What’s for Dessert?
By Wanda Pentyon
Egg Custard Pie
1 cup sugar
1/3 cup flour
2 tablespoons butter, melted
2 cups milk
1/2 teaspoon nutmeg
1 unbaked pie shell
Preheat oven to 350°F. Mix all ingredients. Pour into pie shell and bake 15 minutes. Reduce oven temperature to 325°F and cook 45–60 minutes.
Grape Salad (or Dessert)
1 (8 oz.) pkg. cream cheese
1 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
2 pounds green seedless grapes, washed and dried
2 pounds red seedless grapes, washed and dried
1 cup dark brown sugar
1 cup pecans, chopped
Mix cream cheese, sour cream, white sugar, and vanilla, and fold into grapes. Chop and toast pecans on stove for 10 minutes and let cool. Mix pecans and brown sugar and spread as a topping over grapes. Chill overnight before serving.
Buttermilk Pound Cake
1-1/2 cups shortening (I use Crisco)
2-1/2 cups sugar
3-1/2 cups flour
1/2 teaspoon baking soda
1 tablespoons hot water
1 cup buttermilk
1 to 2 tablespoons lemon extract
Cream shortening and sugar. Add eggs one at a time, beating well after each, Add flour, mixing well. Mix baking soda into hot water, and add to buttermilk. Add to flour mixture. Add extract and beat well. Bake in greased tube pan at 325°F for 1 hour.
Pina Colada Pudding
3 cups milk
2 envelopes whipped topping mix
2 (1 oz.) pkgs. vanilla instant pudding mix
2 (8 oz.) cans unsweetened crushed pineapple, undrained
1/2 teaspoon coconut extract
1/4 cup flaked coconut, toasted
In a large bowl whisk the milk, whipped topping, and pudding mixes for 2 minutes. Stir in the pineapple and extract.
Spoon mixture into a 9″ x 13″ x 2″ pan and refrigerate for 1-2 hours until chilled. Sprinkle pudding with coconut. Spread cherries across top.
And for breakfast, enjoy:
5 cups washed blackberries
5 cups sugar
Water (to cover berries)
Put berries in pot and cover with water. Bring to boil. Mash berries and strain. Use 3-2/3 cups juice to 1 pack Sure-Jel. Bring to rapid boil; add sugar and bring to another boil. Cool 1 minute, stirring constantly. Pour into jars and seal.
4-1/2 cups prepared fruit (about 1-1/2 quarts blueberries)
2 tablespoons lemon juice
7 cups sugar
1 bottle liquid fruit pectin
Thoroughly crush blueberries. Measure 4-1/2 cups into large saucepan. Add lemon juice to fruit. Mix sugar into fruit. Cook over high heat, bring to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and immediately stir in pectin. Skim off foam with a metal spoon, then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into jars and seal.
Originally published in the May/June 2012 issue of Countryside & Small Stock Journal.