Three-Apples Pie

Contributed by Roxanne

Ingredients:
Yield: 1 servings

Ingredients:
6 cups Rice Crispies cereal
1/4 cup Margerine or Butter
1 pkg Marshmallows (large or minature)
1 cup Peanuts -Salt-free (chopped)

*Melt margarine in in 3-quart sauce pan on low heat. Add marshmallows. 

*Stir until melted and well blended. Add half of rice crispies and all the peanuts. Stir together then remove from heat. Add remaining cereal and mix well.

*Press into a greased or non-stick 13X9'' baking pan. Let cool then cut into squares.
Makes approx. 24 squares.

Ingredients:

Directions:
*Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. 

*Add eggs; beat well. Gradually add flour mixture, beating well. 

*Stir in chocolate chips, coconut and nuts, if desired. If too dry add a little more butter or
margerine (melte) and mix well.

*Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

High Altitude Directions
*Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon.
*Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. *Bake at 375 degrees F, 5 to 7 minutes or until top is light golden with golden brown edges.

Ladies, a kind of cake usually on the display in the supermarket in Ankara. They call it in Turkish recipe but you can find all the ingredients everywhere. The recipe is wriiten in a standard measurement. My third time trials, at last, was successful (on my own taste) by using only 4 eggs, less sugar, 4 glasses of flour, and a little more baking powder; sometimes I also use cherry, instead. It's your choice, anyway. Go get the taste on 3rd June!! when I bring it along to the Garden.

Ingredients:

5 eggs
2 glasses of sugar
250 g. butter (melted)
1 glass of yogurt (mixed with a little water)
5 glasses of flour
1 packet of baking powder
juice 1/2 lemon
1 cup of raisons
1 cup of chopped walnuts
1 packet of vanilla
grated rind of 1/2 lemon

Cooking:

*Beat eggs and sugar for 5 minutes in a mixing bowl.
Add melted butter, yogurt, vanilla and grated lemon rind to the mixture and mix well.
*Squeeze lemon juice over baking powder and add to the mixture together with flour. Continue to mix.
*Add the raisons and chopped walnut. Mix for a further 2 minutes and pour into a greased and floured baking pan. *Bake at 200 degree-C for about 30 minutes.

Ingredients and Directions:

Flour you mixed it with water, salt and little bit soda, and make it round after that you put brown sugar in the center..oya don't forget to prepare young coconut..if you finished then you boiled the thing that already make it round after cook then you put on the top of coconut and you should go around then you ready to serve.

Ps. Please email Rita for the detail of her recipe.

2 to 3 bags of frozen raspberries (whole) 

Sugar
1 sponge cake (best quality possible)
Whipped topping, thawed (lite works well! or fat-full!)
Sliced almonds

Directions:

*Pour raspberries into a large bowl to thaw, add sugar to taste. *You want the berries somewhat sweet, but want them to retain the sour berry taste to contrast with the cake and cream!

*If you are in a big hurry, add a little water to frozen berries, then add sugar - this gets the berries ready to use in minutes!

*Choose your most beautiful clear glass bowl to display the color and layering.
*Layer berries, torn pieces of sponge cake, sliced almonds and the whipped topping.

*If I am serving it right away I cover the top of the mixture with whipped topping, then put a big pile of berries in the center and place a ring of sliced almonds around the berry pile!

*If you are serving later, wait to garnish or just cover with whipped topping, sprinkle with sliced almonds-

place a few raspberries on the top when ready to serve. This has always been an "ooh and ahh" treat for a fancy party! It is often the dessert!

Baklava (Rolled Variety)

Contributed by Roxanne and Roseanne Valentine

Yield: 36 servings
Ingredients:
1 lb Filo dough
1 c Oil
5 c Ground walnuts or pecans
1 c Sugar
1 ts Cinnamon.
Syrup:
1 1/2 c Honey
1 1/2 c Sugar
1 c Water
Glaze-----; * see note
12 oz Apricot preserves
3 tb Water
Petit four icing:
9 c Powdered sugar
1/2 c Water
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Almond extract.

Directions:
Spread out one sheet of filo dough. Dab or lightly brush with oil. 

Over this, place another sheet of filo dough. Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon). Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling. Roll the 3 sheets up tightly as you would a jelly roll. Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet.

Repeat until all the filo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds.

Bake at 350 degrees for 20 minutes. While baking, prepare syrup in a saucepan. Heat honey, sugar, and water together and bring to a boil. Don't overcook. Let cool a bit and then pour over baklava pieces (which you have
placed on their sides in a jelly roll pan so the syrup seeps into the pastry. You can turn them once to make sure they are completely saturated.

When ready to serve, place in little paper cups. Look very elegant on a sweet table.

Petit Fours: 1 pkg white cake mix. Prepare following pkg directions and bake in a greased and floured jelly roll pan (15 x 10) Cool. Cut into shapes (rounds or squares or diamonds) * Glaze (heat a jar of apricot preserves 12 oz with 3 tbsp water) before icing with petit four icing: 9
cups powdered sugar, 1/2 cup water, 1/2 cup light corn syrup, 1 tsp vanilla and 1/2 tsp almond extract. Combine in top of a double boiler (or improvise using two saucepans). Heat over boiling water to lukewarm Pour over petit four cakes. Can tint icing. After icing hardens, I decorate tops
with a flower and leaves. Look pretty; taste good, too

Coconut Cream Cake

Contributed by Roxanne and Roseanne Valentine

Ingredients:
1 pkg Duncan Hines Yellow Pudding Cake Mix
1 Block Softened Butter 
2 tsp Baking Powder
3 pkg Frozen Coconut
1-1/2 cup Sugar
1/2 cup Water
2 Boxes Whipping Cream
1 lb Sifted Powdered Sugar
1/2 Block Butter 
3-4 tbs Milk As Needed

Directions:
Mix cake mix and baking powder. Sift the cake mix. Then add 1 block butter and follow directions on the box. Bake at 325°F till toothpick comes out clean when stuck in the middle (15-20 minutes). Place 1 dipper of dough per pan. Mix sugar, water and coconut; cook to proper consistency (approximately 30-40 minutes). Whip the whipping cream until thick and holds peak. Put the cake together with; a layer of cake, a layer of cooked coconut, and a layer of whipped cream. Repeat for next layer.

Icing
Mix powdered sugar, and butter adding milk a little at a time to the proper spreading consistency.
Yield: 12 Servings
NOTE: One box of cake mix makes three 9" layers.
NOTE: May use regular cake mix and add 1 box instant vanilla pudding and One 10 oz can 7-up. Add pudding, baking powder, and 4 eggs (beat yellow and whites separately before adding) add 7-UP and 1 block of melted butter.

Lemon-Vanilla Angel Food Cake

Contributed by Roxanne and Roseanne Valentine

Ingredients:
1-1/2 cups egg whites 
1 cup all-purpose flour, or 1-1/4 cups cake flour 
1-1/4 cups granulated sugar, or 2-1/2 cups confectioners' sugar 
1-1/2 teaspoons cream of tartar 
3 tablespoons freshly squeezed lemon juice 
1 teaspoon vanilla extract 
powdered sugar 

Directions:

A 10 x 4-inch tube pan or a 9 to 10-inch round cake pan with sides at least 3 inches high (a removable bottom is helpful) 

Check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. 

Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all ingredients and tools at hand. 

Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need only take about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour-sugar mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. 

Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean - about 50 minutes for a 10 x 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. 

Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. If you wish, sift confectioners' sugar over the top before serving.