Text 28111, 89 rader
Skriven 2012-08-12 00:17:00 av FRED A BALL (1:123/140)
Ärende: recipes
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Pumpkin Pie Hawaiian
 Categories: Pies, Desserts
      Yield: 1 pie

      1    Envelope unflavored gelatin
    3/4 c  C and H Golden Brown Sugar
           -- firmly packed
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Allspice
    1/4 ts Ginger
    1/4 ts Nutmeg
    3/4 c  Milk
  1 1/4 c  Mashed pumpkin
           -- cooked or canned
      3    Eggs; separated
    1/4 c  C and H Powdered Sugar
      1    Baked 9" crumb crust
           -OR- pastry crust

  In a saucepan mix gelatin, brown sugar, salt and spices.  Stir in milk,
  pumpkin and slightly beaten eggs yolks.  Cook over medium heat, stirring
  constantly until hot throughout and gelatin is dissolved (8 to 10
  minutes).  Set in cold water to cool until firm but not hard, stirring
  occasionally.  In large mixer bowl beat egg whites until foamy; gradually
  beat in powdered sugar and beat until stiff peaks form.  Set aside.
  Without washing beaters, beat cooled pumpkin mixture until smooth and
  fluffy.  Gently fold into beaten whites.  Heap lightly in pie shell.
  Refrigerate for 3 hours.  Spread with ginger-flavored Whipped Cream
  Topping before serving.

  WHIPPED CREAM TOPPING -- In chilled bowl combine 1 cup (1/2 pint) whipping
  cream, 3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or
  spice (ginger, cinnamon, etc.).  Beat until just stiff enough to hold its
  shape.  Spread in swirls over pie, or use as dessert topping.  Keep
  refrigerated until served.  It will hold up for hours!

  Reprinted with permission from _Pies On Parade_
  (Jean Porter, C and H Sugar Kitchen)
  Electronic format by Karen Mintzias

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---------- Recipe via Meal-Master (tm) v8.01

      Title: Lemon Blossom Pie with Tall N' Tender Meringue
 Categories: Pies, Desserts
      Yield: 1 pie

      1 c  C and H Granulated Sugar
      4 tb Cornstarch
    1/4 ts Salt
      3    Eggs; separated
    1/3 c  Lemon juice
      2 ts Grated lemon peel
  1 1/2 c  Water
      2 tb Butter or margarine
      1    8-inch pastry shell
           -- (baked and cooled)

  Combine sugar, cornstarch and salt in saucepan.  Mix well.  Add egg yolks,
  lemon juice and peel and water.  Beat with wire whisk until smooth.  Place
  over medium heat, bring to boil stirring briskly until clear and
  thickened.  Remove from heat; stir in butter.  Cool 5 minutes, then pour
  in pastry shell.

  TALL 'N' TENDER MERINGUE:  Beat 3 egg whites with 1/8 teaspoon salt until
  foamy throughout.  Gradually beat in 1/2 cup C and H Granulated or
  Superfine Sugar; beating until meringue will hold up in stiff points.
  Spread over warm filling in swoops and swirls, making sure it seals to
  edge of crust all around.  Bake at 350 degrees for 10 to 12 minutes, until
  nicely browned.  Cool, not in a draft.

  MICROWAVE DIRECTIONS:  Combine sugar, cornstarch and salt in a deep 2
  quart glass mixing bowl.  Add egg yolks, lemon juice and peel and water.
  Beat with whisk until smooth.  Microwave on full power 8 minutes, stirring
  3 times.  Precede {sic} as recipe directs.

  Reprinted with permission from _Pies On Parade_
  (Jean Porter, C and H Sugar Kitchen)
  Electronic format by Karen Mintzias

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