Applesauce Meringue Adopted Recipes

Steps:

• Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
• Add the rest of the ingredients and blend well.
• Cover and chill.
• SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
• Bread, Water Crackers.

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the brisket all over with the salt and pepper.
• Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
• Brown the brisket on all sides-- 8 to 10 minutes.
• Remove the meat and pour off all but 1 tablespoon of fat from the pan.
• Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
• Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
• Add the stock and the wine and bring to a simmer.
• Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
• Bake the brisket for 3 1/2 hours or until it's fork-tender.
• Carefully peel back the foil to check.
• (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
• De-grease the sauce and taste for salt and pepper.
• To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
• Refrigerate the sauce separately.
• Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.

Steps:

• NOTE: Use an 8-inch tart pan in this recipe.
• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes.
• Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins.
• Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks.
• Fold the egg whites into the cheese mixture.
• Pour the cheese mixture into the prepared crust and bake for 45 minutes.
• Cool to room temperature, then chill before serving.

Steps:

• This is how the original was posted!
• Cream all ingredients together for meringue shell and fill with filling.
• Bake at 400 for 10 min until set.
• Serve cooled.
• THIS is how I believe it should read:.
• Preheat oven to 375'F.
• Prepare 3 9" circles of baking paper on baking trays.
• Mix together the ground almonds & cornstarch.
• Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
• Very slowly add the sugar while continuing to beat until stiff.
• Fold in the cornstarch & almond mix.
• Spread evenly on the three circles and bake for 20mins until golden brown.
• Cool and when ready to assemble remove from paper.
• For Filling:.
• Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
• Add the cocoa and sugar and beat for about 4mins until fluffy.
• Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
• Chill for about 30mins.
• Whip cream, sugar & vanilla together for topping and covering sides.
• To assemble:.
• Place a circle of meringue on a flat plate.
• Spread over half of the butter cream.
• Place second circle on top and spread over remaining butter cream.
• Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
• You can also place an almond or a chocolate leaf on each rosette if liked.

Steps:

• Grated rind of 1 Lemon.
• Preheat oven to 300 deg F.
• Combine applesauce, lemon juice and rind.
• Beat in egg yolks and pour into baking dish.
• In separate bowl, beat egg whites until peaks form.
• Gradually add sugar while continuing to beat.
• Add vanilla.
• Mix approximately 1/4 of meringue thru applesauce and spoon remaining meringue on top.
• Bake 15 minutes.
• Good hot or cold.