| Dessert Cherry Pie |
INGREDIENTS
* 1 (20 ounce) can pitted sour cherries
* 1/4 cup white sugar
* 1 envelope (1 tablespoon) unflavored gelatin
* 2 egg yolks
* 1/8 teaspoon salt
* 1/4 teaspoon almond extract
* 1/4 teaspoon red food coloring
* 2 egg whites
* 1/4 cup white sugar
* 1 cup heavy cream, whipped
* 1 (9 inch) graham cracker crust
DIRECTIONS
1. Let cherries sit in juice with 1/4 cup sugar for 2 hours.
2. Drain juice off cherries into a saucepan. Soften gelatin in the cherry juice. Mix in egg yolks and salt. Cook on low heat, stirring constantly, for 4 minutes, until gelatin dissolves. Remove from heat and stir in almond extract, red food color, and cherries. Chill until thick, but not coagulated.
3. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Fold into cherry mixture. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill in refrigerator.
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| Posted by:Beth Leslie |
| Posted on:08/11/2007 |
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| Caramel-Glazed Flan |
INGREDIENTS
* 3/4 cup white sugar
* 2 egg yolks
* 6 egg whites
* 1 3/4 cups water
* 1 (14 ounce) can low-fat sweetened condensed milk
* 1/2 teaspoon vanilla extract
* 1 pinch salt
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
3. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
4. Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
5. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.
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| Posted by:Mogirimi |
| Posted on:08/11/2007 |
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| Easy Red Velvet Cake |
INGREDIENTS
* 1 (18.25 ounce) package white cake mix
* 1 (3.5 ounce) package non-instant chocolate pudding mix
* red food coloring, as desired
* 1/2 cup buttermilk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
3. Pour into cake pan(s) and bake according to package directions.
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| Posted by:Andrea |
| Posted on:08/11/2007 |
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