HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 57u;.
Pape 2
...more pies!
MANDARIN ORANGE
PIE
1 envelope unflavoured gelatin
2 tbsp. cold water
1 cup boiling water
1 cup sugar
'/a cup fresh lemon juice
1 cup whipping cream
1-11 oz. can mandarin oranges (drained)
1 baked 9 -inch pie crust
Soften gelatin in cold water. Stir in boiling water, add
sugar and stir until dissolved. Add lemon juice and stir.
Refrigerate until slightly thick but not set. Whip cream
until thick, fold into gelatin mixture.
Add mandarin oranges and stir gently until evenly
distributed.
Pour into baked pie shell. Garnish with orange slices or
canned mandarin oranges.
Refrigerate at least 3 - 4 hours. Serve with whipped
cream on top.
Bev. Nivins
Goderich
PECAN PIE
1 unbaked 9 -inch pastry shell
1 can sweetened condensed milk
1 cup corn syrup
'/z tsp. vanilla
two-thirds cup chopped pecans or walnuts
Preheat oven to 425 degrees F.
In medium size bowl blend together sweetened con-
densed milk, corn syrup and vanilla. Pour into pastry
shell: Sprinkle nuts evenly over top. Bake at 425 degrees F
for 10 minutes. •
Reduce heat to 350 degrees F andcontinue baking for 20
minutes or until filling is almost set. Cool. Garnish with
whipped cream or as desired.
Nancy Fitzpatrick
Goderich
MAMIE EISENHOWER'S
FAVORITE PUMPKIN PIE
3 unbeaten egg yolks
3/4 cup brown sugar
11/2 cups cooked pumpkin
'/z cup milk
1 tsp. salt
1 tsp. cinnamon
'h tsp. nutmeg
1 envelope unflavoured gelatin
'/4 cup cold water
3 stiffly beaten egg whites
'%4 cup granulated sugar
Combine egg yolks, brown sugar, pumpkin, salt and
spice. Cook in double boiler until thick, stirring con-
stantly. Soak gelatin in cold water, stir into hot mixture.
Chill till partly set.
Beat egg whites, add granulated sugar and beat stiff.
Fold into gelatin mixture. Pour into a baked pieshell and
chill until set. Garnish with whipped cream. Makes one
big pie.
Amy McCrea
Blyth
FRENCH STRAWBERKY.
PIE
1 baked nine inch pie shell
1 quart strawberries
1 3 -ounce package cream cheese (at room temperature)
11/4 cups sugar
3 tbsp. cornstarch
1 tbsp. lemon juice
Few drops red food colouring
'/z cup whipping cream
1 tbsp. icing sugar
Wash, drain and hull the berries.
Beat cream cheese with a fork until smooth. Spread
'cheese over bottom of cooked pie shell. Stand half of the
whole berries, in the shell, with tips up.
Mash the rest of the strawberies. Measure the berries
and add water to make one and a half cups liquid.
Mix sugar and cornstarch in a saucepan, gradually stir
in the strawberry mixture and lemon juice.
Cook over moderate heat, stirring constantly, until
thickened and clear (about 10 minutes). Add afew drops
of red food colouring. ,
Cool about 10 minutes. Pour over the strawberries in the.
pie shell. Chill until firm, about 3 hours.
Whip cream and icing sugar together until it peaks and
spoon in a ring around the edge of the pie.
Melba Park
For: Dungannon and District
Kinette Club
IMPOSSIBLE COCONUT PIE
'/a cup flour
1 cup white sugar
2 tsp. vanilla
'/a cup margarine
4 eggs
2cup smilk
3/4 cup coconut
Mix in blender for two minutes.
Bake for 1 hour at 300 degrees F.
Marjorie Humphrey,
RR2 Lucknow
BUTTERSCOTCH PIE
2 cups milk
3/4 cup brown sugar
31/2 tbsp. cornstarch
3 eggs
1 tbsp. butter
1 tsp. vanilla
'/z tsp. salt
Bring 13/4 cups milk to boil. Mix sugar and cornstarch in
remaining'/4 cup, add to milk and bring to boil again while
stirring.
Add bit of mixture to slightly beaten egg yolks, then stir
into pot. Add salt and butter and stir to a boil again.
Remove from heat and add vanilla. Pour into baked pie
shell and put meringue on top.
Meringue:
3 egg whites
'/4 cup sugar and dash of cream of tartar, beaten until it
peaks. Brown in 350 degree F oven about 15 minutes.
Edna Looker
Goderich