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Heaven On Earth

RecipeFeed.com — 2008-08-20T09:19:09+01:00

6 lg Cooking apples; peeled
- cored and quartered 1/2 Lemon; grated rind and juice
- for the apples 2 oz Sugar; for the apples
4 Ripe pears; peeled
- cored and quartered 2 ts Mixed spice
1 Lemon; grated rind and juice
- for the pears 1 Sponge cake
Butter 6 Egg whites
12 oz Caster sugar
Preheat the oven to 375 oF / 190 oC. Place the quartered apples in an ovenproof dish, add lemon juice and grated rind, and sprinkle the sugar over the apples. Cover the apples with buttered greaseproof paper. Bake until the apples soften but before they begin to break up (about 35 minutes). Turn the oven down to 275 oF/140 oC. Add the quartered pears to the dish with the apples. Add the lemon rind and juice, and spice. Mix together gently. Slice the cake, and butter generously. Cut into cubes and cover the fruit with the cake, butter side up. Brown slightly under the grill. Whisk the egg whites until they begin to stiffen. Continue whisking, adding the caster sugar approximately 1 tb at a time, until you have about half the sugar left. Fold in the remainder and pile on to the fruit and cake, peaking the meringue with a fork. Bake in the oven for about 25 minutes or until the meringue has set. Serve hot or cold with pouring cream. From: Felicity and Roald Dahl, Memories with Food at Gipsy House, Viking, Penguin 1991, ISBN 0-670-83462-9 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

Hersheys Cocoa Cream Pie

RecipeFeed.com — 2008-08-20T09:19:09+01:00

1/2 c Hershey's Cocoa
1 1/4 c Sugar
1/3 c Cornstarch
1/4 ts Salt
3 c Milk
3 tb Butter or margarine
1 1/2 ts Vanilla extract
1 Baked 9-inch pie crust
-OR- -graham cracker crumb crust - (cooled) Sweetened whipped cream In medium saucepan, stir together cocoa, sugar, cornstarch and salt. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil l minute. Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. 6 to 8 servings. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias

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Holiday Meringues - Dkp

RecipeFeed.com — 2008-08-20T09:19:09+01:00

3 Egg whites
1/4 t Cream of tartar
1 t Vanilla extract
1 c Sugar
1 qt Lime sherbet
Cranberry Sauce -separate recipe Beat egg whites (at room temperature) in a small bowl at high speed of an electric mixer until foamy; add cream of tartar and vanilla, beating until soft peaks form. Spoon meringue mixture into 10 mounds on a baking sheet lined with heavy brown paper. Shape meringue mixture into circles, using the back of a spoon to mound the sides at least 1/2 inch higher than the centers. Bake at 225 for 1 hour. Turn oven off, and let meringues cool completely before opening oven door. Transfer meringues to serving plates. Scoop sherbet into shells; top with Cranberry Sauce, and serve immediately. Di Note: A nice, light dessert after stuffing yourself . Di Pahl's personal recipes-1994

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