Today is Friday, November 21 2008 12:57 pm
Sweets/Desserts |
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| Recipe | Rating |
| Peanut-Candy Mice
Per serving: 1675 Calories (kcal); 67g Total Fat; (34% calories from fat); 76g Protein; 214g Carbohydrate; 24mg Cholesterol; 1443mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 8 1/2 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INF249 ----- ---------- |
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| Peach-And-Blueberry Cobbler
over fruit. Bake at 350? for 45 minutes or until cobbler is bubbly. top cobbler with frozen yogurt, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Peach, Plum And Blackberry Cobbler
Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream. Serves 6. Bon Appetit August 1995 Per serving: 262 Calories (kcal); 1g Total Fat; (1% calories from fat); 4g Protein; 68g Carbohydrate; 0mg Cholesterol; 1021mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Peach Cobbler with Almond Crunch Topping
overlapping. Brush biscuits with cream. In a small bowl, combine almonds, brown sugar and cinnamon. Sprinkle over dough. Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean. Serve warm with ice cream, heavy cream or creme anglaise. Yield: 6 servings CHEF DU JOUR MELISSA MURPHY SHOW #DJ9491 Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc. Busted and entered for you by: Bill Webster Posted to MM-Recipes Digest by Alan Hewitt |
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| Peach Cobbler Filling
recipe Recipe by: Adapted from Whirlpool MicroMenus Cookbook Posted to fatfree digest by DeMeyerNY@aol.com on Jul 27, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Orange-Tinted Cream-Cheese Frosting
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart ----- ---------- |
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| Old-Fashioned Blackberry Cobbler
the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean, about 40 minutes. Remove from oven and cool for 10 minutes. Spoon the warm cobbler into individual serving bowls. Top with a scoop of ice cream, garnish with several mint leaves, and serve. Per serving: 448 Calories (kcal); 20g Total Fat; (38% calories from fat); 4g Protein; 66g Carbohydrate; 125mg Cholesterol; 99mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 Other Carbohydrates ----- ---------- |
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| Nonfat Creamcheese Frosting
Posted to fatfree digest by DeMeyerNY@aol.com on Aug 2, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Nectarine Cobbler
Serve warm with vanilla ice cream. Serves 8. Bon Appetit July 1995 Per serving: 1173 Calories (kcal); 12g Total Fat; (8% calories from fat); 21g Protein; 273g Carbohydrate; 187mg Cholesterol; 1655mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 1/2 Fruit; 1/2 Fat; 5 Other Carbohydrates ----- ---------- |
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| Nectarine Blueberry Cobbler
is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits. Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream. Serves 4 to 6. Gourmet September 1993 ----- ---------- |
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| Minted Angel Allegretti *
stiff. Fold in marshmallow mixture. Top each layer with 1 cup of mixture. Frost side of cake with remaining mixture. Heat chocolate and shortening until melted; drizzle around top edges of cake, allowing it to drizzle down sides of cake. Refrigerate until serving time. Refrigerate any leftovers. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999 ----- ---------- |
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| Mexican Whisky Candy
Unsubscribe from the MM-RECIPES list send mail to majordomo@nsms.net saying unsubscribe mm-recipes THE RULES Recipes in Meal-Master Format or Plain Text only Every message to contain a recipe (unless a request) 2 1/2 cups sugar Posted to MM-Recipes Digest by a_sundays_child@yahoo.com on Jul 31, 1999, ----- ---------- |
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| Marshmellow Fluff Frosting
thick and creamy. Posted to fatfree digest by "Ross, Lynne" |
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| Marshmallow Fluffy Frosting
Stir in vanilla. NOTES : Makes about 2 cups/500 mL of frosting. ----- ---------- |
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| Maple-Sugar Candy
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Don Harlow, Harlow's Sugarhouse, Putney, VT ----- ---------- |
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| Maple Cranberry Pear Cobbler
for 35 to 40 minutes, or until golden brown. This recipe yields 6 to 8 servings Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B27 broadcast 12-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco ----- ---------- |
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| M&m Christmas Ornaments
coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreath. Shared by Cate Vanicek Posted to MM-Recipes Digest V4 #5 by "Rfm" |
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| Low-Fat Strawberry Cobbler
Spoon the reserved strawberry filling on top of the batter. Bake for 45 to 50 minutes, or until the filling is bubbly and a toothpick inserted near the center of the cobbler comes out clean. Let cool before slicing and serving. Cover and refrigerate to store. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Low-Fat Old-Fashioned Peach Cobbler
strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake at 425 degrees for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh into sprig, if desired. Serve warm. Yield; 6 servings Per serving:cal. 307 Fat 4.5g Carb. 67.3g protein 3.2g Cholesterol 0g Sodium 96mg Note* I use cinnamon and omit the almond extract and the salt Posted to EAT-LF Digest by Beverly Manning |
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| Lemon Blueberry Cobbler
Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-10-1999 Recipe by: Sara Moulton ----- ---------- |
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| Leek, Ham And Potato Cobbler
the sauce and pour all this into a large ovenproof dish. Make the cheese scone dough by rubbing the wholemeal flour, low fat spread, milk and grated cheese together with enough milk to form a fairly stiff dough. Do not overwork the dough or it will get too heavy and dry. Roll it out onto a floured surface. Cut the dough into even circles and lay them on top of the leeks, ham and potatoes. Brush with a little milk and bake in a pre-heated oven at 220øC/425øF/gas mark 7 for about 12 minutes. Serve piping hot. ----- ---------- |
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| Lauren's Peach Cobbler
56 grams carbohydrates; 3 grams protein; 0.42 gram fiber. Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com ----- ---------- |
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| Krispy Bars with Chocolate Frosting
bit better as they aren't so thick. Recipe by: Denise Kleffman |
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| Joel Siegel's Summer Fruit Cobbler
use a pastry blender). Add buttermilk and barely mix to combine. Drip large tablespoons batter onto fruit. Return fruit cobbler to oven for 20 to 25 more minutes (at 425 degrees). Copyright credit: 1996 by Joel Siegel © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK ----- ---------- |
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| Joel Siegel's Peach, Plum or Berry Cobbler
Sift dry ingredients into a mixing bowl. Mix in unsalted butter with your hands until flour is the consistency of oatmeal. Add buttermilk to the flour mixture and stir. When peaches are done, use a large spoon to drop the batter onto the peaches. Do not mix. The batter will expand. Bake 25 min. at 425 degrees or until the biscuits are golden brown. Allow to slightly cool, serve while still warm with fresh whipped cream. Recipe by: Good Morning America ----- ---------- |
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| Individual Pear And Maple Cobblers
mound, atop hot filling in each cup. Brush topping with melted butter and sprinkle with sugar and nutmeg. Immediately return cups to oven and bake 8 minutes. Reduce temperature to 375F. and bake until toppings are golden and just firm to touch, about 14 minutes. Let cool at least 15 minutes. In medium bowl, beat 1 cup chilled cream with 3 tablespoons maple syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional maple syrup over. Serves 6. Bon Appetit November 1991 ----- ---------- |
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| Individual Berry Cobblers with Lemon Buttermilk Ice Cream
Serve cobblers hot or warm. Make Lemon Buttermilk Ice Cream: In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups. Serves 8. Gourmet July 1995 Per serving: 3047 Calories (kcal); 39g Total Fat; (10% calories from fat); 40g Protein; 665g Carbohydrate; 1293mg Cholesterol; 570mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 5 Fat; 35 Other Carbohydrates ----- ---------- |
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| Individual Berry Cobblers
(Show # CL-8709) Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@netzero.net 05-17-1999 Per serving: 22 Calories (kcal); 1g Total Fat; (26% calories from fat); trace Protein; 4g Carbohydrate; 27mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton ----- ---------- |
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| Homemade Ginger Ale And Its Candy
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1999 Recipe by: Ming Tsai ----- ---------- |
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| Holly Fudge
hour, or until firm. Cut into squares and serve. Store in an airtight container. Yield: 3 dozen squares Typed in MMFormat by cjhartlin@email.msn.com Source: Mr. Food's Easy Cooking Posted to MM-Recipes Digest by "Cindy Hartlin" |
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