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Click on the bunnies to return to this menu |
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3 cups bread (cut into cubes, leave crust on) 3 cups milk 2 whole eggs 3 egg yolks |
1/2 cup white sugar 1/4 tsp. salt 2 tbsp. butter 1 tsp. vanilla |
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Place cubed bread in well-oiled baking dish (8x12). Scald milk, set aside. Beat whole eggs and yolks lightly and combine with sugar, salt, vanilla and butter. Add scalded milk slowly while beating. Pour over bread and bake at 325 degrees for 45 minutes. Top with meringue. To make meringue, beat 3 egg whites and 1/2 cup white sugar until fluffy. Pour over pudding, and put back in the oven for about 5 minutes (until meringue turns a golden brown. Remove from oven and serve. |
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3 cups milk 3/4 cup white sugar 3/4 cup Bisquick |
4 eggs 1/4 tsp vanilla
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Blend 3 minutes. Pour into pie plate and let and let stand for 5 minutes. Sprinkle 1 cup of coconut on top. Bake at 325 degrees for 40 minutes. |
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Preheat oven to 375 degrees. Peel, slice and place in a pie pan: 4 cups tart apples. Sprinkle over apples: 2 tablespoons lemon juice. In separate bowl, mix together |
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3/4-cup flour 1/2-teaspoon salt |
1 teaspoon cinnamon 1/3 cup butter |
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Spread flour mixture over apple slices. Bake 40 minutes. Serve warm with vanilla ice cream. |
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6 ounces flour 3 grams shredded suet 3 ounces currants 1 gram sultanas |
3 grams caster sugar (or fruit sugar) 1 tsp. cinnamon 1/2 tsp. soda |
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Mix everything together and stir in enough sour milk to make a rather soft batter. Dip a pudding cloth into boiling water. Sink it in a basin large enough to hold the batter. Dredge it lightly with flour and spoon in the batter. Draw the fullness of cloth together, evenly, then tie it tightly with string, leave enough room for the dumpling to swell. Place a plate in the bottom of large sauce pan. Lift dumpling into pan. Pour in enough boiling water to cover. Simmer for 2 hours. Then untie and turn out carefully on to a hot serving dish. Dredge with caster or fruit sugar and serve with hot custard. |
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150 grams cream cheese 7 tbsp. milk 7 tbsp. oil 80 grams sugar 1 kg. vanilla sugar |
300 grams flour (all purpose) 4 tsp. baking powder Pinch salt |
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Beat cheese. Mix the milk and oil together then add with sugar gradually. Mix together flour, baking powder and salt. Add gradually to mixture. Knead on board. Grease cookie sheet and smooth dough out to fill cookie sheet. Add apricots. |
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Topping: |
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1/2 cup almonds, ground 1 cup flour 3/4 cup sugar |
3/4 cup butter Vanilla sugar or flavouring
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Mix all together like pastry dough and sprinkle over top. Bake in preheated 350 degree oven, on middle rack for 30 minutes. Cherries can be used instead of apricots |
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Bring to rolling boil and boil 6 minutes (234 degrees F.) stirring constantly: 4-1/2 cups sugar 1 can evaporated milk 1/4 tsp. cream of tartar |
Mix together in large bowl: 1 (12 oz.) package chocolate chips 1-1/2 cups nuts, chopped 1 cup butter, softened 2-1/2 tsp. vanilla |
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In a large bowl, pour hot mixture over chocolate chip mixture. Beat until smooth and begins to thicken. Pour into 9x13 inch buttered pan. Cool and cut into squares. |
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1/4 cup butter or margarine 1/2 cup brown sugar (packed) 1 can (8 1/2 ounces) sliced pineapple, drained |
7 maraschino cherries 6 pecan halves |
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Heat oven to 350 degrees. Melt butter over low heat in round layer pan, 9x1-1/2 inches. Sprinkle brown sugar evenly over butter. Place pineapple slice in center of pan. Cut remaining slices in half; arrange halves cut sides out around pineapple ring in pan. Place cherries in pineapple slices; arrange pecans around center ring. Prepare Golden Cake batter. Pour evenly over fruit in pan. Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert onto plate. Leave pan over cake a few minutes. Serve warm and, if desired, with whipped cream.
9
SERVINGS. |
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1/4 cup apricot jam 3 tablespoons sugar 1/2 cup water |
1 teaspoon lemon juice 1/4 cup brandy 1 quart vanilla ice cream |
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4 large fresh peaches, peeled and sliced, or 1 can (1 pound 13 ounces) sliced peaches, drained |
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Combine jam, sugar and water in medium sauce-pan or chafing dish; simmer over low heat about 5 minutes or until syrupy. Add peaches and continue cooking over low heat about 3 minutes or until almost tender. If using canned peaches, cook only long enough to heat through. Stir in lemon juice. Heat brandy; pour over peaches and ignite. Stir well before serving. Spoon peaches and syrup over each serving of vanilla ice cream. If desired, garnish with sweetened whipped cream and toasted slivered almonds. 4 To 6 SERVINGS. |
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2 1/4 cups all-purpose flour* or cake flour 1/3 cup sugar 1 cup dark molasses 3/4 cup hot water 1/2 cup shortening |
1 egg 1 teaspoon soda 1 teaspoon ginger 1 teaspoon cinnamon
3/4
teaspoon salt |
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Heat oven to 325 degrees. Grease and flour square pan, 9x9x2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes medium speed, scraping bowl occasionally . Pour into pan. Bake 50 minutes or until wooden pick inserted in center comes out clean. Serve warm and, if desired, with whipped cream or applesauce. 9 SERVINGS. |
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3 tbsp. minute tapioca 1/8 tsp. salt 3 tbsp. sugar 2 cups milk |
1 egg yolk 2 tbsp. sugar 1 egg white 3/4 tsp. vanilla |
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Mix tapioca, salt, 3 tbsp. sugar, milk, and egg yolk in pan. Let set 5 minutes. Beat egg white until foamy. Beat in 2 tbsp. sugar. Beat until forms soft peaks and then set aside. Cook tapioca mixture over medium heat to a full boil, stirring occasionally, for 6 to 8 minutes. Gradually add to beaten egg white, stirring quickly until blended. Stir in vanilla. Pineapple and nuts or Snicker Bar bits can be added. |
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with Hazelnuts |
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1 1/2 cups whole shelled hazelnuts 1/2 cup graham cracker crumbs, about 8 cracker squares 6 tablespoons unsalted margarine or butter, melted 1/2 cup semisweet chocolate chips Four 8-ounce packages cream cheese, softened 3/4 cup granulated sugar 1/2 cup sour cream 3 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract Fresh strawberries, optional
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1. Heat oven to 350 degrees F. Place hazelnuts in foil-lined jelly roll pan; toast 10 minutes, stirring occasionally. Remove from oven to wire strainer set over bowl. Protecting hand with dish towel, rub nuts to remove skins. 2. Place nuts in food processor; process 30 seconds or until well chopped. Remove 1/2 cup nuts; set aside. To nuts remaining in processor add cracker crumbs and melted margarine; process until moist clumps form. Press mixture evenly over base of 9-inch springform pan to form crust. Bake 5 minutes; cool. Reduce oven heat to 300 degrees F. 3. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove melted chips from heat to cool. 4. In large bowl with electric mixer at medium speed, beat cream cheese, sugar, and sour cream until creamy and smooth. Beat in eggs until just combined. Remove half of batter to second bowl; stir in melted chocolate and vanilla extract to blend well. To remaining plain cream cheese mixture, stir in almond extract. 5. Spoon plain and chocolate batters alternately over crust in pan. Run thin spatula or knife through batters to produce marbled effect. Bake 1 hour 10 minutes; turn oven off; leave cake in oven at least 30 minutes until top is firm when touched. To guarantee a crack-free surface, let cake remain in oven up to 2 hours. 6. Cool cake in pan on wire rack; refrigerate at least 4 hours or overnight. Just before serving, remove sides from pan; press reserved nuts over sides of cheesecake. Decorate with strawberries. |
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