K'Tesh's Klingon Recipe Pages: Desserts
K'Tesh's Klingon Recipe Pages



The following dessert(s) are here to tempt your tastebuds, or other taste appendage(s)


Rokeg Blood Pie (ro'qegh'Iwchab): A traditional Klingon dessert, desired often by Worf when he was growing up on earth ("Family"). It was first seen and mentioned in "A Matter of Honor"... though not in the same scene. For that reason it was believed that it never made an appearance on camera, but according to the book "Star Trek: The Next Generation Companion" it did. In "Star Trek: KLINGON" (interactive CD) it made an appearance, but looked radically different from its first incarnation (I do not have a recipe for this version). It has made an appearance on Voyager in "Day of Honor", and was last seen in DS9's "Resurrection", although it was not called rokeg blood pie in the episode. The recipe for this last version was apparently obtained somehow from THIS site. I have a couple of other recipes for theme parties as well as the two recipes that I know are accurate.

As seen in 'A Matter Of Honor'

"Rokeg Blood Pie is a much favored Klingon dish , difficult to prepare properly. There are many regional variations of this dish. The Blood Feud between the House of Rengoth and the House of Dore began when warriors of each house claimed to have the better recipe.", according to "Star Trek: KLINGON".

In the episode "A Matter Of Honor" The first version of this dish was made from several turnips that still had the roots attached, placed in pumpkin pie, dyed red, and displayed in a clear bowl.

A variation of this version could be made by using raw beets in a bowl of tomato soup. Before displaying I'd cut the stems off to make the beets more stable, and I retain them for other klingon dishes.


K'Tesh's version'

Rokeg Blood Pie, K'Tesh's version: This is my favorite version for appearance and taste. This is an almond gelatin recipe I modified to resemble (as best as I can tell) klingon blood. (The idea worked like this: If fish blood resembles mammal blood... wouldn't rokeg blood resemble klingon blood?), apparently my idea worked, because in "Resurrection" [DS9] it appears that someone at Paramount liked my recipe. I admit however that it was not pointed to and called rokeg blood pie by name, I presume that it is rokeg blood pie, cause it strongly resembles my recipe.


2 packages Knox unflavored gelatin
1 cup hot water
1 cup boiling water
6 tablespoons granulated sugar
1 1/2 cups 2% milk
2 teaspoons almond extract
** less than 1/8 teaspoon Burgundy icing color
** Graham Cracker Crust mix


In the bottom of a large mixing bowl, prepare the graham cracker crust, careful to make sure that only in the bowl has the crust. When finished the crust will be on the top of the dessert, and the crust does not extend down the side. Carefully cover the top of the crust with butter, this is intended to seal the crust from the gelatin. (when graham cracker crust becomes wet, it swells, and tastes reprehensible.)

Soften gelatin in a 2-quart bowl with 1 cup hot water. Stir until gelatin is dissolved. Add 1 cup boiling water. Stir. Add Sugar, milk, **food coloring, and almond extract. Stir together. **Pour onto crust. Chill until firm.

When the gelatin is firm, cover the bowl with an upside down plate, and invert the dessert. If you happen to have a Parallel Universe's Bajoran thief , you should allow him to cut the dessert with a borrowed meqleH

(the original recipe 'Ha Nong Woo' has optional toppings: mandarin orange segments, maraschino cherries, and/or other canned fruit)

**Blood Pie only


Rokeg Blood Pie from Star Trek KLINGON

Rokeg Blood Pie, No Bake Versions: Take Jell-O's No Bake Chocolate Silk Pie, or Cherry Cheesecake and prepare according to instructions. Top with a can of cherry pie filling. (for better appearance, remove cherries with chopsticks)(you may wish to add some food coloring)



K'truyg: Koloth was seen consuming this dish at the replimat aboard Deep Space 9, He said that the cuts and thusts were to keep his eye sharp. Kor commented that children do that, and it had been 50 years since his (Koloth's) good eye was sharp. Worf remembered the tartness of this dish, and wanted some before Cmdr. Riker's reaction to the scrag interrupted his meal. ("Blood Oath" [DS9], "Debtors' Planet" [TNG Novel #30])

This appeared to be a rectangle of tofu (I recommend Happy Tofu Inc's firm tofu) that had a blue sauce on top. It was sitting on a bed of dark green leaves, with a garnish of cockroach (fake)


Tarvokian Pound Cake: Made by Worf to serve to Wesley when he returned to the Enterprise. ("The Game" [TNG])

Take one Tarvokian and pound into a cake mold.

Serve quickly. {=)

(this humorous variant came from Khaywolf)


Cha Worf Toh'gah-nah lo Pre'tOk

Parallel Universe Birthday Cake: Its chocolate... no its yellow... Well, whatever. This confusing cake found its way into Worf's B-day celebration. ("Parallels" [TNG])

The trick in this was there were two double layer cakes, one chocolate, one yellow, both were about 9" round, decorated with a dark chocolate icing and broken pieces of chocolate. According to one book I've read, there were seventeen candles used on each cake. The cakes were swapped during a camera cut.

Another idea is to make two cakes and assemble them as half yellow, half chocolate. Depending on which side of the cake you cut on, determines what kind of cake you get. This has the benefit of needing only two cakes baked, as opposed to the four required for the cake swapping variation.

The broken pieces of chocolate were probably made by melting a large dark chocolate bar, then pouring it onto a smooth nonstick surface, then broken. The pieces were then either stabbed into the cake, or held in place by icing.

Suggestion: A neat way of cutting a cake cleanly is to use a length of dental floss, and pull it down through the cake.

Worf: "I thought the cake was chocolate."
Troi: "Don't I wish."


I Never Met A Chocolate I Didn't Like

Chocolate3: First spoon the fudge around the rim, leaving only the ice-cream in the middle. Then you gently spoon the ice-cream around the sides; like you're sculpting it. Relish every bite, make every one an event. And with your last spoonful, close your eyes... Troi has been seen enjoying this chocolate delight, as Riker looked on in the Ten Forward Lounge. ("The Game" [TNG])

In the episode we discover that Riker doesn't like Fudge (I knew there was a reason I didn't fully trust him). Chocolate is a serious thing!



Chocolate Ice-Cream
Chocolate Fudge
Chocolate Chips (including white chocolate chips)
Maraschino Cherry With Stem.


Take a scoop of the chocolate ice-cream, cover with chocolate fudge.

Sprinkle with chocolate chips to taste. Top with a Maraschino Cherry with the stem


I *never* met a Chocolate I Didn't Like!


Ktarian Chocolate Puff: Believed to contain 17 different varieties of chocolate. Troi offered a forkfull of this dish to the Lyaarian ambassador, Loquel, which left him momentarily speechless. He passed it up however (along with the peach cobbler) and went for the ice-cream. ("Liaisons" [TNG])

Well this chocolate puff looks kinda like an oversized truffle supported by chocolate vanes. It was covered with chocolate icing that looked like it might not have been fully dry, or was melting in the stage lights. From what I could see in Troi's fork, it had some white in it (possibly a white icing inside?). I'd try to make it from several stacked cakes cut to shape (vaguely resembling the hamburgers of Wimpy [Popeye's mooching friend]) but much larger (18+ inches at its widest). The resulting shape is covered by icing, or some chocolate ice cream topping, and displayed with triangular vanes made from chocolate supporting it.


Talavian Chocolates: Shortly before blowing up his own tailor shop, Elim Garak mentioned having nibbled some of these difficult to obtain chocolates. They have been known to slow the dining experience, especially when you are having lunch with a hungry tera'ngan, and make a well appreciated farewell gift. ("Improbable Cause" [DS9])

The box that Bashir gave Garak appeared to be about 3 inches square, about 3/4 to 1 inch high. It had a silver wrapper with a chocolate brown ribbon around it (forming a plus sign) and a small label centered on the top and bottom. I would guess that it could have held four or five chocolates.


Thalian Chocolate Mousse: Offered by Wesley Crusher to Salia, the leader of Daled IV. Thalian chocolate mousse uses 400 year old cocoa beans. ("The Dauphin" [TNG])

Thalian Chocolate Mousse


300g bittersweet chocolate
200g soft unsalted butter
8 eggs
1/2 glass castor (granulated) sugar
1/4 glass water
pinch of salt.


Separate the eggs, melt the sugar in the water, bring to the boil and let become lukewarm. Melt the chocolate in a double boiler (or in a bowl over a pan of simmering water), add the sugar syrup, mixing well. And now the secret touch - add 2 generous spoonfuls of a good whiskey!! Pour the chocolate mixture slowly over the yolk, mixing well again. Stir in the soft butter.

Beat the egg whites to a stiff peak with a pinch of salt (no salt is needed if you use a copper bowl). Fold the egg whites gently into the chocolate mixture. Keep refrigerated for at least 5 hours (or better still, overnight) before serving.

don't use a large glass for measuring the sugar and water...just an ordinary sized glass.

Instead of whiskey you can use anything you like...Grand Marnier, Tia Maria and Frangelico or Amaretto liqueurs are delicious. Also, don't use cooking/baking chocolate...use a high quality bittersweet chocolate.

Serves: 8 - 10



Chocolate Truffles: Seen or mentioned in "The Q and the Grey" [VGR]

According to the actor Vincent Schiavelli, (holographic Minosian weapons peddler in "Arsenal Of Freedom" [TNG], made famous as the subway ghost in the 1990 movie "Ghost" ) who is also a chef, truffles were a treat for the rich people of Italy and as pepper was a symbol of wealth, was often included. My recipe doesn't come from his book "Papa Andrea's Sicilian Table: Recipes from a Sicilian Chef as Remembered by His Grandson" but if I can lay my hands on it, I'll add it.

Chocolate Truffles


1 2/3 cups whipping cream
1/2 cup butter
8 oz. semi-sweet baking chocolate, chopped
1 1/3 cup semi-sweet chocolate chips, chopped
12-18 oz. semi-sweet or milk chocolate chips
1 Tbs. vanilla extract or desired liqueur
2-3 Tbs. shortening
1/4 cup powdered sugar
1/2 tsp. milk
pinch of black pepper


In saucepan, combine the whipping cream with the butter. Cook over medium heat, stirring constantly, just until mixture boils. Remove from heat, add the 8 oz. chopped chocolate chips and a pinch of black pepper, then stir constantly until the chips are melted. Continue to stir until the mixture cools and thickens slightly. Stir in vanilla or liqueur. Pour into shallow glass dish. Cover and chill until firm. Then using a spoon, scoop mixture into 1 inch balls.

To make the coating, melt the 12-18 oz. of chocolate chips with the shortening (use 1 Tbs. of shortening for every 6 oz. of chocolate) over low heat, stirring constantly. When mixture is smooth remove from heat. Drop each truffle into coating mix, and use a spoon to retrieve them, work quickly or they will melt. Then either place them on foil or in a paper candy-cup. Allow to harden.

For interesting icing designs, mix 1/4 cup of powdered sugar and 1/2 tsp. of milk, then drizzle over truffles.

(In a television interview Vincent dipped the finished truffles in granular sugar, as powdered sugar contains starch, which discolors as it absorbs the oils in the chocolate)


Coffee Ice Cream: Known as one of Captain Janeway's favorite flavors for ice cream. ("Persistance of Vision" [VGR])

Coffee Ice Cream


6 egg yolks
1/2 cup castor sugar
2 cups cream
1-1/2 cups coffee beans


Beat the egg yolks with the castor sugar until light and pale in colour. Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined.

Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard.

Strain, and add mixture to your ice cream machine, following its instructions for freezing, or you can strain the mixture into into a chilled ice cream tray, put into freezer, remove to stir/beat twice (in a chilled bowl) before completely firm.


Jimbalian fudge Cake: Neelix made one of these cakes for Kes's second birthday. It had seven layers of Jimbalian fudge, with icing made from puréed Hamaki nuts (her favorite). Served in a French restaurant holodeck setting with fruit punch provided by an EMH . ("Twisted" [VGR])

The cake was about 16-18 inches round, 6-7 inches thick, purplish blue in color with two candles.

Save me a slice!


Cellular Peptide Cake

Cellular Peptide Cake (with Mint Frosting): (Delicious) This cake was a featured item in the episode "Phantasms", though their recipe called for one Councilor Troi.

The cake was a yellow-white sheet cake, with sponge (angelfood) cake additions. The original idea was to have a full size, anatomically correct cake rendition of Troi. This idea was scrapped, and they went with the torso.

Mint frosting: add a couple of teaspoons of mint extract to your frosting mix. Don't forget that Troi's uniform is blue w/black sides. Black food coloring is available at most kitchen shops. Troi's pips (at that time): two gold, one black.

Ps. For best effect, remember to cut from the shoulder first.


Nutcake: With Spock's katra logged in McCoy's mind, Kirk described him as fruity as a nutcake. ("Star Trek III: The Search For Spock")

I suspect Kirk meant, nutty as a fruitcake. Presumeably the fruitcake is a lost recipe in the 23 century, and slang is slipping.



2 cups all purpose flour
2 cups granulated sugar
2 eggs
2 tsp. soda
2 tsp. vanilla
20 oz. canned crushed pineapple (not drained)
3/4 cup chopped pecans
1 stick oleo
8 oz. cream cheese (room temp)
1-3/4 cup powdered sugar.


Mix the flour, granulated sugar, eggs, soda, vanilla, pineapple and juice, and pecans well. Pour into a 9x13 greased and floured pan. Bake in a preheated oven at 350F for 40 minutes.

Mix the oleo, cream cheese, and powdered sugar together, then pour over the hot cake.


Darmok: Among the forty-seven other listings in a search for the word "Darmok" we find out that it is a frozen dessert on Tasma V. ("Darmok" [TNG])

Only mentioned in the episode, and never seen I have found this frozen dessert that may do the trick.



6 kiwi fruit
2 Tbs. sugar
1 Tbs. lemon juice


Skin the kiwi fruit, then purée with the sugar and lemon juice. Place resulting mixture into a freezer safe container, and allow mixture to set up a little, then start stirring occasionally to prevent dish from freezing solid.

Makes about 1 pint.


L'antimatter flambe: A dessert listed on the menu of the "Cafe des Artistes". Translated from the French, the dish read "L'antimatter flambe Have the cake, and eat it too terrapin surprise". ("We'll Always Have Paris" [TNG])

The menu was not legible in the episode, but it can clearly be seen in the book "The Continuing Mission".

L'antimatter flambe

WARNING! THIS DISH IS INTENDED TO FLAME UP! Before cooking, be prepared to extinguish any flames!


4 bananas
1 cup brown sugar
1/2 cup butter
1/2 cup banana liqueur
1/2 cup 151 proof rum
1 Tbs. pure vanilla extract
1/2 tsp. cinnamon
ice cream, cake, or cookies
1 cup heavy (whipping) cream (optional)
1 Tbs banana liqueur (optional)

Flameproof pan
Metal utensils
Oven Mits


Slice the bananas into four pieces by slicing them in half lengthwise and then halving them widthwise. Melt the butter in a heavy skillet. Add the brown sugar and cinnamon. Mix well and reduce the heat to low. Stir frequently and cook until the mixture thickens. Add the vanilla and banana liqueur. Stir well and simmer for about four minutes. Add the sliced bananas and stir to coat with the sauce. Increase the heat to medium and cook for an additional five minutes, making sure to stir frequently to coat the bananas with the sauce.

Right before serving, heat the rum in a metal flameproof (copper works well) pan or cup. Ignite the rum and pour over the banana mixture. When you light the rum, only a small blue flame will show, but when you pour it over the banana mixture it will become ablaze to a chorus of Oooohs and Aaaahs. Serve over ice cream, cake, or with cookies. Optional topping : Whip the cream until light and fluffy. Blend in the tablespoon of liqueur and serve immediately alongside the banana mixture.

Great over angel food cake, pound cake, yellow cake, and even chocolate cake. It is also great when eaten warm the next morning over pancakes, waffles, French toast or other breakfast foods.

Recipe from
Suite101.com's Moonlit Desserts.


Cherries Jubilee: If you're being set up with the female of your dreams by a hologram, start with the Oysters Rockefeller, move on to the Caesar Salad, follow it with some Chateaubriand, and finish it with the Cherries Jubilee, wash it down with some Dom Perignon "55", OR you can just dance to some 400 year old songs. ("His Way" [DS9])

This is an easy way to prepare a special dessert. This sauce can be served over Ice Cream or any other dessert that you would put a sauce on.

Cherries Jubilee

WARNING! THIS DISH IS INTENDED TO FLAME UP! Before cooking, be prepared to extinguish any flames!


20 oz Dark Sweet Cherries (1 Can)
1/2 tsp Arrowroot
1 medium Cinnamon Stick
1/2 Tbs Lemon Juice
2 oz Kirsch
2 oz Brandy
1 pint Vanilla Ice Cream (Optional)


Drain the cherries, reserving the juice. Combine the reserved juice and arrowroot, blending well. Pour into a preheated blazer, a flat shallow serving pan like a chafing dish, and stir and cook for 3 minutes. Add the cinnamon stick and lemon juice. Add the cherries and heat to boiling. Remove the cinnamon stick and pour on the preheated liquors and ignite. Ladle the flamed cherries over ice cream or other desserts.

From A Booklet From The National Red Cherry Institute
Serves 4


Roasted Mushmello: A traditional dessert consumed while camping according to Capt. Spock. Often accompanied by songs like "Row, Row, Row Your Boat". [ST: V]

Marshmellows roasted on sticks in the "heart of the furnace roar" (tip of hat to great tera'ngan poet Robert W. Service). Spock's portable mushmellow replicator shouldn't be too difficult to replicate.


Banana Split: Maybe one of the best things in the universe. Especially if you find yourself torn from the people who raised you since you were a small child. ("Suddenly Human" [TNG])

I like to use the best vanilla ice-cream I can find ( the kind with the beans in it)
1 large banana, split lengthwise
Hershey's Chocolate Syrup (be generous)
Maraschino cherries
sprinkle with nuts (peanuts, almonds (my choice), walnuts, and/or shredded coconut )


Flan: A molded custard dessert, covered with caramel syrup, from earth. ("Whispers" [DS9])



2/3 cup sugar for caramel
8 ox. condensed milk
8 oz. fresh milk
4 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
1 tsp Amaretto or Rum (optional)


To make caramel, heat 2/3 cup sugar in a medium-sized skillet over medium heat. When sugar begins to melt, redue heat to low and continue cooking until it has melted and browned. Spoon or pour over bottom and sides of a 1 1/2-quart baking dish and tilt the dish so that caramel spreads evenly. Work quickly as the caramel hardens fast as it cools.

Fill blender container with all remaining ingredients and blend. Pour this mixture into cooled caramel-coated baking dish. Set in a larger pan of warm water (water must reach at least half the depth of the baking dish). Cover flan loosely with this broiling foil to prevent it from overbrowning.

Bake in a preheated 325 degree oven for 1 1/2 hours or until a knife inserted in the center comes out clean. Remove from larger baking pan andallow to cool. The flan tastes better when served chilled, so place in refrigerator for at least an hour before serving.

To serve, run a knife around the edge of the pudding and invert it on a round dessert platter. After the syrup has settled around the custard add a teaspoon of Amaretto liqueur and stir carefully so that all the syrup will be flavored.

Makes 10-12 servings


Sugar Cookies: Put your feet up, and enjoy some with lemonade. You can also get nice fresh corn on the cob, and deviled eggs aboard the Caretaker's array while you wait. ("The Caretaker" [VGR])

Sugar Cookies


1/3 c butter or margerine
1/3 c shortening
2 c all-purpose flour
1 egg
3/4 tbs milk
1 tsp baking powder
1tsp vanilla
dash salt


beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add abou half of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat till thoroughly combined. Beat in remaining flour. Divide dough in half. Cover; chill for 3 hours.

On lightly floured surface, roll half of the dough at a time 1/8 inch thick. Cut into desired shapes (round) with a 2-1/2-inch cookie cutter. Place on an ungreased cookie sheet. Sprinkle with shugar and cinnamon. Bake in a preheated oven at 375F for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool cookies on a rack.


Peach Cobbler: With Lyaarian Ambassador Loquel aboard you best have a lot of dessert aboard. While he skipped the peach cobbler (with whipped cream), and he found the Ktarian chocolate puff delicious, he took off with the ice cream... All of it.{=). ("Liaisons" [TNG])

The bowl the peach cobbler was served in was white, and sitting on a pedestal. It was rimmed with leaves, that had what appeared to be kiwis around the edge. This episode is a great source for banquet ideas

Peach Cobbler


1/2 cup light-brown sugar (packed)
1/2 tsp. cinnamon, ground
1 tsp. grated lemon rind
1 Tbs. lemon juice
4 cups sliced peeled peaches
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1 Tbs. baking powder
1/4 cup butter (1/2 stick)
2 egg whites, beaten
1/2 cup milk
1/2 tsp. vanilla
whipped cream


Preheat oven to 375F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.

Combine all-purpose flour with the whole-wheat flour and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients. Alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.

Bake in preheated 375F oven for 25 to 30 minutes or until peaches are tender and crust is golden brown.

Serve warm.

Makes 8 servings


Blueberry Pie: To celebrate nothing at all, Maquis Cell leader, Macias, and Lt. Ro Laren were going to have a party. He was going to prepare blueberry pie, and she was going to make Hasparat. However, their wishes did not get a chance to reach fruition. ("Preemptive Strike" [TNG])

Double-Crust Blueberry Pie


4 cups blueberries (frozen or fresh)
1/2 to 3/4 cup sugar
3 Tbs. all-purpose Flour
Pastry for Double-Crust Pie (following this recipe)


In a large mixing bowl stir the sugar and flour together. Add the fruit and toss till the fruit is coated with the sugar mixture. Transfer to a pastry lined 9-inch pie plate. Cut slits in the top crust. Adjust top crust. Seal and flute edge, Sprinkle with sugar if desired. Cover and edge with foil. Bake in a 375 degree (Fahrenheit) oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till the top is golden and fruit is tender.

Note: if using frozen blueberries toss the fruit with the sugar-flour mixture, then let the mixture stand for 15 to 30 minutes or until the fruit is partially thawed, but still icy. Stir well. Transfer to the pastry-lined pie plate. Top filling with pastry . Cover edge with foil. Bake for 50 minutes. Remove foil; bake for 20 to 30 minutes more or till top is golden and fruit is tender.


Pastry for Double-Crust pie


2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening (or lard)
6 to 7 Tbs. cold water


In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tbs. of water over part of the mixture; gently toss with a fork. Push to the side of bowl. Repeat till all is moistened. If using an electric-mixer combine the flour salt and shortening. Beat until pieces are the size of small peas. Add 6 Tbs. cold water; beat at low speed until the dough clings together (15 to 20 seconds). Divide dough in half. Form Each half into a ball.

On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

for top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling (in this case the blueberry-sugar-flour mixture). Place top crust on filling. Trim top crust 1/2 inch beyond the edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed above.

Recipe from "Better Homes and Gardens NEW COOK BOOK"


Cherry Pie: Liked by Tom Paris. ("The Chute" [VGR])

Cherry Pie


2 16 oz. cans pitted tart red cherries (water pack)
1 to 1 1/4 cups sugar
1/4 cup cornstarch
3 to 4 drops almond extract

1/4 tsp. cinnamon
1 Tbs. butter or margarine
1/4 tsp. red food coloring (optional)


Drain cherries, reserving 1 cup liquid. In a large saucepan combine 3/4 cup of the sugar and the cornstarch. Stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the remaining sugar, margarine or butter, almond extract, and, if desired, food coloring. Stir in cherries. Cool slightly.

Fill a pastry-lined 9 inch pie plate with cherry mixture. Top with lattice crust. Cover edge of pie with foil. Bake in a 375F oven for 25 minutes. Remove foil, bake for 25 to 30 minutes more or till crust is golden. Cool on a wire rack before serving

Makes 8 servings
Recipe from "Better Homes and Gardens NEW COOK BOOK"


Bread Pudding Soufflé: A recipe from the kitchen of Ben Sisko's Father (according to the book "The Federation Travel Guide"). This recipe was the best that I could do at this time.

New Orleans Bread Pudding

1 loaf French bread
1 qt. milk
3 eggs
1 1/3 cups sugar (most recipes call for 1 1/2 to 2 cups, but the sauce is very sweet)
1 cup raisins
2 tbs. vanilla
3 tbs. butter

1 cup sugar
1 stick butter
1 egg
3 tbs. bourbon or to taste


Tear bread in pieces and soak in milk for at least an hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.

Melt 3 tbs. butter in oblong baking dish. Pour pudding into baking dish and bake at 350 degrees F. for approximately 1 hour. Let cool, then cut into serving cubes and place in individual bowls. Top with whiskey sauce and serve.

To make sauce melt 1 stick butter in top of double boiler. Add 1 cup sugar and stir until hot and sugar well dissolved. Add beaten egg and cook briefly. Remove from heat and add bourbon.

NOTE: The secret to this recipe is excellent French bread and good bourbon.

Serves: 8
Recipe from
HomeArts Eats


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listed recipes

Rokeg Blood Pie:
Original Version,
K'Tesh's Version,
Nobake Versions

Tarkovian Pound Cake
Birthday Cake
Ktarian Chocolate Puff
Talavian Chocolates

Thalian Chocolate Mousse

Chocolate Truffles
Coffee Ice Cream
Jimbalian Fudge Cake
Cellular Peptide Cake
L'antimatter flambe
Cherries Jubilee
Roasted Mushmellos
Banana Split
Sugar Cookies
Peach Cobbler
Blueberry Pie
Cherry Pie
Bread Pudding Soufflé

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