a little of each

A family's cookbook

Cool Lemon Soufflé June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:22 pm
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Ingredients

1 Tbl grated lemon rind

2/3 cup lemon juice

2 envelopes unflavored gelatin

½ cup water

6 eggs

1 ½ cups sugar

2 cups heavy cream

 

Directions

In a saucepan sprinkle the gelatin over the water. Let stand for 10 minutes, then place over very low heat until gelatin dissolves. Remove from heat and cool. Combine eggs and sugar in a large bowl. Beat with electric mixer at high speed until they are very thick and light (about seven to eight minutes). While eggs and sugar are beating, whip 1 ½ cups of cream in a small bowl. Refrigerate. Combine lemon rind and juice with cooled gelatin; pour into the egg-sugar mixture and continue beating until well blended. Remove bowl from mixer. Chill briefly (approx. five minutes) either in the refrigerator or by placing the bowl in a larger bowl filled with ice water. Stir mixture frequently, just until it’s thick enough to mound. Fold in whipped cream with a rubber scraper until no streaks of white remain. Chill for at least three hours or until set. Beat the remaining cream and use for topping.

 

Spanish Cream

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From a 1966 Woman’s Day cookbook. Serves six.

Nana Hazel made this for Robin when she had her tonsils out. Its silky texture was perfect for a tender throat.

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Ingredients
4 egg yolks
½ cup sugar
2 cups hot milk
1 envelope unflavored gelatin
¼ cup cold water
4 egg whites
½ tsp vanilla extract

Directions

Beat egg yolks until thick and lemon-colored. Gradually beat in sugar. Gradually stir in hot milk. Stir over low heat, stirring constantly, until mixture coats a spoon. Soak gelatin in cold water. Let stand for 5 minutes. Add gelatin to hot custard mixture. Stir over ice until mixture is slightly thickened. Beat egg whites until stiff and fold into custard mixture. Add flavoring. Pour into a 1-quart mold. Chill until firm, a minimum of three hours. Unmold by dipping mild into lukewarm water for a few seconds. Serve plain or with whipped cream, fresh or cooked fruit or berries.

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Grandma Willis’s Kiss Pudding

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Ingredients

2 cups milk

3 eggs, separated

1 Tbl cornstarch

½ cup sugar

pinch of salt

1 tsp vanilla

1 square melted baking chocolate*

2/3 cup confectioners sugar

 

Directions

Heat the milk in a double boiler. Dissolve the cornstarch in a little bit of milk and add to slightly beaten egg yolks and salt. Add the egg mixture to the hot milk and stir until thickened. Let cool and add vanilla. Beat the egg whites until stiff. Add the melted chocolate and confectioners sugar to the egg whites. Drop on top of dishes of custard.

 

“Three Tbl. of cocoa is the same as one square of baking chocolate and I think it works better,” Nana Hazel, written on the recipe card.

 

Quick Tapioca Pudding

Filed under: Desserts — alittlemoreofeach @ 2:17 pm
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“Okie-okie pudding” is a family favorite, served either warm or cold.

 

Ingredients

3 Tbl tapioca

1/3 cup sugar

1/8 tsp salt

1 egg, beaten

2 ¾ cups milk

¾ tsp vanilla

 

Directions

Mix all ingredients, except vanilla, in a pan; let stand five minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Stir once after 20 minutes.

 

Indian Pudding

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Kenyon’s Grist Mill in Usquepaugh, Rhode Island, makes the corn meal Nana liked to use.

 

Ingredients

4 cups milk, scalded

¼ cup water

½ cup molasses

½ cup corn meal

1 Tbl butter

¼ tsp nutmeg

½ tsp salt

1 egg, beaten

 

Directions

Mix the water and molasses together. Then stir the mixture into the corn meal. Blend the corn meal mixture into the scalded milk. Add butter, nutmeg and salt. Cool and then add one beaten egg to the mix. Bake for 60 minutes at 325 degrees. Serve plain or with whipped cream or vanilla ice cream.

 

Grapenut Pudding

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.

 

Lemon Chiffon Pie with Glazed Cranberries

Filed under: Desserts — alittlemoreofeach @ 2:10 pm
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Peter served this beautiful pie at Thanksgiving in 2003. The fluffy chiffon was a nice change from the traditional pumpkin and pecan pies. Whipped cream is still compulsory.

 

Ingredients

Crust
Nonstick vegetable oil spray

2 cups shortbread cookie crumbs

3 ½ Tbl unsalted butter, melted

 

Filling

¼ cup water

1 ½ tsp unflavored gelatin

4 large eggs, separated

2/3 cup sugar

1/3 cup fresh lemon juice

1 tsp grated lemon peel

½ cup chilled whipping cream

 

Topping

½ cup sugar

1/3 cup water

2 cups fresh or frozen whole cranberries (about 8 ounces)

½ cup currant jelly

 

Directions

Crust

Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.

 

Filling

Place ¼ cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.

 

Topping

Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)

 

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.).

 

Lemon Cheesecake Pies

Filed under: Desserts — alittlemoreofeach @ 2:05 pm
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From Southern Living, February 2006. Makes two pies.

 

Ingredients
2 refrigerated pie crusts
2 (8 oz) packages cream cheese, softened
½ cup sugar
1 large egg

Lemon Chess Pie Filling (below)

 

Directions

Fit each pie crust into a 9-inch pieplate. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden brown. Cool crusts completely on wire racks. Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread cream cheese mixture evenly over both crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts. Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish if desired.

 

Lemon Chess Pie Filling:

2 cups sugar

4 large eggs

¼ cup butter, melted

¼ cup milk

1 Tbl lemon zest

¼ cup fresh lemon juice

1 Tbl all-purpose flour

1 Tbl cornmeal

¼ tsp salt

 

Whisk together all ingredients. Use filling immediately.