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Baked Custard

I’m always looking for new recipes that take little time, and expense, but yield bountiful results.   I found this over at In a Shoe and tried it already.  Yum, but what is even nicer is this is a recipe that can easily be tweaked to meet your taste buds.  For a change, I actually followed the recipe exactly!  That is a joke around here that I never cook the exact same thing twice, that is what happens when you don’t measure. 

Baked Custard

serves 8-10

  • 12 eggs
  • 1/2 – 1 cup sugar (Kim used 1/2 cup, but we used a cup.)
  • 2 tsp. vanilla
  • 4 cups milk (for richer custard, use a combination of milk and cream or evaporated milk)
  • nutmeg

Heat 3 quarts of water to boiling, and pour into your electric roaster.  Heat roaster 325.

Meanwhile, heat milk in the microwave.  About 4 minutes is right for ours.  This step is not necessary but your custard will cook much faster if you start with hot milk.

Beat eggs in a large mixing bowl.  Beat in vanilla, then sugar.  Stir in hot milk until combined.  Pour into 9×13 and sprinkle with nutmeg.

Use your roaster rack to lower custard into roaster.  Watch water level as you lower it to be sure it’s not high enough to flow into custard.  Cover and bake 60-90 minutes, until center is set.

Serve warm or chilled.

HT: Kim at In a Shoe


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Fruit Salad

My husband likes fruit salad and this recipe is so easy and quick.  This is easy to transport or to prepare ahead of time.

Fruit Salad

  • 1 large #10 can of Tropical Fruit Cubes (Wal-mart and Sam’s sell these)
  • 1 small bag of Coconut
  • 1 small bag of Marshmellows
  • 8 – 16 oz container of Sour Cream

Drain very well the can of fruit.  This is very important to keep the fruit salad from becoming runny with time.

Mix in Coconut and Marshmellows.

Add Sour Cream just to make creamy.  Add less than you would think because the fruit salad will get a little more moist over time.

Refrigerate.

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Cheesecake for a Crowd

I get tired of making the same desserts each Sunday.  Recently my family suggested Cheesecake.  But most recipes make a small round cheesecake that doesn’t serve too many people.  However, I found this recipe and tried it with my own personal adaptations. (I don’t know that I’ve ever followed a recipe exactly or done the same thing twice.)

Cheesecake (11 x 7 Pan)

  • 1  cup graham cracker crumbs
  • 1/4 cup butter
  • 1/4 cup sugar

Preheat oven to 350 degrees.  Melt the butter in pan in preheating oven.

Sprinkle graham crackers and sugar over melted butter.

Press down and form crust.

Bake for 10 minutes.

Mix together in mixing bowl.

  • 4 packages of cream cheese, (8 ounces) softened
  • 1 1/2 cups sugar
  • 5 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp Almond flavoring (optional)

Beat on low slowly adding ingredients together.  Too many air bubbles will cause it to fall when baking.

Pour into crust and bake for 50 minutes or until set.  (Cheesecake works best in a moist oven so add a pan of water below the cheesecake.)

My husband didn’t want the sour cream topping but for those who do:

Topping

  • 1 16 ounce sour cream
  • 3/4 cup sugar
  • 1 tsp vanilla

Blend together.  Spread over top of hot cheesecake and bake for an additional 10 minutes.

Refrigerate.

This sliced well enough that the cheesecake could be served as bars.

I guess it was liked well enough because there was fighting over the last slices. :0

 


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Potato Candy

I grew up eating this every Christmas.  It takes a little work working in the sugar with the mashed potatoes because at first the more sugar you add the juicier it gets.  But my kids all love it.  I have met a few people that don’t like it but I think it is the name more than anything.  You can also do the same with sweet potatoes.  Makes a lovely orange colored candy but doesn’t taste much differently.

Potato Candy

  • 1 (1 lb.) box powdered sugar (helps to have extra on hand)
  • 1 very small potato, boiled and mashed
  • 1 small jar creamy peanut butter or about a cup

Mix sugar into potatoes a little at a time by hand. (Don’t panic when potatoes get juicy as the first sugar is added. This is what it’s supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice.


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Swedish Nut Cake

This cake is very bad for you which is what makes it so good! I often take this for covered dish meals because it can be made ahead of time and refrigerated. But if you want it when it tastes best serve it still slightly warm! 

Swedish Nut Cake

Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple with juice 

  • Icing

  • 1 (8 ounce) package cream cheese
  • 1 3/4 cups confectioners’ sugar
  • 1/2 cup chopped walnuts (if desired)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11×7 inch baking pan.
  2. In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla. Beat until smooth and pour into 11×7 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Don’t overcook. Cake will be moist.
  4. For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners’ sugar until light and fluffy. Fold in 1/2 cup nuts. (I normally don’t add the nuts to the icing.)

I sometimes add about ¾ cup of coconut, estimated amount, to the cake batter before baking.

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