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A little of this, A little of that.

By Kathy Little

Fri, Apr 19th, 2013
Posted in All Arts & Culture

Confession alert! I, being of sound mind and body, admit that I do not crave chocolate. Well, I don’t hate it either; if that makes you feel better. My family and friends confessed “chocoholics” find this a bit odd. However, since this leaves more fudge, brownies and chocolate cake with chocolate frosting for them; they don’t make fun of me.

Oreos were a big treat in my home as a child. I took the two cookies apart and licked !the white frosting. Then I put the the two chocolate cookies back together and put them back in the package.

My mother called me a barbarian. Oreos were off-limit to me for the rest of my childhood.

Maybe my taste buds just aren’t right! I can’t stand licorice; not even the red kind. It seems to taste like a rubber tire. Confession alert! I have never eaten an actual rubber tire, I just have an active immagination.

Perhaps my taste buds are maturing. I just began to eat light red kidney beans. Before I just picked them out of chili. Also, I have recently tried baby bella mushrooms. They are even better than white button mushroons. Who knew?

I like most fruits and vegetables except for brussel sprouts. I prefer salty snacks to sweet snacks. I have an addiction to Nacho Cheese Dorito chips and have been known to eat a large bag at one sitting. Of course, I felt sick and my breath was stinky; but I kept eating. Now I buy doritos in tiny bags.

When I do eat desserts, I prefer white cake with white frosting. I adore white almond bark. Lemon and raspberry are also flavor favorites!

This is one of my favorite desserts for several reasons. It contains no chocolate. It can be made ahead of time. It is perfect for spring. It can be made in a 9 x l3 pan.

Angel Pie

Meringue Shell

6 large egg whites at room temperature

1/2 tsp. cream of tartar

1/4 tsp. salt

1 1/2 cups sugar

1 tsp. vanilla

1/8 tsp. almond flavoring

Beat egg whites with electric beater until foamy. Add cream of tartar and salt. Continue on medium speed of beater. Gradually add sugar....2 Tbsp. at a time, scraping the sides of the bowl.

Beat until egg whites are glossy and stiff. Add flavorings. Pile into a buttered, on the bottom only, 9x13 aluminum pan. Bake in a preheated 275 degree oven for 60 minutes. Cool completely on wire rack.


6 egg yolks slightly beaten

1 cup sugar

4 tablespoons lemon juice

1 tablespoon grated lemon rind

1/8 tsp. salt

1/8 tsp, almond flavoring

Mix in a double boiler and place over boiling water. Cook until mixture is very thick and will coat spoon.......stirring constantly. Remove from heat and cool completely.

Whip l pint of heavy cream. Combine the cooled lemon mixture with half of the whipped cream and spread in meringue shell. Cover with the other half of the whipped cream. Cover well with foil and chill for 24 hours in refrigerator.

Serve and wait for compliments.

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