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Baked Custard for Two

Submitted By: Clarice B., Kingsport

1 egg
1 cup milk
3 tbsp sugar
3/4 tsp vanilla extract
1/8 tsp salt
1/8 tsp ground nutmeg

Lightly beat egg.  Add milk, sugar, vanilla, and salt.  Beat again to dissolve sugar.  Pour into two ungreased 6 oz custard cups.  Sprinkle with nutmeg.  Set in a baking pan, and add 1/2 to 1 inch of hot water to pan.  Bake uncovered at 350 degrees for 35 minutes or until set.


Blueberry Delight

Submitted By: Janice Combs, Jonesborough

1 medium can crushed pineapple (don't drain)
2 small boxes grape Jell-o
2 c boiling water
1 can blueberry pie filling (Lucky Leaf)*

Dissolve Jell-o in boiling water.  Jell ingredients together. 


1 (9oz) pkg. cream cheese
1 c. cour cream
1/2 c. sugar
1 c. pecans

*Note:  You can use cherry pie filling also or blackberry which is wonderful. 


Bread Pudding

Submitted By: Anne L., Gray

4 large homemade biscuits (crumbled)
1 egg (beaten)
1 c applesauce
¼ c shredded coconut or raisins
1 c milk
1 c brown sugar
¼ c finely chopped pecans
1 tsp vanilla extract

Assemble all ingredients and utensils. In a large bowl mix ingredients and pour into a ½ quart buttered casserole. Bake at 350 degrees for 50-60 minutes. Top with Whiskey Sauce. Serves 6-8 servings

Whiskey Sauce

11/2 c sugar
1 (5.33 oz) can evaporated milk
4 tbsp margarine 
1 egg (beaten)
3 tbsp whiskey

In top of double boiler, combine all ingredients except whiskey. Place over boiling water and cook, stirring well until blended. Keep warm until serving time or make ahead and keep refrigerated. Add whiskey right before serving. Serves 11/2 cup.


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