GETTING READY 1) Preheat the oven to 275F. MAKING 2) In a bowl, mix together egg whites, cream of tartar and vanilla extract. Beat the mixture to get stiff peaks. 3) Slowly, mix in sugar into the mixture. Beat to gtet stiff peaks or till it forms stiff ..

Blend water and chocolate bits until smooth and cool to room temperature. Beat cream and sugar to stiff peaks, fold into chocolate mixture, flavor with vanilla, and spoon into meringue shell. Chill well before

Beat egg whites and 1/8 teaspoon salt until foamy; add cream of tartar. Continue beating, adding 1 cup sugar gradually, until very stiff. Spread 1-inch layer on bottom of greased 9-inch pie pan. Pile remaining egg white evenly around sides of pan. Bake in ..

Beat egg whites and 14 teaspoon salt until foamy; add cream of tartar. Continue beating, adding 1 cup sugar gradually, until very stiff. Spread 1-inch layer on bottom of greased 9-inch pie pan. Pile remaining egg white evenly around sides of pan. Bake in ..

In a mixing bowl, beat egg whites and vinegar on medium speed until foamy. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or ..

Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Cool until thickened. Whip cream with sugar and vanilla until soft peaks form. Blend in melted chocolate. Spoon into Meringue Nut Shell and chill at least 2 ..

This caramel nut angel pie is made with two ice creams -chocolate and vanilla.Bake the Caramel pie & garnish with nuts &

Beat egg whites until frothy; add cream of tartar and sugar replacement. Beat until stiff. Line a 9 inch (23 cm) pie pan with meringue mixture. Bake at 275°F (135°C) for 45 minutes. Beat egg yolks in top of double boiler; add sugar replacement, baking ..

Early in day or day before: Start heating oven to 275°F. Beat egg whites until quite stiff; gradually add cream of tartar, salt, and sugar, beating until stiff and satiny. Spread about two thirds of this meringue over bottom and side of well-greased 8" pie ..

MAKING 1. Heat a cup of milk for about 2 minutes to boil. 2. Mix cornstarch with ¾ cup of sugar and add to the milk, cook for about 1½ minutes in the oven, stirring each 30 seconds. 3. Mix egg whites and salt and beat till the mixture becomes firm. Add ..

Sift flour and salt together. Cut in shortening until particles are the size of small peas. Sprinkle water over mixture, tossing lightly with fork. Add liquid to driest particles, until just moist enough to hold together. Roll into a ball, flatten to 1/2 incn ..

Combine pudding mix with milk and cook until mixture boils. Cool slightly and stir in sour cream. Chill thoroughly. Split angel food cake in 2 or 3 layers; spread chocolate mixture between layers. Cover top and sides of cake with whipped cream, sweetened with ..

MAKING 1) In a bowl, beat the egg yolks until thickened. 2) Slowly add the sugar and beat. 3) Add the lemon juice and rind. 4) In a top bowl of the double boiler, pour the egg yolk mixture and cook stirring constantly for 5 to 8 minutes until thick. 5) Remove ..

My version of an Angel pie is the easiest & fastest to cook.This Angel Pie takes only 10 minutes to prepare & serve.My mom's Angel Pie is made on a baked pie shell & served with loads of whipped

"Beat egg whites and cream of tartar until stiff peaks form; add sugar gradually, beating well. Spread in greased 9-inch glass pie pan. Bake at 275 degrees for 20 minutes. Increase oven temperature to 300 degrees; bake for 40 minutes longer. Combine egg ..

Angel Pie is one of the dishes I am known for. I often prepare this Angel Pie just for the accolade that it fetches. It is quite easy to prepare too. Just check out the recipe of Angel

Beat egg yolks and sugar in the top of double boiler until light. Stir in lemon peel and juice and cook over hot water until thick, stirring constantly. Chill. Whip cream and fold into chilled lemon mixture. Fill meringue shell with lemon filling; chill for ..

Beat egg whites until frothy, sprinkle in cream of tartar and salt, and beat until stiff. Beat in the sugar, 2 tablespoons at a time. The mixture should be glossy and stand in stiff peaks when all the sugar has been added. With the back of a tablespoon, ..

Start heating oven to 275°F. Sift sugar and cream of tartar together. With egg beater or electric mixer, beat egg whites until stiff but not dry. Add sifted ingredients slowly, beating continuously until smooth and glossy. Use mixture to line bottom and side ..

Beat egg whites until frothy, sprinkle in cream of tartar and salt, and beat until stiff. Beat in 1 cup of the sugar, 2 tablespoons at a time. The mixture should be glossy and stand in stiff peaks when all the sugar has been added. With the back of a ..

Beat egg whites and cream of tartar to soft peaks. Gradually add 1 cup sugar, beating until it forms stiff peaks. Spread on bottom and sides of a well-greased 9 inch pie plate. Bake at 275°F for 1 hour. Turn off heat; let crust dry in the oven with the ..

Beat 3 egg whites and dash salt till foamy; gradually add 3/4 cup sugar, beating to stiff peaks. Fold in 1 cup toasted flaked coconut and 1/3 cup chopped toasted blanched almonds. Spread in well buttered 9 inch pie plate; build up sides. Bake at 350° about ..

GETTING READY 1. Preheat the oven to 325 degrees. MAKING 2. Take a saucepan and add egg whites and vanilla to it. Continue to blend this mixture till it forms soft peaks. 3. Add sugar to this egg white-vanilla mixture till it forms stiff peaks. 4. Add ..

MAKING 1. Beat the egg whites till stiff, for almost fifteen minutes; when just fluffy, add cream or tartar 2. Add one cup of sugar gradually, beat for another fifteen minutes and add to a greased pie tin 3. Bake for an hour at 300°F, allow to cool 4. In a ..

Dissolve cornstarch in the 1/4 c.cold water; add to boiling water and sugar mixture. Boil until clear; add pinch of salt. Remove from fire and add flavoring. Let cool. Beat egg whites, add powered sugar. Fold the cooled cooked mixture into stiffly beaten egg ..

Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 1-litre (9-inch) pie plate or 2-litre (8-inch) square cake pan or 23 centimetre (9-inch) spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 25 millilitres ..

Prepare Meringue Crust. Spread mixture in a well-buttered 9-inch pie plate, building up sides to form a shell. Bake in 275° oven for 1 hour. Turn off heat; let dry in oven (with door closed) for 1 hour more. Cool. Arrange scoops of coffee and vanilla ice ..

GETTING READY 1) Preheat oven to 275°F before baking. MAKING 2) Beat together egg whites, vanilla and cream of tartar with 1/4 teaspoon salt till they reach soft peak stage. 3) Slowly beat in sugar till stiff peak stage is reached and sugar is dissolved. 4) ..

MAKING 1. In a bowl, dissolve gelatin in cold water; pour in boiling water, stir well asn set aside till gelatin dissolves completely 2. In a mixing bowl, combine orange juice, lemon juice and sugarand sugar; blend the gelatin solution into it and refrigerate ..

Chocolate angel layer a cocoa angel cake frosted with milk chocolate frosting. The cake itself is made with cocoa and coffee along with angel cake mix. The chocolate angel layer is a rich and delicious cake to indulge in on special

1. Prepare angel food cake according to label directions. Cool cake completely; cut horizontally into 3 layers. 2. One hour before serving, prepare filling by gently combining whipped topping, carob or cocoa powder, sugar and peppermint extract in medium bowl ..

Bring egg whites to room temperature (about 1 hour). Meanwhile, sift flour, powdered sugar, cocoa powder, and cinnamon together three times. Set aside. In a large mixer bowl beat the egg whites, cream of tartar, and vanilla with an electric mixer on medium ..

1. Preheat the oven to 180°C/350°F/ Gas 4. Sift the flour, cocoa powder, cornflour and salt together three times. Beat the egg whites in a large clean, dry bowl until foamy. Add the cream of tartar, then whisk until soft peaks form. 2. Add the caster sugar ..

Place 1/4 cup cold water in a measuring cup. Sprinkle gelatin on top and mix. Microwave 15 to 30 seconds; stir. Cool. In a 4-cup measure, place chocolate chips and the 1/4 cup water. Microwave 2 minutes; stir until smooth. Cool chocolate mixture. Beat whites ..

CAKE: Into bowl, sift together 3/4 cup (175 mL) of the sugar, all of the flour and cocoa three times; set aside. In separate bowl, beat egg whites, cream of tartar and salt until soft peaks form; gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, ..

Prepare cake mix according to package directions. Sift cocoa powder and add to cake mix. Then continue as directed on

Melt chocolate chips with sugar over hot water. Remove from heat, add beaten egg yolks, and cool 5 minutes. Beat egg whites stiff; fold beaten whites and whipped cream into chocolate mixture. Break angel food cake into bite-size pieces; sprinkle a layer in ..

Combine cocoa and contents of cake flour packet. Proceed with mixing cake as directed on package. Bake and cool as directed. Slice cooled cake crosswise into four 1-inch slices. Combine topping mix, cold milk, and vanilla in large mixer bowl; prepare ..

GETTING READY 1. In a small tray or cookie sheet line with waxed paper and place cereal over it. 2. Separate cookies through cream centers. MAKING 3. To make six boy's hats, on a tray place six cookie halves, cream side down. 4. Spread a small amount of ..

GETTING READY 1) Preheat the oven to 375 degrees. MAKING 2) In a bowl, beat egg yolks until fluffy. 3) Into this bowl, sift together granulated sugar, flour and cocoa. Mix well. 4) In another bowl, stiffly beat the egg whites. 5) Into this, fold in the egg ..

Sift cake flour and cocoa powder with the 1/4 cup sugar twice; set aside. In large mixer bowl beat egg whites, cream of tartar, vanilla, and salt till soft peaks form (tips curl over). Add remaining 1/2 cup sugar, 2 tablespoons at a time, and continue beating ..

Sift cake flour and cocoa powder with the 1/4 cup sugar twice; set aside. In large mixer bowl beat egg whites, cream of tartar, vanilla, and salt till soft peaks form (tips curl over). Add remaining 1/2 cup sugar, 2 tablespoons at a time, and continue beating ..

Sift together flour, 3/4 cup powdered sugar, and cocoa powder into bowl; repeat sifting. Set aside. In a large mixer bowl beat egg whites with cream of tartar, vanilla, and salt at medium speed of electric mixer till soft peaks form (tips curl ..

1 To make the cake, preheat the oven to 350°F. Combine the cake flour and cocoa powder in a small bowl; sift twice. 2 With an electric mixer on medium speed, beat the egg whites in a large bowl until thick and foamy. Gradually sprinkle in the sugar, cream of ..

Instead of lemon filling in Lemon Angel Pie (above), spread a layer of halved strawberries or whole raspberries over the first layer of cream. Sprinkle lightly with sugar and cover with second layer of

1. If using Corn Flakes, crush into fine crumbs. 2. Beat egg whites until foamy; add granulated sugar, gradually, beating until mixture holds stiff peaks. Gently fold in Corn Flake Crumbs and 1 cup pecans. Spread evenly on bottom and sides of 9-inch pie ..

Prepare Meringue Shell: Have egg whites at room temperature. Add vanilla, cream of tartar, and dash salt. Beat till frothy. Gradually add sugar, a little at a time, beating till very stiff peaks form and sugar is dissolved. Spoon into lightly greased 9 inch ..

Have egg whites at room temperature. Combine egg whites and salt and beat with a wire whip, not a rotary beater until frothy. Add cream of tartar and beat until stiff. Add sugar in 4 portions and beat well after each addition. Mixture should be smooth, thick ..

GETTING READY 1) Preheat the oven to 275°F. 2) Butter the bottom of pie pan and dust with flour. MAKING 3) In a clean bowl, beat the egg whites until fluffy. 4) Fold the cream of tartar in the egg whites and continue beating until firm. 5) Add sugar and ..

In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Sprinkle in cream of tartar; continue to beat until whites hold soft peaks. Gradually add 1 cup of the sugar, 2 tablespoons at a time, beating until meringue is glossy and ..

1. Prepare cake mix with water, fol lowing label directions. Sprinkle cocoa, alternately with 2 more table-; spoons water, over batter and fold in completely; pour batter into a 10-inch angel cake tube pan. 2. Bake in moderate oven (350°) 45 minutes, or ..

1. Prepare pudding mix according to package directions using a whisk and 2 cups fat-free milk, let stand 5 minutes. 2. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth. 3. Arrange half of cake cubes in a 2-quart trifle ..

GETTING READY 1) Preheat the oven to 350°F. 2) Lightly grease a 10-inch tube pan. MAKING 3) Make the cake batter with cake mix and water, as mentioned in the label directions. 4) Dredge cocoa, alternately with 2 more tablespoons water, over batter. 5) Fold ..

1 Preheat the oven to 325° F. In a medium-size bowl, sift together the flour, 3/4 cup of the granulated sugar, the cocoa, cinnamon, and salt. 2 in a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed until foamy. Add the ..

In bowl combine first 3 ingredients and stir until smooth. Drizzle over angel food

Combine flour packet from cake mix and cocoa. Stir well with a wire whisk. Prepare cake according to package directions; fold chocolate flavoring into batter. Bake according to package directions. Sprinkle cooled cake with powdered sugar; garnish with ..

In the top of a double boiler over boiling water, melt chocolate chips. Combine milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook for 2-3 minutes. Remove from the heat; cool to room temperature. Fold in cream. Tear cake into ..

Sift flour and cocoa several times. Beat egg whites until frothy. Add cream of tartar and salt; beat until stiff but not dry. Gradually beat in sugar. Add flavoring. Then fold in sifted dry ingredients in fourths. Pour into ungreased 9-inch tube pan and bake ..

Combine egg whites, cream of tartar, salt, and vanilla in large bowl and beat with electric mixer until mixture holds peaks. Continue beating, adding 1/2 cup of the sugar a little at a time. In small bowl, blend flour, cocoa, and remaining sugar. Sift mixture ..

Sift flour, 3/4 cup sugar, cocoa, and cinnamon together 3 times; set aside. Beat egg whites and cream of tartar in an extra-large bowl at high speed of an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, beating until soft peaks form. Sift ..

Prepare the cake preheat your oven to 350°F. In a large bowl, combine the egg whites, cream of tartar, and salt and beat with an electric mixer until just foamy. Add 3/4 cup granulated sugar, a tablespoon at a time, beating continuously to completely ..

Beat egg whites very stiff; add cream of tartar, salt, sugar, flour, cocoa, and vanilla. Bake as you would White Angel Food

Combine whipping cream, sugar, cocoa, and salt in mixing bowl; chill 30 minutes. Beat mixture until

Chocolate Angel Food Cakes is the favorite for the kiddies at home and I love preparing this just to see the happy smile on their faces. When serving, I prefer garnishing the Chocolate Angel Food Cakes with raspberries. Why don’t you give it a

GETTING READY 1. Pre-heat oven at 375° C. MAKING 2. In a bowl, mix cocoa and flour. Sieve it four times. 3. In a separate bowl, take egg whites. Add salt to it and beat it until it becomes frothy. 4. Add cream of tartar. Beat it vigorously so that it is ..

Mix sugar, coffee, syrup and water, cook to hard crack (285-290 degrees). Remove from heat and add soda stirring vigorously until well blended and pulls away from the sides of the pan. Pour into 9"x9" pan, don't spread. Let cool. Crush topping (which has ..

Sift flour and cocoa together several times. Beat egg whites until frothy. Add cream of tartar and salt; beat until stiff but not dry. Gradually beat in sugar. Add flavoring. Then fold in sifted dry ingredients in fourths. Pour into ungreased 9-inch tube pan ..

Dust, but do not butter, an 18 cm/7 inch spring-form cake tin with flour, using the base with the central funnel. Sift the flour, cocoa powder and 75 g/3 oz of the sugar together 3 times. Whisk the egg whites with the salt in a mixing bowl until foamy and add ..

GETTING READY 1) Preheat oven to 325°F. MAKING 2) Sift flour 6 times with 1/2 cup of already sifted sugar. Keep aside. 3) In a very large bowl, add egg whites with cream of tartar and salt. 4) Using an electric mixer beat the mixture until stiff peaks ..

Into bowl, sift together flour, 3/4 cup (175 mL) of the sugar and cocoa; sift again. Set aside. In large mixing bowl (not plastic), beat egg whites until foamy. Add lemon juice, cream of tartar and salt; beat until soft peaks form. Gradually add remaining ..

Lemon Angel Pie is a delicious dessert dish that you would love to prepare on every party. Try this pie dish; I am sure you will have a huge fan following for

Beat egg yolks in the top of a double boiler until thick and cream colored. Gradually beat in sugar, then lemon juice and rind. Set over simmering water and cook, stirring constantly, about 5-8 minutes until thick. Remove from heat, place a circle of wax ..

Mix together pineapple, water, sugar, salt, and cornstarch. Cook over boiling water in top of double boiler, stirring; cook until thick. Set aside to cool. When cold, fold in stiffly beaten egg whiles. Pour into baked pic shell. Cover with whipped cream and ..

MAKING 1 In a 9-inch pie plate, crisscross two strips of foil, each 15x2, leaving a 2-inch overhang on each end. Coat the pie plate and strips generously with butter or margarine; dust lightly with flour, tapping out any excess. (Foil strips make it easy to ..

1. Generously butter a 9-inch pie plate. 2. Beat egg whites with cream of tartar, 1/4 teaspoon of the salt and vanilla in a large bowl, until foamy white and double in volume. Using an electric mixer, gradually beat in 1 cup of the sugar, until sugar ..

MAKING 1 As per the label instructions, prepare Spiced Graham Cracker Crust for a 10-inch pie. 2 In a bowl, soak gelatine in cold water to soften. 3 Set the bowl with gelatin over hot water to melt. 4 In another bowl, mix milk, egg yolks, lemon peel, ..

Meringue With wire whip or electric mixer, beat egg whites with salt, cream of tartar and vanilla until foamy. Gradually add sugar, beating until stiff peaks form. Spread into buttered 9-inch square baking pan. Sprinkle with nuts. Set pan into larger pan with ..

Beat egg yolks and egg until thick and lemon-colored. Beat in sweetener of your choice, orange juice concentrate, and lemon juice. Pour into a saucepan. Cook and stir until mixture is very thick. Chill thoroughly. Stir slightly to loosen mixture. Fold ..

Melt 1/2 stick butter in a large skillet over medium heat. Add 7 oz. flaked coconut and 1/2 cup chopped pecans. Cook, stirring constantly, until the mixture is crispy and browned (not black). This mixture is easy to burn, so keep watching vigilantly and ..

Beat egg yolks until thick over very low heat or in double boiler. Beat in sugar, lemon juice, lemon rind, and water. Stir until mixture thickens, then cool. Whip cream. Add powdered sugar and lemon extract. Put half of whipped cream in meringue shells, then ..

Combine pineapple, sugar, cornstarch, water and salt. Mix well in a heavy pan or double boiler. Cook over medium heat until thick and clear. Cool. When completely cool, beat egg whites with cream of tartar until very stiff. Fold into cool mixture, add vanilla ..

1. Mix zwieback crumbs with brown sugar and cinnamon in a small bowl; blend in the melted butter or margarine. Press evenly over bottom and sides of an 8-inch pie plate. 2. Bake in moderate oven (350°) for 10 minutes, or until crust is lightly browned; cool ..

MAKING 1) Combine crumbled cookies, chopped nuts and melted butter. 2) Take a greased 8" spring form pan; pack the mixture in it, covering bottom and l" up side of pan. 3) Keep the pan in refrigerator to allow chilling for 2 to 3 hours. 4) In the meantime, ..

MAKING 1 On top of a double boiler, combine 1/2 cup of sugar, gelatin, salt and vanilla. 2 In a small bowl,beat egg yolks slightly . 3 Stir in water and lime juice; stir into the gelatin mixture. 4 Cook, stirring constantly, over simmering water for ..

Meringue Shell: Place egg whites in large mixing bowl. Beat until foamy. Add cream of tartar, salt and vanilla. Beat until stiff and dry. Add sugar gradually and continue beating until sugar has dissolved. On a greased 10x14" cookie sheet, spoon mixture into ..

Beat egg whites until stiff, but not dry; add sugar, baking powder, and salt gradually, beating after each addition. Pile into buttered pyrex pie pan and bake in 250-degree oven for 1 1/2 hours. When cool, place drained strawberries in pie shell, cover

GETTING READY 1) Preheat the oven to 275 degrees. MAKING 2) To prepare the pie, first beat the 4 egg whites until foamy. 3) To this, add cream of tartar. 4) Continue beating until the whites turn stiff. 5) Now, add 1 cup sugar. Beat until stiff. 6) In a ..

For each cocktail, mix all ingredients together. Serve in cordial glass over

Heat oven to 275°F. Line cookie sheets with brown or parchment paper. In medium bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, beating until stiff peaks form, about 3 minutes. Fold in almond extract and food coloring. Drop ..

Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Blend in milk, coconut, eggs and sugar; pour into pie shell. Bake at 400° for 30 minutes. Cool. Top with sweetened whipped cream or ice cream, if ..

Prick pie shell thoroughly with fork. Bake in preheated 425° oven for 5 to 8 minutes or until shell begins to brown. Remove from oven. Meanwhile, combine butter, brown sugar, nuts and coconut in medium saucepan. Heat over medium heat until butter and sugar ..

Combine gelatin, 1/3 cup of the sugar, the salt, and milk in top of a double boiler. Add chocolate. Cook over hot water until chocolate is melted and gelatin is completely dissolved. Blend well with egg beater. Gradually add to egg yolks, stirring ..

Melt chocolate with butter over low heat, stir until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt thoroughly, beat in eggs and vanilla. Gradually blend in chocolate mixture, pour into pie shell. Mix coconut and nuts, ..

Melt chocolate with butter over low heat, stir until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt thoroughly, beat in eggs and vanilla. Gradually blend in chocolate mixture, pour into pie shell. Mix coconut and nuts, ..

Prick pie shell thoroughly with fork. Bake at 425° for 5 to 8 minutes, or until shell begins to brown. Remove from oven. Meanwhile, combine butter, brown sugar, pecans and coconut in saucepan. Heat until butter and sugar are melted, stirring ..

Prepare cake according to package directions for tube pan. Split cake horizontally to make 2 layers. Beat milk and pudding mix until well blended. Fold in Cool Whip. Frost layers and top of cake. Refrigerate at least 1 hour before

In saucepan, melt butter; add sugar and milk. Bring to a boil, stir 1 minute or until slightly thick. Fold in chocolate chips. Frost

1. Preheat oven to 350°. 2. Beat cake mix and water in a large bowl with a mixer at low speed for 30 seconds. Beat at medium speed for 1 minute. Gently fold in chocolate chips and coffee granules (coffee will not dissolve). Spoon batter into an ungreased ..

Bake cake mix as directed on package. Cool. Remove cake from pan; place on serving plate. Stir together light cream and creme de menthe. With narrow 5-inch skewer, punch several holes of various depths in cake; pour cream mixture into holes. In chilled bowl, ..

My kids always like Angel Food Cake and it is always high on their choice. You can prepare this Angel Food Cake for your family any time. Just go by the instructions and you will enjoy

1. Place the oven rack in the lower third of the oven; preheat to 325°F. Set a 10 x 4-inch straight-sided tube pan nearby. 2. Chop the chocolate into small pieces with a sharp heavy knife, none larger than 1/4 inch. (There will be smaller chips and crumbs; ..

1. Prepare Sauce; set aside. 2. Preheat microwave browning grill for 4 minutes on HIGH. 3. Butter one side of each cake slice. Place buttered-side-down on preheated grill. 4. Microwave for 1 to 1 1/2 minutes, on HIGH, or until lightly browned. Place in ..

1. Invert cake on a board. Cut cake into 3 even layers, using a sawing motion wth a sharp knife. 2. Place cheese in large bowl of electric mixer; beat at medium speed 3 minutes, or until smooth; add sugar, chocolate, curacao and vanilla; beat 2 minutes ..

Beat egg whites stiff. Gradually fold in sugar. Fold in vanilla and grated chocolate. Drop by teaspoonfuls on ungreased cookie sheet covered with paper. Microwave on medium 5 to 6 minutes, or until done. Cool. Melt semisweet chocolate adding milk gradually to ..

1. Preheat oven to 325°F. 2. Cut cake into 16 slices with serrated knife. Arrange cake slices accordion-fashion on ovenproof serving plate. Cover with foil; bake 10 minutes or until heated through. 3. Meanwhile, place 12-inch nonstick skillet over ..

Spicy angel cake is an easy to prepare angel cake made with a cake mix. Flavored with a medley of spices like cloves, cinnamon and nutmeg, the angel cake mix also has cocoa in it. the spicy angel cake mix can be served over with chocolate sauce if

The lemon angel torte is a delicious and tangy torte set in a homemade baked crust with eggs and sugar. Layered with whipped cream and filled with a lemon filling, the lemon angel torte is topped off with another luxuriant layer of whipped cream for oodles of ..

Tear cake into small pieces. Place half of cake pieces in baking dish, 131/2X9x2 inches. In top of double boiler over hot water, melt chocolate pieces. Cool. Beat eggs until thick and lemon colored. Stir in chocolate. Prepare whipped topping mix as directed ..

Advance Preparation: Slice 1 inch off top of cake; set aside. Cut down into cake; remove interior, leaving 1 inch thick shell. In saucepan combine marshmallows, water, and salt. Cook and stir over low heat till smooth. Add chocolate and vanilla; stir till ..

TO MAKE FILLING: Beat yolks in top of double boiler with 1 1/2 cups sugar, vanilla and brandy over simmering water until mixture is thick. Remove from water and set aside. Melt chocolates over hot water or over very low direct heat carefully. Remove and beat ..

Pamper your kids with this chocolaty double Chocolate Pie.A chocolate pie that you will cook with your kids.Gift this lovely Chocolate pie to your children this

In top of double boiler combine chocolate, water, instant coffee, and dash salt; heat over hot, not boiling water just till chocolate melts, stirring occasionally. Pour small amount of mixture into egg yolks; return to hot mixture. Cook and stir 3 minutes; ..

This is a simple recipe for you to make your favorite Chocolate Imperial Pie in your own style. Deliciously different and appetizingly inviting, this Chocolate Imperial Pie recipe is a must try!

This Silky Chocolate Pie is a wonderful dessert treat which has been a favorite for generations! Here's a simple and quick recipe for you to follow to make your own homamade Silky Chocolate Pie without any flaw!

This deliciously rich Chocolate Pie , is great to serve for any occasion. One of the most popular desserts ever, this Chocolate Pie will not only impress your guests, but will entertain you as well!

This simple Chocolate Polka Dot Pie is just the way any chef would make it. Follow this extremely simple and quick way to make this Chocolate Polka Dot Pie and WOW your friends and family!

A very easy to make chocolate Chip Peanut Pie with lots of great flavors in it.This Chocolate chip Peanut Butter Pie is so easy to make that you can make this even with your kids.15 mintues & your Chocolate Chip Peanut Butter Pie is

Chocolate Silk Pie is easy to make. Chocolate Silk Pie gets its taste from chocolate mixed with vanilla and milk. Chocolate Silk Pie is loved by kids all over the

Combine pudding mix and milk in 4-cup glass measure. Cook at MEDIUM 7 to 8 1/2 minutes, or until pudding is thickened; stir twice. Cool 5 minutes; fold in marshmallows and nuts. Turn into prepared crust; chill until

Filling: In a saucepan, mix together sugar, egg, salt, cocoa and flour. Add milk and vanilla. Cook until thickened. Pour into baked pie shell. Meringue: Beat egg whites until frothy. Gradually add sugar, then vanilla and salt. Beat until stiff peaks ..

This simple recipe of Raisin Chocolate Pie is sure to make you its hardcore fan! Sample this flavorsome Raisin Chocolate Pie-which is a warn treat for every palate! Enjoy

In a saucepan, combine sugar, cornstarch and cocoa. Whisk in cold milk. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil and stir 3 minutes. Remove from heat, stir in vanilla. Remove to a bowl, cover surface with plastic ..

This simple recipe of Chocolate Marshmallow Pie is sure to make you its hardcore fan! Sample this flavorsome Chocolate Marshmallow Pie -which is a warn treat for every palate! Enjoy

Peppermint pie is chocolate shell is a strawberry and mint flavored pie prepared with gelatin and crushed peppermint candies. Made creamy with whipped cream ,the pie has double delights in the filling as well as the chocolate shell. The ppermint pie in ..

DISSOLVE gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes. Pour into crust. Chill until firm, about 2 hours. MELT margarine with chocolate; cool. Spread over pie. Chill until ..

–  Prehea (175 °C). t oven to 350 °F –  In a bowl, combine pie crust ingredients. Press into a 9-inch (22 cm) pie plate and bake 10 minutes. Remove and let stand to cool. –  In a separate bowl, whip cream cheese until light, then add chocolate ..

Mix sugar, cocoa and melted margarine well. Add remaining ingredients and beat. Pour into unbaked pie shell. Sprinkle chopped pecans on top. Bake at 325° for about 45 minutes or until

Combine sugar, salt and corn syrup in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Boil 2 minutes. Remove from heat. Add chocolate and butter; stir until melted. Cool. Gradually pour chocolate mixture over the eggs, mixing ..

Combine chocolate pudding mix and milk in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; then stir in brandy and vanilla flavoring. Allow to cool for 5 to 10 minutes. Transfer to pastry shell. Decorate with ..

Into a mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 1 cup buttermilk. Beat on medium speed for 2 minutes. Scrape down bowl. Add 1/2 cup buttermilk, eggs and vanilla. Beat additional 2 minutes ..

Cut angel food cake into 3 layers. Blend chocolate pudding mix, cream, milk and instant coffee; beat for 1 minute or until thick enough to spread. Fill cake layers; garnish with chocolate shot or curls. Freeze until ready to

Thoroughly mix 1/2 cup sugar, the gelatin, and salt. Add milk, chocolate. Heat and stir over low heat till chocolate melts and gelatin dissolves; gradually add to yolks, mixing well. Add vanilla. Chill, stirring occasion-ally, till partially set. Beat whites ..

Cut cake into 1-inch cubes. Place half the cake cubes in 13 x 9-inch cake pan. Combine pudding mix and milk;beat until smooth and slightly thickened. Blend in sour cream. Pour half the pudding mixture over cake cubes; spoon half the pie filling over pudding ..

Ice Cream Angel Cake has a lovely taste. Ice Cream Angel Cake gets its taste from angel cake mix mixed with ice cream and whipped cream topping. Ice Cream Angel Cake is inspired by many restaurants throughout the

Prepare and bake angel cake according to package directions. Cool thoroughly. Whip cream with the sugar, coffee, and vanilla till mixture will hold in peaks. Frost top and sides of cake. Garnish with chocolate shot or toasted almonds. Or buy a 10 inch tube ..

Place half the cake in a 9x9x2-inch pan. Reserve 1/3 cup cherry filling; spoon remainder over cake. Top with remaining cake. Combine pudding mix, milk, and sour cream; beat smooth; spoon over cake. Chill 5 hours. Cut in 9 squares. Garnish with

Adjust oven rack to lowest position. Heat oven to 375°. Prepare cake batter according to package directions. Measure 4 cups batter into separate bowl; gradually fold cocoa into this batter until well blended, being careful not to deflate ..

GETTING READY 1. Adjust oven rack to lowest position and let it heat to 375°. 2. As per package directions prepare cake batter. MAKING 3. Into separate bowl measure 4 cups batter gradually fold cocoa into this batter until well blended, being careful not to ..

Beat egg whites till soft peaks form; gradually add sugar, beating to stiff peaks. Beat egg yolks till thick and lemon colored. Fold egg yolks, lemon peel, and lemon juice into egg whites. Fold in whipped cream. Pour into refrigerator tray; freeze firm. Serve ..

Beat egg whites till soft peaks form; gradually add sugar, beating to stiff peaks. Beat egg yolks till thick and lemon colored. Fold egg yolks, lemon peel, and lemon juice into egg whites. Fold in whipped cream. Pour into refrigerator tray; freeze firm. Serve ..

Sift flour with 3/4 cup sugar 4 times. Beat egg whites with cream of tartar, salt, and vanilla till stiff enough to form soft peaks but still moist and glossy. Add the remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat until meringue holds ..

GETTING READY 1) Preheat oven to temperature of 275 degrees. MAKING 2) To make the pie plate for meringue shell, fit a strip of foil measuring 15x2-inches into a pie plate of 9-inches. On each end, leave a 2-inch overhang. This will make it easy to remove ..

Melt the chocolate chips and sugar in double boiler, remove from fire. Add 3 beaten egg yolks. Cool for 5 minutes, then fold in 3 stiffly beaten egg whites. Add whipped cream. Break small chunks of angel food into large shallow baking dish. Cover with ..

Whip the egg whites until very fluffy. Add the cream of tartar, then the sugar gradually. Sift the flour and salt together 4 times. Fold into the egg whites. Add the vanilla. Fold into an angel food cake pan (do not grease). Bake in a preheated 375°F ..

Preheat oven to 375°F (190°C). In a small mixer bowl, beat egg yolks with electric mixer on high speed until very thick and lemon-colored, about 5 minutes; set aside. In a large mixer bowl, beat egg whites until foamy. Add cream of tartar; beat until soft ..

Sift together 1/2 c of flour, the cocoa, and 1/4 c of sugar 4 times. Sift remaining 1/2 c flour 4 times. With a wire whisk, hand beater, or electric beater at high speed, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until ..

Combine frosting mix and whipping cream. Cover and chill 1 hour. Cut a 1 inch slice from top of cake; set aside. With knife parallel to cake sides, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove ..

GETTING READY 1) Pre heat the oven by setting it to a moderate temperature. MAKING 2) Take a bowl and mix the first five ingredients in it. 3) Sift it for a total of four times. 4) Cool the milk and add it very slowly to the mixture while beating ..

Suntan Angel food cake…delicious chocolate cake made easy. Learn the tips to baking the perfect cake, with minimal effort. Begin

GETTING READY 1) Pre heat the oven by setting it to a moderate temperature. MAKING 2) Take a bowl and whip the egg whites until stiff and frothy. 3) Add cream of tartar before folding in the flour and sugar in. 4) The flour needs to be sifted four times ..

GETTING READY 1) Preheat oven to temperature of 350 degrees. 2) Use non-stick cooking spray to coat 6 individual angel pans of 6 ounces each. MAKING 3) To make the cakes, whisk together the hot coffee, cocoa and vanilla in a small bowl. Whisk till the ..

Prepare the lemon pudding by combining the 1 oz. pudding mix with 2 cups of milk. Beat for 2 minutes, cover, and refrigerate overnight. (To speed things up, you may cool this quickly in the freezer.) When ready to assemble the angel cake, remove the chilled ..

A Classic - angel food cake, so pretty and so easy and

GETTING READY 1. Pre-heat the oven at 350° C. MAKING 2. In a bowl, take egg yolks. Beat it vigorously until it becomes thick and is lemon in colour. 3. Add cold water and beat it again until it is of a thick consistency. 4. Add sugar, little by little ..

Preheat oven to 450°. In large mixer bowl, combine egg whites, the 1 1/2 cups sugar, the cream of tartar, and the 1/2 teaspoon salt. Beat at high speed of electric mixer to very stiff peaks, about 15 minutes. Spread on bottoms and sides of two 9-inch pie ..

GETTING READY 1) Preheat oven to temperature of 450 degrees. MAKING 2) With an electric mixer, beat the egg whites till they are foamy and then add the cream of tartar and ¾ teaspoon of salt. 3) Gradually add ¾ cup of sugar and beat till stiff peaks start ..

Heavenly Angels has a supreme taste. Heavenly Angels gets its taste from chocolate mixed with coconut. Heavenly Angels is loved by kids across the

Preheat oven to 350°. Combine lemon pie filling and angel food cake mix. Spoon into a 13x9x2-inch baking pan coated with cooking spray. Bake 30 minutes. If desired, bars can be topped with chopped nuts or coconut before

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) Make the lemon pie filling as per directions on its packet using 1/2 cup orange juice instead of 1/2 cup water. 3) Add in orange and lemon rind, mix well and allow it to rest at room temperature. 4) Set ..

Line 9-inch tube pan with waxed paper. Remove brown crusts from cake; tear into bite-sized pieces. Fold lemon pie filling into whipped cream; fold in candy lightly. Alternate layers of lemon mixture and cake in prepared pan, beginning and ending with lemon ..

Dissolve the gelatin in water, add 1 package strawberries and lemon juice. Chill till partially set. Prepare chiffon pie filling according to package directions. Fold into gelatin. Fold in cake cubes. Spread in a 13x9x11/2 inch baking dish. Chill till ..

Prepare pudding and pie filling as directed on package for pudding. Cool. In chilled bowl, beat whipping cream until stiff. Fold extract, whipped cream and pineapple into pudding. Spread cake pieces in oblong pan, 13 X 9 X 2 inches. Spread pudding mixture ..

1. Make and bake angel-food-cake mix in tube pan as package label directs. Cool cake; place on large cookie sheet. 2. Start heating oven to 350°F. 3. Meanwhile, make meringue: Beat egg whites with salt until frothy; then gradually add sugar, 2 tablespoons ..

1. Make and bake angel-food-cake mix in tube pan as package label directs. Cool cake; place on large cookie sheet. 2. Start heating oven to 350°F. 3. Meanwhile, make meringue: Beat egg whites with salt until frothy; then gradually add sugar, 2 tablespoons at ..

Bake cake mix as directed on package. Cool. Place cake on serving plate. Stir together light cream and creme de cacao. With narrow 5-inch skewer, punch several holes of various depths in cake; pour cream mixture into holes. In chilled bowl, beat whipping ..

Preheat oven to 350°F. Line two 15 1/2 x 10 1/2 x1 inch jelly-roll pans with aluminum foil. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350°F for ..

1. Preheat oven to 350°F. Line two 15 1/2 x 10 1/2 x 1-inch jelly-roll pans with aluminum foil. 2. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles. Bake at ..

Preheat oven to 350ºF. Line two 15-1/2x10-1/2x1-inch jelly-roll pans with aluminum foil. Prepare cake mix as directed on package. Divide and spread evenly into pans. Cut through batter with knife or spatula to remove large air bubbles. Bake 15 minutes or ..

MAKING 1) On a clean working table, place the cake, smooth side up. 2) Using a sharp knife, cut the cake horizontally into 3 even layers, in sawing motion and set aside. 3) In large mixer bowl, beat cheese on medium speed for 3 minutes, or until smooth, stir ..

Prepare lemon pie filling as directed on package except reduce total liquid by 1/2 cup and substitute orange juice for 1/2 cup of remaining liquid. Cool. Stir in orange and lemon rind. Take out and set aside 1/2 cup of this mixture to use on top of ..

Angel Drift Shell: Combine 3 tablespoons margarine with 1 tablespoon milk and heat just to melt margarine. Stir in 54 cup confectioners' sugar. Mix in 1 1/2 cups fine grated coconut. Spread mix in 9 inch pie pan. Chill well. Fill with scoops of different ..

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1 /3 of the pudding mixture. Repeat layers 2 times. Refrigerate at least one hour. Top ..

Follow recipe for Angel Food Cake. Substitute four 9-inch layer cake pans for tubed pan. Lightly grease bottoms and line with waxed paper. Divide batter equally among the pans. Bake at 325°F 25 to 30 minutes, or until cake tests done. Meanwhile, prepare ..

GETTING READY 1) Preheat moderate oven (350°F.) MAKING 2) Beat egg whites with salt till fluffy. Gently add sugar and beat till the mixture forms a peak. 3) Stir in vanilla. 4) Combine crumbs, baking powder, coconut, and nuts. 5) Fold into egg-white ..

Angel Food Doughnuts! This delicious doughnut is a great choice for a snack. Flavored with vanilla and nutmeg, this goes great topped with whipped cream. You could also choose to serve it topped with chocolate sauce or simply dusted with sugar and cinnamon.

In mixer bowl, beat egg whites with cream of tartar until soft mounds form. Gradually add 1/2 cup sugar, beating until stiff peaks form; set aside. In another mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. Measure milk in 1-cup measure and ..

Sift flour, cocoa, and powdered sugar into a bowl; set aside. In large bowl of an electric mixer, beat egg whites, cream of tartar, and salt at high speed until foamy. Gradually add granulated sugar, about 2 tablespoons at a time, beating until mixture holds ..

MAKING 1) In a pan, on high heat, cook sugar and water, till a candy thermometer registers a temperature of 230-234 degrees. 2) In a bowl, combine the beaten eggs and salt. 3) In this, add the sugar-water mix. Beat the mix, until thick. 4) Cool well. 5) To ..

For all those who love chocolate based recipe,come try my Chocolate cream cheese pie.Chocolate cream cheese pie made from unsweetened baking chocolate.Make my Chocolate Cream Cheese pie & tell me how you liked

This deliciously rich Heavenly Chocolate Pie , is great to serve for any occasion. One of the most popular desserts ever, this Heavenly Chocolate Pie will not only impress your guests, but will entertain you as well!

This fresh and raw blueberry chocolate pie is made from fresh and organic blueberries. Prepared with an almond and date crust, this raw blueberry pie is as good and healthy as it is

Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan; stir well. Combine milk and egg yolks; beat with a wire whisk 1 to 2 minutes or until frothy. Gradually stir into sugar mixture, mixing well. Cook over medium heat, stirring con-standy, until ..

Looking for a great way to end the meal with, try out this Mocha Chocolate Pie - a wonderful dessert treat! Follow this relatively easy recipe for Mocha Chocolate Pie and I bet, this will soon be your favorite!

Chocolate Ice Cream Pie is served as dessert. Chocolate Ice Cream Pie is an American cuisine and gets its taste from strawberry and vanilla ice cream mixed with cream. Chocolate Ice Cream Pie is love by many across the

Minute Chocolate Pie has a luscious taste. Minute Chocolate Pie gets its taste from eggs mixed with cornstarch and cream flavored with vanilla. Minute Chocolate Pie is inspired by many cafeterias

Combine flour, sugar replacement and salt in top of double boiler. Blend in milk slowly. Cook until thickened. Add beaten egg yolks and cook 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla extract. Cool. Add sliced bananas and ..

1. Sift flours and icing sugar together. Rub in butter and add lemon juice. Stir in enough water to form a dough. Wrap in greaseproof paper and refrigerate for 1 hour. 2. Beat brown sugar, flour, corn syrup, butter and eggs together, 3. Preheat oven ..

Love Chocolate pie?A must try chocolate cream cheese pie served with sumptuous quantity of vanilla ice cream.chocolate cream cheese pie with unsweetened

Orange Chocolate Pie is loved by kids. Orange Chocolate Pie gets its taste from evaporated milk and lemon juice. Orange Chocolate Pie is inspired by many restaurant

Advance preparation: Cook one 3 3/4 or 4 ounce package regular chocolate pudding mix according to package directions for pie; cover surface with waxed paper and cool. Prepare one 3 5/8 or 3 3/4 ounce package instant vanilla pudding mix according to package ..

Chocolate pie deluxe is a creamy chocolate dessert pie made with graham cracker crust. Filled with a cooked mix of marshmallows, chocolate, whipping cream and milk, the chocolate pie deluxe is frozen and served with garnishing of slivered

Who doesn't love this Chocolate Nesselrode Pie rich with cherries, almonds and heavy cream. Here's a simple recipe for you to try your favorite Chocolate Nesselrode Pie and to enjoy every bite to take in!

Place candy bars and water in top of a double boiler, bring water to a boil. Reduce heat to low, cook until candy bars melt. Cool about 20 minutes. Gradually fold in whipped topping. Spoon into pastry shell. Chill 8

Combine first 4 ingredients, beat at medium speed of an electric mixer until well blended. Stir in chocolate morsels and pecans. Pour mixture into pastry shell, bake at 350° for 30 minutes. Serve with ice cream, if