Ingredients3 large eggs, separated
1/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup cake flour, sifted
Powdered sugar, for dusting
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
In a large bowl, beat the egg yolks and 2 tablespoons sugar until pale yellow and thick, about 5-6 minutes. Stir in the vanilla extract. Sprinkle the mixture with the sifted cake flour (this is one of the rare occasions when sifted flour is necessary for a light and delicate finished product). Do not stir. Set aside.
In another bowl, beat together the egg whites with the remaining 2 tablespoons sugar until stiff peaks form. Fold the egg whites into the rest of the batter, mixing until just incorporated. Fill a pastry bag with the batter and fit with a round 1/2-inch tip (a large plastic bag with the corner cut off will also work). Pipe the batter into lines 3-inches long, keeping a good inch between the cookies on the baking sheet (in the pictures above, I piped 4-inch lines for a special project). If the room is hot and humid, chill the baking sheet before piping; it will prevent the ladyfingers from spreading too much due to the heat.
Sprinkle the cookies lightly with powdered sugar. Bake for 8-10 minutes, or until the edges are barely browned and the cookies spring back when touched. Remove from the oven and let sit for a few minutes before transferring the cookies to a cooling rack. The cookies will stick to the parchment if allowed to cool on it. Serve immediately.
1 cup yellow cornmeal
1½ cups milk
½ cup butter, at room temperature
½ cup sugar
1 1/3 cups pastry flour
2 ½ teaspoons baking powder
1 teaspoon salt
Preheat the oven to 350F Grease an 8-inch square pan. In a large mixing bowl, combine the cornmeal and ½ cup of the milk. Set aside.
In another bowl, cream the butter and gradually add the sugar. Set aside.
In another bowl, sift the flour, baking powder and salt together. In a glass measuring cup, beat together the egg and the remaining 1 cup milk. Alternately add the flour mixture and the milk/egg mixture to the butter mixture, stirring after each addition until combined. Add the cornmeal mixture and mix until smooth.
Pour into the prepared pan and bake for 45 minutes. Cut into nine squares and serve hot with butter and syrup, if desired.
Original recipe yields 12 servings
1 cup butter
¾ cup sugar
½ cup molasses
2½ cups flour
1 teaspoon baking soda
2 teaspoons ginger
1 tablespoon caraway seeds (optional)
Cream together butter and sugar; add molasses and egg. In a separate bowl, stir together the dry ingredients, then mix the dry ingredients with the wet. Cut in circles, and cook in a 350 degree oven 10-12 minutes.
8 tablespoons (1 stick) salted butter
One 28- to 32-ounce bag frozen shredded hash brown potatoes
1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar
2 cups kettle-cooked potato chips
1/4 cup grated Parmesan
Funeral Pie- Amish