Egg Whites Whipping Stages

Frothy
Large, uneven air bubbles

Begins to Hold Shape
Air bubbles are fine and compact (color is now white)

Soft Peak
Tips of peaks fall over as wire mixing whip is removed.

Almost Stiff
Sharp peaks from where the wire mixing whip is removed, but whites are actually soft.

Stiff, But Not Dry
Sharp, stiff peaks form when wire mixing whip is removed. Whites are uniform in color and glisten.

Stiff and Dry
Sharp, stiff peaks form when wire mixing whip is removed. Whites are speckled and dull in appearance.

Tip:
Make sure eggs are room temperature. Also, ensure that the mixing bowl is clean and dry.

Berry Bliss Cake

1 3.4 oz pkg. instant vanilla pudding
3/4 cup cold milk
1 1/2 thawed whipped topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 10.75 oz pkg. frozen pound cake, cut into 3 layers
1/4 cup orange juice

Beat pudding mix and milk with whisk for 2 minutes. Stir in 1 cup whipped toppings. Combine berries; reserve 1/2 cup.

Brush cake layers with orange juice; stack on a cake plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining berries and whipped topping.

Refrigerate for 4 hours prior to serving.

Makes: 8 servings

Prep Time: 20 minutes (plus 4 hours to refrigerate)

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Simple Dessert Tray

So, it is your job to bring a desert. Do you take an unhealthy baked item or a healthy fruit alternative? This can be a difficult decision.

But there is a solution....

On a platter, arrange

Strawberries
Oreo Cookies

around a bowl of

Cool Whip.

That's it!

Perfect for church dinners or home parties when you are pressed for time.

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Fluffy Pudding Frosting

1 pkg. instant chocolate pudding
1 cup cold milk
1/4 cup confectioners sugar
1 tub (8 oz) whipped topping

Beat pudding mix, milk and sugar in a large bowl with a wire whisk about 2 minutes. Gently stir in whipped topping.
Spread onto prepared cupcakes or cake.

Store in refrigerator for up to 24 hours if not used immediately.

Makes 4 1/2 cups (approximately 36 cupcakes)

Prep Time: 15 minutes

Quick & Easy: Grilled Peaches

Ingredients:

Peaches
Honey
Sour Cream
Brown Sugar
Cinnamon


Slice peaches in half or quarters. Leave peel on. Drizzle or brush with honey and through on a hot grill.

While peaches are on the grill...

Mix sour cream, brown sugar and cinnamon in a small bowl. (I mix inside the sour cream container.)

Top peaches with the sauce or serve on the side.

Martha Washingtons

1 cup margarine, melted and cooled
1 (14 oz) can sweetened condensed milk
2 cups confectioner's sugar
2 cups pecans or walnuts, chopped
1 (14 oz) package sweetened flaked coconut
1 (20 oz) package melting dark chocolate, chopped

Combine all ingredients except chocolate; mix well and chill overnight. Roll into balls the size of marbles; set on wax paper-lined baking sheets or trays. Chill overnight a second time. Melt chocolate in a double boiler. Dip balls into chocolate and return to wax paper to cool.

Yield: 6 Dozen

Cookies 'N Cream Fudge

1 cup sugar
3/4 cup butter
1 (5 oz) can evaporated milk
2 (12 oz) packages white chocolate morsels
1 (7 oz) jar marshmallow cream
3 cups coarsely crushed cream-filled sandwich cookies, divided
Pinch of salt

Line a 9 in. square baking pan with aluminum foil; set aside. Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies and salt. Stir until morsels melt. Pour fudge into prepared pan. Gently press remaining 1 cup cookies into fudge. Cover and chill until firm. Lift uncut fudge in aluminum foil from pan; remove foil and cut fudge into squares.

Yields: 4 lbs

Buckeye Brownies

1 (19.5 oz) package brownie mix
2 cups confectioner's sugar
1/2 cup + 6 tbsp. butter softened, divided
1 cup creamy peanut butter
1 (6 oz) package semisweet chocolate chips

Prepare and bake brownie mix in a greased 9x13 baking pan according to package instructions. Allow to cool. Mix confectioner's sugar, 1/2 cup butter and peanut butter; spread over brownies. Chill for 1 hour. Melt chocolate chips and remaining 6 tbsp. of butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Allow to cool and cut into squares.

Makes 2-3 Dozen

Apple Cranberry Spice Cake

1 (18.25 oz) package spice cake mix
3 eggs 1 cup unsweetened applesauce
1/2 cup butter (softened)
1/2 cup water
1 cup dices, peeled apples
1 cup dried cranberries

Glaze:
1 tbsp. butter
1/4 cup water
2 cups confectioner's sugar (sifted)

Preheat oven to 350 degrees. Combine cake mix, eggs, applesauce, butter and water. Beat on low speed for one minute to blend, then on medium speed for two minutes. Stir in diced apples and cranberries. Spread batter evenly in 10-inch greased and floured bundt pan. Bake for 55-65 minutes or until a tester inserted in center comes out clean. Cool for 25 minutes in pan on wire rack and then remove cake and cool completely.

Glaze: In a saucepan, combine butter and water over very low heat until butter melts. Remove from heat and gradually add confectioner's sugar, stirring until smooth. Pour warm glaze over top of cake, letting it drip down the sides.

Serves: 12

Butter Frosting - Icing

6 Tbsp. Butter or Margarine
4 1/2 - 4 3/4 Cups Confectioner's Sugar
1/4 Cup Milk
1 1/2 Tsp. Vanilla

In large mixing bowl, beat butter or margarine until light and fluffy. Gradually add about half the confectioner's sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining confectioner's sugar, then additional milk, if necessary to make frosting of spreadable consistency.

*Frosts tops and sides of two 8 in. or 9 in. layers.

**For light chocolate frosting, add 2 tbsp. powdered cocoa.

Macadamia Chip Cookies

1 cup butter or margarine, soften
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle

In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Makes 5 1/2 Dozen

Chocolate Chip Pumpkin Bread

3 Cups All-Purpose Flour
2 Tsp. Ground Cinnamon
1 Tsp. Salt
1 Tsp. Baking Soda
4 Eggs
2 Cups Sugar
2 Cups Cooked or Canned Pumpkin
1 1/4 Cups Vegetable Oil
1 1/2 Cups Semi-Sweet Chocolate Chips

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, heat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 in. x 4 in. x 2 in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 Loaves

Strawberry Jam Bars

1/2 Cup Butter or Margarine, soft
1/2 Cup Packed Brown Sugar
1 Egg
1 Pkg. (10-1./4 oz) White Cake Mix
1 Cup Finely Crushed Cornflakes
1 Cup Strawberry Jam or Preserves
In a mixing bowl, cream butter and brown sugar until smooth. Add egg, mix well. Gradually add dry cake mix and cornflakes. Set aside 1 1/2 cups for topping. Press remaining dough into a greased 13 in. x 9 in. x 2 in. baking pan.
Carefully spread jam over crust. Sprinkle with reserved dough, gently press down. Bake at 350 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

Yield: 2 Dozen

Big Orange Fudge

Orange Marbled Fudge

1 1/2 tsp. + 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 oz.) vanilla or white chips
1 jar (7 oz.) marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease a 13 in. x 9 in. x 2 in. pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow cream until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.

Fantasy Fudge

3/4 Cups Parkay Margarine
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla

Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; mix until well blended. Cool.

Chocolate-Banana Parfaits (Low-Fat)

From: Kraft Food & Family

Prep. Time: 10 min.
Serves: 4

2 Cups cold fat-free milk
1 PKG. (4-serving size) Jell-O chocolate flavor, fat-free, sugar free instant reduced calorie pudding & pie filling
2 Bananas, sliced
3/4 Cup thawed Cool Whip lite whipped topping, divided

Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.

Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices and 1/2 cup of the whipped topping: top with remaining pudding and remaining whipped topping.

Refrigerate for at least 1 hour before serving.

*Cal. 150, Fat 2g. (sat 2g.), Chol. <5mg., Sodium 390mg., Carb 33g., Fiber 3 g., Sugars 18g., Protein 5g., Vit. A 6% dv, Vit. C 10% dv., Calcium 15% dv., Iron 6% dv.

Chocolate Lava Sundaes

Kraft Food & Family
Ready in 5 minutes.

1 Jell-O Chocolate Pudding Snack
2 Scoops-1/2 cup ea.
Ice Cream Planters Nuts (Optional)

Microwave pudding in microwavable bowl for 30 seconds. Pour over 2 bowls of ice cream.
*Top with your favortie Planters nuts for a crunch.

Serves 2