THESE MERINGUES ARE VERY GOOD. DID MAKE WITH 8 EGG YOLKS AND 2 CUPS OF SUGAR. CUT THE SUGAR IN HALF AND USED "SPLENDA - MEASURES THE SAME AS SUGAR" FOR THE OTHER HALF. CUTS WAY DOWN ON THE CALORIES. YOU CAN ADD ANY TYPE OF EXTRACT, VANILLA, MAPLE, ETC...OR EVEN COCOA POWDER TO THESE TO CHANGE THE FLAVOR, BUT REMEMBER TO ADD ALITTLE EXTRA SUGAR IF ADDING THE EXTRACT TO KEEP UP THE CONSISTENCY OF THE MERINGUES. THE MORE SUGAR THAT YOU ADD THE CRISPIER THEY BECOME. ALSO YOU CAN SPINKLE THESE WITH COLORED SUGAR, CINNAMON AND SUGAR, OR EVEN FLAVORED JELLO (ALSO YOU CAN PUT JELLO IN THEM FOR FRUIT FLAVORED MERINGUES) FOR FUN COLORS AND TASTE, ADD MINI CHOCOLATE CHIPS, KIDS LOVE THEM. ALLOW TO BAKE FOR THE FULL 90 MINUTES AND THEM SHUT THE OVEN OFF AND LEAVE IN OVEN FOR ANOTHER HOUR. IF COOKING MORE THAN ONE TRAY ADD ABOUT 10 MINUTES COOKING TIME FOR EACH TRAY AND ROTATE TRAYS 1/2 WAY THROUGH COOKING. THIS HELPS FOR ALL THE MOISTURE TO BE EVAPORATED. MERINGUES ARE SUPPOSED TO BE CRISP ALL THE WAY THROUGH, NOT CHEWY IN THE CENTER. CAN PIPE THESE THROUGH A PASTRY PAG WITH LARGE DECORATIVE TIP TO MAKE FANCY MERINGUES. BEST TO BAKE ON PARCHMENT PAPER.

FOLLOWED THIS RECIPE EXACTLY EXCEPT BEFORE STARTING I SAUTEED FINELY CHOPPED FRESH CARROTS, CELERY AND SWEET ONIONS IN UNSALTED BUTTER TILL TENDER. THIS SOUP IS VERY THICK, WHEN REHEATING THIN WITH WHOLE MILK, SKIM COULD SEPERATE IT. I TOPPED IT OFF WITH FRESH CHIVES.

TRIED THIS SOUP FOR THE 1ST TIME AND IT TURNED OUT GREAT! ! ! BOUGHT SWEET ITALIAN SAUSAGE FROM COSTCO AND SQUEEZED IT OUT OF THE SKINS. SAUTEED WITH FRESH GARLIC, NUMEROUS SPICES, 1 LARGE YELLOW ONION. ALSO ADDED LARGE RED PEPPER, ORZO, CARROTS AND SOME FRESH SNIPPED ROSEMARY. USED FRESH SPINACH AND ZUCHINI, MAY TRY CORN NEXT TIME INSTEAD OF THE BEANS.

THIS IS A WONDERFUL RECIPE. I USUALLY DOUBLE IT WHEN I MAKE IT BECAUSE IT DOESN'T LAST VERY LONG, EVERYONE ALWAYS TAKES SOME HOME. WHAT I NORMALLY DO IS START MY HOUR WHEN IT STARTS TO BOIL. I USE WHOLE MILK. I COVER AND SIMMER FOR ABOUT 50 MINUTES, GIVING IT AN OCCASIONAL STIL. MEANWHILE I'VE TAKEN 7 EGGS (1 EXTRA BECAUSE I DOUBLED THE RECIPE) AND BEATEN SLIGHTLY, ADD MY VANILLA, AND FOR THE ADDITIONAL I/2 CUP MILK I INSTEAD USE 1/2 CUP HEAVY WHIPPING CREAM. THIS REALLY HEIGHTENS THE FLAVORS. WHEN IT IS TIME TO ADD TO THE PUDDING I FIRST WHISK ABOUT A CUP OF THE HOT MILK INTO THE EGG AND CREAM AND THEN SLOWLY WHISK MIXTURE, WHILE ON LOW HEAT INTO THE PUDDING STIRRING CONSTANTLY FOR ABOUT 3 MINUTES. I LET SET FOR A MINUTE ON SIMMER AND THEN I STIR IN ABOUT A 1/2 CUP OF BAKING RAISINS. THIS RECIPE DOES FIRM UP AND GET THICKER AS IT COOLS.

THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN ADDED 3/4 C. OF UNSWEETENED APPLESAUCE. CAKE TURNED OUT MORE FLAVORFUL AND MOIST BESIDES LOSING ALL THOSE CALORIES AND FAT. WILL DEFINATELY MAKE AGAIN. HOPE THIS HELPS.

EXCELLANT TWIST ON PUMPKIN PIE. I DID PREBAKE THE PIE CRUST (LINED IT WITH FOIL AND ADDED SOME DRY BEANS FOR WEIGHT) FOR ABOUT 10 MINUTES THE SECOND TIME I MADE IT AND IT MADE THE CRUST NICE AND CRISPY ON THE BOTTOM. MADE A HOMEMADE CARMEL SAUCE AND DRIZZLED IT WARM ON THE PIE WHEN I SERVED IT. ALSO SERVED IT WITH FRESH, HOMEMADE WHIPPED CREAM.