or with a little whipped cream (recipe follows) or cinnamon on top
br>Beat egg whites and cream of tartar until foamy.
nd cool.
Whip chilled cream until soft peaks will firm
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.
pray.
Pour the Sour Cream Sauce over the rolled tortillas
Mix all ingredients and put in large freezer.
Freeze as you would any homemade ice cream. This recipe is for a large freezer. For small freezer, cut recipe in half.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
trawberries and prepare almond whipped cream by beating remaining filling ingredients
erving.
To prepare Irish Cream Sauce:
In a saucepan
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
C of the sour cream and milk; stir in bread
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
aucepan over high heat, bring ale to a boil.
Add
In an 8-quart punch bowl, combine Tropicana Twister and ginger ale.
Add small scoops of frozen yogurt (sherbet or ice cream). Sprinkle with cinnamon, if desired.
Makes 24 (8 ounce) servings.
owl, using a hand mixer), cream the butter and sugar on
NOTE: original recipe specified Reed's Apple ginger brew.
Scoop 1 cup ice cream into individual sundae glasses.
Pour enough ginger brew to the top without spilling over.
Enjoy immediately. Diet later.
Dissolve jello in hot water and add ginger ale.
Stir.
Chill until nearly set.
Add other ingredients.
Mix.
Chill until firm. This recipe can be reduced in calories by using sugar-free jello and diet ginger ale.
Also, 1/2 package plain gelatin dissolved in a bit of ginger ale and stirred into hot water will make for a firmer salad.
If you like a stronger ginger flavor, use 2 cups ginger ale and no water.