Ingredients
One 15 oz.can pumpkin
One 12 oz. can skim evaporated milk
½ cup eggbeaters
1/3 cup Splenda
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
spray oil to lubricate casserole
Directions
Preheat over to 425°
Mix dry ingredients
Mix eggbeaters and pumpkin in bowl
Add dry ingredients
Gradually add skim evaporated milk
Pour into oiled casserole
Place in 450° oven for 15 minutes
Reduce heat to 350°
Bake for 50-60 minutes, until knife put into center comes out clean
Implements
Small bowl for dry ingredients
Bowl
Spoon
One quart casserole
Comments
Good with baked custard
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Monday, November 8, 2010
High Protein Low Fat Baked Custard (Wendy and Susan)
Ingredients
1-1/4 cups (or more) eggbeaters
3 cups of skim milk, heated
1-1/2 tsp vanilla
1/3 cup Splenda
Grated nutmeg
A heaping ½ cup of unsweetened shredded cocoanut (optional; skip if you want complete virtue)
Spray oil
Directions
Preheat oven to 350 °
Spray casserole with oil
Place eggbeaters in bowl
Whisk in Splenda and vanilla
Add hot milk
Add cocoanut (optional)
Pour into casserole
Grate nutmeg on top
Place casserole in pie plate
Cook for 50 minutes
Implements
One quart casserole
Pie plate that holds some water when casserole is placed in it
Bowl
Whisk
Comments
Custard is finished when a knife inserted in the middle comes out clean.
This is especially good with ‘pumpkin pudding’
1-1/4 cups (or more) eggbeaters
3 cups of skim milk, heated
1-1/2 tsp vanilla
1/3 cup Splenda
Grated nutmeg
A heaping ½ cup of unsweetened shredded cocoanut (optional; skip if you want complete virtue)
Spray oil
Directions
Preheat oven to 350 °
Spray casserole with oil
Place eggbeaters in bowl
Whisk in Splenda and vanilla
Add hot milk
Add cocoanut (optional)
Pour into casserole
Grate nutmeg on top
Place casserole in pie plate
Cook for 50 minutes
Implements
One quart casserole
Pie plate that holds some water when casserole is placed in it
Bowl
Whisk
Comments
Custard is finished when a knife inserted in the middle comes out clean.
This is especially good with ‘pumpkin pudding’
Lemon Bars (Ed and Eva)
Ingredients
Crust
1 cup flour
¼ cup confectioner’s sugar
½ cup melted butter
Filling
1 cup sugar
1 Tbs flour
½ tsp baking powder
2 slightly beaten eggs
1/4 cup lemon juice
2 tsp grated lemon rind
Directions
Crust
Combine ingredients, and pat into bottom and ½ inch up the sides of an 8x8 pan. Bake at 350 degrees for 20 minutes
Filling
Combine ingredients, and pour over warm (not hot) pie crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with confectioner’s sugar, if desired, and cut into squares.
Implements
2 cup Pyrex measuring cup
8x8 baking pan
Comments
I mix the ingredients for the crust right in the 8x8 baking pan, and the ingredients for the filling in a 2 quart glass measuring cup
Crust
1 cup flour
¼ cup confectioner’s sugar
½ cup melted butter
Filling
1 cup sugar
1 Tbs flour
½ tsp baking powder
2 slightly beaten eggs
1/4 cup lemon juice
2 tsp grated lemon rind
Directions
Crust
Combine ingredients, and pat into bottom and ½ inch up the sides of an 8x8 pan. Bake at 350 degrees for 20 minutes
Filling
Combine ingredients, and pour over warm (not hot) pie crust. Bake at 350 degrees for 25 minutes. When cool, sprinkle with confectioner’s sugar, if desired, and cut into squares.
Implements
2 cup Pyrex measuring cup
8x8 baking pan
Comments
I mix the ingredients for the crust right in the 8x8 baking pan, and the ingredients for the filling in a 2 quart glass measuring cup
Blueberry Pie (Diana and Hanne)
Crust:
1 cup flour
2 tablespoons sugar
6 tablespoons butter
1 egg
½ teaspoon vanilla
1 tablespoon lemon juice
Filling
1 cup orange juice
¾ cup sugar
2 ¾ tablespoons corn starch
4 cups fresh blueberries
grated orange or lemon rind
Directions
Crust
Mix dry with wet ingredients until dough doesn’t stick to your fingers
Pat dough into pie plate
Bake 400F –7-10 minutes
Cool
Filling
Stir O.J, sugar, 1-cup blueberries, rind and cornstarch on a low flame until mixture gets thick. Squish down the blueberries with a fork
Turn off flame and mix in the rest of blueberries
Fill pie shell and as mixture cools it will jell even more
Implements
Pie plate
Pot
Fork
spatula
Comments
This is a summer Galson/Kooy favorite
Sunken Apples & Honey Tart (Deb & Phil, straight from “Kosher by Design” by Susie Fishbein – beautiful book!)
Ingredients
1/2 cup honey
2 Tbs fresh lemon juice
3 medium Granny Smith or Rome apples (peeled, cored, & cut into 8-10 wedges)
3/4 cup sugar
6 Tbs margarine (softened)
1/4 cup packed dark brown sugar
1 tsp vanilla
2 large eggs
1 tsp grated lemon rind (only yellow not white pith)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 Tbs sugar
1/2 tsp ground cinnamon
nonstick cooking spray
Directions
Preheat oven to 350˚F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine honey and lemon juice in large nonstick skillet.
Bring to a simmer over medium heat.
Add apple wedges & cook 12-14 minutes or until almost tender, stirring occasionally to coat the apple wedges.
Remove skillet from heat and set aside.
In mixer bowl, combine 3/4 c. sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 1 minute. Add eggs and beat. Beat in the grated lemon rind. In a separate bowl, combine flour, baking powder, & salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low until blended.
Pour the batter into the prepared pan. Remove apples from the skillet with a fork or slotted spoon ((or any spoon), discarding liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine the 1 Tbs sugar with the cinnamon and sprinkle evenly over tart. Bake 1 hr. Cool completely and release sides of springform pan,
Implements
9-inch springform pan
large nonstick skillet
Mixer (+ bowl)
Additional bowl
Cutting board & knife
Apple corer & wedger is fun but not necessary
various measuring devices
whisk
Spoon (+/- slots)
grater
Comments
Really a cake, not a tart.
Perfect for Rosh Hashanah, but great anytime!
Absolutely delicious!
Parve, unless served with vanilla ice cream or switch in butter for margarine.
1/2 cup honey
2 Tbs fresh lemon juice
3 medium Granny Smith or Rome apples (peeled, cored, & cut into 8-10 wedges)
3/4 cup sugar
6 Tbs margarine (softened)
1/4 cup packed dark brown sugar
1 tsp vanilla
2 large eggs
1 tsp grated lemon rind (only yellow not white pith)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 Tbs sugar
1/2 tsp ground cinnamon
nonstick cooking spray
Directions
Preheat oven to 350˚F.
Coat a 9-inch springform pan with nonstick cooking spray.
Combine honey and lemon juice in large nonstick skillet.
Bring to a simmer over medium heat.
Add apple wedges & cook 12-14 minutes or until almost tender, stirring occasionally to coat the apple wedges.
Remove skillet from heat and set aside.
In mixer bowl, combine 3/4 c. sugar, margarine, brown sugar, and vanilla. Beat on medium until well blended, about 1 minute. Add eggs and beat. Beat in the grated lemon rind. In a separate bowl, combine flour, baking powder, & salt. Stir with a whisk to combine. Gradually add the flour mixture to the batter. Beat on low until blended.
Pour the batter into the prepared pan. Remove apples from the skillet with a fork or slotted spoon ((or any spoon), discarding liquid. Arrange the apple slices in a concentric spoke-like design on top of the batter. Combine the 1 Tbs sugar with the cinnamon and sprinkle evenly over tart. Bake 1 hr. Cool completely and release sides of springform pan,
Implements
9-inch springform pan
large nonstick skillet
Mixer (+ bowl)
Additional bowl
Cutting board & knife
Apple corer & wedger is fun but not necessary
various measuring devices
whisk
Spoon (+/- slots)
grater
Comments
Really a cake, not a tart.
Perfect for Rosh Hashanah, but great anytime!
Absolutely delicious!
Parve, unless served with vanilla ice cream or switch in butter for margarine.
Pecan Pie (Deb & Phil, modified from “The Silver Palate Cookbook”, required entrance fee by Allen at Thanksgiving time)
Ingredients
4 eggs
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 tsp salt
1/4 cup melted sweet butter (1/2 stick)
1 tsp vanilla extract
3 cups shelled pecans, chopped
2 9-inch unbaked pie crusts
1.5 cup shelled pecan halves*
~1/4 cup Bicardi rum
*Buy nice ones as these go on top to decorate
Directions
Preheat oven to 400˚F. Line 2 9-inch pie pans with pastry if not using frozen piecrusts.
Beat eggs well in large bowl. Add brown sugar, corn syrup, salt, melted butter, & vanilla to the eggs and mix thoroughly.
Put 1.5 cup chopped pecans into each pie crust and spread around. Pour ~1/2 egg mixture over pecans in each piecrust and gently make sure distributed evenly.
Arrange the pecan halves on top in concentric circles starting at filling edge and working towards center for decoration.
Set on middle rack of oven and bake for 10 minutes, THEN REDUCE heat to 325˚F and bake for another 25-30 minutes until set (I find this hard to determine accurately and usually take it out at 25 minutes.) DO NOT overcook.
Remove from oven and let cool before serving.
Comments
This makes 2 pies!
Recommend buying the pre-chopped pecans – work great!
You can make your own piecrust, but I buy the frozen kosher (NO LARD!) piecrusts already in their pie plates. eg. Smith’s or Marie Callender
If you want it to be Parve, switch out butter for margarine.
Easy pie to travel with.
Implements
Mixer (+ bowl)
various measuring cups & spoons
microwave or small pan/pot to melt butter
spatula
something to chop or smash pecans if you don’t buy the chopped ones
4 eggs
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 tsp salt
1/4 cup melted sweet butter (1/2 stick)
1 tsp vanilla extract
3 cups shelled pecans, chopped
2 9-inch unbaked pie crusts
1.5 cup shelled pecan halves*
~1/4 cup Bicardi rum
*Buy nice ones as these go on top to decorate
Directions
Preheat oven to 400˚F. Line 2 9-inch pie pans with pastry if not using frozen piecrusts.
Beat eggs well in large bowl. Add brown sugar, corn syrup, salt, melted butter, & vanilla to the eggs and mix thoroughly.
Put 1.5 cup chopped pecans into each pie crust and spread around. Pour ~1/2 egg mixture over pecans in each piecrust and gently make sure distributed evenly.
Arrange the pecan halves on top in concentric circles starting at filling edge and working towards center for decoration.
Set on middle rack of oven and bake for 10 minutes, THEN REDUCE heat to 325˚F and bake for another 25-30 minutes until set (I find this hard to determine accurately and usually take it out at 25 minutes.) DO NOT overcook.
Remove from oven and let cool before serving.
Comments
This makes 2 pies!
Recommend buying the pre-chopped pecans – work great!
You can make your own piecrust, but I buy the frozen kosher (NO LARD!) piecrusts already in their pie plates. eg. Smith’s or Marie Callender
If you want it to be Parve, switch out butter for margarine.
Easy pie to travel with.
Implements
Mixer (+ bowl)
various measuring cups & spoons
microwave or small pan/pot to melt butter
spatula
something to chop or smash pecans if you don’t buy the chopped ones
Peach Tart (Jessie and Steven)
Ingredients
Crust
1 ½ cups flour
½ tsp coarse sea salt
1 tsp sugar
½ cup olive oil or vegetable oil
2 tbls milk
½ tsp almond extract
Topping
¾ cup sugar (or less)
2 tbls flour
¼ tsp sea salt
2 tbls cold unsalted butter
Fresh peaches (or use apples or pears in winter; plums or apricots with skins on in early summer)
Directions
Crust:
In 9 inch round pan, mix flour, sea salt, and sugar. Then whisk together in bowl olive oil, milk, and almond extract. Pour liquid mixture into flour mixture. Then mix gently with fork to dampen.
Pat out dough in pan, including ¾ inch up the sides.
Topping:
In separate bowl, combine sugar (or less), flour, sea salt, and unsalted butter. Pinch butter into dry ingredients until crumbly.
Peal and slice about 6 peaches (thick slices) and arrange in rows in pan. Then sprinkle pebbly mixture on top. Bake 35 to 45 minutes in 425 preheated oven. Crust is brown when done.
Comments
We made this tart at Pumpkin Island on Labor Day Weekend when Dan Reicher, Carol Parker, and family were visiting. They must have liked it because it’s now in their family cookbook! It comes from a cookbook by Amanda Hesser. We recommend the olive oil as it adds a richer flavor to the crust.
Crust
1 ½ cups flour
½ tsp coarse sea salt
1 tsp sugar
½ cup olive oil or vegetable oil
2 tbls milk
½ tsp almond extract
Topping
¾ cup sugar (or less)
2 tbls flour
¼ tsp sea salt
2 tbls cold unsalted butter
Fresh peaches (or use apples or pears in winter; plums or apricots with skins on in early summer)
Directions
Crust:
In 9 inch round pan, mix flour, sea salt, and sugar. Then whisk together in bowl olive oil, milk, and almond extract. Pour liquid mixture into flour mixture. Then mix gently with fork to dampen.
Pat out dough in pan, including ¾ inch up the sides.
Topping:
In separate bowl, combine sugar (or less), flour, sea salt, and unsalted butter. Pinch butter into dry ingredients until crumbly.
Peal and slice about 6 peaches (thick slices) and arrange in rows in pan. Then sprinkle pebbly mixture on top. Bake 35 to 45 minutes in 425 preheated oven. Crust is brown when done.
Comments
We made this tart at Pumpkin Island on Labor Day Weekend when Dan Reicher, Carol Parker, and family were visiting. They must have liked it because it’s now in their family cookbook! It comes from a cookbook by Amanda Hesser. We recommend the olive oil as it adds a richer flavor to the crust.
Sunday, November 7, 2010
Orange-Cardamom Caramel Sauce (Ed and Eva)
Ingredients
4 cups granulated sugar
2 Tbs light corn syrup
4 cups heavy cream (room temp)
4 oz softened unsalted butter, cut into pieces
1/4 tsp salt
Directions
Set a small dish of water and a pastry brush by the stove
Pour 1 cup of water into the 8 quart saucepan. Add the sugar and corn syrup. Cook over high heat stirring often with a wooden spoon until the mixture clears and comes to a boil. If sugar crystals form on the side of the pan wash them down with a wet pastry brush.
Reduce the heat to maintain a gentle boil. It should not be spattering. Don't stir but check frequently while boiling gently until the sugar begins to turn light honey colored in spots. Whenever sugar crystals form wash them down with the wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich red-brown color take the pan off the heat.
Slowly pour in the cream (careful, mixture will bubble vigorously)
Stir with a wooden spoon, making sure that any solidified caramel on the pan bottom or sides melts. (if not melted set the pan over medium to low heat until the caramel is completely smooth).
Implements
Sugar can burn easily, so use a heavy-based pot, preferably one that doesn't have a dark interior so that you can monitor the sugar once it begins to color.
Small bowl of water and pastry brush
Wooden spoon
Comments
For the orange cardamom flavor
In a small saucepan combine:
11/2 cups fresh orange juice
2+teaspoons orange zest, finely grated
Bing to a boil and cook until reduced to about 1/2 cup.
Add 4 tsps ground cardamom
When cool, add to cooled caramel sauce
4 cups granulated sugar
2 Tbs light corn syrup
4 cups heavy cream (room temp)
4 oz softened unsalted butter, cut into pieces
1/4 tsp salt
Directions
Set a small dish of water and a pastry brush by the stove
Pour 1 cup of water into the 8 quart saucepan. Add the sugar and corn syrup. Cook over high heat stirring often with a wooden spoon until the mixture clears and comes to a boil. If sugar crystals form on the side of the pan wash them down with a wet pastry brush.
Reduce the heat to maintain a gentle boil. It should not be spattering. Don't stir but check frequently while boiling gently until the sugar begins to turn light honey colored in spots. Whenever sugar crystals form wash them down with the wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich red-brown color take the pan off the heat.
Slowly pour in the cream (careful, mixture will bubble vigorously)
Stir with a wooden spoon, making sure that any solidified caramel on the pan bottom or sides melts. (if not melted set the pan over medium to low heat until the caramel is completely smooth).
Implements
Sugar can burn easily, so use a heavy-based pot, preferably one that doesn't have a dark interior so that you can monitor the sugar once it begins to color.
Small bowl of water and pastry brush
Wooden spoon
Comments
For the orange cardamom flavor
In a small saucepan combine:
11/2 cups fresh orange juice
2+teaspoons orange zest, finely grated
Bing to a boil and cook until reduced to about 1/2 cup.
Add 4 tsps ground cardamom
When cool, add to cooled caramel sauce
Rum Cake (Diana and Hanne)
Ingredients
1 cup chopped walnuts/pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum
GLAZE FOR TOP;
11/2 stick buter
½ cup water
1 cup sugar
½ cup dark rum
Directions
Grease 10” cake pan and sprinkle nuts evenly on bottom
Combine all ingredients
Use mixer and mix ingredients until smooth
Pour mixture over nuts
Bake at 325oF for 1 hour
While the cake is in oven make and melt glaze in pot at on stove top
Boil butter, water, and sugar for 5 MINUTES
When mixture is cool add rum
When cake is cool flip over onto plate and prink all around the top with a fork
Drizzle rum glaze evenly on top of the nuts allowing to soak through
Implements
Mixer
Tube pan
Comments
For a rummier and moist dessert let stand in refrigerator 1-2 days before eating
1 cup chopped walnuts/pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup dark rum
GLAZE FOR TOP;
11/2 stick buter
½ cup water
1 cup sugar
½ cup dark rum
Directions
Grease 10” cake pan and sprinkle nuts evenly on bottom
Combine all ingredients
Use mixer and mix ingredients until smooth
Pour mixture over nuts
Bake at 325oF for 1 hour
While the cake is in oven make and melt glaze in pot at on stove top
Boil butter, water, and sugar for 5 MINUTES
When mixture is cool add rum
When cake is cool flip over onto plate and prink all around the top with a fork
Drizzle rum glaze evenly on top of the nuts allowing to soak through
Implements
Mixer
Tube pan
Comments
For a rummier and moist dessert let stand in refrigerator 1-2 days before eating
Frances “Bubbie” Auron's Mandelbrodt Cookies (Jewish Biscotti) (Deb and Phil)
Ingredients
1 cup sugar
1/2 cup oil
1 tsp vanilla
1/4 tsp lemon extract
3 eggs
2 3/4 or 3 cups of flour
2 tsp baking powder
1/2 tsp salt
approximately 2 tbs dried cocoa
Directions
Mix sugar and oil, add vanilla and lemon extract. Then beat in one egg at a time. Mix flour, baking powder and salt together, and gradually add to the egg mixture. Mix well and reserve 1/4 cup in a separate bowl. To this, add enough cocoa to make a nice chocolate dough. Shape the chocolate dough into a long rope-like roll and wrap it in the flattened white dough on a cookie sheet to make a flattened 1 1/2 inch thick white loaf with chocolate center. Sprinkle cinnamon and sugar (and almonds if desired) on top. Bake 40 to 45 minutes at 350 degrees, or until lightly browned. Remove the loaf and transfer to cutting board and cut 1/2 inch wide slices perpendicular to the long axis of the loaf. Place the slices cut-side up back on the cookie sheet and slip under a broiler for a quick browning, turning to brown both sides.
Implements
Cookie sheet
Mixer/bowl
Measuring utensils
Rolling pin
Oven
knife
Comments
Nothing beats this with a glass of milk!
1 cup sugar
1/2 cup oil
1 tsp vanilla
1/4 tsp lemon extract
3 eggs
2 3/4 or 3 cups of flour
2 tsp baking powder
1/2 tsp salt
approximately 2 tbs dried cocoa
Directions
Mix sugar and oil, add vanilla and lemon extract. Then beat in one egg at a time. Mix flour, baking powder and salt together, and gradually add to the egg mixture. Mix well and reserve 1/4 cup in a separate bowl. To this, add enough cocoa to make a nice chocolate dough. Shape the chocolate dough into a long rope-like roll and wrap it in the flattened white dough on a cookie sheet to make a flattened 1 1/2 inch thick white loaf with chocolate center. Sprinkle cinnamon and sugar (and almonds if desired) on top. Bake 40 to 45 minutes at 350 degrees, or until lightly browned. Remove the loaf and transfer to cutting board and cut 1/2 inch wide slices perpendicular to the long axis of the loaf. Place the slices cut-side up back on the cookie sheet and slip under a broiler for a quick browning, turning to brown both sides.
Implements
Cookie sheet
Mixer/bowl
Measuring utensils
Rolling pin
Oven
knife
Comments
Nothing beats this with a glass of milk!
Apple Crisp (Diana and Hanne)
Ingredients
6 peeled and cut up large apples (around 2 lbs)
1/4 cup cider, orange juice
3/4 cups flour
3/4 cups oats
½ cups brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Raisans, nuts (optional)
1/2 cup butter cut in small pieces
South Beach Variation:
Substitute Splenda for the brown sugar
Substitute whole wheat flour for the flour
When considering optional ingredients, consider dried cranberries
Do not substitute anything for the butter!
Directions
Spread bottom of baking pan with apples
Pour over juice
Mix dry ingredients in bowl
Cut butter into dry ingredients
Crumble over apples
Cover and bake, ½ hour at 350
Uncover and bake ½ hour more
Implements
Medium baking pan
Hand mix with hands or spoon
Comments
Can substitute other fruit
South Beach variation - This taste treat won raves from discriminating eaters!
6 peeled and cut up large apples (around 2 lbs)
1/4 cup cider, orange juice
3/4 cups flour
3/4 cups oats
½ cups brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Raisans, nuts (optional)
1/2 cup butter cut in small pieces
South Beach Variation:
Substitute Splenda for the brown sugar
Substitute whole wheat flour for the flour
When considering optional ingredients, consider dried cranberries
Do not substitute anything for the butter!
Directions
Spread bottom of baking pan with apples
Pour over juice
Mix dry ingredients in bowl
Cut butter into dry ingredients
Crumble over apples
Cover and bake, ½ hour at 350
Uncover and bake ½ hour more
Implements
Medium baking pan
Hand mix with hands or spoon
Comments
Can substitute other fruit
South Beach variation - This taste treat won raves from discriminating eaters!
Trifle (Caroline and Dan)
Ingredients
6 trifle sponge cakes (available ready made in England, or you can use slightly stale homemade sponge)
good raspberry jam
4 oz ratafias
1/4 pt (+) sweet sherry
fruit of your choice (eg, cherries, bananas, peaches raspberries)
For the custard:
6 egg yolks
2 oz caster sugar
2 level tsp cornflour
1 pt double cream
few drops vanilla essence
Directions
Split the sponge cakes and spread with jam. Cut in pieces and place in base of serving dish. Add the ratafias and pour over the sherry. Set aside for 30 minutes. Put layer of fruit over sponge.
Crack the egg yolks into a basin. Add the sugar and cornflour. Whisk thoroughly to blend the ingredients. Heat the cream in a saucepan until very hot (but not boiling), then draw off the heat and gradually stir into the egg mixture. Blend well and then strain the custard back into the saucepan. Replace over low heat and stir constantly until the custard thickens and coats the back of a spoon, but do not allow to boil. Draw off the heat, add the vanilla essence and allow to cool for a few moments. Pour over the soaked sponge cakes and leave until cold.
Have fun decorating with fruit, toasted flaked almonds and whipped cream.
Comments
Best made in a beautiful glass bowl, so you can see the layers.
6 trifle sponge cakes (available ready made in England, or you can use slightly stale homemade sponge)
good raspberry jam
4 oz ratafias
1/4 pt (+) sweet sherry
fruit of your choice (eg, cherries, bananas, peaches raspberries)
For the custard:
6 egg yolks
2 oz caster sugar
2 level tsp cornflour
1 pt double cream
few drops vanilla essence
Directions
Split the sponge cakes and spread with jam. Cut in pieces and place in base of serving dish. Add the ratafias and pour over the sherry. Set aside for 30 minutes. Put layer of fruit over sponge.
Crack the egg yolks into a basin. Add the sugar and cornflour. Whisk thoroughly to blend the ingredients. Heat the cream in a saucepan until very hot (but not boiling), then draw off the heat and gradually stir into the egg mixture. Blend well and then strain the custard back into the saucepan. Replace over low heat and stir constantly until the custard thickens and coats the back of a spoon, but do not allow to boil. Draw off the heat, add the vanilla essence and allow to cool for a few moments. Pour over the soaked sponge cakes and leave until cold.
Have fun decorating with fruit, toasted flaked almonds and whipped cream.
Comments
Best made in a beautiful glass bowl, so you can see the layers.
Sour Cream Coffee Cake (Deb and Phil)
Ingredients
Cake:
1 cup sugar
2 cup cake flour
1/4 lb. butter
1 tsp baking soda
2 eggs
1 tsp baking powder
1 cup sour cream
1 tsp vanilla
Topping:
3/4 cup sugar (brown and/or white)
1/3 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup chopped chocolate pieces (choc. chips)
Directions
Cream butter and sugar together. Add eggs and sour cream. Beat until smooth. Sift dry ingredients together and add. Add vanilla. Pour 1/2 cake mixture into 10” greased spring form. Add1/2 topping mixture. Pour rest of cake mixture and then add rest of topping. Bake 350 ˚F for 35 min.
Cake:
1 cup sugar
2 cup cake flour
1/4 lb. butter
1 tsp baking soda
2 eggs
1 tsp baking powder
1 cup sour cream
1 tsp vanilla
Topping:
3/4 cup sugar (brown and/or white)
1/3 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup chopped chocolate pieces (choc. chips)
Directions
Cream butter and sugar together. Add eggs and sour cream. Beat until smooth. Sift dry ingredients together and add. Add vanilla. Pour 1/2 cake mixture into 10” greased spring form. Add1/2 topping mixture. Pour rest of cake mixture and then add rest of topping. Bake 350 ˚F for 35 min.
Steamed Syrup Pudding (Jake)
Ingredients
For the sponge:
6 oz very soft butter, plus more for greasing
6 oz self raising flour
6 oz caster sugar
3 large eggs
3 tablespoons milk
For the syrup base/topping:
juice of half a lemon (optional)
4 heaped tablespoons golden syrup
Directions
Either mix the ingredients for the sponge in a food mixer as if you were making a cake, or blitz them all in the food processor (easy option) (especially for us as our food mixer blew up last year and has not been replaced).
Pour the boiling water into a large saucepan which has a lid (the water should come about half to two thirds of the way up the side of the pudding basin when in) or into the base of a steamer. Put the saucepan on the heat. Meanwhile, butter the pudding basin, put the golden syrup in the bottom of it, and stir in the lemon juice. Pour the sponge mixture on top of the syrup.
Place a piece of greaseproof paper over the top of the pudding basin, with enough paper so that some is hanging over the edges of the pudding basin. Place a piece of foil over the greaseproof paper, also hanging over the edges. Try a piece of string tightly around the circumference of the bowl, under the lip, to secure the foil. You will need someone else's finger to help tie the knot! You will also need a proper pudding basin with a lip around it.
Then put the pudding basin into the saucepan, put the lid on the saucepan, and that's it. The pan should keep just boiling, with the lid on. The important thing is that it shouldn't boil dry. Keep some hot water in a kettle to pour in when necessary. Let it cook for a minimum of two hours. When its ready, remove from the boiling water and let rest for a couple of minutes.
Turn out with great aplomb onto a large plate with a sauce-saving lip. Serve with ice cream, custard (if you want the true English experience), and more golden syrup to taste.
Utensils
You will need a 1.5-litre pudding basin - this is a ceramic bowl with a lip at the top. The bowl can be set in a pan of boiling water.
As an alternative cooking method, for those of you fortunate enough to have an Aga, put the pudding basin in an ovenproof pan containing some water, and cook in the bottom oven. Then you won't have a steam-filled kitchen for two hours.
Comments
This is Jake's contribution. It is his favorite pudding and he often makes it for us. In the days when we all ate very stodgy puddings my mother used to use suet in all steamed puddings. Now we use butter which makes a lighter and more sponge-like pudding. Don’t even think about substituting a 'healthy' alternative.
Editor’s note: Culinary Encyclopedia may be needed to look up”Aga”
For the sponge:
6 oz very soft butter, plus more for greasing
6 oz self raising flour
6 oz caster sugar
3 large eggs
3 tablespoons milk
For the syrup base/topping:
juice of half a lemon (optional)
4 heaped tablespoons golden syrup
Directions
Either mix the ingredients for the sponge in a food mixer as if you were making a cake, or blitz them all in the food processor (easy option) (especially for us as our food mixer blew up last year and has not been replaced).
Pour the boiling water into a large saucepan which has a lid (the water should come about half to two thirds of the way up the side of the pudding basin when in) or into the base of a steamer. Put the saucepan on the heat. Meanwhile, butter the pudding basin, put the golden syrup in the bottom of it, and stir in the lemon juice. Pour the sponge mixture on top of the syrup.
Place a piece of greaseproof paper over the top of the pudding basin, with enough paper so that some is hanging over the edges of the pudding basin. Place a piece of foil over the greaseproof paper, also hanging over the edges. Try a piece of string tightly around the circumference of the bowl, under the lip, to secure the foil. You will need someone else's finger to help tie the knot! You will also need a proper pudding basin with a lip around it.
Then put the pudding basin into the saucepan, put the lid on the saucepan, and that's it. The pan should keep just boiling, with the lid on. The important thing is that it shouldn't boil dry. Keep some hot water in a kettle to pour in when necessary. Let it cook for a minimum of two hours. When its ready, remove from the boiling water and let rest for a couple of minutes.
Turn out with great aplomb onto a large plate with a sauce-saving lip. Serve with ice cream, custard (if you want the true English experience), and more golden syrup to taste.
Utensils
You will need a 1.5-litre pudding basin - this is a ceramic bowl with a lip at the top. The bowl can be set in a pan of boiling water.
As an alternative cooking method, for those of you fortunate enough to have an Aga, put the pudding basin in an ovenproof pan containing some water, and cook in the bottom oven. Then you won't have a steam-filled kitchen for two hours.
Comments
This is Jake's contribution. It is his favorite pudding and he often makes it for us. In the days when we all ate very stodgy puddings my mother used to use suet in all steamed puddings. Now we use butter which makes a lighter and more sponge-like pudding. Don’t even think about substituting a 'healthy' alternative.
Editor’s note: Culinary Encyclopedia may be needed to look up”Aga”
Rum Balls (Diana and Hanne)
Ingredients
1 lb semi sweet chocolate chocolate chips
1/2 lb butter
6 eggs
6 Tbs dark rum
Directions
Melt chocolate chips in microwave, chop in 1/2 lb butter
Cool mixture
Separate 6 eggs, add yolks to mixture, add rum
Cool in freezer, shape into balls and roll in confectioners sugar
Store in fridge and eat over time
1 lb semi sweet chocolate chocolate chips
1/2 lb butter
6 eggs
6 Tbs dark rum
Directions
Melt chocolate chips in microwave, chop in 1/2 lb butter
Cool mixture
Separate 6 eggs, add yolks to mixture, add rum
Cool in freezer, shape into balls and roll in confectioners sugar
Store in fridge and eat over time
Rice Pudding (Allen and Nirelle)
Ingredients
2 Tbs pudding rice (rice which cooks up creamy)
1 Tbs sugar
500 ml milk (one presumes here that a college student has the wit to convert metric to English units. At least his/her computer knows how)
Directions
Bake at 300oF until skin forms and milk is absorbed, perhaps 2 hours. Midway top with dab of butter and nutmeg but remember too much nutmeg can compromise the best of dishes.
Comments
Rice Pudding specifically designed for college student who cooks.
For starters the student should like rice pudding otherwise why bother.
2 Tbs pudding rice (rice which cooks up creamy)
1 Tbs sugar
500 ml milk (one presumes here that a college student has the wit to convert metric to English units. At least his/her computer knows how)
Directions
Bake at 300oF until skin forms and milk is absorbed, perhaps 2 hours. Midway top with dab of butter and nutmeg but remember too much nutmeg can compromise the best of dishes.
Comments
Rice Pudding specifically designed for college student who cooks.
For starters the student should like rice pudding otherwise why bother.
Prune Dumplings (Greta Moster, Nirelle’s Mom)
Ingredients
2 pounds potatoes
1 handful finest tapioca
3 handfuls flour
1 egg
prunes or apricots
Sugar cubes
cinnamon
Directions
Potatoes, tapioca, flour and egg when all mixed up can be formed around a fresh prune or apricot in which you have cleverly secreted a cube of sugar and some cinnamon, having removed the pit first of course. Also it helps to cook the potatoes first. So once you have managed to make those balls of goo slip them into boiling water. But do not over cook please. After they have cooled down some folks roll them in toasted sugared breadcrumbs or place them under a broiler to brown the bread crumbs or something like that.
2 pounds potatoes
1 handful finest tapioca
3 handfuls flour
1 egg
prunes or apricots
Sugar cubes
cinnamon
Directions
Potatoes, tapioca, flour and egg when all mixed up can be formed around a fresh prune or apricot in which you have cleverly secreted a cube of sugar and some cinnamon, having removed the pit first of course. Also it helps to cook the potatoes first. So once you have managed to make those balls of goo slip them into boiling water. But do not over cook please. After they have cooled down some folks roll them in toasted sugared breadcrumbs or place them under a broiler to brown the bread crumbs or something like that.
Fake and fast Pavlova (Allen and Nirelle)
Ingredients
2 rounded Tbs of partially drained full milk yogurt
Raspberry spread (Cascadian Mountains – Canadian)
1 rounded tsp homemade chocolate sauce (or use Dove chocolate sauce preheated in the microwave)
3 fresh raspberries.
1 mint leaf
1 meringue shell (optional)
Directions
Start with milk yogurt. Top with raspberry spread. Top that with chocolate sauce. Top that with raspberries. And finally apply delicately and artistically a mint leaf.
If you just happen to have made or purchased some meringue shells place all of the above on top of one.
Comments
Now here is a toughy! It is all vertical as fancy dishes by aspiring cult followed chefs think they should be now a days.
2 rounded Tbs of partially drained full milk yogurt
Raspberry spread (Cascadian Mountains – Canadian)
1 rounded tsp homemade chocolate sauce (or use Dove chocolate sauce preheated in the microwave)
3 fresh raspberries.
1 mint leaf
1 meringue shell (optional)
Directions
Start with milk yogurt. Top with raspberry spread. Top that with chocolate sauce. Top that with raspberries. And finally apply delicately and artistically a mint leaf.
If you just happen to have made or purchased some meringue shells place all of the above on top of one.
Comments
Now here is a toughy! It is all vertical as fancy dishes by aspiring cult followed chefs think they should be now a days.
Molasses Cookies (Paul and Betsy)
Ingredients
12 Tbs butter
1 cup sugar
¼ cup molasses
1 egg
1 3/4 cup flour
½ tsp cloves
½ tsp ginger
½ tsp salt
½ tsp baking soda
Directions
Preheat oven to 350 degrees
Step 1: Melt butter, add sugar and molasses then stir thoroughly.
Lightly beat egg and add to butter mixture. Blend well.
Step 2: Sift flour with spices, salt and baking soda then stir into butter
mixture. Batter will be wet.
Step 3: Cover a cookie sheet with foil. Drop 1 Tbs of batter leaving
3” between cookies. Bake until darken, 8-10 minutes.
Cool on foil. Makes 24 or so.
These cookies are part of our holiday “must make” cookie collection.
Comments
from the Silver Palate Cookbook
12 Tbs butter
1 cup sugar
¼ cup molasses
1 egg
1 3/4 cup flour
½ tsp cloves
½ tsp ginger
½ tsp salt
½ tsp baking soda
Directions
Preheat oven to 350 degrees
Step 1: Melt butter, add sugar and molasses then stir thoroughly.
Lightly beat egg and add to butter mixture. Blend well.
Step 2: Sift flour with spices, salt and baking soda then stir into butter
mixture. Batter will be wet.
Step 3: Cover a cookie sheet with foil. Drop 1 Tbs of batter leaving
3” between cookies. Bake until darken, 8-10 minutes.
Cool on foil. Makes 24 or so.
These cookies are part of our holiday “must make” cookie collection.
Comments
from the Silver Palate Cookbook
Grandma Greta’s Hungarian Palacsintas (Betsy and Paul)
Ingredients
For 12:
1 cup flour
1 ½ cups milk
2 Tbs sugar
3 eggs
¼ tsp salt
For 8:
2/3 c. flour
1 cup milk
1 1/2 Tbs sugar
2 eggs
Pinch of salt
Directions
Blend ingredients. Cook in a crepe pan. No need to flip. Our family would spread margarine on the crepe. Then add lemon juice or jam. Roll and sprinkle with powdered sugar or chocolate sauce and chopped nuts.
Comments
This Hungarian crepe recipe also comes from Grandma Greta. Grandma would visit for a month when she came to the States. Most of my memories are of her in the kitchen. I’d catch her sneaking licks from the batter bowls and snitching bites from leftovers for which she seemed ashamed. It’s a custom I find myself passing on to my children. Russian Tea cookies, Palacsintas, and cake were traditional. I only have her recipe for Palacsintas.
For 12:
1 cup flour
1 ½ cups milk
2 Tbs sugar
3 eggs
¼ tsp salt
For 8:
2/3 c. flour
1 cup milk
1 1/2 Tbs sugar
2 eggs
Pinch of salt
Directions
Blend ingredients. Cook in a crepe pan. No need to flip. Our family would spread margarine on the crepe. Then add lemon juice or jam. Roll and sprinkle with powdered sugar or chocolate sauce and chopped nuts.
Comments
This Hungarian crepe recipe also comes from Grandma Greta. Grandma would visit for a month when she came to the States. Most of my memories are of her in the kitchen. I’d catch her sneaking licks from the batter bowls and snitching bites from leftovers for which she seemed ashamed. It’s a custom I find myself passing on to my children. Russian Tea cookies, Palacsintas, and cake were traditional. I only have her recipe for Palacsintas.
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