Tag: dessert

Grandma’s Apple Pie

Grandma's Apple Pie
 
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Nutrition Information
  • Serves: 8
  • Serving size: 138g
  • Calories: 163
  • Fat: 3g
  • Saturated fat: 1.8g
  • Trans fat: 0
  • Carbohydrates: 36g
  • Sugar: 31g
  • Sodium: 41mg
  • Protein: 0.2g
  • Cholesterol: 8mg
Recipe type: Dessert
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Ingredients
  • 5-7 Tart Apples
  • ¾ cup Sugar
  • 2 Tbsp. Flour
  • dash of Salt
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • 2 Tbsp. Butter
Instructions
  1. Grandma mixes all the dry ingredients together, then tosses apples in it.
  2. Bake in hot oven 400 degrees for 10 minutes.
  3. Reduce heat to 350 and bake for 50 minutes.
  4. *Apparently she did not feel like sharing her pie crust recipe, but Dona has had good luck with Betty Crocker.

Pumpkin Ricotta Squares

Pumpkin Ricotta Squares from the Hartford Courant
 
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Recipe type: Dessert
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The shortbread crust requires no rolling or fluting. Ricotta gives the not-too-sweet filling a bit of body. As a finishing touch, add a topknot of sweetened whipped cream to each bar before serving.
Ingredients
Shortbread Crust:
  • ⅓ cup packed light brown sugar
  • 1-1/4 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup butter, softened slightly and cut into chunks
Filling:
  • 2 eggs
  • 1 (15-ounce) can pumpkin
  • 8 ounces whole milk ricotta
  • ½ cup packed light brown sugar
  • ½ teaspoon salt
  • 1 (5-1/3-ounce) can evaporated milk
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • 2 tablespoons granulated sugar mixed with ¼ teaspoon cinnamon
Instructions
To make crust:
  1. Combine sugar, flour, salt and baking powder in a mixing bowl, and stir until well mixed. Add butter and, with a fork or pastry blender, incorporate butter into the flour mixture until the mixture is crumbly. Pat into a 9-inch square baking pan. Bake in a 375-degree oven for 15 minutes. Remove pan from oven and set aside while preparing filling.
To make filling:
  1. Combine eggs, pumpkin, ricotta, brown sugar, salt, evaporated milk, cinnamon, ginger and nutmeg in a large mixing bowl. Whisk until ingredients are well blended and mixture is smooth. Pour over the shortbread crust. Sprinkle sugar-cinnamon mixture over top of filling.
  2. Bake at 375 degrees for 45 minutes. Remove from oven and cool thoroughly before cutting into bars or squares.
  3. Linda Giuca is a writer and co-owner of Alforno Trattoria in Old Saybrook. Contact her at Linda@lindagiuca.com. Christopher Prosperi is chef/owner of Metro Bis restaurant in Simsbury. Contact him at ChristopherProsperi@yahoo.com

Kelly’s Tofu Gluten Free Ricotta Pie

Kelly’s Tofu Gluten Free Ricotta Pie
 
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Recipe type: Dessert
Cuisine: Italian
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(open to suggestions) *Recipe requires 1 cup cooked rice. Leftover from the night before is best.
Ingredients
Crust:
  • 2 c. GF flour
  • ⅓ c. sugar
  • ½ c. Crisco
  • 4 tsp. baking powder
  • ½ tsp. xanthum gum
  • 1 egg white
  • ½ tsp. orange extract
  • ¼ c. rice milk
Filling:
  • 1 lb. silken tofu
  • ½ lb. soft tofu, cut into small chunks
  • ¼ tsp. orange extract
  • 3 eggs or 6 egg whites
  • ¾ c. sugar
  • ½ tsp. vanilla
Instructions
For crust:
  1. Blend flour, sugar, crisco, Xanthum gum, & baking powder w/ pastry blender.
  2. Mix wet ingredients in separate bowl. Add to other ingredients.
  3. Smoosh into a 10-inch pie pan. In my opinion, this makes too much (too thick) crust and I wouldn’t use all of it.
For filling:
  1. Mix together the above ingredients. Add ½ - ¾ cups cooked rice.
  2. Mix ¼ c. chocolate chips and/or chopped maraschino cherries.
  3. Pour into shell and sprinkle w/ cinnamon & sugar.
  4. [Bake @ 350 for 40 min in metal pan,
  5. or 325 for 60-65 min in pyrex]
  6. *This time is for the original pie. I would say bake in a pyrex at 350 for 60 minutes.
  7. **Watch for burning crust. Pies thicken upon standing

Nana’s Ricotta Pie

Nana’s Ricotta Pie
 
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Recipe type: Dessert
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Makes (2) 10-inch deep pies
Ingredients
crust:
  • 4 c. flour
  • ¾ c. sugar
  • 1 c. Crisco
  • 4 tsp. baking powder
  • 1 egg
  • 1 tsp. orange extract
  • ½ c. milk
Filling:
  • 3 lbs. ricotta
  • ½ tsp. orange extract
  • 6 eggs
  • 1 ½ c. sugar
  • 1 tsp. vanilla
  • 1-1 ½ c. cooked rice
  • 3 Tbsp. diced maricino cherries
  • 3 Tbsp. chocolate bits (mom adds extra)
Instructions
For crust:
  1. Blend flour, sugar, shortening, and baking powder w/ pastry blender.
  2. In small bowl, mix 1 egg, 1 tsp. orange extract, ½ c. milk. Add to above.
For filling:
  1. In a large bowl, mix ricotta, orange extract, eggs, sugar, and vanilla.
  2. Add 1-1½ cups cooked rice per your preference.
  3. Yummy extras:
  4. Grandma adds chopped up Marrichino cherries and Dona adds chocolate chips. Lots.
  5. Mix well, pour into shells, sprinkle w/ cinnamon & sugar
  6. bake @ 350 for 40 min in metal pan,
  7. or 325 for 60-65 min in pyrex
  8. *watch for burning crust; pies thicken upon standing

Nana’s Never Fail Chocolate Cake

Nana’s Never Fail Chocolate Cake
 
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Recipe type: Dessert
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Ingredients
  • 1 Egg
  • ½ cup Cocoa
  • ½ cup Crisco
  • 1 ½ cups Flour
  • 1 tsp. Vanilla
  • 1 tsp. Baking Soda
  • ¼ tsp. Salt
  • 1 cup Sugar
  • ½ cup strong Instant Coffee
  • ½ cup Sour milk or Buttermilk
Instructions
  1. Put all in bowl in order given.
  2. Mix only after last item is added.
  3. Bake in 300 oven one hour.
  4. inch tube pan or 8x8x2 inch pan.
  5. In making cup cakes - 300 oven for 25 or 30 minutes.

Nana’s Grape-Nut Pudding

Nana's Grape-Nut Pudding
 
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Recipe type: Dessert
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This is my favorite thing ever!!! Mom always makes a double batch and this is the amount I remember Nana bringing to Grandma's at various times.
Ingredients
  • ½ cup grape nuts
  • hot water
  • 3 eggs
  • ½ cup sugar
  • 1 tsp. vanilla
  • pinch of salt
  • 2 cups milk
Instructions
  1. Measure ½ cup grape nuts into measuring cup.
  2. Add enough hot water to make 1 cup.
  3. Beat 3 eggs in deep bowl.
  4. Add ½ cup sugar, 1 tsp. vanilla, pinch of salt and beat well.
  5. Add 2 cups milk and beat again.
  6. Add grape nuts .
  7. Butter casserole dish and pour mixture set in pan of water. Bake at 350 for 1 hour and 10 min. or until knife comes out clean.
  8. *I made this with soymilk one time and it took forever to set. I think I cooked it for an extra half hour or so and it was still jiggly when I took it out, but firmed up as it cooled.
  9. **DonaMom made this before with the lactose free milk and it tasted great. I don't think she had to adjust the recipe at all.

Grandma Joyce’s After School Apple Cake

After School Apple Cake
 
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Recipe type: Dessert
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Ingredients
  • 6 apples
  • 2 tsp. cinnamon
  • ¾ c. vegetable oil
  • 4 eggs
  • 1 ¼ c. sugar
  • 1 Tbsp. baking powder
  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
Instructions
  1. Preheat the oven to 350. Grease and flour a 13x9x2 inch baking pan.
  2. Peel, core, and slice the apples, set them in a large bowl, and sprinkle them with the cinnamon.
  3. In the bowl of an electric mixer, blend the oil, eggs, and sugar.
  4. Add the baking powder, flour, and wheat flour and blend until combined.
  5. Pour the batter over the apples, gently stirring until the apples are just coated.
  6. Pour this mix into the prepared baking pan, arranging the apples in an even layer, and bake for 35-45 minutes or until a knife inserted in the center comes out clean. When the cake is cool, cut into small squares. Makes 18 pieces.

Grandma Jean’s Key Lime Pie Recipe

Grandma Jean's Key Lime Pie Recipe
 
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Recipe type: Dessert
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Ingredients
  • 4 egg yolks
  • 6 egg whites
  • 1 can sweetened condensed milk
  • ½ cup fresh lime juice (about 6 or 7 limes)
  • ¾ cup sugar
  • ½ tsp. cream of tartar
  • 9” pie shell, baked
Instructions
  1. Beat egg yolks & slowly blend in condensed milk.
  2. Add lime juice. Mix well.
  3. In large bowl, add cream of tartar to egg whites and beat until it starts to thicken.
  4. Continue beating, adding sugar a little at a time. Beat until stiff peaks form.
  5. Take 6 Tablespoons of this mixture and mix into filling.
  6. Pour filling into pie crust. Put meringue on top of crust & mixture.
  7. Bake at 350 until lightly browned - about 7-8 minutes.
  8. *CRUST*
  9. From Betty Crocker, make the baked 2 crust recipe. I tend to use ¾ of the recipe. (The whole thing makes the crust too thick, but half isn’t quite enough.)
  10. cup Gold Medal® all-purpose flour
  11. ½ teaspoon salt
  12. ⅓ cup plus 1 tablespoon shortening
  13. to 3 tablespoons cold water
  14. Heat oven to 475ºF.
  15. Mix flour and salt in medium bowl.
  16. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
  17. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  18. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  19. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  20. Trim overhanging edge of pastry 1 inch from rim of pie plate.
  21. Fold and roll pastry under, even with plate; flute as desired.
  22. Prick bottom and side of pastry thoroughly with fork.
  23. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Chocolate Zucchini Cake

Chocolate Zucchini Cake
 
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Recipe type: Dessert
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Serve with powdered sugar dusted on top. Or fresh whip cream!
Ingredients
  • ½ cup margarine (softened)
  • 1½ cups sugar
  • 2 eggs
  • 1½ tsp vanilla
  • 1½ cups grated zucchini
  • 1⅔ cups flour
  • ⅓ cups cocoa powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ⅓ cup milk
  • ⅔ cups nuts (optional)
Instructions
  1. mix margarine & sugar well
  2. add eggs & vanilla and mix again
  3. add zucchini & mix.
  4. mix dry ingredients together. add alternately with milk.
  5. add nuts (optional).
  6. bake in a 10” tube pan for 1 hour at 350.

Nana’s Baked Rice Pudding

Nana's Baked Rice Pudding
 
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Recipe type: Dessert
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Ingredients
  • ⅓ c. raw regular white rice *Cannot be instant!
  • 5 c. milk
  • 1 tsp. salt
  • 4 eggs
  • ¾ c. sugar
  • 1 ½ tsp. vanilla or lemon
Instructions
  1. In top of double boiler, combine rice & 4 cups of the milk, salt. Cook over boiling water, stirring occasionally one hour. Preheat oven to 350. Grease a 2 quart casserole. Place in baking pan.
  2. In a large bowl combine eggs, sugar, vanilla & remaining 1 cup milk. Beat just until blended. Gradually stir in hot rice mixture. Pour into prepared casserole. Pour hot water to one-inch depth around casserole. Bake uncovered for 60 minutes or until silver knife inserted in custard 1 inch from edge of casserole comes out clean. Remove from hot water to wire rack to cool. Then refrigerate until well chilled, at least 3 hours or overnight.