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
Prepare pie shell and chill thoroughly, at
Beat the whole eggs until thoroughly mixed.
Then add the milk; gradually fold in the sugar, then add salt and flavoring and continue to mix until sugar is dissolved.
Pour the egg mixture into the unbaked 9-inch pie shell (deep dish).
Bake in a 325\u00b0 oven for 1 hour or until custard is brown.
Preheat oven to 475\u00b0.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk.
Pour in unbaked pie shell. Sprinkle a little nutmeg over the top.
Bake at 475\u00b0 for 5 minutes.
Reduce temperature to 425\u00b0 and bake for 10 minute intervals until done.
Beat eggs or egg yolks slightly with rotary beater.
Beat in remaining ingredients.
Pour into pastry lined pie pan.
Bake for about 40 minutes, or until silver knife inserted into side of filling comes out clean (center is soft but will set later).
Bake in a hot oven for the first 15 minutes; finish in a 350\u00b0 oven for remaining time.
Add milk to beaten eggs, stirring to blend.
Sift together flour, sugar and nutmeg.
Gradually add to egg mixture.
Pour into pie shell and bake 40 minutes at 400\u00b0.
Preheat oven to 350\u00b0.
Beat eggs lightly; add sugar, salt, nutmeg and milk.
Beat well together and pour into pie shell. Bake at 350\u00b0 for 40 minutes, then sprinkle with nutmeg.
Combine eggs, sugar, vanilla and flour and stir until smooth and creamy.
Sprinkle coconut in bottom of unbaked pie crust. Pour egg mixture on top.
Pour melted butter or margarine evenly over the top of coconut and egg mixture.
Bake 45 minutes in 350\u00b0 oven.
This is an old-fashioned custard pie.
Changing the directions as given in any way will probably change the taste, but I really don't know why this happens.
This pie is delicious hot or cold.
Line pie plate with bottom crust; flute edges.
Bake at 400\u00b0 for 10 minutes.
Line pie plate with bottom pastry.
Flute edges.
Bake at 400\u00b0 for 10 minutes.
Line pie plate with bottom pastry; flute edges or prepare a braided crust.
Bake at 400\u00b0 for 10 minutes.
Meanwhile, beat eggs in a large bowl.
Add remaining ingredients; mix well.
Pour into crust.
Cover edges with foil.
Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean.
Cool completely. Store in the refrigerator.
Preheat oven to 350\u00b0F.
Mix first 8 ingredients together.
Beat egg whites until stiff.
Gently fold egg whites into mixture.
Pour evenly into the (2) pie shells.
Bake at 350\u00b0F for 30 minutes or until pies are set.
Preheat oven to 400 degrees.
In a large bowl whisk together eggs, sugar and salt.
Slowly whisk in scalded milk a little at a time to prevent cooking the egg mixture.
Stir in vanilla.
Pour, through a sieve, into the unbaked pie shell.
Sprinkle top with ground nutmeg.
Bake for approximately 40 minutes or until a knife inserted near the center comes out clean.
Filling will look wobbly but will set up as it cools.
Chill thoroughly and serve with whipped cream.
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
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.