BORDEN CRACKER JACK

You'll Need:

4 quarts popped popcorn (or 2 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons butter
1 cup brown sugar
? cup light corn syrup
2 tablespoons molasses
? teaspoon salt

Procedures : 1. Preheat the oven to 250 degrees. Combine the popcorn and peanuts in a metal bowl, and place in the preheated oven. Mix all the remaining ingredients in a saucepan stirring over medium heat. Bring the mixture to a boil and cook for 20 to 25 minutes or until you notice the mixture turning a slightly darker brown.
2. Remove the popcorn and peanuts form the oven, and working quickly pour the caramel mixture in a fine stream over them. Then place back in the oven for 15 minutes. Mix well every 5 minutes, so that all of the popcorn is coated. Cool and store in a covered container to preserve freshness.

Makes 4 quarts.

Frozen Peanut Butter Pies

You'll Need:

1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts

2 baked (8-inch) pie shells
Chocolate curls


Procedures : Beat the confectioners' sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally. Add the peanut butter.
Beat until mixed. Add the milk gradually, beating constantly until mixed. Fold in the whipped topping and peanuts.

Spoon into the pie shell.

Freeze for 15 to 30 minutes. Cut into slices. Top each slice with chocolate curls.

Hint: Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet. Spread the chocolate into a two- to three-inch strip. Let stand until the chocolate is cool and slightly sticky but not firm. Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil. Transfer the curl with a wooden pick to a plate. Repeat the process with the remaining chocolate. Chill until just before serving.

SERVINGS: 6 - 8

Cranberry Tart

You'll Need:

2 cups fresh cranberries, chopped

1/2 cup walnuts, chopped
1-1/2 cups sugar
1 cup flour
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter, melted

2 eggs, lightly beaten
1 teaspoon grated orange zest

1/4 teaspoon orange extract
Confectioners' sugar


Procedures : Combine the cranberries, walnuts and 1/2 cup of the sugar in a bowl and mix well. Pat the cranberry mixture into a buttered 10-inch springform pan.
Combine the remaining 1 cup sugar, flour and salt in a bowl and mix well. Stir in the butter, eggs, orange zest and flavoring. Pour the batter over the cranberry mixture. Place the springform pan on a baking sheet with sides.

Bake at 350 degrees for 40 to 45 minutes. Cool in the pan on a wire rack. Remove the pan cuff when the tart cools. Dust with confectioners' sugar. Serve on a cake pedestal.


Hint: Do you know how to tell if a cranberry is ripe? Try dropping a few on your counter. If they bounce, then they are ripe.

SERVES: 8

Oven Caramel Popcorn

You'll Need:

Popcorn (to equal 8 to 9 quarts popped)
2 cups brown sugar
1 cup margarine
1 teaspoon salt
1/2 cup light corn syrup

1 teaspoon vanilla
1/2 teaspoon soda

Procedures : Preheat oven to 250 degrees. Pop popcorn to equal 8 to 9 quarts. Bring brown sugar, margarine, salt, syrup and vanilla to a boil. Continue to boil for 5 minutes. Add baking soda, stir and quickly pour over the popped corn, coating well. Bake on two cookie sheets for 1 hour, stirring 3 times. Store in tightly closed tins.

YIELDS: 8 ? 9 quarts

California Dreams

You'll Need:

32 caramel candies

1/3 cup evaporated milk

1/2 cup flour
1/2 teaspoon baking soda

1/4 teaspoon salt
1/2 cup dark brown sugar, packed

1/2 cup rolled oats
4 Tablespoons butter or margarine, softened

6 ounces semi-sweet chocolate chips
1/2 cup chopped pecans


Procedures : 1. Preheat oven to 350 degrees.
2. In the top of a double boiler, combine caramels and milk. Heat over simmering water until melted, stirring occasionally. Remove from heat and set aside.
3. Sift together flour, baking soda and salt in a medium bowl. Stir in brown sugar and oats. Mix in butter until mixture forms coarse crumbs.

4. Press 1/2 of the flour mixture evenly into a buttered 8-inch square pan. The layer will be fairly thin. Sprinkle chocolate chips and pecans over surface evenly. Pour caramel mixture over chocolate chips and nuts. Sprinkle with remaining flour mixture.

5. Bake for 20 minutes or until lightly browned. Cool. Refrigerate until set, then cut into squares.

YIELDS: 16 squares

Brazo de Mercedez

You'll Need:

2 can condensed milk
1 t vanilla
2 ? c cake flour

? c confectioner
1 c sugar

8 pcs. eggs
oil


Procedures : Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed. Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar.

Filling : Combine eggyolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens. Remove from fire, apply the filling into baked products.
Roll as in jelly roll.

Crema de Fruta

You'll Need:

2 ? c cakeflour
1 t vanilla
1 t baking powder
1 c sugar
5 pcs. eggs
1 box alsa gulaman
? c oil
? t cream of tartar
? c pineapple juice
? c sugar

For Filling
3 pcs. eggyolk
1 can condensed milk
1 can nestle cream
1 can all purpose cream
For Toppings :
1 big can Fiesta
Fruit Cocktail drained
1 c sugar
1 pk. Raisins

Procedures : Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at the center and blend thoroughly. Beat eggwhites until fluffy and fold in the batter mixture. Put custard mixture on the center on top of bread then put the fruit cocktail then the gelatin. Wait until the gelatin hold its shape.
For Filling : Put or combine eggyolk, condensed, Nestle cream and all purpose cream in a carajay and heat until thick.

Jelly Roll

You'll Need:

1 c cakeflour
1 bottle pineapple reserve
oil for greasing
1 c sugar
1 t cream of tartar
cloth of wax paper
5 pcs. eggs(separated)
? c water bond paper
1 t baking powder
? c sugar


Procedures : Combine sifted cakeflour, baking powder and sugar together. Pour eggyolk, vanilla and water. Mix well. Beat eggwhite till foamy and add gradually with sugar beat peaks formed. Cut and fold a merique into batter mixture and blend well. Pour in utility tray with wax paper. Bake until done. Cool and place into pastry cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done, roll the place in the pastry cloth. Slice in 2-10 equal portion.

Macapuno Pandan Roll

You'll Need:

5 pcs. eggyolk
1 t vanilla
1 t baking powder
? c pandan juice
1 ? c cakeflour
? c cream of tartar
1 c sugar
? c sugar
Macapuno (preserved) oil, food color


Procedures : Sift flour. Place in a bowl together with baking powder. Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of tartar and sugar, beating well until very stiff but not dry. Add food color to the batter mixture. Fold batter mixture into beatened eggwhites and pour into oiled pan. Bake at 250o F for 20-25 mins. Invert in cheese cloth with sugar. Let it cool spreading filling and roll

Almond Gelatin with Fruit Cocktail and Lychees

You'll Need:

1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor
1 can (17 ounces) fruit cocktail, refrigerate before using
1 can (10 ounces) lychees, refrigerate before using

Procedures : Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together

Sweet Potato Pudding

You'll Need:

3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder
1 tablespoon brown sugar
1 cup cane sugar
1 tablespoon unsalted butter
blanched almonds and raisins

Procedures : Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.

In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.

Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.

Huckelberry Pie

You'll Need:

3 cup(s) , Huckleberries
1 cup(s) , Sugar
1/2 teaspoon(s) , Almond Extract
2 pieces , Fresh Pie Pastry 2 pieces, 1 for top and bottom
1 cup(s) , Apple Grated
2 tablespoon(s) , Flour
1 pinch , Salt

Procedures : Measure ingredients into a two-quart mixing bowl and mix well.
Pour into unbaked pie shell.
Cover with top crust and bake at 375 F for about one hour or until nicely browned

Hot Fudge Sundae Cake

You'll Need:

1/2 cup(s) , Water
1/4 cup(s) , Butter
1 cup(s) , Flour
3/4 cup(s) , Sugar
3 tablespoon(s) , Unsweetened Cocoa
1/2 cup(s) , Baking Soda
1/4 teaspoon(s) , Salt
1/4 teaspoon(s) , Cinnamon
1/4 cup(s) , Buttermilk
1/2 teaspoon(s) , Vanilla
1 large , Egg
1 cup(s) , Hot Fudge Sauce

Procedures : Heat oven to 350?. Spray 9" square pan with
nonstick cooking spray.

In small saucepan, heat water and butter until
butter melts; set aside. Lightly spoon flour
into measuring cup; level off. In large bowl,
combine flour, sugar, baking soda, salt and
cinnamon; mix well. Add water mixture, buttermilk,
vanilla and egg. Beat at low speed until
moistened; beat 2 minutes at medium speed. Pour
into spray coated pan. Bake at 350?. 15-25 minutes
until toothpick inserted in center comes out
clean. Meanwhile, heat fudge sauce as directed on
container, spread on hot cake. Bake an additional
10 minutes. Cool 10-15 minutes, serve warm. If
desired, garnish with whipped topping and
maraschino cherries

Halloween Cookies

You'll Need:

1/2 cup(s) , Shortning
1 3/4 cup(s) , Sugar
1 large , Egg
3 cup(s) , Flour
1/4 teaspoon(s) , Salt
3 teaspoon(s) , Baking Powder
1/2 cup(s) , Milk
1/2 teaspoon(s) , Vanilla Extract
1/4 cup(s) , Water
2 large , Egg Whites Stifly Beaten
1/2 tablespoon(s) , Orange Juice

Procedures : Thoroughly cream shortening and 1 cup of sugar; add egg and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Roll 1/2 inch thich on lightly floured surface. Cut with floured halloween cookie cutters. Bake on greased cookie sheet in moderate oven (375) about 15 minutes

Greek Pie

You'll Need:

2 cup(s) , Flour
1 cup(s) , Sugar(plus 3 teaspoons)
1 cup(s) , Butter Melted
16 ounces , Cream Cheese
1 packet(s) , Lime Jello
8 ounces , Whipped Topping
2 teaspoon(s) , Vanilla

Procedures : Mix thoroughly first three ingredients (3 teaspoons of the sugar).
Press into bottom of 13 by 9 inch pan (not sides).
Bake about 30 minutes at 350 F, or until lightly brown.
Let cool slightly.
Prepare jello in 2 cups boiling water.
Cool.
Cream the cheese, 1 cup of sugar and vanilla.
Mix well with cooled jello and cool whip on low speed.
Pour into baked crust.
Sprinkle with finely chopped pecans.
Put into refrigerator until firmly set

Grasshopper Pie

You'll Need:

1 1/2 cup(s) , Chocolate Wafer Crumbs
1/2 cup(s) , Sugar
1/4 cup(s) , Unsalted Butter
1 1/2 teaspoon(s) , Unflavored Gelatin
1 1/2 cup(s) , Heavy Cream Very Cold
1/4 cup(s) , Green Creme de Menthe
1/4 cup(s) , White Creme de Cacao
4 large , Egg Yolks
0 to taste , Mint Flavored Chocolate

Procedures : In a bowl, stir together the wafer crumbs, 1/4 cup of sugar, and butter until the mixture is combined well.
Pat mixture onto bottom and sides of a buttered 9 inch pie plate.
Bake in the middle of a preheated 450 F oven for 5 minutes.
Let cool completely.
In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes.
Whisk in the sugar, cr?me de menthe, cr?me de cacao, and the egg yolks.
Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160 F on a candy thermometer.
Transfer the custard to an ice water bath and stir until it is cooled and thickened.
In another bowl, beat the remaining cream until it holds stiff peaks.
Fold it into the custard thoroughly.
Pour the filling into the crust and chill the pie for at least 4 hours or until it is set.
Sprinkle with grated chocolate and serve

Glazed Fruit Pie

You'll Need:

3/4 cup(s) , Ginger Snaps Chopped Fine
1/2 cup(s) , Graham Crackers Finely Crushed
1 tablespoon(s) , Sugar
3 tablespoon(s) , Butter Melted
1 packet(s) , Unflavored Gelatin
1 can(s) , Pineapple Slices
2 small , Bananas
2 cup(s) , Strawberries Sliced
2 medium , Kiwi Fruit Peeled and Sliced

Procedures : Stir together gingersnaps, graham crackers and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375 F oven for 5 minutes. Cool.
For glaze:
Drain pineapple, reserving juice (unsweetened juice).
Cut pineapple into small pieces and set aside.
Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid.
In a small sauce pan stir together pineapple liquid and gelatin, then let stand
5 minutes.
Stir over low heat until gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup of glaze and arrange strawberries over glaze.
Stir together pineapple pieces and remaining glaze, then spoon over
strawberries.
Chill for 2 to 4 hours or until set.
Before serving, arrange kiwi fruit on pie

Ghosts On Broomsticks

You'll Need:

1 pound(s) , White Chocolate Chips
1/2 cup(s) , Red Cinnamon Candies
12 medium , Wooden Skewers

Procedures : Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place
the white chocolate chips in the smaller pot and set it over the pot of simmering water.
Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from
the heat. Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the
waxed paper, 6 to a sheet. Spoon ghost-shaped blobs of chocolate onto the paper,
partially covering each stick. Press 2 candies into each ghost for eyes. Freeze ghosts for
15 minutes, or until hard

Fudge Pie

You'll Need:

2 cup(s) , Sugar
1/2 cup(s) , Cocoa
1/2 cup(s) , Flour
1 cup(s) , Butter Melted
4 large , Eggs Beaten
2 teaspoon(s) , Vanilla
1 whole , Premade Pie Shell

Procedures : Combine all ingredients in mixer bowl. Beat until well mixed and pour into prepared pie shell. Bake at 375?F. for 25 minutes or until set

Fruit Pizza

You'll Need:

18 ounces , refrigerated cookie dough
8 ounces , cream cheese room temperature
1/2 cup(s) , sugar
1/2 teaspoon(s) , vanilla extract
3 cup(s) , Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want well drained
1/2 cup(s) , orange, peach, or apricot preserves
1 tablespoon(s) , water

Procedures : Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve