Family Recipes

dea@corns.us

Greetings from

Greensburg,
                                               
Pheasant Pie Pineapple Salad Chocolate Decadence

White Chocolate Cake Auntie Anne's Cinnamon Bars Cornbread Seth's Style French Breakfast Puffs Governor's Jar Cookies Fudgy Pecan Pie
Recipes from Mary:
Cranberry Salad Hot Chicken Salad Cauliflower Broccoli Salad Strawberry Pretzel Salad Double Chocolate Mocha Trifle Sweet Potato Casserole


Pheasant Pie

  • 2 pheasant breasts
  • 1 small onion
  • 2 stalks celery
  • 5 Tablespoons butter (divided)
  • 3 Tablespoons flour
  • ½teaspoon salt
  • Pepper
  • 2 cups fresh mushrooms sliced
  • 2 pie crusts
Directions
Carefully wash pheasant breasts. Place in a pot and cover with water.
Add onion and celery
Bring to a boil, reduce heat and simmer, uncovered about 1 hour or until pheasant is done. Remove pheasant from pot and allow to cool. Save the pheasant stock.
Melt 3 Tablespoons of butter in a small saucepan and add flour, stirring and cooking until mixture is light brown, about 2 minutes. Slowly add 1 ½ cups pheasant stock, stirring constantly. Bring sauce to a boil, continuing to stir, then reduce heat and cook until thickened, about 5 minutes. Season with salt and pepper.
In a saute pan, melt 2 Tablespoons of butter and cook mushrooms until soft. Add mushrooms to sauce.
Remove pheasant meat from bones and cut into bite=size pieces.
Layer in bottom of pie crust. Cover with mushroom sauce mixture. Top with second pie crust, pinching the edges to seal.
Bake 55 minutes at 350 º or until top is golden brown and filling is bubbly.

Pineapple Salad

  • 1 can pineapple chunks or tidbits
  • 1 cup nuts
  • 1 Tablespoon cornstarch or arrowroot powder
  • 1/4 c sugar
  • 4 ounces of cheddar or colby cheese, cut into small cubes
  • 2 bananas
  • 1 avacado cut into chunks
  • 1/2 teaspoon vanilla extract
Directions
Combine the drained pineapple juice with the sugar, vanilla and cornstarch. Cook until thick. Cool.
Combine the pineapple chunks, nuts, cheese, banana and avacado. Pour the sauce over the fruit. Garnish with marachino cherries and a sprinkling of poppy seeds. Serve immediately.
This can be made without the avacado, or without the cheese.

Chocolate Decadence
From Melanie

  • 1 pound semi-sweet Chocolate chips (2 cups)
  • ½ c unsalted butter
  • 4 eggs
  • 1 Tablespoon sugar
  • 1Tablespoon flour, sifted
  • 1 cup whipping cream
  • 1 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
Directions
Prepare an 8 inch round metal cake pan by cutting a circle of waxed paper to fit inside the bottom.
Combine and melt the chocolate chips and butter in the microwave (approximately 1 ½ minutes.)
Combine the eggs and sugar in a large microwave-safe bowl. Whisk until the sugar dissolves and microwave until the mixture is barely warm to the touch (approximately 20 seconds.)
Beat the eggs at highest speed on an electric mixer, until the eggs triple in volume and are the consistency of lightly whipped cream. This takes a few minutes.
Sift flour over the eggs and fold in gently with a spatula.
Fold 1/3 of the egg mixture into the chocolate mixture. When combined, fold this chocolate mixture very gently into the remaining egg mixture.
Pour chocolate -egg mixture into prepared pan and tap pan lightly on the table to remove air pockets.
Bake at 400 º for 15-20 minutes. Cake will be soft in the middle. Allow to cool at room temperature. Leave cake in the pan and place in the freezer overnight. (The cake may be kept frozen for up to a month.)
Glaze and serve with Raspberry Sauce and Whipped Cream. Garnish with fresh mint.
Worth every calorie!

Auntie Anne's Cinnamon Bars

  • 1 cup sugar
  • 1 cup butter
  • 1 egg separated
  • 2 tsp flour
  • ½ Tbsp cinnamon
  • Coarsely chopped pecans
Directions
Mix the sugar, butter, yolk of the egg, flour and cinnamon.
Spread and pat down on a cookie sheet or sheet cake pan.
Pour the beaten egg white and tip the pan to cover the top. Tip again to let excess egg drain from the pan.
Top with pecans and cinnamon sugar mixture or sanding sugar. Bake 30 minutes at 300 º.
Cut while warm.

Governor's Jar Cookies

 Grandma GG
(Madeleine, you can make these, easy!)
Line 2 cookie sheets with foil.
Layer graham crackers
Mix in a heavy pan:
  • 6 oz butter (12 Tablespoons, 1 ½ stick)
    • or you can use ½ butter and ½ margarine
  • ½ cup sugar

Boil the butter and sugar for 2 minutes
Spoon over crackers. Be careful!
Sprinkle 2 1/2 ounces of almond slices over all.
Bake at 325º
Cut while hot.

Corn Bread Seth's Style
Mom's Recipe (aka D'ma)

1 package corn muffin mix
2 eggs
1/2 cup milk
chopped green pepper (optional)
1 can cream style corn
¼ cup finely chopped onion (optional)
grated colby cheese (maybe one cup?)

Mix all ingredients except the cheese. Do not over mix, just a few strokes with the spoon will be great. Pour into a 9x9 pan. Sprinkle grated cheese on top. Bake for 25-30 minutes at 350 º.

Sweet Potato Casserole

 Mary Spaich
  • 2 cups sweet potatoes (baked, peeled and mashed)
  • ¼ cup melted butter or margarine
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 cup evaporated milk or 1/2 & 1/2
Topping
  • 1 1/3 c corn flakes
  • 3/4 cup nuts
  • ½ cup brown sugar
  • 1/3 cup butter or margarine
      Directions
      Blend potatoes, butter and sugar.
      Add eggs, beating after each addition.
      Add spices and milk, mix thoroughly.
      Bake in a buttered 9" baking dish at 350 º for 30 to 40 minutes.
      • Topping   While the potatoes are baking, prepare the topping:
        Crush the cornflakes, mix with the nuts, brown sugar and melted butter.
        Spread over casserole and return to the oven for 10 to 15 minutes.

Lemon Angel Pie

 Marjorie Sarvis
Meringue crust
  • 4 egg whites (room temperature)
  • Pinch of salt
  • 1 tsp. distilled white vinegar OR 1/4 tsp cream of tarter
  • 1 cup superfine sugar
  • 2 tsp cornstarch
Filling
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • ¼ cup fresh lemon juice (juice of one lemon)
  • grated peel of 2 lemons (2 Tbsp)
  • 1 cup whipped cream
      Directions
      Preheat oven to 350 º. Line a 9" ceramic pan with parchment paper (cut a 12" circle.)
      Place in pan pleating sides so that it lies flat.
      • Meringue crust:   Beat egg whites on medium speed until foamy and frothy (1 ½ minutes)increase the speed to medium-high, add salt and cream of tarter. Slowly add the sugar until soft peaks form (about 2-3 minutes.) Increase the speed to high until stiff and glossy (3 minutes)
        Sprinkle the cornstarch in during the last minute.
        Spread the meringue on top of parchment. Make the edges higher on the sides.
        Place on the middle rack of the oven. Reduce the heat to 300 º or 275 º
        Bake for 1 hour. Turn the oven off. Do not open the door. Leave in oven for 4 hours (or overnight.)
        Filling:   Beat egg yolks well. Combine sugar, lemon juice and lemon peel in a double boiler.
        Mix well. Cook over simmering water until thickened (10 minutes.)
        Remove from heat. Let cool for 1 ½ hours.
        Beat whipping cream until stiff. Fold into the filling.
        Refrigerate until ready to serve.
        NOTE:   If you are unable to buy super fine sugar, put regular sugar in a blender and beat until smooth (1-2 minutes.)

White Chocolate Cake

 Dea
Custard Filling (this can be prepared the day ahead)
  • 1 cup milk (scald in a double boiler)
  • 3 eggs (well beaten)
  • 1/2 cup sugar
Cake
  • 4 eggs, separated
  • 1/4 lb white chocolate (not almond bark)
  • 1 cup butter
  • 2 cups white sugar
  • 2 ½ cups sifted cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
Icing
  • 1 (8 oz) package cream cheese
  • ½ cup butter
  • 1 box powdered sugar
  • 1 tsp vanilla
  • Angel flake coconut
    Directions
    Place milk in a double boiler and heat. To hot milk slowly add the eggs and sugar. Cook until the spoon is coated. Cool. (This can be prepared the day before and refrigerated.)
    Heat oven to 350 º. Melt white chocolate in 1/2 cup boiling water. Cool. Cream together the butter and sugar until fluffy. Add the egg yolks one at a time, beating after each. Add cooled chocolate. Beat well. Sift dry ingredients together and add alternately with the buttermilk to the creamed mixture. Beat until smooth. Do not overbeat. Add stiffly beaten egg whites. Pour into three 8" or 9" pans, greased, floured and lined on the bottom with waxed paper. Bake 30 to 40 minutes.
    • Icing:   Cream together the cream cheese, butter, powdered sugar and vanilla until light and fluffy. Cool before icing cake.

    After the cake has cooled,spread the cooled custard between the layers of cake. Spread the icing on the top and sides and press coconut into the icing.
    Note: This cake tastes better the second day, after the custard has had a chance to soak into the cake layers.
    12 to 14 servings.

Hot Chicken Salad
From Mary

6 cups chopped or shredded chicken
2 cups finely diced celery
1 Tablespoon finely diced onion
2 Tablespoons chopped pimento (optional)
1 small can of water chestnuts 1 cup mayonnaise
1 can cream of chicken soup
grated cheddar cheese (maybe one cup?)
crushed potato chips
1 cup sliced almonds

Mix together (Do not add salt.) Spread in a 9x13 pan. Sprinkle generously with grated cheese and then a layer of crushed potato chips. Sprinkle slivered almonds on top. Bake at 350 º until the cheese is melted.

Cauliflower Broccoli Salad
From Mary

1 head cauliflower (cut off the stems)
2 heads broccoli (cut off the stems)
2 bunches of green onions, chopped fine
2 cups shredded cheddar cheese (colby or sharp)
1 pound of bacon, fried drained and crumbled
1 cup raisins Dressing
2 cups Hellmans mayo
1/4 cup sugar
2-3 tablespoons fresh lemon juice

Toss and serve.

Cranberry Salad
From Mary

Jellied cranberry sauce
Cool Whip
Club Crackers (crushed)

Slice the cranberry sauce in approximately 1/4 inch slices than layer in a dish. Layer 1: Cranberry Sauce; Layer 2: Cool Whip; Layer 3: Crackers. Repeat until there are 3-4 layers. Decorate with cookie cutters and garnish with crushed crackers.
Preparing the Braid

Mom's Coffee Cake

 Gloria Corns
Roll Mixture
  • 1 package yeast
  • 1 heaping teaspoon sugar
  • 3 eggs
  • 1 cup scalded milk ( cool after scalding)
  • ½ cup sugar
  • ½ cup "butter" flavored Crisco
  • ½ tsp salt
  • 5 cups of flour
Also needed:
  • ¼ cup melted butter (to brush on the dough)
    • Filling
    • 2 cups dried apricots
    • 1 cup water
    • ½ cup apricot jam
    Glaze
    • ¼ cup melted butter
    • 4 ounces cream cheese
    • 1 cup powdered sugar
    • Toasted pecan slices for decorating the top
    On the day before:
    • Cover the apricots in water and soak overnight.
    Dough Directions:
    • Preheat oven to a very low temperature about 150 º. Just turn the oven on for 2-3 minutes, and then turn it off.
      Add the yeast and 1 heaping teaspoon sugar to 1/2 cup warm water. Let set.
      In the mixer, beat the 3 eggs until smooth. Pour into a separate bowl
      Beat the sugar and Crisco until smooth and fluffy.
      Add the beaten eggs, yeast mixture and the scalded milk. Mix this, but it will not be very smooth.
      Add the dough one cup at a time. Add at least 4 cups, and add the last cup by hand. (We added 4 ½ cups, and used the extra for dusting the board.
      Drizzle 1 ½ tablespoons of olive oil in a large bowl. Place the dough in the bowl, turning it over a couple of times and punching it down as you turn.
      Wrap a towel around the bowl, covering the top and bottom and place in the warm oven.
      Let raise for one hour
      Punch down a couple of times. Return to the oven and let raise one hour longer.
    Filling and Glaze Preparation
    • Put the softened apricots and the apricot jam in the blender and blend until chopped to pieces about ¼ inch.

      Beat the ¼ cup melted butter, cream cheese and powdered sugar until smooth.
      Have lightly flowered surface ready. Cut dough in half. Recipe makes two braids. Roll gently to a 9x13 rectangle.
      Brush generously with melted butter.
      Put the filling down the middle of the dough. Use about one cup of filling. (See picture)
      Cut the sides into 1 ½" strips, gently stretching each one toward you as you cut.
      Criss cross the pieces to form a braid and pinch the ends. Brush generously on top and sides with melted butter.
      Place on a cookie sheet and let raise for another hour.
      Bake at 400 º for 5 minutes, then turn heat down to 375, and bake for 12-18 minutes longer . Watch carefully after 12 minutes.

    The Finishing Touches
    • While still warm, spr