Ice
Cream Goldie's
Goldie Stapp in St. Johns' Lutheran Cookbook
1992 Makes 1½ gallon / Flour keeps it soft when frozen.
7
eggs**
3½ cups sugar1 quart cream or half & half, 1 tsp.
each of almond and salt
3 T vanilla, 2½ T flour, One gallon milk
Beat eggs until light: Add sugar gradually until mixture thickens.
Beat flour and salt. Add vanilla and almond, cream and enough milk to fill freezer about 2" from the top.
Freeze in 1½ gallon freezer.
Homemade ice cream was a favorite in our family for years.
If there is any left it can be kept in the freezer and will not get hard if it has the flour added.
** Caution: When using raw eggs, immerse shells in boiling water for 30 seconds prior to use.
Apple
Crisp Quick
350º
Servings 9
5
Granny Smith Apples, peeled, cored and thinly sliced into
rings
1 pkg. (9oz.) yellow cake mix
2 Tbsp. sugar
1 Tbsp. ground cinnamon
¼ Cup butter, melted
Preheat
oven 350º
Cut apple slices crosswise in half. Place in greased
9" baking pan; sprinkle with dry cake mix.
In small bow, combine sugar and cinnamon; sprinkle over cake mix. Drizzle with butter.
Bake 30 minutes or until golden brown on top.
Serve with Ice Cream or whipped cream.
Variations: You may add ¼ Cup raisins, oatmeal, or nuts to the sugar cinnamon mix.
Recipes
from the Heart Cookbook
The Pampered Chef
Lemon-Oat
Streusel Squares
16
servings
Crust
& Streusel
¾ Cup butter, softened
1¼ cup packed brown sugar
2 Cups all purpose flour
1½ cups rolled oats
Filling
1 can (14 oz) sweetened condensed milk
2 tsp. grated lemon peel
½ cup lemon juice, powdered sugar (optional)
For crust, beat butter and sugar in large bowl until well blended. In another bowl combine flour and oats. Add to butter mixture for streusel topping; press remaining oat mixture into greased 9" baking pan.
Set aside. and make filling by combining all ingredients except powdered sugar; blend.
Pour filling over crust; sprinkle with reserved oat mixture. Press lightly into filling.
Bake 350º for 30-35 minutes until golden brown.
Cool. Cut in squares.
Sprinkle with powdered sugar just before serving.
Recipes
from the Heart Cookbook
The Pampered Chef
Fruit
Filling
2 cans (16oz each) pitted sour cherries with juice
¾ cup sugar
2 Tbsp. cornstarch
1/8 tsp. almond extract
Topping
1 cup flour
2 Tbsp. sugar + 2 tsp. baking powder
¼ tsp. salt, ¼ cup cold butter
1 egg
½ cup milk
Preheat
oven 400º. Drain cherries,
reserving
1 cup liquid.
Combine sugar and cornstarch;
stir in reserved cherry liquid.
Bring to boil over medium hi heat, stirring constantly until thickened and clear.
Reduce heat to medium; boil 1 minute. Stir in cherries and almond extract; pour int 8" baking dish.
For topping combine dry ingredients; cut in butter with pastry blender until mixture resembles coarse crumbs.
Whisk egg and milk in small bowl. Add to dry ingredients & stir until moistened. Drop tablespoons of dough onto cherry mixture.
Bake 25-30 minutes or until topping is light golden brown. Serve warm with whipped cream.
You may substitute 2 (20oz) can cherry pie filling. Then omit ¾ cup sugar and cornstarch in the filling.
Recipes
from the Heart Cookbook
The Pampered Chef
Frozen
Chocolate Cream
Serves 8
1
can nonfat evaporated milk
¾ cup Black Chocolate Sauce , chilled
Put beater, bowl, and evaporated milk in the freezer for an hour. Beat milk until thick like whipped cream. Fold in Chocolate sauce. Freeze 1½ hours.
95 calories, .56 gr Fat (.34 sat. fat) per 3 oz.
Black
Chocolate Sauce
12
servings
1
cup water
1½ cup sugar
1 cup unsweetened cocoa
1 Tbsp. vanilla
Bring water and sugar to boil in saucepan. Cook for 5
minutes. Remove from heat and add cocoa, stirring
constantly.
Return to low heat and simmer for 5 minutes until dissolved. Remove from heat, stir in vanilla, and serve hot or cold.
116 calories per ¼ cup. .94 gram fat (.56 sat)
Pineapple
Cheese Torte
12-16 servings
I cut this in half for us.
Press
in Pan pie crust:
1 cup flour
1¼ cup powdered sugar
¼ cup finely chopped almonds
1/3 cup butter:
Combine & pat into 12 x 8 " pan. Bake 350° for
20 minutes.
Filling:
2 pkg. (8 oz. each) softened cream cheese
½ cup sugar, 2 eggs
2/3 cup unsweetened pineapple juice
Beat cream cheese until fluffy; beat in sugar and eggs.
Stir in juice. Pour filling in hot crust. Bake 350° for
20 minutes until center is set. Cool.
Pineapple
Topping:
¼ cup flour,¼ cup sugar,½ Cup Whipping Cream
1 can (20 oz) crushed pineapple, drain juice &
reserve.
Fresh Strawberries, optional
Combine flour and sugar in saucepan. Stir in 1 cup
reserved juice and bring to boil, stirring constantly.
Boil and stir 1 minute. Remove from heat and fold in
pineapple. Cool.
Whip cream until stiff peaks form and fold into topping. Spread carefully over dessert. Refrigerate at least 6 hours. Garnish with fresh strawberries when available.
Marsha
Simoneaux's
Blueberry Cobbler
From the Oprah
show
'What Ya Cookin', Nashville? 2003
Makes 6–8 servings
3 1/2 cups
fresh blueberries
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon lemon juice
3 cups flour
1 cup shortening (Crisco or vegetable)
1 egg, slightly beaten
3 tablespoons water
2 tablespoons lemon juice
Cook the
berries on top of the stove over medium heat, until
cooked through, approximately 8 to 10 minutes. Add the
sugar, cornstarch, salt and lemon juice and stir until
thickened.
Mix
together the flour, shortening, egg, water and lemon
juice and place about half the mixture in a pie shell or
rectangular loaf pan. Empty the blueberry mixture into
the pie crust and cover with the remaining pastry.
Bake
at 350° for one hour, until the blueberries are bubbling
over.
Remove from the oven, allow to cool slightly, and serve.
Soda
Cracker Pie
Mom's
Jean Haag 1954
3
egg whites beaten very stiff
Add to whites 1 Cup sugar, ½ tsp. BP, 1 tsp. vanilla.
Beat until stiff and glossy.
Crush 16 soda crackers (1-2/3 Cups) very fine & Fold
into mixture plus ½ Cup nuts, chopped.
Pour into greased 9" pie pan and Bake.
325º for 30 minutes
1 Cup Whipping Cream Cover baked pie and chill. Can also use fresh fruit filling or ice cream or pudding. Hollow out center before baking for these.
Pumpkin Whip
Yields
6 servings in minutes
1
package (3oz) instant butterscotch pudding mix
1½ Cup cold milk
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1½ cup whipped topping
Gingersnaps, optional
Beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and spices. Fold in topping. Spoon into dessert dishes and chill. Garnish with gingersnaps if desired.
put in tall stem glasses.
Top with sliced toasted almonds.
Sprinkle with cardamom or nutmeg.
in maple syrup and finely
chopped nuts.
Prep time 5 minutes
1 C plain yogurt
2½ T honey
½ tsp. poppy seeds
½ tsp. grated lemon peel
½ tsp. lemon juice
Whisk together all ingredients. Serve over Berries or Gingerbread. Great and Quick!
- 3/4 cup uncooked white rice Jasmine is very good.
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup raisins
- 1 tablespoon butter or coconut oil
- 1/2 teaspoon vanilla extract
- Cinnamon, nutmeg optional
Bring 1 1/2 cups water to a boil. Add rice, salt and stir. Reduce heat, cover and simmer for 20 minutes.
about 12 minutes.
Danish Puff
1956 Swedesburg Cookbook
1 C. Flour, 1/2 C.
butter, 1/4 tsp. salt, 2 tsp. cold water
Cut butter into flour and salt until it resembles a coarse meal.
Add water and stir until well blended. Divide dough in half. Pat into
2 strips (3X12') on and ungreased baking sheet.
1 C. water, 1/2 C. butter, 1 tsp. almond flavoring, 1 cup flour, 3 eggs.
Mix butter and water in saucepan and bring to rolling boil. Add flavoring and remove from heat. Immediately stir in flour, add eggs one at a time, beating well after each addition. Spread over 1st mixture. Bake until crisp at 350° for 1 hour. While still warm frost with powdered sugar icing.
2 C. sifted powdered sugar, 2 tsp. butter, 2 Tbsp. hot water Cream together and add 1 tsp almond flavoring.
Mrs. R. L. Chrisinger
Offered by: Fran & Deb Clancy
12 oz. can Evaporated Milk
1 cup sugar
2 lemons
1/2 box Vanilla Wafers
--------------
-Chill 1 can evaporated milk
-Line 9" x 12" pan with crushed vanilla wafers
-Squeeze the 2 lemons for juice (rind is optional, I never put it in)
-Whip the evaporated milk until stiff
-Mix in gradually: sugar & lemon juice
-Pour mixture into the 9 x 12 PAN
-Sprinkle top with the extra vanilla wafer crumbs
-Freeze & Serve
serves 12
Pineapple Dressing
This can be used as a dessert or even as a side dish with Ham.
4 eggs
1/2 Cup butter
1 Cup sugar
1 can (20 oz) crushed pineapple
7 slices white bread, broken in small pieces
Cream butter and sugar, add eggs one at a time, add crushed pineapple, add bread and put into 8x8 inch casserole pan.
Bake 1 hour.
Muriel Kopecky Ponderosa RV Resort #50 Lakeside, AZ & Tucson, AZ July 2009