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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