Cheesecake was not served at the Glen-Mor Restaurant and won’t be included in the current cookbook project, but this dish came out so well I wanted to share. I used leftover fresh cherries after the recent Cherry Pie. I baked this cheesecake for a function at work, following Dorrie Greenspan’s recipe in Baking: From My [...]
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The second brownie attempt was almost successful – the texture and size matches the Glen-Mor Restaurant’s version, unlike the first version (Brownies I) – but I forgot to add the walnuts. There will be one final brownie baking to prove we nailed the Glen-Mor brownies, but the ingredients and quantities should not need to [...] We served Custard Pie as one of several desserts for a Memorial Day lunch. I par-baked the crust and used an egg white wash prior to adding the custard filling to keep the bottom crust intact and crispy. Servings: 8 Fresh 1 Pie Crust 5 eggs, divided 2 cups milk 3 Tbsp. butter Pantry [...] I could not find small pearl tapioca in any of our local stores, so I bought it online, and the smallest quantity I could find was 1 pound. We will be eating Tapioca Pudding for the next two years. Servings: 8 to 10 Fresh 2-1/4 cup milk 2 eggs Pantry 1/2 cup small [...] The Glen-Mor Restaurant used wild Maine blueberries for desserts like Blueberry Pie, which are only available in late summer and can be difficult to find outside of Maine. I used California blueberries for this pie and it turned out very well. I will try this again in September and report back if the Maine blueberries are really [...] My first Rhubarb Pie attempt served at Easter dinner was tasty but very wet. Online research turned-up a tip to use instant Tapioca pudding to absorb the rhubarb moisture while baking and also par-bake the bottom crust to keep it cripsy. Both tapioca and par-baking worked beautifully, and finally the recipe is worthy of [...] Tonight was my first attempt at Coconut Cream Pie, with great results. My sister and her boyfriend stopped in for dinner as they drove north to Maine, and I served this pie for dinner along with a (non-cookbook) meal of Mediterranean dishes. Servings: 8 Fresh 1-1/4 cups half-and-half 1-3/4 cups milk 3 egg [...] Preparations for Banana Cream Pie begin the night before to give the custard time to cool before topping with Whipped Cream. Servings: 8 Fresh 4 bananas 3 egg yolks 2-3/4 cups whole milk 2 Tbsp. butter 1 Pie Crust 1 cup Whipped Cream Pantry 3/4 cup granulated sugar 1/4 tsp. salt 1/3 cup all-purpose [...] Tonight we served the first of many cream pies at a dinner party. Jim suggested a few tweaks, reflected in the ingredient below, but I am putting off making another Strawberry Cream Pie until we complete the many other pies on our list. Servings: 8 Fresh 2-1/2 lbs. strawberries, divided 1 Pie Crust 1 cup [...] These brownies are excellent, but Jim said these are not “cakey” enough to match the Glen-Mor Restaurant version, which means we will be making more brownies. But for tonight, we will be enjoying these. Servings: 36 Fresh 10 Tbsp. (1-1/4 stick) butter 2 eggs Pantry 1-1/4 cup granulated sugar 3/4 [...] |
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