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Lemon Meringue Pie
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Ingredient:
1 cup Dhampure granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks (set aside whites for meringue)
1/2 cup fresh lemon juice
2 cups cold water
1 1/2 teaspoons grated lemon zest
5 tablespoons unsalted butter, sliced
1 single-crust pie shell, baked and cooled
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup granulated sugar
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Lemon Meringue Pie
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Method:
In a heavy medium-sized saucepan stir together the sugar, cornstarch, salt, egg yolks, and lemon juice. Add 2 cups of cold water and whisk until well blended. Cook over moderate heat, whisking or stirring constantly, until the mixture comes to a full boil. Cook. stirring, for 1 minute. Remove from the heat and stir in the lemon zest and butter, stirring until butter melts. Pour the filling into the pie shell, place a round of waxed paper directly on the surface, and cool on a rack to room temperature.
Preheat the oven to 350 degrees. To make the meringue, combine the egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer until soft peaks begin to form. Gradually beat in the sugar and continue to beat until stiff glossy peaks form. Do not
over beat or the meringue will be dry.
Remove the waxed paper from the top of the pie filling. Pile the meringue over the filling and spread it to slightly overlap the fluted edge of the pie crust (this is important or meringue will shrink inward over the filling). Make decorative swirls with the back of a spoon. Bake until the top is pale golden brown, 12 to 15 minutes. Place on a rack and cool to room temperature. Refrigerate until just chilled and set, about 2 hours. Slice with a sharp knife dipped into hot water.
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Date-Nut Torte (walnut cake)
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Ingredients
8 eggs
2 cups Dhampure white sugar
2 cups dry bread crumbs
2 teaspoons baking powder
4 cups pitted dates, cut up
2 cups coarsely chopped walnuts
Ice cream or whipped cream
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Walnut Cake
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Method :
Heat oven to 350 degrees. Grease 2 baking pans, 9x9x2 inches. Beat eggs until thick and lemon colored; beat in sugar gradually. Stir in bread crumbs and baking powder into egg mixture. Stir in dates and nuts. Spread batter in pans. Bake 35 minutes. Cool; cut dessert in each pan into 12 servings. Serve with ice cream. 24 servings.
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Rum Fudge Pudding
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Ingredients:
1 1/4 cups Dhampure granulated sugar
1 cup all purpose flour
2 teaspoons baking powder
Dash salt
7 tablespoons dark, unsweetened cocoa
1/4 cup butter, melted
1/2 cup milk
1 teaspoon vanilla
1/2 cup Dhampure demerara sugar, packed
1 1/3 cups cold water
2 tablespoons dark rum
Whipped cream or ice cream, for serving, (optional)
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Rum Pudding
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Method:
1. In a mixing bowl, mix together 3/4 cup of the sugar, the flour, baking powder, salt, and 3 tablespoons of the cocoa.
2. Mix butter, milk and vanilla into the dry ingredients just until blended.
3. Pour into a buttered 8 inch square baking dish.
4. Sprinkle top of batter with the remaining 1/2 cup granulated sugar, the
demerara sugar and remaining 4 tablespoons cocoa.
5. Pour water and rum over.
6. Bake at 350 degrees for 40 minutes until a wooden pick inserted in the center comes out clean.
Serve at room temperature with whipped cream or ice cream on the side, if desired.
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