BAVARIAN (PINEAPPLE-EGGNOG)

2/3 cup sugar
1/2 t salt
3/4 t nutmeg
2 envelopes plain gelatin
3/4 cup milk
1 8-1/2 oz can crushed pineapple
3 eggs
2 T lemon juice
1 t rum or brandy flavor
1 cup whipping cream
pineapple slices for garnish

Stir together 1/3 cup suar, salt, nutmeg, and gelatin.  Add milk, undrained crushed pineapple, and beaten egg yolks.  Cook over hot water, stirring now and then, until mixture thickens and coats a spoon.  Remove from heat and stir in lemon juice and flavoring.  Chill until mixture thickens and mounds on a spoon.  Beat egg whites until frothy.  Gradually beat in remaining sugar until stiff peaks form.  Beat cream until stiff.  Fold egg whites and cream into pineapple mixture.  Turn into 1-1/2 quart mold.  Chill until firm.  Unmold and garnish with slics of pineapple, if desired.  (Star mold is perfect size.)

I'm realizing that Jell-O type desserts must have been very popular back in the day because she has quite a few of these.  I don't think people are that much into gelatin side dishes and/or desserts that much anymore.  This one definately has an egg nog taste due to the nutmeg, and it's also kind of similar to the other one posted earlier called the Luscious Pineapple Dazzler.  I used the rum extract for this.  It's pretty tasty and would be a good side dish I think during the holiday season but not something I would make regularly.

CHEESECAKE (CHOCOLATE VELVET CREAM)

(Can be made days ahead and frozen)

Crust: 1-1/2 cup finely crushed chocolate wafers
           1/3 cup melted margarine
           Press onto bottom of 9" spring pan.  Bake at 325 for ten minutes.

Cream:  8 oz. pkg. cream cheese (softened)
              1/4 cup sugar
              1 t vanilla
              Mix until well blended.  Stir in the following:
              2 beaten egg yolks
              1-6 oz. pkg. choc. chips (melted)
              Beat 2 egg whites until soft peaks form.  Gradually beat in 1/4 sugar.
              Fold into chocolate mixture.
              Fold in: 1 cup heavy cream, whipped
                           3/4 cup chopped pecans

Pour over crumbs and freeze.  Decorate with whipped cream when serving.  Serves 8-10.

This is pretty good, not my favorite.  The kids liked it though.

BAKED ALASKA

6 egg whites
1/2 t cream of tartar

Beat until stiff and then gradually add:

1 cup sugar

Beat until stiff and glossy.  Cover ice cream and cake with thick coating.  (Should be on a board)

500 degree oven for 3-5 minutes.

That's all the directions there were for this so I simply baked a layer cake and put all my leftover ice creams in the middle and slathered it with this mixture all around.  I did not bake it on a board however and used a regular baking sheet.  I have to say it tastes really good and a great way to use up maybe an old cake mix or like I said the bottom of an ice cream container.  It didn't look that great though (see pic), but if you have kids that are just hungry and don't care, it'll get eaten!

STICKS, BREAD (Italian)

1 pkg. yeast (dry)
2/3 cup warm water
2 T salad oil
2T olive oil
1 t salt
1 T sugar
2-1/4 cups unsifted flour (about)
1 egg (beaten)
poppy or sesame seeds (optional)

Dissolve yeast in water.  Add oil, salt, sugar, and one cup of theflour.  Beat until smooth.  Add enough of the remaining flour to make a stiff dough.  Turn out on floured board and knead til sooth and elastic (about 5 minutes.)  Place dough in buttered bowl, cover with damp towel, and let rise in warm place until doubled in bulk (about 1 hour).  Punch dough down, divide in half, and cut each half into 24 equal sized pieces.  Roll each in palm of hands into 6 or 8 inch lengths.  Place parallel on greased baking sheets about 1/2 inch apart.  Brush with egg and sprinkle with poppy or sesame seed, if desired.  Let rise in warm place until almost doubled (about 30 minutes.).  Bake in 325 oven for 30 minutes or until golden.  Makes 4 dozen.

This is surprisingly easy.  I've never made bread sticks before, and these are really good!  I used poppy on one baking sheet and sesame on the other.  Definitely will made these again.