from Jennifer L.’s book, North Branch , MN
1 egg; beaten
1/2 c. sugar
1 tbsp orange rind; grated
1 tsp lemon rind; grated
1 tbsp lemon juice
1 c. whipping cream; whipped
Cook egg, sugar, orange rind, lemon rind,and lemon juice; Stir over low heat for 5 minutes until thick.
Fold whipping cream into cooked mixture.
After it has cooled slightly, enjoy.
Mint leaves optional
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
CAKE:
3 c. Swans Down Cake Flour
3 tsp baking powder
1/2 c. butter or shortening
1/2 c. milk
1/4 tsp almond extract
1/2 c. water
1/4 tsp salt
1 1/2 c. sugar
1 tsp vanilla
3 eggs whites, stiffly beaten
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with liquid, a small amount at a time. Beat after each addition until smooth. Add flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in 375° oven for 20 minutes. (double recipe makes three 10 inch layers)
Spread lady Baltimore filling between layers and frosting on top:
Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only ntil sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10-15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake.
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
4 eggs
2 c. milk
1/2 c. sugar
1 tsp vanilla
1/4 tsp salt
ground nutmeg (optional)
In a medium bowl lightly beat eggs. Stir in milk, sugar, vanilla, and salt. Place one 1-qt casserole or six 6 oz custard cups in a 9×13 inch baking pan. Pour custard mixture into casserole or divide custard mixture among the custard cups. Sprinkle with nutmeg, if desired.
Pour boiling water into the ban around casserole dish or custartd cups to a depth of 1 inch. Bake 325° for 50-60 minutes for 1-qt casserole dish, 30-40 minutes for individual cups, or till knife inserted near center comes out clean. Serve warm or chilled.
To unmold chilled individual custards, first loosen edges with a spatula or knife; slip point of knife down sides to let air in. Invert onto a serving plate.
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
1 (20 oz) can pineapple chunks
3 slightly beaten egg yolks
2 tbsp sugar
2 tbsp vinegar
1 tbsp butter or margarine
Dash of salt
Drain pineapple; reserve 2 tbsp syrup. To make custard, in a heavy small sauce pan combing reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.
Cool to room temperature. In a large bowl combine pineapple chunks, cherries, oranges, and marshmallows. Pour custard over, stir gently. Beat the whipping cream till soft peaks form. Fold whipped cream into fruit mixture. Turn into a serving bowl. Cover and chill 24 hours or overnight.
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
1 c. milk
2 eggs
2 tbsp sugar
2/3 tbsp melted shortening or cooking oil
pinch of salt
1/2 c. flour
Combie all ingredients to make batter. Use flat greased frying pan. Put approx. 3 tbsp batter in pan, swirl around so batter runs toward edge. In a few minutes, turn over. Serve with syrup, strawberry jam, or fresh berries.
Eat with fork or rolled and sprinkled with powdered sugar.
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
1 lb mixed dried fruit
1/2 c. sugar
1/4 tsp salt
1/2 c. raisins
Soak fruit in water to cover. Carefully cook in covered saucepan so pieces remain whole. When fruit is tender, add sugar and salt and simmer ten more minutes. Drain off about 2 c. juice and put in double boiler. Add raisins and tapioca. When cooked, add to fruit mixture with cloves and cinnamon stick. Let stand covered until cool. Chill thoroughly before serving with a dollop of whipped cream.
Place cloves and cinnamon on threads to be sure to pull them out when cold.
Submitted by: Jennifer L
from Jennifer L.’s book, North Branch , MN
1 8oz pkg mixed dried fruits
1/2 c. raisins
3 to 4 inch stick cinnamon
2 c. unsweetened pieapple juice
2 tbsp quick cooking tapioca
1 med. orange, thinly sliced and halved and quartered.
1/2 c. currant jelly
1/4 c. sugar
Halve large pieces of fruit. In a large sauce pan combine mixed fruits, raisins, cinnamon, and 4 c. water. Bring to boiling; reduce heat. Simmer, covered, for 1o minutes. Meanwhile, combine pineapple juice and tapioca; let stand 5 minutes. Add to cooked fruit mixture along with orange, jelly, sugar, and 1/4 tsp salt.
Bring to boiling; reduce heat. Cover; simmer for 5 minutes, stirring occasionally; Remove stick cinnamon. Serve warm or chilled.
Submitted by: Jennifer L
from karen a.’s book, Underwood, MN
2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 egg
1 (3oz ) pkg cream cheese
1/3cup sugar
1tsp vanilla
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted
Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours
Submitted by: karen a
from Diane B.’s book, Corvallis, OR
4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.
1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.
Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.
Submitted by: Diane B
from Mandy D.’s book, Colton, SD
1 Stick Margarine
3/4 C. Sugar
1 Egg
2 squares chocolate ( or 3T cocoa & 1 T fat for each sq of choc.)
1/2 t Vanilla
1/2 C. Milk
2 C. Flour
1/2 t soda
1/4 t salt
Mix all of the ingredients together and bake in a waffle Iron
Chocolate Butter Cream Frosting:
6 T Butter (softened)
3/4 C. Cocoa (or less)
2 2/3 C. Powdered Sugar
1/3 C. Milk
1 t vanilla
Mix all together with an electric mixer
Submitted by: Rebecca P