irections for sauce:
This recipe makes enough sauce for about
FOR THE PAVLOVA: In a large bowl of
ntil stiff, then incorporate other pavlova ingredients and mix until thick
Making the Pavlova:.
Using an electric mixer
emove the paper and leave Pavlova to cool. (it will shrink
ith a little whipped cream (recipe follows) or cinnamon on top
320 degree F).
Grease pavlova plate (or baking/cookie sheet
he door and leave the pavlova in the turned-off oven
ool.
For the summer pavlova, preheat oven to 300\u00b0F
ven to 200\u00b0F. Bake pavlova for 1 hour 30 mins
ntil chilled.
For the pavlova roll, beat egg whites in
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
lace. Taste of cake is best when stored for 4 weeks
hickened, about 5 minutes.
Best if made ahead and refrigerated
*Mazola oil work best in recipe.