Pecan Meringue

"Here's a delicious way to use leftover chocolate or plain pound cake. Next time, try this dessert with chocolate or caramel ice cream topping--"

1-1/4 cups coarse pound cake crumbs
1 cup chopped pecans, walnuts, almonds, or filberts
3 egg whites [reserve yolks for another use]
1 teaspoon vanilla
3/4 cup sugar
whipped cream

Grease and flour an 8-inch round baking dish. In large bowl, combine pound cake crumbs and chopped nuts. In small mixer bowl, combine egg whites and vanilla. Beat at medium speed of electric mixer to soft peaks (tips curl over). Gradually add sugar, beating to stiff peaks (tips stand straight). Fold beated egg whites into crumb mixture. Turn into baking dish. Bake at 325 degree oven for 30 minutes. Serve in dessert dishes. Top with whipped cream.--Mrs. Jimmie L. Trainham, Phenix City, Ala.

Serves 8.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]

Banana Pecan Ice Cream

"You won't need an ice cream freezer--"

2 large ripe bananas, mashed (1 cup)
2 teaspoons lemon juice
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
2 egg yolks
2 egg whites
1/4 cup sugar
1 cup whipping cream
1/2 cup toasted chopped pecans

In large bowl, combine bananas, lemon juice, and salt; add milk and vanilla. In small mixer bowl, beat egg yolks at high speed of electric mixer for about 5 minutes or until thick and lemon-colored. Add to banana mixture. Wash beaters thoroughly. Beat egg whites to soft peaks (tips curl over). Gradually add sugar, beating at high speed until stiff peaks form (tips stand straight). Beat whipping cream to soft peaks. Fold beaten egg whites and whipped cream into banana mixture; fold in nuts. Pour into an 8x8x2- or 9x9x2-inch pan. Freeze several hours or overnight.--Charlotte Adams, Detroit, Mich.

Serves 8 to 10.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]

Swiss Nut Torte

"Top honors go to a rich European torte with a buttery crust and nut filling--"

2/3 cup butter or margarine
2-2/3 cups all-purpose flour
1-1/2 cups sugar
1 beaten egg, plus 1 slightly beaten egg yolk [reserve second white for another use]
2 teaspoons rum
1 teaspoon finely shredded lemon peel
1 cup room-temperature whipping cream
3 tablespoons honey
2 tablespoons kirsch
2-3/4 cups coarsely chopped walnuts
1 slightly beaten egg yolk
1 tablespoon milk
dash of salt

Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Comine whole egg, rum, and lemon peel. Stir into flour mixture until moistened. Divide dough into thirds. pat one-third of dough onto bottom of a 10-inch springform pan. pat another third of dough onto sides of pan o a height of 1 inch. On waxed paper, roll remaining third of dough to 1/4-inch rectangle; cover. Chill crust and rolled dough for 30 minutes. In skillet, melt the remaining 1 cup of sugar over low heat, stirring constantly, until golden. Remove from heat; slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Remove from heat; cool t minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips [using a decorative-edged cutter]; place on top of pie in a lattice design [and also around the edge of the pie]. Seal to edges of crust. Mix beaten yolk with milk; brust over crust. Bake at 350 degrees F. for about 40 minutes.--Mrs. Jeanne Howard, Monterey Park, Calif.

Serves 16.

[recipe clipped from “Better Homes and Gardens”]

Choco-Peanut Butter Squares

2-1/4 cups all-purpose flour
2 cups packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup peanut butter
1/2 cup butter or margarine, softened
1 cup milk
3 eggs
1 teaspoon vanilla
1 (6-ounce) package (1 cup) semisweet chocolate pieces

In large mixer bowl, stir together flour, brown sugar, baking powder, and soda. Add peanut butter and butter; blend at low speed of electric mixer until crumbly. Remove 1 cup of the crumb mixture; set aside. To remaining crumbs in bowl, add the milk, eggs, and vanilla. Blend at low speed until moistened; beat 3 minutes at medium speed. Pour batter into an ungreased 13x9x2-inch baking pan. Sprinkle the chocolate pieces over batter; sprinkle reserved crumbs over top. Bake at 350 degrees F. for 40 to 45 minutes or until cake tests done. Cool; cut in squares to serve.--Rose E. Clearwaters, Grants Pass, Ore.

[Number of servings not given, but probably serves 12 to 15.]

[recipe on the back of “Peanut Butter 'n Jelly Cheesecake,” clipped from “Better Homes and Gardens”]

Double Delight Delta Pie

1 cup graham cracker crumbs
1 cup presweetened cocoa powder
1/3 cup chopped peanuts
1 stick (8 tablespoons) plus 1 tablespoon butter or margarine
1 envelope (about 2 teaspoons) unflavored gelatin
1-1/3 cup milk
3 tablespoons light corn syrup
3 eggs
1/2 teaspoon vanilla
1/3 cup plus 1/4 cup sugar
1/2 cup creamy peanut butter
1 cup frozen whipped dessert topping, thawed

Melt 6 tablespoons butter; combine with crumbs, 1/2 cup cocoa powder, and peanuts. Press into a 9-inch pie plate. Bake at 350 degrees F. for 10 minutes; set aside. [In small saucepan,] combine 1/2 cup cocoa powder and 1/2 envelope (about 1 teaspoon) gelatin. Beat 1 egg; add to cocoa-gelatin mixture along with 1/3 cup milk, corn syrup, and 3 tablespoons butter. Cook and stir over medium heat just to boiling. Remove from heat; stir in vanilla. Cool 10 minutes. Pour mixture into crust; chill. [For two remaining eggs, separate yolks from whites. Slightly beat the yolks.] Combine remaining 1/2 envelope gelatin and 1/3 cup sugar; blend in 1 cup milk and egg yolks. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat; blend in peanut butter. Chill until same consistency as corn syrup. Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into yolk mixture along with dessert topping. Spoon into crust. Chill 6 hours or overnight.--Shirley Kroll, Memphis, Tenn.

[Number of servings not given, but probably serves 6 to 8.]

[recipe on the back of “Peanut Butter 'n Jelly Cheesecake,” clipped from “Better Homes and Gardens”]

Peanut Butter 'n Jelly Cheesecake

"This prizewinning cheesecake has a glossy jelly topping--"

1 cup graham cracker crumbs
1-1/4 cups sugar
3 tablespoons butter or margarine, melted
2 (3-ounce) packages cream cheese, softened
1/2 cup peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

In a small bowl, combine crumbs, 1/4-cup sugar, and butter. Press mixture evenly in bottom of a 9-inch springform pan. Bake at 325 degrees F. for 10 minutes. Set aside. Increase oven temperature to 350 degrees F. In large mixer bowl, beat together cream cheese, 1 cup sugar, peanut butter, and flour until well blended and smooth. Add eggs; beat just until blended. Gently stir in milk. Pour mixture into baked crust. Bake at 350 degrees F. for 45 to 50 minutes. Cool. Loosen sides and remove rim from pan. In small saucepan, heat jelly until melted. Spoon jelly over cake. Chill.--Mrs. Russell Lewis, Dubuque, Ia.

Serves 12 to 16.

[clipped from “Better Homes and Gardens”]

Graham Finale Cherry Pie

1 KEEBLER READY-CRUST Graham Cracker Pie Crust
1 egg yolk, slightly beaten
1 (21-ounce) can cherry pie filling
3/4 cup unsifted flour
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup HELLMANN'S or BEST FOODS Real Mayonnaise

Brush bottom and sides of pie crust with egg yolk. Place on baking sheet; bake at 400 degrees F. for 3 minutes or until lightly browned. Spoon pie filling into prepared crust. In bowl, stir together flour, sugar, and cinnamon. With pastry blender or two knives, cut in mayonnaise until mixture resembles coarse crumbs. Sprinkle over pie filling. Place on baking sheet. Bake at 400 degrees F. for 30 to 35 minutes or until crumbs are golden brown.

Serves 6 to 8.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 Keebler Inc./Ready-Crust is a registered trademark of The Johnston's Ready-Crust Company]

Silky Lemon Frosting (for Gift-Giving Carrot Cakes)

1 (8-ounce) package cream cheese, softened
1/2 cup margarine
1 tablespoon lemon juice
1 teaspoon grated lemon rind.
1-1/2 cups unsifted confectioner's sugar

In small bowl with mixer at low speed, beat cream cheese and margarine until smooth. Beat in lemon juice and grated rind. Gradually beat in confectioner's sugar until light and fluffy.

[Quantity not given, but will be enough to frost tops of Gift-Giving Carrot Cakes.]

[included with recipe for Gift-Giving Carrot Cakes from magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]

Gift-Giving Carrot Cakes

3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1-1/2 cups sugar
3/4 cup HELLMANN'S or BEST FOODS Real Mayonnaise
1 can (20 ounce) DOLE Crushed Pineapple in Juice, well-drained (reserve 1/2 cup juice)
3 cups coarsely shredded carrots
1 cup raisins
1 cup coarsely chopped walnuts
1 recipe Silky Lemon Frosting
[lemon peel knots for garnish (optional)]

Grease and flour six 5-1/2x3x2-1/2-inch loaf pans or two 9x5x3-inch loaf pans or one 13x9x2-inch baking pan. Mix flour, baking soda, cinnamon, ginger, and salt. In large bowl with mixer at medium speed, beat eggs, sugar, mayonnaise, pineapple, and reserved juice until well blended. Gradually beat in flour mixture until well mixed. Stir in carrots, raisins, and walnuts. Turn into prepared pan(s). Bake at 350 degrees F. for 50 to 55 minutes or until tester inserted in center comes out clean. Cool in pan(s) for 10 minutes. Remove from pan(s) and cool. Frost top(s) with Silkly Lemon Frosting. [If desired, garnish with lemon peel knots.] Refrigerate.

[Number of servings not given, but probably serves 24.]

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 copyright for (presumably) Dole is torn and illegible]

Peanut Butter Sandwich Cookies

1-1/2 cups sugar
1-1/3 cups plus 1/2 cup SKIPPY Creamy or Super Chunk Peanut Butter
1/2 cup HELLMANN'S or BEST FOODS Real Mayonnaise
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 eggs
3 teaspoons vanilla
2 cups unsifted flour
2 tsp baking powder
about 2 cups sifted confectioner's sugar

In large bowl with mixer at high speed, beat sugar, 1/2 cup peanut butter, mayonnaise, chocolate, eggs, and 2 teaspoons vanilla for 2 minutes or until mixed. With wooden spoon, stir in flour and baking powder. Cover; refrigerate while preparing peanut butter mixture. In bowl with wooden spoon, stir 1-1/3 cups peanut butter and 1 teaspoon vanilla. Gradually stir in 1 cup confectioner's suger. Mixture will be very stiff. Turn onto board and knead in enough remaining confectioner's sugar to make an easily handled dough. Roll out a small amount of chocolate dough between 2 sheets of waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Cut out even number of shapes with desired 2-inch cookie cutter; place 1/2 on ungreased cookie sheets. Roll out a small amount of peanut butter mixture between 2 sheets waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Using same cutter, cut out shapes. Place matching peanut butter shapes on top of chocolate shapes. Top with remaining chocolate pieces. Repeat with remaining dough. Bake at 350 degrees F for 10 to 12 minutes or until done.

Makes about 3 dozen.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]