Berries In The Snow Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Steps:

• Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended.
• Fold in cool whip and blueberries together.
• Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly.
• Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.

Steps:

• In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
• Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
• In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
• Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
• Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
• For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.

Steps:

• 1. Mix pudding according to directions on the box. Set in refrigerator to chill.Break up cake with hands or cut into cubes and place in 9x12 pan or container.Spread pudding over cake evenly.Spread fruit over pudding evenly. Top with whipped topping.

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.