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Recipes From The Heart


	Cookbook Image - 288627	Title: Recipes From The Heart	By: The Summit Church	Group/Family Location: North Little Rock, AR	Organization: The Summit Church
Book Number: 288627
From: North Little Rock, AR
Number of Recipes: 245
Binding Style: Soft Cover

Special Features: Get a Free e-book copy of this cookbook's recipes with the purchase of a print copy. Each book includes helpful hints and a 16-page section of baking tips, substitutions, cooking terms, microwave hints, etc.

Description: "Recipes from the Heart" is a collection of recipes gathered by Monica Ball from family, friends, magazines, cookbooks, etc., from all over the United States over the last 40 years. A total of 245 family favorite recipes reflect primarily Midwestern and Southern tastes and influences.

Funds raised support: The proceeds from the sale of this cookbook will be used by Ten.14 Ministries to establish sewing centers for the Bheel women of Pakistan.

How to Purchase

Make check payable to:
The Summit Church

Mail order to:
The Summit Church
Att: Cookbook Sales
6600 Crystal Hill Rd.
Maumelle, AR 72118
Phone: 5018030393
E-mail: schistforbrains@sbcglobal.net

Cost: $11.00
plus $3.00 S/H per book.

Favorite Recipe

Chocolate Angel Pie
By: Sue Davis

  • MERINGUE SHELL:
  • 3 egg whites, at room temperature
  • 1/8 tsp. cream of tartar
  • pinch of salt
  • 3/4 c. sugar
  • 3/4 c. finely chopped pecans
  • 1 tsp. vanilla
  • FILLING:
  • 1 (4 oz.) pkg Baker's German Sweet chocolate
  • 3 T. strong coffee
  • 1 c. heavy whipping cream

For the Meringue Shell: Beat egg whites until foamy. Add cream of tartar and salt; gradually add sugar and beat until very stiff. Fold in chopped pecans and vanilla. Turn into 9" pie plate and make a nest-like shell. Bake for 50-55 minutes at 300 degrees. For Filling: Place chocolate, broken into small pieces, in microwave-safe bowl with coffee. Heat in microwave at 50% power for 30-60 seconds, stirring every 30 seconds, until chocolate is melted and smooth. Cool. Whip cream until soft peaks form. Fold in melted chocolate and turn into cooled meringue pie shell. Chill pie for at least 2 hours before serving.







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