1/4 cup butter — melted 2 large apples, peeled, cored and sliced 1/3 cup packed brown sugar GINGERBREAD 1/2 cup butter — melted 1/2 cup molasses 1/2 cup sugar 1/3 cup packed brown sugar 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup hot tea Pour butter into a 9-inch square baking pan. Arrange apples over butter; sprink le with brown sugar and set aside. For gingerbread, combine butter, molasses, s ugars and egg in a mixing bowl; mix well. Combine dry ingredients; add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350F for 45-50 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm. YIELD: 9 servings |
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4 cups Blueberries — fresh or frozen 3/4 cup Sugar 3 tablespoons Cornstarch 1/8 teaspoon Salt 1 cup Water 1/4 teaspoon Cinnamon 1 teaspoon Lemon juice 1 tablespoon Margarine 1 9″ pie shell — baked Whipped topping or ice cream 1. Wash and drain blueberries. 2. In a medium saucepan, mix sugar, 1 cup of the blueberries, cornstarch (use heaping tablespoons with frozen berries), salt, water, cinnamon and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Immediately add margarine and remaining berries. Stir until sauce is mixed with all of the berries and margarine is melted. Pour mixture into prepared pie shell. 3. Keep refrigerated until serving time. Serve with whipped topping or ice cream. |
1 1/2 tablespoons unflavored gelatin 8 tablespoons cold water 9 tablespoons white sugar 2 1/4 tablespoons corn starch 2 eggs 1 1/2 cups milk 3/4 cup vanilla ice cream – premium quality 1 teaspoon vanilla extract 2 cups whipping cream 1 inch baked pie crust — (1 to 9) Directions: 1 Soften gelatin in cold water. Scald the milk. 2 In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly. 3 Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly. 4 Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream. Makes 1 – 9 inch pie Converted by MC_Buster. |
3/4 c Sugar 1/4 c Plus 2 teaspoons cornstarch 1/8 ts Salt 3 Egg yolks; beaten 3 c Milk 1 1/2 tb Butter or margarine 1 1/2 ts Vanilla extract 1 Baked 9-inch pastry shell 3/4 c Whipping cream 1/3 c Powdered sugar; sifted Recipe by: Southern Living Combine sugar, cornstarch, and salt in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes; then chill until firm. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over —– |