HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 54(*.
Pies
MINCE MEAT FOR XMAS
1 lb. seeded raisins
1 lb. currants
1lb.sultana raisins
1. lb. pitted dates
1 lb. ground beef suet
3 tbsp. mixed spices
16 apples (Spy) chopped fine
Halved 1 small bottle red maraschino
cherries and 1 small bottle green
Maraschino cherries.
1/2 lb. blanched almonds
Sweet cider to cover. Recipe improved
with small amount of brandy added.,
Will keep in sterile sealers or crock.
Beth Bechely
Seaforth
MINCEMEAT 1809 YEAR
1 lb. dark brown sugar
1 lb. sultana raisins
1 lb. muscat raisins
1 lb. currants
1 lb. ground beef suet
6 apples, unpeeled and grated
8 oz. citron peel, diced
grated peel of 4 lemons
1/2 c. apple juice
juice of 4 lemons
4 nutmegs, grated
3 Tbsp. cinnamon
2 Tbsp. ground coriander
1/2 c. dark rum
1/2 c. brandy
Place everything in large stone jar. Mix
10 9r 1.5 mintites. Cover with good,layer of
crumpled wax paper, then double thick-
, ness of aluminum foil. Put in cool place for
.3-4 weeks. Can be kept in freezer
containers. Beth Bechely,
Seaforth
GRASSHOPPER PIE.
Chocolate Crumb Crust
11/2 cups chocolate wafer crust.
1/4 c melted butter
Filling
30 large marshmallows or 3 c miniature
1/2 c milk
1/4 c green cream de menthe
1/4 c white cream de cacao
11/4 c whipping cream
Combine chocolate crumbs and butter.
Press into a 9 inch pie plate. Chill. Melt
marshmallows with milk over low heat,
stirring constantly. Chill until slightly
tnickened. Blend in liqueurs. Whip cream
and fold in. Tint with green food colouring
if desired. Pour into crust. Chill until firm.
Garnish with grated chocolate, crushed
peppermint candy, or whipped cream.
Makes about 8 servings.
Marjorie Duizer, Londesboro .
Page 52 Christmas Cookbook
NO BAKE PUMPKIN PIE
11/2 c cooked, mashed pumpkin
1 package non-dairy topping
1 c milk
'A c sugar
1 tsp. cinnamon
1/4 tsp. each cloves, nutmeg, ginger
1 package instant vanilla pudding
Prepare non-dairy topping, set' aside. In
a large bowl mix all other items together,
then add topping slowly. Place filling in
graham cracker pie crust or baked pastry
pie shell and chill before serving.
Norma Daer
PIE DOUGH
(Rich, large amount)
5 c flour
1/4 c white sugar
1/4 tspl baking powder
% tsp. salt
Mix all ingredients well. Add approx. 1
lb. shortening or lard (as preferred). Mix
well to crumb stage. Add 1 egg with
water to make 3/4 c. solution. Egg can be
beaten slightly with %tsp. vinegar. Mix
liquid with dry ingredients to make a soft
dough. This may be refrigerated and cut
off as needed. Jean Eckert,
Dublir
PUMPKIN PIE
1% c. pumpkin
1 c brown sugar
1 tsp. ginger
dash of nutmeg and cloves
1/8 tsp. salt
2 eggs (well beaten) 1 c milk or cream
2 tsp. melted butter.
Pour into an unbaked pie shell. Bake
425°F for 10 minutes, then reduce heat to
moderate 350° and bake until filling is set.
Jean Eckert, Dublin
BUTTER TARTS
1 c corn syrup
2/3 c brown sugar
Cook for 5 minutes, stirring. Add c
butter and stir.
2 beaten eggs
1 tbsp. vinegar
1 tsp. vanilla
1 tbsp. flour
Pour hot syrup into egg mixture.
Coconut or raisins may be added. Makes 2
dozen tarts. Addie Hunking, Londesboro
TART FILLING
1 c corn syrup
3/4 c brown sugar
2 tbsp. butter
2 eggs, well beaten
After putting' in the pastry, put a few
nuts on top if desired. This recipe was a
favourite of the late Mrs. Alex Manning of
Blyth.
Ellen Johnston, Auburn
IMPOSSIBLE PIE
4 eggs
1/4 c soft margarine
1 c white sugar.
1/2 c flour
1/4 tsp. salt
1/2 tsp baking powder
2 large cups milk (16 oz.)
1 c coconut
1 tsp. vanilla
Place all ingredients in blender at one
time. Blend until well mixed. Pour into a
buttered 10" pie plate (glass). Bake at
350° for 1 hour until very nice and brown.
This is non fattening.
Theresa Costello, Dublin.
EGG NOG PIE
1 c vanilla wafers
1 c very finely chopped pecans
1/2 tsp. cinnamon
'A tsp. nutmeg
1/3 c butter, melted '
11/2 tbsp gelatin (11/2 envelopes)
1/4 c brandy
% c ,rum
4 eggs
1/2 cup sugar
11/4 c milk
1 tsp vanilla
10 oz. heavy cream
Garnish
a little sugar
rum
chocolate curls
pipe with whipping cream
Preheat oven to 350° Combine crumbs
with nuts and spices and stir into melted
butter. Press mixture into 10" pie plate
and bake for 10 minutes. Cool.
Mix brandy with rum in a small heavy
saucepan and sprinkle gelatin over. Allow
to soften.
Separate eggs and beat yolks with sugar
until light and lemony coloured.
Scald milk and beat it slowly into egg
yolks. Return mixture to saucepan and very
carefully cook until it coats spoon. Stir in
vanilla.
Heat gelatin gently till dissolved and
stir into custard. Cool in refrigerator for 20
- 25 minute's. Keep whisk in and stir
occasionally.
Beat (...gg whites until stiff. Beat cream
until whipped. (keep half for garnish).
Fold whites and then cream into custard.
Pour into crust. Chill till firm.
Add a little rum and sugar to reserved
cream and decorate pie.
Decorate top with chocolate curls.
Nancy Larone
Seaforth