ST. PATRICK'S SHAMROCK COOKIES

 Ingredients
    1/4 cup packed brown sugar 
    1/4 tsp. vanilla extract 
    1 cup flour 
    1/4 tsp. salt 
    1/2 cup butter or margarine, softened 

 Directions
    Preheat oven to 325°F.
    In a medium bowl, beat butter or margarine and brown sugar 
    with an electric mixer on medium speed until light and fluffy.
    stir in vanilla. Add flour and salt to the butter and blend well.
    With a rolling pin on a lightly floured surface, roll out 
    dough 1/4 inch thick. Cut out cookies using a 3 inch 
    Shamrock cookie cutter and place 2 inches apart on ungreased 
    cookie sheets. Re-roll scraps. Sprinkle green sugar crystals 
    on each cookie.
    Bake 20 to 25 minutes, until cookies are pale golden, not brown. 
    Let stand 2 minutes. Remove to a rack and let cool completely.

          RASPBERRY LEMON SCONES

 Ingredients
    2 Cups flour 
    1/4 Cup Sugar 
    2 1/2 tsp. baking powder 
    1/4 Tsp. Salt 
    1/8 Tsp. ground nutmeg 
    1/2 Cup Butter -- chilled, cut into pieces
    1/2 Cup Milk 
1 egg 
    1 Tsp. lemon peel -- grated 
    3/4 Cup fresh raspberries or blueberries 
    1 Tbs. Butter -- melted 
    1 Tbs. Sugar 

 Directions
    Preheat oven to 425F. 
    In a large bowl, combine flour, sugar, baking powder, 
    salt and nutmeg. Cut in chilled butter with pastry blender 
    or 2 knives until mixture resembles coarse crumbs. 
    Combine milk, egg, and lemon peel; mix well. 
    Add milk mixture to dry ingredients.  
    Mix with fork until dry ingredients are moist and soft
    dough forms. Gently stir in raspberries. Gather dough into 
    a ball and gently knead on lightly floured surface
    8-10 times. Place on lightly buttered baking sheet.
    Pat dough into a 9 inch circle, 1/2 inch thick. 
    With sharp knife, cut through dough to form 
    8 triangle wedges; do not separate. 
    Brush top of dough with melted butter; sprinkle with sugar.
    Bake for 20-22 min., or until golden brown. Cut through scones,
    separating wedges; serve warm.

          KARPATKA CAKE

 Ingredients
    1/2 cup butter
    1 cup water
    1 cup flour
    1 tsp baking powder
    4 eggs
    Cake Filling:
    1 pt milk
    1 cup sugar
    2 TBS potato starch
    2 TBS flour
    1 cup butter 
    vanilla

 Directions
    Dissolve butter in water, add flour and baking powder - boil for
    3 minutes. Set aside; add eggs mixing at the same time. 
    Bake in 350 degrees two cake layers.
    Cake Filling:
    Mix milk with flour, sugar, and starch while boiling. 
    Add vanilla. Set aside to cool and then add butter.
    Place filling between the cake layers.

          RAISIN PIE

 Ingredients
    3/4 cup white sugar
    1 tablespoon corn starch
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 cup sour cream
    1 tablespoon lemon juice
    1 cup raisins
    2 egg yolks, beaten
    1/2 cup chopped walnuts
    1 prepared 8 inch pastry shell, baked and cooled
    2 egg whites
    1/4 teaspoon cream of tartar
    1/4 cup white sugar

 Directions
    Combine 3/4 cup white sugar, cornstarch, salt,
    cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream
    and lemon juice. Add the raisins. Bring to a boil over medium
    heat, stirring constantly. Cook and stir until thick. Remove from
    heat. Stir a small amount of the hot mixture into the egg yolks, 
    and then return this to the hot mixture. Cook and stir for
    one minute. Cool filling to lukewarm, and then add the nuts. 
    Pour into the cooled pie shell. Beat egg whites with cream of 
    tartar to soft peaks. Gradually add 1/4 cup sugar; 
    beat until stiff peaks form, and all the sugar is dissolved. 
    Spread meringue on pie, carefully sealing to the edges. 
    Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes Enjoy!

          CHERRY ICE CREAM PIE

 Ingredients
    1 qt Vanilla ice cream; soften
    1 can Cherry pie filling
    Whipped cream topping (optional)
    1 8" graham cracker pie crust

 Directions
    In mixing bowl stir half of the ice cream until it is  spreading
    consistency; spread evenly in pie crust. Top with half of the
    cherry pie filling. Freeze until filling is partially frozen,
    about 45 minutes. Stir remaining ice cream to spreading
    consistency; spread over partially frozen pie filling in crust.
    Freeze until firm, at least 3 hours. Just before serving, top
    with remaining pie filling. Garnish with whipped topping if desired.

          BETH'S INTERNATIONAL ICE CREAMS

 Ingredients
    4 Qt. Ice Cream Maker
    2 cups milk
    1 3/4 cups sugar
    1/2 teaspoon salt
    2 cups International Delight non-dairy creamer, any flavor
    1 tablespoon vanilla extract
    4 cups whipping cream
    optional: add-ins such as chocolate chips, 
    mashed fruit, nuts, coconut, etc.

 Directions
    Scald milk until bubbles form around edge. Remove from heat. 
    Add sugar and salt. Stir until dissolved. Stir in International
    Delight, vanilla, and whipping cream. 
    Cover and refrigerate 30 minutes. 
    Add optional mix-ins at this point. 
    Freeze as directed by ice cream machine directions.

          OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

 Ingredients
    2/3 cup butter
    2/3 cup brown sugar, packed
    1 can (20oz) pineapple slices
    10 maraschino cherries
    3/4 cup sugar
    2 eggs, seperated
    1 tsp. grated lemon peel
    1 tsp. lemon juice
    1 tsp. vanilla extract
    1 1/2 cups flour
    1 3/4 tsp. baking powder
    1/4 tsp. salt
    1/2 cup dairy sour cream

 Directions
    Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from
    heat. Add brown sugar and stir until blended. Drain pineapple
    well, reserving 2 Tbsp. syrup. Arrange pineapple in butter-sugar
    mixture. Place cherry in center. Beat remaining 1/3 cup butter
    with 1/2 cup sugar until fluffy. Beat in egg yolks, lemon peel,
    juice and vanilla. Combine flour, baking powder and salt. 
    Blend into creamed mixture alternately with sour cream and 
    2 Tbsp. pineapple syrup. Beat eggwhites to soft peaks.
    Gradually beat in remaining 1/4 cup sugar to make stiff meringue.
    Fold into batter. Pour over pineapple in skillet. 
    Bake in 350*F oven about 35 minutes until cake tests done. 
    Let stand 10 minutes, then invert onto serving plate. 
    Serve warm or cold. Serves 8.

          RICE PUDDING

 Ingredients
    7 cups milk
    1 cup sugar divided
    2 sticks cinnamon
    1 cup LONG GRAIN rice
    4 egg yolks
    1 cup heavy cream,
    2 teas. vanilla
    Optional - raisins to taste

 Directions
    Heat milk, 1/2 cup sugar and cinnamon sticks just to boil; 
    Stir in rice and reduce heat to low. 
    Cover and simmer 40 min. or until tender . 
    (make sure you taste the rice for doneness) 
    Whisk yolks,cream,remaining sugar and vanilla ext. in bowl. 
    Stir into rice mixture . Bring to a boil ; 
    cook stirring 2 minutes. Remove cinnamon sticks. cool 30 minutes.

          LEMON SOUR CREAM PIE

 Ingredients
    Flaky Pie Crust Dough:
    2 cups flour
    1 1/2 Tbs. sugar
    1/2 tsp. salt
    1/2 cup and 2 Tbs. butter
    1 large egg
    2 Tbs. ice water
    Lemon Filling:
    1 cup sugar 
    3-1/2 Tbs. cornstarch 
    1 Tbs. lemon zest 
    1/2 cup fresh lemon juice 
    3 egg yolks, slightly beaten 
    1 cup milk 
    1 package (3 ounces) cream cheese 
    1/4 cup butter 
    1 cup sour cream 
    1 baked pie shell, 9-inch 
    1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar

 Directions
    Pie Crust Directions:
    Mix together the flour, sugar, and salt in a large bowl. 
    Cut the butter into small pieces and begin working it into 
    the flour with a pastry cutter. Work with the dough until 
    each piece of butter is the size of a raisin. 
    Make sure to do this quickly.
    Mix together the egg and water in a small bowl, then add that 
    to the flour/butter mixture. Smear this mixture and knead through 
    it with the heal of your hand until it barely holds together. 
    Don't over-work the dough. Flatten the dough into a disc shape,
    wrap it in plastic, and chill in refrigerator for at least 30 minutes.
    Roll out the dough for the pie shell and place in a 9-inch pie pan
    shaping the dough to the pan. 
 
    In a heavy saucepan, combine sugar, cornstarch, lemon zest, 
    lemon juice, egg yolks, milk and cream cheese.  
    Cook over medium heat until thick.
    Stir in butter and cool mixture to room temperature.
    Stir in sour cream and pour filling into pie shell.
    Cover with whipped cream.  Store in refrigerator.