups boiling water3 egg yolks3 tablespoons cold butter1/2 to 3/4 teaspoon grated lemon rind (optional)1/3 cup lemon juiceone baked pie shell, cooled

Meringue:3 egg whitesDash salt1/3 cup sugar1 teaspoon sugar


Blend cornstarch, flour, sugar, and salt in saucepan. Stir in boilingwater. Place over direct heat; stir constantly until clear, about threeminutes.

In a small bowl, beat egg yolks; stir in one-third of sugar mixture. Addyolk mixture to saucepan; cook two minutes. Remove from heat.Gradually stir in butter, lemon rind, and lemon juice. Pour into pieshell.

Meringue: Beat egg whites and salt until just stiff. Gradually add 1/3cup sugar. Spread on top of pie; sprinkle one teaspoon sugar over top.Bake 12 to 15 minutes, until set and lightly browned.

































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MEXICALI CORNBREADSTICKSThis recipe makes a pleasing alternative to standard cornbread. Itgains extra flavor and moisture from the corn soup (you can also usecreamed corn), and the chilies and cheese give it a Southwestern flair.Makes two dozen.

2 cups cornmeal1 teaspoon baking powder1 teaspoon salt1/4 teaspoon baking soda1 10-3/4 ounce can golden corn soup1 cup buttermilk2 large eggs1/3 cup vegetable oil1 tablespoon chopped green chilies1-1/2 cups (6 ounces) shredded cheddar cheese

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl;make a well in the center. Combine remaining ingredients; add to drymixture, stirring just until moistened.

Heat cast-iron breadstick or corn stick pans in the oven five minutes oruntil hot. Remove pans from oven and coat with vegetable cookingspray. Spoon batter into hot pans. Bake 15 minutes or until browned.Remove from pans; cool on a wire rack.




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LAZY DAISY CAKEThis recipe is more than 50 years old. Presumably its name arisesfrom the fact that it's an easy mix-and-bake cake, rather than the kindwhere you have to carefully fold in egg whites and tiptoe around thekitchen lest your creation collapse. In any case, it's just as tasty todayas it was in the 1950s!

2 eggs, at room temperature1 cup sugar1 teaspoon vanilla1 cup flour1 teaspoon baking powder1 tablespoon butter1/2 cup hot milk

Topping:5 tablespoons brown sugar3 tablespoons milk3 tablespoons butter or margarine1/2 cup chopped nuts1 cup grated coconut

Preheat oven to 350 degrees. Grease and flour a 7-inch by 11-inchbaking pan, or line the bottom with parchment paper.

Beat eggs with sugar until fluffy. Add vanilla. Sift together flour andbaking powder; add to sugar mixture. Melt butter in hot milk and addto other ingredients. Bake 20 minutes.

Bring topping ingredients to a boil in a saucepan. When cake is donebaking, remove from oven and pour boiling mixture on top. Returncake to oven to brown.




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HOT FUDGE SUNDAE CAKEPUDDINGIs it cake? Is it pudding? Does it really matter when it's this warm,chocolatey, and delicious? Cut it into squares while warm and inverteach square onto a dessert dish. Top with a scoop of ice cream; thenspoon the sauce remaining in the pan over top. Yum! Makes nineservings.

1 cup flour2 teaspoons baking powder1/4 teaspoon salt3/4 cup sugar2-1/2 tablespoons cocoa1/2 cup milk2 tablespoons melted shortening1 teaspoon vanilla1 cup chopped pecans or walnuts (optional)3/4 cup packed brown sugar1/4 cup cocoa1-3/4 cups hot water

Preheat oven to 350 degrees. Lightly grease a 9-inch square bakingpan.

Combine first eight ingredients, stirring until blended. Stir in nuts.Spread mixture in prepared pan.

Sprinkle mixture with brown sugar and 1/4 cup cocoa; pour waterover (do not stir). Bake 40 to 45 minutes.




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TipWorld Tip Archive - Baking Recipes - March 2000

Baking Recipes [HERB BUBBLE RING - 03/01/2000]●

Baking Recipes [POPPY SEED ROLL - 03/02/2000]●

Baking Recipes [CLASSIC SPOONBREAD - 03/03/2000]●

Baking Recipes [PARFAIT TORTE - 03/06/2000]●

Baking Recipes [LAZY WINTER COBBLER - 03/07/2000]●

Baking Recipes [ABSOLUTELY THE EASIEST ROLLS EVER - 03/08/2000]●

Baking Recipes [FAT-FREE WHOLE WHEAT BANANA BREAD - 03/09/2000]●

Baking Recipes [DANISH SUGAR COOKIES - 03/10/2000]●

Baking Recipes [OATMEAL-CORNFLAKE COOKIES - 03/13/2000]●

Baking Recipes [SHORTBREAD BISCUITS - 03/14/2000]●

Baking Recipes [BEST BROWNIES - 03/15/2000]●

Baking Recipes [PETITE CHEESECAKES - 03/16/2000]●

Baking Recipes [IRISH COFFEE CAKE - 03/17/2000]●

Baking Recipes [APPLE CRISP - 03/20/2000]●

Baking Recipes [MONKEY BREAD - 03/21/2000]●

Baking Recipes [SOUR CREAM CHOCOLATE CHIP CAKE - 03/22/2000]●

TipWorld Tip Archive - Baking Recipes - March 2000

http://www2.tipworld.com/tiparchive/tips/bakerec-html/mar00/ [3/23/2000 16:37:10]






HERB BUBBLE RINGYou might not choose to use frozen dough for your everyday breadneeds, but it can provide a helpful shortcut in making some deliciousrecipes. This one, for instance, adds a variety of herbs to the basicbread, yielding an elegant-looking and -tasting result that requireslittle effort on your part. Note that this bread is best served hot.

1 loaf frozen bread dough or 1 package frozen rolls1/2 cup butter, melted1/2 teaspoon garlic powder1/2 teaspoon whole thyme1/2 teaspoon caraway seed1/2 teaspoon dill weed1/2 teaspoon oregano

Let frozen dough thaw until pliable. Preheat oven to 375 degrees.Lightly grease a ring mold or tube pan.

Cut dough into 20 pieces. (If using rolls, cut each roll in half.) Mixmelted butter and herbs. Dip bread pieces in butter mixture andarrange in prepared pan.

Cover; let dough rise in a warm place until doubled. Bake 25 to 30minutes, until brown.




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POPPY SEED ROLLThis traditional Hungarian recipe features a rich, glazed pastry. Thesweet filling is stuffed full of ground poppy seeds--far more poppyseeds than are usually found in a single recipe--and accented withgolden raisins and tart apple. The roll is lovely to look at and makes amarvelous dessert for special occasions (just be sure you'reentertaining folks who enjoy the flavor of poppy seeds!).

1/2 cup butter2-1/4 cups flour, sifted1 egg, at room temperaturePinch salt1/4 teaspoon sugar1/4 to 1/2 cup sour cream, at room temperature

Filling:2 cups water1 cup sugar2 tablespoons yellow seedless raisins3 cups ground poppy seeds1 tart apple, grated

1/4 teaspoon powdered instant coffee1 egg yolk

Using a pastry blender, cut butter into 1-3/4 cups flour until you havedime-sized morsels. Make a well in the center; add egg, salt, andsugar; work dough until evenly distributed.

Add as much sour cream as necessary to make dough stick together.Knead, sprinkling more flour on the board and dough as needed toprevent sticking, until smooth and firm.

Form dough into a ball. Wrap in waxed paper; refrigerate one hour.Make filling while dough is resting.

Filling: Heat water and sugar in a saucepan; add raisins to plumpthem; then bring syrup to a boil. Pour syrup and raisins over poppyseeds and mix thoroughly until all are moistened. Stir in grated apple.Set aside until ready to use.

Preheat oven to 400 degrees. Roll out dough into a rectangle 1/4-inchthick; spread with filling. Start at long side to roll up, pinching thefirst turn together and ending with a roll about three inches wide. Mix




























instant coffee and egg yolk together; paint top of cake with glaze.Make several swirls in glaze with a table fork; puncture roll down themiddle once every three inches. Turn in ends and place on a bakingsheet.

Put roll in oven and immediately reduce heat to 350 degrees. Bake 30minutes or until dark golden brown on top. Cool thoroughly beforeserving.




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CLASSIC SPOONBREADSpoonbread is a classic Southern recipe that's exactly what its namesuggests: bread you can eat with a spoon (or, more probably, a fork).It makes a nice change-of-pace side dish, in place of potatoes or rice,and is delicious with gravy. Serves 4 to 6.

1-1/2 cups boiling water1 cup cornmeal1 teaspoon salt2 tablespoons butter1 cup milk, at room temperature2 eggs, lightly beaten, at room temperature2 teaspoons baking powder

Preheat oven to 375 degrees. Lightly grease a 1-1/2 quart baking dish.

Pour water over cornmeal gradually, stirring until smooth. Add saltand butter, stirring until blended; cool 10 minutes. Gradually stir inmilk and eggs. Add baking powder; stir until blended. Pour mixtureinto prepared pan. Bake 40 minutes, until lightly browned.




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PARFAIT TORTEOK, you caught me--this dessert isn't actually baked. But you make itin a springform pan, and it's beautiful and elegant (but not too hard tomake), so I slipped it in here. Try it at your next dinner gathering andenjoy the raves. Serves 8.

2 3-ounce packages ladyfinger cookies1-1/2 cups milk, at room temperature1/2 cup rum2/3 cup sugar4 egg yolks2 tablespoons flour1 teaspoon vanilla1/2 cup butter, at room temperature3-1/2 ounces ground almonds or walnuts1 cup whipping cream, whippedCandied fruit

Line a 9-inch springform pan with half of ladyfingers along sides andbottom. Mix 1/2 cup milk with 1/4 cup rum; sprinkle over ladyfingers.

Combine remaining milk, 1/3 cup sugar, egg yolks, flour, and vanillain the top of a double boiler over simmering water; cook and stir untilthick. Cool.

Cream together butter and 1/3 cup sugar. Add cooled flour mixtureand ground nuts; beat until fluffy. Gradually add remaining rum.

Carefully pour cream mixture over ladyfingers, so they remain wellarranged. Cover with remaining ladyfingers. Refrigerate overnight.When ready to serve, turn onto serving plate and top with whippedcream and candied fruit.




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LAZY WINTER COBBLERPining for fruit cobbler, when winter still has you in its grips? Thenhead for the freezer section at the grocery and bring home some frozenblackberries, peaches, or other fruit. Not only is that part easy, thisrecipe fairly demands that you do no work at all. Just sit back andsavor the sweet flavor of summer! Note that the cobbler may boil overin the oven; place a cookie sheet under the baking pan to catch anydrips. And, of course, you can use this cobbler recipe with fresh fruitin season, with even tastier results.

4 cups blackberries or other fruit (thawed, if bought frozen)2 cups sugar1/2 teaspoon cinnamon1 teaspoon vanilla1/2 cup butter1 cup sifted flour1 cup sugar2 teaspoons baking powderPinch salt3/4 cup milk

Preheat oven to 350 degrees. Add sugar, cinnamon, and vanilla toberries. Set aside.

Melt butter in 9-inch by 13-inch pan. Mix remaining ingredientstogether well to form batter. Pour over melted butter; DO NOT stir.Place fruit mixture on top of batter; DO NOT stir.

Bake 45 to 60 minutes. About 30 minutes before removing from oven,sprinkle top with sugar.

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ABSOLUTELY THE EASIESTROLLS EVERThis recipe is like those in recent cookbooks that provide 500 ways tocook using only three or four ingredients. All the recipes seemincredible--how could they work? But they do. In this case, you getrolls with good flavor and texture, available in a snap without evenrequiring shaping. Note that if you don't have self-rising flour, you canuse two cups all-purpose flour plus one teaspoon baking powder andone teaspoon salt. Makes 6 to 8.

2 cups self-rising flour1-1/2 cups milk6 tablespoons mayonnaise

Preheat oven to 400 degrees. Grease muffin cups or line with papers.Mix all ingredients together. Pour into muffin cups (2/3 full). Bake 20minutes.

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FAT-FREE WHOLE WHEATBANANA BREADThere are probably as many variations on banana bread as there arebakers who love to make it. This recipe uses whole-wheat flour andhoney, making it more nutritious than most quick breads. It's a heavy,moist, nutty-flavored loaf.

3 ripe bananas, mashed3/4 cup honey1/4 cup unsweetened applesauce1/2 teaspoon baking soda1-1/2 cups whole wheat flour

Preheat oven to 350 degrees. Coat a bread pan with non-stick spray orline the bottom with parchment paper.

Mix all ingredients until well blended. Pour into pan and bake onehour, or until a tester inserted in the center comes out clean.

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DANISH SUGAR COOKIESSour cream and nutmeg lend a different flavor note to this recipe thanyou expect in traditional sugar cookies. The cookies are deliciousplain, sprinkled lightly with sugar before baking, or lightly glazed.Note that you can use a food processor to make this dough; transfer itto an electric mixer when it's time to add the flour.

4-1/2 cups flour1-1/2 teaspoons baking soda1 teaspoon salt3/4 teaspoon nutmeg1 cup shortening2 cups sugar2 egg yolks plus 1 whole egg, at room temperature1 cup sour cream, at room temperature

Sift flour with baking soda, salt, and nutmeg; set aside. In largemixing bowl at medium speed, beat shortening, sugar, and eggs untillight and fluffy. At low speed, beat in sour cream until smooth.Gradually add flour mixture, beating until well combined.

With rubber spatula, form dough into a ball. Wrap in waxed paper orfoil and refrigerate several hours or overnight.

Preheat oven to 350 degrees. Lightly grease cookie sheets, or line withparchment paper.

Divide chilled dough into three parts. On well-floured surface, roll outdough 1/4-inch thick and cut. Bake about 10 minutes or until golden.Remove to wire rack and cool.




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OATMEAL-CORNFLAKECOOKIESPeople will pick up this seemingly traditional oatmeal cookie, take abite, and be surprised. "What" they will ask you, "is the secretingredient?" It's cornflakes--the addition of the second cereal addsterrific new texture and flavor. Makes four dozen.

1-3/4 cups flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup quick-cooking oats1/2 cup crushed cornflakes1/2 cup butter1/2 cup sugar1/2 cup brown sugar1 egg, at room temperature1/2 teaspoon vanilla1/2 cup vegetable oil

Preheat oven to 350 degrees. Sift together flour, baking soda, and salt;stir in oats and cornflakes. Set aside.

Cream butter and sugars. Add egg and vanilla, then oil. Mix well. Addflour mixture; mix well.

Drop by spoonfuls onto ungreased cookie sheet. Bake 10 to 12minutes.




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SHORTBREAD BISCUITSThis simple recipe uses "biscuit" in the British sense, meaning"cookie" to Americans. These are nice with a sprinkling of powderedsugar at coffee time, or to accompany fruit desserts.

3/4 cup butter, at room temperature1/2 cup powdered sugar1-3/4 cups self-rising flour, sifted

Preheat oven to 350 degrees. Grease baking sheets or line withparchment paper.

Cream butter and sugar until very soft and fluffy. Gradually add siftedflour and knead lightly.

On a lightly floured surface, roll out to 1/8-inch to 1/4-inch thickness.Cut with a plain or fluted cutter. Place on baking sheets; bake 8 to 10minutes until pale brown. Cool on a wire rack.

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BEST BROWNIESThese brownies are for when you need a good, strong chocolate fix in ahurry. The brownies are very thick and moist--they're meant to seem asthough maybe you didn't bake them quite long enough. Try one warm,and then good luck keeping yourself from eating the rest of the pan!

4 ounces unsweetened baking chocolate3/4 cup butter2 cups sugar3 eggs, at room temperature1 teaspoon vanilla1 cup flour1 cup chocolate chips

Preheat oven to 350 degrees. Grease a 9-inch square baking pan, orline the bottom with parchment paper.

Place chocolate and butter in a large microwave-safe bowl. Microwaveon high two minutes, until butter is melted. Stir to melt chocolatecompletely. (You can also melt the butter and chocolate in the top of adouble boiler over simmering water.)

Stir in sugar. Add eggs and vanilla; mix well. Stir in flour andchocolate chips. Spread batter in prepared pan.

Bake 35 to 40 minutes, until a tester inserted in the center comes outwith moist crumbs. Cool in pan.

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PETITE CHEESECAKESThese tiny cheesecakes are elegant and delicious mouthfuls. They'revery nice on a tea table, or as a light dessert. They also freeze well, soyou can make a full batch and have them available as needed. Makesabout six dozen.

Cakes:1 cup sugar24 ounces cream cheese, at room temperature5 eggs, at room temperature1-1/2 teaspoons vanilla

Topping:1 cup sour cream, at room temperature1/4 teaspoon vanilla1/2 cup sugar1 to 2 cups fruit jelly (any flavor)

Preheat oven to 300 degrees. Line mini-muffin pans with miniaturecupcake liners.

Cream sugar and cream cheese. Add one egg at a time, stirring wellafter each addition and scraping the bowl. Stir in vanilla.

Pour batter into pans, filling each cup 3/4 full. Bake 30 minutes; do notbrown. Cool on wire racks.

Topping: Combine sour cream, vanilla, and sugar in a small bowl.Spoon one teaspoonful of mixture onto each cake; spread to edge.Drop a bit of fruit jelly onto each cake. Return to 300-degree oven forfive minutes to set topping.


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IRISH COFFEE CAKEThat's Irish-coffee cake, not Irish coffee-cake. In honor of St. Patrick'sday, this recipe features a cake chock full of Irish whiskey. Needless tosay, it's NOT for children. It's a simple cake--a single layer, drenchedin whiskey syrup and made festive with tipsy whipped cream andchocolate shavings. Note that if you don't have self-rising flour, youcan use one cup all-purpose flour plus 1/2 teaspoon baking powder and1/2 teaspoon salt. Serves eight.

Cake:1/2 cup butter, at room temperature1/2 cup plus 1 tablespoon sugar2 eggs, at room temperature1 cup self-rising flour, sifted2 tablespoons instant coffee powder2 tablespoons water

Syrup:2/3 cup strong black coffee (or 4 teaspoons instant coffee powderdissolved in 2/3 cup water)1/2 cup plus 1 tablespoon sugar4 tablespoons Irish whiskey

Topping:2/3 cup whipping creamPowdered sugar to taste1 tablespoon Irish whiskeyGrated chocolate

Preheat oven to 350 degrees. Grease and flour an 8-inch springformpan, or line the bottom with parchment paper.

Cream butter and sugar until light and fluffy. Beat in eggs; scrapebowl. Add flour; mix well. Dissolve coffee powder in water; stir intobatter and mix thoroughly.

Scrape batter into prepared pan. Bake 35 to 40 minutes, until a testerinserted in the center comes out clean. Remove cake from pan and cool
























on a wire rack. Wash and dry pan.

Syrup: Place coffee and sugar in a small saucepan. Bring to a boil,stirring to dissolve sugar. Boil one minute. Remove from heat; stir inwhiskey.

Return cake to clean pan. Pour hot syrup over cake. Let cool forseveral hours to soak up syrup.

Turn cake out onto a serving plate. Whip cream, sweetening justslightly with powdered sugar. Stir in whiskey. Spread cake with cream;chill. Just before serving, sprinkle top with grated chocolate.



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APPLE CRISPThis is an old-fashioned dessert to enjoy on a comfortable, relaxedevening. Crunchy sweet topping marries perfectly with tart apples; justtop with vanilla ice cream and all will be right with the world. Servessix.

4 cups peeled, sliced tart apples (such as Granny Smith)1 teaspoon cinnamon1/2 teaspoon salt1/4 cup water3/4 cup flour1 cup sugar1/3 cup butter

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Placeapples in pan; sprinkle with cinnamon, salt, and water.

In a small bowl, sift together flour and sugar. Cut in butter with apastry blender or two forks. Drop mixture over apples. Bake 40minutes, until top is golden.



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MONKEY BREADHere's that handy loaf of frozen bread dough again. This time it's thebasis for bubbles of moist bread, coated with sweet sugar-cinnamon.Serve for breakfast or brunch--folks will be licking their fingers andasking for more.

1 loaf frozen bread dough (white or sweet), thawed1/4 cup sugar1/4 cup brown sugar1 teaspoon cinnamon1/2 cup coconut or chopped nuts (optional)1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9- or 12-cup bundt pan (you canalso use two loaf pans, or a tube pan with a solid bottom).

Cut dough into 24 small pieces. Combine sugars, cinnamon, andcoconut or nuts. Coat dough pieces with butter, then roll in sugarmixture. Place in prepared pan.

Cover; let rise in warm place until doubled in size. Bake 35 to 40minutes. Cool one or two minutes; loosen edges and carefully turn outonto serving plate.



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SOUR CREAM CHOCOLATECHIP CAKEMy Wisconsin cousin Polly gave this recipe to me. It's a sure-firewinner for picnics, potlucks, and family get-togethers. Serves 16.We're starting a new feature today, at the request of many readers:nutritional information for each recipe. Per serving: 309 calories, 13.2grams fat, 3.9 grams protein, 47 grams carbohydrates, 62 milligramscholesterol, 247 milligrams sodium, 1.4 grams fiber.

2 cups flour1-1/2 cups sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1-1/3 cups sour cream, at room temperature2/3 cup butter, at room temperature1 teaspoon vanilla3 eggs, at room temperature

Topping1/2 cup sugar1 teaspoon cinnamon1 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 13-inch by 9-inch pan.

In a large bowl, blend all cake ingredients at low speed untilmoistened. Beat three minutes at medium speed. Pour half of batter(about 2-1/2 cups) into prepared pan.

In a small bowl, combine 1/2 cup sugar and cinnamon. Sprinkle half ofmixture and half of chocolate chips over batter. Pour remaining cakebatter over; top with remaining cinnamon/sugar and chocolate chips.Bake 35 to 40 minutes, until a tester inserted in the center comes outclean.


























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