------------- Recipe Extracted from Meal-Master (tm) Database -------------
 
     Title: Peach Walnut Spice Cake
Categories: Cakes Desserts Fruits   
  Servings: 12

    1/2 c  Butter                            1/2 c  Sugar 
    1/2 c  Brown Sugar, packed                 4 ea Eggs 
    1/3 c  Molasses                            2 ea Fresh Peaches 
  2 1/2 c  Flour                             1/2 t  Salt 
    3/4 t  Baking Soda                         2 t  Cinnamon 
    1/2 t  Nutmeg                            1/2 c  Chopped Walnuts 

       Cream butter and sugars until light and fluffy.  Beat in eggs, then
  add molasses; beating thoroughly.  Peel and chop peaches and stir into
  mixture.  Combine remaining ingredients and stir into creamed mixture
  until smooth.  Pour into greased and floured 9 inch square pan.  Bake at
  350 degrees for 40 to 50 minutes or until pick inserted into center comes
  out dry.  Cut into squares and top with whipped cream and peach slices if
  desired.                                                    Makes 1 cake
  
  Preheat oven to 350 degrees
  Grease and flour 9 inch square pan
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Deep Dish Peach Pie
Categories: Pies Desserts Fruits   
  Servings:  8

      2 T  Lemon Juice                     1 1/2 lb Fresh Peaches (6 c sliced) 
  1 1/4 c  Sugar                               2 T  Sugar 
    1/8 t  Salt                              1/4 t  Cinnamon 
    1/4 t  Nutmeg                              3 T  Flour 
      4 T  Butter                              1 c  Heavy Cream, Whipped 

       Prepare pastry for 8" single crust pie.  Set aside.  Sprinkle lemon
  juice over peach slices in large bowl.  Mix 1 1/4 cup sugar with the salt,
  nutmeg, cinamon and flour.  Add to peaches.  Toss until evenly coated.
  Spread in 1 1/2 quart baking dish.  Dot with butter.  Roll out pastry to
  to cover dish with 1 1/2 inch overhang.  Press pastry to edge of dish and
  flute edge.  Cut 3 vents in top.  Sprinkle with remaining sugar.  Bake 10
  minutes at 450 degrees, then reduce heat to 350 degrees and bake 30
  minutes more.  Serve with whipped cream.                      Makes 1 pie
  
  Preheat oven to 450 degrees
  Prep. time: 1 hour
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fruit Preserve Bars
Categories: Cookies Desserts    
  Servings: 20

      1 c  Butter                              1 c  Brown Sugar, packed 
  1 1/2 c  Flour                             1/2 t  Baking Soda 
    1/2 t  Almond Extract                  1 1/2 c  Oats, uncooked 
      1 c  Fruit Preserves                   1/4 c  Sliced Almonds, toasted 

       Beat butter and sugar until well blended.  Add combined flour and
  baking soda; mix well.  Blend in extract.  Stir in oats.  Spread mixture
  in bottom of greased 13x9 inch pan.  Spread with preserves to within 1/2
  inch of outer edge of pan.  Sprinkle with almonds.  Bake at 375 degrees
  for 22 to 25 minutes.  Cool and cut into bars.              Makes 20 bars
  
  Preheat oven to 350 degrees
  Grease 13x9 inch pan
  
  Note 1:  Experiment with different flavor combinations of extract, nuts and
  preserves.
  Note 2:  Oats can be old-fashioned or quick, but not instant.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Old Fashioned Rice Pudding
Categories: Desserts     
  Servings:  4

    1/3 c  Rice, raw                         1/3 c  Sugar 
      1 t  Cornstarch                        1/4 t  Salt 
  1 1/3 c  Milk                                1 T  Butter 
    1/2 t  Vanilla                             2 ea Eggs 

       Cook rice according to package directions until tender.  Combine
  sugar, cornstarch and salt.  Add milk and sugar mixture to rice.  Heat to
  boiling; boil 1 minute, stirring constantly.  Remove from heat.  Stir in
  butter and vanilla.  Separate eggs (whites will not be used) and beat
  yolks.  Slowly stir about 1 cup of the hot rice mixture into the beaten
  egg yolks in a bowl.  Blend with the remaining mixture in saucepan.  Cook
  over medium heat, stirring frequently, just until mixture starts to
  bubble.  Serve warm or cold, plain or with favorite topping.
  
  Optional:
  One or more of the following ingredients can be added after the egg yolks
  and before final cooking.
  1/2 c Raisins
  1/2 c Chopped Nuts
  1/2 c Chopped Apples
    1 t Cinnamon
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pineapple Butterscotch Cake
Categories: Desserts Cakes    
  Servings: 16

      1 cn Crushed Pineapple (20 oz)           1 c  Butterscotch Chips 
      1 pk Pound Cake Mix (16 oz)              1 pk Instant Butterscotch Pudding 

      Drain pineapple, reserve syrup.  Mix 1 1/2 cups pineapple with
  butterscotch chips.  Combine pound cake and pudding mix.  Mix pound cake
  as package directs, using reserved syrup for all or part of the liquid.
  Stir in remaining pineapple.  Pour into greased and floured 13x9 inch pan.
  Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65
  minutes.
  
  Preheat oven to 325 degrees
  Grease and flour 13x9 inch pan
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Microwaved Norwegian Baked Apples
Categories: Fruits Desserts Snacks   
  Servings:  4

      2 ea Large Red Baking Apples             4 oz Gjetost Cheese, 1 c shredded 
    1/3 c  Chopped Pecans                    1/4 c  Raisins 
      2 T  Brown Sugar                       1/2 t  Cinnamon 
    1/8 t  Nutmeg                        
 
       Cut each apple in half crosswise.  Remove core.  Arrange apple halves
  in 8 inch microwave safe dish.  Combine remaining ingredients; spoon equal
  portions into and over each apple half.  Microwave on high 5 to 6 minutes,
  rotating dish after 3 minutes (or use turntable).  Cover with plastic wrap
  and let stand 3 minutes.
  
  Note:  Time based on 650 watt oven, adjust time for different wattage
  oven.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Authentic Pennsylvania Dutch Shoo Fly Pie
Categories: Pies Desserts    
  Servings:  8

    1/2 c  Baking Molasses                     1 ea Egg Yolk 
    1/2 t  Baking Soda                       3/4 c  Boiling Water 
    3/4 c  Flour                             1/2 c  Brown Sugar 
      2 T  Butter                            1/8 t  Nutmeg 
    1/8 t  Ground Ginger                     1/8 t  Ground Cloves 
    1/2 t  Cinnamon                          1/4 t  Salt 
      1 ea Pastry for 9 inch pie         
 
       Line 9 inch pie plate with pastry.  Mix molasses and egg yolk.
  Dissolve soda in boiling water and add to egg and molasses.  Set aside.
  Stir dry ingredients together, mixing well.  Cut in shortening until
  mixture looks like coarse crumbs.  Pour molasses into pie shell.  Sprinkle
  crumbs evenly over top.  Do not stir.  Bake at 450 degrees for 15 minutes
  then reduce heat to 350 degrees and bake 20 minutes longer.  Cool and
  serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chocoholics Cookies
Categories: Cookies Desserts    
  Servings: 50

      4 oz Unsweetened Chocolate              12 oz Semi-Sweet Chocolate 
      3 oz Unsalted Butter                     3 oz Margarine 
  1 1/2 T  Instant Espresso                    4 ea Eggs 
  1 1/2 c  Sugar                               4 T  Vanilla 
      3 c  Flour                             1/2 t  Baking Powder 
    1/4 t  Salt                                6 oz Semi-Sweet Chocolate 
      8 oz Pecan Halves                        8 oz Walnut Halves 
      6 oz Semi-Sweet Chocolate, melted  
 
       Preheat oven to 300 degrees.  Spread nuts on baking sheet and place
  in oven until toasted, 10 to 12 minutes or until they develop a toasty
  aroma.  Remove from oven and set aside to cool.  Increase oven temperature
  to 350 degrees.  Place unsweetened chocolate, 12 oz semi-sweet chocolate,
  butter, margarine and espresso in top of double boiler and place over
  simmering (not boiling) water until chocolate is about 3/4 melted.
  Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
  Gradually add sugar, whisking until mixture becomes thick and light in
  color.  When chocolate is almost melted, remove from heat and stir until
  completely melted and satiny in appearance.  Gradually whisk chocolate
  into egg mixture.  Stir with a wooden spoon to incorporate.  Sift flour,
  baking powder and salt directly into chocolate mixture.  Gently stir until
  the dry ingredients are barely incorporated.  Cut the 6 oz of semi-sweet
  chocolate into 1/2 inch chunks and stir into dough along with the toasted
  nuts.  Lightly butter 4 aluminum baking sheets.  (do not use foil or
  cookies will burn)  Drop dough by tablespoonfuls, 12 to a sheet to leave
  room for cookies to spread.  Bake only one sheet at a time in center of
  oven.  Bake at 350 degrees for 10 to 12 minutes, or until cookies lose
  their shine.  Cookies will still be very soft.  Allow to cool for 2
  minutes before removing from pans.  Using a pin-sized tip on an icing bag,
  pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
  Allow to cool at least 1 hour before storing in tins.
  
  Makes 50 one-ounce cookies
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bogus Cookies
Categories: Cookies Desserts    
  Servings: 112

      2 c  Butter                              2 c  Sugar 
      2 c  Brown Sugar                         4 ea Eggs 
      2 t  Vanilla                             4 c  Flour 
      5 c  Ground Oatmeal                      1 t  Salt 
      2 t  Baking Powder                       2 t  Baking Soda 
     24 oz Chocolate Chips                     8 oz Hershey Bar, grated 
      3 c  Chopped Nuts (any kind)       
 
       To make ground oatmeal, add small amounts at a time to a blender
  until all is powder.
       Cream butter and sugars.  Add eggs and vanilla.  Mix together flour,
  oatmeal, salt, baking powder and baking soda then add to butter/sugar
  mixture.  Mix well and add chocolate and nuts.  Make golf ball sized
  cookies and place 2 inches apart on ungreased cookie sheet.  Bake at 375
  degrees for 16 minutes.
  
  Preheat oven to 375 degrees
  Makes 112 cookies
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Streusel Cream Peach Pie
Categories: Pies Desserts Fruits   
  Servings:  8

      1 x  Pastry for 9 inch Pie              10 ea Fresh Peaches 
    1/2 c  Sugar                             1/2 t  Nutmeg 
      1 ea Egg                                 2 T  Cream 
    1/4 c  Brown Sugar                       1/4 c  Softened Butter 
    1/2 c  Flour                         
 
       Peel and quarter peaches and arrange in 9 inch pastry lined pie
  plate.  Sprinkle with 1/2 cup sugar and nutmeg.  Beat together egg and
  cream and pour over peaches.  Mix together until crumbly: brown sugar,
  butter and flour.  Sprinkle crumb mixture over peaches.  Bake at 425
  degrees for 35 to 45 minutes.  Serve slightly warm, alone or with ice
  cream, whipped topping or sour cream.
  
  Preheat oven to 425 degrees
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Butternut Cake
Categories: Cakes Desserts    
  Servings: 12

      2 x  Sticks Butter                       3 c  Sifted Flour 
      1 t  Baking Soda                         3 ea Eggs 
      2 c  Sugar                               1 c  Buttermilk 
      3 t  Butternut Flavoring               1/4 t  Salt 
      8 oz Cream Cheese                        1 x  Stick Butter 
      1 x  Box Powdered Sugar                  2 t  Butternut Flavoring 
      1 c  Chopped Nuts                  
 
  Preheat oven to 350 degrees
  Grease and flour three 9-inch cake pans
  
       Have all ingredients at room temperature.  Cream sugar and 2 sticks
  of butter.  Add eggs one at a time, beating well after each addition.  Mix
  soda and salt into buttermilk until foamy.  Add alternately with flour.
  Add 3 teaspoons flavoring.  Pour into prepared pans and bake until done,
  20 to 25 minutes.
  
                                    Icing
  
       Cream together, 1 stick butter, cream cheese, powdered sugar and 2
  teaspoons flavoring.  Add nuts.  Spread on cooled cake.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Deep Dish Peach Pie
Categories: Pies Desserts Fruits   
  Servings:  6

      1 x  Pastry for 8-inch pie               2 T  Lemon Juice 
  1 1/2 lb Fresh Peaches (6 c sliced)      1 1/4 c  Sugar 
      2 T  Sugar                             1/8 t  Salt 
    1/4 t  Cinnamon                            3 T  Flour 
      4 T  Butter                              1 c  Heavy Cream, Whipped 

  Preheat oven to 450 degrees
  
       Prepare pastry or thaw frozen pastry and set aside.  Peel and slice
  peaches into a large bowl and sprinkle with lemon juice.  Mix 1 1/4 cup
  sugar with the salt, nutmeg, cinnamon and flour and add to the peaches.
  Toss until they are evenly coated.  Spread peaches in a 1 1/2 to 2 quart
  baking dish and dot all over with the butter.  Roll out the pastry dough
  to cover the top of the dish with a 1 1/2 inch overhang.  Press pastry to
  the edge of the dish and flute it.  Cut 2 or 3 vents in the top.  Sprinkle
  the top with remaining sugar.  Bake 10 minutes at 450 degrees, then reduce
  heat to 350 degrees and continue baking 30 minutes more.  Serve with the
  whipped cream.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fresh Pear and Apple Pie
Categories: Pies Desserts Fruits   
  Servings:  6

      4 ea Apples (4 cups sliced)              4 ea Firm Pears (4 cups sliced) 
      2 T  Lime Juice                        2/3 c  Brown Sugar, firmly packed 
    1/4 c  Cornstarch                        1/2 t  Cinnamon 
    1/4 t  Nutmeg                              2 T  Butter 
      1 x  Pastry for a 9 inch pie       
 
  Preheat oven to 350 degrees
  
       Prepare pastry or thaw frozen pastry and set aside.  Peel and slice
  apples and pears.  Place in large bowl and toss with lime juice.  Combine
  brown sugar, cornstarch, cinnamon and nutmeg in small bowl.  Toss with
  apple and pear slices until coated.  Turn into a 9x1-1/2 inch deep dish
  pie plate.  Dot with butter.  Roll out pastry for top crust.  Cut slits to
  vent steam during baking and place over filling.  Seal and flute edges.
  Bake at 350 degrees for 45 to 50 minutes or until crust is lightly
  browned.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Overnight Coffee Cake
Categories: Breads Breakfast Desserts   
  Servings:  8

      1 pk Frozen Dough Pieces             1 1/2 c  Brown Sugar 
  1 1/2 t  Cinnamon                            1 pk Carmel/Butterscotch Pudding* 
      1 x  Stick Margarine               
 
  * Small package of pudding mix, NOT instant
  
       Grease a Bundt pan and dump frozen balls of dough into the pan first.
  Sprinkle the cinnamon, brown sugar and dry pudding on top.  Last of all
  cut the margarine into slices and cover the top.  Let sit overnight and
  the next morning place in a 350 degree preheated oven for 30 minutes.
  After 15 minutes cover the top with foil.  Turn out upside down on a
  plate.  Each piece of dough will pull out separately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crumb-Nut Cheesecake Crust
Categories: Cheesecake Desserts    
  Servings:  1

      5 oz Pecans (approx.)                  3/4 c  Vanilla Wafer Crumbs 
    1/4 c  Confectioners Sugar               1/4 c  Melted Butter 

  Chop nuts very finely in food grinder or food processor (a salad shooter
  works great, put through twice.) Should have 1 cup of ground nuts.
  Cookies should also be chopped very finely.  Combine crumbs, chopped nuts
  and sugar, and mix thoroughly; drizzle with melted butter and mix lightly.
  Press onto bottom and 1 1/2 inches up side of springform pan.
  
  Note 1:  Requires about 25 vanilla wafers to make 3/4 cups crumbs.
  
  Note 2:  Any type of dry, unfilled, unfrosted cookies may be used for the
           crumbs.  Chocolate snaps are good too.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pastry Cheesecake Crust
Categories: Cheesecake Desserts    
  Servings:  1

    1/3 c  Softened Butter                   1/3 c  Sugar 
      1 ea Egg                             1 1/4 c  Unsifted Flour 

       Cream butter and sugar in small mixer bowl; blend in egg.  Add flour;
  mix well.  Spread dough on bottom and 1 1/2 inches up side of 9-inch
  springform pan.  Bake at 450 degrees for 5 minutes.  Cool and fill.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Graham Cracker Cheesecake Crust
Categories: Cheesecake Desserts    
  Servings:  1

  1 1/2 c  Graham Cracker Crumbs             1/3 c  Sugar 
    1/3 c  Melted Butter                 
 
       Combine all ingredients.  Press into bottom and halfway up side of 9
  inch springform pan.  Bake at 350 degrees for 8 to 10 minutes; cool and
  fill.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chocolate Marble Cheesecake
Categories: Cheesecake Desserts    
  Servings: 12

      1 x  Crumb-nut Cheesecake Crust          3 pk Softened Cream Cheese* 
    3/4 c  Sugar                             1/2 c  Sour Cream 
      2 t  Vanilla                             3 ea Eggs 
      3 t  Flour                             1/4 c  Hershey's Cocoa 
    1/4 c  Sugar                               1 T  Vegetable Oil 
    1/2 t  Vanilla                       
 
  * 8 oz packages, or 24 oz total
  
  Preheat oven to 450 degrees
  
       Prepare crust and set asie.  Combine cream cheese, 3/4 cup sugar, the
  sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium
  speed until smooth.  Add flour, 1 tablespoon at a time, blending well.
  Add eggs; beat well.  In a small bowl, combine cocoa and 1/4 cup sugar.
  Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture;
  mix until well blended.  Aternately spoon plain and chocolate mixtures
  into prepared crust, ending with dollops of the chocolate on top; gently
  swirl with knife or spatula for a marbled effect.  Bake at 450 degrees for
  10 minutes; without opening oven door, lower temperature to 250 degrees
  and continue cooking for 30 minutes more.  Without opening oven door, turn
  off heat and let cheesecake sit in oven for 30 minutes.  Remove from oven
  and loosen sides with knife.  Let cool and chill.
 
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