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Reply
| | From:  Genie· (Original Message) | Sent: 5/13/2008 4:57 AM |
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Reply
| | | From: Genie· | Sent: 7/29/2008 3:22 AM |
| Raisin Pie (1950)
1 Cup Sugar
2 tsp. flour
2 tsp.vinegar
Lump of butter
1 cup raisins
1 cup boiling water
Crust for 2 crust pie
Mix first 5 ingredients together.
Pour the boiling water over the 5 ingredients and cook until
clear.
Pour onto one crust and cover with the other crust.
Dot with butter and sprinkle with sugar.
Bake at 400 degrees until brown
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Reply
| | | From: Genie· | Sent: 8/4/2008 2:29 AM |
| Mock Apple Pie For some reason it really tastes like apples....
This recipe, which originated in the 1940s, appeared on the back
of the Nabisco Ritz crackers box for decades(during World War
II) when apples were not available. This makes a very sweet
pie.
2 (9-inch) unbaked pie crusts
36 Ritz crackers (1 roll from Ritz box)
2 cups each: water and sugar
2 teaspoons cream of tartar
2 tablespoons fresh lemon juice
Grated zest (thinnest colored part of peel only) of 1 lemon
1/2 cup softened butter (1 stick)
1 tablespoon ground cinnamon
Preheat oven to 425 degrees. In 1 pie crust, break up crackers
coarsely. Combine water, sugar and cream of tartar in saucepan;
bring to a boil and boil gently over medium heat 15 minutes.
Cool. Add lemon juice and zest. Pour cooled syrup over crackers.
Dot with butter; sprinkle cinnamon over top. Cover with top
crust and flute edges together. Cut slits in top crust for steam
to escape. Bake 30 to 35 minutes or until crust is golden and
crisp. Refrigerate at least 2 hours before serving.
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Reply
| | | From: Genie· | Sent: 9/26/2008 4:16 AM |
1899 Buttermilk Pie 2 cups buttermilk 1 cup sugar 1/4 tsp salt Bring to a boil and add this mixture: 1 tblsp butter 3 tblsp flour 3 egg yolks 1 tsp vanilla flavoring Stir until it thickens, pour into a baked pie shell and cover with meringue made with the whites from the eggs or if you prefer you may top the pie with whipped cream. | |
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Reply
| | | From: Genie· | Sent: 9/26/2008 4:43 AM |
| FROZEN PUMPKIN PIE-TNT
1 (9-inch) baked pie shell (recipe follows)
1 cup cooked or canned pumpkin
1 1/4 cups sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup heavy (whipping) cream, whipped
1 pint vanilla ice cream
Mix pumpkin, sugar, salt, spices. Fold into whipped cream, Spoon ice cream into baked pie shell, Top with pumpkin-cream mixture.
Freeze at least2 hours Serve immediately
STIR AND ROLL PIE SHELL
1 1/3 cups sifted Gold Medal Flour
1 tsp. salt
1/3 cup cooking (salad) oil such as Wesson
3 tbsp, cold whole milk
Heat oven to 475 degrees F (very hot).
Mix flour and salt together.
Pour oil, milk into one measuring cup (but don’t stir). Pour into flour. Mix well. Press into ball. Flatten slightly. Roll out between Waxed papers 12-inches square. Dampen table top to prevent slipping.
Peel off top paper. If dough tears, mend without moistening. Place pastry paper-side up into a 9-inch pie pan. Peel off paper. Ease pastry into pan. Flute edges. Prick with fork.
Bake 8 to 10 minutes.
VARIATION:
NUT CRUST:
Mix 1/4 cup finely chopped walnuts or salted peanuts with the flour, Increase baking time about 5 minutes.
Makes 1 (9-inch) pie
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Reply
| | | From: Genie· | Sent: 9/26/2008 4:45 AM |
| CHERRY COBBLER-TNT
FOR THE FILLING:
6 cups fresh or frozen unsweetened pitted tart red cherries
1 cup sugar
2 tablespoons cornstarch
FOR THE TOPPING:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup butter or margarine
1 egg
1/4 cup milk
Vanilla ice cream (optional, for serving)
Preheat oven to 400 degrees F.
TO MAKE THE FILLING:
In a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.
TO MAKE THE TOPPING:
In a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.
Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.
VARIATIONS:
RHUBARB COBBLER:
Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.
BLUEBERRY OR PEACH COBBLER:
Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.
APPLE OR PEAR COBBLER:
Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.
Makes 6 servings
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:32 AM |
| Old Fashioned Recipes Apple Pies
Pastry
| | | Have everything cold; do not make the dough too moist; use pastry flour if possible; roll only once. Paste kept on ice ever night becomes much more flaky than when first made. To prevent the lower crust from becoming soaked brush over with white of egg. Brush the edge with unheated white of egg or water and press the two crusts together with the thumb and finger a pastry roller or the tines of a fork. Always leave an opening in the center of the upper crust that the steam may escape. Bake pies having a cooked filling in a quick oven and those with an uncooked filling in a moderate oven. Let pies cool upon plates on which they are made because slipping them onto cold plates develops moisture which always destroys the crispness of the lower crust. Beating and Baking a Meringue
Have cold fresh eggs; beat the whites until frothy; add to each white one level tablespoon of powdered sugar. Beat until so stiff that it can be cut with a knife. Spread on the pie and bake with the oven door open until a rich golden brown. Too much sugar causes a meringue to liquefy; if not baked long enough the same effect is produced. Plain Pastry
Sift one cup of flour and one-fourth teaspoon of salt into a bowl rub into it five level tablespoons of shortening until the whole is reduced to a fine powder; add cold water slowly to make a stiff dough. Place on a slightly floured board and roll into a circular shape to fit the plate. Fit it loosely into the plate as it shrinks when baked. Apple Pie
Line a pie plate with good paste. Fill with thin slices of good cooking apples; sprinkle with one-half cup of sugar which has been mixed with a heaping teaspoon of flour and a pinch of salt; cover with an upper crust and bake in a moderate oven for half an hour. Apple Custard Pie
Heat a pint of milk steaming hot and pour it into a mixture of three eggs slightly beaten, three heaping tablespoons of sugar, a pinch of salt, and a very little nutmeg or lemon. Grate one cup of apple using mellow slightly tart fruit; add to the milk mixture and bake in a very moderate oven without an upper crust. If the pie is baked too quickly the apple will separate from the milk. Dried-Apple Pie
Soak and stew apples until tender, pass through a sieve and add sugar, a little orange or lemon rind, and a small amount of butter. Fill and bake as any other pie. Serve warm with sweetened cream. Shaker Apple Pie
Pare, core, and cut into eighths sour apples and put into a lower crust; add a half a pint of seeded raisins. Put on the upper crust being careful to not let it stick to the lower crust. Bake in a slow oven until the apples are thoroughly cooked and the crust is nicely browned. This will require about forty minutes. While the pie is hot take off the top crust and lay it aside, then with a wooden or silver knife stir the apples and remove any hard pieces that may be left. Add sugar, nutmeg, and a small piece of butter and replace the top crust | | |
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