Baked Rice Pudding
(Grandmother Rose Campbell’s recipe which helped her keep her family of eleven children fed.)
3 Tbsp. rice, uncooked
1 qt. milk
½ cup sugar
¼ cup raisins
Place all ingredients in a baking dish and cook in a slow oven until it is creamy, stirring occasionally. Serve hot or cold. By using ½ cup rice, may be made in a double boiler.
(Notes from Jean Whitney: Mom was a good cook and like most of her family, made the best of things out of what they had available and very few actual recipes. I guess that is one reason we all grew up in good shape from good, plain wholesome food.)
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Freezer Peach Pie Filling
A terrific way to use extra peaches when they’re in season. Freezing keeps the nutrition, tastes better and is faster than canning, too.
4 qts peaches, (about 9 lbs.), peeled and sliced
1 tsp ascorbic acid powder
3 ½ cups sugar
½ cup, plus 2 Tbsp tapioca
¼ cup lemon juice
1 tsp salt
Butter
¼ tsp ground nutmeg or cinnamon (opt)
Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain.
Combine peaches, sugar, tapioca, lemon juice, and salt.
Line 4- 8”pie plates with heavy-duty aluminum foil, letting it extend 5” beyond the rim. Divide pie filling evenly among the pans. To freeze: Fold the foil loosely over the top and seal. Label. Freeze without stacking them until they are frozen solid. I usually bake one of the pies at the time that I prepare these, so really, I’m only freezing three.
To use: Remove from freezer well ahead of baking time. Prepare and par-bake bottom pie crust, place filling into cooled crust, adjust top crust, return to 400 degree oven and bake for 45-55 mins. Use the crust cover to prevent the edges from over-browning.
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Summer Berry Crisp
Preheat oven to 350 degrees. Butter a 9” pie pan.
Gently combine berries with sugar, flour, cinnamon. Place into prepared pan.
2 cups blueberries
2 cups blackberries
2 cups raspberries
¼ cup sugar
¼ cup flour
¼ tsp cinnamon
Crisp Topping: Combine dry ingredients, cut in butter and work it in until it resembles coarse meal. Sprinkle over the berries.
1 cup rolled oats
½ cup flour
½ cup brown sugar
½ cup sugar
Pinch of salt
½ cup cold butter, cut into small pieces
Place pie plate onto a baking sheet. Bake in the center of the oven until fruit is bubbling and the topping is golden brown, about 1 hour. Remove to a rack and cool slightly. Serve with ice cream.
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Fresh Blueberry Sauce
Serve over pound cake, ice cream, pancakes, or other fresh fruit. I like to use Huckleberries in this.
1 pint blueberries
1/3 cup sugar
1 Tbsp. cornstarch
2/3 cup water
1 Tbsp. lemon juice
Rinse and stem berries. Place in a medium saucepan. Mix sugar and cornstarch in a small bowl. Stir into berries. Slowly bring to boil, stirring about half the time, boil one minute. Cool and serve. Keeps well in fridge.
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Tart Shells
1 stick butter, (1/2 cup)
1 3 oz. pkg cream cheese
2 Tbsp. sugar
1 ½ cups flour
In a small mixing bowl, combine butter, cream cheese, and sugar.
Mix until well blended. Add flour, mix thoroughly. Form into a
ball. Cover and chill 30 mins.
Divide into 12 pieces and press each piece into the bottom and up
the sides of a 12 muffin tin. Prick bottoms of crust with a fork.
Bake for 10 mins at 350 or until golden. Cool, remove from pan.
Fill with pudding, ice cream, pie fillings.
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Rhubarb Crisp for two
Stir together and place into pie plate:
2 cup chopped rhubarb, cut into ½” slices
1 Tbsp flour
¼ cup sugar
Top with mixed:
¼ cup oatmeal
3 Tbsp brown sugar
2 Tbsp coconut
2 Tbsp flour
Touch of cinnamon
2 Tbsp butter; cut this into the dry ingredients
Bake at 375 degrees for 25-30 mins.
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