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Acorn Squash Rings with Cranberries and Apples

Cut unpeeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish & set aside. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till skins have popped, stirring once. Stir in apple; spoon in each ring. Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30-45 seconds till thickened. Pour over rings.
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Aaronson Tiramisu

Beat the egg yolks with the sugar until light in color and the batter forms a ribbon when the beater is lifted and the batter doesn't `plop' off the beater but rather falls back on itself in a ribbon. Add the mascarpone, beating well and then the heavy cream. Put in the refrigerator.
Soaking: Mix the coffee, sugar and liqueurs together until sugar is dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1 ladyfinger at a time into the coffee mixture until thoroughly moistened but not dripping.
If you allow the ladyfingers to absorb too much of the coffee mixture, they will exude their liquid into the cream layer and the cream will be watery.
Cover the entire surface of the cream layer with the dipped ladyfingers. Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle over the top of the dessert. Refrigerate for at least 8 hours, overnight is best. Serve cold. This is a truly decandent dessert.

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Abigail Adams Apple Pan Dowdy

Blend until mealy. Sprinkle a little ice water over dough, enough to hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted butter. Cut pastry in half. Place halves on top of each other. Roll and cut again. Repeat until you have 16 separate pieces piled up. then chill for 1 hour. Roll pastry again and cut in half. Line bottom of baking dish. Save other half for top.
FILLING: Peel and slice the apples. Mix with sugar and spices and put in pastry lined dish. Combine molasses with butter and water. Pour over apples. Cover with top crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat to 325 degrees. "Dowdy" the dish by cutting the crust into apples with sharp knife. Bake one hour. Serve hot with ice cream or whipped cream.

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Advocaat Torte

Cream butter or margarine. Add sugar and vanilla sugar little at a time. Mix in egg-yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy. Beat the egg-whites until stiff and stir carefully into the dough. Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking). Bake it in a preheated oven for about 60 minutes at 175 degrees C. Let it cool down (or out?). Whip cream until stiff and put onto the cooled cake. Pour egg liquer over it. Decorate the torte with some cream and sprinkel it with the chocolate crumbs.
Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat/ protein : 429 / 103 g.

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Aepfelkratzet

Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around. Dust with sugar, and serve.
Serves 4.

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Almond Cheese

Make on dough cycle and remove to greased bowl. Rest in refrigerator 30 min. Knead briefly on floured board and roll into 15x10 in. rectangle. Spread filling leaving 1/2 inch border on all sides. Starting long side, roll into jellyroll and tuck and seal ends. Seal long seam and place on greased baking sheet, shaping into horseshoe. Cut slits with scissors through top of dough at 2 inch intervals. Cover and let rise in warm place till double in bulk, about 45 minutes. Brush top with beaten egg or egg sub. and bake in preheated oven 375 degrees for 15 to 20 min. until golden. Cool slightly and drizzle with powdered sugar glaze. Almond Filling: Combine in small bowl and mix to spreading consistency. You may add more extract and sugar to taste. Also you may use 1 T. milk or more to thin depending on type of cream cheese.
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Almond Curd

Sprinkle the gelatin over the cold water in a mixing bowl and let it soften for 5 minutes. Pour the boiling water into the softened gelatin. Stir until it has completely dissolved, then stir in milk and almond extract. Pour the mixture into a flat 8\"x8\"x2\" cake pan. The Almond Curd should be about 1/2\" thick. Refrigerate for 3 to 4 hours or until firmly set. Combine the sugar with 1 1/2 cups water and stir to dissolve completely. Chill in refrigerator. Using a small knife, make diagonal cuts 1/2\" apart all the way through the Almond Curd. Repeat in the opposite direction to form diamond shaped pieces. Pour chilled sugar water over and serve cold.
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Almond Lemon Tart

Mix the first 3 ingredients then add the butter thru the feed tube while the processor is running. Turn up till ball forms.
Press into flan pan with removable bottom. Spray flan pan first. Take a chunk of dough and roll into a rope. Finger press it into the sides of the flan pan flutes. For the bottom part of the crust, flatten a chunk and press with fingers into bottom. (Can do 1 day ahead.) Bake at 350 deg F till lightly brown.
For filling:
In food processor blend the first 3 ingredients to a nice meal texture. Then add the lemon zest and juice to the almond mixture. Process. Add cream thru the feed tube. Pour into the crust. Jiggle and turn to remove bubbles. Bake at 350 deg F for 20 - 25 min or till knife comes out clean.

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Almond Ricotta Custard

Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients. Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water. Cook 45 minutes at 350F. To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired.
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Amaretto Apples With Meringue

Peel, core, and thinly slice apples. In a medium saucepan, combine amaretto, water, lemon juice, and cinnamon. Bring to a boil. Add apples and return to boiling; reduce heat. Cover and simmer 8-10 minutes or until apples are just tender, stirring occasionally. Remove from heat; let apples stand in cooking liquid for 15 minutes. Remove cinnamon stick.
Meanwhile, in a small mixer bowl, beat egg whites with electric mixer until soft peaks form. Gradually add 1 Tbsp of apple cooking liquid, the lemon peel, and sugar. Beat on high speed until stiff peaks form. Divide apples and cooking liquid among 4 8-oz custard cups or ramekins. Top with meringue. Bake at 325 degrees about 10 minutes or until meringue turns light brown.
Per serving: 184 Calories; 1g Fat (3% calories from fat); 3g Protein; 37g Carbohydrate; 0mg Cholesterol; 42mg Sodium.

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Amaretto Breeze

Beat cream creese and sour cream in small mixing bowl at medium speed with electric mixer until well blended. Blend in sugar, liqueur and cream. Chill well. Place berries in individual servin dishesl top with cream cheese sauce.
Prep time: 10 minutes plus chilling.

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Angel Torte

Combine vanilla wafer crumbs, melted butter and 1/4 teaspoon nutmeg; mix thoroughly. Press into bottom of 9-inch springform pan. In saucepan, combine gelatin, sugar and salt with 1 1/4 cups water. Cook and stir until gelatin dissolves. Remove from heat. Chill in refrigerator until partly set. Add egg whites, lemon juice and vanilla. Beat until very fluffy, about 5 minutes. Prepare topping mix according to package directions; fold into gelatin mixture, along with sour cream. Pile mixture into prepared crust. Sprinkle with additional nutmeg. Garnish with whipped cream and cherries. Chill until firm. Yield: 12 servings.
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Apple Blueberry Crisp

Preheat oven to 375 degrees F. Lightly spray 9 1/2 x 11 inch baking dish with Pam. Mix sliced apples with lemon juice, cinnamon and sugar. Press into baking dish and sprinkle frozen blueberries on top. Mix topping ingredients and sprinkle over blueberry mixture. Bake for 30 minutes, untils crumbs look lightly browned. Test apples with a fork for tenderness. Enjoy warm or at room temperature.
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Apple Bundles

Preheat oven to 375 degrees. Peel, core and slice apples into VERY thin slices. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half, to make 16 strips. Place about 3 apple slices at the wide end, and roll up. Zest and juice orange; pour juice in bottom of a 9x13-inch pan (or large pie pan). Arrange bundles in pan. Drizzle melted butter over bundles. Add orange zest to sugar and cinnamon and stir. Spoon sugar mixture over bundles. Bake 25 to 30 minutes, or until golden brown. Serve warm, with whipped cream or ice cream.
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Apple Crisp

Heat oven to 375. Arrange apples in greased square 8x8x2 pan. Mix remaining ingredients; sprinkle over apples. Bake untl topping is golde brown and apples are tender, about 30 minutes.
Serving Ideas : Serve warm with cream or ice cream.

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Apple Date Torte

Combine all ingredients except whipped cream in order given. Stir but do not beat. Pour into greased 8\" square pan. BAke at 400 F. for 40 minutes. Serve with whipped cream, topping or ice cream.
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Apple Kuchen

Preheat oven to 350 F. In a large bowl, mix together the butter, 1/2 cup sugar, flour, baking powder, vanilla extract and egg.
Pour half the batter into a greased 8" square baking pan and spread to cover bottom. In another lge. bowl, toss the apple slices with the remaining 4 tbs. cugar and cinnamon, then place on top of the batter in the baking pan.
Spread the remaining batter over the apple mixture. Bake for 20 minutes, then sprinkle with almonds and bake for 30 min. more.

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Apple Pizza

Blend 1 1/2 cup flour, yeast, sugar and salt in a large mixing bowl. Heat water, milk and butter until very warm; add to flour mixture and beat three minutes. By hand, stir in enough flour to make a soft dough. Cover and let rise 15 minutes. Pat dough onto a large oiled pizza pan, forming a rim around the edge. Mix the cheese topping and spread it on, then apple topping over cheese(see directions below). Mix the streusel topping and sprinkle it over the top. Cover and let rise for 15 min. Bake at 375 d, 25-30 minutes. Serve warm or cold.
APPLE TOPPING INSTRUCTIONS:
Peel & slice apples. Melt butter in skillet, add apples, sugar and flour, and cinnamon. Simmer 15 minutes, then cool

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Applesauce Puff

Sprread bread or cake with margarine and arrange in greased baking dish. Mix applesauce, cinnamon and half the sugar. Beat egg, milk and rest of sugar and pour over. Set in pan of hot water and bake 40 min. at 350F.
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Arroz Dulce

Combine the rice, water, sugar and salt in a large saucepan. Bring the water to a boil and cover the saucepan. Reduce the heat to low and continue to cook for 12-15 minutes, or until the water is absorbed. Combine the milk and egg yolks. Add them to the rice. Then mix in the raisins, vanilla and cinnamon. Simmer for five minutes. Remove from the heat. Beat the egg whites until stiff. Fold them into the rice. Chill and garnish with nutmeg before serving. NOTE: I like rice pudding warm, too.
(Rice pudding--a traditional wedding dish) I'll post some Traditional New Mexico dessert favorites. Hope you enjoy them. They're not hard, and they're sure tasty. :)

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