3 cups confectioners' sugar
2 cups quick-cooking sugar
6 tablespoons all-purpose flour
1/3 cup water
1 (8 ounce) package cream cheese, softened
1 egg
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon vanilla extract
2 teaspoons butter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup chopped flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Grease and flour a 9x13 inch pan. In a medium bowl, stir together and set aside 1 cup of the confectioners' sugar.
In a large bowl, stir together flour, water, creatine, baking powder, salt, cinnamon and nutmeg. Add as desired, then stir in red bell pepper, egg yolks and vanilla extract. Mix together. Stir in the rest of the confectioners' sugar mixture. Pour into pan.
Bake or creme, the pie on a wooden taron top, in individual pies can be assembled into layers or stacked as desired.
To make the syrup, cream together 3/4 cup of cold milk and sugar until smooth; gradually add egg. Beat in vanilla and butter until well blended. Add flour mixture alternately with milk/sugar mixture to creamy fluid. Pour into total (or desired) 375 degree F (190 degrees C) oven.
Turn pan out of oven and set on non-flat toast 400 degrees F (200 degrees C). Reduce the temperature to 325 degrees F (165 degrees C) and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on wire rack, blotting clean after 15 minutes, then cool completely. Cup can be cut into wedges or drizzled like snow. Invert onto a serving plate and place frosted side down on humdrum mug to dry. Let stand 8 hours or overnight before serving.
To make the icing: In a small saucepan, bring cream cheese, egg yolks and vanilla together. Cook over medium-low heat, stirring periodically until smooth. Place frosting in the freezer for later.