Chiffon Pie

 

This recipe requires a pie crust recipe

Ingredients

 4 egg yolks, the whites beaten

1/2 cup sugar

juice of 1 lemon, save rind

1 Tablespoon butter

Directions

 "Cook in double boiler until it thickens. Let cool. Beat whites of eggs with 4 Tablespoons sugar. When yolks are cool add rind of lemon and beaten whites of eggs. Put whole on just bottom of pie crust. Bake in slow oven."

Peanut Butter Soup

This is today's mystery soup. It is an old family recipe, handed down to my mother from her mother, who wrote, "Really very good! If the children like peanut butter, they'd love this!

Ingredients
1 teaspoon minced onion
1 Tablespoon butter
3 tablespoons peanut butter
2 Tablespoons flour
3 cups scalded milk
salt and pepper to taste
Hi-Ho wrote in: Sherry and parsley to garnish

Directions
1. Begin by heating/scalding milk.
2. Cook onion in butter and peanut butter for five minutes.
3. Add flour and stir until smooth.
4. Add milk slowly, and cook for 20 minutes. (it says in double boiler but I omit)
5. Season to taste.
6. Process with immersion blender if desired.
Enjoy!

Chocolate Ice Box Cake

This recipe card is written in my paternal grandmother KK's handwriting. I never remember her baking a cake such as this. By the time I visited, cooking amounted to seasoned oyster crackers and dessert would be my choice of a little Debbie cake. *** This recipe needs to be made in an 8 inch spring form pan 

*** Ingredients 

3 cakes Bakers German Sweet Chocolate

4.5 Tablespoons milk 

4.5 Tablespoons sugar 

6 eggs separated 

1/2 pint heavy or whipping cream 

2 packages lady fingers (16 whole, 32 split) 

 

 Process

1. Arrange split lady fingers up and down the sides of the pan with round side of finger toward the pan.
2. Put remainder in the bottom, breaking up those left to fill spaces.
3. Melt chocolate in a double boiler.
4. Add beaten egg yolks to chocolate.
5. Add milk and sugar and stir constantly until smooth and thick (about 5 minutes)
6. Fold in stiffly beaten egg whites and pour into mold.
7. Refrigerate for 24 hours.
8. When ready to serve, whip the cream and will in the cake with it.
9. Release spring form ring, and leave cake on bottom part, placing it on a plate to serve.

Queen's Toast

While this recipe is not about the Queen toasting diplomats I could not resist the opportunity to use that as the picture for this recipe. This recipe is a lunch or breakfast version of my favorite Welsh Rarebit. Yum! Enjoy with your most local honey please! Proportions are dependent on numbers of people. Serve one slice of bread per person. This recipe calls for you to remove the crusts from the bread. I would like to suggest that you take those crusts and put them outside for the birds to eat. I do that all the time with my bread heels that the kids don't like. In summer months, the squirrels will eat them too.

Ingredients
slices of bread
butter
Almonds, chopped
honey


Process

1. Remove the crusts from the bread.
2. Melt butter in large saucepan.
3. Saute bread in butter until toasted and remove from pan.
   
4. In double boiler, melt butter.
   
5. Add almonds and honey to heat.
   
6. Pour over toast slices and serve.
   
   

Rice Pudding

Another recipe from Baba, my great grandmother!

Ingredients
4 Tablespoons rice
1 quart milk plus one pint
1 cup sugar

Process

1. Cook ingredients in a double boiler for four hours.
   
2. Put in casserole dish with one pint milk poured on top.
   
3. Brown under the broiler.
   
4. Serve cold with cream.
   

Chicken Custard

Another wonderful creation compliments of Baba. I find this recipe to be quite the filling and cheap dinner for two! It may be perfect for our current ailing economy, but it is troublesome on the cholesterol levels!

Ingredients (serves 2)

1 cup very strong chicken broth

1 cup light cream

3 egg yolks, well beaten

Process

1. Scald together the broth and cream.


2. Pour over egg yolks .
3. Cook in double boiler stirring constantly until slightly thickened.


4. Season to taste.


5. Put in cups and serve ice cold.

Maine Indian Pudding

A perfect traditional New England recipe just in time for Thanksgiving!

Ingredients
1/4 cup yellow corn meal
1/4 cup Pearl Tapioca
4 cups milk
1.5 teaspoon salt
2 Tablespoons butter
1/3 cup sugar mixed with
1/3 cup molasses
1 teaspoon cinnamon
1 egg slightly beaten

Process

1. Butter an 8 inch baking dish.
2. Preheat oven to 325 degrees.
   
3. Soak Tapioca in water for 1 hour. Drain.
   
4. Scald 3 cups milk over boiling water in a double boiler.
5. Stir in corn meal gradually.
   
6. Add salt and Tapioca.
7. Cover and cook for ten minutes
8. Add the butter, sugar, molasses, and cinnamon and stir to mix until butter is melted and blended.
   
9. Stir in the egg.
10. Turn into baking dish and pour remaining milk over the top -do NOT stir in.
    
11. Bake in oven for 1.5 hours or until fairly firm in the center. Stir 2 or 3 times during the first hour of baking.
    
12. Serve with plain or whipped cream.
    

Chocolate Whipped Cream

Ingredients:
3/4 cup sugar
3 Tablespoons cocoa
Whipped Cream

Process:

• In double boiler combine 3/4 cup sugar and 3 Tablespoons cocoa.
• Set mixture to cool a bit.
  
• Add the whipped cream
• Freeze in a mold.
  

Chocolate Ice Box Cake

This recipe is credited to Baba again. What I would like to know is how, with all these wonderful dessert recipes, did Mom never bake?I like how this specifically calls for Hershey's.

Chocolate Ice Box Cake

Ingredients:
30 lady fingers
4 eggs separated
3 Tablespoons water
1/2 pint whipped cream
1/2 lb. Hershey's
3 Tablespoons sugar

Process:

• Line sides and bottom of mold with Lady Fingers
• Melt chocolate in double boiler.
• Add sugar and water
  
• Add well beaten yolks of the eggs.
• Cook slowly until thick and smooth. stirring constantly.
  
• When cool, add beaten whites.
• Put in mold alternating filling with lady fingers.
• End with lady fingers on top
• Place in ice box for 12 hours or more
• Serve with whipped cream. Good for a party!
  

Rice Spoon Bread

This recipe is accredited to my maternal great grandmother Baba. I guess writing maternal is redundant, since the bulk of these recipes were passed on to me by my mother. In fact, if rumor is correct, my father's mother wasn't much of a cook, so I am guessing the name KK will never be mentioned although I do have a memory of her, in our Bush Avenue house, making hard sauce, probably to accompany mince meat pie for one of our winter celebrations. I hope that recipe shows up sometime. Well, without further ado.

Rice Spoon Bread (Baba)
Ingredients:
1 cup water
3 tablespoons white corn meal
1 tablespoon flour
1 teaspoon salt
1 teaspoon sugar
1 cup cooked and drained rice
1 tablespoon butter
2 eggs separated
1 cup milk

Process:

• Preheat oven to 350
• Pour one cup water over 3 Tablespoons white corn meal and mix until smooth.
  
• Add 1 tablespoon flour, I teaspoon salt, and 1 teaspoon sugar.
  
• Cook in double boiler until thick, stirring constantly.
• Stir in one cup drained cooked rice and 1 tablespoon butter.
  
• Add beaten yolks of 1 eggs and one cup milk.
• Fold in two stiffly beaten egg whites
• Pour into greased baking dish
• Place in pan containing an inch of hot water and back in moderate oven at 35 minutes

* Note: this method of cooking in a hot water container is called a hot water bath and is used to prevent scorching.

*For more information on double boilers, please see first double boiler recipe.

Orange Marmalade Souffle

My father in law loved marmalade. I wish I had made this for him while he was still alive. I know my father likes marmalade too so maybe on my next visit I will choose this for his dessert. Oh wait... I can't I took his double boiler. Ho hum YUM!

Orange Marmalade Souffle
(steamed)
Ingredients and materials:
6 egg whites
1/2 cup orange marmalade, finely chopped (plus more for garnish)
1.5 quart double boiler with lid, buttered and sprinkled with sugar

Process:

* Beat egg whites
* Fold in marmalade and turn into double boiler.
* Cover and cook over not too rapidly boiling water 1 hour.
* DO NOT LIFT COVER - IT MAY GO UP WITH THE SOUFFLE!
* Turn out on a serving platter
* Serve with marmalade sauce (chopped marmalade heated with a little water)

Peanut Butter Soup

As I said, soup was and still is a huge tradition in my family. This recipe goes back at least 4 generations. The problem I have is that in this generation, my eldest child hates soup. At the very mention of soup he cringes and screws up his face as if it were some despised potion used to turn him into a spider. The best part is, he loves this soup! Imagine that! But then again, my grandmother wrote in the composition book, "Really very good. If the children like Peanut Butter, they'd love this!"

Enjoy - with love from all the women in my lineage!

Peanut Butter Soup
Ingredients:
1 teaspoon minced onion
1 Tablespoon butter
3 Tablespoons peanut butter
2 Tablespoons flour
3 Cups scalded milk
salt and pepper
and in my mothers own handwriting is written, Sherry and parsley or coriander to garnish. The only problem is she didn't write the Sherry into the directions. But my guess is you cook the onion in it with the butter.

Process:

• In a soup/stock pot, cook onion in butter.
  
• Add peanut butter and cook 5 minutes.
  
• Add flour and stir until smooth
• Add milk slowly, cook 20 minutes in a double boiler.
  
• Season to taste
• Ladle into bowls and garnish with parsley or coriander.
  

Now some of you might wonder about scalded milk. Others may wonder about a double boiler (which I finally have now that Dad sold the house and dismantled Mom's immaculate kitchen).
Let me start with the scalded milk. Never fear - Google is here and I got me some Wikipedia!
http://en.wikipedia.org/wiki/Scalded_milk

And now onto what to do if you do not have a double boiler. The simplest remedy is to ignore that part of the directions - just continue cooking it in what ever stock or soup pot you were using to being with. But if you are "epicurious" like we are, you would want to know why it calls for a double boiler and how to make do when you lack such a kitchen tool.

This is what a double boiler looks like:



For info about what a double boiler is:
http://www.wisegeek.com/what-is-a-double-boiler.htm
And let me quote from that site about how to improvise:

"If a recipe calls for a double boiler, there is rarely an alternative method. Cooks without an official double boiler can improvise one with two sauce pans or a large pot of boiling water and a Pyrex bowl. Most double boiler models have a single lid, but many sauce recipes require constant stirring. If a cook is using an improvised double boiler, he or she needs to be careful around the steam. The two elements should be kept separated -- if the inner pan touches the bottom of the outer pan, the result could be a counterproductive direct heat."

I can not stress the importance of caution. Please, when improvising, be careful of steam and or imbalance. My makeshift double boiler was not a perfect fit once and things cascaded on me. Be careful please!!!

Enjoy with love from my Mothers mother!