Fold in sour cream. Pour into pie crust; set aside. Preheat oven to 325F (165C). Prepare Mile-High Meringue. Spoon meringue on top of pie, spreading to seal completely. Bake 20 to 30 minutes until golden brown. Makes 8 servings.
Mile-High Meringue
In a saucepan, combine cornstarch, 3 tablespoons sugar, salt, orange juice and water. Cook and stir over medium heat until clear and thickened. Set aside to cool. In a bowl, beat egg whites until soft peaks form. Gradually add cooled cornstarch mixture, beating until mixture thickens. Gradually add 6 tablespoons sugar, beating until soft peaks form, 5 to 8 minutes.
DESSERTS
Be a “Supermom” by filling your home with the tempting aroma of freshly baked cookies. The smell says “welcome.” In this chapter you’ll find chewy cookies, bar cookies and many others. Our favorites, however are in the Master Mixes section—SLICE & BAKE COOKIES in a variety of flavors.
If you’re looking for a way to introduce cooking to your children, COOKIE MIX is made to order. Success right from the beginning will motivate them to move on to more challenging mixes. And there will be very little mess!
Children might have the right idea when they eat main dishes sparingly to save room for the finishing touch—dessert! A meal without a dessert is like a kitchen without a sink. Desserts such as puddings or fruit-filled desserts even add nutrition to a meal.
When planning your menus, include desserts that will complement the meal. For example, serve a light dessert such as Lemonade Ice Cream Dessert with pasta or another substantial food.
Need a spectacular dessert for a special occasion? Try the Cookie Crust Fruit Tart. In addition to being beautiful, it is delicious and easy. Check the Cakes and Pies sections for other great finales.
APPLE-WALNUT COBBLER
Real “comfort” food—especially if you top it with ice cream.
4 cups peeled, cored and sliced apples
1/2 cup sugar
1/2 teaspoon cinnamon
3/4 cup coarsely chopped walnuts
2 cups QUICK MIX, page 21
3 tablespoons sugar
1 egg, slightly beaten
1 cup milk or water
Variation
Cherry Cobbler—Omit apples, sugar, cinnamon and walnuts. Drain and reserve liquid from 1 ( 16-oz.) can red, sour, pitted cherries. Combine 2 tablespoons flour, 3/4 cup sugar and 1/8 teaspoon salt. Stir in reserved cherry juice. Fold in cherries and 1 teaspoon almond extract. Make cobbler mixture, reducing milk or water to 6 tablespoons; add 1 teaspoon almond extract. Bake at 425F (220C) 25 minutes.
Preheat oven to 325F (165C). Grease an 8-inch-square pan. Place apples in bottom of pan. Combine sugar, cinnamon and walnuts in a bowl. Sprinkle over apples in pan, reserving 1/4 cup for topping.
In a bowl, thoroughly combine QUICK MIX and sugar. Combine egg and milk or water in a small bowl. Add all at once to dry ingredients. Blend. Spread dough evenly over top of apple mixture. Top with remaining cinnamon-sugar mixture. Bake about 45 minutes, until light brown. Cut into squares. Makes 8 to 10 servings.
PEACH COBBLER
Try other fruits in this basic cobbler as they are in season or according to your personal taste.
1/4 cup butter or margarine, melted
3 cups fresh peaches, sliced or 1 (28-oz.) can peaches, drained
1/2 teaspoon nutmeg
1 pkg. SNACK CAKE MIX, page 24
1 teaspoon cinnamon
3/4 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla or almond extract
Preheat oven to 350F (175C). In an 11” x 7” baking pan put melted butter or margarine, peaches and nutmeg. Stir to coat peaches. In a medium mixing bowl, combine SNACK CAKE MIX, cinnamon, milk, vegetable oil, egg and vanilla or almond extract. Pour over fruit mixture in pan. Bake for about 30 minutes or until cake is set. Makes 8 servings.
We’ve used most fresh fruit in season, including nectarines, plums, and berries.
OUR BEST BROWNIES
We had no trouble getting our family to test this recipe.
1/4 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon vanilla extract
2-1/4 cups BROWNIE MIX, page 14
1/2 cup chopped nuts
Brownie Toppers, below
Brownie Toppers
Chocolate Topper
Sprinkle 1 (6-oz.) package chocolate chips over warm brownies. Warm in oven until melted. Spread evenly. Sprinkle with more chopped nuts.
Coconut-Pecan Topping Combine 1/3 cup sugar, 1/3 cup evaporated milk, 1 beaten egg yolk and 3 tablespoons butter or margarine. Stirring constantly, cook 5 minutes, until mixture comes to a boil. Remove and stir in 1/4 teaspoon vanilla, 2/3 cup coconut and 1/2 cup chopped pecans. Cool 10 minutes. Spread on cooled brownies.
Preheat oven to 350F (175C). Grease and flour an 8-inch-square pan. Combine melted butter or margarine, eggs, vanilla and BROWNIE MIX. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Sprinkle or frost with Brownie Topper of your choice. Cut into 2-inch bars when cool. Makes 16 brownies.
Bittersweet Frosting
Combine 1-1/2 cups powdered sugar, 1/2 cup butter and 1/2 cup evaporated milk. Cook 7 to 10 minutes, until temperature reaches 230F (110C). Cool. Beat until stiff; spread on cooled brownies. Melt 2 (1-oz.) squares unsweetened chocolate and spread over topping.
Marshmallow Surprise
Prepare 1/2 recipe Chocolate Icing, page 286. Sprinkle 1-1/2 cups miniature marshmallows over warm brownies. Warm until melted, about 2 to 3 minutes. Cool. Frost with icing.
BROWNIE ALASKA
Prepare it ahead of time for a spectacular but simple dessert.
1 quart vanilla ice cream, softened slightly
2 cups BROWNIE MIX, page 14
4 eggs, separated
2 tablespoons water
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped walnuts
1/2 cup sugar
Variation
Substitute mint chocolate chip or peppermint ice cream for vanilla ice cream.
Line an 8-inch bowl with foil. Pack ice cream into bowl and freeze until very firm. Preheat oven to 350F (175C). Grease an 8-inch-round cake pan. Line pan with wax paper. Grease wax paper. In another medium bowl, combine BROWNIE
