This recipe is for Kathryn and anyone else who'd like it. Cranberry Meringue Pie 1 9" pie crust baked, 2 12oz pkg fresh cranberries, 1C sugar, 1/3C cran-apple juice, 1/4tsp salt, 3tbs corn starch, 1/3C water, 1tsp fresh ginger grated, 2tbs butter, 1 tsp vanilla Meringue 3 egg whites, 1/2tsp cream of tartar, 1/3C sugar, 1/2tsp lime rind finely grated. Combine cranberries, 1C sugar, juice and salt in large saucepan. Bring to a boil then reduce heat and simmer for 5min over med heat; stirring occasionally until cranberries "pop" Pour the cranberries through a mesh strainer and discard skins/solids. Return the drained mix to the saucepan and add the cornstarch and water. Stir well over med.hi heat and add ginger. Bring mixture to a boil and cook for 2min, stirring constantly. Remove from heat after 2min add the butter and vanilla, mixing well. Pour mixture into pre-baked pie crust. Prepare meringue by beating egg whites and cream of tartar at high speed with electric mixer until foamy. Add 1/3C sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (abt 4min). Add the lime rind and beat slowly until just blended. Cover the cranberry mixture with meringue sealing to the edge of the crust. Bake at 325 deg for 25min or until meringue is light golden brown. Cool completely on wire rack before serving.
Angela- I will try to get the recipe from my mom, but when I was young we used to have peanut butter and honey balls. I think there was powdered milk involved too- it was like edible play-dough, and it was sooooo good!
I am Bonita Nunez's visiting teacher. She has a futon bed that she is offering free of charge. You just need to pick it up. Contact her at (410) 660-7769.
I'm looking for some healthy home evening treat ideas. Do any of you have favorites you could share?
ReplyDeleteAnts on a log could be good, although when I was little I'd just eat the peanut butter and raisins and not the stick of celery.
ReplyDeleteThis recipe is for Kathryn and anyone else who'd like it.
ReplyDeleteCranberry Meringue Pie
1 9" pie crust baked, 2 12oz pkg fresh cranberries, 1C sugar, 1/3C cran-apple juice, 1/4tsp salt, 3tbs corn starch, 1/3C water, 1tsp fresh ginger grated, 2tbs butter, 1 tsp vanilla
Meringue
3 egg whites, 1/2tsp cream of tartar, 1/3C sugar, 1/2tsp lime rind finely grated.
Combine cranberries, 1C sugar, juice and salt in large saucepan. Bring to a boil then reduce heat and simmer for 5min over med heat; stirring occasionally until cranberries "pop" Pour the cranberries through a mesh strainer and discard skins/solids. Return the drained mix to the saucepan and add the cornstarch and water. Stir well over med.hi heat and add ginger. Bring mixture to a boil and cook for 2min, stirring constantly. Remove from heat after 2min add the butter and vanilla, mixing well. Pour mixture into pre-baked pie crust. Prepare meringue by beating egg whites and cream of tartar at high speed with electric mixer until foamy. Add 1/3C sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (abt 4min). Add the lime rind and beat slowly until just blended. Cover the cranberry mixture with meringue sealing to the edge of the crust.
Bake at 325 deg for 25min or until meringue is light golden brown. Cool completely on wire rack before serving.
Thanks - we did that last week actually. :)
ReplyDeleteAngela- I will try to get the recipe from my mom, but when I was young we used to have peanut butter and honey balls. I think there was powdered milk involved too- it was like edible play-dough, and it was sooooo good!
ReplyDeleteI am Bonita Nunez's visiting teacher. She has a futon bed that she is offering free of charge. You just need to pick it up. Contact her at (410) 660-7769.
ReplyDelete