I’m thinking of creating a cookbook of recipes from the site. Tell me what you would want to see in a cookbook and add comments if there is something you want to add.
Lemon Fluff Pie
This is a lemon meringue pie recipe that might also have some loft in the lemon custard part because beaten egg white is added to the custard. You will need a baked pie shell for this. Since I have never made a meringue pie before, here’s a link to a standard lemon meringue pie on AllRecipes.com. Some recipes do not bake the meringue topping, but you know that I think that’s not appetizing, so please bake the pie with the meringue on top, making sure to spread the meringue all the way to the edges of the crust. Also I recommend bakers sugar for meringues because the granules are extra fine and blend very smoothly.
Lemon Fluff Pie
4 eggs. Separate & beat. Add 3/4 c sugar to yolks. Beat 5 tbs lemon juice. Beat. Cook until thick. Beat whites & add 3/4 c sugar. Add 1/2 whites to cooked mixture. Other half for meringue.
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Devils Food Cake
I’m going to have to create a category just for the different Devil’s Food Cake recipes. Would this help anyone? I think I have five now and since it is popular, that number will likely grow. Here we have Devils (no apostrophe) Food Cake and it looks to be a “traditional” devil’s food, using melted chocolate, bakings soda for lift and beaten eggs for airiness.
Devils Food Cake
1/2 c shortening, 2 c b. sugar, 2 beaten eggs, 2 sqa unsweetened choc., 1/2 c boiling water, 1/2 sour milk, 2 c cake flour, 1 teas soda, 1/4 teas salt, 1 teas vanilla. Cream short. & b. sugar, then add beaten eggs & mix thoroly. Dissolve choc. in boiling water til a smooth sauce is formed. Add it to the creamed mixture stirring tip smooth. Add alternately the sour milk & the flour (which has been sifted with the soda & salt). Add vanilla & beat thoroly. Place in 2 greased layer cake pans. Bake in moderate oven. Cool & ice as desired.
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Boiled Icing
This is a little more my speed. Maybe I’m a product of my youth, but eating raw eggs just doesn’t do it for me, so the various recipes for icing with raw eggs just don’t sound palatable to me. My preference. This one is a little less icky but the egg does remain uncooked for the most part. I don’t know how this type of icing would turn out, whether thick, sticky, smooth, etc. If you have used this type of icing please let us know!
Boiled Icing
3/4 c sugar, 1/3 c boiling water, 1/4 teas cream tarter, 1 egg white beaten stiff. Dissolve sugar & cream of tarter in boiling water. Boil until syrup forms a soft ball in water or spins a thread. Pour syrup slowly over egg white beating constantly. Continue until stiff enough to spread on cake.
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Harvest Fluff Frosting
In the past I have expressed my distaste for uncooked egg frostings, and here’s another one. This is going to be a meringue style frosting to top perhaps a spice cake or pumpkin cake, given the “harvest” title.
Harvest Fluff Frosting
Beat 1 egg white with dash of salt until stiff but not dry. slowly add 1/3 c dark corn syrup beating constantly. Beat until frosting holds its shape. Add 1/2 teas vanilla. Decorate with chopped nuts. All measurements level.
Gram's Recipe Box 