Dessert Recipes
Boiled Custard
1 cup sugar
1 heaping tbsp. Adluh flour
3 eggs
1 can evaporated milk
1 can water
1 tsp. vanilla
Mix sugar and flour. Stir in eggs and beat well. Add milk and water. Stir. Cook in double boiler, stirring constantly. Custard is done when it coats spoon. Do not overcook. Add vanilla. Serve over pound cake or Jell-O.
Cream Puffs
1/2 cup butter
1 cup sifted Adluh all-purpose flour
1 cup boiling water
1/2 tsp. salt
1 cup sifted Adluh all-purpose flour
4 eggs
Melt butter in boiling water. Add flour and salt at one time. Stir. Cook until mixture forms a ball that doesn’t separate. Drop on baking sheet. Bake. Fill with custard or desired filling.
Spice Cookies
1 pkg. Raisins
1 quart pecans, chopped
2 cups sugar
1 stick butter
1 tsp. each (allspice, cloves, cinnamon)
1 tsp. vanilla
1 cup milk
3 eggs
2 cups Adluh flour
Mix all ingredients and drop a half teaspoon at a time. Bake at 375 degrees for 8 minutes.
Lemon Pecan Fruitcake
1 box (pkg.) brown sugar
1 lb. butter
6 egg yolks, beaten
2 cups Adluh plain flour
1 tsp. baking powder
2 2-ounce bottles lemon extract
1 quart pecans (chopped)
1/2 lb. to 1 lb. candied pineapple (chopped)
1/2 lb. to 1 lb. candied cherries (chopped)
2 cups Adluh plain flour
6 egg whites, beaten stiff
Cream sugar and margarine. Add egg yolks and mix. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans and fruit with 2 cups flour and add to creamed mixture. Fold in stiff beaten egg whites. Let stand overnight. Grease, flour, and line tube cake pan. Use brown paper bags to cut lining for cake pan. Grease and flour brown paper as well as pan. Pour mixture into lined pan. Cut brown paper cover for top of cake. Keep covered during baking until last 15 minutes. Bake at 275 degrees for 2 hours.
Plum Cake
2 cups sugar
2 cups Adluh self-rising flour
1 cup soy oil
3 eggs
1 tsp. cinnamon
1 tsp. cloves
2 small jars plum baby food
Grease and flour tube pan. Sift flour 3 times. Add sugar and oil. Mix. Then add eggs, one at a time. Add spices and then baby food. Bake at 325 degrees for 1 hour and 15 minutes. Serve with vanilla ice cream or top with Robertson’s lemon curd.
Spice Fruitcake
(may be frozen)
1 c. Wesson oil
3 cups nuts
1 1/2 cups brown sugar
1/2 c. coconut (optional)
4 eggs
1tsp. Baking powder
2 cups plain Adluh flour
2 tsp. Salt
1 lb. Red candied cherries
2 tsp. Cinnamon
1 1/2 lbs. Green and yellow candied pineapple
2 tsp. Allspice
1/2 c. raisins
1 c. orange juice
3 cups nuts
Mix oil, sugar, and eggs. Mix 1 cup flour with nuts and 1 cup with fruit. Blend egg mixture with spices, juice, and remaining flour. Blend in nuts. Pour batter over fruit. Mix well. Pour into brown paper lined tube pay. Bake 275 degrees for 2 1/2 to 3 hours or 300 degrees for 1 to 1 1/2 hours. Place pan of water on bottom rack directly under fruitcake pan.
Sweet Potato Pie
1 1/2 cup cooked, mashed sweet potatoes
1 egg
1 cup sugar
1/2 tsp. nutmeg
1/2 lb. butter
1/2 tsp. ground cinnamon
1 cup evaporated milk
Combine all ingredients. Beat until light and fluffy. Pour into a 8 inch unbaked pie shell and bake at 350 degrees until knife stuck in the middle comes out clean.
Cream Cheese Brownie Pie
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.),
softened
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie
Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans
Heat oven to 350 degrees F. Prepare pie crust as directed on package. In bowl, combine cream cheese, sugar, vanilla, and 1 egg. Beat until smooth. Set aside. Reserve hot fudge packet for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs. Beat 50 strokes with spoon. Spread _ c. brownie mixture in bottom of crust-line pay. Spoon and spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake 350 degrees for 40 - 50 minutes or until center is puffed and crust is golden brown. Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
Mocha Chocolate Chip Cheesecakes
1 cup chocolate sandwich cookie crumbs
(about 10 cookies with icing)
2 tablespoons melted butter or margarine
1 cup semisweet chocolate mini morsels, divided
2 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 tablespoons Adluh all-purpose flour
1 cup undiluted evaporated milk
Combine cookie crumbs and butter in medium bowl; stir until moistened. Press 2 teaspoons of mixture into each of 18 greased, paper-lined muffin cups. Sprinkle evenly with 1/2 cup morsels. Beat cream cheese, sugar and vanilla in large mixer bowl until smooth. Beat in eggs and floor. Gradually beat in evaporated milk. Pour into muffin cups, filling 3/4 full. Bake in preheated 300 degree F. oven for 25 minutes or until set. Cool on wire racks for 10 minutes; chill for 2 hours or until firm. Microwave remaining morsels in small, heavy-duty plastic bag on HIGH (100 percent) power for 1 minute; knead. Microwave an additional 10 to 20 seconds intervals,; knead until smooth. Snip tiny corner off plastic bag; pipe over tops of cheesecakes. Yields 18 mini cheesecakes.
Muscadine Tart
The rosemary in this recipe blends perfectly with the ingredients and gives the tart complexity and balance.
Sweet pastry:
1 1/2 cups flour
1/4 cup sugar
8 tbs. cold unsalted butter, cut into small pieces
1 egg yolk
2 tbs. milk or cream
Filling:
30 muscadine grapes
1 tbs. instant tapioca powder
2 tbs. lemon juice
1/4 cup sugar
1/2 tsp. Finely chopped fresh rosemary
3 tbs. Raw (turbinado) sugar
In a food processor or standing mixer with the paddle attachment, combine the flour, sugar, and butter until the mixture resembles meal. Stir together the yolk and milk and add to flour mixture. Pulse or beat just until the dough comes together. Do not overwork the pastry. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour or overnight.
Preheat the oven to 400 degrees F. On a well-floured surface, roll out the dough to a 13-inch circle, adding more flour if necessary. Fit the dough into a 9-inch tart pan with removable bottom. Fold over the excess dough and flute the edge.
Place foil or waxed paper in the bottom of the tart pan and weight it with dried beans or pastry weights. Bake for 15 minutes on the bottom rack of the oven. Remove the foil and weights and set the shell aside.
While the pastry is baking, prepare the filling. Cut the grapes in half and carefully remove the seeds with the point of a knife, without separating the pulp from the skin. In a medium bowl, stir together the tapioca, lemon juice, sugar, and rosemary. Add the grapes and stir to combine. Allow the filling to stand for 15 minutes and stir again to dissolve the tapioca.
Remove the grapes from the juices and arrange, cut side down, 1/2 inch apart in concentric circles in the tart shell. Stir the juices again and pour them over the grapes.
Bake the tart for 15 minutes on the bottom rack. Lower the heat to 350 degrees F and bake for an additional 20 minutes.
Muscadine Pudding Tarts
1 15 ounce pkg. refigerated piecrusts
1 1/2 cups sugar
1/2 cup self-rising Adluh flour
2 cups Scuppernong juice (recipe to follow)
1/2 cup butter or margarine
2 teaspoons vanilla extract
sweetened whipped cream
garnish: thin Muscadine slice
Unfold 1 piecrust and roll into 16 inch circle on a lightly floured surface; cut into 4 (5 1/2-inch) circles. Fit each circle into a 4 1/2-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust. Bake at 450 degrees for eight minutes or until lightly browned. Remove tart shells to wire racks to cool.
Cook sugar, flour, and Scuppernong juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about five minutes). Remove from heat; stir in butter and vanilla. Spoon about 1/3 cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top. Garnish, if desired.
Scuppernong Juice:
3 pounds scuppernong or other muscadine grapes, crushed
1 cup water
Bring ingredients to a boil in a large saucepan.
Cover, reduce heat, and simmer 10 minutes. Pour mixture through a
double thickness of damp cheesecloth, discard solids. Yield 3 1/2
cups.
NOTE: To serve as a juice to drink, stir in 1 1/4 cups sugar and
chill.
Muscadine Cobbler
2 pounds muscadine grapes
2 cups sugar, divided
1 teaspoon grated lemon rind
1/4 teaspoon apple pie spice
1/2 cup butter or margarine
1 cup self-rising Adluh flour
1 cup milk
Remove skins from muscadines; reserve skins. Cook pulp and 1 cup sugar in a saucepan over medium heat, stirring occasionally, 5-10 minutes or until seeds loosen. Press mixture through a wire-mesh strainer, discarding seeds. Return pulp mixture to saucepan; stir in reserved skins, lemon rind, and apple pie spice. Bring to a boil; reduce heat and simmer, stirring occassionally, 5 minutes or until tender. Melt butter in an 11x7-inch baking dish in a 350 degree oven. Stir together flour, remaining 1 cup sugar, and milk; pour over melted butter. Pour muscadine mixture over batter. Bake at 350 degrees for 35 minutes or until golden. Serve with ice cream, if desired. Yield 8 servings.
Lemon Chess Pie
1 1/2 cups sugar
4 eggs
1 tbsp. corn meal
1 tbsp. Adluh Flour
1/2 cup melted butter
1/2 cup lemon juice or juice and rind of 1 lemon
Combine sugar, flour and meal. Toss together. Add eggs, lemon juice, butter. Mix well. Pour in unbaked pie shell. Bake 45 minutes @ 350 degrees.
Apple Dapple Cake
from the kitchen of Kay Rike
3 eggs
1 1/2 cups salad oil
2 cups sugar
3 cups all-purpose Adluh flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups finely chopped SC apples
1 1/2 cups chopped pecans
Mix eggs, salad oil and sugar and blend well. Add flour, salt, soda, and cinnamon and mix well. Add vanilla, chopped apples and nuts.
Put into greased 8 or 9-inch tube or bundt pan. Bake at 350 degrees for one hour. While cake is still hot, pour topping (below) over it in the pan.
Topping:
1 cup brown sugar
1/4 cup milk
1 stick margarine (I use real butter)
Combine all ingredients and cook for 2 1/2 minutes. Pour hot topping from pan. Let set until cold; when completely cold, remove cake with topping from pan.