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By Layne Prescott Photography by Cynthia Paxton

GEE GEE’S CORN CUSTARD Ingredients

1 can corn 2 cans creamed corn ½ stick melted butter 1 can Evaporated milk (add until sufficient)

4 eggs 2 tbsp. flour Salt & Pepper ¼ cup sugar

Preheat oven to 350 degrees. Drain corn. Combine all ingredients. Place in 9 x 9 or small 8 x 11 baking dish. Bake for 30-45 minutes. (Until slightly browned around edges and set in the middle). Note: About half way through baking, stir center of casserole to ensure appropriate baking.

BLUEBERRY DUMPLINGS 1 pint fresh blueberries* 1 tsp. lemon juice ¼ cup sugar 2 tbsp. flour Wash blueberries. In bowl, toss with lemon juice, sugar and flour. Set aside. (or 1 can blueberry pie filling)

1 can Crescent rolls (original) 1 cup sugar 1 stick butter melted 1 cup Mountain Dew (or lemon/lime carbonated beverage)

Preheat oven 350 degrees. Place crescent rolls on counter. Place heaping helping of blueberries on wide side of crescent roll triangle. Gather corners to cover blueberries and wrap tail of triangle around dumpling. Place in sprayed 9 x 13 glass baking dish. Prepare remaining dumplings and arrange in dish. Melt 1 stick butter and mix in 1 cup sugar. Spoon butter/sugar mixture over each dumpling. Pour Mountain Dew into pan and bake. Bake 25-30 minutes or until browned and bubbly. *Note: Apples, pears, peaches, guava paste, cream cheese are all great alternatives.

Heartland LIVING October November 2018

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Heartland LIVING Oct-Nov 2018  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...

Heartland LIVING Oct-Nov 2018  

Heartland Living is published bimonthly by Heartland Publications & Marketing. Serving the Heartland of Florida - Sebring, FL - we highlight...