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2 quart milk
3 cup sugar
1/4 teaspoon soda
1 small piece stick cinnamon

Combine 1 quart of the milk in a saucepan with the sugar, and cook over a low heat, stirring from time to time, until the mixture turns golden. Meanwhile, stir the soda into the remaining quart of milk in a saucepan. Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the hot milk to the caramel mixture very gradually, stirring constantly. When all the milk in incorporated, place over a low heat, and cook very slowly until the mixture is thick. Cool slightly; then pour into a glass serving bowl, and chill.
Variations: Cajeta Envinada (Milk candy with wine): Follow the directions for Cajeta de Leche, omitting the cinnamon. When it is just about cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed.
Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 1/4 cup whole, blanched almonds in an electric blender. Combine with the milk and soda, omit the cinnamon, and bring to a boil. Then add to the caramel mixture as directed in the recipe for Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed.

Hot Fudge Sauce

3 squares bitter chocolate
1 tablespoon butter
1 1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup boiling water

Melt chocolate in top of a double boiler, add butter, sugar, salt and boiling water. Mix well, let mixture boil up for 3-4 minutes. Add vanilla, serve at once.

Kataifi Me Krema (Shredded Pastry With Custard)

Custard Filling:
4 cup milk
3/4 cup cornflour
4 eggs; beaten
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla essence

Kataifi Crust:
500 gm kataifi (shredded pastry)
3/4 cup unsalted butter; melted

2 cup sugar
1 1/2 cup water
1 thin strip lemon rind
1 piece of cinnamon bark
3 teaspoon lemon juice

Oven temperature: 190 C (375 F) Cooking time: 1 hour

Combine milk and cornflour in a heavy pan. Blend in beaten eggs and add salt and sugar. Place over medium heat and stir constantly until thickened and bubbling. Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming.

Place kataifi in a large bowl and gently separate strands with fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. Put half the kataifi in the base, pressing it down to make it compact. Drizzle 1/4 cup butterr evenly over it. Pour custard filling over kataifi, spreading it evenly. Top with remaining kataifi. Spread evenly and pat down gently. Pour remaining melted butter evenly over top. Bake in a moderately hot oven for 45 minutes until golden brown. Remove from oven and leave until cool.

Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil. Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. Do not stir once syrup is boiling. Strain hot syrup over cooled pastry. Leave until cold and cut into diamond shapes to serve.

Note: The previous recipe is the traditional way in which this dessert is made. As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish:

Prepare the syrup as directed above and leave until cool. Place the kataifi in a bowl and loosen stands. Pour on 1/2 cup melted, unsalted butter and mix with fingers to coat strands. Spread kataifi in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact. Bake in a moderately hot oven for 20-25 minutes until golden - take care that it does not become too brown. Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut. Make custard as directed in previous recipe and pour while hot onto kataifi in one dish. Invert other dish of kataifi on top of the custard. Leave uncovered until cool, then cut into diamond shapes to serve. From: "The Complete Middle East Cookbook" by Tess Mallos

Quebec Apple Dumplings

1 pie dough (double batch)
1/4 cup cheddar cheese-grated
12 apples; medium- peeled & cored
1/2 cup mincemeat
1/4 cup rum
1 butter
3/4 cup sugar
1/4 cup sugar; brown
1/4 cup cream
1 lemon rind; 1/2 lemon

Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

Quick Amaretto Mousse

1 pkg instant chocolate pudding mix; (4-serving-size)
2 cup evaporated skim milk
1 tablespoon amaretto liqueur
1/2 cup low-calorie whipped topping
1 cup fresh raspberries

Serving size: 1/2 cup
Use artificially sweetened, nonfat, instant chocolate pudding mix.
Prepare the pudding according to package directions using the evaporated skim milk. Add the Amaretto. Let the pudding set for 10 minutes. Fold in the whipped topping. Alternate layers of raspberries and mousse in parfait glasses, ending with raspberries, and serve.

Pacific Lime Mold

1 small lemon jello
1 small lime jello
1 small can crushed pineapple
1 cup cottage cheese
2 cup cool whip lite

Dissolve jello is 1 3/4 cups hot water. Add pineapple, 10-12 ice cubes and stir until it begins to thicken. Add cottage cheese and Cool Whip. Chill.

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