Now that our Thrifty Kitchen Website is up and running, so is our Thrifty Recipes Contest. Over the next few months, we're looking for creative thrifty cooks to send us their recipes. The Thriftiest, Tastiest, and most Creative entries will be awarded a copy of The Thrifty Kitchen cookbook, a Thrifty Kitchen shopping list notepad, and a set of biscuit cutters. You can read more about the competition here.
Today's recipes are some sweet treats from Mrs. M. Ryder, of Northumberland. If you try them, why not leave a comment to let us know what you think? Your comments will help determine the contest winners.
Infallible Meringues
Ingredients:
1 egg white
Pinch of salt
2 Tbsp. boiling water
8 oz. Caster Sugar
Method:
1. Lightly beat egg white with an electric whisk.
2. Add all ingredients and beat over a bowl of hot water until fluffy.
3. Off the heat, beat for 2 minutes.
4. Spoon the mixture onto a greased baking sheet in small batches.
5. Cook for an hour in a low heat oven, 300 degrees F or Gas Mark 2.
Whizz Creams
Ingredients:
1 Jelly tablet (lemon or a flavour to partner the fruit)
¼ pt very hot water
15 oz. can of fruit – apricots, raspberries, etc.
1 small tin of evaporated milk
Whipped cream (for decoration)
Method:
1. Heat liquidiser goblet with hot water. Drain.
2. Cut jelly tablet into small pieces and put into goblet.
3. Pour on ¼ pt. Very hot water – leave 1/2/ minute. Then switch on for 20 secs.
4. Wait ½ minute. Then repeat for a further 20 secs.
5. Drain a 15 0z. can of fruit. – reserve a little fruit for decoration.
6. Add remaining fruit and half juice to goblet with a small can of evaporated milk and 2 teaspoons of lemon juice.
7. Switch on for 20 secs. Twice. Pour into four coupe glasses.
8. Chill. Decorate with whipped cream and reserved fruit.
Today's recipes are some sweet treats from Mrs. M. Ryder, of Northumberland. If you try them, why not leave a comment to let us know what you think? Your comments will help determine the contest winners.
Infallible Meringues
Ingredients:
1 egg white
Pinch of salt
2 Tbsp. boiling water
8 oz. Caster Sugar
Method:
1. Lightly beat egg white with an electric whisk.
2. Add all ingredients and beat over a bowl of hot water until fluffy.
3. Off the heat, beat for 2 minutes.
4. Spoon the mixture onto a greased baking sheet in small batches.
5. Cook for an hour in a low heat oven, 300 degrees F or Gas Mark 2.
Whizz Creams
Ingredients:
1 Jelly tablet (lemon or a flavour to partner the fruit)
¼ pt very hot water
15 oz. can of fruit – apricots, raspberries, etc.
1 small tin of evaporated milk
Whipped cream (for decoration)
Method:
1. Heat liquidiser goblet with hot water. Drain.
2. Cut jelly tablet into small pieces and put into goblet.
3. Pour on ¼ pt. Very hot water – leave 1/2/ minute. Then switch on for 20 secs.
4. Wait ½ minute. Then repeat for a further 20 secs.
5. Drain a 15 0z. can of fruit. – reserve a little fruit for decoration.
6. Add remaining fruit and half juice to goblet with a small can of evaporated milk and 2 teaspoons of lemon juice.
7. Switch on for 20 secs. Twice. Pour into four coupe glasses.
8. Chill. Decorate with whipped cream and reserved fruit.
