=&0=&=&1=& 12 oz clear softdrink (Sprite or 7-Up)chilled until ready to serve 1 can (439 g) DEL MONTE Fiesta Fruit Cocktaildrained (reserve syrup) 1 medium (200 g) green apple 1 small (1.5 k) pakwan (watermelon)seeds removed 1 CUT pakwan & apple into tidbits or squares. 2 SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL MONTE Fiesta Fruit Cocktail. Chill. 3 POUR chilled softdrink just before serving.
=&0=&=&1=& 1/4 cup(s)(s) Butter 30 large Marshmallows 1/4 cup(s)(s) Light Corn Syrup 1/2 cup(s)(s) Creamy Peanut Butter 1/2 cup(s)(s) Semi Sweet Chocolate Chips 4 1/2 cup(s)(s) Rice cereal Line cookie sheet with wax paper. Melt butter in large saucepan over low heat. Add marshmallows. Cookstirring constantlyuntil marshmallows are melted. Remove from heat. Add corn syrup; stir until well blended. Add peanut butter and chocolate chips; stir until chips are melted and mixture is well blended. Add cereal; stir until well coated. Cool slightly. With wet handsshape mixture into 1-1/2 inch balls; place balls on prepared cookie sheet. Cool completely. Store in cooldry place. About 4 dozen bites.
=&0=&=&1=& 3/4 cup(s)(s) Ginger Snaps Chopped Fine1/2 cup(s)(s) Graham Crackers Finely Crushed1 tablespoon(s) Sugar 3 tablespoon(s) Butter Melted1 packet(s) Unflavored Gelatin 1 can(s) Pineapple Slices 2 small Bananas 2 cup(s)(s) Strawberries Sliced2 medium Kiwi Fruit Peeled and Sliced Stir together gingersnapsgraham crackers and sugar. Drizzle with margarinetossing to combine. Press onto bottom and up sides of a 9″ pie plate to form a firmeven crust. Bake in a 375 F oven for 5 minutes. Cool. For glaze: Drain pineapplereserving juice (unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cup(s)s) to the reserved juice to make 1 3/4 cup(s)s total liquid. In a small sauce pan stir together pineapple liquid and gelatinthen let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup(s) of the glaze over bottom of crust. Slice bananas and arrange over glaze. Top with another 1/3 cup(s) of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glazethen spoon over strawberries. Chill for 2 to 4 hour(s) or until set. Before servingarrange kiwi fruit on pie.
=&0=&=&1=& Cut tops from stem end of8 choice apples. Remove inside of apples with aFrench ball cutterputting balls in2 cup(s)s cold water withJuice of 1 lemon. Reserve tops of applescoresand small pieces for apple sauce. PutApple shells in1 quart cold water to which is added1 teaspoon salt. Remove skins and seeds from To prepare this Apple Ball Cocktail Recipefirst 1/4 lb. (1 cup(s)) white grapes. Just before serving drain apple shells. Remove apple balls from the water.Drain and mix with theWhite grapes and with1/3 cup(s) maraschino cherries and fill apple shells. Mix3 tablespoons syrup from maraschino cherries withJuice of 1/2 orange and put over the apple balls. Serve apple shells in individual dishes or cocktail glasses surrounded withCrushed Ice.Apple may be removed in small oval shapes with a coffee spoonif a French ball cutter is not available. Grapes may be bought in cans if fresh grapes are not in market.
=&0=&=&1=& Butter or shortening for the pan16 oz can apricot halves in syrup2 cup(s)s cake flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt4 ounces unsalted butter room temperature1 cup(s) sugar2 eggs1/2 teaspoon vanilla extract1/4 teaspoon almond extract1 cup(s) sour cream1/4 cup(s) sliced almonds Grease a 9-inch cake pan and line with greased baking parchment or wax paper. Preheat the oven to 350 degrees.Drain the apricots and discard the liquid. Cut each half in half. Set aside.Whisk together the flourbaking powderbaking soda and salt. Set aside.In the large bowl of an electric mixercream together the butter and sugar for 3 to 4 minutesor until the mixture is light in color and fluffy.Add the eggsone at a timebeating until thoroughly mixed. Scrape down the bowladd the vanilla and almond extractsand mix until combined.On low speedaddin ordera third of the flour mixturethen half of the sour creamthen half the remaining flour mixturethe remaining sour cream and the remaining flourmixing just to combine after each addition and scraping down the sides of the bowl.Pour the batter into the prepared pan and level it with a spatula. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutesor until a cake tester inserted near the middle comes out clean.Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plateremove the parchment or wax paper liner from the bottom and then flip the cake onto a cooling rack.
=&0=&=&1=& One 8 1/2 ounce package of chocolate wafersblended until fine texture1/4 cup(s) of buttersoftened3 tbsp of brandy1 small package of instant chocolate pudding1 small package of instant vanilla pudding1 1/2 cup(s) of milk1/3 cup(s) of brandy1/4 cup(s) of chocolate flavored liqueur In covered blenderblend chocolate wafers until fine textured. Add softened butter and 3 tbsp brandy.Pat into 9 inch pie plate.In large bowlcombine chocolate puddingvanilla puddingmilk1/3 cup(s) brandyand chocolate flavored liqueur.In small bowlbeat 1 cup(s) whipping cream until soft peaks form. Gently fold into above mixture.Spoon into crust. Garnish with chocolate curls. Refrigerate 1 1/2 hour(s).
=&0=&=&1=& 1 cup(s) walnutsground or finely chopped2 cup(s) grated sweet chocolate1 1/2 cup(s) sifted confectioner”s sugar4 tbsp Amaretto liquorCocoa powder Combine nutssugarand chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat.Adding small chunks of nut for texture is also effective. these usually disappear in a hurry.
=&0=&=&1=& 1 ? cup(s) sifted All- purpose flour? teaspoon baking powder? teaspoon baking soda? teaspoon salt1 cup(s) coarsely chopped pitted dates1 cup(s) butter1 cup(s) granulated sugar1 cup(s) brown sugar3 eggs1 cup(s) walnutschopped Preheat oven to 350 F.Grease and line a 13x9x2 inch rectangular pan.Sift flourbaking powderbaking soda and salt together.Take ? cup(s) of this mixture and dredge dates. Set aside.Cream butter until soft and fluffy. Add granulated and brown sugar and blend well. Add eggsone at a time beating well after each addition. Fold in the flour mixture and dates into creamed mixture. Add walnuts; stir to completely blend batter.Pour batter into prepared pan and bake in a preheated oven for 10 minutes. Lower the heat to 300 F and continue baking for 30 to 40 minutes longer.Cool slightly then cut into bars. Individually wrap with cellophane or colored foils.
=&0=&=&1=& 1/2 cup(s) orange juice1 tbsp fresh lime juice2 teaspoon unflavored gelatin1 12-ounce mangopeeledpittedcut into chunks1/2 cup(s) sour cream1/2 cup(s) milk1/3 cup(s) sugar1 1/2 tbsp dark rumoptional Mix citrus juices in small saucepan. Sprinkle gelatin over and let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.combine mangosour creammilksugar and rum in blender and blend on high until smooth. Add gelatin mixture and blend well. Pour into six 6-ounce custard cup(s)s. Chill until firmat least 5 hour(s).