1 pint milk (scald)
Mix together:
3 eggs
1 1/2 tbsp heaping flour
3 tbsp vanilla
1 tsp lemon extract
1 shake salt
Put in freezer
1 can sego milk
1 carton cream
fill with milk
Makes 4 quarts.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, December 16, 2012
Ice Cream, Darlene Purser Bair
1 1/2 cup sugar
1 pint milk (scald)
Mix together:
3 eggs
1 1/2 tbsp heaping flour
3 tbsp vanilla
1 tsp lemon extract
1 shake salt
Put in freezer
1 can sego milk
1 carton cream
fill with milk
Makes 4 quarts.
1 pint milk (scald)
Mix together:
3 eggs
1 1/2 tbsp heaping flour
3 tbsp vanilla
1 tsp lemon extract
1 shake salt
Put in freezer
1 can sego milk
1 carton cream
fill with milk
Makes 4 quarts.
Friday, November 30, 2012
Never Fail Pie Crust, Darlene Purser Bair
Blend together:
2 1/2 cups sifted whole wheat flour
1 tsp salt
Cut in:
1 cup chilled shortening
Mix together and add to the flour:
1 egg, slightly beaten
1/4 cup ice water
1 tbsp vinegar
Gather dough together into a ball. Roll out slightly larger than pan to be baked in. Take fork and prick crust. (Do not stretch) Bake at 400` for 8-10 minutes. Add desired filling when crust is cool.
2 1/2 cups sifted whole wheat flour
1 tsp salt
Cut in:
1 cup chilled shortening
Mix together and add to the flour:
1 egg, slightly beaten
1/4 cup ice water
1 tbsp vinegar
Gather dough together into a ball. Roll out slightly larger than pan to be baked in. Take fork and prick crust. (Do not stretch) Bake at 400` for 8-10 minutes. Add desired filling when crust is cool.
Make Ahead Pie Crust, Darlene Purser Bair
Mix well:
4 lbs lard
27 cups flour
10 tsp salt
Refrigerate
To 1 quart of above mixture use:
1/2 cup water
1 egg
1 tsp vinegar
4 lbs lard
27 cups flour
10 tsp salt
Refrigerate
To 1 quart of above mixture use:
1/2 cup water
1 egg
1 tsp vinegar
Pie Crust, Darlene Purser Bair
Mix together:
1 cup lard
3 cups flour
1 tsp salt
Add:
1 egg
1/3 cup water
1 tsp salt
1 cup lard
3 cups flour
1 tsp salt
Add:
1 egg
1/3 cup water
1 tsp salt
Peanut Butter Marshmallow Fudge, Darlene Purser Bair
3/4 cup margarine
3 cups sugar
2/3 cup canned milk
Boil for 5 minutes. Remove from heat and add:
12 oz peanut butter chips
7 oz marshmallow cream
1 tsp vanilla
Mix well.
3 cups sugar
2/3 cup canned milk
Boil for 5 minutes. Remove from heat and add:
12 oz peanut butter chips
7 oz marshmallow cream
1 tsp vanilla
Mix well.
Toll House Fudge, LaNae (Bair) Becksted
2 tbsp butter
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 tsp salt
Heat, stirring constantly and bring to a boil. Reduce heat and boil for 5 minutes. Remove from heat and add:
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 cup chopped nuts (optional)
1 tsp vanilla extract
P.S. Your fudge is only as good as your ingredients, so I use real butter, Kraft marshmallows, and Toll house chocolate chips. I think they make the best flavored fudge. Also, you can make 1/2 of a batch but you only boil it for 3 minutes. Of course, this is all at our elevation and my pan and so you may ave to make adjustments, and maybe not. It really is pretty easy. Just line your pans with aluminum foil and it will come out real easy. Let me know if it turns out okay.
1 1/2 cup sugar
2/3 cup evaporated milk
1/4 tsp salt
Heat, stirring constantly and bring to a boil. Reduce heat and boil for 5 minutes. Remove from heat and add:
2 cups mini marshmallows
1 1/2 cups chocolate chips
1 cup chopped nuts (optional)
1 tsp vanilla extract
P.S. Your fudge is only as good as your ingredients, so I use real butter, Kraft marshmallows, and Toll house chocolate chips. I think they make the best flavored fudge. Also, you can make 1/2 of a batch but you only boil it for 3 minutes. Of course, this is all at our elevation and my pan and so you may ave to make adjustments, and maybe not. It really is pretty easy. Just line your pans with aluminum foil and it will come out real easy. Let me know if it turns out okay.
LaNae (Bair) Becksted, top right
Strawberry or Peach Pie, Ruth Purser
3/4 cup sugar
dash salt
3 tbsp cornstarch
Mix well. Add 1 cup cold water. Stir and cook until clear and thick. Remove from heat and add 2 tbsp butter and 2 tbsp jello. For peach use lemon, orange or peach jello. For strawberry use either strawberry or raspberry jello. Cool and add 2 cups sliced fruit. Pour into a 9 inch pie crust. Great summertime treat.
dash salt
3 tbsp cornstarch
Mix well. Add 1 cup cold water. Stir and cook until clear and thick. Remove from heat and add 2 tbsp butter and 2 tbsp jello. For peach use lemon, orange or peach jello. For strawberry use either strawberry or raspberry jello. Cool and add 2 cups sliced fruit. Pour into a 9 inch pie crust. Great summertime treat.
Fresh Peach Pie, Darlene Purser Bair
2 cups sliced peaches
1/3 cup sugar
2 tbsp lemon juice
2 tsp cornstarch
1/2 tsp almond flavoring
chunk of butter
Mix together the peaches, sugar and lemon juice. Let sit 1 hour. Drain juice off of the peaches into a saucepan and set them aside. Thicken juice with cornstarch (cook). Add almond flavoring and the butter. Add peaches back to the juice and stir good. Pour into cooked pie shell and top with whipped cream. (Use 3 1/2 cups of peaches for a large pie.)
1/3 cup sugar
2 tbsp lemon juice
2 tsp cornstarch
1/2 tsp almond flavoring
chunk of butter
Mix together the peaches, sugar and lemon juice. Let sit 1 hour. Drain juice off of the peaches into a saucepan and set them aside. Thicken juice with cornstarch (cook). Add almond flavoring and the butter. Add peaches back to the juice and stir good. Pour into cooked pie shell and top with whipped cream. (Use 3 1/2 cups of peaches for a large pie.)
Brownie Chocolate Pudding Cake, Ruth Purser
1 1/2 cups flour, sifted
1 cup sugar
3 tbsp cocoa
3 tsp baking powder
3/4 tsp salt
3/4 cup milk
1 1/2 tbsp butter, melted
2 tsp vanilla
3/4 cup chopped nuts (optional)
5 drops red food coloring
Mix together flour, sugar, cocoa, salt and baking powder. Add milk, butter and vanilla. Beat well. Stir in nuts and coloring. Spread evenly into a greased 9 x 13 pan. Sprinkle over the top a mixture of 1/2 cup firmly packed brown sugar, 1/4 cup white sugar, and 1 1/2 tbsp cocoa. Pour over the batter 1 3/4 cup boiling water. Bake at 350`, for 35 minutes. Serve with whipped cream or ice cream.
1 cup sugar
3 tbsp cocoa
3 tsp baking powder
3/4 tsp salt
3/4 cup milk
1 1/2 tbsp butter, melted
2 tsp vanilla
3/4 cup chopped nuts (optional)
5 drops red food coloring
Mix together flour, sugar, cocoa, salt and baking powder. Add milk, butter and vanilla. Beat well. Stir in nuts and coloring. Spread evenly into a greased 9 x 13 pan. Sprinkle over the top a mixture of 1/2 cup firmly packed brown sugar, 1/4 cup white sugar, and 1 1/2 tbsp cocoa. Pour over the batter 1 3/4 cup boiling water. Bake at 350`, for 35 minutes. Serve with whipped cream or ice cream.
Apple Pie, Darlene Purser Bair
Peeled and sliced apple
1 tsp cinnamon
1 scant cup sugar
2 tbsp flour
Steam and put in pie shell, bake at 400`.
1 tsp cinnamon
1 scant cup sugar
2 tbsp flour
Steam and put in pie shell, bake at 400`.
Soft Carmel Corn, LaNae (Bair) Becksted
Bring to a boil:
1 lb brown sugar
1 cup karo syrup
Remove from stove and add:
1 cube margarine
1 can sweetened condensed milk
Return to heat and cook to a soft ball stage, takes around five minutes. Pour over large pan of popcorn.
1 lb brown sugar
1 cup karo syrup
Remove from stove and add:
1 cube margarine
1 can sweetened condensed milk
Return to heat and cook to a soft ball stage, takes around five minutes. Pour over large pan of popcorn.
LaNae (Bair) Becksted, top right
Ice Cream, Darlene Purser Bair
1 quart milk
5 eggs
3 cups sugar
4 tbsp flour (heaping)
6 tbsp vanilla
1 tbsp lemon extract
2 shakes salt
1 can sego milk
1 carton cream
Cook milk. Mix together flour, sugar, eggs, and salt and slowly add to milk. When done add vanilla and lemon. Put 1/2 of pudding in freezer, add can of sego milk, 1 carton cream. Fill the rest of freezer with milk.
5 eggs
3 cups sugar
4 tbsp flour (heaping)
6 tbsp vanilla
1 tbsp lemon extract
2 shakes salt
1 can sego milk
1 carton cream
Cook milk. Mix together flour, sugar, eggs, and salt and slowly add to milk. When done add vanilla and lemon. Put 1/2 of pudding in freezer, add can of sego milk, 1 carton cream. Fill the rest of freezer with milk.
Cream Puffs, LaNae (Bair) Becksted
Boil together:
1 cup water
1/4 tsp salt
1/2 cup margarine
Add:
1 cup flour
Stir until dough leaves sides of pan. Add 4 eggs one at a time. Bake 1 tsp full 20 minutes at 450`.
Cream Filling:
1 pkg instant vanilla pudding
1 cup cool whip
Frost with chocolate frosting.
1 cup water
1/4 tsp salt
1/2 cup margarine
Add:
1 cup flour
Stir until dough leaves sides of pan. Add 4 eggs one at a time. Bake 1 tsp full 20 minutes at 450`.
Cream Filling:
1 pkg instant vanilla pudding
1 cup cool whip
Frost with chocolate frosting.
LaNae (Bair) Becksted, top right
Jello Dessert, Darlene Purser Bair
Combine for shell:
2 cups graham crackers
4 tbsp butter
Whip together:
3/4 cup sugar
1 cup sego milk
1 can crushed pineapple
1 box jello set in 3/4 cup boiling water, not too hard.
Beat into cream and fold in pineapple. Put into crust.
2 cups graham crackers
4 tbsp butter
Whip together:
3/4 cup sugar
1 cup sego milk
1 can crushed pineapple
1 box jello set in 3/4 cup boiling water, not too hard.
Beat into cream and fold in pineapple. Put into crust.
Texas Pecan Pie, Darlene Purser Bair
1 cup white sugar
3 eggs
1 cup white syrup
1/8 lb butter
1 cup pecans
1/4 tsp salt
1 tsp vanilla
Cream butter and sugar, add salt, well beaten eggs, syrup and pecans, mix well. Bake in unbaked pastry shell for 1 hour at 300`.
3 eggs
1 cup white syrup
1/8 lb butter
1 cup pecans
1/4 tsp salt
1 tsp vanilla
Cream butter and sugar, add salt, well beaten eggs, syrup and pecans, mix well. Bake in unbaked pastry shell for 1 hour at 300`.
Strawberry Mile High, Darlene Purser Bair
1/2 gallon strawberry ice cream, softened
1/2 pint (1 cup) whipping cream
1 (10 oz) pkg frozen strawberries partially thawed
2/3 cup sugar
2 egg whites
2 tbsp lemon juice
Make graham cracker crust, spread strawberry ice cream on top and freeze. Beat whipping cream until thick and stiff, refrigerate. Combine partially thawed strawberries, sugar, egg whites, and lemon juice. Beat for 20 minutes at high speed until very thick and stiff. When whipped cream, spoon mixture on top of the ice cream.
1/2 pint (1 cup) whipping cream
1 (10 oz) pkg frozen strawberries partially thawed
2/3 cup sugar
2 egg whites
2 tbsp lemon juice
Make graham cracker crust, spread strawberry ice cream on top and freeze. Beat whipping cream until thick and stiff, refrigerate. Combine partially thawed strawberries, sugar, egg whites, and lemon juice. Beat for 20 minutes at high speed until very thick and stiff. When whipped cream, spoon mixture on top of the ice cream.
Strawberry Rhubarb Pie, LaNae (Bair) Becksted
2 cups strawberries
2 cups rhubarb
1 1/2 cup sugar
1/2 cup flour
Bake
2 cups rhubarb
1 1/2 cup sugar
1/2 cup flour
Bake
LaNae (Bair) Becksted, top right
Marshmallow Rice Krispies, Darlene Purser Bair
2 pounds carmels
1 can sweetened condensed milk
5 tbsp butter
Melt in a double boiler, then pour over large marshmallows and rice krispies.
1 can sweetened condensed milk
5 tbsp butter
Melt in a double boiler, then pour over large marshmallows and rice krispies.
White Cake, Darlene Purser Bair
Mix:
2 1/2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening
1 tsp vanilla
2 eggs
1 cup milk
Soften shortening in mix master and add flour and all dry ingredients and three fourths of the milk. Beat 2 minutes, then add eggs, vanilla, and rest of milk. Beat 1 minute. Bake in a 375` oven for 20 to 25 minutes.
2 1/2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening
1 tsp vanilla
2 eggs
1 cup milk
Soften shortening in mix master and add flour and all dry ingredients and three fourths of the milk. Beat 2 minutes, then add eggs, vanilla, and rest of milk. Beat 1 minute. Bake in a 375` oven for 20 to 25 minutes.
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