Bevs Gone With The Wind Recipes

BEV'S GONE WITH THE WIND

Steps:

• 1. Add milk and marshmallows to pan and melt over medium heat. Stir and do not burn. Let mixture completely cool (set in freezer if needed to cool faster)
• 2. CRUST: Mix graham crackers crumbs, sugar and melted butter in another bowl. Save 1/2 cup or more for topping. Put crust mixture in the bottom of a 9x13 pan and press down to form a bottom crust.
• 3. Whip the whipping cream till stiff peaks form, do not add sugar. Add marshmallow mixture, nuts and drained pineapple to the whipped cream. Stir and put into pan over crust. Sprinkle topping over top.
• 4. Let set in refrigerator for one hour to set up. When ready to serve, stand back. Everyone will cut and serve them selves. We had 5 for dinner and 2 extra pieces for later that day..This did not last the night.

GONE WITH THE WIND DESSERT

Steps:

• 1. In a small bowl, sprinkle gelatin over water let stand for 1 minute set aside.2. In a 1-quart saucepan, beat egg yolks well. Stir in 1 cup splenda and heavy cream. Stirring constantly over medium heat, bring to a boil and boil for 2 minutes. Remove from heat. Add gelatin mixture and vanilla stir until gelatin is dissolved. Pour into a large bowl cover and chill for 1 hour or until mixture mounds when dropped from a spoon.3. In a small bowl, mix graham cracker crumbs, 3 tablespoons splenda and butter. Reserve 1/3 cup for topping. Pat remaining crumb mixture into a 2-quart oblong baking dish.4. In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold whipped cream then egg whites into custard. Pour into dish, sprinkle with reserved crumb mixture. Chill for 3 hours or until set.

GONE WITH THE WIND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more.
• Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture.
• Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan.
• Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

GONE WITH THE WIND DESSERT

Steps:

• In a small bowl, sprinkle gelatin over water let stand for 1 minute set aside.In a 1-quart saucepan, beat egg yolks well. Stir in 1 cup sugar and milk. Stirring constantly over medium heat, bring to a boil and boil for 2 minutes. Remove from heat. Add gelatin mixture and vanilla stir until gelatin is dissolved. Pour into a large bowl cover and chill for 1 hour or until mixture mounds when dropped from a spoon.In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar and butter or margarine. Reserve 1/3 cup for topping. Pat remaining crumb mixture into a 2-quart oblong baking dish.In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold whipped cream then egg whites into custard. Fold in bananas. Pour into dish, sprinkle with reserved crumb mixture. Chill for 3 hours or until set.