Posts filed under ‘Easy Level’

Maple Syrup Souffle

Ingredients:

  • 1/2 cup powdered Sugar [about 70 grams]
  • 2 teaspoons Baking Powder [about 10ml]
  • 1 cup Maple Syrup [250ml]
  • 4 Egg Whites

Directions:

Preheat oven to 375 deg F [190 deg C].

Beat the egg whites. Add slowly the sugar and baking powder, turning slowly with a spatula.

Grease a souffle dish with butter.

Bake in preheated oven for 30 minutes.

Let cool for 5 minutes. Serve immediately.

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July 20, 2007 at 12:39 am Leave a comment

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

Directions:

[Pudding]
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.

[Sauce]
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

Fresh Peach Pie

Ingredients:

  • 5 cups sliced fresh Peaches
  • 1 unbaked Pie Shell
  • 1/3 cup Butter – melted
  • 1 cup Sugar
  • 1/3 cup Flour
  • 1 Egg

Directions:

Place peaches in a pie shell.

Combine remaining ingredients and pour over peaches.

Bake at 350 degrees for 1 hour and 10 minutes.

July 19, 2007 at 6:56 pm Leave a comment

Lemon Cream Cheese Pie

Ingredients:

  • 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]

Directions:

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

American Persimmon Pie

Ingredients:

  • 2 cups Permisson Pulp
  • 1 Egg; beaten
  • 1 cup Milk
  • 1/2 cup Sugar
  • 1/8 teaspoon Salt
  • 1 tablespoon Cornstarch
  • 1 9-inch Uncooked Pastry Shell

Directions:

Mix permission pulp, milk and egg.

Mix sugar, salt, constarch, and add to above mixture.

Line a 9-inch piepan with pastry shell and pour in filling.

Bake at 450 deg F for 10 minutes.

Then, reduce temperature to 350 deg F, and bake another 55 minutes.

July 19, 2007 at 6:24 pm Leave a comment

Maple Custard Pie

 Ingredients:

▪ 3 cups Milk
▪ 3 Eggs – separated
▪ 1 cup Maple Syrup
▪ 1 Tablespoon Flour
▪ ¼ teaspoon Salt
▪ 1 teaspoon Vanilla
▪ 10-inch Pie Shell – unbaked

Directions:

Preheat oven at 325 deg F.

Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour and salt.

Continue cooking, stirring constantly, until it begins to thicken slightly. Then, fold in stiffly beaten egg whites and vanilla.

Pour into uncooked 10 inch pie shell and bake in moderate oven, 325 degrees, until firm.

July 16, 2007 at 11:37 pm Leave a comment

Cranberry Pie

Ingredients:

  • 2 cups Cranberries
  • 1 cup Raisins
  • 1 teaspoon Butter
  • 1 cup Sugar
  • 1 teaspoon Cornstarch
  • 1 teaspoon Vanilla

Directions:

Chop cranberries and raisins together.  Add butter, sugar, cornstarch and vanilla.  Cook over low heat for 5 minutes.  Then pour into a pie pan which you have lined with a rich pie crust, top with crust cut into strips and laid lattice like over the pie.

Bake in a 475 degree F oven for 15 minutes, reduce the heat to 375 and bake for 35 minutes longer.

July 10, 2007 at 10:48 pm Leave a comment

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