Chocolate Buttermilk Frosting For Brownie

Great for Brownies... this recipe is from my days in Home Ec... long ago!

In saucepan (yeah, that's what we called them back then!)
Combine:
4 TBSP butter
1/4 cup cocoa powder
1/4 cup buttermilk

Bring to a boil ... mixture may appear slighly curdled.
Remove from heat
Stir in 1 tsp vanilla
2 1/4 cups sifted powdered sugar

IMMEDIATELY pour over brownies, spreading to the edges.

Whipped Cream Frosting

I use this whipped cream on cream pies and cakes, when I want to have the finished product as something to look at and not just consume immediately.  If I'm not making a show of it, I just use my isi whipped cream dispenser (like they use at Starbucks) with simple cream and a little powdered sugar. That way, I don't have to cover the whole pie with whipped cream at one time. I will just dispense it on each serving.

Stabilized Whipped Cream Frosting
     --adapted from cdkitchen

Ingredients:

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream (regular or heavy--I always use heavy cream)
• 2 tbsp confectioner's sugar

Instructions:
1. Sprinkle gelatin over cold water in small bowl to soften. 
2. Scald 2 tablespoon of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth. 
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it's done.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel
cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon.  Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.
Recipe is easily doubled.

You can also make flavored stabilized whipped cream frosting by using flavored gelatin powder. Click here for that little experiment.

Nana Y's Bridge Dessert

1 large can Pet Milk (Whipped)  - Chill in freezer for 1 hour with a bowl and beaters

1 pkg lemon jello

1 1/4 cup boiling water
1/3 cup honey
1/8 tsp salt
3 TBSP Lemon juice
Grated rind of 1 lemon
2 cups crushed vanilla wafers
1/2 can crushed pineapple drained (#303 - whatever that is!)

Line pie plates with most  the crumbs.

Mix all remaining ingredients except crumbs and Pet Milk and let thicken in the refrigerator. Then beat Pet Milk till thick and fold in.
Put in pie pans with crumbs.
Sprinkle remaining crumbs on top
Let set.
Keep refrigerated.

Aunt Denise's Whacky Cake

This  was the first the first recipe I can remember baking.... and Aunt Denise sent it to me.

2  1/4 cup flour
1  1/2 cup sugar
4 1/2 tsp cocoa
1.5 tsp baking soda
3.4 tsp salt
1.5 tsp vinegar
1.5 tsp vanilla extract
1/2 cup plus 1 tsp Wesson Oil or melted shortening

Sift dry ingredients together into a 9 x 13-inch oblong pan.

Scoop out 3 holes in mixture.
Add vinegar to one hole,  vanilla extract to second hole and wesson oil in the 3rd hole.
Pour 1.5 cups cold water over mixure.
Stir with spoon until smooth.

Bake in a preheated 325-degree oven for 30 - 35 minutes.

FINGER STEAKS

This is an old-fashioned recipe. Serve this for dinner or for an appetizer.

1 Round Steak, tenderized ( 1.5 - 2 pounds)
Salt and Pepper
1 cup flour
1/3 to 1/2 fine saltine cracker crumbs
2 eggs beaten
Shortening or vegetable oil

Cut round steak into finger-sized strips... season with salt and pepper.
Combine flour and saltine crumbs.  Dip strips in beaten egg then in the crumb mixture.

Saute in shortening or vegetable oil until brown on all sides. As the strips  finish browning, place them side by side on baking sheet with sides.

Cook at 300 for no longer than 1 hour depending on the degree of doneness you prefer.

Serve with ranch dressing or cocktail sauce.

Peach Crumble Pie

Fill 2 deep-dish pie shells with your ripest peaches. You can prepare the topping ahead and refrigerate it for 2 days.   

2 Frozen deep dish pie shells, thawed

CRUMBLE TOPPING
3/4 cup flour
2/3 cup quick cooking oatmeal
2/3 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup butter at room temp
1/4  to 1/2 chopped pecans

FILLING
6 - 7 pounds fresh peaches, peeled, halved and cut into 1/2 inch slices
3/4 cup sugar
2 TBSP cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
2 TBSP lemon juice

For Topping.  Mix and set aside -
Mix flour, oats,sugar and cinnamon in a medium size bowl.
Cut in butter with 2 knives until mixture resembles small peas.
Stir in nuts. Set aside.

Filling -

Put peaches in a large bowl. Mix remaining filling  ingredients in a small bowl, then add to peaches to coat.

Spoon into pie shells, mounding slightly in center
Sprinkle with topping.

Wrap 1 pie in foil and freeze

To Bake Immediately -
place oven rack as low as it can go. Heat oven to 450 degrees.  Bake 10 minutes or until crust begins to turn brown.

Reduce temp to 375 and continue baking for 45 minutes or until peaches are  tender.

If topping begins to brown, cover loosely with foil.

TO BAKE FROZEN
Remove from foil and bake 10 minutes as directed above.... then 1 hour at 35.

Makes 2 pies
8 pieces each
341 calories
59 carbs

Foolproof Pie Crust

4 cups all-purpose flour
1 3/4 cups vegetable shortening
1 TBSP sugar
2 tsp salt
1 TBSP vinegar
1 egg
1/2 cup water

Mix flour, shortening, sugar, and salt with a pastry blender or your fingers. In a separate bowl, beat the vinegar, egg and water together. When the pastry crumbs are fine, gradually pour the liquid on top. Stir or toss the crumbs with a fork until all the ingredients are moist.

Form the dough into a ball. Chill in the refrigerator, covered, for at least 15 minutes before rolling out.

Divide into 5 balls. Roll each ball  on a floured board or between sheets of waxed paper. Place in pie pans and crimp the edges. These freeze well if wrapped in plastic wrap.

To bake - place in a preheated 425 degree oven for  8 - 10 minutes until golden.