Creamy Vanilla Pudding

Last night I wanted ice cream, but I wanted it warm. This fit the bill. Make sure to really stir well to keep from burning, constantly scrapping the bottom of the pan. Top with whipped cream.


Creamy Vanilla Pudding

Submitted by Erin ~ www.sisterscafe.blogspot.com

Printable Recipe

1/3 c. sugar
2 T. cornstarch
1/8 tsp salt
2 c. milk
2 egg yolks, slightly beaten
2 T. margarine or butter, softened
2 tsp vanilla

Mix sugar, cornstarch and salt in a 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir one minute. Remove from heat; stir in margarine and vanilla. Pour into dessert dishes. Cool slightly and serve warm. Refrigerate leftovers. Makes 4 servings.

Pie Crust

Pie Crust from Prudence Pennywise
My pie crust of choice lately. Makes a two-crust pie.

Perfect Pie Crust
Estimated Cost: $1.25
Notes: Making your own piecrust is inexpensive and delicious!
2 and 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
5 tablespoons cold shortening
5 tablespoons cold butter
6 tablespoons and more ice water
Combine dry ingredients in large bowl. Cut in fats. Drizzle with ice water and shape into ball. Roll out and place in 8 or 9 inch pie dish.
Post Edit: Another wise Prudence from the comment section asked me some very good questions that I should have included, so here goes. I'm glad my readers are so on the ball, since I can be a bit of a ninny. You CAN freeze this pie dough very easily. I prefer to freeze it BEFORE rolling it out and let it thaw in the fridge for a couple of hours. It will freeze magnificentally, which is why you should always make a double batch at least.

Vanilla Ice cream

vanilla ice cream

3 large egg yolks, beaten
1/2 c sugar
1 c milk
1/4 ts salt
2 c cream
1 T vanilla


eggs, sugar, milk sugar, just to boiling over med heat. Pour into cold bowl. Refrigerate a couple hours. stir in whipping cream and vanilla.

Tres Leches Cake

Danielle brought this recipe to one of our playgroup recipe exchanges. This cake is so good that:
a) Drew requested it for his birthday instead of some frosting-sculpted concoction, and
b) I gave out the recipe four times when I brought it to our Memorial Day Barbecue.

Tres Leches Cake

1 package white cake mix
3 eggs
1 1/4 cups water

Combine and mix until well-blended. Pour batter into 9x13 pan and bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely. Using a serrated knife slice off the top of the cake, just the brown part, and eat it while your kids aren't looking.

In medium bowl mix:
1 (12 oz) can evaporated milk
1 cup sour cream
1/2 cup sweetened condensed milk
1 tsp vanilla

Whisk until well-blended. Pour entire mixture slowly over the surface of the cake, letting it absorb for at least five minutes.

Spread over the top with:
8 oz whipped cream or cool whip

Garnish with:
1/4 cups sliced almonds
sliced strawberries
cinnamon

Fresh Peach Pie

For the past eight years I have been lucky enough to share in Bruce and Vivienne's peach harvest, and even with all the baked peach pies, peach smoothies, peach ice cream, and peach cobblers I've made I had never made a fresh peach pie. In fact, I had never even heard of fresh peach pie until last week when two different fresh peach pie recipes were sent my way. I have only made one so far, the one from my Aunt Cheryl, who totally gives Marie Callender a run for her money. It was delicious and I am hooked. I think this will be my peach dessert of choice for a while.

Slice 3 fresh peaches into cooked and cooled pie shell.

Mash two more peaches and add:
1 C. sugar
3 Tbsp. cornstarch
1/2 C. water

Cook 5 minutes until it boils.
Add 1/2 tsp. almond flavoring and 2 Tbsp butter

Pour over sliced peaches and chill.

Serve with whipped cream.

Clafoutis

Tonight I made a Cherry Clafoutis from here.

I think this recipe has a lot of potential. While I love fresh cherries, I've decided I don't love them baked, so next time I will try another fruit.

The clafoutis (pronounced kla-foo-tee) is like a big, thick crepe with fruit baked inside. It's not an overly sweet dessert. While traditionally made with cherries, pits intact, it can be made with just about any fresh fruit: apricots, plums, berries--or so I've read.

3 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup flour
1 cup milk
1/2 tsp. almond extract or vanilla
2 cups cherries, or other fresh fruit

Pre-heat the oven to 400 F. Beat the sugar and the eggs with a mixer (whisk attachment) until they are light yellow. Slowly add the butter while continuing to beat. Add the flour and whisk until smooth. Add vanilla, then slowly pour in the milk while beating to incorporate. The batter should be very smooth and shiny.

Place the fruit in a buttered glass baking dish, (9 or 10 inches in diameter). Pour the batter over the fruit. Bake in the pre-heated oven 30-40 minutes until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before turning out onto a plate and serving. Serve warm or at room temperature. Dust with powdered sugar, or serve with whipped cream or vanilla ice cream if desired.

Leftovers are great for breakfast, because we all love having dessert for breakfast.

Brownies

Recipe from my mom


2 sticks of butter
10 tbsp cocoa (1/2 c. + 2 Tbsp)
2 C sugar

Beat well.

Add:
4 eggs
1 1/2 C flour
dash of salt.

Combine. Batter is very thick. Spread in 9x13 pan. Bake at 350 for 25-30 minutes.

Marie's Butter Sauce

1 C. butter (2 cubes)
1 C. evaporated milk
2 C. sugar
2 T light corn syrup
2 t. vanilla

Mix and bring slowly to a boil. Boil 4 minutes.

Serve over chocolate cake and vanilla ice cream. This recipe make a lot--probably enough for 2 cakes.

Cream Cheese Pound Cake

I can probably count on one hand the number of cakes I have made from scratch. But even still this Cream Cheese Pound Cake is at the top. I didn't try the strawberry coulis yet. We served it as strawberry shortcake instead.