World Famous Recipes

Café Brulot

1 cinnamon stick
6 whole cloves
Zest of 1 medium orange — cut into slivers
Zest of 1 medium lemon — cut into slivers
3 sugar cubes
1/2 cup brandy
2 tbl orange liqueur
2 cups strong black coffee

Combine cinnamon, cloves, zests and sugar in hot chafing dish and
mash together with a ladle. Add brandy and liqueur. Stir briefly
and ignite. Continue mixing with ladle until sugar dissolves and
then gradually stir in coffee. When flames go out, serve in
demitasse cups. Makes 5-6 servings

Allspice-Apple Butter Muffins

Ingredients
2 tablespoons granulated sugar
1/8 teaspoon ground allspice
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup apple butter
3/4 cup butter, melted
1 teaspoon vanilla

Directions
1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups. For topping, in a small bowl, stir
together granulated sugar and the 1/8 teaspoon allspice. Set aside.

2. In a medium bowl, stir together the flour, brown sugar, baking
powder, the 1 teaspoon allspice, the baking soda, and salt. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl, beat eggs with a wire whisk or rotary beater. Stir in apple butter, melted butter, and vanilla. Add apple butter mixture to flour mixture all at once. Stir just until moistened (batter will not be smooth).

4. Spoon batter into prepared muffin cups, filling each almost full.
Sprinkle with topping. Bake for 18 to 20 minutes or until a toothpick
inserted in centers comes out clean.

5. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.

Cherry Winks

Ingredients
1/2 cup sugar
1/3 cup shortening
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup chopped raisins
1/2 cup chopped walnuts
1 teaspoon finely shredded lemon peel
2 cups wheat flakes cereal, crushed
18 candied cherries, halved

Directions
1. Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar,
shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.

2. Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an
ungreased cookie sheet. Top each mound with a candied cherry half.

3. Bake for 7 to 8 minutes or until bottoms are lightly browned.
Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Cherry Cake Recipe

INGREDIENTS:
1 can cherry pie filling
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, well beaten
3/4 cup granulated sugar
1 tablespoon water
1/2 teaspoon almond extract
1 teaspoon vanilla extract

PREPARATION:
Generously butter an 8-inch square cake pan. Pour in cherry pie filling.
Sift together flour, baking powder, and salt. In a medium mixing bowl, beat eggs until thick; gradually beat in sugar. Stir in water and almond extract and vanilla, then fold in sifted dry ingredients. Pour batter over cherries.

Bake at 325° for 55 to 65 minutes, or until cake is done

Pumpkin Pie

2 eggs
1 regular(15 oz) can plain pumpkin
7 tbs splenda
1/2 tsp molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
5 tbs silk spy cream
3/4 cup unsweetend vanilla soy milk
2 tbs cornstarch

Mix ingriedients in order, pour into pre made pie shell.  Bake 14 min
at 425 degrees.  Lower heat to 350 degrees, bake 40-45 min or until
knife comes out clean.