1 1/2 c. granulated sugar
1/2 c. water
6 eggs beaten separately
1/2 tsp. salt
1 tsp. vanilla or orange extract
1-1/4 c. sifted cake flour
1/2 tsp. cream of tartar
Cook sugar and water until it threads or to 238 deg
beat egg whites until stiff
pour syrup over egg whites cont. to beat until cool
add beaten egg yolks and extract
sift flour, salt and cream of tartar together
fold in quickly and pour into ungreased tube cake pan. Bake in slow oven 325 deg.
for 1 hour.
turn upside down until cool then remove from tube and ice.
01 August 2010
7-Up salad
1 box 3(oz) lime jello
1 c. boiling water
1 tsp. sugar
Dissolve and add 1 8 oz. cream cheese. Whip and add 1 tsp. vanilla, 1 small can of crushed pineapple, 1/2 c. chopped pecans, or english walnuts and 1 7 oz. bottle of 7-up.
1 c. boiling water
1 tsp. sugar
Dissolve and add 1 8 oz. cream cheese. Whip and add 1 tsp. vanilla, 1 small can of crushed pineapple, 1/2 c. chopped pecans, or english walnuts and 1 7 oz. bottle of 7-up.
APPLE PIE FILLING FOR CANNING
APPLE PIE FILLING FOR CANNING
7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars
SYRUP:
4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg
10 c. water
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minute
7 qt. canning jars, cleaned & sterilized
Golden Delicious or mixed apples, peel & slice & fill 7 qt. jars
SYRUP:
4 1/2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 c. cornstarch
1/4 tsp. nutmeg
10 c. water
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minute
MELTAWAY COOKIES
MELTAWAY COOKIES
2 cups butter or marg.
1/2 cup sugar
4 cups unsifted flour
2 cups milk chocolate chips
powdered sugar
Preheat oven to 350F degrees.
Cream butter and sugar in large bowl until light and fluffy. Gradually add flour, then stir in chips. Roll well rounded tsps. into balls and place on ungreased cookie sheets.
Bake 12-14 minutes (cookies will be pale). Let stand 2 minutes before removing, then dust with powered sugar.
2 cups butter or marg.
1/2 cup sugar
4 cups unsifted flour
2 cups milk chocolate chips
powdered sugar
Preheat oven to 350F degrees.
Cream butter and sugar in large bowl until light and fluffy. Gradually add flour, then stir in chips. Roll well rounded tsps. into balls and place on ungreased cookie sheets.
Bake 12-14 minutes (cookies will be pale). Let stand 2 minutes before removing, then dust with powered sugar.
CANNING AND FREEZING
To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1 1/2 cups of solution for each jar (quarts).
Pack fruit in jars, leaving 1/2 inch head space. Cover with boiling canning solution. Seal immediately.
When freezing fruits, use ascorbic acid mixture or other anti-browning agent according to manufacturer's directions. Prepare a light freezing solution of artificial sweetener equal to 1/2 cup sugar to 4 cups (1 quart) of water. Chill thoroughly.
Clean fruit as if preparing for normal freezing. Pour about 1/2 cup ice cold solution into freezer container. Fill container half full with fruit, shake gently and continue to fill, leaving 3/4-inch head space for 1 1/2 pint or quart containers or 1/2 inch head space for 1/2 pint or pint containers. Shake container again and add more solution to cover fruit if needed. Place crumbled aluminum foil or plastic wrap on top of fruit to hold it under solution. Wipe container edges and seal with air-tight cover. Freeze.
Vegetables may be canned or frozen using your favorite recipes as long as no sugar is added. Both fruits and vegetables are used in the diet according to the exchange lists.
To can fruits without sugar, prepare the fruit as you normally would for canning. Use a solution of artificial sweetener, equal to 1/2 cup sugar, added to 4 cups of water. Bring solution to a boil. It will take 1 to 1 1/2 cups of solution for each jar (quarts).
Pack fruit in jars, leaving 1/2 inch head space. Cover with boiling canning solution. Seal immediately.
When freezing fruits, use ascorbic acid mixture or other anti-browning agent according to manufacturer's directions. Prepare a light freezing solution of artificial sweetener equal to 1/2 cup sugar to 4 cups (1 quart) of water. Chill thoroughly.
Clean fruit as if preparing for normal freezing. Pour about 1/2 cup ice cold solution into freezer container. Fill container half full with fruit, shake gently and continue to fill, leaving 3/4-inch head space for 1 1/2 pint or quart containers or 1/2 inch head space for 1/2 pint or pint containers. Shake container again and add more solution to cover fruit if needed. Place crumbled aluminum foil or plastic wrap on top of fruit to hold it under solution. Wipe container edges and seal with air-tight cover. Freeze.
Vegetables may be canned or frozen using your favorite recipes as long as no sugar is added. Both fruits and vegetables are used in the diet according to the exchange lists.
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