SWEDISH WHIPPED FARINA
This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not inclued time needed to chill.
Provided by Sydney Mike
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a saucepan, combine water & punch concentrate, then bring to a boil.
- Sprinkle farina into boiling mixture & stir vigorously.
- Simmer over low heat until farina is cooked, about 5 minutes.
- Pour mixture into 1 1/2 quart bowl, then beat with an electric mixer for about 1 minute at a time, at intervals of about 5 minutes, until pudding is fluffy & cool.
- Chill before serving with milk or cream, if desired.
Nutrition Facts : Calories 73.1, Sodium 4.5, Carbohydrate 17.5, Fiber 0.2, Protein 0.8
FARINA TORTE
A favorite recipe that I make for my friend for her birthday every year. She looks forward to it. You won't believe how good Farina cereal and bread crulmbs can taste in a cake! You must try this!
Provided by jeswes54
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks in large mixing bowl. Combine all of the other ingredients except the egg whites. Mix well. In separate bowl, beat egg whites till stiff peaks form. Fold these into other ingredients. Pour into a 9 x 13 pan. Bake at 325 for 40 minute.
- When cold, break into pieces. Layer these pieces in a medium size plastic bowl, altertnating with layers of cool whip. Chill overnight. Turn bowl upside down on a plate. Cake will come out nicely. Spread the remaining cool whip all over the cake and decorate with the cherries any way you like. Serve with more whip cream! Keep cold until ready to eat.
Nutrition Facts : Calories 701.9, Fat 23.6, SaturatedFat 8.2, Cholesterol 188.8, Sodium 103.9, Carbohydrate 114.2, Fiber 3.1, Sugar 90.1, Protein 12.5
MERINGUE TORTE
Ruth Grover writes from Portland, Connecticut: "My grandmother, who came here from Sweden when she was 21, used to make this cake for our birthdays, and it is still a family favorite."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16-18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into 3 parchment-lined 9-in. round baking pans; set aside., In a large bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts. , Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks. , In a large bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Carefully spread half the filling over cake on serving plate; top with half the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator.
Nutrition Facts : Calories 364 calories, Fat 22g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 144mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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