From: <NOBR>Genie·</NOBR>

Sent: 7/16/2008 9:13 PM

Banana Whip 1 cup miniature marshmallows 1/4 cup milk 1/4 cup whipping cream, whipped 1/4 cup diced ripe banana 1/8 tsp. vanilla extract 1/3 cup graham cracker crumbs 1 tbsp. finely chopped walnuts In a small saucepan, combine marshmallows and milk. Cook and stir over low heat until marshmallows are melted. Remove from the heat and let cool. Fold in whipped cream. Add banana and vanilla. Spread crumbs in the bottom of a 2-cup serving dish. Top with the banana mixture. Sprinkle with nuts. Chill for at least 30 minutes. 1 serving.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/18/2008 3:36 PM

Tropical Treat 1 - single serving container vanilla or banana pudding, applesauce, or vanilla yogurt 1 tbsp tropical blend dried fruit bits 1 tbsp chopped almonds or macadamia nuts 1 tsp toasted coconut, toasted wheat germ or granola cereal In a small bowl, stir together the pudding, fruit bits, and nuts. Top with toasted coconut. Yield: 1 serving

Chocolate Bread Pudding

2 ounces semisweet chocolate
1/2 cup light cream
1 egg
2/3 cup sugar
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 slices day old bread, crust removed, cubed -- (3
cups)
powdered sugar or whipped cream -- optional

In a saucepan, melt chocolate over low heat. Remove from the heat and stir in cream until smooth; set aside. In a large bowl, beat egg. Add sugar, milk, vanilla and salt; mix well. Stir in chocolate mixture.

Add bread cubes and toss to coat. Let stand for 15 minutes. Spoon into two greased 2-cup souffle dishes. Bake at 350ºF for 30-35 minutes or until knife inserted near the center comes out clean.

If desired, sprinkle with powdered sugar or top with a dollop of whipped cream.

Yield: 2 servings.

Chocolate Lover's Mousse

2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup HERSHEY'®S MINI CHIPS�?Semi-Sweet Chocolate Chips
1 tablespoon orange-flavored liqueur, rum or 1 teaspoon vanilla extract
1/2 cup cold whipping cream
Additional whipped cream (optional)

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.

Beat whipping cream in small bowl on high speed of mixer until stiff. Gradually fold in chocolate mixture. Spoon into serving dishes. Refrigerate before serving. Garnish with additional whipped cream, if desired.

Note For high-standing mousse, prepare collars for two parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil lengthwise into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass.) After mousse has set, carefully remove foil collar.

Serves 2

Glorified Rice

1/2 cup cold, cooked white rice
1/4 cup granulated sugar
3/4 cup crushed pineapple, drained
1/4 tsp. vanilla extract
1/2 cup whipping cream, whipped
4 marshmallows, cut up

Mix all ingredients. Chill thoroughly before serving.

Serves 2

Home-Alone Chocolate Pudding

If you're not alone, don't worry --- just double this quick microwave recipe.

3 tablespoons sugar
2 tablespoons Dutch process
European cocoa (see Note below)
1 tablespoon cornstarch
3/4 cup skim milk, (or 1% or 2% Milk)
1/4 teaspoon vanilla extract
Cool-Whip frozen light topping (optional)
walnut pieces (optional)

Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk.

Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened.

Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired.

Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process.

Serves 1

Lime Cream Dessert

1 egg, beaten
1/4 cup sugar
1/4 cup butter or margarine
1/4 cup lime juice
1 teaspoon grated lime peel
2 drops green food coloring
2/3 cup whipped cream

In the top of a double boiler, combine the egg and sugar. Cut the butter into tablespoons; add to double boiler.

Add lime juice and peel; cook and stir over boiling water for 8-10 minutes or until thick. Remove from the heat; add food coloring. Cool.

Fold in the whipped cream.

Chill for at least 1 hour.

Yield: 1 serving.

Double Boiler Raisin Bread Pudding

1/4 cup brown sugar
2 tbsp. raisins
1 tbsp. butter or margarine
2 slices frozen or firm bread - easier to spread
1/4 tsp. cinnamon
3/4 cup milk
1 egg
2 tbsp. granulated sugar
1/4 tsp. vanilla extract

Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.

Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter. Cut the bread into 1/2-in. cubes; set aside.

In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat.

Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.

Place the double boiler over cold water; cover. Cook over low heat until set in the center, about 1 hour. (Shake pan gently to test firmness).

Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.

Yield: 2 servings

Vanilla Custard Cups

1 egg
1 cup milk
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt -- optional
1/8 teaspoon ground nutmeg

In a bowl, beat egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.

Place cups in a 9-inch square baking Pan. Fill pan with hot water to a depth of 1 inch. Bake, uncovered, at 350°F for 30 - 35 minutes or until a
knife inserted near the center comes out clean.

Yield: 2 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/19/2008 12:03 PM

BREAD PUDDING  1 slice bread, cubed 2 tablespoons raisins 1 egg ½ cup evaporated milk 3 tablespoons water 2 tablespoons sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Divide bread and raisins between two greased 8-oz. baking dishes; set aside. In a bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake, uncovered, at 350º for 30-35 minutes or until a knife inserted near the center comes out clean. Cool slightly. Serve warm. Yield: 2 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/24/2008 1:12 PM

Apple Bake 2 large baking apples, peeled and cored 3 tablespoons butter 1/4 cup quick rolled oats 1/4 to 1/2 cup firmly-packed brown sugar Ground cinnamon Preheat oven to 350 degrees F. Slice apples into thick slices. In your cast-iron skillet (I like to use my 10-inch cast-iron skillet) or baking pan, either in your oven or on your stovetop, melt butter. Layers apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon. Baked for approximately 20 to 30 minutes or until apples are tender when poked with a knife. Remove and oven. Either serve warm or at room temperature. Makes 2 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/26/2008 4:52 PM

Fried Ice Cream 1 scoop vanilla ice cream 1/2 cup frosted flakes 1/2 cup powdered sugar 1 teaspoon cinnamon vegetable oil for frying Heat the Vegetable Oil in a large pot. While the oil is heating, take the Frosted Flakes and put them into a Ziploc bag. Smash them until they are pea-size pieces. Pour the Frosted Flakes into a large bowl. Take the scoop of Ice Cream and drop it into the bowl. Roll the Ice Cream around in the cereal until it is well coated. Take the cereal covered Ice Cream ball and drop it into the hot oil for 30-45 sec. Take the Ice Cream out of the Oil and dust with Cinnamon and Powdered Sugar. Serve immediately.   Serves 1.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 9/16/2008 8:19 PM

Broiled Pineapple Dessert for 2 1 can (8 ounces) unsweetened sliced pineapple, drained and patted dry 2 teaspoons brown sugar 1/4 teaspoon ground cinnamon 1/4 cup miniature marshmallows In an ungreased 9-in. square baking pan, overlap pineapple in two stacks of two slices each. Combine brown sugar and cinnamon; sprinkle over pineapple. Broil 4-6 in. from the heat for 1 to 1-1/2 minutes or until sugar is melted. Top with marshmallows; broil 1 to 1-1/2 minutes longer or until marshmallows are golden brown. Yield: 2 servings. From Cooking for 2 Taste of Home

From: <NOBR>Genie·</NOBR>

Sent: 10/30/2008 2:19 PM

Apple Lemon Puff  1-1/2 tsp. butter or margarine 1 small apple, peeled, cored and cut into rings 6 tsp. sugar, divided 1 egg, separated 1/2 tsp. grated lemon peel 1/4 tsp. vanilla extract 1/2 tsp. all-purpose flour In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 tsp. of sugar. Cook until tender, turning once. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350ºF. for 15-18 minutes or until golden brown and set. Invert onto a serving plate. Yield: 1 serving

From: <NOBR>Genie·</NOBR>

Sent: 10/30/2008 2:24 PM

Home-Alone Chocolate Pudding If you're not alone, don't worry --- just double this quick microwave recipe. 3 tablespoons sugar 2 tablespoons Dutch process European cocoa (see Note below) 1 tablespoon cornstarch 3/4 cup skim milk, (or 1% or 2% Milk) 1/4 teaspoon vanilla extract Cool-Whip frozen light topping (optional) walnut pieces (optional) Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk. Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened. Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired. Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process. Serves 1