"ALWAYS AN ADVENTURE"

TOFFEE APPLE PUDDING from Sweet Success Cookbook . 1 large cooking apple 1/3 cup light corn syrup 3/4 cup margarine 3/4 cup sugar 3 eggs 1 1/2 cups self-rising flour Grease a large mold. Peel, core and slice the apple. Arrange the slices on the bottom of the mold and pour the corn syrup over them. Cream the margarine and sugar until pale-colored and soft. Beat the eggs and add them gradually, mixing well. Fold in the flour. Spread the batter over the apples. Cover the mold with wax paper or foil and wrap in a clean cloth. Place on a trivet in a heavy kettle over boiling water. Cover and steam for two hours, adding water to the kettle if necessary, until sponge mixture is cooked. Turn out onto a warm plate and serve with additional corn syrup or custard sauce. The pudding has a toffee-tasting topping. Preparation and cooking time: 2 1/2 hours Welcome all visitors to check out FOODIE BLOGROLL! I have a free membership and the community there is Great! The contests are Fantastic! Earn wit

STRAWBERRY SOUFFLE from Sweet Success Cookbook . 2 lbs (2 heaping pints or about 7 cups) strawberries 1 envelope (1 Tbl) unflavored gelatin 4 Tbl water 1 1/4 cups sugar Juice of two lemons, strained 3 egg whites 1 1/4 cups heavy cream Tie a collar of foil or a double layer of waxed paper around a 1-qt souffle dish. Wash and hull berries. Reserve a few berries for decoration and press the others through a sieve or liquify in a blender. Soak the gelatin in the water. Put half of the fruit puree in a pan, add 3/4 cup of the sugar, the gelatin and the lemon juice. Stir gently over low heat until sugar and gelatin dissolve. Remove from heat and add other half of the puree. Let cool. Beat egg whites until stiff, adding remaining sugar. Whip the cream until thick. Fold both egg whites and whipped cream into strawberry mixture and blend well. Pour into prepared souffle dish and refrigerate until firm. Carefully remove collar and decorate before serving. Any soft fruit that is available can

SWEET SUCCESS was published in 1978 by Golden Press. My favorite Vintage Cookbook! I will be sharing several recipes from this one. The photos shown are from the book itself; each one a piece of art! A beautiful book devoted totally to sweets! Let your eyes feast on the glorious pictures! BREAD PUDDING 8 slices of texas toast Lay them side by side in a large rectangle pan In a bowl mix: 15 eggs 1/1/2 cups heavy cream 5 cups of half in half milk 1 lb of sugar 3 Tbl vanilla Pour the egg mixture over the bread and let the bread soak up the mixture. Sprinkle the top of soaked bread with raisins and cinnamon sugar. Place pan in another pan with 1/2 inch of water. Wrap the pan with foil over edges of both pans. Bake at 350 degrees for 45 minutes. Toothpick test should come out clean. 8 servings The photo shows a way to slice and stack cooled bread pudding and whipped topping as a tabletop centerpiece! You can also serve with caramel sauce. Cut and serve to your guests right at the table! Tha

TIRAMISU (Italian Coffee Dessert Cake) "EVERDAY CAN BE AN OCCASION FOR SOMETHING SPECIAL." The Beautiful Sunsets here in Arizona, any time of the year, are just something you have to watch and talk about! What better time then to share your favorite Tiramisu! Another recipe from Treats and Sweets that I use time after time. 30 Lady Fingers 32 oz. strong black coffee(I use a coconut/hazelnut flavor) 5 fluid oz. of Kahlua-poured into hot coffee 10 oz. whipped heavy cream 16 oz. Mascarpone cheese-add to the whipped cream 2 oz. confectionary sugar-add to the whipped cream 1/4 cup cocoa powder Line a large breadpan with plastic wrap Layer cookies and cheese filling Dip your cookies two seconds in cooled coffee and kahlua mixture Start your layers-Dipped cookies/Marscarpone cheese mix/sprinkling of cocoa powder and repeat -till all used up. Chill overnight-turn upside down on serving dish-sprinkle more cocoa powder on top-slice and serve with a dap of

CHEAT'S KEY LIME PIE 3 fl oz heavy cream 5 fl oz sweetened condensed milk grated rind and juice of 2 limes 7 inch sweet pastry case baked piecrust 1/2 lb pack meringue mix 1. Whip the cream until it forms soft peaks. Gently fold in the condensed milk, lime rind and juice. Spoon the mixture into the pastry case and refrigerate for 1 hour-the mixture is quite loose at first but thickens up when refrigerated. 2. Meanwhile, make the meringue topping according to the packet instuctions, whisking until it forms soft peaks(this is best done with an electric whisk). 3. Preheat the broiler to medium.(in your oven use temperature of 325 degrees). Spoon the meringue over the cream mixture. Broiler for 2-4 minutes, until the meringue turns golden. Serve either warm or cold. Serves 6 preparation 25 mins chilling 1 hour cooking 4 mins calories 241 Another recipe from the TV GUIDE-Celebrity Dish, Treats and Sweets . My variation with the recipe: I used a regular piecrust or a bisquit mix and cook

Celebrity dish recipes were provided by TV GUIDE, 2004. My first link in MY COOKBOOK COLLECTION will provide you with the publishing company source for other books like this one. I bought this one in a Safeway Grocery Store. My Favorites from this Cookbook: CAPPUCCINO FLAN (Robin Mattson's) 3/4 cup sugar 4 large eggs 1 (14 oz)can sweetened condensed milk 1 cup regular whole milk 1/4 cup brewed espresso or 2 tbsp instant espresso dissolved in 1/4 cup hot water 3/4 tsp ground cinnamon 1. Preheat oven to 350 degrees. In a medium saucepan, combine sugar with 1/3 cup water. Bring to a boil over medium heat, swirling pan to dissolve sugar before water bubbles. Boil without stirring until syrup turns a rich carmel color, 8-10 minutes. Divide caramel syrup among 6-8 oz ramekins or custard cups. (Work carefully; caramel is scalding hot.) 2. In a medium bowl, beat eggs until well blended. Whisk in condensed milk until evenly combined. Whisk in milk, expresso and cinnamon. Ladle custard into

Like wine, dessert is meant to be enjoyed in moderation! Broaden your repertoire for dessert making! Bringing the New Homemaker the opportunity to develop a new talent in Homemade Desserts without the boredom of whipping up the family favorite! So I am going to be baking up a storm in my kitchen and hopefully leave you with a lasting impression with a fantastic finale for your home entertaining get-togethers! I will be featuring some of MY RECIPES and from MY COOKBOOK COLLECTION! Thanks for visiting! Cindy Our Family Blog: www.goldbuddysdream.blogspot.com My Personal Website: www.cynthiamargaret.com