Foods Recipes

1/4 c Shortening

1/4 c Brown sugar

1 Egg yolk

1/2 ts Vanilla

1/2 c Flour

1/4 ts Salt

2 tb Diet raspberry spread

Cream shortening and sugar together. Beat in yolk and vanilla. Stir in flour and salt. Roll dought into 20 balls and place on ungreased baking sheets. Dent the top with the end of a table knife. Bake at 350F for 5 min then dent tops again. Continue to bake another 5 min or until lightly browned. Spoon 1/2 tsp diet spread in depressions while still hot. Makes 20 cookies. One serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils Choice Source: Measure for Measure and Other "Stirring" Things Calgary General Hospital copyright 1984 Shared by Elizabeth Rodier 4/93 NOTE: Double recipe can use either 2 yolks or one whole egg.

----------------------------------FILLING---------------------------------- 1/2 c Sugar

3 tb Flour

1/4 ts Nutmeg

1/4 ts Cinnamon

Salt 4 c Peaches, sliced & peeled

2 ts Margarine

-----------------------------------CRUST----------------------------------- 5 1/2 c Flour

2 ts Salt

1 lb Shortening

1 ts Vinegar

1 c Water

CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate. FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt. Mix well & add to pie crust. Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400F for 35-40 minutes.

2 c Dry white wine

1/2 c Sugar

4 Eggs

1 ts Grated lemon rind

1 ts Grated orange rind

Wine Cream--(German) Combine all of the ingredients in top of a double boiler. Cook, beating with a whisk or fork until frothy and thickened. Pour into serving dishes and chill. Serve with whipped cream if you like.

3 Eggs

1/3 c Water

1 c Cake flour*

1/4 ts Salt

1/3 c Granulated sugar

1 c Dry white wine

3 tb Butter or margarine

1 pk Frozen strawberries(10oz)

1 tb Lemon juice

1 c Granulated sugar

1 ts Vanilla

1 ts Baking powder

Powdered sugar 4 ts Cornstarch

2 Eggs,slightly beaten

2 tb Cornstarch

3/4 c Currant jelly

Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum foil; grease. Beat 3 eggs in small mixer bowl until very thick and lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1 cup granulated sugar gradually. On low speed, mix in water and vanilla. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Remove foil; trim stiff edges if necessary. While hot, roll cake and towel beginning at narrow end. Cool on wire rack. Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart saucepan. Stir in wine. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter. Refrigerate until chilled. Unroll cake and remove towel. Spread filling over roll to within 1/4 inch of edges; roll up. Refrigerate at least 1 hour. Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve with cake. *NOTE: If self-rising flour is used, omit baking powder and salt.

1 Jar marshmallow cream for

-each color desired Icing color This stays very shiny and is easy to cut through. These decorations will not dry hard as Wilton color-flow & must be done directly on the cake or cookie. CAUTION - Marshmallow cream will be VERY HOT. TO PREPARE MARSHMALLOW CREAM - Pan Method: Place about 1 1/2" water in a large skillet or electric pan. Depending upon design, set up to four jars of marshmallow cream (one for each color) into pan and bring water to a boil. For faster heating, fill jars only halfway. Add icing color as the cream softens, stir until color is well blended. Let simmer, then stir until cream is smooth. Leave jars in water while you decorate. Microwave Method: Place the desired amount of marshmallow cream in a bowl. Add desired past color. Microwave on high power for about 10 to 12 seconds, then stir. If not softened (the total time depends on quantity being heated) microwave again for 7 to 8 seconds more. After heating, stir until color is completely blended. TO DECORATE: Trace pattern on cake with a toothpick. Outline design with stiffened buttercream or royal icing (royal is preferred as the heat of the marshmallow cream may soften buttercream) and tip 3. Let outlines dry for 10 minutes or more. Cut a very small opening in the end of a parchment bag and fill with marshmallow cream. "Flow-in" by filling in along the edges of the outline first, squeezing gently and letting the icing flow up to the outline almost by itself. Work quickly; filling in design from the outside edges in and from top to bottom. If you're working with a large area, have 2 parchment bags ready so it won't set up before you're done. If the marshmallow starts cooling and won't flow smoothly, simply microwave bags for about 7 to 8 seconds on high power. Any remaining cream can be stored in a jar & reused by microwaving for 8-9 seconds until soft.