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Wednesday, November 24, 2010

Happy Thanksgiving!

A very Happy and Blessed Thanksgiving to you all!

This recipe comes from Mike's (my husband) grandmother Wyatt. I hope you'll try it -- it's fantastic!

Rum Chiffon Pie

INGREDIENTS:

1 9 – inch pie shell
1 envelope unflavoured gelatin
½ c. sugar
½ tsp. salt
1 ¼ c.milk
3 egg yolks, lightly beaten
2 teaspoons rum
½ c. whipping cream
3 egg whites
¼ tsp. cream of tartar
½ c. sugar

DIRECTIONS:

Soften gelatin in ¼ cup cold water.
Mix in a saucepan ½ c. sugar, salt, and milk.
Cook over low heat stirring constantly until hot.
Remove from heat, stir a little of the hot mixture into the egg yolks.
Then combine yolks with rest of the mixture.
Return to low heat and bring to a boil, stirring.
When it comes to a boil, remove from heat immediately.
Add gelatin and let cool ‘til set.
Once set, beat with rotary beater until smooth.
Blend in rum and set aside.
Whip cream until thick and fold into gelatin mixture.
Beat egg whites, cream of tartar until stiff.
Add sugar and blend into gelatin mixture with a spoon or spatula.
Pour into pie shell and refrigerate.

Saturday, September 18, 2010

APPLE CAKE

FRESH APPLE CAKE:

INGREDIENTS:

4 cups peeled, sliced apples
2 cups sugar (or 1 cup brown sugar)*
2 cups self-rising flour**
2 TSP. Cinnamon
2 Eggs
3/4 cup vegetable oil***
2 TSP. vanilla extract
1 cup chopped pecans


* You can substitute 2 cups Splenda for white sugar or 1 cup of Splenda Brown Sugar.)

** You can use all-purpose flour instead and add 1 TSP. salt and 1 1/2 TSP. Baking Soda)

*** You can substitute 3/4 unsweetened applesauce for oil


DIRECTIONS:

Preheat oven to 350. In large bowl, stir together apples and sugar.
Add DRY ingredients, stir well.
In separate bowl, beat eggs, oil (or applesauce), and vanilla.
Stir egg mixture into apple mixture, blending until well-mixed. Stir in pecans.
Put into well-greased 13 X 9 X 2 inch pan.
Bake for 50 minutes or until cake springs back when pressed.


Apple Dessert Sauce:

1 cup sugar*
1/2 cup butter
1/2 cup heavy cream (or evaporated milk)
1 TSP. vanilla extract


* You can substitute 1 cup Splenda

Place all ingredients in saucepan, stir. Bring to boil over medium-high heat and cook 3 minutes.
Serve warm.