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Recipes from Church of the Redeemer:
You asked for it! Now, make it yourself.
Apple Raisin Crisp
| Ingredients | |
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| ½ cup raisins, seedless ½ cup rolled oats ½ cup brown sugar ¼ cup flour, all-purpose ½ teaspoon cinnamon |
¼ cup butter ¼ teaspoon nutmeg 6 medium apples, peeled & cored 2 tablespoons sugar |
For Topping: In a medium mixing bowl, stir together rolled oats, brown sugar, flour, cinnamon, and nutmeg. Cut in butter till mixture resembles coarse crumbs. Set topping aside. For Filling: In large mixing bowl, combine drained raisins, sliced apples and sugar, then gently toss till combined. Transfer the filling to an ungreased 9" X 9" X 2" baking pan. Sprinkle the topping on the filling, bake in a 375°F oven for 30 to 35 minutes or till the apples are tender and topping is golden. Serve warm. Makes 6 servings. |
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Butter Pecan Pound Cake with Penuche Frosting
from Carol Ann Young
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| ½ cup North Carolina Pecans, chopped ½ cup powdered sugar 1 pkg butter pecan cake mix 1 cup water |
¾ cup oil 4 ea eggs 1 can coconut pecan icing |
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Prepare tube cake pan, grease and dust with flour. Combine pecans and powdered sugar and sprinkle mixture in the bottom of tube pan. Using an electric mixer, mix together cake mix, water and oil. Add the eggs, one at a time, mixing thoroughly after each addition. Finish the batter by blending in the can of coconut pecan icing. Pour batter into prepared tube pan. Bake at 350°F for 55 minutes or until done. |
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| Penuche Frosting Ingredients: (weather may be an issue with this frosting) |
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| ½ cup butter 1 cup brown sugar, packed 1 can evaporated milk, small |
3 cups powdered sugar, sifted ½ cup NC Pecans, chopped Garnish: whole NC Pecans |
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| Melt butter in saucepan. Add brown sugar and cook mixture until smooth and bubble. Stir constantly. Add milk. Boil for at least 1 minute. Remove from heat and gradually add powdered sugar. Beat vigorously with a wooden spoon until smooth. Frosting should be poured over cake and easy to spread. | |
Boiled Custard
Submitted by Bill Smith
| Ingredients | |
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| 1/3 cup Sugar 1/4 teaspoon Salt 2 well-beaten Eggs |
2 3/4 cups Milk 1 teaspoon Vanilla 1 tablespoon Cooking Oil |
| Procedure | |
| Mix sugar, salt and 2 cups of milk and place it in the microwave. Heat until fairly hot, stirring often. Place the remaining 3/4 cups of milkin the eggs and beat. Mix some of the hot milk, sugar and salt into the eggs and cool milk, beating as you pour that mixture back into the remaining hot mixture. Once fully combined, place the full mixture back in the microwave and let it come to a boil, stirring often. Remove it when it's the consistency you desire. Add vanilla and oil. Let cool, then indulge! Thin, it's a good cold cereal substitute for milk; thick, it's a great dessert. |
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