‘Dessert’

Rhubarb Sauce

 

Rhubarb

Water

Sugar

Cut the rhubarb into ½ “ pieces. Place in a large saucepan. Add water just to the top of the rhubarb. Bring to a boil. Turn heat to med-low and simmer until the rhubarb cooks down into a sauce. Add sugar to taste.

 

Rhubarb sauce was a staple on Gramma Florence’s table. She served this treat all summer long on cake, on ice cream or just plain.

Berry Bramble Pie

 

Berry_bramble_slice Berry_bramble_pie   

 

Oven 350 F

6 Tbsp butter

½ cup oatmeal, quick cooking

¾  cup whole wheat flour

¼ cup flax meal

2 Tbsp powdered sugar

½  tsp salt

 

Crumbly crust pie shell:

 

Soften the butter in the microwave for 10 seconds or so, but don’t let it melt. Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a 9” pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 10-12 minutes at 350 F until lightly golden. Cool completely.

 

1 cup water

1 cup sugar

2 Tbsp cornstarch

 

Measure water, sugar and cornstarch into a heavy saucepan. Cook over medium high, stirring constantly with a wire whip until thick and translucent.

 

4 Tbsp raspberry Jello

 

Add Jello powder and stir until completely dissolved. Remove from heat and cool for 10 minutes. Spoon a thin layer over the bottom of the pie crust.

 

1 pint fresh raspberries

1 pint fresh blackberries

1 pint fresh blueberries

Wash berries and drain well on paper towels. Place berries in the cool crust; pour the jello mixture over top. Refrigerate 4 hours uncovered until set. Cover and store in refrigerator until serving.

 

Whipped cream

Serve with whipped cream.

 

This is an adaptation of Gramma Florence’s strawberry pie. The crumbly crust really pops the flavor of the fresh berries.

Granny’s Vanilla Chocolate Cake

 chocolate_vanilla_cake

 

350 F

1 cup butter (2 sticks)

2 cups sugar

Soften the butter in the microwave for 20 seconds on the lowest setting- do not melt. Beat together with sugar.

 

4 eggs

Separate the egg yolks. Reserve the whites in a small mixing bowl. Add the yolks to the batter.

 

3 cups flour

3 tsp baking powder

1 tsp salt

 

Sift together. Add and mix.

1 cup milk

2 tsp vanilla

 

Add and mix. Beat on medium speed for 2 minutes.

Egg whites (from above)

In a seperate small bowl or glass measuring cup, beat the egg whites until stiff. Add to the batter and gently stir together until blended. Pour the batter into a tube cake pan or two round layer pans. Bake one hour at 350 F. Test for doneness with a toothpick. It may need another 5 minutes until the toothpick comes out clean.

 

Cool completely and frost with Chocolate Buttercream Frosting.

 

Granny Hehn made this cake for every birthday in the family. Her recipe card was titled “1,2,3,4 Cake”. Note the measurements on the ingredients and you will see why!

Chocolate Buttercream Frosting

 

1/4 cup butter (1/2 stick)

½ cup Hershey’s cocoa

1 ½  cups Dominos powdered sugar

Soften the butter in the microwave 10 seconds on defrost mode. Don’t let it melt. Blend butter, cocoa and powdered sugar with a mixer until it forms a pebbly texture.

 

2 tsp vanilla

2 cups additional powdered sugar

About ¼ cup milk

  

Add the vanilla and 1 Tbsp milk. Blend well. Alternate adding ¼ cup powdered sugar and 1 tsp of milk until all of the sugar is mixed in. Keep it on the dry side. If it gets shiny, add a little more powdered sugar.

   

1 Tbsp Crisco shortening

 

Add the Crisco to make it fluffy and beat on high speed for a minute.

 

Check the consistency for spreading. If it is too soft, add a tablespoon of powdered sugar and beat well. If it is too stiff, add a teaspoon of milk and beat well.

 

Lime Tart

 

lime_tart

 

 

Oven 350 F

1 ¼  cups flour

6 Tbsp butter

1/3 cup powdered sugar

¼ tsp salt

 

Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Press the mixture into the bottom and sides of a tart pan or large pie plate. Bake 8 minutes at 350 F.

 

2 cups sugar

4 Tbsp flour

1 tsp baking powder

¼ tsp salt

4 eggs

1/3 cup lime juice

 

Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 12 minutes at 350 F. Cool.

¼ cup powdered sugar

 

 

 

If desired:

1 Lime

Pour the powdered sugar into a small strainer and sprinkle evenly over the top of the tart.

 

Slice the lime into thin slices and add around the edge of the tart.

This tart is based on Aunt Lois’ recipe for Lemon Bars which were a common treat in Ree Heights.

Granny’s Jello

1 large (6 oz) pkg Strawberry Jello

2 cups boiling water

 

Dissolve the Jello in boiling water.

1 ½ cups vanilla ice cream

 

Add the ice cream. Beat vigorously with a wire whip to blend well. Pour into a Jello mold or medium bowl. Chill overnight. Dip the mold in hot water for 10 seconds to release and turn over on to a plate.

Granny Hehn’s  pink Jello was always a favorite of the kids.

Chocolate Pie

Chocolate Pie 

 

Serves 8

Single pie crust

Prepare a single baked pie crust and set aside to cool.

 

¼  cup milk

3 Tbsp cornstarch

1/3 cup cocoa

2/3 cup sugar

1 tsp vanilla

 

Mix together with a wire whip or fork until the cornstarch is dissolved.

2 egg yolks

 

Add the egg yolks and beat well.

1 ¾ cups milk

 

Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into the baked pie crust. Cool to room temperature, then cover and refrigerate at least 4 hours.

 

Serve with whipped cream.

 

Jenny’s favorite Christmas treat is the chocolate pie. Ask her about the year I forgot to add the sugar!

Pat’s Chocolate Pudding

 

Serves 6

2 egg yolks

¼  cup milk

3 Tbsp cornstarch

3 heaping Tbsp cocoa

2/3 cup sugar

1 tsp vanilla

 

Mix together with a wire whip until the cornstarch is dissolved.

1 ¾ cups milk

 

Heat the milk in a medium saucepan over medium-high heat. When the milk is warm (not boiling), add the egg mixture while quickly stirring with a wire whip. Continue to stir and cook until the pudding becomes very thick. Remove from the heat and pour into individual bowls or stemmed glasses. Cool to room temperature, then cover and refrigerate at least 4 hours.

 

Serve with whipped cream.

 

We always had dessert at Pat’s house (which is a secret I’ve kept from my kids!) Pudding was one of my favorites.This recipe is also the basis for chocolate pie and chocolate ice cream.

Lois’ Lemon Bars

 

 

Oven 350 F

1 3/4  cups flour

½ cup butter

½  cup powdered sugar

 

Soften the butter slightly in the microwave, but don’t let it melt. Mix everything together until crumbly with a pastry blender or fork. Press the mixture into the bottom and sides of a 9×13 pan. Bake 10-12 minutes at 350 F.

 

2 cups sugar

4 Tbsp flour

1 tsp baking powder

¼ tsp salt

4 eggs

Juice of 2 lemons (1/3 cup)

 

Beat together with a wire whisk until well blended. Pour into hot crust. Return to the oven and bake 12-15 minutes at 350 F. Cool.

¼ cup powdered sugar

 

 

 

Pour the powdered sugar into a small strainer and sprinkle evenly over the top.

Lemon Bars were a staple food in Ree Heights during the 60’s and 70’s; they probably still are!

Apple Pie

Jenny baking apple pie!  Apple Pie

Oven 425 F

2 cups flour

1 tsp salt

2/3 cup plus 2 Tbsp Crisco shortening

 

Prepare the crust:

Place flour and salt in a small mixing bowl. Add shortening. Cut the shortening into the flour with a pastry blender or the side of a fork. Blend until the dough is crumbly.

 

Pie Crust 1

 

6 Tbsp ice-cold water

Add the cold water. Blend quickly with a fork to form a ball. Flour your hands and squeeze through the dough a few times. Divide into two balls. Take care not to handle the dough too much, it will be tough.

 

¼ cup flour

Sprinkle the flour generously on the countertop and rolling pin. Place the first dough ball on the flour, pat down and roll a few times to 1” thick. Push in the edges to build up the outside a bit and form a circle.

 

Pie Crust 2

 

Generously sprinkle flour on top and on the rolling pin. Roll the dough from the center to the edges to about 1/8” thick. Sprinkle more flour if it gets sticky.

 

Pie Crust 3

 

Gently lift one side and fold the dough in half. Pick up the half circle and lay it on the pie plate, adjusting to the center line. Unfold the dough and push it down the sides into the pie plate, taking care not to stretch the dough. Cut any excess areas to one inch larger than the pie plate.

 

If one edge is too short, don’t worry. Just take the excess from another area, wet it with a few drops of cold water and press into the short spot.

 

Roll out the second ball of dough for the top crust and leave it for later.

 

8 medium sized apples, Granny Smith or other tart variety

 

Peel the apples; cut into quarters and cut crosswise into thin slices. You should yield about 8 cups of apple slices.

 

¼ cup flour

¾ cup sugar

1 tsp cinnamon

1 tsp nutmeg

Dash salt

 

Mix in with the apples. Turn the apple mixture into the bottom crust.

 

Pie Crust 4

 

3 Tbsp butter

Slice the butter into thin patties and place on top of the apples.

 

Fold the top crust in half and gently move to the top of the pie. Unfold and center the crust. Cut off any edges which are protruding more than one inch. Fold the top crust under the bottom and roll to form the edge all around the pie plate. Crimp the edges of the crust between your index finger and the other finger and thumb to form a fluted edge.

 

Pie Crust 5

 

Cut a few vents into the upper crust. For fun, make a signature cut, such as my “H”. Cut 3” strips of foil and make a protective cover around the crust. This keeps it from burning.

 

Pie Crust 6

 

Bake at 425 F for 35 – 45 minutes. Remove the foil during the last 10 minutes.