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
Mix sugar with rhubarb.
Mix eggs with sugar and rhubarb.
Mix all other dry ingredients and add to mixture.
Turn into 9-inch pastry shell and bake in oven, preheated to 450\u00b0, for 10 minutes. Reduce to 350\u00b0.
Continue baking until done.
Cool and add meringue and brown.
1) Preheat over to 350* Butter a 9x13 glass pan (metal can be very hard to clean up later).
2) chop rhubarb, strawberry place in medium mixing bowl add white sugar and 1/3 cup flour mix.
3) place fruit mixture evenly on bottom of pan.
4) in medium mixing bowl combine remaining fllour, butter, brown sugar and oats mix til crumbly.
5) Evenly distribute topping over fruit in pan.
6) Bake about 35 minutes until golden and bubbly.
Beat egg. Beat in sugar, flour and salt and turn into plate lined with pastry. Add the butter in bits here and there, cover and finish as ordinary apple pie. I use a lattice crust. Bake in slow oven at 325\u00b0 for 35-40 minutes.
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.
over pastry in pie plate. Heap rhubarb over this mixture.
In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries.
In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 25-30 minutes or until bubbly. Serve with ice cream.
Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9\" pie.
Heat oven to 400 degrees.
In large bowl, combine all filling ingredients. Toss lightly.
Spoon into crust-lined pan.
Top with second crust. Seal edges and flute. Cut slits in top crust.
Bake at 400\u00b0F for 40-45 minutes or until golden brown.
Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
gain, and stir in the rhubarb. Gently and lightly stir the
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.
Mix and cook slowly until like jelly; put in baked shell and cover with meringue made from egg whites (beaten stiff) and to which has been added 3 to 4 tablespoons sugar.
Brown in oven.
Beat eggs with 3/4 cup of sugar, add melted butter and vanilla.
In a separate bowl, mix the other 3/4 cup sugar with the cocoa, salt and flour.
Add milk and a little hot water, just enough to dissolve the mixture.
Combine all ingredients and pour into two prepared pie crusts and bake for 30 minutes.
Top with whipped cream.