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Auntie Gale's Choice Recipes!
 Pineapple apricot cream pie

By: Barbara Fellner





1- 20 oz. can sweetened


   pineapple chunks, reserving


   1/3 cup syrup before draining


1-3/4 oz. box French vanilla


   instant pudding


1-1/4 cups sour cream


8-inch graham cracker pie


   crust


1-1/2 cups apricot preserves


 


In a medium bowl, combine pudding mix, sour cream and pineapple syrup. Using a hand mixer or whisk, beat until thick. Pour into pie crust. Spoon pineapple chunks over the top. Melt apricot preserves, allow to cool. Glaze the top of the pie with preserves. Refrigerate for 2 hours before serving.





Hummingbird Cake


By: Wanda


Heat oven 350º - lightly grease and flour two 9-inch cake pans





Dry Ingredients:


3 cups all-purpose flour


2 cups sugar


1 tsp. each: kosher salt,


   baking soda and ground


   cinnamon


1 cup chopped pecans


 


In a large bowl, whisk all the dry ingredients together and then set aside.





Wet Ingredients:


3 eggs, room temperature


1 cup vegetable oil


2 teaspoons vanilla extract


8 oz. can crushed pineapple,


   do not drain


2 cups mashed bananas


   (about 3 large bananas)


 


In a medium size bowl, whisk eggs and oil together. Add bananas, vanilla and pineapple and stir to mix well.





Add dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until mixed well; do not over mix. Pour into prepared pans and bake 25 to 30 minutes or until center tests done. Cool in pans about 5 minutes and then turn out onto wire racks to cool completely.





Cream Cheese Frosting:


1 (8 oz.) cream cheese,


   softened to room


   temperature


4 Tbls. butter, softened


1 (16 oz.) box powdered


   sugar


1 teaspoon vanilla extract


1/2 cup chopped pecans


   for top


 


With electric mixer, beat cream cheese, butter, vanilla and powdered sugar until light and fluffy. Spread on cooled cake and then sprinkle pecans on top.





Mother-in-law’s lemon curd


By: Mary G. Willis





1 stick butter


1 cup sugar


Juice of 3 lemons


Zest of 3 lemons


3 large eggs


 


Put butter, sugar, juice and zest in the top of a double boiler over boiling water. Cook and stir until sugar dissolves. In a medium bowl, beat eggs well. Mix a little of the hot mixture into the beaten eggs. Gradually  stir the eggs into the heated mixture. Stir constantly until thick. Place curd into a container and refrigerate. Serve on gingerbread, pound cake or on tarts. Makes approximately 1 pint.





white chocolate cashew pie


By: Joe Trull





1 nine-inch pie shell


4 eggs


1 cup sugar


1/2 cup light corn syrup


1/2 cup dark corn syrup


1 tsp. pure vanilla extract


Pinch of salt


1 cup good quality white


   chocolate chunks or chips


1 cup roasted cashews


 


Preheat oven to 400 degrees. In a medium-sized bowl, whisk the eggs with the salt until light. Whisk in the sugar, corn syrup and vanilla. Spread white chocolate and cashews evenly in the bottom of the pie shell. Pour filling over the top and place pie in the middle of the oven. Turn the temperature down to 325 degrees and bake for 30 minutes. Rotate the pie in the oven and bake for an additional 10 to 15 minutes, until the pie jiggles firmly when shaken. Allow to cool and serve with fresh whipped cream.




If you would like to share your recipes with the community, please send them to:


 



Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150



or you can email me at: gale@shelbyinfo.com



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