Dessert
Raspberry Cream Elegant
This recipe is a legend in my family. I was told was that Lael clipped the recipe out of a newspaper. I like to think that it descended to her head from Athena. We may never have the real story, but what I do know is any time my family could get it together to bring raspberries from the small patch growing alongside our driveway into the house and not directly into our gaping mouths, this was on the menu. Deceptively simple, this desert is a stunner with a name to match. It can be prepared ahead of time (take note, busy hosts) and I imagine you could use any sort of fruit that you had handy to whip your guests/family/diners into a creamy, sugar coma; for heaven’s sake don’t limit yourself! We always favored fresh, un-macerated raspberries because they were easily available and too perfect to smush, but the raspberry sauce works wonderfully for frozen berries.
Pumpkin Pie
Lael’s version of the Thanksgiving classic. It’s lower on pumpkin, but high on spice. I’m a fan!
(once my dad made something like 5 pies using chinese five spice instead of cinnamon. that was perhaps too high on spice)
Shivering Elizabeth
This is classified under “Salads and Vegetables.” I love it.
Cranberry Dessert
Cake:
3 Tbs butter or margarine
1 c sugar
2 c flour
3 tsp baking power
1/2 tsp salt
1 c milk
1 tsp vanilla
2 c cranberries
Cream butter and sugar. Sift flour, baking powder and salt. Add vanilla to milk. Add flour and milk mixtures to butter mixture alternately in 3 steps. Add whole cranberries. Put batter in greased 8×8 pan. Bake at 350° F for 35-45 minutes.
Lizzie note: I usually double and put in a 9×13 pan because this goes fast!
Sauce:
1/2 c butter or margarine
1 c sugar
1 c whipping cream
Melt butter. Add sugar and cook until it is brown. Slowly add the whipping cream. Serve sauce warm over cake.
The browner you get the butter, the firmer the caramel will be.
Salad Packs Down 