1/2 lb. German sweet chocolate
3 T. water
4 egg yolks
4 egg whites
2 T. powdered sugar
2 c. whipped cream
1 1/2 pkg. ladyfingers (NOT Cool Whip)

Melt chocolate in a double boiler. Add water and blend. Remove from heat and pour into mixing bowl. Add egg yolks, one at a time, being vigorously. Add powdered sugar. Fold in beaten egg white and 1 cup of whipped cream, whipped. Trim 1/2-inch off one end of ladyfingers and line the sides of a 9-inch springform pan with the cut ladyfingers, curved end up. Use the rest of the ladyfingers to cover the bottom. Tear into small pieces to fill any gaps or holes in the bottom of the pan. Pour chocolate mixture into pan. Chill overnight. Before serving, whip remaining 1 cup cream. Add 1/4 cup sugar and whip until stiff. Spread over top of the mousse and decorate with chocolate curls. Use a vegetable peeler on soft chocolate squares to form long curls. Keep mousse refrigerated until ready to serve.

2 c. unsalted butter, at room temperature
2/3 c. granulated sugar
4 c. pastry flour
1 1/3 c. cornstarch
Superfine sugar for sprinkling

In a large bowl, cream the butter and sugar together until pale and fluffy. Use the electric mixer with this recipe as long as the beaters will turn. It will make them very light. In a medium bowl, stir the flour and cornstarch together. Gently mix the flour mixture into the butter mixture until it forms a soft dough. You can usually do this with a hand mixer until there is about 3/4 cup of flour mixture left then you will have to stir that in or work in with your fingers. Cover the dough with plastic wrap and refrigerate about 15 minutes, or until firm. Preheat oven to 325 degrees. Dust dough lightly with flour and roll it out to 3/4-inch thick square on a sheet of parchment paper. Transfer the parchment paper and dough to a baking sheet. Bake in the center of preheated oven for 30-40 minutes, or until lightly golden and firm to the touch. Remove from oven and sprinkle generously with superfine sugar. While still warm, use a paring knife to cut the shortbread into 48 pieces.

2 tsp. yeast
1 tsp. sugar
1/4 c. warm water
1/3 c. milk
1 egg, lightly beaten
4 T. butter, melted, divided
1 c. all-purpose flour
1/2 tsp. salt

Mix yeast with sugar; add water and let stand about 5 minutes, until foamy. Stir in milk, egg and 1 T. butter. Add flour and salt; mix until well blended. Cover with damp towel and let stand in warm place about 45 minutes, or until almost doubled in volume. Brush four 3-in. flan rings and bottom of heavy frying pan with remaining melted butter. Heat over low flame and place 2 T. of batter inside each ring. Cook for 7 minutes, or until tops are dry and holes appear. Remove rings and turn crumpets. Cook about 2 minutes, or until bottoms are lightly browned. Repeat with remaining batter. Sere warm with preserves and Devonshire cream. Yield: 7 dozen.

3 c. unbleached all-purpose flour
2 T. baking powder
6 T. cold butter, cut into small pieces
6 T. sugar
1/2 c. golden raisins
1 c. milk

Preheat oven to 400 degrees. In a medium bowl, stir the flour and baking powder together until well blended. Using a pastry cutter, 2 knives, or your fingers, cut or rub the butter in until the mixture resembles coarse crumbs. Stir in the sugar and raisins and mix well. Quickly stir in the milk to make a firm dough. Turn the dough out onto a floured work surface and knead lightly until smooth. Roll out to a 3/8-in. thickness and cut into 2-in. rounds with a pastry cutter. Place the scones 1 inch apart on a parchment-lined or greased baking sheet, brush with a little milk, and bake in preheated oven for 15-20 minutes, or until lightly golden. Let cool slightly on a wire rack. Serve warm. Makes about 12 scones.

2 c. cake flour
1/4 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. chilled unsalted butter, cut into pieces
1 lg. egg
7 T cold milk (no low-fat or nonfat)

Preheat oven to 400 degrees. Sprinkle baking sheet lightly with flour. Combine cake flour, sugar, baking powder and salt in a large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Beat eggs and 7 tablespoons milk in small bowl. Pour egg mixture over dry ingredients, tossing with fork until moist and adding more milk by tablespoons if dry. Gather dough into ball. Turn out onto lightly floured surface. Shape dough into 8-in. round about 3/4-in. thick. Using sharp knife, cut round into 8 equal wedges; do not separate wedges. Bake scones until tester inserted into center comes out clean and top is golden, about 20 minutes. Recut scones. Serve warm or at room temperature. Unlike most scones, these have an unusually light, cake-like texture.

1 1/2 c. self-rising flour, plus extra for dusting
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
3-4 T. butter or shortening
2/3 c. milk

Lightly butter a baking sheet. Sift the flour, cream of tartar, bicarbonate of soda or baking soda and salt into a bowl together. Rub or cut in the butter, fingertipping the mixture into large flakey crumbs. Stir to a soft dough by mixing in the milk with a knife. Roll out to a thickness of 1/2 inch or just over, and cut into rounds with a pastry-cutter, 2- 2 1/2-inches in diameter. Arrange them on the baking sheet fairly close together. Powder their faces with flour. Bake for 12-15 minutes at 425 degrees. They will rise and turn golden. They can be served cold, but are excellent while still hot.

1 1/2 c. all-purpose flour
4 tsp. baking powder
5 T. butter
5 T. granulated sugar
2/3 c. milk
1 egg yolk, lightly beaten, to glaze

Heat the oven to 400 degrees. Sift the flour and baking powder into a bowl. Rub the butter and sugar into the flour to form a fine crumble. Make a well in the center and add the milk (and optional flavorings such as sultanas, cherries, pecans or apple). Knead gently together, being careful not to overmix. On a lightly floured surface roll out the dough to 3/8-in. thickness. Stamp out 2 1/2-in. rounds with a plain pastry cutter. Place on a greased baking sheet and brush the tops with the egg yolk. Allow to stand for 15 minutes. Bake for 12-15 minutes or until risen and lightly golden on top. Serve warm, with clotted cream and strawberry jam.

Ladyfingers
1 c. heavy cream
2/3 c. sugar
1 T. lemon rind, grated
1/2 fresh lemon juice
1/4 c. butter, melted
2 eggs

Stir sugar, juice, rind and butter in saucepan. Whisk in eggs. Cook over medium-low heat, stirring, until thick enough to coat the spoon, 10-12 minutes. Instant read thermometer should read 160 degrees. Do not let boil. Strain through a sieve into a bowl. Cover surface directly with plastic wrap. Refrigerate at least 2 hours. Beat heavy cream in a bowl until soft peaks form. Fold in lemon curd. Split ladyfingers horizontally and spread lemon cream between layers. So yummy!

No. 2 can crushed pineapple
2 T. sugar
1/2 tsp. salt
3 T. cornstarch
3 eggs, separated
2 tsp. lemon juice
1/8 tsp. lemon rind
2 T. oil
1 (9-in.) baked pie shell

Drain juice from pineapple into saucepan; heat to boiling. Blend dry ingredients thoroughly in a bowl, add the egg yolks, beat thoroughly. Add small amount of hot pineapple juice, stir thoroughly, return to juice in saucepan. Cook 2 minutes over medium heat; stir constantly. Remove from heat, stir in lemon juice and rind, drained pineapple and oil. Cool in pan of cold water, stirring occasionally. Turn into pastry shell. Top with meringue and bake. Cool on cake rack. Serves 6-8.

2 egg whites, beaten stiff
2 1/2 c. corn flakes
1/2 c. coconut
1 scant c. sugar
2 T. nut meats
A little vanilla

Mix well and put on baking sheet in lumps the size of walnuts. Bake in moderate 350 degree oven.

2 (8 oz.) pkgs. cream cheese
1 can Easy Cheese cheddar cheese
1/2 c. finely chopped onion
1 can Easy Cheese cheese and bacon
3 minced garlic cloves
Chopped pecans

Mix together first five ingredients with hands and form into a ball. Roll ball in chopped pecans. Refrigerate overnight. Serve with various crackers.

1 (12 oz.) pkg. fresh cranberries
2 (10 oz.) pkgs. frozen
4 c. sugar strawberries, drained
1 (3 oz.) pkg. liquid pectin

Chop cranberries coarsely in food processor. Combine cranberries, strawberries, and sugar in Dutch oven. Bring to a boil and cook one minute, stirring occasionally. Remove from heat and add pectin to mixture. Return to a full rolling boil. Boil one minute stirring constantly. Remove from heat and skim off foam with a metal spoon. Quickly pour jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 5 minutes. Yield: 7 half pints.

2 cans (14 oz.) blackeyed peas
1 can (15 1/2 oz.) white hominy, drained
2 medium tomatoes, chopped
4 green onions, minced
1 medium sweet green pepper, chopped
1 jalapeno pepper, chopped
1/2 c. chopped onions
1/2 c. chopped parsley
1 bottle (8 oz.) fat-free Italian salad dressing

Combine all ingredients except salad dressing; mix well. Pour salad dressing over mixture; cover and refrigerate to marinate for at least 2 hours. Drain and serve with tortilla chips. Yield: 7 cups.

1 red apple
1 yellow apple
1 c. green seedless grapes, halved
1 c. purple seedless grapes, halved
Celery
1/2 c. Black Walnuts
Mayonnaise

Cut apples into small chunks. Cut grapes in half. Mix apples, grapes, celery, and walnuts. Sir in mayonnaise to coat.

2 sm. cans mandarin oranges
1 lg. can pineapple chunks
Flaked coconut

Drain oranges and pineapple. Mix all ingredients together. Can add chopped pecans if you wish.

1 ctn. soft cream cheese English cucumbers, sliced very thin with chives Soft butter

Cut heart shapes from bread using a cookie cutter. Spread butter on one side of a heart; spread cream cheese on one side of other heart. Place cucumber on top of cream cheese and put buttered heart on top, butter side down.

2 c. chicken breast, very finely chopped
1/2 c. each mayonnaise and sour cream
1/2 c. chopped celery
1/2 c. chopped cashew nuts
1/2 c. golden raisins
1/2 c. scallions, chopped, with plenty of green
2 tsp. curry powder
Nonstick cooking spray
1 T. lemon juice Salt and pepper to taste
Dash of hot sauce, optional

In a bowl, mix cooked chicken, celery, cashews, and scallions. Mix mayonnaise and sour cream in another bowl. Heat cooking spray on medium heat in a nonstick skillet. Add curry powder and stir until blended. With a rubber scraper, scrape warmed curry powder into the mayonnaise-sour cream mixture. Add lemon juice and mix thoroughly. Stir this curry dressing into chicken mixture and mix well. Add salt and pepper and hot sauce (if desired). Spread slices of light wheat bread with unsalted butter. Spread filling between two slices of buttered bread (buttered side in). With a serrated knife, cut off crusts and then cut sandwiches into triangles to serve.

1/2 c. pimento stuffed olives
1/2 c. walnuts
8 oz. Cheddar cheese
1/2 c. mayonnaise
2 T. Dijon mustard