Sea Foam Iii Recipes

Steps:

• Stir the unbeaten egg whites, sugar and water together in the top of a double boiler. Cook over briskly boiling water, beating with a rotary beater for 7 minutes or until frosting looks fluffy and holds a soft, gentle shape.
• Remove from boiling water, add vanilla extract and continue beating until frosting holds definite peaks.
• Spread between layers of cake and then frost the sides and top.

Steps:

• Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan. Cook covered until mixture boils rapidly. Remove lid, place candy thermometer in pan, and cook without stirring to 260 degrees F (127 degrees C). Remove from heat.
• Beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla and pecan flavoring.
• Continue beating until soft peaks form and candy starts to lose its gloss. Stir in pecans and drop by spoonfuls onto waxed paper. When candy has set, store in airtight container.

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Steps:

• In a medium pot, combine sugar, water, salt and cream of tarter. Cover mixture and let boil 5 minutes.
• Uncover the pot after the 5 minutes of boiling have elapsed, wipe the sides of the pot with a damp cloth. Continue boiling until the mixture reaches the firm ball stage.
• Pour the mixture over stiffly beaten egg whites, and stir in vanilla. Continue beating until the candy holds its shape when dropped from a spoon. Drop the mixture by spoonfuls onto wax paper, let cool.

Steps:

• Put first six ingredients in top of double boiler and place over boiling water.
• Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.

Steps:

• Combine egg whites, sugar, salt and water in top of double boiler; place over rapidly boiling water and beat at high speed for 7 minutes or until mixture will stand in stiff peaks.
• Add vanilla and beat until thick enough to spread.

Steps:

• In a medium pot, combine sugar, water, salt and cream of tarter. Cover mixture and let boil 5 minutes.
• Uncover the pot after the 5 minutes of boiling have elapsed, wipe the sides of the pot with a damp cloth. Continue boiling until the mixture reaches the firm ball stage.
• Pour the mixture over stiffly beaten egg whites, and stir in vanilla. Continue beating until the candy holds its shape when dropped from a spoon. Drop the mixture by spoonfuls onto wax paper, let cool.