ith parchment paper.
Beat 2 egg whites until stiff. Add a
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Add flour to sugar, in saucepan, mix in beaten egg yolks and milk.
Add butter and pecans.
Cook on med heat stirring constantly until thickened, Remove from heat and stir in vanilla.
pour into pie shell.
Top with meringue made according to your favorite meringue recipe.
Bake at 350F until meringue is golden brown.
uice.
Stir in the egg yolks.
Add the butter
minute.
Beat eggs, 2 egg whites and lemon peel in
Beat egg yolks.
Blend in melted butter and dry ingredients. Add rhubarb and mix well.
Pour into pastry shell.
Bake at 450\u00b0 for 10 minutes, then reduce heat to 355\u00b0 and bake 30 minutes longer.
Cool and cover with meringue.
Beat 2 egg whites and 4 tablespoons sugar for meringue.
Bake in slow oven at 325\u00b0 for 20 minutes, until brown.
he liquid.
Add the egg yolks and melted butter or
Mix flour, salt and sugar together.
Add 1/2 cup of milk and egg yolks and stir well.
Add lemon rind and juice and rest of milk.
Pour immediately into unbaked pie shell.
Bake until custard is set and crust is browned at 425\u00b0 for 10 minutes and 375\u00b0 for 50 minutes.
Remove and add meringue as follows: 2 egg whites plus 2 Tbsp. sugar.
Beat egg whites at highest mixer speed.
Add sugar at lowest mixer speed.
Bake combination about 8 1/2 minutes.
Mix together first 7 ingredients.
Press into bottom of 9 x 13-inch greased pan.
Sprinkle chocolate chips over top.
Beat 2 egg whites and add 1 cup brown sugar to make meringue.
Spread meringue over chocolate chips.
Sprinkle with sliced almonds. Bake at 350\u00b0 for 25 minutes.
lemon peel, vanilla, salt and 2 egg whites in large bowl with
Cook until thickened.
Pour into baked pie shell.
Top with meringue made from 2 egg whites.
Brown in quick oven.
our electric mixer place first 2 egg whites and start whisking until
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Combine sugar, flour, salt and nutmeg.
Beat egg yolks and 2 egg whites and add to dry ingredients.
Beat well.
Add milk gradually, then stir in melted butter.
Pour into crust and bake at 400\u00b0 for 10 minutes.
Reduce temperature to 325\u00b0 and bake for 25 to 30 minutes longer.
Beat 2 egg whites and add sugar.
Spread meringue on pie and bake at 325\u00b0 for 10 to 15 minutes or until brown.
Cook all together. Place in baked crust
and cover with meringue made from 2 egg whites.
Brown in oven.
Combine margarine, 2 cups flour, 2 egg yolks and salt in a bowl; mix well.
Pat mixture into a 9 x 13-inch baking pan.
Bake at 350\u00b0 for 10 minutes or until light brown.
Combine rhubarb, 2 1/2 cups sugar, 4 egg yolks and 1/4 cup flour.
Pour over baked crust.
Bake for 35 minutes.
Beat egg whites in bowl until stiff peaks form.
Add 1 cup sugar, beating until stiff and glossy. Spread over rhubarb.
Bake until brown.
Yield:
15 servings.
Mix strawberries and 1/4 cup sugar.
Cover and refrigerate until serving time.
Heat oven to 350\u00b0.
Spray a 9 x 9 x 2-inch square pan with nonstick cooking spray.
Beat flour, 1 cup of sugar, the margarine, milk, baking powder, lemon peel, salt and 2 egg whites or egg substitute in large bowl on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed 2 minutes, scraping bowl occasionally.
Pour into pan and bake for 25 to 30 minutes, or until inserted toothpick comes out clean.
Remove from oven.
Preheat oven to 350\u00b0.
Separate 2 eggs and beat egg whites until frothy.
Gradually beat in 1/2 cup sugar.
Continue beating until stiff and glossy.
Stir into bowl 1 cup sugar, cake flour, salt and baking powder.
Pour in Wesson oil, milk and vanilla. Beat 1 minute at medium speed.
Add another 1/2 cup milk and egg yolks.
Beat 1 minute.
Fold in meringue and mixture into batter. Pour into greased and floured pan.
Bake 40 to 45 minutes.
Stiffly beat the 2 egg whites and salt.
Add 2 tablespoons sugar and a little vanilla.
Beat well and spread on cooked pie. Brown for about 12 minutes in a 360\u00b0 oven.
Beat 2 egg whites and a dash of salt until foamy.
Slowly add 1/4 cup sugar, beating constantly until stiff shiny peaks form. Pile onto pudding.
Seal edges.
Bake 5 to 10 minutes at 425\u00b0 until lightly browned.