8 eggs (separated)
1 cup flour
1 cup sugar
Beat egg whites till stiff & add 1 cup sugar slowly. Add yellow of eggs slowly, then add flour & mix by hand. Bake in 2 nine inch round pans.
Bake at 350 for 40-50 minutes. cool
Whip up 1 16 oz dessert whip then add 1 pkg frozen strawberries.
Put topping on one cake, add the other cake on top add topping to the top and sides of the cake.
2 cups fresh cranberries, or 1 can whole cranberry sauce
1/3 c flour
1 1/2 c sugar
3/4 c smart balance
2 c walnuts or pecans
Grease bottom of ten inch pie plate. Cover plate with cranberries. In a bowl, beat eggs well. Mix flour, sugar, smart balance, beat well. Add nuts. Mix together. Pour combination over cranberries. Bake in preheated oven for 1 hour at 325 degrees.
Take a basic white cake, super-fresh slices strawberries, and parve whipped cream.
Select a medium sized can (smaller than a regular tomato sauce can, but bigger than a tomato paste can) and remove the top and bottom of can. This is what I used for the cake rounds.
Unmold the (cooled) cake from its pan onto a cutting board and, using the can, cut out rounds of white cake. Push the cake from the bottom of the can from the top (cake will get slightly stuck, be careful). Then, slice the cake rounds in half widthwise (to make 2 thinnner rounds).
Layer cake, strawberries, and cream. Use a fork to gently spread the cream evenly. Repeat.
Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)
2 c old fashioned oats
1/2 c sliced almonds
1/4 c light brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbsp oil
2 tbsp honey
1/2 tsp vanilla extract
3/4 c raisins
Set your oven to 350F. Mix everything together in a bowl except the almonds and raisins. Try to mix thoroughly and get most of the brown sugar clumps out. Line a cookie sheet with parchment paper. Spread the mix on the cookie sheet. Bake for 20-30 minutes until just past golden brown, stirring every 5 or 10 minutes to prevent burning. Toast the almonds separately and let them cool down. Mix the almonds, raisins, and granola together. Cool the granola in dry open air on the same cookie sheet to crisp up. Store in an airtight container.
Sprinkle on vanilla yogurt mixed with fresh strawberries.