MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Fashion Raisin Pie
Categories: Pies, Pastry, Desserts, Fruits
Yield: 6 Servings

2 c Seedless raisins
2 c Water
1/2 c Packed brown sugar
2 tb Cornstarch
1/2 ts Ground cinnamon
1/4 ts Salt
1 tb Vinegar
1 tb Butter
1 Recipe double crust pastry

Combine raisins and water in a small saucepan. Boil 5
minutes. Blend brown sugar, cornstarch, cinnamon, and salt
together; add to hot raisins. Cook and stir until syrup is
clear. Remove from heat, and stir in vinegar and butter.
Cool slightly.

Turn filling into a pastry lined pan. Cover with top
crust. Seal edges, and cut slits in the top crust.

Bake at 425├╕F/220├╕C for 30 to 35 minutes.

Makes 1 (9") pie

Submitted by: Linda "This recipe was given to me 41 years
ago by my husband's grandmother."

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... In England, anything served for dessert is pudding, even pudding.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin-Pear Strudel
Categories: Pastry, Fruits, Desserts, Citrus, Dairy
Yield: 8 Servings

1 1/2 lb (3 md) pears; peeled, diced
1/2 c Golden raisins (sultanas) *
1/2 c Pecans; chopped (opt)
3 tb Sugar
1 1/2 ts Lemon juice
3/4 ts Ground cinnamon
1/8 ts Ground cloves
1/8 ts Salt
1/3 lb Phyllo dough; thawed
6 tb Butter; melted
1/4 c Crushed Italian macaroons
- (amaretti)
ConfectionerΓÇÖs sugar
1/2 c Heavy cream; whipped

About 2 hours before serving: Peel and dice pears. In a
large bowl, toss pears with raisins, nuts (option) sugar,
lemon juice, cinnamon, cloves, and salt.

Brush each phyllo sheet with melted butter (keep remaining
sheets under damp towel until ready to use). On waxed
paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
(trim or overlap to make it this size). Lay another phyllo
sheet on top, continuing to brush each sheet with melted
butter and on every other sheet sprinkling the crushed
amaretti.

Preheat oven to 375┬║F/190┬║C.

Cut layered phyllo lengthwise in half, then cut each half
crosswise into 4 pieces to make 8 rectangles in all (use
ruler if desired to cut them even). Starting along a short
side of one rectangle, spoon 1/8 of the pear mixture side,
roll phyllo, jelly-roll fashion. Place roll, seam side
down, on large, ungreased cookie sheet. Repeat until all
rectangles and the pear mixture are used.

Brush rolls with remaining melted butter. Bake rolls 25 to
30 minutes until golden brown. Serve warm or cool on a
wire rack to serve later.

To serve, sprinkle with some confectioners' sugar and top
with whipped cream.

Serving Size: 8

* UDD Note: Soaking the raisins in a reasonable brandy
overnight adds a nice extra layer of flavour. This
highly optional step will depend on your tastes, the
availability of the brandy, and whether you think of
it in time.

Recipe from: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Never feed a cat anything that clashes with the carpet.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)