16 ounces heavy whipping cream1 teaspoon* sugar½ teaspoon vanilla In a well-chilled bowl or in a bowl over Hise, whip together all ingredients with a whisk or hand mixer. Continue until soft peaks form. *If you like a sweeter whipped cream, add up to ¼ cup sugar.
Pecan Pie (The Frugal Gourmet)
½ stick butter1 cup light brown sugar3 eggs1/8 teaspoon salt1 cup light corn syrup1 tablespoon flour½ teaspoon vanilla½ teaspoon cinnamon1 cup pecansunbaked pie shell Cream together the butter and brown sugar. Beat the eggs together with the salt, and add to the butter and sugar. Add 1 cup light corn syrup, the flour, vanilla, and… Continue reading Pecan Pie (The Frugal Gourmet)
Colonial Pound Cake (The Frugal Gourmet)
It’s a pound here and a pound there, and pretty soon we’re talking about some serious cake! 2 sticks butter, softened1 1/3 cups sugar5 eggs¼ teaspoon mace2 cups flour, sifted Preheat oven to 325°. Grease a 9" x 5" x 2 “ loaf pan. Cream together butter and sugar using electric mixer. Beat in eggs,… Continue reading Colonial Pound Cake (The Frugal Gourmet)
Batey’s Cinnamon Bars
I once read on a can of shortening that you could use it to replace the same amount of butter, just as long as you add 1 tablespoon water for every stick of butter. So, one day, being out of butter, I tried that Crisco solution. THEY WERE HORRIBLE. I don’t know what food that… Continue reading Batey’s Cinnamon Bars
Chocolate Raspberry Cheesecake
2 3-ounce packages cream cheese, softened1 14-ounce can sweetened condensed milk1 egg3 tablespoons lemon juice1 teaspoon vanilla1 cup fresh or frozen raspberries1 6-ounce ready-made graham cracker pie crust2 ounces semi sweet chocolate morsels¼ cup whipping cream 1. Heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk until… Continue reading Chocolate Raspberry Cheesecake
Muffins
Just plain muffins, made of wheat. No bran, no raisins, no corn meal. They have no pretensions to being health-food. Serve them hot with your meal, and put butter on them. They are delicious. 2 cups sifted flour1 tablespoon baking powder½ teaspoon salt2 tablespoons sugar1 egg, lightly beaten1 cup milk2 tablespoons melted Crisco Preheat oven… Continue reading Muffins
Cumin Cornbread
¾ cup all-purpose flour1 cup yellow cornmeal2 teaspoons cumin seed1 tablespoon sugar1 ½ teaspoons baking powder½ teaspoon salt1 cup milk1 large egg, beaten1 tablespoon unsalted butter, melted and cooled to room temperature Preheat oven to 425°. Mix dry ingredients in bowl; add milk, egg, butter, and stir until just combined. Put in a greased 8-inch… Continue reading Cumin Cornbread
Wayfarers’ Bread (Helen Nearing)
These nice little breads are wonderfully sweet. The only difficult part would be to grind the sprouted berries. Sprouted wheat berries are heavy and quite sticky when ground. A high-powered electric blender such as a Vita-mix or a hand-cranked countertop grinder (pictured here) will work best. 1 cup wheat berrieswatersesame seed or sunflower seed Soak… Continue reading Wayfarers’ Bread (Helen Nearing)
Irish Brown Soda Bread
Notice how, that with soda bread, kneading the dough takes almost no time at all? The fact is, you don’t want to develop too much gluten, which would make the end result tough rather than tender. That’s because each loaf of Irish soda bread is nothing more than a giant buttermilk biscuit! 1 ¼ cups… Continue reading Irish Brown Soda Bread
Baking Powder Biscuits
My mother-in-law’s recipe. Step away from the box of quick-biscuit-mix and keep your hands on the floured board where I can see them. Have no fear – you can do this! 2 cups flour1 tablespoon baking powder1 teaspoon salt3 tablespoons shortening2/3 cup milk Mix and sift dry ingredients. Cut in the shortening; add milk gradually.… Continue reading Baking Powder Biscuits
Recipes out of the Blond Box 