Orange Pudding |
3-4 Oranges Peeled and split sections (if large cut in half)
Spread oranges on the bottom of a large pan. Vanilla Pudding 1/3 cup sugar
2 tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
2 tbsp butter
2 tsp vanilla
Mix sugar, cornstarch and salt in saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir some of hot mixture gradually into egg yolks, and then blend with remaining hot mixture. Cook for 1 more minute. Remove from heat; stir in butter and vanilla.
Pour hot pudding over oranges and let cool, refrigerate. Serves 4-6 Alternate Method is to fold cooked pudding and orange segments in a large bowl and let cool.
Dianne Lemire & Russell McQuestion |
Sex in a Pan |
1 cup chopped pecans
1 cup flour
½ cup butter melted
Combine and press into 9 X 13 inch pan. Bake at 350 for 25 minutes. Let cool.
Combine 8 oz of cream cheese along with 1 cup of icing sugar and 1 small tub of cool whip. ( I am already getting excited.)
Whip together and spread over cooked base. Beat one small pkg. instant chocolate pudding and 1 small pkg. Instant vanilla pudding and 3 cups of milk.
Beat until thick. Spread over cheese layer.
Spread 2 small tubs of cool whip over pudding.
Top with shaved chocolate. Chill well before serving. Also freezes well. Nora and Allan Stewart |
Butterscotch pie |
1-cup brown sugar
4 tbsp cornstarch
½ tsp salt
2 cups warm milk
2 beaten egg yolks
1 tbsp butter
Vanilla I combine everything except the butter and vanilla and cook it in the microwave. Whisk it together and zap it for about 2 minutes on high. After that, zap it for about 1 minute at a time at 50% power, and whisk (stir) it each time.
Watch is closely, and when it starts to thicken up…its ready for the pie shell. This makes 1 pie. Pour into a pre-baked and cool piecrust. Let set for a couple of hours. I like it with whipped cream, but some folks put a meringue topping on it.
Garnet Stewart |
Maple Syrup Dumplings |
Ingredients: 1 cup flour
2 tsp. baking powder
2 tbsp. soft butter
1/2 tsp. salt
1/2 cup milk Syrup 2 cups Maple Syrup
1 cup Water Mix Maples Syrup and Water in large sauce pan and bring to boil. Mix dry ingredients and cut in butter. Then add milk to form dough. Drop spoonfuls of dough into
the boiling syrup then cover and simmer covered at reduced heat for 20 minutes. Serve hot plain or with ice-cream Serves 4-6 adults
Dianne Lemire & Russell McQuestion |
Baked Apples
Mom’s favourite |
Select 6 large McIntosh unblemished apples and wash.
Cut out the stem with a circular cut measuring about 1 inch deep.
Place the apples in a Pyrex baking dish, if they do not sit straight, slice a bit off of the blossom end of the apple.
Fill each hole with ½ tsp of brown sugar in all six apples.
Sprinkle butter with ground cinnamon and add ½ tsp of butter to each hole. Fill the baking dish to ¾” depth with water.
Place in oven at 350 degrees for about 45 minutes. Janet Lafreniére |
Creamy Rhubarb Custard Pie |
4 ½ cups fresh rhubarb
2 egg yolks
2 Tbsp. melted butter
1 cup sugar
2 Tbsp. flour Whisk egg yolks with butter. Stir in sugar and flour and then stir in rhubarb. Pour into single piecrust. Bake 425 bottom rack for 10 minutes, and then 350 F for 40-45 minutes.
Wanita Stewart |
Raspberry Pie (or other fresh fruit pie) |
3/4 c sugar
1 c berries
1/2 c water
4 tbsp cornstarch
1 tsp vanilla
1/4 tsp cinnamon Combine in saucepan and cool until thickens. Let cool slightly then mix with 3 c berries. Pour into cooked pastry pie shell or tart shells. Top with whipped
cream. Dianne Lemire and Russell McQuestion |
Mabel's Rice Pudding XE |
In large saucepan warm 4 c milk over high heat. Add 1/2 c long grain rice, 1/4 c sugar, and 1/4 salt. Bring just to boil then reduce heat and simmer for 45 minutes until rice is cooked but not mushy.
Beat 2 eggs slightly and stir rapidly into rice mixture to prevent lumping. Cook about 5 minutes. Stir in 1 tsp vanilla. Cover and refrigerate. Serve topped with ice cream or whipped cream. Dianne
Lemire and Russell McQuestion |
Dairy Queen Blizzard XE |
1 Health candy bar
1/4 c Milk
2 1/2 c Vanilla ice cream
1 teas. Fudge topping Freeze the Heath bar. Break the candy into tiny pieces with a knife handle before removing form wrapper. Combine all of the ingredients in the blender and blend for 30 seconds on med. speed. Stop the blender to stir the mixture with a spoon; repeat until well mixed. Pour into a 16-oz. glass. Your homemade blizzard may not be as
thick as its commercial counterpart. If you would like a thicker treat, after pouring the mixture into your cup, simply place it in the freezer for 5 to 10 minutes, or until it reaches the desired consistency. VARIATIONS: Try substituting different candies. Nancy and Tim Stewart |
Sara Lee Cheesecake XE |
Crust: 1 1/2 cups Fine graham cracker crumbs
1/4 cup Granulated sugar
1/2 cup Butter (softened) Filling: 1 pound Cream cheese
1 cup Sour cream
2 tablespoons Cornstarch
1 cup Granulated sugar
2 tablespoons Butter (softened)
1 teaspoon Vanilla extract Topping: 3/4 cup Sour cream
1/4 cup powdered sugar Preheat oven to 375 F. For crust combine crumbs, sugar and butter and mix well. Press firmly into 9" pie-pan covering bottom only. Bake for 8 min., or until the edges are slightly brown. Reduce oven to 350 F. For filling, combine cheese, sour cream, cornstarch, and sugar in bowl of mixer. Mix until sugar has dissolved. Add the
butter and vanilla and blend until smooth. Be careful not to over mix, or the filling will become too fluffy and will crack when cooling. Pour the filling over the crust. Bake for 30 to 35 min., or until knife inserted 1" from edge comes out clean. Cool 1 hr. For topping, mix sour cream and powdered sugar. Spread mixture over top of cooled cheesecake. Chill or freeze until ready to eat.
Nancy and Tim Stewart |
