Last Fall my office held an “Apple Challenge” cooking contest to promote use of local produce. I was very proud of my Apple Tart and Apple Ice Cream entries. My colleague, who was responsible for organizing the contest, recently left the company and we had a cupcake going away party for her to say goodbye. I [...]
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In addition to the New England cookbook, I am working on a small Cookie Book filled with holiday treats – many are already posted on this site: Fudge, Tingalings, Sugar Cookies, Gingerbread Cookies, Meltaways, and many others. As summer turns to fall, I am picking-up the Cookie Book project with a few final recipe [...] This first attempt included candied yams and the result was too much yam and not enough pumpkin. This version was true to the traditional pie. Servings: 8 Fresh 1 single Pie Crust, rolled for a 9-inch pie pan 1 cup heavy cream 1 cup whole milk 3 eggs plus 2 egg yolks 2 tsp. [...] The crust for first Coconut Custard Pie wasn’t chilled enough and melted during the par-bake step. The second pie didn’t have coconut in the custard and instead we just sprinkled coconut on top – and the result didn’t match Jim’s memory of the Glen-Mor Restaurant pie. Finally, third time is charm. This pie was a [...] Last night we made our fourth Chocolate Cream Pie and finally mastered this recipe. The key is to heat for at least the amount of time noted in each step. Rushing through the recipe will result in a loose texture like one of our earlier attempts. I also upgraded the brand of chocolate and think [...] 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 [...] 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. Servings: 12 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 [...] 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 [...] |
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