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Heat oven to 350 F. Grease bottom only of 13x9 inch pan. Melt margarine in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. Spoon topping evenly over top. Bake at 350 F for 30 to 35 minutes or until set. DO NOT OVERBAKE. Cool completely. Cut into bars. 24 BARS
Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags. freeze for 1 hour or until very firm. in a small mixing bowl stir together 1 egg and 1/4 tsp. vanilla. in a shallow bowl carefully stir together sugar and cinnamon. Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. return coated ice cream balls to the freezer, for one hour, or until firm. reserve reamining cereal mixture. in a small mixing bowl stir together the remaining egg, and vanilla. remove coated ice cream balls from the freezer. dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm. In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 sec., or until golden brown. drain on paper towels. Serve with melted chocolate , honey, plain or with fried white tortillas dipped in cinnamon sugar.
Peel back, but do not remove, a 1-inch - wide strip of banana peel. cut a lengthwise slit in banana, being careful not to cut through banana. Place marshmallows and chocolate morsels evenly inside banana. Replace 1-inch strip of peel, and wrap in aluminum foil. Place over hot coals about 5 minutes or until marshmallows and chocolate melt. Serve immediately in banana peel.
Yield 4 servings
Bake the pie crust in a preheated 350F (180C) oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350F (180C) oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.
Makes one 9-inch pie to serve 6 to 8.
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