Desserts and Puddings
Honey Meringue
1 c Honey
2 Egg whites
1/2 ts Vanilla
1 ts Baking powder
1/8 ts Salt (or less)
Boil honey to 250 about 10 minutes. Pour slowly over beaten egg
whites, beating constantly. Add vanilla and beat until cool.
This mixture may be used on pies, baked apples, or puddings.
Honey Sour Cream Pie
3 Eggs, separated
1/3 c Honey
2 T Flour
1/2 ts Cinnamon
1 c Sour cream
Beat egg yolks, add honey and beat again. Add flour and cinnamon.
Mix well. Add sour cream. Raisins may be added. Cook
in double boiler until thick. Pour into baked pie shell. May be topped
with Honey Meringue or Honey Whipped Cream.
Recipe Sites
Tangy Bavarian Pie
1 Envelope unflavored gelatin
3/4 c Sugar, divided
1/4 ts Salt
3 Eggs, separated
3/4 c Milk
2 T Fresh lemon juice
1 ts Grated fresh lemon peel
1 ts Grated fresh tangerine peel
1 c Diced tangerine sections
1/2 c Heavy cream, whipped
1 Baked 9-inch pastry shell
Mix gelatine, 1/2 cup sugar and salt in saucepan. Divide eggs;
beat egg yolks with milk and stir into gelatin mixture. Stir over
low heat until gelatin dissolves and mixture thickens slightly, about 5
minutes. Remove from heat and chill, stirring occasionally, until thick
enough to mound slightly when dropped from a spoon. Stir in lemon
juice, lemon peel, and tangerine peel. Peel tangerines and separate
into sections. Remove white stringy portion, seeds, and membranes. Cut
into small pieces. Add diced tangerine sections. Beat egg whites until
soft peaks form; gradually add remaining 1/4 cup sugar and beat until
stiff. Fold into tangerine mixture; fold in whipped cream. Turn into baked
pastry shell. Chill until set.
Garnish, if desired, with whipped cream and tangerine sections. Makes
6 to 8 servings.
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