The night dews of affliction and disappointment may fall thickly upon it – the storms of sorrow may beat heavily against it – the winds of adversity may howl fearfully around it – but, like those fabled lamps of which we read, that, century after century, illumined the sepulchers of the east – burning with calm and steady light, amid the desolation of all earthly things – unchanged and unextinguishable; so does this joy – this living spark struck off from the great source of light and life – outlive all deaths, all changes, until it accompanies the freed spirit of the believer in whom it dwells, back to those abodes of joy from whence it came.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Salads, Regional	6	Servings

INGREDIENTS

		Various fresh fruit
1/4	c	Butter or margarine
1/2	c	Sugar
7	tb	All-purpose flour
1	ts	Vanilla
2		Large egg whites
3	c	Guava nectar
2/3	c	Light corn syrup
1/4	c	Lime juice
3	c	Fresh pineapple,peeled/cored
1/3	c	Light corn syrup
1/4	c	Lemon juice
4		Medium-size mangoes
2/3	c	Light corn syrup
1/2	c	Lemon juice
4 1/2	to	5 cups. Scoop into cookies; add fruit.

INSTRUCTIONS

COOKIE TULIPS
GUAVA SORBET MIXTURE
PINEAPPLE SORBET MIXTURE
MANGO SORBET MIXTURE
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker
*** COOKIE TULIPS ***
1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla,
and egg whites until smooth.
2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip,
draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In
each circle, spread 3 tablespoons batter to fill evenly.
3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift cookies,
1 at a time, with wide spatula and drape each over a clean 1 pound food
can; gently pinch cookie sides to form a fluted cup. Repeat to make
remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.
*** GUAVA SORBET MIXTURE ***
Mix guava nectar, corn syrup, and lime juice.
*** PINEAPPLE SORBET MIXTURE ***
In a blender or food processor, whirl pineapple chunks, corn syrup, and
lemon juice until smooth.
*** MANGO SORBET MIXTURE ***
Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
processor, whirl fruit with corn syrup and lemon juice until smooth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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