CHOCOLATE MOUSSE

1/4 LB. BITTER OR SEMI-SWEET CHOCOLATE

4 EGG YOLKS

4 EGG WHITES

4 TABLESPOONS SOFTENED BUTTER

2 TABLESPOONS GRAND MARNIER

DIRECTIONS:

MELT THE CHOCOLATE OVER A DOUBLE BOILER.

BEAT THE EGG YOLKS WITH A MIXER OR WIRE WHISK UNTIL THEY ARE THEY ARE VERY THICK.

FOLD IN THE BUTTER, GRAND MARNIER AND MELTED CHOCOLATE.

BEAT THE EGG WHITES UNTIL THEY STAND IN SOFT PEAKS.

FOLD THE CHOCOLATE MIXTURE INTO THE EGG WHITES WITH A WOODEN SPOON OR RUBBER SPATULA. ADD THE CHOCOLATE IN THIRDS--AS SOON AS ALL THE EGG WHITE IS GONE..

POUR INTO THE SERVING DISHES AND CHILL AT LEAST 4 HOURS.

GARNISH WITH WHIPPED CREAM. 

EASY ENGLISH TRIFLE

(USE A CLEAR TRIFLE DISH FOR AN ATTRACTIVE PRESENTATION)

1- 8OZ. PKG. CREAM CHEESE, SOFTENED

2 CUPS COLD MILK

1- 3 1/2-OZ. PKG. VANILLA INSTANT PUDDING AND PIE FILLING MIX

2 1/2 CUPS CUBED POUND CAKE1/2 CUP OF STRAWBERRY PRESERVES

1 16-OZ. CAN PEACH SLICES, DRAINED

DIRECTIONS:

COMBINE CREAM CHEESE AND 1/2 CUP MILK, MIXING AT MEDIUM SPEED ON ELECTRIC MIXER UNTIL WELL BLENDED.

ADD PUDDING MIX AND REMAINING MILK; BEAT

AT LOW SPEED 1 MINUTE.

IN A TRIFLE DISH, LAYER HALF OF CAKE, PRESERVES, PEACHES AND PUDDING MIXTURE;

REPEAT LAYERS.

COVER SURFACE WITH WAX PAPER OR PLASTIC WRAP.

CHILL AT LEAST 90 MINUTES.

MRS. PITONYAK’S LAYERED SPONGE CAKE

NOTE: THE SIZE OF THE CAKE YOU WOULD LIKE WILL DETERMINE THE QUAINT y   OF INGREDIENTS THAT YOU WILL USE.

ANISETTE SPONGE COOKIES (STELLA DORA)

BANANAS

CHOCOLATE PUDDING (COOKING BRAND)

VANILLA PUDDING (COOKING BRAND)

MILK FOR PUDDING

COOL WHIP

JIMMIES FOR DECORATIONS

DIRECTIONS:

COVER THE BOTTOM OF A PAN WITH THE STELLA DORA COOKIES- SPONGE SIDE UP.

BOIL THE VANILLA PUDDING.

IMMEDIATELY POUR THE VANILLA PUDDING OVER THE COOKIES TO COVER. (THE PUDDING WILL BE VERY HOT.)

LET STAND 10 MINUTES.

COVER THE VANILLA PUDDING WITH BANANA CIRCLES.

COVER THE BANANA CIRCLES WITH ANOTHER LAYER OF COOKIES, SPONGE SIDE UP.

BOIL THE CHOCOLATE PUDDING.

IMMEDIATELY POUR THE CHOCOLATE PUDDING OVER THE COOKIES.

(THE PUDDING WILL BE VERY HOT.)

LET STAND 30 MINUTES OR UNTIL COOL.

REFRIGERATE UNTIL SET.

COVER WITH COOL WHIP.

DECORATE WITH JIMMIES

PEACH COBBLER

15 MEDIUM PEACHES (5 LBS.)

1/2 CUP FLOUR

3 TABLESPOONS LEMON JUICE

1-1/2 CUPS SUGAR

1/2 TEASPOON CINNAMON

TOPPING:1-17.3 OZ. OR 2-10 OZ. CANS REFRIGERATED BISCUITS

1/2 CUP SUGAR

1 TEASPOON CINNAMON

1/4 TEASPOON SALT

DIRECTIONS:

PREHEAT OVEN TO 450 DEGREES.

PEEL PEACHES AND SLICE.

IN A LARGE BOWL, TOSS PEACHES WITH FLOUR, LEMON JUICE, SUGAR, SALT AND CINNAMON.

SPOON INTO A 13X9 INCH BAKING DISH.

BAKE COVERED 35-40 MINUTES UNTIL HOT AND BUBBLY.

CUT BISCUITS INTO FOURTHS AND DIP IN THE SUGAR CINNAMON MIXTURE.

LAY BISCUITS ON TOP OF THE HOT PEACH MIXTURE.

BAKE UNCOVERED 10 MINUTES OR UNTIL BISCUITS ARE GOLDEN BROWN.

PEANUT BUTTER KISSES

1/3 CUP MARGARINE

1/4 CUP PEANUT BUTTER

1/2 CUP BROWN SUGAR

1/4 TEASPOON VANILLA

1 EGG

3/4 CUP FLOUR

1/4 TEASPOON BAKING SODA

1/2 TEASPOON SALT

24 CHOCOLATE KISSES

DIRECTIONS:

PREHEAT OVEN TO 375 DEGREES.

IN A LARGE BOWL, BLEND MARGARINE AND PEANUT BUTTER.

CREAM IN SUGAR.

BEAT IN EGGS AND VANILLA.

BLEND IN FLOUR, BAKING SODA AND SALT INTO PEANUT BUTTER MIXTURE.

ROLL DOUGH INTO 24 SMALL BALLS.

BAKE 8-10 MINUTES.

REMOVE FROM OVEN AND IMMEDIATELY TOP EACH WITH A CHOCOLATE KISS, PRESSING UNTIL COOKIE CRACKS AROUND EDGE.

 

 

JP'S PISTACHIO CAKE

(In memory of Jean-Pierre Gerasimowicz) 

(June 27, 1956-December 31, 2002)

 

1 BOX DUNCAN HINES WHITE CAKE MIX

2 BOXES ROYAL PISTACHIO INSTANT PUDDING

4 EGGS

1 C. CLUB SODA

½ C. OIL

2 TSP. ALMOND EXTRACT

½ C. CHOPPED WALNUTS

½ C. MARASCHINO CHERRIES

DIRECTIONS:

PREHEAT OVEN TO 350º.

GREASE AMD FLOUR BUNDT PAN.

MIX ALL INGREDIENTS TOGETHER.

BEAT 4 MINUTES.

POUR INTO PREPARED PAN.

BAKE 1 HOUR AT 350º.

COOL 15 MINUTES IN PAN.

REMOVE FROM PAN.

WHEN COMPLETELY COOL, DUST WITH POWDERED SUGAR.

 

SWIRL BROWNIES

1- 20 TO 23OZ. PACKAGE BROWNIE MIX

1 -8OZ. PACKAGE CREAM CHEESE

1/3 CUP SUGAR

1 EGG

1/2 TEASPOON VANILLA

DIRECTIONS: 

PREPARE BROWNIE MIX AS DIRECTED  ON PACKAGE.

COMBINE THE CREAM CHEESE AND SUGAR, MIXING UNTIL WELL BLENDED.

BLEND IN EGG AND VANILLA.

RESERVE 1/2 CUP BATTER.

SPREAD REMAINING BATTER ONTO BOTTOM OF GREASED 13X9-INCH BAKING PAN.

COVER WITH THE CREAM CHEESE MIXTURE.

SPOON ON RESERVED BATTER.

CUT THROUGH BATTER WITH KNIFE SEVERAL TIMES FOR MARBLE EFFECT.

BAKE AT 350 DEGREES, 35-40 MINUTES OR UNTIL CREAM CHEESE MIXTURE IS LIGHTLY BROWNED.

COOL.

CUT INTO SQUARES.

ZABAIONE

5 EGG YOLKS PLUS 1 WHOLE EGG

2 TABLESPOONS SUGAR

1/4-1/2 CUP AMARETTO (MARSALA WINE OR RUM CAN BE USED)

DIRECTIONS:

COMBINE THE 5 EGG YOLKS, THE WHOLE EGG AND THE 2 TABLESPOONS OF SUGAR IN THE TOP OF DOUBLE BOILER.

BEAT THIS MIXTURE UNTIL IT IS PALE YELLOW AND FLUFFY AND FORMS RIBBONS.

THEN GRADUALLY ADD THE AMARETTO A LITTLE AT A TIME AND CONTINUE BEATING UNTIL THE ZABAIONE BECOMES THICK AND HOLDS IT SHAPE IN A SPOON.

POUR INTO INDIVIDUAL DESSERT DISHES AND SERVE WHILE HOT.

GARNISH WITH SLIVERED ALMONDS.

 

Chocolate Layer Dessert 

2 bags soft batch chocolate chip cookies

2 containers chocolate syrup

2 containers Cool Whip®

Vegetable oil spray

Directions:

Spray an 8-9 inch trifle bowl.

Loosely crumble cookies in bowl to form a bottom layer.

Add a layer of chocolate syrup followed by a layer of Cool Whip®.

Continue adding layers, rotating the ingredients.

End with Cool Whip® and decorative dollops of chocolate syrup.

Yield:  6-8  servings