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Baba Au Cherries

1 pkg active dry yeast
3/4 cup warm milk (105° to 110°)
3 cup sifted all-purpose flour
2/3 cup butter
1/3 cup sugar
1 teaspoon salt
3 eggs
1 teaspoon almond flavoring

Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let rise until double in bulk, about 1 hour. Cream together butter, sugar, and salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Stir in flavoring, then remaining 2 cups of flour. Add yeast-raised sponge, blending well. Pour into greased 9-inch spring-form tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake in moderate (375°) oven for 25 to 30 minutes. Remove from pan; cool on rack. Prick ring with fork.

Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve cherries. To cherry juice add enough water to make 2 cups liquid. Combine cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to 6 minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or 1 1/2 teaspoons rum flavoring.

Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved. Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just before serving, arrange Glazed Cherries over ring. Fill center with scoops of vanilla ice cream, if desired.

Zelda's Strudel

4 c unsifted flour
2 egg yolks (do not discard whites)
1/2 c oil
1/2 c sugar
1/2 heaping teaspoon baking powder
1 water
3 apples, or more
1 walnuts
1 raisins
1 jar jelly (any flavour)
1 lemon , juice of
other necessary ingredients:
2 egg whites
1/4 c oil
extra oil
1. Mix dry ingredients.
2. Beat oil and eggs; mix with dry ingredients; add water until it feels like dough.
3. Form into ball and chill.
Apple Filling:
1. Grind up the apples, walnuts, and raisins together.
2. Add the jelly and the lemon juice and mix well.
To Put Together the Strudel:
1. Divide dough into 5 parts.
2. Roll l part of dough out into a rectangular shape; make sure it is thin enough that you can see through it.
3. Beat the egg whites with the oil; brush the dough with this mixture.
4. Spread apple filling on the dough.
5. Mix sugar and cinnamon and sprinkle some of this mixture on top of the filling.
6. Roll up the dough, starting from one of the long edges.
7. Brush top with oil; sprinkle generously again with sugar and cinnamon.
8. Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the bottom.
9. Repeat steps 2-8 until you have made as many strudels as you need.
10. Place strudels on either a very good non-stick cookie sheet or a greased cookie sheet.
11. Bake approximately 45 minutes to one hour in a 350° oven.
Posted to JEWISH-FOOD digest V97 #043

Banana Split Sundaes

2 oz semisweet chocolate
1/4 c light corn syrup
1/4 c sweetened condensed milk
1/4 tsp vanilla
1 ice cream
2 tblsp unsalted, roasted peanuts
2 small bananas, quartered

Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream.
From Better Homes & Gardens "Microwave Cooking for One or Two".

Banana Mudslide

1 and 1/4 oz. - Vodka
1 oz. - Kahlua
2 oz. - Irish Cream
1- Fresh Banana

Combine all ingredients and a scoop of crushed ice in a blender until smooth. Serve in a hurricane glass and float the straw with more Kahula. It may slow you down!
Slide into paradise. This is the Island favourite and voted - best in the Cayman lslands!

Danish Blue Cheese Pie

11 oz pumpernickel bread; *
1/2 cup butter; no margarine
1/4 cup sugar; granulated
----CHEESE PIE----
2 unflavored gelatin; envelopes
1/2 cup cold water
4 oz cream cheese
4 oz danish blue cheese
1 cup heavy cream
1 lb seedless green grapes

* Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin.
First prepare the crust. Preheat the oven to 250° degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread, making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix very well. Press the crumbs into the pie tin. Raise the oven temperature to 350° degrees F. and bake the crust fro 15 minutes. Allow to cool before filling. Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing bowl, beat the cream cheese until light and smooth. Mash the blue cheese well and combine with the cream cheese. Pour the gelatin mixture into the bowl with the cheese and mix well. Whip the cream until stiff and fold into the cheese mixture. Pour the filling gently into the prepared crust. Press the grapes upright into the pie, leaving the tops showing. Chill the pie for several hours or until set.
NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake. If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.

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