The Ultimate No-Bake Dessert Cookbook: Over 600 Simple and Delicious No-Bake Recipes by Corbett Coburn Read Free Book Online Page A

Chill
until the mixture begins to set.
    7.       Beat
the egg whites until stiff peaks form.
    8.       Fold
the peaches and egg whites into the gelatin mixture.
    9.       Pour
alternate layers of wafer crumbs and filling into a greased mold, starting and
ending with crumbs.
    10.   Refrigerate overnight.
    11.   The cake may optionally be
iced with whipped cream or non-dairy whipped topping and garnished with peach
slices after unmolding.
     
Maple Nut Refrigerator Cake
    Ingredients:
    1 envelope unflavored gelatin
    ½ cup cold water
    2 eggs, separated
    ¾ cup maple syrup
    ¼ teaspoon salt
    1 cup heavy whipping cream
    10 macaroons, dried and crushed
    ¾ cup chopped nuts
    24 ladyfingers
     
    Procedure:
    1.       Soften
the gelatin in the cold water for 5 minutes.
    2.       Beat
the egg yolks, salt, and maple syrup together in the top of a double boiler and
cook over boiling water until the mixture is slightly thickened.
    3.       Add
the gelatin and stir until it is dissolved.
    4.       Remove
the mixture from the heat and allow it to cool.
    5.       Stir
in the macaroons and nuts.
    6.       Whip
the cream until stiff peaks form.
    7.       Whip
the egg whites until stiff peaks form.
    8.       Fold
the whipped cream and the egg whites into the maple syrup mixture.
    9.       Line
a mold with separated ladyfingers.
    10.   Pour the filling into the
mold.
    11.   Refrigerate overnight.
    12.   After unmolding, the cake
may be frosted with additional whipped cream or non-dairy whipped topping.
     
Fig Cake
    Ingredients:
    1 cup cooked dried figs
    1½ teaspoons unflavored gelatin
    1 tablespoon cold water
    1¼ cups milk
    4 tablespoons sugar
    2 eggs, separated
    Dash of salt
    1 teaspoon vanilla
    ½ cup heavy whipping cream
    Graham crackers
    48 miniature marshmallows
     
    Procedure:
    1.       Remove
the stems from the figs and discard them.
    2.       Cut
the figs into pieces.
    3.       Soften
the gelatin in the cold water for 5 minutes.
    4.       Scald
1 cup of the milk over hot water.
    5.       Caramelize
2 tablespoons sugar and then dissolve it in the hot milk.
    6.       Combine
the egg yolks, the remaining sugar, milk and the salt and stir into the hot
milk.
    7.       Continue
cooking, stirring constantly, until the custard coats the spoon.
    8.       Add
the figs and the gelatin and stir until the gelatin is dissolved.
    9.       Cool
the mixture.
    10.   Beat the egg whites until
stiff peaks form.
    11.   Whip the cream until stiff
peaks form.
    12.   Fold the egg whites, whipped
cream and vanilla into the fig custard.
    13.   Line a loaf pan with waxed
paper.
    14.   Line the sides and bottom of
the pan with graham crackers.
    15.   Pour a 1-inch layer of
custard into the pan.
    16.   Add a layer of marshmallows.
    17.   Top with a layer of graham
crackers.
    18.   Repeat steps 15-17 until all
of the custard and marshmallows are gone. End on a layer of graham crackers.
    19.   Refrigerate overnight.
     
Party Roll
    Ingredients:
    ¼ pound graham crackers, finely crushed
    ½ cup chopped dates
    8 marshmallows, minced
    ½ cup chopped pecans
    3 tablespoons cream
    1 teaspoon vanilla
    1 cup non-dairy whipped topping
     
    Procedure:
    1.       Set
aside 3 tablespoons of the graham cracker crumbs.
    2.       Combine
the remaining crumbs, dates, marshmallows and pecans and mix well.
    3.       Stir
in the cream and vanilla to make dough.
    4.       Form
the dough into a roll.
    5.       Coat
the roll with the reserved graham cracker crumbs.
    6.       Refrigerate
overnight.
    7.       Top
with whipped topping immediately prior to serving.
     
Zebra Cake
    Ingredients:
    1 package chocolate wafers
    2 cups heavy whipping cream
    2 tablespoons sugar
    1 teaspoon vanilla extract
     
    Procedure:
    1.       Whip
the cream until it forms stiff peaks, slowly adding the sugar and vanilla.
    2.       Spread
whipped cream