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4 cups sliced pared tart apples (about 4 medium-sized apples)
2/3 to 3/4 cup brown sugar, packed
1/2 cup all purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter or margarine, softened
Directions: Heat oven to 375 degrees. Grease square pan, 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and if desired with light cream or ice cream.
Directions: Pre-heat oven to 350 degrees. Grease an 8"
square baking pan (we use cooking spray.) Place flour, cocoa, sugar and
baking powder in a bowl and mix with a fork. In another bowl, whisk egg
whites then stir in applesauce and vanilla. Add flour and cocoa mixture
and stir until mixed well. Bake in oven for 35 to 40 minutes. (We
really enjoy these brownies - they are very moist and chocolatey!)
Directions:
Blend sugar, flour and salt with the cold milk. Add scalded milk
gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg
yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and
coconut. Cool then pour into previously baked pie shell. Cover with meringue.
(Recipe below).
Tips &
Tricks...
Rinse a pan
in cold water before scalding milk to prevent sticking.
Note: For larger pies, add 1 level teaspoon of
sugar for each egg added.
Directions:
Beat egg whites until stiff. They should be glossy on top and when you
turn the bowl upside-down, the egg whites should stay in the bowl. Fold in the
sugar gradually. Spread the meringue on your pie.
Tips &
Tricks...
Meringue will not
shrink if you spread it on the pie so that it
touches the crust on each side and bake it in a
moderate oven.
Egg whites for
meringue should be set out to room temperature
before beating, then they can be beaten to greater
volume.
Ingredients:
1 pkg. chocolate pudding
1 pkg. vanilla pudding
1 graham cracker pie crust
2 cups milk
1 container of Cool Whip
Submitted by AdidaStar00
Directions:
In one bowl, mix 1 cup of the milk into the
chocolate pudding mix. Add half of the container of Cool Whip and mix.
Repeat the same procedure with the vanilla
pudding mix.
Layer the two pudding mixes any way you want
in the graham cracker pie crust. Put your final creation into the
refrigerator - then ENJOY!
1-1/2 cups of all-purpose flour
(plus more for dusting)
1 tablespoon sugar
1/4-teaspoon salt
1/2-cup cold Crisco shortening
(regular or butter flavor), cut in chunks
1 egg, separated (yolk for the
pie dough, white for the glaze
3 tablespoons ice water, plus
more if needed
In food processor, pulse flower,
sugar and salt. All cold shortening in bits and pulse until
dough resembles cornmeal. Add egg yolk and ice water (more if
needed); pulse for a second. Knead dough into ball. Wrap
in plastic, flatten into disc and shill for 30 minutes. When
ready, let soften on counter. Dust counter and rolling pin with
flour. Roll dough into 12-inch circle and lay in greased pan,
pressing bottom and edges. Trim excess dough and freeze for 15
minutes. Prick pie crust bottom with fork and line with
foil. Fill with dried beans (this keeps the dough flat.)
Bake for 30 minutes. Remove beans and foil. Bake 1
minute more. Beat egg white and 1 tablespoon of ice
water. Brush on bottom and sides.
Filling
2 eggs
1/2-cup brown sugar
1 cup heavy cream
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
pinch salt
2 cups canned pumpkin
In large bowl, beat eggs with brown
sugar, heavy cream, cinnamon, pumpkin pie spice, and salt.
Stir in canned pumpkin. Pour in shell. Bake for 30-40
minutes. Filling should jiggle slightly.
Serve warm or room temperature with
whipped cream.
Source: Newspaper insert
with coupons for Crisco products. Since we are not very good
at making pie crust (so we usually use frozen pie crusts) - we
thought the idea with the beans was interesting and we might give it
another try making our own crust.
~~~~~
Tips &
Tricks...
When
measuring shortening or butter, dip the spoon in hot water
first.
The shortening or butter will slide right off the spoon.
Preheat oven to 450 degrees. With wire
whisk, beat pumpkin, condensed milk, eggs, spices and salt.
Pour into crust. Bake 15 minutes. Reduce oven heat to
350 degrees and continue baking 35 to 40 minutes or until knife
inserted 1 inch from crust comes out clean. Cool. Serve
with whipped cream. Keep leftover refrigerated.
There was a mature gentleman wandering around in a supermarket
calling out at intervals, "Crisco, Cris--co!"
Finally a store clerk approached. "Sir, the Crisco is on aisle five."
"Oh," replied the old gentleman, "I'm not looking for cooking Crisco,
I'm am calling my wife."
"Your wife is named 'Crisco?'"
"Nah," he answered, "I only call her that when we come to the
supermarket."
"Oh? What do you call her when you are not in the supermarket?"
"Lard ass."
Ingredients:
4 graham crackers, broken into halves
2 Hershey's Milk Chocolate Bars (1.55 oz.) broken into halves
4 marshmallows
Directions:
Place 1 graham cracker on a paper towel; top it with a Hershey's bar half
and a marshmallow. Microwave on high for 10 to 15 second or just
enough until the marshmallow begins to puff. Immediately top it with a
second graham cracker half; gently press together. Serve immediately.
Ingredients:
4 graham crackers, broken into halves
2 Hershey's Milk Chocolate Bars (1.55 oz.) broken into halves
4 marshmallows
Directions:
Place half of a Hershey bar onto a graham cracker half. Carefully
toast a marshmallow over a grill or campfire. After the marshmallow is
toasted, place it on top of the chocolate bar half. Top it with the
second graham cracker half and gently press together.
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
3 tablespoons unsalted butter
Chocolate ice cream, softened
6 graham crackers, broken into small pieces
6 large marshmallows
6 triangles cut from graham crackers
Directions: Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill.
Re-warm over low heat before using.)
Place ice cream in large bowl. Mix in 1-1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
Place 3 scoops of ice cream in each of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.
Serves 6.
Directions: Put all ingredients into the 1-lb. coffee can. Close the lid securely
and place in the 3-lb. coffee can. Pack crushed ice around the smaller can
until it fills the larger can. Pour at least 3/4-cup rock salt evenly over
the ice. Close lid securely. Duct tape on both lids will hold them
closed. Roll the can back and forth on a hard surface for 10
minutes. Open the cans, being careful not to get salt, ice or water into
the ice cream mix. The mixture will be frozen around the edges.
Scrape it off the sides with a table knife and mix it with the portion that is
still liquid. If it is not sufficiently frozen, close up the small an,
reseal the lid, add more salt and ice to large can, reseal and roll it back and
forth for another 5 minutes or so. Repeat the above until the ice cream is
as frozen as you like it. When rolling the cans be sure not to roll hard
enough to knock the lids off the cans.
This recipe is from "Quick and
Easy Camp Cooking" - a pamphlet passed out at a Pennsylvania State
Park Cooking Program by Tom and Marilyn Fye.
~~~~~
What day of the week is the most popular for
ice cream?
Beat the cream in a large chilled mixing bowl until it starts to thicken. If you use it, gradually add the sugar and vanilla while continuing to beat. The whipped cream is ready when it holds a stiff peak. Be sure not to over beat or you'll have butter.
Makes 1 pint.
SweetNostalgia.com
- Lost
Candy What ever happened to some of those old-time favorite candy bars and gum
like Blackjack Gum, Black Cow Suckers, Bonomo's Turkish Taffy and others?
