Try These Recipes Quick Cooking Tips
Egg whites can be kept frozen for up to one year. Add them to a plastic container as you collect them for use in meringues, angelfood cake... 1 cup equals 7-8 egg whites.
 
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Below are Joan's fond family favourites from her cookbook
Desserts

Mocha Torte

Total cooking time: see below
6 EGGS, SEPARATED
1 CUP SUGAR
1 1/2 CUPS FLOUR
6 TBS. WATER
1 TSP. VANILLA

BEAT EGG YOLKS AND SUGAR, ADD WATER GRADUALLY, ADD FLOUR AND THEN VANILLA.
TO ALL, FOLD IN BEATEN EGG WHITES (SOFT STIFF).
DIVIDE INTO TWO ROUND CAKE PANS.
BAKE @ 350 F, 40-45 MINS.

1 LB UNSALTED BUTTER
1 LB ICING SUGAR
2-3 EGG YOLKS
3 TSP. COFFEE IN 1/2 CUP HOT WATER
  1. Beat butter and yolks.
  2. Add coffee and icing sugar alternately.
  3. Cool cakes.
  4. Split each layer in two.
  5. Spread icing evenly on four layers.
by Paula Outridge
ROYAL LEPAGE HÉRITAGE REAL ESTATE AGENCY
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