tter in a large bowl with an electric mixer. Add
ctangle-shaped mounds and cover with plastic wrap and chill.<
Brown sausage in pan while thawing broccoli in the microwave. Mix together and season to taste.
Place in 9x11 baking dish and pour egg whites over almost to cover.
Bake at 350-375 for approximately 40 minutes.
Beat egg whites till they are stiff;
Bring the chicken stock to a boil in a saucepan.
Add corn, salt and pepper.
Bring to a second boil.
Beat egg whites until frothy. Stir cornstarch mixture into boiling stock.
Stir until soup becomes clear.
Turn off heat.
Add egg whites, gently stirring once or twice.
Serve hot.
he weight on your platforms with books and weights to ensure
ruit. Grind fruit and soak with 3/4 cup of rum
nd sugar.
Beat in egg and flavoring.
Combine and
ixer, beat butter, sugar, salt, egg and milk. Slowly incorporate flour
Mix powdered sugar, cocoa and egg whites.
Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.
at together with an electric
lean hands and working surface with additional butter and form your
Beat egg whites lightly in a large bowl
mixing bowl, and beat with an electric mixer on high
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
ast iron pan. We started with about 2 cups of sugar
ugar into 3 of the egg whites until you get it falls
Combine egg whites and cream of tartar in a large mixing bowl.
Beat at medium speed on mixer until frothy.
Add half of powdered sugar, mixing well.
Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.
Color with desired amount of paste food coloring.
NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.
irst three ingredients, then thin with a little water, if needed
Thick icing:
In large bowl, beat egg whites and cream of tartar with mixer until frothy.
Gradually add powdered sugar and beat 5 to 7 minutes until glossy, stiff peaks form when beaters are lifted.