Category Archives: Desserts

Lava Cakes, Chocolate

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Lava Cakes, Chocolate

We got this recipe from Chef Jyll at Gather on Broadway in Green Bay WI. Our grandson loved it!
Course: Dessert
Servings: 12

Ingredients

  • 3/4 cup unsalted butter
  • 12 oz semi-sweet chocolate chips use name brand
  • 1/2 cup heavy cream
  • 5 medium egg lightly beaten
  • 3/4 cup sugar
  • 2/3 cup flour
  • 1/2 tsp salt

Instructions

  • To make the batter, place butter, chocolate, and heavy cream in a bowl and microwave in 30-second increments, stirring each time, until melted and smooth. Remove and set aside to coll slightly.
  • Stir in flour, salt, and sugar. Add beaten eggs and stir well until smooth. Grease muffin tine REALLY WELL with non-stick cooking spray or butter. Pour batter 3/4 full in regular muffin cups. Refrigerate one hour.
  • Preheat oven to 450 degrees. Bake cakes for 10 minutes. Tap on the side of the muffin tin to see that the sides are set but slightly jiggly in the middle. Let cool for 5 minutes, then invert onto a sheet pan.
Buttermilk pie

Pie, Buttermilk

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Buttermilk pie
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Buttermilk Pie

An easy pie to make. We initially found the recipe when we had an extra cup of buttermilk left over from a different recipe. Now we make it whenever we have extra buttermilk.
Course: Dessert
Servings: 8

Ingredients

  • 3 medium egg
  • 1/2 cup butter softened
  • 1 1/2 cup sugar white
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 TBL lemon juice
  • 1/8 tsp nutmeg
  • 9 inch pie crust unbaked

Instructions

  • Preheat oven to 350 degrees.
  • Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
  • Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
  • Place aluminum foil on the pie edges to keep the crust from burning. Remove after 20 minutes. Bake for an additional 25 to 30 minutes until a toothpick inserted in the center of the pie comes out clean and the center is firm.

Notes

First made 3/22/2020 during COVID lock down.

Rhubarb Custard Pie

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Rhubarb Custard Pie

This recipe comes for our good friend Sue Tucker.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 pie crust store bought is easiest
  • 1 1/4 cup sugar
  • 5 TBL butter
  • 2 medium egg beaten
  • 4 TBL flour
  • 1/4 tsp nutmeg
  • 4 cup rhubarb diced

Instructions

  • Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
  • Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
  • Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.