Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”
Note: All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.
- Filling ingredients:
- cocoa or 1 1/2 squares of baking chocolate
- Meringue ingredients:
- egg whites
- Your favorite pie crust
From Janssen Bradshaw
- canned coconut milk
- creamy peanut butter
- cocoa powder
- sour cream
- chopped strawberries
- white chocolate chips
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
Made this for the Brown’s in SLC
- Filling
- ricotta cheese
- minced garlic
- jumbo pasta shells
- Sauce
- small onion minced
- garlic minced
- tomato coarsely chopped
- bay leaf
Makes 2 loaves or a big batch of cinnamon rolls. use 1 1/4 cups white wheat and 4 cups bread flour for a slightly denser loaf. Don’t measure the liquid lecithin, you’ll never get it off the measuring spoon; just pour a quarter sized dallop for each Tbsp. After the bread rises it won’t look high enough, don’t worry, it will finish in the oven. I’ve noticed lately that my bread comes out better if I add an extra tbsp or two of water and only mix for 4 1/2 minutes. You don’t want the dough to be too dry or too stiff.
- hot tap water
- bread flour
- liquid lecithin
from dinner at Mia’s
- whole Carrot Finely Diced
- Low-sodium Chicken Broth Or Stock
- Whole Milk
- Half-and-half
Better than biscuits, and easier to make, too!
- active dry yeast
- lukewarm water
- oil or melted butter
- Cake
- Vegetable oil cooking spray
- large egg whites
- cream of tartar
- Filling
- seedless raspberry preserves
- Frosting
- sour cream
- fresh raspberries
Valerie Jarvie, special contributor
Published in The Dallas Morning News on 2008-09-08