Light Desserts
57 | Sponge Cake
Separate 5 eggs. Using an electric mixer, beat the yolks until thick. Beat in 1 Tbsp lemon juice. In a second bowl, beat the whites until foamy. Gradually add 1 cup sugar and beat to stiff
peaks. Fold into the yolk mixture. Fold in 1 cup cake flour and ¼ tsp salt. Scrape into an
ungreased angel food cake pan. Bake at 325°F until set, 45–50 min. Invert on a rack to cool. April 1939
58 | Coconut Macaroons
Using an electric mixer, beat 2 egg whites until foamy. Gradually add ½ cup sugar; beat to stiff peaks. Fold in 2 cups flaked coconut. Drop onto lined baking sheets. Top each with a candied cherry half. Bake at 300°F until firm. December 1980
59 | Italian Zabaglione
In a heatproof bowl and using an electric mixer, beat 8 egg yolks and ¼ cup confectioners’ sugar until thick. Set over (but not in) a saucepan of simmering water and cook, beating constantly and gradually adding ¼ cup marsala or sherry until mixture holds its shape. Pour into glasses and serve. April 1962
60 | Prune & Marmalade
Whip In a small saucepan, cover 1½ cups prunes with 1 in. water. Bring to a boil; boil 5 min. Drain and purée with ¼ cup orange marmalade and 2 Tbsp lemon juice. Using an electric mixer, beat 2 egg whites with 2 Tbsp sugar and ¼ tsp salt to stiff peaks; fold in the puréed prune mixture. March 1945
61 | Raisin Bread Pudding
Beat 6 eggs, 2 cups whole milk, 1 cup each heavy cream and sugar, 2 tsp vanilla extract, 1 tsp orange zest, and ¼ tsp each salt, ground cinnamon and nutmeg. Toss with 1 lb brioche (cut into 1-in. pieces) and 1 cup raisins. Transfer to a buttered baking dish. Bake at 375°F until set, about 40 min. January 2011
Recipes Source: Womans Day.com
Separate 5 eggs. Using an electric mixer, beat the yolks until thick. Beat in 1 Tbsp lemon juice. In a second bowl, beat the whites until foamy. Gradually add 1 cup sugar and beat to stiff
peaks. Fold into the yolk mixture. Fold in 1 cup cake flour and ¼ tsp salt. Scrape into an
ungreased angel food cake pan. Bake at 325°F until set, 45–50 min. Invert on a rack to cool. April 1939
58 | Coconut Macaroons
Using an electric mixer, beat 2 egg whites until foamy. Gradually add ½ cup sugar; beat to stiff peaks. Fold in 2 cups flaked coconut. Drop onto lined baking sheets. Top each with a candied cherry half. Bake at 300°F until firm. December 1980
59 | Italian Zabaglione
In a heatproof bowl and using an electric mixer, beat 8 egg yolks and ¼ cup confectioners’ sugar until thick. Set over (but not in) a saucepan of simmering water and cook, beating constantly and gradually adding ¼ cup marsala or sherry until mixture holds its shape. Pour into glasses and serve. April 1962
60 | Prune & Marmalade
Whip In a small saucepan, cover 1½ cups prunes with 1 in. water. Bring to a boil; boil 5 min. Drain and purée with ¼ cup orange marmalade and 2 Tbsp lemon juice. Using an electric mixer, beat 2 egg whites with 2 Tbsp sugar and ¼ tsp salt to stiff peaks; fold in the puréed prune mixture. March 1945
61 | Raisin Bread Pudding
Beat 6 eggs, 2 cups whole milk, 1 cup each heavy cream and sugar, 2 tsp vanilla extract, 1 tsp orange zest, and ¼ tsp each salt, ground cinnamon and nutmeg. Toss with 1 lb brioche (cut into 1-in. pieces) and 1 cup raisins. Transfer to a buttered baking dish. Bake at 375°F until set, about 40 min. January 2011
Recipes Source: Womans Day.com
0 comments:
Post a Comment