You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Yummy - avo and shrimp = heaven!
- Thread starter lisainla
- Start date
janet-in-nc
Well-known member
I'll bring baby back ribs and Bobby Flay's baked beansNT
I'd bring my miniature cheesecakes topped with blueberries and raspberries (red, white and blue
theme of course). I've never posted this before because I haven't tweaked it to get the crust quantity to match the filling but what the heck, here it is anyway.
Pat’s Miniature Cheesecakes
1-1/3 cups graham cracker crumbs
4 tbsp butter, melted
4 tbsp sugar
1/8 tsp ground cinnamon
2 8-oz. pkgs cream cheese or light cream cheese, softened
1/2 cup sugar
3 tsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
2 eggs
Topping:
1 cup sour cream or light sour cream
1/3 cup sugar
1 tsp vanilla
Optional: fresh fruit or preserves to garnish
Combine crumbs, butter, sugar and cinnamon. Press about a teaspoon of crust mixture into bottom of paper muffin liners in miniature muffin tin, pressing down with a wooden dowel or spoon (or wine bottle cork). If desired, place miniature pans on cookie sheet (2 per sheet) for easier placement in oven. Bake at 350ºF, 5 minutes. Remove from oven, allow to cool slightly before filling with cream cheese mixture.
Combine cream cheese, sugar, lemon juice, lemon zest and vanilla, mixing at medium speed on electric mixer until well blended. Blend in eggs. Pour 1 tbsp mixture into prepared muffin cups (cups will be nearly full and will rise a little while baking but will drop back down as they cool.) Bake at 350ºF, 25 minutes. Tops may crack slightly during baking but won’t be noticeable after cooling.
For topping, combine sour cream, sugar and vanilla and spread a thin layer on the cheesecakes after they have cooled at least 15 minutes. Top with fresh fruit or preserves then refrigerate until serving time.
Yield: 48 miniature cheesecakes (see note below)
Source: I pulled from 4 different recipes to create these and am really happy with the results...great flavor.
Pat’s note: This quantity of cream cheese mixture is perfect for 48 mini cheesecakes. The crust mixture needs to be adjusted as I had quite a bit leftover, possibly enough for 24-36 more. Next time try 1/3 cup less graham cracker crust mixture and see how that works BUT up the cream cheese mixture by 1 more 8 oz. pkg cream cheese to accommodate. Only need half the topping for 48 cheesecakes.
Made these for 4th of July topping with raspberries and blueberries, and some with just a strawberry half, and they looked so cute. Tiny American flags inserted on top complete the theme.
Try freezing them to see how they hold up...”Wrap chilled cheesecakes individually in moisture-vaporproof wrap; freeze. Let stand at room temperature 40 minutes before serving.”
theme of course). I've never posted this before because I haven't tweaked it to get the crust quantity to match the filling but what the heck, here it is anyway.
Pat’s Miniature Cheesecakes
1-1/3 cups graham cracker crumbs
4 tbsp butter, melted
4 tbsp sugar
1/8 tsp ground cinnamon
2 8-oz. pkgs cream cheese or light cream cheese, softened
1/2 cup sugar
3 tsp lemon juice
1 tsp lemon zest
1/2 tsp vanilla
2 eggs
Topping:
1 cup sour cream or light sour cream
1/3 cup sugar
1 tsp vanilla
Optional: fresh fruit or preserves to garnish
Combine crumbs, butter, sugar and cinnamon. Press about a teaspoon of crust mixture into bottom of paper muffin liners in miniature muffin tin, pressing down with a wooden dowel or spoon (or wine bottle cork). If desired, place miniature pans on cookie sheet (2 per sheet) for easier placement in oven. Bake at 350ºF, 5 minutes. Remove from oven, allow to cool slightly before filling with cream cheese mixture.
Combine cream cheese, sugar, lemon juice, lemon zest and vanilla, mixing at medium speed on electric mixer until well blended. Blend in eggs. Pour 1 tbsp mixture into prepared muffin cups (cups will be nearly full and will rise a little while baking but will drop back down as they cool.) Bake at 350ºF, 25 minutes. Tops may crack slightly during baking but won’t be noticeable after cooling.
For topping, combine sour cream, sugar and vanilla and spread a thin layer on the cheesecakes after they have cooled at least 15 minutes. Top with fresh fruit or preserves then refrigerate until serving time.
Yield: 48 miniature cheesecakes (see note below)
Source: I pulled from 4 different recipes to create these and am really happy with the results...great flavor.
Pat’s note: This quantity of cream cheese mixture is perfect for 48 mini cheesecakes. The crust mixture needs to be adjusted as I had quite a bit leftover, possibly enough for 24-36 more. Next time try 1/3 cup less graham cracker crust mixture and see how that works BUT up the cream cheese mixture by 1 more 8 oz. pkg cream cheese to accommodate. Only need half the topping for 48 cheesecakes.
Made these for 4th of July topping with raspberries and blueberries, and some with just a strawberry half, and they looked so cute. Tiny American flags inserted on top complete the theme.
Try freezing them to see how they hold up...”Wrap chilled cheesecakes individually in moisture-vaporproof wrap; freeze. Let stand at room temperature 40 minutes before serving.”
marsha-tbay
Well-known member
Here you go...I found it on old Gail's after Gay gave the archive url # again.
Forum Home Page: Archive Swap 101 to 200
Re: BUTTERSCOTCH PIE LIKE GRANDMA MADE IN THE 1920'S! (Sandi Crowder)
Previous Message: Need more information to find the recipe (Cathy Zadel)
Date: Thu, 02 Nov 1995 18:38:40 GMT
From: Cathy Zadel (@kauai-52.u.aloha.net ())
Butterscotch Pie
Hi Sandi- I did some pretty extensive research
and came up with the following recipes. I kept
stumbling over what you told me about the kids
that would snatch the little candy balls- It
didn't fit into the recipes in my mind until I
realized that when you carmelize sugars, you
test them by dropping a bit into a cup of cold
water to see how firm the candy is (soft or hard
ball stage) EUREKA, I said!!! That must be what
Grandma was talking about. Butterscotch Pies were
all the rage in the teens, twenties and into the
thirties and I found many, many similar recipes
for them. Most say to cook the brown sugar mix
only 5 minutes but I am positive it is a longer
time on today's ranges. The one I think may
come the closest to your Grandmother's recollection
is the Brown Brittle Pie from the Hotel Anderson
Cookbook- gosh, I HOPE I found one that will make
her smile. Let me know- Cathy
BUTTERSCOTCH PIE
St. Mark's Guild Cookbook, Lake City, Minnesota 1925
Part I: 2 egg yolks, 1 tbsp flour, 1 cup milk
Part II: Melt piece of butter size of walnut
in skillet, put in 1 cup brown sugar, add 4
tbsp milk. Cook 5 minutes. Add Part I and
cook slowly until thick. Put in baked pie
shell.
BUTTER SCOTCH PIE (WITH MILK)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
Melt and mix together 1 cup brown sugar,
2-1/2 tbsp butter, 2 tbsp milk, cook this
mixture slowly for 5 minutes. Have ready:
3 tbsp flour blended with 1 cup milk, 2 egg
yolks and 1 tsp vanilla. Combine with other
mixture and cook until done. Put in a ready
baked shell. Cover with meringue and brown.
BUTTER SCOTCH PIE (WITH WATER)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
1 cup brown sugar, yolks of 2 or 3 eggs,
2 tbsp flour, 2 tbsp butter, 1 cup water.
Cook in double boiler. When thick, put in
shell and top with meringue made from egg
whites. Place in oven and brown.
BUTTERSCOTCH PIE
The New Delineator Recipes, Butterick
Publishing, Chicago 1929
1-1/2 cup milk
1 cup brown sugar
3 tbsp cornstarch
2 eggs
2 tbsp butter
2 tbsp powdered sugar
Heat one cup of milk and the sugar until the
sugar is free from lumps. Mix the cornstarch,
1/2 cup of milk and egg yolks and add to the
hot mixture slowly. Cook in a double boiler
until thick, stirring constantly, then for 10
minutes longer. Add butter. When cool, pour
into a baked shell and cover with a meringue
made from the stiffly beaten egg-whites and
powdered sugar. Brown in the oven.
BROWN BRITTLE PIE
Hotel Anderson Cookbook, Jeanne Hall, M.Barrows
Pub. 1939
1/4 cup butter
2/3 cup brown sugar, firmly packed
1/2 tsp salt
1-2/3 cup milk
2 tbsp cornstarch
2 tbsp pastry flour
3 eggs, separated
1 tbsp butter
3/4 tsp vanilla
1 baked 9" Pecan Pastry shell
6 tbsp sugar
brown sugar
Melt the butter and add the brown sugar, salt
and about 2/3 cup of the milk. Caramelize this
mixture, 210 degrees, and add 1/2 cup of the
milk. Mix the cornstarch and flour with the
remaining milk. Beat the egg yolks and add
to the caramelized mixture. Cook until clear. Add the tbsp of butter and the vanilla. Beat the egg whites until stiff and mix in the 6 tbsp of white sugar. Fold half of the beaten egg whites into the cooked mixture. (Reserve the remainder for the meringue topping) Pour into the cooled pastry shell. Spread the meringue topping on the cooled pie filling, smoothing with a
spatula. Sift some brown sugar over the top
and brown quickly under the broiler flame.
Forum Home Page: Archive Swap 101 to 200
Re: BUTTERSCOTCH PIE LIKE GRANDMA MADE IN THE 1920'S! (Sandi Crowder)
Previous Message: Need more information to find the recipe (Cathy Zadel)
Date: Thu, 02 Nov 1995 18:38:40 GMT
From: Cathy Zadel (@kauai-52.u.aloha.net ())
Butterscotch Pie
Hi Sandi- I did some pretty extensive research
and came up with the following recipes. I kept
stumbling over what you told me about the kids
that would snatch the little candy balls- It
didn't fit into the recipes in my mind until I
realized that when you carmelize sugars, you
test them by dropping a bit into a cup of cold
water to see how firm the candy is (soft or hard
ball stage) EUREKA, I said!!! That must be what
Grandma was talking about. Butterscotch Pies were
all the rage in the teens, twenties and into the
thirties and I found many, many similar recipes
for them. Most say to cook the brown sugar mix
only 5 minutes but I am positive it is a longer
time on today's ranges. The one I think may
come the closest to your Grandmother's recollection
is the Brown Brittle Pie from the Hotel Anderson
Cookbook- gosh, I HOPE I found one that will make
her smile. Let me know- Cathy
BUTTERSCOTCH PIE
St. Mark's Guild Cookbook, Lake City, Minnesota 1925
Part I: 2 egg yolks, 1 tbsp flour, 1 cup milk
Part II: Melt piece of butter size of walnut
in skillet, put in 1 cup brown sugar, add 4
tbsp milk. Cook 5 minutes. Add Part I and
cook slowly until thick. Put in baked pie
shell.
BUTTER SCOTCH PIE (WITH MILK)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
Melt and mix together 1 cup brown sugar,
2-1/2 tbsp butter, 2 tbsp milk, cook this
mixture slowly for 5 minutes. Have ready:
3 tbsp flour blended with 1 cup milk, 2 egg
yolks and 1 tsp vanilla. Combine with other
mixture and cook until done. Put in a ready
baked shell. Cover with meringue and brown.
BUTTER SCOTCH PIE (WITH WATER)
Women of Bethlehem Church, Minneapolis, Minnesota 1922
1 cup brown sugar, yolks of 2 or 3 eggs,
2 tbsp flour, 2 tbsp butter, 1 cup water.
Cook in double boiler. When thick, put in
shell and top with meringue made from egg
whites. Place in oven and brown.
BUTTERSCOTCH PIE
The New Delineator Recipes, Butterick
Publishing, Chicago 1929
1-1/2 cup milk
1 cup brown sugar
3 tbsp cornstarch
2 eggs
2 tbsp butter
2 tbsp powdered sugar
Heat one cup of milk and the sugar until the
sugar is free from lumps. Mix the cornstarch,
1/2 cup of milk and egg yolks and add to the
hot mixture slowly. Cook in a double boiler
until thick, stirring constantly, then for 10
minutes longer. Add butter. When cool, pour
into a baked shell and cover with a meringue
made from the stiffly beaten egg-whites and
powdered sugar. Brown in the oven.
BROWN BRITTLE PIE
Hotel Anderson Cookbook, Jeanne Hall, M.Barrows
Pub. 1939
1/4 cup butter
2/3 cup brown sugar, firmly packed
1/2 tsp salt
1-2/3 cup milk
2 tbsp cornstarch
2 tbsp pastry flour
3 eggs, separated
1 tbsp butter
3/4 tsp vanilla
1 baked 9" Pecan Pastry shell
6 tbsp sugar
brown sugar
Melt the butter and add the brown sugar, salt
and about 2/3 cup of the milk. Caramelize this
mixture, 210 degrees, and add 1/2 cup of the
milk. Mix the cornstarch and flour with the
remaining milk. Beat the egg yolks and add
to the caramelized mixture. Cook until clear. Add the tbsp of butter and the vanilla. Beat the egg whites until stiff and mix in the 6 tbsp of white sugar. Fold half of the beaten egg whites into the cooked mixture. (Reserve the remainder for the meringue topping) Pour into the cooled pastry shell. Spread the meringue topping on the cooled pie filling, smoothing with a
spatula. Sift some brown sugar over the top
and brown quickly under the broiler flame.
Oooh....I almost missed out on this! Since it looks like most everything has
been covered I'll bring something to munch on before we eat. I'll bring a platter of cubed hard sausages (salami, summer sausage etc.)and cheeses and my Sweet Hot Mustard. I've been trying for years to get you guys to try it with no luck so it's the perfect opportunity for you to see how delicious it is. And then you'll be making it yourselves for the holiday's to go with your hams! Ah! Clever me....a perfect plan.
Sweet Hot Mustard Dip
4 ounces mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 1/2 cups white vinegar
6 tablespoons butter
3 whole eggs -- beaten
1 cup white sugar
1 cup dark brown sugar
Mix first 4 ingredients with enough water to make a smooth paste. Stir in vinegar and sugars. Bring to a boil. Remove from heat and blend in butter till melted. Beat 3 eggs until lemon colored. Temper eggs with a small amount of the hot mixture and then pour eggs into the saucepan. Bring to a boil over medium heat, stirring constantly. Pour into sterilized jars and refrigerate or freeze.
Makes 5 - 1/2 pint jars.
been covered I'll bring something to munch on before we eat. I'll bring a platter of cubed hard sausages (salami, summer sausage etc.)and cheeses and my Sweet Hot Mustard. I've been trying for years to get you guys to try it with no luck so it's the perfect opportunity for you to see how delicious it is. And then you'll be making it yourselves for the holiday's to go with your hams! Ah! Clever me....a perfect plan.
Sweet Hot Mustard Dip
4 ounces mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 1/2 cups white vinegar
6 tablespoons butter
3 whole eggs -- beaten
1 cup white sugar
1 cup dark brown sugar
Mix first 4 ingredients with enough water to make a smooth paste. Stir in vinegar and sugars. Bring to a boil. Remove from heat and blend in butter till melted. Beat 3 eggs until lemon colored. Temper eggs with a small amount of the hot mixture and then pour eggs into the saucepan. Bring to a boil over medium heat, stirring constantly. Pour into sterilized jars and refrigerate or freeze.
Makes 5 - 1/2 pint jars.
amanda_pennsylvania
Well-known member
And won't clean-up be a breeze?!
richard-in-cincy
Well-known member
Ha! Virtually spotless
I'd also bring....Rec: Mom
Mom’s Potato Salad
6 large potatoes (russets) (about 4 cups), cooked, skinned and cubed
1 dozen eggs, hard-boiled and sliced
1 lb. bacon, fried and crumbled (use less if desired)
2 medium onions, diced
1-1/2 cups celery, diced
sweet pickles to taste (about 1/2 cup), chopped
1-1/2 tsp salt
Combine all ingredients with the following dressing. Then chill several hours before serving, to allow flavors to blend.
1 pint mayonnaise (2 cups)
4-5 tbsp prepared mustard (like French’s)
1/4 cup milk
2 tbsp vinegar
1/4 to 1/3 cup sugar to suit your taste
1 tsp (or more) juice from sweet pickles
Pat’s notes: This was the way my mother made potato salad. The recipe was passed down from my Pennsylvania Dutch German great-grandmother. I discovered the dressing is really good on pasta salad too in which I include some hard-boiled eggs, onions, celery, pickles, sometimes a little colorful bell pepper (not green ones though), and omit the bacon.
Mom’s Potato Salad
6 large potatoes (russets) (about 4 cups), cooked, skinned and cubed
1 dozen eggs, hard-boiled and sliced
1 lb. bacon, fried and crumbled (use less if desired)
2 medium onions, diced
1-1/2 cups celery, diced
sweet pickles to taste (about 1/2 cup), chopped
1-1/2 tsp salt
Combine all ingredients with the following dressing. Then chill several hours before serving, to allow flavors to blend.
1 pint mayonnaise (2 cups)
4-5 tbsp prepared mustard (like French’s)
1/4 cup milk
2 tbsp vinegar
1/4 to 1/3 cup sugar to suit your taste
1 tsp (or more) juice from sweet pickles
Pat’s notes: This was the way my mother made potato salad. The recipe was passed down from my Pennsylvania Dutch German great-grandmother. I discovered the dressing is really good on pasta salad too in which I include some hard-boiled eggs, onions, celery, pickles, sometimes a little colorful bell pepper (not green ones though), and omit the bacon.
richard-in-cincy
Well-known member
Or drink as much as we want to! ! Oh what fun....