See Also: Spiders(medicine)
Spiders On A Log(recipes)
Sweet Spiders(recipes)
Fear of spiders(health)
flour(1)(dictionary)
flour(2)(dictionary)
flour(encyclopedia)
Flour(recipes)
carob flour(medicine)
Rice flour(recipes)

Spiders On A Log (recipes) and Flour (recipes)


Spiders On A Log (recipes)




Yield: Makes 12 servings



Ingredients:



Lemon Filling (recipe follows) or 1 cup prepared lemon curd

5eggs, separated

Pinch salt

1/3cup sugar

Grated peel of 1 lemon

1/3cup cornstarch

1/3cup all-purpose flour

Powdered sugar

Vanilla-Marshmallow Frosting (recipe follows)

1/2cup shredded coconut

Creepy Spider Cookies (recipe follows)









Preparation:





1.Prepare Lemon Filling; set aside.2.Preheat oven to 375°F. Grease 15X10-inch jelly-roll pan. Line bottom of pan with parchment paper. Grease and flour paper; set aside.3.Beat egg whites and salt in large bowl with electric mixer at high speed until frothy. Add sugar by tablespoonfuls until egg whites are stiff and glossy.4.Combine egg yolks and lemon peel in another large bowl; beat until thick and lemon colored. Fold whites into yolks. Fold in cornstarch and flour.5.Spread batter in prepared pan. Bake 12 minutes or until cake springs back when lightly touched. Meanwhile, lightly dust clean kitchen towel with powdered sugar. Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off paper. Using the towel as an aid, gently roll up cake and towel together from one long side. Let stand for 2 minutes. Unroll and let stand for 5 minutes. Reroll and cool completely on wire rack.6.Prepare Vanilla-Marshmallow Frosting and Creepy Spider Cookies; set aside.7.To assemble, unroll cake and spread with Lemon Filling. Gently roll up and place on serving platter, seam side down. Frost cake; sprinkle with coconut. Place cookies around cake.







Lemon Filling

Yield: Makes about 1-1/2 cups



Ingredients:



1/2cup sugar

1/4cup butter, cut in small pieces

1/4cup lemon juice

Grated peel of 1 lemon

2eggs









Preparation:





1.Combine sugar, butter, lemon juice and lemon peel in heavy saucepan. Cook and stir over low heat until butter melts.2.Beat eggs in small bowl. Add lemon mixture and continue beating. Place in same heavy saucepan and cook over low heat, stirring constantly, for 15 minutes or until mixture becomes smooth and thick. Remove from heat; pour into medium bowl. Chill 1 hour.







Vanilla-Marshmallow Frosting

Yield: Makes 1-1/2 cups



Ingredients:



2/3cup prepared vanilla frosting

2/3cup marshmallow creme









Preparation:





1.Combine frosting and marshmallow creme in medium bowl. Beat until light and smooth.











Flour (recipes)


Flour is made from finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn).In Britain, the word ' flour' usually refers to flour produced from wheat. Wheat flour contains gluten, a protein that forms an elastic network that helps contain the gases that make mixtures (such as doughs and batters) rise as they bake.Different types of flour are needed for different products. Bread flour, or strong flour, for example, has a high protein content and good gluten strength. Plain flour is usually a soft flour and is best for cakes and pastries. Self-raising flour has a standard amount of raising agent (usually a mixture of bicarbonate of soda and cream of tartar) already added to it.Varying degrees of processing in the milling of the grain give wholemeal or wholewheat, brown and white types of flour. Spelt flour is made from an ancestor of modern wheat and, although it contains a small amount of gluten, some people who are intolerant to wheat flour can cope with it.