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1 cup flour 3/4 cup plus 2 tbs sugar 1 1/2 cup egg whites 1 1/2 tsp cream of tartar 1/4 tsp salt 3/4 cup sugar 1 1/2 tsp vanilla 1/2 tsp almond flavoring Heat oven to 375. Have ready a tube pan, 10x4, but do not grease. Measure flour by dip-level-pour method or by sifting. Stir flour and first amount of sugar to blend. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar, 2 tbs at a time. Continue beating until meringue holds stiff peaks. Fold in flavorings. Sprinkle flour-sugar mixture over meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter. Bake 30 to 35 minutes. Invert on funnel. Let hang until cold. |
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3 cups chilled whipping cream 1 1/2 cups sifted confectioners sugar 3/4 cup cocoa 1/4 tsp salt 2/3 cup toasted slivered almonds Mix cream, sugar, cocoa, and salt in chilled bowls; beat until stiff. Fold half of almonds into half the Cocoa Fluff; use this to fill cake. Frost cake with remaining Cocoa Fluff; sprinkle sides and top of cake with rest of almonds. How to fill: 1. Place cake upside down on plate or waxed paper. Slice entire top from cake about 1" down. Lift off top and lay aside. 2. Cut down into the cake 1" from outer edge, and 1" for hole, leaving a substantial "wall" of cake about 1" thick. 3. Remove center with a curved knife or spoon, being careful to leave a base of cake at bottom 1" thick. Place cake on serivng plate. 4. Completely fill cavity with chilled filling. Push filling well into cake to avoid "holes" in cut slices. 5. Replace top of cake and press gently. Cover top and sides with remaining chilled whipped cream. 6. Decorate appropriately and chill until well set (4 hours or more). |
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2 graham crust pie shells or make your own graham crust in a 9x13 pan 2 sticks butter 2 eggs 2 cups powdered sugar 5 to 6 bananas 1 can crushed pineapple, drained cool whip nuts (if wanted) strawberries (if wanted) Mix butter, eggs and sugar together for 15 mins. Then spread filling over crust. Line 5 to 6 bananas over filling Then add the pineapples over the bananas. Top with cool whip, nuts and strawberries. |
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Filling: 2 tbs cornstarch 1/2 cup sugar 2 tbs cold water 1 tbs lemon juice 4 cups blueberries Topping: 1/2 cup brown sugar, packed 1/3 cup butter 1/3 cup flour 1/2 cup oatmeal 1/2 tsp cinnamon 1/4 tsp nutmeg Mix cornstarch and sugar. Toss with berries. Turn into a greased 9x9 pan. Sprinkle with water and lemon juice. Mix topping ingredients and sprinkle over the top. Pat down lightly. Bake at 325 for 45-50 mins. |
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1-lb graham wafers, crushed. Rub in 1/3 cup butter until it holds together. Line a deep square pan with 1/2 of the crumbs. Press firmly. Then take 1/2 cup butter and 1/2 cup white sugar and cream together. Fold in 2 well beaten egg whites,and spread this mixture over the wafer crumbs. Then whip 1 1/2 cups of whipping cream and fold in 2 cups well drained crushed pineapple. Spread over top of other mixture. Add remaining wafer crumbs. Refrigerate overnight. |
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1 1/2 cups dried apricots 1 1/2 cups yogurt 2 tbs honey 2 tbs chopped pecans Cover apricots with hot water and soak for 30 minutes. Drain well. In a food processor or blender, combine the apricots, yogurt and honey. Process until smooth. Chill. To serve, sprinkle nuts on each portion if desired. |
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1 1/2 cups brown rice, cooked 1 cup nonfat milk 1 medium banana, cut in slices 1 can (15-oz) fruit, cut in slices 1/4 cup water 2 tbs honey 1 tsp pure vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg In a medium size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thorougly. Bring to a boil and simmer 10 more minutes. Serve warm. |
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2 cups fresh or frozen and thawed raspberries 1/3 cup sugar 2 tbs orange flavored liquer 2 cantaloupes 3 cups raspberry sherbet In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbert and pour 2 tbs chilled raspberry sauce over top. |
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2 cups flour 3 egg yolks 1 1/2 cups sugar 125 g margarine 3 egg whites 2 cups almonds, finely ground 1/4 to 1/2 cup sugar Mix together first four ingredients: flour, egg yolks, sugar and margarine in a large bowl. Knead well on lightly floured surface. Set aside. Beat egg whites till stiff. In separate bowl, mix together almonds and sugar. Fold into egg whites until nearly smooth. Preheat oven to 325. Roll out dough, cut circles. Put tsp of filling into each circle and pinch together to make a hat. Keep rolling remaining dough to cut circles till dough is gone. Place hats on lightly greased cookie sheet and bake for 15-20 minutes or until lightly browned. Note: One-1/2 cup-stick of margarine is approximately equal to 110 grams. |
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3/4 cup flour 1/4 cup butter, softened 3-oz cream cheese, softened 8-oz Brie 1 egg 1 tsp water apple slices crackers In a large mixer bowl, combine flour, butter and cream cheese. Beat at low speed, scraping bowl often, until mixture forms a dough, 2-3 minutes; shape into ball. Wrap tightly in plastic wrap; refrigerate 30-60 minutes. Heat oven to 400. Divide pastry in half. On lightly floured surface, roll out each half to 1/8-inch thickness. Cut a 7-inch circle from each half. Place one circle on cookie sheet. Place Brie cheese on center of pastry circle and top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs. In small bowl, beat egg with water; brush over top and sides of pastry. Bake for 15-20 minutes or until golden brown. Remove from cookie sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple slices and crackers. Makes 8 servings. |
