blended. Repeat two times with remaining egg white mixture. Spoon batter into prepared dishes, leaving 1/4 inch space at top of each. Bake at 350 for 25 minutes or until puffy and doesn’t jiggle. Serve immediately with whipped cream and crushed gingersnap cookies. WHIPPED CREAM 2 cups very cold heavy cream
1 t. vanilla 2 T. powdered sugar Pour the cold cream into a bowl and beat with an electric mixer until peaks form. Add the vanilla and powdered sugar and whip to mix in. Place in refrigerate until ready to serve. Any leftovers keep for a day in the refrigerator. A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, has taught both adult and children’s cooking classes on the south shore of Massachusetts. For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.
Wishing everyone a Merry Christmas and Thank You for your business throughout this past year!
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