Boiled Custard

Ingredients: 1 quart milk 4 eggs 1 cup sugar 2 tablespoon flour 1/4 teaspoon salt Instructions: Beat eggs together until light. Add sugar and flour mixture to the egg. Beat well. Scald milk in double boiler. When milk is scalded, add one cup of the hot milk to the egg mixture. Than pour the egg mixture into the remaining scalded milk and cook until the custard coats the spoon, or until mixture thickens.
Continue reading…

 

Vivian’s Lemon Chess Pie

Ingredients: 4 eggs 2 cups sugar 2 tablespoons corn meal 2 tablespoons flour 1/2 teaspoon salt 1/4 cup lemon juice (fresh or bottled) 1 stick butter 1/4 cup milk 2 pie shells Instructions: Preheat oven to 400 degrees. Prebake 2 pie shells. Mix all other ingredients together. Pour into prebaked pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until firm. Note: For a more lemony taste add 1 teaspoon fresh lemon rind.
Continue reading…

 

Pooh’s Punch Bowl Cake

Ingredients: 1 can pineapple chunks 3 ripe bananas 2 baskets of strawberries 1 butter pound cake (sliced into 1″ pieces) 1 container Coolwhip® 1 box vanilla instant Jello® pudding (prepared using packages directions) 1 bag shredded coconut Instructions: Peel bananas and cut into bite size chunks. Wash strawberries and slice into thin pieces and set aside. In a large punch bowl add all of your ingredients in layers. First, layer bottom of bowl with pound cake. Then put in a thin layer of vanilla pudding. On top of that add a layer of banana, pineapple, coconut, and strawberries topping this with Coolwhip®. Keep doing this until you reach the top of your punch bowl. Save some of the strawberries and coconut for the top of your bowl. Arrange in a spiral direction to give it a design and then serve. Feeds up to 12 persons.
Continue reading…

 

Vivian’s Lemon Pound Cake

Ingredients: 3 cups flour 3 cups sugar 3 sticks of butter 6 large eggs 1 tablespoon baking soda 1 tablespoon vanilla 1 tablespoon lemon 1 cup of any lemon-lime can soda Instructions: Mix baking soda to 3 cups of flour and set aside. Cream softened butter and sugar with a mixer. Add eggs one at a time, mix well and add flavoring. Add the flour mixture and lemon-lime soda alternately to the cream mixture. Pour into a greased and floured tube pan. Bake for 1 hour 10 minutes at 350 degrees Note: When this cake has cooled, turn upside down on a plate and frost with creamy lemon frosting. Store bought frosting works just fine. Delicious!
Continue reading…

 

Quick Peach Cobbler

Ingredients: l large can sliced peaches in heavy syrup 1/4 cup oleo 1/2 box yellow cake mix (dry) 1/4 tsp. nutmeg 1/4 tsp. allspice 1 egg Instructions: Grease baking dish. Pour the peaches in the dish, sprinkle spices on top, stir gently. Beat egg, pour and stir. Drop the pats of oleo on top. Sprinkle the cake mix on top. Bake in 350 degree oven for 25 to 30 minutes until lightly browned. Eat it warm and enjoy. Serves 4.
Continue reading…

 

Eunice’s Bread Pudding

Ingredients: 2 loaves of bread 1/2 teaspoon vanilla flavor 1/4 cup of butter 2 cups of sugar 1 large box of raisins 3 eggs Instructions: Soak bread. Drain excess water from bread, put in medium mixing bowl. Mix vanilla and eggs in mixing bowl. Add your sugar and raisins into bowl, mix well. Melt butter, add to mixture, stir well. Place the mixture in a 13″x9″ pan, greased. Bake at 350 degrees for 1 hour. Your pudding should be golden brown. Let cool l hour before serving.
Continue reading…

 

Bread Pudding with Cranberry Brandy Sauce

Ingredients: 1 loaf stale french bread 1 quart milk 3 eggs 1 cup fresh apple – chopped 2 cups sugar 1 cup raisins 2 tablespoons vanilla 3 tablespoons butter 1 can whole cranberries with juice 1 cup corn syrup 1/2 cup brandy Instructions: Soak stale bread in milk. Crush with hands until well mixed. Add eggs, sugar, vanilla and fruit. Pour butter in the bottom of a thick pan, add mixed ingredients and bake until very firm. Let cool and serve in squares or individual sherbet dishes. While pudding is baking, put cranberries with juice and corn syrup in a pan and heat. Cook down until mixture comes to a boil and cranberries become small and firm. Lower fire if boiling becomes too vigorous. Add brandy and continue to stir until blended. Serve hot over pudding.
Continue reading…