Georgia’s Kitchen: Desserts

Georgia Diehm

Georgia Diehm

Folks, it has been a very long and cold winter. Everybody I’ve talked to can’t wait to get outside to enjoy their yard, deck & to soak in that warm sunshine.

Here are some recipes for desserts. I’ll start out with a recipe using rhubarb(pie plant)-a favorite of many people and one of the first delights of spring!

 

Spring Cobbler

2 Tbs. cornstarch
1/8 tsp salt
1 1/4 cup sugar (or substitute)
4 cups cut pink rhubarb
1 cup well-drained crushed pineapple
1 egg beaten

Mix cornstarch, salt and sugar and stir into remaining ingredients. Put in 9 inch square baking pan

Topping

1/2 cup sugar
2 Tbs. butter
1 egg
1/2 cup flour
1/2 tsp. salt
1/2 tsp baking powder

Mix ingredients and spread over mixture in pan.( Bake at 350) for 40 to 50 minutes. Serve slightly warm

 

Heavenly Hash

1 pt. cherries or red raspberries
sliced bananas
1 Tbs finely powdered sugar
soft custard (or vanilla pudding)
2 egg whites, beaten
1 cup powdered and sifted sugar

Strain the juice of 1 pt. cherries or red raspberries and place fruit in a sauce dish with alternate layers of sliced bananas, sprinkling each layer with 1 Tbs finely powdered sugar. Pour cold , soft custard(or vanilla pudding) over the fruit, covering with 2 egg whites beaten to a stiff froth,with 1 cup powdered and sifted sugar. Place in hot oven for 1 min to color meringue if desired. Serve cold

 

Pie, Jam and Cake Tart

pie crust
jam or jelly

Line muffin pans with pie crust…Add 1 heaping Tbs. of jam or jelly in each.
Fill remaining space with the following cake mixture

1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup milk
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Cream shortening and sugar. Add egg yolks and beat. Sift flour, baking powder and salt. Add alternately with milk to creamed mixture. Add vanilla and stiffly beaten egg whites. Bake in a moderate oven(350) about 25 minutes. Makes 12 cup cakes.

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Posted by on Apr 3 2014. Filed under Lifestyle, News. You can follow any responses to this entry through the RSS 2.0. Responses are currently closed, but you can trackback from your own site.

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