2 1/2 c Coconut milk

1/4 c Sugar

1/2 ts Salt

4 lg Bananas, peeled & diagonally

– sliced into 1 1/2″ pieces In a large saucepan, bring the coconut milk to a boil.
Add the sugar & the salt & cook for 3 to 5 minutes over medium heat.
Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes.
Do not stir, or the bananas will become mushy.
Serve hot or cold.

1 pk (10 oz) frozen patty shells

Sugar 1 c Milk

1 c Heavy cream

1 pk (4 oz) vanilla-flavor soft

-dessert mix 2 Medium-size bananas

2 tb Lemon juice

1/3 c Apricot preserves

2 c Seedless green grapes,

-washed (3/4 lb.) 1 cn (8-1/4 oz) sliced pineapple,

-drained.
FROM: Family Circle, 9/72.
A stunning pastry creation, beautiful to look at, divine to eat and easy to put together. Remove patty shells from package.
Thaw at room temperature one half hour.
Place rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface.
Roll to a 16×4 inch rectangle.
(If patties separate, moisten with a few drops of water.) Place on an ungreased large cookie sheet; trim edges evenly; prick well with fork; chill 30 minutes.
Reroll trimmings thinly; cut into 1/3-inch wide strips about 4 inches long; brush with water; press ends together to make rings.
Brush rings with water, then dip in sugar; place on cookie sheet along with rectangle of pastry.
Bake pastry and pastry rings in oven at 400~ for 10 minutes.
remove rings t wire rack; reserve for decoration.
Bake pastry rectangle 10 minutes longer, or until golden-brown.
Remove to wire rack; cool.
Combine milk, 1/4 cup of the cream and dessert mix in a small deep bowl; beat, following label directions.
Chill 15 minutes.
Peel and cut bananas into 1/4 inch thick slices.
Sprinkle with half the lemon juice.
Split pastry into two layers.
Place bottom layer on long serving dish or board; spread with about 2/3 of soft dessert; arrange banana slices on long side edges; spread with remaining dessert mix.
Top with second pastry layer.
Heat apricot preserves with remaining lemon juice until melted in small saucepan; cool slightly.
Brush all over tart. Beat remaining cream until stiff in a small bowl.
Pope or spread whipped cream over top of pastry.
Arange neat rows of grapes in cream, starting at outer edges.
Cut pineapple slices in half and place in center.
Garnish with reserved pastry rings.

Stephen Ceideburg 1 lb Frozen, unsweetened

-strawberries 1 lb Frozen, unsweetened

-blueberries 1 lb Frozen, unsweetened

-blackberries 1 c Granulated sugar, or less to

-taste, divided 1 1/2 tb Cornstarch

2 lg Naval oranges, peeled,

-halved and sectioned In a large bowl, combine strawberries, blueberries and blackberries and 1/2 cup sugar.
Let stand at room temperature until the berries thaw, about 1 1/2 hours.
Stir occasionally, taste, adding the remaining sugar if necessary.
In a large colander, strain the berries with a bowl under it so you can save the juice.
Place the cornstarch in a medium saucepan and stir in the juice.
Turn on the heat to medium and cook, stirring, until the juice becomes thick and translucent, about 10 to 15 minutes. Let it cool.
Place the berries in an attractive bowl.
Pour the sauce over the fruit.
Add the oranges and stir gently.
Cover and chill until serving time.

-Della Masia-TXBG93A 2 tb Sugar-or use equivalent

-sweetener amount 1 tb Cornstarch

10 pk Diatetic sweetener

1 pt Fresh blueberries, sorted

- and stemmed 1 ts Lemon juice, fresh

4 Slices stale white bread

1 1/2 tb Margarine, room temperature

1/2 c Evaporated skimmed milk

Combine the sugar, cornstarch and sweetener, pressing out all lumps.
Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray.
Dump in the sugar mixutre, add the lemon juice, and toss well to mix.
With a potato masher, lightly mash the blueberries, set aside.
Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into 1/2″ cubes.Dump into the casserole and toss well to mix.
Bake the pudding uncovered in a moderate 350 F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix.
Return to to oven and bake uncovered for 15 minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6 servings.

4 lb Pumpkin (prepared)

3 Lemons

4 lb Sugar

1/2 ts Salt

1 tb Mixed spices *

Wash pumpkin.
Remove peel and seed.
Cut pumpkin as wanted.
Weigh and mix with sugar.
let stand 12 to 18 hours in a cool place.
Add thinly sliced lemons, salt and mixed spices (tied in bag).
Boil until pumpkin is clear and sirup thick.
Pour, boiling hot, into hot Ball jars; seal at once.
NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way.
From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. INC.
Muncie, Indiana

——————————-CREME ANGLAISE——————————-
1 qt Milk

1/2 lb Sugar

12 lg Egg yolks, reserve the

– whites Paste, vanilla bean ————————————FIGS———————————— 2 ea Figs, ripe

6 oz Cabernet Sauvignon

Sugar ———————————-ASSEMBLY———————————- 1 c Almonds, sliced, blanched

2 oz Paste, pistachio

1.
In a saucepan, bring milk to a boil.
Place the sugar and egg

yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping.
Put this mixture into a large metal bowl and heat slowly.
Using a wooden spatula, move egg yolks around so they will not cook.
When puffed and mixed, cool by placing the bowl in ice water.
2.
Peel the figs, cut in half and sprinkle tops with sugar.

Place them in a flat bowl with the wine (Cabernet Sauvignon or Port) and marinate overnight (at least 2 - 3 hours).
Reserve marinade and figs.
3.
Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of

the almonds and pistachio paste, then process in an ice cream machine.
4.
To serve, put the figs on a plate.
Shape the chilled Creme

Anglaise into quenelles and add to the plates.
Pour marinade over the figs, add whipped cream mixed with sugar.
Sprinkle with almonds (chopped) and serve.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

3 pt Strawberries; Fresh, Hulled

1 c Sugar

3 1/2 tb Cornstarch

1/2 c Water

Red Food Coloring; A Few Dr 1 Baked 9″ Pie Shell

Sweetened Whipped Cream Mash 1 pt of the strawberries, using a fork, and set aside.
Combine the sugar and cornstarch in a 3 quart sauce pan.
Stir in the water and mashed berries.
Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
Remove from the heat and stir in the food coloring.
Cool to room temperature.
Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
Chill in the refrigerator at least 2 hours.
To serve, top with puffs of sweetened whipped cream

3 c Half & Half

1 cn Eagle milk (14 oz)

1 c Pureed fruit (choice)

-berries, peaches, bananas 1 tb Vanilla

Food coloring - optional Combine all ingredients in ice cream freezer.
Freeze according to manufacturers directions.
Makes 1 1/2 quarts.
This is the best fruit ice cream.
Great for picnics because you don’t have to cook it.
Source: Vicki Spurgeon Walker From the collection of: Joan Mershon

3 Bananas

3 tb Butter

1 c Sugar

2 oz Rum

Peel bananas, splitting lengthwise and cutting in halves.
Place bananas in a buttered, shallow, oven-proof baking dish and dot with butter.
Sprinkle sugar over bananas.
Bake uncovered at 325′F for about 35 minutes.
Set dish on stove, being careful to keep warm. Pour rum in a long-handled spoon, which has been warmed by dipping in boiling water.
Set a match to the rum and as it flames pour over bananas.
As it runs down in the dish, ladle it up and over the bananas until the flaming ceases.
The secret of this dessert is to have all ingredients warm, otherwise it will not flame well.
This old recipe, as good today as years ago, was brought to Louisiana by a distant relative of Empress Josephine, at whose table this was often served.
Source: Recipes and Reminiscences of New Orleans Recipe: Mrs.
Reginald C.
Watson

1 c Sugar

1/2 c Butter or margarine

1 t Almond extract

Egg 2 c All purpose Flour

1 t Baking Powder

1/2 t Baking Soda

1 c Sweet Strawberries, mashed *

1/2 c Chopped Walnuts

3/4 c Confectioner’s Sugar

* or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside.
Cream sugar, butter, and almond extract until creamy.
Beat in egg.
Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries.
Stir in walnuts.
Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2″ apart.

Bake in 375 deg F oven for 12-14 minutes.
Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or

cold cookies.
Makes 40-45.