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I made Oatmeal Pie
Jul. 22nd, 2010 10:06 am![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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missabyss posted a recipe for Oatmeal Pie. I'd never heard of such a thing, so of course I had to make it!( Diabeetus ... )
outsdr.livejournal.commissabyss posted a recipe for Oatmeal Pie. I'd never heard of such a thing, so of course I had to make it!( Diabeetus ... )
Stir & Roll Pie Crust
Jul. 20th, 2010 11:20 pmhydrolagus.livejournal.comTo follow up a comments discussion on missabyss's Sour Cream Raisin Pie recipe, here is the stir and roll pie crust from the 1956 Betty Crocker cookbook. I did not tear the page out of the cook book--I just haven't put reinforcer rings on the holes. This page has gotten a lot of use over the years.
( Read more... )
missabyss's Sour Cream Raisin Pie recipe, here is the stir and roll pie crust from the 1956 Betty Crocker cookbook. I did not tear the page out of the cook book--I just haven't put reinforcer rings on the holes. This page has gotten a lot of use over the years.( Read more... )
Sour Cream Raisin Pie - edited!
Jul. 19th, 2010 08:22 pmmissabyss.livejournal.comThis one is cut out of a newspaper but it's glued to a recipe card. Don't know how old it is...but the paper is brown, so it could be like 40 years old.... or like 10. But I thought it was interesting.
Stir sour cream and egg yolks together in a heavy medium sized saucepan. Add sugar, flour, and raisins. Mix using wooden spoon. Cook over medium heat until raisins are plump and filling is glossy, about 5 minutes after full boil. Cool slightly, then pour filling into cooled, baked pie shell.
Meringue
Ingredients:
Place whites and cream of tartar in completely clean mixing bowl and beat until stiff, using electric mixer on high speed. Add powdered sugar and beat until soft peaks form. (Makes enough for one 10-inch pie
Finishing:
Using a rubber spatula, spread layer of meringue onto pie. Make good seal over filling. Spread meringue until it meets edge of crust to keep meringue from as it stands or bakes. Repeat until all meringue is used up, then gently swirl top to make pie pretty. Bake at 400 degrees, watching closely, just until peaks are golden brown, 15-20 minutes. Remove pie and let cool. Eat immediately or store in a cool room. Do not refrigerate unless keeping pie over night. Serves 8.
I'm still looking for that no-roll pastry dough recipe!
Sour Cream Raisin Pie
Ingredients:
- 2 cups sour cream
- 4 egg yolks
- 4 heaping teaspoons flour
- 1 3/4 cup sugar
- 1 baked 9 inch pie shell
- 1 1/2 cups raisins! -- Bit of a big part to leave out, eh?
- Meringue (recipe follows)
Stir sour cream and egg yolks together in a heavy medium sized saucepan. Add sugar, flour, and raisins. Mix using wooden spoon. Cook over medium heat until raisins are plump and filling is glossy, about 5 minutes after full boil. Cool slightly, then pour filling into cooled, baked pie shell.
Meringue
Ingredients:
- 12 egg whites
- 1/4 heaping teaspoon cream of tartar
- 2 cups powdered sugar
Place whites and cream of tartar in completely clean mixing bowl and beat until stiff, using electric mixer on high speed. Add powdered sugar and beat until soft peaks form. (Makes enough for one 10-inch pie
Finishing:
Using a rubber spatula, spread layer of meringue onto pie. Make good seal over filling. Spread meringue until it meets edge of crust to keep meringue from as it stands or bakes. Repeat until all meringue is used up, then gently swirl top to make pie pretty. Bake at 400 degrees, watching closely, just until peaks are golden brown, 15-20 minutes. Remove pie and let cool. Eat immediately or store in a cool room. Do not refrigerate unless keeping pie over night. Serves 8.
Butterscotch Meringue Pie
Jul. 12th, 2010 09:01 pmmissabyss.livejournal.comI think this one is from a Gold Medal cookbook...
Butterscotch Meringue Pie
Mix sugar, flour, cornstarch, salt, and water in top of double boiler. Beat in milk. Place over flame and stir until milk is hot. Place over boiling water, and cook until thickened (about 10 minutes) beating with rotary beater occasionally to prevent lumping.
In the meantime...
Melt butter in heavy saucepan. Bled in brown sugar and cook over low flame, stirring constantly until sugar is disolved and mixture is smooth.
Beat butter and sugar mixture into milk mixture and cook 5 minutes more. Beat egg yolks slightly and temper them into hot milk mixture.
Cool and poor into baked pie shell.
Make meringue by beating egg whites with cream of tartar until mixture is stiff enough to hold a point, then gradually beat in 6 tbsp of sugar. Continue beating until mixture is stiff and glossy. Pile onto butterscotch filling, making sure to cover the filling completely. Bake 15-20 minutes @ 300F.
Butterscotch Meringue Pie
- 1 9-inch pie shell
- 1 tbsp sugar
- 6 tbsp flour (GOLD MEDAL "KITCHEN TESTED")
- 1 tbsp cornstarch
- 1/4 tsp salt
- 6 tbsp water
- 1 cup milk
- 6 tbsp butter
- 1 cup brown sugar
- 3 egg yolks
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp sugar
Mix sugar, flour, cornstarch, salt, and water in top of double boiler. Beat in milk. Place over flame and stir until milk is hot. Place over boiling water, and cook until thickened (about 10 minutes) beating with rotary beater occasionally to prevent lumping.
In the meantime...
Melt butter in heavy saucepan. Bled in brown sugar and cook over low flame, stirring constantly until sugar is disolved and mixture is smooth.
Beat butter and sugar mixture into milk mixture and cook 5 minutes more. Beat egg yolks slightly and temper them into hot milk mixture.
Cool and poor into baked pie shell.
Make meringue by beating egg whites with cream of tartar until mixture is stiff enough to hold a point, then gradually beat in 6 tbsp of sugar. Continue beating until mixture is stiff and glossy. Pile onto butterscotch filling, making sure to cover the filling completely. Bake 15-20 minutes @ 300F.
Imperial Cherry Pie
Jul. 11th, 2010 08:20 pmmissabyss.livejournal.com1 baked 8" or 9" pie shell
1 pkg (3.5 oz) instant vanilla pudding
1 pkg (2 oz) whipped topping mix (like DreamWhip)
1 1/2 cup milk
1 can (1lb, 5oz) cherry pie filling, drained, reserving thickened syrup
In large bowl, blend pudding, whipped topping mix, and milk at low speed. Beat at high speed until soft peaks form, about 3 mins. Fold in cherries. Pour into baked shell. Refrigerate 2 hours or 'til firm. Serve topped with reserved cherry syrup.
Another one from my Gramma's massive Pie Recipe stash.
1 pkg (3.5 oz) instant vanilla pudding
1 pkg (2 oz) whipped topping mix (like DreamWhip)
1 1/2 cup milk
1 can (1lb, 5oz) cherry pie filling, drained, reserving thickened syrup
In large bowl, blend pudding, whipped topping mix, and milk at low speed. Beat at high speed until soft peaks form, about 3 mins. Fold in cherries. Pour into baked shell. Refrigerate 2 hours or 'til firm. Serve topped with reserved cherry syrup.
Another one from my Gramma's massive Pie Recipe stash.
From Gramma's Pie Recipe Stash
Jul. 11th, 2010 07:59 pmmissabyss.livejournal.comA recipe written in pencil from...about 50 years ago? (thanks, Gramma)
Don't know the origination, sorry! :(
Oatmeal Pie
2 unbaked 8" pie shells,
Mix:
1 1/4 cup sugar
1 1/4 cup dark Karo
1 1/4 cup quick-cook oatmeal
3 beaten eggs
1 tsp vanilla
1/2 butter melted (I don't know if this means half a cup or half a stick!)
Pour evenly into shells, bake @ 350F for 35 mins.
Don't know the origination, sorry! :(
Oatmeal Pie
2 unbaked 8" pie shells,
Mix:
1 1/4 cup sugar
1 1/4 cup dark Karo
1 1/4 cup quick-cook oatmeal
3 beaten eggs
1 tsp vanilla
1/2 butter melted (I don't know if this means half a cup or half a stick!)
Pour evenly into shells, bake @ 350F for 35 mins.
Southern Peach Skillet Pie
Jun. 28th, 2010 09:19 amchamisa.livejournal.com
Marvelous smelling peaches beckoned at the grocery store the other day, so I came home with a heavy bagful. I was going to make a pie with them, just your basic standard pie. But then I came across a recipe in my Betty Crocker cookbook (originally posted about here) that I just had to try. And it was a rousing success. We are talking major OM NOM NOM.
( Recipe and more pictures this way! )
Vinegar Pie & Vintage Menus
Jun. 26th, 2010 04:49 pmmissdiane.livejournal.comTo stay "on topic" here is the recipe for vinegar pie which my Mom (she's in her 70s so it counts as vintage by that alone ;) ). Since I'm not sure if the handwriting on the recipe card she gave me would scan well, I'm retyping it here.
Vinegar Pie
1/2 C + 2 tbsp Butter
1 1/4 c Sugar
2 tbsp Vinegar
3 Eggs
1 tsp vanilla
1 unbaked 8" pie shell
Directions: cream butter and sugar until light and fluffy. Add vinegar and then eggs one at a time and vanilla. Beat well. Pour into pie shell and bake at 350 degrees for 45 minutes or until knife in center comes out clean.
My mom's tip for the best flaky pie crust - make sure crust stays chilled in refrigerator until fillings are ready to add.
For those of you that may be scrunching up their noses, trust me, I've had this pie. It's ohmygawdAWESOME. Sugary and custardy and the vinegar gives it a citrusy taste.
I got a chance to scan my three vintage menus today and uploaded them HERE to my flickr gallery (and found that there was a vintage menu group there which I totally joined!).
( Cut for a few sample pictures and random babble )
Vinegar Pie
1/2 C + 2 tbsp Butter
1 1/4 c Sugar
2 tbsp Vinegar
3 Eggs
1 tsp vanilla
1 unbaked 8" pie shell
Directions: cream butter and sugar until light and fluffy. Add vinegar and then eggs one at a time and vanilla. Beat well. Pour into pie shell and bake at 350 degrees for 45 minutes or until knife in center comes out clean.
My mom's tip for the best flaky pie crust - make sure crust stays chilled in refrigerator until fillings are ready to add.
For those of you that may be scrunching up their noses, trust me, I've had this pie. It's ohmygawdAWESOME. Sugary and custardy and the vinegar gives it a citrusy taste.
I got a chance to scan my three vintage menus today and uploaded them HERE to my flickr gallery (and found that there was a vintage menu group there which I totally joined!).
( Cut for a few sample pictures and random babble )
Recipes for Desserts--Washington Pie
Jun. 25th, 2010 10:21 amchamisa.livejournal.comtitania_le_fey asked for Washington Cake recipes--I went looking in my cookbooks, and found a few, some of which are listed as pie and some as cake. Here's one, from the 1920s Recipes for Desserts booklet I posted other recipes from here.I have others from other cookbooks, which I'll be posting momentarily.
Apparently there was a Washington pie tin just for making this dish!
And here's the back of the booklet, so you can see what Vinol was all about:
Macaroon Madness!
Jun. 15th, 2010 03:51 pmchamisa.livejournal.comEspecially for myroughdraft, who was lamenting the lack of year round availability of macaroons, here are some vintage macaroon recipes. Now you can have them whenever you like! I was thinking that surely there ought to be a recipe for macaroons in one of my cookbooks, and I found not one but a whole bunch of them, from the 1951 edition of The Joy of Cooking by Irma S. Rombauer & Marion Rombauer Becker.
( You like macaroons? I gotcha macaroons right here! )
Time for pie!
Jan. 6th, 2010 02:52 pmoutsdr.livejournal.comA few months ago, I bought a recipe box off of eBay. It's a tin box, filled with recipes for Royal Gelatin & Pudding. There are no dates, but I'm guessing it's pre-1970s.( Save your fork ... )
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