a little of each

A family's cookbook

Very Easy Chocolate Pie June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:03 pm
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This is a simply wonderful pie and is very rich. The recipe was given to Doris by the wife of one of Scott’s friends about 15 years ago.

 

Make (please do not buy) a graham cracker crust for an 8-inch pie pan. Bake for about 8 to 10 minutes at 350 until toasty. Let cool thoroughly before putting in the chocolate mixture.

 

Melt one large Hershey Bar (with or without almonds) with ¼ cup milk and 8 large marshmallows over water or in a double boiler until oozy. Stir to mix well. When it has cooled to room temperature, combine it with a ½ pint of heavy cream whipped to fairly stiff peaks. Fold the 2 mixtures together and pour into pie crust. Cool or chill before serving.

 

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.

 

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.

 

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.

 

Lemon and Vanilla Curd Cake

Filed under: Desserts — alittlemoreofeach @ 1:52 pm
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Crust

1 ¼ cup all-purpose flour

1 Tbl sugar

1/3 cup unsalted butter, cold

Cold Water

 

Filling

3 ounces unsalted butter

½ cup sugar

4 egg yolks

2 tbsp (heaped) plain flour

½ cup lemon juice

1 tsp vanilla

¼ tsp lemon extract

1 tsp chopped candied lemon peel

16 oz cottage cheese

 

Topping

2 Tbl flour

2 Tbl sugar

2 Tbl butter, melted

1 egg, beaten

1 teaspoon lemon juice

Caster sugar to dust

 

Directions

Preheat oven to 350 degrees and place cookie sheet in the oven. Prepare crust by combining flour and sugar together, then cut in butter until butter and flour mixture is crumbly. Mix in enough water to make dough come together. Grease a 10-inch tart pan (with removable base), then press dough into pan bottom and sides. Place tart pan in fridge while making the filling. For the filling, cream the butter and sugar, then mix in egg yolks, flour, lemon juice, vanilla, lemon extract, lemon peel and cottage cheese. Pour mixture into tart pan. Make the topping by combining flour, sugar, egg and lemon juice together, then add in melted butter. Pour topping over filling. Place in oven and bake for an hour until the top is golden and the filling is firm. Dust with sugar. Served cooled but not chilled.

 

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.

 

 

Peach Batter Cake

Filed under: Desserts — alittlemoreofeach @ 1:47 pm
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Ingredients

3 Tbl butter, melted

1 cup flour

1 Tbl baking powder

¾ cup sugar

½ cup milk

1 large can sliced peaches, drained

1 cup boiling water

½ cup sugar

1 Tbl cornstarch

 

Directions

Mix together the first five ingredients in a bowl. Spread the peaches in a single layer in a greased 8 x 8 pan. Pour batter over peaches. In a separate bowl, mix together the cornstarch and ½ cup sugar. Sprinkle over the batter. Pour one cup boiling water evenly over the batter mixture in the pan. Bake at 350 degree for one hour.

 

Yellow Angel Food Cake

Filed under: Desserts — alittlemoreofeach @ 1:45 pm
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This cake is better known as “The Birthday Cake” as Nana made this for countless birthday celebrations.

 

Ingredients

1 ½ cups cake flour, sifted

¼ tsp salt

½ tsp baking powder

5 eggs, separated

½ cup cold water or orange juice

1 ½ cups sugar

1 tsp or more of vanilla, orange or lemon

¾ tsp cream of tartar

 

Directions

Sift together the flour, salt and baking powder. Beat egg yolks until thick and lemon colored. Add juice and beat until light and fluffy. Gradually beat in sugar and flavoring. Fold in dry ingredients a little at a time. Beat egg whites with cream of tartar until stiff but not dry. Fold into batter. Bake in a 10” tube pan at 325 degrees for about an hour. Invert to cool.

 

Honey Cake

Filed under: Desserts — alittlemoreofeach @ 1:38 pm
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From “Miriam’s Kitchen.”

 

Ringing in Rosh Hashanah with honey should lead to a sweet new year, but this cake is delicious anytime. It is especially nice to serve with tea. To help the honey slide right out, spray the measuring cup with nonstick spray first.

 

Ingredients

1 heaping cup honey

½ cup oil

1 ¼ cup sugar

1 egg

3 cups flour

1 tsp baking soda

6 tsp instant tea mix

½ tsp cinnamon

dash of ground cloves

 

Directions

Preheat oven to 350 degrees. Mix honey, oil, sugar and egg. Sift flour with baking soda. Mix instant tea with enough water to make one cup. Add tea to honey mixture. Add flour mixture, cinnamon and cloves. Mix. Grease round Bundt pan with margarine. Bake at 350 degrees for about 90 minutes on the top rack until browned.