Meal Ideas to Avoid Using the Oven in the Summer~!!

We can all probably agree that using the oven when it’s 90 degrees outside is absolutely horrendous. There’s just nothing good that can come out of that situation no matter how you look at it. Sure you might get a nice hot meal, but you’ll end up heating a room that you’re paying to keep cool, and after you eat the hot food, you yourself will feel warmer and be prompted to spend even more money cooling down the house.

The stove just isn’t summer friendly, and while I wouldn’t advocate eating cold food all summer, I would say that there are better alternatives to the stove and better meal choices we could be making when the heat is bearing down on us.

These are just a few of many possible meal ideas that could be utilized during the warmer months of the year.

What we’ll do first, is list some appliances that are much better to use for cooking food when your air conditioner is working feverishly to cool down your kitchen.

Alternatives to the Stove

Crock Pot -- The crock pot or “slow cooker” is an excellent tool to use when it’s too warm for the stove. In fact, if you don’t have one, I’d say it’s a worthwhile investment. It takes longer to cook food, but it doesn’t throw off nearly as much heat as the stove does. Use it for soups, casseroles or just about anything.
Outdoor Grill -- A grill is one of the obvious summer choices and if you don’t have one, you’ll have some pretty decent options for under $300 if you choose to go buy one up. A grill is your best option for preparing meat throughout the summer, with the added benefit of the much preferred grilled flavor.
Outdoor Fire Pit (in the evening) -- This is probably only going to work in the evenings, but if you’re really rugged, you can use a fire to cook your food, or even just make smores or hot dogs. If you haven’t had a hot meal all day, it might be your last line opportunity to do so, even if it’s just a hot dog.
Microwave -- While the microwave isn’t necessarily a summer exclusive item, it should be the preferred method of cooking food instead of the stove, if at all possible. It’s quicker, gives off far less heat and is all around simpler to use if you’re trying to limit your time in the kitchen.

Bread Maker -- You can do a lot with a bread maker, so it can fill in as a part-time baking option while your oven is lying dormant.

Meal Ideas

With our non-stove cooking appliances in place, let’s look at a few meals that we can prepare during the summer that are warm weather friendly and free from the excess heat of the oven and stove top.

Meal 1 -- Grilled chicken, baked (or sweet) potatoes and pasta salad with iced green tea and honey --
Marinade the chicken ahead of time and cook it over the grill on top of aluminum foil. If you’re using baked potatoes, poke holes on either side of each one and add olive oil and sea salt to the outer skin, then add the potatoes to the grill as well.

To cool down, do a pasta salad with some fresh tomatoes and cucumbers and add some iced green tea with honey to round things out.

Meal 2 -- Feta Burgers, fresh salad, corn on the cob and homemade lemonade -- When you make your burgers, stuff them with feta cheese before they go on the grill. When you put the corn on the grill, you can actually leave them with the husks still on and they’ll cook just fine. All you’ll really need to add after that is a cold salad since the beef and feta will be pretty filling. Serve water with fresh lemons and just a bit of sugar for lemonade.

Meal 3 -- Potato Soup in the crock pot and homemade bread with butter -- This recipe only works if you have a bread maker. If not, substitute the bread for Texas toast on the grill. Whatever potato soup recipe you prefer is fine, just use the crock pot to cook it. Even in the crock pot, it shouldn’t take terribly long. If you have the luxury of the bread maker, you can enjoy homemade bread with the soup without having to use the oven. This makes for a great warm meal in the evening if you and your family are tired of eating cold stuff.

These are just a few ideas, but the point is that you can still eat great warm meals without using the oven or stove. Just because it’s hot out doesn’t mean that you and your family will get tired of hot food and just want to eat deli meat all day long. In fact, the longer days and more relaxed atmosphere make summer a better time for cooking and enjoying meals.

Be creative, and learn how to do it while staying cool at the same time. It’s a win-win for everybody.

Chase Stevens is an avid blogger and contributor to IndustrialControlDirect.com a leading online retailer of industrial control devices and din rail brackets.

Avocado Goat Cheese Crostini #Recipe

Avocado Goat Cheese Crostini

Makes:  6 servings

PREPARATION:

1 Avocado
5 oz Goat Cheese ~ softened
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt to taste
Freshly ground pepper to taste
1 French Baguette

DIRECTIONS:

1.  Preheat oven to 350°.
2.  Pit and peel avocado.  Mash in bowl.  Add goat cheese, lemon juice, olive oil, salt and pepper.  Stir ingredients until well blended.
3.  Slice bread and brush with olive oil.
4.  Bake at 350° for 6 ~ 8 minutes, until crisp.
5.  Spread with avocado goat cheese mixture and serve.

Pineapple Carrot Ginger Bran Muffins #Recipe~!!

Pineapple Carrot Ginger Bran Muffins

INGREDIENTS:

1 can (398 ml) canned crushed pineapple, undrained
1 ¼ cups All~Bran Original cereal
1 ¼ cups all~purpose flour
1/3 cup lightly packed brown sugar
4 teaspoons baking powder
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
2 eggs
¼ cup canola oil
¾ cup shredded carrot (approx. 1 large carrot)

PREPARATION:

1.  Reserve ¼ cup pineapple without juice.  In medium bowl, combine cereal, all remaining pineapple and all juice.  Let stand for 2 minutes or until cereal softens.

2.  In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice.  Set aside.

3.  Add eggs, oil and carrot and to cereal~pineapple mixture; beat well.  Add liquid mixture to dry ingredients, stirring only until just combines.  Portion batter evenly into 12 non~stick muffin pan cups, lightly coated with cooking spray.  Top each with a portion of reserved pineapple.

4.  Bake in 400° oven for 20 minutes or until tops spring back when lightly touched.

California Fried Rice #Recipe

California Fried Rice

Preparation Time:  10 minutes
Cook time:  10 minutes
Serves:  4

INGREDIENTS:

2 teaspoons vegetable oil
4 green onions, sliced
1 stalk celery, finely diced
1 sweet red pepper, chopped
1 cup chopped ham (optional)
3 cups cooked long grain rice
4 eggs
1 tablespoon salt reduced soy sauce

PREPARATION:

1.  Heat oil in large skillet over medium heat.  Add green onions, celery and red pepper; sauté until vegetables are tender~crisp.

2.  Stir in ham and rice.  Whisk eggs and soy sauce in small bowl.  Make well in center of rice mixutre;  add egg mixture.  Cook, gradually stirring eggs into rice, until eggs are just set.

Duncan Hines ~ Lemon Supreme Cake #Recipe

LEMON SUPREME CAKE

Prep Time:  20 minutes
Total Time:  1 hour and 30 minutes
Serves:  12


INGREDIENTS:

1 package Duncan Hines Moist Deluxe Lemon cake mix
1 package of instant lemon pudding and pie filling
1/2 cup water
2 tablespoons lemon juice
1 tub Duncan Hine Whipped Fluffy White Frosting
1/2 teaspoon lemon extract
lemon slices

BAKING INSTRUCTIONS:

1.  Preheat oven to 350°.  In two 8" pans, prepare, bake and cool cake according to package directions.

2.  Blend together pudding and pie filling, water and lemon juice; chill.

3.  Split each cake into two layers.  Spread pudding mixture between the two split layers.  Add extract to the frosting and spread frosting between the two filled layers, and on the sides and top.

4.  Garnish with lemon slices, if desired.

#Campbells Creamy Coleslaw #Recipe

Creamy Coleslaw

INGREDIENTS:

1 can Campbell's Condensed Low Fat Cream of Celery Soup
1/3 cup mayonnaise
1/3 cup cider vinegar
2 tablespoons sugar
1 tablespoon prepared mustard
1/2 teaspoon ground black pepper
2 lbs. coleslaw mix ~ 1 small head of cabbage, shredded (makes about 5 cups) and 2 medium carrots, shredded (makes about 1 cup)

PREPARATION:

1.  Stir the soup, mayonnaise, vinegar, sugar, mustard and black pepper in a large bowl.

2.  Mix in the coleslaw and stir to coat.

3.  Chill for 2 hours.  

Carrot Cake with Cream Cheese Icing #Recipe

Carrot Cake with Cream Cheese Icing

Serves:  18 
Calories:  338

INGREDIENTS:

2 cups all~purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups grated carrots
1 cup drained crushed canned pineapple
1/2 cup chopped pecans

Icing:

1 ~ 250 g (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 cup icing sugar

PREPARATION:

1.  Grease and flour 13x9" (3.5L) metal cake pan; set aside.

2.  In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg.  In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.  Stir in carrots, pineapple and pecans.  Spread in prepared pan.

3.  Bake in center of oven at 350° (180°C) for 40 minutes or until cake tester inserted in centre comes out clean.  Let cool in pan on rack.  

Icing:

In bowl, beat cream cheese with butter until smooth.  Beat in vanilla.  Beat in icing sugar, one~third at a time, until smooth.  Spread over top of cake.  

#French's Hot Dog Burritos #Recipe

Hot Dog Burritos

A quick, easy meal for back~to~school days.  To serve for lunch, spoon bean mixture into Thermos~style containers.  Great for serving at picnics too~!!

Prep Time:  5 minutes
Cook Time:  5 minutes
Serves:  8

INGREDIENTS:

1 can baked beans
3 frankfurters, sliced
1/3 cup ketchup
2 tablespoons French's Classic Yellow Mustard
2 tablespoons brown sugar
8 ~ 8" flour tortillas, heated

PREPARATION:

1.  Combine beans, sliced frankfurters, ketchup, mustard and sugar in a medium saucepan.  Simmer for about 5 minutes to heat through.

2.  Spoon mixture into tortillas, dividing evenly.  Roll up jelly~roll style.

Additional Tip:  You could try topping your dogs with French's French Fried Onions before rolling up~!!

Wedding Cupcake Ideas

Image from Murnahan

When I think about my forthcoming wedding, I get a bit nervous; my heart pounds faster and my brain goes into overdrive!  I guess it’s a normal mix of feelings between excitement and stress!  

I still have so much to organise, but, today I’ve decided to focus on the positive and fun side... cake!

Since I began living in Britain I’ve discovered those beautiful scrumptious cupcakes all in different flavours and colours, it’s just a guilty pleasure I can’t resist!

I’ve come to a conclusion and I think I’ll be having cupcakes for the reception. I’ll break the traditional French rules of brioche and flans with British fairy cakes!

However, I still have to decide which cupcakes to choose? First let’s start with the basics...

How to make plain cupcakes
This recipe will be the base for most cupcakes...before you start panicking - trust me it’s a piece of cake!

To start – In a bowl add 50g of softened butter , 250g of caster sugar, 250g of self-raising flour, a pinch of salt, 4 medium free-range eggs, 4 tablespoons of milk and mix together until you get a smooth mixture.

Next grab a muffin tin, and pour your lovely mix into the holes lined with paper cases. Bake for about 15 minutes (with the oven set to 190°C).

After removing them from the oven, leave those lovely gems cooling down before decorating.

Time to get creative
There are tons of flavour variations: vanilla butter cream, lemon zests, coco kick, romantic rose water or even cheeky coffee. I’ve just selected a few of my favs that I could demolish without stopping for a breath!

Turquoise Douceur

Image from Belisacup

I fell in love with these ones as there are just so pretty. Each cupcake can be decorated with a swirl of delicious vanilla butter cream frosting. All you need to do is fill up a piping bag with a butter cream mix and vanilla extract in order to get a lovely little peak. The toppings are pretty simple too, a tasteful selection of edible blue flowers with some edible silver glitter stars!

Add a silky turquoise ribbon at the base for a touch of style. You can find tons of cake decorations and plenty more party supplies uk online!

Chocolate Temptation
As a chocolate addict, the dark chocolate cupcakes are definitely one of my top 3 favourites!  
All you’ll need to do is add a few teaspoons of cocoa powder into the original mix, and then spread a layer of chocolate espresso ganache with vanilla butter cream icing. Sprinkle espresso grounds and a decorate with a thin slice of dark chocolate.  A few mint leaves would also combine beautifully with the bitterness of the chocolate and the exotic vanilla.      
         
Purple Velvet 

Image from Catbeurnier

Lavender is such an amazing smell that reminds me of my childhood holidays in Provence therefore I have picked these beautiful Purple Velvet cupcakes as another one of my favourites. The harmonious mix of lavender butter cream and earl grey flavoured cupcake is the ultimate combo for any romantic wedding!

What do you think about my choices?  Do you have any of your own?

Elise Lévêque is a bubbly lucky bride-to-be who left her beloved Paris after falling for the quirkiness of Great Britain... and a Geordie lad! Always full of beans, she is a keen blogger for Wedding & Party Store and is well known for throwing the most eccentric parties in town.

Steamed Pickerel With Oyster Mushroom Sauce #Recipe

Steamed Pickerel with Oyster Mushroom Sauce

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  4

INGREDIENTS:

1 1/4 lbs. pickerel fillets, cut in 4 portions
1/4 teaspoon salt
1 pinch of white pepper or black pepper
12 oz. oyster mushrooms
3 green onions
2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry or sake
2 teaspoons minced fresh ginger
1/3 cup sodium~reduced chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil


PREPARATION:

1.  In a 10" pie plate, arrange fish fleshy side up; sprinkle with salt and pepper.

2.  Trim off the hard ends of mushroom stems; tear large mushrooms into 2 or 3 pieces, leaving small ones whole.  Keeping white and green parts separate, thinly slice green onions.  Toss together mushrooms, white parts of onions, soy sauce, wine and ginger; spoon over fish.

3.  Pour enough water into wok to come to 1" below rack; bring water to boil.  Place plate on rack; steam fish mixture, covered, over high heat until fish flakes easily when tested and mushrooms are tender, 10 to 15 minutes.

4.  Pour juices in plate into small saucepan.  Whisk chicken broth with cornstarch; stir into pan and bring to a boil.  Reduce heat and simmer for 1 minutes.  Stir in sesame oil and green part of onions.  Serve over fish and mushrooms.

#French's ~ Kielbasa & Kraut Hereos #Recipe

Kielbasa & Kraut Heroes

Prep Time:  20 minutes
Cook Time:  20 minutes
Serves:  8

For barbecues, place this mixture into a heavy foil pan.  Cover and heat on grill 15 minutes.  Spoon on heroes just before serving.

INGREDIENTS:

1 tablespoon vegetable oil
2 large, red onions, cut in half lengthwise and thinly sliced
2 lbs. sauerkraut, rinsed and well drained
2 lbs. kielbasa, thickly sliced
1 can beer or non~alcoholic beverage
1/2 cup French's Spicy Brown Mustard or French's Horseradish Mustard
1 tablespoon caraway seeds
3 hot dog or hero~style buns

PREPARATION:

1.  Heat oil in large nonstick skillet over medium heat.  Add onions; cook 5 minutes or just until tender, stirring often.  Remove from skillet.

2.  Add kielbasa to skillet, cook and stir 5 minutes or until lightly browned.  Drain off fat.  Stir in onions, sauerkraut, beer, mustard and caraway seeds.  Cook over low heat 10 minutes or until most of the liquid has been absorbed, stirring occasionally.  Serve in buns.

July Is National Hot Dog Month ~ #French's German Potato Salad with Grilled Sausage #Recipe

GERMAN POTATO SALAD WITH GRILLED SAUSAGE

Grill sausage at your next barbeque and add to potato salad just before serving.  Ideal for tailgating parties.

Prep Time:  15 minutes
Cook Time:  15 minutes
Serves:  6 to 8


INGREDIENTS:

2/3 cup prepared vinaigrette salad dressing
1/3 cup French's Spicy Brown Mustard or French's Horseradish Mustard
1 tablespoon sugar
1 1/2 lbs. red or boiling~type potatoes, cut into 3/4" cubes
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped onion
1/2 lbs. kielbasa or smoked sausage, split lengthwise

PREPARATION:

1.  Mix salad dressing, mustard, and sugar in a large bowl; set aside.

2.  Cook potatoes in boiling salted water for 10 to 15 minutes or until potatoes are tender.  Drain and transfer to bowl.  Add bell pepper, celery, onion; set aside.

3.  Grill sausage over medium~high heat until lightly browned and heated through.  Cut into small cubes.  Add to bowl with potatoes.  Toss well to coat evenly.  Serve warm.

  **  FRENCH’S® Foods, a division of Reckitt Benckiser, the maker of FRENCH’S®  mustards, is a leading manufacturer, marketer, and distributor of food and household products. Some other well known, trusted household names in the Reckitt Benckiser Inc. family of food products include FRANK’S^® REDHOT^®Cayenne Pepper Sauce, FRENCH’S® French Fried Onions and FRENCH’S® Worcestershire sauce.

  ** 

Grilled Vegetable Quinoa Salad #Recipe

Grilled Vegetable Quinoa Salad

Makes:  6 servings

INGREDIENTS:

I cuip quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2" thick strips
12 asparagus spears, trimmed
1/2 cup Light Feta cheese, crumbled
1/4 cup toasted pumpkin seeds
3 tablespoons chopped fresh cilantro

CHIPOTLE VINAIGRETTE:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 teaspoons liquid honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

PREPARATION:

1.  Soak quinoa in cold water for 3 minutes; drain in sieve.  In saucepan, bring 1 1/2 cups salted water to boil; stir in quinoa and return to boil.  Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

2.  Remove from heat and fluff with fork; cover and let stand for 5 minutes.  Spread on small tray and let cool for 10 minutes.

Chipotle Vinaigrette:

1.  Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper.  Set aside.

2.  In large bowl, toss together red and yellow peppers, zucchini, asparagus, and 3 tablespoons of the vinaigrette until coated.  Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini.  Cut into large chunks and return to the bowl.

3.  Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until thoroughly mixed.  Sprinkle with remaining feta.  Serve immediately.

Source : Canadian Living Magazine: June 2011

#Kellogg's ~ Peach and Summer Berry All~Bran Crepes #Recipe

Peach and Summer Berry All~Bran Crepe

Servings:  Yields approximately 2 cups (500 ml) batter.

DRY INGREDIENTS:

1/2 cup (125 ml) All~Bran Original cereal
1/2 teaspoon (2 ml)  salt
3/4 cup (175 ml)  all~purpose flour

Combine all the dry ingredients into one bowl.

WET INGREDIENTS:

1  egg
1  egg yolk
2/3 cup (150 ml) buttermilk
2/3 cup (150 ml) water
3 tablespoons (45 ml) canola oil

Combine all wet ingredients, EXCEPT the canola oil, in one bowl.

DIRECTIONS (Toppings/Fillings):

1.  Top or fill with 1/4 cup (50 ml) of fresh seasonal fruit of your choice and dust lightly with icing sugar or;

2.  Top or fill with a tablespoon of almond butter and fresh jam for a new twist on peanut butter and jelly.

METHOD:

1.  Incorporate the dry ingredients to the wet ingredients in 3 cycles.  Add the canola oil.  If the consistency of the batter is too wet/thin, thicken slightly by adding a bit more flour (1 teaspoon 5 ml at a time).  Chill the batter for 1 hour in the refrigerator.

2.  Heat a pan over medium heat.  When heated through, brush pan lightly with canola oil or vegetable spray of your choice, using a piece of paper towel to wipe any excess.

3.  Spoon 2 tablespoons (30 ml) of the crepe batter into the hot pan and quickly swirl it around to coat the base of the pan evenly but thinly.  Cook the crepe for 1 minute, then carefully turn it over and cook the other side.

4.  Remove from pan.  Fold crepe in half, twice.

5.  Top or fill crepe with topping/filling of your choice.

6.  Any remaining crepe batter can be covered with plastic wrap and placed in the refrigerator for use within 3~5 days.

#CloverLeaf ~ Salmon Burgers #Recipe

Salmon Burgers

Serves:  4
Preparation Time:  10 minutes
Chill Time:  30 minutes
Cook Time:  10 minutes

INGREDIENTS:

2 cans (170 g each)  Clover Leaf Skinless Boneless Sockeye Salmon, drained
1  large fresh egg, slightly beaten
1/2 cup (125 ml)  chopped onion
1/2 cup (125 ml) diced green bell pepper
1/2 cup (125 ml) fresh whole wheat bread crumbs
1 tablespoon (15 ml)  lemon juice
1 teaspoon (5 ml)  grated lemon peel
1/2 teaspoon (2 ml)  dry rosemary, crushed
pinch of ground black pepper
1 tablespoon (15 ml)  vegetable oil
4  hamburger buns, toasted
Condiments, dill pickle, tomato and/or red onion (optional)

PREPARATION:

1.  Combine salmon, egg, onion, bell pepper, bread crumbs, lemon juice, lemon peel, rosemary and black pepper.

2.  Form mixture into 4 burgers.  Chill for at least 1/2 hour to set.

3.  Heat the oil in a large, nonstick skillet over medium heat.  Add the burgers without crowding the pan.  Cook for 3 to 5 minutes per side, or until lightly browned.  Transfer burgers to toasted buns and top with your favourite condiments and garnishes.

#CloverLeaf ~ Jalapeño Tuna Rice Sliders

Jalapeño Tuna Rice Sliders

Makes:  8 Sliders
Preparation Time:  6 minutes
Chill Time:  30 minutes
Cook Time:  4 minutes

INGREDIENTS:

1 can (142 g)  Clover Leaf Flavoured White Tuna ~ Jalapeño in Olive Oil
1 cup  prepared instant rice
1  egg
3/4 cup Panko flakes or bread crumbs
3 tablespoons  medium salsa
1/4 cup diced red pepper
1 tablespoon finely chopped fresh chives
2 tablespoons sour cream
1 tablespoon lime juice
3 tablespoons olive oil
slider buns
lettuce leaf

PREPARATION:

1.  In a large bowl, combine the Clover Leaf tuna, including the olive oil, with the cooked rice.  Add in the egg, panko flakes, salsa, pepper and chives.  Mix thoroughly.

2.  Portion 8 little balls (about 1/4 cup each) and then flatten gently with your hands to form the sliders.  Chill for at least 30 minutes.

3.  Mix together the sour cream with the lime juice.  Set aside.

4.  In a sauté pan, gently brown the tuna rice sliders in olive oil for approximately 2 minutes per side or until golden brown.

5.  Serve on slider buns over a piece of lettuce and drizzle lime~sour cream dressing over the top of the slider.

#Kellogg's Lemon Chiffon Dessert

Kellogg's Lemon Chiffon Dessert

Prep Time:  20 mins.

INGREDIENTS:

3 cups (750 ml) Rice Krispies cereal
1/4 cup (50 ml) firmly~packed brown sugar
1/3 cup (75 ml) butter, melted
1 package (212 g) Lemon Pie
2 eggs, separated
1/3 cup (75 ml) cold water
1 3/4 cup (425 ml) boiling water
1 tablespoon (15 ml) butter
1/4 cup (50 ml) granulated sugar

DIRECTIONS:

1.  Crush the cereal to 1 cup (250 ml).  Combine with brown sugar and 1/3 cup (75 ml) butter, mixing well.  Reserve 1/4 cup (50 ml) crumbs.  Press remainder evenly into bottom of an 8" (20 cm) springform pan or a 9" (23 cm) pie plate to form crust.  Bake at 350° (180° F) for 7 minuets or until lightly browned.  Cool.

2.  Prepare dessert mix according to the package directions, except reduce boiling water to 1 3/4 cups (425 ml).  Cool 3 minutes, stirring twice.  Meanwhile, beat egg whites until soft peaks form; gradually add sugar, beating until peaks are stiff but not dry.

3.  Pour half of the filling into the crust.  Gently fold remainder into egg whites.  Spread evenly over first layer; sprinkle with reserved crumbs.  Chill about 3 hours.  Refrigerate leftovers.

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7 Tips to Baking Fabulous Cakes

In today's age, it seems like baking cakes is a lost art. There are so many things to do, that baking cakes may seem like a lost art. It is extremely easy to just pick up a cake at the store. However, if you want your cakes to mean more than just a trip to the store, you should make your cakes. You don't have to make them from scratch, but you can start making your own cakes. This is a great way to start a new hobby! If you want to start baking your own cakes, here are some tips to baking cakes. 

1. Make sure to follow instructions. Even though you might feel that you don't have to look at the instructions―think again. There are many things that you might miss if you don't read the directions. Your cakes will turn out better if you look at the directions―and follow them!

2. Read over the recipe before you make it. Make sure that you have everything that you need to be able to make the cake. You want to make sure that you have enough time to finish the cake.

3. Go to the store to get the things that you need. Don't skimp on the ingredients that you need. It is important to read over what you need so that you can determine what you have to get when you go to the store. You might be lucky and you won't have to pick up anything!

4. Get a handheld electric whisk. If you are going to start baking a lot, make sure that you buy a handheld electric whisk. This will help you make your cakes fluffier, and it won't take as much time to mix all of the ingredients.

5. Make sure to flour and butter the cake pans that you will use. If you don't want your cakes to stick the tins, you need to make sure that you butter the cake pans. This is a great idea so you don't ruin your cakes.

6. Make sure that you get to know your oven. Sometimes ovens can be temperamental. Make sure that you know that how your oven works. It's a good idea to know how long it takes to bake cakes.

7. Know how to check if your cake is done. One of the easiest ways to tell if your cake is done, you just need to stick a toothpick in the cake. If it is clean when you pull it out, the cake is done!

Good luck baking your cakes!

About the Author
Jesse Marsh is a writer for MyCollegesandCareers.com. My Colleges and Careers will help you find the greatest online colleges for you.