- 1 cup store cheese, grated
- 1/8 teaspoon grated lemon rind pinch of pepper
- 2/3 cup sour cream
- 3 egg yolks, beaten
- 2 1/2 tablespoons flour
Combine cheese, flour and seasonings. Add sour cream and beaten egg yolks. Drop batter in small spoonfuls onto hot greased griddle. When air bubbles appear on upper side of cakes, turn carefully and brown on other side. These feathery little cakes crumple easily and need gentle handling.
Serve hot from the griddle as they are fried. These cakes are especially good with fried ham.
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. Reading time 24 secs.
Use meringue to top pies and other desserts or bake it into shells and fill it with fruit, ice cream, or custard.
Be sure that the whites are absolutely yolk free. Whip the whites of 2 eggs with a balloon whisk or eggbeater until foamy. Add 1/s teaspoon cream of tartar and a pinch of salt. One tablespoon at a time, beat in superfine sugar (1/4 cup for topping, 1/2 cup for shells) until stiff peaks form. Add 1/2 teaspoon vanilla.
For lemon meringue pie, spread the meringue on the filling and bake for 10 minutes at 350°F
Truffles A chocolate treat
The melt-in-your-mouth texture of truffles makes them a universally liked treat. Use one kind of dark chocolate (semisweet or unsweetened) or a mixture. Or use white chocolate only.
The following recipe makes about 6 dozen. Cut into small pieces 1/2 pound unsweetened and 11/2 pounds semisweet chocolate. Bring to a boil 1 cup each whole milk and heavy cream. Reduce the heat. Add chocolate to the cream and stir until dissolved. Cool, stirring occasionally to prevent it from separating. Chill until firm.
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. Reading time 40 secs.