The first attempt at Lemon Meringue Pies tasted like the Glen-Mor restaurant version, but the meringue was not high enough. This time we piped the meringue in a pastry bag and Jim said the result succeeds in duplicating the Glen-Mor version.
Servings: 6 individual pies
Fresh 1 lemon 1/2 cup butter 4 eggs 6 [...]
The Glen-Mor Restaurant didn’t serve Bread & Butter Pickles, but it is a part of Jim’s childhood in Maine – his grandmother often made pickles. This version does not can the pickles for storing in the pantry, and instead makes pickles that can be refrigerated for up to 3 weeks. If you prefer canning [...]
We served Pot Roast for the first time tonight using the Glen-Mor Restaurant recipe, as best remembered by Jim. I struggled to take a good picture, and none of the photos capture how good the meal tasted.
Servings: 6 to 8
Fresh 1 boneless top round roast, approximately 4 to 5 lbs. 2 [...]
We planned to serve homemade Chocolate and Vanilla Ice Cream along with Raspberry Turnovers and layer cake on Saturday with friends over for dinner – but we forgot to serve the ice cream. We will give a container to our neighbor… and probably finish the rest ourselves this week.
Servings: 1 quart (8 [...]
The Glen-Mor Restaurant served Chocolate Ice Cream, Vanilla Ice Cream, and Raspberry Sherbet. Though these dishes were not made in the kitchen, Jim is becoming an ice cream making expert, so we are including homemade versions in the cookbook.
Servings: 1 quart (8 servings 1/2 cup each)
Fresh 2 cups heavy cream, divided [...]
The Glen-Mor Restaurant served large Raspberry Turnovers. I made small versions for a dinner party this weekend and they came out very well.
Fresh 1 double Pie Crust, not baked 1/4 cup Red Raspberry Jam, divided 1 egg 1/4 cup milk
Make dough Preheat oven to 375 degrees-F. Line two cookie sheets with parchment [...]
We served Pan-Fried Pork Tenderloin at a casual Sunday night dinner party this week.
Fresh 1 lb. pork tenderloin 1 cup milk 1 egg
Pantry 6 Tbsp. cornmeal 2 Tbsp. all-purpose flour 1 tsp. salt 1/4 tsp. ground black pepper
Pound Slice pork tenderloin into 1-inch thick rounds, should yield approximately [...]
Jim and I both love peas. I am always adding them to pasta dishes and casseroles. The Glen-Mor Restaurant served peas as a side dish.
Fresh 1 lb. peas
Pantry 1 tsp. salt, divided 1/4 tsp. ground black pepper
Boil peas Bring a medium stock pot filled half way with water [...]
I lost count of how many Grapenut Custard Pudding attempts preceeded this posting. The main challenges was to prevent the Grapenuts cereal from sinking. The Glen-Mor Restaurant dessert had a crust of sugared Grapenuts on the top of the baked custard. In our first several attempts the cereal sunk to the bottom and left no crust on [...]
This version does not can the jam for storing in the pantry, and instead makes jam that can be refrigerated for up to 3 weeks. If you prefer canning and long-term storage, use the same ingredients, but boil mixture inside jars during the boiling step, as would be done in any canning preparation.