Search Results for '("C'

[rottiedogs]

Dessert -- Pastry Cream (I could eat it by itself!)
Submitted by dvdlee on August 27, 2004 at 10:22 am

DESCRIPTION
Dessert -- Pastry Cream (I could eat it by itself!)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a great pastry cream with several advantages over any other I have tried. 1) Its quick 2) Its very tasty 3) Its consistent in thickness 4) Is easy to make.

This is a mildly sweet pastry cream - so use top-quality milk & butter

Notes: Anything filled with this cream MUST be kept well-chilled. I do not keep any baked goods using pastry cream more than 2 days (this is never a problem!)

The only problem is that it is 'easiest' if there are two people involved at one point in time. You can make this cream by yourself (just hold and tip the pan with one hand, whip with the other). However, its easier/faster if you have someone who can hold down the pan as you whip in step #4 (you only need help for a minute).

1/4 cup sugar
1 Tablespoon all-purpose flour
2 teasppons cornstarch
1 large egg
1 cup milk
3 Tablespoons butter (unsalted, soft)
1/4 teaspoon vanilla extract

1. Sift sugar, flour & cornstarch together in a bowl. Stir to ensure all ingredients are well-distributed

2. Add the egg and beat until light.

3. Place milk in a heavy-bottomed saucepan and bring to a boil over high heat.

4. Stirring vigoriously with a wire wisk, dump 1/2 of the milk into the bowl with egg/flour mixture. (Leave the burner on). Then quickly pour everything back in the pan that has the rest of the milk. Continue to cook on high heat stirring frantically with the wisk until the center bubbles and the mixture is very thick. (Stir with a large whisk across the bottom of the pan, then quickly circle the edge, repeat, etc.) The cooking takes less than a minute.

5. Remove from heat, and stir butter and vanilla in. Pour in a bowl, stir sporadically to release steam. Stir and let cool to room temp before using. If using later, cover bowl with plastic wrap and chill. Let cream warm until only slightly chilled before spreading or use.

---------------

Recipe from The American Baker: Equisite Desserts from the Pastry Chef of the Stanford Court by Jim Dodge (1987, ISBN: 0-671-61158-5

• This topic was modified 9 years, 8 months ago by rottiedogs.

[rottiedogs]

Dessert -- Nantucket Cramberry Cake
Submitted by dvdlee on August 27, 2004 at 10:07 am

DESCRIPTION
Dessert -- Nantucket Cramberry Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Topping (kind-of):

2 cups chopped cranberries
1/2 cup chopped walnuts
1/2 cup sugar

Batter:

2 eggs
3/4 cup melted unsalted butter (must be butter!) (this is 1 & 1/2 sticks)
1 cup sugar
1 cup flour
1 teaspoon almond extract

Preheat oven to 350F.

Butter sides of 9" or 10" springform pan. Line bottom of pan with parchment paper if you are serving to company - if the "topping" doesn't have to look nice, just butter the pan.

Put topping ingredients in pan.

Wisk eggs, add sugar, beat until light yellow. Slowly add slightly cooled butter. Wisk in flour and almond extract. Pour over topping mixture. Bake for 40 minutes. Remove cake from oven. Let sit for 7 minutes. Run knife around edge of pan & invert onto cake plate. Remove springform side. If using parchment paper, let cool additional 10 minutes then remove the paper.

I find this cake a little too buttery - I only use around 1/4 cup (1 stick).

[rottiedogs]

Dessert -- Laurie Colwin's Nutmeg Cake
Submitted by dvdlee on August 27, 2004 at 10:48 am

DESCRIPTION
Dessert -- Laurie Colwin's Nutmeg Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is from Arthur Schwartz (a newspaper food editor and restaurant critic in NYC) and a friend of Mrs. Colwin) The foodmaven.com. It is an unpublished recipe from Ms. Colwin who gave the recipe to a friend 'who couldn't bake'. This was a cake she taught her to make saying:

"Itýs easy. You can do it. And it will be your specialty. You donýt have to tell anyone where you got the recipe. You can say it is an old family recipe if you want. And I wonýt ever publish it.ý

Now Janice wanted me (Mr. Schwartz) to have the cake recipe. I am still touched by the gesture. She thought Laurie would like me to have it, and that I, as a food writer, could probably make hay with it, while all she could do was bake it and eat it.

It is truly a great cake -- tender and buttery, full of character from the large measure of nutmeg, and with the caramel sweetness and added texture of a crisp bottom layer of brown sugar shortbread. To me, it is a bittersweet cake. But isnýt that appropriate.

The mixing technique here is unusual. A portion, about half, of the butter-flour-sugar mixture, which is combined by cutting the butter into the dry ingredients, is used to make a cookie-like base for the cake. Then the remainder of the mixture is blended with the spices, yogurt, egg and the leavener, which is baking soda. Youýll end up with a light, but rich cake top over a crisp cookie base.

The cake stays moist, under a dome or wrapped in plastic, for many days. Iýve kept it for as long as five days, although the crisp base gets less crisp with each passing day. I prefer eating it several hours after it is made, or the next day.

1/2 cup (1 stick) cold butter
2 cups all-purpose flour
2 cups firmly packed dark brown sugar
4 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1 cup yogurt
1 teaspoon baking soda
1/2 cup coarsely chopped walnuts

Butter the sides only of a 10-inch springform pan.

In a large mixing bowl, combine the butter, cut into 6 to 8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.

Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.

Add the spices to the remaining dry ingredients. Mix well.

In a small bowl or measuring cup, stir the egg and yogurt together to mix well. With a wooden spoon, stir the wet mixture into the dry mixture. Finally, sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it in.

Spread this batter over the mixture that was pressed into the bottom of the pan, and with a rubber spatula, smooth the top of the batter.

Scatter the chopped walnuts on top.

Bake in a preheated 350-degree oven for 50 to 55 minutes, or until a wooden cake tester comes out clean from the center of the cake, and the sides of the cake have shrunk slightly away from the pan.

Cool in the pan, on a rack, for 5 minutes. Then slid a thin-bladed knife around the circumference of the cake to make sure there are no spots still attached to the sides of the springform pan. Remove the sides of the pan and cool the cake completely.

For presentation, the cake can be fairly easily removed from the bottom of the springform. When serving, cut down hard through the shortbread bottom.

[rottiedogs]

Dessert -- Granny's Pound Cake
Submitted by dvdlee on August 27, 2004 at 10:50 am

DESCRIPTION
Dessert -- Granny's Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is a very old recipe passed down from my grandmother (and maybe older for all I know!). It a very simple, plain, but easy traditional pound cake.

3 cups sugar
1/2 cup shortening
1/2 cup butter (1 stick/1/4 of a lb.)
5 whole eggs
1/2 teaspoon of baking soda dissolved in 1 Tablespoon of boiling water
1 cup buttermilk
3 cups flour (I use a soft Southern AP flour, such as Pioneer or Martha White)
1/2 teaspoon salt
2 teaspoons vanilla extract

Make sure all ingredients are at room temperature (72F). The butter can still have a slight chill, but it should almost be at 72F. Preheat oven to 300F. Butter and lightly flour a 10" tube pan.

Cream butter and shortning together VERY WELL until light & fluffy. While continuing to beat, slowly add the sugar until you have a fluffy butter/shortning/sugar mixture.

Sift flour, then combine salt & flour, blend well until completely mixed.

Beat eggs into the creamed butter & sugar until combined. (Add one egg at a time and mix, when the egg is almost completely incorporated, add the next egg.)

Add flour/salt mixture to the batter, alternating with the buttermilk. (Flour, buttermilk, flour, buttermilk, etc.) Fold in the vanilla after the flour & buttermilk have been completely added.

Prepare the baking soda/boiling water mixture (making sure there are no lumps) and add to the batter all at once and then quickly stirring by hand into the batter.

Pour batter into the tube pan. Drop the pan with the batter in it on the counter a couple of times (to help remove air bubbles), then take a regular dinnerware knife and run it around the batter in a circular fashion for 1 or 2 revolutions (don't ask me why -- its just something that was always done at this point -- I think the idea is to make sure there are no bubbles in the batter).

Bake for 1 hour and 45 minutes. Test cake to make sure it is completely baked. Remove from oven and let rest in the pan around 10 minutes or so, then invert and remove from pan (I always take a long thin knife to cut off the "tube" part of the pan from the cake). Let cool before serving.

You can bake this in a bundt pan - but the pan must be buttered very heavily so it will come out without leaving any pieces behind. Of course, if you are making trifle or something using slices or pieces of pound cake this is not a problem!

[rottiedogs]

Dessert -- Chocolate Mousse (Easy and SAFE - option for no raw egg)
Submitted by dvdlee on August 27, 2004 at 9:52 am

DESCRIPTION
Dessert -- Chocolate Mousse (Easy and SAFE - option for no raw egg)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Mousse is not "in fashion" today -- but it is a EASY to make classic & this is rich essert with lots of impact. I was in charge of a church banquet several years ago for around 200 and this recipe and preparation worked out really well (of course I had help!). Not only in practical serving terms, but fantastic taste.

This is a chocolate recipe by Jacques Pepin from his out-of-print cookbook "A French Chef Cooks At Home". Note that, unlike most mousse recipes, it does not require the use raw egg whites (which is important given food safety concerns). You can also make it with pasteurized egg whites from the egg section of the grocery.

Here is the basic recipe (which scales up very easily)

(Serves 6 to 8)

8 squares (1-ounce size) semisweet chocolate
1/2 cup sugar
1/4 cup water
2 eggs, separated
2 extra egg yolks
1/3 cup coffee concentrate (expresso) or strong coffee
2 tablespoons Grand Marnier (or Triple Sec)
6 tablespoons (3/4 stick) unsalted butter, softened
2 cups heavy cream, whipped

Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree). You can use a microwave, but be very careful not to overheat.

Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes.

Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. Gradually add the sugar syrup, beating constantly. (This cooks the yolks.) Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Add the coffee, Grand Marnier, and softened butter and beat thoroughly. Stir in the melted chocolate.

Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk. Finally, whip and fold in the whipped cream. Pour into a serving bowl or individual cups and refrigerate until 20 minutes before serving time. Let the mousse sit out until it warms up -- still chilled, but not ice cold (think of the temp. of red wine: 65 - 68F)

You can, if you like, garnish the top with cocoa, whipped cream, chocolate curls or a cookie (Pepperidge Farm Profitores (rolled up sugar cookies are great).

TO MAKE THE VERSION WITH NO RAW EGG: just omit the egg whites and only use heavy cream (you can add 1/4 - 1/2 cup more cream if you like).

[rottiedogs]

Dessert -- Chocolate Cheesecake
Submitted by dvdlee on August 27, 2004 at 10:47 am

DESCRIPTION
Dessert -- Chocolate Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is for an incredible chocolate cheesecake given to me by Kappy Davis of San Antonio, TX. She ran a restaurant there for over 30 years. This cheesecake (along with her Plain, Strawberry and Pina Colada cakes) "paid the bills" and was one of the main draws of her wonderful place.

This recipe is unusual in that it depends totally on air being incorporated into the cheesecake through long mixing to create a very light and fluffy cheesecake yet has no dilution of the "cheese" taste. Don't worry if you have any cracks in the top of the cheesecake after baking. The topping will cover them up with no problems! This recipe may not be typical -- but it is good!

8 oz. vanilla wafers (ground fine)
1 tablespoon + 1 1/2 teaspoons cinnamon
6 tablespoons butter (melted)

Combine all ingredients above and mix until moist. Place in 9" or 10" springform pan. Using your fingers press crumb mixture to form a thin crust on the sides of the pan to around 3/4" inches from the top. (Apply pressure to the BOTTOM of the pan sides to force the mixture up.) Press balance of crumb mixture to coat the bottom. Place pan in refrigerator to "set".

3 eight oz. packages cream cheese (Philly brand please!)
1 1/4 cup sugar
4 eggs
1 tablespoon vanilla
1/2 cup cocoa (sifted)

Preheat oven to 325F. The cream cheese must be at room temp.! (Place in 200F oven for 10 min or so if cream cheese is still cold).

1. With either a stand or hand mixer beat cream cheese until light and fluffy. Gradually add sugar while continuing to beat. Beat this mixture, gradually increasing mixer speed to medium-high or high, around 5 minutes.

2. Place eggs in a separate bowl and whip with mixer on high speed until eggs change color and are very light (around 1 minute). Don't bother to clean the beaters of the mixer to do this.

3. Slowly add eggs to cream cheese mixture and beat around 10 minutes on high.

4. Fold in sifted cocoa and add vanilla. Then beat for another 5-10 minutes.

5. Pour into pan and bake for around 1 hour (until center is set or lightly firm and has just a bit of bounce back when lightly pressed). I've never cooked one longer than 73 minutes)

6. Place in refrigerator to slightly cool (around 15 minutes). Increase oven temp to 500F. (HOT oven)

16 oz. sour cream
1/2 cup sugar
1 tablespoon vanilla

Combine above ingredients. Spread on top of cheesecake. Bake for 5 minutes. NO LONGER than 6.

Cool on rack for 10 minutes, then overnight in refrigerator. Voila a perfect chocolate cheesecake.

You may want to lightly dust the top with grated dark cocolate or chocolate curls. Or just leave it plain. This is fun to cut at the table, since people see what they think is a plain cheesecake -- and when you cut it they discover a chocolate cake!

[rottiedogs]

Dessert -- Chess Pie
Submitted by dvdlee on August 27, 2004 at 10:46 am

DESCRIPTION
Dessert -- Chess Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
A very simple and traditional Southern pie -- which I loved to eat growing up! Its similar to a buttermilk pie. (One story about the name is that a non-native Southern asked what kind of pie was available while dining at a local restaurant. The waitress replied "J'st Pie", which was interpreted by the accent-challenged visitor as "Chess Pie"!!!

1 cup sugar
2 whole eggs
1 Tablespoon cornmeal
1/4 cup cream
1/4 stick butter (2 Tablespoons)

Melt butter and combine all ingredients. Pour into a pie shell and bake for 45 minutes in a 350F oven.

Cool, then serve.

[rottiedogs]

Dessert -- Bourbon Balls
Submitted by dvdlee on August 27, 2004 at 10:49 am

DESCRIPTION
Dessert -- Bourbon Balls

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
NO BAKE, MIX AND MAKE! Fast, easy & tasty!

Use the special KA "Snow White Sugar" (Item #1307) for the outer coating. This special non-melting confectioners sugar means the bourbon balls coating will remain perfect for days.

3 cups ground vanilla wafers
1/2 cup finely chopped pecans
1/2 cup cocoa powder (American-style, unsweetened)
1 cup confectioner's sugar
1/2 cup bourbon (Maker's Mark is my favorite, but use a premium bourbon)
3 tablespoons light corn syrup
Pinch of salt
1 cup KA "Snow White" sugar (or another cup of confectioners sugar)

Blend together the vanilla wafer crumbs, nuts, cocoa, pinch of salt and 1 cup confectioners sugar. Mix well. Add bourbon and corn syrup. Mix until the dough will hold together into balls.

Form into small balls the size of walnuts (or golfballs). Roll each ball in the "Snow White" sugar and place on a flat surface. Chill in the refrigerator to store. Or just place out for guests to snack on.

[rottiedogs]

Dessert -- Bluberry Grunt (variation of James Beards recipe)
Submitted by dvdlee on August 27, 2004 at 9:47 am

DESCRIPTION
Dessert -- Bluberry Grunt (variation of James Beards recipe)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is my version of James Beard's famous Blueberry Grunt. Very delicious and very easy. The molassas and spices in this recipe gives a different and delicious flavor.

This would be good with blackberries or mixed berries as well.

A 'grunt' is simply a different name for a cobbler or buckle from what I understand.

3 cups blueberries*
1/3 cup white sugar
1 teaspoon Pensey's Cake Spice OR 1/2 teaspoons cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves
1/4 cup molassas (unsulphered)
2 Tablespoons lemon juice

*around 1 pt. berries, or a bit more

FILLING INSTRUCTIONS

Butter an 8x8 glass baking dish.

Preheat oven to 375F.

Wash and prepare berries.

Dump berries in the bottom of the baking dish. Combine sugar and spices together in a bowl. Sprinkle on top of berries. Drizzle molassas over berries, then do the same with the lemon juice.

Place in the hot oven for 5 minutes -- then remove, increase oven temp to 425F and add topping.

1 cup AP flour (soft Southern is best, or 3/4 reg. AP + 1/4 cup cake flour)
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon sugar
4 Tablespoons butter (cold)
1 large egg, slightly beaten
1/3 cup sweet milk

In a good-size bowl, place dry ingredients and blend until distributed well.

Cut butter into small chunks and blend (or 'cut') into the dry ingredients well. (Until no chunks of butter can be felt or can been seen.)

Combine beaten egg and milk. Stir into flour/butter blend and quickly and lightly mix together. (This will not form a dry dough, but should be sticky and moist.)

Drop spoonfulls onto the top of the partially cooked berries -- then roughly spread the dough out until the top is mainly covered. There will be areas where the berries are not covered by the topping -- that's fine.

Return to the oven (now at 425F) and bake for 20 minutes until top is brown.

This is wonderful eaten warm and topped with vanilla or cinnamon ice cream. It's also good cold too!

[KIDPIZZA]

ITALIANCOOK:
Good evening to you. Sorry to learn of your recent baking disappointment. I believe I know why your cake collapsed. If your recipe contained "BAKING SODA" then while you & your cake were waiting for the oven to preheat the "SODA" was doing it's thing. In other words dissipated itself while waiting on the sideline, because it begins to react immediately when a liquid (MOISURE) is introduced into the concoction. Sooo hence there was reduced leavening.

It may have risen somewhat in baking, YES, but that was perhaps of the Baking Powder & "THE STEAM" that was created from the liquid ingredients when heating.

Anyway my dear friend if in the event your recipe does not include baking soda then I nust suggest post the recipe & mixing method, ete. You might add your first name as well so that I can address you properly.

I hope I was able to help you somewhat today.

Enjoy the day my friend.

~KIDPIZZA.

[Mike Nolan]

A few years back I was in a cooking store in Pittsburgh and one of the knife makers had a rep there using an electric sharpener, but I don't think they were trying to sell the sharpener, it was rather like taking a knife to a sharpening service, except that it was free. I asked the guy about using a set of whetstones, he said that they're the best way to keep a knife sharp if it doesn't really need a whole new edge.

Not all electric sharpeners work the same way, some are little more than grinding wheels, so basically what they do is build a new edge. If you know what you're doing (and especially what the sharpener is doing) they're good, but I don't think they put as fine an edge on a knife as a series of fine grit stones can. A friend of mine has some $500 knives, I'm going to be seeing him in a few weeks and I'm going to take my digital microscope along so he can see what his knives really look like.

My biggest concern with using them is that they can take off too much metal each time. Unless you use your knives for hours every day, they shouldn't need a serious sharpening more than once every few years.

As I was working on my sharpening post, I spent several days sharpening various knives in my kitchen, including a good meat knife that I hadn't used much lately. Now it works very well, better than my santoku knives for trimming beef. I buy large cuts of meat (almost sub-primals) and trim them down, I get better steaks, roasts and stir fry beef that way and the trim I can't cook with goes in the freezer for the next time I make beef stock.

• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.

[cwcdesign]

Thanks for posting this one, rottiedogs. Somehow it caught my eye today. Since I'm a New Englander living in the land of biscuits (coastal GA), proper biscuits are a big deal, so I'm going to have to try these. Now, I have to get some round cookies cutters and a new pastry blender.

A question for anyone who's made these. Can you use salted butter? And, if so, would you reduce the salt? The reason I ask this is that Harris Teeter carries the most amazing Amish butter (compares favorably to KerryGold and other European butters) but so far it only comes salted and I have a large block in the fridge.

Thanks!

[rottiedogs]

Candy -- Pecan Pralines (3 recipes....)
Submitted by dvdlee on August 27, 2004 at 10:08 am

DESCRIPTION
Candy -- Pecan Pralines (3 recipes....)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Listed below are three different pecan praline recipes. I have made the first two, and want to make the 3rd (it sounds good also!).

Please note, that you can also add coconut or almonds to create a slightly different candy in any of these recipes....

1 lb. brown sugar (any type)
1 cup white sugar
1/4 lb. butter (1 stick)
2 cups (or more) broken pecans
4 Tablespoons White Corn Syrup
3/4 cup water
Pinch of Salt
1 teaspoon vanilla

These were the first pecan pralines I ever made. A good solid, standard recipe -- that is sweet, but not rich. These are the EXACT directions given to me by a 'elderly widder woman'.

Combine all ingredients except vanilla in a heavy saucepan. Cook until syrup reaches the soft-ball stage (235-240F). Remove from heat and cool slightly. Add vanilla and beat by hand until the mixture begins to thicken slightly. Deop by spoonfuls onto waxed paper.

This is a darker, more robust flavored praline. It is also creamer.

2 cups granulated sugar
1 cup dark brown sugar
1/4 lb. butter
1 cup milk
2 Tablespoons Dark Corn Syrup
4 cups pecan halves (1 lb.)

Combine all of the ingredients, except the pecans in a heavy 3-quart saucepan. Cook 20 minutes, stirring constantly, after the boil is reached. (Try not to splash any of the mixture on the sides of the pan. If you do, 'wash' the area down with a brush dipped in hot water.).

After 20 minutes, cover the pan for a few minutes to help ensure all sugar crystals are dissolved from the sides of the pan (the steam will melt the crystals).

Add the pecans and continue to cook, stirring occasionally, until the mixture reaches 236F.

Remove from the heat and gently stir the mixture well until it just barely begins to thicken (again, try not to 'splash' the mixture on the sides of the pan).

Once the mixture begins to thicken, working quickly, drop by Tablespoons onto parchment paper or silpats.

When cool, stack the pailines in an airtight container with wax paper between layers.

I've not made this recipe -- but it sounds good!

This is from the Oak Alley Plantation (which is located on the 'River Road' between New Orleans and Baton Rouge). From "Who's Your Mama, Are You Catholic, and Can You Make A Roux?" by M. Bienvenu.

These were judged 'fit for a princess' after Princess Margaret was served these at tea and she asked for the recipe AND a box to take with her! (Cheeky royal!)

1 cup fresh buttermilk (no powder!!)
2 cups granulated sugar
1 teaspoon baking soda
Large pinch of salt
2 teaspoons vanilla
1/8 lb. butter (1/2 stick)
2 cups pecans

In a deep, heavy pot stir the buttermilk, sugar and soda together. Cook over medium heat (stirring constantly) until the mixture turns a deep, mahogany brown in color.

Remove from heat and add vanilla and butter, and beat until the mixture begins to thicken. Add the pecans and drop by Tablespoons onto a marble slab or parchment paper.

(DvdLee -- I would cook the milk/sugar mixture slightly past the softball stage -- say to 240F -ish). I also suspect that this recipe will take longer to make than the others, since you are carmalizing the sugar from 'scratch'!)

[rottiedogs]

Beverage -- Southern Boiled Custard
Submitted by dvdlee on August 27, 2004 at 10:16 am

DESCRIPTION
Beverage -- Southern Boiled Custard

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
A very old traditional Southern recipe for those who did not drink liquor (supposedly). Frequently served at holiday church "functions".

This recipe is from my mother (who made it while we were growing up). She got the recipe from a family in their first church my father pastored in Flewellen, Tennesse (that Flu-ellen) around 1951. The ladies family had been in there for decades, so I have no idea the true age of the recipe.

It is not healthy, and a little dangerous nowdays (food safety -- it uses raw egg whites).

1/2 gallon scaleded milk
1 cup sugar
2 heaping Tablespoons of flour
7 eggs

Separate 6 eggs, reserve whites. Combine 1 whole egg and the egg yolks and whip by hand until well mixed. Slowly add 1 cup of sugar to the eggs while continuing to mix. Then add flour to the sugar/egg mixture.

Take once cup of the hot milk and slowly add it to the sugar, egg yolk, flour mixture whisking constantly to prevent the eggs from curdling.

Slowly whisk the egg mixture into the scaled milk. Continue to cook the custard on low or medium-low heat until "heavy drops fall off of a wooden spoon". Add a pinch of salt and cool "on the back porch if its above freezing"!

To serve: whip the remaing egg whites until stiff. Pour the custard over the egg whites and fold together. (There will still be small chunks of egg white that will not be completely mixed in, that is OK -- it is how it's supposed to be.)

Pour into punch cups and serve.

NOTE:
Please note that no vanilla or other flavoring is used in this recipe. I think that is one evidence that it is a very old recipe. I have made it with or without vanilla and the no vanilla is very good since it lets the rich milk and eggs shine. If you only have so-so milk and eggs, maybe add a very small amount of vanilla.

[rottiedogs]

Bakery -- SOUTHERN STYLE CORNBREAD
Submitted by dvdlee on August 27, 2004 at 10:19 am

DESCRIPTION
Bakery -- SOUTHERN STYLE CORNBREAD

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Makes one 8-inch skillet of bread (double quantity for 9" round or 9x9 square pan)

Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Though some styles of Southern cornbread are dry and crumbly, I like this dense, moist, tender version. The cornmeal mush method is what makes this bread work.

4 teaspoons bacon drippings OR 1 tablespoon melted butter and 1 teaspoon vegetable oil OR combination of bacon fat with oil or butter
1 cup yellow cornmeal, preferably stone ground
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup rapidly boiling water
3/4 cup buttermilk (you can use reconstituted buttermilk powder)
1 large egg, beaten lightly

Preheat oven to 450 degrees.

Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in oven as it heats.

Measure 1/3 cup cornmeal into medium bowl.

Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.

Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush (similar in density to oatmeal).

Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg.

When oven is preheated and skillet hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven and pour hot fat into batter. Stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and immediately turn cornbread onto wire rack; cool for 5 minutes, then serve.

If not using a cast-iron skillet, do not preheat pan, just melt the fat and pour it into batter - bake for around 25 minutes.