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Ultimate Lemon Meringue Pie

16 Jan

1 prepared graham cracker crust

1 cup sugar

1/4 cup cornstarch

1/8 tsp salt

6 large eggs, separated

1-1/2 cups water

1 TBSP lemon zest

1/2 cup fresh lemon juice

2 TBSP butter


Whisk together sugar , cornstarch, and salt in a large saucepan. Add egg yolks, then immediately but gradually whisk in water. Bring mixture to a simmer over medium heat, whisking often, 8 to 10 minutes, until thickened. Remove from heat, whisk in zest, lemon juice and butter. Keep warm.


1 TBSP cornstarch

1/3 cup water

1/4 tsp cream of tartar

1/2 cup sugar

4 large egg whites

1/2 tsp vanilla

Mix cornstarch and water in a small saucepan. bring to a simmer; whisking occasionally until thickened. Remove from heat when translucent and thickened. In a large mixing bowl, mix cream of tartar and sugar together. Beat egg whites until frothy. Add vanilla. Beat in sugar mixture, 1 TBSP at a time. Then add cornstarch mixture, 1 TBSP at a time until stiff peaks form. Pour warm pie filling into crust. Spoon meringue, starting at the edges, and then to the middle. Bake at 325 until browned, about 20 minutes on center rack of oven. Cool completely before serving.


Rich Hot Chocolate

15 Jan

2 tsp cornstarch

3 cups milk, divided

1 cup half-and half

2 (3.5 oz) dark chocolate bars, chopped

1/3 cup honey

1 tsp vanilla

Pinch of salt


Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining milk and half and half in a large saucepan over medium heat until bubbles appear around the edge of pan; about 4 minutes, do not boil. Whisk in chocolate, honey, vanilla, and salt until blended and smooth. Whisk in cornstarch mixture. Bring to a light boil, whisking frequently; about 4 minutes. Remove from heat. Let cool slightly. Serve with whipped cream or mini marshmallows.


Serves 4


Chocolate Frosting

11 Jan

1/2 cup butter

1/3 cup milk

1/4 cup unsweet cocoa

1 (16 oz) package powdered sugar

1 tsp vanilla


Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla, add 1 TBSP milk.


Makes 3 cups

Fresh Orange Curd

11 Jan

1 cup sugar

1/4 cup cornstarch

2 cups fresh orange juice

3 large eggs, lightly beaten

1/4 cup butter; cut into pieces

1 TBSP orange zest


Combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in eggs. Bring to a boil over medium heat, whisking constantly (5 to 6 minutes)

Cook, whisking constantly, 1 to 2 minutes or until mixture has a pudding like thickness. Remove from heat, and whisk in butter and orange zest. Place plastic wrap directly on top to prevent a film from forming. Chill 8 hours.

Original Banana Pudding

31 Dec

2-1/2 cups sugar

6 TBSP flour

pinch of salt

3 cups milk

6 eggs-seperated

1-1/2 sticks butter

1 TBSP vanilla

1-16oz box vanilla wafers

6 to 8 large ripe bananas

6 egg whites

1/8 tsp salt

1/2 cup sugar

2 tsp cream of tartar

Combine 2-1/2  cups sugar, flour, and pinch of salt in top of double boiler. Whisk in milk and egg yolks. Cook over boiling water until warm and add butter. Cook until thick, stirring constantly. Remove from heat and let cool. Stir in vanilla. In a casserole dish alternate layers of wafers and banana slices. Pour pudding over top. Place egg whites in a bowl, add salt and cream of tartar. Beat on high with electric mixer, gradually adding sugar until stiff peaks form. Spread on top of pudding. Bake at 400 until lightly brown, about 10 minutes.

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