Sparkling Citrus Punch

Sorce	timmyb
Caloric	:1 Serving: Calories 45 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 10 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 60 %; Calcium 0%; Iron 0%&nb
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:12 servings (about 1/2 cup each) 2 cups cold water 1/2 can (12-ounce size) frozen tangerine or orange juice concentrate, thawed 1/2 can (12-ounce size) frozen grapefruit juice concentrate, thawed 1 bottle (1 liter) sparkling water, chilled
Instructions	1. Mix all ingredients in punch bowl. 2. Serve over ice.

Sparkling Citrus Punch for a Crowd

Sorce	andilazydesert
Caloric	:1 Serving: Calories 85 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 100 %; Calcium 2 %; Iron 0%
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:30 servings (about 2/3 cups each) 8 cups cold water 2 cans (12 ounces each) frozen tangerine or orange juice concentrate, thawed 2 cans (12 ounces each) frozen grapefruit concentrate 2 bottles (1 liter each) sparkling water, chilled
Instructions	1. Mix all ingredients in punch bowl. 2. Serve over ice.

Luscious Lemon Meringue Pie

Sorce	AG Goku
Caloric	:1 Serving: Calories 430 (Calories from Fat 150); Total Fat 16g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 90mg; Sodium 210mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 47g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients	Prep Time:30 min Start to Finish:3 hr 45 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 3 egg yolks 1 1/2 cups sugar 1/3 cup plus 1 tablespoon cornstarch 1 1/2 cups water 3 tablespoons butter or margarine 2 teaspoons grated lemon peel 1/2 cup lemon juice 2 drops yellow food color, if desired Meringue 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. 4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust. 6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. 7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Lemon Curd Tarts

Sorce	Gazdaman
Caloric	:1 Serving: Calories 95 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 60 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iro
Ingridients	Prep Time:30 min Start to Finish:2 hr Makes:24 tarts Pecan Tart Shells 1 cup Gold Medal® all-purpose flour 1/2 cup finely chopped pecans 1/4 cup sugar 1/4 cup butter or margarine, softened 1 egg Filling 1 teaspoon unflavored gelatin 1 tablespoon cold water 1/2 cup sugar 2 eggs 2 tablespoons grated lemon peel 1/4 cup lemon juice 2 tablespoons butter or margarine
Instructions	1. Heat oven to 375°F. In medium bowl, mix flour, pecans and 1/4 cup sugar. Stir in 1/4 cup butter and 1 egg until crumbly. Press in bottom and up sides of 24 ungreased mini muffin cups. Bake 10 to 12 minutes or until light golden brown. Cool tart shells in pan. 2. In 2-quart saucepan, sprinkle gelatin on cold water to soften. In medium bowl, beat 1/2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored; stir into gelatin mixture. Cook about 15 minutes or just until boiling over low heat, stirring constantly. Remove from heat. Stir in lemon peel, lemon juice and 2 tablespoons butter. 3. Pour lemon mixture into tart shells. Refrigerate about 1 hour or until set. Store in refrigerator.

Raspberry Poke Cake

Sorce	dycro
Caloric	:1 Serving: Calories 310 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 44g (Dietary Fiber 0g, Sugars 27g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitam
Ingridients	Prep Time:10 min Start to Finish:3 hr 45 min Makes:12 servings 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 box (4-serving size) raspberry-flavored gelatin 1 cup boiling water 1/2 cup cold water 1 container (8 oz) frozen whipped topping, thawed (3 cups) Fresh raspberries, if desired
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pan). 2. Make and cool cake as directed on box for 13x9-inch pan. 3. Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Fudgy Brownie Trifle

Sorce	jodyrichardson
Caloric	:1 Serving: Calories 445 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 125 mg; Total Carbohydrate 52 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 4
Ingridients	Prep Time:15 min Start to Finish:5 hr 45 min Makes:20 servings 1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix 1/4 cup water 1/2 cup vegetable oil 2 eggs 1 tablespoon instant coffee, (dry) 1 package (4-serving size) chocolate fudge instant pudding and pie filling mix 2 cups cold milk 1 package (10 ounces) English toffee bits 1 container (8 ounces) frozen whipped topping, thawed
Instructions	1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. 2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in coffee. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. 3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. 4. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Strawberry-Rhubarb Angel Cake

Sorce	tucats
Caloric	:1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 40g); Protein 8g Percent Daily Value*: Vitamin A 10%; Vitamin
Ingridients	Prep Time:25 min Start to Finish:3 hr 10 min Makes:12 servings Cake 1 box Betty Crocker® white angel food cake mix 1 1/4 cups cold water 2 teaspoons grated orange peel Filling 2 cups sliced rhubarb 1/2 cup granulated sugar 2 tablespoons orange juice 1 1/2 cups sliced strawberries Red food color, if desired Frosting 1 1/2 cups whipping (heavy) cream 3 tablespoons granulated or powdered sugar 1 container (15 oz) ricotta cheese 1/4 cup powdered sugar Garnish 1/2 cup sliced strawberries
Instructions	1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) 2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. 3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour. 4. In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream. 5. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel food pan, adding orange peel to batter.

Mocha Mousse Cake

Sorce	uaecafe
Caloric	:1 Serving: Calories 490 (Calories from Fat 230); Total Fat 26g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 110mg; Sodium 380mg; Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 40g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitam
Ingridients	Prep Time:20 min Start to Finish:3 hr 25 min Makes:12 servings Cake 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 1 1/3 cups water 1/3 cup vegetable oil 2 tablespoons coffee-flavored liqueur or cold brewed coffee 4 eggs Mocha Mousse 3/4 cup whipping cream 2 tablespoons granulated sugar 1/3 cup coffee-flavored liqueur or cold brewed coffee 1 cup semisweet chocolate chips (6 oz) 2 teaspoons vanilla Chocolate Whipped Cream Topping 1 cup whipping cream 3/4 cup powdered sugar 1/4 cup Dutch processed unsweetened baking cocoa 1/2 teaspoon vanilla
Instructions	1. Heat oven to 350°F (325ºF for dark or nonstick pans). Grease bottoms and sides of three 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. Pour about 1 1/2 cups batter into each pan. (If baking only 2 pans at a time, refrigerate remaining batter until ready to use.) 2. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. 3. Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with wire whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool about 10 minutes or until room temperature. 4. In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes. 5. In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form. High Altitude (3500-6500 ft): No change.

Baked Alaska Neapolitan Pie

Sorce	shaunomacx
Caloric	:1 Serving: Calories 365 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 9 g); Cholesterol 40 mg; Sodium 250 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g); Protein 7 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 12
Ingridients	Prep Time:30 min Start to Finish:3 hr 50 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 1 pint (2 cups) strawberry ice cream 1 pint (2 cups) vanilla ice cream 1 pint (2 cups) chocolate ice cream Meringue 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 475ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. 4. Pack scoops of ice cream, alternating flavors, in pie crust. Cover and freeze about 2 hours or until firm. 5. Heat oven to 475°F. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon meringue onto ice cream; spread gently, sealing meringue to edge of crust. Bake 2 to 4 minutes or until top is light brown. Serve immediately, or cover and freeze no longer than 48 hours. Store in freezer.

Fluffy Strawberry Pie

Sorce	Sabriel
Caloric	:1 Serving: Calories 380 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 11 g); Cholesterol 50 mg; Sodium 190 mg; Total Carbohydrate 39 g (Dietary Fiber 2 g); Protein 4 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 62 %; Calciu
Ingridients	Prep Time:30 min Start to Finish:5 hr 25 min Makes:8 servings Pastry 1 cup Gold Medal® all-purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons cold water Filling 3/4 cup boiling water 1 package (4-serving size) strawberry-flavored gelatin 1 teaspoon grated lime peel 1/2 cup lime juice (4 limes) 1 1/2 cups whipping cream 3/4 cup powdered sugar 1 pint (2 cups) strawberries, slightly crushed Whipped cream, if desired Strawberry halves, if desired
Instructions	1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack. 4. In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. 5. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.