The Brussels Post, 1979-11-15, Page 55PECAN PIE
1/2 c butter
1/2 c white sugar
3/4 c corn syrup
2 tbsp honey
3 eggs, slightly beaten
1 tsp. vanilla
1/2 tsp. salt
1/2 c pecans
Cream the butter and the sugar.
Add the other ingredients. Cover with
another 1/2 c pecans. Bake for 55 minutes,
Marj Hayter
LEMON PIE
3 tbsp. cornstarch
3 tbsp. Robin Hood Flour
I/4 tsp. salt
I c sugar
c cold water
2 c boiling water
3 egg yolks
1 tbsp butter or margarine
1/4 c real lemon juice
1 tsp. grated lemon rind
Mix cornstarch, flour, salt, and sugar
together. Blend to a smooth paste with
cold water. Add boiling water to the
mixture and cook until clear.
Beat egg yolks, gradually add hot
mixture to them and cook over boiling
water until thick, stirring constantly.
Remove from fire and add the butter,
lemon juice, and rind. Cool slightly and
pour into a baked pastry shell.
Cover with meringue of remaining egg
whites.
Meringue: 3 egg whites and 5 tbsp sugar.
Beat egg whites until stiff. Add sugar 1
tbsp, at a time. Pile meringue on pie so
that it reaches edges of crust. Bake in a
400° oven.
Mrs. Harry Snell, Londesboro
SASKATCHEWAN BUTTER TARTS
2 eggs
1/2 c chopped walnuts
1 c brown sugar
1/4 c corn syrup
1 c raisins
butter (size of walnut)
2 tsp. lemon juice or vinegar
1 tsp. vanilla
1/8 tsp. salt.
Beat all ingredients together until full of.
bubbles. Spoon into pastry-lined tart tins.
Bake at 400°F for 20 min. Makes 12 tarts.
Mrs. George Procter, Brussels.
OSGOODE PIE
yolks of 2 eggs
1 c. brown sugar
1 tablespoon butter
11/2 tablespoons vinegar
'/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 c. raisins, cut fine
Bake above ingredients in a pie shell.
Beat the 2 egg whites and put on top and
brown slightly.
Annie Rapson, Seaforth
PUMPKIN CHIFFON PIE
3/4 c brown sugar
1 envelope unflavoured gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 slightly beaten egg yolks
3/4 c milk
11/4 c canned pumpkin
3 egg whites
1/2 c granulated sugar
1 - 9" pie shell.
Combine sugar, gelatin, salt and spices.
Combine egg yolks and milk. Stir into
brown sugar mixture. Cook and stir till
mixture comes to a boil. Remove from the
heat. Stir in pumpkin. Chill till mixture
starts to gel (but not stiff).
Beat egg whites till soft peaks form:,
gradually add sugar. Beat till stiff.
Fold into the pumpkin mixture thoroughly.
Put in pie shell. Garnish with whip cream.
Barbara Consitt, Varna
HEAVENLY TARTS
1 c brown sugar
1/2 c corn syrup
2 well beaten eggs
butter or margarine (size of an egg)
1 tsp. vanilla
2 tbsp cream.
Mix all together and beat well. Fill
unbaked tart shells. If desired a few pieces
of walnut maybe put on top. Bake at 375°F
for 15 to 20 minutes
Norma Daer
PEANUT BUTTER ICECREAM PIE
1 cup basic graham cracker crust, save 1
tbsp. for top - 8 x 8 sq. pan
1 qt. vanilla ice cream
4 oz. chunky peanut butter
1 small cool whip
Mix ice cream and peanut butter. Fold in
cool whip, pour over graham cracker
crust-sprinkle top with 1 tbsp. crumbs.
Freeze at least 6-8 hrs. Can be stored in
foil for later use.
Pat Bennett
Seaforth
PINEAPPLE PIE
5 tbsp. sugar
3 tbsp. cornstarch
dash of salt
3 egg yolks
2 c milk
Cook in double boiler until thick. Cool in
refrigerator. Drain a 19 oz. can pineapple
well. Use 1/2 of this and mix with cream
mixture. Put in baked pie shell.
Marj Hayter
FESTIVE PINEAPPLE TARTS
Combine 3/4 cup white sugar and 1/4 cup
cornstarch and put into double boiler. Stir
well and add 19 oz. crushed pineapple, a
small container (250 ml.) sour cream plus 2
egg yolks. Stir and cook until thick. Put into
cooked tart shells and decorate with
whipped cream rosettes and stemmed
maraschino cherries or '/2 red cherry and 2
small pieces of green-one to either side.
(Filling keeps well in covered container in
refrigerator.)
Shirley Snell
R.R.1, Dublin
Candies
MAKING A NUT LOG
11/2 cups butter or margarine
1 cup semi-sweet chocolate chips
10oz pkg. small marshmallows
10 oz. pkg, Rice Krispies
2 cups each peanuts and pecans
1 cup raisins
3 cups popped corn
Melt butter, chocolate chips and
marshmallows together in top of double
broiler. Mix remaining ingredients in a
large bowl. Pour melted chocolate sauce
over the dry ingredients and mix
thoroughly. Cool in frig for about 1 hr.
Dianne Thornton
Brussels
BROWN SUGAR CANDY
2 cups brown sugar
1 dessert spoon butter
1/2 cup rich milk
Cook until soft ball stage. Stir in 1/2 cup
of small marshmallows. Beat until creamy
then quickly add 2 cups of puffed rice. Put
in a buttered pan. Mrs. Alba Yuill,
Belgrave
Christmas Cookbook Page 53