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Coconut Bavarian Cream

(use a ring mold, or other large jello type mold -- I make mine in a large heart -- makes enough for two smaller decorative molds)

1 pint half & half

2 envelopes unflavored gelatin

1 cup sugar

pinch of salt

1 tsp almond flavor

2 cups shredded coconut

1 1/2 pints whipping cream

Heat the half & half, low heat, until near boiling (bubbles form around the outer edge).

Dissolve gelatin in small amount of cold water.

Add sugar, salt & gelatin to heated cream, stir to make sure everything is dissolved, and cool to near room temperature.

Whip the whipping cream.

Add the almond flavor to the cooled gelatin & cream mixture, add the coconut, then fold in the whipped cream.

Mold & chill. Chill for several hours or overnight. Unmold on a pretty plate, garnish if desired.

Now, you must PROMISE me that you will use real half and half and real whipping cream (NO Cool Whip) or I will be very upset and you will make a poor & wimpy copy of this elegant dessert.

Now...for the real treat....Caramel Sauce to drizzle over the individual servings.

My recipe says to cook this in a double boiler....after making this recipe for 25 years, I finally made it in a small pan, over direct heat, very low temps...it turned out the best it ever has. You decide for yourself...if you are willing to stand there and stir and watch it, it's worth it to cook it slowly over direct heat.

Caramel Sauce

1 Tablespoon butter (yes, butter)

1 pound of brown sugar

1 cup half and half cream

2 egg yolks

pink of salt

1 tsp vanilla

Combine butter and sugar in double boiler. Add cream, then beaten egg yolks, & salt. Cook, stirring regularly until smooth and thick, let cool slightly, add vanilla, pour into gravy boat, cream pitcher, or something similar for serving purposes. This makes a lot...

Drizzle over individual servings of Coconut Bavarian Cream...and then use the rest for ice cream and other temptations. My kids called this dessert "Mashed Potatoes & Gravy" when they were little.

Enjoy!

Sue K.

Pineapple Cake

1 pound powdered sugar

1/2 cup shortening

1/2 cup butter

3 tablespoons milk

1 teaspoon vanilla

2 eggs

2 cups flour

2 teaspoons baking powder

20 ounce can of crushed pineapple (don't drain it)

1 cup chopped nuts (I used walnuts because I didn't have pecans)

3/4 cup shredded coconut

3/4 cup mini marshmallows

Cream the shortening and butter; add the powder sugar and cream. Add the milk, vanilla and eggs; mix well. Add the flour, baking powder and pineapple, mix well. Stir in nuts. Pour into a 9 X13 baking pan, that has been greased and floured. Sprinkle raw cake with the shredded coconut. Bake at 350 degrees for 30-40 minutes. Remove from oven and top with mini marshmallows. Put cake under broiler until the marshmallows fluff and start to brown.

Denise in PA

Garlic Glazed Chicken* (aka Clean-Your-Sinuses Chicken)

6 boned and skinned chicken breast 1/2's

1/2 cup coarsely chopped garlic (you read that right)

1 1/2 cups unseasoned rice vinegar

1/2 cup soy (I used low sodium)

5 TBSP honey

2 tsp crushed dried hot chili

2 TBSP olive oil ( I used 1/2 olive/ 1/2 toasted sesame oil)

1/4 cup green onion, chopped

1/4 toasted sesame seeds

Cut chicken into bite sized pieces, set aside

In bowl combine garlic, vinegar, soy, honey, chili..set aside.

Place wok over high heat, when hot but not smoking cook the chicken until

opaque. Transfer to colander and set over a bowl to drain.

Pour garlic mixture into wok and cook over med-high heat, stirring often,

until reduced to syrup consistency (about 15 min).

Return chicken to pan and cook, stirring constantly until the pieces are

lightly glazed (about 2 minutes).

Transfer to serving bowl, sprinkle with sesame seed and green onion. Serve

over noodles or I liked brown/wild rice.

~the garlic is NOT overpowering at all!

marian

if you don't want a "deep dark" chocolate;

just cut back the cocoa powder to 3/4 cup for the

3-layer and 1/2 cup for the 2-layer cake...that'll

give you a 'normal' chocolate flavor. ;)

Deep Dark Chocolate 3-layer Cake (2-layer or 9X13

amounts are in the paranthees)

3 cups sugar (2 cups)

2 5/8 cup flour (1 3/4 cups)

1 1/8 cup cocoa (3/4 cup)

2 1/4 teaspoons baking soda (1 1/2 t.)

2 1/4 teaspoons baking powder (1 1/2 t.)

1 1/2 teaspoons salt (1 teaspoon)

3 eggs (2 eggs)

1 1/2 cups milk (1 cup)

3/4 cup oil (1/2 cup oil)

3 teaspoons vanilla (2 t.)

1 1/2 cups boiling water (1 cup)

Mix dry ingredeints. Add eggs, milk, oil and vanilla.

Stir in boiling water, batter will be very thin.

Fill pans 3/4 of the way full. Bake at 350 degrees

until cake is done (I'm guessing 40 minutes or so).

Buttercream Frosting

2 pound powdered sugar

1 cup real butter (room temperatur)

2 teaspoons vanilla

6 tablespoons milk

Cream powder sugar with butter, add vanilla and milk.

Frost cooled cake.

If you are making a layer cake; it's easier to stack

them if you trim off the dome from the top of the

cake. I cut them level with the pan...this way the

cake doesn't crack and hump up in the center.

Denise in PA

Note-What I do to keep

the cake from being rounded on the top is this: When I take the pans out of the

oven, immediately, I place a paper towel over the top of each layer and press

down with a potholder, squishing it flat. You may have to do this a few

times. It condenses the cake, making it even more moist and delicious. I learned

that from the woman who taught me the Wilton cake decorating method. I've

used it for years! Kathy.

Peanut Butter Frosting (for the chocolate cake recipe above)

1/2 cup peanut butter

1/2 cup milk

1 teaspoon vanilla

4 1/2 cups powdered sugar

Add all ingredients together and beat until smooth.

Double this for a three layer cake...

Just in case anyone is interested; here's my chocolate

frosting recipe:

Extra Dark Chocolate Buttercream Frosting:

First; choose your flavor

Light chocolate flavor use 1/3 cup cocoa

Medium chocolate flavor use 1/2 cup cocoa

Dark chocolate flavor use 3/4 cup cocoa

Other ingredients:

6 tablespoons real butter; at room temperature

2 2/3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla

Mix desired amount of cocoa powder with powder sugar,

cream with butter. Add milk and vanilla and beat

until smooth.

Denise in PA

Hit & Miss Chocolate Cake (eggless, milkless, butterless)

3 C flour

2 C white sugar

1/2 C baking cocoa

1 tsp salt

2 tsp soda

Sift dry ingredients. Make 3 holes in dry ingredients. To each hole add *one*: 3 tsp vinegar, 1 tsp vanilla, 3/4 c salad oil. Pour 2 C cold water over all. Beat.

Pour into greased 9 X 13 pan; bake approximately 30 min -- 350 degrees, but check at 25 -- or it could take as long as 40 min, depending on your oven.

Creamy Chocolate Frosting

Mix:

1 C. sugar

3 Tbsp corn starch

2 sq unsweetened chocolate, grated

dash of salt

Add:

1 C boiling water

3 Tbsp butter

1 Tbsp vanilla

Cook over low heat until thick, stirring constantly. Spread while still warm.

Enjoy! This makes a nice moist and dense cake & frosting.

Sue K.

Killer Chocolate cake

2 squares unsweetened chocolate

1 cup milk

1 tablespoon butter

1 egg yolk

1 cup sugar

1 1/4 cup flour

Teaspoon baking soda

1/2 tsp salt

1/2 tsp vanilla

Melt the chocolate and 1/2 cup of hte milk in a 2 quart pan. While

hot, add butter. Stir and remove from ehat, add egg yolk. Stir until

smooth. Add the remaining milk, sugar, flour, baking soda, salt and

vanilla. Pour into 2 greases and floured 8 inch cake pans. Bake at

375 for 30 minutes. Cool amd remove from pans.

I don't have a vanilla frosting recipe, but here is a chocolate one..

4 squares unsweetened chocolate

2 cups milk

2 cups sugar

1 tsp cornstarch

1 tsp vanilla

Stir constantly throughout: Melt chocolate and one cup of milk until

smooth. Add 1 cup milk and one cup sugar and bring to a boil. Mix

one cup sugar and corn starch and salt. Add to pot. Boil until soft

ball stage. Take off heat, add vanilla.

From Earth Mother Herbal

Peace,

Khadijah

Fruit Cocktail Cake

2 eggs

1 1/2 cups sugar

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 (16 ounce) can fruit cocktail (do not drain)

Add all ingredients and mix well. Pour into 9X13 pan.

Topping:

1/4 cup brown sugar

1/4 cup chopped nuts

Srpead on top of cake batter and bake at 350 degrees

for 30-35 minutes

Icing:

1/4 cup butter

1/2 can evaporated milk

3/4 cup sugar

Cook until thick and add:

1/2 cup choppped nuts

1 teaspoon vanillla

Spread on cool fruit cocktail cake.

Denise in PA

Tita's Enchiladas

1 pound ground meat - I prefer moose or caribou, but will settle for beef,

chicken, or turkey

4 cups enchilada sauce

1 (12 ounce) package corn tortillas

3/4 cup chopped black olives, drained

2 cups shredded cheese - anything that will melt nicely - favorite is mix of

cheddar and Monterey jack, but have also used goat, feta, and mozzarella

1/2 cup sour cream

1/3 cup chopped green onion

1. Preheat oven to 350 degrees F. Lightly grease a large casserole dish or

9x13 cake pan.

2. In a skillet over medium heat, cook meat until no longer pink. Pour in

1/2 of the enchilada sauce, or enough to coat the meat, but not drown it.

Mix thoroughly and heat through. Remove from heat.

3. Spoon a little of the meat mixture into a corn tortilla and add small

amounts of cheese and olives. Fold the tortilla up barito style and place in

the prepared casserole dish, fold on bottom. Repeat for the remaining

tortillas using up all of the meat mixture. Reserve 1/2 cup of cheese for

topping... or grate more, if needed.

4. Pour the other half of the enchilada sauce and sour cream over all of the

tortillas. Top with green onions and the reserved cheese.

5. Bake 30 minutes in the preheated oven, or until hot and bubbly.

These can also be made with just cheese, or cheese and bean... yummy!

Basically, coat your stuffing with the enchilada sauce, and stuff the

enchiladas. Use the extra sauce on top.

Serves best with dirty rice and stringy-cut lettuce (ok, some people call it

shredded! Sooo picky!)

with laughter and love,

MaryB

Enchilada Sauce

(yes, I follow an actual recipe for this! Haven't made enough, I guess!

LOL!)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

(Note - my guys get terrible heartburn from chili powder, so I usually use 3

to 6 small dried red chili peppers, and take them out when it's ready. Gives

a nice heat without the burn.)

1/2 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley

1/4 cup salsa (or diced tomatoes if no salsa available - but up your onion

slightly and throw in some diced sweet green peppers)

1 (6 ounce) can tomato sauce

1 1/2 cups water (or stock... if using stock, reduce or eliminate salt)

1. Heat the oil in a large saucepan over medium heat. Add the garlic and

saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil,

ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

2. Mix together and then stir in the water. Bring to a boil, reduce heat to

low and simmer for 15 to 20 minutes.

Best if used the following day, so all of the flavors can play together.

MaryB

Bean and Cabbage Stew

Soak and cook, covered:

2 cups navy, black eyed peas, or pinto beans until nice and soft

with

one large onion, quartered, salt, and pepper

either 1/2 to 1 pound chicken, beef or lamb, cut in large chunks OR

boullion (I have never had the meat to make this, just the boullion)

Remove the meat, reserve the broth

In another sauce pan, saute

1 large onion, sliced

1 sweet pepper, chopped

When the onions are soft add

3 cups fresh, diced tomatoes, or 2 cups of tomato sauce

1 tsp salt

1-2 tsp good curry powder

1/2 tsp thyme

pepper to taste

Reserved broth plus added water to make 2 1/2 cups

Cover and simmer for thirty minutes

Cut 1/2 head of cabbage into large chunks and combine with the meat

and beans. Pour the tomato sauce over all of it, and cook about

twenty minutes more, until the cabbage is tender.

Serve with rice or good bread.

Yemeni Samboussas

Ingredients:

8 Samboussa (filo)sheets cutting into triangles.

3 cups ground beef.

1 medium onion, chopped (1/2 cup)

1 clove garlic finely chopped.

1/2 cup coriander, chopped

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon curry

3 tablespoon vegetable oil .

1.Put the onions in a pan, add the oil and the ground beef. Stir

together. Add the coriander. Put on a low heat for ten minutes.

2.Stir the ground beef, adding the garlic, salt, cumin, and curry.

Leave them on the heat for 10 minutes more or until the beef is

tender.

3.Put the triangle sheet on a surface place 2 tablespoons ground beef

at the bottom of the triangle and roll the triangle to the top. At

the end of the triangle sheet seal it with water. Place it in boiling

oil until it takes a golden color. Remove them from the boiling oil

and put them on a plate and add some decorative lettuce.

Yemeni Eggplant in Spicy Tomato Sauce

1 large eggplant (about 1 1/4 pounds)

salt

3 tablespoons olive or vegetable oil for sautéing

onions

6 tablespoons additional oil for sautéing eggplant

1 medium onion, minced

1-1/2 teaspoons ground cumin

3/4 teaspoon paprika

1/4 teaspoon turmeric

1-3/4 pounds ripe tomatoes, peeled, seeded and chopped OR 2 (28

ounce) cans plum tomatoes, drained

salt and pepper

1 pinch cayenne pepper

2 teaspoons tomato paste, optional

3 medium garlic cloves, minced

Cut peel from eggplant. Remove ends. Cut eggplant into 3/8 inch

crosswise slices. Sprinkle slices lightly but evenly with salt on

both sides and put in a colander. Place colander over a bowl. In

addition, place a second bowl on top of the eggplant slices in the

colander. Put something heavy inside this second bowl. Let weighted

eggplant drain for 30 minutes. Turn the eggplant slices over at this

point and continue the weighting, draining process for another 30

minutes. Pat dry with paper towels.

Heat oil for onions in saucepan. Add onion and sauté over medium-low

heat for about 10 minutes until onions are soft and light golden.

Add cumin, paprika, and turmeric. Cook, stirring, for 30 seconds.

Add tomatoes and cayenne. Stir well. Increase heat to medium-high

and bring mixture to a boil. Reduce heat and cook over low heat,

uncovered, for about 30 minutes or until tomatoes are very soft. Add

tomato paste. Taste for seasoning, adding salt and pepper as

desired. Preheat oven to 350 degrees. Heat 3 tablespoons of remaining

oil and sauté half the eggplant for 2 minutes on each side. Set

sautéed eggplant aside and continue sautéing procedure with remaining

eggplant. Lightly oil a shallow 5-cup baking dish. Arrange alternate

layers of eggplant and sauce, ending with sauce. Bake 30 minutes or

until eggplant is very tender, basting occasionally. Serve hot or at

room temperature.

Name :Honey Cake (Bint al Sahn)

Ingredients:

1 packet dry active yeast

1/4 c warm water

3 c. flour

1 t. salt

4 large eggs, beaten well

3/4 c. ghee (or butter)

Melted ghee or butter , for serving

warm honey, for serving

Instructions:

Dissolve yeast in the warm water. Into a large mixing bowl sift the

flour and salt. Make a well in center of the flour mixture. Pour

beaten eggs and the yeast mixture into the well in center of the

flour mixture. Stir to blend and then kneed well. Slowly mix in the

1/4 c. warm melted ghee, continuously kneed dough throughout this

process. Continue kneading until dough is smooth and elastic. if

dough seems to dry add a small amount of water at a time. Flour your

hands and dive the dough into 16 balls about the size of a large egg.

On a lightly floured board place a dough ball and form into a very

thin round shape, using the heel of your hand. A rolling pin may be

used. Brush a baking sheet with ghee. Place the completed round on

the baking tray and brush well with melted ghee. Shape 7 more rounds.

After completing each round place on top of the previous round, press

the edges with fingertips and brush well with ghee. Repeat this

process with the other 8 rounds . You will have 2 stacks on the

baking sheet, be sure to brush the last round with the ghee. Let rest

in a warm place for 45 minutes. Bake in a 350 degree Fahrenheit oven

for 25-30 minutes until light golden brown. If you tap the base of

the tray there should be a hollow sound to indicate the cakes are

done.

Best way to eat:Serve hot with generous amounts of melted butter and

warm honey on top

Note: The traditional way of eating this is to break off pieces with

the fingertips and dip into butter and honey that remains on the

serving platter. It may also be served by cutting it into wedges and

spooning butter and honey remaining on the serving platter over top.

Date Balls

Ingredients:

3/4 cup sugar

1/2 cup stick butter

1 pound pitted dates, chopped.

1 teaspoon milk

1 teaspoon vanilla

1/2 cup chopped nuts.

Finely chopped nuts or shredded coconuts for decorating.

1.Mix sugar, butter and dates in saucepan. Cook over low heat,

stirring constantly, until butter is melted; remove from heat.

2.Stir in milk and vanilla. Cook over very low heat 4 minutes.

Stirrings constantly; remove from heat.

3.Stir in 1/2 cup nuts. Cool 5 minutes.

4.Shap mixture by teaspoonful into balls. Roll balls in finely

chopped nuts or shredded coconuts.

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