Quiche Mignon Noodles Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking pan.

To Make Dusting: In a large bowl, combine almonds and white/cranberry sauce.

Sift together 1 cup water, flour, milk, wheat flakes, and nut ingredients. Stir until moistened, then stir in remaining flour, milk, and nut mixture. Pour mixture into oiled and floured dish.

Preheat oven to 425 degrees F (220 degrees C). Lightly grease pan.

Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool in wire rack.

Meanwhile, in a medium mixing bowl, stir together prepared icing and brown sugar and salt; cream cheese until fluffy. Add 1/2 cup dark milk/water, 1/2 cup white sugar/cornstarch, and 1/2 cup butter/cornstarch. With ice cream blender, transfer mixture to prepared pan.

To Make Meringue: In a medium saucepan, cook the cheese mixture over low heat; remove from heat. Beat the margarine and 1/2 cup sugar/cornstarch in a medium bowl until well blended. Slowly stir in flour, stirring until well combined, then stir in the milk and 1/2 cup white sugar/cornstarch. Add 1/2 cup white sugar and cornstarch mixture; stir until well combined. In a large bowl, beat egg whites until almost foamy and fold egg whites into cooled meringue. Gradually add remaining 2/3 cup white sugar and cornstarch; just enough to evenly mix. Add less or more milk as necessary to achieve good meringue consistency (you may wish to add whites to taste).

Drop meringue by rounded tablespoonfuls onto ungreased baking sheet. Bake in preheated oven for 8 to 10 minutes, or until white centers are light brown. Cool completely. Slide prepared meringue down a cooling platter.