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This is one of my favorite fast desserts that I have been making for years.  Every time I read a cookbook there is a different iteration of this basic recipe.  It has been made with Bisquick, cocoanut, more eggs less milk; been called Granny tart, Impossible Pie, Magic Crust Custard Pie, etc.  In all the years I have been baking this simple dish it has yet to live up to it’s promise of “forming a crust.”   I continue to make it because of the simple way it comes together and the fantastic taste.  It is in essence a very easy, delicious custard pie with a pseudo crust.  I vacillate between two flavorings; 2-teaspoons real vanilla and a sprinkling of nutmeg OR 2-teaspoons fresh lemon rind and 1 teaspoon real vanilla.

EASY PEASY CUSTARD PIE

1/4-cup butter, melted
4-large eggs
3/4-cup sugar
2-cups milk
Flavorings of your choice, vanilla/nutmeg or lemon (see above)
1/2-cup all purpose flour
1/2-teaspoon salt

Preheat oven to 350º lightly butter a 9-inch glass pie pan.  Put all the ingredients in a blender or processor and blend until well mixed, about 30 seconds.  Pour into prepared pie pan and bake for 35-45 minutes.  Pie will puff up and be golden brown and the center will shake ever so slightly when the pan is moved.  The custard will continue to firm up when it is cooling.  If you over cook the eggs will brake and exude a lot of moisture.  Cool and dust with confectioners’ sugar or top with fresh fruit.



  • EASY PEASY CUSTARD PIE
  • GINGER COOKIES
  • CRISP SUGAR COOKIES
I love these cookies, especially during this holiday time.  They are ginger cookies with just a hint of chocolate that cuts the taste of the sharp ginger ever so slightly.  I usually make them in the shape of turkeys and outline them with royal icing.  When Christmas comes the dough is transformed into snowflakes or gingerbread men and women. They freeze well and can be made at least a month in advance.  If you do not want to ice with royal icing simply dust with granulated sugar before baking.

GINGER COOKIES

4-cups all purpose flour
1-Tablespoon unsweetened cocoa powder
1-Tablespoon ground ginger
2-teaspoons cloves AND ground cinnamon
3/4-teaspoon baking soda
1/2-teaspoon salt
2-sticks butter
1-cup sugar
1-large egg
1/2-cup molasses

In a large bowl whisk all the dry ingredients together.  This is an important step to be sure all the spices are incorporated properly.  In another large bowl with an electric mixer beat butter and sugar together until light and fluffy.  Add egg and molasses, beat to incorporate.  On low speed, gradually add dry ingredients.  You may have to finish the batter by hand.  Cut the dough in thirds, flatten into disks and refrigerate at least 2 hours or overnight.  Preheat oven to 350º, roll the dough to about 1/4-inch on a lightly floured surface, cut into desired shapes, and transfer to ungreased cookie sheets and bake about 10 minutes.  Cool on wire rack. 

Here is one of my favorite cookie recipes; I should be honest and say any cookie recipe is my favorite!  No one will ever believe there is oatmeal in these, although the amount of butter and sugar sort of cancels out the nutritional benefits of the oatmeal.  Most people think they are made with lots of nuts.  You can keep this dough flattened out in a freezer bag in your freezer so last minute cookies are ready to bake anytime.  The recipe only has four basic ingredients besides salt and flavoring, and has a delicious delicate taste.  They can of course be baked ahead and frozen. 

CRISP SUGAR COOKIES


2 sticks (1 cup) butter
softened to room temperature, no substitutes!
1/2-cup granulated sugar
1-cup all-purpose flour
1 and 1/2-cups quick cooking oats (not instant)
1-teaspoon vanilla
1-teaspoon salt







Cream the room temperature butter with the sugar until light and fluffy.  Beat in vanilla, salt, flour and the oats.  Roll teaspoons of the dough into balls and placed on an ungreased cookie sheet about 2 inches apart.  Take a flat-bottomed glass dip it in sugar and flatten out the cookie balls.  Bake at 350° for 12-15 minutes.  Cookies will be done when edges have turned a golden brown.  Let cool on the sheets for a few minutes and then transfer them to cooling racks.  Makes about approximately 36 cookies depending on the size you make.
Try and line your cookie sheets with parchment paper or those Silpats, you’ll never have a sticking problem.


These cookies were rolled in "Glitter" sugar