BUTTERSCOTCH PUDDING HOMEMADE

INGREDIENTS
2 Tablespoons butter 
1 cup evaporated milk 
3/4 cup brown sugar 
2 cups whole milk 
3 Tablespoons cornstarch 
1/4 teaspoon salt 
3 egg yolks 
1 1/2 teaspoons vanilla 


How To Make Homemade Butterscotch Pudding

Melt butter in a medium size saucepan. Add 1/4 cup evaporated milk and brown sugar. Stir and cook for 2 minutes, bring to a boil for 30 seconds longer. Remove from heat. 
In another pan, scald whole milk, and remove from heat. 
Combine the remaining 3/4 cup evaporated milk and cornstarch in a small bowl. Add salt and egg yolks, using a whisk to mix well. Very slowly, add hot milk to the cornstarch mix, whisking constantly. 
Carefully, whisk hot mixture into the pan with the brown sugar. Return the pan to the stove and cook on low-medium heat, stirring constantly with a wooden spoon until the pudding comes to a boil. Boil 1 minute longer, stirring all the time. Remove from heat and stir in vanilla. 
Cool for 10 minutes, then pour into a glass or ceramic bowl and place a piece of plastic wrap directly on the pudding to prevent a skin from forming. Let cool completely before serving with whipped cream. 
Makes 4 - 1 cup servings.

CHAMPAGNE CHIFFON CAKE

INGREDIENTS
2 cups sifted cake flour
1/4 cup cocoa
1 1/2 cups sugar (superfine is best, regular is fine), divided
1 tbsp baking powder
1/2 teaspoon salt
3/4 cup champagne
5 tbsp vegetable oil
1 1/2 teaspoons vanilla extract
7 large egg yolks
7 large egg whites, at room temperature
METHOD FOR MAKING THE CAKE
Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour,cocoa, the sugar (reserving 2 tbsp), baking powder and salt.
In a medium bowl, whisk together in the champagne, vegetable oil, vanilla and egg yolks, then pour into the dry ingredients and whisk until just smooth.
In another large bowl, using an electric mixer, beat the egg whites to stiff peaks. Add in the remaining 2 tbsp of sugar gradually, starting when the whites begin to get foamy.
Once the egg whites have reached stiff peaks (better to be a bit soft than ovenbeaten), gently whisk 1/4 of the egg whites into the champagne batter to lighten it. Gently, working in two additions, fold the remaining beaten whites into the champagne batter until no streaks of egg white foam remain visible and the batter is a uniform color. Be sure to scrape the sides and bottom of the bowl well.
Pour into the ungreased tube pan and bake for 50-60 minutes, until the top of the cake springs back when gently touched and a toothpich inserted into the center comes out clean.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. Once cooled, run a knife around the edges and turn cake out onto a serving platter. Store in an airtight container.

Homemade Banana Cream Pie Recipe

Ingredients 
- 3/4 cup sugar 
- 1/3 cup flour 
- 1/4 teaspoon salt 
- 2 cups milk 
- 3 egg yolks - beaten 
- 2 tablespoons butter 
- 1 1/4 teaspoons vanilla 
- 1 pie crust - 9 inch and baked 
- 3 bananas - sliced 


Directions 
In a saucepan, combine the sugar, flour and salt. Gradually add in the milk while stirring. 
Cook over medium heat while stirring constantly until it is thick and bubbly. 
Cook and stir for two minutes and then remove from the heat. 
Mix a small amount of the warm mixture in with the egg yolks to temper them. Then add the yolks into the saucepan with the rest of the mixture. 
Return to the heat and cook for an additional two minutes while stirring. 
Remove from the heat and add in the vanilla and butter. Stir to combine. 
Slice bananas and place into a cooled baked pastry shell. Top with the pudding mixutre and bake in a 350° F oven for 12 minutes. Allow to cool slightly and the refrigerate for 3 hours before serving. 

BANANA SPLIT PIE

INGREDIENTS:
1 ready made graham cracker crust
1 8-ounce package cream cheese,softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla
1 small can crushed pineapple, drained
1 pound bananas, sliced
1 container Kool Whip, thawed
1 small jar maraschino cherries
1 tablespoon walnuts, shelled and crushed
PREPARATION:
Combine cream cheese, powdered sugar, egg and vanilla; beat until smooth. Spoon into pie crust. Next, layer each remaining ingredient in order: pineapple, sliced bananas, Kool Whip, cherries. Top with nuts.

Let set for 1 hour in refrigerator.

PEAR PIE

Pear Pie INGREDIENTS
6 average pears
1 unbaked pie crust - 9 inch
First Mixture
¼ cup sugar
⅛ tsp salt
1 tbsp cornstarch
1 ½ tbsp lemon juice
Second Mixture
¼ cup granulated sugar
¼ cup brown sugar
½ tsp cinnamon
½ tsp ginger
¼ tsp mace, nutmeg could be substituted
½ cup flour, or ¼ cup flour and ¼ cup  graham cracker crumbs
¼ cup butter
METHOD FOR MAKING THE PEAR PIE
Peel and thinly slice the pears and place in an uncooked pie shell. In a bowl, mix the sugar, salt, cornstarch, and lemon juice from the first mixture and pour over the pears in the pie shell. For the topping, if using graham crackers crumbs, place 3 crackers in ziploc bag; pulverize to meal with rolling pin. In a bowl mix the ingredients from the second mixture with your hands. Combine well and pat on top of the pie to form a crust. Optinal: brush egg white on the shell before filling. Bake at 375℉ for 15 minutes. Reduce heat to 350℉ and bake for 45 more minutes or until golden brown and juice bubbles through the top. Serve alone or with ice cream or top with whipped cream.

APRICOT PIE AND APRICOT CHEESE PIE

INGREDIENTS
2 cups Dried apricots
3/4 cup Sugar
2 Eggs
2 tablespoons Cream
1/4 cup Butter
METHOD FOR MAKING THE APRICOT PIE
Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water
is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add
well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites. 
Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If
desired, dried peaches, prunes, or apples may be substituted for apricots.

APRICOT CHEESE PIE
 Preparation Method
INGREDIENTS FOR THE APRICOT CHEESE PIE
1 1/4 cups Quick oats
1/4 teaspoon Cinnamon
1 cup Cottage cheese
3 Eggs
1/2 cup Pineapple juice
1 teaspoon Grated orange rind
1 cup 16 oz apricot halves -- drained
1/4 cup Melted butter or margarine
1/8 teaspoon Ground nutmeg
1 package Reduced calorie cream cheese
1/2 cup Sliced dates
1 teaspoon Vanilla extract
3/4 teaspoon Cornstarch
METHOD FOR MAKING THE PIE
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture
onto bottom and up sides of a 9″ pie plate. Bake @ 425 degrees for 7 to 10
minutes,until lightly browned. Meanwhile,combine cottage cheese and cream
cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and
remaining nutmeg in a food processor or blender.Blend until well mixed. Pour
into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is
set.Chill at least one hour. Combine remaining pineapple juice and cornstarch
in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese filling and
spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.

DELICIOUS PEACH ICE CREAM

-Custard INGREDIENTS
400ml milk
5 egg yolk
250g caster sugar
500ml double cream, lightly whipped
-Peach Puree
500g cooled poached peach flesh (*canned peaches and syrup can be used instead of freshly poached peach)
100ml poaching syrup
75ml peach schnapps (optional)
50g caster sugar

 

METHOD FOR MAKING THE CUSTARD-: Place the milk in a sauce pan. Cut through the centre of the vanilla pods and spoon the seeds into the milk and place the pods in the milk. Place the milk over a low heat and slowly bring it to a strong simmer then remove it from the heat. Remove the pods from the milk.
Whisk the egg yolks and sugar together in a large bowl until pale yellow and creamy. While whisking gradually add all the hot milk.
Return the mixture to a saucepan and place it over a low heat, cook gently while stirring constantly with a wooden spoon until it thickens and coats the back of the spoon. Be careful not to overheat the milk as you will end up with scrambled eggs. Remove it from the heat and leave it to cool.
MAKING THE PEACH PUREE: Puree the peach flesh, poaching syrup, peach schnapps and caster sugar.
MAKING THE PEACH ICE CREAM: When the custard has cooled whisk in the cream and peach puree, until well combined. Place the mixture in an ice-machine and churn it until thickened, then place in a freezer proof container and freeze until ready to serve. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.

PEACH DUMPLINGS

Peach Dumplings
INGREDIENTS
1 cup sugar
1 tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches, or frozen thawed
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional
METHOD FOR MAKING THE DUMPLINGS
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil. In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes. Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.

CREAMY PEACH COFFEE CAKE

INGREDIENTS
2 1/4 cups all-purpose flour 
3/4 cup sugar 
3/4 cup cold butter 
3/4 cup sour cream 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1 egg 
1 teaspoon almond extract 
FILLING: 

1 (8 ounce) package cream cheese, softened 
1/4 cup sugar 
1 egg 
3/4 cup peach preserves 
1/2 cup sliced almonds 
DIRECTIONS FOR MAKING THE CAKE 
In a mixing bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. 
In a small mixing bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. Bake at 350 degrees F for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.