Saturday, October 17, 2015

Recipes from This Month's Meeting


1/4 to 1/2 lb. dried fruit of your choice. Remember dried fruit.
1/2 to 3/4 cup diced nuts
4 egg whites
1 1/2 cups sugar

Beat egg whites to very stiff. Add sugar keep beating to keep stiff.
Add fruit and nuts
Drop on parchment paper covered cookie sheets. 

Bake in slow oven and on lower racks at 300F about 25 to 30 minutes 


Pam's dip recipe:

Pumpkin Cheesecake Dip

8 oz. cream cheese(softened)
8 oz. cool whip (thawed)
1 1/2 cup powdered sugar
1 cup pumpkin purée
1 Tbsp pumpkin pie spice
1 tsp vanilla
1/8 tsp ground cinnamon

Put cream cheese and cool whip into bowl and mix  on med. speed till smooth (about 2 min)
Keeping on med. speed, mix in pumpkin purée, powdered sugar, pumpkin pie spice and vanilla until combined.
Place into bowl of choice. Sprinkle with cinnamon and chopped pecans if desired. Refrigerate at least 30 minutes. 

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