Scald (bring to simmer) 3 cups milk

Step 2

Beat together until fluffy:

• 3 eggs
• 1/3 cup sugar
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla

Step 3

Gradually pour scalded milk into egg mixture, stirring constantly. Pour into unbaked pie shell and bake at 350° 30 to 40 minutes, or until center is just “set”. Good.

Mix in bowl, and add enough flour to make a dough stiff enough to handle. Turn onto floured board and roll thin. Cut into 4 inch squares. Fill with any kind of dried fruit, which has been cooked, sweetened and flavored to suit your taste. Dot with butter. Fold over to make triangle. Seal edges well, and crimp or flute so juice will not ooze out. Prick with fork to let steam escape. Carefully place into HOT oil, brown one side, then turn and brown other. Drain well, and serve hot.

These are delicious — my favorite is peach with butter on it.

Mix flour, salt, and sugar. Add slightly beaten eggs and milk gradually, beating to mix smoothly. Cook over low heat for 10 to 15 minutes, stirring constantly. Watch closely — will scorch easily.

Cool, add cream and vanilla. Strain and freeze. This is for those who do not want the eggs cooked. Can substitute Eagle Brand or half and half for part of the milk to make richer.


]]> http://lemonscookbook.wordpress.com/2010/12/30/cooked-ice-cream/feed/ 0 rachelfracassa http://lemonscookbook.wordpress.com/2010/12/30/cracker-jacks/ http://lemonscookbook.wordpress.com/2010/12/30/cracker-jacks/#comments Thu, 30 Dec 2010 17:22:34 +0000 rachelfracassa http://lemonscookbook.wordpress.com/?p=159 ]]>
• 4 quarts popped corn
• ¼ cup light corn syrup
• 1 cup brown sugar
• ½ cup butter or margarine
• ½ teaspoon salt
• ½ teaspoon soda

Mix brown sugar, butter, syrup and salt. Cook and stir over medium heat until it gets bubbles around the edge. Remove from heat. Stir in soda until mixture is foamy, then pour over popcorn. Place on cookie sheet and bake 1 hour at 200° oven, stirring every 15 minutes. Bake on top rack of oven so they won’t scorch. Add peanuts if you want.

This will store in a tightly covered container and stay crisp for days. You can also use this for pop corn balls — just form before baking. To make these with molasses, use pure unsulphered and use following recipe:

• ¼ cup sorghum molasses
• ¼ cup water
• ¼ cup sugar (may omit)
• ¼ teaspoon salt
• 2 Tablespoons butter
• ½ teaspoon soda

Boil first 5 ingredients together until it spins a thread or forms hard ball in water. Add soda, and pour over popped corn. Wayne liked this better, but he is a sorghum man, so here again listen to your family. The balls are good with this — taste like Grandma Lemons used to make for you.

I found this recipe of Grandma Lemons so will include it, too.

• ½ cup sorghum
• ½ cup sugar
• ¼ cup water

Boil till spins thread, pour over popcorn, and bake in 250° to dry out.

Mix 2 packages yeast and ½ teaspoon honey in ½ cup lukewarm water. Let stand for 5 minutes.

Pour 1 ½ cups scalded milk over the following in a mixer bowl:

• ½ cup butter
• ½ cup honey
• 1 teaspoon salt

Cool until lukewarm. Add yeast, 2 eggs, 2 cups whole wheat flour, and 2 cups bread [flour] (or regular). Beat 4 minutes at medium speed.

Stir in: 2cups w. wheat and 1 ½ to 2 cups reg. flour to make a fairly firm dough. Knead 8-10 minutes until smooth and elastic. Let rise till doubled. Punch down and let rest 10-15 minutes. Makes 3 loaves.

Bake 30-35 minutes at 350°, or in my over 375° is better.

I take a lot of liberty with my bread — I sometimes ever toss in a little cracked wheat or rye flour. For rye, top with caraway seeds — but not if Sherry is here.

Mix together in large bowl.

Place ¾ cup water, ¾ cup milk and 1/3 cup butter in sauce-pan and heat until very warm. Mix gradually into the flour mixture and beat 2 minutes, then add 3 ½ cups flour, or enough to make a soft dough. Knead.

Put in greased bowl, cover and let rise till double. Divide and shape into loaves or rolls, let rise and bake at 400° 35 minutes, until done.

Sue made these for Naomi’s birth-day dinner one year, and they were real good — sweeter and richer than mine.

Prepare sourdough batter night before.

Sift together dry ingredients. Beat milk and eggs together. Mix the above ingredients together and let rest for about 10 minutes.

Melt butter and gently mix into the pancake batter. Fry on lightly oiled griddle over medium heat.

For Waffles

Prepare as for pancakes except:

Separate eggs. Beat yolks with milk and butter and add to dry mixture with sourdough batter. Let rest and then fold in the stiffly beaten egg whites. Bake in hot waffle iron till they stop steaming.

Boil 2 medium size potatoes with jackets on until they fall apart. Remove skins and mash potatoes and water to make 2 cups puree. Cool. Put 2 Tablespoons sugar and 2 cups flour with potato water. Beat until it makes smooth, creamy batter. Cover and put in a warm place to start fermentation. Let ferment at least a week — the longer the better. It will get bubbly and sour, and apparently, will keep for years.

Your Sourdough Batter

Sourdough batter is a basic ingredient in all sourdough recipes. It must be made about 8-12 hours before use. To make the batter, remove your sourdough starter from your refrigerator and allow to reach room temperature. Measure out 1 ½ cups starters into a warm 2 quart bowl. Return remaining starter to refrigerator.

Add 1 ½ cups of flour and approximately one cup of warm water and mix well. Since all flours are different, add only sufficient water to make a batter the consistency of a light pancake batter.

Cover the bowl lightly to prevent drying and let the sourdough batter proof for 8-12 hours at 85-90 degrees. When the batter is properly proofed, its surface will appear bubbly, and it will exhibit a strong, pungent, sour odor.

After proofing, measure out the amount called for in the recipe and return the remaining batter to the starter pot. Stir and refrigerate.

I have made the biscuits, French bread, and pancakes. We like the French bread best — I use sesame seeds on top. It is different. I always start “proofing” the night before I plan to bake.

In large bowl, mix together the sugar, salt, and about 5 cups of flour. Dissolve yeast in warm water. Add sourdough batter and yeast and mix well. Allow the dough to rest about 20 min.

Turn onto a floured board and begin to knead, adding about 1 more cup flour, or until the dough no longer clings to the board. Knead until smooth and elastic. Put dough into an oiled bowl, turning to coat all sides. Cover and let rise until double in bulk (about 1 ½ hours).

Turn onto a floured board, divide into two pieces, knead each piece slightly, and shape into 2 loaves. Place in oiled pans. Cover and let rise. Brush tops with water and sesame seeds. Bake at 350° for 40 minutes, brushing again with water half-way through.

Combine dry ingredients in mixing bowl. Cut butter into dry ingredients until mixture resembles cornmeal. Stir in the milk and sourdough batter and mix well, forming a ball. Knead gently on floured surface about 30 seconds. Roll dough about ½ inch thick.

Cut into circles with a cutter. Place apart on an ungreased baking sheet. Cover lightly and let rest for 30 min. Brush tops lightly with some melted butter and bake at 400° for 15 minutes or until biscuits have puffed and are golden brown.