Bryan Kilgore’s Bread Pudding is a gem from Treasures and Pleasures

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This week, we have lots of sweet things for you! This whole column is dedicated to desserts of one kind or another.

From Treasures and Pleasures cookbook, the gem from First Presbyterian Church of Apopka, we have Bryan Kilgore’s Bread Pudding with lemon sauce.

We have a borrowed copy of Stew-Pot Favorites of Zellwood with lots of wonderful recipes. One of them is for Spanish egg custard that was submitted by Mrs. McCormack, the ingredients for which you probably already have in your kitchen. It looks quite simple and easy to prepare.

Shirley Keck, the wonderful lady who is married to our fishing expert Jim Keck, who writes the weekly article Goin’ Fishin’, treats us to her Dump Cake. This is very simple to prepare and it is delicious! We know because she brought this dessert to one of our celebrations here at The Apopka Chief and The Planter newspapers. (And we didn’t let her have her cake-taker back until she promised us the recipe, which follows below. Ha ha ha!)

Ann Hlinak’s Lemon Fluff looks pretty tasty. This is another recipe from Cooking with Foliage La Sertoma of Apopka.

Mary Elizabeth Wheeler’s recipe for Sweet Potato Pone comes from her grandmother Gertrude Starbird who was an early citizen of Apopka and a founding member of the Florence Collier Chapter No. 1758 of the United Daughters of the Confederacy when it was formed here around 1921.

Mrs. Connelly’s Bread Pudding is wonderful stuff. I recall that she was my younger sister’s favorite teacher at Apopka High School back when the school was located where the middle school is now. We thank the folks at First Presbyterian for sharing with us their book of recipes titled Treasures and Pleasures.

From Ruby Smith in Plains Pot Pourri, we have Lemon Meringue Pie.

BRYAN KILGORE’S

BREAD PUDDING

Recipe from First Presbyterian Church of Apopka,

Treasures and Pleasures

3 cups soft bread crumbs

1/2 cup milk

2/3 cup sugar

2 eggs

3 tablespoons melted butter or margarine

1 tablespoon vanilla

Soak bread crumbs in milk. Add all other ingredients and put in greased baking pan. Bake 30 minutes at 350 degrees. Serve with Lemon Sauce.

Note: for chocolate bread pudding, add 2 tablespoons cocoa and a little more sugar.

LEMON SAUCE:

1 cup water

4 tablespoons sugar

2 tablespoons plain flour or cornstarch

2 tablespoons butter or margarine

2 tablespoons lemon juice and lemon rind

Mix sugar and cornstarch or flour together. Moisten with a little water to make a paste. Add 1 cup warm water and stir. Put on medium heat and stir continuously while adding lemon juice, rind and butter. Cook for 3 minutes until thickened.

DOT FERRER’S

SPANISH EGG CUSTARD

Submitted By:

MRS. W. C. McCormack

Stew-Pot Favorites of Zellwood

3 tablespoons sugar

7 eggs, beaten

4 tablespoons sugar

3 cups milk

Pinch of salt

1 teaspoon vanilla

Sprinkle of nutmeg

Melt 3 tablespoons of sugar in heavy iron skillet or pan until light brown. Pour small amount into bottoms of small custard dishes. Beat eggs, add 4 tablespoons sugar, milk, salt and vanilla. Mix well. Pour into dishes and sprinkle nutmeg on top. Set in pan of hot water, place in 350-degree oven for almost one hour or until knife blade inserted comes out clean.

SHIRLEY KECK’S DUMP CAKE

Recipe from Reader of The Apopka Chief and The Planter newspapers

1 15-ounce can crushed pineapple, undrained

1 15-ounce can cherry pie filling

1 package yellow cake mix, plain

1 cup pecan pieces

2 sticks of butter

1 13 x 9-inch baking pan

Pour one large can of crushed pineapple (undrained) into pan. Cover pineapple with one large can of cherry pie filling. Crumble dry cake mix over the top of pie filling evenly. Sprinkle top with pecan pieces. Pour melted butter over cake mix evenly. Bake at 350 degrees for 30 to 45 minutes, until brown.

This easy take-along cake is delicious with a scoop of vanilla ice cream or whipped cream or just plain. Yield: 12 servings.

ANN HLINAK’S LEMON FLUFF

Recipe from Cooking With

Foliage La Sertoma of Apopka

1 package (3-1/2 ounce) lemon Jello

1-3/4 cups hot water

1/4 cup lemon juice

1-1/4 cups sugar

1 (14-1/2 ounce) can evaporated milk

2-1/2 cups vanilla crumbs

Chill evaporated milk thoroughly. Dissolve Jello in hot water. When partially set, whip until fluffy. Fold in lemon juice and sugar. Whip evaporated milk until firm. Add to Jello. Line 9 x 13-inch pan with crumbs. Pour Jello mixture over. Allow to set. Or, it can be served in glasses, without crumbs.

MARY ELIZABETH WHEELER’S GERTRUDE STARBIRD’S

SWEET POTATO PONE

Recipe from

Apopka Historical Society’s

Preserving the Big Potato –

A Collection of Potato Recipes

4 medium size sweet potatoes, peeled and grated

1/2 cup sweet milk

1 teaspoon nutmeg

2 beaten eggs

3 tablespoons butter

1 teaspoon vanilla

1 cup brown sugar

1/2 cup granulated sugar

Mix all ingredients together and put in greased 9-inch round pan. Cook in moderate oven for 1 hour, stirring occasionally until browned. Serve with lemon sauce or whipped cream.

NOTE: This recipe is the contribution of Mary Elizabeth Wheeler, granddaughter of Gertrude Starbird.

JANET CONNELLY’S

PIONEER BREAD PUDDING

Recipe from First Presbyterian Church of Apopka, Treasures and Pleasures

2 cups bread cubes (3 slices)

2 cups milk

3 tablespoons butter

1/4 cup sugar

2 eggs

Dash of salt

1/2 teaspoon nutmeg (optional)

1 teaspoon vanilla

1/2 to 1 cup raisins

Use day old bread, crust and all, cutting into 1/4 to 1/2-inch cubes. Put in buttered 1-quart baking dish. Scald milk with butter and sugar. Set aside to cool. Beat eggs slightly, add salt and nutmeg. Stir in warm milk and vanilla. Add raisins. Pour over bread cubes. Set baking dish in pan containing warm water to the level of the pudding and bake in 350 degree oven about 1 hour and 15 minutes or until knife when inserted in center comes out clean. Serve hot or cold with ice cream or hard sauce. Yield: 5 to 6 servings.

RUBY SMITH’S

LEMON MERINGUE PIE

Recipe from Food Favorites

of Plains, Georgia

Plains Pot Pourri

1-1/2 cup sugar

7 tablespoons cornstarch

1/4 teaspoon salt

1-1/2 cup water

3 egg yolks beaten

3 tablespoons butter

1/2 cup lemon juice

Mix sugar, water, cornstarch, and salt. Bring to a boil. Add egg yolks, butter and lemon juice, stirring until thick. Pour into baked pie shell.

Topping:

3 egg whites

3 tablespoons sugar

1 teaspoon lemon flavoring

Beat topping ingredients until they form peaks. Top pie. Brown in 350-degree oven.