Any recipes with cornstarch or cream of tartar that are deserts and yummy. 10 points!?!
and cream of tartar
ps. if u know, what can i add to a mix of devils food?
Answers: i dont want pudding becuause i already made it with cornstarch but is there any other recipes that are deserts?
and cream of tartar
ps. if u know, what can i add to a mix of devils food?
A great tasting citrus cheesecake with a marmalade glaze. Garnish with orange slices and sprigs of mint
INGREDIENTS
1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate
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with your devil's food cake mix:
Chocolate Chip Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool
I use cornstarch as the thickener for Strawberry Pie. Wash, hull and slice a quart of fresh strawberries. Mash 1/2 of them in a medium saucepan. Add 1-2 Tbs. lemon juice depending upon how sweet or tart the berries are. Mix 2 Tbs. cornstarch into 1/2 cup sugar (or more - again depending upon sweetness) and add to saucepan. Place pan over medium heat and stir well. Stir frequently until it comes to a full boil. This will then make the sauce clear. Take off heat and cool to room temp. Add in the other half of the berries and pour into prepared pie crust (prebaked pastry or graham cracker or shortbread crust). Chill filled pie in refrigerator. Serve with whipped cream!
Snickerdoodles use cream of tartar. You can add red food coloring to devils food to make a red devil cake or add some miniature choc. chips for a change of pace.
JIFFY CHERRY CHIFFON SQUARES
1 c. graham cracker crumbs (about 12 crackers)
1/4 c. sugar
4 tbsp. butter, melted
1 (3 oz.) pkg. cherry flavored gelatin
1/2 c. water
1 (1 lb. 5 oz.) can cherry pie filling
1 (2 oz.) pkg. dessert topping mix
2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
Combine crumbs, the first 1/4 cup sugar and the butter; set aside 1/4 cup. Press remainder in bottom of 10 x 6 x 1 1/2 inch baking dish.
In saucepan, combine gelatin and water; heat until gelatin dissolves; stir in pie filling. Chill until partially set. Prepare dessert topping mix according to package directions.
Beat egg whites with cream of tartar to soft peaks; gradually add the second 1/4 cup sugar, beating to stiff peaks. Fold egg whites and dessert topping into gelatin mixture. Spoon over crumb crust; top with reserved crumbs. Chill until firm, 4 to 6 hours. Makes 8 servings.
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BROWN SUGAR COOKIE
2 c. brown sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
2 3/4 c. flour
1 level tsp. soda
1 dessert spoon cream of tartar
1/2 c. walnut meats
Cream brown sugar and butter, add eggs and vanilla. Sift flour, soda and cream of tartar. Add to creamed mixture. Add nuts and mix. Roll with as little flour as possible into a roll and refrigerate for 2 hours. Cut off cookies and bake.
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COCONUT DEVIL'S FOOD CAKE
1 box Devil's Food cake mix
1/2 c. sugar
1 c. sweet milk
20 lg. marshmallows
18 oz. frozen coconut
1 tsp. vanilla
1 pinch salt
Bake Devil's Food cake as directed on box (makes 3 layers). Then mix sugar, milk, and marhsmallows and bring to a boil. Add coconut, vanilla, and salt. Spread between layers.
FROSTING:
2 c. sugar
1 tbsp. white syrup
1 1/2 sqs. chocolate
1/2 c. milk
1 stick butter
1 tsp. vanilla
Combine frosting ingredients, except vanilla, and cook for one minute. Add vanilla, and beat until cool. Spread on top and sides of cake.
This one uses Both:
Mile High Lemon Meringue Pie
Serves 8-10
Ingredients:
1 9" Pre-Baked Pie Crust
Lemon Filling Ingredients:
1 Cup Sugar
1/4 Cup Cornstarch
1/8 tsp. Salt
1-1/2 Cups Cold water
6 each Large egg yolks
1 Tbs. Zest from one lemon
1/2 Cup Juice from 2 or 3 lemons
2 Tbs. Unsalted butter
Meringue Topping Ingredients:
1 Tbs. Cornstarch
1/4 tsp. Cream of tartar
1/2 Cup Sugar
4 each Large egg whites
1/2 tsp. Vanilla extract
Filling Method:
Combine sugar, cornstarch, salt, and water in a saucepan (not aluminum).
Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken.
When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, the lemon juice, and finally butter. Bring mixture to a good simmer, whisking constantly.
Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
Meringue Method:
Mix cornstarch with 1/3 cup water in small saucepan: Bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy by hand or with an electric mixer on high in a bowl. Beat in sugar mixture, 1 tablespoon at a time until sugar is incorporated and mixture forms soft peaks. Add Cornstarch mixture, 1 tablespoon at a time; Continue to beat meringue to stiff peaks. Remove plastic form filling and return to very low heat during the last minute or so of beating meringue (to ensure filling is hot).
Pie Method:
Pour filling into the pre-baked pie shell.
Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue.
Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature.