Strawberry Meringue Cookies

Today we made Strawberry Meringue Cookies!

4 egg whites, 5 large strawberries, hulled, 1 1/2C powdered sugar

Preheat oven to 250F. Beat whites until soft peaks form.

Strawb Mer Cookies

Gradually beat in sugar until glossy peaks form, about 7-10 minutes.

Strawb Mer Cookies

Strawb Mer Cookies

Strawb Mer Cookies

In blender, chop strawberries into 1/4″ pieces. Push chopped strawberries through fine mesh sieve. Fold strawberry liquid into meringue.

Strawb Mer Cookies

Strawb Mer Cookies

Then fold in the strawberry flesh.

Strawb Mer Cookies

Drop by T onto foil lined cookie sheets.

Strawb Mer Cookies

Strawb Mer Cookies

Bake 1/2 hour. Turn off oven. Let cookies sit in oven 2 1/2 – 3 hours more until dry and crisp.

Strawb Mer Cookies

Blueberry Souffle

Today we made Blueberry Souffle!

1 pint fresh blueberries, butter, powdered sugar, 3T sugar, 1/3C any sweet red wine, 1/3C sugar, 4 whites of large eggs

Add 3T sugar to wine in a shallow dish and stir until dissolved.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Stir in blueberries. Cover with plastic wrap and soak for at least 30 minutes.

Blueberry Souffle

Blueberry Souffle

Preheat oven to 350F.

Blueberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Blueberry Souffle

Drain blueberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Quickly fold in blueberries.

Blueberry Souffle

Spoon into prepared dish.

Blueberry Souffle

Blueberry Souffle

Blueberry Souffle

Bake 25-30 minutes or until puffed and browned.

Blueberry Souffle

Serve immediately.

Blueberry Souffle

Peach Souffle

Today we made Peach Souffle!

2 ripe or overripe medium peaches, peeled, pitted and coarsely chopped; butter, powdered sugar, 1/2C vodka, 1/3C sugar, 3 whites of large eggs

Add 6T sugar to vodka in a shallow glass dish or glass bowl and stir until dissolved.

Peach Souffle

Stir in peaches. Cover with plastic wrap and soak for at least 30 minutes.

Peach Souffle

Preheat oven to 350F.

Peach Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Peach Souffle

Drain peaches. Gradually beat 1/3C sugar into whites until stiff peaks form.

Peach Souffle

Peach Souffle

Peach Souffle

Quickly fold in peaches.

Peach Souffle

Spoon into prepared dish.

Peach Souffle

Bake 25-30 minutes or until puffed and browned.

Peach Souffle

Serve immediately.

Peach Souffle

Strawberry Souffle

Today we made Strawberry Souffle!

1 pint fresh strawberries, hulled and sliced, butter, powdered sugar, 5T sugar, 1/3C any sweet red wine, 1/3C sugar, 5 whites of large eggs

Add wine and 5T sugar to strawberries in a shallow dish. Stir to combine. Cover with plastic wrap and soak for at least 30 minutes.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Preheat oven to 350F.

Strawberry Souffle

Thoroughly butter a souffle dish. Generously dust with powdered sugar. Beat egg whites until soft peaks form.

Strawberry Souffle

Drain strawberries. Gradually beat 1/3C sugar into whites until stiff peaks form.

Strawberry Souffle

Strawberry Souffle

Quickly fold in strawberries.

Strawberry Souffle

Spoon into prepared dish.

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Strawberry Souffle

Bake 18-22 minutes or until puffed and browned.

Strawberry Souffle

Serve immediately.

Strawberry Souffle

Key Lime Pie

Today I made Key Lime Pie!

14 oz sweetened condensed milk, 4 eggs, 1/2t cream of tartar, 6T sugar, 3T lime juice, 1 graham cracker pie shell

Preheat oven to 325F. Mix yolks with milk.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Stir in juice.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Key Lime Pie

Turn into pie shell.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Bake 20 minutes.

Key Lime Pie

Whip egg whites with cream of tartar until foamy. Gradually beat in sugar. Beat until stiff but not dry. Spread evenly over yolk mixture.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Bake an additional 15-20 minutes or until lightly browned.

Key Lime Pie

Chill 1 hour before cutting.

Key Lime Pie

Pumpkin Meringue Pie

Today I made Pumpkin Meringue Pie!

3 eggs, separated, 1T cinnamon, 1/2C brown sugar, 1/2C skim milk, 1T flour, 15 oz pumpkin puree, 1 graham cracker pie shell, 3T sugar, 1/2t cinnamon

Preheat oven to 325F. Mix yolks with brown sugar.

Pumpkin Meringue Pie

Pour in milk.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Mix in pumpkin puree. Blend well.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Stir in flour and 1T cinnamon.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pour into pie shell.

Pumpkin Meringue Pie

Beat whites until soft peaks form.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Beat in sugar and 1/2t cinnamon until stiff peaks form.

Pumpkin Meringue Pie

Pile evenly on pie.

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie

Bake 30 minutes or until lightly browned. Cool before cutting. As it is difficult to make pie slices look appetizing– garnish with frozen, chopped mini marshmallows (possibly stolen from the cranberry marshmallow ice milk).

Pumpkin Meringue Pie

Pear Chocolate Chip Chiffon Cake

Today I made Pear Chocolate Chip Chiffon Cake!

3 eggs, separated, 1/2C powdered sugar, 1/2C flour, 1/2C butter, 3 medium pears chopped into 2mm pieces, 1C chocolate chips

Preheat oven to 400F.

Sift flour. Set aside.

sift

In separate bowl, cream butter with 1/4C sugar.

sugar

Add yolks.

yolks

eggs

Stir in flour. Set aside.

dry

dry

dry

Fold in pears until just blended.

pears

pears

In separate bowl, whip egg whites until soft peaks form.

whites

Gradually beat in 1/4C sugar until stiff peaks form.

whites

whites

whites

Fold into batter until just blended.

whites

whites

Fold in chocolate chips until just blended.

chips

fold

Turn into greased 9″ round pan.

pan

Bake 35 minutes or until knife inserted in center of cake comes out clean. Cool before cutting.

final

Chiffon Cheesecake Lemon Bars

Today I made Chiffon Cheesecake Lemon Bars!

16 oz fat-free cream cheese, 2 egg whites, 1C sugar, 2 1/2C flour, 1t baking powder, 1C butter, 1/2C powdered sugar, 1/4t lemon zest, 3T lemon juice

Preheat oven to 350F.

Chiffon Lemon Bars

Beat cream cheese with 1/2C sugar. Blend well. In separate bowl, beat butter with powdered sugar. Blend well. Add lemon juice. Stir in zest. Add dry ingredients. Blend well. Press into ungreased 9″ X 13″ pan. Bake 7 minutes. Meanwhile, beat egg whites until foamy. Gradually beat in 1/2C sugar. Beat until stiff and glossy. Fold into cream cheese mixture. Spread evenly onto prebaked crust. Bake 25-30 minutes or until an off-white color and crust is lightly browned. Cool before cutting.

Chiffon Lemon Bars