Gone With The Wind Dessert Recipes

Steps:

• Combine sugars and milk and bring to the boil, stirring gently.
• Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
• Add butter, remove from heat and cool until lukewarm.
• Beat at medium speed until thick, creamy, and of a consistency to spread.
• If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
• This will fill and frost a 2-layer 9 inch cake.

Steps:

• 1. In a small bowl, sprinkle gelatin over water let stand for 1 minute set aside.2. In a 1-quart saucepan, beat egg yolks well. Stir in 1 cup splenda and heavy cream. Stirring constantly over medium heat, bring to a boil and boil for 2 minutes. Remove from heat. Add gelatin mixture and vanilla stir until gelatin is dissolved. Pour into a large bowl cover and chill for 1 hour or until mixture mounds when dropped from a spoon.3. In a small bowl, mix graham cracker crumbs, 3 tablespoons splenda and butter. Reserve 1/3 cup for topping. Pat remaining crumb mixture into a 2-quart oblong baking dish.4. In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold whipped cream then egg whites into custard. Pour into dish, sprinkle with reserved crumb mixture. Chill for 3 hours or until set.

Steps:

• 1. All ingredients should be at room temperature.
• 2. Preheat oven to 350 degrees.
• 3. Sift and measure flour.
• 4. Add baking powder, salt, sugar, and sift again into large mixer bowl.
• 5. Add shortening, milk, and vanilla. Beat 2 minutes.
• 6. Add unbeaten eggs, and beat 1 minute more.
• 7. Pour into greased 9 x 13" pan.
• 8. BAKED ON TOPPING. Beat egg whites until stiff but not dry.
• 9. Gradually add brown sugar and beat until well mixed.
• 10. Spread over the top of the cake batter, sprinkle with nute and bake for 35 minutes.

Steps:

• In a small bowl, sprinkle gelatin over water let stand for 1 minute set aside.In a 1-quart saucepan, beat egg yolks well. Stir in 1 cup sugar and milk. Stirring constantly over medium heat, bring to a boil and boil for 2 minutes. Remove from heat. Add gelatin mixture and vanilla stir until gelatin is dissolved. Pour into a large bowl cover and chill for 1 hour or until mixture mounds when dropped from a spoon.In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar and butter or margarine. Reserve 1/3 cup for topping. Pat remaining crumb mixture into a 2-quart oblong baking dish.In a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold whipped cream then egg whites into custard. Fold in bananas. Pour into dish, sprinkle with reserved crumb mixture. Chill for 3 hours or until set.

Steps:

• 1. Add milk and marshmallows to pan and melt over medium heat. Stir and do not burn. Let mixture completely cool (set in freezer if needed to cool faster)
• 2. CRUST: Mix graham crackers crumbs, sugar and melted butter in another bowl. Save 1/2 cup or more for topping. Put crust mixture in the bottom of a 9x13 pan and press down to form a bottom crust.
• 3. Whip the whipping cream till stiff peaks form, do not add sugar. Add marshmallow mixture, nuts and drained pineapple to the whipped cream. Stir and put into pan over crust. Sprinkle topping over top.
• 4. Let set in refrigerator for one hour to set up. When ready to serve, stand back. Everyone will cut and serve them selves. We had 5 for dinner and 2 extra pieces for later that day..This did not last the night.