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November 10, 2004

Frosted Cranberry-Cherry Pie

Crust:
Curst for 2 crust 9 inch pie
Filling:
1 (21 oz) can cherry pie filling
1 (16 oz)can whole berry cranberry sauce
3 tablespoons cornstarch
1/4 teaspoon cinnamon
Glaze & Topping:
1/2 cup powdered sugar
1 tablespoon light corn syrup
3 to 4 teaspoons water
1/4 cup almond slices

Heat oven to 400. In large bowl mix cherry filling, cranberry sauce, cornstarch and cinnamon. Spoon into crust. Top with top crust, seal edges, flute, and cut slits to vent. Bake at 400 for about 40 to 50 minutes, or until crust is golden brown. You can cover crust with strips of tin foil after about 15 or 20 minutes to prevent crust from turning dark brown. Remove pie from oven. Immediatly in small bowl blend powdered sugar, corn syrup, and enough water to make a drizzling consistancy. Drizzle over hot pie. Decorate or spirnkle with almonds. Cool at least one hour before serving. Makes 8 servings.

Homemade Vanilla Custard & Strawberries

The Custard:
3 eggs beaten
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups milk
1 cup whipping cream
1 teaspoon vanilla extract
The Strawberries:
You can slice fresh strawberries onto custard or you can make this strawberry mixture:
1 quart of strawberries (crushed)
1 cup sugar

Combine eggs and sugar in top of double boiler; beat well. Add flour , stirring until smooth. Gradually add in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon. 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla. [Note: For those like me who don't have a double boiler just use a small pan on the bottom with water and place a medium or larger pan on top to cook the ingrediants. Pour mixture into six 6-ounce custard or dessert cups. Cover and chill throughly.
Mix strawberries & sugar and then spoon into custard. Serve chilled for best results. Yeilds 6 servings

Strawberry Pizza

Crust:
2 1/2 cups flour
2 sticks butter (total of 1 cup)
2/3 cups confectioners sugar

Filling:
1 8 oz cream cheese
1 cup powdered sugar
1 1/2 or 2 cups whipped topping

Topping:
1 qt crushed strawberries
1 1/8 cup confectioners sugar
3 tablespoons corn starch
3 tablespoons water
1 teaspoon vanilla

Directions: For crust mix flour and powdered sugar. Then blend in butter. Press into baking pan and bake for 10 to 12 minutes at 350. Cook throughly. Then cool. For the filling cream together cream cheese, powdered sugar, and whipped topping. After the above crust is cooled spread filling mixture. For the topping mix all the ingredients. Work until thickened. Spead on filling. You can garnish with strawberry halves.

Watermelon Ice

4 Cups seeded 1-inch watermelon chunks
1/4 cup thawed frozen unsweetened pineapple juice concentrate
2 tablespoons fresh lime juice
Fresh Melon balls (optional)
Fresh Mint leaves (optional)

Place Melon chinks in a single layer in plastic freezer bag; freeze until firm, about 8 hours. Place frozen melon in food processor container fitted with steel blade. Let stand 15 minutes to soften slightly. Add pineapple juice and lime juice. Remove plunger from top of food processor to allow air to be incorporated. Process until smooth, scraping down sides of container frequently. Spoon into individual desert dishes. Garnish with melon balls and mint leaves if desired. Freeze left overs. Makes 6 servings Variations:
Honeydew Ice:
Substitute honey dew for watermelon and unsweetened pineapple-guave-orange juice concentrate for pineapple juice concentrate.
Cantloupe Ice:
Sunstitute cantaloupe for watermelon and unsweetened pineapple-guava-orange juice concentrate for pineapple juice concentrate.
Recipe by Tabby

Molasses Crinkles

3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar

Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.

February 5, 2010

Lemon Icebox Pie

lemonicebox2.jpg

2 cans sweetened condensed milk
4 lemons, juiced
2/3rd cup sugar, divided
6 eggs, separated
1 box vanilla wafers
1/4th cup butter, melted

Preheat Oven 350 degrees.
To prepare the crust crush up about 1/2 box of vanilla wafers. Mix the melted butter with the crushed crumbs in a bowl. Halve this mixture and add to two pie plates. Use a fork and spread evenly. Place whole cookies around the whole pie pan. Set aside. For the filling mix sweetened condensed milk, egg yolks and 1/3rd cup sugar. Next add the juice of the lemons. Mix well. Pour half of this mixture into each pie plate with prepared crust. Now whisk egg whites in a bowl until frothy, then add about 1/3rd cup sugar to egg whites. Continue to whip egg whites until stiff peaks form. Then spread meringue over each pie. Bake pies for about 15 minutes. Remove from oven and let cool before placing in fridge for several hours.

Originally posted March 22, 2007

April 20, 2007

Stewed Pears

This is a handwritten recipe found in my old cookbook that dates 1824. This recipe is certainly Victorian in age. The name of this recipe is:

To Stew Pears

Peel 25 nice pears (any cooking sort will do) lay in the bottom of a stewpan with 1 lb loaf sugar. The rind of a lemon cut in thin strips, a little of the juice, with enough liquid cochineal to make it a nice bright color, let them stew slowly 'till down, try them with a silver fork take them up and add about a tablespoonsful of arrowroot mixed with water to the syrup to thicken. do not take off the stems in peeling the pears & keep a little of the syrup in another basin to throw over them when dished.

August 29, 2007

Chocolate Cookies

Chocolate Cookies

Well we are supposed to be getting the needed supplies soon to make a couple of the candies I posted below. But today, despite an oncoming headache, I could not help myself at making a batch of chocolate cookies. With two little helpers in the kitchen to assist { aka 'my boys' } they turned out delectable. You will find these are a refreshing change of pace from the ordinary chocolate chip cookies. So strap on your apron and try this lovely, and did I mention easy, little recipe for Chocolate Cookies...

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

First melt your chocolate in a small saucepan. In a mixing bowl cream your butter. Gradually add the brown sugar to the butter, being sure to mix well. Then add the egg and vanilla to the butter mixture, giving it a through beating. Now add your melted chocolate to the butter mixture. Beat till smooth.
Now in another bowl mix flour, baking powder, and baking soda. Slowly add to creamed mixture, stirring well. Drop by heaping teaspoonfuls onto a greased cookie sheet, spacing them about 2 inches. Bake at 375 for about 8 minutes, or until done. Remove from cookie sheets and cool on wire rack or marble slab, as we do.

If you don't have enough of the squares, as was the case for me, then you can substitute 3 tablespoons of powdered cocoa with 1 tablespoon vegetable oil to equal 1 (1-ounce) unsweetened chocolate square. I just added it to my bar of chocolate and melted all together.


December 4, 2009

Banana Cream Pudding

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1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 tsp vanilla
4 bananas, sliced
1 {12oz} box vanilla wafers
1 or 2 cups whipped cream

Mix the sugar with cornstarch in a double boiler. Next, stir in milk - mixing well. Now add the eggs and blend well. Cook in the double boiler, stirring constantly with a spoon, until the pudding becomes thick and can coat the spoon. When it's finished add in the vanilla. Set aside to cool to room temperature. When it's cooled down proceed with putting your banana pudding together.

Line a large bowl or dish with about 1/2 of the vanilla wafers. Next add 1/2 of the banana slices and arrange on the 1st layer of vanilla wafers. Spoon over 1/2 the pudding on top of the bananas. Add 1/3rd of your whipped cream {I used the can variety for a shortcut}. Now repeat your vanilla wafer, banana slices, pudding and whipped cream layers. I had a few cookies left over so I added them to the top. I also sprinkled the crumbs of the cookies on top as a finishing touch.

Cover and set in fridge to cool several hours before eating.

bananpudd2.jpg

December 31, 2009

The Old South Bread Pudding

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I recently learned from an old source, dating in the 1880s, that in the South if you asked for bread you could be handed biscuits, corn bread, or some other sort of "bread". In the North you would have only received what we today consider bread. But the old southern ways started dying off after the civil war. The reason I mention this is my bread pudding I awhile back uses biscuits instead of "bread'. I used the idea of a recipe for leftover biscuits and cheese. The texture was a perfect bread pudding so I decided to try it out in a bread pudding.

Here is my recipe for The Old South Bread Pudding:

1 dozen small biscuits
3 tablespoons butter, sliced and cut into triangles.
2 cups milk
2 eggs
1/2 cup sugar
1/4th cup pecans
1 heaping teaspoon cinnamon
1/2 teaspoon vanilla
couple pinches of nutmeg
golden raisins
Sugar in the Raw

Slice the biscuits in half. If using a non-stick cake pan then you don't need to grease, otherwise I would grease your pan. Now line the biscuit halves on the bottom of the pan, the insides of the cut biscuits should be what you see. Lay the triangles of butter into areas where there are "holes". If you need more butter that is fine. Next sprinkle half your pecans, some raisins, and some sugar in the raw. Lay the remaining biscuits out, where the tops {not insides} of biscuits are showing. Sprinkle the remaining pecans, some more golden raisins and some sugar in the raw crystals. Now beat your two eggs. Then add milk, cinnamon, nutmeg, vanilla and sugar and stir well. Pour egg and milk mixture over biscuits. Throw in a "moderate" oven aka 350. I let it cook for about an hour.

Note: I used 1 cup evaporated milk - diluting it by 1/2 cup water 1/2 cup evap milk. The other 1 cup was regular milk.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

About Desserts

This page contains an archive of all entries posted to Hearth and Home in the Desserts category. They are listed from oldest to newest.

Custards & Puddings is the previous category.

Drinks is the next category.

Many more can be found on the main index page or by looking through the archives.