Category Archives: VIKO Many Feature Cook Book

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Prune Whip

Viko
Print Recipe

Prune Whip

Cook Time20 minutes
Total Time20 minutes

Ingredients

  • 30-35 prunes
  • 5 egg whites
  • pinch salt
  • 1/4 teaspoon cream of tarar
  • 5 tablespoons sugar
  • 1/3 cup broken nutmeats
  • Thin cream, custard sauce, or whipped cream

Instructions

  • Cook the prunes. When cold remove the pits and force through VIKO Aluminlte Rotary Food Press.
  • Beat the egg whites and salt until foamy, add cream of tartar, and beat until very stiff.
  • Then add the sugar, nutmeats and prunes.
  • Turn into MIRRO Aluminum Stacking Pan. Place the pan into another pan containing hot water. Bake in a moderate oven (325°) until delicately browned (about 20 minutes).
  • Serve either hot or cold with thin cream, or custard sauce, or whipped cream

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Lebkuchen

Lebkuchen

  • 8 cups sifted flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg
  • 1 ½ cups strained honey (1 lb)
  • 2 cups sifted brown sugar
  • ¼ cup water
  • 2 eggs, slightly beaten
  • 1 ½ cups candied orange peel, shredded (6 oz)
  • 1 ½ cups candied citron, shredded (6 oz)
  • 2 cups almonds, blanched and shredded ( ¾ lb)

Sift flour, soda and spices together three times. Boil honey, sugar and water 5 minutes. Cool. Add nuts, eggs, fruit and flour mixture. Work into loaf and place in refrigerator. Let ripen 2 or 3 days. Roll on slightly floured board to ¼” thickness. Cut into strips, 1” x3”. Bake on oiled VIKO Aluminum Cooky sheets in moderate oven (350° F) 15 minutes.
When cool cover with Transparent Glaze or icing.
Lebkuchen should ripen in cake box at least one day before they are to be served. Makes 10 dozen Lebkuchen. To soften, put cloth wrung out of warm water in top of container holding cookies. Leave on for 24 hours.

Via VIKO Many Feature Cook Book

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