1/2 cup peanut butter
1 cup sifted powdered sugar
1 1/2 cup sugar
1/2 cup cornstarch
3 3/4 cup milk
2 beaten eggs
1/2 cup butter or margarine; cut up
1 tablespoon vanilla
1 baked 9-inch piecrust (with; edges crimped high)
3/4 cup whipping cream
In a mixing bowl, cut the peanut butter into the powdered sugar till
crumbly. Set aside.
For the filling, in a medium or large saucepan, combine the sugar and
cornstarch. Add milk all at once. Cook and stir till bubbly. Cook 2 minutes
more. Remove from heat and gradually stir about 1 cup of the hot mixture
into the eggs. Return all to saucepan. Cook till nearly bubbly, but do not
boil. Reduce the heat. Cook and stir the mixture for 2 minutes more. Stir
the butter or margarine and vanilla into the mixture.
Sprinkle the baked crust with half of the peanut butter mixture. Mound the
filling on top. Cover; chill 1 hour.
In a mixing bowl, beat the whipping cream just till stiff peaks form (tips
stand straight). Spread whipped cream over pie. Sprinkle with remaining
peanut mixture. Chill till serving time (at least 2 hours). Store leftovers
in the refrigerator. Makes 8 servings. From Rosie's Diner in Rockford, MI
Recipe printed in Midwest Living, April 1993
Dessert Blueberries In Armagnac Syrup
2 pint baskets ripe blueberries*
6 to 9 tb. armagnac** - or to taste
3 cup water
2 1/4 cup sugar
*About 6 cups, either wild or cultivated.
**Cognac can be substituted for the Armagnac.
Sort blueberries, discarding any that are damaged or overripe, then rinse
and drain them. Roll them on a terry towel to remove as much moisture as
Divide berries among 3 hot, clean pint canning jars, shaking them down as
you go so they are lightly packed; leave 1/2" of headspace. Pour 2 to 3 tb.
of Armagnac, according to taste, into each jar.
Boil the water and sugar together in a large saucepan, uncovered, for 3
minutes. Fill the jars with the syrup, leaving 1/2" of headspace. Remove
any bubbles, adding more syrup if necessary. Seal jars according to
manufacturer's directions; process for 15 minutes in a boiling-water bath.
Cool, label and store the jars.
Keeps for at least a year in a cool pantry.
Witty writes: "Blueberries in brandied syrup can launch several dessert
possibilities. Add spoonfuls of berries and syrup to fresh autumn fruit -
diced apples or pears, or both and sliced blue plums - for an instant
compote; ladle berries and syrup over ice cream, or angel cake, or a
vanilla-flavored rice pudding or blanc mange; fill meringue shells with the
berries and top them with whipped cream; or layer the fruit and syrup with
lightly whipped fresh ricotta in parfait glasses."
From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company,
Inc., 1986. ISBN 0-89480-037-X. Pg. 222.
Light Oatraisin Biscuit Crust:
1 cup all-purpose flour
1/3 cup quick rolled oats
2 teaspoon baking powder
3 tablespoon granulated sugar
1/4 cup raisins
1/4 cup canola oil
1/2 cup low-fat milk
1 chopped dates mixed with
1 low-fat vanilla yogurt
Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish.
Before peeling, drop fresh peaches into very hot water about 1 minute. Peel
and halve peaches, remove pits and cut flesh into sixths. In a large mixing
bowl, carefully spoon together peaches, brown sugar, tapioca and almond
extract. Pour peach filling into greased baking pan or dish; drizzle with
oil and set aside.
In another large mixing bowl, combine crust ingredients. Stir vigorously
with a wooden spoon about 30 seconds until a stiff dough format. Spoon
dough on top of peach filling to create a cobblestone effect. Bake 20-25
minutes or until crust is golden brown. Cool 30 minutes; then serve with
dates and yogurt mixture.
Recipe From: This Week Magazine, July 7,'93
This next recipe is very involved, only attempt this if you have the patients.
Good luck and let me know about the outcome.
Dessert Tostada With Fresh Fruit, Cajeta, And Hot Fudge
6 6-inch tortias
1 pint strawberries -- cleaned
1 mangos -- peel & 1/2-inch
1 papayas -- peel & 1/2-inch
1 pint raspberries -- cleaned
2 bananas -- halved, sliced
1/2 cup green grapes -- cut in half
1/2 cup red grapes -- cut in half
6 sprigs mint
4 cup custard -- see recipe
2 cup cajeta -- see recipe
1 cup fudge sauce -- see recipe
1 flour tortillas
This dessert combines several different dessert recipes into a single
delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot
You will need 2 quarts of vegetable oil to fry the tortillas.
STEP ONE: Create the Tostada Cups-- In a one-gallon sauce pot, heat
vegetable oil to 350 degrees F. Prick numerous holes in flour tortillas.
Place one tortilla at a time inside an 8-ounce ladle. Place another 8-ounce
ladle on top of tortilla and slowly lower into vegetable oil. Once tortilla
begins to brown, about 10 to 15 seconds, remove from ladle and flip
tortilla over. Continue to cook for 5 to 10 more seconds. Repeat this
method with the remaining tortillas. Let tortillas drain, upside-down,
until ready to assemble. STEP TWO: Prepare the "Vanilla Custard," "Cajeta,"
and "Hot Fudge Sauce" recipes before assembling the tostada cups.
STEP THREE: Assemble the Tostada Cups-- Combine fruit in a bowl and gently
mix. Evenly distribute fruit into the six tostada shells. Ladle 3 to 4
ounces of the Vanilla Custard mix over the fruit, filling tostada to 1/4
inch below the rim. Brown top of custard under a broiler or use a propane
STEP FOUR: Finish the Tostada-- Ladle 2-3 ounces of cajeta onto each plate.
Place tostada in the middle of the plate and drizzle with hot fudge.
Garnish each tostada with a mint sprig and serve.
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
3 cup milk
3/4 cup sugar
6 egg yolks
1 teaspoon cornstarch
1/4 cup brandy
1/2 teaspoon vanilla
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.
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