2c Sour Cream
4 Egg Yolks
1 3/4c Sugar
1 1/2c Raisins
1 baked 10-inch single-crust pie shell
Yields 1 (10-inch) pie
Procedures : Stir the sour cream and yolks in a heavy medium saucepan. Add the sugar. Dump in the flour, then rains, and mix using a wooden spoon.
Cook over medium heat until the raisins are plump and the filling is glossy (about 5 minutes after a full boil, or just a little longer,
depending on your burner).
Cool the filling slightly, then pour into the cool crust. Preheatoven to 400. Prepare meringue and spread onto pie. Put the pie in the
oven. Watch closely for 15 to 20 minutes, then take it out when the peaks are golden brown. Let it cool. Eat immediately or keep in a
cool room. Do not refrigerate unless keeping it overnight.”
Meringue: Place 12 medium egg whites in bowl. Add 1/4 heaping teaspoon cream of tartar. Beat until stiff, using an electric mixer on high
speed. Add 2 cups powdered sugar and beat until meringue forms soft peaks. Using a “licker” (a rubber spatula), spread onto pie filling,
making a good seal with the edge of the crust. The person who does this recipe says that large eggs don’t do well with this – she uses
I hope this is the recipe that the person on rec.food.cooking was looking for. I c an’t say how this recipe works – as I haven’t used
it – however, this recipes is from the cookbook written by Helen Myhre who owns the Norske Nook in Osseo, Wisconsin… Apparently this cafe
came into national recognition a while back – Willard Scott ate there as well as Charles Kuralt… She claims that her recipes are just
plain farm cooking.
1 1/2 cups butter
1 1/2 cups granulated sugar
1 cup chopped candied cherries
1/2 cup golden raisins
1 small box instant lemon pudding mix
2 1/2 cups flour
1 1/2 cups chopped walnuts
Vanilla-buttercream frosting mix
Procedures : Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar, continuing to beat at high speed until light and fluffy. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix. Pour batter into well-greased Bundt or tube pan. Bake at 350 degrees F for 60 to 65 minutes. Do not invert. Cool and remove from pan. Cool completely before serving
6 pears, ripe but firm
2 tbsp butter
1 lemon, grated rind and juice
1/3 cup brown sugar, packed
4 cup ginger cookies, chopped
1 cup whipping cream
3 tbsp brown sugar
2 tbsp butter
Procedures : Preheat oven to 350F(180C). Peel, core and slice pears.
In a large skillet heat butter and sugar on medium heat. Add pears and saute until coated with butter mixture. Add lemon juice and rind. Reserve.
Break cookies up into bite-sized pieces. Arrange half of cookies in a buttered 11×7 (2 liter) baking dish. Cover with half of pear mixture.
Pour on half of the cream. Add remaining cookies, pears and cream. Sprinkle with sugar and dot with butter.
Bake for 30 to 40 minutes or until pears are soft and mixture is bubbling.
Serve with a Hungarian pear liqueur or a whisky based liquer.
An easy dessert than can be made with either apples or pears. Chop cookies in a food processor or by hand but keep the texture slightly chunky
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
3 eggs, beaten
2 cups grated fresh asparagus (about
1 pound), drained
1 (8 ounce) can crushed pineapple, undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract
1 1/2 cups chopped pecans
3 ounces cream cheese, softened
2 3/4 cups confectioners? sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Procedures : In a large bowl combine the first five ingredients. Add oil, eggs, asparagus, pineapple, orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for one hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel, vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake, allowing icing to drip down sides
1 cup granulated sugar
1 cup light corn syrup
1 cup smooth peanut butter
5 cups shredded wheat cereal, crushed
1 cup M&M’s (plain)
32 (8-inch) pretzel rods
Procedures : Grease 2 large baking sheets; set aside.
In a small saucepan combine sugar and syrup. Bring to a boil; boil 1 minute. Remove from heat; stir in peanut butter.
Place cereal and M&M’s in a large buttered roasting pan. Pour peanut butter mixture overall, tossing to coat well. Drop mixture by rounded tablespoon onto prepared baking sheets, spacing about 2 inches apart. Form each mound into a broom shape. Place a pretzel rod into top of each “broom” to form a handle. Refrigerate 35 minutes or until set.
Store in single layers in covered containers
6 eggs, beaten
2 cups granulated sugar
1 cup butter
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
3 cup all-purpose flour
2 cups blackberry jam
1 large box raisins
1 cup chopped nuts
1 teaspoon baking powder
Procedures : Mix ingredients as listed above. Bake in greased tube pan at 325 degrees F for one hour
One 8 1/2 ounce package of chocolate wafers, blended until fine texture
1/4 cup of butter, softened
3 tbsp of brandy
1 small package of instant chocolate pudding
1 small package of instant vanilla pudding
1 1/2 cup of milk
1/3 cup of brandy
1/4 cup of chocolate flavored liqueur
Procedures : In covered blender, blend chocolate wafers until fine textured. Add softened butter and 3 tbsp brandy.
Pat into 9 inch pie plate.
In large bowl, combine chocolate pudding, vanilla pudding, milk, 1/3 cup brandy, and chocolate flavored liqueur.
In small bowl, beat 1 cup whipping cream until soft peaks form. Gently fold into above mixture.
Spoon into crust. Garnish with chocolate curls. Refrigerate 1 1/2 hours
# 3 eggs, large
# 1 tbsp. milk
# one and a half ounces (40g) butter
# pinch of salt
# pinch of caster sugar
# 1 tsp. rum
# 3-4 ozs. mincemeat
# 2 tbsps brandy
Procedures : # Break the eggs into a mixing bowl then add the salt and rum
# Beat lightly with a fork until the eggs and yolks are mixed and just a little froth beginning to appear
# Stir in the milk
# Put the butter in a 6-7 inch (15-17cms) heavy based frying or omelette pan and heat until it begins to ‘haze’
# Pour the egg mixture into the center of the pan and keep shaking the pan while stirring the eggs with a fork as in making a scrambled egg mixture
# When the center of the omelette looks scrambled, leave the pan stationary for five to six seconds for the bottom to brown slightly
# Carefully fold the omelette in two and slip off the pan onto a plate
# Stuff the pancake with warmed mincemeat, pour over the brandy and set alight as it comes to the tabl
1 cup granulated sugar
1/2 cup cornstarch
8 large egg yolks
3 cups whole milk
1 vanilla bean, split lengthwise
6 tablespoons (34 stick) unsalted butter, room temperature
1/4 cup dark rum
3/4 cup all-purpose flour
1/2 cup almonds
6 tablespoons (packed) golden brown sugar
5 tablespoons chilled unsalted butter, cut into pieces
3 bananas, thinly sliced
Procedures : Custard: Whisk sugar, cornstarch and egg yolks in large bowl to blend.
Bring milk and vanilla bean to boil in heavy large saucepan. Gradually whisk hot milk into egg yolk mixture; return mixture to saucepan. Whisk over medium-low heat until custard boils and thickens, about 3 minutes. Remove from heat. Whisk in butter and rum. Cool slightly. Discard vanilla bean. Cover with plastic and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
Topping: Blend flour, almonds and brown sugar in processor to mix. Add butter and process, using on/off turns, until coarse crumbs form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.)
Position rack in center of oven and preheat to 400 degrees F.
Place eight 1-cup ramekins or custard cups on baking sheet. Divide custard equally among ramekins, using about 1/2 cup for each. Top each dessert with about 8 banana slices. Spoon topping over banana slices, dividing equally. Bake cobblers until topping is golden brown, about 15 minutes.
Remove from oven and cool slightly, about 15 minutes.
Makes 8 serving
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cup flour (I use whole wheat pastry flour)
2 tsp. ginger (optional)
Procedures : Combine the molasses and applesauce in a large bowl. Combine remaining
ingredients and stir into the liquid. (If the batter seems very dry,
add a little more applesauce or a little water.) Bake in a nonstick or
pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45
minutes or until it tests done.
The optional ginger makes an acceptable gingerbread. I have also had
success leaving out the ginger and adding 3 or 4 tablespoons of cocoa
(I guess you could use carob) to make a tasty but not very sweet or
rich chocolate cake. If you use cocoa you might need to add extra
sweetening, but that depends on your taste.