HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 78Pies
MINCE MEAT FOR XMAS
1 lb. seeded raisins
1 lb. currants
1 lb.sultana raisins
1 ib. pitted dates
1 Ib. 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 ib. 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 Ib. sultana raisins
1 ib. muscat raisins
1 lb. currants
1 ib. ground beef suet.
6 apples, unpeeled and grated
8 oz. citron peel; diced
grated peel of 4 lemons
,'/2c. apple juice
juice of 4 lemons
4 nutmegs, grated
3 Tbsp. cinnamon
2 Tbsp. ground coriander
1/2c. dark rum
'/2c. brandy
Place everything in large stone jar. Mix
10 or 15 mint►tes. Cover with good:layer of
crumpied 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 '
VA cups chocolate wafer crust,
.c melted butter.
Filling
30 large marshmallows or <3 c miniature
'/r c milk
• c green cream• de menthe
'/. c white cream de cacao
1% 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
Pawl 52 Christmas Cookbook
NO BAKE PUMPKIN PIE
c cooked, mashed pumpkin
1 package non-dairy, :topping,
1 c milk
c sugar
1 tsp. cinnamon
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)
5cflour
'4 c white sugar
'/. tsp. 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 'A c. solution. Egg can be
beaten slightly with %tsp. vinegar. Mix
liquid with dry ingredients to make a soft
dough. This may be refrigerated anal cut
off as needed. Jean Eckert.
Dublir
PUMPKIN PIE
c. pumpkin
1 c brown sugar
1 tsp. ginger.
dashof 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
• IMPOSSIBLE PIE
4 eggs
ti. c soft margarine
1 c white sugar
c flour
Y. tsp. salt
/2tsp 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. Pourinto a
,buttered 10" pie plate (glass). Bake at
350° for 1 hour until very nice and brown.
This is non fattening.
Theresa Costello, Dublin,
BUTTER TARTS
1 c corn syrup
2/a c brown sugar
Cook for 5 minutes, stirring Add V '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
' 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
EGG NOO PiE
1 'c vanilla wafers
1 c very finely chopped pecans
'/i tsp. cinnamon
'/. tsp. nutmeg
• c butter, melted
11/2 tbsp gelatin (1' envelopes)
% c brandy
c :rum
4 eggs
'/s cup sugar
1%cmilk
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 minutes. Keep whisk in and stir
occasionally.
beat',gg whites until stiff. Beat cream
until whipped. (keep half for garnish):'
Fold whitesand then cream into custard.
Ponr into, crust. aChill till firm.:
Add a little rum and sugar to reserved
cream and decorate pie.
Decorate top with chocolate curls.
Nancy Larone
Seat'orth