2/3 c Sugar

1/2 c Water

2/3 c Light corn syrup

2 tb Lemon juice

1/4 Large watermelon

In a medium saucepan, combine sugar, water and corn syrup.
Stir
over medium heat until mixture comes to a boil.
Without stirring,
simmer over low heat 5 minutes.
Stir in lemon juice; cool to room
temperature.
Cut melon from rind, reserving only red fruit.
Remove
and discard seeds.
Cut fruit into 1-inch cubes, making about 8
cups.
Puree melon cubes about 2 cups at a time in blender or food
processor fitted with metal blade.
Stir into cooled syrup.
Pour
into ice cream canister.
Freeze in ice cream maker according to
manufacturer’s directions.
Makes about 2 quarts.
Per Serving: 88
calories - 0 protein - 23 g.
carb.
~ 0 fat - 0 chol - 11 mg.
calcium.

4 Stick-type rolls*

200 g Flour (1 3/4 cups)

2 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 pn Salt

Fat for deep-frying 1/2 l Wine OR cider (2 cups plus 2

-Tbsp) Sugar to taste From the Allgaeu area.
From grandmother’s
more thrifty times; rarely encountered today.
Combine the flour,
eggs, milk, and salt into a batter.
Cut the rolls into 4 slices.
Dip the slices into the batter, then fry until golden brown.

Arrange fritters in a bowl, and pour hot, sweetened wine or
cider over them.
Give them time to soak up the wine before serving.
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard
Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 9/92

1 Egg, separated

2 tb Milk

50 g Flour (1/2 cup less 1 Tbsp)

1 ds Salt

10 tb Liquid honey

Fat for frying From grandmother’s more thrifty times; rarely
encountered today.
From the Oberallgaeu region.
Make a batter of
the flour, egg yolk, milk, salt, and sugar.
Beat the egg whites,
and add to the mixture.
Take five wooden spoons and stick the
handles about 1/3 to 3/4 inch deep into the dough, twisting the
handles as you do so.
Immediately transfer them to fat that has
been heated to 390 degrees F.
As soon as the dough has browned,
once again dip into the dough, then back into the hot fat.
Repeat
the process 5 to 6 times.
When the very outside layer has turned
crisp and brown, remove the pastry from the spoon handle, fill with
honey, and serve hot, dusted with crushed sugar.
Makes 8 wasp
nests, for dessert.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb
and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer,
Cooking Echo, 8/92

3/4 c Butter or margarine

– softened 1/2 c Powdered sugar

1 1/2 c All-purpose flour

——————————-WHITE
FILLING——————————-
10 oz Premier White
Chips

- (Hershey’s) 1/4 c Whipping cream

8 oz Softened cream cheese

——————————-FRUIT
TOPPING——————————-
1/4 c Sugar

1 tb Cornstarch

1/2 c Pineapple juice

1/2 ts Lemon juice

Assorted fresh fruit - sliced Heat oven to 300 degrees
Fahrenheit.
In small mixer bowl, beat butter and powdered sugar
until smooth; blend in flour.
Press mixture onto bottom and up side
of 12-inch round pizza pan.
Flute edge, if necessary.
Bake 20 to 25
minutes or until lightly browned; cool completely.
Prepare white
filling; spread on cooled crust.
Cover; refrigerate.
Prepare fruit
topping.
Cover; refrigerate assembled tart until just before
serving.
10 to 12 servings.
White Filling: In microwave-safe bowl,
place Hershey’s Premier White Chips and whipping cream.
Microwave
at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and
mixture is smooth when stirred vigorously.
Beat in cream cheese.
Fruit Topping: In small saucepan, stir together sugar and
cornstarch; stir in juices.
Cook over medium heat, stirring
constantly, until thickened; cool.
Meanwhile, arrange fruit on top
of filling; carefully pour or brush juice mixture over fruit.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias

1 Roll, 10″ long and 2 1/2″

In diameter or the equi- Valent amount of bread 2 c Heavy
cream

1/2 c Milk

1/4 c Sugar

9 oz White chocolate, chopped

1 Egg

4 Egg yolks

Semi-sweet chocolate for Garnish (optional) Cut the roll into
eight slices; place on middle rack of a 250F oven and leave until
dry, about 20 minutes.
In a saucepan, heat 1 1/2 cups of the heavy
cream, the milk, and the sugar over low heat, stirring until sugar
is dissolved.
Add 5 oz.
of the white chocolate, stir until melted,
and remove from the heat.
In a large bowl, whisk the egg and yolks
together.
Whisk the chocolate mixture into the eggs a little at a
time.
Tear the bread into 1″ pieces, add to the white chocolate
custard, and stir to mix.
Leave to soak, stirring occasionally,
until all the custard has been absorbed by the bread, 1 to 2 hours.
Put the mixture into an 8″ square, 2″ deep baking dish.
Put the
dish in a slightly large pan and add hot water to come halfway up
the sides of the baking dish.
Bake the pudding in the water bath at
350F for 45-50 minutes, until the custard is set and the top is
golden brown.
Serve warm or cold.
If you chill it, loosen the sides
with a metal spatula and invert the pudding onto a cutting surface.
Cut into four squares and cut each square into a triangle.
For the
sauce, heat the remaining cream in a small pan.
Add the remaining 4
oz.
white chocolate and melt.
If desired, grate some semi-sweet

chocolate and sprinkle on top of the pudding.

6 T Unsalted butter

8 oz Grated white chocolate

2 ea Eggs

1/2 c Sugar

1 T Vanilla

1 c Flour

1 c Heaped semi-sweet choc chunk

1.
Preheat oven to 350.
Grease and flour an 8 inch square baking
pan.

Melt butter and 4 oz of white chocolate together in top of
double boiler over hot water.
When melted remove from heat and add
balance of white chocolate.
Stir to blend well.
Set aside.
2.
Beat
eggs.
Add sugar.
Beat 2-3 minutes.
Add white chocolate and

butter mixture, vanilla and flour.
Beat just until smooth.
Add
chocolate chunks and mix in by hand — do not beat.
3.
Pour into
prepared pan and bake 35 minutes or until toothpick inserted

in center comes out clean.
Cool on wire rack.
Cut into squares
or bars.
from: _Cookiemania_