Beat together 3 egg whites with salt.
Add the 6 Tbsp.
sugar and beat until stiff.
Fold in the prunes and lemon juice.
Place in a casserole dish and place the dish in a pan of water.
Bake at 350F for 30 minutes.
Custard: Scald the milk in a double boiler.
Beat together egg yolks, sugar and vanilla.
Add this egg mixture slowly to the milk.
Continue cooking to thicken.
Serve the prune whip with the custard on top.
double boiler until very prune mix is tender-- mush the
ady to use.
For Posypka Topping mix
Cover and process on high for 20 seconds or til smooth
Sprinkle gelatin on top of water and set aside.
Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.
/2 cup cooked prunes for later.
Puree remaining prunes
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
Cook prunes; remove stones and mash.
Beat egg whites with salt until stiff, but not dry.
Add sugar gradually, beating into whites.
Add lemon juice to prune pulp and gradually beat into egg whites.
Continue to beat until mixture is fluffy.
Pile lightly into individual serving bowls and chill or pour into a greased baking dish set in a pan of water and bake at 300\u00b0 for 25 minutes. Serve with whipped cream.
Makes 6 servings.
Dissolve jello in hot prune juice.
When partly set, beat until frothy.
Add prune pulp and continue beating.
Fold in whipping cream, whipped.
Cook together the sugar and prune juice until candy thermometer reads 234\u00b0.
Add hot syrup slowly to egg whites while continuing to beat.
Add lemon juice and salt.
Add prunes; continue beating until mixture holds its shape.
Serve with Custard Sauce.
atty foods that are bad for you, and this cake is
ver medium heat and boil for 2 minutes; stir constantly.
Crumble Oreo cookies.
Set aside.
Cream margarine and cream cheese.
Add sugar and mix well.
Set aside.
Beat dry pudding mix and milk, slowly add Cool Whip.
Combine first mixture with pudding mixture.
If flower pot has holes in bottom, line with wax paper. Alternate layers of Oreo (first), cream mixture, Oreo on top. Chill for 2 hours.
Insert silk flowers before serving.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
nd chopped pecans.
Bake for 45 minutes to 1 hour
Mix pudding with milk; set aside. Blend Oreos until fine crumbs. Divide crumbs into two piles. Put on bottom dish or new flowerpot. Add cream cheese (softened) to pudding and Cool Whip. Mix. Pour over crumbs. Top with remaining crumbs. Top with fake flowers and worms.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all