Greatest Recipes

2 c Dried apricots (firmly

-packed 4 c Water

2 c Sugar

1/2 ts Cinnamon

Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes. Posted by Terri St.Louis-Woltmon

————————————CAKE———————————— 5 oz Semisweet chocolate

1/2 c Butter, softened

2 tb Butter, softened

1 c Sugar

1 pn Salt

1 pn Ground cinnamon

1 pn Lemon peel, grated

6 Eggs, separated

1 c All-purpose Flour, sifted

———————————-FROSTING———————————- 8 tb Butter

7 oz Semisweet chocolate

2 Eggs, beaten

3 c Powdered sugar, sifted

1/4 c Rum

Line 14×10 inch cake pan with waxed paper and grease paper. Preheat oven to 350F. CAKE…. Melt chocolate in double boiler over low heat. In a large bowl, cream butter and half the sugar until light and fluffy. Add salt, cinnamon and lemon peel. Beat in egg yolks, one at a time, with melted chocolate. Beat egg whites until stiff; fold in remaining sugar. Fold egg white mixture into creamed mixture with flour. Spread batter evenly in prepared cake pan. Bake 20 minutes or until a wooden pick inserted in center comes out clean. Sprinkle a sheet of waxed paper with sugar and turn out cake onto it. Peel off lining paper. Cool 2 hours, then cut cooled cake lengthwise into two 14×5 strips. FROSTING… Melt butter, cool slightly. Finely grate chocolate. Mix chocolate, eggs, powdered sugar, butter and rum in double boiler. Stir constantly over low heat until chocolate has melted and all ingredients are thoroughly combined. Cool. Place the two 14×5 strips on top of one another, with about half of the frosting used as filling. Spread remaining frosting thickly over top. Cut into slices when frosting is firm.

1 c Strawberries, fresh

1 c Raspberries, fresh

1 c Blueberries, fresh

1/2 c Sugar

1/2 c Water

2 oz Butter

Ice cream, vanilla In a large saucepan, bring the sugar and water to a boil. Simmer for 10 minutes. Add the strawberries and blueberries to the pan and cook for

2 minutes. At the last minute, add the mixed raspberries and butter to

the saucepan with the other ingredients. Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

2 Env unflavored gelatin

1 1/2 c Sugar

1/2 c Water

10 oz Frozen sliced strawberries

2 c Dark sweet cherries

4 c Light cream or half & half

2 c Whipping cream

2 ts Vanilla

In a small saucepan combine unflavored gelatin and sugar. Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool to room temperature. Meanwhile, chop cherries. In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries. Freeze according to manufacturer’s direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts. From Tops Grocery store circular.

1 tbs. honey

3 tbs. fresh lemon juice

1 cup sugar

1 cup water

2 Large or

3 Med Cantaloupes

3 tbs. brandy

W & S TEMPLE STS. SALT LAKE CITY BEV: HEIDSIECK CHAMPAGNE, 1979 1. Bring honey, lemon juice, sugar, and water to a boil over medium heat. Cook for 5 min.. Let cool. 2. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. 3. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. 4. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer’s instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days. 5. Allow the frozen sorbet to thaw slightly before serving to enhance

the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice.

1 ts Apple cider vinegar

1 tb Flour

1/2 c Sugar

1 Egg; beaten

1 8 oz crushed pineapple

1 8 oz Cool Whip

4 c To 6 cups diced apples

1 Small bag crushed peanuts

Drain and save pineapple juice. Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool. Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving.