| 115 | 116 | 117 | 118 | 119 |
| 1 | 32 | 63 | 95 | 126 |
|
Whiskey Cake
From: Lauryn Hale
1
1
sponge cake, sliced into thin pieces
pkg. vanilla pudding or homemade variety
Meringue (recipe included) or use recipe for a lemon pie meringue on the back of most
corn starch boxes, adding 1 tbsp. of whiskey
Clean spray bottle
Whiskey
Preheat oven to 325F.
Using a cookie sheet, place 1 layer of sponge cake on sheet. Fill the spray bottle half full
with whiskey and spritz evenly, but not heavily, across sponge cake. Cover the layer
with pudding - repeat layers. Last layer - no pudding. Cover with meringue on all sides -
top and sides- and bake until meringue is "bronzed" on all sides.
Meringue
6
1
1
1
egg whites
tbsp. whiskey
/2 cup sugar
tsp. corn starch dissolved in little water
Beat eggs and whiskey until frothy. Then add sugar and corn starch, beat
just until the peaks hold.
About the Author: Lauryn Hale lives in Colorado with her husband and three kids.
Historical romance novels have always captivated her, taking her away to another time
and life. It seemed only natural to write about the same things she loved.
Author's URL: http://www.geocities.com/laurynhale
*
TOP*
Yorkshire Pudding
From: Patricia Crossley
This pudding (a baked batter) was used years ago as a 'filler' when meat on the table was
rare and expensive. In the north of England it was served first to fill hungry stomachs. It
was often cooked below the meat in the drippings from the roast.
This is a very simple dish that tests the skills of a cook. The batter is made from a basic
mixture of flour, milk and egg. The flour is worked to a slack consistency with the eggs
Page
Quick Jump
|