Coffee walnut squares

Yield: 18 servings

Measure Ingredient
3 \N 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 \N Egg whites, beaten to
⅛ teaspoon Ground ginger
1¼ cup Finely chopped walnuts --
\N \N Divided
½ teaspoon Vanilla
\N \N Stiff-peak stage --
\N \N (pastuerized)
2 cups Confectioner's sugar

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

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