The Daily Times

You’d think after cooking for 30 years I’d know better than to do anything with meringue on a rainy day. However, I had my mouth set to share the white buttermilk cake and 7-minute icing with you for two weeks and I was not going to be out done by a mini flood. It stayed a little sticky is the only negative I encountered. The cake recipe came from a 1986 Immanuel United Methodist Church cookbook, but it was new to me. I liked the icing recipe better than my old one because it calls for Karo syrup, does not have water and makes enough to generously ice a three-layer cake.

Dottie Kidd’s simple fruit salad makes a wonderful side to the cake. I served a scoopful right on the slice of cake.

Do try the cheese casserole. You can change the cheeses to your taste or do more of one than the other if desired.

You will be very pleased with the torte. Refrigerate the leftovers if you have any.

White Buttermilk Cake

Compliments of Margaret Bailey

1 cup shortening

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

3 cups all-purpose flour

1 teaspoon salt

½ teaspoon soda

1 teaspoon baking powder

1 cup whole buttermilk

5 egg whites

Preheat oven to 350 degrees. Line three (8 to 9 inch) cake pans with waxed paper or parchment paper. Spray lining and sides of pan with Pam for baking. Cream shortening and sugar until light. Beat in flavorings. In a medium bowl, whisk together dry ingredients.

Add dry ingredients to creamed mixture alternately with buttermilk. Begin and end with dry ingredients. Add egg whites, one at a time, beating well after each. Divide batter equally between the three prepared pans.

Bake 30 minutes or until a cake tester inserted into the center comes out clean.

Cool on wire racks.

7-Minute Icing

1 ½ cups sugar

2 tablespoons white Karo syrup

6 egg whites

1 teaspoon vanilla

In a glass or metal bowl over gently boiling water, whisk together all the ingredients except vanilla.

Using an electric mixer fitted with the whisk attachment beat the mixture exactly seven minutes (give or take a few seconds). Add vanilla, blend thoroughly. Ice your cake and set aside until serving time.

Fruit Salad

Compliments of Dottie Kidd

1 (20-ounce) can pineapple tidbits, well drained

1 (15.25-ounce) can pears, well drained and diced

1 (15.25-ounce) can peaches, well drained and diced

1 cup miniature marshmallows

¾ cup fat-free sour cream

½ cup sliced almonds

In a large bowl, gently stir together all the ingredients. Cover and refrigerate until serving time.

Cheese Casserole

1 (4-ounce) can diced green chilies

12 ounces grated pepper jack cheese

12 ounces grated Cheddar cheese

2⁄3 cup evaporated milk

1 tablespoon all-purpose flour

Pepper and salt to taste

4 egg whites

4 egg yolks

1 (10-ounce) can Rotel tomatoes, lightly drained

Preheat oven to 350 degrees. Spray a 2-quart casserole with Pam. In a large bowl, toss together chilies, cheeses, Rotel tomatoes, pepper and salt. In a small bowl whisk together milk, flour and egg yolks. In a small bowl, beat egg whites until stiff peaks form.

Gently fold egg yolks into the egg whites. Pour egg mixture over cheese. Using a fork, encourage the egg mixture into the cheese mixture as best you can. Bake 30 minutes or until top is puffed and golden. Cool slightly before serving.

Almond-Amaretto Apricot Torte

For the Cake:

1 cup almonds

¾ cup sugar

2 tablespoons all-purpose flour

2 ½ teaspoons baking powder

4 eggs

Preheat oven to 350 degrees. Line two (8 to 9 inch) cake pans with waxed paper or parchment paper. Spray sides and lining generously with Pam for baking. In a blender, spin almonds and sugar until very fine. Add flour and baking power and whirl once or twice. Add eggs and whirl until the mixture is well mixed. Divide the batter equally between the pans. Bake 20 minutes. Remove from oven, remove from pans and gently peal off the waxed paper while the cake is still warm.

For the filling:

2 tablespoons soft butter

1 cup powdered sugar

8 ounces cream cheese at room temperature

2 tablespoons apricot jam or preserves

1 tablespoon amaretto

In a small bowl, beat cream cheese until smooth. Add sugar, jam and amaretto. Beat until smooth. Spread between the cake layers.

For the topping:

1 (8-ounce) carton Cool Whip

1 tablespoon Amaretto

Stir together Cool Whip and liqueur until well blended. Top torte servings as desired. Sprinkle with sliced almonds if desired.