RECIPE SWAP: READERS SHARE FAVORITE RECIPES FOR EVERYONE'S SWEET TOOTH

Again this week I greet you from my home. Yes, our daughter now has chicken pox, so as everyone told us, the inevitable has arrived. Being only two, she is not quite as understanding of the itch as our son was. My only saving grace is that we have all had them now so we can move on.

A few recipes were sent in this week to share. It is so wonderful when the great cooks of our region find a good recipe and want to share it. Keep up the good work readers.

Our first comes from Bonnie Strack of Cape Girardeau. Bonnie recently served this dessert at a Sunday School class Valentine party and it was the hit of the evening. The recipe calls for blueberries, she made it with blackberries, and I'm going to make it with raspberries. It is delicious and I hope you play around with it and enjoy your results.

Blueberry Dessert

Crust:

1 1/2 cup flour

1 stick margarine

1 cup sugar

1 cup nuts, finely chopped

Mix together and put in bottom of 9x13-inch baking pan. Bake in 350 degree oven until very lightly browned.

Filling:

2 (8 ounces) pkgs. cream cheese, softened

1 cup powdered sugar

2 large containers whipped topping, thawed

Blend together and spread evenly over cooled crust.

Topping:

6 cup blueberries

1 tablespoon lemon juice

1 cup sugar

scant 1/2 cup cornstarch

Combine all ingredients in a small saucepan. Cook until stiff. When cool, put on top of filling. Refrigerate for several hours before serving.

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Inatha Mansker of Cape Girardeau sent in one of her favorite cake recipes. She said it is delicious and hopes you enjoy it as much as she has.

Pineapple Cake

1 large can crushed pineapple

1 1/2 cup sugar

2 eggs

1 box yellow cake mix

1/2 cup chopped pecans

1/2 cup brown sugar

icing recipe, below

Mix pineapple and eggs together. Add sugar and cake mix. Mix until well blended. Pour into a greased 9x13-inch pan. Sprinkle pecans and brown sugar over cake batter. Bake at 350 degrees until golden brown, about 45 minutes.

Icing:

1 stick margarine

1/2 cup Milnot

1 cup sugar

1 cup coconut

1 teaspoon vanilla

In heavy saucepan, mix margarine, milk and sugar. Boil 2 minutes. Add coconut and vanilla. Spread on cake while hot.

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Opal Rodgers of Cape Girardeau shares a few of her favorites that I'm sure you will enjoy.

Sweet Potato Souffle

Precook 3 to 4 medium sized sweet potatoes in water, with jackets on. When tender, peel and mix with the following ingredients using a mixer.

sweet potatoes

1 cup sugar

2 eggs

1 can Milnot

1 teaspoon vanilla

1/2 cup butter

Beat until all potatoes are mixed and fluffy (do not under-beat). Place in casserole dish. Top with a mixture of the following ingredients:

1 cup brown sugar

1 cup pecans, chopped

1/3 cup butter

2 tablespoon flour

Mix these well and spread over top. Bake until potatoes begin to bubble around side of bowl.

Carrot Cake

1 1/2 cup salad oil

2 cup sugar

4 eggs

2 cup sifted flour

2 teaspoon cinnamon

2 teaspoon baking soda

1 teaspoon salt

2 teaspoon vanilla

3 cup grated carrots

1 cup nuts

Blend oil and sugar; add eggs, one at a time, beating after each addition. Mix all dry ingredients, add to sugar mixture. Add carrots and nuts. Bake until done.

Icing:

1 (8 ounces) pkg. cream cheese

1/2 stick butter, melted

2 teaspoon vanilla

1 box (16 ounces) powdered sugar

Blend well, spread over cooled cake. May be frozen.

May garnish with additional chopped nuts, if desired.

Hummingbird Cake

This makes a generous 3 layer cake.

3 cup flour

2 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 eggs, beaten

1 cup vegetable oil

1 1/2 teaspoon vanilla

1 cup chopped pecans

2 cup chopped bananas

1 (8 ounces) can crushed pineapple, undrained

Combine first 5 ingredients in large mixing bowl, add beaten eggs, and oil, stirring until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 300 to 350 degrees until cake tests done. Cool completely. For best results put in freezer to cool.

Icing:

1 (8 ounces) pkg. cream cheese, softened

1/2 cup margarine, softened

1 teaspoon vanilla

1 (16 ounces) pkg. powdered sugar, sifted

Combine cream cheese and margarine, beating till smooth, add powdered sugar, beat till smooth and fluffy. For best results, put in refrigerator to stiffen.

Spread frosting between layers, on top and sides. Sprinkle top with 1/2 cup chopped pecans.

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Some time back we had a request from Orene Holland for popcorn balls. Mary Daniels of Scott City sent in one she says is very good.

Popcorn Balls

4 quarts popped corn

1 cup sorghum

1 cup sugar

1 teaspoon vinegar

2 tablespoons butter

1/8 teaspoon baking soda

1 teaspoon vanilla

Combine sorghum, sugar and vinegar. Boil until hard ball stage. Take from stove and add butter, baking soda and vanilla. Pour over popcorn a little at a time. shape into balls.

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One of the most interesting parts of Recipe Swap is this section where you, the readers, have a chance to request recipes from other readers or to ask questions about a recipe.

Betty Kay Hensley of Cape Girardeau is inquiring about good meringue to top her pies. She says that her's shrink from the sides of her crust.

Well, there are many different opinions about "the secret" to mile-high meringue. But, from a home economics stand point, I would have to tell you that for maximum volume, egg whites should be brought to room temperature before beating for your meringue. Once they're beaten, they should be spread on a hot filling.

Remember to spread the meringue all the way to the crust and seal the pie. If the amount of meringue does not suit you, try doubling your favorite recipe. There are also very good commercial meringue powders available that have stabilizers in them that make beautiful, tall, stiff meringues. They may be purchased in the cake decorating departments of craft stores.

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Some time back we had a request from Mary Burton of Anna, Ill., for a French Potato soup recipe. We did not have a reply, so we'll give it another shot. If anyone can help her I'm sure she would be thrilled.

Keep those recipes and letters coming and I'll see you next week.