Prosciutto Wrapped Melon Balls
¼ cup lime juice
1 honeydew melon, fruit removed with melon baller
9 ounces thinly sliced prosciutto
36 sprigs fresh mint
Place melon balls in a bowl and sprinkle with lime juice. Stir gently to coat. Wrap each melon ball with a slice of prosciutto and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until ready to serve.
1 cup butter
½ cup shortening
3 cups granulated sugar
1 T vanilla extract
1 ¼ cup milk
3 cups all-purpose flour, sifted
1 t baking powder
¼ t salt
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder, and salt. Set aside
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in eggs one at a time then stir in vanilla. Beat in flour mixture alternately with milk. Pour batter into prepared pan.
Bake in preheated oven for 80-90 minutes or until toothpick comes out clean. Let cool in pan 10 minutes before turning out onto wire rack to cool
Bavarian Apple Torte
¾ cup butter, softened
½ cup sugar
1 ½ cups all-purpose flour, sifted
½ t vanilla extract
2 (8 ounce) packages cream cheese, softened
¼ cup sugar
¾ t vanilla extract
3 cups thinly sliced, peeled tart apples
½ cup sugar
1 t ground cinnamon
Combine first four ingredients. Press onto bottom of ungreased springform 9 inch pan.
In mixing bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients and spoon over filling.
Bake at 350 in preheated oven for 55-65 minutes or until center is set. Cool on wire rack. Store in refrigerator.