Preheat oven to 450.
Mix: 3 beaten eggs or 6 beaten yolks
1/2 c sugar
1/4 tsp salt,
2 c milk (or milk and light cream)
1 tsp vanilla ( or rum or bourbon
Line a pie tin with crust, making sure to build up the edges, and repairing any cracks. Prick the bottom. Bake for ten minutes. Drop the heat to 325, pour the mixture into the crust. Sprinkle with nutmeg. Bake 30 minutes or until firm. (Took almost an hour for us.)
Melt in double boiler: 1 T butter, 4 oz chocolate (unsweetened)
When melted, add, and beat well: 6 T cream
Sift and add until taste and texture are right for your purposes: 1 1/2 c confectioner’s sugar, 1 tsp vanilla
Spread while warm.
4 large eggs, room temperature
1 c sugar
1 c light brown sugar
1 1/2 tsp vanilla extract
1 c milk
2 T butter, softened
2 c all purpose flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350. Lightly grease a 17x11x1 jelly-roll pan, and line the bottom with parchment paper. Beat together eggs and sugars, 3-5 minutes. Beat in vanilla. Heat butter and milk until butter is melted and milk is just shy of boiling. Gradually add flour and baking powder to egg mixture, then milk/butter mixture. Pour batter into pan, spreading evenly, and bake 20-25 minutes (was nearly 40 for us, but we were using a smaller, deeper pan).
Let cool five minutes, then turn onto a wire rack to cool completely. Slice and frost. I used Rombauer’s Butterscotch Icing, which I will post soonish.
This should be called French Toast Grog or something along similar lines. Next time we make it, I am definitely cutting back on the amount of bourbon used.
1 loaf of thickly sliced bread (depending on the sort of bread and size of loaf, you may have to double the wet ingredients)
4 eggs, beaten
1 – 1 1/2 c milk
2 oz Bourbon
2 T sugar
1 tsp vanilla
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
For topping:
2 T butter, cubed
2 T sugar
2 T cinnamon
Grease baking dish, put slices of bread in it.
Mix: eggs, milk, bourbon, sugar, vanilla, salt, cinnamon, and nutmeg.
Cover and allow to soak overnight in the fridge. Warm 30 minutes before baking. Dot with butter. Sprinkle cinnamon and sugar over the top. Cover with foil and bake at 350 for 45-50 minutes, or until eggs look set.
Make Zwieback crust, line pan with it. Chill the crust.
Preheat oven to 375.
Mix well and pour into crust:
2 beaten eggs
3/4 lb soft cream cheese
1/2 c sugar
1 tsp lemon juice or 1/2 tsp vanilla
1/2 tsp salt
Bake 20 minutes. Remove from oven.
Cool to room temperature. Heat oven to 425.
Mix well and pour over cake:
1 1/2 c sour cream
2 T sugar
1/2 tsp vanilla
1/8 tsp salt
Bake 5 minutes. Cool. Refrigerate 6-12 hours. (Lean much further to 12.)
Benefit to making things that produce as many leftovers as some of my choices of late is that sometimes I can use my cooking time to make something more interesting. This was the first time I had made this particular style of cookie, and it was an amusing experience.
Warning: This recipe doesn’t make very many cookies. The count for me was 17 (though it claims 3 dozen), although I was less particular about the “drop by teaspoon” and I didn’t flatten them out or curl them.
2 egg whites
1/2 c sugar
1/4 tsp vanilla
3 T butter, melted
3 T flour
1/2 c sliced, blanched almonds
Preheat oven to 400. Grease large cookie sheet and dust with flour. (Unless using nonstick or silicone.) Combine egg whites, sugar, and vanilla – beat with a whisk about 2 minutes, or until sugar is dissolved. Add melted butter and flour, beat until smooth. Stir in almonds.
Drop by teaspoonful onto cookie sheet. With a small spatula, spread each to a 3 inch circle. I only put six in per cookie sheet. Bake 4 to 5 minutes, or until cookies are golden brown around edge and lightly browned in the center. Immediately, using the spatula again, remove cookies carefully, and place over a rolling pin to curl them. Repeat until out of batter.
Crush or grind fine or crumb in a blender – 1 1/2 c crumbs
Stir into crumbs into well blended:
1/4 – 1/2 c confectioner’s sugar
6 T melted butter
(1 tsp cinnamon)
Makes 1 9″ single crust.
small can plain unseasoned pumpkin (8 oz)
1/4 tsp salt
2/3 c sugar – half brown, half white
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
2 beaten eggs
1 1/3 c evaporated milk
Mix together, warm in pan. Pour into pie crust. Bake at 435 for 50-60 minutes.
3/4 c butter
1 c packed dark brown sugar
2 eggs
8 oz german sweet or 2 1/2 c semisweet chips, melted and cooled
1 T water
1 1/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 c quick oats
1 c chopped nuts
1 c sweet coconut
Mix butter and sugar, add eggs, melted chocolate, water. Mix flour, soda, salt, add to batter. Stir in oats, nuts, and coconut. Drop by T 2 inches apart onto greased (or silicon) cookie sheets. Bake 10 minutes at 375, until bottoms are browned and tops are soft. Ward off devourers for 2 minutes.
Cream:
3/4 c shortening (or softened butter)
1 1/2 c light brown sugar
Combine and add to above:
1 egg
1/4 c water
1 tsp vanilla
Combine and add:
1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Add to result:
1 c oats
1 c raisins
1 c semisweet chocolate chips
Bake 10 to 15 minutes at 350.