4 egg whites
1 1/2 cup sugar
5 Tablespoons water
1 Tablespoon corn syrup
Put unbeaten egg whites with other ingredients in the top of a double boiler. Beat with an electric hand mixer until well mixed. Place over boiling water, beating constantly for seven minutes or until the frosting will stand in peaks. Remove from heat. Mix in 1 teaspoon vanilla to the frosting and beat until with worked through. Spread on cake right away as frosting will set.
The frosting is typically white/off-white. If you would like to have it be colored, add food coloring when you add the vanilla and beat through.
Seafoam Frosting: substitute brown sugar
~Karla (reclaimed from Marty’s recipe book that she typed up when heading off for college, originally from Lois’ recipes)
3/4 cup (170g) butter, melted
1 cup packed brown sugar
1/2 cup heavy or thickened cream
2 cups moist shredded coconut
1-2 cups chopped nuts (I prefer walnuts)
Spread on baked cake and place about 3 inches under broiler until mixture bubbles and browns, 3 to 5 minutes. Do not burn.
Seriously, don’t walk away from the oven when broiling the top and keep a close eye on it.
I’ve only even seen this as a chocolate cake topping, but I suppose you could put it on other cakes too.
Note- I quadrupled Grandma Lois’ original recipe, see photo below. I found it a bit challenging to convert all the ingredients as in the USA vs. Australia, availability, names and such are different. I brought a cake with this topping into work today and it was a hit. I also learned here that it’s not a “broiler” but a “grill”.
~Karla via Marty via Lois 😉
125g (1/2 cup) butter or margarine
1 cup brown sugar
pinch of salt
1 cup chopped dates
1 teaspoon vanilla essence
4 cups rice bubbles (Rice Krispies)
Grease 20 x 30cm slice tray (9×13 cake pan will work).
Place butter, sugar, salt, dates and vanilla essence into saucepan. Simmer over low heat for 5 minutes.
Place rice bubbles in large bowl. Pour butter mixture into rice bubbles and mix well.
Spread into prepared slice tray. Place into refrigerator until set then cut into squares.
Don’t wait too long or slice hardens too much to cut. Once in squares, it can be left out of fridge if you want them chewable or left in fridge for a harder chew.
* A slice in Australia is the same as a bar in the United States. Rice Bubbles are Rice Krispies. Its all part of English being full of inconsistencies. As with most Rice Bubble/Krispies recipes, this is one the kids are eager to help with. The dates really add a nice depth of flavor not provided by the traditional Rice Krispies Treats
4 cups of flour
2 cups of shortening (or butter)
2 teaspoon salt
1/2 a cup of cold white wine or water if you dont have any on hand.
1 tablespoon of vinegar
With an electric mixer, mix ingredients in order listed until combined.
This recipe can make two double pie crusts; although, if you like pleanty of crust you can use it for two singles or one double crust. Depending on what you’d like to do with it, seperate it into 4,3, or 2 balls and roll out.
Chicken Pot Pies made using single recipe for pie crust using butter.
Blackberry and two Pumpkin Pies plus cinnamon sugat pie crust “cookies” made from single recipe using butter.
“Omit the lemon juice, use baking apples, and add lots of chopped walnuts to the topping.” ~Marty
If you double the topping, this is Mom’s famous apple crisp recipe. I’ve tried manny apple crisp recipes online and must say that none of them come close. It has lots of crunch and flavour without being overly sweet.
Growing up with loads of apple trees in the Pacific Northwest meant we enjoyed this recipe regularly during August and September. Yum!
~Karla (Marty’s recipe)
Chocolate fudge cake mix (15.25OZ box)
1 20 oz. can cherry pie filling
1 teaspoon almond extract
Mix well by hand in a large bowl. Pour in greased 10×15 pan. Bake at 350 degrees for 20 to 30 minutes.
Frosting for Chocolate Cherry Bars
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips
Boil and stir together first three ingredients constantly for 1 minute, then stir in chocolate chips. Pour over warm cake, cool and then cut into bars.
2 cups flour
1 ¼ tsp. baking powder
¼ tsp. salt
1/3 cup oil (Mazola)
Mix above ingredients till crumbly and set aside.
1 egg and milk to make 1/3 cup
¾ cup sugar
1 tsp. vanilla
Beat the above ingredients till light and fluffy then stir into the flour mixture that was set aside. Chill cookie batter for at least one hour, then roll out and cut as desired. Bake for 11 minutes in a 325°F oven.
FROSTING FOR COOKIES
¼ cup milk
2 ½ cup powder sugar
½ tsp. vanilla
1 Tbsp. butter or margarine
Important tip: When frosting cookies, dip in sprinkles before frosting dries
This came from the CRC cookbook and was used by my dad and I when I was growing up for festive occasions. I still use it when I have the time and am not minding the clean up! They are beautiful and tasty cookies though, well worth making.