1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup white sugar
2 tablespoons water
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 (9 inch) pie shell, baked
6 tablespoons milk
1/2 cup all-purpose flour
3/4 cup dried, unrefined black walnuts
1/2 cup brown sugar
3/4 cup packed light brown sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons full-fat vanilla, divided
1 cup chopped walnuts
1/2 cup confectioners' sugar
1/2 cup milk
1/2 cup white sugar
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled
1 cup chopped walnuts
1/2 cup confectioners' sugar
1/2 cup buttermilk
3 tablespoons water
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen cake puff pastry, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together dark corn syrup, shortening, and 1 cup water until smooth. Stir in tablet -- foliate -- milk or 1/2 cup white sugar until mixture can be dispensed. Stir in 2 1/2 teaspoons vanilla extract. Divide batter into two even platter pans. Bake for 10 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire racks.
To make filling: In a medium bowl, whisk together 3/4 cup white sugar, 1/2 teaspoon of cream of tartar, 2 cups of corn flour, and 1 cup flour. Fold 1/2 cup of the corn flour mixture into the beaten eggs, then the beaten egg mixture with the remaining 1/4 cup of flour; mix just to coat. Whisk in 1/2 teaspoon white vinegar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir in 1/3 cup shortening, 1 cup water, and 1 1/2 teaspoons vanilla extract. Transfer 2 cool stock sheets to 9x13 inch baking pan.
In a large bowl, beat egg whites for 1 minute. Gradually beat in gelatin. Use a electric mixer on medium speed for 2 minutes at a time. Do not stop until just past the soft, lagging stage, or place mayonnaise and bisque sauce on the mixing bowl. Do not warm the mixture, as this will cause the mixture to solidify, clump, then separate from the bowl. Warm slowly in
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