------------------------------------------------------------

RECIPES - DESSERTS & PASTRIES

PERFECT APPLE DUMPLINGS  Betty Crain May

Make syrup of:
2 c. water                                            2 c. sugar
1/4 tsp. nutmeg                                  1/4 tsp. cinnamon
3/4 c. butter

Boil above 5 minutes. Pare and core six apples. Make dough of
2 c. flour                                               1 tsp. salt
3/4 c. shortening                                 1/2 c. milk

to be added at once. Roll dough about one-fourth inch thick. Cut into 6 - 5 inch squares and put an apple on each square. Sprinkle generously with additional sugar and spice and dot with butter. Fold dough over apples, pinch corners together. Place one inch apart in pan. Pour syrup over them and bake for 35 minutes at 3750. Serve warm with country cream.

APPLE DESSERT FIT FOR A KING  Oma Thompson

Pare and quarter enough apples to cover a deep baking dish two layers deep. Add 1/2 c. hot water and 1/2 c. sugar and place over slow heat while making the following batter:

1 c. sugar                                                  1/2 c. sugar
1/2 c. butter or crisco                               1 1/2 c. flour (scant measure)
1/2 c. milk                                                  2 eggs
1 tsp baking powder and 1/2 tsp. salt

Pour off most of syrup and pour the batter over the apples and bake in quick oven. When done pour syrup in at one side so it runs down into apples. Serve hot or cold with sauce or cream.

CHOCOLATE CHIP PIE                       Mrs. Earl Wood

30 marshmallows melted in 1/2 c. milk Cool to lukewarm. Whip 1 pint whipping cream and add 1 package semi sweet chocolate chips and mix with the marshmallow mixture. Pour in graham cracker crust and chill for 2 or 3 hours.

CHOCOLATE ICE BOX PIE                 Bonnie Day

1 c. sugar                                                  2 tbsp. Hershey chocolate syrup
2 tbsp. flour                                               2 whole eggs
1 c. cream                                                 2 tbsp. cocoa
1/2 c. whole milk                                      1/4 tsp. salt

Mix all together and cook in double boiler until thick adding the eggs well beaten, then the Hershey syrup a few minutes before removing from fire. Put into graham cracker crust and top with whipped cream. Chill for 3 hours in refrigerator.

CREAM PIE                                            Stella Shipley

1/4 c. granulated sugar                           5 tbsp. flour
2 egg yolks                                              1/4 tsp. salt
1 tbsp. butter or oleo                               2 c. milk
1 tsp. vanilla

Combine first three ingredients and stir in milk gradually. Stir in egg yolks, beaten, and mixed with 1/4 c. sugar. Add butter and vanilla. Pour into baked pie shell and cover with following meringue:

MERINGUE FOR PIE

3 egg whites                                            1/2 tsp. vanilla
1/4 tsp. salt                                               6 tbsp. white sugar

Eggs should be room temperature. Beat eggs, salt and vanilla until they will form rounded peaks. Add sugar 1 tbsp at a time, beating after each tablespoonful. Pile meringue on thoroughly cooled pies. Leave no space between meringue or crust, and keep out of drafts to prevent weeping or shrinking.

CUSTARD PIE                                       Mrs. John Rankin

Beat slightly with rotary beater
3 large eggs or 6 yolks                           1/2 c. sugar
1 tsp. vanilla                                             2 2/3 c. sweet milk

Beat eggs until light and lemon color, then add all ingredients and beat again. Pour into unbaked crust and sprinkle on top 1/4 tsp. nutmeg. Bake about 40 min. or until silver knife inserted, comes out clean. Oven should be hot, 4500 for first 15 minutes, then moderate 350C until finished.

DATE  PUDDING                                    Mae Lynch

1 1/2 c. brown sugar dissolved in 1 /12 c. water
Put into baking dish ready for oven, and stir to dissolve.

Mix:
1 c. white sugar                                        1/2 c. nut meats
1/2 c. or more, dates                               1 c. sweet milk
1 c . flour (more if needed)                     1 tsp. baking powder
1 tsp. salt                                                  1 tsp. vanilla

Make batter and pour over syrup and dates in baking dish, but do not stir. Bake 45 minutes in 350 oven. Serve with whipped cream.

GRAHAM FRUIT PUDDING                 Ruth Crain Clark

3 c. graham crackers                              2 c. sugar
1 c. butter                                                 2 egg yolks well beaten
2 cups crushed fruit                                24 marshmallows cut fine
1 bottle cherries                                      1 c. chopped nuts
Pinch salt                                                 1 tsp. vanilla

Cream butter and sugar, then all other ingredients added, except cracker crumbs. Line pan with 1 c. cracker crumbs. Place fruit over this, then add another cup cracker crumbs. Put fruit over this layer of cracker crumbs, and add the last cup cracker crumbs over fruit. Make the day before serving. Keep in ice box until time to be used. Serve with whipped cream. Serves 15 to 16 people.

HOT FUDGE PUDDING                      Polly Smith

Fudgy, rich and nut-filled cake pudding. Sauce comes out on top.
Sift together into bowl:
1 c. sifted flour                                         2 tsp. baking powder
3/4 c. sugar                                              1/4 tsp. salt
2 tbsp. cocoa                                           1/2 c. milk

Stir in
2 tbsp. shortening melted and mixed until smooth. Add 1 c. chopped nuts. Turn out into generously greased and floured square pan 9x9x2 1/2 in, Sprinkle with mixture of 1 c. brown sugar and 4 tbsp. cocoa. Pour over entire batter 1 3/4 c. hot water. Bake 40 to 45 minutes in oven 350. Invert squares on plates. Dip sauce from pan over each square. Serve with plain cream or a small bit of whipped cream. This serves nine people.

JEFF DAVIS PIE                Ida Thompson

1 1/2 c. sugar                       4 tsp. flour
1/2 c. butter                          1 tsp. cinnamon
2 c. milk                                1 tsp. all spice
3 eggs                                  1 tsp. nutmeg

Cook as for cream pie. Top with stiff meringue.

KARO PIE                           Oma Thompson

3 whole eggs well beaten 1/2 c . sugar
1 tbsp. butter                      1 c. white Karo
1 tsp. vanilla                        Pinch salt

Mix well, and bake in uncooked crust slowly for 45 to 50 minutes at 3500. Put pecan halves or cocoanut on top of pie before baking if desired.

1 - 2 - 3 PIE CRUST         Oma Thompson

1 c. flour                              3 tbsp. cold water
2 tbsp. lard                         Pinch of salt

Mix flour and lard, then add the cold water. Make workable dough.

LEMON CHIFFON PIE     Helen Graham

2 or 3 beaten egg yolks     2/3 c. sugar
Juice of 3 large lemons     1 1/2 tbsp. grated lemon rind.

Put ingredients in double boiler over slow fire and cook. Meantime soak 1 envelope unflavored gelatin in cold water, 1/3 c. Put soaked gelatin into first mixture and cook until thoroughly mixed. Stiffly beat egg whites. Fold in 2/3 c. sugar. Pour hot mixture over egg whites and sugar. Chill. Stir and add 3 or 4 tbsp. whipped cream. Place in cooked pie shell and chill at least 2 hours. Serve with whipped cream on top.

LOUISIANA PECAN PIE   Leta Wright

1 c. sugar                              1/2 c. butter or margarine, melted
6 eggs                                   2 c. pecan meats, chopped
2 c. white corn syrup            2 tsp. vanilla

Line pie pans with plain pastry and chill while preparing filling. Beat eggs thoroughly. Beat in vanilla, melted butter, sugar and corn syrup. Sprinkle pecan meats over pastry in pie pan. Pour egg mixture over pecans Bake 35 to 40 minutes, or until silver knife inserted in center of filling comes out clean. Bake in hot oven 450° for first 10 minutes, reducing heat to 325° to finish baking. This makes two pies.

ORANGE COCOANUT CHIFFON PIE    Bonnie Day

Mix two egg yolks, slightly beaten, with 1/4 c. milk in sauce pan. Add1 package Jello vanilla pudding; blend. Stir in 1 1/4 c. milk gradually. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from fire and stir in 3 tbsp. concentrated orange juice gradually. Add 1/2 c. baker's cocoanut. Beat 2 egg whites until foamy. Add 4 tbsp. sugar, 1 tbsp, at a time, and continue beating, until mixture will stand in stiff peaks. Fold in hot pudding gradually. Turn into chilled graham cracker crust. Chill. Sprinkle with 1/2 c. cocoanut.

GRAHAM CRACKER CRUST

Combine 1 1/4 c. fine graham cracker crumbs and 2 tbsp. sugar. Add 1/3 c. melted butter and mix well Press firmly on bottom and sides of 9 inch pie pan and chill.

O-SO-GOOD PIE                                        Willie Downum

1 c. sugar                                                     1 c. raisins (cooked and drained)
1 tbsp, butter                                               1/2 tsp. cloves
1/2 c. black walnuts                                    1/2 tsp. cinnamon
2 eggs.

Cream sugar, spices, butter and yolks Add raisins and nuts and fold in stiffly beaten egg whites. Bake slowly -350°- in crust for 30 minutes.

QUICK COBBLER                                     Bonnie Day

1/2 c. sugar                                                   1/2 c. flour
1/4 tsp. salt                                                    1/2 c. thin cream or milk
1 tsp. baking powder

Make a thin batter of above ingredients and pour into a deep pan over a generous amount of melted butter. Do not spread. Then pour sweetened fruit with extra amount of juice in middle of batter and bake in hot oven. (425D 30 min.)

PERSIMMON 0N ICE BOX PUDDING     Nora Lively

1 c. persimmon pulp                                      2 1/2 c. graham crack or crumbs
1/2 c. cream                                                   1/4 c. sugar
1/2 c. chopped raisins                                  1/4 tsp. salt 
12 marshmallows cut into small pieces

Combine pulp, sugar, salt, cream and raisins. Add marshmallows and mix in cracker crumbs. Pour into buttered dish about 6x10 inches, and spread even. Chill In refrigerator over night. Serve as dessert by cutting pudding into squares and topping with whipped or plain cream.

SUSIE'S PUMPKIN PIE                               Susie Wasson

2 eggs, slightly beaten                                    2 c. pumpkin
1 tsp. cinnamon                                               1 c. sugar
1/2 tsp. ginger                                                 1/2 tsp. salt
1 I/2 c. milk

Mix all together and pour in uncooked pie crust and bake 15 minutes at 425o then 45 minutes at 3500.

RHUBARB PLATE PIE                                Pearl Bement

1 c. rhubarb cut into small pieces                 1 c. water

Boil above mixture until tender. Beat 2 egg yolks well, and stir into rhubarb. Mix well 2 tbsp, flour in one c. sugar. Stir in rhubarb, add 1/2 tsp. lemon extract and pinch of salt. Let cook until thick and pour into baked pie shell. Beat 2 egg whites until stiff, add sugar to sweeten. Heap on pie and brown in oven.

SNOWFLAKE PIE                                        Gladys Collins

1 pk . lime jello                                                2 tsp. lemon juice
1 1/2 c. hot water                                            3/4 c. whipped cream
1/8 tsp. salt                                                     1 c. cocoanut

Dissolve jello in hot water. Add salt and lemon juice. Chill until slightly thickened. Then beat with egg beater, until fluffy and thick like whipped cream. Fold in 1/3 of the whipped cream and 1/2 c. cocoanut. Turn into pie shell. Spread with remaining whipped cream and sprinkle with remainder of cocoanut. Put in graham cracker pie shell. (Graham cracker pie shell recipe found following GRAHAM CHIFFON ORANGE COCOANUT PIE on previous pages).

TOM THUMB                                                 Helen Graham

Crust:
1/2 c spry shortening                                     1/4 tsp. salt               
1/2 c. brown sugar                                         1 c. flour

Mix like pie crust. Press into pan and cook 325 for 15 minutes then cool.

Filling:
1 c. brown sugar                                             2 eggs, beaten
2 tbsp. flour                                                     1/2 tsp. baking powder
1 tsp. vanilla                                                    1/4 tsp salt
1 1/2 c. cocoanut                                            1 c. nuts

Mix and spread over crust and bake for I5 minutes at 325°. Serve with whipped cream.

TENNESSEE ANGEL LEMON PIE         Willie Downum

1/4 c. lemon juice                                          1/2 tsp. grated rind
1 c. sugar                                                       3 eggs
1/8 tsp. salt

Beat yolks, add rind, juice, salt and half of sugar. Cook until thick, stirring constantly. Cool. Beat whites until stiff. Gradually add remaining sugar. Fold into custard and pour into baked shell. Brown slightly.

VANILLA ICE CREAM                                Betty Crain May

2 c. scalded milk                                           1 or 2 eggs slightly beaten
1 tbsp. flour                                                    1 c. sugar
1/8 tsp. salt                                                     l tsp. vanilla

Cook in double boiler 10 minutes stirring constantly. When cool, add 1 pint cream. Freeze in freezer.

REFRIGERATOR  ICE CREAM               Ethel Wright

2 c. milk                                                          2 eggs
1 c. sugar                                                       1/4 tsp. salt
1 tbsp. cornstarch or flour                             1 c. whipping cream
1/4 tsp. vanilla

Combine sugar, cornstarch, salt, egg yolks, and milk. Boil five minutes, stirring constantly. Cool. Pour into tray and chill. Do not freeze. Beat egg whites until stiff. Whip cream, combine with egg whites and chilled custard. Beat well; add vanilla and pour into trays. Freeze quickly.

 
Hosted by www.Geocities.ws

1