recipe 1217

December 17, 2003

Mary Lois Robinson's Boiled Custard

8 cups milk

2 cups sugar

8 medium eggs or 10 small

1/2 cup flour (I use a little less than 1/2 cup)

1 teaspoon vanilla

A pinch of salt

Yellow food coloring (optional) - a few drops give it a brighter color

Separate eggs. Combine sugar, egg yolks, and flour and salt with small amount of the milk, mixing thoroughly so there are no lumps; use whisk or whip. Pour egg and flour mixture into milk. Place on medium heat and stir constantly with whip until it gets to a very slight rolling boil. Stir and watch constantly, as it will burn easily. Turn off heat immediately. (I cook mine in the bottom of 6-quart pressure cooker.)


When done, let it set while beating egg whites to a stiff peak. Pour into hot egg and milk mixture and beat in with electric beater until smooth. It is hot enough to cook egg whites. Set pan in cold water to cool. Keep top on while cooling. Stir at intervals while cooling. When cool, add vanilla. Pour in to a gallon container. Can be stored in refrigerator for several days. Be sure to stir slightly before using.

Note: If you prefer it thicker, you can add 2 additional eggs or a little more flour.

Also can add Cool Whip or whipped cream before serving. Stir until smooth.

Clarkie's Applesauce Fruit Cake

3 cups sifted cake flour

1 teaspoon salt

11/4 teaspoon baking powder

1 teaspoon soda

1 cup sugar

3/4 cup shortening (butter or margarine)

11/2 cups unsweetened applesauce

2 eggs

11/2 teaspoon cinnamon

2 teaspoons all spice

1 teaspoon vanilla

(You may use cloves or nutmeg or any variation of spices.)

2 cups of candied fruit mix

1 cup pecans

1 cup candied pineapple

1/2 cup candied cherries

(You may use golden raisins or chopped dates or any variation.)

Sift flour with salt, baking powder and spices. Cream shortening and add sugar gradually. Add eggs one at a time. Add vanilla. Mix well. Fold in applesauce. Add dry ingredients and fruit that has been rolled in part of the flour mixture. Turn into greased and floured 9-inch tube pan. Bake at 350 degrees for 60 to 65 minutes. Test with toothpick to see if done. Allow to cool before turning out of pan.

Frost with Caramel Icing.

Caramel Icing

1 cup light brown sugar, firmly packed

2 tablespoons butter

1 tablespoon all purpose flour

3 tablespoons milk or cream

1 teaspoon vanilla

Combine sugar, butter or margarine, flour and milk or cream in a saucepan. Cook over low heat stirring constantly until mixture boils. Continue stirring and cook 1 minute. Remove from heat, add vanilla, and beat until of spreading consistency. Try not to overcook. After beating mixture if it is too hard, add more milk and cook again slightly.

Note: This icing recipe is used more like a glaze and may not cover the whole cake. If you prefer more icing, use one of your own recipes. I put nut halves and cherries on top of the icing for decoration.|12/17/03***

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