58. Caramel Nut Angel Pie
1 servings Pie shell, 2 Egg whites, 1 qt Coffee ice cream, 1/4 ts Salt, 1 qt Chocolate ice cream, 1/4 c Sugar, 1 1/2 c Almonds, finely chopped; or
Pecans caramel sauce:
2 tb Butter, 1/2 ts Vanilla, 1/2 c Brown sugar, packed, 2 tb Nuts, 1/4 c Half and half.
Beat whites to soft peaks. Gradually add sugar, 1 tablespoon at a time, beating 1 minute after each addition to form a stiff meringue. Fold in nuts. Spread into a well-buttered 9-inch pie pan w/ sides extending over the rim. Bake for 10 minutes or until lightly browned. Remove & cool. Fill w/ ice cream; cover tightly; freeze.
In a saucepan, melt butter; stir in sugar and cook until dissolved. Slowly mix in half & half and cook for one minute, stirring constantly. Stir in vanilla & nuts; cool slightly. When ready to serve, pour over the frozen pie.
59. Carrot Cake
1 c Butter, 2 c Sugar, 3 Eggs, 2 t Vanilla, 2 c Flour, sifted, 1 t Salt, 2 t Cinnamon, 2 t Soda, 2 t Nutmeg, 1/4 t Cardamom, 1 c Walnuts, chopped, -finely, 1/2 c Raisins, 1/2 c Pineapple (crushed), -well-drained, 2 c Carrots, shredded -and packed
3 oz Cream cheese, 1/2 c Butter, 1 1/4 c Powdered sugar, 1/4 c Walnuts, chopped, 3 T Pineapple (crushed), -chopped and -well-drained, 1/8 t Cardamom.
Cream butter until soft. Gradually add sugar and beat until fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly blended. Add vanilla.
In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom together several times and set aside. Add walnuts, pineapple, raisins and carrots to the egg-sugar mixture. Stir in flour mixture and mix well. Pour into a greased and floured pan and bake at 350 degrees F. for 1 hour. Cool completely. Apply frosting.
Mix cream cheese, butter and powdered sugar until fluffy. Add pineapple, walnuts and cardamom. Blend well.
60. Carrot Raisin Bars
1/2 c Butter, 1/2 c Sugar, 1 c Flour.
2 Eggs, 1 c Carrots, grated, 1 c Brown sugar, packed, 1 1/2 c Raisins, 1/2 c Nuts, chopped, 1 t Lemon juice, 2 T Flour, 1/2 t Baking powder,1 ds Salt.
Preheat the oven to 400 degrees F. Cream together the butter and sugar. Add the flour and mix well. Form into a ball, then press it down into a uniform layer in a 8-inch square baking pan. Bake until golden brown (about 15minutes).
Combine ingredients for top layer, mixing well. When the bottom layer is done, pour on top and spread evenly. Bake for 25 minutes.
Chewy carrot raisin and nut bars — This is from “The Carrot Cookbook,” by Audra and Jack Hendrickson. As they say, this recipe is beta-carotene rich. In any case, they are a tasty treat. Serves 4-6.
61. Chocolate Sponge Pie
1 c Sugar, 1/3 c Flour, 1/4 ts Salt, 1/2 c Ground chocolate, 3 Eggs; seperated, 1 c Milk, 9 Inch unbaked pastry shell.
Sift together sugar, flour, salt, and chocolate. Beat egg yolks well and mix with milk; combine with dry ingredients. Beat egg whites stiff and fold into chocolate mixture, mixing well. Pour into the pie shell. Bake in a hot oven (450ø) for 10 minutes, then reduce the heat to moderate (350ø) and bake until firm. Test by inserting a knife blade; when it comes out clean, the chocolate sponge is done. Serve cold with whipped cream or ice cream.