Harrison Family Desserts
By Candace June
()
About this ebook
Over 30 excellent Dessert Recipes!!! This book contains all the the dessert recipes from Harrison Family Cooking Volume 1,2 and 3 PLUS NEW RECIPES!!! RECIPES INCLUDE: Flapper Pie, My Granny's Apple Pie, Maple Pie, Pumpkin Pie, Colada Pie, My Aunt Marcia's Ginger Cookies, Shortbread Cookies, Sugar Cookies, Chocolate Explosion Cookies, Spider Cookies, Smartie Cookies, Chocolate Chip Cookies, Blueberry and Banana Cheesecake, Cinnamon Cake, Rum Cake, Raspberry Cake,Cinnamon Zucchini Cake, Pineapple Cake, Toffee Bars, Zesty Lemon Squares, Peanut Butter Krispie Squares, Butter Cake Squares, Cocoa Chrispy Roll, Pumpkin Roll, Apple Cheese Dessert, Apple Crisp, Trifle, Grizzly Chocolates, Easy Frosting, White Chocolate Cranberry Almond Bars, Chocolate Chips.
Candace June
My name is Candace June! I grew up in western Canada all my life! I love animals, muscle cars and most of all cooking. When i was little, I always cooked along side my mom or my grandma! These are the recipes we used to cook together and I want you to enjoy them! make memories of your own!
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Titles in the series (5)
Harrison Family Cooking Volume 1 Rating: 0 out of 5 stars0 ratingsHarrison Family Cooking Volume 3 Rating: 0 out of 5 stars0 ratingsHarrison Family Desserts Rating: 0 out of 5 stars0 ratingsHarrison Family Cooking Volume 2 Rating: 0 out of 5 stars0 ratingsHarrison Family Cooking Volume 4 Rating: 0 out of 5 stars0 ratings
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Harrison Family Desserts - Candace June
PIES
FLAPPER PIE
CRUST:
1 ¼ cups of graham wafer crumbs
½ cup white sugar
½ cup melted butter
1 tsp cinnamon
Mix together, and remove ½ cup of the mixture for the top of the pie. Use the rest of the crust mixture and line the bottom of a pie tin.
FILLING:
2 cups 2% milk
2 egg yolks (save egg whites)
2 tbsp cornstarch
¼ white sugar
1 tsp vanilla
In a medium sauce pan whisk together all the filling ingredients, cook a medium-high heat to it thickens. Stir constantly. Pour while hot into the pie tin. In a bowl beat egg whites until stiff and then beat in 3 tbsp of white sugar. Spread on top of the filling. Then sprinkle the balance of the crust crumbs over the meringue. Bake in the oven at 325F degrees for 30 minutes. Cool down and place in fridge until ready to serve.
MY GRANNY’S APPLE PIE
(the one my grandma and I used to bake)
THE PIE CRUST:
1 package of lard (soft)
1 tbsp dark brown sugar
½ tsp baking powder
1 tsp salt
1 large egg
5 cups of sifted flour
1 tbsp white vinegar
¾ cup cold water
In a large bowl mix together lard and egg. Sift in