|
|
Reply
| | From: Genie· (Original Message) | Sent: 10/28/2007 6:50 PM |
|
Reply
| | From: Genie· | Sent: 5/13/2008 5:15 AM |
OLD TIMEY EGG CUSTARD | | 3 eggs 2/3 c. sugar 1 tbsp. flour (mix with sugar) 1/2 tsp. nutmeg or 1 tsp. vanilla 1 1/2 c. milk 2 tbsp. butter Beat eggs, sugar and flour until mixed well. Heat milk to scald with butter, but do not let boil. Add to egg mixture and pour into 9" crust. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake until done. | | |
|
Reply
| | From: Genie· | Sent: 6/26/2008 9:56 PM |
Abigail Adams Apple Pan Dowdy
Pastry
1 1/2 c Flour 1/2 c Shortening ice water
Blend until mealy. Sprinkle a little ice water over dough, enough to hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted butter. Cut pastry in half. Place halves on top of each other. Roll and cut again. Repeat until you have 16 separate pieces piled up. then chill for 1 hour. Roll pastry again and cut in half. Line bottom of baking dish. Save other half for top.
FILLING:
1/2 c. sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg 10 lg. apples 1/2 c. molasses 3 tbsp. melted butter 1/4 c. water
Peel and slice the apples. Mix with sugarand spices and put in pastry lined dish. Combine molasses with butter and water Cover with top crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat to 325 degrees. "Dowdy" the dish by cutting the crust into apples with sharp knife. Bake one hour. Serve hot with ice cream or whipped cream.
| | |
|
Reply
| | From: Genie· | Sent: 7/29/2008 3:40 AM |
Old Fashion Bread Pudding (1948)
6 slices day-old bread 2 tablespoons butter, melted 1/2 cup raisins (optional) 4 eggs, beaten 2 cups milk 3/4 cup white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract
DIRECTIONS: 1. Preheat oven to 350 degrees F 2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. 3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. 4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
| |
|
Reply
| | From: Genie· | Sent: 8/27/2008 2:27 AM |
Grandma's Steamed Pudding 2 cups sifted flour 4 tsp. baking powder 1/2 tsp. salt 4 tbsp. sugar
Sift together all, mix in 2 tbsp. lard then add 1 beaten egg with 1/2 cup milk. Add 1 cup cherries.
Wrap dough in a clean cloth and place in a colander over boiling water. Cover tightly and steam over low heat for 4 hours. Serve with plenty of milk.
| |
|
Reply
| | From: Genie· | Sent: 9/25/2008 6:55 PM |
| | Pala-what? That word looks pretty strange, given that our family always pronounced it "palla chinka." It’s really just a crepe we love to eat two ways - either wrapped around our favorite jelly, or drizzled through a funnel like a snake. When mom was a kid, this was her favorite snack. She would stand by the stove watching her mom make it, feeling as if she could taste it before it was even done. The family ate this every Sunday after soup, and many were the nights she and her brother, Steve, would lay on the floor at night, listening to the Inner Sanctum Mysteries on the radio and unraveling their sugar-and-cinnamon topped snakes. In more recent years, this recipe has been a favorite of the grandkids, who often drag grandma or grandpa to the kitchen. 2 c. sifted flour 2 tsp. sugar 1 tsp. salt 4 eggs 2 c. milk Oil Mix flour, salt and sugar. In a separate bowl, beat eggs and milk. Add egg/milk mixture gradually to the flour, beating into a thin, smooth batter. Let sit for 1/2 hour to get rid of the raw flour taste. For crepe version: Coat skillet with thin layer of oil. Spoon about 4 tablespoons of the batter mix into the hot skillet and tilt skillet in a circular motion to distribute the batter over the entire bottom of the pan. Brown very lightly on both sides. Remove from pan. Continue until the batter is used up. As each crepe is done, spread with strawberry jam or your favorite jelly, roll up loosely and sprinkle with sugar. For snakes version: Put oil in a skillet, about 1/2 inch deep and get it hot. Pour a cup of the batter into a funnel, holding the end of the funnel closed with your finger until you have it positioned over a hot skillet, in the middle of the pan. Move your finger and as the batter pours out, move the funnel in a circular motion, curling the “snake�?as if its in a tight sleeping position. Brown slightly on both sides and remove from the pan. Sprinkle with a mix of sugar and cinnamon. | | | | | |
|
Reply
| | From: Genie· | Sent: 9/25/2008 7:00 PM |
Apple Dumplins**** Peel, core and slice two apples per person you're serving. Put them (the apples, not the person) in a bowl and add some flour, cinnamon, and a little lemon juice, then toss. Make one pie crust for each 2 people you're serving. Divide each pie crust in two, and roll out thin in a circle. Put about two apples worth in the middle of the crust, and fold up edges like a well...dumplin. Poke a couple of holes on the top. Put them (again, the dumplins, not the persons) on a cookie sheet and cook at 350 for about 40 minutes, or til the crust is browned and the apples are done. Serve with maple sauce (below), and vanilla ice cream. Maple Sauce for Dumplins 1/2 cup sugar 2 tablespoons flour 1 teaspoon butter 6 drops of Maple flavoring 1/2 teaspoon vanilla Make this into a paste with cold water, then add hot water (about 2 cups) and stir over med/high heat til thick. This is enough for 4 dumplins. | |
|
Reply
| | From: Genie· | Sent: 9/25/2008 7:01 PM |
Quick Dessert Take biscuit dough, roll it out to about 1/4 to 1/2 inch thick, cover with generous amounts of sugar, cinnamon and butter, roll it back up and slice crosswise making a type of cinnamon roll. Bake in a baking dish about 8x8, or longer if needed, for about 10 to 15 minutes in 425 degree oven till rolls have risen, but not browned. Prepare sauce while rolls are baking by combining a cup of brown sugar, two rounded tablespoons flour, a dash of sa lt and one and one half cup of milk, and cooking on medium heat until slightly thickened. Add generous teaspoon vanilla and two or three tablespoons butter. Take rolls from oven and pour sauce over all. Be sure sauce is very hot when you pour over the rolls. Return to oven and let brown. | |
|
Reply
| | From: Genie· | Sent: 9/26/2008 4:06 AM |
Cinnamon Apples This recipe is for a salad, not a dessert! The tender poached cinnamon apples are stuffed with a cream cheese mixture filled with dates, apples, and celery. It's from my Grandmother Clara, via my Aunt Carol Sue. Prep Time: 25 minutes Cook Time: 15 minutes Ingredients: - 8 cooking apples, cored and peeled
- 2 cups hot water
- 3/4 cup red cinnamon candies
- 2 (3 ounce) packages cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 3/4 cup chopped celery
- 1 cup finely chopped, peeled apple
- 3 finely chopped pitted dates
- 2 tablespoons finely chopped walnuts
Preparation: Arrange apples in the bottom of a large saucepan. Pour hot water over and add cinnamon candies. Bring to a boil over medium high heat. Lower heat to a simmer, then cook, uncovered, carefully turning apples occasionally, for 10-20 minutes or until apples are tender when pierced with a fork. Remove apples from water, cool for 20 minutes, then place in refrigerator. For filling, in a medium bowl beat cream cheese until smooth. Gradually add milk and lemon juice, beating until fluffy. Sitr in remaining ingredients. Carefully stuff the cold apples with the filling. Cover and refrigerate until serving time, at least 3 hours. | |
|
Reply
| | From: Genie· | Sent: 9/26/2008 4:14 AM |
Boiled Custard Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rosewater (Rose Essence, available from druggist), bake. Source: New American Cookery 1805 | |
|
Reply
| | From: Genie· | Sent: 10/10/2008 2:30 AM |
Old Fashioned Recipes Apple Puddings Apple Pudding | | Sift together one and one-half cup of flour, 2 teaspoons of sugar, one-fourth teaspoon of salt, and one and one-half teaspoons of baking powder. Work into the dry ingredients 3 tablespoons of butter and add one-half cup of milk. Butter a quart pudding dish, and fill two-thirds full of apples cut in quarter; sprinkle with sugar and add two teaspoons of lemon juice and one-half teaspoon of nutmeg or cinnamon. Cover and bake until soft. Roll the dough mixture out lightly, place over the apples and bake for 20 minutes and serve with hard sauce. Hard Sauce Cream one-third cup of butter gradually add one cup of powdered sugar and two-thirds teaspoon of vanilla. Apple and Brown Bread Pudding Mix two-thirds of a cup of chopped suet with two cups of Boston brown bread crumbs; add two cups of apples chopped fine, half a teaspoon of salt, a cup of raisins dredged with two tablespoons of flour, and half a teaspoon of ginger or mace. Beat one egg, add a cup of milk and stir into the dry ingredients. Steam in a buttered mold for two and one-half hours. Serve with creamy sauce. Apple Christmas Pudding Pare, core, and quarter six tart apples. Add a cup of water, cover and boil quickly for five minutes. Press through a sieve; add a tablespoon of butter and cup of sugar. Beat three eggs until light; add one pint of milk and a cup of hot boiled rice. Add the apples and bake for half an hour. Lemon or orange rind may be added. Serve cold with cream or lemon sauce. Apple Corn-meal Pudding Pare, core, and slice very thin twelve medium-sized King apples. To 1 quart of sweet milk add 1 quart of corn-meal, 1 teaspoon of salt, 4 tablespoons of chopped suet, 1 cup of molasses, 1 teaspoon of soda dissolved in the molasses, and the sliced apples. Stir well and pour into a well-buttered pudding mold. Steam for four hours and serve hot with any good pudding sauce. Apple Custard Pudding To one quart of pared and quartered apples add one-half cup of water and stew until soft; remove from the fire and add one-half cup of sugar, two tablespoons of butter, and the juice and grated rind of one lemon. Mix two tablespoons of flour with two cups of fine bread crumbs; stir into the apple mixture and add the well-beaten whites of two eggs. Pour into a buttered pudding dish and bake for 45 minutes in a moderate oven. Serve with hard sauce. Bird's-nest Pudding Core and pare eight apples, put into a deep well-buttered pudding dish. Fill the centers with sugar and a little nutmeg, add one pint of water, and bake until tender but not soft. To two cups of flour add three teaspoons of baking powder, one teaspoon of salt, one pint of milk, and the well-beaten yolks of four eggs; stir thoroughly and fold in the whites of four eggs beaten dry. Pour over the apples and bake for one hour in a moderate oven. Serve hot with any pudding sauce. Indian Pudding With Apples Scald two quarts of sweet milk. Stir in a cup of corn-meal stir until the mixture thickens. Remove from the fire. Add one and one-sixth cups of molasses, one teaspoon of salt, one-half teaspoon each of nutmeg and cinnamon, and two cups of sweet apples pared, cored, and quartered. Pour into a deep pudding dish and bake for four hours. When the pudding has baked for one and one-half hours, add without stirring one pint of cold milk. Serve with cream and sugar or syrup. Creamy Sauce Boil one cup of sugar and half a cup of water to the soft ball stage; then pour the syrup in a fine stream over the well-beaten white of one egg; continue beating until cold; fold in one cup of double cream beaten dry; add one-half of a teaspoon of vanilla. Liquid Sauce Mix one tablespoon of flour with one-half cup of sugar. Pour over it one-half pint of boiling water; boil for one minute and pour slowly over one well-beaten egg; add the juice of one-half lemon. Sago Apple Pudding Soak one cupful of sago in a quart of water for one hour; core and pare eight apples and place in an agate baking pan. Boil the sago until clear and add one teaspoon of salt; thin with hot water until about as thick as heavy cream and pour over the apples; bake for one hour and serve with cream and sugar. Pan Pudding Add sufficient milk to a pint of flour to make a stiff dough; knead for fifteen minutes. Cut into four pieces; roll each piece in a thin sheet about one-sixteenth of an inch thick and the size of an ordinary roasting pan. Grease the pan with melted suet. Mix one -fourth pound of almonds blanched and chopped fine, one cup of chopped raisins, one-half pound of chopped apples, and one cup of brown sugar. Put a layer of this mixture on the paste and cover with another layer of paste. Brush with suet and continue until all the sheets of paste are used. Brush over with suet and sprinkle with sugar; bake in a quick oven for three-quarters of an hour. Apple Rice Pudding Sprinkle one cup of thoroughly washed rice into two quarts of rapidly boiling salted water; boil for 15 minutes and drain. Spread the rice in the center of a good-sized square of cheesecloth. The rice should be about one-half inch thick and cover a space as large as a dinner plate. Pare, core, and quarter four good-sized tart apples, sprinkle with sugar and heap in the center of the rice. Gather up the ends of the cloth so that the rice will cover the apples and tie tightly. Boil in a good-sized kettle of boiling water for one hour. This will come out perfectly round if handled carefully. Serve hot with cream or any pudding sauce Apple Roly-Poly Pudding Pare, core, and slice sour apples; roll a rich baking powder dough one-half inch thick. Lay the sliced apples on the dough and roll tuck in the ends and prick deeply with a fork. Steam for one and three-fourths hours, or wrap in well floured pudding cloth, tie up the ends, plunge into boiling water, and boil for three-quarter fan hour. Serve with hard sauce. Royal Apple Pudding Select enough large apples to fill a pudding dish; ,cut a thick slice from the top and save core, and scrape out centers until only a thin wall is left. To the scrapings add a finely chopped apple, a few chopped almonds, raisins, and a little sugar and cinnamon. Press the mixture into the apple shells and replace the lids; place the apples in a well-buttered baking dish; set in a pan of hot water and bake until the apple are tender. Beat four whole eggs until light colored. Gradually add a scant cup of sugar and pour over the apples. Bake in a moderate oven until the meringue is done and serve with cream or lemon sauce. Steamed Apple Pudding Line a mould with slices of buttered bread. Put in a layer of stewed apples, a layer of buttered bread, and continue until the mould is filled. Add one pint of milk to two beaten eggs; pour over the apples and bread and steam for one hour. Serve with cream or pudding sauce or liquid sauce. Apple Tapioca Soak three-fourths of a cup of tapioca for one hour in water to cover. Drain, add 2 and one half cups of boiling water and one half teaspoon of salt; cook in double boiler until transparent. Core and pare apples, arrange in a buttered baking dish, fill cavities with sugar, pour tapioca over apples, and bake in a moderate oven until the apples are soft. Serve with sugar and cream or with cream sauce. Sago may be used instead of tapioca. Cream Sauce Mix and beat until stiff three-fourths of a cup of thick cream and one-fourth of a cup of milk. Add one-third of a cup of powdered sugar and one-half teaspoon of vanilla. Hodgepodge Pudding 2 cupfuls of apples chopped fine. 1 cupful of chopped English walnuts. One half cupful of raisins seeded and chopped. 1/4 cupful of orange juice. One half teaspoonful of ground cinnamon. 3 tablespoonfuls of sugar. Mix the ingredients, turn into the buttered baking-dish, dot the top with bits of butter, and bake (covered) until the apples are tender. Moisten with a little water if the apples are not sufficiently juicy. Serve hot with a sauce made as follows: Cream, half a cupful of butter. Add gradually 1 cupful of brown sugar, heat in a double boiler adding gradually and very slowly half a cupful of cream. Stir constantly to prevent curdling. Add 1 teaspoonful of vanilla extract after removing the sauce from the fire. | | |
|
|
|