Saturday, March 31, 2007
1 lb. soft butter , 1/2 cup cornstarch
1 cup sifted powdered sugar, 3 1/2 cups all purpose flour
1/2 tsp Salt
In Mixing Bowl, cream butter and sugar. Combine the rest of the ingredients, gradually adding to the mixture.
Pat into ungreased pan (15 x 10 x 1)
Pierce several times with a fork.
Bake at 325*cfor 35-40 minutes until lightly browned.
Cut into squares while hot.
( variation - add almond extract or lemon extract)
Tuesday, March 27, 2007
1 1/2 cup Sugar
2 Egg Whites
1/3 cup water
3 tbsp. Karo Syrup
pinch of salt
1 tsp. cream of tartar
Beat together for 2 minutes, then in a double-boiler, beat and bring to boil for 7 minutes, or until it starts to peak.
Frosts one three layer, 8" cake.
Can use it by itself or can sprinkle with coconut, for a coconut frosting.
CHOCOLATE SILK PIE
1 unbaked single pie crust
1 cup semisweet chocolate chips
1/2 cup (1stick) butter
1 cup sugar
pinch of salt
1 tbsp unsweetened cocoa powder
2/3 cup evaporated milk
1 tsp vanilla
Preheat oven to 350 degrees.
In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust.
Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely.
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.
For a higher topping, use 3 egg whites, 6 tablespoons sugar, and 1/2 teaspoon vanilla.
Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results.
Thursday, March 22, 2007
One of my favorite flavors is Raspberry..Yummy!
Anything with Raspberry..
Here is a recipe for Raspberry Lemonade. Perfect for those hot humid days coming up...Enjoy!
3/4 cup sugar
1/2 cup water
1 cup fresh lemon juice (about 4 lemons)
3 1/2 cups water
1 container (10 ounces) frozen raspberries in syrup, thawed
3/4 cup water
1. Mix sugar and 1/2 cup water in 1-quart saucepan. Cook over medium heat, stirring once, until sugar is dissolved. Cool to room temperature.
2. Mix cooled sugar syrup, the lemon juice and 3 1/2 cups water in 2-quart nonmetal pitcher. Place raspberries in strainer over small bowl to drain (do not press berries through strainer). Reserve berries for making ice cubes. Stir raspberry liquid into lemon mixture; refrigerate.
3. Spoon raspberries evenly into 12 sections of ice-cube tray. Divide 3/4 cup water evenly among sections with raspberries. Freeze about 2 hours or until firm. Serve lemonade over ice cubes.