from Jennifer L.’s book, North Branch , MN
Ingredients
4 eggs
2 c. milk
1/2 c. sugar
1 tsp vanilla
1/4 tsp salt
ground nutmeg (optional)
Preparation instructions
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
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Aunt addie’s apple squares
from Jennifer L.’s book, North Branch , MN
Ingredients
3 c. flour, sifted
1 tsp salt
2 tsp sugar
1 c. shortening (1/2 butter)
1 c. Corn Flakes, crushed
2 eggs, separated
7 to 8 apples
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/4 c. sugar
Preparation instructions
Sift together flour, salt and 2 tsp sugar; cut i shortening as for pie crust. Beat egg yolks and add enough milk to the yolks to measure 2/3 c. liquid. Add liquid to pastry mix and combine until dry ingredients are well-moistened. Divide dough in half and roll one portion to fit the bottom of a 10×13 pan. Place crust in pan, cover with crushed cornflakes and spread apples evenly over top. Sprinkle with nutmeg, cinnamon and 1 1/4 cups sugar. Dot with butter. Cover with second crust and seal edges. Beat the egg whites until frothy and spread evenly over crust. Bake in preheated oven at 400° for 45 minutes.
Frosting:
Combine powdered sugar with vanilla and enough water for easy spreading consisitency. Drizzle frostig over top while warm. Cut into squares.
Submitted by: Jennifer L
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24-hour fruit salad
from Jennifer L.’s book, North Branch , MN
Ingredients
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
Preparation instructions
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
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Quiche lorraine
from Jennifer L.’s book, North Branch , MN
Ingredients
12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.
4 eggs
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan
Preparation instructions
1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.
Submitted by: Jennifer L
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Swedish/norwegian pancakes
from Jennifer L.’s book, North Branch , MN
Ingredients
1 c. milk
2 eggs
2 tbsp sugar
2/3 tbsp melted shortening or cooking oil
pinch of salt
1/2 c. flour
Preparation instructions
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
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Swedish limpa
from Jennifer L.’s book, North Branch , MN
Ingredients
2 1/2 c. All-purpose flour
2 pkg active dry yeast
1 tbsp caraway seed
2 c. warm water
1/2 c. packed brown sugar
2 tbsp finely shredded orange peel
1 tbsp cooking oil
1 tsp salt
2 1/2 c. rye flour
Preparation instructions
In a large mixer bowl combine 2 1/2 all-purpse flour, 2 pkgs active dry yeast, and caraway seed.
Stir together 2 c. warm water (115°-120°), brown sugar, shredded orange peel, cooking oil, and salt. Stir into flour mixture. Beat at low speed of electric mixer for 1/2 min, scraping bowl. Beat 2 minutes at high speed. Stir in 2 1/2 c. rye flour and as much of 3/4 to 1 1/4 c. all purpose flour as you mix in with a spoon.
On a floured surface knead in enough remaining all purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch down; divide in half. Cover; let rest 10 minutes. Shape into two 4 1/2-ich round loaves on greased baking sheets. Cover; let rise till nearly double (about 40 minutes). Bake in a 350° oven 40-45 minutes.
Submitted by: Jennifer L
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Swedish fruit soup: version 2
from Jennifer L.’s book, North Branch , MN
Ingredients
1 lb mixed dried fruit
1/2 c. sugar
1/4 tsp salt
1/2 c. raisins
Preparation instructions
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
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Kottbollar-swedish meatballs
from Jennifer L.’s book, North Branch , MN
Ingredients
1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef
Preparation instructions
Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.
Submitted by: Jennifer L
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Finnish pasty
from Jennifer L.’s book, North Branch , MN
Ingredients
Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water
Preparation instructions
Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.
Submitted by: Jennifer L
October 1, 2012 | Posted in:
Coffee cake
from Diane B.’s book, Corvallis, OR
Ingredients
1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla
Preparation instructions
Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.
Streusel Filling
1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts
Bake coffee cake 20-30 minutes 350 degree oven.
Submitted by: Diane B