54712 Punchbowl Cake
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Servings: 1
1 box yellow cake mix
1 lg can crushed pineapple,
drained 2 bananas, sliced
2 sm boxes instant vanilla
pudding 1 cn coconut
1 (16 oz.) pkg. pecans
1 cn cherry pie filling
2 (8 oz.) Cool Whip
1 jar maraschino cherries
Crumble cooked and cooled cake. Layer half of cake crumbs in clear punch bowl. Top with one half of pudding one half of pie filling, one half of pineapple, 1 banana, 1 (8 oz.) Cool Whip. May put coconut and pecans also, saving enough for garnish. Then repeat layers with remaining halves. Refrigerate. Serves 24.
Category:Baked Goods
710270 Angel Pie
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Servings: 1
3 eggs, separated
1/8 ts cream of tartar
3/4 c sugar–FILLING:–1/2 c.
sugar 1 TB grated lemon peel
3 TB lemon juice
3 reserved egg yolks
1 c (1/2 pt.) whipping cream,
whipped
Heat oven to 275 degrees. Grease 9-inch pie pan. In small bowl, beat egg whites (reserve yolks) with cream of tartar until frothy. Gradually add 3/4 cup sugar, beating continuously until stiff peaks form. Spread over bottom and sides of prepared pie pan. Meringue puffs up during baking, so spread only to top edge of pan. Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. In small saucepan, combine filling ingredients except whipped cream. Cook over low heat until thickened stirring constantly. Cool. Fold into whipped cream. Pour into meringue shell. Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel. 9-inch pie.
Category:Baked Goods
710401 Angel Pie
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Servings: 1
4 eggs, separated
1/4 c cream of tartar
1 c (each) sugar, whipping
cream 1/2 c (each) sugar, milk
3 TB lemon juice
2 ts lemon rind
Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar. Spread in well greased 9 inch pie tin. Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees. Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind. Cool until thick, stirring constantly; cool. Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream. Refrigerate 24 hours before serving.
Category:Baked Goods
