Cheese Souffle Sandwiches
6 slices bread
6 slices cheese
Hot cooked asparagus
3 egg yolks
1/4 c. mayonnaise
1/8 t. salt
Dash pepper
3 egg whites, stiffly beaten
Toast bread on one side. Place slice of cheese on untoasted side; broil until cheese is partially melted. Place 3 or 4 spears of hot asparagus (cooked) on top of each. Beat egg yolks until thick and lemon colored, add mayonnaise, salt and pepper. Fold in egg whites. Pile mixture on top of asparagus. Bake at 350 degrees for 15 minutes or until egg mixture is set. Serves 6.
Walnut Slices
1/2 c. butter
1 c. flour
1/2 c. coconut
1 1/2 c brown sugar
1 c. chopped walnuts
2 T. flour
1/4 t. baking powder
1/2 t. salt
2 eggs
1 t. vanilla
Work butter into flour until smooth. Spread over bottom of 9 x 12 inch pan. Bake at 350 degrees for 12 minutes. Mix remaining ingredients, pour over crust. Bake 350 degrees 20 to 25 minutes longer. When cool spread with icing made of:
1 1/2 c. confectioners sugar
2 T. butter
1 t. lemon juice
3 T. orange juice
1/2 c. chopped walnuts (to sprinkle on top of cookies)
Note: Cookies may be baked in 9 inch square pan, add a few minutes to baking time.
Coffee Crumb Cake
3 c. flour
1 1/2 c. sugar
4 t. baking powder
1 t. salt
1 t. nutmeg
1 t. cinnamon
2/3 c. Fluffo
2 eggs, well beaten
1 1/3 c. cooled coffee
3/4 c. chopped pecans or other nuts
Sift together flour, sugar, baking powder, salt and spices. Cut in Fluffo until mixture is coarse crumbs. Reserve 3/4 c, of this mixture for top of coffee cake. To the rest of the crumbs add beaten eggs and coffee; mix lightly. Pour into well greased cake pan 11 3/4 x 7 1/2 inches. Sprinkle top of cake with remaining crumb mixture and chopped nuts. Bake in moderate oven 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Makes 16 squares.
Note: Put new life in that Spring Salad! Use one of Pfeiffers wonderful Salad Dressings -- Chef's, Royal French, or Danish Blue Cheese. Any one is a taste treat!
No comments:
Post a Comment