a little of each

A family's cookbook

Lemon Sponge Pie June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:45 pm
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prepared pie shell

3 Tbl softened butter

1 ¼ cup sugar

4 eggs, separated

3 Tbl flour

1 ¼ cup milk

zest of two lemons

¼ cup lemon juice

dash of salt



Cream together the butter and sugar. Beat in egg yolks, flour, salt, milk, lemon juice and zest. Beat egg whites until stiff but not dry. Fold into milk mixture. Pour into cooked pie shell. Bake at 375 for 15 minutes, then reduce heat to 300 degrees and continue baking for 45 minutes.


Vanilla and Lime Flan

Filed under: Desserts — alittlemoreofeach @ 2:44 pm
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½ cup sugar

3 Tbl water



2 cups condensed milk

2 cups whole milk

3 limes, zested

1 vanilla bean

6 eggs



Preheat the oven to 350 degrees.  To make the caramel, heat together the water and sugar gently over a medium flame until it is golden brown, about 10 minutes, ensuring the mixture does not burn.  Meanwhile pour the condensed milk and whole milk into a pan.  Add the lime zest.  Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture.  Simmer the milk slowly for 15 minutes to let the flavors combine.  Once the caramel is ready, pour it into a cake pan and swirl it around to evenly coat the bottom of the pan.  Set aside.  In a bowl, beat the eggs well.  Slowly pour a little of the warm milk, vanilla and lime mixture into the eggs.  Once the eggs are warmed, pour in the rest of the milk.  Pour all of the mixture into the cake pan over the caramel.  Cook the cake pan in a water bath for 45 minutes to an hour.  Once ready, allow to cool and refrigerate overnight.  To serve, gently flip over the flan onto a serving tray.


Key West Flan

Filed under: Desserts — alittlemoreofeach @ 2:43 pm
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This is best when it’s made one day in advance.



6 large eggs

1 can sweetened condensed milk

½ can water

1 can evaporated milk

3 tsp vanilla extract

½ cup sugar



Pour sugar into a non-stick sauté pan. Cook on stove at medium temperature, stirring constantly with a wooden spoon until the sugar turns to a liquid, golden color. Pour immediately into a round, shallow flan dish. Quickly swirl around until bottom of dish is completely coated. Cool thoroughly and set aside. Take remaining ingredients and beat with a mixture until almost foaming. Pour mixture on top of the cooled sugar. Place in a larger pan of water and bake at 275 degrees for one hour. Check by gently shaking the container to see if flan has set. If it appears liquid in the center, continue baking, checking every ten minutes. Be patient. It often takes another hour of baking. Remove from oven. Cool thoroughly. Refrigerate overnight. To remove from dish, run a spatula along the sides. Place a round serving platter on top and carefully (but quickly!) flip over. Garnish with fresh strawberries.



Filed under: Desserts — alittlemoreofeach @ 2:41 pm
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½ cup sugar

3 eggs, slightly beaten

1/3 cup sugar

2 tsp vanilla

1/8 tsp salt

1 (12 oz) can evaporated milk



Heat oven to 350. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.  Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.  Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.


Lemon Snow with Custard Sauce

Filed under: Desserts — alittlemoreofeach @ 2:30 pm
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From a 1951 Woman’s Day magazine.



1 envelope unflavored gelatin

¼ cup cold water

¾ cup sugar, separated

1 cup boiling water

pinch of salt

zest of 1 lemon

juice of 2 lemons

3 eggs, separated



Soak the gelatin in ¼ cup cold water for five minutes. In a medium bowl, mix ½ cup sugar, salt and one cup boiling water. Add the lemon zest and juice. Chill until slightly thickened. Beat the egg whites until foamy, then gradually add 1 /4 cup sugar and beat until stiff. Add to the gelatin mixture and bet thoroughly. Pour into molds and chill. Serve with the custard sauce.


Custard Sauce:

Mix 3 egg yolks, ¼ cup sugar, 1 ½ cups milk and a little grated orange rind.


Lemon Cake Top Pudding

Filed under: Desserts — alittlemoreofeach @ 2:29 pm
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From an old magazine clipping in Nana’s tin recipe box.



3 Tbl butter

1 cup sugar

4 eggs, separated (both yolks and whites are used)

3 Tbl flour

1/3 cup fresh lemon juice

2 tsp grated lemon zest

¼ tsp salt

1 cup milk

1/3 cup toasted, slivered almonds



Cream butter and add sugar gradually, beating until light and fluffy. Add egg yolks and beat well. Add flour, lemon juice, zest, salt and mix well. Stir in milk. Blend in ¼ cup almonds. Beat egg whites until stiff; fold into mixture. Pour into loaf baking dish, 9 x 5 inches. Set in pan of hot water and bake in slow oven (325 degrees) for 40 minutes. Lower temperature to 350 degrees and bake until brown, about 10 minutes. Sprinkle with remaining almonds and serve either warm or chilled.


Fruit Pizza

Filed under: Desserts — alittlemoreofeach @ 2:27 pm
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1 cup flour

1/3 cup confectioners sugar

½ cup butter


Mix all ingredients together and press into a pizza pan. Bake at 350 degrees for 10 minutes or until lightly browned around the edge. Let cool.



Cream together 8 oz. cream cheese and two tsp. sugar, then spread over the cooled crust. Top with sliced fruits: strawberries, bananas, blueberries, Kiwi fruit, raspberries, etc.



1 cup pineapple juice

1/3 cup sugar

2 tsp. cornstarch


Mix the glaze ingredients together in a saucepan; beat until thickened. Spread glaze over the fruit and refrigerate for one hour.


Aunt Kitty’s Frozen Cream Cheese Fruit Salad

Filed under: Desserts — alittlemoreofeach @ 2:26 pm
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1 cup crushed pineapple, drained

¼ cup powdered sugar

8 oz cream cheese

½ cup mayonnaise

1 cup whipping cream, whipped

1 dozen maraschino cherries, cut up

1 small can fruit cocktail



Mix pineapple and sugar together. In a separate bowl, combine cream cheese and mayonnaise. Add the fruit cocktail to the pineapple mixture. Fold in the cream cheese mixture. Fold in the whipped cream. Add cut up cherries and pour into a freezing tray and let set. Serve on lettuce leaves.


Heavenly Pie

Filed under: Desserts — alittlemoreofeach @ 2:24 pm
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1 cup sugar

¼ tsp. cream of tartar

4 eggs, separated (both yolks and whites are used)


Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.



½ cup sugar

3 Tbl lemon juice

1 Tbl lemon zest

pinch of salt

1 pint or ½ pint cream (Nana wasn’t sure which)


Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.


Heavenly Rice

Filed under: Desserts — alittlemoreofeach @ 2:23 pm
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1 cup cooked rice

¾ cup sugar

12 full-size marshmallows

1 cup crushed pineapple

½ pint whipped cream



Add sugar and marshmallows while rice is hot. Let cool. Add pineapple and fold in whipped cream. Refrigerate.