HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 44DATE PIE
1 lb. dates cut
2% cup milk
Simmer for 1 hour.
Mash well and add
*/a cup white sugar
2 beaten eggs
dash of salt
‘/i tsp. vanilla
Bake in uncooked pie shell.
Chill and serve with whipped cream.
Joyce Hugill
Seaforth
i
MINCEMEAT
Cook slowly use large kettle
4 lbs ground beef cook with 2 cup
apples juice till well cooked add 1 ‘/a tsp
salt. Do not brown add 4 lbs. raisins.
1 lb. dates
1 tsp. of each, all spice, cloves and
nutmeg.
5 tsp. cinnamon
4-S cups of sugar
6 qt. basket of apples grated add
applejuice to mositure and cook, until
apples are cooked about ‘/a hour can be
frozen. Stir quite often as it will stick
easily.
Margaret Siertsema
R.R. 3, Blyth
NEVER FAIL PIE PASTRY
5 cups pastry flour
1 tsp. salt
Vi tsp. soda
1 tbsp. Brown Sugar
1 lb. tender flake lard
Mix it all well add 1 egg beaten with 1
tbsp, vinegar in a cup and fill full with
water and mix in above to a soft dough.
Mrs. Ed Regele
R.R. 4, Walton
PUMPKIN TARTS
12 unbaked pastry shells
2 eggs beaten
2 cups canned pumpkin
% cup white sugar
Vi tsp. salt
1 tsp. cinnamon
Vi tsp. ginger
% tsp. cloves
1 % cups evaported milk
Make pastry and line large tart cups.
Combine ingredients in order given and
mix thoroughly. Pour into tart cups. Bake
in 425° oven for 15 minutes them reduce
temnerature to 350° and bake 15-20
minutes. Cool, remove carefully.
Margaret Spence
Brussels
OATMEAL PIE
Vi cup brown sugar
5 tbsp, butter
2 eggs
% cup. corn syrup
Vi cup oatmeal
Vi tsp. vanilla
Mix together and add to unbaked pie
shell. Bake 40 minutes at 325°.
Joyce Vivian
R.R. 2, Staffa
PRUNE SATIN PIE
Measure l‘/j cups chopped cooked
prunes into saucepan. Beat 3 eggs and Vi
cup brown sugar until foamy. Combine
with tsp. salt, Vi tsp. grated lemon
rind, Vi pint dairy sour cream. Add to
prunes. Cook, stirring constantly, until
thick enough to mound on spoon. Remove
enough to mound on spoon. Remove from
heat. Stir in 2 tsp. lemon juice. Turn into
9-inch baked pastry shell. Chill three
hours before serving, topped with
whipped cream.
Alice Gibb
Seaforth
MAGICAL COCONUT PIE
4 eggs
2 cups white sugar
2 cup milk
Vi cup sifted all-purpose flour
1/8 tsp. salt
lVi tsp. baking powder
Vi cup melted margarine
1 tsp. vanilla
2 cups flaked coconut
Beat eggs, add sugar and beat till
thick. Add milk gradually as you beat.
Sift together flour, salt and baking
powder and beat in. Add margarine,
vanilla and coconut and beat into mix.
Butter 2-8” pie plates and pour mix
evenly into them. Bake at 350° for 30
minutes or until set and top is a beautiful
gold colour. Forms its own crust.
Mrs. Barbara Anderson
Belgrave
CHOCOLATE PIE
2 tbsp, cocoa
3 tbsp, cornstarch
1 cup white sugar
2 egg yolks
2 cups water
1 tsp. vanilla (Add when mixture is
cooked)
Butter size of an egg.
Cook till thick in double boiler. Use egg
whites for meringue.
ALMOND TARTS
2 eggs separated
1 cup icing sugar
Vi tsp. almond flavoring
Vi tsp. vanilla
1 tbsp, lemon juice
!4 cup margene
4 tbsp, liquid honey
1 cup toasted blanched ground air. onds
Plain pastry
Makes 20 tarts.
Beat egg whites until they will hold a
soft peak. Gradually beat in sugar and
flavoring. Blend egg yolks, margarine
and honey. Then stir in egg white mixture
and nuts. Fill pastryMined 3” tart cups %
full. Bake in 375° oven for 15-20,
minutes. Tarts puff up during baking
then shrink.
Margaret Spence
Brussels,
SOUTHERN PECAN PIE
Vi cup of sugar
1 cup dark corn syrup
% tsp. salt
1 tbsp, of flour
2 eggs
1 tsp. vanilla
1 tbsp, melted butter
1 cup pecan halves
Unbaked 9 inch pie shell. Bake 400° for
10 minutes. Bake in 300° oven for 1 hour
or until set. Cool at room temperature.
Mrs. Marie McIntosh
R.R. 5, Brussels
CHERRY-O-CREAM CHEESE PIE
1 crumb crust - 9 inch pie pan.
lVi cups graham waffer crumb
Vi cup sugar
V3 cup butter - mix and press onto pie
pan.
Filling
1 8 oz. pkg. plain cream cheese
1 15 oz. sweetened condensed milk
V3 cup lemon juice
1 tsp. vanilla
(6 can cherry pie filling (20 oz. can)
Soften cream cheese. Whip until fluffy.
Gradually add condensed milk add lemon
juice and vanilla. Blend well and pour
into pie shell. Chill 3 hours add cherry
glaze.
Vi cup cherry juice
2 tbsp, sugar
2 tbsp, cornstarch cook until
Clear add a few drops red food
colouring Vi cup drained pitted sour
cherries cool and garnish top of pie. Chill.
Ella Carter
Blyth
Page 44 Christmas Cookbook