Peanut Butter Cookies

INGREDIENTS

1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Brazilian Nut Pie

INGREDIENTS

3 eggs
2/3 cup white sugar
1/2 teaspoon salt
1/3 cup margarine
2 (1 ounce) squares semisweet chocolate
1 cup corn syrup
1 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie 

DIRECTIONS

Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts.

Pour into unbaked pie shell.

Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.

Coconut Pie

INGREDIENTS

4 eggs
1 3/4 c sugar
1/2 c flour
1 stick butter
2 tsp vanilla
1 can shredded coconut
3 c milk
pinch salt
1/4 c canned milk

DIRECTIONS

Separate eggs setting aside; pour milk into pan and heat. Mix sugar, flour, salt, egg yolks, and canned milk in a mixing bowl. Pour into hot milk, stirring constantly until thick. Add butter, vanilla and 3/4 coconut. Pour into baked pie shells. Beat egg whites and spread on top adding remaining coconut. Place in oven to brown.

Chocolate Ice Cream

INGREDIENTS

5 egg yolks, 1 pint (500ml) milk, 1/2 pint (250ml) double/heavy cream, 2 oz (50g) sugar, 3 tablespoons of cocoa powder

DIRECTIONS

Create a custard base - and at the point where you remove the saucepan from the heat to allow the mixture to cool, add the cocoa. Then chill the custard until it's really cold. Once chilled, mix until slushy. Add the cream (whipped) and make sure it mixes in well. Transfer the mixture in an ice cream maker and freeze according to the manufacturer's instructions.

Red Raspberry Cheesecake

INGREDIENTS

(For the crust)
2 cups crushed vanilla wafers
3 Tablespoon chopped toasted almonds
4 Tablespoon melted margarine or butter
(For the filling)
24 oz. low fat cream cheese
2/3 cup sugar
5 Tablespoon cornstarch
3 eggs
1 egg yolk
1/2 cup whipping cream
1/2 cup amaretto (or any liqueur of your choice)
2 tsp. almond extract (vanilla, if not using amaretto)
(For the sauce)
(2) 12 oz. packages raspberries, thawed
5 Tablespoon amaretto (optional)
1/3 cup sugar

DIRECTIONS

In a small bowl stir together crushed cookies and chopped almonds. Add butter and stir to combine. Press mixture into the bottom of a greased 9"  pan.

For the filling:

In a large bowl combine cream cheese, sugar and cornstarch. Beat until smooth with an electric mixer. Add eggs, one at a time, beating well each time. Add yolk and beat again. Stir in the whipping cream, amaretto and almond extract. Mix well. Pour mixture into the crust. Bake at 400 degrees F. for 10 minutes; lower temperature to 200 degrees F. and bake for 1 hour and 15 minutes or until the center no longer looks shiny. Remove the cheesecake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Remove from oven and chill for 3 hours or more.

Puree thawed berries in blender, food mill or food processor and strain through a fine sieve over a wide bowl to remove all seeds.

Heat puree with sugar till mixed. Remove from heat and add liqueur. To serve cheese cake pool 1/4 cup of sauce on each plate. Place serving of cheesecake on sauce. Garnish ideas: toasted almonds, whole fresh or  raspberries, white rose petals. Serve in heart shaped puree pools.