strawberry margarita preserves

Strawberry Margarita Preserves

2 quarts strawberries, cleaned
2 cups pared tart apples
1/4 cup lemon juice
4 cups granulated sugar
1/2 cup tequila
7 tablespoons triple sec
2 tablespoons strawberry schnapps

Hull and halve berries. Measure 6 cups. Peel and core apples, chop and measure 2 cups
Combine berries, apples and lemon juice in a large stainless steel or enamel saucepan. Bring to a full boil stirring constantly. Add sugar to boiling fruit and stir until dissolved. Boil gently uncovered, stirring frequently until mixture reaches gel stage, about 30 to 40 minutes.

Prepare six 1/2-pint jars for filling.

Remove mixture from heat. Stir in tequila, triple sec and schnapps. Return to heat and boil for 5 minutes.

Ladle into hot jars, leaving 1/4-inch headspace. Remove bubbles.

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Mississippi Mud

Not merely an absence of noise, Real Silence begins when a reasonable being withdraws from the noise in order to find peace and order in his inner sanctuary. — Peter Minard

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double chocolate mocha trifle

Double Chocolate Mocha Trifle

1 (18.25 ounce) package brownie mix (plus ingredients to make brownies)
1 3/4 cups cold milk
2 (3.4 ounce) packages white chocolate instant pudding and pie filling
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed frozen whipped topping
3 (1.5 ounce) toffee bars, coarsely chopped

Lightly spray a 9 x 13-inch pan with oil.

Prepare and bake brownie mix according to cake-like package directions; cool completely.

In a large 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. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes into the bottom of a 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 minutes before serving.

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Key Lime Pie (Diabetic)

We can do no great things, only small things with great love. — Mother Theresa

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Stuffed Oranges

Hitchhiker No No, no, not 6 I said 7. Nobodys comin up with 6. Who works out in 6 minutes You won even get your heart goin, not even a mouse on a wheel. Ted That — good point. Hitchhiker 7s the key number here. Think about it. 7-Elevens. 7 doors. 7, man, thats the number. 7 chipmunks twirlin on a branch, eatin lots of sunflowers on my uncles ranch. You know that old childrens tale from the sea. Its like you
e dreamin about Gorgonzola cheese when its clearly Brie time, baby. Step into my office. Ted Why Hitchhiker Cause you
e fired — Theres Something About Mary

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uncle eds refrigerator ice cream

Uncle Eds Refrigerator Ice Cream

This ice cream was made and served at Millers Drug Store, Junction City, Kansas, from the early 1900s until around 1935.

3 cups whipping cream
3 cups milk
3 cups granulated sugar
Juice of 3 lemons
Juice of 3 oranges
3 bananas, mashed

Combine cream, milk and sugar. Stir until dissolved. Place in oblong or square freezer container. Freeze about 1/4 hour or until mushy; then add juices and bananas. Mix well. Freeze until firm.

Serves 12.

Its a basehit on the error by Roberts. — Jerry Coleman

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popcorn pudding

Popcorn Pudding

This was a popular pudding in the late nineteenth century.

2 cups popped corn
3 cups milk
4 tablespoons butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla extract and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.

Good served with maple syrup.

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Peach Melba Parfaits

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three cities of spain cheesecake

Three Cities of Spain Cheesecake

Source: Three Cities of Spain Coffeehouse - Santa Fe, New Mexico (closed in the mid-1970s)

Crumb Crust
1 1/2 cups (5 ounces) finely ground graham crackers or
    cookies such as chocolate or vanilla wafers or gingersnaps
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3/4 teaspoon salt

Stir together all ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Filling
24 ounces cream cheese, softened
4 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar

Preheat oven to 350 degrees F.

Beat cream cheese with an electric mixer until fluffy. Add eggs, 1 at a time, then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Let stand in baking pan on a rack 5 minutes. Leave oven on.

Topping
16 ounces sour cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

Stir together sour cream, sugar and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.

Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving. Cheesecake keeps, covered and chilled, 3 days.

Makes 8 to 10 servings.

Be civil to all sociable to many familiar with few friend to one enemy to none. — Benjamin Franklin

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melon snow cones

Melon Snow Cones

4 cups seeded watermelon, honeydew or cantaloupe chunks
1/2 cup granulated sugar
2 tablespoons lemon or lime juice

In food processor or blender, puree melon of choice. In small saucepan, heat 1 cup puree and sugar over medium heat, stirring, just until sugar dissolves.

Pour into shallow 8- or 9-inch square metal pan; stir in remaining puree and lemon juice. Freeze. Every 30 minutes, break up crystals with fork as they form at edges of pan; stir frozen parts toward center. Continue until entire mixture is a firm but not solid frozen mass, 3 to 4 hours. Scrape ice with fork to lighten texture. Scoop into paper cones with ice cream scoop.

Makes 3 cups, 8 servings.

Per serving: 74 calories, 0 protein, 18 g carbohydrate, 0 fat, 0 fiber, 0 cholesterol, 2 mg sodium

I find that the harder I work, the more luck I seem to have. — Thomas Jefferson

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