Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
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Ingredients
Preparation
Date: Mon, 11 Mar 1996 18:05:38 -0500 From: Wendy Lockman Yesterday my girlfriends and I decided to do something special for ourselves. One took all of our kids to her house to spend the day with her mother who filled them with pizza and videos videos. After going to church in the morning we sat down to what we decided was our fantasy dinner (we are all on diets of some sort) and ate what we wanted the most. We had a wonderful time. After that we went to see a male dancer revue. WOW..what a day..but I have to confess, the food was the best part for all of us. The menu for the fantasy dinner follows. It was Fantastic. Now we are back to our diets and reality. They all send a special thanks to all of you who provided these recipes. (They also told me to keep them to myself from now on.) 1. Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. 2. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. 3. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #72 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
