2. Combine cinnamon with 2 cups granulated sugar in a medium saucepan over med/low heat. When sugar begins to melt, stir often until all sugar has dissolved and solution is light brown. Add water to pan and stir until smooth. Pour about 1/4 cup sugar solution into each of six 6-ounce ramekins. Swirl the sugar around the inside edge of each of the ramekins. Arrange the ramekins in a 9x13-inch baking pan.
3. Heat milk in another medium saucepan over medium heat until it starts to bubble.
4. As milk heats up whisk together eggs, egg yolks, vanilla and remaining 1/2 cup sugar in a large bowl. Mix until sugar has dissolved.
5. When milk starts to bubble remove it from the heat. Carefully pour about 1/4 cup of hot milk into the egg mixture while stirring. This will temper the eggs so they don't cook while add the rest of the hot milk. Slowly add the remaining milk while mixing.
6. Fill the ramekins to the top with the custard mixture. Remove any foam from the top of each ramekin. Add water to the pan so that it goes halfway up the sides of the ramekins. Place a piece of parchment paper over the ramekins and bake for 75 to 90 minutes or until custard is firm and a knife inserted into the middle of the custard comes out clean.
7. Cool flan and cover each one with plastic wrap. Chill thoroughly before serving. To serve, simply cut around the inside edge of the ramekin with a knife, then turn the flan over onto a plate. The golden, caramelized sugar will spill down over the edges of the flan. Forget about the leftover hardened sugar that stays inside the ramekin. Let the dishwasher deal with it.
Lemonade Stand Pie
1 can (6 oz.) frozen lemonade
or pink lemonade concentrate , partially thawed
1 pint (2 cups) vanilla ice cream , softened
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed
1 HONEY MAID Honey Graham Pie Crust (6 oz. or 9 inch)
Beat concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices
and fresh mint leaves, if desired. Store leftover pie in freezer.
Combine whipping cream, sugar, chocolate chips and instant coffee in heavy, medium saucepan.
Remove from heat; beat with whisk until mixture is smooth. Gradually add a small amount of hot liquid into egg yolks, stirring constantly. Return egg mixture to saucepan; blend well. Pour into eight 5-ounce oven proof cups. Place cups in a 13x9x2-inch baking pan on oven rack. Pour hot water into pan to depth of 1 inch. Loosely place piece of foil over pan.
Bake at 350°F. 40 to 45 minutes or until set.
Remove cups from water. Cool. Refrigerate; top with whipped cream. 8 servings.
Separate the egg yolks from whites. Beat the egg yolks slightly. Set whites aside for me`ringue.
In a medium saucepan, combine sugar, flour, nutmeg and salt over a medium heat; gradually stir in milk.
Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
Gradually stir 1 cup of the hot mixture into beaten yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 3 minutes before removing the pan from heat.
Stir butter, cream cheese, extracts, and coconut into the hot mixture. Pour the hot filling into the baked pie crust.
Prepare me`ringue: Beat egg whites, salt & cream of tarter until stiff.Gradually add sugar and beat until it forms stiff peaks. Spread over pie while warm.
Then bake at 350 degrees F until golden brown.
Joy's Peanut Butter Cream Pie
1 1/2 cups graham cracker crumbs
4 tablespoons melted butter
1/4 cup extra-crunchy peanut butter
2 cups milk, divided
1 cup creamy peanut butter
1/4 cup plus 2 tablespoons light corn syrup
1/3 cup sugar
4 Tablespoons cornstarch
1/4 teaspoon salt
3 eggs, separated
2 Tablespoons butter
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3 tablespoons sugar
1/4 cup finely chopped peanuts
1/4 cup sifted powdered sugar
1/4 cup peanut butter
Preheat the over to 350 F.
In a bowl combine the crumbs, butter and 1/4 cup of the extra crunchy peanut butter. Mix thoroughly. Press the mixture into a 9-inch deep dish pie pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely.
In the top of a double boiler, scald 1 cup milk; add peanut butter and corn syrup, stirring well, with hand mixer on low.
Combine 1/3 cup sugar, cornstarch and salt; gradually add remaining 1 cup cold milk, mixing well. Slowly add to scalded milk mixture, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute longer, stirring constantly. Remove from heat.
Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to hot mixture remaining in double boiler, stirring constantly. Cook over medium heat 5 minutes or until it thickens, stirring constantly.
Remove from heat, and then stir in butter and vanilla.
Spoon into baked crust.
Beat the remaining 3 egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until stiff peaks form. Gradually add 3 tablespoons sugar, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge. Bake at 400 degrees until browned. OR. . .
Spread with whipped cream. Sprinkle with chopped peanuts. You can freeze the
unused egg whites.
Mix chopped peanuts, powdered sugar, and peanut butter. Stir with a fork until consistency of corn meal. Sprinkle over meringue. (OR over whipped cream.)
Mix together flour and nuts and press into butter to linebottom and sides of pan.
Bake for 15 minutes in preheated oven. Set aside untilcompletely cold.
1 cup confectionery sugar
1 package (8 oz.) cream cheese softened
1 cup cool whip
Blend together thoroughly.
Spread over cooled crust
Refrigerate for 30 minutes.
1 large package instant pudding (any flavor)
Butterscotch is best.
3 cups cold mild.
Beat together until thick.
Spread over cream cheese layer.
Cover with remaining cool whip (from 13 1/2 ozs. carton)
Carmel Apple Bread Pudding
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup butter or margarine softened
1/2 cup chopped toasted pecans
1 3/4 cups milk
1 cup caramel ice cream topping
1/4 cup butter or margarine
4 cups cubed white sandwich bread or rolls
2 cups peeled, thinly sliced apples
2 eggs, beaten
Additional ice cream topping, apple slices and mint sprigs
Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart baking dish.
Stir together the flour, brown sugar and butter until crumbly; add pecans and stir. Set aside.
In a large saucepan, combine milk, ice cream topping and butter. Cook over medium heat until blended and the butter is melted; remove from heat.
Stir in the bread and apples. Let stand 10 minutes. Stir in the eggs. Pour into a greased
baking dish and bake for 20 minutes.
Remove from oven and sprinkle topping over partially baked pudding. Bake for 20 to 25 minutes or until apples are tender and a knife inserted into the center comes out clean.
Serve warm with additional slightly heated caramel topping, sliced apples and mint sprigs if desired.
Old Fashion Peach Cobbler
Prep Time:30 Minutes
Cook Time:1 Hour 10 Minutes
" I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!"
2 cups all-purpose flour
2 tablespoons and 1-1/4 teaspoons white sugar
3/4 teaspoon salt
3/4 cup and 2 teaspoons shortening
3 tablespoons and 1/2 teaspoon cold water
2-1/2 pounds fresh peaches - peeled, pitted and sliced
3 tablespoons and 1/2 teaspoon lemon juice
1/2 cup and 1 tablespoon and 2 teaspoons orange juice
1/3 cup and 1 tablespoon butter
1-1/2 cups and 2 tablespoons white sugar
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2-1/2 teaspoons cornstarch
2-1/2 teaspoons white sugar
2-1/2 teaspoons butter, melted
1Sift flour, 3 tablespoons sugar and salt into a medium bowl. Work in shortening with pastry blender until mixture is crumbly. In a small bowl, whisk together egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill in refrigerator 30 minutes.
2Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness and place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
3Combine peaches, lemon and orange juice in large saucepan. Add 1/2 cup butter and cook over medium low heat until butter is melted. In a separate bowl, combine 2 cups sugar, nutmeg, cinnamon and cornstarch. Stir into heated peach mixture, then remove from heat.
4Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips.
COUNTRY PINEAPPLE CASSEROLE
½ cup butter, softened
2 cups sugar
2 cans (20 oz each) crushed pineapple, drained
3 tablespoons lemon juice
10 slices day-old white bread, cubed
In a large bowl, cream butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in pineapple and lemon juice. Fold in bread cubes.
Pour into a greased 13 x 9 in. baking dish.
Bake, uncovered, at 325 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Firmly press on bottom, up sides and onto lip of a lightly greased 9-inch pie plate.
Bake to - 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely, about 30 minutes.
Microware chocolate and ½ cup whipping cream in a small microwave-safe bowl at medium (50% power) 1 ½ minutes or until chocolate is almost melted, stirring at 30-second intervals. Whisk until chocolate melts and mixture is smooth. Do not overheat. Spoon chocolate mixture into prepared crust.
Beat cream cheese, next 2 ingredients, and ¼ cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy.
Beat vanilla and remaining 1¼ cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture.
Arrange bananas slices over chocolate mixture in crust. Spread peanut butter mixture over bananas.
Cover and chill 8 hours. Serve pie with desired toppings.
1 (9-inch) Graham cracker crust
2 cups Graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Crust: 2 cups flour
1 cup oleo
1/2 cup brown sugar
1 cup chopped nuts
Mix above ingredients together.
Press into bottom of 9-inch springform baking dish.
Bake at 375 F degrees for 6 to 8 minutes; cool.
2 packages (8-ounce each) Philadelphia Cream Cheese (Room temp.)