My Favorite Recipes and other things...
Meringue Pie
Shell:
Heat oven to 275*
Generously butter 8' or 9' pieplate.
Beat 2 egg whites and 1/4 teaspoon cream of tartar in small mixer bowl until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time continue until stiff and glossy. Do not under beat. Spoon into pieplate pressing meringue against bottom and sides. Bake 45 minutes. Remove from oven, finish cooling away from draft.
Meringue for pie:
8' pie
2 egg whites
1/4 teaspoons cream of tatar
1/4 cup sugar
1/4 teaspoon vanilla
9' inch pie
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar one tablespoon at a time. Continue beating until stiff and glossy do not underbeat. Beat in vanilla. spoon meringue onto hot pie filling, carefully sealing merinque to edge of crust to prevent shrinking or weeping.
Bake until delicate brown. About 10 minutes. Cool away from draft.
note:
I've only made this with homemade lemon pudding, but you can use store bought for pies.
Chocolate Swirl Cheesecake
filling:
3 packages of cream cheese, (8 oz each)
1 1/4 cups granulated sugar
1 cup nonfat sour cream
1 tablespoon flour
2 teaspoons vanilla extract
2 large eggs
2 squares semisweet chocolate , melted
crust:
1 cup chocolate wafer crumbs
1 tablespoon butter or margarine melted
Preheat oven to 325*F. To prepare crust, in a small bowl, combine crumbs and butter. Mix well. Press into bottom of an 8 inch springform pan. Wrap outside of pan with heavy duty foil. Set aside. In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese and sugar for 2 minutes. Beat in sour cream, flour, and vanilla. Add the eggs, 1 at a time, beating well after each addition. Transfer 1 1/2 cups of batter to a small bowl. Stir in chocolate. Spread half of vanilla batter over crust. Top with half of chocolate batter. Spoon remaining vaniila batter over chocolate. Top with remaining chocolate batter. Using a knife, gently swirl batters together. Place pan in a shallow roasting pan; add enough boiling water to come half way up sides of springform pan. Bake until just set, about 75 minutes. Place pan on a wire rack and cool to room temperature. Cover and chill for 4 hours.
note:
This is one of my favorite recipes. I LOVE CHEESECAKE!
You can also use graham crackers in place of the chocolate wafers.
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