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Crumb
Topping
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1/4 cup butter, 1/2 cup brown sugar, 3/4 cup flour. |
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Cream butter and brown sugar together, combine ¾ cup flour to make a crumbly mixture. Spread over Dessert and bake as directed.
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White Crumb Topping |
1/3 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter
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Cream butter and sugar together, cup flour to make a crumbly mixture. Spread over Dessert and bake as directed.
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Whipped Topping
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3/4 cup nonfat dried milk
3/4 cup very cold water
1/2 teaspoon vanilla
1/4 cup powdered sugar
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Chill beaters and bowl thoroughly; pour ingredients into bowl and whip until thick.
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Whipped Cream Topping
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(2 cups) 1 pint whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract (Other extracts or flavorings
such as mint, strawberry, or chocolate can be used as well)
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This will whip up and come together quicker and better if all ingredients, as well as the bowl are chilled. Whip all ingredients together until firm peaks form. Start slowly - Set the mixer so it goes as fast as possible without splashing.
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"Never Weep" Whipped Cream Topping
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- 2 cups (1 pint whipping cream)
- 2 tablespoons dry vanilla instant pudding mix
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (Other extracts or
flavorings such as mint, strawberry, or chocolate can be used
as well)
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This will whip up and come together quicker and better if all ingredients, as well as the bowl are chilled. Whip all ingredients together until firm peaks form. Start slowly - Set the mixer so it goes as fast as possible without splashing. Cover leftovers tightly. This stays the same consistency until used. It will keep for a week in the fridge without deflating.
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Special Whipped Topping
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1/2 pint heavy whipping cream
1/4 cup sugar (add more if desired, to taste)
8 ounces Sour Cream*
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Whip cream at low speed with electric beater or by hand. Fold in sugar. Drain any water off sour cream. Fold it into the whipped cream. Add more sugar if desired. Cover tightly and refrigerate. Use as needed. Keeps well. *Low fat Sour cream may be used, but don't use NO FAT sour cream.
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Meringue
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- 3 egg whites
- 1/4 tsp. cream of tartar
- 6 tbsp. sugar
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In bowl, with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat
until stiff peaks form. Top Dessert with Meringue, may be broiled for 2 to 5 minutes or until meringue is lightly golden. Cool
before serving.
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