Delightful Desserts
Cherry Pie Filling
From the Wisconsin Red Cherry Grower's Association and published in Cherries Galore: A Door County Cherry Recipe Collection
- 4 Tablespoons cornstarch
- 1 cup sugar
- 2 1/2 cups pitted tart cherries
- 1 cup liquid, juice or water
- 1/8 teaspoon almond extract
Blend cornstarch and sugar thoroughly in a sauce pan. Stir in liquid and cherries. Cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Mixture will turn clear. Remove and cool.
Then spoon filling into your favorite pie crust and bake at 425 degrees for 35-40 minutes.
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These elegant, bite-sized desserts look festive and taste scrumptious. But the real reason to make them is that their recipe is SUPER SIMPLE and EASY!!! They take 20 minutes to make, and 30 minutes to bake.
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Lemon Rice Pudding
Taken from The Century Cook Book (1896) by Mary Ronald and republished in A Literary Feast: Recipes and Writings by American Women Authors from History
- 1/2 pint rice
- 1 quart milk
- 3 eggs, separated
- 11 Tablespoons sugar
- grated rind of 2 lemons
- juice of 2 lemons
- pinch of salt
Boil a half pint of rice in a quart of milk till very soft. Add to it while hot the yolks of three eggs, three large tablespoons of sugar, the grated rind of two lemons, and a little salt. If too thick, add a little cold milk. It should be a little thicker than a boiled custard. Turn it into a pudding-dish.
Beat the whites of the eggs very stiff with 8 tablespoons of sugar and the juice of the two lemons, and brown the top delicately in the oven. Set on ice, and eat very cold.
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(I recommend beating the egg whites with 11 Tablespoons of sugar, else the meringue tastes awfully tart.)
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Rhubarb Crumble
This crumble recipe from Darlene Kronschnable's Seasons in a Country Kitchen Cookbook is a fast and easy way turn garden-fresh rhubarb into a company-pleasing dessert. Prep time is about 15 minutes and baking time is about 40 minutes. Memory of this sweet and spicy rhubarb is about 10 years (or more). You can find the rhubarb crumble recipe in my June 6, 2008 post.
