Twinkie Pie
Ingredients & Directions Butter 9 Twinkies 3 Eggs; Large, Seperated Cream Of Tartar; Dash of 1/2 c Sugar 1/2 ts Vanilla Extract 6 oz Chocolate Chips; Semisweet 1 c Pecans; Chopped 1 c Heavy Cream; Whipped Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. From Yields 8 Servings
Chess Pie
Ingredients & Directions 2 lg Eggs 1 1/2 c Sugar 1/2 c Butter (substitutions); -melted 1/4 c Milk 2 tb Flour 1 ts Vanilla extract Pastry for a single 9-inch -pie, unbaked I was going through the August issue of Ladies’ Home Journal and came across these two recipes that sound yummy. Enjoy!! Heat oven to 350 degrees F. Whisk together eggs and sugar in large bowl until light and lemon colored. Whisk in remaining ingredients (except pastry shell) until smooth. Pour into pastry shell. Bake 1 hour, until top is golden and filling is set in center. Cool on wire rack. Makes 8 servings. This comes from The Bullock Family Reunion in Creedmoor, North Carolina. Yields 1 Servings
Frozen Lemon Torte
Ingredients & Directions -CJHARTLIN@MSN.COM- 2 pk Lady fingers 5 Eggs, separated 3/4 c Fresh lemon juice Rind of 1 lemon, grated 1 1/4 c Sugar 2 c Whipping cream, whipped 4 tb Icing sugar Dash of cream of tartar Butter a 10″ spring form pan and line sides and bottom with split lady fingers. In a saucepan, beat 5 egg yolks and 2 egg whites (reserve remaining whites) until thick. Add juice, rind and sugar. Cook over low heat until thickened. Let cool completely. Fold in the whipped cream and pour into the prepared pan. Freeze overnight, or at least 6 hours, covered with foil. Next day, beat the remaining 3 egg whites; add icing sugar and cream of tartar and beat until stiff. Spread over the frozen torte and place under the broiler until lightly browned. Watch carefully. Cool for a few minutes and return to the freezer until ready to use. Defrost 1 1/2 – 2 hours in the refrigerator before serving. Yield: 10 servings. Yields 10 Servings
Orange Apple Pancakes
Ingredients & Directions 2 c Bisquick 1 1/2 c Water; or milk 2 tb Orange peel; grated 1 ts Cinnamon 1 Apple; cored and cut into -thin wedges 1 tb Butter 3/4 c Sugar 1/3 c Pecans; coarsely chopped Combine bisquick, water, orange peel and cinnamon in bowl. Stir until fairly smooth. In skillet, cook apple wedges in butter until tender, about 4 minutes. Stir in nuts and syrup. Heat through and keep warm. For each pancake, use 1/4 c batter. When done, top with warm syrup mixture. From Yields 8 Servings
Marzipan Cookies
Ingredients & Directions 1 1/4 lb Whole raw almonds (sweet -almonds, if available) 5 c Confectioners’ sugar 2 Egg whites Blanch almonds and let dry overnight. Preheat oven to 325F. Grind the almonds very fine, sift sugar over the ground almonds, and add egg whites. On a board lightly dusted with confectioners’ sugar, knead dough to a stiff paste. Add more egg whites if necessary. Shape into a roll and, working with pieces the size of a walnut, roll each piece into a rope 1/2 inch thick. Form into rings, crescents, hearts, bow knots, and pretzels. Bake on greased cookie sheets until slightly browned, about 15 minutes. Yield: 45 cookies Yields 45 Cookies
Wok Cake
Ingredients & Directions 1 Pkg cake mix 1 9″ cake pan Preheat wok over medium heat. Divide package cake mix in half and mix according to recipe. Lightly grease and flour one 9″ cake pan. Pour cake mixture into pan. Set the pan in the wok. Cook for the time suggested in the recipe. DO NOT LIFT LID WHILE COOKING. Cook one layer at a time. Yields 1 Servings
Banana Cream Pie
Ingredients & Directions ———————–INGREDIENTS FOR CUSTARD———————– 3 Egg yolks 5 ts Cornstarch 3/4 c Granulated sugar 1 1/2 c Milk 1/4 ts Salt 1 tb Unsalted butter 1 ts Vanilla extract 1/2 c Whipping or heavy cream or 1 -cup whipped ; topping 2 Bananas PROCEDURE: 1. Beat the egg yolks in a heavy, medium-sized sauce pan. Add the cornstarch and sugar and mix well. Then stir in the milk, salt and butter. 2. Cook the egg ;mixture over medium heat, stirring constantly, until it is bubbling and thick, 5 to 7 minutes. 3. Remove the pan from the heat and stir in the vanilla. Transfer the mixture to a glass bowl, cover it with plastic wrap and refrigerate for 2 to 4 hours. 4. Whip the cream until it forms stiff peaks and fold it into the chilled custard. 5. Peel and slice one of the bananas lengthwise and arrange the slices on the bottom of a prepared pie crust. Spoon the filling into the crust and chill until ready to serve. Just before serving, peel and slice the other banana and arrange the slices neatly on the top of the pie and serve immediately. Yields 1 servings
