key lime pie

1 can eagle brand sweetened cond. milk
4 eggs yolk (set whites aside)
1/2 cup lime juice

-Mix together
-beat 1 egg white stiff. Fold ito above mixture
-beat 3 egg whites and gradually add 6 tablespoons of sugar and 1/2 teaspoon cream of tarter
Put into pie shell (graham cracker)
Bake until egg whites are golden
250 degress to 300 degress.

Choclate Tort

Crust:
1 stick of butter
1 cup flour
1/2 cup chopped nuts
-mix together and bake 15 minutes at 350 degrees, let cool when done

Layers:
(1st layer)
1 cup confectioners sugar
1 pkg of cream cheese (8 oz)
1 cup cool whip
- cream together and spread over the cooled crust

(2nd layer)
2 small pkgs of Instant chocolate pudding
3 cups milk
-pour immediately over cream cheese and crust

(3rd layer)
Spread on top another cup or two of cool whip and sprinkle with chopped nuts

Royal Icing

3 large eggs (whites only)
1/2 teaspoon cream of tarter
1 pound confectioners sugar
paste food coloring for color works best, can use liquid
Lemon Juice (optional) (small amount)

1. In a large bowl beat egg whites and cream of tarter with electric mixer until frothy
2. Gradually add confectioners sugar and beat 5 to 7 minutes until glossy, stiff peaks form when beaters are lifted.
3. can add small amount of lemon juice for taste or to thin icing

* Makes 2.5 cups, enough to decorate about 25 to 30 3 inch cookies.

When actually working with the icing, keep it covered with a damp cloth to prevent from drying out.

pumpkin cake roll

preheat oven to 375 degrees.
cook time: 12 to 15 minutes
Ingredients:
3/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup chopped nuts

Filling
2- 3 oz pkgs cream cheese
1/2 teaspoon vanilla or almond extract
1/4 cup butter
1 cup sifted powered sugar

grease a 15x10x1 jelly roll pan and set aside.
-In bowl #1, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg
-In bowl #2, beat whole eggd at high speed with electric mixer about 5 minutes. Gradually add sugar until it dissolves. Stir in pumpkin and lemon juice
-Fold dry ingredients into mixture and spread evenly into prepared pan. Sprinkle chopped walnuts on top and bake at 375 degrees for 12 to 15 minutes.
-Remove from oven and immediatelyloosen edges of cake from pan and turn onto a clean small hand towel. sprinkled with powered sugar.
-Starting at one end, roll towel ands cake together and let cool completely

For Filling:
-Beat cream cheese, butter and extract. gradually beat in powered sugar.
-unroll cake and spread inside roll and chill.

Chocolate Espresso Cake

Ingredients:
3oz fine quality semisweet chocolate
1 1/2 cups Hot brewed coffee or espresso
3 cups sugar
2 1/2 cups all purpose flour
1 1/2 cups unsweetened cocoa powder (not dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon Salt
3 large eggs
3/4 cups vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoons Vanilla exract

Preheat oven to 300 degrees
butter pans, line bottoms with rounds of parchment paper, butter again and dust with cocoa powder

Finely chop Chocolate and combine in bowl with hot coffee. Let mixture stand stirring occasionally until the chocolate is melted and mixture is smooth.

in a large bowl:
sift together sugar, flour, cocoa powder, baking soda, baking powder and salt.

in another large bowl:
(with electric mixer)
beat eggs until thinckened slightly and lemon colored (about 3 minutes)
slowly add: oil, buttermilk, vanilla and melted chocolate mixture to eggs
MIX WELL
Add sugar mixture and beat on medium speed until combined well

divide mixture evenly into cake pans

cook time: 1 hour - 1 hour and 10 minutes.

Raspberry Ganache

ingredients:
1 1/2 lbs milk chocolate; chopped and melted
1 cup heavy whipping cream
1 cup raspberry Jam
1 teaspoon raspberry flavoring

Directions:
stir until mixed well
Use as Filler for layers

Buttercream Icing

Ingredients:
2 sticks of butter
2 cups crisco shortening
1 teaspoon wiltons butter flavoring
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 lbs powdered sugar
1/2 teaspoon Salt
1 tablespoon "Just Whites" Meringue powder
2 tablespoons Water (if necessary)

In a mixer:
Mix crisco, butter and salt for 5 minutes on low
then add: almond, butter and vanilla extracts
mix well
add: 1 lb of powdered sugar and meringue powder to mix

continue to add 1/2 cup of powdered sugar at a time until you get the consistency you want; blend well on low

*add a little milk (a teaspoon at a time) if frosting is to thick