Tea Time Treasures

Something extra...
http://www.teatreasures.com/page/Tea-Supplies/CTGY/Teatime-Recipe

Almond Merengue Cookies

(inspired by Paris Trip)

3 Egg Whites
1 Cup Sugar
1/4 teaspoon Cream of Tartar
1 teaspoon Almond Extract
3/4 Cup Sliced Almonds

Heat oven to 400°F. Beat egg whites until a little fluffy in an electric mixer. Add Cream of Tartar and begin beating on high until stiff. Gradually add sugar until the egg white mixture is thick and glassy. Beat in the almond extract and fold by hand the almonds. Drop onto cookie sheet lined with parchment paper. Before putting in the oven, turn off the oven completely. You may leave in the oven overnight. The cookies may be eaten when oven is completely cool, several hours. Delicious with tea time.

The meringues in the photo were taken in Paris and were filled with chocolate, lemon curd, almonds and were about 5-7 inches diameter.

Fred's Apple Dapple Cake

(from Fred Craft)

3 Cups Flour

3 Eggs

3 Medum Tart Apples Peeled & Sliced
2 Cups Sugar

1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/4 cups oil

Icing:

1 Cup Dark Brown Sugar

1/4 Cup Milk

1/2 Cup Butter

1 Teaspoon Vanilla

Mix dry ingredients. Mix oil and sugar. Beat eggs in one at a time. Put in flour mixture. Stir in apples. Put in greased Bundt pan. Bake 1 hour and 15 minutes at 350°F.

Five minutes before cake is finished, combine icing ingredients over low heat until melted. Boil for 3 minutes or until it coats the spoon. When cake is finished, put cake on rack with a pan under it and drizzle icing over cake. Continue to drizzle icing that falls into pan over cake by moving rack over another pan while scraping icing. You will probalby have to do this aobut 4 to 5 times until icing is used up. Don't spreaad icing with a spatula, just drizzle.

Delicious and addiciting!