|
|
|
|
| |||||||||||||||||||||||||||||||||||||||||||||||
| 1 cup raw cranberries (Use more!!)
2 tsp. baking soda 1/2 cup dark molasses1/2 cup very hot water 1 1/2 cups flour1 tsp. salt
|
| Sift flour, baking powder, and salt into mixing bowl; pour in liquid from cranberries. Mix just until smooth, then mix in cranberries. Pour into well-greased 1 to 1 1/2 quart mold. Place on rack in steamer; cover pan and steam 1 to 1 1/2 hours until firm. Unmold immediately on rack. Serve warm with Hot Butter Sauce. Serves 8. |
1 cup sugar 2 tablespoons flour
1/2 cup butter
1 cup half and half
1 teaspoon vanilla
Combine all ingredients in top of double boiler; stir and cook until thickened
MIX
juice and grated rind one lemon 1 cup sugar 3 Tablespoons soft butter 3 Tablespoons flour ADD
1 cup milk 2 egg yolks--beaten with a fork Fold In
2 egg whites--whip until stiff Bake in a glass loaf pan, placed in a tray of water, at 325° for 1 hour. Hint: you can double this recipe IF you make it two times. Do not try to double up the ingredients or it will just fall flat. The amounts listed are just right to bake in one loaf pan.
2 cups whipping cream 2/3 cup sweetened, condensed milk (Eagle Brand) ½ teaspoon rum extract 1 can (21 ounces) cherry pie filling ½ cup chopped almonds ½ cup miniature chocolate chips Mix cream, milk and extract. Chill 30 minutes. Beat till soft peaks form (Do not over beat!)
Fold in cherries, almonds, and chocolate chips.
Pour into an 8" X 8" pan.
Freeze for 4 hours.
Great dessert for any Italian dinner.
3 Tablespoons Tapioca Combine ingredients; let stand 10 minutes. Then bring to full boil via medium heat, stirring constantly. Add the vanilla last. 1/3 cup sugar 1/8 tsp. salt 1 beaten egg 2 3/4 cup milk 3/4 tsp. vanilla
|
|
