br>Beat egg whites and cream of tartar until foamy.
Gradually
or with a little whipped cream (recipe follows) or cinnamon on top
Beat egg whites, salt, and cream tartar. Melt chips and add sugar and nuts. Fold into egg whites. Refrigerate for 1 hour. Drop form teaspoon on glazed paper and bake at 275 degree oven for 25 minutes.
Cream butter and sugar. Add eggs, mix well. Sift soda and cream tartar with flour. Add to the first mixture alternatively with milk and vanilla. Roll thin, cut and bake.
Cream the first five ingredients together.
Sift together flour, salt, cream tartar, and soda and add to the first part.
Add the nuts, oatmeal, corn flakes, coconut, and vanilla and mix until well blended.
Make dough into 1 inch balls, place on a greased cookie sheet 1 inch apart.
Press down with a fork.
Bake at 350\u00b0 for 12-15 minutes.
Grease sheet one time after each cooking, wipe with paper towel.
Combine sugar, flour and cocoa in saucepan.
Stir in milk and cook over medium heat until thick.
Remove from heat and temper in egg yolks.
Return to heat and simmer 2 more minutes.
Remove from heat and stir in butter and vanilla.
Pour into baked pie shell.
Top with meringue.
Bake 400 degree oven for 10 minutes until lightly brown.
Chill.
Merinque:.
Beat egg whites and cream tartar until frothy.
Beat in sugar and vanilla until stiff peaks form.
Spoon on top of custard.
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.
n saucepan. Blend in sour cream. Stir in egg yolks, raisins