Dessert
Life is short...
Apple Dessert
Ingredients
• 5 cups sliced & pared apples
• 2 3/4 cups sugar
• 2 3/4 cups sifted flour
• 1 3/4 tsp baking soda
• 1 1/2 tsp salt
• 2 1/2 tsp cinnamon
• 3 eggs (well-beaten)
• 1 cup salad oil
• 2 1/3 tsp vanilla
• 1 1/2 cups walnuts or pecans
Instructions
• Mix apples & sugar in a large bowl, and let stand a few minutes
• Sift dry ingredients
• Mix dry ingredients with apples
• Add egg, oil, vanilla, & nuts; mix well
• Pour mixture into a greased 13"x9" pan
• Bake at 350 degrees F for 50 minutes
Apple Kiechen - Jan & Mike Kautza
Ingredients
• 1/2 cup softened margarine
• 1 package yellow cake mix
• 1/2 cup flaked coconut
• 1/2 cup sugar
• 2 1/2 cups baking apples (pared, sliced) OR 10 oz can pie apples (well drained)
• 1 tsp cinnamon
• 1 cup sour cream
• 1-2 eggs
Instructions
• Heat oven to 350 degrees F
• Cut margarine into cake mix (dry) until crumbly
• Mix in coconut
• Pat mixture lightly into a greased 13"x9"x2" pan
• Bake 10 minutes
• Arrange apples on warm crust
• Mix sugar & cinnamon; sprinkle on apples
• Blend sour cream & egg; drizzle over apples
• Bake 25 minutes or until edges are light brown - do not overbake
Apple Pudding - Virginia
Ingredients
• 1/2 cup butter
• 1 cup sugar
• 1 cup sifted flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 cup milk
• 2 cups cooked or canned apple slices
• Cream, custard, or lemon sauce (for serving)
Instructions
• Melt in 2 quart casserole dish
• Mix sugar, flour, baking powder, salt, cinnamon, and milk
• Combine and pour into casserole
• Then take 2 cups cooked or canned apple slices and pile into center of casserole
• Bake 375 degrees F for about 1 hour, until batter covers fruit and crust browns
• Serve with cream, custard, or lemon sauce
Apple Slices (Pineapple Slices)
Ingredients
Crust:
• 3 cups flour
• 1 cup shortening
• 1/2 tsp baking powder
• 3 egg yolks
• 3/4 cup water
• salt
Filling:
• 1 can crushed pineapple
• 2 Tbsp flour
• 3 Tbsp sugar
• Frosting
Instructions
• Make as for pie crust
• Roll out half crust - place on cookie sheet
• Combine pineapple, 2 Tbsp flour, and 3 Tbsp sugar for filling
• Cook filling until thickened
• Add filling [onto rolled out pie crust]
• Roll other [pie crust] half and cover
• Bake as pie, at 375 degrees F
• Spread with thin coating of frosting after baking - while still hot
Blitz Torte - Catherine Kautza
Ingredients
Cake Part:
• 2 Tbsp butter (softened)
• 1/2 cup sugar
• 4 egg yolks
• 6 Tbsp milk
• 1 cup flour (heaping)
• Chopped nuts & coconut (optional)
Meringue:
• 1 1/2 tsp baking powder
• 5 egg whites (beaten)
• 1 1/2 cups sugar
Optional Lemon Sauce Layer:
• juice of 1 lemon
• 1/2 cup sugar
• 1/2 cup water
• 1/2 Tbsp lemon zest
• 1 egg yolk
• 2 Tbsp corn starch
Instructions
• Beat 4 egg whites, 1 1/4 cups sugar, and baking powder to make a meringue
• Mix cake part (butter, 1/2 cup sugar, 4 egg yolks, milk, and flour)
• Put the cake dough in two 8-inch layer pans
• (Optional) Combine lemon juice, zest, 1/2 cup sugar, 1/2 cup water, 1 egg yolk, and 2 Tbsp corn starch; boil until thick
• (Optional) Spread thickened lemon mixture over cake part in both pans
• Spread the meringue over the cake batter or lemon mixture
• Put chopped nuts & coconut into meringue
• Bake 35 minutes in 350 degree F oven
Context: Original recipe card attributed this to Catherine, and a similar recipe was found in one of the St. Boniface cookbooks with adaptations from Marion Bauer. The written recipe here differs slightly from the recipe cards to account for these adaptations, as the lemon layer sounds superb.
Butter Crust Dessert - Mrs. Corning
Ingredients
• 1/2 cup butter (softened)
• 2 Tbsp sugar
• 1 cup flour
• 1 cup whipping cream
• 4 Heath bars
Coffee meringue:
• 2/3 cup brown sugar
• 1/4 cup water
• 1 egg white (unbeaten)
• 1 1/2 tsp vanilla
• 2 tsp instant coffee
• 1 tsp lemon juice
Instructions
• Blend (don't cream) butter and sugar
• Add 1 cup flour; mix until formed
• Save 1/4 of mixture out & press remainder in 13"x9" pan
• Bake 375 degrees F for 10-12 minutes
• Cool
Instructions for coffee meringue recipe on back:
• Beat all ingredients together until soft peaks form
• Beat 1 cup whipping cream; fold into coffee meringue mixture
• Crush 4 heath bars & fold into meringue mixture
• Turn into shell, & sprinkle with remaining crust as topping
• Intent is unclear from here, but likely more baking to crisp the meringue
Cherry Berry Dessert
Ingredients
Part 1:
• 6 egg whites
• 1/2 tsp cream of tartar
• 1 3/4 cup sugar
• 1/4 tsp salt
Part 2:
• 6 oz cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 2 cups whipped cream
• 2 cups miniature marshmallows
Topping:
• 1 can cherry pie filling
• 10 oz frozen strawberries
Instructions
Part 1:
• Beat egg whites until foamy
• Add sugar, etc; beat until stiff & glossy
• Bake in greased pan, 275 degrees F for 1 hour
• Turn off oven & leave it there for 12 hours - overnight
Part 2:
• Beat softened cream cheese, sugar, & vanilla until fluffy
• Fold in marshmallows, whipped cream
• Spread over baked meringue
• Refrigerate 3-4 hours until set
• When set, ready to serve, cut into squares
• Blend cherry pie filling & frozen strawberries
• Pour a little of topping over each square
Chocolate Ice Box Dessert
Ingredients
• 3 eggs, separated
• 1/4 tsp cream of tartar
• 1/2 cup sugar
• 1/2 cup cream (whipped)
• 1 Tbsp unflavored gelatin
• 1/2 cup sugar
• 1/2 tsp salt
• 1 1/3 cups water
• 3 eggs (separated)
• 2 squares unsweetened chocolate
• graham cracker crust
Instructions
• Make a meringue with 3 egg whites (stiffly beaten), 1/4 tsp cream of tartar, 1/2 cup sugar
• Fold in 1/2 cup cream (whipped)
• Stir gelatin, sugar, and salt into 1 1/3 cups water until dissolved
• Cut up 2 squares of unsweetened chocolate
• Beat 3 yolks slightly
• Melt chocolate over medium heat, stirring constantly
• Remove chocolate from heat once melted
• Stir all mixture into 3 egg yolks
• Return to saucepan and cook just until mixture begins to boil
• Remove from fire, place pan in cold water
• Cool until mixture slides from spoon like jelly
• Gently fold in meringue
• Pour into graham cracker crust; refrigerate
• Serve with whipped cream, garnish with shavings of grated chocolate
Chocolate Mint Bars
Ingredients
Part 1:
• 1 cup sugar
• 1 stick butter (softened)
• 4 eggs
• 16 oz can chocolate syrup
• 1 cup flour
• 1/2 tsp baking powder
Part 2:
• 1 stick butter (softened)
• 2 cups powdered sugar
• 2 Tbsp creme de menthe OR 2 Tbsp milk with several drops of peppermint extract and green food coloring
Part 3:
• 1 stick butter (softened)
• 12 oz mint-chocolate chips
Instructions
Part 1:
• Cream butter and sugar
• Mix in eggs, one at a time
• Mix in 16 oz chocolate syrup
• Sift flour and baking powder
• Mix wet and dry ingredients
• Pour into greased pan
• Bake 25 minutes at 350 degrees F
• Cool
Part 2:
• Combine 1 stick butter, powdered sugar, and creme de menthe (or alternative)
• Put on cake; let cool 15 minutes
Part 3:
• Melt butter and chocolate chips in microwave
• Put on top of cake
Coconut Bars - Catherine
Ingredients
Part 1:
• 1 cup flour
• 1/4 cup brown sugar
• 1/3 cup butter (cold)
• 2 eggs, beaten
• 1 cup brown sugar
• 1/4 cup flour
• 1/2 tsp baking powder
• 1 tsp vanilla
Part 2:
• 1 1/3 cup coconut
• 1 cup walnuts
Instructions
Part 1:
• Mix like pie crust (likely with pastry cutter / fork), put in pan, bake for 15 minutes at 350
Part 2:
• Spread mixture over top of baked mixture and bake 20 minutes or 25 in 350 degree F oven
Coconut Crunch Torte
Ingredients
• 1 cup graham cracker crumbs
• 1/2 cups coconut (chopped, moist, shredded)
• 1/2 cup walnuts
• 4 egg whites
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup sugar
• 1 pint ice cream
Instructions
• Combine crumbs, coconut, and nuts
• Beat egg whites with salt and vanilla until foamy
• Gradually add sugar and beat until it forms stiff peaks
• Fold crumb mixture into egg whites
• Spread in well-greased 9" pie plate, or 10"x16"1 1/2" baking dish
• Bake at 350 degrees F for 30 minutes
• Cool
• Serve with scoops of ice cream
• Super good
Cottage Cheese Torte
Ingredients
Part 1:
• 3 cups graham crackers
• 1/4 cup butter
• 1 cup sugar
• 1/2 tsp cinnamon
Part 2:
• 4 eggs
• 1 cup sugar
• 2 lbs any cottage cheese
• 2 cups cream
• pinch salt
• 2 Tbsp flour
• 1/2 lemon (zest & juice)
Instructions
Part 1:
• Combine graham crackers, 1/4 cup butter, 1 cup sugar, and cinnamon
• Reserve 1 cup of graham cracker crust mixture
• Form crust using remaining graham cracker crust mixture
Part 2:
• Beat 4 eggs with 1 cup sugar
• Mix in cottage cheese
• Beat & add cream, salt, flour, lemon zest, and lemon juice
• [implied] Sprinkle remaining graham cracker mixture on top, as a crumble
• Bake at 350 degrees F until done; about one hour
Cranberry Dessert - Geraldine Reynolds
Ingredients
Part 1:
• 1 cup crushed pineapple (drained)
• 1 cup ground cranberries
• 1 cup ground apples
• 1 cup sugar
• 1 package macaron cookies, ground
• 1/4 lb butter (softened)
• 1 1/2 cup powdered sugar
• 2 large eggs
Instructions
• Mix pineapple, cranberries, apples, and 1 cup sugar
• Let cranberry mixture stand for 2 hours
• Line pan with ground macarron cookies, saving some to top the dessert
• Cream butter and powdered sugar
• Beat eggs well into butter/powdered sugar mixture
• Put butter/sugar mixture on top of crust
• Spread the cranberry mixture on top
• Sprinkle with remaining macarron cookie crumbs
• Let stand six hours
• Cover with whipped cream
• Any remaining crumbs may be put over whipped cream
• Refrigerate
Story time with Mary: "Geraldine Reynolds was half of the Reynolds Sugar Bush, with her husband Adin. They used to have the herd of shetland ponies, and supplied all the real maple syrup that went into Aunt Jemima's syrup. They used to have the pancake breakfast once a year; that's where I got bit by a shetland mare that had a young colt. I was probably somewhere between 4 and 6. I begged Dad incessantly to put me over the fence with them; he repeatedly told me no, I would get bit. He couldn't take it any more, put me over the fence, and I immediately got bit so he fished me back out. Mom was not happy with him. Their house was up the little hill to the west and north of Melody Mill. I think they owned that property too. Corner of 51 and 45. They also had some property across 45 where they had a gift shop for a while. They were good friends with Mom and Dad."
Cranberry Whip
Ingredients
• 3 cups cranberries (washed and picked over)
• 1 package orange gelatin dessert
• 3 eggs, separated
• 1/2 cup sugar, separated
• 1/4 tsp salt
Instructions
• Boil cranberries with 1 cup water until skins pop
• Force cooked cranberries through strainer
• Empty orange gelatin into a separate bowl
• Add 3/4 cups boiling water to gelatin and stir until dissolved
• Beat 3 egg yolks until light
• Add 1/4 cup sugar and beat into egg yolks
• Pour hot gelatin mixture slowly over egg yolks, stirring constantly
• Stir in salt and strained cranberries, stirring occasionally to keep mixture smooth until slightly thickened
• Beat 3 egg whites until foamy
• Gradually add 1/4 cup sugar and continue beating until mixture forms soft peaks
• Fold egg white mixture into thickened gelatin mixture
• Pile into sherbert glasses, and chill until firm
• If desired, top with whipped cream
Deer Hunters Dessert - Loretta Reynolds
Ingredients
Layer 1:
• 2 sticks oleomargarine (softened)
• 2 cups flour
• 1 cup chopped nuts
Layer 2:
• 2 packages cream cheese
• 2 cups cool whip
• 1 cup powdered sugar
Layer 3:
• 2 large packages instant pudding
• 3 cups milk
Layer 4:
• Whipped topping
• Nut meats
Instructions
• Combine layer 1 ingredients
• Bake at 350 degrees for 15 minutes
• Let cool
• Combine layer 2 ingredients, and place on top
• Combine layer 3 ingredients, and place on top
• Combine layer 4 ingredients, and place on top
• Chill
I guess you get to choose the flavor of the instant pudding. You could combine the layer 4 ingredients, or sprinkle the nuts on top of the cool whip. I would probably sprinkle so the nuts don't soften as much
Dessert - Irene
Ingredients
• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter (cold)
• 1/2 cup oatmeal
• 1 can cherry pie filling
Instructions
• Cut butter in sugar and flour with a pastry cutter or fork
• Add oatmeal
• Spread in 9"x9" pan [reserving some crumbs]
• Add cherry pie filling
• Put remaining crumbs on top
• Bake 25 minutes or 30 at 375 degrees F
• Serve warm with whipped cream
Dessert - Cathy Johnson
Ingredients
• 24 vanilla wafers
• 2/3 cup sugar
• 24 oz cream cheese
• 3 eggs
• 1 tsp vanilla
• Favorite pie filling
Instructions
• Line 24 cupcake tins with cupcake paper
• Put 1 vanilla wafer in each cupcake paper
• Mix sugar, cream cheese, eggs, and vanilla
• Fill on top of wafer to 3/4 full
• Bake for 20 minutes at 350 degrees F
• Cool
• Top with favorite pie filling
English Toffee Dessert
Ingredients
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 4 Tbsp cocoa
• pinch salt
• 2 eggs, separated
• 1 Tbsp vanilla extract
• 1 cup nuts (cut)
• 12 vanilla wafers (or so)
Instructions
• Cream butter with powedered sugar, cocoa, & pinch of salt
• Add 2 egg yolks; beat until stiff
• Beat whites stiff, then add vanilla & nuts
• Line 8"x12" pan with wax paper
• Spread ground vanilla wafers over pan, reserving some for top
• [implied] Spread butter mixture over wafers
• [implied] Spread egg white mixture on top
• Sprinkle with remaining vanilla wafers
• [implied] Bake for some amount of time
• Serve plain or with whipped cream or ice cream
Frozen Lemon Dessert
Ingredients
• 1/3 cup butter (melted)
• 15 graham crackers (crushed)
• 3 eggs (separated)
• 1/2 cup sugar
• 1 cup cream (whipped)
• salt
• 1 lemon (juice & zest)
Instructions
• Reserve 1/2 cup crumbs for the top
• Mix remaining crumbs & butter
• Cover bottom of freezer tray with crumb mixture
• Beat egg yolks, sugar, & lemon juice
• Put into double boiler and cook until thickened
• Remove from fire and add lemon zest
• Cool lemon mixture
• Heat cream, then add to lemon mixure
• Beat egg whites, then fold into lemon mixture
• Pour into crumb-lined tray
• Top with remaining crumbs
• Freeze at least 5 hours
• Slice
German-Town Torte
Ingredients
• 4 eggs (separated) [could be 9, but unlikely]
• 1 1/2 cups powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 6 oz sweet chocolate, melted
• 1 2/3 cups finely ground almonds
• Chocolate frosting*, powdered sugar, or whipped cream
Chocolate frosting:
• 1 cup sugar
• 3 Tbsp corn starch
• 2 oz chocolate
• 1 cup boiling water
• 3 Tbsp butter
• 1 tsp vanilla
• dash of salt
Instructions
• Lightly beat egg yolks
• Add & blend in sugar, salt, and vanilla
• Add melted chocolate gradually
• Add finely ground almonds
• Fold in stiffly beaten egg whites
• Bake in un-greased tube cake pan on center rack of oven for one hour, or until top springs back when lightly touched; 350 degrees F for 40-50 minutes
• Invert until cool
• Carefully remove from pan
• Frost with chocolate frosting or sprinkle lightly with powdered sugar or whipped cream
Gingerbread
Ingredients
• 1/2 cup butter or shortening (softened)
• 1/2 cup sugar
• 1 cup molasses
• 1 cup hot water
• 1 egg (beaten)
• 2 1/2 cups flour
• 1 1/2 tsp [baking] soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp salt
Instructions
• Cream shortening & sugar
• Add egg
• Measure & sift dry ingredients
• Mix molasses & water
• Add dry ingredients alternately with liquid
• Pour mixture into a 9"x9"x2" pan
• Bake at 350 degrees F for 45 minutes
Hawaiian Fruit Squares
Ingredients
• 3/4 cup flour
• 2 eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1/2 cup dates (chopped or diced)
• 1/2 cup nuts
• 1/2 cup coconut
• 1/2 cup crushed pineapple (drained)
Instructions
• Sift together flour, baking powder, and salt
• Beat 2 eggs until light & fluffy
• Add sugar, beating constistently
• Combine flour mixture with egg mixture
• Add dates, coconut, nuts, & pineapple
• Bake 30-35 minutes at a moderate temperature
Pudding Dessert - Irene Kriha
Ingredients
• 2 cups flour
• 1 cup nuts
• 1/2 lb oleomargarine
• 16 oz cream cheese
• 2 cups powdered sugar
• Container of Cool Whip
• Pie filling of choice
Instructions
• Combine flour, nuts, margarine, cream cheese, and powdered sugar
• Press in 9"x13" pan
• Bake at 375 degrees F for 15 minutes
• Let cool
• Spread cool whip on cooled crust
• Top with pie filling
• Refrigerate
Pumpkin Pie Dessert
Ingredients
• 1 [box] yellow cake mix
• 1/2 cup melted butter
• 1 egg
Filling:
• 3 cups pumpkin pie mix, or 3 cups pumpkin & add spices
• 3/4 cup sugar
• 2 eggs
• 2/3 cup milk
Topping:
• 1 cup reserve cake mix
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 cup butter (cold)
Instructions
• Separate 1 cup of the yellow cake mix from the rest of the box, reeserving it for the topping
• Mix remaining yellow cake mix, 1/2 cup melted butter, and 1 egg
• Place remaining mix into a 9"x13" pan and spread it out
• Combine pumpkin, sugar, 2 eggs, and milk
• Spread filling mixture on top of the cake mixture in the pan
• Combine the reserved cake mix, 1/4 cup sugar, and cinnamon
• Cut in 1/4 cup butter until crumbly
• Put crumble topping over filling
• Bake at 350 degrees F for about 1 hour
Pumpkin Torte - Satelite (publication)
Ingredients
Crust:
• 24 graham crackers (about 3/4 cups)
• 1/2 cup butter
• 1/2 cup sugar
Cream Cheese Layer:
• 8 oz cream cheese
• 2 eggs
• 3/4 cup sugar
Pumpkin Layer:
• 2 cups pumpkin
• 3 more eggs (separated)
• 1/2 cup sugar
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 envelope unflavored gelatin
Instructions
• Combine crushed graham crackers, 1/2 cup butter, and 1/2 cup sugar
• Line 9"x12" pan with crust mixture
• Beat together cream cheese, 2 eggs, and 3/4 cup sugar
• Pour cream cheese mixture over crust
• Bake for 20 minutes at 350 degrees F
• Combine pumpkin, 3 egg yolks, 1/2 cup sugar, milk, salt, and cinnamon
• Cook pumpkin mixture until it thickens, then remove from heat
• Dissolve gelatin packet in 1/4 cup cold water
• Add dissolved gelatin to pumpkin mixture
• Cool well
• Beat 3 egg whites and 1/4 cup sugar until stiff peaks form
• Fold into cooled pumpkin mixture
• Pour pumpkin mixture into crust
• Chill for 6 hours
• Serve with whipped cream
Rasberry-Filled Squares
Ingredients
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup quick oatmeal
• 1/2 cup brown sugar
• 1/2 cup melted butter
• 1/2 cup raspberry topping or jam
Instructions
[All instructions here are guesses. If you have better instructions, please write [email protected]]
• Combine all dry ingredients
• Mix melted butter into dry ingredient mixture
• Divide mixture into two halves
• Spread one half of mixture across bottom of baking pan
• Spread rasberry topping or jam across the top of the crust
• Spread other half of mixture on top of the jam - may work better if you form the top crust on a sheet then turn it on top, and/or freeze the first two layers before adding the third
• Bake at 350 degrees F for 10-12 minutes
Raspberry Refrigerator Dessert
Ingredients
• 2 eggs
• 1 1/2 cups powdered sugar
• 1/2 cup butter (softened)
• graham crackers (whole)
• 2 packages raspberry jello
• 20 oz frozen raspberries
• whipped cream
Instructions
• Beat eggs, powdered sugar, and butter together until creamy
• Line 9"x13" pan with whole graham crackers
• Spread fluffy egg mixture over crackers
• Put another layer of whole graham crackers on top
• Dissolve raspberry Jell-O in 2 cups of hot water
• Once dissolved, add 20 oz frozen rasberries and 1/2 cup cold water to Jell-O
• When Jell-O mixture starts to set, pour over crackers
• Cool and let set fully
• Serve with whipped cream - cream may be whipped several hours ahead and spread over Jell-O
Rhubarb Torte
Ingredients
Crust:
• 1 cup butter
• 2 cups flour
• 4 Tbsp sugar
Topping:
• 5 cups rhubarb (cut fine)
• 6 eggs (separated)
• 2 cups sugar
• 7 Tbsp flour
• 1/4 tsp salt
• 1 cup cream or half & half
• Coconut (optional)
Meringue:
• 3/4 cup sugar
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• vanilla
Instructions
• Mix 2 cups flour and 4 Tbsp sugar, then cut in 1 cup butter until crumbly
• Pat crust mixture into a 9"x13" pan
• Bake crust for 10 minutes at 350 degrees F
• Mix rhubarb, sugar, egg yolks, flour, salt, and cream
• Optionally, add coconut to the rhubarb mixture
• Pour rhubarb mixture over crust
• Bake at 350 degrees F for one hour, or until set when a knife is inserted in center of pan
• Beat the six egg whites you separated earlier, and gradually add 3/4 cup sugar, 1/4 tsp salt, 1/4 tsp cream of tartar, and vanilla; beat until stiff
• Spread meringue over torte
• Bake torte with meringue at 350 degrees F for an additional 5 minutes, until browned lightly
Rice Pudding
Ingredients
• 2 cups water
• 1 cup medium or short grain white rice
• 1 cinnamon stick (broken into pieces)
• 1 can (12 fl oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup raisins
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 large eggs, slightly beaten
• ground cinnamon
Instructions
• Place water, rice, and cinnamon stick pieces in a small saucepan; bring to a boil
• Reduce heat to low; cover
• Cook 12-15 minutes or until liquid is absorbed
• Remove cinnamon pieces
• Stir in milks, raisins, vanilla, and salt; bring to a boil
• Stir a small portion of the rice mixture into eggs
• Add egg mixture to rice mixture; mix well with wire whisk
• Bring to a boil
• Cook, stirring constantly, for 2 minutes
• Serve warm or chilled
• Sprinkle with cinnamon before serving
Vanilla Dessert Batter [Dessert Pancake]
Ingredients
• 3 eggs
• 1/2 tsp salt
• 1 1/2 cups flour
• 2 cups milk
• 1 Tbsp sugar
• 2 tsp vanilla
• 2 Tbsp butter (melted)
Instructions
If using a blender:
• Add all ingredients in blender except butter
• Blend on low for 1 minute
• Scrape sides & blend for 15 seconds while adding melted butter
Without a blender:
• Combine eggs & salt
• Gradually alternate flour and milk, beating them into the egg mixture
• Add sugar & vanilla; beat until smooth
• Beat in melted butter
Both methods, continued:
• Refrigerate for 1 hour before continuing.
• Stir mixture
• Add batter to greased pan, and cook over medium-high heat
• Once batter starts to solidify, pour 2-3 Tbsp of melted butter onto batter. Tilt pan to distribute butter to all sides
• Cook until brown
• Turn and brown for a few seconds on the other side
• (optional) Serve with fruit and/or whipped cream
Yogurt - Genuine Bulgarian
Note: Please consult other guides for jarring/canning yogurt properly. This has not been reviewed for modern food safety best practices. Use this recipe at your own risk.
Ingredients
• 1-2 quarts milk
• 3 Tbsp yogurt starter (can be most recent batch of yogurt, storebought, sour milk, or sour buttermilk)
• (Optional) 1 tsp gelatin
• (Optional) 3 Tbsp powdered milk
Instructions
• Optional: For firmer yogurt, add gelatin and milk powder to each quart of milk before heating
• Heat 1-2 quarts of milk to 180 degrees F, then cool to 118 degrees F
• Mix in starter
• Pour into several containers
• Incubate at 105-115 degrees F until milk has set - generally 2-6 hours. If you let it too long after it clabbers, it gets strong
• Place directly in refrigerator