Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
MERINGUE PIE CRUST
December 22, 2010 
FOR RASPBERRY PIE from Roberta – could also be used for small meringues. yummm
4 egg whites (at room temp)
1 tsp. vanilla
1/8 tsp. cream of tartar
1 cup sifted powdered sugar
or 1 cup less 1 Tbsp. sifted sugar
(Roberta uses regular sugar)
Beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar while beating 1 tsp. at time. Beat until mixture forms stiff peaks (do not overbeat). Shape pie shell and Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.
ALMOND MARASCHINO DROPS
Ingredients:
1/2 pound unblanched almonds finely ground
1/2 pound sifted icing sugar
16 maraschino cherries, drained and chopped
2 egg whites
pinch of salt
few drops of almond flavouring
few drops of pure vanilla
Beat the egg whites until stiff but not dry and gradually beat in the sugar, beating after each addition until the mixture stands in peaks. Set aside about 4 Tbsp. of this meringue mixture for topping. To the remainder, add the almonds, then the drained and finely chopped cherries. Flavour with almond and vanilla. Drop by SMALL spoonfuls on a greased baking pan. Top each with a little of the plain meringue that you saved. Bake in a very hot (425 to 450 F) oven for about 5 min or until set and golden in colour.