#3927 - Rhubarb Meringue Pie

(by Shirley McNevich)

3 egg yolks
3 egg whites
1 - 9" unbaked pie crust dough
3 cups chopped rhubarb
1 cup white sugar
1 cup Half 'n Half
2 TBSP flour
a pinch of salt
1/4 cup white sugar
1/4 tsp. cream of tartar

Spray a 9" pie plate with Pam, insert the pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the rhubarb pieces evenly in the pie dough. In a bowl add 1 cup white sugar, the Half 'n Half, flour, salt and egg yolks--beat with a whisk until smooth. Pour the egg yolk mixture evenly over the rhubarb. Cover the edges of the pie dough with foil. Bake at 350 degrees 30 minutes, remove the foil and bake 20-30 minutes longer or until pie crust is browned and filling is set. Remove from oven but DO NOT turn the oven off. In a mixer add the egg whites--beat until stiff. Slowly add the 1/4 cup white sugar and cream of tartar while beating until you have a fluffy meringue. Spread the meringue over the top of the pie, use your wet finger to make any designs in the meringue that you wish and return the pie to the oven for 8-10 minutes or until meringue is lightly browned. Cool completely.

#3858 - Premiere White Chocolate Cake

(by Shirley McNevich)

1/4lb. good quality white chocolate (DO NOT USE WHITE CHOCOLATE CHIPS OR CANDY MELTS or you will be disappointed)
1 cup softened butter
1 cup white sugar
4 egg yolks
1 TBSP vanilla
2 1/2 cups CAKE flour
1 TBSP baking powder
1/4 tsp. salt
1 cup buttermilk
1 cup pecans (chopped after measuring)--OPTIONAL
1 cup Baker's angelflake coconut--OPTIONAL
4 egg whites
1 cup white sugar

Break the white chocolate into small pieces. Melt the white chocolate pieces in a double boiler, then cool slightly and add the vanilla--stir well. In a mixer add butter and 1 cup white sugar--beat. Add egg yolks--beat. Add melted white chocolate--beat. Into a bowl sift the cake flour, baking powder and salt--stir with a whisk. Add buttermilk to the cake flour mixture--stir with a whisk. Slowly add cake flour/buttermilk mixture to batter while beating. Remove bowl from mixer--add chopped pecans (optional) and coconut (optional)--stir to mix. In a mixer add the egg whites and 1 cup white sugar--beat until soft peaks form. Add egg white mixture to the batter--stir to mix. Pour batter into a greased 9 x13 cake pan. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3855 - Very Blueberry Cake

(by Shirley McNevich)

3 egg whites
1 box Duncan Hines white cake mix
2 pints fresh blueberries
1 cup water
2 - 8oz. blueberry yogurt
1 - 8oz. Cool Whip (thawed)

In a mixer add egg whites--beat until they peak, then set aside. In a mixer add the white cake mix powder, water, and one of the yogurts--beat. Remove bowl from mixer--add beaten egg whites and one pint of the blueberries--stir to mix. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 40-50 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the other container of blueberry yogurt, all of the thawed Cool Whip, and the other pint of blueberries--stir to mix. Spread the mixture over the cooled cake. Keep cake refrigerated.

#3802 - Eggs on a Cloud

(by Shirley McNevich)

2 egg whites
2 egg yolks
a pinch of salt
a pinch of pepper
1 3/4 TBSP of grated Parmesan cheese (or substitute any grated cheese you wish)
a slice of bread
olive oil

In a mixer add egg whites--beat until stiff. Add salt, pepper and grated cheese to the egg whites--beat until stiff. Place a slice of bread on to a baking sheet. Heap all of the egg white mixture on to the bread slice and use the back of a spoon to make a deep indentation ("nest") in the center of the egg whites. Fill the nest with the egg yolks. Bake at 325 degrees for 5 minutes or until egg whites are lightly browned. Drizzle a little olive oil over the top and serve immediately. Optional: you can toast the bread lightly before adding the egg white mixture.

#3783 - Meringue (for pies)

(by Shirley McNevich)

3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar

In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of your pie filling (using a spatula) and make sure you spread it all the way to the edges to seal the pie. Wet your index finger, start in the center of the pie and lightly make a spiral from the center and continue until you get to the edge. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. When ready to serve, wet your knife to cut through the meringue, then slice the rest of the way through the pie.

#3614 - Apple Tart Mound

(by Shirley McNevich)

1 3/4 lbs. granny smith apples OR Fuji apples
2 TBSP lemon juice
1 1/2 tsp. lemon zest
1/2 cup white sugar
2 TBSP cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of salt
1 unbaked pie crust dough (or make your own)
1 egg white
1 tsp. cream
turbindado sugar
1 tsp. butter
good quality vanilla ice cream

Wash, peel, core and thinly slice all of the apples. In a large bowl add the apple slices, lemon juice and lemon zest--toss to coat. In a separate bowl add the white sugar, cornstarch, cinnamon, nutmeg and salt--whisk to mix. Sprinkle the cinnamon mixture over the apples--toss to coat. Flour your counter, then roll out your dough to a 14" circle (dough will be thin). Place the dough on a greased cookie sheet. Mound the apples into the center of the dough so that you have about 3" dough ring all around the outside of the dough that does not have any apples. Gently fold up the edges of the dough on to the apples (many of the apples will NOT be covered with dough). In a bowl add egg white and cream--beat well. Brush the egg white mixture over all exposed dough. Sprinkle turbinado sugar all over the apples and dough. Cut the 1 tsp. butter into small pieces and dot the apples with the butter pieces. Bake at 400 degrees 45-55 minutes or until well browned and apples are tender. Cool for 1 hour before cutting and serving with vanilla ice cream. Note: if near the end of baking you notice the exposed apples getting too brown, cover JUST the apples with some foil.

#3597 - Appleberry Pie

(by Shirley McNevich)

2 - 9" unbaked pie crust doughs
1 cup white sugar + extra for sprinkling
1 egg white
4 tsp. raw tapioca
1/2 tsp. cinnamon
2 cups fresh blackberries
2 cups sliced baking apples (washed, peeled and cored before slicing)
2 TBSP cold butter (cut into small pieces)

Insert one pie dough into a greased 9" pie plate and spray the inside of the dough with Pam. In a bowl add the sliced apples--microwave on high for 2-3 minutes or until softened, then cool slightly. In a separate bowl add white sugar, tapioca and cinnamon--stir. Add blackberries and softened apple slices--toss carefully so you don't mash the berries. Once mixed, let the mixture sit for 20 minutes. Pour the berry mixture into the prepared pie dough. Dot the cold butter evenly over the top. Wet the edges of the pie dough using your finger, place the other pie dough over the top and seal the edges of the two pie doughs. Use a sharp knife to cut air slits in the top dough. In a cup lightly beat the egg white, then use a pastry brush to brush the whole top dough. Sprinkle extra white sugar over the top of the pie (if you wish). Cover the edges of the pie with foil and bake at 375 degrees for 25 minutes, remove the foil and continue baking another 20-25 minutes or until pie crust is golden brown. Cool completely.

#3559 - Three Milk Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 cup softened butter
2 cups white sugar
5 egg yolks
5 egg whites
2 tsp. vanilla
2 cups whole milk
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 12oz. can Carnation evaporated milk
1 1/2 cups heavy whipping cream

In a mixer add butter and 1 cup white sugar--beat. Add egg yolks and 1 tsp. vanilla--beat. Add baking powder--beat. Slowly add flour--beat. In a separate mixer bowl add egg whites--beat until stiff. Add egg white mixture to cake batter--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes. Use a toothpick or a large meat fork to poke holes all over the cake, then cool the cake to room temperature. In a bowl add whole milk, Eagle milk and Carnation milk--stir to mix. Carefully pour the milk mixture evenly over the top of the cake so it soaks down into the holes. In a mixer add whipping cream, 1 cup white sugar and 1 tsp. vanilla--beat on low until mixed, them beat on medium speed until thick. Spread the mixture over the top of the cake. Refrigerate until cold. Keep refrigerated.

#3551 - Quick Lemon Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1 cup water
4 egg whites
2 TBSP canola oil

In a mixer add cake mix, pudding powder, water, egg whites and canola oil--beat on low until mixed, then beat on medium speed for 3 minutes. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3496 - White Chocolate Cheesecake

(by Shirley McNevich)

Crust: 6 TBSP softened butter; 1/4 cup white sugar; 1 1/4 cups flour; 1 egg yolk; 1/8 tsp. salt

Batter: 12oz. white baking chocolate; 1/2 cup heavy whipping cream; 2 - 8oz. Philadelphia cream cheese (softened); 1/4 tsp. salt; 1 TBSP vanilla; 3 egg whites; 1 whole egg

Crust: in a mixer add butter and white sugar--beat. Add flour, egg yolk and salt--beat. Grease a 9" springform cheesecake pan. Press the crust mixture evenly over the bottom and 1" up the sides of the greased pan. Bake at 350 degrees for 15 minutes or until crust is set. Batter: in a double boiler add the white chocolate pieces and the heavy whipping cream--cook/stir over low heat until just melted and smooth. Remove from heat and cool to room temperature. In a mixer add cream cheese--beat. Add salt and vanilla--beat.  Add melted white chocolate--beat. Add the egg whites and the whole egg--beat. Pour the batter into the crust. Bake at 350 degrees for 35-40 minutes or until lightly browned around the edges. Cool completely, then refrigerate overnight.

#3473 - Chocolate Chip Applesauce Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups Domino's dark brown sugar (packed)
1/2 cup white sugar
1/2 cup softened butter
1/2 cup unsweetened applesauce
2 egg whites
2 tsp. vanilla
2 1/2 cups Quaker quick oats
1/2 cup chopped nuts
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add brown sugar, white sugar, softened butter and applesauce--beat. Add egg whites and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add quick oats, chopped nuts and chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 9-10 minutes.

#3350 - Parmesan Turkey Meatballs

(by Shirley McNevich)

1lb. ground chicken2 egg whites
2 TBSP 4C Italian breadcrumbs
1 TBSP fresh grated Parmesan cheese
3 TBSP pasta sauce + extra for dipping
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Italian seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
3/4 cup shredded mozzarella cheese

Grease a 9 x 13 cake pan. In a bowl add ground chicken, egg whites, breadcrumbs, Parmesan cheese, 3 TBSP pasta sauce, salt, pepper, Italian seasoning, onion powder, garlic powder and shredded mozzarella cheese--mix with your hands. Shape the chicken mixture into walnut sized meatballs and place them in the greased cake pan. Bake at 350 degrees for 20-30 minutes or until browned. While the meatballs are baking, heat some extra pasta sauce to use for dipping with the meatballs.

#3282 - Cast Iron Skillet Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 cup milk
2 tsp. vanilla
2 cups + 2 TBSP flour
1 1/2 cups white sugar
4 tsp. baking powder
1 tsp. salt
4 egg whites
Domino's powdered sugar for sprinkling

In a mixer add Crisco and milk--beat for 3 minutes. Add vanilla--beat. In a bowl add flour, white sugar, baking powder and salt--stir to mix. Slowly add flour to milk mixture while beating. When batter is mixed, add egg whites and beat just until combined. Grease a 10" cast iron skillet with vegetable oil (including the sides)--DO NOT use Pam cooking spray. After greasing the skillet, lightly flour the skillet (including the sides). Pour batter into the greased/floured skillet. Bake in the oven at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then dust the whole top with powdered sugar before cutting and eating.

#3097 - Royal Cookie Icing

(by Shirley McNevich)

2 egg whites
1 tsp. vanilla
3 cups Domino's powdered sugar (sifted)

In a mixer add egg whites and vanilla--beat. Add sifted powdered sugar--beat until mixed, then beat on low speed until smooth and shiny. This icing is to frost cookies, and once you frost the cookies the icing will harden. You can try to frost a test cookie to make sure that the icing hardens. If not, add a little more powdered sugar and beat again. Optional--add a drop or two of your favorite color of food coloring and beat again to make colored frosting.

#2968 - Mozzarella Soup Balls

(by Shirley McNevich)

1 block of mozzarella cheese (cut into 1" cubes)
2 egg whites
1/4 cup flour (more if necessary)
1/2 cup panko bread crumbs (more if necessary)
1/2 to 1 tsp. Italian seasoning
wooden skewers

Cut the mozzarella cheese block into 1" cubes. Place the cubes on a plate (making sure they are not touching each other), then place the plate in the freezer for a few hours. Once they are hardened, transfer the cheese cubes into a freezer safe Ziploc bag and continue freezing them overnight. The next day, prepare any type of soup that you wish (tomato soup works really well). When soup is almost hot and ready to be served, you can prepare the mozzarella balls. In one bowl add egg whites--beat with a whisk. In a second bowl add the flour. In a third bowl add the panko bread crumbs and Italian seasoning--stir until mixed. Line a cookie sheet with foil and spray it with Pam. Take one frozen cheese cube, coat it all over with flour, coat it in egg whites, then roll it completely in the panko mixture and place it on the greased foil. Repeat with as many cheese balls as you wish, making sure they are not touching each other. Spray all of the cheese balls lightly with Pam. Bake at 425 degrees for 8-12 minutes or until golden brown. Scoop hot soup into bowls. Spear three baked cheese cubes on to each skewer and place the skewer on top of the bowl. If you don't have skewers, just serve them on the side so they can be dipped. Note: the cheese MUST be frozen or you will have a mess on your hands.

#2940 - Snow Cake

(by Shirley McNevich)

2 1/4 cups sifted flour (measure before sifting)
3 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups white sugar
1/2 cup Crisco shortening
2/3 cup milk
1/3 cup milk
1/2 cup unbeaten egg whites
1 tsp. vanilla
Baker's angelflake coconut

In a mixer add Crisco and white sugar--beat. Add flour, baking powder, salt and 2/3 cup milk--beat until mixed, then beat for 2 minutes. Add 1/3 cup milk, unbeaten egg whites and vanilla--beat until mixed, then beat for 2 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite white frosting, then sprinkle coconut all over the top of the frosting.

#2877 - Chocolate Coconut Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough
2/3 cup white sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 egg yolks
1 TBSP butter
2 tsp. vanilla
1/2 cup Baker's angelflake coconut
Chocolate layer: 3 TBSP Hershey's cocoa; 3 TBSP white sugar; 2 TBSP milk
Meringue: 3 egg whites; 1/4 tsp. cream of tartar; 6 TBSP white sugar

Spray a pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a saucepan (no heat yet) add 2/3 cup white sugar, 1/3 cup cornstarch and salt--stir well. Slowly add milk--stir until mixed. Turn heat to medium--cook/stir mixture until bubbling and thickened. Turn heat back to low--cook/stir 2 minutes longer. Remove from heat. In a bowl add egg yolks--beat with a fork. Take 3 spoonfuls of the hot sugar mixture and put it in with the beaten egg mixture--beat the eggs again. Now pour the whole egg mixture into the hot sugar mixture--stir well. Place the sugar mixture over medium heat--cook/stir until boiling. Once boiling, cook for 2 more minutes. Remove from heat--add butter and vanilla to hot sugar mixture--stir well. Pour 1 1/2 cups of the hot sugar mixture into a bowl and add the angelflake coconut to it--stir and set it aside. In a separate bowl add the cocoa, 3 TBSP white sugar and milk--stir well. Add the cocoa mixture to the hot sugar mixture--stir well. Cook and stir the sugar mixture again until boiling. Remove hot sugar mixture from heat--pour 1 cup of the hot sugar mixture into the baked pie crust. Pour the coconut mixture evenly over the top. Carefully pour the rest of the hot sugar mixture over the top. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pie using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Bake at 350 degrees for 12-15 minutes or until meringue is lightly browned. Cool completely. Refrigerate until cold.

#2869 - Scratch Lemon Pie

(by Shirley McNevich)

1 - 9" pre-baked pie dough shell (or make your own pie dough and bake it)
1 1/4 cups white sugar
6 TBSP cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks (save egg whites for meringue)
1 1/2 tsp. lemon extract2 tsp. cider vinegar
3 TBSP softened butter
Meringue: 1 TBSP cornstarch; 2 TBSP cold water; 1/2 cup boiling water; 3 egg whites; 6 TBSP white sugar; 1 tsp. vanilla; a pinch of salt

In a double boiler (not over heat yet) add white sugar, 6 TBSP cornstarch and slowly add the 2 cups of water--stir. In a bowl add egg yolks and lemon juice--beat with a whisk until mixed. Add egg yolk mixture to sugar mixture--stir with a whisk until mixed. Place double boiler on burner--turn heat to medium. Cook/stir the mixture until mixture gets thick (takes about 25 minutes). Remove mixture from stove--add lemon extact, butter and cider vinegar--stir well until butter melts and mixture is smooth. Pour the mixture into the baked pie crust--set it aside while you make the meringue. Meringue: in a saucepan (no heat yet) add 1 TBSP cornstarch--slowly stir/add 2 TBSP cold water. Slowly add 1/2 cup boiling water while stirring. Place the saucepan on the stove over medium heat--cook/stir until mixture gets clear and thickened. Let the mixture cool to room temperature. In a mixer add the egg whites--beat until foaming. Slowly add white sugar while beating on medium speed. Keep beating mixture while adding the salt and vanilla, then beat the mixture until stiff. Keep the mixer running while slowly adding the cooled cornstarch mixture--beat well, then turn mixer on high and beat well. Spread the meringue mixture over the top of the lemon pie using a spatula--make sure none of the lemon mixture is showing through. Wet your forefinger and lightly touch the meringue and make a spiral pattern in the meringue (starting at the edge and ending up in the center of the pie). Bake at 375 degrees for 10-15 minutes or until meringue is slightly browned. Cool completely. Refrigerate until cold.

#2784 - Cocoa Brownies

(by Shirley McNevich)

1/2 cup sifted CAKE flour (measure before sifting)
1/2 cup Hershey's cocoa
1/4 tsp. salt
2 egg whites + 1 egg
3/4 cup white sugar
6 TBSP plain applesauce
2 TBSP canola oil
2 tsp. vanilla
chopped walnuts (optional)

In a bowl add sifted cake flour, cocoa and salt--stir. In a separate bowl add egg whites, 1 egg, white sugar, applesauce, vanilla and canola oil--whisk until mixed. Add flour mixture to egg mixture--stir just until mixed. Pour batter into a greased 8 x 8 square cake pan. Sprinkle walnuts over the top if you wish. Bake at 350 degrees for 20-25 minutes. Cool completely. Cut into squares.

#2756 - Cream Cheese Pudding Pie

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup Domino's dark brown sugar (packed)
1/2 tsp. salt1 tsp. vanilla
2 egg whites
2 cups heavy whipping cream (whipped)
1 ready-made graham cracker pie crust

Melt the chocolate bits according to bag directions. Cool the melted chocolate for 10 minutes. In a mixer add 2 egg whites and 1/4 cup brown sugar--beat until stiff, then set aside. In a mixer add cream cheese--beat. Add 1/2 cup brown sugar--beat. Add salt and vanilla--beat. Remove bowl from mixer. To the beaten egg white mixture add the melted chocolate--stir to mix. Add whipped cream to chocolate mixture--stir. Add cream cheese mixture to the chocolate mixture--stir until mixed. Pour the whole mixture into the graham cracker crust. Refrigerate overnight.