Tag Archives: vanilla

Desserts, Recipe

Custard Pie

Leave a comment

You can use a store-bought pie shell for this, or you can create your own. Either way, it’s a wonderful finish to any meal!

Filling:
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 tbsp all-purpose flour
3 tbsp melted butter
1 tbsp vanilla extract

Topping:
1⁄4 teaspoon ground nutmeg (and 1/4 teaspoon ground cinnamon if desired)

1 9″ pie shell (deep dish)

Preheat oven to 375 degrees F.  Butter one side of a sheet of aluminum foil large enough to cover the inside of the pie shell, pressing into place. Weigh the foil down with pie weights or enough dried beans/legumes to cover the bottom of the pie shell. Bake for 10 minutes. Remove from oven, removing foil and whatever was used to weigh it down. (Please note, if you used dried beans or legumes, save them for the next time you wish to “blind bake” a pie crust. They won’t be edible after being used as pie weights.)

In a large bowl, mix the filling ingredients, trying not to froth the mixture.
Pour custard mixture into pie crust. Sprinkle with nutmeg (and cinnamon if using).

Bake for 30 minutes or until a knife inserted near center comes out clean.

Serves 8.

Loading

Breads, Recipe

Cinnamon Rolls Extraordinaire

Leave a comment

Cinnamon Rolls Extraordinaire

2 pkg. active dry yeast
1 cup warm water, 105 degrees F to 115 degrees F
1/2 cup melted butter or margarine
1/2 cup granulated sugar
3 eggs, lightly beaten
1/2 tsp. salt
4 1/2 cups all-purpose flour

Filling:
1/2 cup soft butter or margarine
2 ½ tbsp cinnamon
1/2 cup granulated sugar
1/2 cup ground almonds or pecans

Frosting:
1 cup powdered sugar
2 to 3 tsp. milk, cream or water
1 tsp. butter
3/4 tsp. vanilla extract

In a large bowl, dissolve the yeast in warm water. Let stand 5 minutes until yeast foams. Stir in the butter, sugar, eggs, salt and half the flour. Beat until smooth.

Stir in all but 1/4 cup of the remaining flour until dough is stiff. Cover. Refrigerate 2 to 24 hours.

Dust remaining flour over the dough and turn out onto a lightly floured board. Roll out to make a 12-by-24-inch square. Spread with 1/2 cup soften butter. Sprinkle with the sugar, cinnamon and nut filling mixture.

Roll up as for jelly roll. Cut into 12 slices. Grease a 13-by-9-inch pan. Place the rolls, cut side down into the pan. (At this point the rolls may be refrigerated again as long as overnight, if needed.)

Let rise in a warm place until nice and puffy (if refrigerated, place over a pan of hot tap water. Cover with a towel.)

Bake at 375 F for 20-30 minutes or until golden.

For the glaze, mix powdered sugar with milk, butter and vanilla extract. Frost rolls with the mixture. Serve warm.

Yields 12 giant rolls

Loading