Posted by admin on 3rd September 2009
Chocolate Cream Pie
1 (9-inch) baked pastry shell
1 cup granulated sugar
1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 cups milk
3 egg yolks slightly beaten
1/2 cup butter or margarine
2 teaspoons vanilla extract
Meringue
4 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
Combine sugar, flour, cocoa and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Stir half of the mixture into beaten egg yolks; return mixture to sauce pan. Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute. Remove from heat and stir in butter and vanilla extract. Cool for 10 minutes, then pour into pie shell.
Heat oven to 350 degrees F.
Meanwhile, prepare meringue: In a small mixer bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form. Spread this on warm pie filling, carefully sealing to the edges of crust.
Bake 5 to 8 minutes, or just until meringue is lightly browned. Cool to room temperature; chill for several hours. Refrigerate leftovers.
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Posted by admin on 21st August 2009
Apple Cream Pie
Posted by kdipaolo at recipegoldmine.com 7/12/01 5:00:20 am
1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup low-fat sour cream
1/4 cup lemon juice
1 (16 ounce) can apple pie filling
1/4 cup walnuts, chopped
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
Combine the melted butter or margarine and graham cracker crumbs in a 1-quart baking dish. Evenly press the mixture over bottom of dish.
In a medium-sized mixing bowl, blend together the sweetened condensed milk, sour cream, and lemon juice. Spoon, then spread the mixture evenly over the top of the graham cracker crumb layer.
Spoon the apple pie filling over the top of the cream layer and bake for 25 to 30 minutes or until set. Cool slightly.
Mix together the walnuts, sugar, cinnamon and nutmeg in small bowl. Sprinkle the flavored nuts over the top of the pie. Serve warm or cold.
**You may prepare your apple pie filling from scratch. Simply select 3 or 4 firm, crisp, tart apples. Wash, peel and core the apples. Toss the fruit into a saucepan as you slice the apples, making sure to add a 1/2 tablespoon sprinkling of lemon juice as you go, to keep the fruit from browning. Add 1 cup granulated sugar, 3 tablespoons cornstarch, 1/2 teaspoon cinnamon, a pinch of salt and a dash of nutmeg to the fruit. Pour on 1 1/2 cups water and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer until thickened, and you have apple pie filling from scratch!
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Posted by admin on 14th August 2009
Yorkshire Pudding
This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.
1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shortening
Preheat oven to 425 degrees F.
In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.
Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
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Posted by admin on 14th August 2009
Watermelon Honey
Posted by FootsieBear at recipegoldmine.com
Source: Just Fruit Recipes: melborponsti.com
10 pounds chopped melon
2 lemons
2 quarts cold water
1/4 pound preserved ginger or ginger root
10 pounds granulated sugar
Pare watermelon. Discard rind and all of the pink portion. Grind white portion through food chopper, using the coarse knife. Use the following proportions:
Combine melon and water. Cook slowly until melon is clear. Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick.
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Posted by admin on 6th August 2009
Lemon Pie
1 cup granulated sugar
5 tablespoons mixed flour and cornstarch
1/4 teaspoon salt
5 tablespoons fresh lemon juice
2 egg yolks
2 cups boiling water
Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell.
Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges of crust and put into a 300 degree F oven until peaks are brown.
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Posted by admin on 2nd August 2009
Fresh Coconut Cream Pie
2 cups milk
1/2 cup granulated sugar
Pinch of salt
3 tablespoons cornstarch
4 egg yolks
1 teaspoon water
1/2 cup grated fresh coconut
1 tablespoon butter
1/2 teaspoon vanilla extract
1 (9-inch) baked pie shell
Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream.
Meringue
4 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup grated fresh coconut
Beat egg whites with cream of tartar and salt until soft peaks are formed. Gradually add sugar, beating constantly. When meringue is fairly stiff, pile lightly onto filled pie. Be sure to seal edges. Sprinkle coconut on top. Bake at 400 degrees F for 10 minutes or until lightly browned.
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Posted by admin on 31st July 2009
Cheddar Crumble Apple Pie
1 (9-inch) unbaked pie shell with a high rim
Topping
1/2 cup unbleached flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/2 teaspoon cinnamon, ground
5 teaspoons butter
Combine all the dry ingredients in the topping and cut in the butter until crumbly; set aside.
Filling
1 1/2 pounds cooking apples, such as Granny Smith, etc.
1 teaspoon lemon juice
1 1/2 cups grated cheese
4 teaspoons unbleached flour
1/4 teaspoon nutmeg
Core, peel and thinly slice apples. Toss apples and lemon juice together. Add cheese, flour and nutmeg, tossing and mixing well. Arrange apples in crust and sprinkle on topping. Bake in preheated 375 degrees F oven for 40 to 50 minutes.
Serve warm with vanilla ice cream, if desired.
Inflation is bringing us true democracy. For the first time in history, luxuries and necessities are selling at the same price. — Robert Orben
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Posted by admin on 26th July 2009
Concord Grape Pie
Source: 1941 New American Cook Book
7 cups Concord grapes
3 teaspoons cornstarch
1 1/2 cups granulated sugar
3/4 teaspoon salt
Rind of 1 grated orange
Crusts for double-crust pie
Wash and stem grapes. Slip skins from the fruit, reserve. Heat to boiling and boil for 5 minutes stirring constantly. Rub through a sieve to remove seeds.
Combine cornstarch, sugar, salt and orange rind with the pulp. Cook until thickened, stirring constantly. Put the skins in a food processor and chop. Add to pulp. Cool.
Line a pie pan with crust. Turn in filling and top lattice style. Crimp and cut. Bake at 425 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake for 20 minutes.
Makes one pie, 6 to 8 servings.
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Posted by admin on 26th July 2009
Raspberry Cream Pie
12 ounces cream cheese
1/2 cup granulated sugar
2 eggs
Unbaked 9-inch pie shell
1 cup heavy cream
1 cup dairy sour cream
2 (10 ounce) packages frozen raspberries, thawed
5 teaspoons cornstarch
1 cup heavy cream
Cream together first 3 ingredients until smooth and blended. Pour into pie shell. Bake at 375 degrees F for 30 minutes or until filling is firm. Let stand on cake rack until cold. Spread with sour cream and chill 1 hour.
Meanwhile, mix berries and cornstarch in saucepan. Cook, stirring frequently, until thick and clear. Cool to room temperature. Whip cream and fold into raspberries. Spoon onto pie. Chill.
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Posted by admin on 17th July 2009
Gingerbread
1/2 cup shortening
1/2 cup granulated sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup molasses
1 cup hot water
Melt shortening. Let cool. Add sugar and egg. Beat well.
Sift flour and other dry ingredients.
Combine molasses and water. Add alternately with flour to first mixture. Pour into a greased and floured 9-inch square pan. Bake at 350 degrees F for 50 to 60 minutes.
Cool 10 minutes.
Remove and frost with white frosting and sprinkle with coconut, if desired, or serve with Lemon Sauce.
Lemon Sauce
1/2 cup butter or margarine
1 cup granulated sugar
1/4 cup water
1 egg, beaten
Juice and rind of 1 lemon
Melt butter in a saucepan; add remaining ingredients, stirring constantly. Cook over medium heat until mixture reaches 160 degrees F.
Yields 2 cups
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