Eton Mess

When Evan returned from his mission to Australia, he made us a delicious dessert called pavlova. He mentioned that sometimes it is made in "mess" form instead of being built into a pavlova. Same ingredients just easier to dish out in individual servings.

3 egg whites
12 Tbsp white caster sugar (regular sugar processed in your blender or food processor to make it extra fine)
a few drops of vanilla extract
8 ozs mixed berries or other fruit cut into bitesized pieces
1 cup heavy cream
3 Tbsp caster sugar
Confectioner's sugar, for dusting (optional)

Set the oven to 325 F
Line a baking sheet with parchment paper
To make the meringues, whip the egg whites to stiff peak stage in a dry, clean bowl. They should be glossy and stand in firm peaks. Gradually add the sugar whipping continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Finally, add the vanilla. Using 2 spoons or a piping bag, place the meringue mixture onto the baking sheet in small mounds (1-2 inches in diameter). Bake for 1-1 1/2 hours. When cooked, they will be firm and crisp and will easily lift off the baking parchment. Check them after an hour and cook longer if required. Once cooked, turn off the oven and leave them in there to dry out further while the oven cools down.
Wash, dry and prepare fruits
Whip the cream until thick and then stir in the sugar.
Assemble the dessert either in one large bowl or in 4 individual sundae glasses. Layer the fruit and cream alternately with the meringues finishing with cream and then fruit. Complete the dish with a dusting of confectioner's sugar just before serving if desired.

Bubbleloaf

Dalene Olson recommended this recipe for the dessert at our Young Women Auxiliary Training in February 2011. Her comment was that she and her husband could sit down and eat the entire thing in one sitting it was so good...even though no one should eat that much. I wasn't convinced it would be that great, but I gave Amy a taste before I left for the training meeting and she chased me out the door trying to convince me to leave the bubbleloaf home for her to eat. Luckily, I made 2 and brought home half of one for Amy and Casey.

18 Rhodes Rolls (I couldn't find Rhodes brand and just used another brand of frozen dinner roll dough)
1/2 packet butterscotch pudding
1/2 cup brown sugar
1/2 cup butter
cinnamon (I love cinnamon, so I use a ton, but the recipe only calls for 1 tsp)

Grease a bundt pan. Mix dry pudding and cinnamon together in a small bowl. Cut thawed rolls into halves (easier if still a little frozen). Dip pieces into dry mix of pudding and cinnamon. Arrange rolls in a bundt pan. Sprinkle remaining dry mix over pieces. Combine brown sugar and butter in small saucepan until sugar is dissolved. Pour over rolls and let rise until double in size about 1-2 hours. Bake at 350 degrees for 30 minutes.

The recipe reminded me of my sticky bun recipe so I altered my second pan slightly. I poured a little of the brown sugar, butter mixture into the bottom of the bundt pan and sprinkled in about 1/2 cup of chopped pecans. Then I added the cut and dipped rolls and followed the rest of the recipe as above. The pecan version was a huge hit with the sisters and I didn't have any leftovers of that version.