Chesapeake Sailing Club

Annapolis, Maryland

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Your favorite cruising or land based foods. Happy hour, Drinks, Salads, Desserts ... you get the idea.
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Main Dishes

Side Dishes





Ham Rolls - Liz Cingel

  • 1 bunch green onions
  • 8 oz. cream cheese
  • 12 oz. sliced ham

Clean and remove green part of onions. Spread cream cheese on ham. Place onion on short end of ham and roll up. Refrigerate over night. Slice when ready to serve. Makes approximately 70 pieces.


Chip Beef Log - Liz Cingel

  • 2 1/2 oz. chip beef
  • 8 oz. cream cheese
  • 1 tbsp. horseradish
  • 1/4 cup Parmesan cheese
  • 1/3 cup chopped green olives

Mix all ingredients except chip beef. Refrigerate in bowl until chilled, roll into log and roll in finely chopped chip beef. Refrigerate and serve with crackers.


Mushrooms Lorenzo - Carolyn Smith

  • 1 1/2 lbs. mushrooms, sliced
  • Olive oil
  • Juice of one lemon
  • 1 medium onion, thinly sliced
  • 1 clove of garlic, chopped
  • 1/4 tsp. each of thyme, marjoram, white pepper, and 2 bay leaves
  • 1 1/2 cups Italian tomatoes, drained and chopped, reserve 1/4 cup of juice
  • 1/2 cup red wine vinegar
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • dash of Tabasco

In large skillet sauté mushrooms in some of the olive oil until golden brown. Transfer mushrooms to a large bowl and toss with lemon juice. In same skillet sauté onion and garlic in some of the oil until soft. Add spices and sauté one minute. Stir in tomatoes, reserved juice, vinegar, sugar, and Tabasco. Bring to a boil and simmer for 20 minutes. Add tomato mixture to mushrooms and salt to taste. Make at least 2 days ahead of serving. Serve at room temperature with rye or pumpernickel bread.


Balsamic Marinated Olives - Carolyn Smith

  • 8 oz. jar ripe olives, drained
  • 7 oz. jar pitted Kalamata olives, drained
  • 7 oz. jar green olive, drained
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. Italian seasoning

Combine. Chill at least 8 hours.


Lemon-Garlic Marinated Shrimp - Bill Stine

  • 3 tbsp? minced garlic
  • 2 tbsp? extra-virgin olive oil
  • 1/4 cup? lemon juice
  • 1/4 cup? minced fresh parsley
  • 1/2 tsp? kosher salt
  • 1/2 tsp? pepper
  • 1 1/4 pounds? cooked small shrimp

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Refrigerate and chill for up to 2 hours before serving.
Serves 12.


Shrimp Spread - Carolyn Smith

  • 8 oz. cream cheese, softened
  • 3 cans shrimp, drained and mashed
  • 1/3 cup melted butter
  • 1/2 cup grated onion
  • 1 tbsp. lemon juice
  • 1/4 cup mayonnaise

Combine and serve with crackers.


Artichoke Dip - Susan Whaley

  • 1 can Artichoke hearts - drained and chopped
  • 1/2 cup Parmesan cheese I use about 1 cup
  • 1 cup mayo (not Salad Dressing)
  • Mexican Mix shredded cheese, 16 oz.
  • 1 can green chillies - chopped

Mix together
Bake at 350° for approx. 30 mins


Bacon Wrapped Chicken - Liz Cingel

  • 3 or 4 chicken breasts
  • 1 lb. bacon
  • 2 Tablespoons chili powder
  • 2/3 cup brown sugar

Cut chicken breasts into 1 inch pieces. Wrap chicken with 1/2 slice of bacon and secure with a toothpick. Mix chili powder and brown sugar. When ready to cook roll bacon wrapped chicken in chili powder/brown sugar mixture. Cook 350° for about 20/25 minutes. I used 4 large chicken breasts and made 54 pieces. I suggest you mix the chili powder/brown sugar mixture to your taste. I used more chili powder as I wanted it spicy


Shrimp with Wasabi Appetizers - Eve-Marie Lacroix

  • 8 oz cream cheese, softened
  • 3 to 4 tsp wasabi paste (Japanese horseradish paste)
  • 30 thin round rice crackers
  • 30 peeled cooked medium shrimp (about 1 pound) halved lengthwise
  • 1 scallion green, thinly sliced

Puree cream cheese with wasabi to taste in a food processor until smooth. (Do this at home!) Mound 1 tsp cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately to hungry sailors.


TexMex Guacamole - Lois Nance

Plan on 1 avocado per 2 people.

  • 1 Ripe but not overly soft avocado
  • 1/4 tsp. of salt or to taste
  • 1/4 tsp. of garlic powder or to taste
  • 1/4 tsp. or so of lime juice (reconstituted is fine)
  • 1/4 cup of salsa or more to taste (I use Herdez medium hot salsa. Available at Grauls in Annapolis)

Combine all but salsa in bowl. Cut thru avocado and seasonings with 2 knives as you would for pie crust. If too chunky, mix with a fork. Add salsa and mix gently. Taste for seasoning. Serve with tortilla chips.


Caribbean Cashews - Harriet Hardy

  • 1 1/2 tsp butter or margarine
  • 2 cup lightly salted whole cashews
  • 2 tsp grated orange rind
  • 2 tsp Caribbean Jerk Seasoning

Preheat oven to 350°. Heat butter in an 8-inch cake pan in oven for 2-3 minutes or until melted; stir in nuts and remaining ingredients, tossing to coat. Bake at 350° for 20 minutes, stirring occasionally. Arrange cashews in a single layer on wax paper and let cool. Store in an airtight container.

Main Dishes


Pork Tenderloin with Rosemary-Orange Glaze - Liz Cingel

  • 1/4 cup frozen orange juice
  • 1 tsp. brown sugar
  • 4 tsp. minced fresh rosemary
  • 2 pork tenderloins

Mix orange juice, sugar, and rosemary and heat. Reduce to 2 tbsp. and let cool. Coat 2 tenderloins with glaze and pepper and grill.


Pork Tenderloin - Liz Cingel

  • 2 lbs. pork tenderloin
  • 1 tbsp. flour
  • 3 cups dried fruit
  • 1 cup brown sugar
  • 1 cup white or red wine

Dust inside of oven bag with flour. Place pork in bag, add dried fruit. Sprinkle pork with brown sugar and either white or red wine. Seal bag and poke bag with a few holes. Roast 325° til done.


Shrimp and Scallops with Asian Eggplant - Mary Jo Harris

  • 2 scallions
  • 1/2 lb large shrimp (about 12), shelled and deveined
  • 1/2 lb sea scallops, tough muscles removed
  • 3 1/2 to 5 tbsp. vegetable oil
  • 1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slice
  • 1/4 cup water
  • 1 tbsp. soy sauce
  • 1 to 2 tsp. sugar
  • 1/4 tsp. Asian chile paste
  • 1 tbsp. fresh lime juice
  • 1 tbsp. fresh cilantro leaves
  • 1 tbsp. small fresh basil leaves

Cut scallions into 1-inch lengths, reserving white parts for another use. Pat shellfish dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate and keep warm, covered. Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches without crowding until just cooked through about 4 minutes. Transfer to plate and keep warm covered. Add water, soy sauce, sugar, and chile paste to skillet and simmer stirring until reduced by half. Stir in lime juice. Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.
Serves 2.


London Broil Marinade - Liz Cingel

  • 1/4 cup oil
  • 3 tbsp. honey
  • 3 tbsp. soy sauce
  • 3 tbsp. cider vinegar
  • 1 1/2 tsp. ginger
  • 1/2 tsp. garlic
  • 1/2 onion quartered

Mix all and marinade meat for several hours. Boil marinade and serve with meat.


Pipiranna (Spanish Chopped Salad with Tomato, Cucumber, Tuna, and Egg) - Lois Nance

  • 1. Dressing:
  • 1 1/2 tbsp. sherry vinegar, plus more as needed
  • 1 large clove garlic, minced to a paste
  • 3 anchovy fillets, minced to a paste (definitely optional)
  • 3 tbsp. extra virgin olive oil
  • Salt and freshly ground black pepper

  • 2.
  • 1/2 lb. tomatoes, in small dice
  • 1 yellow or gold bell pepper, in small dice
  • 1/2 medium Japanese type cucumber, in small dice
  • 1/2 cup pitted and quartered green olives
  • 2 scallions, quartered lengthwise, then cut crosswise into 1/2 inch pieces
  • 3 tbsp. chopped flat leaf parsley
  • 1 tsp. ground toasted cumin seed
  • 1 or 2 tins of tuna packed in olive oil, drained
  • 2 hard cooked eggs, quartered

1. To make dressing: In a bowl, combine the vinegar, garlic, and anchovy. Whisk in the oil. Season with salt and pepper.

2. In a large bowl, combine the tomatoes, bell pepper, cucumber, olives, scallions, parsley, and cumin and toss gently. Flake the tuna into the bowl. Flake the tuna into the bowl. Add the dressing and toss again gently. Taste and adjust seasonings. Transfer to a serving platter and surround with the egg wedges.
Serves 4.


Teriyaki Marinade - Bill Stine

  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Honey
  • 2 tbsp Vinegar
  • 2 tbsp Chives
  • 1 Clove Garlic (mashed/minced)
  • 1/2 tsp Fresh Grated Ginger

I never measure. Usually use more ginger and garlic. Mix ingredients. Refrigerate.

This marinade can be used on any meat prior to grilling. It was given to me for use on London Broil. For that purpose, marinade the meat for at least four hours prior to grilling. Sandy and I prefer it on chicken (marinate for 1 - 3 hours) or peeled shrimp (marinate for 1/2 - 2 hours) before grilling.


East Indian Curried Pasta Salad - Eve-Marie Lacroix

  • 2 cups (dry) rotini
  • 2 cups cooked cubed chicken
  • 1 1/2 cups frozen green peas, thawed
  • 1 large tomato, chopped
  • 1/2 cup raisins
  • 1/2 cup light mayonnaise
  • 1/2 cup plain yogurt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shredded coconut, toasted

Cook pasta; rinse with cold water and drain. Mix pasta, chicken peas, tomato, and raisins. Mix together mayonnaise, yogurt, curry powder, allspice, cumin, ginger and salt. Stir into the pasta mixture. Cover and refrigerate for 1-2 hours to blend flavors. Sprinkle with almonds and coconut just before serving.
Serves 4-6.


Salmon Loaf or Patties - Liz Cingel

  • 1-14.75 oz. canned salmon, drained
  • 2 cups bread crumbs
  • 1/3 cup minced onion
  • 1/4 cup milk (omit if making patties)
  • 2 eggs or 1/2 cup egg substitute
  • 2 tbsp. minced parsley
  • 1 tbsp. lemon juice
  • 1/4 tsp. dill weed
  • Salt and pepper to taste
  • Extra bread crumbs

Drain salmon, reserve 2 tablespoons liquid to add to the salmon mixture, flake. Combine all ingredients except extra bread crumbs. Place in well-greased loaf pan or make into patties. Refrigerate for 1 hour. Bake loaf 350° for 45 minutes. Loaf will serve 4-6 people. Roll patties in extra bread crumbs and brown in Canola oil in fry pan. Makes 6 or 7 patties.


Tuna Casserole - Lois Nance

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp butter or margarine
  • dash of dried mustard or 1/2 tsp prepared mustard
  • 1 can cream of mushroom or celery soup
  • 1 can tuna, or more if desired
  • 4 oz. noodles or spaghetti, cooked
  • 1 cup grated cheese
  • salt and pepper
  • bread crumbs
  • 1 small can peas, sliced ripe olives, or mushrooms, optional

Saute onion and garlic in butter until limp. Stir in soup, mustard seasoning, and 3/4 cup cheese. Mix in casserole with noodles or spaghetti. Add peas, etc. Top with rest of cheese. Sprinkle on a few bread crumbs. Bake at 350° for 30 minutes.
Serves 3 or 4.

Side Dishes


Coconut Curry Shrimp Soup - Mary Jo Harris

  • 1 13.5-ounce can unsweetened coconut milk
  • 1 1/2 cups chicken broth
  • 1 1/2 cups shitake mushrooms, sliced
  • 3 tbsp lemongrass
  • 1 tbsp fish sauce
  • 1 tbsp minced ginger
  • 1/2 serrano chili, sliced into rounds
  • 1 tsp Thai curry paste
  • 3/4 cup cooked shrimp
  • 1/4 cup thinly sliced green onions, for garnish
  • 1 tbsp sliced basil, for garnish
  • Freshly squeezed lime juice, to garnish

Combine first 8 ingredients in a large sauce pan. Bring to a boil, reduce heat and cover. Simmer for 10 minutes to ensure flavors blend. Add shrimp and cook an additional 3-5 minutes. Ladle into bowls, garnish with green onions, basil, and a squeeze of fresh lime.
Serves 4.


Champagne Vinegar Dressing - Liz Cingel

  • 1/4 tsp. Dijon mustard
  • 1/4 cup champagne vinegar
  • 1/4 cup maple syrup
  • 1/3 cup grapeseed oil

Mix mustard, vinegar, and syrup together then add oil.


Raspberry Vinaigrette - Liz Cingel

  • 1/2 cup vegetable oil
  • 1/4 cup raspberry vinegar
  • 3 tbsp. honey
  • salt and pepper

Combine all ingredients in a jar, cover tightly and shake well to mix. Cover and chill.
Yield 3/4 cup.


Beer Bread - Liz Cingel

  • 3 cups self-rising flour
  • 1/2 cup sugar
  • 12 oz. Beer

Mix together and put in a 9" x 5" loaf pan. Bake 350° - 45 minutes.


Oatmeal - Leslie Payne

  • 2 cups of oatmeal
  • 1/2 or 1 whole Granny Smith apple, diced, unpeeled
  • 2 handfulls of craisins
  • 2 handfulls of walnuts
  • 1 tsp of cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp honey or to taste
  • 2 cups of water

Stir, refrigerate overnight. Stir and serve. We like to top it off with fresh fruit as well.


Okra and Tomatoes Creole - Lois Nance

  • 1 pound okra, cut in 1/2 inch pieces
  • 1 onion, chopped
  • 2 tbsp. olive oil
  • 1 pound can unsalted stewed tomatoes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. balsamic vinegar
  • 1 tsp. brown sugar
  • 2 tbsp. catsup
  • 1 tsp. Worcestershire sauce

Sauté okra and onion in olive oil for 10 minutes or until slightly brown. Stir often. Add tomatoes and seasonings. Cover and simmer for 10 minutes. Serve hot or cold. If serving cold, add a squirt of lemon juice and a little olive oil before serving.
Serves 6.


Roasted Vegetables - Bill Stine

Sandy and I love all kinds of cooked vegetables. But how to prepare them at anchor on a hot summer evening?

Answer: Roast them on our little propane grill.

Secret to Roasting: A disposable aluminum pan.

Put bite-sized veggie chunks into a plastic bag.
Add some EVOO and shake to distribute over the veggies and dump them into your disposable aluminum pan. Salt and pepper to taste. You can add any dry vegetable seasoning if you wish.

Put the uncovered pan over a low flame on a covered gas grill. Peek in to turn and test for doneness every five minutes or so. Remove when veggies are done to your liking and enjoy.

Roasted vegetables get a flavor boost when caramelization occurs during the roasting process. Caramelization happens best if the vegetables remain "dry" during the roasting process. Secrets to keeping the process "dry" include:

Not overfilling the aluminum pan with vegetables.
Using vegetables that don't give off too much water during cooking.

"Dry" vegetables include carrots, broccoli and cauliflower. Wet ones include mushrooms or zucchini with seeds. Peppers and onions fall in between. Hints:

You can use some "wet" vegetables but not too many.
You can reduce the water content of squashes by removing the seed-containing center of the vegetable.
You can punch a few holes in the bottom of the pan to let juices drain if too many "wet" vegetables are in the mix.

Experiment and enjoy!


Winter Fruit Salad with Lemon Poppy Seed Dressing - Margie Powers

  • 1/2 cup white sugar
  • 1/2 cup lemon juice
  • 2 teaspoons diced onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 tablespoon poppy seed
  • 1 head romaine lettuce, rinsed, dried and torn into bite size
  • 4 ounces shredded swiss cheeze
  • 1 cup cashews
  • 1/4 cup dried cranberries
  • 1 apple, peeled, cored and cubed
  • 1 pear, cubed

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running, add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix. In a large serving bowl combine the romaine lettuce, shredded swiss cheeze, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.
Serves 12.


Chinese Cabbage Salad - Liz Cingel

  • 1 - 3 oz. pkg. ramen noodles, crushed
  • 10 oz. cashew pieces
  • 1 - 16 oz. package shredded coleslaw mix
  • 1 bunch green onions, chopped
  • 1/2 cup white sugar
  • 1/2 cup Canola oil
  • 1/4 cup cider vinegar
  • 1 tablespoon soy sauce

In a preheated 200° oven toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Makes 12 servings.


Creamy Red Potato Salad - JoAnn Palmer

  • 2 pounds small red potatoes, scrubbed
  • 3-4 diced boiled eggs (optional)
  • 2 ribs celery, diced finely
  • 1/2 cup diced red onion , diced finely
  • 2 diced green onions (optional)
  • 2 tablespoons diced dill pickle (optional)
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. Add other ingredients. Mix, and chill.


Corn Casserole - Carolyn Smith

  • 1 14.5oz can creamed corn
  • 1 14.5oz can whole kennel corn, undrained
  • 1 8oz. carton sour cream
  • 3 eggs, lightly beaten
  • salt and pepper to taste
  • 4 tsp. melted butter
  • 1 box Jiffy corn mix

Mix together the first 6 ingredients. Add Jiffy mix. Pour into a 3 quart lightly greased casserole dish. Bake at 350° for 45-50 minutes.
Serves 6 to 8.


Broccoli with Stuffing - Liz Cingel

  • 2 (10 oz) packages frozen broccoli spears
  • 1 cup shredded Cheddar cheese
  • 2 large eggs, beaten
  • 1 (10 1/2 oz.) can cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1/2 cup chopped onions
  • 3/4 cup herb-seasoned stuffing mix
  • 2 tbsps. butter, melted

Cook broccoli according to package directions, drain. Arrange in a lightly greased 11 x 7" baking dish. Sprinkle with cheese. Combine eggs and next 3 ingredients, spread over cheese. Combine stuffing mix with butter, sprinkle over casserole. Bake at 350° for 30 minutes or until thoroughly heated.
Yield: 6-8 servings.


Virginia Salad - Cathy Gaddy

  • 1 lrg can LeSeure "Le Peas"
  • 1 lrg can white shoepeg corn
  • 1 lrg can french style green beans (I usually use 2 cans)
  • 1 sm can chopped mushrooms
  • 1 sm can/jar chopped pimentos
  • 2 stalks celery (diced)
  • 1 med chopped onion
  • Drain and set aside


  • 1 c sugar
  • 3/4 c oil
  • 3/4 c vinegar
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper

Pour mixture over first ingredients. Cover and refrigerate overnight (24hrs is better).


Pea Salad - Carolyn Smith

  • 1 14.5oz.can French style green bean, drained
  • 1 14.5oz. can tiny English peas, drained
  • 1 4oz. jar diced pimentos, drained
  • 2 stalks celery, chopped
  • 1 medium onion, sliced into rings
  • 1/2 green or red pepper, diced

Combine all of the above.

  • 1/2 to 1 cup sugar
  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 tsp. salt

Combine and stir until sugar is dissolved. Pour over vegetables. Refrigerate for at least 24 hours.
Drain to serve.



Scotch Shortbread Cookies - Liz Cingel

  • 2 sticks butter
  • 1/2 cup sugar
  • 2 1/4 cups flour

Preheat oven 300°. In a large bowl cream butter with electric mixer. Beat in sugar and add flour and mix. Form dough into ball. Roll out into rectangle about 1/4 inch thick. Cut into 3/4 inch wide strips about 3 inches long. Place on ungreased baking sheet and bake 25 minutes. Cookies should not be brown on top. Remove to rack or wax paper. Sprinkle with granulated sugar while still warm.
Yield 3 dozen.


Butterscotch Brownies - Liz Cingel

  • 1 stick butter
  • 2 cups brown sugar
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 1 1/2 cup flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup chopped nuts

Preheat oven 350°. Spray 9" x 13" baking pan with cooking spray. In saucepan melt butter, remove from heat and stir in brown sugar, then add eggs and vanilla and stir until smooth. Stir in dry ingredients until blended. Spread in baking pan and bake 20 minutes. Cool and cut.
Yield 24 pieces.


Key Lime Pie - Dave Ewing

  • 1/3 cup sugar
  • 1/3 cup Nellie and Joe's Key West Key Lime Juice
  • 8 oz cream cheese (low fat)
  • 8 oz Cool Whip (low fat)

Beat sugar into cream cheese, then beat key lime into cream cheese. Once all blended, fold in Cool Whip. Pour into Graham Cracker pie crust. Refrigerate for several hours before serving.
Bon Appetite! Chef Dave


Pumpkin Chiffon Pie - Essie Herman

  • 3/4 cup brown sugar
  • 1 envelope unflavored gelatin
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 3 slightly beaten egg yolks
  • 3/4 cup milk (skim is ok)
  • 1 small can pumpkin (1 1/4 cup)
  • 3 egg whites
  • 1/3 granulated sugar
  • 1 recipe graham-cracker crust

In saucepan, combine brown sugar, gelatin, salt, and spices. Combine egg yolks and milk; stir into brown sugar mixture. Cook, stirring constantly, till mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly. (Don't let it get too stiff or it will be hard to fold into egg whites later.) Beat egg whites til soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold pumpkin mixture thoroughly into egg-white meringue. Turn into cooled baked crumb crust. Chill until firm. Serve with whipped cream.


Chocolate Chip Cookies With Apricots and Walnuts - Eve-Marie Lacroix

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/4 cup dried apricots
  • 1 1/2 cups unbleached flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup roasted and chopped walnuts
  • 1 1/2 cups good quality chocolate chips

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, blending each one in well before adding the next. Blend in the vanilla and set aside.

Using a food processor, pulse together the apricots with 1/2 cup flour. Chop them up fine and place them in a large mixing bowl. Mix in the remaining flour, baking powder and salt. Add the wet mix and stir in the walnuts and chocolate chips.

Drop heaping tablespoons full of batter on the prepared baking sheet, leaving room in between to allow for spreading during baking. Bake for 9-12 minutes, rotating the tray half way through baking. Cool on a wire rack.


Apricot-Almond Shortbread Bars - Anne Marie Singerman

  • 1 cup apricot preserves
  • 3 tablespoons of orange liqueur (Gran Marnier, Triple Sec, etc)
  • 1 cup (two sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup (packed) almond paste
  • 1/2 cup sliced almonds (divided)

Preheat oven to 325°. Butter a 9x9x2 inch baking pan. Line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix apricot preserves and orange liqueur in a small bowl and set aside. With an electric mixer, beat 1 cup of butter and sugar in a large bowl until well blended. Beat in almond extract. Add flour and salt and beat until blended.

Transfer one cup of dough to another small bowl. Crumble almond paste, add to this dough. Mix with fingertips until small clumps form. Mix in 1/4 cup of sliced almonds and set aside for topping. Press remaining dough evenly into bottom of prepared pan. Spread preserve mixture evenly over dough. Using fingertips, coarsely crumble topping over preserves. Sprinkle 1/4 cup of almonds over. Press topping lightly into preserves.

Bake shortbread until top and crust edges are golden brown (about 1 hour). Cool completely in pan on rack. Using parchment paper to help, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 pieces. Store in a single layer in an airtight container.
Makes about 32 bars


Raspberry Ganache Pie - Judi MacDonald

  • l pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
  • 1 cup whipping cream
  • 6 tbsp. seedless raspberry jam, divided
  • l OREO Pie Crust (6 oz.)
  • 2 cups raspberries
  • 1 tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.
Make Ahead. Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings


Key Lime Pie, or Casserole Dessert - Gina Muha

  • 1 8oz fat free coolwhip
  • 2 low fat key lime yogurts
  • 1 small box sugar free lime jello - dissolved in 1/4C boiling water - let this cool some before adding, as follows.
  • use a prepared graham cracker crust or make your own using sugar free crumbs, or chocolate crumbs - whatever suites your taste.

Fold the yogurt into the cool whip and then add the jello. Refrigerate over night.
I tripled this recipe and made it into a large pyrex pan (one size larger than 13 x 9)
For company, I would make it in pretty glasses and serve as a mousse (without the crust).