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Ingredients / Directions
Crust
1 cup(s) graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup(s) butter or margarine
melted

Combine crumbs
sugar and butter. Press onto the bottom of an 8- or 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile
make Filling.

Filling
1 (10 ounce) package frozen raspberries
thawed
1/4 cup(s) cold water
1 envelope unflavored gelatine
8 ounces cream cheese
softened
1/2 cup(s) granulated sugar
1 cup(s) whipping cream
whipped
Fresh raspberries (for garnish)
Whipped cream (for garnish) Drain raspberries and reserve juice. Set berries aside.

In a small saucepan
combine juice
cold water and gelatine. Let stand for 5 minutes. Cook and stir over low heat until gelatine dissolves. Remove from the heat; cool for 10 minutes.

In a mixing bowl
beat cream cheese and sugar until blended. Add berries and gelatine mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully
as mixture will set up quickly. By hand
gently fold in whipped cream. Spoon into the crust. Chill for 6 hour(s) or overnight.

Just before serving
run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.

Wow!

Ingredients / Directions
Serves 6.

1/2 teaspoon salt
1 whole minced garlic cloves
6 (4 ounce) pork chops
boneless
1/2 cup(s) orange juice
2 tablespoons brown sugar
2 tablespoons lime juice
1 cup(s) chicken broth
1/2 teaspoon ground ginger
2 tablespoons dark rum Combine all ingredients and marinate in the refrigerator for 4 to 24 hour(s).

Remove chops and discard leftover marinade. Grill chops quickly over for 10-12 minutes
turning once to brown both sides.

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Ingredients / Directions
8 to 12 (1/2 pound) trout
Milk
2 teaspoons salt
divided
6 drops Tabasco sauce
2 cup(s)s flour
1 teaspoon white pepper
2 cup(s)s (4 sticks) butter Soak fish in milk
1 teaspoon of the salt and Tabasco for 1 hour(s) before cooking time. Prepare mixture of flour
1 teaspoon salt and white pepper and lightly coat the damp fish inside and out before saut�ing. Melt butter in each of 2 skillets that are large enough to cook 3 fish at a time. Heat butter to bubbling hot
but do not allow it to brown or brown the fish too quickly. Place trout in skillets and saut� approximately 5 minutes on the first side. Turn fish over and cook about 3 minutes on the second side. Take care not to overcook. As the trout are cooked
place them on a warm platter or directly on the plates and serve as soon as possible with a slice of lemon on each fish.

Sauce
3/4 cup(s) shaved almonds
1/4 cup(s) chopped fresh parsley
1/4 cup(s) fresh lemon juice
1 cup(s) (2 sticks) butter
2 teaspoons Worcestershire sauce
1 teaspoon salt
Lemon slices (1 for each fish)

In a small skillet
melt butter. Heat and brown the almonds. After browning the almonds
add the lemon juice
parsley
salt and Worcestershire sauce. Heat the mixture before spooning onto each trout. Keep some in reserve to put in a bowl for the table.

Serve with chilled bottled of dry white wine.

You got to try this!

Ingredients / Directions
1/2 cup(s) granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks
2 cup(s)s milk
1 1/2 teaspoons vanilla extract
1 pint fresh strawberries
sliced
1 baked 9-inch pie shell
1 large or 2 small bananas
Whipped cream (optional) In medium-size saucepan
combine sugar
cornstarch and salt. In small bowl
blend together egg yolks and milk. Stir small amount of milk mixture into dry ingredients
making a smooth paste. Gradually blend in remaining milk mixture. Cook over medium heat
stirring constantly
until mixture thickens and boils. Boil
stirring constantly
1 minute. Remove from heat. Stir in vanilla extract. Cool quickly by setting pan in bowl of ice water and stirring.

Set aside about 1/4 cup(s) strawberry slices for garnish. Arrange remaining strawberry slices in pie shell. Peel and slice bananas. Pour half of the custard mixture over strawberries. Top with banana slices. Cover with remaining custard mixture. Cover and refrigerate until thoroughly chilled.

Before serving
top pie with reserved strawberry slices. Garnish with a dollop of whipped cream
if desired.

Amazing!

Ingredients / Directions
Filling
1/2 cup(s) granulated sugar
3 tablespoons cornstarch
1 (16.5 ounce) can Bing or Royal Anne
Cherries
drained
reserving juice

Combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Tea Ring
1 (16 ounce) loaf frozen bread dough
2 tablespoons butter or margarine

Glaze
1 cup(s) sifted confectioners” sugar
2 tablespoons milk
1 teaspoon almond extract

Mix well.

Topping
1/4 cup(s) sliced almonds Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side
fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough
with sealed edge down
on a greased pizza pan and shape into a ring. With scissors
snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size
35 to 45 minutes.

Bake 25 minutes at 375 degrees F. If it browns too quickly
cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

Makes 15 servings.

Simply good!

Ingredients / Directions
Makes 15 biscuits.

2 1/4 cup(s)s Original Bisquick� mix
2/3 cup(s) milk
1 egg
beaten
1/4 cup(s) grated Parmesan cheese Heat oven to 350 degrees F.

Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times.

Shape dough into 30 (1-inch) balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles.

Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm.

Yes!

Ingredients / Directions
1 large clove garlic
2 tbs olive oil
4 loin pork chops
sliced 3/4-inch thick
salt to taste
ground black pepper to taste
3 tbs tomato paste
1/4 cup(s) dry white wine
1 green sweet pepper
chopped
8 oz sliced fresh mushrooms Heat olive oil in large skillet; brown the garlic in the hot oil and discard. Brown chops quickly in garlic oil on both sides and season lightly with salt and pepper. Dilute tomato paste with wine; add to meat in skillet along with sweet pepper and mushrooms. Cover and simmer 45 minutes or until done.

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Ingredients / Directions
1/4 cup(s) rum
1/4 cup(s) apple juice
1/2 cup(s) light brown sugar
firmly packed
1 1/2 tbsp melted unsalted butter
2 teaspoon flour
1 tbsp heavy cream
1-inch piece of fresh ginger
grated
2 egg yolks
Grated zest of half a lemon
1/2 cup(s) whole almonds
toasted and chopped
8 -10 dates
fresh or dried
pitted
cut into 1/2-inch pieces
4 large apples
Additional melted butter for brushing the pan and the apples. Preheat the oven to 350 degrees.
Butter a 9-inch baking dish. Add 1/4 cup(s) rum and 1/4 cup(s) apple juice.
Stir together the brown sugar
1 1/2 tablespoons melted butter
flour
heavy cream
grated ginger
egg yolks and lemon zest.
Add the chopped almonds and dates.
Using an melon baller
remove the stem end of the apple
then dig out the core. Be sure to remove all membranes and seeds. With a vegetable peeler
remove a 1-inch strip of the peel from around the top of the cavity.
Stuff cavities to the top with date filling
but do not overfill. Brush the exposed flesh of the apples with melted butter then set them in the baking dish.
Bake the stuffed apples for about 30 minutes until the apples are cooked through. Baste with the juices occasionally as they cook.(Depending on the apples that you use
the time can vary. Check them by piercing the flesh with a sharp knife). If the filling is browning too quickly
cover the baking dish loosely with foil while the apples finish baking.
Remove from oven and serve the apples warm with a small pitcher of cold heavy cream.

Um! Yummy!

Ingredients / Directions
1/2 cup(s) brown sugar
1/2 cup(s) light corn syrup
1 cup(s) peanut butter
1 teaspoon. vanilla extract
1-1/2 cup(s)s quick-cooking rolled oats
1-1/2 cup(s)s crisp rice cereal
1 cup(s) raisins
1/2 cup(s) coconut
1/2 cup(s) sunflower seeds
2 tbs. toasted sesame seeds In medium saucepan
combine brown sugar and corn syrup.
Bring to a boil
stirring constantly. Remove from heat. Stir in
peanut butter and vanilla
blend well. Add oats
cereal
raisins,
coconut
sunflower and sesame seeds. Press into ungreased
9-inch square pan. Cool. Cut into bars and store.

the best!

Ingredients / Directions
1/4 cup(s) all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil Place flour
paprika
sage
Creole seasoning
cayenne pepper
black pepper
and garlic powder in a large
resealable plastic bag. Place pork chops in the bag
seal
and shake to coat chops.
In a large skillet
heat oil over high heat for about 1 minute. Arrange chops in pan
and reduce heat to medium. Cook until pork chops are dark brown
about 6 to 8 minutes per side.