HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 82'Oatmeal Pie
13/1 c. brown sugar 2/3 0,
6 tbsp, butter 2/3 C.
eggs I tsp.
Cook in unbaked pie shell at 325 deg,
Nut-Kissed Raisin Pie
One 9 or 11 inch unbaked pie shell
3/4 c. raisins % c. brown sugar
2 tbsp soft butter 1/2 c. nuts
1 egg 1 tsp. vanilla
,3/4 c. corn syrup pinch salt
1 c. milk
Sprinkle raisins and nuts in bottom of pie shell. Beat
remaining ingredients together and pour over raisins
and nuts. Bake 15 minutes at 400 degrees, then 45
minutes at 325 degrees 'or until nicely browned and
bubbly all through.
Joyce Strasser
Stratford
Strawberry Pie
1 baked pie shell 3 tbsp. corn starch
1 quart fresh strawberries 1 cup sugar
3/4 cup cold water 1 tsp. lemon juice
Arrange berries in baked shell, keeping back 1 cup of
berries. Simmer 1 cup berries with the water for 3-4
minutes. Combine cornstarch and sugar and add to the
fruit. Cook until clear- about 2 minutes. Add lemon
juice. Pour, over berries in shell and chill. Decorate
with whipped cream or dream whip.
Mrs. Nola Lewis
Ailsa Craig, Ont.
Cherry Pie
2 c. frozen cherries (thawed and drained)
1/4 tsp. almond extract
3,4 c. plus 3 tbsp. cherry juice
3 tbsp. plus 1 tsp, corn starch
2/3 c. granulated sugar
1 tbsp. butter
1/4 tsp. red food colouring
Drain the cherries. To the 3/4 cup cherry juice add
flavouring and heat in a saucepan. Mix corn starch
with the 3 tablespoons cherryjuice. Slowly add the
corn starch mixture to the heated cherry juice. Stir un-
til thickened. Add the sugar. Remove from heat and
add butter. drained cherries and red food colouring.
Allow the filling to cool,
Mrs. Joan Oke
Exeter
Brides Pie or Salad
1 lemon jello
2 c. boiling water
1/2 lb. marshmallows cut up or miniature ones.
Mix with jello while hot fold into jello. After begins to
set:
1 c. commercial whip
1/2 c. white sugar
1 tin crushed pineapple or (may use a tin of fruit salad
mixture) and juice.
Put into a graham wafer crust for pie or eat as a salad.
Vera Dunseith
St. Marys
Elderberry Pie
2 c. clean elderberries
1 c, brown sugar
2 eggs, beaten
1 tbsp. flour
1 tbsp, carnation milk
Mix all together, then pour into a 9" pie shell. Sprinkle
1/4 c. brown sugar on top. Bake 400 deg. F. 45-60 min,
Diane Leibold
R.R, 3, Zurich, Ont.
Pastry
3 c. flour
1/2 'tsp, salt
1 c. shortening
Blend finely together:
1 egg. beat until foamy
1 tbsp. vinegar
1/3 c. cold water
Add this to dry ingredients, slowly, Mix with hands
altogether.
Mrs, Joan Oke
Exeter
Pineapple Tarts
1 can crushed pineapple (20 oz,)
.2 c, white sugar
1 c, water
1 e
1/2 c.
gg
butter
5 tbsp. flour
Cook together until thick and pour into baked tart
shells. Top with whipped cream before serving. (This
mixture will keep well in fridge for a week or so).
Marg Front
Kirkton
Orange Tarts
1 c. brown sugar
1 dessert spoon corn starch
1 egg (beaten)
Juice and rind of 1 orange
4 tbsp. melted butter
Beat all ingredients together as given in order.Bake at
400 degrees for 15 minutes and then reduce heat to 350
degrees until crust is brown.
Maple Syrup Butter Tarts
2 eggs
1 c. brown sugar
1/4 tsp. salt
2 tsp, vinegar
112 c. maple syrup
6 tbsp. melted butter
2/3 c. chopped nuts
Beat eggs only until well blended. Beat in sugar and
salt, add vinegar and maple syrup. Mix well and add
melted butter and nuts. Make tart shells and fill to 1/2 -
2/3 full Bake in hot oven 450 degrees for 10 minutes.
Then turn oven to 350 degrees and bake until filling is
firm
Vera Dunseith
St. Marys
corn syrup
oatmeal
vanilla
for 40 minutes.
Doris Hackney
Exeter
Joyce Strasser
Stratford
Pies
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