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.

Yields
6 servings

Toll House Pie

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Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Chocolate Ribbon Pie

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Ingrients & Directions


4 oz Philadelphia Cream Cheese;
-softened
2 tb Sugar
1 tb Milk
1 8-oz tub Cool Whip?; thawed
-& divided
1 6-oz or 9 in prepared
-chocolate flavored crumb
-crust
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
layer.

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


Yields
8 servings

John Nunziata’s Chocolate Cheesecake

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Ingrients & Directions


1 1/2 c Graham wafer crumbs
5 tb Butter – melted
2 tb Sugar
2 tb Chocolate – semisweetened,
Grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese – 8-oz.
12 pk Chocolate – semisweet,
1-oz. squares
1 c Sour cream
3/4 c Butter – melted
Whipped cream (optional)

Contributed to the echo by: Fred Towner Originally from: Calgary Sun –
Monday, June 18, 1990 John Nunziata’s Chocolate Cheese Cake

Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into pan.
Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove
from pan. Chill and serve with whipped cream.

Serves 10.

From

Yields
10 Servings

Jill’s Fruitcake

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Ingrients & Directions


4 c All-purpose flour, divided
1 1/2 c Pecan halves, divided
1 c Chopped almonds
1 c Chopped pecans
1 c Chopped dates
1 lb Fruitcake mix
1/2 lb Red and green candied
– cherries
1 ts Baking powder
1/2 ts Salt
1 tb Ground cinnamon
1 tb Ground cloves
1 tb Ground allspice
1 tb Freshly grated nutmeg
3/4 c Butter
2 c Sugar
5 lg Eggs
1 ts Vanilla extract
Brandy

LINE 6 (5x3x2 inch) loafpans with parchment paper; set aside.

COMBINE 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients,
tossing gently to coat. Set aside.

BEAT butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, one at a time, beating until blended
after each addition.

ADD vanilla, beating well. Gradually add flour mixture, mixing well.

STIR fruit mixture into batter; stir in remaining 1/2 cup pecan halves.
Spoon batter evenly into prepared pans; smooth tops of cakes with back of a
wet spoon.

BAKE at 325 F for 20 minutes; decrease temperature to 300 F, and bake 40
minutes or until cake springs back when lightly touched. Cool in pans on
wire racks 20 minutes; remove from pans, and cool completely on wire racks.

PEEL paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in
airtight containers in a cool place.

POUR a small amount of brandy over cakes weekly for 4 weeks; then monthly.

From

Yields
6 Loaves

Jewish/catholic Apple Cake

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Ingrients & Directions


Dot metzinger dfvf10b
4 Macintosh apples; peeled
-Cored and sliced or cubed
2 ts Cinnamon
5 tb Sugar
3 c Flour; sifted
2 c Sugar; separated
1 c Vegetable oil
4 Eggs
1/4 c Orange juice
3 ts Baking powder
2 1/2 ts Vanilla
1 ts Salt
1 c Chopped walnuts; (optional)

Preheat oven to 350^. Combine cinnamon and 5 tablespoons sugar and sprinkle
over apples; set aside. Combine and beat remaining ingredients (except
walnuts) in large bowl until smooth. Stir in walnuts. Pour 1/2 batter into
a well greased 10-inch tube pan. Arrange 1/2 of apple mixture over it. Pour
in the rest of batter and arrange the rest of the apples on top of the
batter. Bake at 350^ for 1 1/2 hours. Allow cake to cool in an upright
position. May be frozen for future use.

NOTE: if apples look small then use 5 instead of 4!

Yields
8 Servings

Jewish Honey Cake

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Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.


Yields
1 Servings

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings

Jerry’s Famous Fabulous Cheesecake

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Ingrients & Directions


-CRUST-
1 1/2 pk Graham cracker crumbs
1 c Sugar
1 ts Cinnamon
1/4 c Pecans, chopped
3/4 c Butter, melted

FILLING
1 lb Cottage cheese, small curd
1/4 lb Butter, melted & cooled
2 8 oz pkgs cream cheese
1 1/2 tb Lemon juice
1/2 ts Vanilla extract
1 1/2 c Sugar
3 tb Cornstarch
3 tb Flour
4 Eggs
1 pt Sour cream

CRUST: Mix dry ingredients. Add butter and blend. Press the crust on the
bottom insides of a 10″ spring form pan.

FILLING: Use electric mixer on medium speed. Stir the cottage cheese. Add
the remaining ingredients, beating well after each addition. Bake at 350^
for 30 minutes; reduce heat to 325^ and bake an additional 30 minutes. Turn
oven off and let the cheesecake sit in the oven with the door closed for 1
hour. Use fresh blueberries of strawberries for topping.


Yields
12 Servings

Jerry Lewis’ Vinegar Cake

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Ingrients & Directions


1/2 c Butter
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
2 Squares bitter chocolate;
-melted
2 c Flour; sifted
1/2 c Sour milk
1/2 ts Salt
1 ts Baking soda
1 tb Vinegar

Cream together butter and sugar until light and fluffy. Stir in eggs. Add
vanilla and blend well. Add chocolate. Sift flour with salt and add to
creamed mixture, alternately, with sour milk. Mix together soda and
vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake at
375F degrees for 25 minutes.

From

Yields
12 Servings