Lemon Meringue Pie

Lemon Meringue Pie
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Lemon Meringue Pie
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Ingredients
First
Second
Third
Servings:
Units:
Instructions
  1. Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  2. Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  3. Stir in Lemon Juice and Zest and place in baked pie shell
  4. (For lime pie, reduce corn starch to 1/3 c.)
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Peanut Chews

Peanut Chews
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Peanut Chews
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Ingredients
Crust
Topping
Instructions
  1. Combine ingredients with pastry blender until crumb mixture forms.
  2. Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  3. Immediately sprinkle with 2-3 c. miniature marshmallows.
  4. Return to oven for 1-2 minutes, or until marshmallows puff up.
  5. Cool while preparing topping.
  6. Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  7. Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.
Recipe Notes

From Deb Cure (Ed’s Debbie)

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Mom’s Yellow Angel Cake

Mom's Yellow Angel Cake
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Mom's Yellow Angel Cake
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Ingredients
Instructions
  1. Beat eggs and ice water 15 minutes.
  2. Add sugar one spoonful at a time. Then add flavors.
  3. Sift dry ingredients 5 times, add to eggs.
  4. Bake in ungreased angel pan in cold oven raise to 325° and bake 1 hour.
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Liquid Center Chocolate Torte

Liquid Center Chocolate Torte
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Liquid Center Chocolate Torte
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Ingredients
Salted Caramel Sauce
Instructions
  1. Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
  2. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
  3. In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
  4. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
  5. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter.
  6. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  7. While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain themon paper towels.
  8. Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
  9. Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
  10. Garnish with a slice of caramelized banana a fried plantain before serving.
Salted Caramel Sauce
  1. Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
  2. Melt the sugar in a large heavy bottomed saucepan over medium-high heat. Stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
Recipe Notes

Recipe courtesy Beau MacMillan

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German Sweet Chocolate Cake

German Sweet Chocolate Cake
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German Sweet Chocolate Cake
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Ingredients
Filling/Frosting
Instructions
  1. Line bottoms of 3 9” cake pans with wax paper, grease sides.
  2. Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
  3. Stir until chocolate is completely melted.
  4. Mix flour, baking soda and salt, set aside.
  5. Beat butter and sugar in large bowl until light and fluffy.
  6. Add egg yolks one at a time, beating well after each addition.
  7. Stir in chocolate mixture and vanilla.
  8. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  9. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
  10. Gently stir into butter, pour evenly into prepared pans.
  11. Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
  12. Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
  13. Spread coconut-pecan filling and frosting between layers and on top of cake.
Frosting/filling
  1. Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
  2. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
  3. Remove from heat. Add coconut and pecans, mix well.
  4. Cool to room temp and of desired spreading consistency.
  5. Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.
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