Ingredients:
8 tart Apples (about 4 pounds)
2/3 cup Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
2 tblsp. Lemon Juice
2 tblsp. Water
2 tblsp. Butter
1/2 cup firmly packed Brown Sugar
1/2 cup cup Butter
1 cup Flour
Directions:
Pare and slice apples thin to get about 12 slices each apple. Put into a deep dish 9" baking pan. Stir together the sugar, cinnamon and nutmeg and set aside. Mix lemon juice and water and sprinkle over apples. Sprinkle sugar mixture over top of apples and dot with butter.
CRUST-
Cream together the brown sugar. butter and flour. Sprinkle on top of apples.
Bake at 350 degrees for 45-50 minutes. Serve slightly warm with ice cream. Enjoy!
Ingredients:
FILLING-
1/2 cup Sugar
1 1/2 tblsp. Cornstarch
2 pints fresh Berries (blueberry, rasberry, strawberry)
CRUMB CRUST/TOPPING-
1 cup Hazelnuts or Almonds (about 4 oz.)
2 cups Flour
1/2 cup Sugar
3/4 cup Butter
Directions:
Roast nuts on baking sheet at 350 degrees for 10 minutes. Remove and cool and process in food processor until ground fine. In a large bowl combine nuts, flour, sugar and butter until crumb forms. Place half of the crumb mixture on bottom and sides of 8 or 9" tart pan. In another bowl mix together berries, cornstarch and sugar and place in tart pan. Sprinkle the remaining crumb topping over berry filling. Bake for 30 minutes at 450 degrees. Let cool for 10 minutes. Serve warm. Enjoy!
Ingredients:
1 baked Pie Shell
1 package Vanilla Pudding
2 tblsp. Cornstarch
2 tsp. Butter
2 tsp. Lemon Juice
1 pint canned or fresh Huckleberries
Directions:
Cook pudding and chill. Drain fruit saving 1/2 cup juice. Mix sugar and cornstarch in a 1 quart pan. Stir in reserves juice, stirring until smooth. Cook and stir over medium heat until it is clear and thick. Remove from heat, stir in butter, lemon juice and huckleberries. Chill and serve topped with whipped cream. Enjoy!
Ingredients:
1 pre-made Pie Shell (9")
FILLING-
4 large Egg Yolks
3 large Eggs
1 cup Sugar
3/4 cup Lemon Jiuce
2 tblsp. Cornstarch
1/2 cup Butter
MERINGUE-
4 large Egg Whites
1/4 tsp. Cornstarch
1/4 tsp. Cream of Tartar
1/2 cup Sugar
1 tsp. Vanilla
Directions:
To prepare filling...In the top of a double boiler whisk together egg yolks, eggs, sugar, lemon juice and cornstarch. Place over simmering water. Cook over medium heat stirring constanly, until thick enough to coat the back of the spoon. Do not boil mixture. Remove and pou into crust.
To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry. Spoon into a large pastry bag with a star tip and pipe over filling. Bake at 350 degrees for 12-15 minutes or until meringue in golden in color.
Ingredients:
3/4 cup Sugar
2 tblsp. Flour
2 tblsp. Cornstarch
1/4 tsp. Salt
2 cups scalded Milk
2 Egg Yolks, well beaten
1 tsp. Vanilla
3 Bananas
Directions:
Slice bananas on a well cooled baked crust. Combine sugar, flour, cornstarch and salt. Blend well. Add milk. Cook over low heat until thick. Just before removing from stove stir in egg yolks and beat well. Add vanilla. Pour over bananas. Beat egg whites until frothy, add sugar one teaspoon at a time, blending well. Place mixture over filling and Bake at 325 degrees for 10 minutes or until meringue is golden in color. Enjoy!
Ingredients:
3 large Eggs
1 tsp. Vanilla
1/2 cup Sugar
Pinch of Salt
3/4 cup Cake Flour
FILLING-
1/2 cup Sugar
1/4 cup Flour
1 1/2 cup Milk
6 Egg Yolks
2 tsp. Vanilla
Pinch of Salt
GLAZE-
1/2 cup Sugar
3 tblsp. light Corn Syrup
2 tblsp. Water
4 oz. Semisweet Chocolate, chopped
Directions:
Grease 9" round cake pan and line with wax paper, set aside.
Beat together egg yolks and vanilla on medium speed, until thick. In seperate bowl beat together egg whites and salt at medium speed, until soft. Gradually beat in remaining sugar until stiff. Fold yolk/egg mixture together, gently. Sift flour into mixture folding gently. Pour mixture into prepared baking pan. Bake cake for about 25 minutes at 350 degrees, or until top springs back when pressed. Remove when done and cool on rack. Meanwhile prepare filling. In saucepan mix together sugar and flour. Gradually whisk in milk, egg yolks, vanilla and salt. Bring to a boil over medium heat for 1 minute, whisking constantly. Pour through a sieve into bowl and cover and chill for 30 minutes. Cut cooled cake in half using sharp knife. Place bottom on serving plate, spread cooled filling over bottom half of cake. Top with remaining half of cake and set aside. In sauce pan bring to a boil the sugar, cornstarch and water over low heat, stirring constantly, until sugar disolves. Remove from heat and add chocolate and let stand for 1 minute, whisk until smooth. Pour glaze over cake allowing it to drip over sides. Let set until glaze hardens. Enjoy!
