Makes: 16 cookies
3 large egg whites
Heat oven to 325 degrees F. Line 2 baking sheets with parchment.
Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
Using a small ice cream scoop, drop the batter in mounds (about 2 Tbsp. each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
1 cup apple juice
1 cup water, divided
2/3 cup sugar
1/2 tsp. cinnamon
1/8 tsp. cloves
2 cups fresh strawberries
2 8-oz ctn. strawberry yogurt
In a saucepan, combine apple juice, 3/4 cup water, sugar, cinnamon, and cloves
Makes 6-8 servings
1 1/4 cup Tang
1/3 cup instant tea mix (with or without lemon)
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 cup sugar
dash of salt
Mix all ingredients well. Store in a airtight container. Use 2 rounded teaspoons per 8 ounces of hot water. This tea is sometimes called Russian tea. Enjoy!
1 oz loose Earl Grey Cream Tea leaves
2 cups water
1 cup apple juice
2 oz pectin
3 cups sugar
Steep loose tea in 2 cups boiling water. Strain liquid into a preserving pan or suitable saucepan. Add juice and pectin. Boil hard for one minute. Stir in sugar and boil until jelly sets. Test by placing a little jelly in a small dish and let it cool. If it is still runny, continue to boil and test again. While jelly is boiling, sterilize jars and lids. Ladle jelly into sterilized jars and place lids and bands on jars. Listen for the tops to pop so you know your jars are sealed.
1/2 cup mayonnaise
1/2 onion diced small
Mix the onions together with the mayonnaise. It's best if this sits in the refrigerator overnight. Spread mixture on bread, place slice of tomato on top, sprinkle with Italian seasoning mix and enjoy. Very easy, but great flavor.
4 1/2 cups sugar
2 Tbsp butter
Heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves.
Bring to a low boil and boil for six minutes. Put chocolate bits, German chocolate, marshmallow cream, and nuts in a bowl.
Pour the boiling syrup over the ingredients. Beat until the chocolate is melted, then pour in a pan. Let stand for a few
hours before cutting. It is better the second day. Store in a tin box.
Roll out very thin and cut into desired shape. Brush with egg wash. Bake at 375 degrees for 10 minutes.
Beat cream cheese, sugar and flour in a small bowl. Add egg. Mix to blend. Stir in orange peel. Set aside.
Bread: 1 cup cooked pumpkin
Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans. Mix to blend.
Pour 1/4 of the bread batter into 2 greased and floured 7+1/2" x 2+1/3" loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filing. Bake at 325 degrees for 1+1/2 hours, or until bread tests done with a wooden toothpick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes two loaves.
4 pkgs. strawberry gelatin
2 c. boiling water
4 pkgs. frozen sliced strawberries, slightly thawed
1 pint heavy cream, whipped (or whipped topping)
2 angel food cakes, cut in cubes
Whipped cream or topping to decorate
Fresh berries to decorate
Dissolve gelatin in boiling water. Add partially thawed berries and allow to partially thicken. Fold in 1 pint whipped cream. Toss with cake cubes and place in a greased springform or large mixing bowl. Chill torte overnight. Turn out on platter and frost with whipped cream. Garnish with whole berries.
1/2 cup strawberry syrup
1/2 cup orange Juice
1 Tbsp. honey
1/2 tsp. orange zest
4 oranges, peeled and sectioned
1 lb. container fresh strawberries, sliced
1/2 cup champagne
In a small saucepan, combine strawberry syrup, orange juice, honey, and orange zest over medium heat. Bring to simmer and cook 5 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and cool 10 minutes; pour over fruit. Cover and refrigerate 1 hour. To serve, pour champagne over fruit mixture; stir gently. Garnish with fresh mint leaves, if desired.
1-1/2 boxes of Swanson reduced-sodium chicken broth
Martha Erwin was the fantastic guide we had on our Charleston trip. (See review starting on page 9.) One of the very many ways she made the trip special was by giving us this recipe. Some of the ladies enjoyed it while we were at the First Flush Festival at the Charleston Tea Plantation. Phyllis Clements has even said she might make it for the Covered Dish event. Another great reason to come to the Covered Dish on July 19th.
Another Recipe From Charleston
A bit after our return from the trip to Charleston, I received this recipe from Dawn Kubo. It was given to her by one of the desk clerks at our hotel. He said it was his specialty.
2 cups of all purpose flour
One of the dishes I brought to the Covered Dish Luncheon (in 2008) was Bacon Crackers. I have never had so many requests for a recipe. Here it is for those of you who couldn't attend or did not know who to ask for the recipe.
Club Email Address - TheRoyalteaClub@aol.com