PAVLOVA (serves 10)
4 egg whites, room temperature
1 cup sugar
1 tsp white wine vinegar
1/2 tsp vanilla
1 TBL cornstarch

Topping:
1 cup heavy cream
1/3 cup confectioners' sugar
2 cups sliced or chopped fresh fruit

Preheat the oven to 400°. Line a baking sheet with floil. Lightly butter the foil. In a bowl, beat the egg whites until stiff but not dry. Add the sugar gradually, beating constantly. Add the vinegar & vanilla; beat 5 minutes. Add the cornstarch; beat for 1 minute. Mound the meringue onto the prepared baking sheet into a disk about 2" high. Imprint the edge of the disk with the back of a spoon with an upward motion. Place in the oven; reduce the heat to 250°. Bake 1 1/2 hours, remove from oven & cool.
Beat the cream until soft peaks form. Gradually add the sugar, beating until stiff peaks are formed. Fold in the fruit. Mound the fruited cream in the center of the pavlova. Cut into wedges & serve.~~

This may be too rich for after a big Thanksgiving dinner but it's good:
PRALINE CHEESECAKE WITH PECAN SAUCE (serves 12)
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup pecans, chppped & toasted
4 TBL butter, melted

Preheat oven to 350°. combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform. Bake 10 minutes.

Filling:
Three 8 oz pkg cream cheese, softened
1 cup packed brown sugar
2/3 cup evaporated milk
2 TBL flour
1 1/2 tsp vanilla
3 eggs
1 cup pecan halves, toasted

Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake.

Pecan Sauce:
1 cup dark brown sugar, packed
2 TBL cornstarch
2 TBL butter
1/2 cup broken pecan pieces

In a suacepan mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce over the cheesecake or pass in a sauceboat.~~ (From Without Reservations)

Ann

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

Cut crusts from bread and spread each slice with butter.

Place bread butterd side up in a oven proof dish. (make use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and salt.

Pour over bread and allow the bread to absorb. (make be refrigerated at
this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water and
bake in a 350 oven for 45 to 1 hour, or until pudding is set and golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4
minutes. Remove from heat and add the vanilla.

Servings: 6

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Gingerbread cake with Lemon sauce
===============================

(Substitute Caramel sauce for the Lemon Sauce)

Ingredients:
Cake:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
6 tablespoons butter
2/3 cup brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
2/3 cup boiling water

Lemon sauce:
4 teaspoons cornstarch
Few grains salt
1/4 cup white sugar
1 1/2 cups boiling water
2 teaspoons butter
1 teaspoon grated lemon rind
2 tablespoons lemon juice
. Directions: Cake: Grease an 8 inch square pan. Preheat oven to 325
degrees F.

Mix the flour, baking powder, soda, salt, and spices together.

Cream the butter, gradually add the brown sugar and cream thoroughly. Stir
in molasses.

Beat egg until thick, and beat into the creamed mixture. Stir in the
vanilla.

Source: Toronto Star Newspaper Add the dry ingredients to the creamed
mixture a third at a time, mixing well after each addition.

Gradually add boiling water, stirring after each addition. Turn into
prepared pan.

Bake for about 50 minutes. Serve warm with lemon sauce.

Lemon sauce: Combine cornstarch, salt and sugar in a small saucepan. Slowly
stir boiling water into the sugar mixture.

Cook over low heat, stirring constantly, until the sauce is smooth and
thickened. Cover and cook over very low heat or over boiling water in a
double boiler, stirring occasionally, until no raw starch taste remains,
about 5 to 7 minutes.

Remove from heat and stir in butter and lemon rind and juice.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Chocolate Mocha Roll/Layer
==========================
This dessert can be prepare ahead and frozen. A few hours before serving, thaw the cake and make Mocha Cream and then fill, frost and garnish. Adjusted from Canadian Living Cookbook 1987.

I have made this cake often but have never frozen it.

You have an option with this cake, depending on how you would like it to look. You can either roll it or cut the jellyroll into three layers and stack. If you are serving a larger number of guests, cut the jellyroll length wise instead of width for three long narrow layers.

6 eggs, separated
1 cup granulated sugar
1 tsp vanilla
1/4 cup all-purpose flour
1/2 cup unsweetened quality cocoa powder

Mocha Cream

1 tablespoon instant coffee granules (If you have an espresso machine, you can use this)
1 tablespoon boiling water
2 cups whipping cream
1/3 cup icing sugar
2 tablespoon coffee liqueur (Optional)
(substitute Rum)

Garnish

Chocolate shavings
toasted sliced almonds.

.
Line bottom of 15x11 inch jelly roll pan with foil or parchment paper,
grease fol and sides of pan.

In bowl, beat together egg yolks, and 1/2 cup of the sugar until light anf
fluffy; blend in vanilla. Stir in flour and all but 2 Tablespoons of the
cocoa; beat until mixed.

In spearate bowl, beat egg whites until soft peaks form; gradually beat in
remaining sugar beating until stiff peaks form. fold into batter. Pour
into prepared pan and bake in 325° oven for 25 minutes or until cake springs
back when lightly touched. loosen cake around edges. Sift remaining cocoa
over cake.

Cover cake with clean tea towel, then with an inverted baking sheet; turn
cake over and carefully remove jelly roll pan and foil. Trim any crusty
edges. While hot, roll up cake in towel, starting from long side. Let
cool.

PLEASE NOTE; DO NOT ROLL UP IF YOU ARE GOING TO MAKE THIS CAKE INTO A
LAYER CAKE.

May be frozen at this point.

Mocha Cream.

In cup, dissolve coffe in boiling water, let cool. In bowl, beat together
cream and icing sugar just until stiff; blend in dissolved coffee and
liqueur if using.

Unroll or slice cake into layers, and spread with two thirds of the Mocha
Cream. Roll up cake or stack and place on nice serving platter, seam side
down. Frost all sides with remaining Mocha Cream and garnish with lots of
chocolate and toasted almonds. Refrigerate until ready to serve. Makes at
least 8 servings depending on how you cut or roll it.

Title: Pumpkin cake roll
Categories: Cakes
Yield: 1 servings
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 ts Lemon juice
3/4 c Flour
1/2 ts Nutmeg
1 ts Ginger
2 ts Cinnamon
1 ts Baking powder
1/2 ts Salt
1 c Powdered sugar
6 oz Cream cheese
4 ts Butter or margarine
1/2 ts Vanilla extract
Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing
bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
mixture. Roll cake again. Chill.
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