Mock Fried Egg Sandwich
- 1 pound cake
- 1 can of peaches, free-stone in light syrup
- Redi Whip Topping
Cut pound cake into slices. Place peach half on slice of cake.
Surround with whipped topping.
Bread Pudding
- 2 eggs
- 2 cups milk
- 1/2 cup sugar
- nutmeg or cinnamon
-
4 cups dried bread or cake cubes
- 1/4 cup raisins
- almonds
Beat the eggs, add milk, sugar, and grating of nutmeg or cinnamon,
if desired; or liquid over the bread in a pudding dish, let stand until thoroughly
soaked. Add raisins and almonds, if desired. Bake 20 minutes or until
firm in a moderate oven, 350°F. Serve with milk, jelly or pudding sauce.
Apple-Marshmallow Dessert
- 6 apples
- 1/4 cup seeded raisins
- 1/2 cup sugar
-
20 marshmallows
Pare and slice apples. Place in baking dish, in layers with raisins
and sugar. Cover, bake in moderate oven, 350°F. until apples are tender.
Remove cover, place marshmallows over the top of apples, and brown.
Sweet Chocolate Dessert
- 6 egg yolks
- 1 cup sugar
- 1 cup grated semi-sweet chocolate
- 6 egg whites, beaten
Beat yolks and sugar until lemon-colored. Add chocolate. Fold
in stiffly beaten whites. Bake in greased baking dish, set in pan of hot
water, for 1 hour at 325°F. Serve with whipped cream.
**Souffle Tip
If a bit of yolk gets into a bowl of egg whites,
use the edge of an egg shell to scoop it out. Even the smallest
amount of yolk will prevent the egg whites from whipping properly.
Peach Cobbler
- 1 egg
- 2/3 cups sugar, to taste
- 2 cups or 1 pound can
sliced peaches
- butter
- short cake biscuit dough
Beat egg lightly, add sugar and peaches; pour this mixture into buttered
baking dish, dot with butter, cover with dough rolled 1/2 inch thick,
bake in oven 400°F. until brown. Serve with hard sauce. Cherries
may be used in this recipe in place of peaches.
Orange Souffle Omelet
- 1 egg, separated
- rind of 1/3 orange
- 1 tablespoon orange juice
- 2 tablespoons of confectionary sugar
Beat the egg yolk, add the orange rind, juice, and sugar. Fold
in the white, beat stiff, and pour into heated buttered pan. Cook until set.
Sprinkle confectionary sugar. Serves 1
Apple Puff
- 2 1/2 pounds apples
- 5 eggs, separated
- 3/4 cup sugar
-
1/4 cup chopped almonds and qurrants
- 1 tablesppon brandy
- 1/8
teaspoon cinnamon
Grate apple. Beat egg yolks and sugar until light, add the rest of the
ingredients and fold in beaten whites. Bake in greased spring form
in moderate oven 350°F; until well set. Serve with whipped cream
Steamed Chocolate Pudding
- 1 egg
- 1 cup sugar
- 1 square unsweetened chocolate, melted,
or 3 tablespoons cocoa
- 1/2 cup milk
- 2 tablespoons melted butter
-
1 cup flour
- 4 teaspoons baking powder
Mix ingredients; put in greased mold and steam for 1 hour. Serve with
vanilla sauce or hard sauce.
Soft Custard
- 3 egg yolks
- 1/4 cup sugar
- few grains salt
- 2 cups hot milk
- 1/2 teaspoon vanilla
Beat egg slightly, add salt and sugar. Stir the milk in gradually.
Place in double boiler over hot water. Stir constantly until the mixture
thickens and coats the spoon. Cool and add vanilla.
**For soft chocolate custard just add 1 melted square of unsweetened chocolate
with milk.
Peach Snow
- 2 tablespoons cornstarch
- 2 tablespoons cold water
-
2 1 pound can of peaches
- 2 egg whites, beaten stiff
- 1/2 cup
heavy cream
Mix the cornstarch with 2 tablespoons of cold water. Stir the cornstarch mixture into the
peach syrup and cook until smooth and clear; add the peaches, purée,
and cool. Fold in beaten whites and cream beaten stiff. Pour into a mold
and chill until firm and cold.
©1997 Internet Graphics
