Mary Ann's Complete Recipe Collection -
Dessert - Other
Mary Ann's Complete Recipe Collection -
Dessert - Other
2 cups white sugar
1/2 cup Karo
1/2 cup water
2 egg whites
1 teaspoon vanilla
Cook sugar, Karo, and water till it forms a brittle ball in cold water. Pour over stiffly beaten egg whites; beat till firm. Pour or drop by teaspoon on greased pans.
My grandmother was the best cook I (or anyone else I have ever spoken with) knew. Everything she made was from scratch--her bread, hamburger buns, clam fritters, roast beef spread for sandwiches--you name it.
I was lucky enough to inherit her cookbook when she passed away; most recipes are in her own handwriting. She was smart enough to mark the ones that were "favorites." She also was very good about writing down who had given her the recipes.
Her divinity recipe was justly famous. I hope you love it as much as we do.
Recipe Contributed by
Cheryl Magill (her oldest granddaughter)
1 1/3 c. sugar
1 c. butter
1/2 c. Karo
1/2 t. vanilla
Pour sugar, butter and Karo in sauce pan.
Bring to a boil on medium heat for 15 minutes, heating constantly.
Pour over popped corn. Cool, eat and enjoy!
Add nuts if you like them.
Recipe Contributed by
Georgia Blair Mattson
2 c. miniature marshmallows (20 large)
1/2 c. milk
Melt above in double boiler and et aside to cool.
Melt 4 T. butter over hot water.
Add 2 c. cookie crumbs (half vanilla, half graham crackers)
Filling:
1 can sour cherries
Drain and add cold water to pie cherry juice to make 1 c. liquid.
Set pie cherries aside.
1 c. sugar, 3 T cornstarch, 1.8 t. salt.
Cook until thick and glossy. Cool.
Add food coloring and almond flavoring.
Whip 1 c. of whip cream. Fold in marshmallow mixture.
Line bottom of oblong pan with half of cookie crumbs.
Add cherries and filling?
Add layer of cream mix, top with cookie crumbs.
Each serving could be served with whipped cream and cherry.
Recipe Contributed by
Roger Schuettke
4 eggs
1/3 c. sugar
1/2 t. salt
1/2 t. vanilla
3 c. milk
Add sugar, salt, vanilla to beaten eggs.
Scald milk. Bake 375 30 minutes.
Nutmeg optional
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
Part 1: 1 cup flour
1/2 c. butter
1/4 t. salt
3 T. water
Mix ingredients crumbling together like pie crush. Press into jelly roll pan.
Spread mixture below over the crust. Bake as directed, cool and frost.
Cut in squares to serve.
Part 2: Bring to boil 1 c. water and 1/2 c. butter.
Add 1 t. almond extract, 1 cup flour all at once.
Beat until smooth. Add 3 eggs and beat together.
Bake 350 degrees 55-60 minutes.
Frost with butter and powdered sugar icing, add chopped nuts.
Recipe Contributed by
Georgia Blair Mattson
http://tiphero.com/best-easy-buttercream-frosting/
3 cups powdered sugar, sifted
8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.
12-17-15 I tried it and it was really good tasting and easy to decorate with. Will be using it instead of the recipe using shortening.
Go to website for things to add for various flavors
6 qts popped popcorn
1 c butter
2 c brown sugar
1/2 c caro syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
Combine butter, brown sugar, syrup, and salt. Stir into blended. Boil without stirring for five minutes or oil to 250°. Removed from heat and add baking soda and vanilla. Pour caramel over popcorn. Bake at 250° for one hour. Stir every 15 minutes. Pour onto counter. Break when cool.
I have one of those popcorn poppers that you crank it decide to stir as it pops. That works really well when doing large batches of popcorn.
Recipe Contributed by
Joann Steven’s, Marcy’s master teacher
1 c. flour
1 c. oatmeal
3/4 c. brown sugar
3/4 c. melted butter
1/2 tsp salt
8 oz jar caramel sauce
3 Tbsp flour
1 c chopped walnuts
6 oz. chocolate chips
Mix together flour, oatmeal, brown sugar, melted butter, baking soda, and salt. Press HALF mixture in 9x9 pan. Bake 10 minutes in 350 degree oven. Sprinkle walnuts and choco chips over oatmeal base. Mix flour with caramel sauce. Drizzle sauce over nuts and choco chips. Crumble remaining oatmeal mixture on top. Bake for 25 minutes in 350 degree oven. Cool. Cut into squares.
Can be doubled.
Recipe Contributed by
Deanna Miller
3 cups Sticky (glutinous) rice (can be found at asian markets)
2 cups canned coconut cream (milk)
1 cup sugar
2 teaspoons salt
3-6 ripe mangoes
soak 3 cups of sticky rice in water - enough to cover - all day or overnight.
Cook in rice basket over boiling water until a little translucent, shiny and , when rolled into a ball in the basket, holds its ball shape without separating. When done, place in a heat-resistant dish. In a medium size saucepan, heat coconut cream until you see small oil bubbles on top. (it spatters and errupts while heating so be careful not to get burned). Once heated, remove from heat. Add 1 cup sugar and 2 teaspoons of salt and stir to dissolve. Pour over sticky rice and let soak in. Serve with slices of mango.
This is a popular Thai food dessert
Recipe Contributed by
Celia (Milligan) Cortes
Ingredients:
1/2 pkg. Pepperidge Farm? Frozen Puff Pastry Sheets (1 sheet)
6 tbsp. creamy peanut butter
1 bar (4 oz.) sweet baking chocolate , broken into 18 squares
2/3 cup miniature marshmallows
THAW pastry sheet at room temperature 30 min. Preheat oven to 400?F.
UNFOLD pastry on lightly floured surface. Roll into 18"x9" rectangle. Cut into 18 (3") squares. Press squares into 3" muffin-pan cups. Place 1 tsp. peanut butter in center of each. Top each with 1 square chocolate and about 3 marshmallows.
BAKE 12 min. or until golden. Cool in pan on wire rack 10 min. Remove from pan and cool on wire rack. Makes 18 pastries.
Nice Smore type treat. Nancy made it for the July 4th 06 dinner/firework party at the canal.
Recipe Contributed by
Nancy Acocks
2 eggs, separated
1 c, fresh milk plus 1 c. milk
4 Tbsp white flour
1 c. granulated flour
1 can Eagle Brand sweetened condensed milk
2 qts. half and half
1 Tbsp. Vanilla
Mix 1 c. milk with 2 egg yolks and beat until creamy
Mix 4 T. flour with 1 c. sugar and blend with another cup of milk
Add to egg mixture in a heavy sauce pan with 1 can Eagle Brand sweetened condensed milk
Fill saucepan with milk and cook just to the boil, until thick, stirring constantly to avoid scorching
Put in can with egg whites, beaten and fruit or other flavorings
Fill with half and half and freeze in ice-cream maker
When finished, remove dasher, cover with plastic wrap and towels
Allow ice-cream to ripen for 30 minutes before serving.
Recipe Contributed by
Cliff Chally
2 pint baskets strawberries, stems removed
3 T. sugar
1 T freshly ground black pepper
2 T. balsamic vinegar
Note: T = tablespoon;
t = teaspoon
Rinse strawberries in cool water, place in a colander or strainer and shake off most of the water.
Slice strawberries 1/4 inch thick, place them in a large bowl and cover them with sugar
Cover and refrigerate for a least an hour and up to 4 hours (well chilled)
Preheat oven to 400 degrees
Toss the strawberries with the black pepper; add the balsamic vinegar
Put the strawberriesand all the juices into a large sauté pan or oven-proof dish
Roast for ten minutes or until the juices are bubbling and the strawberries are hot but not mushy.
Divide into individual dishes and serve immediately with ice cream.
Cliff shared this recipe with his homemade vanilla ice cream at the Lake Arrowhead "retreat" to celebrate Kirby's birthday, August 2015
Recipe Contributed by
Cliff Chally
1 pt. whole milk
1/8 t. salt
1 1/2 T Minute Tapioca
1/4 t. vanilla and a drop of lemon extract
1/2 c. sugar
2 T coconut
2 egg yolks slightly beaten
----------------------
Scald milk and add salt, tapioca. Cool 15 min. Stir frequently. Add sugar and coconut to the egg yolks. Then combine with cooled tapioca mixture. Cook until thickened. Pour into buttered round pyrex dish.
Add meringue topping.
Whip up meringue:
2 egg whites
1/4 c. sugar
Fold in:
1/4 c. coconut
dash vanilla
Bake 15 min to brown meringue.
Found this lady's recipe box at an estate sale and my heart made me buy it for $5. Where was her family and why didn't they treasure it?
Recipe Contributed by
Marge Pritchard (estate sale find) via Mary Ann Laun
1 pkg softened cream cheese (8 oz)
3/4 stick softened butter
1 Tbsp milk
1 tsp. vanilla
2 1/2 powder sugar
Beat all together.
I creamed together cream cheese and butter. Then added the rest.
I liked this cream cheese frosting because it was not too heavy. A bit lighter and fluffier than some cream cheese frostings I've had.
Great on Pumpkin Bars.
Recipe Contributed by
Sharon Postmus (Marcy's neighbor)
1 pound pecans (cut up)
1 pound dates, cut up
4 eggs, separated (beat egg whites until whites are stiff)
1 c. sugar
1 T flour (Sift with baking powder)
1 T baking powder
1 T vanilla
350 degrees preheated
Sift flour with baking powder. In a separate, beat egg yolks and sugar. Fold in beaten egg whites. Add vanilla. Mix dry ingredients into wet ingredients. Fold in dates, and then nuts.
Bake 350 degrees for 40 minutes.
"Mom made this every Christmas for as long as I can remember!" -- Mary Francis Krause
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
1 pound pecans (cut up)
1 pound dates, cut up
4 eggs, separated (beat egg whites until whites are stiff)
1 c. sugar
1 T flour (Sift with baking powder)
1 T baking powder
1 T vanilla
350 degrees preheated
Sift flour with baking powder. In a separate, beat egg yolks and sugar. Fold in beaten egg whites. Add vanilla. Mix dry ingredients into wet ingredients. Fold in dates, and then nuts.
Bake 350 degrees for 40 minutes. Serve topped with whipped cream.
"Mom made this every Christmas for as long as I can remember!" -- Mary Francis Krause
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
2 large eggs
1/3 c. Honey
1/2 c. Vegetable oil
1/2 c. Br. Sugar
1 tsp. Vanilla
1 tsp. Salt
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1/3 c. King Arthur baking cocoa
1 2/3 c. King Arthur all purpose flour
2 c. Shredded, unpeeled zucchini/gently pressed
1 c. Chocolate Chips
Preheat oven 350 degrees, lightly grease 8 1/2” x 4 1/2” loaf pan
In large bowl beat eggs, honey, oil, sugar, vanilla until smooth
Add salt, baking soda, baking powder, cocoa & flour. Mix until smooth
Stir in zucchini & chocolate chips
Pour into greased pan
Bake 65 to 75 minutes / Test with toothpick/ Should come out clean
Cool 10 to 15 minutes before turning onto rack
Cool completely before slicing; store well wrapped at room temperature
Decadent dessert
Recipe Contributed by
Mary Webber
3 egg whites, room temp.
1 lb. powdered sugar
1 tsp. vanilla
1/2 tsp. cream of tartar
Combine all ingredients and beat for 7 to 10 minutes. Spread as desired.
3 days before shop
-use store brand graham crackers. They are sturdier, bigger, and square. Winco's Flavorite is good. Honey Maid crackers are not good for houses. Crumble easily and are not square?and they get smaller every year.
2 days before make houses
-to cut shapes from crackers, put rack over boiling water to steam them. Put a lid over crackers. Takes just a few seconds to soften.
1 day before make frosting
-On my first batch doubled this. It made 18 one-third cup baggies. I zip tied the baggies. Then I made one more batch. This was plenty for about 25+ houses.
2008-made 3 batches for 27 houses. 2 batches would have been enough.
2009- Moms created bigger houses so I need 3 batches of frosting for 15 kids. I used 5 boxes of graham crackers. If all moms came to create houses I probably would have needed 1-2 more boxes of crackers.
1 cup sugar
2 cubes butter (not margarine) (I cube it up)
3 Tbsp water
1 cup (or less) Spanish peanuts
3/4 cup milk chocolate chips
[Get your measuring cups/spoons, foil squares (99 cent store) ready before you start]
Cook sugar, butter, and water on medium-high heat for about 15 minutes, keep stirring; it will turn a brown-carmel color. Use candy thermometer and take it off the heat immediately at 320 degrees (Hard crack stage on thermometer). Pour into aluminum foil lining in a 12x12 square pyrex dish. Careful, very hot! Add 1 cup of salted Spanish peanuts, evenly, right away, and sink them into the carmel with the edge of the spatula.
Let sit for 5 minutes. Pour chocolate chips over the toffee and they will melt after about a minute. Then, spread evenly with spatula. When cool, lift with foil edges out of pyrex dish and place on a cookie rack. Later, stack in refrigerator, keeping the foil on the bottom and add another foil to seal on the top. We stack them in a plastic trash bag. Store in refrigerator, we think they last longer that way and are more tasty when served cold.
This is a modified recipe of Marge Cantu, a former co-worker with Patty at Covington & Crowe in Ontario). Jeff and I made this for Christmas gifts in 1996, 2003, and for all in 2009.
Make sure you check your candy thermometer first to make sure it boils at 212 degrees. This is critical. If it is higher or lower, adjust your recipe (or better yet, get a new candy thermometer)
Recipe Contributed by
Patty Kuchenski
1/4 c. oil
1/2c. popcorn
1/4 c. sugar
3 lemons, zest strips about 1.8 Oz
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Magali and I used this recipe for Lime curd. 11/15/2019
Recipe Contributed by
Ina Garten “Barefoot Contessa” and Mary Ann Laun
CRUST:
1 c. flour
1 stick butter
1/4 c. powdered sugar
TOP LAYER:
2 eggs
1 c. sugar
1/2 tsp. baking powder
3 Tbsp. FRESH lemon juice
2 Tbsp. flour
Preheat oven to 350 degrees. Grease an 8x8 pan.
CRUST:
Cut in crust ingredients until it is a crumbly paste. Press into the prepared pan. Bake 20 minutes or until lightly browned.
TOP LAYER:
Mix all ingredients with a fork. Pour baked crust. Return to oven for 20 minutes.
When cooled, sprinkle with powdered sugar.
Better than Melinda's!
Recipe Contributed by
Beverly Andersen
2 Sticks butter
1 1/4 cup Peanut butter (creamy or chunky)
1# Powdered sugar
12 oz. Chocolate chips (2 cups)
1/2 bar of Paraffin (it comes 4 bars to box)
Melt butter. Remove from heat. Stir in powdered sugar and peanut butter.
Roll into 1" balls (on cookie sheet) and refrigerate 1 hr.
Melt chocolate and wax over double boiler. Keep warm.
With a toothpick, dip each ball only 3/4 into chocolate mixture. Place on wax paper. With a dab of water on finger, cover toothpick hole. If desired, they can be frozen and defrosted as needed.
Recipe Contributed by
Donna Loeb
3 eggs
2 c. sugar
2 c. currants (can use raisins currants smaller)
1 tsp. vanilla
2 tsp. cinnamon
3/4 nutmeg
1 tsp. baking soda (heaping
3 c. buttermilk
5 c. flour
1 tsp. salt
apples (optional) (I had without and they were great)
Mix all ingredients in order. Drop spoonfuls into hot oil. Cook until golden.
Drain on paper towels. When cooled a nit roll in sugar.
A dutch tradition on New years day.
Recipe Contributed by
Margaret DeKruyf
6 eggwhites
2 cups superfine caster sugar
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
Preheat oven to 220°C (430°F).
Place the eggwhites in an electric mixer and whisk on high until stiff peaks form. Add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding another tablespoon. Once all the sugar has been added, whisk for a further 6 minutes or until the mixture is stiff and glossy. Scrape down the sides of the bowl with a spatula. Add the vinegar and whisk for a further 2 minutes or until glossy and combined.
Pile spoonfuls of the meringue onto a baking tray lined with non-stick baking paper and, using a spatula, shape to form a 20cm mound.
Reduce temperature to 50°C (125°F) and bake for 1 hour or until dry and crisp to the touch. Turn the oven off and allow the pavlova to cool completely in the oven.
Place the cream in a bowl and whisk until soft peaks form. Place the pavlova on a cake stand or plate and top with the cream, berries of choice or cherries. Dust with icing sugar to serve and indulge!
Recipe Contributed by
Gabriela Strack via the Spillane family
2 - 8 oz containers strawberry or any fruit flavored yoghurt
1 - 8 1/2 oz crushed canned pineapple in fruit juice (note: original recipe called for heavy syrup)
red food color, if desired
10 strawberries thinly sliced lengthwise
1 kiwi, peeled, sliced, quartered
grated lemon peel for garnish (I used huckleberries)
Line 10 muffin cups with foil baking cups.
In food processor or blender combine yoghurt, pineapple, food coloring and process until smooth.
Fill muffin cups 3/4 full of yoghurt. Freeze 2 hours or until firm. To serve, arrange strawberries and kiwi on top of each cup and placce lemon peel in the cener to resemble poinsettia. Let stand at room temperature for 30 minutes before serving.
2 2/3 cups broken pretzel sticks (pecan size)
3/4 cup melted butter
12 oz cream cheese, softened
1 cup sugar
1 cup Cool Whip
6 oz strawberry jello
12 oz frozen, unsweetened strawberries
Preheat oven and get cream cheese out to soften
Toss pretzels and butter together in a 9x13 casserole dish. Bake 10 min at 350 degrees. Cool completely (or your crust will rise/I cool overnight sometimes).
Cream the softened cream cheese and sugar until smooth, spread over cooled pretzels (make sure it is soft, maybe even warmed or it won't spread well; it is difficult to spread it, don't give up here). Chill.
Dissolve jello according to package directions. Add 1 bag unsweetened frozen strawberries (I slice them sideways). Refrigerate until slightly thickened. Carefully spread over chilled topping. Refrigerate.
I received this recipe from long ago when I worked at the Probation Department in El Monte. Our favorite cook was Virginia Wagnon and she gave us some of my best old favorite recipes.
You will see why this recipe is a pain in the mm-mm to make but it is well worth it. It will come out good even if it doesn't seem to layer well.
Our Pruett family as a tradition has this every Thanksgiving with our dinner. It is a family favorite as the flavor combination so sooooo good!
Recipe Contributed by
Patty Kuchenski
1st layer:
2 c. whole (big) pretzels
3/4 c. butter
3 Tbsp. sugar
2nd layer:
8 oz. cream cheese, softened
1 c. sugar
1 med. to large Cool Whip
3rd layer:
6 oz. pkg raspberry Jello
2 small pkgs frozen raspberries
1st layer:
Crush pretzels. Melt butter and add sugar. Add crushed pretzels. Spread pretzel mixture in bottom of 9x13 pan(metal works best). Bake for 10 minutes at 350. Cool completely.
2nd layer:
Mix cream cheese and sugar together. Mix in cool whip and spread on top of crust.
3rd layer:
Mix jello with 2 cups boiling water. Add frozen raspberries. When cool, spread over cream cheese. Refrigerate overnight.
A mom made this for a MOMS Club function. It was delicious. Everyone was raving about it.
Recipe Contributed by
Marcy DeKruyf
in a large bowl, combine
3 pkg. chocolate bits
2 cups of chopped nuts
1/2 lb butter in chucnks?
1 8 oz marshmallow cream
2 t. vanilla
---------------------------4 1/2 c. sugar
large can Pet Milk
bring to a boil and add
Boilmilk and sugar only 6 minutes. A little longer start counting when a rolling boil.
to be continue
Recipe Contributed by
Mary Louise Pruett
8 oz half and half
1 Tahitian vanilla bean
1/2 teaspoon vanilla extract
8 egg yolks
1 whole egg
5 oz sugar
24 fluid oz heavy cream
1 cup fine sugar, as needed
Heat half and half with vanilla bean and extract. Whisk together yolks, egg and sugar. Pour a small amount of hot half and half into the egg mixture to temper the eggs. Add the remaining half and half . When cooled, add in cream. Cool completely. Remove vanilla bean. Preheat oven to 325 degrees. Fill ramekins with mixture and place in baking dish. Fill with hot water half way up, cover tightly with foil and bake for 35 minutes. Cool well. Sprinkle sugar over surface of cr?me. Place under broiler and broil until nicely browned and caramelized.
Yield: 8 portions
Shelly made this c. Christmas 2001 and it wa such a hit that now it is a tradition. She now makes Creme Brulee #2 but Jeff Laun does not think it compares to the original recipe!
Recipe Contributed by
Shelly Burnett
Shelly's Creme Brulee
8 egg yolks
1/3 c. granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath* and bake until set around the edges but still loose in the center,** about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you don't have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6
* A water-bath is the oven equivalent of the double boiler. A paper towel placed on the bottom of the water-bath pan will prevent the ramekins from sliding. Place custard-filled ramekins in the pan, and place on center rack of oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins.
**A baked custard is done just before it sets. The center should not yet be firm, and you should see a slight quiver in the center when the pan is moved (think jello).
Preheat oven to 300. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath* and bake until set around the edges but still loose in the center,** about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand held torch to melt sugar. If you don't have a torch, place under broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6
* A water-bath is the oven equivalent of the double boiler. A paper towel placed on the bottom of the water-bath pan will prevent the ramekins from sliding. Place custard-filled ramekins in the pan, and place on center rack of oven. Carefully fill the pan with warm water, until the level reaches halfway up the sides of the ramekins.
**A baked custard is done just before it sets. The center should not yet be firm, and you should see a slight quiver in the center when the pan is moved (think jello).
Easier than #1 but not as good (per Jeff Laun!)
Recipe Contributed by
Shelly Burnett
1 c. Hershey's cocoa
1 c. heavy cream
1 c. sugar
1/2 c. brown sugar
dash salt
1 T. vanilla
Melt all in double boiled. Then add 1 stick of butter and stir till dissolved. Cool. Will solidify but refrigerate.
Can use Ghiradelli.
Recipe Contributed by
Mary Francis Krause
1 c. Hershey's cocoa
1 c. heavy cream
1 c. sugar
1/2 c. brown sugar
dash salt
1 T. vanilla
Melt all in double boiled. Then add 1 stick of butter and stir till dissolved. Cool. Will solidify but refrigerate.
Can use Ghiradelli or European style Hershey cocoa.
Recipe Contributed by
Mary Francis Krause
2 qts. half and half
1 pint heavy whipped cream
2 T. vanilla
2 can sweetened condensed milk
4-5 bananas (8-12 ounces)
Blend together. Best made the night before...chill it!
Jeff loves this ice cream!
Recipe Contributed by
Mary Ann Laun