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Rosie's Peanut Butter Pie

1/2 cup peanut butter
1 cup sifted powdered sugar
1 1/2 cup sugar
1/2 cup cornstarch
3 3/4 cup milk
2 beaten eggs
1/2 cup butter or margarine; cut up
1 tablespoon vanilla
1 baked 9-inch piecrust (with; edges crimped high)
3/4 cup whipping cream

In a mixing bowl, cut the peanut butter into the powdered sugar till crumbly. Set aside.
For the filling, in a medium or large saucepan, combine the sugar and cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot mixture into the eggs. Return all to saucepan. Cook till nearly bubbly, but do not boil. Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir the butter or margarine and vanilla into the mixture.
Sprinkle the baked crust with half of the peanut butter mixture. Mound the filling on top. Cover; chill 1 hour.
In a mixing bowl, beat the whipping cream just till stiff peaks form (tips stand straight). Spread whipped cream over pie. Sprinkle with remaining peanut mixture. Chill till serving time (at least 2 hours). Store leftovers in the refrigerator. Makes 8 servings. From Rosie's Diner in Rockford, MI Recipe printed in Midwest Living, April 1993

Dessert Blueberries In Armagnac Syrup

2 pint baskets ripe blueberries*
6 to 9 tb. armagnac** - or to taste
3 cup water
2 1/4 cup sugar

*About 6 cups, either wild or cultivated.
**Cognac can be substituted for the Armagnac.
Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible.
Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they are lightly packed; leave 1/2" of headspace. Pour 2 to 3 tb. of Armagnac, according to taste, into each jar.
Boil the water and sugar together in a large saucepan, uncovered, for 3 minutes. Fill the jars with the syrup, leaving 1/2" of headspace. Remove any bubbles, adding more syrup if necessary. Seal jars according to manufacturer's directions; process for 15 minutes in a boiling-water bath. Cool, label and store the jars.
Keeps for at least a year in a cool pantry.
Witty writes: "Blueberries in brandied syrup can launch several dessert possibilities. Add spoonfuls of berries and syrup to fresh autumn fruit - diced apples or pears, or both and sliced blue plums - for an instant compote; ladle berries and syrup over ice cream, or angel cake, or a vanilla-flavored rice pudding or blanc mange; fill meringue shells with the berries and top them with whipped cream; or layer the fruit and syrup with lightly whipped fresh ricotta in parfait glasses." From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pg. 222.

Peach-Oat Cobbler

8 to 10 ripe peaches or 5-1/4 cups sliced canned elberta
1 peaches, drained
3 1/2 tablespoon brown sugar
2 tablespoon quick-cooking tapioca
1/2 teaspoon almond extract
1 tablespoon canola oil

Light Oatraisin Biscuit Crust:
1 cup all-purpose flour
1/3 cup quick rolled oats
2 teaspoon baking powder
3 tablespoon granulated sugar
1/4 cup raisins
1/4 cup canola oil
1/2 cup low-fat milk

1 chopped dates mixed with
1 low-fat vanilla yogurt

Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside.
In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture.
Recipe From: This Week Magazine, July 7,'93

This next recipe is very involved, only attempt this if you have the patients. Good luck and let me know about the outcome.

Dessert Tostada With Fresh Fruit, Cajeta, And Hot Fudge

6 6-inch tortias
1 pint strawberries -- cleaned quartered
1 mangos -- peel & 1/2-inch diced
1 papayas -- peel & 1/2-inch diced
1 pint raspberries -- cleaned
2 bananas -- halved, sliced
1/2 cup green grapes -- cut in half
1/2 cup red grapes -- cut in half
6 sprigs mint
4 cup custard -- see recipe
2 cup cajeta -- see recipe
1 cup fudge sauce -- see recipe
1 flour tortillas

This dessert combines several different dessert recipes into a single delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot Fudge".
You will need 2 quarts of vegetable oil to fry the tortillas.
STEP ONE: Create the Tostada Cups-- In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick numerous holes in flour tortillas. Place one tortilla at a time inside an 8-ounce ladle. Place another 8-ounce ladle on top of tortilla and slowly lower into vegetable oil. Once tortilla begins to brown, about 10 to 15 seconds, remove from ladle and flip tortilla over. Continue to cook for 5 to 10 more seconds. Repeat this method with the remaining tortillas. Let tortillas drain, upside-down, until ready to assemble. STEP TWO: Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes before assembling the tostada cups.
STEP THREE: Assemble the Tostada Cups-- Combine fruit in a bowl and gently mix. Evenly distribute fruit into the six tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard mix over the fruit, filling tostada to 1/4 inch below the rim. Brown top of custard under a broiler or use a propane torch.
STEP FOUR: Finish the Tostada-- Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the middle of the plate and drizzle with hot fudge. Garnish each tostada with a mint sprig and serve.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN

3 cup milk
3/4 cup sugar
6 egg yolks
1 teaspoon cornstarch
1/4 cup brandy
1/2 teaspoon vanilla

Scald milk in heavy pan. Beat together sugar, yolks & cornstarch & stir into hot milk. Combine well then add brandy & vanilla. Cook over low heat or in double boiler, stirring constantly, until custard thickens. Allow to cool before using.

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