Category: Desserts

Christmas Cake

raisin cake1-1/2 C water
1-1/2 C sugar
1-1/2 C raisins
1/2 C butter
1/4 C chocolate chips or cocoa
1 TBL Grandpa’s CinnaSugar®
1/2 tsp salt
1/4 tsp ground clove
1/4 tsp ground nutmeg

Bring above to a boil, then cook 5 more minutes
Set aside to cool so that it is warm to the touch, but not hot.
Add 1 tsp vanilla

Sift together 2 C flour and 1 tsp soda
Mix all above and pour into greased bread loaf pan
Bake at 350° for one hour

Pavlova

  • pavlovaSeparate 4 eggs
  • Set aside yolks for Hollandaise sauce – another recipe
  • Using a pencil, mark a serving plate sized circle on waxed paper
  • Flip over paper, so that pencil is on the bottom
  • Whip egg whites to medium peaks

Combine

  • 1/2 teaspoon cream of tartar or white vinegar
  • 1 C sugar
  • 1 tsp vanilla
  • Pinch salt
  • 1 TBL cornstarch
  • Continue whipping till you have stiff peaks
  • Gently fold in Juice and zest from 1 lemon
  • Spread the meringue into several piles so that it is about 1/4 inch disk inside the circle
  • Create an indentation in the center of each disk
  • Bake at 250° for 90 minutes
  • Turn off oven and allow to rest undisturbed for one hour

Give thought to your toppings
Lemon curd is a good topping
Another popular topping is whipped cream
After it has cooled, spread you’re topping, and top with blueberries or
strawberries.
1 C heavy whipping cream – some in each indentation
Put some passion fruit and raspberry in the center as well
– 1/2 C confectioner sugar

LG – Sour Orange Marmalade

12 Jar – Overview

This recipe makes a BUNCH of marmalade.  Enough to last you through to next season.  If you just want enough jars to last you for a couple of months, CLICK HERE for the amounts used to make a smaller batch.

Marmalade is traditionally made with Seville oranges (also called sour oranges) which are FAR too sour to eat. They do, however, have a high amount of pectin in them. With the proper amount of sugar, this makes a great marmalade base to which other fruits can be added.  Prep your oranges the day before, so they can soak overnight.  Total hand-on time for this recipe is 3 – 4 hours, so make sure that you allow yourself enough time to cook safely.

PREPARATION

  • Wash 9 Seville oranges thoroughly and two lemons.
  • Peel the orange skin using a peeler.  Don’t peel too deeply, you do not want the white (pith) which tends to be bitter.  The orange peel will remain in the marmalade after cooking.
  • Cut apart, discarding any bad spots
  • Separate the innards and pith from the outermost orange peel.  Keep the innards and tie them into a cheesecloth bag.

OVERNIGHT SOAK

  • Pulse pips and guts in food processor
  • Place 2 C Pips, guts, seeds, membrane – innards into  4 C of water
  • Pulse peel in food processor – only briefly
  • Place 2 C peel into a second bowl containing 4 C of water

You should put the cut up and pulsed skin and innards into bowls covered with water overnight in the refrigerator.  This will soften them so that the pectin is more easily released.

FIRST BOIL (90 MINUTES)

  • Strain innards, pouring the soaking water into your stock pot
  • Put innards into a cheesecloth – a bouquet garni – and secure with a string, keeping the end available for easy removal.
  • Pour water and peel into your stock pot
  • Add 1 C orange juice into your stock pot
  • Bring up to boil, then reduce heat to simmer
  • Skim foam as necessary.  Stir with a WOODEN spoon.  Metal will react with the acids in the orange
  • Simmer for 90-120 minutes over low heat – this will release much of the pectin
    If the oranges have not been soaked for at least 8 hours, go ahead and simmer for 120 minutes.

The seeds contains the pectin, and will be discarded after about 90 minutes. The outer orange peel will become the meat of the marmalade. I prefer to dice half and mince half of the rind, so that you have a variety of sizes of orange rind in your marmalade.

Definition: bouquet garni – A bag (frequently in a cheesecloth) that is used for infusions, and removed later as the recipe progresses. CLICK HERE to read more.

NOTE: DO NOT ADD SUGAR YET.  If you add sugar too early, it will freeze the production of pectin, and your jam may not set properly, so don’t add it until after the 90 minute boil.

SECOND BOIL (HEAT TO 221º F – 105º C )

  • Remove pips and pith in the mesh bag at 208º. Use a tongs to squeeze the juices from the bag back into the pot. Discard the bag.
  • Increase heat and stir to dissolve. If sugar is added too soon, peel may become tough. Wait until temperature reads at least 210º
  • BRING HEAT UP TO 210º BEFORE ADDING SUGAR
  • 5 C granulated sugar
  • 1/4 C Karo Syrup
  • 2 TBL lemon juice
  • Add the Second Boil ingredients slowly, stirring continually
  • As soon as it starts boiling, stop stirring.  Stir very infrequently.
  • IMPORTANT NOTE:  Until most of the water boils away, the sugar may stay at 215º for about 20 minutes.  Once it hits 216º it will increase about one degree per five minutes.
  • Keep heating until the temperature reaches 221º This could take up to an hour. I’ve had success with 119º but only marginally.  Be patient and wait until it reaches full jell temperature.  A few minutes will make all the difference.  If possible, use a calibrated thermometer (or a scientific thermapen) to make sure your thermometer is not off by 2-3 degrees.
  • Meanwhile, sterilize canning jars. Details not included on this page.
  • When 221º is reached, remove the pot from the heat and let rest for 10 minutes.  Skim off any scum or foam.
  • Orange rind will rise to the top.  Stir the rind back into the mixture before canning.
  • Put into canning jars and cover with a lid put into hot water for at least 60 seconds.  When properly canned and cooled, this will last you for about a year.

NOTE:
Temperature will plateau at 215 for quite awhile – for as long as 20 minutes
After that, you will get 1º increase in temperature about every 5 minutes
Be patient.

MORE INFORMATION

Alternative Recipes

There are SWEET ORANGE marmalades which do not use as much sugar as this recipe. CLICK HERE for Alton Brown’s recipe for Sweet Orange Marmalade, or USE THIS LINK for Strawberry Marmalade.

A Word of Caution

A word about POT SIZE. The first time I made this I nearly boiled over. It was a constant battle between foam and the size of my pot. This will foam up about 400% of its size.  NO KIDDING.  Make sure you use a pot large enough, or you will end up with a huge dangerous mess.  This does not ALWAYS happen, but you can be prepared if it does.

I reuse my canning lids. If they fail to seal, I eat that jar first. Put an X on the failed lid so you don’t save it after the jar is empty. If they seal, they will generally not fail after cooling.  I prefer to use the small canning jars, because once exposed to light and air, the marmalade starts to lose its flavor.

The canned jars will last longer if you process them in a water bath for 10 minutes after putting into jars.

        1. Put marmalade into sterilized canning jars
        2. Soak lids about 60 seconds in boiling water
        3. Wipe rim clean and put lids on
        4. Tighten only finger tight
        5. Submerge in water (1″ over top) and process 10 minutes
        6. Cool (undisturbed) on the counter

What is shown in the photos are quantities to make two entire large batches of marmalade.

Optional Ingredients

Optional ingredients reserved for the very end:

Minced strawberries, blueberries, rhubarb, shredded carrot, or other contrast

Chemistry

If you do not use enough sugar, the liquid will be unable to reach 221º (as water only gets 212º) and it will NEVER set. Sugar can get up to 300º   If you try to decrease the calories, and use a marginal amount of sugar, you may heat it too long and you will get inverted sugar which has a longer shelf life, but is similar to high fructose corn syrup and is not as good for you as regular sugar.

Realistically, if you don’t have a thermometer, you can test the gel level but putting glass plates in the fridge, and then dripping jam onto the plate to see if it runs or just sits there.  CLICK HERE

  1. If desired, after the temperature has reached 221º you can mix in some contrast fruit such as minced strawberry – but something that is ready to eat just as it is. Don’t use anything that needs cooking or softening.
  2. Pour into canning jars. If you completely can the marmalade, it should last for up to a year. Otherwise, refrigerate it for up to six months. I personally just put them on my shelf for up to a year, but if you do this, proceed at your own risk.

If your marmalade does not set, it is still good for steamed marmalade pudding, marmalade tarts, marmalade ice cream and much more. CLICK HERE if your marmalade did not set properly.

Bottom right: Some of your oranges may be older and nubbly. You will need juice from many oranges, but the peel that you want to use is from about eight oranges that have fairly smooth skin.

Top right: To get the amount of pips and pith that you need for the larger sized recipe, you will have to juice a lot more than eight, but just throw the extras into the trash.

The ingredients freeze really well. Hot pack canning is another good option. If you freeze, be sure to leave an inch of headroom in your water bottles.

Another photo

This photo gives you a good close up of the smoother skinned oranges and the older nubbly ones. The juice from the older oranges is perfectly usable, but the skin will be a bit more bitter than the younger oranges, so get rid of them.

I prefer just a few larger dices of orange, but most of the skin that I use is minced in a food processor.

Another good way to do it is with a zester. It takes more oranges, but you can leave the white pith behind, which actually gives you a better end product.

( Previously called 903 Sour Orange Marmalade)

Blueberry Hand Pie

Easy Method

    • FILLING
  • Cook 1 C blueberries in 1/2 C sugar
  • 2 TBL cornstarch slurry in 1/4 C water
  • 1 tsp lemon zest and juice
  • splash of vanilla
  • Simmer till thickened, then set aside to cool
    • ASSEMBLY
  • Use storebought puff pastry or pie crust – let thaw and then “push” into one big square, then cut in 4 squares or use 4-5 inch biscuit cutter
  • Put 1/4 of the filling in the center
  • Egg wash the edges of the puff pastry
  • Fold over to create a triangle
  • Crimp the edges very lightly with the tines of a fork
  • Put finished pies on parchment paper on a baking sheet
  • Brush the tops with remaining egg wash
    • BAKE at 400º for 20 minutes
  • Sprinkle with powdered sugar or icing made with 1/2 C confectioner sugar and dash of vanilla – use the merest splash of water if needed for consistency
  • Cool 5 minutes before removing or serving

Better Method

After assembly, these can be frozen (unbaked) for 1 month, and then put into the oven for 25 minutes at 350º F.

Dough

  • 2 C AP flour
  • 2 tsp baking powder
  • 1/2 C confectioner sugar
  • 3/4 tsp salt
  • Pulse above ingredients in  food processor
  • Add 8 TBL melted butter
    Pulse until mixed
  • Add 1/2 C whole milk or 3/4 buttermilk
    Mix 8-10 seconds
  • Knead on a floured surface until it comes together.
  • Cut dough into eight pieces, roll into balls, and flatten them slightly.
  • Put onto a baking tray, cover with plastic and refrigerate for 20-30 minutes.

Filling

  • 3 C frozen peaches, apples, blueberries or strawberries.
  • 1 C granulated sugar
  • 2 TBL AP flour
  • 1 large beaten egg
  • 1 TBL lemon juice
  • 1/8 tsp salt
    Cook in skillet over low heat for 15-18 minutes.
  • Mash coarsely, then simmer to reduce.
  • Add 2 tsp lemon juice and chill filling for two hours.

Egg Wash

  • 2 egg whites and 2 tsp water

Assembling the Pies

  1. Roll a dough disk to about 6-8 inches in diameter.
  2. Put 3 TBL of filling in the center.
    You can make smaller pies with smaller circles and less filling.
  3. Brush the edge with egg wash.
  4. Fold and seal – removing as much air from the body as possible.
  5. Trim the edges, then secure by crimping with a fork.
  6. Refrigerate for 30 minutes.
    At this point, they can be frozen or prepared.
  7. If preparing frozen pies, let them come up to room temperature for 30 minutes before cooking.
  8. Heat 1 QT of safflower oil to 375º or bake at 400º for 18-20 minutes.
  9. If frying, fry about 90-120 seconds on each side.
  10. While still very hot, brush lightly with melted butter and sprinkle with Turbinado sugar.
  11. Cool on a rack for at least 10 minutes before serving.

Baked Messy Apple Pie

 

Smaller Portion

  1. Pulse together 2/3 C flour, 1 tsp sugar, 1/2 tsp salt.
  2. Pulse in 6 TBL COLD butter.
  3. Pulse in 3 TBL ice water and 1 TBL sour cream
  4. Pour out on floured surface.
  5. Mix by hand to thick 6 inch circle.
  6. Wrap in plastic and refrigerate 2 hours.
  7. Roll out to a 10-12 inch circle.
  8. Cut into strips.
  9. Cover and refrigerate 30 minutes.
  10. Peel and core 6 Golden Delicious apples.
  11. Cut into thin wedges.
  12. Brown in a large skillet with 1/4 C brown sugar, 2 TBL butter, 1 tsp Apple Pie Spice and 1/4 tsp salt.
  13. Simmer 6-10 minutes.
  14. Pour into greased baking dish.
  15. Mix together 2/3 C apple cider, 1 TBL corn starch, 3 TBL melted butter and juice and zest from one lemon.
  16. Pour over top of apples, then press down.
  17. Lace dough strips over top (loose weave)
  18. Brush with egg wash – 1 beaten egg and 1 tsp water.
  19. Sprinkle with CinnaSugar.
  20. Bake at 400º for 15 minutes.
  21. Push down crust so that filling oozes up.
  22. Bake another 15 minutes.

Dulce de Leche

DIY from scratch

This is a great topping for cakes and ice cream.

Place a can of sweetened condensed milk (with the label removed) on its side in the bottom of a stockpot filled with water, and covering the can completely with water, plus about an inch. Replenishing the water as necessary to keep the can totally submerged.   This prevents the can from bursting.

LONG AND SLOW METHOD – CONSISTENT RESULTS

Keep the closed can at a low simmer for 3-4 hours.

Using tongs, transfer the can to a wire rack and let cool completely before opening.

Drizzle the caramel over the ice cream or use it as a filling for sandwich cookies.

Leftover dulce de leche can be stored in the refrigerator in an airtight tight container and re-warmed in a double boiler or microwave.

FASTER DULCE de LECHE

If you are in a hurry, pour the condensed milk into a casserole, then put the casserole into a larger baking pan with hot water coming up about halfway.  Cover the casserole with foil and bake at 350º for 90 minutes.

Here is another recipe

Alternate Recipe

  • Step 1: Heat the sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
  • Step 2: Turn the flame down low and add the sweetened condensed milk (keep stirring as you’re adding it) and then add the butter and vanilla extract. The caramelized sugar will start to harden and bubble when you add the ingredients. Keep stirring, the mixture will become smooth again after 5-7 minutes. 
  • Step 3: Carefully transfer the dulce de leche to a small bowl or mason jar. Let it cool slightly.

Cranberry Bread

cran-breadINGREDIENTS

  • 2 C cranberries
  • 1/2 C walnuts
  • 1 tart apple
  • 2 C flour
  • 1 C granulated sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 6 TBL butter – softened, but not melted
  • Zest and juice from two oranges
  • 1 egg

STEP BY STEP

  1. Coarsely chop cranberries, nuts and apple – Set aside
  2. Sift together flour, sugar, baking powder, baking soda and salt
  3. Cut butter into flour mixture until it is like coarse corn meal – Set aside
  4. Mix together egg, peel and juice
  5. Combine flour mixture and egg mixture
  6. Add the fruit mixture and nuts
  7. Mix well, but do not over-mix
  8. Spoon into buttered and floured small loaf pans or cupcake pan
  9. Bake on the middle shelf at 350º for 1 hour (45 minutes if using cupcake pan)
  10. Top should be golden brown and inserted knife should come out clean – if knife has batter on it, bake another 20 minutes.
  11. Let rest 5 minutes before cutting

Pumpkin Pie

Cindy’s Pumpkin Pie (two pies)

To avoid cracks, cook to internal temp of 170º
  • 16 0z Pumpkin Pureé – PURE – not Pumpkin Pie Mix
  • 1 TBL Grandpa’s CinnaSugar®
  • 1/2 tsp ground ginger
  • 2 eggs
  • 1/4 C milk
  • 1/4 C corn syrup
  • 1/2 C sugar
  • 2 C flour – or until a thick pourable custard
  • Bake @ 350º till browning starts – approx 40 minutes
  • Turn off oven, but leave pie in to cook with residual heat

BASIC PIE CRUST

  • 10 oz AP flour – approx 2 C
  • 6.5 oz cold butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • Pulse in food processor
  • 1/2 C ice cold water – add more if necessary to bring together
  • Should be moist, but not wet – DO NOT OVERWORK
  • Good for pot pies, pumpkin pies, etc
  • Refrigerate dough ball 1 hour, then roll out


 

Here is McCormick’s take on this classic Thanksgiving dessert:

Tres Leches Cake

tres-leches

  • 14 oz can of Sweetened Condensed Milk
  • 12 oz can of Evaporated Milk
  • 1 C heavy cream or creme frache

Evaporated Milk invented by Gail Bordon in the 1856

  • Eagle Brand Evaporated milk came up with shelf-stable milk in the 1880’s
  • Carnation Company came up with the basis for this recipe
  • Sweetened Condensed Milk is 60% evaporated with sugar added; and is used for Key Lime Pie, Flan and must be thick enough to NOT flatten out and be runny, so America’s Test Kitchen ran a few tests and discovered that the best overall products were Eagle Brand and Carnation Sweetened Condensed Milks.
  1. Pour condensed milk into a glass bowl and cover with plastic wrap
  2. Microwave for 9-15 minutes – Stir about every 2-3 minutes
    – Microwave until milk starts to deepen in color
  3. Mix in Evaporated Milk and heavy cream
  4. Also 1 tsp vanilla extract
  5. Whisk all together

For the cake

  1. 2 C AP flour
  2. 2 tsp baking powder
  3. 1 tsp each of salt and ground cinnamon
  4. Whisk together
  5. To 1 C warm milk add 8 TBL butter
    Continue to heat until butter melts
  6. Crack 4 eggs into your stand mixer bowl with whisk attachment
  7. Beat until the eggs are fairly well beaten
  8. Add 2 C granulated sugar gradually
  9. Increase mixer to high – Beat 5-7 minutes until glossy
  10. turn machine to low, then start adding in your hot milk mixture
  11. Add another 2 tsp vanilla extract
  12. Add 3 C AP flour – one at a time – beating between each
  13. Pour into greased and floured 9×12 inch baking disk
  14. Bake at 325 degrees for 30-35 minutes
  15. Let rest about ten minutes

… or use Angel Food Cake or similar

  1. Poke holes liberally into the top of your cake with a chopstick or end of a mixing spoon.
  2. VERY SLOWLY Pour liquid mixture onto the cake
  3. Cool for another 15 minutes, then refrigerate at least 3 hours, preferably overnight
  4. DO NOT COVER or the condensation will make the topping gummy
  5. Take out of fridge about an hour before eating
  6. Top with whipped cream (recipe below)
  7. Garnish top lightly with cinnamon

Whipped Cream Topping

  • 1 C Heavy Whipping cream
  • 3 TBL corn syrup
  • 1 tsp Vanilla
  • Beat with a whisk attachment for about 2-3 minutes

 

Quick Fresh Fruit Cobbler

cobblerBefore we begin…

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside
  • Peaches are in season first part of September
    – Blanche to remove skins

Ingredients to feed 6 people

  • 4 C fresh fruit – your choice (eg) peaches, berries, apples
  • 2 C accent fruit (eg) cherries or raisins
    Fruit Filling – Add to above fruit
  • 1/2 C sugar
  • 3 T cornstarch
  • juice and zest from one lemon
    Biscuit Topping
  • 1 1/2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBL COLD butter
  • 1/2 C cold milk
  • 1/4 C cold cream
    Final Topping
  • 1/2 C rolled oats or Original Oats
  • 1/2 C sliced toasted almonds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 TBL melted butter
  • 2 TBL maple syrup

Step by Step

  1. Preheat oven to 400
  2. Clean, cut, peel and slice all fruits
  3. Combine sugar, cornstarch, cinnamon
  4. Combine fruits and toss in lemon, then in sugar-cinnamon mixture
  5. Place in bottom of greased baking dish
  6. Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
  7. Add milk and stir briefly.  DO NOT overmix.  Keep it crumbly.
  8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
  9. Brush with heavy cream
  10. Sprinkle Final topping across the top
  11. then sprinkle with Turbinado sugar
  12. Bake at 375 for 35-50 minutes or until golden brown
  13. Let rest five minutes before cutting

Oh, one more thing…

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Apple Bread Pudding

  • Cut brioche bread into nice thick pieces
  • Spread brioche on a baking sheet
  • Toast bread pieces . 350° for 15 min
  • In hot pan, mix Butter, Diced apples, Sugar, cinnamon, nutmeg
  • Start to caramelize
  • Optional:  Add Calvados apple brandy till it reduces
  • Combine Eggs, half and half, light brown sugar, white sugar, vanilla
  • Mix all together
  • Butter baking casserole dish
  • Toss then let soak for 30 minutes
  • Bake 350° about 50-55 minutes

Nancy McCafferty’s Berry Trifle

… followed by Chef’s notes and Lady Finger Recipe

See more about Trifles by CLICKING HERE.

TrifleThis was a delicious dessert that was served at a small gathering in June. With weather in Phoenix topping a hundred degrees, this went over really well. Plus, she said it only took about half an hour to prepare.

Served ten people with some left over.

1 box prepared Vanilla pudding – instant or stovetop
2 cups milk
8 ounces cream cheese – softened
6 ounces Greek vanilla yogurt
10 ounce frozen loaf pound cake – thaw and cube into half inch cubes
6 cups strawberries – cut in half – remove stem
2 cups blueberries
1 cup raspberries

  1. Prepare pudding – set aside
  2. Mix cream cheese and yogurt on medium speed until smooth
  3. Fold in pudding
  4. Gently mix fruit (strawberries, blueberries, raspberries)
  5. In a large glass bowl (3-4 quarts) create three layers. Layer 1/3 of the following:
    •   cake, pudding, fruit
    •   repeat
    •   repeat
  6. Cover and chill up to 24 hours.  Best if chilled at least 4 hours.

If you are interested, you can make your own lady fingers rather than using pound cake

BASIC CUSTARD

This base recipe can be used alone, or for Bread Pudding, Pumpkin Custard, Personal Custards, and much more. It is a recipe that you MUST know, because you will use it throughout your life so often.

INGREDIENTS

  • 4 Eggs
  • 2 additional egg yolks
  • 1 C Sugar
  • 1/2 Brown Sugar
  • 1/4 C whiskey or rum
  • Dash Vanilla
  • Grandpa’s CinnaSugar®
  • Merest dash of salt
  • Zest and juice from one orange
  • 1 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
  • 1/2 C Cream (Traditionally you should use just cream * I substitute 1/3 milk instead of cream to keep it healthier)
  • Optional:  Mix in 1/2 C dried fruit

You can also use Half and Half rather than the milks listed on the previous two lines.

  • Optionally:  grated orange peel and/or ginger

STEP BY STEP

  1. Cream together eggs and sugar
  2. Mix in vanilla, cinnamon, nutmeg, salt and orange
  3. Mix with milk and cream
  4. If you are using this as part of another recipe that uses custard, you will probably add whatever those ingredients are right about here.
  5. Pour into greased ramekins
  6. Optional: top with dried cherries or raisins
  7. Bake at 350º for 35-45 minutes.  For a creamier custard, bake at 325º for 1.5 – 2 hours.  Internal temperature should be about 170º

Optional Topping . Crème Anglaise or Brandy Cream Sauce

 

Quick Shortcake

If you have just a LITTLE bit more time, I highly suggest GRANDPA’S SHORT ANGEL CAKE – which is a combination of shortcake and angel food cake. Really good.

Shortcake

Quick Shortcake

Grease baking ramekins

Sift together
1 cup AP flour
1 tsp baking powder
1 TBL sugar

Cut in 1 TBL cold butter

Alt: Sub Bisquick for above. See lower photo.

Mix with 1 egg
1/3 cup milk
Zest and juice from 1 lemon
Dollop vanilla
Scant salt

Bake about 15 minutes at 350°
Top with blueberries and strawberries

image

Flan

  • Lightly coat the surface of four ramekins with vegetable shortening
  • Sprinkle with granulated sugar, spread, then dump excess

Caramel sauce

  • 2 TBL water
  • 2/3 cup sugar
  • 1 TBL Karo Syrup or Pancake Syrup
  1. Heat caramel sauce on medium high heat until it caramelizes and darkens
  2. Swirl, do not stir, remove as soon as it starts to darken
  3. DO NOT WALK AWAY OR LEAVE UNATTENDED
  4. If you think it needs it, brush down the sides of the pan (along the top of the sugar) with plain water
  5. At the last minute, pour and swirl 2 TBL hot water into the flan
  6. Pour immediately into your ramekins
  7. Tip and swirl to coat bottom

Custard mixture

  • Three well-beaten eggs
  • Five more egg yolks
  • One orange – zest and juice
  • 1/2 tsp Salt
  • 1 can Evaporated milk
  • 1/2 can Sweetened Condensed milk
  • 1/2 C fresh whole milk
    ALT:  1.5 C whole milk and 1 C half and half
  • 2 TBL vanilla
  1. Strain and pour raw custard mixture into ramekins over top of caramel, being careful to not displace the caramel
  2. Place ramekins on baking tray
  3. Pour in 2 cups boiling water to bottom of baking tray
  4. Seal lightly with foil
  5. Place tray on oven shelf Bake 60 minutes at 300°
  6. Should measure 180 degrees inside temperature

Set on counter and let cool so that you can touch it – At least 60 minutes

Run knife around perimeter
Place plate on top of ramekin and invert
Serve warm

You can also let cool completely, then cover and put into refrigerator overnight to have ready to serve cold.

Here also is Grandpa’s recipe for BASIC CUSTARD

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