Recipes
You asked, and here they are:
Kay Johnson's Swedish Cream
Provided by Connie Larson, Reference Librarian
1 cup sugar
1 pkg. unflavored gelatin
1 pint heavy cream
1 pint sour cream
1 tsp. vanilla
1 pkg. thawed berries
Mix sugar and unflavored gelatin. Blend in heavy cream and
stir gently over low heat until gelatin is dissolved. Remove from heat
and fold in sour cream and vanilla. Cool in refrigerator for a few hours
in individual long stem glasses. Top each before serving with raspberries
strawberries or blueberries
Carole Cragg's Flan Recipe
Carmel topping:
1/3 cup sugar
1 tsp. water
Cook slowly in skillet until it melts and turns to caramel
Pour into round
casserole pan (I use glass) - it will become hard almost immediately.
Mix:
1 can sweetened condensed milk
1 can evaporated milk
Add enough milk to make 4 cups
Beat with:
4 eggs
4 egg yolks-
1/2-2/3 c sugar
2 tsp. Vanilla extract - sometimes I add almond extract and some nutmet
Pour mixture over caramel, place pan in larger pan and surround
with water. Bake at 300 (for glass) for about 1 hour 20 min. to 1 1/2
hour. Test with knife. Refrigerate until ready to serve.
Unmold on platter big enough for caramel sauce to stand around edges.
I like to serve it with fresh or frozen raspberries.
Enjoy! Carole
