Archive for June, 2011

Italian Meringue Frosting

Recipe

2 Jun

ITALIAN MERINGUE FROSTING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water
2/3 cup sugar
1/3 cup large egg whites — (about 3)
1/8 teaspoon cream of tartar
2 tablespoons sugar
1 teaspoon vanilla

In a 3cup saucepan, combine the water and 2/3 cup sugar. Place over low heat
to dissolve the
sugar, then increase the heat to medium high and boil, without stirring,
until a candy
thermometer reads 235 degrees. (Wash down any sugar crystals slinging to the
sides of the pan
with a brush dipped in cold water.) Near the end of the boiling time, whip
the egg whites with the
cream of tartaruntil soft peaks form. Add the 2 tablespoons sugar, and
continue to whip until the
whites are stiff butnot dry. With the mixer running, pour the syrup onto the
whipped whites.
Continue to whip onmedium speed, about 3 minutes more. Mixture will thicken,
cool and form
glossy, stiff peaks. Addthe vanilla. Cool to room temperature, about 8 to 10
minutes, then frost
cake right away.

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Filed under: Breads, Muffins

Impossible Tuna And Cheddar Pie

Recipe

2 Jun

Title: Impossible Tuna And Cheddar Pie
Categories: Fish, Easy, Eggs
Servings: 6

2 c Onions; chopped
1/4 c Butter
2 cn Tuna; 6/2 oz -drained
2 c Cheddar; shredded
3 Eggs
1 1/4 c Milk
1 c Bisquick
1/4 ts -Salt
1/8 ts -Pepper
2 Tomatoes; thinly sliced

Preheat oven to 400F. Grease pie plate 10×1 1/2". Cook onions and butter in
10″ skillet over low heat, stirring occaisionally, until onions are a light
brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk,
Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1
minute with hand beater. Pour into plate. Bake till knife inserted in
centre comes out clean, 25 to 30 minutes. top with tomato slices and
remaining cheese is melted 3 to 5 minutes. Cool 5 minutes.

Source: _The Best of Bisquick_

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Filed under: Beverages, Breakfast, Brunch

Taboule

Recipe

1 Jun

Title: Taboule
Categories: Salads
Yield: 2 servings

1 c Fine bulgur wheat
3/4 c Diced onion
1/2 c Diced green onions
(including tops)
1 1/2 ts Parsley
1 ts Basil
1/2 c Fresh mint, cut fine
1/2 c Lemon juice
3/4 c Oil
2 Tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet
over low heat, stirring occasionally. Add remaining ingredients and
mix well. Chill at least 1 hour; serve.

MMMMM

Filed under: Soups

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Archive for June, 2011

Italian Meringue Frosting

Impossible Tuna And Cheddar Pie

Taboule

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