HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 58Page 30
DUTCH APPLE PIE
1 unbaked 9" pie shell
13/4 cup brown sugar
2 tbsp. butter
2 tbsp. flour
'/2 tsp. salt
% tsp. cinnamon
3/4 cup water
1 tbsp. lemon juice
1 tsp. vanilla
Apples
Combine sugar, butter, flour, salt, cinnamon, lemon
juice and vanilla. Cook until thick. Cool. Fill pie shell with
apple slices until full. Pour cooled sauce over all. Bake 30
minutes in a 425 degree oven.
Mrs. Irene Stone
Goderich
ICE CREAM PIE
One-third Peanut Butter
One-third Corn Syrup
2 cups Rice Krispies •
Mix peanut butter and syrup. Add rice krispies. Pat into
pie plate. Fill withice.cream.
Sprinkle with shaved chocolate: - Freeze.
Betty Daer
Clinton
CRUNCH AND CREAM PIE
1/2 cupsoft butter
1 cup brown sugar
3 cups corn flakes
1 cup chopped nuts
1 cup flaked coconut
1 qt. slightly soft vanilla ice cream
Beat butter and sugar until fluffy, mix in corn flakes,
nuts and coconut.
Press two-thirds of corn flake mixture lightly in bottom
and sides of 9" pan. Fill with ice cream. Sprinkle remain-
ing mixture on top.
Freeze several hours and serve.
Lynn Fischer •
R.R.2, Teeswater
SOUR CREAM RAISIN PIE
1 cup raisins
1 cup white sugar
1 cup sour cream
2 egg yolks
Mix well these ingredients and bring to a boil for five
minutes.
Add -VI tsp. baking soda and remove.from heat.
Put in a baked pie shell. Top with meringue.
Marg Clarke,
RR3 Zurich
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