- Serving Size : 6
| 3 | egg whites | ||
| 1 | tsp. | vanilla extract | |
| 1/4 | tsp. | cream of tartar | |
| 1 | dash | salt | |
| 1 | cup | sugar | |
| red food coloring | |||
| 1 | qt. | vanilla ice cream | |
| 1 | pt. | strawberries | sliced |
- Cut a heart pattern from a 4-1/2 inch square
of paper. Cover baking sheet with brown paper. (You can bake on the brown
paper so make sure it is clean.) Grocery store bags without writing on
them are okay. Draw 6 hearts on the brown paper using your pattern as a
guide.
1. Beat egg whites with vanilla, cream of tartar and salt until frothy. Add sugar, a little at a time, and continue beating until stiff peaks form and sugar is dissolved. Rub a bit between your figures to feel that no sugar remains undissolved. Add food coloring, a few drops to make a delicate pink color.
2. Spread meringue over the heart shapes, 1/4 inch thick. Make into the heart shape using a spoon to push and form into correct shape. Pipe rim 3/4 inch high with pastry tube.
3. Bake in preheated 275 degree oven for 1 hour. Turn off oven and let meringues dry in oven for 1 more hour. DO NOT open oven door during this time.
4. Fill the cooled meringues with scoops of ice cream and top with strawberries. Decorate with mint leaves if desired.
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2
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pkg.
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vanilla pudding mix
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cook and serve
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|
5
|
cups
|
milk
|
divided
|
|
1
|
pkg.
|
cherry gelatin powder
|
|
|
2
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8 oz pkg.
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cream cheese
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softened
|
|
|
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whipped cream
|
optional
|
- In a saucepan cook pudding mix and 4 cups
milk according to package directions. remove from the heat. Sprinkle with
gelatin and stir until completely dissolved. Cool for 10 minutes. In a
mixing bowl, beat cream cheese and remaining milk until smooth. Gradually
add gelatin mixture; mix well. Pour into oiled individual molds. Refrigerate
overnight. Unmold; garnish with whipped cream and cherries if desired.
May also be prepared in a 8 cup heart shaped mold.
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1 2/3
|
cup
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vanilla buttercream frosting*
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|
|
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red food coloring
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1 1/3
|
cup
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flaked coconut
|
|
1
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8 inch
|
square cake layer
|
|
1
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9 inch
|
round cake layer
|
|
2
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lg.
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red gumdrops
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|
1
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lg.
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white gumdrop
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|
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chewy fruit snack roll
cut into strips for bow
|
- *Vanilla buttercream frosting: Beat 1 (16
ounce) package powdered sugar, 1/2 cup butter,
3 tablespoons milk, and 2 teaspoons vanilla with a mixer on low until well
blended and smooth.
Sweet heart cake: Tint buttercream frosting pink using red food coloring.Tint coconut pink using red food coloring. Leave square cake whole. Cut round cake in half. Using a small amount of frosting to hold pieces together, arrange cake on serving tray with one half round cake on one flat side of square cake, repeating process, at right angles of square cake thus making a heart.Frost cake over all with remaining frosting. Sprinkle with coconut. Flatten red and white gumdrops with rolling pin. Cut into 2 inch heart shapes with a small cookie cutter or knife. Decorate center of cake with heart cut-outs. Cut fruit snack roll, flattened out, into strips. Make a bow and place with hearts in center of cake.
