PurpeeRecipes

1 c Flour
1/2 c Butter of margarine;
-softened
1 c Finely chopped pecans
1 pk (8 oz) cream cheese;
-softened
1 c Sugar
1 Container (8 oz) Cool Whip;
-thawed
1 pk (6 3/4 oz) instant vanilla
-pudding mix
1 pk (6 3/4 oz) instant chocolate
-pudding mix
3 c Cold milk
Grated chocolate candy bar;
-optional

Each serving, without chocolate bar, contains about: 321 calories; 186 mg
sodium; 34 mg cholesterol; 20 grams fat; 36 gms carbohydrates; 4 gms
protein; 0.13 gram fiber
Yields
1 Servings

3 pk Ladyfingers
1/2 c Dark rum
1 1/2 lb Butter (no substitutes)
27 oz Semisweet chocolate chips
12 Eggs
2 1/2 c Heavy cream
1/4 c Sugar
1 ts Vanilla
2 tb Vegetable oil

One more note: I don’t know to whom the credit goes for this
“slightly” fattening recipe, and I apologize for that. But I am
passing it on to those of you who are in good health. If you are not
in good health, you use this recipe at your own risk – 12 eggs, 2-1/2
cups of cream, 27 oz. of chocolate, 1-1/2 lb. of butter (no
substitutes) – there ought to be a law! Thanks for listening.

Yields
1 Servings

1 Pie shell; baked & cooled
2 c ;Water
1/3 c Cornstarch
1/2 c Fruit Sweet
-2/3 c if you like it sweet
2 Egg yolk; slightly beaten
1 tb Butter
2/3 c Lemon juice
2 ts Lemon peel; grated

(Fruit Sweet is made of peach and pear juices and pineapple syrup. It
is available from Wax Orchards; RR 4 Box 320; Vashon Island, WA 98070)

Yields
10 Servings

8 Eggs seperated 2 c Ground walnuts
1 c Sugar 1/3 c Cake meal
2 oz Semisweet choch melted coold 1/3 c Potatostarch
1/4 c Fresh orange jice 2 Oranges peeled sectioned
1 ts Grated orange rind

heat orange juice. remove from heat, add chocolate, stiring until
melted smooth. cool 5 min.

Yields
1 servings

1 c Butter Flavor Crisco
1 c Firmly packed brown sugar
2/3 c Granulated sugar
2 Eggs
1/4 c Milk
1 tb Vanilla
1 4 serving size Vanilla
Flavor instant pudding
1 3/4 c Whole wheat flour
1/2 c Quick Quaker oats, uncooked
1/2 c Flaked coconut
1 ts Baking soda
1/2 ts Salt
1 c Quaker Oats (quick or
Old fashioned, uncooked)
1 c Hershey’s semi-sweet choc
Chips
1/2 c Hershey’s mini chips semi-
Sweet chocolate
1 c Chopped pecans

1. Heat oven to 325F. 2. Combine Butter Flavor Crisco, brown sugar
and granulated sugar in
large bowl. Beat at low speed of electric mixer until well
blended.
Add, one at a time, eggs, milk, and vanilla. Mix well after each
addition. Beat in pudding mix just until blended. Add flour, 1/2
cup quick oats, coconut, baking soda, and salt. Mix until blended.
Stir in 1 cup oats, regular and mini chocolate chips, butterscotch
chips and nuts with spoon. Drop by rounded teaspoonfuls onto
ungreased baking sheet. 3. Bake at 325F for 7 to 9 minutes or
until golden brown around edges
and slightly moist in center. Cool 3 to 5 minutes before removing
to paper towels. Substitute regular semi-sweet chips for mini
chips, if desired. —

Yields
1 Servings

2 1/2 ts Active dry yeast; 1 1/4
-ounce envelope
1/4 c Sugar
1/4 c Warm water
3/4 c Skim milk
1/4 c Butter; melted
1/2 c Canola oil
1 tb Chopped orange zest
1 ts Salt
4 Egg yolks; lightly beaten
3 1/2 To 4 cups all-purpose flour
3/4 c Sun-dried cranberries
1 c Chopped pecans

Butter a 10″ tube pan and set aside.=20 In a large mixing bowl, combine the
yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes.
Combine the milk, butter, oil, zest, remainider of the sugar and salt. Stir
into the yeast mixture. Add the egg yolks, stirring well. Add the flour,
1/2 cup at a time, stirring well after each addition to incorporate the
flour thoroughly. Knead 5-10 minutes, until the dough is smooth, elastic
and satiny. Knead in the cranberries and pecans. Put the dough back in the
bowl, cover the bowl and let the dough rise at room temperature until it
is doubled in bulk. Using a wooden spoon, beat down the risen dough for
about a minute. Place the dough into the buttered tube pan and allow it to
rise at room temperature until it is doubled in bulk. Preheat the oven to
375. Bake the bread for 45-50 minutes or until it is dark golden brown and
sounds hollow when tapped. Place on a rack to cool or serve warm. Once
cooled, the bread is also excellent sliced and toasted.

Yields
1 Servings

1 Egg
1 ts Coconut Extract
1/4 Unsalted Butter; softened
3/4 c Coconut Milk; plus
2 tb Coconut Milk; (if needed)
3 tb Sugar
1 ts Salt
1/4 ts Ascorbic Acid
2 1/2 c Bread Flour
1 tb Yeast
1 c Unsweetened Flaked Coconut
1/2 c Dried Pineapple; chopped

Yields
8 Servings

1 Stick margarine; melted and
-cooled
1 1/2 c Sugar
2 tb Flour
1 tb Vanilla extract
2 tb Vinegar
3 Eggs
1 (9-inch) pie shell; unbaked

From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,

Yields
6 Servings