Old Time Favorite Seven-Minute Frosting

This recipe is older than 80 years and is one of my family's favorite frostings.  Once cooled it forms a nice crust and holds its shape if done properly.  Delicious, sweet and goes great with chocolate cake.






2 egg whites

1 ½ cups brown sugar

5 tablespoons cold water



1. Put all ingredients together in top of a double boiler; let sit until brown sugar is partially dissolved. Place over boiling water.

2. Beat with electric beater or by hand until the frosting forms peaks which hold its shape (usually takes 4 to 7 minutes).  Let cool slightly and spread.

Rhubarb Strawberry Pie

This is one of my absolute favorite pies!  I had it at my aunts and it's delicious.  It's sweet with a subtle tang from the fruit and the texture is wonderful!  I hope you agree.








Ingredients;


1 single pie crust

3 ½ cup rhubarb plus one cup strawberries (sliced)

1 cup Sugar

2 eggs, beaten

3 ½ tbsp. flour


For Top of Pie

1 cup flour

½ cup sugar

3/8 cup butter



Mix together rhubarb and strawberries, sugar, eggs and 3 ½ tbsp. flour. and put into single unbaked pie shell.

For the top combine 1 cup flour, ½ cup sugar and 3/8 cup butter blended spread evenly on rhubarb mixture.

Then bake at 350 for one hour or until rhubarb is tender. If you like you may sprinkle a tbsp. brown sugar on it before baking, it adds a little color. Sometimes I add a little cinnamon too the top.

Berry Delight

Refreshing dessert that's great for any occasion.

INGREDIENTS:

2 cups frozen blue berries

2 cups frozen strawberries

4 ½ tablespoons confectioners’ sugar

1 ½ tablespoons cornstarch

1 ½ teaspoons almond extract

¾ cup rolled oats

3 tablespoons sliced walnuts

1 tablespoon light brown sugar

1 tablespoon canola oil

DIRECTIONS:

1. Preheat oven to 350° Fahrenheit. Coat 8” x 8” baking pan with cooking spray. Set aside.

2. Combine cornstarch with 3 tablespoons of confectioners’ sugar in bowl. Add almond extract and mixed berries. Stir to coat ingredients then pour into baking dish.

3. Mix walnuts, oats, brown sugar and canola oil in a bowl. Stir and sprinkle evenly over berries.

4. Bake for 45 minutes or until juices are bubbly. Let cool for 10 minutes or until lukewarm.

You can serve with a dollop of ice cream or simply eat it as is.

Confetti Squares

My grandmother was the one to introduce me to this tasty desert. She makes it for most family gatherings and it never fails to be a crowd pleaser.



INGREDIENTS:

1/2 cup smooth peanut butter
1/4 cup margarine
1 cup butterscotch chips
8 oz (250g) bag multicolored miniature marshmallows

DIRECTIONS:

Butter or margarine a 9x9 square baking pan; both bottom and sides so squares don't stick to it.

Put margarine and peanut butter in a large saucepan, stir over medium heat until both are melted together.

Remove from heat and quickly stir in butterscotch chips until mixture is smooth.
Let saucepan cool until lukewarm (so your marshmallows don't melt when adding).

Stir in marshmallows and pour mixture into 9x9 pan.

Refrigerate.

When solid, cut into desired-sized squares.
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Note: make certain no one is allergic to peanuts when bringing to an outing.

Chocolate Cream Cheese Cake

I tried this cake at my aunt's and absolutely loved it! For me, it's like a cool truffle that melts in my mouth. It's rich but great for special occasions.



1 8oz. pkg. cream cheese
1 1/2 cup chocolate chips melted
1/4 cup butter

blend melted chocolate chips together with cream cheese
1/2 container whip cream mix into chocolate fill.

Crust

1 cup Oreo crumbs, 1/4 cup crushed almonds  (almonds optional)
1/4 cup melted butter
1/4 cup confectionary sugar
mix all together
Flatten in pan,
pre-heat oven to 350 -- bake  for 10 to 15 minutes

Layer

Place cream cheese filling onto crust then the remainder of whip cream spread on top
Last, spread canned cherries on top.