from D. Bryant: Rhubarb Crisp 4 cups chopped rhubarb 1 cup sugar 1/4 cup flour 1/2 tsp. cinnamon 1/2 cup water 1 cup flour 1 cup rolled oats 1 cup brown sugar 1/2 cup melted margarine You may use fresh or frozen rhubarb. Mix first 5 ingredients in 9x13" pan. Use 1/4 cup of water if using frozen rhubarb. Mix flour, oats, brown sugar and margarine. Sprinkle over top of rhubarb. Bake at 325*f for approximately 35 minutes. -------------------------------------------------------------------------------- from Mary Fouts: Angel Food Swirl Cake Makes 1 ten-inch cake Ingredients: 1 1/4 cups sifted cake flour (not self-rising) 1 1/2 cups sugar Pinch of salt 1 pint (6 ounces) fresh raspberries 1 3/4 cups egg whites (about 12 large eggs) 1 tsp. cream of tartar 1 1/2 tsp. vanilla extract Instructions: Preheat oven to 350 F with rack in lower third. Cut parchment to fit bottom of round 10-inch tube pan. Fit paper into pan. Do not grease pan. Sift flour, 1/2 cup sugar, and salt together. Sift again into a bowl. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Beat in cream of tartar and vanilla. Increase speed to medium high; beat until whites are nearly stiff. Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time. Beat until peaks are almost stiff but not at all dry. Transfer egg whites to large bowl. Sift flour mixture over egg whites; fold in gently with large rubber spatula. Gently transfer one-third of batter to tube pan. Spoon 2 tablespoons mashed berries over egg whites. Spoon another third of batter into the pan; repeat with remaining mashed berries. Top with remaining batter. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets. Leave the top very textured with peaks in the meringue; do not smooth. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, about 35 to 45 minutes. Invert pan over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour. Run a knife around edges of the cake to loosen the sides. Unmold the cake. Before serving, top each slice with fresh raspberries and whipped cream. -------------------------------------------------------------------------------- from Judy Hall: Pineapple Sorbet 1 8 oz. can crushed pineapple Open can and pour pineapple and juice into a dish and freeze it until solid. You want to be able to get the frozen pineapple out of the dish after it is frozen. Place frozen pineapple in blender and process until it foams up into a sorbet. Very good and refreshing on these hot days. Servings 2 Each serving 70 calories -------------------------------------------------------------------------------- from Gabrielle: Double Chocolate Mocha Trifle 1 package (18.25 oz) brownie mix (plus ingredients to make brownies) 1 3/4 cup cold milk 2 packages (3.4oz each) white chocolate instant pudding and pie filling 1/4 cup warm water 4 teaspoons instant coffee granules 2 cups thawed frozen whipped topping 3 toffee bars (1.5 oz each), coarsely chopped (I use heath bars) Lightly spray 9" x 13" baker with vegetable oil using Kitchen Spritzer. Prepare and bake brownie mix according to cake-like package directions;cool completely. In 2 qt bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1" cubes using Serrated Bread Knife. Chop toffee bars using Food Chopper. Layer 1/3 of the brownie cubes onto bottom of Chillzane Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 min before serving. Yield: 12 servings Approx.: 470 Cal. and 23 g of fat per serving -------------------------------------------------------------------------------- from Marie Windham: White Chocolate Lasagna 1 (12 oz) bag semi sweet chocolate chips 2 Tbsp. shortening 1 (12 oz) bag white chocolate chips 2 Tbsp. shortening 1 gallon chocolate ice cream, softened 1 cup creamy peanut butter 1 cup chocolate syrup 1 cup cool whip Line 2-13*9*2inch pans with aluminum foil, leave 1 inch overhang at ends of pan. Melt semi sweet choc chips and 2 Tbsp. shortening in 1 qt. saucepan over low heat, stirring frequently. Divide melted chocolate evenly between pans and spread into thin, even layers. Freeze 10 minutes or till firm; remove from pan, using foil to lift and return to freezer. Line pans with foil again. Using clean saucepan, melt white choc chips and 2 Tbsp. shortening in saucepan over low heat, stirring frequently. Divide melted mixture between 2 pans and spread evenly into thin layers. Freeze 10 minutes or till firm; remove from pans with foil and return to freezer. Line 1 pan with plastic wrap and set aside. Beat half each of the ice cream and peanut butter in a large bowl with electric mixer on med speed until just mixed. Repeat with remaining ice cream and peanut butter in a second bowl. Remove all chocolate layers from freezer; peel foil from each layer as it is used. Place 1 white choco layer in bottom of plastic lined pan. Carefully spread 1/3 of the ice cream mixture on top. Add 1 semi sweet choco layer; spread evenly with 1/3 of ice cream mixture. Add white choco layer; spread with remaining ice cream mixture. Top with last semi sweet choco layer. Cover and freeze at least twelve hours. Place pan upside down on cookie sheet. Place hot towels on bottom of pan. Remove pan and plastic wrap. Cut into 5 rows by three rows. Drizzle with chocolate syrup, garnish with cool whip. Store covered in freezer. Enjoy...it is VERY rich. -------------------------------------------------------------------------------- from Dawn Besherse: Sweet Potato Pie with Spiced Cream 1 1/3 cups flour 1/2 tsp. salt 1/2c. shortening 1 tsp. vinegar 4 large eggs 2 16-17 oz cans of sweet potatoes (yams) drained 6 tsp. marg. melted 1/4c. brown sugar 1 tsp. vanilla 1/4 tsp. nutmeg Sugar Cinnamon ( 1/2 c. sugar 1/2 tsp. cin.) 1 cup whipping cream 1/4 tsp. ginger In med bowl stir flour w/ salt. Cut in shortening with pastry blender. In sm. bowl mix vinegar w/ 1 egg and 1 TBLS. cold water. Stir water mixture into flour 1 TBLS> at a time until dough forms a ball. Roll out for pie plate. Preheat oven to 400* Separate 3 remaining eggs. with mixer on high beat egg whites until stiff peaks form. IN another bowl beat sweet potatoes until smooth.. add melted margarine, brown sugar, and vanilla. Then add nutmeg, 1/2 c. sugar, 1/2 tsp. cin. 1/4c whipping cream and egg yolks, beat until well blended.... Gently fold in egg whites. Spoon mixture into pastry, smooth top of pie. Bake 35-40 minutes till knife comes out clean. When pie is cold mix ginger, 2 TBLS> sugar, 1/4 tsp. cin. and 3/4 c whipping cream on med. speed until stiff peaks form. Spoon Whipped Cream into decorator bag and use star tip or spoon it onto the pie. Sprinkle cream with Cinnamon. --------------------------------------------------------------------------------