In a mixing bowl combine the rice with 1/2 cup of sugar, the vanilla, & the raisins, which have been soaked 1 hour in the Cognac. Add any remaining Cognac. In another bowl beat together the eggs, milk or cream, salt & remaining sugar. Stir in the rice & raisin mixture & pour the combined […]

Beat eggs lightly. Add sugar and salt. Whisk in milk and coffee. Grease 4 sturdy coffee cups or not-too-large mugs with butter. Dont use grandmas bone china for this. Pour the custard mixture into the cups. Put the cups in a large shallow dish. Add hot water to come up about 1″ on the sides […]

Pre-bake the pie crust til golden brown. Layer the meat on the bottom of the crust after it is browned. In a blender mix the eggs, cheese, 1/2 and 1/2 and seasoning. Pour into the pie shell over the meat and bake for 40 min. at 350.

To prepare peaches: Drop peaches into large bowl of boiling water & let stand 2-4 minutes to loosen skins. The riper they are, the less time this will take. Drain & carefully remove skins. Set peaches aside. Combine water & sugar in large saucepan & bring to boil over high heat. Once sugar has dissolved, […]

Blend the caster sugar, cofnflour, plain flour and milk together in a 1.5 litre bowl, mixing well with a whisk. e at 100% (high) for 7 – 7.5 minutes until thick, stirring vigorously with a hand whisk every 2 minutes Lightly beat the yolks in a separate bowl and mix in 6 tablespoons of the […]

Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by 2-inch pan, bottom rubbed with shortening. Combine topping ingredients, stirring until cocoa is thoroughly dissolved. Pour over batter. (Dont be afraid! It is NOT a mistake.) Bake in a 350 F. oven about 40 minutes. Spoon into dessert dishes. Serve warm with […]

Heat oven to 425. Prepare pie crust according to pack directions for two crust pie using 10″ tart pan with removable bottom or 9″ pie pan. Place crust in bottom & sides of pan. Trim edges. Do not prick crust. Partially bake crust at 425 for 10 minutes. If crust puffs up, press back to […]

Heat sugar & butter until it bubbles. Add scalded milk & stir until sugar is dissolved. Mix in cornstarch, cold milk, eggs & salt. Pour into unbaked shells & sprinkle a bit of nutmeg on top of each. Bake 450 for 10 minutes, then reduce heat to 350 & bake 25 minutes more.

Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1-1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 […]

Scald milk in heavy pan. Beat together sugar, yolks & cornstarch & stir into hot milk. Combine well then add brandy & vanilla. Cook over low heat or in double boiler, stirring constantly, until custard thickens. Allow to cool before using.