Charlotte's Cookbook and Recipes

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  • Rice Pudding

    Ingredients:

    31/i cups milk scalded
    1/2acup uncooked rice
    1/4 cup sugar
    1/2 tsp. salt
    tsp. vanilla extract
    1/4 tsp. ground nutmeg

    Instructions:

    Heat oven to 325°. Combine all ingredients in a greased 1 qt. casserole. Bake uncovered for 2 hours. When pudding has baked about 30 minutes, stir in brown crust that fonns on top of pudding. Repeat stirring at half-hour intervals. Bake pudding without stirring the last half hour. Serve pudding warm. Makes 6 servings.

    Notes:

    Servings Yield:

    Serve pudding warm

  • Flan

    Ingredients:

    (Daked Custard Pudding)
    5 eggs
    2 cup milk
    J/, cup sugar
    2 tsp. vanilla

    Instructions:

    Beat eggs; add sugar and vanilla. Beat in milk, and pour into glas dish. Sprinkle lightly with sugar and bake at 3500 for 30 minutes.

    Notes:

    Servings Yield:

  • Southern Sweet Chocolate

    Ingredients:

    1 German Sl ‘eet chocolate bar
    4 ounces
    1/2i cup butter or margarine
    can evaporated milk
    12 ounce
    /z cups sugar
    3 Tbsp. cornstarch
    1/2 tsp. salt
    2 eggs
    1 tsp.,, anilla
    1 cup flaked coconut
    3/4acup chopped pecans

    Instructions:

    Preheat oven to 375°. Melt chocolate and butter in saucepan over low heat. Remove from heat. Add evaporated milk. Mix sugar, cornstarch and salt in bowL Beat in eggs and vanilla and add to chocolate mixture. Mix coconut and pecans in separate bowl. Pour chocolate mixture into 8-by-8 inch pan. Sprinkle with coconut and pecan mixture. Cover with aluminum foil and bake 55 minutes. Cool in refrigerator. Before serving, top with whipped cream.

    Notes:

    One of the best chocolate/coconut pudding type squares you will ever make!!!

    Servings Yield:

  • Ru I Pie

    Ingredients:

    J graham cracker pie shell (see
    1/2 cup cold water
    J pint milk stiff
    9 Tbsp. sugar
    1/1 cup Jamaican Rum
    5 egg yolks
    1/1 cup sweet chocolate
    l envelope plain gelatin shavin (optional)

    Instructions:

    separate recipe) 2 cops heavy cream whip 3 Tbsp. cornstarch 3 egg whites, beaten stiff Make pie shell and cool. Heat milk in pan and add 8 T. sugar and cornstarch. Cook. stirring until thick. In bowl. bear yolks and add hot milk mixture. bearing constantly. Add to above mixture. Cook and !, lir until thick. Dissolve gelatin in cold water in top of double boiler O ‘ef hot water. Add ro milk mixture. Add remaining ugar. When cool. fold in I c. whipping cream and add 1/2 c. rum. Fold in egg whites and stir together.. Place in pie hell and chill 2-3 hours. Top with rest of” hipping cream, slightly flavored with rum. Chocolate ha-. ing may be prinkled on top. Serves 8.

    Notes:

    Servings Yield:

    Serves 8

  • L Ioms Pecan Pie

    Ingredients:

    1 (15-oz.) package refrigerated pie crusts
    3 large eggs
    1 c. sugar
    l/” c. light corn syrup
    2 T. butter or margarine melted
    2 tsp. vanilla extract
    1/2 tsp. salt
    11⁄2 cups pecan halves

    Instructions:

    Unfold and stack 2 pie crusts; gently roll or press together. Fit into a 9″ pie plate according to package directions; -fold edges under, and crimp. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into piecrust. Bake at 350° for 55 minutes or until set. Serve warm or cold.

    Notes:

    To prevent the filling from seeping under the crust, use two crusts and stack them. Unfold one piecrust and press out fold lines. Unfold second crust and stack on top, turning so that fold lines do not match. Press edges to seal. Roll crust out to an approximate 12 ” circle. Fit into a 9″ pie plate. Trim, fold, and crimp.

    Servings Yield:

    Serve warm or cold

  • Fljlv Cookies

    Ingredients:

    (Baked Custard Pudding)
    2 cupmilk
    5 eggs
    2 tsp. vanilla
    30minutes.

    Instructions:

    J/., cup sugar.,1c_ and pour intoglass Beat eggs; addsugar d vanilla B at rn m, for dish. Sprinkle lightly wa ith sugar and bake at 3500

    Notes:

    Servings Yield:

  • Apple-Berry Cobbler Cookies

    Ingredients:

    1 (16-oz.) package frozen
    cherries, untbawed
    1 (16-oz.) package frozen blueberries, unthal ed
    1/2acups sugar divided
    112cup all-purpose flour
    1 Granny Smith apple, peeled
    and chopped
    S slices Sara Lee Classic White
    Bread
    1⁄2 cup butter or margarine
    melted
    I large egg
    2 Tbsp. all-purpose flour
    1 tsp. vanilla extract
    1 tsp. sugar

    Instructions:

    with vanilla ice cream. Stir together chenies, blueberries, ‘1 cup sugar, 1/2 cup flour, and chopped apple. Place in lightly greased 8″ sq. baking dish. Trim crusts from bread slices; cut each slice into 5 strips. Arrange bread strips over fruit mixture. Stir together butter, l c. sugar, egg, 2 T. flour, and I t. vanilla; drizzle over bread strips. Sprinkle bread strips evenly with 1 t. sugar. Bake at 350° for I hour and 15 minutes or until golden and bubbly. Makes 4-6 servings. dish, or go all out and serve it as the rfect dessert at any meal, topped

    Notes:

    Tbsp. stuff is definitely addictive and will be a huge favorite of family and friends alike. You can serve this for breakfast as a side

    Servings Yield:

    serve it as the rfect dessert at any meal, topped

  • Brown Sugar Chess Pie Cookies

    Ingredients:

    l (1 lb.) package brown sugar
    112 cup butter softened
    4 eggs beaten
    112 tsp. lemon extra’—t
    1/2 tsp. vanilla extract
    2 unbaked
    9″ pastry shell

    Instructions:

    Co. m. bine brown sugarand butter. beatino° well. Add egos and flavorineos m xmg well. Pour mixture into pastry shells, and bake at 350° for 5 m nutes. Reduce oven temperature to 325°, and bake an additional 35 mmutes or until finn in center. Cool thoroughly. Yields 2 pies..

    Notes:

    Servings Yield:

    Yields 2 pies

  • Apple Cris,P Cookies

    Ingredients:

    1 cup oatme. al
    1 cup flour
    1 cup brown sugar
    1⁄2 cup white sugar
    1/2 cup butter, melted
    1 tsp. cinnamon
    3 cup apples, sliced

    Instructions:

    Mix all ingredients, except apples. Place apples in greased pan and put topping over them. Bake at 350° for 45 minutes.

    Notes:

    Quick, easy and good, especially when in a huny and in the Fall of the year. The special combination of cinnamon and apples is outstanding. The aroma alone will bring your eager guests to the table and start the conversation going.

    Servings Yield:

  • Brandy Alexander Pie Cookies

    Ingredients:

    1 envelope unflavored gelatin Chocolate curls ror garnish
    11.. cup cognac
    1⁄2 cup cold water
    1/2 cup creme de cacao
    2/3 cup sugar
    2 cups whipped cream
    1/11tsp. salt
    3 eggs separated
    9″ graham cracker crust

    Instructions:

    Sprinkle gelatin over the cold water in a saucepan. Add 1/3 cup of the sugar, salt and egg yolk. Heat over low temperature until gelatin dis-solves and mixture thickens. Do not boil. Remove from heat. Stir in liquids and chill until mixture mounds slightly. Beat egg whites until stiff. Gradually beat in remaining sugar and fold this into the thickened gelatin mixture. Fold in 1 cup of the whipped cream. Tum into crust and chiJJ several hours. Garnish with remaining whipped cream and chocolate curls. Serves 6-8.

    Notes:

    Tujague’s (pronounced Two-jacks if you ever need to tell the taxi driver) in New Orleans featured this at the end of our eight course meal that was one of the most memorable and enjoyable dining experi-ences we have ever had.

    Servings Yield:

    Serves 6-8