Foods Recipes

8 ea Leaves phyllo

1 c Dried apricots

1/2 c Honey

2 c Water

1/2 ts Agar-agar powder

8 oz Tofu

1/2 ts Vanilla

2 tb Lemon juice

16 oz Can apricot halves

1/4 c Apricot jam

1 oz Melted chocolate, optional

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer

to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

1 pk 6 oz chocolate chips

1 pk 8 oz butterscotch chips

1 cn 4 oz chow mein noodles

1 c Cashews or peanuts

Melt the bits in a double boiler or in a microwave oven. Add the chow mein noodles and nuts. Drop on wax paper by teaspoonfulls and let cool.

----------------------------------BROWNIES---------------------------------- 1/2 c Butter

2 oz Semisweet chocolate

2 Eggs, well beaten

3/4 c Sugar

1/2 c Flour

1/4 ts Salt

1/2 c Pecans, chopped

1/4 c Amaretto liqueur

------------------------CHOCOLATE AMARETTO FROSTING------------------------ 3 tb Butter

ds Salt 1 1/2 c Confectioner's sugar

4 1/2 ts Amaretto liqueur

4 1/2 ts Cocoa butter

4 1/2 ts Hot coffee

-----------------------------WHITE ALMOND ICING----------------------------- 1/3 c Confectioner's sugar

ds Salt 1/4 ts Almond extract

1/4 c Half-and-half

Preheat oven to 325 degrees. Melt butter and chocolate in a saucepan over low heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt and pecans, mixing well. Pour batter in a greased 8" square pan and bake for 30 to 35 minutes. Brownies should still be

soft. Remove from oven and let cool slightly. Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight. Spread Chocolate Amaretto Frosting over brownies and then drizzle White Almond Icing in a criss-cross pattern on top. CHOCOLATE AMARETTO FROSTING: Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and beat until smooth. WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add half-and-half a little at a time, mixing until smooth.

1 c Butter

1/2 c Brown sugar

1/2 c Sugar

1 ea Egg yolk

1 ts Vanilla

2 c Flour

10 oz Chocolate chips

1 c Finely chopped nuts

Cream butter and sugar, add egg yolk and vanilla. Stir in flour. Spread mixture thinly on greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Melt chocolate over hot water and spread over warm baked cookies. Sprinkle on nuts and press them firmly. Cut in bars while still warm. Let stand until chocolate is dry.

3/4 c Unblanched almonds,*

1/2 c Butter

1/2 c Sugar

1 tb (rounded) flour

1 tb Heavy cream

1 tb Milk

* finely ground These cookies require precision timing and fast action but the results are worth the trouble. I make them for holidays and special occasions, but they are delicious anytime. Preheat oven to 350?. Butter and flour baking sheet. In a small, heavy pan, place all ingredients. Cook over low heat, stirring constantly until butter melts. Drop by teaspoonful: onto baking sheet (do not bake more than six at one time). Bake at 350? for 7-9 minutes. Cookies should be only slightly brown and still bubbling at the center. Let cool only for a minute or so until the edge is firm enough to lift with a thin spatula Then, working quickly, lift cookies and turn them top side down onto paper towels. Roll over the handle of a wooden spoon to get a cylinder shape and let cool until crisp. Use a fresh cookie sheet for each baking to avoid cookies sticking on sheet. If cookies get too firm to roll over the spoon handle, place back in the oven for a few moments. Store cookies in an airtight cookie jar or tin. They will keep for a long time, and can be made well ahead of the holiday season. Variations: These cookies also can be left flat-make them smaller if you do that; however, they don't have the flair of the rolled lacy effect. Or roll ends of cooled cookies in melted chocolate. Yield: 2 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer