The Food Site

Coat a deep 9′ pie plate with a no-stick spray. Arrange the peaches
in the dish.

In a blender, finely chop the oats. Add the milk, eggs, honey,
vanilla and cinnamon. Process until well blended, stopping
occasionally to scrape down the sides of the container. Pour over
the peaches.

Bake at 350 degrees for 35 to 40 minutes or until puffed and golden.

Serves 6. Per serving: 132 cal, .7 g fat, 53 mg sodium

This is good either hot or cold. I heep it in the fridge. Enjoy.

TART MIX
2 Eggs
3 oz Caster sugar
1 oz Plain flour
3 tb Double cream
2 oz Left over Christmas pudding

To make the pastry, mix together the icing sugar and butter. Rub in
the flour to form a crumb. Add the eggs and bind the pastry together.
Rest in the fridge for 20 minutes.

Roll out the pastry and line a 4 inch buttered muffin ring. Leave in
the fridge to rest for 2-3 hours.

To make the tart mix, beat together eggs and sugar, add the cream
then add the flour to resemble a batter-type mixture.

Cook the pastry case blind, then add the crumbled left over Christmas
pudding. Pour over the tart mix and return to the oven. Cook for
about 20 minutes on 120C/gas 5 or until golden brown. Dust with
caster sugar and serve with vanilla ice cream.

FOR THE FILLING
3 7-oz tubes almond paste
2 Eggs
2 tb Amaretto liquor
14 Canned pear halves, in juice
-OR in extra light syrup
– drained or blotted dry
14 Canned apricot halves
– in extra-light syrup or
– juice, drained
– and blotted dry
1/2 c Apple jelly
8 oz Low-fat vanilla yogurt
4 oz Sour cream

MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in the
bowl of a food processor fitted with a steel chopping blade. With an on-off
motion, process until the butter is the size of small peas. Add the sugar,
salt and almonds and process just until the dough starts to pull together.
Do not overprocess. Remove the dough from the bowl, pat it into a ball,
then flatten it into a disk about 3/4-inch thick, and dust with flour.
Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven
to 375F. Remove the dough from the refrigerator and gently massage it until
it is workable, turning it over a couple of times, and starting to flatten
it with your fingertips. Dust the dough, rolling pin and board or pastry
cloth with flour, and quickly roll dough into a rectangle large enough to
fit into an 11-by-17-inch jelly roll pan and about 1/8-inch thick. If the
dough sticks, add small amounts of flour and loosen with a dough scraper or
long, thin-bladed knife. Carefully roll the dough over the pin or fold it
into quarters and position it over the pan. Unroll, and ease the dough into
the tart pan, working to flatten the bottom and to ease the dough well into
the corners and against the sides. Patch where necessary, then trim off any
excess dough with a knife. Prick in several places, and transfer the pan to
the middle of the preheated oven to bake just until the pastry is set but
not browned, about 8 to 10 minutes. Remove the pan and let the pastry cool
while preparing the filling.

FILL THE TART: In a medium-size bowl, combine the almond paste, eggs and
amaretto, beating with an electric mixer until smooth. Scrape the mixture
into the crust, and spread it evenly with a metal spatula. With a sharp,
thin-bladed knife, cut across each pear half at 1/4-inch intervals. You
should end up with about 7 slices. Beginning at the left edge of 1 long
side, place the wide end of the pear touching the side of the pan, pressing
gently to elongate it. Put an apricot half at the narrow end. Next, place
an apricot touching the side of the pan, to the right of the first pear,
and add a sliced pear with the narrow end touching the apricot. Continue
until the whole side is filled with 7 pear halves and 7 apricot halves.
Repeat the same procedure for the second half of the tart, continuing with
the pears facing in the same direction as they do in the first row. Return
the pan to the oven, and bake until the almond paste is light brown and the
crust is a rich brown, about 15 to 18 minutes. While the tart is baking,
melt the jelly over low heat. Remove the baked tart, brush on the jelly
glaze, and let the tart cool to room temperature. Cut the tart into serving
size portions of an apricot and pear on each slice. Combine the yogurt with
the sour cream and spoon it over the tart as it is served.

CAKE
1 Box Cake Mix
1 sm Box Instant Pudding
3/8 c Cooking Oil
4 Eggs
1 c Chopped Nuts
1 Portion Fruit

In the one gallon jar, combine the pineapple, 1 cup sugar and 2
tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
stirring daily. At the end of two weeks, add the maraschino cherries,
1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit for
two more weeks, stirring daily. During the forth week add the canned
peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit another two
weeks, stirring daily. Seperate the liquid from the fruit. The liquid
is your starter and you can use the fruit on ice cream or cake. Now
you are ready to prepare the fruit for two cakes.

DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups
of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.) sliced
peaches. Mix well and cover jar with a paper towel. Do not
refrigerate or screw lid on jar. Stir every day for 10 days. Next,
add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir
everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit
cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and
add with juice. Stir every day for 10 days.

On baking day, drain the fruit and divide it into two equal parts.
Save the juice and use it as starter for friends. You will have
enough for five starters (approximately 2 cups each). DO NOT
refrigerate the liquid because it will stop the fermenting action.
For each cake you will need: To each cake mix, add pudding mix, oil,
and eggs. Beat until smooth and fold in fruit and nuts, batter will
be thick. Pour mixture into a greased tube pan, then bake at 350
degrees for 50 to 60 minutes. Turn cake out of pan while hot. When
cooled, the cake freezes well. The choices of flavored cake mixes and
pudding mixes is yours and coconut may be substituted for nuts.

FILLING
1 tb Butter
1 lg Onion; chopped
1 c Mushrooms; sliced
1/2 c Sour cream
1 lb Salmon fillet
2 Eggs; lightly beaten
2 ts Dill; fresh, chopped
Salt
Pepper
1 Egg white; slightly beaten

TOPPING
1 c Sour cream
2 ts Chives; chopped
1 ts Dill; fresh, chopped
1 ds Garlic powder

TO MAKE PASTRY: Cut Butter into flour with a pastry blender and add
water, a little at the time, until a stiff dough is formed. Roll and
cut out top and bottom crusts for 12 tarts.

TO MAKE FILLING: In a skillet, melt butter, add onion and brown. Add
mushrooms and sour cream; simmer for five minutes and cool. Meanwhile,
poach or steam fish until it flakes easily. Drain fish and flake in a
bowl. Mix whole eggs and dill with fish. Season with salt and pepper
to taste. Blend the fish and the mushroom mixtures and spoon into
bottom crusts. Top with second crust and pinch edges together to
seal. Brush egg white over top crusts and edges. Prick crusts for
steam vents. Bake 10 minutes at 450 degrees F., or until crust is
golden brown.

TO MAKE TOPPING: Mix together sour cream and seasonings. Add a
spoonful to each tart before serving.