I really love the orange cream spread with this recipe..even use it on other breads..the fresh orange makes a huge difference..keep refrigerated..I use the orange juice with pulp for this recipe..prep time includes chilling time for bread and spread
Minnesota is second in the production of dairy products..this thick rich, cream pie shows off the dairy farms rich use of milk, cream and butter..the custard never fails to set...and can easily serve 10...please, only use whole milk with this recipe..from a Marcia Adams cookbook
to keep the meringue from weeping, never add more than 2 tbls of sugar for each egg white, also the oven temperature for browning it should not be above 325*...the addition of cream of tartar also gives the whites stability..this makes enough meringue for 1--9" pie..
the addition of light corn syrup to the cream helps stabilize it so the whipped cream does not go flat and stays nice and perky for a couple of days..
older cream, (check the date) whips better than fresh and the bowl and the beaters should be well chilled..
this is a rich sauce that would enhance any ice ceam sundae..it is very thick, a deep rich golden brown..the sauce should be stored in the refrigerator..bring it to room temperature and warm it in a pan of hot water for 10 minutes to soften it before serving
swedish meatballs are a bit smaller and smoother..the mashed potatoes are responsible for this...this is a hearty main dish I ofen serve it with buttered noodles..this can be made in advance and frozen
this is a most elegant pie with the silkiest texture...the one thing to remember about custard pies is not to overbake them...they will turn tough and grainy..I have made this with frozen berries as well..use about a 12 oz bag, thawed..it is awesome with red rapsberries...