Month: September 2026

• Cream butter, powdered sugar, vanilla, corn starch and flour together.
• Chill mixture for at least 1 hour, preferably overnight.
• Form into small balls and flatten. Bake at 350°F for 15 minutes.
• Frost cookies with butter frosting.

Cream Filling

• Scald milk with vanilla.
• In a saucepan, combine sugar, flour, salt and egg yolks, stirring until well blended. Add milk gradually.
• Cook over low heat, stirring constantly without scraping the bottom of the pan. Bring to a boil and continue boiling for 3 minutes.
• Pour into a bowl and allow to cool, stirring occasionally.

Puffs

• In a heavy saucepan, combine water, butter, salt and sugar. Bring to a boil.
• Remove from heat and add flour at once. Stir briskly with a wooden spoon until dough is smooth.
• Return to heat and cook, stirring constantly, until dough leaves the side of the pan and forms a ball.
• Remove from heat and add eggs one at a time, mixing after each addition.
• Spoon dough onto a greased baking sheet and bake at 375°F for 45 minutes, or until puffs are dry and golden. Cool, split and fill with cream.

• Cream margarine, pumpkin and sugar until well blended. Add egg.
• Mix dry ingredients together and add gradually to pumpkin mixture, mixing well.
• Drop by spoonful onto a cookie sheet. Bake at 375°F for 10–12 minutes.

• Combine sugar, syrup and water and cook over low heat until boiling. Cover and cook for 3 minutes.
• Remove cover and cook to soft-ball stage, 230–232°F.
• Beat egg whites and salt until stiff. Pour half of the sugar mixture over egg whites.
• Cook remaining syrup until hard-ball stage. Add to egg mixture, beating constantly.
• Add vanilla and nuts. When mixture begins to lose its gloss, drop by teaspoon onto wax paper.

• Butter the sides and bottom of a baking dish.
• Add sugar, evaporated milk and butter to a large saucepan. Cook over medium heat to 230°F by candy thermometer, or soft-ball stage.
• Remove from heat. Add remaining ingredients rapidly and whisk together.
• Pour into the buttered pan, being careful not to scrape the sides of the cooking pan. Allow to cool at room temperature.

• Mix dry ingredients. Add milk, beaten egg and vanilla.
• Cook over medium heat until thick. Beat smooth and serve with whipped cream.

• Sift cornstarch, salt and brown sugar together. Whisk egg yolks, vanilla and bourbon together.
• Put dry ingredients in a saucepan over low heat. Whisk in milk. Increase heat to medium and whisk for 2 minutes.
• Add butter and stir constantly with a wooden spoon until it bubbles and thickens, approximately 3 minutes.
• Whisk hot mixture into egg yolks. Return to medium heat, stirring for 1 minute. Chill 2 hours.

• Quarter apples. Put them into a large pot, add vinegar and water, cover, bring to a boil, reduce heat to a simmer, and cook until apples are soft, about 20 minutes.
• Remove from heat. Ladle apple mixture into a chinois sieve or food mill and force pulp into a large bowl.
• Measure resulting puree. Add 1/2 cup sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, cinnamon, cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
• Cook uncovered in a large, wide, thick-bottomed pot over medium-low heat, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate and allowed to cool, about 1 to 2 hours. Alternatively cook on low heat, stirring occasionally, for longer.
• Pour into hot, sterilized jars and seal. The source says to use a hot-water bath for 10 minutes for unrefrigerated storage.

• Crush apples and pears in a large saucepan and stir in cinnamon.
• Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly.
• Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat, quickly skim off foam, and fill hot, sterile jars leaving 1/4-inch headspace. Adjust lids and process in a boiling water bath for 5 minutes.
• To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill canner and jars with hot (not boiling) water to 1 inch above jar tops. Boil 10 minutes below 1,000 feet elevation, adding 1 minute for each additional 1,000 feet. Remove and drain hot sterilized jars one at a time as filled.

• Wash vegetables; cut cucumbers in 1/2-inch slices without paring. Peel onions and cut in 1/4-inch slices.
• Place layers in a bowl with salt; let stand 3 hours. Drain and rinse well with cold water.
• Mix water, sugar, mustard seed, and celery seed in a large kettle. Boil until sugar is dissolved.
• Add cucumber and onion and boil 5 minutes.
• Pour into hot, sterile jars and seal immediately.