Eggnog Parfait Pies

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Ingrients & Directions

1 pk Lemon-flavored gelatin 2 Well-beaten egg yolks
1 c Hot water 2 Stiff-beaten egg whites
1 pt Vanilla ice cream . . .
. . . 4 To 6 baked pastry tart
1/4 ts Nutmeg -shells
3/4 ts Rum flavoring

. . . Whipped cream Candy decorettes

Dissolve gelatin in hot water. Cut ice cream in 6 chunks; add to
gelatin and stir till melted. Chill until partially set. Add nutmeg
and flavoring. Stir in egg yolks; fold in egg whites. Pour into
cooled tart shells; chill till set. Top with whipped cream and
sprinkle with candy decorettes.

6 servings

Chocolate Ribbon Pie

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Ingrients & Directions

4 oz Philadelphia Cream Cheese;
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
2 c Cold milk
2 pk (4 oz) JELL-O Chocolate
-Flavor Instant Pudding &
-Pie Filling

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until
smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom
of crust.

Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 2 minutes. (Mixture will be thick.) Pour over cream cheese

Refrigerate 4 hours or until set. Just before serving, spread
remaining whipped topping over pudding layer. Garnish with shaved
chocolate or chocolate curls.

8 servings

Jello Flavored Cake

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Ingrients & Directions

1 1/2 c Granulated sugar
2 c Cake flour
2 ts Baking powder
1 pk (3 ounces) jello
3/4 c Milk
2/3 c Oil
2 tb Lemon extract
4 Eggs separted

Contributed to the echo by: Janice Norman Jello Flavored Cake In one mixing
bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin
together. In another bowl, combine milk, oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg
yolks in one at a time into the batter. Whip egg whites until stiff but not
dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into
the batter.

Grease ring pan with vegetable shortening and dust with flour. Spoon batter
into pan and bake at 325 F. 40 to 50 minutes until cake springs to the
touch. Turn out immediately onto a wire rack.

Decorate with a thin icing and trim with what ever you want.

Note: I used strawberry jello and extract and decorated after drizzling
icing on top with fresh strawberries cut in half. I also have used orange
jello. Decorate with candied orange slices. I also found that 40 minutes
was too long to bake this cake in my oven.


1 Servings

Java Pound Cake

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Ingrients & Directions

1 c Butter
1 1/4 c Sugar
4 Eggs
1/2 c Brewed coffee
2 1/4 c Flour
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
1/2 ts Mace

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: (Erica D. Rodgers)

Source: The Coffee Book by Christie and Thomas Katona

Preheat oven to 325 degrees F. Using an electric mixer, cream butter and
sugar until light and fluffy. Add eggs, beating well after each addition.
Add coffee and vanilla. Sift dry ingredients together and add to creamed
mixture. Pour into a well greased 9 x 5 inch loaf pan which has been lined
with parchment paper on the bottom. Bake for 1 hour and 25 minutes or until
cake tests done. Cool in pan for 15 minutes and then turn out on a rack to
cool completely.

Now for my changes: I used a gourmet flavored coffee to make the brewed
coffee with. The flavor that I used was buttered rum. In place of the
vanilla (I thought it would clash with the rum coffee) I used Myer’s
Original Spiced Rum. Also, since I didn’t have any mace on hand, I used
nutmeg instead. All in all, it turned out well.



From archives. Downloaded from Glen’s MM Recipe Archive,

12 Servings

Jalapeno Potato Cakes

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Ingrients & Directions

5 Boiled potatoes
4 tb Jalapeno peppers; chopped
2 Eggs
1 Ground black pepper
1 Salt
1 Oil of choice
1 Caviar, optional

Julienne potatoes with the skin on. Lightly beat eggs. In a mixing bowl,
fold all ingredients together, pat into 5 ounce cakes. Pan saute each cake
(in oil of choice) until golden brown. Serve with flavored or non-flavored
sour cream and top with caviar.

Contributor: Roy Olsen, from Chile Pepper Magazine
6 Servings

Impossible Chocolate Cheesecake

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Ingrients & Directions

2 Cream cheese packages; *
3/4 c Sugar
2/3 c Bisquick baking mix
2 Eggs
2 Semisweet chocolate;**
2 tb Kahula;***
1 ts Vanilla extract
1/2 ts Almond extract

1 Sour cream; 8-oz carton
1 oz Semisweet chocolate square
2 tb Sugar
1 tb Kahula; ***
1 ts Vanilla extract

* 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any
other coffee-flavored liqueur
Mix all ingredients except chocolate topping in a mixer; beat at HIGH
speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate.
Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5
minutes; carefully spread chocolate topping on top of cheesecake. Chill 3
hours before serving.
YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a
small saucepan; cook over low heat, stirring constantly, until chocolate
melts. Remove from heat, and stir in Kahula and vanilla; cool.

SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the
cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on


1 Servings

Honey Cheese Cake

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Ingrients & Directions

1/2 c Boiling water
1 sm Pkg Lemon flavored gelatin
1 1/2 c Evaporated milk; chilled
2 ts Lemon juice
1 ts Vanilla
8 oz Philly cream cheese
3 c Honey; (I use clover)
1 8 or 9″ Graham cracker crust

Mix gelatin with boiling water, cool. Do not let set. Cream cheese with
honey, lemon juice and vanilla. Whip chilled milk. Fold into cheese
mixture. Pour into prepared graham cracker crust. Let chill before serving.

1 Servings