popcorn pudding

Popcorn Pudding

This was a popular pudding in the late nineteenth century.

2 cups popped corn
3 cups milk
4 tablespoons butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla extract and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 degrees F until custard is set and browned on top, 45 minutes to 1 hour.

Good served with maple syrup.

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nesselrode pudding

Nesselrode Pudding

5 ounces chestnuts in syrup
Syrup and water to make 3/4 cup
1/4 cup granulated sugar
3 egg yolks, beaten
1 tablespoon unflavored gelatine
3 tablespoons cold water
2 ounces candied cherries
1 pineapple ring
3/4 cup ground toasted almonds
2 tablespoons sliced citron
Slivered angelica
1 tablespoon vanilla extract
2 teaspoons almond extract
3 tablespoons Jamaican rum
1 1/2 cups cream, whipped

Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.

Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.

Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream. Put in a greased 8-inch melon mold and chill several hours.

The angelica, sliced thin, may be saved to decorate the mold. Serve with Rum Cream Sauce.

Rum Cream Sauce
1 tablespoon butter
1 tablespoon flour
3 tablespoons light brown sugar
2/3 cup rich milk
2 egg yolks, beaten
1 teaspoon pistachio or almond extract
2 tablespoons Jamaican rum
1/2 cup cream, whipped

Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.

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rich truffle wedges

Rich Truffle Wedges

1/2 cup butter or margarine
6 (1 ounce) squares semisweet chocolate, chopped
3 eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

In a microwave or double boiler, melt butter and chocolate; stir until smooth. Cool for 10 minutes.

In a mixing bowl, beat eggs, sugar, vanilla extract and salt until thick, about 4 minutes. Blend in chocolate mixture. Stir in flour; mix well. Pour into a greased and floured 9-inch springform pan. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.

Glaze
1/4 cup butter or margarine
2 (1 ounce) squares semisweet chocolate
2 (1 ounce) squares unsweetened chocolate
2 teaspoons honey

Combine ingredients in a small saucepan; cook and stir over low heat until melted and smooth. Cool slightly. Run a knife around the edge of springform pan to loosen; remove cake to serving plate. Spread glaze over the top and sides; set aside.

Sauce
2 cups fresh or frozen unsweetened raspberries
2 tablespoons granulated sugar
Whipped cream (optional)
Fresh raspberries (optional)
Mint (optional)

Pur?e the raspberries in a blender. Press through a sieve if desired; discard seeds. Stir in sugar; chill until serving time. Spoon sauce over individual servings. Garnish with whipped cream, raspberries and mint if desired.

Yields 12 servings.

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chocolate raspberry cream crepes

Chocolate Raspberry Cream Crepes

Crepes
3 eggs
1/4 cup granulated sugar
1 cup flour
1 cup whole milk
1 tablespoon fine quality cocoa powder
1 tablespoon butter, melted
1 tablespoon pure vanilla extract

White Chocolate Sauce
1 (6 ounce) white chocolate baking bar
5 tablespoons whipping cream
2 tablespoons light corn syrup
1 1/2 tablespoons raspberry liqueur
1/2 teaspoon pure vanilla extract

Raspberry Cream
1 cup whipping cream
1 tablespoon raspberry liqueur
1 tablespoon granulated sugar
2 pints fresh raspberries, divided

Fresh mint sprigs, for garnish

Blend all ingredients for crepes in a blender or food processor until smooth. Heat 6-inch non-stick skillet pan over medium-high heat; coat with vegetable spray. Pour 2 to 3 tablespoons of batter into pan; swirling to form crepe. Cook minute on each side or until golden. Repeat with remaining batter. Crepes m be stacked and freeze well. Makes 14 crepes.

White Chocolate Sauce: Gently melt chocolate over low heat; stirring at intervals. Set aside. Place cream in small saucepan; bring to boil. Add corn syrup, stirring until blended. Gradually add cream mixture to melted chocolate, stirring until smooth. Stir in liqueur and vanilla extract. Keep warm.

Yield: 1 cup.

Raspberry Cream: Whip the cream, raspberry liqueur and sugar to form soft peaks. Fold in 1/4 of raspberries.

To serve: Spoon some chocolate sauce over center of each dessert plate. Spoon a generous 2 tablespoons raspberry cream down center of each crepe. Fold 2 sides over an place seam side down on chocolate sauce. Sprinkle with raspberries and garnish with mint. Serve immediately.

Yield: 7 servings

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banana split brownies

Banana Split Brownies

1 box Duncan Hines Walnut Brownie Mix
8 ounces cream cheese
1 cup confectioners sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 large can pineapple chunks, drained
1 jar maraschino cherries
3 bananas
1/2 cup chocolate syrup
3 cups thawed Cool Whip

Bake the brownie mix in a glass pan according to package directions. Let cool.

Meanwhile, combine the butter, vanilla extract, cream cheese and confectioners sugar until creamy.

When the brownie has cooled, spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts.

Serve hot or cool.

There is nothing that makes its way more directly to the soul than beauty. — Joseph Addison

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pineapple mallow squares

Pineapple Marshmallow Squares

1 cup canned pineapple, diced
2 cups miniature marshmallows
Pinch of salt
2 cups crushed graham crackers
1/2 cup chopped nuts
Flavoring to taste

Mix all thoroughly, then pack into a buttered pan. Chill for 12 hours.

Spread top with butter icing and cut into squares. (It may be packed in a mold, chilled and when ready to serve, spread top and sides of dessert with whipped cream.)

My heart is wax moulded as she pleases, but enduring as marble to retain. — Miguel de Cervantes

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little pots of chocolate

Little Pots of Chocolate

The success of this recipe depends on the use of top quality chocolate.

3/4 cup heavy cream
6 ounces semisweet chocolate, grated
2 eggs
2 tablespoons strong black coffee
2 tablespoons dark rum

Heat cream. In food processor, with machine running, combine chocolate, eggs, coffee and rum. Scrape down sides of work bowl. Again with machine running, pour hot cream through tube and process until chocolate is melted. Pour into ramekins, demitasse cups or chocolate pots. Refrigerate until set or freeze for one hour.

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peach brulee

Peach Brulee

8 to 10 fresh peaches, sliced, peeled
2 tablespoons lemon juice
2 tablespoons granulated sugar
1/2 cup sour cream
1/2 cup light brown sugar

Put peaches in 1-quart buttered casserole and sprinkle with lemon juice and white sugar. Spread sour cream evenly and dot evenly with brown sugar. Put under broiler just long enough to caramelize. Watch carefully.

Better to have loved and lost, than to have never loved at all. — Saint Augustine

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sherry-cake dessert

Sherry-Cake Dessert

3/4 cup granulated sugar
1/2 cup water
4 whole cloves
1/2 cup sherry
6 to 8 sliced pound, sponge or plain cake slices
Peach segments

Boil sugar, water and cloves together for 5 minutes. Cool, then add sherry.

While syrup cools, arrange cake slices on a large round platter. Arrange like flower petals, their ends meeting toward the center, leaving a 3-inch diameter hole in the center. Between cake slices arrange long segments of peaches.

Slightly heat yolks, pour a little syrup over them, and stir. Empty into remaining syrup and stir over medium heat until mixture coats a spoon (about 5 minutes). Pour over the cake and peach segments. Garnish as desired. Serve hot or cold.

Lifes but a walking shadow, a poor player, that struts and frets his hour upon the stage And then is heard no more it is a tale Told by an idiot, full of sound and fury, Signifying Nothing. — William Shakespeare

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tipsy pudding

Tipsy Pudding

2 cups hot milk
1/2 cup granulated sugar
1/8 teaspoon salt
2 large eggs, beaten
2 tablespoons flour
2 or 3 tablespoons bourbon or sherry
1 (8 ounce) container heavy cream, whipped
1 pound cake

Heat milk in top of double boiler. Do not boil. Add sugar with salt to beaten eggs. Stir well. Stir flour with small amount of hot milk until smooth. Add egg mixture to hot milk. Place over gently boiling water. Stir in flour mixture. Stir often until mixture begins to thicken. It is done when the custard coats a silver spoon. Cool.

Add bourbon and stir well. Whip cream until it holds peaks. Gently stir cream into custard. Alternate with layers of pound cake in bite-size pieces, beginning with cake and ending with custard. Chill at least 1 hour before serving.

Stale pound cake or a purchased cake may be used. Ladyfingers may be used instead of pound cake. Line a glass bowl with split ladyfingers. Drizzle with sherry. Pour in custard and top with whipped cream. Garnish with maraschino cherries.

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