Desserts, Part 1Desserts, Part 1
1. Banana Pudding
1/2 cup flour
1 generous pinch of salt
1 can evaporated milk
2 egg yolks, beaten
1 tbsp butter
1 tsp vanilla
1 ripe banana, sliced
Few drops yellow food coloring
18-24 vanilla wafers
Meringue:
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/2 tsp vanilla
In a saucepan, combine sugar, flour, salt, and evaporated milk. Blend. Cook over low heat,
stirring constantly, until smooth and thickened. Add some of this hot mixture to the beaten egg yolks; then add egg yolks
to the remaining mixture. Return to heat and cook 2 minutes, stirring constantly. Stir in butter, vanilla, mashed banana,
and food coloring, if desired.
Remove from heat. Fill a 6-cup baking dish with alternate layers of cooked custard, vanilla wafers,
and sliced bananas, starting and ending with custard on top. Cool.
Prepare a meringue by beating 2 egg whites (at room temperature) until frothy. Add 1/4 tsp cream
of tartar and continue beating until whites begin to stiffen. Gradually add 1/4 cup sugar and ˝ tsp vanilla; beat until egg
whites are stiff. Spread over custard and bake at 325 degrees for 15-20 minutes or until peaks are golden. Serve hot or
cold. Serves 6-8.
2. Foolproof Chocolate Fudge
3 pkgs chocolate chips
1 can sweetened condensed milk
Dash of salt
1-1/2 tsp vanilla
1/2 cup chopped nuts
In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in
remaining ingredients. Spread evenly into waxed paper lined 8" square pan. Chill 2-3 hours or until firm. Turn fudge onto
cutting board; peel off paper, and cut into squares. Store loosely covered at room temperature. Makes about 1-3/4 lbs.
of fudge.
3. Apple Crisp ala Mode
1 lb apples (3 medium)
1/4 cup orange juice
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/3 cup flour
2 tbsp brown sugar
3 tbsp butter
1 pint vanilla ice cream
1. Pare, core, and slice apples; arrange in greased 1 quart baking dish. Pour orange juice over apples.
2. Combine 2 tbsp granulated sugar and cinnamon in a small bowl; work in butter with fingertips until mixture is crumbly. Sprinkle evenly over top.
3. Bake in a moderate oven (375 degrees) for 25 minutes or until apples are tender and top is slightly browned. Serve warm or cold topped with ice cream.
4. Makes 4 servings at $ .37 each.
4. Easy Apple-Bread Pudding
2 eggs
1/3 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
2 cups milk
2-1/2 cups dry bread crumbs (5 slices)
1 medium red apple, sliced
In greased 1 quart baking dish mix eggs, sugar, cinnamon, and salt. Stir in milk. Add bread crumbs and apple; stir
gently to combine. Let stand about 5 minutes for bread crumbs to absorb some liquid. Bake in preheated 350 degree oven for 45
minutes or until knife inserted halfway between center and edge comes out clean. Let stand at least 15 minutes before serving. Makes 4 servings.
5. Easy Home-made Strawberry Ice Cream
3 egg yolks *
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup strawberries
2 cups whipping cream
2 cups strawberries
In large bowl, beat egg yolks; stir in sweetened condensed milk, vanilla, and 1/2 chopped strawberries. Fold in whipped
cream. Pour 1/3 of the mixture into aluminum-foil lined 9"x5" loaf pan or other 2 quart container. Spoon 1/3 of the 2 cups
mashed strawberries on top. Repeat layering; top with remaining strawberry mixture. Swirl with knife or spatula. Cover;
freeze 6 hours or until firm. Scoop ice cream from pan, or peel off foil and slice. Return leftovers to freezer.
For Blueberry flavor: Omit the vanilla and strawberries. In large bowl, beat egg yolks; stir in condensed milk and 1 tsp
grated lemon rind. Fold in whipped cream. Proceed as above, layering with 1 cup pureed blueberries. Freeze as above.
For Peach flavor: Omit vanilla. In large bowl, beat egg yolks, stir in condensed milk, 1 cup mashed peaches, 1/2 cup
chopped peaches, and 1/4 tsp almond extract. Freeze as above.
* Use only Grade A, clean, uncracked eggs.
6. Home-made Chocolate Ice Cream
1 can evaporated milk
3/4 cup chocolate syrup
1 tbsp sugar
1 tsp vanilla
1/2 cup whipping cream
Pour evaporated milk into large mixing bowl. Place bowl and beaters in freezer until ice crystals form around edges
of milk. Whip until stiff peaks form. Fold in chocolate syrup, vanilla, sugar, and whipping cream. Freeze for 4-6 hours or
overnight. Makes 8 generous servings (1 cup each) or approximately 2 quarts.
7. Apple Turnovers
3 cups flour
3 tbsp sugar
1-1/2 tsp salt
1/2 tsp cinnamon
1-1/4 cup shortening
5-6 tbsp water
1 can apple pie filling *
Powdered sugar
Preheat oven to 425 degrees. Combine flour, sugar, salt, and cinnamon. Cut in shortening with pastry blender until
mixture is uniform. Sprinkle dough with a tbsp of water at a time, stirring with a fork until just enough water has been
added so dough can be patted into a ball. Divide dough in half. On a lightly floured surface, roll 1/2 dough into a 10"x15"
rectangle. Cut into six 5" squares. Repeat with other half of dough. Place about 2 tbsp of fruit filling in center of each
square. Moisten pastry edges with water. Fold over one-half of pastry to form a triangle. Seal edges firmly with a fork.
Prick top with fork for steam to escape. Bake on ungreased baking sheets for 12-15 minutes or until lightly browned.
Cool slightly; sprinkle with powdered sugar. Makes 12 turnovers.
* Note: 1 can cherry pie filling may be used instead of apple, if desired.
8. Upside-Down Nectarine Gingerbread
3 tbsp butter
1/4 cup sugar
2 large nectarines, cut in 8 wedges
1 pkg gingerbread mix
Whipped topping (opt)
In 9" square baking pan, melt butter in oven while preheating oven to 350 degrees. Tilt the pan to coat the
bottom; sprinkle with sugar. Layer nectarines on sugar in pan. Prepare gingerbread mix in a bowl according to package
directions. Gently pour batter into prepared pan. Bake on lowest rack of oven about 35 minutes, or until cake springs
back when lightly touched. Remove to cooling rack; cool about 10 minutes before turning out on serving plate. Cut in 3"
squares. Serve warm at room temperature with whipped topping.
9. Upside-Down Gingerbread
1 can sliced pineapple
1/2 cup brown sugar
2 tbsp butter, melted
9 cherries, halved
1 pkg gingerbread mix
1 egg
Drain pineapple well, reserving all syrup. Combine 2 tbsp syrup with brown sugar and melted butter in bottom of a 9"
square baking pan. Arrange pineapple slices in sugar mixture. Place cherry half in center of each slice. Add water to
remaining pineapple syrup to make 1-1/4 cups liquid. Add to gingerbread mix in a large mixing bowl. Add egg. Beat 1
minute on low speed of electric mixer. Pour over pineapple in pan. Bake in a 350 degree oven for 30-35 minutes until cake
tests done. Let stand for 5 minutes. Invert onto serving plate; let stand for 2-3 minutes before removing pan. Makes 9 servings.
10. Vanilla Pudding
1-3/4 cups milk 1. Heat the 1-3/4 cups milk in top of a double boiler over boiling water until bubbles appear around edge of milk. 2. Cook over boiling water, stirring constantly, until mixture thickens. Cover; cook over simmering water for 20 minutes, 3. Remove from heat, stir in vanilla. Pour into serving dish; place a piece of plastic wrap directly on surface of pudding 11. Big Apple Brown Betty
2 loaves bread, cubed Combine bread cubes, butter, and brown sugar. Toss lightly to blend; set aside. Blend grape jam, lemon juice, 12. Rich Custard Sauce
1 cup milk Heat milk and cream to boiling in a small saucepan. Beat egg yolks with sugar and cornstarch in a medium bowl until 13. Boiled Custard
1 qt. milk Scald milk in large double boiler. Remove from flame and set aside to cool. Stir dry ingredients 14. Scheiterhauten (Bread Pudding)
1 cup raisins soaked in rum The day before, marinate raisins in rum. Prepare custard and pare, core, and slice apples. Toss 15. Custard (for #14 bread pudding)
1 qt milk Beat eggs and yolks with sugar with a whisk. Add remaining ingredients and beat only until blended. 16. Pillsbury Plus Cherry Dream Squares
1 pkg Pillsbury Plus White Cake mix Heat oven to 350 degrees. Grease a 13"x9" pan. In large bowl, combine cake mix, 6 tbsp butter, and 1 cup rolled oats. 17. Blueberry Pudding
1/3 cup granulated sugar Preheat oven to 350 degrees. Grease 1-1/2 quart shallow baking dish. Combine 1/3 cup granulated sugar, brown sugar,
1/3 cup sugar
3 tbsp cornstarch
1/2 cup cold milk
1 tsp vanilla
Combine sugar and cornstarch in a small bowl; stir in the 1/2 cup cold milk until smooth. Gradually stir mixture into the
heated milk.
stirring occasionally.
to prevent skin from forming. Cool to room temperature; refrigerate until cold. For Chocolate pudding: Increase sugar
to 1/2 cup; add 1/3 cup unsweetened cocoa powder, and 1/8 tsp ground cinnamon with the cornstarch. Makes 4 servings.
1 cup butter, melted
1 cup brown sugar
2-1/2 cups grape jam
1/4 cup lemon juice
2 tbsp grated lemon peel
2 tsp nutmeg
1-1/2 tsp ground cinnamon
24 cups sliced apples
Light cream
lemon peel, nutmeg, and cinnamon. Butter two 13"x9" baking dishes. Arrange 1/4 of bread mixture in bottom of one
baking dish. Top with half the apples; spoon 1/2 grape sauce over apples. Top with 1/4 of bread cubes. Repeat in
remaining baking dish. Cover dishes with foil and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and
remove covers from baking dishes. Bake for 25 minutes or until apples are tender. Serve warm with cream. Makes 24 servings.
1/2 cup heavy cream
3 egg yolks
2 tbsp sugar
1 tsp cornstarch
1 tsp vanilla
smooth; gradually beat in hot milk mixture; pour back into saucepan. Cook, stirring constantly, just until mixture
comes to boiling. Remove from heat. Stir in vanilla; cover; chill.
4 egg yolks
3/4 to 1 cup sugar
3 rounded tbsp flour
together in a bowl. Beat egg yolks in a separate bowl until blended well. Pour egg yolks into dry ingredients and stir
well blended. Take 3/4 cup of cooled scalded milk and pour over egg-flour mixture and stir. Using electric mixer on low
speed, blend this mixture into the cooled milk in double boiler, a little at a time, until all is blended. Place back on
heat, stirring frequently to keep mixture from curdling or sticking on bottom of pan. Cook until mixture is thick
enough to coat a spoon. You may add 2 tsp vanilla, rum or rum extract if desired. Remove from heat and cool in pan.
Before pouring into glass jars or containers, beat again with mixer on low speed until smooth to prevent skin from forming
on top. Chill. Serve with whipped cream on top or a sprinkle of nutmeg. Serves 4-6.
Custard (recipe follows)
4 loaves French bread, cubed
1 loaf French bread, sliced thin
5 tart apples
1 cup brown sugar
Allspice
2 tsp cinnamon
1 tsp nutmeg
Toasted almond slices
Apricot jam
with brown sugar, cinnamon, and nutmeg. Set aside. Brush butter on the bottom of an attractive semi-shallow container.
Sprinkle sugar onto butter. Place a large container of water into a 325 degree oven. (For best results, this custard-based
dessert must be baked in a water bath.) Place half the bread cubes in casserole. Sprinkle allspice over all bread cubes.
Ladle half the prepared custard over all. Place sliced apples on
top of bread custard. Scatter marinated raisins over surface.
Top with remaining bread cubes and slices of bread. Apples should be entirely covered. Finish by pouring or ladling
custard over the cubes. Press down with hands to make sure bread absorbs the liquid. Bake for 1-1/2 hours. Cool in water bath.
Brush warmed apricot jam over pudding when it is done.
2/3 cup sugar
8 eggs & 2 egg yolks
2 cups cream
2 tsp almond extract
Strain and set aside. Use as a custard base for bread pudding.
1-1/4 cups rolled oats
˝ cup butter, softened
1 egg
1 can cherry pie filling
1/2 cup chopped nuts
1/4 cup brown sugar
Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs add 1 egg; mix until well blended. Press
into prepared pan. Pour cherry pie filling over crust; spread to cover. To reserved crumbs, in large bowl, add remaining 1/4
cup rolled oats, 2 tbsp butter, nuts, and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake
at 350 degrees for 30-40 minutes or until golden brown. Cool. Serves 12.
1/3 cup brown sugar
2 tbsp Minute Tapioca
1/4 tsp salt
3/4 cup water
2 tbsp lemon juice
1 tbsp butter
2 cups blueberries
1 cup Bisquick mix
1/3 cup granulated sugar
1 egg
2 tbsp butter
2 tsp vanilla
tapioca, salt, and water in a medium-size saucepan. Cook, stirring constantly, until mixture comes to a boil. Remove
from heat; stir in lemon juice, 1 tbsp butter, and the blueberries; pour into prepared dish. Combine Bisquick mix,
remaining sugar, egg, milk, butter, and vanilla in medium bowl. Beat with electric mixer at low speed just until blended,
about 30 minutes. Beat at medium speed for 4 minutes, scraping sides of bowl. Spoon batter over warm blueberry mixture,
spreading evenly. Bake in 350 degree oven for 35 minutes or until cake is golden brown and tests done. Serve warm.
Makes 8 servings.
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