Posts filed under ‘Cream’

Steamed Cranberry Pudding

Ingredients [Pudding]:

  • 1 1/3 cup Flour
  • 1/2 cup Molasses
  • 1/2 cup boiling Water
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 cup Cranberries

Ingredients [Sauce]:

  • 1/2 cup White Sugar
  • 1/2 cup Cream
  • 1/4 cup Butter
  • 1/2 teaspoon Vanilla


Stir soda into molasses and set aside.

Boil cranberries in water for 5 minutes.

Mix all ingredients together and pour into a greased 28-oz juice can. Steam for 1 hour.

Mix all together and boil for a few minutes. Pour over warm slices of pudding.


July 20, 2007 at 12:34 am Leave a comment

Chocolate Mousse


  • 200 grams semi-sweet Chocolate
  • 1/2 cup Water
  • 5 Eggs; seperated
  • 1 teaspoon instant Coffee [if desired]
  • Vanilla flavouring [extract or powder]
  • 2 tablespoons Confectioner’s Sugar


Melt the chocolate in a pan, over low heat, with several tablespoons of water.

Beat the egg yolks and add them to the chocolate together with instant coffee.

Beat the egg whites with the Confectioner’s Sugar until thick. Then beat about 2 minutes more.

Add the beaten egg whites to the melted chocolate mixture and slowly mix it in.

Place in small glass bowl and refrigerate till it gets thick.

July 20, 2007 at 12:28 am Leave a comment

Lemon Cream Cheese Pie


  • 3 oz Lemon Pudding Mix [not instant]
  • 3 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 9-inch baked pie shell
  • Whipped Cream [optional]
  • Ground Cinnamon [optional]


Prepare pie filling, but where package directions call for whole eggs, use only egg yolks, reserving the whites.

Remove from heat and add cream cheese, beating well. Beat egg whites until stiff; gradually add sugar and beat until stiff peaks form. Fold into lemon mixture.

Spoon into baked pie shell and chill until cool.

Put whipped cream and a dash of cinnamon on each serving, if desired.

July 19, 2007 at 6:51 pm Leave a comment

Macadamia Nut Cream Pie


▪ 1 ⅓ cups Milk
▪ ¾ cup Sugar
▪ ½ cup Chopped Macadamia Nuts
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 1 Egg
▪ 5 teaspoons Cornstarch
▪ 2 Egg Whites
▪ 1 9-inch Baking Pie Shell
▪ 1 cup Heavy Whipped Cream


In a saucepan, combine 1 cup of the milk, ¼ cup of the sugar, ¼ cup of the nuts, the salt and the vanilla; scald. Mix the remaining ⅓ cup milk with egg and cornstarch.

Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour.

Beat egg whites until soft peaks form; fold carefully into cooled mixture. Pour into pie shell; chill.

Before serving, top with sweetened whipped cream and remaining ¼ cup nuts.

Makes 8 servings.

July 16, 2007 at 11:31 pm Leave a comment

Lucious Lemon Pie


▪ 1 cup Sugar
▪ 3 Tablespoons Cornstarch
▪ 1 Tablespoon grated Lemon rind
▪ ¼ cup Butter/Margarine
▪ ¼ cup Lemon Juice
▪ 1 cup Milk
▪ 3 Egg Yolks – slightly beaten
▪ 1 cup Sour Cream
▪ 1 9-inch Pastry Shell – baked
▪ Whipped Cream
▪ Grated Lemon Rind (opt.)


Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan.

Cook over medium heat until smooth and thickened, stirring constantly; cover and cool.

Fold sour cream into filling, and pour into pastry shell; chill at least 2 hours before serving.  Top with whipped cream; garnish with grated lemon rind, if desired.

July 16, 2007 at 11:24 pm Leave a comment

Eggnog Pie


  • 1 tablespoon Gelatin
  • 1/4 cups Cold water
  • 1/2 cups Sugar
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt
  • 3/4 cup Milk
  • 4 Eggs, separated
  • 1/4 cup Sugar
  • Bourbon to taste
  • 1 cup Whipping cream
  • 2 Baked pie shells – 8 or 9 inch


Soften gelatin in cold water fro 5 minutes. Combine egg yolks, lightly beaten, 1/4 cup of sugar, nutmeg, salt and milk.

Cook in a double boiler until thick, stirring constantly, after mixture gets hot.

Remove from heat; add softened gelatin and fold in egg whites that have been stiffly beaten with 1/4 cup of sugar. Add bourbon to taste.

Fold into mixture the 1 cup of whipped cream. Pour into 2 pie shells and store in the refrigerator until serving time.

July 10, 2007 at 11:18 pm Leave a comment

No-Bake Cherry Cream Cheese Pie


  • 1 Graham Cracker Pie Shell
  • 8 oz Cream Cheese
  • 1/2 cup Sour Cream
  • 1/3 Granulated Sugar
  • 1/2 teaspoon Vanilla
  • 4 oz Whipped Cream
  • 14 oz Cherry Pie Filling – 1 can


Cream together the cheese and sour cream.  Fold in sugar gradually. Add vanilla and mix well.  Fold in whipped cream.  Pour into pie shell and chill for at least 3 hours.

Pour excess syrup from the can of cherry pie filling.  Leave some, but you certainly don’t need all of it.  The sauce should cover the cream cheese mix, but the cherries shouldn’t be drowning in it. Pour pie filling on top.

Serve cold.

July 10, 2007 at 10:32 pm Leave a comment

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