The Quilt Inn Country Cookbook

Aliske Webb

yolks and cream. Cook over medium heat for 3 to 5 minutes, stirring constantly, until

thick enough to coat spoon. Pour into separate bowl. Stir in vanilla and rind. Chill,

stirring often, until partially set and cooled.

In separate bowl, beat cream cheese. Gradually beat in custard until smooth.

In separate bowl, beat egg whites with lemon juice until soft peaks form. Gradually beat

in remaining sugar until stiff peaks form. Stir in 2 tablespoons of egg white mixture into

cream cheese mixture. Fold in remainder. Pour over rhubarb layer, smoothing top.

Cover and chill 1 hour. To serve, slice reserved strawberries and arrange on top.

Gingersnaps

1/2 cups all purpose flour

1/2 cups dark brown sugar

cups butter, softened

eggs

/4 cup molasses

/4 cup ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

/2 tsp. salt

Preheat oven to 325F and grease baking sheets.

Cream butter and sugar in large mixing bowl until light and fluffy. Beat in eggs

and then molasses. Sift together flour, ginger, cinnamon, soda and salt. Stir dry

ingredients into butter mixture until thoroughly mixed. Cover for 30 minutes and set

aside.

Drop batter by tablespoonfuls onto baking sheets. Flatten cookies. Bake for 10

to 15 minutes or until browned. Let cookies cool slightly, then place on wire racks to

cool.

Mayor “Uncle Al” Brown’s Apple Pie

inch pastry shell, unbaked (recipe below)

cups apples, peeled, cored and sliced (Our favorites are Granny Smith,

Published by Bookmice.com

Country Cooking