Browse Items (6 total)
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Peach Cream Pie
1/2 cup of flour
3/4 " of sugar
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
3 cups of peaches sliced
1 Cup heavy Cream
9 inch pie shell
Combine flour, sugar, salt
and nutmeg. add to peaches
and toss lightly turn in
pastry shell. pour cream on
top dont not stir Bake 400
degrees oven for 35 min.
pie still be soft when taken
from oven. Chill before serving
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# Peach Cream Pie
## Ingredients
- 9-inch unbaked pie shell
- 1/2 cup flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 3 cups sliced peaches
- 1 cup heavy cream
## Instructions
1. Combine the flour, sugar, salt, and nutmeg.
2. Add the mixture to the sliced peaches and toss lightly.
3. Turn the peach mixture into the pastry shell.
4. Pour the cream over the top. Do not stir.
5. Bake in a 400°F oven for 35 minutes. The pie will still be soft when taken from the oven.
6. Chill before serving. -
Super Chocolate Mousse
Card 1 Front:
SUPER CHOCOLATE MOUSSE
1 12-oz. pkg. (2 c.) semi-sweet chocolate mor-
sels
1 cup sugar, divided
1/4 c. water
1/4 c. brandy
4 egg yolks, beaten
1 1/2 c. heavy cream
1 measuring tablespoon vanilla extract
6 egg whites
Garnish (Optional) - whipped cream
In lg. heavy saucepan, combine chocl morsels,
1/2 c. sugar, water and brandy. Cook over low
heat until morsels melt and mixture is smooth;
stirring constantly. Bring just to a boil
over low heat; stirring occasionally.
Card 1 Back:
Remove from heat; set aside. In lg. bowl,
gradually beat melted chocolate mixture into bea
ten egg yolks, using a wire whisk. Beat until
smooth. Chill chocolate mixxture over ice
bath for about 10 minutes or until mixture
mounds from spoon; stirring occasionally.
In sm. chilled bowl, beat heavy cream and
vanilla until stiff peaks form; set aside.
In lg. bowl, beat egg whites until soft peaks
form. Gradually add remaining 1/2 c. of sugar,
beating until stiff peaks form. Gr
Gradually fold a small amount of beaten egg
whites into chilled chocolater mixture. Then
fold in remaining egg whites. Fold in whipped
cream. Pour into 8-cup souffle dish.
Chill in refrigerator several hours. Garnish
with rosettes of whipped cream. 15-16 servings.
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# Super Chocolate Mousse
*Makes 15–16 servings*
## Ingredients
- 1 (12-oz.) pkg. (2 cups) semi-sweet chocolate morsels
- 1 cup sugar, divided
- 1/4 cup water
- 1/4 cup brandy
- 4 egg yolks, beaten
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 6 egg whites
- Whipped cream, for garnish (optional)
## Instructions
1. In a large, heavy saucepan, combine chocolate morsels, 1/2 cup sugar, water, and brandy. Cook over low heat until morsels melt and mixture is smooth, stirring constantly. Bring just to a boil over low heat, stirring occasionally.
2. Remove from heat; set aside. In a large bowl, gradually beat melted chocolate mixture into beaten egg yolks using a wire whisk. Beat until smooth.
3. Chill chocolate mixture over an ice bath for about 10 minutes, or until mixture mounds from a spoon, stirring occasionally.
4. In a small chilled bowl, beat heavy cream and vanilla until stiff peaks form; set aside.
5. In a large bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, beating until stiff peaks form.
6. Gradually fold a small amount of beaten egg whites into the chilled chocolate mixture. Then fold in remaining egg whites. Fold in whipped cream.
7. Pour into an 8-cup soufflé dish.
8. Chill in refrigerator several hours. Garnish with rosettes of whipped cream before serving. -
Honey Grahams Special
Here's what's cookin': Honey Grahams Special Serves: 10
Recipe from the kitchen of: Miriam B. Lao
2 cups chocolate pudding
48 Graham crackers
2 tablespoon sugar
1 cup heavy cream, whipped
1 teaspoon vanilla
Use packaged or home
made chocolate pudding
Whip cream, add sugar
and vanilla. Layer
Graham crackers
Back:
and pudding until about
6 layers high. Frost the
top and sides with the
whipped cream. Chill
several hours in the refrigerator
Slice thinly to serve.
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# Honey Grahams Special
*Recipe from the kitchen of Miriam B. Lao*
*Serves 10*
## Ingredients
- 2 cups chocolate pudding (packaged or homemade)
- 48 graham crackers
- 2 Tbsp sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla
## Instructions
1. Use packaged or homemade chocolate pudding.
2. Whip the cream, then add the sugar and vanilla.
3. Layer graham crackers and pudding until about 6 layers high.
4. Frost the top and sides with the whipped cream.
5. Chill several hours in the refrigerator.
6. Slice thinly to serve. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
Back: blank
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# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Orange Cream Filling
Orange
Cream filling
2 egg yolks (a. white
½ cup sugar
juice + rind of
1 orange or lemon
1 cup heavy cream
dipped whipped
Heat + juice rind
+ sugar 1 minute
add yolks and cook
5 minutes.
cool + chill.
add + cup whipped cream
Back: blank
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# Orange Cream Filling
## Ingredients
- 2 egg yolks (and whites)
- 1/2 cup sugar
- Juice and rind of 1 orange or lemon
- 1 cup heavy cream, whipped
## Instructions
1. Heat juice and rind with sugar for 1 minute.
2. Add yolks and cook 5 minutes.
3. Cool and chill.
4. Add 1 cup whipped cream. -
Creme De Menthe Pie
Creme De Menthe Pie
28 lge Marshmallows
1/2 C milk
2 T creme de menthe
18 creme filled choc cookies - crushed
1/3 stick of butter
1/2 pt heavy cream, whipped
Combine marshmallows
& milk in double boiler; cook 'til
Back:
dissolved. Cool; add creme
de menthe. Cool thoroughly.
Combine cookies & butter; mix
well. Press into 8" pie pan.
fold whipped cream into
marshmallow mixture; pour
into pie shell Sprinkle with
add'l crumbs - chill 5 hrs.
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# Creme De Menthe Pie
## Ingredients
- 18 creme filled chocolate cookies, crushed
- 1/3 stick butter
- 28 large marshmallows
- 1/2 cup milk
- 2 Tbsp creme de menthe
- 1/2 pint heavy cream, whipped
## Instructions
1. Combine marshmallows and milk in a double boiler; cook until dissolved.
2. Cool; add creme de menthe. Cool thoroughly.
3. Combine crushed cookies and butter; mix well. Press into an 8" pie pan to form the crust.
4. Fold whipped cream into marshmallow mixture; pour into pie shell.
5. Sprinkle with additional cookie crumbs.
6. Chill 5 hours.