Neddy’s Kitchen

This is a snapshot of the cookbook shelf in my kitchen. I have another larger shelf of cookbooks downstairs that I rarely use anymore. Nowadays, when I want to prepare a long forgotten recipe, I am more apt to search for it on the Internet, rather than through stacks of books and faded newspaper clippings. Times have changed, even for Granny Neddy. For my old favorites, I merely visit this site to find them.

Books I Cook By

1/4 cup chopped suet
2 tablespoons pared, chopped apple
2 tablespoons chopped candied orange peel
2 tablespoons candied lemon peel
2/3 cups chopped citron
1 1/2 cups raisins
1 cup currants
2 cups dry bread crumbs
3 teaspoons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup sugar
1/3 cup raspberry preserves
4 eggs
2 tablespoons milk
3/4 cup brandy
1/3 cup dry white wine
Boiling water

• In a large bowl combine suet, fruits, bread crumbs, spices, salt, sugar, and preserves.
• With an egg beater beat eggs until foamy.
• Stir in milk, brandy and wine.
• Fold egg mixture into fruit mixture, combining well.
• Turn batter into a well greased two quart pudding mold with tight fitting cover.
• Place mold on trivet in a large kettle.
• Pour in enough boiling water to come halfway up the side of the mold.
• Cover kettle and steam pudding four hours (water in kettle should boil gently, add more water if needed).
• Remove pudding to rack and let cool five minutes, invert on serving plate, lift off mold.

This pudding can be made at least one month before Christmas. It comes from Ms. Marple’s website, which is no longer found.

2 eggs
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp almond or vanilla extract
1/4 pound unsalted butter
6 Tbsp orange marmalade or any citrus marmalade
2 Tbsp confectioners’ sugar

Preheat the oven to 400 degrees F. In a medium bowl, whisk the eggs, flour, milk and almond extract until blended. Melt the butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown. Transfer to a serving plate, spread with the marmalade and dust with the sugar. Serve immediately.

3/4 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup milk
2 eggs, slightly beaten
2 tablespoons butter (no substitutes)
1/2 cup lemon curd
3 cup fruit, (raspberries blueberries sliced bananas peaches)
1 container whipped cream, (optional)

PREHEAT oven to 425º F.

COMBINE flour, sugar and salt in medium bowl. Add milk and eggs; whisk until blended.

PLACE butter in 9-inch pie plate; melt in oven for 2 to 4 minutes or until butter sizzles. Remove from oven; immediately pour batter into hot plate.

BAKE for 14 to 18 minutes or until puffed and golden brown. Spread curd over pancake. Cut pancake into wedges; top with fresh fruit and whipped cream if desired.

Prep Time 15 minutes.
Cooking Time 18 minutes.
Serves 4.

Cookbook: Nestle® Very Best Baking

This crust is so perfect, there is no necessity of blind-baking. Ice-cold water can be used in place of the milk which will make a crisper crust. Made with milk, the crust is more tender and can be used for free-form pies. Although I have never tried it, others say that this recipe is delicious using butter flavored Crisco instead of the oil. Below is a picture of the lattice top cherry pie that I made at Christmas using this pie crust recipe.

1 cup all purpose flour
1/3 cup cake flour
1 tablespoon sugar or Splenda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons vegetable oil
3-4 tablespoons cold milk

Mix flour, sugar and salt in bowl. Cut in butter until the mixture is consists of pea size lumps. With a fork stir in the vegetable oil and milk. When dough is moist and holds together, form into ball. Place in a kitchen plastic bag and flatten into a disk. Wrap and chill until dough is firm enough to roll out, about 30 minutes.

Food Processor Method: Mix flour, sugar and salt in processor. Cut in the butter using six on/off pulses, or until the mixture consists of pea size lumps. Pour the combined milk and oil into the running the food processor, just until moist clumps form. Adding more cold milk if the dough seems too dry.

Roll out the chilled dough on a lightly floured work surface making a 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (If the crust is prepared ahead, cover and refrigerate for up to two days.)

Makes one 9-inch crust. Double recipe for a double crusted pie.

This recipe was adapted from one appearing in the newspaper by Elinor Klivans.