Coffee walnut squares
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs -- separated | |
| ½ | cup | Sugar |
| ½ | cup | Honey |
| ⅓ | cup | Butter or margarine |
| 1 | cup | Self-rising flour |
| 2 | teaspoons | Unflavored gelatin |
| 4 | tablespoons | Hot strong coffee |
| 3 | Egg whites, beaten to | |
| ⅛ | teaspoon | Ground ginger |
| 1¼ | cup | Finely chopped walnuts -- |
| Divided | ||
| ½ | teaspoon | Vanilla |
| Stiff-peak stage -- | ||
| (pastuerized) | ||
| 2 | cups | Confectioner's sugar |
Directions
COOL COFFEE ICING
Preheat oven to 325~. Combine egg whites and sugar in top of a double boiler over hot water; whisk until thick. Add honey, butter and egg yolks; remove from heat. Fold in flour, ginger, walnuts and vanilla; combine thoroughly. Pour into buttered and floured 12 x 8-inch baking pan. Bake for 40 minutes; cool. Spread with coffee icing; cut into 18 squares. Makes 18.
COOL COFFEE ICING: Dissolve gelatin in hot strong coffee; cool. To egg whites add coffee-gelatin mixture alternately with confectioners' sugar until of spreading consistency. Stir in remaining walnuts.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95
Recipe By : Gwen Campbell, Sterling, VA From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking