Recipes ala Mode

1 c. whole wheat flour

3/4 c. apple cider or apple juice
2 c. shredded cheddar cheese
1 c. shredded swiss cheese
1 tbsp. cornstarch
1/8 tsp. pepper

In a saucepan bring cider to a boil, reduce heat to medium-low. Toss cheeses with cornstarch and pepper. Stir into cider. Cook and stir 3-4 minutes, until cheese is melted. Transfer to a fondue pot. Serve with french bread, apples or whatever.

Quince Topping:
1 c. sugar
8 coin-size slices fresh ginger
3 tbsp. lemon juice
3 quinces, peeled, cored and sliced (about 1 1/2 lbs.)

Pancakes:
2 c. plain nonfat yogurt
1 c. orange juice
2 large eggs
1/4 c. light brown sugar
1/4 c. butter, melted
2 tbsp. orange zest (from 2 oranges)
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

To make topping: Combine sugar, ginger, lemon juice and 1 1/2 cups water in saucepan. Bring to a boil and add quinces. Cover, reduce heat to medium-low and cook 10-15 minutes or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes. To make pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter and zest in a bowl. Combine flour, baking soda, baking powder and salt. Stir flour mixture into yogrut mixture. Coat skillet with nonstick spray, and heat over medium-high. Ladle batter into 4 inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.

Original date May 2007
From: Michelle Rowe

5 quart water
1 tbsp. citric acid**
3 c. sugar (may use less)
1 tbsp. lemon extract
lemons, limes and oranges, sliced thin
ice cubes

Combine all ingredients in a punch bowl. Good for weddings, parties, etc. **Citric acid may be purchased as a pharmacy, just ask; or whole food stoe. The bottle lasts forever.

Original date April 2007

1 pkg. Devil's food cake mix (plus ingredients to make cake)
8 oz cream cheese, softened
1 c. powdered sugar
1 tbsp. finely grated orange zest
8 oz. container frozen whipped topping, thawed
1/4 c. raspberry jam, divided
1 c. raspberries, optional

Preheat oven to 350F. Grease and flour torte pans (or round cake pans); set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely. Combine cream cheese, powdered sugar and orange zest; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in bowl and microwave on High 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam

Original date December 2006/January 2007

8 oz. cream cheese, softened
1 apple, cored, peeled (reserve peel), chopped
1/3 c. finely chopped green onion
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. apple juice
1 c. shredded cheddar cheese
1/4 c. chopped nuts
2 tbsp. parsley

Combine chopped apple, green onion, salt, pepper, cheddar cheese, and apple juice into softened cream cheese. Mix well. Chill overnight in the refrigerator. Chop apple peel into fine pieces. Combine with nuts and parsley on wax paper. Form cheese mixture into a large ball and roll in peel, nut, parsley mixture. Serve with crackers.

Original date September 2006

3/4 c. packed brown sugar
1 1/2 tbsp. cornstarch
1/2 c. water
1 tsp. almond extract
4 c. peeled & sliced fresh peaches
1 tbsp. lemon juice
1 tbsp. butter
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1 egg, slightly beaten
1/4 c. milk
Ice cream or whipped topping, optional

For filling, in a large saucepan combine brown sugar and cornstarch. Stir in water. Cook and stir until thickened and bubbly. Add almond extract. Stir in peaches, lemon juice and the 1 tablespoon of butter; heat through and keep warm while preparing topping.
For topping, stir togther flour, sugar, baking powder, and salt. Cut in the 1/4 c. butter until mixture resembles coarse crumbs. In a separate bowl combine egg and milk; add all at once to flour mixture, stirring just to moisten. Turn hot filling into a greased 1 1/2 or 2 quart casserole dish. Immediately spoon on topping in 6 mounds. Bake at 400F for approximately 20 minutes. Makes 6 servings. This recipe also works well with 4 cups fresh raspberries or blackberries or a combination of berries and peaches.