HOME
Recipes On This Page
Philadelphia Cream Cheese Pastry
Join our free mailing list to swap recipes daily with other talented cooks.
More Soulful Recipes January 14th, 2003
Publisher: Willie Crawford
http://www.chitterlings.com
Home Office: Phone 850-651-3527
Member - International Council Of Online Professionals
Member - Northwest Florida Better Business Bureau
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What's In This Issue:
Recipe: Punch Bowl Cake
Recipe: Homemade Banana Pudding
Recipe: Triple Crust Peach Cobbler
Recipe: Philadelphia Cream Cheese Pastry
Recipe: Christmas Meat Pie
Recipe: Cream Cheese Pie Crust
Recipe: Punch Bowl Cake
Recipe: Homemade
Vanilla Pudding
Recipe: Homemade Banana Pudding
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** Sponsor Message ***********
Treat Your Family To Something New And Exciting Tonight!
Don't miss these new cookbooks filled with incredibly
delicious, new, and delightful meal ideas!
- A Cajun Cookbook of over 1100 recipes
- A collection of African Recipes from all over
the continent and from many different cultures
- Incredible Recipes From A German Grandmother
Just check out what's new in our bookstore now
at:
http://chitterlings.com/shop.html
*********** Sponsor Message ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Anna Marie (Glennan) Wilson'
Subject: Re: Punch Bowl Cake
PUNCH BOWL CAKE
2- 18.25 oz. - boxes yellow cake mix
2- 20 oz. cans cherry pie filling
2- 20 oz. cans crushed pineapple, undrained
2 - 3.4 oz. boxes vanilla instant pudding
2 - 12 oz. containers Cool Whip
Chopped pecans
Bake cake mixes in round pans according to directions on
packages.
Layer 2 cake rounds in bottom of punch bowl. Mix cherry pie
filling and pineapple together and use half as a second layer.
Mix vanilla pudding according to box directions. Use one
half as a third layer, then one half of the Cool Whip. Repeat
layers. Sprinkle pecans on top. (Good for a crowd)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Anna Marie (Glennan) Wilson'
Subject: Re: Homemade Banana Pudding
My grandmother made this for us many, many years ago. God
Rest Her Soul !
BANANA PUDDING
1/2 cup sugar
2 Tbsp. flour
1/4 tsp. salt
2 cups milk
2 eggs
1 tsp. vanilla
Vanilla wafers
4 large bananas
Combine sugar, flour and salt in double boiler; stir in
milk. Cook over boiling water, stirring until thickened.
Cook for 15 minutes longer, stirring occasionally. Cool.
Beat eggs; stir into cooled mixture gradually. Cook for 5
minutes, stirring constantly. Remove from heat; add
vanilla. Line bowl with vanilla wafers; top with sliced
bananas. Pour part of the custard over bananas.
Continue layers, ending with wafers on top. Serve
warm or chilled. Serves 6.
Note from Anna: Some people line the bowl with ladyfingers.
Some people put meringue on top and brown it in the oven.
My family prefers 'Grandma's' version.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Anna Marie (Glennan) Wilson'
Subject: Re: Triple Crust Peach Cobbler
I don't know if this is the requested recipe, but it has two
layers of pastry. It was submitted by Mrs. Chick
Warner of Vicksburg, Mississippi to the Junior League of
Jackson, Mississippi cookbook 'Southern Sideboards'.
in 1978.
PEACH COBBLER
Pastry:
1 cup flour
1/4 tsp. salt
1/2 cup shortening
3 Tbsp. ice water
Filling:
1/2 cup butter
9 ripe peaches, peeled and sliced
1-1/2 cups water
1 - 1/2 cups sugar
2 Tbsp. flour
Dash ground cinnamon or nutmeg
Pinch salt
PASTRY: Combine first 3 ingredients with pastry blender;
add ice water. Form dough. Wrap in wax paper and chill.
Roll out pastry and cut into strips. Reserve enough strips
to lattice top of cobbler.
Place remaining strips on cookie sheet and bake at 450
degrees for 10 minutes or until crisp.
FILLING: Mix first three ingredients in saucepan and let
come to a boil. Reserve a little sugar for top of cobbler;
then blend sugar, flour, cinnamon or nutmeg and salt and
stir into boiling mixture until dissolved. Grease an
8-1/2 x 9-1/2 inch baking dish.
Place 1/2 the peach mixture in dish; then top with cooked
pastry strips. Add remaining peach mixture and lace
uncooked pastry strips over top.
Sprinkle with reserved sugar. Bake at 375 degrees for 35-40
minutes.
Delicious served warm with cream. Serves 8.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Anna Marie (Glennan) Wilson'
Subject: Re: Philadelphia Cream Cheese pastry
This recipe is from 'The Kraft Cookbook - 75 years of Good
Food Ideas', published in 1978.
'PHILLY' PASTRY
A delicate flaky crust with the unique 'Philly' cream cheese
flavor - it's delicious for fruit or cream pies, or for quiches.
1 - 3 oz. pkg. Philadelphia Brand cream cheese
1/3 cup margarine
1 cup flour
1/8 teaspoon salt
Combine softened cream cheese and margarine, mixing until
well blended. Add flour and salt; mix well. Form into ball; chill
thoroughly. On lightly floured surface, roll out dough to 12
inch circle. Place in 9 inch pie plate. Trim and flute edge;
prick bottom and sides with fork. Bake @ 400 degrees for
15 minutes or until golden brown.
Variation: For tart shells, divide dough into 24 balls;
press into miniature muffin pan. Bake at 400 degrees, 10 to
12 minutes.
For pies that bake longer than 40 minutes, cover rim of pie
with aluminum foil to prevent excess browning.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Anna Marie (Glennan) Wilson'
Subject: Re: Christmas Meat Pie
My mother-in-law, Eva Wilson, was the daughter of
French-Canadian immigrants to the United States. Her
mother taught her to make this 'Pork Pie', and she baked it
every Christmas. Luckily I copied the recipe to use for my
own family's celebrations now that Eva is in
heaven. We dearly love it. (I later learned it is
called Tourtiere and is a favorite in kitchens throughout
central and northern Europe, as well as the French
communities of Canada.)
TOURTIERE (PORK PIE)
Pastry for 9' double pie shell
1 lb. lean ground pork (may use venison or beef - or 1/2 lb.
pork and 1/2 lb. veal) (If you can't find ground pork, use
mild ground breakfast sausage that does not have spices
added)
1 large onion, finely chopped
1 garlic clove, finely minced
1/8 tsp. ground cloves
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. mace
1/2 tsp. sage
1/2 tsp. thyme
Pepper to taste
2 medium potatoes
1/2 cup water
1 egg, beaten
Prepare your favorite pastry for 9' double crust pie
shell. Combine meat, water, onion, garlic and seasonings
in large, heavy-bottomed saucepan with tight-fitting lid.
Bring to boil, then cover and reduce heat to medium-low.
Continue cooking for 25 minutes, stirring frequently and
breaking up the meat with a fork.
Meanwhile peel potatoes, cook in boiling, salted water until
tender. Drain and mash with fork. (Should measure about 1
cup) Preheat oven to 425 degrees. When meat has finished
cooking, there will be a little liquid in bottom of pan; do not
drain. Remove from heat; stir in potato mixture. Turn meat
and potato mixture into prepared shell.
Cover with top crust; trim and crimp edges to seal. Whisk
egg with 1 tsp. water and brush lightly over top of crust.
Bake in 425 degree oven for 15 minutes; then reduce heat
to 375 degrees for about 20 minutes or until pastry is golden.
Note from Anna: You may think the combination of spices
'strange', but this meat pie is absolutely delicious. I usually
make two - bake one and freeze the other to bake later.
ENJOY!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Carroll'
Subject: Cream Cheese Pie Crust
Date sent: Mon, 13 Jan 2003 19:47:43 -0500
You can make this with out the food processor
``````````````````````
Cream Cheese Pie Crust
Ingredients:
1 cup flour
1/8 tsp. salt
3 ounces cream cheese
1 stick (4 ounces) cold unsalted butter cut into small small
cubes
Preparation:
In a food processor, combine the flour, salt, and cream
cheese and process until the mixture resembles coarse meal,
about 8 seconds.
Add the cold butter and process in short bursts until the mixture
resembles small peas, about 3 seconds. Turn the dough out
onto a work surface and knead lightly, just until the dough holds
together.
Between 2 sheets of lightly floured wax paper, roll out the
dough into a large round, 1/8 to 1/4 inch thick. Press into a 9
inch pie pan and trim any excess. Cover with plastic wrap and
refrigerate for at least 1 hour. Bake as directed in recipes.
To bake unfilled crust, prick bottom of crust with fork
tines and bake 15 to 20 minutes at 425°F.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Carroll'
Subject: PUNCH BOWL CAKE
PUNCH BOWL CAKE
1 Angel Food or yellow cake mix
2 (3 oz.) pkgs. vanilla pudding
2 cans cherry pie filling
1 large can pineapple, drained
1 large container whipped topping
1 medium container whipped topping
1 cup chopped pecans
Bake cake of your choice as directed on box. Prepare
pudding as instructed on package. Crumble 1/3 of cake
into bottom of clear bowl. Add 1/3 of pudding, pie filling,
pineapple, whipped topping, and pecans.
repeat layers twice more, ending with whipped topping and
pecans. Chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'Carroll'
Subject: Homemade Banana Pudding
Make the following pudding and layer it, vanilla wafers and
bananas in dish while pudding is warm.
Yummy :-)
Homemade Vanilla Pudding
Ingredients
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
Directions
1 In medium saucepan over medium heat, heat milk until
bubbles form at edges. In a bowl, combine sugar,
cornstarch and salt. Pour into hot milk, a little at a time,
stirring to dissolve. Continue to cook and stir until
mixture thickens enough to coat the back of a metal spoon.
Do not boil.
Remove from heat, stir in vanilla and butter. Pour into
serving dishes.
Chill before serving.
Makes 5 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: 'EXT-Lacy, Yolanda P'
Subject: homemade banana pudding
To: <posts@chitterlings.com>
2 1/2 C Milk
2 Eggs
1 tsp vanilla flavoring
2 Tbl Flour
Bananas
Wafers
Cinnamon (not necessary)
First make a thin layer of wafer cookies, not to thin. Next
make a layer of sliced bananas. Top it off with a final
layer of wafers. I usually make the final layer of wafer
cookies in a decorative manner on top. Start warming the
milk on medium heat, do not bring to a boil! While the milk
is warming, in a separate cup paste the flour with a small
amount of water. Add the vanilla flavoring to the paste.
Break open the eggs and only add the yolk to the paste. You
can save the egg white if you like for meringue. After the
milk has came to a high temperature, not boiling add the
paste and continue stirring so lumps will form. Stir until
it becomes a thick consistency and finally pour over the
wafer and banana layers. Sprinkle cinnamon if you like or
make meringue (my family dont like neither, so I skip this
step). Refrigerate until cool. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
*********** Sponsor Message ***********
STOP Overpaying For Your Magazines!
You can get many titles for 1/4 of what you are now paying!
Those available at these fantastic promotional prices change
all the time. See if they offer your favorite title now:
http://chitterlings.com/magazines.html
*********** Sponsor Message ***********
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors to: http://www.chitterlings.com
Members of this list join by using the form on our website.
We keep copies of all subscription requests.
Please send in one of your favorite recipes today?
Just send them to: posts@chitterlings.com
----------------------------------------------------------------
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~