a little of each

A family's cookbook

Cool Lemon Soufflé June 2, 2013

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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



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

Filed under: Desserts — alittlemoreofeach @ 2:20 pm
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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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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


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

Filed under: Desserts — alittlemoreofeach @ 2:19 pm
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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



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.


Indian Pudding

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



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



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.


Bread Pudding

Filed under: Desserts — alittlemoreofeach @ 2:12 pm
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4 cups milk

2 cups bread cubes

3 eggs

½ cup sugar

¼ tsp salt

1 tsp vanilla

3 Tbl butter



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.


Perfect Pie Crust

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4 cups unsifted flour

1 Tbl sugar

1 tsp salt

1 ¾ cup Crisco

1 Tbl vinegar – white or cider

1 large egg



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.


Ida’s Cheesecake #1

Filed under: Desserts — alittlemoreofeach @ 1:57 pm
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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



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.


Apple Brown Bette

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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.”



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



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.



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.



Yellow Angel Food Cake

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This cake is better known as “The Birthday Cake” as Nana made this for countless birthday celebrations.



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



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.


Miracle Whip Cake

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“This is a nice, moist chocolate cake,” Nana Hazel.


Ingredients and Directions

2 cups flour

1 cups sugar

4 Tbl cocoa

2 tsp baking soda


Sift together.


Then add:

1 cup cold water

1 cup Miracle Whip

1 tsp vanilla


Bake in a greased oblong pan at 350 degrees for 35-40 minutes. Cool and frost with cream cheese frosting.