ABOVE: My aunt Connie and my mom Joan
During her recent visit with her sister Connie Farquharson, my mother wrote out some of Connie's favourite recipes. When she got home, she put them into her computer and that's where I stole them from....LOL! Actually mom knows I'm featuring them and I'm sure my Aunt Connie won't mind me sharing her secrets with our scribbles pals.
Connie Farquharson's
Bread Pudding
2 cups granulated sugar
5 large eggs
2 cups milk
2 tsp pure vanilla
3 cups cubed Italian Bread, cut and cubed (allowed to stale overnight in a bowl)
1 cup packed light brown sugar
¼ cup butter softened
1 cup pecans
Preheat oven 350. Grease 13 x 9 x 2 inch pan
Mix together granulated sugar, eggs, milk in a bowl, add vanilla. Pour over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter and pecans. Pour bread mixture into prepared ingredients. Sprinkle brown sugar mixture over top and bake for 35 to 45 minutes, or until set. Remove from oven .
Serve with Half and Half
Butter Tart Squares
¼ cup margarine (softened)
1/3 cup packed brown sugar
1 cup flour, Pinch of salt
Topping
1 ¼ c up packed brown sugar
1 tbsp flour , Pinch of salt
1 tbsp butter softened
2 eggs
1 tsp vanilla
1 ¼ cup raisins
1/3 cup chopped pecans
Base
Preheat oven 350 degrees Spray 8 inch square cake pan with Pam. Beat butter and brown sugar in medium bowl until creamy. Add flour and salt and stir until well combined and crumbly. Press mixture into bottom of prepared pan and bake l2 – 15 minutes or until pale golden around edges
Topping:
Stir brown sugar with flour, baking powder and salt in a medium bowl. Add butter, eggs,, vanilla and stir until well blended and smooth. Stir in raisins and pecans. Pour filling over base and return to oven for 20-25 minutes, until golden and bubbly around the edges, but still just slightly jiggley in the centre (It will puff up a bit as it bakes and then settle again when you remove from oven) Cool completely in the pan on a wire rack. Slice into squares (Maked 16 squares)
Connie Farquharson's
Frozen Peach Pie Filling
9 pounds peaches
2 tsp fruit fresh (a preservative that prevents fruit from turning dark)
3 ½ cups sugar
½ cup plus 2 tb
sp quick cooking tapioca
¼ cup fresh lemon juice
1 tsp salt
Peel, half, pit and slice peaches and put in a bowl. Stir together fruit fresh and sugar, then stir into peaches. Stir in remaining ingredients Line 4 pie pans with heavy foil, placing a piece of Saran Wrap over foil. Let lining extend 5 inches over edges of pie plate. Put 4 – 5 cups filling in each pie plate, loosely fold wrapping around pie, freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, simply pop frozen pie filling into a pastry lined pan, dot with butter and sprinkle with cinnamon. Top with an additional pastry crust and seal well. Bake at 400 degrees 50 – 60 or until juices begin bubble through crust. If you feel the crust is browning too fast, lower temp to 350 – 375.
