Grand Champion Angel Cream Dessert Recipe
3 egg whites
1/2 t salt
1 c sugar
1 t baking powder
1 t vanilla
1/2 c pecans,chopped
1 c saltines,crumbled
topping
3 oz cream cheese,softened
1/2 c sugar
1/2 c sour cream
1 c mini marshmallows
1/2 t vanilla
1/2 c whiping cream
1/4 c maraschino cherries,chopped
Beat egg whites and salt until soft peaks form. Mix together sugar
and baking powder, gradually add toegg whites and continue beating; add
vanilla and beat until stiff peaks form. Add pecans and saltines. Mix
until blended. Saltines should be crumbled with hands so they are not
too fine. Place mixture in 8" buttered round baking tin and bake at
350 degrees for 30 miutes. Shut off oven and leave in oven about 10
minutes, then cool completely. Don't worry if it falls as topping goes
on top.
Mix cream cheese with sugar and vanilla. Gently fold in whipped cream,
sour cream, marshamallows and cherries. This can be made while base is
colling and then put in refrigerator. Spread over merinague base and
refrigerate. This may be served as is or with any fruit topping.
1988 Grand Champion winner Illnois State fair
Grand Champion Pumpkin Lemon Pie
Pie Crust
3 c flour
1 c crisco
1 egg,beaten
5 T water
1 t vinegar
1 t salt
Pie filling
2 eggs,slightly beaten
16 oz pumpkin,Canned
2/3 c sugar
1 t cinnamon
1/2 t salt
1/2 t ginger
1 1/3 c half and half
SOUR CREAM LAYER
1 c sour cream
2 T brown sugar
1 T lemon juice
1 T lemon peel,grated
1/4 c pecans,Chopped
Pie crust: add water, vinegar and salt to beaten egg; mix well, set
aside. Cut crisco into flour until it resembles coarse crumbs. Add
liquid and mix until dough forms. Roll out or store in icebox.
Pie filling: Mix all ingredients of pie fillng. Pour into pie shell.
Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees for 45
minutes. Cool 20 min.
Blend sour cream, brown sugar, lemon juice & lemon peel. Spread
mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans.
Serve warm or cold.
1987 Grand Champion Winner Illinois State Fair
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