a little of each

A family's cookbook

Grapenut Pudding June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:13 pm
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Mary Kay encountered Grapenut Pudding for the first time at ShandsHospital’s cafeteria when she worked at UF. Robin says it makes a pretty healthy breakfast.

 

Ingredients

4 eggs, slightly beaten

¼ tsp salt

4 cups milk, scalded

2/3 cup sugar

1 tsp vanilla

2/3 cup Grapenuts

 

Directions

Combine eggs, sugar and salt. Add the scalded milk gradually, then add vanilla. Place Grapenuts in the bottom of a greased baking dish and fill with the custard mixture. Place the dish in a pan of hot water. Bake at 325 degrees for one hour.

 

Bread Pudding

Filed under: Desserts — alittlemoreofeach @ 2:12 pm
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Ingredients

4 cups milk

2 cups bread cubes

3 eggs

½ cup sugar

¼ tsp salt

1 tsp vanilla

3 Tbl butter

 

Directions

Scald milk and pour it over the bread cubes. Let stand 10 minutes. Beat eggs slightly, then add sugar, salt and vanilla. Pour into a buttered baking dish and add milk and bread. Add melted butter and stir well. Place dish in shallow pan of boiling water. Bake at 350 degrees for 1 ¼ hours.

 

Peanut Butter Cream Pie

Filed under: Desserts — alittlemoreofeach @ 2:07 pm
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img_4818

 

Ingredients

Crust:

6 oz semisweet chocolate chips (@ 1 cup)

5 Tbl butter

2 ½ cups crisp rice cereal

¼ cup mini semisweet chocolate chips

Filling:

8 oz cream cheese, softened

1 (14 oz) can sweetened condensed milk

¾ cup creamy peanut butter

2 tsp real vanilla extract

1 cup heavy cream

Topping:

3 oz milk chocolate

2 Tbl heavy cream

milk chocolate for curls to garnish

img_4820Directions

Crust: 

Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.

Filling: 

In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.

Topping:

In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).

 

Apple Crumb Pie

Filed under: Desserts — alittlemoreofeach @ 2:02 pm
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Ingredients

2/3 cup granulated sugar

2 Tbl flour

1 tsp cinnamon

¼ tsp each: cloves, nutmeg, salt

6 cups coarsely diced, peeled tart apples

1 unbaked 10-inch pie shell

¾ cup flour

½ cup firmly-packed brown sugar

6 Tbl butter

1/3 cup chopped nuts

 

Directions

Combine 2/3 cup sugar, two Tbl flour, the spices and salt. Toss together with diced apples until well mixed. Spoon into pie shell. Bake in preheated 400-degree oven for 25 minutes. Meanwhile, blend ¾ cup flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take pie from oven and sprinkle with sugar-butter mixture. Return to oven and continue baking 30 to 35 minutes, or until browned and apples are tender.

 

Perfect Pie Crust

Filed under: Desserts — alittlemoreofeach @ 2:01 pm
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Ingredients

4 cups unsifted flour

1 Tbl sugar

1 tsp salt

1 ¾ cup Crisco

1 Tbl vinegar – white or cider

1 large egg

 

Directions

Mix first three ingredients in a bowl with a fork. Add shortening and mix until crumbly. In a small bowl, beat with fork ½ cup water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into five portions and with hands shape into flat round patty ready for rolling. Wrap each in plastic and chill for at least 30 minutes or put in freezer for future use.

 

Christopher’s Birthday Cheesecake

Filed under: Desserts — alittlemoreofeach @ 2:00 pm
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Made each year by Stephanie’s friend, Jay.

 

Ingredients

1 2/3 cups graham cracker crumbs

¼ cup melted butter

¼ cup sugar

3 blocks (8 oz each) cream cheese, softened

1 cup sugar

3 eggs

16 oz sour cream

1 ½ tsp vanilla extract, separated

3 tsp sugar

 

Directions

Mix graham cracker crumbs, butter and sugar together. Press against bottom and sides of a nine-inch spring-form pan. Beat cream cheese until light and fluffy. Continue beating and slowly add one cup sugar. Add eggs, one at a time. Stir in one tsp vanilla. Pour over crust. Bake in a preheated oven at 375 degrees for 45 minutes, or until set. (Often takes longer!)  Beat sour cream at medium speed for two minutes. Add ½ tsp vanilla and sugar. Continue beating for one minute. Spread over hot cheesecake. Bake at 400 degrees for five minutes. Cool on wire rack. Cover and chill for at least eight hours.

 

Peter’s Cheesecake

Filed under: Desserts — alittlemoreofeach @ 1:58 pm
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Peter made this for the first time when Robin hosted a ladies bridge party shortly after moving to St. Petersburg. It wasn’t until the mid-1990s, after attended a baking class at the Disney Institute, that he started to bake in earnest, eventually filling Nana Hazel’s role as Birthday Cake Maker.

 

Ingredients

1 lb cream cheese

3 eggs

1 cup sugar

¼ tsp. salt

½ tsp. almond extract

½ tsp. vanilla extract

½ pint sour cream

 

Directions

Cream cheese, eggs and sour cream need to be at room temperature. Beat cream cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract. Beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake in preheated moderate oven (350 degrees) for 25 minutes. Cool on rack for 20 minutes. Mix together sour cream, 1 ½ tsp. sugar, 1/8 tsp. salt and vanilla; blend well. Spread sour cream mixture on cake. Bake at 350 degrees for 10 minutes. Cool and then chill thoroughly.

 

Ida’s Cheesecake #1

Filed under: Desserts — alittlemoreofeach @ 1:57 pm
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Ingredients

4 eggs

1 ½ cups sugar

1 lb cottage cheese

1 lb cream cheese

juice from ½ lemon

2 tsp vanilla

3 Tbl flour

3 Tbl cornstarch

¼ lb melted butter

1 pint sour cream

 

Directions

Beat eggs and gradually add sugar. Continue to add the ingredients in the order listed. Bake at 350 degrees for one hour. Turn off the oven and leave inside the oven for one hour.

 

Penuche Cake

Filed under: Desserts — alittlemoreofeach @ 1:56 pm
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Aunt Bert was Bertha Euphrates Follensbee, Nana Hazel’s aunt, who had eight children and made this cake.

 

Ingredients

½ cup butter

1 cup brown sugar

1 egg, plus 1 egg yolk

1 1/3 cup cake flour

½ tsp salt

½ tsp baking soda

½ tsp baking powder

½ tsp cinnamon

½ cup sour milk

 

Frosting:

1 egg white

½ cup brown sugar

½ cup pecans

 

Directions

Cream butter and add sugar gradually. Add eggs. Add sifted dry ingredients alternately with sour milk. Pour into square pan.

For the frosting, gradually add sugar to beaten egg whites and sprinkle with nuts.

There were no baking times or temperatures with this recipe.

 

Apple Brown Bette

Filed under: Desserts — alittlemoreofeach @ 1:49 pm
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This was a magazine clipping in Nana Hazel’s recipe box. The age is uncertain but it’s old, as one can tell by this: “makes 8 servings at $0.25 each.”

 

Ingredients

½ cup sugar

½ cup molasses

½ cup water

2 Tbl butter, melted

2 Tbl lemon juice

¼ tsp cinnamon

1/8 tsp nutmeg

1 can (1 ¼ lb) peeled, sliced apples

4 cups diced white bread (8 slices)

1 cup raisins

 

Directions

Combine first seven ingredients (sugar through nutmeg) in a large bowl. Beat until well blended. Add apples, bread cubes and raisins. Stir to coat well. Divide mixture evenly among eight buttered six-ounce custard cups. Bake in a moderate oven (350 degrees) for 35 minutes or until bubbly.

 

Sauce:

2 eggs yolks

¼ cup sugar

½ tsp flour

dash of salt

1 cup heavy cream

½ cup vanilla ice cream

½ tsp vanilla

 

Beat egg yolks, sugar, flour and salt until thick and lemon-colored in medium-size saucepan. Stir in cream. Cook slowly, stirring constantly, until sauce thickens slightly. Remove from heat; add ice cream and vanilla. Stir until ice cream melts, then cover and chill. Serve over Apple Brown Bette.