Floating Island

This is an elegant and easy dessert inspired by the French. It consists of delicate poached meringues floating on a pool of custard sauce, with a web of caramel drizzled over…thus the name. Floating island can be made up as individual desserts, or the meringues can be floated on a larger “sea” of custard sauce.

8 Egg whites
3/4 c. Sugar
Pinch of salt

Fill a large pot 3/4 full of water and bring to a boil. While the water is coming to a boil, beat egg whites and salt until the form soft peaks. Slowly add sugar, continuing to beat egg whites until they are very stiff.

Turn the flame under the water down and reduce water to a simmer. Scoop out egg whites by the large spoonfuls, and slide each into simmering water. Poach for about 2 minutes and then turn with a slotted spoon. Poach on other side for another 4 minutes.

Remove poached egg whites from water, drain on paper towels and set aside until ready to use. If the meringues are prepared more than 1 hr. before serving, refrigerate uncovered.

For the custard sauce:
4 egg yolks
1/4 Cups sugar
pinch of salt
2 Cups milk
1/4tsp. Lemon rind, grated fine

Beat the egg yolks slightly, then add the sugar and salt. Scald the milk and slowly add to the egg mixture, whisking to prevent yolks from curdling. Place the custard in a double boiler, stirring constantly until it begins to thicken and coat the back of a spoon. Remove from heat and cool slightly. Add the Vanilla and lemon rind. Chill thoroughly until ready to use. Note: This is not a firm custard, but a sauce. It must not be permitted to boil at any time. Makes about 2 1/2 cups.

For the Caramel Sauce:
1 Cup sugar
1/2 Cup water

Combine sugar and water in a heavy saucepan. Stir well and then heat until sugar turns golden brown. Do not stir while sugar mixture is boiling or it may crystalize. Remove from heat and cool slightly.

To assemble:
Pour a bit of the custard sauce into a deep dessert plate. Float a poached meringue on each pool pf custard. Dripping a fork into the caramel sauce, drizzle a web of the caramel sauce atop the meringues. Service 8.



Chocolate Chip Meringue Cookies

1 Pkg First Quality Egg Meringue
1 tsp. First Quality Imitaiton Vanilla
3 Tablespoons First Quality Cocoa Powder
1/2 Cup semisweet chocolate chips

1. Prepare meringue Mix according to pkg directions in a large bowl. Beat on high speed until the meringue holds stiff peak.
2. Add FQ Imitation Vanilla to Meringue mix.
3. Reduce mixer speen to low, beat in FQ Cocoa powder.
4. Gently fold in chocolate chips with a rubber spatula.
5. Drop mixture by runded teaspoonfuls onto foil or parchment lined baking sheets, or silpat baking pads.
6. Bake at 250◦ for one (1) hr. Turn off oven leaving the cookies in the oven for two (2) hrs. longer. Remove from pan and store in an airtight container.

Heavenly Divinity

2 1/2 Cups Granulated sugar
1/2 Cups water
1/2 Cups light corn syrup
1/4 teaspoon salt
2 Large Egg Whites
1 teaspoon First Quality Imitation Vanilla
1 Cup Chopped pecans, toasted
Garnish: Toasted pecan halves

1. Add 2 1/2 Cups sugar, 1/2 cup waer, 1/2 cup light corn syrup and 1/4 teaspoon salt in a heavy 2 qt. saucepan over low heat until sugar dissolves and a candy thermometer registers 248◦F (120◦C), about 15 minutes. Remove syrup mixture from heat.
2. Beat egg whites at high speed with an electric mixture until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about five (5) minutes.
3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272◦F (130◦C), about 4-5 minutes. Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6-8 minutes). Stir in 1 cup chopped pecans.
4. Drop mixture quickly by rounded teaspoonfuls onto lighlty greased wax paper. Garish if desired. Cool.

makes approx. 4 dozen cookies.

Lemon Pudding Cookies

1 Cup Baking mix (buttermilk)
3 oz. First Quality Lemon Pudding mix (instant)
1 Egg
1/4 Cup Vegetable oil
1/3 Cup granulated sugar (for decoration)

1. Preheat oven to 350◦. Grease 2 large cookie sheets.
2. In a medium bowl, combine baking mix, pudding, egg and oil until dough forms.
3. Roll dough into 1in. balls. Place approx. 2 in. apart in the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough ball and flatten into 1/4 in. thick cookie. Bake until just golden brown on edges, about 10 minutes. Let cool and serve.

Magic Gelatin Mousse

3 Cups boiling water
8 oz. First Quality Gelatin– Any red flavor (strawberry, cherry. raspberry)
1 pkg. First Quality 16oz. Whipped Topping

1. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved
2. Whisk on prepared whipped topping until well blended.
3. Pour into 10 glasses or dessert dishes, 1-1/2 qt. bowl or 6-cup mold sprayed with cooking spray.
4. Refrigerate 8 hours or until firm, if using mold, unmold onto serving plate just before serving.

Gelatin Spritz Cookies

1 Egg
3 1/2 Cups all-purpose flour
1 1/2 Cups butter (room temp.)
1 Cup White sugar
1 tbsp. Baking Powder
1 tbsp. First Quality Imitation Vanilla Extract
3 oz. First Quality Gelatin Fruit Flavor (grape, cherry, strawberry, live, lemon, orange, etc)

1. Cream butter, sugar and gelatin. Add egg and vanilla extract. Beat well while gradually adding flour add baking powder. Blend until smooth.
2. Refrigerate dough until firm. (if using a cookie press, no need to refrigerate dough before use). Roll into balls and press with bottom of glass with sugar- use an ungreased cookie sheet. Bake at 400F for 7-10 minutes. Let cool and serve.

Serves approximately 36