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
In a medium saucepan combine 2 cups water, raisins, sugar, and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes.
While raisin mixture is simmering, dissolve cornstarch in 1/4 cup water. Stir cornstarch mixture into raisins and boil one minute. Remove from heat.
Stir lemon juice into raisin filling. Pour mixture into baked pie shell. Chill before serving.
lour and add to the raisin mixture. Cook over low heat
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.
lemon juice and salt to raisin mixture.
Cook over low
ircle. Line a 9-inch pie plate with the pastry and
Combine raisins and water; boil for 5 minutes.
Blend sugar, cornstarch, cinnamon and and salt.
Add to raisins and cook, stirring until clear.
Remove from heat.
Stir in vinegar and butter.
Cool slightly.
Pour into pie crust.
Cover with second pie crust.
Bake at 425\u00b0 for about 30 minutes or until brown.
In a large bowl, beat eggs; add sour cream.
Stir in raisins, brown sugar, cinnamon, nutmeg and salt.
Place this in a 9-inch pie shell.
Place top crust over filling.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake 25 minutes or more until filling is set.
If desired, sprinkle with nutmeg.
(Try baking without top crust.)
In a bowl beat eggs.
Add sour cream.
Stir in raisins, brown sugar, cinnamon, nutmeg and salt.
Place bottom pastry in a pie plate; pour in filling.
Top with a lattice crust.
Bake 450\u00b0 for 10 minutes.
Reduce the heat at 350\u00b0.
Bake for about 25 minutes more or until filling is set.
In a bowl, beat eggs.
Add sour cream.
Stir in remaining ingredients; pour into pie crust.
Top with lattice crust.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake for about 25 more minutes, or until filling is set.
If desired, sprinkle with nutmeg.
Makes 8 servings.
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).
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.
Combine raisins and water in a small saucepan. Boil 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat, and stir in vinegar and butter or margarine. Cool slightly.
Turn filling into a pastry lined pan. Cover with top crust. Seal edges, and cut slits in the top crust.
Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.
Leave oven on from baking pie shells. Whisk together the 1-
In a two-quart bowl, mix the first 4 ingredients together.
Fold the beaten egg whites in until all are well mixed.
Pour into unbaked pie shell of 9inch pan.
Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
Prep time does not include making pie crust.
Preheat oven to 350 degrees.
In a large bowl combine the milk, sugar, coconut, eggs, flour, butter and coconut extract.
Stir until well incorporated.
Pour into the unbaked pie shell.
Bake for 45 minutes or until a knife inserted 1 inch from the center comes out clean.
Remove and place on a wire rack to cool to room temperature.
In a medium bowl combine the apricot preserves and vanilla.
Add the cream and beat until stiff.
Spread this over the cooled pie and garnish with toasted coconut.
Serve.