owl), place 1 cup of Old Fashioned Oats. Pour the milk into
our pie recipe.
This makes a super crust for my Old Fashioned Apple Pie
Preheat oven to 300\u00b0.
Beat butter and sugar in large mixing bowl.
Stir in eggs, flour, buttermilk and vanilla.
Pour into pie crust.
Bake until the tip of a knife inserted in the center comes out clean, about 45 minutes.
Cool slightly before serving.
In a mixing bowl, cream sugar, flour and butter.
Beat in eggs, one at a time.
Blend in buttermilk and vanilla.
Pour mixture into pie crust and bake in 350\u00b0 oven for 45 minutes.
Preheat oven to 300\u00b0.
In mixing bowl, cream butter and sugar; stir in eggs, flour, buttermilk and vanilla.
Pour into pie shell. Bake until tip of knife inserted in the center comes out clean, about 45 to 60 minutes. Cool slightly before serving. Yields 8 servings.
Line 9 or 10-inch pie pan with crust.
Heat oven to 425\u00b0. Blend first 6 ingredients together with beater.
Add 2 well beaten eggs.
Pour mixture into pie shell and bake at 425\u00b0 for 10 minutes, then at 325\u00b0 for 30 minutes or until pie is golden brown or inserted knife comes out clean.
Blend sugar, flour, salt and eggs.
Stir just enough to blend eggs and ingredients together.
Add buttermilk and vanilla.
Stir just to blend.
Do not overbeat.
Add margarine and butter extract; stir quickly.
Pour into pie shells.
Bake in a preheated 350\u00b0 oven for 40 to 60 minutes or until center of custard is set. Allow to cool before cutting.
Bake a day ahead if possible.
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
Preheat oven to 350\u00b0. Using mixer, cream butter and sugar until butter and sugar are softened and mixture is light. Add all ingredients and combine, mixing well. Pour mixture into an unbaked pie shell. Bake 45 to 50 minutes until center is set. Allow pie to cool completely before serving. Serve pie with fresh strawberries or slices of peaches, if desired.
Combine butter and sugar, creaming well.
Add eggs and flour; beat until fluffy (about 2 minutes).
Fold in buttermilk and nutmeg.
Preheat oven to 375\u00b0.
Beat eggs until smooth.
Add buttermilk.
Mix well.
Add sugar, flour, butter and vanilla.
Mix well.
Pour into uncooked 9-inch pie shell.
Bake 1 hour or until golden brown.
Mix all ingredients and pour into an unbaked pie crust.
Bake at 325\u00b0 until done.
Cook cushaw in water until tender.
Drain.
Add the butter, sugar and cream, beating with mixer after each addition.
Add eggs and salt.
Pour into crusts.
Grate nutmeg on top.
(You have to use whole nutmeg, freshly grated, to get the right flavor.
A basic cream pie with a cup of cushaw added is also delicious.) Bake old fashioned pie at 350\u00b0 until filling sets.
On lightly floured surface, roll out 1/2 of pastry into an 11-inch circle.
Use to line a 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
Preheat the oven to 350\u00b0.
Combine the honey, eggs, oatmeal, coconut, brown sugar, butter or margarine, raisins and walnuts; mix well.
Pour into the pie shell and bake for 40 to 45 minutes or until the filling browns and a knife blade inserted near the center comes out clean.
Cool before serving (with optional whipped cream).
Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
br>Cool and decorate with Old Fashioned Frosting.
Frosting: Cream softened
Soften butter and add sugar; cream together. Add flour and eggs; beat well. Stir in buttermilk, vanilla, and nutmeg. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350\u00b0. Place on wire rack to cool before serving.
Combine sugar, flour and cornmeal, mix well. Add butter and mix. Add beaten eggs - mix well. Add buttermilk and vanilla, mix until well blended. Pour mixture into an unbaked pastry shell and bake
in a preheated oven @ 425\u00b0 for 10 minutes. Reduce temp. to 325\u00b0 and bake 30 minutes longer. When pie starts to brown, cover with a sheet of aluminum foil to prevent deep browning or burning. Pie is done when inserted knife comes out clean. Filling makes 2 - 9-inch pies or 1 - 8-inch pie and 8 tart shells.
Mix sugar, flour and cornmeal; stir in butter, eggs, buttermilk and vanilla.
Mix well; pour into pie shell.
Bake at 425\u00b0 for 10 minutes.
Reduce oven temperature to 325\u00b0; bake for 30 minutes longer.
Cover pie with foil, if necessary, to prevent burning.
Yield:
6 to 8 servings.