1 lb prunes boiled and pitted and but through food chopper
Add 1 cup sugar,
1 tbsp cinnamon
½ cup of water prunes were boiled in
1 tsp vanilla
butter, add sugar gradually and eggs one at a time. Sift dry
ingredients and work into first mixture. Add flavouring. Knead in all
the flour, and divide into seven parts. Put each part into 9 inch round
cake pans, and bake in 375 – 400 degree oven to a golden light brown.
Remove from tins while still hot, as it becomes quite hard. Cool and
combine with filling
Bring the filling mixture to a boil, and let it cool before putting between layers.
combine eggs, sugar, butter, lemon juice, and vanilla. Stir in
coconut. Pour filling into unbaked pastry shell. Bake in moderate over
(350 degree) for 40-45 minutes or until knife inserted in center comes
out clean. Garnish with whipped cream or some ice cream.
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form.
Gradually add 1-1/4 cups sugar, 1 tablespoon at a time, beating on
high until stiff peaks form. Sprinkle cornstarch over egg white mixture;
fold in. Fold in lemon juice and extract.
Spray a Lg Cookie Sheet with nonstick cooking spray . Spoon
meringue onto pan, forming a 12-in. heart; build up edges slightly, Or
Make 4 small hearts. Bake at 250° for 45-55 minutes or until crisp. Cool
on pan on a wire rack.
In a mixing bowl, beat cream until soft peaks form.
Gradually add the remaining 2 T. sugar, beating until stiff peaks form.
Spoon over meringue; arrange strawberries over top. Serve immediately.