Editor’s Note: Gloria will return in her regular format next week. This week, Gloria and her mother wanted to share two favorite recipes from their Flat Rock community.
This dessert originated when a woman in church used chocolate chip cookies instead of the graham crackers in the recipe she had gotten. It really became a hit in our church, everyone just loves it.
FLAT ROCK PUDDING
6 cups milk
3/4 cup all-purpose flour
2 cups sugar
Pinch of salt
1 1/2 teaspoons vanilla extract
4 large egg yolks
3 cups whipped topping
4 dozen chocolate chip cookies
Peanut butter for sandwiching the cookies
Heat 4 1/2 cups of the milk in a large saucepan over medium heat until the milk is scalded (180 degrees Fahrenheit). Whisk in the flour, sugar, salt, vanilla, egg yolks, and the remaining 1 1/2 cups of cold milk. Heat the milk mixture until thick, stirring continuously. Remove from the heat and allow to cool.
Fold in the whipped topping. Spread some peanut butter between two chocolate chip cookies to form cookie sandwiches. Repeat until all four dozen cookies have been used. Cut or crumble the cookie sandwiches into the pudding mixture, and stir until well combined.
Serves eight to 12.
Illinois is corn country and during the height of summer, fields are filled with rows of towering stalks. Corn is used in casseroles and enjoyed on the cob, slathered with butter. This scalloped corn recipe is also a favorite and is extra tasty when it’s made with fresh Silver Queen or sweet corn during the summer.
2 cups fresh or frozen corn kernels
2 large eggs, beaten
1 cup milk
2/3 cup bread or saltine cracker crumbs
1 tablespoon minced onion
3 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole and set it aside.
Combine all the ingredients in a large mixing bowl and mix until well distributed. Spoon the mixture into the prepared pan. Bake for 40 minutes, until bubbly and golden.
BACON WRAPPED STEAKS
Seasoning salt to taste
Steaks, sliced 1/2 inch thick
Marinate sliced steaks in Italian dressing mixed with seasoning salt for 24 hours. Use enough dressing to cover the steaks. Wrap bacon slices around steak. Grill both sides until no longer pink on the inside, approximately 10-15 minutes.
TRAIL MIX BARS
6 cups Rice or Corn Chex
1 1/2 cups raisins
1/2 cup sunflower seeds, shelled (optional)
1 cup honey or maple syrup
1 16 ounce jar of peanut butter
1 teaspoon vanilla
1 cup M&Ms
Combine Chex, raisins and sunflower seeds in a large bowl. Heat honey, peanut butter and vanilla over medium heat until peanut butter has melted. Pour over cereal mixture and mix well. Press into 9 by 13 container and sprinkle with M & Ms.