Buster has placed a total of 34 MasterCook recipes in this file: Another Mud Pie Recipe Apple Pie Chocolate-Peanut Butter Pie - 1 Chocolate-Peanut Butter Pie - 2 Creamy Peanut Butter Pie Danny's Fried Apple Pie Easy Ice-Cream Cake Fluffy Peanut Butter Pie Gramma's Chocolate Peanut Butter Pie Ice-Cream Cakes International Coffee Ice Cream Float Irresistable Ice Cream Pie Jack Hunter's Peanut Butter Pie Jim's Fudgy Coconut Q-Fest Squares Lite Flan De Queso Low Fat Raspberry Sorbet Maida Heatter's Chocolate-Marbelized Cheesecake Mike's Ice Cream Mississippi Mud Cake Ole Man Jim's Q-Fest Pecan Pie Peanut Butter Pie - 1 Peanut Butter Pie - 2 Peanut Butter Pie (Gene Autry's) Perfect Pecan Pie Quick Fudge Frosting Ranch Apple Fried Pies Rodney & Cindi's Q-Fest Banana Pudding Rodney's Q Pie Strawberry Topped With Sugared Pecans Tofu, Quick And Easy By Louise Hagler Tomato Cake (A Spice Cake) White Chocolate Lasagna With Peanut Ice Cream White Mountain Basic Vanilla Ice Cream Whited House Carrot Cake ----------------------------------------------------------- * Exported from MasterCook Buster * Another Mud Pie Recipe Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Instant Coffee 3 tablespoons Kaluha 1 Q Chocolate Ice Cream 8 ounces Frozen Whipped Topping 1/2 cup Chopped Pecans 1 Chocolate - Graham Cracker Pie Crus 1/4 cup semi-sweet chocolate chips -- (melted) Dissolve instant coffee in kaluha. Add icecream, 1/2 of the whipped topping and the pecans. Mix well and pour into pie crust. Freeze four hours. Top with remaining whipped topping and drizzle with melted chocolate chips. Freeze four hours. Keep frozen till ready to serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Apple Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** Use a tart apple. The best apple to use is Gravenstein. If not available, use Granny Smith or other tart apple. You may want to use a little more sugar if using tart apples like Granny Smith that don't have the sweetness of Gravenstein. If you do not use tart apples, or if the apples are bland and/or lacking in flavor, sprinkle the sliced apples with 1 tablespoon lemon juice, 1/2 teaspoon grated lemon rind and 1 teaspoon vanilla. Line a 9-inch pie pan with pie dough. Preheat the oven to 450F. Pare, core and thinly slice 6 cups fresh or frozen apples Combine and sift over the apples: 2/3 cup brown sugar 1/8 teaspoon salt 2 1/2 teaspoon Minute Tapioca 1 teaspoon cinnamon Stir the apples gently until they are well coated. Place them in layers in the pie shell. Dot with 1 1/2 tablespoons butter Cover the pie with a pricked upper crust. Brush the top of the pie crust with milk. Sprinkle with white sugar before baking. Bake in a 450F oven until done, 35 to 45 minutes or until golden brown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chocolate-Peanut Butter Pie - 1 Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup semi-sweet chocolate chips 1 tablespoon light corn syrup 1 tablespoon water 1/3 cup creamy peanut butter 1/3 cup sugar 3 tablespoons light corn syrup 3 tablespoons water 1/4 cup peanuts -- chopped 2 egg whites -- lg. 2 tablespoons sugar 1 tablespoon vanilla 1 cup heavy cream -- whipped 14 peanut butter sandwich cookies 3 tablespoons butter or regular margarine Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chocolate-Peanut Butter Pie - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package gelatin -- unflavored 1/4 cup water -- cold 1 cup peanut butter -- creamy or chunky 1 1/4 cups milk 1/2 cup sugar 2 eggs 1 chocolate crumb crust -- 9" 1/2 cup whipping or heavy cream 6 ounces chocolate chips -- semi-sweet In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. In blender or food processor, process peanut butter, milk, sugar, and eggs. While processing, gradually add gelatin mixture until blended. Pour into crust; chill until almost set. In small saucepan, bring cream to the boiling point. Remove from heat; stir in chocolate chips until melted. Let stand 3 minutes. Slowly pour over pie and spread to edges; chill until firm. Garnish with white or dark chocolate curls. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Peanut Butter Pie Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar -- brown 1/2 cup sugar 1/2 cup peanut butter -- creamy 2 egg 2 tablespoons flour 1 1/2 cups milk 1 tablespoon vanilla 1 pie shell -- 9", baked In a saucepan, combine the sugars, peanut butter, eggs and flour. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until thick. Don't boil. Remove from heat and stir in the vanilla. Pour into the baked pie shell and chill. Serve with whipped cream. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Danny's Fried Apple Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 2 cups flour 2/3 cup crisco shortening 1 teaspoon salt 6 tablespoons ice water ***FILLING*** 2 packages dried apples 1/4 cup sugar - to taste 1 pinch nutmeg 1 pinch cinnamon Here's the my recipe for the real deal, homemade, fried apple pies. We make them every New Years and 4th. of July, for some reason. This is not an instant, low labor intensive recipe, but I think you will find that it is superb and hard to beat. May take you a time or two to get them right, but doesn't most homemade things? Here goes. Make a double pie crust. I use 2 cups flour, 2/3 cup Crisco shortening, 1 teaspoon salt, and about 6 Tablespoons or so of ice water. Make crust as usual and roll into one large ball, then cut ball into two equal parts, wrap in plastic wrap and refrigerate for at least 30 minutes. Buy 2 packages of dried apples and boil according to directions. Have bought some that didn't have directions. In that case, cover dried apples with water, not too much, and cook down till tender. If you need to add a little water to the apples as they go along, do it. Again, the big thing here is that the apples must be cooked till tender, and should not be too soupy when done. You don't want to have so much water in them that you need to pour any off, for a lot of the flavor will go down the drain. The apples need to be a little on the gooie side when done. About the last minute or two of the cooking time, add sugar to taste, cinnamon, and a little nutmeg, if desired. I like a little of each for a spicy flavor. Take apple mixture off heat, and set aside. Now, roll each of the two pie crust (dough) into a large circle about 1/8 inch thick, and cut about a 5 inch circle (as many as you can get) out of each one. You may need to flour the dough board a couple of times during this process, along with the top of the dough. Don't over do it with the flouring, or you will get a tough crust. A 3 lb. Crisco shortening can works great for cutting the 5 inch circles. If you have a few pieces of the dough left over, roll out to make more 5 inch circles. Spoon apple mixture about 1/2 inch thick into 1/2 of the 5 inch circle and fold other half of circle over to cover the filled half. Take a fork and mash edges of dough to seal each pie. Punch about eight holes (twice with your fork), in one side of the pie. This keeps it from bloating or bursting at the seams when frying. Fry pies in a medium hot skillet in about 1/2 inch of oil. Don't get skillet too hot, or the pies will burn before done. In the same respect, don't have skillet too cool, for pies will absorb too much grease. This recipe originated from "Momma Cleo's Kitchen" (my mother), and was passed down to me. She is still one hell of a cook, and is no doubt where I get my desire for cooking. God bless her. One can substitute dried peaches, apricots, etc. for these fried pies. This is as good as it gets for down home Southern cooking. I personally guarantee it. Posted to the BBQ List in Nov. 1998 by Danny Gaulden Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Ice-Cream Cake Recipe By : Serving Size : 12 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Box -- (large) of FF/LF -- chocolate cookies 1 ga FF ice-cream -- (or substitute FF -- frozen yogurt, -- sorbet, etc.) 1 ja FF chocolate fudge ice-cream toppin Assorted candies -- fruit -- (strawberries, etc) -- for decoration From: IND_STU_CIANO Date: Wed, 14 Aug 1996 16:52:09 +0200 (IST) My cousin just gave a birthday party for her 5-year-old daughter and handmade the cake. It went over *fabulously* with the under-six set, and it's so nice and refreshing in this hot weather I can't see anyone not liking it. It's surprisingly easy to make, too. Please excuse the lack of "exact" measurements, as we tend to do things with a pinch of this and a handful of that in my family, but I tried to include exact amounts where known. Spray a deep springform pan (the type you'd use for making a cheesecake) with Pam. Crush the chocolate cookies and make a layer on the bottom of the pan. Pack the ice-cream in on top of the cookies. (It can be a bit tricky to do this without lifting out all the cookies, so I suggest slicing some of the ice-cream first and laying the slices over the cookies. Then pack the remaining ice-cream in on top of the layers.) Spoon the fudge topping onto the ice-cream in large globs, then spread with a warm knife to form an even layer. Decorate the top of the cake with the candies and/or fruit. Freeze for several hours until everything is well set. While certainly not low-cal, it's a nice LF treat and cheaper than buying a FF cake from a specialty ice-cream store! fatfree digest V96 #225 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #041501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fluffy Peanut Butter Pie Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASE*** 1/3 cup margarine 6 ounces chocolate baking chips 2 1/2 cups rice krispies ***FILLING*** 8 ounces cream cheese 13 ounces condensed milk 3/4 cup peanut butter 3 tablespoons lemon juice 1 tablespoon vanilla 1 cup whipping cream -- whipped chocolate syrup Melt margarine and chocolate chips; remove from heat and stir in rice cereal. Press into a greased 9-inch pie plate. In mixing bowl, beat cream cheese until fluffy. Add sweetened condensed milk and peanut butter, combining well. Stir in lemon juice and vanilla. Fold in beaten cream and turn into crust. Drizzle 1 or 2 tablespoons chocolate syrup over top. Chill at least 4 hours. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Gramma's Chocolate Peanut Butter Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INGREDIENTS *** 1 9 inch graham cracker pie shell 1 vanilla pudding mix -- (3 oz.) 3 tablespoons creamy peanut butter 2 well beaten egg yolks 1/2 cup butter 6 ounces chocolate chips 1 teaspoon vanilla ***MERINGUE*** 2 egg whites 1/4 teaspoon cream of tartar 4 tablespoons sugar Preparation : Make vanilla pudding according to the directions on the package for a pie. Use a double boiler. Mix together the peanut butter and egg yolks. Then add to the pudding mix, stirring for 10 minutes keeping the lumps out. Remove from heat. Add the butter and cool. Stir in vanilla. Pour in the pie shell. Sprinkle the chips on pie. Top with meringue. Bake 15- 20 minutes at 300F until golden brown. Tastes best when served cold. Serves 6-8. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ice-Cream Cakes Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Canned pear or peach halves -- then spoon on Melba -- Sauce (page 93). LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer with favorite ice cream; top with second cake layer. Sprinkle with fruit sugar and salted pecans or almonds. Pass chocolate sauce. MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9" plain-cake layer into 2 layers- place 1 layer on waxed paper- place ice-cream layer on top; spread with 1/4 cup jelly, jam, or drained canned crushed pineapple; top with second cake layer. Now work quickly: Spread sides of cake with whipped cream; on top, spread thin layer jelly; then decorate cake with whipped cream in pastry tube. Freeze till cream is set- freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr. CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake layer; drizzle chocolate sauce over ice cream. SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake made from cake mix. Cool- remove from pans. Press 1 qt. raspberry sherbet into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto one cake layer; set one on top of other. Freeze-wrap; freeze. To serve, thaw in refrigerator about 1 hr.- then frost sides with 1 pt. heavy cream, whipped. Posted to MM-Recipes Digest V4 #061001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * International Coffee Ice Cream Float Recipe By : Serving Size : 2 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 1 cup Softened ice cream 1/3 cup General Foods International Coffee Add milk, ice cream and coffee to blender. Cover and blend. Makes two 12 ounce servings. MasterCook formatted by Ethel Snyder Recipe by: HOME MAGAZINE -- JULY/AUGUST 1997 Posted to MC-Recipe Digest V1 #641 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Irresistable Ice Cream Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** NO E ***** ***PATTI - VDRJ67A*** 3/4 cup Evaporated milk 1/4 cup Butter or margarine 2 ounces Unsweetened chocolate 1/2 cup Sugar 1 pint Coffee ice cream -- slightly softened 1 6oz chocolate ready crust save lid crust 1/2 cup Whipping cream 2 tablespoons Kahlua 1/4 cup Pecans -- chopped In small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly, 10-15 minutes until thick as pudding (before it cools). Cool completely. Spoon ice cream into pie crust and spread in even layer. Spread chocolate mixture over ice cream. Place pie in freezer. Beat cream with mixer until soft peaks form when beaters are lifted. With mixer running, add kahlua and beat until blended and stiff peaks form. Spread over chocolate mixture. Cover pie with plastic lid; freeze at least 4 hours. About 15 minutes before serving, remove lid; sprinkle pie with nuts and refrigerate to soften ice cream slightly. Posted to MC-Recipe Digest V1 #169 Date: Fri, 26 Jul 1996 17:06:41 -0400 From: CarolAnnn@aol.com Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Hunter's Peanut Butter Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup low fat peanut butter 8 ounces low fat cream cheese 3/4 cup powdered sugar 12 ounces low fat coolwhip 1 8" graham cracker crust Beat the cream cheese until fluffy and add the remaining ingredients. Combine mixture well and pour into 8" graph cracker crust. Chill for at least 2 hours and serve (it is so good) Posted to the BBQ List in Nov. 1998 by Don Havranek Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim's Fudgy Coconut Q-Fest Squares Recipe By : Serving Size : 48 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter -- softened 1 1/2 cups sugar 3 eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 cup baking cocoa 1/2 cup walnuts or pecans -- chopped 1 can sweetened condensed milk 1 cup coconut -- shredded ***ICING*** 2 cups confectioners' sugar 1/4 cup baking cocoa 5 tablespoons evaporated milk 2 tablespoons butter -- melted 1/2 teaspoon pure vanilla extract In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and nuts; add to the creamed mixture. Spread into a 13"x 9"x 2" baking pan. Bake at 350F for 30 minutes or until a toothpick inserted near the center comes out clean. Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350F for 20 minutes or until coconut is lightly browned. Combine icing ingredients until smooth; spread over warm bars. Refrigerate at least an hour prior to cutting. Yield: about 4 dozen Posted to the BBQ List by Jim Anderson on Sep 21, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lite Flan De Queso Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CARAMEL TOPPING*** 1 cup sugar 2 tablespoons water additional water for sides of pan ***CUSTARD*** 1 cup sugar 4 ounces light cream cheese 1 12 oz. can evaporated skim milk 1 cup fat-free liquid egg substitute 1 teaspoon pure vanilla extract Heat the oven to 325F. Select a baking dish large enough to hold a second, 2-quart baking dish inside. Fill the larger pan with about 1-inch of water and place it in the oven. (Make sure the larger dish doesn't overflow when the larger dish is set inside.) In a saucepan with a heavy bottom, combine the ingredients for the caramel topping. Stir the sugar and water together over medium heat until the sugar starts to dissolve. Dip a basting or pastry brush in the additional water and brush any sugar granules down the sides of the pan. (This will prevent the sugar from crystallizing before it caramelizes.) Boil the sugar mixture without stirring until it turns brown (about the color of pancake syrup) and develops a distinct aroma. This will take about 10 to 12 minutes. Do not let the syrup turn black. Pour the caramelized sugar syrup into the 2-quart flan dish and immediately swirl it around the bottom and sides of the dish to form a transparent coating. Be careful not to touch or splash yourself with the syrup because it is extremely hot and can cause serious burns. Set the caramel topping aside to cool while you prepare the custard. In the bowl of an electric mixer, combine the sugar and cream cheese. Beat until the cream cheese is fluffy and the sugar has dissolved, 2 to 3 minutes. On low speed, beat in the evaporated skim milk, egg substitutes and vanilla extract. Do not allow the mixture to froth. Strain the flan mixture to remove any lumps of cream cheese and pour over the caramelized topping. Set inside the larger dish and bake for 50 minutes to 1 hour; or until the custard is set. Cool 30 minutes inside the water then cool an additional hour at room temp. Place in refrigerator and chill completely. When ready to serve, use a knife to loosen the flan from the sides of the baking dish. Invert the dish over a platter with a lip into a shallow bowl. There will be quite a bit of syrup, so do not invert onto a plate. Serve with fresh fruit if desired. Austin American-Statesman, June 4, 1997 Posted to the BBQ List by Jim Anderson on Aug 14, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Low Fat Raspberry Sorbet Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces raspberries -- (2 bags if frozen) 1 cup sugar 1 tablespoon lemon juice 1 teaspoon vodka -- (optional) Puree the raspberries in processor or blender. Strain to remove seeds. Add sugar and blend until the sugar has completely dissolved. Mix in lemon juice and vodka, pour into ice cream maker, and process. Transfer to separate container and freeze for about 2 hours before serving. Posted to the BBQ List on June 21, 1998 by Bob Brooks Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maida Heatter's Chocolate-Marbelized Cheesecake Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE CHOCOLATE COOKIE CRUST*** 4 ounces chocolate wafer cookies 2 tablespoons unsalted butter -- melted ***FOR THE CHEESECAKE*** 6 ounces semisweet chocolate 12 ounces cream cheese -- room temperature 1 teaspoon vanilla extract 1/2 cup sugar 2 large eggs 1 pinch salt 2 cups sour cream FOR THE COOKIE CRUST: Butter only the sides of an 8"x2.5" or 8"x3" Springform pan, not the bottom. The cookies must be ground to crumbs. Either break them into pieces and grind them in a food processor with a steel blade; OR grind them in batches in your blender; OR place in a heavy plastic bag and pound and roll them with a rolling pin until they are fine. You should have 1 cup of crumbs. Mix the crumbs with the melted butter in a bowl, using a rubber spatula until the butter is evenly distributed. You will think there is not enough butter, but there is. Pour it into the baking pan and use your fingers to press it into a compact, even layer on the bottom only. Refrigerate FOR THE CHEESECAKE: Preheat the oven to 350F. Melt the chocolate (I do it in my microwave; it takes about 2 minutes on High, but I stop every 30 seconds to stir it to ensure it doesn't burn) and set aside to cool slightly. Beat the cream cheese until very smooth. Add the vanilla and sugar and beat to mix. Add the eggs one at a time, scraping the bowl with a rubber spatula and beating till smooth after each. Then add the salt and 1 1/2 cups of the sour cream and beat till smooth. Beat the melted chocolate with the remaining 1/2 cup sour cream (you can use the same beaters you used for the cheese mixture without washing them). Remove 1 1/2 cups of the cream cheese mixture and beat into the chocolate. Place the two batters, alternating colors, by spoonfuls over the crust in the pan. Use the flat side of a table knife to marbleize: cut down through the batters and use the knife to swirl them into large spirals and/or zigzags and form an attractive pattern. Don't over mix or you'll lose the contrast. Briskly rotate the pan a bit first in one direction, then the other, to level the top. Bake 30 minutes on the lowest rack in your oven. It will seem soft, but it's done. Cool on a rack to room temperature, then chill at least 5-6 hours before serving cold. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Ice Cream Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 cup sugar 2 tablespoons vanilla -- (the real stuff) 1/4 teaspoon salt 2 cans Carnation milk 2 cans Eagle Brand milk fill to line with whole milk This recipe is similar to Danny's but has Eagle Brand milk in it. I think this is what makes it special and also expensive. If your not familiar with Eagle Brand it is made by Bordens and is a condensed sweetened milk. You have to spoon it from the can and it is very rich. This recipe also has eggs. It is for vanilla but we have added all kinds of fresh fruits and nuts. They all work. Posted to the BBQ List on June 18, 1998 by Mike Bridges Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mississippi Mud Cake Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 st butter or margarine softened 1 teaspoon vanilla 1 cup coconut 1 cup chopped pecans 2 cups sugar 1 1/2 cups flour 4 eggs 3 tablespoons cocoa 1 teaspoon vanilla 1 cup coconut 1 cup chopped pecans 1 la marshmallow cream In a large bowl cream together the sugar, butter, and the cocoa. Mix in the eggs and the vanilla. Add flour, coconut, and pecans. Beat 2 min. with electric mixer. Spread into 13x9 inch rectangular cake pan and bake at 350 for 35-40 miniutes. When done spread the marshmallow cream over top of the cake while its still hot. Let it cool completely and then apply the icing. Icing 1 lb. powdered sugar 1 stick butter 1/2 cup Pet Milk 1/2 cup cocoa 1 t. vanilla Beat until smooth and spread thoroughly onto cooled cake. bone appytit Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ole Man Jim's Q-Fest Pecan Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 1 cup raw sugar 6 tablespoons melted butter 1 1/2 cups sugar cane syrup* 1/2 teaspoon salt 1 1/2 teaspoons vanilla 1 1/2 cups pecan halves -- (un chopped)** * NOTE #1 Any syrup can be substituted but pure sugar cane syrup is best. ** NOTE #2 I used 3 cups of pecan halves in each pie. Place unbaked pie shell pastry in a 9" pie pan and fill with pecan halves, Beat eggs and raw sugar. Add cane syrup, salt, vanilla, and butter. Mix well. Pour over the pecans in the unbaked 9-inch pie shell . Bake until filling is set, about 1 hour and 15 minutes at 325F or an hour at 350F. ***NOTE #3 The pecan halves make it hard to slice the cooled pie. Use an electric knife if possible. If not, use a SHARP serrated knife. Posted to the BBQ List by Jim Anderson on Oct 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peanut Butter Pie - 1 Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 1 2/3 cups graham cracker crumbs 3/4 cup margarine -- melted 1/4 cup granulated sugar ***FILLING*** 1 package cream cheese -- (3 oz) softened 1 1/2 cups powdered sugar -- sifted 1/4 cup skim milk -- at room temperature 1 cup peanut butter 2 teaspoons vanilla 1 1/2 cups whipping cream Preheat oven at 425. To prepare crust, in a mixing bowl, combine crumbs, margarine, and granulated sugar. Press into a 9" pie pan. Bake for 10 minutes and set aside. To prepare filling, combine cream cheese, powdered sugar, milk, peanut butter, and cream in another mixing bowl. Turn filling into prepared pie pan. Chill covered for 4 hours. Serving Ideas : Drizzle melted chocolate chips on top. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:15 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peanut Butter Pie - 2 Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2/3 cup peanut butter 1 package instant chocolate pudding 1 9" graham cracker pie shell 1 8 oz. pk Cool whip topping Blend milk and peanut butter together. Add pudding mix. Pour into pie shell. Chill. Serve with a dab of Cool Whip whipped topping. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peanut Butter Pie (Gene Autry's) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup peanut butter 1 8 oz package cream cheese 1 cup sugar 2 tablespoons melted butter 1 cup whipping cream -- whipped 1 tablespoon vanilla 1 graham cracker pie crust hot fudge sauce Cream together peanut butter, cream cheese and sugar. Stir in the butter, whipped cream and vanilla. Mix well. Pour into graham cracker crust. Chill 4 to 5 hours or until well set. Top with heated, thinned hot fudge sauce. Chill again for 30 minutes. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Perfect Pecan Pie Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark brown sugar 2/3 cup cane syrup 1/4 cup unsalted butter 3 tablespoons bourbon 1/2 teaspoon vanilla 1/2 teaspoon salt 4 eggs 3 tablespoons half-and-half 2 cups pecan pieces 1 unbaked 9 inch pie crust whole pecan halves Preheat oven to 350F. In a large saucepan, melt the brown sugar, syrup and butter together with the bourbon, vanilla and salt. Continue heating the mixture to the boiling point, stirring frequently. Boil for 1 minute, stirring constantly. Remove pan from heat and let mixture cool. In a bowl, beat the eggs with the half-and-half until they are light and frothy. Add to the cooled syrup, beating until the mixture is well incorporated. Stir in the pecan pieces. Pour the filling into the pie shell. Top with a layer of pecan halves. Bake 45 to 50 minutes until a toothpick inserted into the center comes out clean. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Quick Fudge Frosting Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 4 tablespoons cocoa powder 1/2 cup milk 1/2 cup shortening 1 teaspoon vanilla Bring first 4 ingredients to full boil and boil for exactly one minute. (In very damp weather, boil for 1 1/4 minutes). Add vanilla and beat until spreading consistency. It helps to set the pan in ice water, while beating, but do not get ANY into the frosting. Posted to the BBQ-List by Paul Gustafson (Chef Paul) on 13 Dec 1998 NOTES : Be prepared for a fight over who gets to lick the pan! This cake is a guaranteed winner! Preparation Time: 0:15 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Ranch Apple Fried Pies Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried apples 1 pound butter 1 pound sugar 1/2 cup orange -- sliced thin 1/4 lemon -- sliced thin tough pastry -- rolled out Cover apples, orange and lemon with water and cook over the fire for about 15 minutes - until they are tender. Remove from the heat and add the butter and sugar, mixing well. Let the ranch apple mixture chill. Now roll out your pastry and cut it in 4-inch circles. Add 2 tablespoons of the apple mixture to each circle and fold it over. Press the edges together and fry in deep fat until brown. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rodney & Cindi's Q-Fest Banana Pudding Recipe By : Serving Size : 9 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 vanilla wafers 6 bananas -- (large), sliced 1 can pineapple with juice -- crushed 1 pint whipping cream 1 can condensed milk -- (sweetened) 1 whipped topping 1 tablespoon vanilla extract 1 vanilla pudding mix -- (instant) In a large bowl mix whipped topping, pineapple, condensed milk, whipping cream, vanilla pudding mix, and vanilla extract. Alternate layers of vanilla wafers, sliced bananas and above mixture into a 4 quart dish ending with vanilla wafers on top of mixture. Do not top with banana slices as the bananas will turn brown. You will need the juice from the pineapple because the pudding will get to thick without it. Preparation Time: 00:20 Posted to the BBQ List by Cindi on Oct 27, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rodney's Q Pie Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large deep-dish pie crust 4 medium potatoes 1 pound pulled smoked beef 1/2 cup yellow cheese -- grated 15 jalapeno slices 2 tablespoons butter 1 cup BBQ sauce Bake pie crust until golden brown. Boil or microwave potatoes until tender (skin or off), drain water, add butter, and mash. (I like to leave them slightly lumpy). Spoon enough potatoes into baked pie crust to fill pan about half way. Mix pulled beef with enough BBQ sauce to cover and mix thoroughly. Spoon beef/sauce mix on top of potatoes to fill pie crust. Pour extra sauce on top. Cover pie with grated cheese and finally top cheese with jalapeno slices. Bake in 350F oven until cheese is melted and pie is hot throughout. It would be just as easy to make up several of these and freeze one or two for later use. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Strawberry Topped With Sugared Pecans Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***POACHED STRAWBERRIES*** 1 poached strawberries 1 quart strawberries -- a little -- under-ripe, -- hulled, left whole 2 cups water 1 cup sugar 1 tablespoon lemon juice 1 tablespoon kirsch ***SUGARED PECANS*** 2 cups pecan halves 1 egg white 1 cup sugar Bring water, sugar, and strawberries to a simmer and allow to cool. Then add lemon juice and kirsch. Drain most of liquid (reserve and boil down; it makes a great syrup for future use) and pour poached strawberries into prebaked pie crust. Preheat oven to 325F. Toss pecan halves with egg white until completely coated. Stir in sugar. Bake stirring mixture every 5 minutes until coating is a nutty brown, 25-30 minutes. Immediately transfer to cool pan in single layer to cool before using. Use to top pie. Check out Cook's Illustrated May/June 1993 for a great treatise on poaching fruit. For the pie, use whatever prebaked pie crust you like and fill with poached strawberries. Top with sugared pecans. We always make more than one quart of berries, so I'm not sure how many berries you'll need to fill your crust. Leftover berries served in a reduction of the syrup are also great. Posted to the BBQ List on June 7, 1998 by Bill Ackerman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tofu, Quick And Easy By Louise Hagler Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound block of tofu 2/3 cup sugar 1/4 cup oil 2 teaspoons vanilla 1 pinch salt 1 ba semisweet chocolate drops Blend all ingredients until smooth. Pour mixture into 8 inch graham cracker crust and chill. While the recipe doesn't call for it I bet a small amount of Kahlua or chocolate liquor would be a nice addition to it too. Then have it after the Que... Posted to the BBQ List by Steven Douglass on Aug 04, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomato Cake (A Spice Cake) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1/2 cup butter 2 eggs 1/2 cup chopped nuts 1/2 cup chopped dates 1/2 cup raisins 2 cups peeled cubed tomatoes 3 cups sifted flour 2 teaspoons baking powder 1 teaspoon nutmeg 1/2 teaspoon salt Preheat oven to 350F. Cream butter and sugar. Add eggs, nuts, dates, raisins and tomatoes. Sift dry ingredients into tomato mixture. Pour into greased and floured 9 x 13 inch pan. Bake 350F for 30 min. Frosting 8 ounces cream cheese 1 1/2 cup confectioner's sugar 3 tbs. butter 1 tsp. vanilla pinch salt Beat with electric mixer. Frost cooled cake. Enjoy your tomatoes!! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Chocolate Lasagna With Peanut Ice Cream Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups Half & half 8 Egg yolks 1 3/4 cups Sugar 2 teaspoons Vanilla 1/2 cup Smooth peanut butter 1/2 cup Heavy cream 1 cup Unsalted dry-roasted peanuts -- coarsely chopped -- (about 5 oz) 3 ounces Bars white chocolate -- broken in half -- widthwise 16 ounces Bittersweet chocolate 8 ounces Unsalted butter 1 cup Evaporated milk Servings: 4 Mint sprigs for garnish In medium saucepan, scald the half & half over medium heat, set aside. In medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp of the vanilla. Gradually whisk in the half & half and transfer to the saucepan. Cook this mixture over moderate heat, stirring constantly, until just thick enough to coat the back of a spoon (165 on a candy thermometer). This will take 10-15 minutes. DO NOT bring to a boil or you'll have a curdled mess on your hands. Remove from heat and whisk in the peanut butter, then add the cream. Strain this custard into a bowl and refrigerate, stirring occasionally, until well chilled. In the meantime, line a 10-by-15 inch jelly roll pan with wax paper. Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. Add peanuts. Pour mixture into the jelly roll pan, spread evenly, cover, and freeze overnight. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. Bring to a boil to dissolve the sugar, then remove from heat and set aside 'til later. Preheat oven on lowest setting for 5 minutes, then turn it off. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. Place in the warm oven until soft enough to yield when pressed by a finger, about 6 minutes. Using a metal spatula, transfer a piece of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. Using a large heavy rolling pin, gently roll the chocolate between the paper to form a thin sheet of chocolate, about 11 by 4 inches. Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. Line 3 baking sheets with wax paper. When the white chocolate is cooled and firm, remove the top piece of paper from each chocolate sheet. Using a pizza wheel or long sharp knife, trim the edges of each sheet to make a neat 3-by-10-inch rectangle, then cut each rectangle crosswise to form two 3-by-5-inch pieces. Transfer 4 rectangles to each of the prepared baking sheets. Keep cool. In a double boiler, melt the bittersweet chocolate with the butter, stirring until smooth. Transfer to a bowl. Whisk in 1 cup of the reserved sugar syrup. Stir in the evaporated milk and 1 tsp. vanilla. Set aside, covered. Note: this sauce can be made up to 1 week in advance and kept, covered, in the fridge. With a pizza cutter or thin sharp knife, cut the ice cream into ten 3 by-5-inch rectangles. There will be a little left over; do what you will with it. ;-) With a spatula, place a piece of the ice cream on each of the 4 pieces of white chocolate. Top each with another piece of chocolate, then another layer of ice cream, then another piece of chocolate. Freeze for 3 to 4 hours. To serve, remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. Gently reheat the fudge sauce in the top of a double boiler or in the microwave. Place each of the portions to serving plates, spoon fudge sauce over, garnish with mint, and serve immediately. From Food & Drink Magazine, March 1990 (special CHOCOLATE issue), recipe originally from The Rattlesnake Club, Detroit. ^^^^^^^^^ Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Mountain Basic Vanilla Ice Cream Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2 cups Milk 3/4 cup Sugar 1 tablespoon Vanilla 1/4 teaspoon Salt 1 cup Heavy whipping cream Separate the eggs and make a soft custard of the milk, egg yolks and sugar. Beat the egg whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt, when cold, the whipped cream. Freeze according to your freezer instructions. Makes 2 quarts. Recipe by: White Mountain Freezer Company Posted to MC-Recipe Digest V1 #627 by John Setzler on May 31, 1997 Posted to MM-Recipes Digest V4 #121501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Whited House Carrot Cake Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups margarine or butter 4 eggs 4 teaspoons vanilla or 2 teaspoons double stren 1 1/2 cups white sugar 2 cups cake flour 1 1/2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon cinnamon 1/4 teaspoon pumpkin pie spice -- (optional) 2 1/2 cups finely chopped carrots -- (food processor -- preferred) 3/4 cup angel flake coconut 1 8oz can of crushed pineapple draine 1 cup chopped English walnuts Preheat oven 350F. Place oven thermometer in oven. Prepare tube pan with heavy coating of cooking spray. Cream Margarine, oil and Sugar. Add Vanilla and Eggs mixing well. Add Spices, Baking Soda, Baking Powder, Salt blending well. Add flour mixing well. Add Carrots, pineapple, coconut, and nuts mixing well after each addition. Pour into prepared tube pan. Check oven thermometer. Each oven heats differently. Often with 45 degree variation. Make sure oven reads 350F. Bake for 45-50 minutes or until cake is done. Let pan cool for 10 minutes. Invert Pan to remove cake. Allow cake to cool completely. Frost with Ginger-Orange Cream Cheese frosting. Posted to the BBQ List on June 30, 1998 by Edna Whited Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -