Foods Recipes

6 lg Eggs, beat until pale yellow

-and very frothy 4 c Cane sugar, adding one cup

-at a time; beat until very -smooth, Scraping bowl often 2 tb Vanilla, and beat in well

1 ts Salt

2 qt Heavy whipping cream; slowly

-add this cream to the Eggs/sugar/vanilla/salt -mixture Pour mixture into ice cream -maker 1 1/2 qt Of half 'n half; stir

-briskly while adding to -mixture This is a "hard-work great-tasting" ice cream Freeze ice cream as per manufactures recommendation This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days.

2 c To 2 1/2 c unbleached white

-flour 1 pk Dry yeast (about 1 Tbs)

1 c Sweet butter, room temp

2 Egg yolks, beaten

3/4 c Sour cream

Filling: 2 c Almonds, toasted and

-coarsley ground 2/3 c To 3/4 c brown sugar, firmly

-packed 2 Egg whites

1 pn Of salt

From "Sundays at Moosewood Restaurant." Yields 24 pastries Rogaliki, which means "little horns," are a specialty of the southern Ukraine. They are flaky pastries stuffed with sugar and nuts, and I warn you, they can be addictive. Although I am seldom interested in sweets, these are "devilish horns," tempting even me to eat just one more! Pastry: For the pastry, mix together the flour and yeast in a med bowl. Cut in the butter with a pastry fork until the mixture resembles coarse meal. Stir in the egg yolks and sour cream and mix well. The mixture will still be crumbly. Form the dough into a ball using your hands, working it as little as possible. The less you knead, the more tender the pastry will be. The dough will be tacky. Wrap it in waxed paper and chill it for at least 2 hours. Prepare the filling by combining the ground almonds and sugar in a small bowl. Beat together the egg whites and salt until stiff, but not dry, and carefully fold them into the nut mixture. Preheat the oven to 375F. When the dough is thoroughly chilled, divide it into three balls. Using a floured rolling pin, roll out three circles about 1/8" thick. Work on a well-floured surface to prevent

the dough from sticking. Cut each circle into eight pie-shaped wedges and spread the wedges with the filling. Starting at the wide end, roll each wedge up like a little croissant and then pull the ends into a curve to form a "horn." Make sure the point is on the bottom so the "horns" will not open up while baking. Place the almond crescents on a lightly oiled baking sheet and bake for about 30 - 40 min, until golden and puffed.

Butter 9 Twinkies

3 Eggs; Large, Seperated

Cream Of Tartar; Dash of 1/2 c Sugar

1/2 t Vanilla Extract

6 oz Chocolate Chips; Semisweet

1 c Pecans; Chopped

1 c Heavy Cream; Whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.

1/2 Grapefruit

1 Orange

1 c Fresh pineapple

6 Marshmallows

6 Maraschino cherries

1/2 c Moist shredded coconut

2 tb Maraschino juice

3 Egg whites

6 tb Confectioner's sugar

Remove segments from membrane of grapefruit and orange, slice pineapple and cut marshmallows and cherries into eighths. Soak marshmallows and coconut in combined juices. Beat egg whites until stiff and fold in sugar. Combine with fruits and coconut marshmallow mixture. Freeze in refrigerator tray until firm. For an extra taste treat add 1 tb of brandy or some people like to add 1/2 cup of seedless raisins.

1 Pkg Fillo Sheets

1 lb Butter, melted

1 lb Walnuts, chopped

3 c Sugar, white granulated

1/2 ts Ground Cloves

1 ts Ground Cinnamon or

1/4 ts Ground and 1 Stick Cinnamon

9 x 13 Pyrex Baking Dish

Pastry Brush 1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon

ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, one sheet ata a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together. 5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely. 7. SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.