Aunt Jenny's Coconut Cream Pie
Ingredients & Directions FILLING 1 c Milk 1 c Light (coffee) cream 3 tb All-purpose flour 1 tb Cornstarch 2 Eggs, seperated 1 ts Vanilla 1 c Flaked coconut, divided 1 Baked pie shell, 9 inch MERINGUE 2 Egg White (reserved from -Filling list 6 ts Sugar 1/2 ts Vanilla Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator. MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above. From Yields 6 Servings
Apple And Raisin Bread Pudding – Butter Busters^
Ingredients & Directions 4 c French bread, cut in cubes OR 1 1/2 c Diced red and/or yellow 1/2 c Sugar -delicious apples AND 1/2 c Raisins 3 ea Pk Sweet ‘n Low 1 1/2 c Skim milk 1 t Vanilla 3/4 c Egg Beaters 1/2 t Cinnamon 3/4 c Sugar 1/4 t Nutmeg In a 2-qt casserole that has been sprayed with Pam, combine bread cubes, apples and raisins; set aside. Combine milk, Egg Beaters, sugar, Butter Buds, vanilla, cinnamon and nutmeg, pour over bread mixture. Bake at 350F 45-50 minutes or until knife inserted in center comes out clean. Serve warm with Dream Whip or nonfat frozen yogurt on top. Per sugar serving: 108 cal., 0.4g fat (3%), 0mg chol., 1g fiber, 3g pro., 23g carb., 116mg sod. Per S&L serving: 96 cal., 20g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 16 ———-
Fudgey Banana Brownie Cake
Ingredients & Directions 3 Extra-ripe; medium bananas, -peeled 1/2 c Light or dark corn syrup 1/2 c Buttermilk 1/4 c Vegetable oil 2 ts Vanilla extract 1 3/4 c All-purpose flour 3/4 c Sugar 1/2 c Cocoa 1 ts Ground cinnamon 1 ts Baking soda 1/2 ts Salt 3 lg Egg whites Banana fudge topping (recipe -follows) Heat oven to 350 degrees. Spray 12-cup fluted tube pan with vegetable cook spray. In blender, puree bananas yield 1-1/2 cups). In medium bowl, stir together bananas, corn syrup, buttermilk, oil and vanilla. In large mixer bowl, stir together flour, sugar, cocoa cinnamon, baking soda and salt. Add banana mixture to flour mixture; beat until well blended. In small mixer bowl beat egg whites until stiff; fold small amount into batter. Fold in remainig egg whites. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert cake onto wire rack. Cool completely. Place on serving plate. Pour Banana Fudge Topping over cake. Makes 16 servings. Yields 1 Servings
Cakey Gingerbread Squares
Ingredients & Directions 1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice 1 x -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 ea Large eggs 1/4 ts Ground cloves 1 x Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda 1 x Confectioners’ sugar; 2 ts Ground ginger 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Yields 12 servings
Auntie's Strawberry And Cream Pie
Ingredients & Directions 1 9 inch pie crust; pre baked FILLING 8 oz Cream cheese; softened 1/3 c Sugar 1 ts Almond extract 1 c Whipped cream; whipped 4 c Fresh strawberries; washed, -hulled TOPPING 1/2 c Chocolate chips 1 tb Unsalted butter In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipping cream. Gently pour into pre-baked pie crust. Arrange strawberries, carefully over the filling. Chill. TOPPING Melt chocolate chips and unsalted butter in a small pan over low heat (or in a double boiler for worry free melting). Stir continuously, until smooth. Drizzle over strawberries. Chill for several hours or overnight. Delicious and sooooo beautiful! VARIATION You can dip the strawberries in the melted chocolate and then place them on the pie. You need to work quickly and will need to double (at least) the chocolate/butter mixture. Me ke aloha, Mary Per serving: 2780 Calories; 209g Fat (66% calories from fat); 34g Protein; 210g Carbohydrate; 445mg Cholesterol; 1893mg Sodium Yields 1 servings
Smash Cake
Ingredients & Directions 1/2 c Margarine 8 oz Package cream cheese 3 Eggs 1 lb Box powdered sugar 1 pk Duncan Hines yellow cake mix 1 T Vanilla extract 1 c Pecans, chopped Dump cake mix, softened margarine and 1 egg in bowl. Mix well and gently press in a 9×13 inch pan. Take hands and press in cup of chopped pecans; set aside. Mix cream cheese, powdered sugar and 2 eggs with mixer until creamy. Add vanilla and pour over cake mixture. Bake at 350 degrees for 35 minutes. Note: Use a piece of Saran wrap to cover cake when pressing in the cake mixture and the nuts. The nuts will float, if not pressed in well, when you pour in the cheese mixture. Yields 20 servings
Rhubarb Meringue Torte
Ingredients & Directions 4 Egg whites 1/4 ts Cream of tartar 1 c Sugar 3 1/2 c Rhubarb sauce, thickened* One day before serving: In medium sized bowl, with electric mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Heat oven to 225F and line two baking sheets with greased aluminum foil. Draw 3, 8 inch circles. Using a pastry bag, with star tip, pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or overnight. An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve. From Yields 8 Servings
