KITTENCAL'S NO MORE WATERY MERINGUE
Using this method will prevent your meringue from "weeping" and will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.
Provided by Kittencalrecipezazz
Categories Pie
Time 10h
Yield 1 pie
Number Of Ingredients 7
Steps:
- In a saucepan, blend the cornstarch with the water.
- Add the boiling water, and cook, stirring until clear and thickened.
- Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
- With an electric mixer, at high speed, beat the egg whites until foamy.
- Gradually add in the sugar; beat until stiff, but not dry.
- Turn the mixer to low speed; add in the salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn the mixer onto high again; beat well.
- Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
- Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
NO WEEP, NO SHRINK MERINGUE
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
Provided by grandma2969
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
KITTENCAL'S FAMOUS BARBECUE SAUCE FOR CHICKEN AND RIBS
This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h5m
Yield 2 1/2 cups (approx)
Number Of Ingredients 14
Steps:
- Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
- Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
- Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
- Cool to room temperature then cover and refrigerate for 24 hours or more before using.
Nutrition Facts : Calories 805.8, Fat 24.7, SaturatedFat 3.2, Sodium 3367.4, Carbohydrate 151.2, Fiber 4.8, Sugar 134.6, Protein 6.6
MILE HIGH TOASTED MERINGUE
This recipe comes from "Miss Patti's Cook Book" that I recieved from my wonderful partner during the Regional Swap. Apparantly Miss Patti and her family run a resturant in Tennessee and this meringue is used on her signature pies. She states she made them tall as she wanted people to stop and look. She also had trouble with pies weeping until she tried this recipe that is just a little differant in that it uses baking powder instead of cream of tarter. Serving size is a guess as it depends on the size of your pie slices.
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 3
Steps:
- Beat egg whites with baking powder until stiff.
- Add sugar and blend well.
- Cover pie with mixture, making sure to seal the filling to edge of crust or pie will weep. Brown in oven about 15 minutes.
Nutrition Facts : Calories 57.1, Sodium 50.2, Carbohydrate 12.7, Sugar 12.6, Protein 1.8
MERINGUE TOPPING... YOU DON'T WEEP, IT DOESN'T EITHER!!
My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL) with the meringue, either it shrank, weeped or my crust was too thin. So I finally looked up a "how to" for meringue. This recipe and directions have really helped me and now my pies are beautiful every time! Read through the steps before starting to be sure you will not miss any. Recipe by Sherry Tomfeld, web
Provided by Amber C.
Categories Low Cholesterol
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- In a small saucepan mix the cornstarch and cold water thoroughly.
- Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
- When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
- Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
- Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
- Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
- Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
- Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
- Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
- When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
- Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
- If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.
Nutrition Facts : Calories 47, Sodium 21, Carbohydrate 10.5, Sugar 9.5, Protein 1.4
KITTENCAL'S WHITE CAKE
7-Up or Sprite is the secret ingredient that takes this cake to another level, do not allow the soda to go flat pour right from the bottle or can --- this cake bakes out beautiful with no dark over cooked edges --- I recommend to use diet soda regular is too sweet but regular will work fine also ---this also may be baked in two 8-inch round cake pans and it makes the perfect wedding cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F (set oven rack to second-lowest position).
- Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
- Beat at medium speed for 2 minutes more.
- Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
- Bake for about 30 minutes or until cake tests done.
Nutrition Facts : Calories 278.8, Fat 14.5, SaturatedFat 3.7, Cholesterol 10, Sodium 318.4, Carbohydrate 34.1, Fiber 0.4, Sugar 24.1, Protein 3.5
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