Recipe Talk

was called lemon blacmange biscuit my mum used to make

Lemon Blancmange Recipe

Instructions
To one-third of a cup of lemon juice add two-thirds of a cup of orange juice and one cup of water.
Bring to the boiling point, then add three tablespoons of cornstarch mixed smooth in a little cold water, a pinch of salt and three tablespoons of sugar.
Let boil slowly for ten minutes, stirring all the time, then add the whites of three eggs beaten to a stiff snow.
Stir well, remove from the fire, and pour into a wetted mold.
Serve cold with a custard made with the yolks of the eggs, one pint of milk, two and one-half tablespoons of sugar, and half a teaspoon of lemon extract.

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BLANCMANGE
(Cornstarch Pudding)

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1/2 c. sugar

6 Tbsp. cornstarch

1/4 tsp. salt

4 c. milk

Mix in top of double boiler the sugar, cornstarch and
salt. Gradually add milk while stirring well. Place mixture
over boiling water and stir constantly for 8 to 12 minutes.
When it begins to thicken, cover and continue to cook about 10
minutes more. Stir 1 cup of this thickened mixture, slowly
into 2 well beaten eggs. Return it to the milk mixture and
continue to cook for 2 minutes, stirring constantly. Do not
overcook. Pudding will thicken more as it cools. Remove from
heat and when slightly cooled by gentle stirring, add 1 tea-
spoon vanilla. Pudding may be chilled in individual molds or
spooned into dessert cups from a serving bowl.

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BLANCMANGE

Vanilla:

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1 1/3 c. sugar

3/4 c. cornstarch (1 1/2 c.

flour)

1 tsp. salt

2 1/2 qt. milk (10 c.)

1 1/2 Tbsp. vanilla

Use large pan; I use my 4-quart Dutch oven. This one is
great when you are out of eggs!
Vanilla: Mix sugar, cornstarch and salt. Blend in
milk. Stir until thick plus 3 minutes. Remove from heat. Add
vanilla.

Chocolate:

2 c. sugar

1 tsp. salt

1 1/3 c. cocoa or 8 sq.

chocolate

3/4 c. cornstarch (1 1/2 c.

flour)

1 tsp. salt

2 1/2 qt. milk (10 c.)

1 1/2 Tbsp. vanilla

Chocolate: Mix sugar, cocoa, cornstarch and salt.

Blend in milk. Stir until thick plus 3 minutes. Remove from
heat. Add vanilla.
Pour either one into mold or into pudding dishes. Chill
until firm, then unmold. Serve with cream, fresh fruit or
sauce. (Butterscotch sauce goes well with chocolate.) Makes 20
(1/2 cup) servings.

SWEET BUNS

1 c. chopped nuts
pkg. buttermilk biscuits

1/2 c. butter

1/2 c. brown sugar

1 pkg. butterscotch, or lrmon, or chocolate pudding (not instant)

Cinnamon

Cover bottom of bundt pan with nuts. Put one package of biscuits around bottom. Sprinkle with cinnamon. Put another layer of biscuits and sprinkle with cinnamon. Melt 1/2 cup butter, 1/2 cup brown sugar and pour over top. Sprinkle 1 (6 oz.) pkg. butterscotch pudding over top, cover with Saran wrap and let stand overnight, later remove wrap and bake at 350 degrees for 30 minutes. Tip onto plate and serve.

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AUNT CLARA'S CAKE

2 pkg. sponge biscuits (cookie cake) (cut lengthwise)

2 pkg. instant chocolate pudding

2 pkg. instant vanilla pudding

1 3/4 c. milk

1 Cool Whip (12 oz.)
Nuts or cherries

Use lasagne (large) pyrex dish. Layer biscuits,

chocolate pudding, biscuits, vanilla pudding and biscuits.

Top with Cool Whip. Sprinkle with nuts or dot with maraschino cherries.

Refrigerate overnight.

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SIMPLE OLD FASHIONED BISCUITS PUDDING

1 can of biscuits (10 in a can)

1 1/2 cup milk

1/2 cup sugar

2 eggs

2 tsp of butter

1 tsp of vanilla flavor

Preheat oven to 350 degrees.

Cook biscuits in advance or use leftovers.

Soak biscuits in milk until they have softened, mash your biscuits up in a bowl. Add sugar, butter, vanilla, then eggs.

Stir well until it looks like crumbs; not too soupy.

Bake for a least 15 mintues or less - just until brown on top.

Submitted by: Shalinda

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GRANNY DRAKE'S COLD BISCUIT PUDDING

2 eggs

3/4 c. sugar

1 tbsp. butter

1 tsp. vanilla

2 c. milk

4 or 5 leftover biscuits

Cream eggs, sugar and butter together. Add vanilla and milk. Crumble biscuits into mix. Pour into Pyrex dish and bake until it boils around the edge at 350 degrees. Broil to brown top.

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