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1 egg white 1/8 teasp cream of tartar pinch of salt 3 tablesp of water 3/4 cup sugar 1/2 teasp vanilla 1 teasp white corn syrup Put all ingredients, except vanilla in top of double boiler, over boiling water. Beat with rotary beater for 7 minutes, or with electric mixer for 4 minutes, or until icing is stiff enough to stand in peaks. Remove from heat and add vanilla. If graininess appears, add a few drops of lemon juice and continue beating until smooth. Spread on cake immediately. Makes enough for sides and top of two 8" cakes. For a 3 layer cake, double recipe. |
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1/4 pound dried figs,trimmed 1/2 cup bourbon 1/4 cup water 3 1/4 cups crushed vanilla waffers { about 68 cookies } 1 cup confectioners sugar 1 cup ground pecans 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 1 cup mini chocolate chips 2 tablespoons light corn syrup 1/4 cup granulated sugar Plump figs in simmering 1/4 cup bourbon and water in pan, covered, 10 minutes, cool. Puree in processor. Mix cookies, sugar and 1/2 cup nuts, flour, cinnamon, chips in bowl. Add syrup and remaining bourbon to fig puree and add to cookie mixture. Mix remaining nuts, granulated sugar in bowl. Shape dough in 1 inch balls and roll in nut-sugar. Let mellow in airtight container at least 24 hours. Makes about 4 dozen. |
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10 ozs of 7-up or Sprite 1 cup sugar 3tablesps cornstarch dissolved in small amount of 7 up or Sprite 1 pint fresh strawberries Red food coloring Whipped cream or cool whip Bring sugar and 7-up to boil, add cornstarch and cook until thick. Add red food coloring. Place strawberries in baked pie shell. Pour thickened pudding over berries. After pie cools, top with whipped cream or coolwhip. This strawberry pudding may also be used with cup cakes or a cake of you choice as strawberry shortcake. |
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1/2 cup shortening 1 1/2 cups sugar 2 eggs, 1 teaspoon vanilla 3 tablespoons Hershey's Cocoa 2 ounces red food coloring 2 1/2 cups sifted cake flour 1 cup buttermilk 1 teaspoon salt 1 teaspoon soda 1 tablespoon vinegar Cream shortening and sugar. Add eggs and vanilla. Beat well. In a seperate dish, blend cocoa and food coloring and add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in a cup and add to mixture. Bake in two 9" cake pans, greased and floured. If desired, divide batter between three 8" pans. Let cool before frosting with your favorite icing. |
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2 1/2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup {1 stick} melted butter, at room temperature 3/4 cup creamy peanut butter 1/3 cup granulated sugar 1/2 cup packed light-brown sugar 2 eggs 1 tsp vanilla 3/4 cups peanut butter chips 2 cups semi-sweet chocolate chips 1 cup chopped peanuts Heat oven to 350 degrees Sift together flour, baking soda and salt into a bowl. With mixer on medium-high speed, beat together butter and peanut butter in a large bowl until smooth and creamy. Add the granulated sugar and light-brown sugar and beat till light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla till blended. On low speed, beat in the flour mixture till blended. Fold in the peanut butter chips, chocolate chips and peanuts until evenly distributed throughout the batter. Scoop about 1 heaping tablespoonful of the batter into a 2 inch disk. Transfer to an ungreased baking sheet. Continue making disks with remaining dough. Bake in a 350 degree oven for 10 minutes or until lightly golden and firm. Cool cookies on pan on rack for 2 minutes. Transfer cookies to rack to cool completely. |
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Makes 5 cups:- 2 envelopes unflavored gelatin 1 cup cold water 6 ripe medium size avocados 1/2 cup finely chopped onion 2/3 cup light sour cream 6 tablespoons fresh lemon juice 1 medium size fresh jalapeno chile,cored, seeded and finely chopped 1/3 cup chopped fresh cilantro 1 teaspoon salt Sprinkle gelatin over cold water and let stand to soften, 5 minutes. Place over low heat and stir to dissolve gelatin. Peel, pit avocados, mash in bowl. Stir in gelatin, onion, sour cream, lemon juice, jalapeno, cilantro and salt. Scrape into 6 cup ring mold and cover Refrigerate until firm, 3 hours or overnight. |
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3/4 cup {1 1/2 sticks } unsalted butter, at room temperature 1 cup plus 2 tablespoons sugar 3 eggs, separated 3/4 cup sour cream 3/4 teasp baking soda 1 1/2 cups all-purpose flour 2 1/2 tablesps finely grated lemon rind {about 2 small lemons} 4 1/2 tablesps poppy seeds 2 teasps vanilla Glaze:- 1/2 cup sugar 1/4 cup fresh lemon juice 1 cup heavy cream 2 tablesps sugar 1 teasp lemon extract Lemon rind for garnish Place oven rack in lower third of oven. Heat oven to 350 degrees. Grease and flour 8 cup loaf pan. On medium-high setting, beat butter in bowl till creamy. Beat in sugar until light and fluffy, 2 minutes. Beat in egg yolks, one at a time. Mix sour cream and baking soda in large bowl. On low, beat flour into butter mixture. Beat in sour cream. With clean beaters, beat whites in bowl until glossy peaks form. Fold into batter. Pour into prepared pan. Bake in 350 degrees oven 60 to 70 minutes, until wooden pick tests clean. Let cake cool in pan for 10 minutes. Invert onto rack placed over jelly roll pan and remove loaf pan. Glaze:- Mix sugar and juice. Brush over cake while still warm.* Beat cream in bowl until frothy. Slowly beat in sugar and lemon extract until stiff peaks form. Spread over cake. Garnish with lemon rind * Note: Glazed cake, tightly wrapped, can be stored at room temperature for2 days, or refrigerated up to 5 days. |
