|Food in Grandma's Day|
|by Jeraldine Jackson|
Recalls what it was like for a young African American girl to help prepare meals for her large family living in Madison, Illinois, in the 1930s an...
1 - 10 of 33 for grandmas custard
Result Page: 1
Mix in order given and pour into unbaked crust. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees for 10 more minutes. Test for doneness with ...
Beat eggs, milk, ... or serve warm. (Custard cooked in the ... the blender or food processor while still hot, then cover and cool). Makes 1 to 1 1/2 cups.)
Cook raisins, 1 1/2 cups water and vinegar about 10 minutes. Mix egg yolks, 1/2 cup water and cornstarch. Add to cooked raisins and cook until thick. ...
Combine first 4 ... minutes. Do not overbake, as this makes the custard watery. Hint: Lemon can be substituted for vanilla for a slightly different flavor.
Peel and quarter ... Pour carefully over peaches in pie shell and bake 45 to 50 minutes at 375 degrees or until custard is set. Really good served warm.
In a saucepan combine sugar and milk and pinch of salt; bring to boil and add egg yolks. Cook until thick, remove from heat and set aside. In small ...
Sprinkle nutmeg over crust before putting in filling. Mix all ingredients above and put in shell. Bake at 475 degrees 5 minutes. Reduce heat to 350 ...
Beat lightly. Pour ingredients into raw pie shell. Bake at 350 degrees for 30 to 40 minutes. Gently shake to test if custard is set.
Mix sugar and ... sets well. Make meringue of 4 egg whites, 5 tablespoons sugar and pinch of salt. Place over baked custard and cook until lightly browned.
Combine 1 1/2 ... continue baking at 350 degrees for 45 minutes. (Custard is set when a cold table knife inserted gently into center of pie comes out clean.)
Result Page: 1
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